Hello everyone! I wanted to let everyone know that my blog now has a new home. It is much easier to find and remember.
Please visit me at
www.holdthenothing.com
Same great recipes just a new, easier, .com.
Enjoy!
Sunday, March 10, 2013
Monday, March 4, 2013
Guacamole
I have a wonderful, and easy, recipe for guacamole. When we have Taco Night for one of our weekly family dinners I am always asked to bring this. It is super easy and super delicious.
Ingredients:
6 haas avocados
1 cup red onion, diced
3 limes, juiced
1 1/2 Tbsp minced garlic
dash or pinch of salt and pepper to taste
I have some pictures to do a little step-by-step if you are unfamiliar with avocados.
1. Slice the avocado from top to bottom all the way around to get the pit out. You can push the knife in until it hits the pit then just rotate the avocado around until the cuts meet.
2. Hit the pit with your knife blade, twist and then pop the pit into a nearby garbage bowl or can. DO NOT grab the pit and take it off your knife, unless you want to lose a finger. You can also slide a spoon under the pit to pop it out.
3. Make slits in the avocado horizontally and vertically. Then take a spoon and dig out the flesh of the avocado and put it into a bowl. Once the avocado is in the bowl put a bit of the lime juice on it so it won't turn brown.
4. Continue 1-3 until you all the avocados cut up.
5. Add the onion, garlic, salt and pepper, and any remaining lime juice and just mash it like crazy. Use a spoon, use a fork, use a meat chopper, even a potato masher would work nicely. Work it to a consistency that you enjoy. I like mine to be a bit chunky.
6. Serve with some chips, or with Taco Night!
Enjoy, and please leave me your comments!
And as always, hold the nothing!
-Johnny
Ingredients:
6 haas avocados
1 cup red onion, diced
3 limes, juiced
1 1/2 Tbsp minced garlic
dash or pinch of salt and pepper to taste
I have some pictures to do a little step-by-step if you are unfamiliar with avocados.
1. Slice the avocado from top to bottom all the way around to get the pit out. You can push the knife in until it hits the pit then just rotate the avocado around until the cuts meet.
2. Hit the pit with your knife blade, twist and then pop the pit into a nearby garbage bowl or can. DO NOT grab the pit and take it off your knife, unless you want to lose a finger. You can also slide a spoon under the pit to pop it out.
 |
| Stick the knife into the pit pretty hard to "grab" onto it |
 |
| Still stuck to the knife |
3. Make slits in the avocado horizontally and vertically. Then take a spoon and dig out the flesh of the avocado and put it into a bowl. Once the avocado is in the bowl put a bit of the lime juice on it so it won't turn brown.
 |
| Crosswise slits in the flesh |
 |
| Avocado with lime juice |
4. Continue 1-3 until you all the avocados cut up.
5. Add the onion, garlic, salt and pepper, and any remaining lime juice and just mash it like crazy. Use a spoon, use a fork, use a meat chopper, even a potato masher would work nicely. Work it to a consistency that you enjoy. I like mine to be a bit chunky.
 |
| This is about 1/2 of what the recipe will make |
6. Serve with some chips, or with Taco Night!
Enjoy, and please leave me your comments!
And as always, hold the nothing!
-Johnny
Low Sodium Taco Seasoning
Who doesn't LOVE taco night? Pretty much the greatest meal of all time. The only problem (besides the clean up) is that meat has so much sodium in it after you mix in that packet of seasoning.
My solution is this wonderful tasting seasoning mix I came up with.
With all these spices!!!
Ingredients:
1 1/2 tsp ground cumin
1 Tbsp minced garlic (the dried kind in the spice isle NOT FRESH)
1 Tbsp minced onion (ditto... spice isle this is important!)
1 1/2 tsp chili powder
1 Tbsp dried oregano
1/8 tsp cayenne pepper
1/2 tsp crushed red pepper
3 Tbsp tomato paste
1/2 tsp salt
1/4 tsp black pepper (freshly ground of course)
3/4 cup of water
To prepare simply brown 1 lb of ground beef, chicken, turkey, fish, tofu, whatever you want to make tacos out of. Once the meat is cooked almost all the way through, add all of the spices, tomato paste and water. Stir and let it simmer for about 5-10 minutes until the sauce thickens to a consistency you're familiar with.
Serve it up with your favorite fixin's... I like lettuce, tomato, black olives, cheese, sour cream, salsa, guacamole... (That reminds me... look for my guacamole recipe in my next post!)
Play with it if you wish, especially the level of heat. If you like it as a "medium" style heat, "hold the nothing". If you like it with a kick add some more cayenne and/or crushed red. If you like it on the mild side leave the crushed red out of the equation.
This spice combination is just right for 1 lb of meat, if you add meat you will need to adjust the measurements. Since I teach Reading I don't know that I can make those adjustments for you. Good luck!
Enjoy, and don't forget to leave me your comments!
And as always, hold the nothing!
-Johnny
My solution is this wonderful tasting seasoning mix I came up with.
With all these spices!!!
Ingredients:
1 1/2 tsp ground cumin
1 Tbsp minced garlic (the dried kind in the spice isle NOT FRESH)
1 Tbsp minced onion (ditto... spice isle this is important!)
1 1/2 tsp chili powder
1 Tbsp dried oregano
1/8 tsp cayenne pepper
1/2 tsp crushed red pepper
3 Tbsp tomato paste
1/2 tsp salt
1/4 tsp black pepper (freshly ground of course)
3/4 cup of water
To prepare simply brown 1 lb of ground beef, chicken, turkey, fish, tofu, whatever you want to make tacos out of. Once the meat is cooked almost all the way through, add all of the spices, tomato paste and water. Stir and let it simmer for about 5-10 minutes until the sauce thickens to a consistency you're familiar with.
Serve it up with your favorite fixin's... I like lettuce, tomato, black olives, cheese, sour cream, salsa, guacamole... (That reminds me... look for my guacamole recipe in my next post!)
Play with it if you wish, especially the level of heat. If you like it as a "medium" style heat, "hold the nothing". If you like it with a kick add some more cayenne and/or crushed red. If you like it on the mild side leave the crushed red out of the equation.
This spice combination is just right for 1 lb of meat, if you add meat you will need to adjust the measurements. Since I teach Reading I don't know that I can make those adjustments for you. Good luck!
Enjoy, and don't forget to leave me your comments!
And as always, hold the nothing!
-Johnny
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