Kickin Guacamole Recipes

GUACAMOLE WITH A KICK

Steps:

• Heat about 1/2 inch oil in a large skillet over medium-high heat until it starts to shimmer. Fry the tortilla wedges in batches until golden brown and crisp, 2 to 3 minutes. Drain on paper towels and season with salt.
• Scoop the avocado flesh into a large bowl and mash it as finely or coarsely as you like. Stir in the garlic, jalapenos, tomatoes, lime juice, chipotle and onion. Taste and adjust the seasoning with salt and pepper. Stir in the cilantro leaves just before serving.

KEN'S KICKIN' POSOLE

Steps:

• Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil. Place the poblano chiles cut-side-down onto the baking sheet.
• Cook under the preheated broiler until the skin of the peppers has blackened and blistered, about 5 minutes. Place the blackened peppers into a bowl, and tightly seal with plastic wrap. Allow the peppers to steam as they cool, about 20 minutes. Once cool, remove the skins and discard. Dice the chiles.
• Cook and stir the bacon in a large pot over medium heat until it has released its fat and is beginning to crisp, about 5 minutes. Drain the bacon on a paper towel-lined plate, and discard all but 1 tablespoon of bacon grease from the pot. Increase the heat to medium-high, and add the pork loin cubes. Cook, stirring occasionally until browned on all sides, about 5 minutes. Remove the pork from the pot, and reduce the heat to medium. Stir in the onion and garlic; cook and stir until the onion has softened and is beginning to turn brown, about 5 minutes.
• Stir the roasted poblano chiles, jalapeno peppers, oregano, cumin, New Mexico chile powder, cloves, salt, and cilantro into the onions; cook for 1 minute. Pour in the chicken stock and enchilada sauce. Stir in the bacon and pork cubes, and bring to a simmer over medium-high heat. Reduce heat to medium-low, cover, and simmer 1 hour. Stir in the hominy, recover, and continue cooking 1 hour more until the pork is very tender.

HAAS KICKIN' GUACAMOLE

Steps:

• When selecting Haas Avocados, it is important to make sure that they are ripe if you want to use them right away.
• Ripe Characteristics: *Skindarkens as it ripens. *Fruityields to gentle pressure when ripe."http://www.avocado.org/avocado-facts/hass-avocados.php".
• Rinse off produce.
• Take avocados and take a sharp knife and slice to the pit lengthwise, then carefully slide knife around keeping the blade against the pit cutting the avocado in half.
• pull the pieces apart.
• Using the blade of the knife wack the pit embedding the knife into it and turn, this should free the pit.
• Using a spoon scrape the flesh of the fruit from the skin, need the stem of the avocado make sure to remove any unwanted bits.
• Place fruit into mixing bowl and repeat for the rest of the avocados.
• Using a masher, or spoon, mash the avocados until they are a homogeneous paste.
• Dice the produce to the desired thickness that you like.
• You can keep the seeds in if you like.
• Dice the garlic as fine as you wish.
• Add this mixture, except hot peppers to the bowl.
• Take the lime and put it into a microwave for about 15-30 seconds.
• This will bring more juices out of the lime.
• Then cut it in half and squeeze the juice into the bowl.
• Add the beer, if you desire.
• Thouroughly mix the ingredients.
• Slowly add hot pepper/sauce and seeds, testing for hotness.
• When it is ready, salt to taste, remember that the tortilla chips will also be somewhat salted.
• It is best to test the guacamole with a chip.

GUY'S KICKIN' QUESADILLA

Steps:

• Preheat a griddle or nonstick pan over medium heat. Place 1 tortilla on the griddle and when it starts to smoke, flip it over and top with 1/2 cup cheese. Sprinkle the chicken evenly over the cheese. Using a spoon, evenly spread the potatoes over the chicken. Top the potatoes with the red peppers and black beans, spreading evenly to the edges if possible. Continue by adding the artichoke hearts, broccoli, corn, olives, and carrots. Sprinkle the remaining 1/2 cup cheese, and top with the remaining tortilla.
• Cook until the cheese is melted and bubbling, about 10 minutes. Then, using a spatula, quickly flip the quesadilla and cook another 5 minutes. Remove from the griddle. Cut in half and serve with desired toppings.

KICKIN' GUACAMOLE

Steps:

• Using a fork, mash avocado with lime juice in a small bowl.
• Add cilantro, chopped onion, tomato, chopped garlic, Serrano chilies, and salt. Stir to combine.

ELISA'S KICKIN' GUACAMOLE

Steps:

• Scoop out avocado and put in bowl and mash to desired consistency. Crush garlic cloves and add to bowl.
• Add Cajun hot pepper sauce, cayenne pepper and chili powder. Add salt, then lemon or lime juice.
• Mix well. Refrigerate until needed.

KICKIN' PORTOBELLO DRESSING

Steps:

• Preheat the oven to 250 degrees F (120 degrees C). Spread the bread cubes out in a single layer on rimmed baking sheets. Toast in the oven for 20 minutes, or until dry. Cool, and transfer to a large bowl.
• Fry the bacon pieces in a large skillet over medium heat until crisp. Remove from the pan to drain on paper towels. Add onions to the pan with the bacon grease: cook and stir over medium heat until starting to turn deep brown, about 15 minutes.
• Pour in 1/4 cup of the chicken stock, stirring to remove any bits that are stuck to the bottom of the skillet. Add the celery and mushrooms and season with sage, rosemary, salt and pepper. Drizzle this over the bread cubes, and toss to coat.
• Pour the rest of the chicken broth over the bread and add the bacon, cranberries, raisins and golden raisins. The stuffing can be made up to this point up to 3 days in advance.
• Preheat the oven to 350 degrees F (175 degrees C). Whisk the salt and pepper in with the eggs and stir into the bread cubes. Transfer to a disposable roasting pan, or a large baking dish. Drizzle melted butter over the top and cover with aluminum foil. If stuffing a turkey, mix in the eggs and melted butter; stuff in to the cavity right before roasting.
• Bake for 30 minutes in the preheated oven, then remove the aluminum foil and continue to bake for an additional 10 to 15 minutes, until the top is browned.