Guacamole is an easy sell. Put a bowl out at a party, and immediately the entire group is hovering over the bowl ready to dip in. So, imagine what might happen when a bowl of bacon guacamole is served. Stand back—this is a flavorful, high-fat snack that people are going to run towards.
Basic guacamole doesn’t really need a recipe. In essence, it’s just avocados, lime and salt. However, if your usual go-to has tasted a little ho-hum lately, this recipe will guide you back to an amazing bowl of guacamole. Ripe avocados are mashed with shallot, garlic, cilantro, lots of lime, and yes, bacon. Bacon is the perfect salty, crunchy topper for guacamole.
Speaking of crunchy, eating guacamole with a spoon instead of dipping in a chip just isn’t the same. It doesn’t have to be a corn chip though. This Primal and keto-friendly guacamole is scooped up with chips made out of Cheddar cheese. That’s it…just Cheddar cheese. Grated and baked, the cheese melts into a crispy, salty chip that’s perfect for guacamole. (Don’t do dairy? Then try chicken skin chips.)
Time in the Kitchen: 25 minutes
Servings: 4 to 6
Ingredients
3 cups grated Cheddar cheese (270 g)
2 strips cooked bacon, crumbled
1 teaspoon lime zest (from about ½ a lime) (5 ml)
2 tablespoons lime juice (30 ml)
1 small shallot, finely chopped
1 small garlic clove, pressed
1 jalapeno, finely chopped (optional)
2 tablespoons finely chopped cilantro (30 ml)
¼ teaspoon salt (1.2)
4 ripe avocados
Instructions
Recipe Notes:
Cheddar chips don’t stay crispy long, so make them right before serving the guacamole.
Guacamole usually taste bests chilled, so either refrigerate the avocados for an hour or two before making the guacamole, or press plastic wrap against the surface of the made guacamole to protect it from air (which turns it brown), and chill for several hours before serving.
Preheat oven to 400º F/205º C.
Line a baking sheet with parchment or Silpat.
Drop heaping tablespoons of grated cheddar onto the baking sheet. Space the mounds a few inches apart. You should get approximately 16 mounds. Spread the cheddar mounds out into circles about 2 inches/5 cm wide.
Bake 8 minutes until the cheese is melted and bubbling.
Let the cheese set for a minute until it starts to solidify, then lift the Cheddar rounds off the baking sheet with a spatula. The cheese will quickly cool into “chips.” The Cheddar chips will not be perfectly round; if you want them to be, then use kitchen shears to trim the edges.
Prep all the guacamole ingredients, and have them ready so the guacamole can be mixed together immediately after the avocados are cut.
Halve the avocados and remove the pits. Use a knife to cut the flesh into small cubes. Scoop the cubed flesh out with a spoon into a medium bowl.
Sprinkle all the remaining ingredients over the avocado: bacon, lime zest, lime juice, shallot, garlic, cilantro, and jalapeno.
Use a fork to mash the avocado into guacamole with a texture you prefer, either smooth or chunky. Serve with Cheddar cheese chips.
Want more Primal recipes?
Try the Primal Blueprint Slow Cooker Cookbook for free here.
This month we’re looking back on all the strange and wonderful food jobs people have held during the summer. Whether it’s a job at a local scoop shop, a grocery store, or the concession stand at a baseball field, the skills and memories you gather in those short, hot months usually turn out to be invaluable. Here’s Lisa Freedman on the life lessons she learned from working at an ice cream store.
For a teenager, working in an ice cream shop is better than being a kid in a candy store. I should know: I worked at a popular soft-serve joint in my hometown for a few years. It was a lot of fun. It also — surprisingly — taught me some valuable lessons about real life and adulting.
Here’s what I learned working at an ice cream shop during my high school summers.
Every once in a while, I get a week free from obligations — calendar or budget — and can just choose recipes that are new, enticing, or have just been on my to-try list for too long. This is one of those rare weeks, and how it fell in the middle of summer when produce is at its peak I’ll never know, but I’m thanking my lucky stars.
This week’s meal plan features a bunch of seasonal suppers that have had me drooling. The meals are still relatively quick and easy, and almost every dinner uses one or more peak-season vegetable — making the most of our farmers market haul and overrun from our neighbor’s garden.
I used to have this feeling of remorse anytime I poured perfectly good pickle juice down the drain. I knew there was something I could and should be doing with it, I just didn’t know what. Sound familiar? Well, this is it — the best ever reason to hang on to that leftover brine in the bottom of the jar. Spicy and tangy, it’s the one-ingredient brine that makes the most tender and delicious chicken you will eat all summer.
San Francisco is one of the most exciting food cities in the United States. If you’ve made the trip, chances are you’ve filled your belly with everything from clam chowder in a sourdough bowl and Zuni Cafe’s roast chicken to horchata bubble tea and toast slathered with homemade preserves at The Mill. Maybe you’ve even ventured across the Bay to Oakland, which is quietly gaining a reputation as a serious food destination. (Perhaps even better than San Francisco?)
But, there’s one regional cuisine you probably haven’t tried. I’m talking about Burmese food. As it turns out, San Francisco is home to the largest Burmese population outside of Burma.
Ice cream is loved around the globe and if you think the United States is the largest per capita consumer of the treat, it’s time to recalibrate your knowledge. According to an annual report from Mintel, the U.S. is neither the country that consumes the most ice cream nor the nation with the highest per capita intake.
For now classes are 6pm and 640pm at 2840 Wildwood st in the Boise Cloggers studio.
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Guacamole is an easy sell. Put a bowl out at a party, and immediately the entire group is hovering over the bowl ready to dip in. So, imagine what might happen when a bowl of bacon guacamole is served. Stand back—this is a flavorful, high-fat snack that people are going to run towards.
For now classes are 6pm and 640pm at 2840 Wildwood st in the Boise Cloggers studio.
Book your class NOW!
click this ==>
Carrie 'n Crew a Hoppin
