Spindles Designs by Mary and Mags
Mom taught us how ... now we create together
I’m always looking for new “bread” products recipes for our gluten-free eaters. I think that is the thing they miss the most. Thanks to “The American Test Kitchen” ( ATK ) the possibilities are a lot greater.
Every week my husband and I feed our two bachelor sons Sunday dinner. I feel that it is important that they have at least one healthy meal a week and it gives us the opportunity to keep up with what’s going on in their lives. The challenge in this weekly endeavor however, is having a variety of meals. Chicken again or beef? No we had that last week. How about…? No, Robert won’t eat that. John suggested that Fajitas would be good and I agreed. This called for corn chips and salsa…no we always do that. So in comes the “Guacamole Layer Dip”.
There are probably dozens of recipes out there but we like to make our own Guacamole to go in it.
Start with 1 15 oz can of re-fried beans layered in the bottom of a 9″ baking dish. Sprinkle with 1-2 tbsp taco seasoning. Spread 1 recipe guacamole over beans.
Guacamole
2 avocados
1 tbsp lime juice
1/4 cup tomato salsa (optional)
salt
Cut avocados in half, remove pit and scoop flesh into a gallon size resealable bag. Add lime juice and tomato salsa. Mash and mix by squeezing the bag, leaving lumpy. Add salt to taste.
When mixed squeeze away from 1 corner and cut about 1-1 1/2 inches off and empty the bag into baking dish and spread evenly.
Top with 1 cup sour cream.
Now comes the fun part that isn’t pictured, it depends on who is eating. At this point you can sprinkle on just about anything you want; diced tomatoes, fresh salsa, sliced olives, jalapenos or bacon bits just to mention a few. Then top with finely grated cheddar cheese. Cover with clear plastic wrap and refrigerate until served.
It is great before and during dinner and for a snack later or even for the next day or two. It is just one of those sort of recipes that you can just have fun with.
Chicken is a mainstay in our diet. The continual question is “What shall we do with it tonight?”. Baked Chicken Fingers is one of those that can be tweaked a little and be different every time you make it.
We don’t like to fry food, but liked the baked crispiness of this recipe. We have made and changed this recipe so many times that when I looked it up to write this post, the only consistency was the chicken and olive oil. The spices are constantly being changed.
Mary Ellen
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| Soft Snickerdoodles |
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| Dad’s Wheat Rolls |
The true official recipe is the secret of Arctic Circle. They get the credit for creating it. The ingredients in our version are simply mayonnaise, ketchup and mustard. We just started adding the ingredients until Margaret and I thought it tasted right.
