Rockin' Guacamole!

Ingredients

• 2 ripe avocados
• 1/2 red onion, minced (about 1/2 cup)
• 1-2 Serrano chilies, stems and seeds removed, minced
• 1 tablespoon of fresh lime or lemon juice
• 1/2 teaspoon coarse salt
• A dash of freshly grated black pepper
• 1/2 ripe tomato, seeds and pulp removed, chopped

Serve with tortilla chips.

Method

1 Cut avocados in half. Remove seed. Scoop out avocado from the peel, put in a mixing bowl.

2 Using a fork, mash the avocado. Add the chopped onion, lime or lemon, salt and pepper and mash some more. Chili peppers vary individually in their hotness. So, start with a half of one chili pepper and add to the guacamole to your desired degree of hotness. Be careful handling the peppers; do not touch your eyes and wash hands well. Use lemon juice on your fingers to get rid of extra pepper
Keep the tomatoes separate until ready to serve. Blend to taste.

3 Cover with plastic wrap directly on the surface of the guacamole and refrigerate until ready.

4 Just before serving, add the chopped tomato to the guacamole and mix.
Serves 2-4.

20 tips to help in the kitchen!

If you are like me you love to find tips that will help you around the house and in particular with food. Here are some great ones!

1. Stuff a miniature marshmallow in the bottom of a sugar cone to prevent ice cream drip.

2. To keep potatoes from budding, place an apple in the bag with the potatoes.

3. To prevent egg shells form cracking, add a pinch of salt to the water before hard-boiling.

4. To determine whether an egg is fresh, immerse in a pan of cool, salted water. If it sinks, it’s fresh, but if it floats, throw it away.

5. Run your hands under cold water before pressing Rice Krispies treats in the pan and the marshmallow won’t stick to your fingers.

6. To get the most juice out of fresh lemons, bring them to room temperature and roll them under your palm against the kitchen counter before squeezing.

7. To easily remove burnt on food from your skillet, simply add a drop or two of dish soap and enough water to cover bottom of pan, and bring to a boil on stove-top.

8. Spray your Tupperware with nonstick cooking spray before pouring in tomato-based sauces and there won’t be any stains.

9. If you accidentally over-salt a dish while it’s still cooking, drop in a peeled potato and it will absorb the excess salt for an instant “fix.”

10. Wrap celery in aluminum foil when putting in a refrigerator and it will keep for weeks.

11. Brush some beaten egg white over pie crust before baking to yield a beautiful glossy finish.

12. Place a slice of apple in hardened brown sugar to soften it.

13. Cure for headaches: Take a lime, cut it in half and rub it on your forehead. The throbbing will go away.

14. Potatoes will take food stains off your fingers. Just slice and rub raw potato on the stains and rinse with water.

15. To get rid of itch from mosquito bites, try applying soap on the area and you will experience instant relief.

16. Ants are said never to cross a chalk line. So, get your chalk out and draw a line on the floor or wherever ants tend to march.

17. Don’t throw out all the leftover wine: Freeze into ice cubes for future use in casseroles and sauces.

18. Let raw potatoes stand in cold water for at least half an hour before frying to improve the crispness of french-fried potatoes.

19. A roast with the bone in will cook faster than a boneless roast - the bone carries the heat to the inside of the roast quicker.

20. Instead of the water your recipe calls for, try juices, bouillon, or water you've cooked vegetables in. Instead of milk, try buttermilk, yogurt or sour cream. It can add a whole new flavor and improve nutrition.

Parmesan Rosemary Sweet Potato Fries

2 lb Sweet Potatoes
1/4 C Olive Oil
Sea Salt
2 Tbs chopped Rosemary
1/4 C Grated Parmesan

Preheat oven to 400 degrees

Cut potatoes into wedges
Put in a large plastic bag
Add in Olive Oil and Chopped Rosemary
Shake until well coated

Cover baking sheet with foil
Spread potato on baking sheet
Sprinkle with Parmesan Cheese and Salt

Bake for 20-25 Minutes and turn halfway through.
Transfer to paper towel and serve warm.

Maple chili!

I have been told to enter this Chili in the Minnesota state fair, I haven't done that but it has won many a chili contest. I know you will love it, the perfect blend of sweet and spicy- this is not your mama's chilly!







3 lbs Maple Sausage links
1 Very large onion chopped
1 Large Red Pepper Chopped
1 Large Orange Pepper Chopped
Two large cans of stewed tomatoes
2 14.5 oz can of tomato sauce
3 1/2 Tbs. of Chili powder
1/2 tsp. of Cumin
1/2 tsp. all spice
1/4 tsp. of black pepper
1/4 cup of Per maple syrup (or more!)
2 14.5 oz cans of Spicy chili beans, do not drain.
1 14.5 oz Dark Red Kidney Beans drained and rinsed.
1 lb of shredded aged cheddar cheese

You can prepare this recipe on right on the stove top if you are in a hurry, or you can brown all the meats and throw everything into a crock pot on low for eight hours. I prefer to do it in the crock pot and let all the flavors blend together through the day but either way it will be delicious!

For the stove top method;
Brown the sausage
Add in onion, red and orange pepper until just soft.
Mix in the spices
Stir in the tomatoes
Add the chili beans and kidney beans
Simmer for at least an hour

Serve in bowl and cover with shredded aged cheddar cheese and enjoy!