Category Archives: dips and appetizers

Fresh Guacamole with Tomatoes

guacamole dip
This is the best guacamole you’ll ever eat.  It’s spicy, chunky, and full of freshness.  Even the “guac-haters” love it.   It’s great with chips, on salads, or on a big bowl of black beans and salsa, and James just eats it with a spoon.

Guacamole dip and chipIt’s really simple to make and the secret is all in the mixing so pay close attention to the sequence and method of chopping.

Start with a ripe avocado (should be dark in color and be able to slightly press your thumb into the sides).  Make sure you have a juicy lime, a nice red onion, fresh jalapeno, and cherry tomatoes.  If you are a lover of cilantro, make sure to have some of that, too.  For the spices: have salt, cumin, cayenne pepper, and a little garlic.

guacamole ingredientsI finely chop about a fourth of the red onion and half of a large jalapeno.  It blends so well when the pieces are very small.

Stab the avocado seed with a knife to twist it out.  Then, slice the avocado inside the peelings before spooning it out. Guacamole dip stab


guacamole avocado choppedIn a bowl squeeze the juice of one lime.  Stir in the salt, pepper, cumin, and garlic. Spoon out the avocado and add it to the bowl.  Stir in the onion and jalapeno.   Add the sliced cherry tomatoes and some roughly chopped cilantro.  Stir this together with a fork, but just slightly.  I like it chunky and not slimy.  If it seems a little dry squeeze a little more lime juice on the top.  Taste it one last time to adjust it for your families taste buds. guacamole cilantroGuacamole dip and chip 2This is so delicious, filling and healthy.

guacamole closeguacamole closer

Fresh Guacamole with Tomatoes
Recipe type: Dip
Prep time: 
Total time: 
Serves: 6 servings
  • 2 large ripe avocado
  • 2 large juicy limes (may need more if lime isn't juicy)
  • 1 handful of cherry tomatoes, sliced
  • ¼ large red onion, thinly sliced
  • ¾ large fresh jalapeno, thinly sliced without the seeds
  • 1 tablespoon cilantro (optional), roughly chopped
  • ¼ salt (add salt to taste)
  • Sprinkle of cumin (an ⅛ teaspoon or less)
  • Dash of cayenne pepper (we add a couple of dashes because we like the spicy punch)
  • Dash of garlic powder
  1. Squeeze two limes into a small bowl. Stir in the salt, cumin, pepper, and garlic.
  2. Slice the avocado in half, remove the seed and slice into small chunks within the peelings.
  3. Spoon it out into the bowl of liquid. Rough chop it into the liquid using a fork.
  4. Slice the onion very thinly and fold it into the bowl of avocado.
  5. Slice the jalapeno very thinly, make sure to remove the seeds, and fold it into the bowl of avocado.
  6. With a fork mix in the cilantro, roughly chopping and blending. Be careful not to stir too much or it will become very creamy. This is a chunky version of guacamole so there is no need to excessively stir it.
  7. Add a little more lime or salt if necessary. Garnish with a twig of cilantro.



Grilled Corn in Creamy Sriracha Sauce

Grilled Corn in Creamy Sriracha SauceGrilled Corn in Creamy Sriracha Sauce was inspired by a side of corn I ordered last week at The Little Owl in West Village, New York.  And to think we almost passed this dish by.  James had their delicious, highly recommended sliders in a spicy tomato sauce, and I had the best Eggplant Parmesan I had ever eaten. That was all we intended to order, but everything on the surrounding tables looked so good.  We just had to try a few more of their dishes, and our server suggested we try the corn.  Just corn.  It sounded kind of boring to me, but I went with it and oh my goodness!  It was the best “just corn” I’d ever tasted. Continue reading Grilled Corn in Creamy Sriracha Sauce

Bruschetta de Venezia


Bruschetta, pronounced “Bru-Sketta” in Italy, is simply toast rubbed with garlic and topped with fresh tomatoes.  During my visit to Venice this summer, I discovered how this simple little apertivo could become something more like a meal. For the past month, I’ve tried to replicate the taste I discovered at a little cafe’ outside of Piazza San Marco. To read more about our days in Venice, go here:

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Taziki Sauce with Pita Chips

Taziki sauce

Taziki sauce isn’t for everyone. Daddy will hardly touch the stuff, but I’m crazy about it. It’s a Greek dip, and it can be used as a spread on pita sandwiches or gyros. It is a tiny bit tangy, but if you like cucumbers and dill, you must try this. It’s healthy and worth making it at least once and trying it several different ways: dips, sandwiches, gyros, and even on a greek style vegetable salads.

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