Appetizers

Guacamole with Goat Cheese, Grilled Mexican Corn, and Bacon

Let’s be honest here – anything more than salt, lemon, a little lime, and avocado isn’t really necessary to make guacamole. It’s pretty perfect, just like that. But that doesn’t mean you have to – or should – stop there. I know I almost never do.

Guacamole with Goat Cheese, Grilled Mexican Corn, and Bacon

For this year’s Cinco (Cuatro) de Mayo Bash, I was thinking of doing a “guacamole bar” al a my friend Josie with bowls of fun toppings for guests to top their own smashed perfection, things like:

Pico de gallo
Chopped jalapenos
Grilled pineapple
Goat cheese
Bacon
Mexican grilled corn, cut off the cob
Grilled tomatillos
And a mountain of cilantro.

Because I’ve yet to discover that line where “too much cilantro” is actually too much cilantro. (As long as chocolate isn’t involved, I’m not sure that line exists.)

Guacamole with Goat Cheese, Grilled Mexican Corn, and Bacon

For this batch, I took three of those ingredients: The kernels cut from two Mexican grilled corn cobs, some tangy goat cheese, and a couple slices of salty, smokey, crispy bacony bacon. And I made what was quite possibly the best guacamole combo ever. (You know, aside from “best guacamole ever” that is simply the bare minimum.)

Guacamole with Grilled Corn, Bacon, and Goat Cheese

Guacamole studded with grilled Mexican corn, tangy goat cheese, and smokey bacon.

Ingredients

  • 3 large avocados, seeded and diced.
  • Juice of 1 small-ish lemon (~2-3 Tbsp)
  • Juice of 1 lime
  • Salt
  • Kernels cut from 2 Mexican grilled corn cobs
  • 4 oz crumbled goat cheese
  • 2 slices of thick cut bacon, crumbled
  • Large handful of cilantro, chopped
  • Tortilla chips for serving

Instructions

  1. Smash the avocado with lemon juice, lime juice, and salt.
  2. Fold in the corn, goat cheese, bacon, and cilantro.
  3. Serve cold or room temperature.
  4. For breakfast or a party.
  5. Or lunch.

Notes

Yields: ~3 cups

Source: Confections of a Foodie Bride

Estimated time: 15 minutes

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Simple Ceviche for Cinco de Mayo

You know what beats a weekend bowl of ice-cold ceviche, crunchy tortilla chips, and a frosty-mug margarita by the pool?

ABSOLUTELY NOTHING.

A few years ago, Jason & I dumped our not-even-a-year-old little girl in my aunt’s lap, ran away laughing maniacally, and then spent the better part of the next week sustaining on the world’s most fabulous ceviches, guacamole, and margaritas in Mexico.

Octopus (shockingly Jason’s favorite), sea bass, snapper… whatever they had literally caught that morning, was ceviche by our 2pm Margarita Break. It does not get any fresher than that.

Simple Ceviche for Cinco de Mayo

Ceviche is simply fresh raw fish that is “cooked” in an acidic citrus marinade and then mixed with… well, any variety of things: capers, onions, spicy peppers (a must!), olives, tomatoes, avocado, etc. Don’t be weirded out by the “raw” aspect. Ceviche is phenomenal. Cold, fresh, tangy, and crunchy.

We make a simplified version of that beach-side staple at home a few times each summer, mixing the fish with pico de gallo, avocado, a drizzle of olive oil, and the perfect crunchy vehicle: corn tortilla chips. And all for substantially less than 2 roundtrips to the Riviera Maya and a babysitter.

We have this ceviche on our menu again for this weekend’s Cinco (Cuatro) de Mayo bash. I hope our guests aren’t so weirded out by it that I’m forced to eat it all by myself.*

Simple Ceviche for Cinco de Mayo

*That would be a total lie.

Simple Ceviche

A simple ceviche served with pico de gallo and avocado.

Ingredients

  • For the marinade:
  • 1 lb of the freshest fish you can get (I use sea bass or halibut; scallops and snapper are also internet-recommended), skinned and diced into 1/2-inch or smaller cubes
  • 1 cup fresh-squeezed lime juice
  • For the pico de gallo:
  • 3 roma tomatoes, seeded and diced
  • 1/3 cup diced red onion
  • Juice of 1/2 lime
  • 1-2 jalapeno or serrano, finely diced
  • Small handful of cilantro, chopped
  • For serving:
  • 1 large avocado, diced
  • Olive oil
  • Corn tortilla chips

Instructions

  1. Place the fish and lime juice in a small-to-medium glass bowl (size matters - giggle - so all of the fish is in contact with the juice but not overcrowded), cover with plastic wrap, and refrigerate for 3 hours, stirring once or twice.
  2. Just before serving, assemble the pico de gallo and pace it in a medium bowl with the chopped avocado.
  3. Drain the fish, discarding the lime juice, and add to the avocado mixture.
  4. Top with a drizzle of olive oil and lightly mix.
  5. Serve immediately with chips.

Notes

Yields: 8-10 servings

Source: Confections of a Foodie Bride

Estimated time: 3 hours 30 minutes

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Beer Caramelized Onion Dip

by Shawnda on January 26, 2014

in Appetizers

Beer & Caramelized Onion Dip

Omaha! OMAHA!

This Sunday, the players from my two favorite teams will be doing the exact same thing that Jason & I will be doing: watching the Super Bowl on TV.

Beer & Caramelized Onion Dip

The Colts were this close. And the Texans? The opposite of close. Next year, man. Next year.

But this year? We’re going to sit on our couch, except for the occasional trip to the keg fridge in the garage, and eat this dip while we watch the last bit of televised football until August.

Beer & Caramelized Onion Dip

It’s a Super magical gameday concoction of caramelized onions simmered in beer, 6 cloves of roasted garlic (because there’s no such thing as too much garlic), and cheddar baked in to a Super magical bubbly dip.

Chips. Crackers. Sliced bread. A spoon. Whatever you got. Because it all works.

Beer & Caramelized Onion Dip

So go make this dip. And go Broncos!

Beer Caramelized Onion Dip

A bubbling hot dip of caramelized onions, roasted garlic, cheddar, and beer. And go Broncos!

Ingredients

  • 2 medium/large onions, thinly sliced*
  • 6 cloves garlic, unpeeled
  • olive oil
  • 3/4 cup beer (I used our homebrew amber ale)
  • 8 oz cream cheese, softened
  • 1 cup sour cream or plain yogurt
  • 2 green onions, sliced and dark green parts reserved for garnish
  • 4 oz cheddar cheese, shredded
  • Salt
  • Pepper
  • * Don't be shy about throwing in those 4 sketchy little shallots that you bought but can't remember why; add them after the onions have cooked for ~15 minutes.

Instructions

  1. Preheat oven to 375.
  2. Make a small foil pouch for the whole/unpeeled garlic cloves, drizzle with oil, seal, and bake for 30-35 minutes.
  3. While the garlic is roasting, heat a little olive oil in a large pan over medium heat and add the onions.
  4. Cover and stir occasionally for 30-35 minutes. You can turn up the heat a little to speed the process but be careful not to burn the onions.
  5. Once the onions are all a beautiful golden brown, add the beer, cover with the lid slightly ajar until the liquid has reduced to a glaze.
  6. When the garlic is cool enough to handle, peel and add to a medium bowl with the cream cheese, a pinch of salt, some pepper, and sour cream.
  7. Mash the garlic with a fork into the ingredients and mix until uniform.
  8. Stir in the white and light green parts of the green onions, the cheese, and the onions (reserving a small spoonful for garnish, if desired).
  9. Transfer to a small baking dish and bake 20-25 minutes, until bubbling.
  10. Serve topped with the reserved beer caramelized onions and green onions.

Notes

Yields: ~3 cups

Source: Confections of a Foodie Bride

Estimated time: 1 hour 10 minutes

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Loaded Hasselback Potato Bites

How are you spending New Year’s Eve?

We typically celebrate with our closest couple friends, a big spread of appetizers, and good wine. What more could a person ask for? And because you can’t take the country out of the girl, we’ll probably light a bunch of *^%# on fire. Outside the city limits, of course. Because no adult wants to start their 2014 with a firework citation shaming.

And in keeping with tradition, I’ll promptly swear off booze and carbs on New Year’s Day.

But until then? Carbs.

Loaded Hasselback Potato Bites

One of my contributions to the big New Year’s Eve munchies buffet is Loaded Hasselback Potato Bites – a one-bite (two if you’re on a first date… no… still just one ;) ) miniature of the full-sized version.

And they couldn’t be any easier to make. Hasselback half a bag of tiny yukon potatoes. Bake. Slather in Private Selection Roasted Garlic & Herb butter. Sprinkle with your favorite baked potato toppings.

Eat three.

Try to resist the sweet siren song of the leftover buttery bites calling from the kitchen.

Fail.

There’ll be plenty of time to shun carbs later.

Loaded Hasselback Potato Bites

The team behind Private Selection sent me a pack of their new Finishing Butters to play around with this month, including the made-for-potatoes Roasted Garlic & Herb butter.

Private Selection has provided a set of their fantastic Finishing Butters and a $100 Gift Card to one lucky reader! To enter the giveaway, so head over here to enter!

And if I don’t see you before then – have a safe, Merry, happy, and hangover free New Year’s!

Loaded Hasselback Potato Bites

Miniature hasselback potatoes loaded with your favorite baked potato toppings.

Ingredients

  • 1 lb tiny yukon potatoes
  • Olive oil
  • Salt
  • Roasted Garlic & Herb Butter
  • Light sour cream
  • Shredded cheddar cheese
  • Crumbled bacon
  • Sliced green onions

Instructions

  1. Preheat oven to 400.
  2. Line a baking pan with foil.
  3. Using a paring knife, make several cuts about 2/3 of the way through each potato and place the potatoes on the baking sheet.
  4. Rub with olive oil and sprinkle with salt.
  5. Bake for ~20 minutes, until potatoes are tender.
  6. Slather with copious amounts of Roasted Garlic & Herb Butter.
  7. Let cool 10 minutes and then top with your favorite loaded baked potato toppings.
  8. Serve warm or room temp.

Notes

Yields: Servings vary

Source: Confections of a Foodie Bride

Estimated time: 35 minutes

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