The Best Guacamole

This is definitely a recipe for a party! It's absolutely a crowd pleaser!

5 avocados
1/2 bunch cilantro, roughly chopped
1/4 large red onion, finely minced
1/2 Serrano pepper, seeded and minced
Zest and juice of 1/2 a lime
2 pinches of kosher salt
2-3 tsp. whole milk

Mix by hand with a fork, smashing avocados as you combine.

Let sit before eating.

The milk in the recipe will keep the guac from browning for a day.

Enjoy!

Avocado Egg Rolls with Dipping Sauce

So amazing and fairly easy to make. This recipe is for 3 egg rolls, but is easily doubled.

Dipping sauce ingredients

Egg Rolls:
1 large avocado or 1 1/2 medium avocados
1 Tbsp. sun-dried tomatoes in oil
1 tsp. cilantro, chopped
1/8 tsp. salt
3 egg roll wraps
1 egg, slightly whipped
oil for frying

Dipping Sauce:
1/8 tsp. white vinegar

Dipping sauce pureed

1/2 tsp. balsamic vinegar
1/4 c. honey
1/4 c. cashews, chopped
1/3 c. cilantro
2 green onions
1 garlic clove
1/2 Tbsp. sugar
1/2 tsp. pepper
1/2 tsp. cumin
1/8 c. olive oil

To make the dipping sauce: In a bowl, mix together the vinegars and honey. Heat for 1 minute in the microwave.

Pour this mixture and all other dipping sauce ingredients except the olive oil into a food processor. Puree. Pour into a bowl and add the olive oil. Stir and refrigerate.

Egg rolls frying

To make the egg rolls: In a bowl, stir together the avocado, tomatoes, cilantro, and salt together.

Add 1/3 of the mixture onto the center of each egg roll wrapper.

Position the wrapper so the corner is pointing toward you. Fold the bottom corner up over the filling. Fold remaining corners up over the filling, brushing the corners with egg to secure in place. Roll up from the bottom, folding the top corner over all. Seal with egg and repeat for remaining wrappers. 

Ready to eat!

Fry egg rolls for 3-5 minutes in oil over medium high heat. Fry until golden brown.

Serve with dipping sauce.

We'll be making this recipe again and again. It's so good.

Here's a link to the original recipe: http://lilluna.com/cheesecake-factory-avocado-egg-rolls/

Avocado & Artichoke Pasta Salad in a Cilantro Lime Vinaigrette

2 c. pasta, uncooked
1 avocado, chopped into bite sized pieces
2 roma tomatoes (Next time I might just leave them out)
14 oz. jar of artichoke hearts, chopped
1 lime, zest and juice + a little more bottled lime juice
1 Tbsp cilantro, chopped
1/4 c. Romano or Parmesan cheese, shredded
1/4 c. vegetable oil
1/2 tsp. kosher salt
1/2 tsp. black pepper (at least)

Cook pasta according to package directions, rinse, and cool. When the pasta is cooled, add all ingredients to a large bowl. Mix well. Refrigerate. Serve chilled.

Here is a link to the original recipe I adapted: http://carriesexperimentalkitchen.blogspot.com/2011/09/avocado-artichoke-pasta-salad-in.html

This is a double recipe picture

Cilantro-Lime Spice Grilled Cheese

2 slices of bread
butter, salted
1 Tbsp. sour cream

1/4 tsp. garlic powder
1/4 tsp. black pepper
1/4 tsp. cumin
large dash of coriander
1 tsp. cilantro
1/4 tsp. lime juice
dash of chipotle tabasco sauce
4 slices pepperjack cheese
1 Tbsp. swiss cheese, shredded
1/4 of an avocado, thinly sliced

Butter one side of each slice of bread. Set aside. Mix together the sour cream, seasonings, cilantro, lime, and chipotle in a small bowl. Spread on one slice of bread (not the side with butter on it!). Put that slice of bread butter-side down in a skillet over low heat. Layer the pepperjack on top of the sour cream mixture. Sprinkle the swiss on top of the pepperjack. Put the avocado slices on top of the cheese. Top with the second slice of bread (butter-side up!). After several minutes, flip the sandwich. Cook until both sides are golden brown and the cheese is melted throughout. Enjoy!

Previously on the Tillamook Cheese Factory Cafe menu! 3rd place winner of the Tillamook Cheese Factory 1st annual Grilled Cheese Cook-Off!