The Best Rockin' Guacamole with Tomatillos + Lime

Fabulous, party worthy gluten-free guacamole.







Joey's Kicked Up Rockin' Guacamole Recipe with Tomatillos + Lime




Apparently in some circles Joey's guac is famous. But lest I be considered indiscreet, we won't name names. Let's just say, this guac is rockin'. The best guacamole this side of the Mississippi. (Thanks to Will, for styling the limes.)


6-8 ripe avocados (depending upon the size)
3 tomatillos, chopped
2-3 ripe red tomatoes, seeded, chopped
1 small red or sweet onion, diced fine
6 cloves garlic, chopped
1-2 jalapeño peppers, seeded, diced fine
1 big bunch fresh cilantro, chopped
Sea salt, to taste
3-4 fresh juicy limes



Peel and pit the avocados; cut the fruit into chunks and toss into a large bowl. Add the chopped tomatillos, tomatoes, onion, garlic, jalapeños, and cilantro. Toss with your bare hands. Season with sea salt to taste. Squeeze fresh lime juice all over the guac and mix again. Taste test. Add more salt or lime, to taste. Taste test!




Put on Brazilian music.




Serve in a festive bowl topped with lime wedges. Break out the tortilla chips.




Notes:




This recipe was mucho fabulous- and we scarfed it down with New Mexican style blue and yellow corn tortilla chips. And si, some of Joey's also famous margaritas.




It was the perfect appetizer for my Roasted Corn Chowder. And it would be fab as a side dish with any of my Mexican recipes and vegetarian recipes.




For the texture aversive, mash the guac smooth and leave out the chunky veggies.




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Gluten-Free Chocolate Chip Cookie Squares

Easy, gluten-free yum. Chocolate chip cookie squares.




I needed a chocolate cookie bar recipe STAT. We were invited to coffee at neighbor Joey's this morning. And Babycakes, you don't go empty-handed to such a generous hunky guy's casa, now do you? So I got busy.




Chocolate Chip Cookie Squares Recipe




I'm always experimenting; these little temptations arose from a desire to have a chocolate chip cookie without having to stand there for an hour rolling balls of dough and babysitting batches of baking cookies. I happen to like coconut (and the way it moistens crumbly gluten-free dough) so there is flaked coconut in this recipe. I know. Not very traditional for a chocolate chip cookie dough recipe.




But do we care?




Preheat oven to 350 degrees F [if you live above 5,000 feet, set your oven temp to 375 degrees F]. Lightly oil or line with parchment a 10x13-inch baking pan.




In a mixing bowl, beat together:




3 large free-range organic eggs

1/2 cup safflower oil or Spectrum Organic Shortening

2 teaspoons bourbon vanilla extract




Add in and beat:




1 cup firmly packed organic light brown sugar




Add in and beat:




2 cups Pamela's Ultimate Baking & Pancake Mix* or other self-rising gluten-free baking mix




Stir in:




3/4 cup sweetened flaked coconut*

1 heaping cup semi-sweet chocolate chips, plus more for the top




Using a rubber or silicone spatula, spread the dough evenly in the baking pan. Add extra chips to the top and lightly press into the batter.




Bake on a center rack until the bars are set and golden brown - about 21 to 25 minutes, depending upon your oven and altitude - and do not over-bake - you want them a bit chewy.




Allow the bars to cool on a wire rack before cutting.




Makes 15 to 18 squares.




I wrap the squares in foil when cool, and freeze them in a large zip-lock freezer bag.







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Karina's Notes:

• Make these GF/CF with a dairy-free self-rising flour mix and dairy-free chips.

• If you do not have Pamela's try using another all-purpose leavened gluten-free baking and pancake mix; or substitute your own personal favorite g-free flour blend and add a teaspoon of baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon of xanthan gum or guar gum.

• If you don't want the chewy texture of flaked coconut but desire the extra moistness it imparts to gluten-free baking, try processing the coconut into a fine crumb.

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Vegetarian Green Chile Recipe

Fresh roasted Hatch green chiles.


Steve brought home two more bags of fresh roasted green chiles, still warm. Hot and spicy Hatch chiles are my favorite. The fragrance is smoky, sweet and spicy all at once. I wish Blogger provided smell-a-vision. I got cookin' and whipped up a vegetarian version of my New Mexico green chile.



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