World Class Guacamole


Ok ok I know this is a late post and no reason for it.  I am also sorry for the bad picture, I guess we enjoyed the dish way too much!  Father’s Day came and past us like a ship in the night.  I wanted to do cook for my dear old dad on his day.  My sister was nice enough to open up her house for a barbeque and did all of the cooking.  I know that my guacamole has been a big hit no matter where I have served it but I wanted to put another spin on it.  I know chipotle is all the rage or was a few years ago but wanted to try it anyways.  I bought all the ingredients for the dish but made the mistake of buying the avocados the day of which I am finding is a big no no because I got stuck with rock hard produce.  The best way to buy avocados is a few days in advance of your event, put them in a paper bag and put them by bananas which accelerates the ripening process.  So I have all the goods to make this dish but had to improvise.  I used an ice cream scoop to mash up the avocados as best as I could and added the rest of the ingredients.  Another tip is add the chipotle and blue cheese in small increments because there is nothing you can do when the flavor gets overly bold and no one wants to touch the dish.  I found using blue cheese crumbles gives a better punch than blue cheese dressing.  The guacamole was a big hit with my family but it’s always hard to tell with family and friends if they are being kind or it’s really good.


4-5 Avocados

1 bundle of cilantro

1 tomato

1 package of blue cheese crumbles

1 large handful of bacon bits

1 lime

1 large pour of chipotle hot sauce

1 bundle of green onions

1 garlic clove

Cost: Twenty bucks give or take depending on deals

Serving size: 10-20 people

Cook time: It’s all prep work which takes ten minutes or so depending on how fast you can dice.


Chocolate Covered Potato Chips


I was hanging out with a friend drinking dark beer and eating chocolate dipped potato chips from Trader Joe’s.  I thought to myself I could make these chips but cheaper because the little bag was three dollars.  Once again I was hungry while grocery shopping and I splurged on a bag of Ruffles and Baker’s semi sweet bakers chocolate.  I did not want to spend the time of dipping each chip individually so I drizzled the gooey chocolate on the chips and sprinkled them with sea salt for an extra kick.

  1. Lay out potato chips on cookie sheet lined with wax paper
  2. Heat the chocolate via microwave or stove til soft
  3. Drizzle chocolate over chips and sprinkle sea salt
  4. Toss creation into fridge for a few hours for chocolate to harden
  5. Enjoy!

Time: Under 10 minutes

Cost: $7 for chips and chocolate

Yield: 3/4 family sized bag of chips