Guacamole

From the beloved avocado and in honor of Cinco de Mayo...

This guacamole recipe comes from Chef Jeff Smedstad of the Elote Cafe in Sedona, AZ.  Great food and great recipes!  Eat there next time you're in Sedona and you won't be disappointed!! 


Guacamole
3 medium ripe avocados
1/4 cup finely diced onion
1 jalepeno, stemmed and finely diced
juice of half a lime
2 Tbs chopped fresh cilantro
1/4 tsp kosher salt
1/4 tsp fresh ground pepper
garnish: chopped tomato, queso fresco, and radishes

Add all ingredients and roughly mash together.  Top with garnishes and serve with tortilla chips.

Simply Grilled Corn-on-the-Cob

This is as the name implies.... simple.  Really, if you have fresh corn that is in season... you don't need to add anything to it. Just enjoy the fresh sweet taste that nature provides! 

To make:  Preheat grill to med-low.  Trim ends of corn with a knife, and peel off some of the outer pieces of the husk, making sure not to expose the kernals.  Place corn on grill and cook slowly.  Rotate as needed-- atleast once.   The corn will steam inside the husks, and may turn golden in spots.   You will smell the browning husks when it is ready.  Enjoy!  Eat it plain or add some butter, salt & pepper.



If you want to doll it up, drizzel it with Crema Mexicana and then sprinkle it with chipotle chile powder, salt and fresh ground pepper.  Squeeze some lime over the top if desired.

Pasta with Chicken, Asparagus, and Bacon

This is a great "one-dish" family-friendly pasta meal perfect for a week-night's dinner. Comfort pasta at its best: light, flavorful and bright... and ofcourse quick and easy to pull off too. Everyone is bound to enjoy it. In fact when my 4-year old saw these pictures the next day, she said "Oh I like that kind of stuff!!!" Think of it as glorified mac-n-cheese.  The only change that needs to be made to this recipe is to use whole wheat pasta.  When looking for a whole wheat pasta at the grocery store, read the ingredient label, the only ingrediant that should be in whole wheat pasta is 100% durum whole wheat flour.  It is pretty easy to find, even walmart carries it in the "Ronzoni" brand.

Pasta with Chicken, Asparagus, and Bacon

whole wheat pasta (about 2/3 of a box) (any shape will do)
2 slices applewood-smoked bacon (or 5 slices turkey bacon)

1 tsp minced garlic
1 1/2 Tbs flour

1 1/2 C milk (1%)
2/3 c grated Parmigiano-Reggiano Cheese (I buy it at costco)
1/2 tsp salt
1/2 tsp black pepper
2 small grilled chicken breasts, cut into bite size pieces
1 pound asparagus, cut into 1 1/2 inch pieces

1. Cook pasta according to package directions. Add asparagus pieces to pasta water during the last 3-4 minutes. Drain. Set Aside.

2. While pasta is cooking, cook bacon in a large nonstick skillet over medium-high heat until crisp. Remove bacon from pan, reserving drippings. Add garlic to drippings in pan; saute 1 minute, stirring constantly. Sprinkle flour over garlic; cook 30 seconds, stirring constantly. GRADUALLY, add milk stirring constantly; cook 2 minutes or until bubbly and slightly thick, stirring constantly. Reduce heat to low. Gradually add cheese, stirring until cheese melts. Stir in salt, hot pasta, asparagus and chicken, toss well to combine. Sprinkle with bacon and pepper.

Note: If your sauce gets to thick, just thin it with some added milk. Also, if asparagus is not in season, try substituting broccoli.

My game plan: 1. Season the chicken breast (with salt, peper and garlic) and put it on the hot grill. While it's grilling, get the pasta and asparagus going. While the pasta and asparagus are cooking, make the sauce starting with the bacon. If you do it this way, your meal will be ready in no more than 15-20 minutes! Don't forget to check on the chicken! Sometimes it also helps to have all and any chopping done before the cooking begans.

You can buy this delicious high-quality cheese at Costco.

Serving suggestion:  Serve this as a quick all-in-one meal or serve it with a green spinach salad some garlic bread.