Pre-heat oven to 425 degrees.
Mix spices together for the rub.
Brush or spray potatoes lightly with oil. Sprinkle them with the spice rub, mix well. Roast round for about 12-15 minutes, or until golden on the bottoms. Flip and roast for another 12-15 minutes.
Whip up a batch of classic guacamole.
Serve roasted rounds topped with a dollop of guacamole!
In medium bowl, place shrimp, cilantro, garlic, jalapeno and olive oil.
Marinate 2 to 8 hours.
In large, heavy skillet, place 2 tablespoons of oil from marinade and heat on high until hot.
Add red and green peppers and onions and saute 3 to 4 minutes.
Remove shrimp from marinade and add to skillet.
Saute 2 minutes or until done.
Serve shrimp and vegetables with tortillas, Guacamole and Pico de Gallo.
tyle, immediately.
*For the Guacamole: In a small mixing bowl
br>Spread 2 tortillas with guacamole and place on chicken mixture
dorned with shredded cabbage, Tomatillo Guacamole, sour cream, and Mango Salsa
Prepare the Pico De Gallo and set aside.
Prepare the Guacamole; cover tightly with plastic wrap and set aside.
Peel and seed avocados.
Cut into small pieces and place in mixing bowl.
Add remaining ingredients and mix with electric mixer until guacamole is smooth.
Mash the avocado, leaving a few rough chunks.
Stir in the remaining ingredients.
Serve within 30 minutes with chips, or as a garnish to other dishes.
It is best to make just before serving, but if you have to hold longer, place plastic wrap directly on the surface of the guacamole to keep from unsightly darkening.
Serve hot with sour cream, guacamole, and any remaining salsa on
ach tortilla with 2 tablespoons guacamole. Mound 1/2 cup taco
r you may put the guacamole into a tupperware or a
Layer equal amounts of guacamole, dairy sour cream and picante sauce in a clear glass bowl.
Serve with tortilla chips or corn chips.
Serves 8 to 12 people.
often to room temperature.
Classic:.
Preheat the oven to
Marinate lobster in salsa for an hour to two.
Stir fry lobster in a skillet or wok for two to three minutes.
In a separate pan, heat the tortilla.
To assemble, spread guacamole down the center of the tortilla, then lay in lobster, shredded cabbage and Baja sauce.
Fold over, garnish with lime slice, and serve.
* Place Scoops on sheet tray.
* Fill each scoop with 1 teaspoons guacamole.
* Top each filled scoop with 1 teaspoons salsa.
* Sprinkle Alouette(R) Crumbled Goat Cheese Provencal liberally on each assembled mini taco.
* Serve as a passed hors d'oeuvre.
Alternative serving suggestions: Top with Alouette(R) Goat Cheese Crumbles, Feta crumbles or Feta Mediterranean crumbles.
Remove avocado flesh from shells and chop. Squeeze lemon juice onto avocado to keep from browning. Lightly mash avocado with fork. Mix in red onion, tomato, cilantro, jalapeno, garlic, pepper and smart salt. Serve with tortilla chips.
nd cabbage.
Top with guacamole, chipotle white sauce and salsa
Heat oil in large deep nonstick skillet over medium high heat and brown beef.
Stir in Recipe Ready Stew Blend, tomatoes and beef broth. Reduce heat to low and simmer covered 20 minutes or until beef is tender.* Season, if desired, with salt and black pepper and sprinkle with chopped parsley. For thicker stew, gently mash 2 potatoes using a fork; stir to blend.
Cook rice in boiling salted water for 12 mins, or until tender. Drain. Combine with corn, pepper and cilantro. Season.
Sprinkle both sides of fish with seasoning. Heat oil in a large frying pan over medium heat. Cook fish for 2-3 mins per side, or until cooked to your liking.
Meanwhile, to make the guacamole, mash avocados until almost smooth. Add lemon juice and cilantro. Season.
Distribute rice between serving plates. Top with fish, guacamole and cilantro leaves. Serve with lime slices.
ooked through.
For the guacamole, mash avocado flesh with a