Saturday, July 15, 2017

Bacon Guacamole with Cheddar Chips

Primal AviaryGuacamole is an easy sell. Put a bowl out at a party, and immediately the entire group is hovering over the bowl ready to dip in. So, imagine what might happen when a bowl of bacon guacamole is served. Stand back—this is a flavorful, high-fat snack that people are going to run towards.

Basic guacamole doesn’t really need a recipe. In essence, it’s just avocados, lime and salt. However, if your usual go-to has tasted a little ho-hum lately, this recipe will guide you back to an amazing bowl of guacamole. Ripe avocados are mashed with shallot, garlic, cilantro, lots of lime, and yes, bacon. Bacon is the perfect salty, crunchy topper for guacamole.

Speaking of crunchy, eating guacamole with a spoon instead of dipping in a chip just isn’t the same. It doesn’t have to be a corn chip though. This Primal and keto-friendly guacamole is scooped up with chips made out of Cheddar cheese. That’s it…just Cheddar cheese. Grated and baked, the cheese melts into a crispy, salty chip that’s perfect for guacamole. (Don’t do dairy? Then try chicken skin chips.)

Time in the Kitchen: 25 minutes

Servings: 4 to 6

Ingredients

Primal aviary

  • 3 cups grated Cheddar cheese (270 g)
  • 2 strips cooked bacon, crumbled
  • 1 teaspoon lime zest (from about ½ a lime) (5 ml)
  • 2 tablespoons lime juice (30 ml)
  • 1 small shallot, finely chopped
  • 1 small garlic clove, pressed
  • 1 jalapeno, finely chopped (optional)
  • 2 tablespoons finely chopped cilantro (30 ml)
  • ¼ teaspoon salt (1.2)
  • 4 ripe avocados

Instructions

cheddar chips

Recipe Notes:

Cheddar chips don’t stay crispy long, so make them right before serving the guacamole.

Guacamole usually taste bests chilled, so either refrigerate the avocados for an hour or two before making the guacamole, or press plastic wrap against the surface of the made guacamole to protect it from air (which turns it brown), and chill for several hours before serving.

Preheat oven to 400º F/205º C.

Line a baking sheet with parchment or Silpat.

Drop heaping tablespoons of grated cheddar onto the baking sheet. Space the mounds a few inches apart. You should get approximately 16 mounds. Spread the cheddar mounds out into circles about 2 inches/5 cm wide.

Bake 8 minutes until the cheese is melted and bubbling.

Let the cheese set for a minute until it starts to solidify, then lift the Cheddar rounds off the baking sheet with a spatula. The cheese will quickly cool into “chips.” The Cheddar chips will not be perfectly round; if you want them to be, then use kitchen shears to trim the edges.

Prep all the guacamole ingredients, and have them ready so the guacamole can be mixed together immediately after the avocados are cut.

Halve the avocados and remove the pits. Use a knife to cut the flesh into small cubes. Scoop the cubed flesh out with a spoon into a medium bowl.

Sprinkle all the remaining ingredients over the avocado: bacon, lime zest, lime juice, shallot, garlic, cilantro, and jalapeno.

Use a fork to mash the avocado into guacamole with a texture you prefer, either smooth or chunky. Serve with Cheddar cheese chips.

Primal Aviary

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Week. End.

It’s me.

I had hoped to pop in with more lifestyle posts this week, but I never got the chance. Mazen came down with a mild fever on Thursday night and ended up staying home from camp on Friday.

He seemed totally fine by mid-morning, and we spent the day like this:

And then we did this. (These water balloon kits fill up a gazillion in 60 seconds! Most amazing invention.)

PS. I love this hose! It’s so soft and moves so gracefully since it’s so lightweight! Only bad thing is it looks like a snake! (*wide eye emoji*)

He was up at 6:30 this morning bouncing off the walls (literally) so I think he’s back to normal! Other than a million little colds when he was little, we have been so lucky that he has such a good immune system. He’s almost 5 and has only thrown up twice in his life and both times it was a one-time thing. (KNOCK ON WOOD!)

Earlier this week – I got my hair highlighted and trimmed. Much needed!

Ate a handful of romaine lettuce and kale salads. (Picture has dill havarti, turkey, avocado and Dr. Ho’s ranch.)

My SOCA soccer team wrapped up our season with a hard loss, but we made up with the disappointment with a nice happy hour at Three Notch’d.

I had Cho’s nachos for dinner! So delicious.

I’ve also been eating all the nectarines lately! Stone fruits are my favorite!

And finally, Gearharts Chocolates sent me their new Virginia Brewers’ Collaboration box.

Here are the descriptions:

  • Devils Backbone Brewing Co.’s (Nellysford) Vienna Lager and milk chocolate ganache made with malted milk and “torched” caramelized sugar, dipped in Gearharts‘ 66% signature Dark Chocolate.
  • Champion Brewing Co.’s (Charlottesville) Falconer Wheat Ale and dark chocolate ganache with toasted breadcrumbs and candied lemon, dipped in Gearharts‘ Dark Chocolate.
  • Port City Brewing‘s (Alexandria) Porter and dark chocolate ganache made with a house-made “coffee toffee” and finished in Gearharts‘ Dark Chocolate.
  • Hardywood Park Craft Brewery‘s (Richmond) Singel Blonde Ale and milk chocolate ganache with mango and clove, finished in Gearhart‘s Dark Chocolate.

Gearharts is some of the best chocolate I’ve had in this world, and these are so unique!

The post Week. End. appeared first on Kath Eats Real Food.



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4 Clean Eating Summer Marinades For Your Next Barbecue

4 Clean Eating Summer Marinades For Your Next Barbecue

Summer is all about the barbecue. After all, who wants to heat up the oven when it’s hot outside??

So this season, I dove into the world of marinades. It was an interesting experience and I’m sure… Read more →



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