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Creamy, Limey Guacamole

on September 11, 2013

Click Here to Print: Creamy, Limey Guacamole

Pretty, isn't it?

Pretty, isn’t it?

I was watching Jaime Deen’s new show on Food Network and he made this.  In the episode he mentioned that his oldest son loves Mexican food and that a quesadilla was one of the first “real foods” they fed him.  Then he said something all cute and southern about his second son.  “That child eats like he just got outta prison.”  Haha!  I thought that was hilarious!  Maybe it’s because I can relate.  My second son went from a little over 8 pounds to a little over 12 pounds in his first month of life.  He gained half his body weight in one month!  Josh and I compared this to our own body weights and were astonished!

Anyway, I’m with little Jack Deen.  I love Mexican food and I love guacamole!  I could eat this entire recipe by myself.  And I will.

While we were cooking Ozzy asked if Daddy was going to eat some and I said no because he doesn’t like avocados.  Crap.  I shouldn’t have said that because he decided he doesn’t like them either.  I should’ve known better.  He recently decided he doesn’t like mushrooms after learning that his daddy doesn’t like them.  This was after he ate an entire dinner called Mushroom Asiago Chicken.  Really, Dude?  You don’t like mushrooms?  Ok then.  Oh well.  More for me, I guess!

Even though he didn’t eat any after we made it, he did enjoy making it.  He even snacked on ingredients as we worked…

Oooo... tart!

Oooo… tart!

We recommend these tortilla chips!

We recommend these tortilla chips!

If you have to eat the whole recipe yourself (terrible, isn’t it?), this is a good tip for making sure it keeps well.  Put it in a container and smooth it down to minimize contact with air.  Then, cover it with plastic wrap.  Literally touch the guac with the plastic.  When you take it out of the fridge, there may be a layer of darker guacamole on top.  You can eat this if you want, but I usually scrape it off and eat the yummy, normal looking stuff underneath.

Saving some for later...

Saving some for later…

• 4 ripe avocados
• juice of 3 limes
• ¼ c white onion, diced
• ¼ c sour cream
• kosher salt and freshly ground pepper to taste
• 2 plum tomatoes, diced
• tortilla chips for serving

1. Mix and mash avocados, lime juice, onion, sour cream, salt and pepper.
2. Fold in diced tomatoes.
3. Serve with tortilla chips.

Here are some ideas to get your “kid cook” involved with this recipe:
• Slice the limes into small wedges and have her help squeeze in the lime juice.
• Talk about what color the ingredients are and ask her if she can think of other things that are those colors.
• Have her mash the ingredients together with a fork.

This recipe is Jaime Deen’s as seen on Home for Dinner.


3 responses to “Creamy, Limey Guacamole

  1. Melissa says:

    Someone just mentioned to me that if you leave the pit of the avocado in with the guacamole, it will prevent it from turning brown. They said they do it all the time and it works! Who would of thought? Going to have to give it a try…and this recipe! YUM!

  2. aliciaantol says:

    Ooo… let me know if leaving a pit in it works! 🙂 I think all the lime juice in this recipe helps, too.

  3. I too LOVE guacamole. I put chopped tomatoes in mine, and omit the sour cream. I’ll have to try this recipe. Also, thanks so much for following my blog. My guacamole recipe is on it. Bon appetite!

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