Showing posts with label mexican. Show all posts
Showing posts with label mexican. Show all posts

Monday, September 16, 2013

Recipe - Delicious Guacamole

With some simple and delicious ingredients, you can make the best guacamole at home in about 5 minutes. It's great with veggies, meat, or obviously chips if you feel so inclined. Also, with the amount of lime juice added, this will keep for a few days with becoming brown.


2 Ripe Avocados
2 Limes
1 Garlic Clove
1 Jalapeno Pepper
1 Small Tomato (a handful of cherry tomatoes)
Salt and Pepper

Scoop out the avocado and very lightly mash them in a bowl. You don't want to mash it too much initially as there is more mixing to come later

Finely dice the garlic, tomato, and jalapeno pepper and add to bowl

Sprinkle with 1 tsp of salt and add black pepper to your liking.

Squeeze in the juice of two limes. It may seem like a lot but I really like the citrus flavour and find it cuts through the rich avocado nicely.

Stir to combine and break up any large pieces of avocado if you'd like a finer texture.

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Tuesday, August 13, 2013

Recipe - Mexican Chicken Stew

I talked about this recipe last night and it's an easy one to throw together quickly.

1 tsp Coconut Oil
1 large onion, I used Spanish, chopped
4 garlic cloves, minced
1 - 28oz can whole tomatoes, fire roasted if you can
1.5 cup water
2 chipotle peppers, diced
1 small rotisserie chicken, skin removed and shredded
1 tsp salt
3/4 cup cilantro, washed and chopped

Melt coconut oil over medium heat, add in the onion and garlic.  Cook until the onions are translucent, about 5-7 minutes.

Add in tomatoes, water and chipotle peppers and bring to a boil.

Break the tomatoes up with the backside of a spoon.  Add in shredded chicken.

Reduce heat and simmer until the stew reaches a thicker consistency, about 10 to 15 minutes.

Stir in the cilantro at the end.  I normally use a bit more, but I adore cilantro so normally add a touch more.

If the chipotles are too spicy, or you don't have any on hand, I've made this before with 1 Tbsp chili powder and 1 tsp cumin.  You could also substitute chipotle pepper powder. It's really delicious as well.

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Monday, August 12, 2013

Whole30 Day by Day. Day 4.

Started out with a two egg omelette cooked in coconut oil stuffed to the gills with leftover braised cabbage.  So delicious.  It would've been really good with some mushrooms and spinach too!  Some strawberries and watermelon on the side.

Lunch was a bit of a mishmash of things.  Tuna salad made with bayonnaise and some chopped celery.  Lots of raw peppers and some pork rinds.  When I'm wanting a crunch, these fit the bill perfectly.  Just double check that they're fried in their own fat, not a seed oil and you're good to go.

It's a rainy evening here so we're having a mexican chicken stew.  This is a really simple recipe that I'll get posted tomorrow morning.  On the side, some mixed salad greens with cumin-lime dressing.

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Day 3 Here
Day 5 Here