lizzycooks Guacamole with Fresh Lime Juice

Guacamole is a creamy Mexican dip made with avocados. The avocados need to be the perfect ripeness for the best results--not too firm and not too soft. Fresh lime juice really wakes up this tasty version of the dip that is made to go with tortilla chips.

                                            

      

4 medium avocados, peeled and seeded    

1/4 cup onion, chopped
3 tbsp cilantro, chopped

Juice of half a lime

1/4 tsp garlic powder    

      

1 tsp Kosher salt  

1/2 tsp red pepper flakes

Frank's Hot Sauce-10 shakes

                                

Mash the avocados in a medium bowl with a fork. Add the remaining ingredients, stir, and chill for at least an hour. Garnish with red pepper flakes.

Pour some margaritas and grab the tortilla chips--you're all set!

lizzycooks Chili

This is my standard go-to chili recipe and it makes a beautiful hearty chili. It is perfect for fall or when it is hailing in April. I added a new ingredient this time, medium-hot chili powder from Penzey's (a favorite company) in addition to regular chili powder. This chili isn't really spicy, so add more heat if you like. This recipe makes enough for 4-6 servings, depending on your hunger meter.

3 tablespoons olive oil
1 green bell pepper, medium diced
1/2 large yellow onion, chopped 

8 cloves garlic, minced
1 lb ground beef, 85/15
1 tsp sugar
1 tbsp + 1 tsp chili powder

1 tsp medium-hot chili powder

1 tsp cumin
2 tsp Kosher salt
1/4 tsp pepper
1 14 oz can black beans
1 14 oz can red kidney beans
1 14 oz can crushed tomatoes
1-2 cups water

In a 4 quart saucepan or large pot over medium heat, saute the bell pepper and onion in oil until the onions are translucent. Add the garlic and cook for just a few more minutes, watching the pan closely so you don't end up with burnt garlic. Push the bell pepper, onion, and garlic to the side of the pot and put the ground beef in the center of the pan. Stir and cook until there is no pink left in the beef. Add the sugar, chili powders, cumin, salt, and pepper to the pan. Stir in and cook for a couple of minutes. Stir in the beans, tomatoes, and water. Simmer chili for 1-2 hours over low heat, occasionally checking and stirring.

Serve chili and add your favorite toppings. I like to use cilantro, raw onion, a dash of apple cider vinegar, low-fat sour cream, and shredded cheddar cheese. This chili freezes well.

Pecan Candy

Oh, this pecan candy is so good. Sometimes called glazed or candied pecans, I looked at a few different recipes and came up with this one. The deep nutty flavor of the pecans along with the sweet and slightly salty taste is wonderful. Wrap some pecan candy in parchment paper, put it in a decorative tin, and you've got a delicious homemade gift. 

4 tablespoons butter

1/2 cup brown sugar
1 teaspoon vanilla

dash Kosher salt

1 cup whole roasted pecans

Melt butter in a skillet over medium heat. Stir in the brown sugar, vanilla, and salt. Add pecans and turn heat to medium-high. Gently boil the mixture for 3 minutes, stirring often and making sure not to let it burn. 

Pour the hot mixture onto a baking sheet covered with parchment paper. Bake the pecans at 350 for 15 minutes and let them cool on the pan. After cooling, break the candy into smaller pieces.