Guacamole

Ok, someone asked me if I have a good recipe for this.  I LOOOVE avocados & when we have them in our house (which is pretty often) we always make guacamole.  I find this recipe challenging to share because I don't really measure anything when I make it.  And sometimes we make a small amount for just us (cuz extra doesn't keep well) & sometimes we are making a whole bunch when we're having people over.  So it's hard to narrow down amounts for me.  But I will do my best to share this.  There are also millions of different ways to make guacamole, this is just how we like it in our house. 

Guacamole

Ripe avocados (if you have unripe ones & want to speed up the ripening process place in brown paper bag & check daily for ripeness)
Cilantro (the more the better is my opinion)
Salt
Onion powder
Garlic powder
Chopped fresh onion (optional)
Chopped fresh tomato (optional)

*wash, dry, & finely chop cilantro
*wash, peel, & seed avocados, scoop flesh out of skins & place in bowl
*mash up avocados with a potato masher or similar object, add in cilantro & mix well
*add onion &/or tomato if using & mix well
*add seasonings & adjust to taste

Note 1: I like mine just as it is, but my mother in law always likes to add water, not a lot to make it watery, she just doesn't like it so thick I guess.  So that's another option as well.

Note 2: I don't own a food processor (would LOVE to have one, still on my personal "wish list") but I would imagine you could make this in a food processor rather than using a potato masher if you wanted to.

Note 3: I have read (but as of yet haven't tried it, so don't kill me if you try it & it doesn't work, LOL!) that if you have extra guacamole  (this NEVER happens in my house, LOL!!) to keep it from going "brown" & ugly you need to put the saran wrap down into the container so that it is flush against the top of the guacamole, much like you are supposed to do with pudding to prevent that "skin" from forming on top.  If you do try this please let me know if it works!

TGIF's Jack Daniel's Sauce

I LOOOVE making sauces.  I often just create my own random concoctions & then create a myriad of recipes from it by finding a million ways to use that sauce.  This is not one I created myself, but it is a favorite of mine.  We rarely eat out, but once in a while we do.  This sauce is the only reason we set foot in TGIF's.  I was thrilled when I found this recipe!  I usually at least double it when I make it, & I sometimes even quadruple it.  It isn't a quick recipe to make, so plan ahead & that's why I make such large batches when I do make it.

TGIF's Jack Daniel's Sauce

1 head garlic
1 Tablespoon olive oil
2/3 Cup water
1 Cup pineapple juice
1/4 Cup teriyaki sauce
1 Tablespoon soy sauce
1 1/3 Cups dark brown sugar
3 Tablespoons lemon juice
3 Tablespoons minced white onion
1 Tablespoon Jack Daniel's whiskey
1 Tablespoon crushed pineapple
1/4 teaspoon cayenne pepper

*roast garlic in oven at 325 F for one hour: place head of garlic in casserole dish, drizzle olive oil over, cover dish & bake
*when garlic is cool enough to handle, squeeze it out (almost like squeezing tooth paste out of the tube), remove all papery skin & mash well
*combine water, pineapple juice, teriyaki sauce, soy sauce, & brown sugar, stir occasionally & bring to a boil
*reduce to a simmer, add garlic & whisk it in
*add the rest of the ingredients to the pan & let simmer briskly for 1 hour, or until the glaze reduced by about 1/3--it will still be "thin", but as it cools down it should be slightly syrupy & thick

Note: You can use this over fish, chicken, beef, veggies, rice, anything you can possibly think of

Lemon Tahini Dressing (for Falafel)

Lemon Tahini Dressing

1 teaspoon olive oil
1/4 Cup lemon juice
1/4 Cup tahini
1/2 teaspoon dry parsley or 2 teaspoons fresh parsley
1/2 teaspoon dry oregano or 2 teaspoons fresh oregano
1 clove minced garlic (optional)

*mix well & store in covered jar in refrigerator
*refrigerate until cool before serving

Avocado Garnish (for Crock-Pot Chicken Tortilla Soup)

Avocado Garnish

1 ripe avocado, peeled, seeded, & chopped
1/2 Cup corn kernels
1/4 Cup chopped green onions
2 Tablespoons fresh lime juice
2 Tablespoons chopped fresh cilantro

*combine all ingredients & cover with plastic wrap & refrigerate for up to 4 hours or serve immediately

Honey Butter (for corn bread)

I LOVE honey butter on my corn bread, so it seemed essential to me to post it along with the corn bread recipes. 

1/2 Cup butter (1 stick), softened at room temperature
1/3 Cup honey

*beat the two ingredients together until well blended