Best . Guacamole . Ever .

I've eaten a lot of guacamole in my 30-something years.  


Granted, most of it has been in the last ten years or so because for the longest time I was very anti-guacamole *gasp!*  Most of what I had eaten tasted like bland, mushy, goop.  That was before I started making my own and was able to tweak a basic recipe into bowls of chunky, spicy, yummy-ness.  


This recipe has been known to convert even the most adamant guacamole haters and impress our friends who are guacamole connoisseurs.  It makes appearances at nearly every football party and social gathering.  I hope you like it, too!     


The ingredients (I forgot to add the salt shaker to the photo.  Just imagine it there, right beside the cumin):  

If you're making this recipe for a larger group, you'll want to double (or triple) the recipe.  Keep in mind that guacamole is best right after it's made, as it tends to turn brown quickly.  One tip, that my brother-in-law told me about, is to place the pit of the avocado into the guacamole after it's made to prolong the freshness.  It really does help! 

If you're new to avocados, here's a great tutorial on how to open them.  

Best. Guacamole. Ever.

Recipe by Mary

1 large avocado
1/2 of a lime
1/4 tsp. Salt
1/2 of a Roma Tomato, finely diced
1/4 cup Red Onion, finely diced
1 tsp. Cumin
1/4 tsp. Ground Chipotle Chile Pepper, more if you like it spicy


Place your pitted avocado halves in a large bowl.  Sprinkle on the salt and squeeze the lime juice over both halves.  With a fork, mash/muddle the avocado till you reach the desired consistency.  I prefer my guacamole chunky, but some like it thinner.  Combine the avocado mixture, tomatoes and red onion with a spoon.  Sprinkle the cumin and desired amount of chipotle pepper and combine.  Grab your tortilla chips and dig in!

Grilled Prosciutto Wrapped Asparagus

Oh my goodness, this was simply fantastic!  We almost ate all of it directly off the grill!  The girls smelled it cooking and came running, too.  I intended this to be a side dish along-side some grilled chicken, but obviously it would be a great appetizer as well.   

Asparagus is at its best in Springtime and these spears were incredibly fresh.  The prosciutto was sliced a tad too thick at the deli so it didn't wrap quite as tightly around the asparagus as I would've liked, but the taste wasn't affected one bit! 

I made a balsamic vinaigrette to drizzle on top, but you could use a bottled dressing, as well.   Yummy!

Grilled Prosciutto Wrapped Asparagus

with Balsamic Vinaigrette
(recipe by ThreeManyCooks)

8 thin slices Prosciutto, cut lengthwise into thirds

24 spears Asparagus, ends trimmed
Olive Oil, for drizzling

2 cloves Garlic, finely chopped

1/3 cup Balsamic Vinegar

2 Tablespoons Dijon Mustard

1/4 tsp. Salt

1/4 tsp. Pepper

1/2 cup Extra Virgin Olive Oil

Drizzle asparagus with olive oil and sprinkle with salt and pepper.  Wrap each spear tightly with one slice of prosciutto.

For the dressing whisk garlic, balsamic vinegar, dijon mustard, salt and pepper together in a bowl.  Slowly whisk in oil.

Grill asparagus over direct heat until prosciutto is crisp.  Be careful not to over cook the asparagus, as it tends to get mushy!

Place spears on a plate and drizzle with vinaigrette.  Serve hot!

Crispy Seasoned Chips

Who's ready for a yummy, easy, low calorie snack?  My neighbor made some chips similar to these last weekend and brought them to the pool to share.  Her version was crispy and light, made with cheddar cheese.  I knew I had to make them! 

I made two different versions -- Dill Parmesan, and Chipotle Cheddar.  The possibilities for different flavor combinations is endless, though.  

You can find wonton wrappers at most grocery stores in the fruit & vegetable section near the tofu.  One package will make a ton of chips.  Each regular sized wrapper has just 20 calories and I cut mine into quarters -- so just 5 calories a piece for this part of the chip!

For the Dill Parmesan Chips:  

Spray a baking sheet lightly with vegetable spray.  After you cut your wrappers into fourths, place them as close together as you can without overlapping.  Give them another light spray of the vegetable oil.  

Sprinkle them with Dill, and then Parmesan Cheese.  Make sure you get a little of both on each chip, but don't try to be too exact.  I used fresh parmesan here.  I think it melts faster than the powdered stuff.  The chips cook so quickly that I was afraid the chip would start to brown before the powdered cheese melted.

Bake at 350 for 5-6 minutes, or until cheese is melted slightly and wrappers just start to brown on the edges.  Remove the chips from the baking sheet promptly and allow them to cool on a paper towel.    

For the Chipotle Cheddar Chips:

Prepare your baking sheet and wonton wrappers as described above. Sprinkle with Chipotle Seasoning and Cheddar Cheese.  Bake at 350 until cheese melts and wrappers just start to brown.  Cool on paper towels.  

Store in an airtight container or plastic bag.  

Parmesan Dill Chips 

8 Wonton wrappers, cut into fourths

2-3 Tablespoons Fresh Dill (if you use dried you will need less)

3-4 Tablespoons freshly grated Parmesan Cheese

Vegetable Spray

Preheat oven to 350.  Lightly spray a baking sheet with vegetable oil.  Place the quartered wonton wrappers on the baking sheet without overlapping.  Lightly spray the wonton wrappers with the vegetable oil.  Sprinkle the wrappers first with the dill and then with the parmesan.  Bake for 5-6 minutes until cheese is melted and chips are lightly browned on the edges.  Remove from the pan immediately and allow to cool on a paper towel.

Chipotle Cheddar Chips

8 wonton wrappers, cut into fourths

1/2-1 teaspoon Chipotle Pepper Seasoning (depending on how

 spicy you like them)

3-4 Tablespoons Cheddar Cheese

Vegetable Spray

Preheat oven to 350.  Lightly spray a baking sheet with vegetable oil.  Place the quartered wonton wrappers on the baking sheet without overlapping.  Lightly spray the wonton wrappers with the vegetable oil.  Sprinkle the wrappers first with the chipotle seasoning and then with the cheddar.  Bake for 5-6 minutes until cheese is melted and chips are lightly browned on the edges.  Remove from the pan immediately and allow to cool on a paper towel.