Last week I promised to post Victoria’s Guacamole Recipe if she sent it. She did.
And she is now Tori, for that matter she has been for some years now but sometimes I forget to change. What does that say? Well, according to Albert Einstein, “Anyone who has never made a mistake has never tried anything new.”
Just in time to celebrate Mothers Day!
I wanted to add my homemade Tortilla Chip recipe which is lower in fat and calories than the packaged, baked crispy and easy to make. After you try these…get outside, treat all the wonderful Mothers you know, and enjoy this beautiful Spring!
A Margarita with this sounds great too! Have fun!
3 small avocados peeled and pitted
3 Roma tomatoes, 2 diced, 1 sliced for garnish set aside
¼ sweet onion finely chopped
1 lime juiced
1 crushed clove of garlic
1 tablespoon Vegenaise (egg and dairy free) or mayo for creaminess
2 tablespoons chopped cilantro or more to taste
Mash avocados, lime juice, garlic, Vegenaise and cilantro in a bowl to preferred consistency. (I like some avocado chunks.)
Then mix in diced Roma tomatoes and chopped onion.
Pour into serving bowl, garnish with tomato slices and some cilantro leaves.
For storage put in a storage container, smooth the surface and pour lime juice on top, then press plastic wrap down leaving no air. Put the lid on. The minimum air and citric acid from the lime help keep the guacamole from turning brown.
Corn Tortilla and Hottie Lime Chips*
1 package corn tortilla chips, (12 in a package or more)
Preheat oven to 425°F.
Cut corn tortillas in half with a scissors; cut each half into thirds.
Foil a bakers sheet and spray lightly with canola oil.
Place tortilla pieces not touching each other onto bakers sheet.
Spray tops lightly with canola oil.
Cover the remaining pieces with an inverted bowl so they don’t dry out.
Bake at 425°F. on middle shelf for 5 minutes. After 5 minutes open the oven door all the way to let the steam out. Close oven door and bake for another 5 minutes.
Place onto cooling rack and salt.
Repeat for the remainder of the tortilla wedges. You do not have to spray the foil again, there is enough oil on the bottom to bake the other batches.
Store after cooled in paper or plastic bag. If you like additional salt add to bag and shake gently.
1 fresh lime
After baking and cooling chips, spread baked chips on bakers sheet again and squeeze fresh lime juice liberally then salt.
Place limed chips back in 425° oven for 5 minutes.
And for you Hotties…
Hottie Lime Chips*
1 fresh lime
1 tablespoon sea salt
⅛ teaspoon ground cayenne pepper (up to ¼ teaspoon, “as you like it!”)
Mix salt and cayenne pepper well in small bowl.
Squeeze fresh lime juice liberally over the baked chips on bakers sheet.
Using your fingers sprinkle pepper-salt mix over lime-juiced chips.
Place chips back in 425°F. oven for 5 minutes.
Now where are those Mothers and Margaritas?
Happy Mothers Day to all you “hot mamas!”
“…people will forget what you said, people will forget what you did, but people will never forget how you made them feel. Maya Angelou.