Recipes – Page 12 – Seven Plates

There’s nothing like fresh guacamole. You can buy it at the store, but it’s not worth the calories, in my opinion. Make it just as you are ready to eat it and enjoy the chunky texture with bursts of fresh lime, onion, creamy avocado and a hint of heat from the jalepeno. (I omitted 1/4 cup of chopped cilantro, but if you like it, definitely add it to the mixture at the end!)

Ingredients

3 ripe avocados

1/2 red onion, diced

1 med tomato, seeded and diced

1 jalepeno, diced

2 limes, juiced

1/4 cup of chopped fresh cilantro

2 Tbsp of kosher salt

Start by cutting each avocado in half and removing the seed. Place in a large bowl. Add diced onion, tomato, jalepeno, (cilantro) lime juice and salt. Mashe together with a fork until all ingredients are combined. Serve with tortilla chips.

It’s football watching weekend again. This time the game food is Fried Mushrooms with a Horseradish Dipping Sauce. Watch these disappear quickly as you serve them to your family and friends.

Ingredients

1 large package of button mushrooms

1 1/2 cups of self rising flour

1 tsp of cayenne pepper

1 Tbsp of salt

1 16oz bottle of dark beer

3 cups of vegetable oil

Horseradish dipping sauce (or sauce of your preference)

Directions:

In a large pot, heat oil to a temperature of 325 degrees.

Meanwhile, in a mixing bowl make the batter by combining flour, cayenne pepper, salt and beer. Dredge mushrooms in the batter in small batches and then transfer to the hot oil. Cook until golden. Drain on a wire rack.

Serve with you favorite dipping sauce.

Fresh (Chunky) Guacamole

Beer Battered Fried Mushrooms