Monday, October 30, 2017

Recipe Resurrection: Ghoulie Guacamole

Hi, everyone! 

There's a lot I'm still working through, so it might be a couple more weeks before a new recipe gets posted, but I do have several lined up for the cold weather months (stews, chilis, new desserts... the wait will definitely be worth it!). I did want to bring this one back to life, so to speak, as it's one that got lost in the Great URL Debacle of 2015. I share it every year around this time on Instagram, but it's more fun with a full recipe to refer to. Some of you may have already celebrated Halloween over the weekend, but for you Halloween purists, you still have time go grab some avocados and a squash to make this happen for tomorrow's festivities.

The original post date for this one was back in October of 2012, so this is another classic post! Please enjoy, and thank you for your continued patience with new posts remaining on hold. Juggling the new job and all the safety/personal issues stemming from the attack takes up most of my time, but I'm getting closer to having more available mind space to devote to my baby blog, so I'm looking forward to that. Don't forget that I do post regularly on social media, and there are the batch posts of lost recipes that will help fill in a lot of those gaps, so there's plenty to check out in the meantime. Enjoy!



Before I bombard you with a deluge of new egg recipes (I've been on an egg kick again, lol), I thought I'd share something fun for this Halloween's upcoming festivities. Halloween is one of my top three holidays of the year, and while the past couple years have been a bit underwhelming on the getting-to-do-stuff side, that doesn't mean I don't have fun with my food. Last year my mom and I had a great time creating little ghoulish desserts for a contest, complete with royal icing headstones, frightened black cats and the whole nine yards.

But I feel like there are tons of scary cupcakes, devilish desserts, and frightening drinks galore, yet lately, a lot of  Halloween-themed savory foods seem to be limited to mummies. Not that I mind mummies (in fact that's what I plan to turn my nails into as soon as I'm done with this post; I love DIY nail art!), but I think witches and ghouls should get in on the action, too. Perhaps it's because I've been catching up on so many Ghost Adventures and Ghost Hunters International episodes courtesy of the internet; or maybe it's because this is the first year in my life that I've actually considered dressing as a witch for Halloween. Either way, I'm just feeling particularly witchy this season, and I wanted to share some witchy fun with all of you.

So there it is, my little contribution to culinary Halloween fun. Using fresh, homemade guacamole and a nice acorn squash, this is perfect for any parties you might be having this weekend, or on the day of the blessed event. It's cute without being overly scary or gross, and you can always recycle the squash for other dishes, like my quinoa-stuffed acorn squash, or my Butternut-Leek Bisque.

While this is Photo Friday, I'll still throw the method & recipe in here for you guys, so you don't have to keep going to different pages on the site (but if you're looking for other PGEW guac ideas, simply click here, or here). Since squash sizes and appetites for guacamole vary quite a bit, I will not include price information for this one, as it will depend on how many folks you plan to serve and how quickly they'll eat this.

However, many stores in my area seem to be offering some killer deals on guac-ready avocados, and squash is in season BIG time right now, so you should be able to make this without dipping too far into your pocketbook. I used five avocados that I scored at Food Source for just $0.69/each, and ended up with a good pint or more of fresh guacamole. I was only able to find the perfect squash "cauldron" at the Co-op, but it was still only about $2, since they have all the glorious squashes on sale right now. When all was said and done, my awesome little appetizer cost just over $6. And as I mentioned before, the squash can be recycled for another meal, so you can stretch out that grocery dollar quite well with this one!
Okay, enough babbling. I have guacamole to eat and nails to paint before I start on the next post. Have a great weekend, everyone! : )


Ghoulie Guacamole

Ingredients:
1 small acorn squash (about 4"-5" in diameter, tops)
5 medium ripe (but not overripe) avocados
1 Roma tomato
1/4 c chopped red onion
1/4 c finely chopped cilantro
3 T Key lime juice (regular limes will also work)
1/2 t salt
Pretzel sticks (for garnish and for eating)

Directions:
1) Prepare the guacamole. Cut, peel and seed the avocados, and place in a large bowl. Mash them roughly with a fork, then add the chopped onions, tomatoes, cilantro, Key lime juice and salt. Mix well, continuing to mash the avocados as you go along, without over-mashing them (you want this to have some texture).

2) Carefully cut about 1"-2" off the bottom of the acorn squash, so that it has a flat base. Cut the top 2"-3" of the squash and carefully remove the seeds. Fill the center of the squash with guacamole, filling it past the brim so that it appears to "bubble over".

3) Arrange 4-6 pretzel sticks on the bottom of your plate to form the "kindling" (it's okay if they don't overlap like real kindling, as your "cauldron" will tend to topple over if you do). Place the cauldron atop the kindling, then place one pretzel stick inside the guacamole for "stirring" purposes. Serve with extra pretzels or tortilla chips, and enjoy!

Thursday, July 13, 2017

Recipe: Baked Garlic Fries with Homemade Sweet Chili Sauce

Okay, so before I launch into this fun throwback-but-new-to-the-blog-itself recipe, I wanted to let you know that I have FINALLY found another flash card. *cue applause* I’ll make another batch of the Cilantro-Lime Cauliflower Rice soon, and put up proper pretty photos of it in place of the sad phone ones. I’ll have the full Hearty Bowl post up by next week, too. Thanks for your patience! J

Today is National French Fry Day, and my first thought was, OHMYFULLONGOD, I HAVE TO SHARE THE GARLIC FRIES ON INSTAGRAM TODAY. (I shout a lot in my internal monologue, lol.) Then I realized that this is one of the few special recipes that never actually made it onto the blog, so sharing it would actually require posting it here first. So here I am, doing that.



This recipe was originally featured in my Parade Magazine column back in 2013. I don’t recall making it specifically for this food holiday, or if I just had a hankering for garlic fries, but whatever the case, I’m a big fan of this recipe. One of my favorite things to eat at a fair, baseball game, etc., is a big serving of garlic fries, the more chunks of fresh garlic on ‘em, the better.

Monday, July 3, 2017

Recipe: Cilantro-Lime Cauliflower Rice

PLEASE PARDON THE CRAPPY PHONE PHOTOS! My memory card literally disintegrated in my hands, so all the pretty photos I'd taken with the good camera are lost. *sob* I didn't want to leave you without a post, though, so here's the recipe post. I'll have better photos up soon!



As I mentioned in my last post, I’ve been trying to keep the food creative juices flowing by making small, comforting meals as I continue to heal. Nothing too elaborate, since it was hard to cook anything at all while I was without the use of my right hand, and because I still can’t use my stove or oven; but enough to make a good meal and some leftovers.

I'm (almost) back.

Hey, everyone...

For those who don't follow me on social media and weren't aware,  the reason why I have been away for so long is that I was attacked by a trespasser at my apartment complex back in February. I was starting to write some big long thing to process it all, but I realize I’m STILL not ready for all that. It hurts too much.

Monday, January 16, 2017

Recipe: Spicy BFD Fries


Happy 2017, everyone!

I know I'm a couple weeks late in celebrating, but considering my mom and I have been trying to celebrate the new year for just as long (the weather keeps getting in the way), I'm doing okay over here. :)

I wanted to start off 2017 with some new recipes before going back to getting older material from the WordPress blog on here. There's still a lot to resurrect, but it's been far too long since I've posted anything new that wasn't sponsored. Between that and having a ton of new (to the blog) dishes that I've wanted to share for quite some time, the first few posts of the year will be devoted to new recipes.

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