Halli's Perfect Guacamole

You know how you're always trying to find the perfect balance in a guacamole? Haha, or is that just me? I swear when I go to make a guacamole, I can never get the proportions right. Well this search ended when my cousin magically made me the perfect guacamole one day. She had been working on it for months, trying to perfect it. And that she did. It's DIVINE and PERFECT. I can eat the entire bowl. Make it, but then be prepared to eat the entire thing:)

2 large avocados

almost 1/2 tsp garlic salt

almost 1/2 tsp onion salt

1/2 tsp regular salt (you can adjust this for your own saltiness)

1/4 tsp lemon pepper

2 tsp lemon or lime juice

2 Tbs sour cream

Mix it all up in a bowl with a fork, smashing the avocados. Then eat the BEST guacamole you've ever had!! Enjoy!

Creamy Coleslaw

For Father’s Day, Justin wanted pulled pork sandwiches, so I decided to find the best coleslaw recipe out there. This one caught my eye because it had buttermilk in it and buttermilk makes everything better:) It’s a runnier sauce, but I LOVED it. I also loved how it got better and better each day it sat in the fridge. So delicious!

28 oz. bag of Coleslaw mix
1/3 cup sugar
1/8 t salt
1/8 t pepper
1 1/4 cup milk
1/2 cup mayonnaise
1/4 cup buttermilk
2T white vinegar
2 1/2 T lemon juice
2t Dijon mustard

In a large bowl, combine everything but the cabbage mix. Whisk until smooth. Add the cabbage mix and mix well. Cover and refrigerate overnight, stirring every once in a while. Stir well before serving. It gets better with time!

*From Key Ingredient

Layered Jello

Lately my kids have been OBSESSED with Jello. They are all about it. So I thought it would be fun to make a pretty, layered Jello for them for Easter. I’m not going to lie, this takes some time people. But look how cute it is!! And it tastes amazing. Now my kids call it sandwich Jello because you can pick it up and eat it like a sandwich, which happens to be the perfect thing for kids!

And just imagine the possibilities! 4th of July, birthdays, parties. Oh, and it’s sure to impress. Our guests loved it and we all sat and enjoyed  eating all the different layers one at a time. So if you feel the urge to make a beautiful Jello, and you have 2 hours of your life to spare (ha) make this awesome Jello!!

4 3-ounce packages of Jell-O
1 14-ounce can sweetened condensed milk
4 packets unflavored gelatin
Water as directed

Spray a 9×13 pan with non-stick cooking spray and wipe out the excess with a paper towel. Set the pan aside.

Mix 1 package of Jell-O with 1 1/4 teaspoons (1/2 packet) of unflavored gelatin. Add 1 cup boiling water and stir to combine completely. Pour the first layer into the prepared pan and refrigerate in a completely level shelf of the fridge for 20 minutes.

While the first layer is setting, mix 1 cup boiling water with the can of sweetened condensed milk in a smallish-medium mixing bowl. Set aside.

In a small bowl, sprinkle 2 packets of gelatin over 1/2 cup cold water. Allow it to stand for 2-3 minutes or until the gelatin has absorbed the water and it becomes grainy. When it is ready, add 1/2 cup boiling water and stir until the gelatin is completely dissolved. Add the dissolved gelatin mixture to the sweetened condensed milk mixture and stir completely. Allow to come to room temperature.
When the first layer of Jell-O has set, carefully pour 1 cup of the sweetened condensed milk mixture over the Jell-O layer and return the pan to the refrigerator. Chill for 15 minutes or until set.

After you return the pan to the refrigerator, repeat the Jell-O step (1 package Jell-O + 1 1/4 teaspoons unflavored gelatin + 1 cup boiling water). If you do it immediately after you put the pan back in the fridge, it should be room temperature by the time the sweetened condensed milk layer has set up. Pour it over the milk layer, chill, repeat with milk, then Jell-O, then milk, then Jell-O. You should begin and end with Jell-O layers and have 4 layers of Jell-O with 3 layers of milk in between. As you go, if the milk begins to set up, place the bowl in a larger bowl or a shallow pan and add some hot water to the larger pan/bowl to keep the milk mixture from setting up.

When the last layer has set up, carefully cut into cubes or use a cookie cutter to cut into shapes. If you run the cookie cutter or knife under hot water for a few seconds and then dry it, it will help make pretty final cuts/shapes.

*From Our Best Bites

Risotto

This is one of the first recipes I put on this blog when I first started it. Have you ever had risotto? If you haven’t, YOU MUST!! It has to be one of my most favorite foods. It is a little labor-intensive, but man is it worth it! I usually save it for special occasions, or when the hubby requests it. For instance, it made an appearance on Father’s Day. It’s so rich, creamy and perfect. Here’s to remembering old recipes!!

1 T olive oil
1 T butter
1 small or 1/2 medium onion, minced
3 cloves garlic, minced
1 pound Arborio rice
7 to 8 c chicken broth
1 c heavy cream
2 cups (total) grated Parmesan, Romano, Asiago or Swiss cheese
Salt & Pepper to taste
Chopped chives

Heat oil and butter in large skillet, then add chopped onion and garlic and cook until soft. Dump in 1 pound dry Arborio rice, and stir to coat. Then add the broth, in 1-cup increments, stirring after each addition until liquid is absorbed (add one cup broth, stir until liquid is absorbed, then add another cup, etc.) This takes about 20-30 minutes. Rice is done when it no longer has a hard bite. After all liquid is absorbed, add cream, cheese, salt & pepper, and stir to combine. Stir in chives and serve immediately.

*From The Pioneer Woman

Asian Pasta Salad

I LOVE salads like this. You don’t have to cook a dang thing and it’s so refreshing. I’ve really been on this Asian kick too…loving the toasted sesame oil. And the best part is that it gets better and better as the days go by. The perfect salad to make and have for lunch the next day…and the next…and the next…

1 lb bowtie pasta
1/3 cup canola oil
1/4 cup plus 1 tablespoon soy sauce
2-3 T sesame oil
1/4 cup plus 1 tablespoon honey
3 tablespoons rice wine vinegar
2 red, yellow or orange bell peppers, diced
1/2 red onion, diced
2-3 cups of rotisserie chicken, cut into bite sized pieces (put more chicken if you want it meatier)
3 tablespoons toasted sesame seed
3 cups washed baby spinach

Boil and cook pasta. Make sure to salt the cooking water. Drain pasta and set and rinse with cold water. In a separate bowl combine oil, soy sauce, sesame oil, honey and rice vinegar until well blended. In a large bowl combine pasta, peppers, onion, chicken and spinach. Toss with the sauce until well combined. Sprinkle with toasted sesame seeds. Keep in fridge until ready to eat, or serve immediately, either way is delicious.

Homemade Biscuits

Perfect, easy biscuits. They were even extremely delicious the next day. Definitely one to go in the recipe box!

3 cups flour
1 1/2 t. salt
1 T. sugar
1 1/2 t. baking powder
1 stick butter
3/4 c. buttermilk (If you don’t have buttermilk, you can use 3/4 cup milk + 2T lemon juice.I
1 egg
1/4 c. water

Preheat oven to 425 degrees. Combine flour, salt, sugar, baking powder and butter until crumbly. Mix in buttermilk, egg and just enough water to make a workable dough. Mix the dough until it is just barely combined (don't over mix). Roll the dough onto a floured cutting board about 1 inch thick. Cut with a 2 inch biscuit cutter, or a 2 inch round cup. Place on a greased baking sheet (touching each other) and bake 12-15 minutes or until golden brown. Makes about 12-15 biscuits, depending how thick you make them.

Tips to making awesome biscuits:
*ONLY hand mix your dough. Don't mix in a Bosch or with a hand mixer. The dough will be too tough and the dough will become dry if you use a mixer. You don't want to over mix this recipe. The best way to mix this dough is with a pastry cutter or using two knives and cutting the dough back and forth. This method takes a little longer but will ensure the perfect biscuit. You want pieces of butter left in your biscuit, that is what keeps the dough light and flaky.
*Next tip is to keep your biscuit dough fairly thick. You want a tall and thick biscuit more than you do a thin and hard biscuit. Keeping the dough thick will ensure a chewy and soft biscuit. I keep my dough about 1 to 1 1/2 inches thick (cooking times may vary depending how thick you make them).

*From dealstomeals.blogspot.com

Garlicy Oven Fries

I love a good french fry. These were so tender in the middle and crisp on the outside - just what a fry should be. The whole fam loved these. And I'm thinking about just keeping garlic olive oil on hand now...so clever.

8 garlic cloves, minced
6 tbsp extra virgin olive oil
3 russet potatoes (about 8oz each), each cut into 12 wedges
3 tbsp cornstarch/cornflour
1 1/2 tsp coarse sea salt
1 1/2 tsp freshly ground black pepper
½ tsp garlic powder

Preheat oven to 440° F. Combine the garlic and oil in a large bowl, warming it until the garlic is fragrant, about 1 minute (I actually just combined the oil and garlic in the morning, covered it and let it sit all day). Add the potatoes to the garlic mixture and toss to coat. Place in a 8x8 baking dish. Wrap tightly in plastic wrap and microwave on high power until the potatoes are translucent around the edges, 3 to 6 minutes, shaking the bowl to redistribute the potatoes halfway through cooking.

Combine the cornstarch, salt, pepper and garlic powder in a small bowl. Sprinkle over the hot potatoes and toss well to coat.

Arrange the potatoes in a single layer on the prepared baking sheet and bake, turning once, until deep golden brown and crisp, 30 to 40 minutes.

Serve with ketchup, mayo or sour cream.

*From purplefoodie.com

California Salad Bowl

My mother-in-law introduced this to me. I LOVE it. It's perfect for summer too. So fresh, crisp and the avocado dressing...MMMM. I could eat it by the spoonful. It goes great with everything and would be a wonderful addition to your next barbeque.

Salad:

1 head romail lettuce, chopped

1/2 cup shredded cheddar cheese

1-2 tomatoes, chopped

2 green onions, thinly sliced

1 (16oz) can pitted olives, drained and cut in half

1 cup slightly crushed corn chips

Avocado Dressing

Avocado Dressing:

1 ripe avocado, peeled and seed removed

Juice of 1 lemon (about 1-2 T)

1/2 cup mayonnaise

1/4 cup vegetable oil

salt to taste (You're going to have salt from the cheese and chips so keep that in mind)

In a blender, mix dressing ingredients together until very smooth. Combine salad ingredients in a large bowl. Pour dressing over salad and toss to mix well. Serve immediately.

PS: I don't recommend dressing the salad until RIGHT before you serve it. If you aren't going to eat it all, don't dress it all because it doesn't keep...but that's OK because you're probably going to eat the whole salad yourself:)

Cream Cheesy Mac and Cheese

If you're looking for a quick, easy, delicious dinner look no further! This is the ultimate comfort food. I love how the cream cheese adds a little tang...and oh do I love cream cheese! Try it and you won't be disappointed.

1 pound elbow macaroni
4 T butter
3 T flour
2 cups milk
1 (8oz) package cream cheese
2 cups shredded sharp cheddar cheese
Parmesan cheese
Salt and Pepper to taste

Preheat oven to 400°F.

Cook pasta according to package directions. Drain and keep warm until sauce is ready.

For the sauce, melt butter over medium heat in a large saucepan or deep pan. Add flour to the butter and stir until smooth. Gradually add in milk, stirring continuously. Allow milk mixture to come to a boil and cook for 2 minutes, stirring continuously.

Reduce heat to low and add cream cheese, cheddar cheese, salt, and pepper. Stir until cheeses are melted and sauce is smooth. Pour the sauce over the elbow macaroni and mix together.

Pour mixture into greased, large casserole dish. Sprinkle a small amount of cheese over the top. I used grated Parmesan and cheddar. Broil until cheese is bubbly and browned.

*Adapted from Tasty Kitchen

Southwest Pasta Salad

This has to be my new favorite dish. I. LOVE. IT. It doesn't get any better than this. Ok, it could be considered "chick food" but I guess no one gave my hubs the memo cause he ate it up!! It's completely delicious and I can guarantee that if you take this to any sort of dinner party, it'll be the hit and people will be begging you for the recipe. Yep folks, it's that good. It's the best because you can have it as a side dish or add chicken and make it a main course. We had it with quesadillas and it was the perfect dinner (just like Our Best Bites suggested.) Any way you have it, you'll love it.

1/2 lb bowtie pasta
1 (14oz) can black beans, drained and rinsed
2 roma tomatoes, diced or about 3/4 C or halved cherry tomatoes (I actually used canned petite diced tomatoes cause I had it - delish)
1 large red, yellow, or orange bell pepper, diced
1/2 cup sliced green onions
1/2 cup frozen fresh corn
zest from 2 limes
optional: 8 oz diced cooked chicken
1/2 cup shredded pepper-jack cheese

Dressing:
6 Tbs fresh lime juice (about 3 juicy limes)
1/4 cup seasoned rice vinegar
4-5 cloves garlic, roughly chopped
1 1/2 tsp chili powder
1 tsp cumin
1/2 tsp coriander (I didn't use this)
1/2 tsp kosher or sea salt
2 tsp sugar (add a touch more if your limes are extra sour/bitter)
3/4 cup canola oil
1/2 cup roughly chopped cilantro

Boil pasta in salted water until cooked. While it's cooking, prepare dressing.

First zest your limes and place the zest in a large salad bowl.

Place the lime juice, vinegar, garlic, chili powder, cumin, coriander, salt and sugar in a blender. (Basically everything except the cilantro and oil) Process until smooth. With the motor running slowly, add the oil in a steady stream until incorporated. Add the cilantro and pulse so it gets broken up, but some pieces still remain in tact.

When pasta is done cooking, drain and rinse immediately with cold water to cool. Place the pasta in the large salad bowl with the lime zest. Add black beans, tomatoes, diced pepper, green onions, corn (no need to thaw the corn), and chicken if desired. Toss with dressing. Taste, and add additional salt and pepper to taste. For best results, chill for 1 hour before serving. Right before serving, sprinkle cheese on top. Serve with extra lime wedges if desired.

*From Our Best Bites

Roasted Italian Cheese Potatoes

I've always been a fan of roasted red potatoes. Such a great go-to easy recipe that goes with so many things. Naturally, when I saw this one I knew I had to try it. The end result is fantastic! A perfect twist on an original goodie.

2 1/2 lbs red potatoes, cut into medium size chunks

1 pack (1/3 ounce) Good Seasons Dry Italian Dressing Mix

1/4 cup oil

1 cup shredded parmesan or asiago cheese

Preheat oven to 400 degrees. In a large bowl mix potatoes, dressing mix and oil. Place in 9x13 pan and spread out evenly. Bake for 40 minutes, turning after 20 minutes. For the last 5 minutes, sprinkle cheese on top and put back in oven until cheese is sufficiently melted.

*From Tasty Kitchen

Restaurant Style Salsa

I got this from The Pioneer Woman. She's amazing and so I trust all she makes. So naturally, I trusted her salsa recipe...also for the simplicity of less chopping. It's made with all canned tomatoes, which I was VERY skeptical of. When it was done, Justin and I tasted it and...it wasn't that good. I was DEVASTATED!! So I sadly wrapped it up and put it in the fridge in hopes that someone somewhere would eat it so it didn't go to waste. About 5 hours later my mom says, "That salsa you made is absolutely delicious!!" I thought she might be mistaken because I definitely didn't like it. The next day I tried it...DELICIOUS!! I guess it gets better as it sits. I'm not kidding - 200 times better than when I first made it! So my suggestion is to make it the night before you want to eat it. That Pioneer Woman...she knows everything. I am DEFINITELY making this again!

1 (28oz) can whole tomatoes with juice
2 (10oz) cans Rotel tomatoes
1/4 cup chopped onion
1 clove garlic, minced
1 whole jalapeno diced (I omitted this because I'm super wimpy with spicy food - keep in mind that the Rotel has some heat of it's own)
1/2 t salt
1/4 t garlic salt (my addition)
1/4 t sugar
1/4 t cumin
1/2 cup cilantro, chopped
1/2 whole lime juice

Dump everything into a food processor. Pulse until desired consistency is reached. Test for seasonings. DONE!! Refrigerate at least several hours.

*From The Pioneer Woman

Fettuccine Alfredo

This is THE BEST Fettuccine Alfredo I've ever had! It's so simple and only has 4 ingredients. AND it's from The Pioneer Woman, so you can't go wrong. I trust her...with ALL my cooking needs - and probably a lot more. She's just pure genius!! Try this...you won't be disappointed. Although you might have to stop eating for several days after to even out your calorie intake! Now EAT THIS!!! and then hit the treadmill...

1 stick butter
1 cup heavy cream (I used half and half)
1 lb Fettuccine noodles
2 cups Parmesan cheese
salt and pepper to taste

Cook pasta according to package directions.

In a saucepan or skillet, warm butter and cream. Season with salt and freshly ground black pepper.

Grate Parmesan cheese and place half of it into a large serving bowl. Pour warm butter/cream mixture over the top.

Drain pasta and immediately pour it into the bowl.
Toss a couple of times, then sprinkle in the other half of the Parmesan.

Toss to combine, thinning with pasta water if necessary.
Serve immediately as a main course or accompaniment to meat or salad.

* From The Pioneer Woman

Baked Broccoli

I'm always looking for new ways to eat vegetables since Bryce and Justin both STRUGGLE with eating them! This was just the ticket. The broccoli was perfectly cooked...not to crisp but not too soggy - perfection. The flavor is just so awesome. Trust me...just try it!

2 heads broccoli
3 T olive oil
1 t dried oregano
1/2 t dried garlic powder or 1 t fresh minced garlic
15 whole Ritz crackers
1/2 t salt
1/4 t pepper
1/4 cup fresh grated parmesan cheese

Preheat oven to 400 degrees.

Cut broccoli into florets and rinse. Place crackers in a Ziploc bag and crush. Add the oregano, garlic powder, salt, pepper and parmesan cheese to the bag. Mix around. Add the broccoli and the olive oil to the bag also. Mix around until the broccoli is evenly coated. Place in a baking dish or cookie sheet. Put in the oven for about 20 minutes, stirring once halfway through. If the broccoli is still too firm for your taste, keep in oven in 5 minutes increments until your preferred crispness is reached. Enjoy!

*From Tasty Kitchen

Spanish Rice

This is such a simple recipe and is SO easy and everyone has most of the ingredients. It's the perfect side dish to any Mexican dish.

1 T butter
2 cloves garlic, minced
1 1/2 c uncooked rice
2 1/2-3 c chicken broth
1 c chunky salsa

Heat butter in a large skillet. Add garlic and saute for 1-2 min. Stir in rice. When rice BARELY begins to turn a very light golden brown, stir in chicken broth and salsa. Bring to a boil. Reduce heat to low and place a tight fitting lid on top and simmer for at least 25 min. or until all liquid is absorbed and rice is cooked through.

*From Allrecipes.com

*Best served with homemade empanadas.

Sour Cream Rice

PERFECT side dish for really any meal! It's super delicious! I used a can of Mexicorn instead of corn and diced green chilis. I also added about 1/2-1 c sharp cheddar cheese. I'm thinking that you can play this up in so many different ways: add chicken to make it a main dish casserole, add black beans instead of corn, add a little salsa or taco seasoning to spice it up and make it more of a spanish rice...etc...the possibilites are endless!

1 cup uncooked long grain white or brown rice
1 (14 oz) can chicken broth
1 cup sour cream
1 (4oz) can diced green chilis
1 cup shredded Monterey Jack cheese, divided
1 (8 oz) can corn, drained
Salt and pepper to taste

In a large pot, bring the rice and chicken broth to a boil. Reduce heat to low, cover and simmer 20 minutes or until fully cooked.

Preheat oven to 350 degrees. Lightly grease a 1 1/2 quart casserole dish.

In the pot with the cooked rice, mix the sour cream, green chili peppers, 1/2 cup Monterey Jack cheese and corn. Season with salt and pepper. Transfer to prepared casserole dish, and top with remaining cheese.

Bake uncovered for 30 minutes until cheese is bubbly and lightly browned.

*From Carries Sweet Life

Simple Sesame Noodles

I saw this recipe on The Pioneer Woman this afternoon and IMMEDIATELY made them! Somehow I had all of the ingredients...who knows how. They are DELICIOUS and I would eat them all day and all night! I had a TON leftover, so I am going to be adding a stir-fry vegetable mix and some diced chicken for the full stir-fry meal. But, they are delicious by themselves.

12 ounces thin noodles, cooked and drained (angel hair, thin spaghetti, or Asian style)
1/4 cup soy sauce
2 tablespoons sugar
3 to 4 cloves garlic, minced
2 tablespoons seasoned rice vinegar
2 to 3 tablespoons pure sesame oil
1/2 teaspoon hot chile oil (I didn't use this)
4 to 5 tablespoons canola oil
2 tablespoons hot water
3 to 4 green onions, sliced thin (if you have them)

Whisk all ingredients (except noodles and green onions) together in a bowl. Taste and adjust ingredients as needed.
Pour sauce over warm noodles and toss to coat.
Sprinkle with green onions and toss.
Serve in a bowl with chopsticks. Yummy!

* From The Pioneer Woman.

PS: Did you all know that The Pioneer Woman's Cookbook is coming out at the end of October?? And did you also know that she's coming HERE to SLC to do a book-signing?!?! I'm SOOO THERE!!!

Pot Roast and Asian Green Beans

2 lb rump roast
3 cans cream of mushroom soup
1 packet Lipton Onion Soup mix
milk to thin

In a bowl mix cream of chicken soup, onion soup mix and enough milk to be stirable (you know...like 1/4-1/2 cup.) Pour over roast and put in a crock pot for 8 hours. By the time it's done, the meat should be shredded goodness and you have instant gravy for mashed potatoes. You can also add a little Kitchen Bouquet - a little secret I use to thicken, brown and season the gravy...if you haven't tried it...DO IT!! Enjoy a simple, easy dinner!

Asian Green Beans

1/2 lb fresh green beans
2 T hoisin sauce
2 T soy sauce
2 t minced garlic
1 small shallot, minced
olive oil

In a skillet, heat olive oil and add shallots. Cook 2 minutes. Add green beans and 3 T water. Allow green beans to steam until liquid is absorbed. Meanwhile, in a bowl mix hoisin sauce, soy sauce and garlic. Add to green beans and saute till thick and beans are coated well. Enjoy!!

*If you haven't tried hoisin sauce...it's a MUST! Trust me! It's a classic Asian flavor.

Potato Casserole

*My camera is DEAD! It's on it's way to the Cannon hospital and I'm out of a camera!!!! I tried to steal a picture from the internet, but they all were stupid, so just imagine how wonderful this is!

36 oz. frozen hash browns (or fresh if you are that ambitious!)

2 cans cream of chicken soup

1 1/2 cups sour cream
1/2 c (1 stick) butter, melted

2-3 T dry miced onion (you can also use fresh here too...finely minced)

2 c sharp cheddar cheese

2 c corn flakes, crushed

2 T butter, melted

In a large bowl, mix cream of chicken soup, sour cream, butter, onion and cheese. Add hash browns and coat evenly. Place in a 9 by 13 pan and smooth the top. At this point, you can top with a little bit more cheese, or not...of course I ALWAYS do! Coat corn flakes in 2 T melted butter and crumble over the top of the potatoes. Bake at 350 degrees for 30 minutes.

Onion Strings

1 large onion

2 cups buttermilk

2 cups flour

1 scant tablespoon salt

Lots of black pepper

1/4 to 1/2 teaspoon Cayenne Pepper

Canola Oil

Slice onion very thin. Place in a baking dish and cover with buttermilk for at least one hour. Combine dry ingredients and set aside. Heat oil to 375 degrees. Grab a handful of onions, throw into the flour mixture, tab to shake off excess, and PLUNGE into hot oil. Fry for a few minutes and remove as soon as golden brown. Repeat until onions are gone. Eat before your family sees them. Repeat with another onion, because they’ll be really mad they didn’t get any.

*These are SUPER good! I got all fat and happy eating them and then almost puked because I ate too much. We ate them on burgers with some BBQ sauce and ranch dressing...there really is no other way. I also didn't have Cayenne Pepper, so I used chili powder. Oh Bessy...these are my new favorite!!!! Next time I would definitely half the recipe because there's only 2 of us...it makes a TON!!

*From The Pioneer Woman.