Two Sisters, One Kitchen

Quick, healthy meals by a loving team. See what’s cooking in J & K's kitchen!

Guac & Chips May 22, 2010

Guac & Chip


Jamie says:  I went to Lake Wauberg today for the first social of the Food Science and Human Nutrition Department’s Graduate Student Association.  Kathryn joined me, too.  It was a beautiful day.  I played beach volleyball, kayaked around the lake, swam, bonded with fellow club members, and ate delicious food.  The event was a potluck. I made guacamole and serve it with Tostitos Scoop chips.  I was inspired by a recipe I cut out of Publix Family Style magazine.  Here’s my version of the recipe: 

To make Guac & Chips, wash 3 fully ripe Haas avocados and cut  in half length-wise (twist in opposite directions to split).  Remove seed from each avocado and peel using your fingers.  In a large food storage container that has a lid (or you can use a bowl and plastic wrap), mash avocados with a fork.  Mix in 5 Tbsp of finely chopped Vidalia onion, 3/4 tsp salt, the juice of 1 lime, and freshly ground pepper.  Put lid on the food storage container and refrigerate until cool (about 1 hour).  Serve with Tostitos Scoops. 

The guac paired with the deep chips was a good match.  The guac had a nice hint of lime, too. 

Nutrition note:  Avocados contain about 20 important nutrients and contain monounsaturated fat (the good fat).


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