Guaca, Guaca, Guacamole!

I Love Dips! 

I don't think I've met a dip that I didn't like ... unless it has a lot of cilantro. I've never been able to learn to like cilantro. Oh well. Life goes on!

credit: whatscookingamerica.net

So while we're on vacation, yay!, we are planning on having fresh veggies with a guacamole dip. I am trying a new recipe for this one from Alton Brown of The Food Network. I may have accidentally added a bit too much lime juice to my version, but it still turned out great. I added a little bit of apple cider vinegar to make it a bit sweeter too. So there's that option too. This is a great recipe though because it has the deliciousness of traditional guacamole, I made ours nice and chunky, and it just looks pretty!



Here you go:

Ingredients:

• 3 Haas avocados, halved, seeded and peeled 
• 1 lime, juiced 
• 1/2 teaspoon kosher salt 
• 1/2 teaspoon ground cumin 
• 1/2 teaspoon cayenne 
• 1/2 medium onion, diced 
• 1/2 jalapeno pepper, seeded and minced 
• 2 Roma tomatoes, seeded and diced 
• 1 tablespoon chopped cilantro 
• 1 clove garlic, minced
• splash of apple cider vinegar (optional)
  

Directions:

1. In a large bowl place the scooped avocado pulp and lime juice, toss to coat. 

2. Drain, and reserve the lime juice, after all of the avocados have been coated.

3. Using a potato masher add the salt, cumin, and cayenne and mash. 

4. Then, fold in the onions, jalapeno, tomatoes, cilantro, and garlic. 

5. Add 1 tablespoon of the reserved lime juice. 

6. Add splash of apple cider vinegar (optional) and mix thoroughly. 

 

Let sit at room temperature for 1 hour and then serve.

 

To read the original article or to check out more Food Network or Alton Brown recipes, click HERE!

Mexi Pork Taco Boats!

Another one of my new favorite recipes: Mexi Pork Taco Boats!

I am a huge fan of Mexican food. I love it all! But, as you may be aware, Mexican food is not always your friend. Taco shells and flour tortillas are not all that great for you. But how do you eat a taco without a taco shell?

Well, I've found a solution! You make the taco using romaine lettuce. And you get to put in all kinds of yummy stuff inside! I promise you will not be disappointed if you give this recipe a try! And it's super easy, so what's not to love?

I cannot claim to have created this recipe on my own, but I will help the original owner out and pass it along! I originally found it on fastpaleo.com.

So, without further adieu, here is the recipe! : )

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First, you have to make the pork. There are three ingredients. It does not get simpler than that!

Credit: fastpaleo.com

Shredded Mexi Pork

Ingredients:

• Lg Pork Roast of your choice (about 4lbs)
• Pkg Epicure’s Burrito Seasoning (I made my own seasoning: click here)
• 1 Onion, wedged

Instructions:

1. Coat your roast in salt, pepper, and sear in a hot pan.
2. Coat roast in burrito/taco seasoning.
3. Put in crock pot and cook on low for 8 hours, or until done.


Once you have your pork done, you're ready to make the tacos.

Mexi Pork Taco Boats

Credit: fastpaleo.com

Ingredients: 

• Shredded Mexi Pork
• Romaine Leaves
• Epicure’s Salsa – prepared
• Sour Cream
• Diced Avocado
• Shredded Cheese
• Epicure’s Guacamole Dip Mix
• A Lime

 Instructions:

Load the Mexi Pork into the romaine lettuce, then top with any or all desired ingredients. At the end, sprinkle on some fresh lime juice!


Such an easy recipe and it is so good! I actually did not use cheese when I first made these ... because I forgot. And it was so good even without it. I can eat Mexican food again and I don't feel like I'm missing any of the experience! I love it and I'm sure you will too!