Guacamole

*I like mine chunky, but if you like yours more smooth, just 'mash' avocado more with a fork & chop smaller pieces.

....(Oh I'm salivating just thinking about it! lol)

Ingredients:
two ripe avocados
1 tsp minced garlic
2-4 ripe tomatoes (– depending on variety and size)
1/2 Large onion or 1 small onion
1 ripe lemon (or lime if you prefer... I like it either)
Generous amounts of salt and pepper to taste

Directions:
Cut avocados in half. Remove pit. With a knife, cut avocado into pieces while still in the skin. Scoop pieces out with a fork.
Chop onion up into small, but rough chops
Chop tomatoes into small pieces (I drain the seeds and the liquid from my tomatoes so as not to water down the guacamole)
Roll lemon (if very hard, microwave for 30 seconds). Squeeze over the bowl with avocados, onion and tomatoes. (Squeeze 'cut-side-up' to avoid the seeds from getting in)
Salt and Pepper to taste.

*You can refrigerate leftovers. It may look “brown” the next day, but give it a quick stir and you’ll find green just under the surface. Perfectly fine to eat –but I would eat within 2 days.

Homemade Tortillas

*The ingredients and amounts were given to me by Lori Sanchez -whom I met while visiting New Mexico (where Dan served his mission) when we were engaged. The directions are just what I was able to find elsewhere.

Ingredients:

4 cups all-purpose flour

3 tsp baking powder

2 tsp salt

cup oil

3 Tbsp oil

gradually add warm water.... about 3/4 cup

Directions:

In a large mixing bowl, combine the flour, baking soda and salt.
Using your hands, mix the cold butter into the dry ingredients until a coarse texture is formed.
Add the water to the dry ingredients, creating the dough.
Using your hands, incorporate the water fully with the dry ingredients, creating a dough. Once the dough is formed, turn it out onto a floured surface. Knead the dough until a soft, elastic dough is formed.
Pinch off eight to ten golf ball sized dough balls.
Place the balls on a cookie sheet and cover with a damp cloth. Allow the dough to rest for 20 minutes.
After the dough balls have rested, take one and roll it out into a disc. Do this with the rest of the dough balls.
Warm a griddle over medium heat and then place one dough disc on it. Wait about 30 seconds before flipping it for the first time.
Using a spatula, gently press the sides of the tortilla to encourage it to puff up a bit. After about a minute, flip the tortilla again.
Allow the tortilla to cook for about 20 more seconds and then place the tortilla in a basket lined with kitchen towels. Immediately cover the tortilla before starting on the next tortilla.

Fresh Pico

**another from NieNie's 'CuisineNie' blog...

Ingredients:

2 medium tomatoes, cut into 1/2-inch dice
2 jalapeno peppers, finely chopped
1 small red onion, cut into 1/4-inch dice
2 scallions, white and green parts, finely chopped
1/4 cup fresh lime juice
1/2 cup loosely packed cilantro leaves, roughly chopped
1/2 teaspoon ground chili powder, preferably pasilla
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper

Directions:
Combine all ingredients in a mixing bowl, and toss well to combine. Adjust seasoning to taste. Serve immediately, or keep refrigerated, for up to 2 days, until serving.

Makes 3 cups.

2 Ways To Make Homemade Tortilla Chips

Ingredients:

4 flour tortillas
Olive oil (for frying)
Course Salt

*I like to sprinke with lime juice as well... some people do other toppings like adding garlic/herbs to oil, or sprinkling with ranch(powder mix)/parmesean/etc after finished.

Directions:

Option #1-

Cut each tortilla into 8 wedges with scissors or a knife. Fill a frying pan with 1/4 inch of olive oil and heat to high. When the oil is hot, but not smoking, reduce to low. Fry 6 wedges at a time in the oil until they puff up and darken slightly on both sides, about 1 minute per side. Place on paper towels to soak up any extra oil, then dust with salt.

Option #2-

Preheat oven to 400 degrees F.
Lay the tortillas out on a cutting board, spray with the nonstick olive oil spray on both sides. If using a seasoning, sprinkle on both sides now. Stack the tortillas and using a sharp knife or pizza cutter, cut through the pile of tortillas, cutting into 4 equal triangles.
Arrange tortilla triangles in a single layer on baking sheets. Bake for approximately 6 to 7 minutes until crisp and the edges start to curl and turn lightly brown. Watch the chips carefully after 5 minutes, as they can burn easily. Once the chips are done, remove from the oven to cool. Chips will continue to crisp as they cool.

Makes 24 tortilla chips/ 1 serving.