Chips and Guacamole

June 25th, 2013 by carrie

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Enjoy this very relaxed episode.

Ingredients

Guacamole:

  • 3 (or more) ripe avocados
  • 1/2 one white onion
  • Chopped tomato to taste
  • Cilantro to taste
  • 1/2 lemon, juiced
  • Salt & pepper to taste

Chips:

  • Flour or corn tortillas
  • Vegetable oil

Directions

Guacamole:

  1. Cut & scoop out the avocado into a large bowl.  Put aside one seed.
  2. Add chopped onion, tomato, and cilantro.
  3. Add salt, pepper, and lemon juice.
  4. Mash ingredients with a large fork until it is the desired texture.  Add in the seed of one avocado.

Chips:

  1. Slice the the tortillas into triangles (or another desired shape).
  2. Arrange on cooking sheet.  Spray or drizzle with oil.
  3. Bake at 350 for 15 minutes or until browned.

 

 

Haroset in a Hot Minute

March 25th, 2013 by masonjarmusic

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Ingredients

  • 6 apples – peeled, cored, and chopped
  • 1 cup finely chopped walnuts
  • 1/2 teaspoon ground cinnamon
  • 2 tablespoons brown sugar
  • 1 tablespoon honey
  • 1/3 cup sweet red wine

Directions

  1. Place the apples and walnuts into a large bowl. Mix together the cinnamon and sugar; sprinkle over the apples. Stir in the honey and sweet wine. Serve immediately, or refrigerate until serving.

Cornbread Stuffing

December 23rd, 2011 by admin

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Ingredients

For Cornbread:

  • 2 1/2 cups Cornmeal
  • 1 1/2 cups Flour
  • 5 teaspoons Baking Powder
  • 6 tablespoons Sugar
  • 1 1/2 Salt
  • 2 cups Buttermilk
  • 4 Eggs
  • 6 tablespoons melted butter

For stuffing:

  • 4 hard-boiled Eggs
  • 4 sprigs of Thyme, chopped
  • 4 sprigs of Rosemary, chopped
  • 4 sprigs of Sage, chopped
  • 3 gallons of Chicken Stock (homemade or store bought)
  • 1 can Cream of Chicken Soup
  • 1 stale baguette
  • 1 white onion
  • 2 sticks of butter

Directions:

1. Bake Cornbread: Combine 1 and 1/2 cups flour, 2 and 1/2 cups cornmeal, 5 teaspoons baking powder, 6 tablespoons of sugar, 1 and 1/2 teaspoons of salt. Mix 2 cups of buttermilk, 6 tablespoons of melted butter, and 4 eggs into the dry mixture. Gently Combine. Bake at 350 for 30 minutes.

2. Break-up cornbread and and baguette and combine in a mixing bowl.

3. Melt 2 sticks of unsalted butter and saute desired amount onions until translucent.

4. Combine bread and sauteed onions. Mix in 1 gallon of chicken stock, chopped herbs, boiled eggs, and half can of cream of chicken soup.

5. Pour into baking dish. Bake covered at 350 for 45 minutes, uncover for last 15 minutes.

 

Merry Christmas, Happy Holidays, and my cornbread bless us.

xxoo

Carrie