Skip to main content


Showing posts from February, 2009

Waka Waka Quacamole

I loooove this guacamole recipe. It's perfect on any Mexican dish, or just for a snack with tortilla chips.

Storage tip: After this is made, you can refrigerate up to 3 days or so. Before putting it in the fridge, cover in saran wrap, pressing the saran wrap against the surface of the guac. Any air between the plastic and the guac will cause the guac to turn brown on the surface.

Waka Waka Quacamole

2 avocados, peeled
1/3 cup onion, chopped
1/2 jalapeno chile pepper, seeded and chopped fine
1 medium tomato, peeled and quartered
1 tablespoon lime juice
1 1/4 teaspoons sugar
1/4 cup sour cream

Prepare all ingredients. Place the avocados, onions, jalepeno, tomato, and lime juice in a food processor and process on pulse till blended. Add sugar and sour cream and mix well. This creates a very smooth guacamole. If you like it chunkier, hand mash all items with a fork.

My husband cooked his first dinner for me -- ever.

The whole basis of this blog is to share my cooking adventures with you all as a newlywed.

Well, for the first time ever, my husband cooked dinner for me tonight. Sure, he's grilled, and made pizza and hot dogs. But we're talking a home cooked, from scratch meal. Here's the recipe he chose for this momentus occasion. Enjoy!

Chicken a la Pilot

2 6-8 ounce chicken breasts, thawed
4 T cream cheese, divided
1 t chopped fresh chives
2 garlic cloves, minced
2 sliced bacon

Slice the chicken breast horizontally, but not all the way through, to create a pocket for the fillings, and set aside. In a mixing bowl, combine softened cream cheese, garlic and chives. Stuff half of the mixture into each chicken breast. Wrap with one slice of bacon to secure the opening, and secure bacon with a toothpick.

Bake on a greased baking pan at 375 degrees for 30 minutes. Broil for the last 2 minutes of cooking to brown the top a bit and to crisp the bacon. Recipe served two.

We enjoyed this with a big salad …