CASA GUACAMOLE

Avocados contain healthy fats and are considered one of the "super foods". They are packed with vitamins and minerals and are a good source of fiber and potassium.

4 ripe avocados, flesh scooped from shells

Zest of one lime

Juice of one lime

2 t lemon juice

½ t chipotle chile powder or ancho chile powder

1 clove garlic, pressed, or ½ t granulated garlic

6 scallions, minced

1 small jalapeño pepper, seeded and minced

½ bunch cilantro leaves, chopped

Sea salt

In a large bowl or mortar and pestle, coarsely mash the avocados. 

Add the rest of the first ingredients and stir to combine.

Season to taste with sea salt.

Serve immediately.

GRILLED BAJA SHRIMP TACOS

Shrimp tacos are an all time favorite in our house. Serve with salsa, Baja sauce, cilantro, lime slices, or even guacamole. 

Baja Sauce

¼ cup sour cream 

¼ cup mayonnaise

¼ t ground cumin

½ t ancho chile powder 

½ to 1 t Mexican hot sauce (optional)

Juice of ½ lime

Mix together and pour into a squeeze bottle to drizzle over tacos or you can drizzle with a spoon. 
Refrigerate until ready to serve.

Marinade

12 extra-jumbo (16-20) shrimp or 18 jumbo (21-30), peeled and deveined

1 T avocado oil

1 small jalapeño pepper, seeded and finely chopped 

½ t ancho chile powder

½ t onion powder

1 t ground cumin

1 clove garlic, minced or pressed

Juice of ½ lime

In a bowl, big enough to hold all of the shrimp, whisk together oil, jalapeño, chile powder, onion powder, ground cumin, garlic, and lime juice.

Cover and refrigerate for 30 to 60 minutes.

6 (4-6-inch) flour or corn tortillas, lightly browned in a skillet with a little oil, if desired

½ cup finely shredded cabbage

½ cup fresh salsa

Baja Sauce

Cilantro, for garnish

Lime slices, for garnish

Thread shrimp on metal skewers and grill about 1 minute, each side.

You can also stir-fry shrimp in a skillet with a little oil for about 3 minutes.

Cut shrimp into 2 to 3 pieces each, place on a sheet pan and keep warm in a 200 degree F oven, while assembling the tacos.

To Assemble

Add a little of the cabbage to the bottom of each tortilla.

Divide shrimp equally between 6 tacos.

Add a little of the salsa or pico de gallo.

Drizzle with some Baja Sauce.

Garnish with a few cilantro leaves.

Serve with a couple of lime slices

Makes 6 tacos 

PICO DE GALLO

My sister-in-law told me when you make Pico, there are just 6 ingredients.  She was Mexican-American—born in San Antonio, TX. . .she certainly knew how to make the best Pico.  Unfortunately Rose Garcia Casazza passed away August 10, 2023.

½ Valdalia onion, finely chopped (1 cup)

1 medium jalapeño, ribs and seeds removed, finely chopped

Zest and juice of ½ lime

¾ t fine sea salt

1 lb cherry tomatoes or Roma tomatoes, finely chopped (2 cups) 

½ cup finely chopped fresh cilantro

In a medium bowl, combine the chopped onion, jalapeñõ, lime zest, lime juice, and sea salt. Set aside.

Chop the tomatoes and add to the bowl with the onions.

Add the cilantro and mix to combine.

Taste to adjust salt and let mixture marinate for 15 minutes, covered on the counter.

Do not refrigerate because tomatoes loose their flavor when refrigerated.

Serve with your favorite tortilla chips.

SOUTHERN-STYLE ONION SOUP

This is a Southern version of a very well known French bistro soup.

This recipe serves 4, but you can make 2 servings and refrigerate soup, baguettes, and, cheese separately, and have another dinner.

You can just use Gouda cheese or even Havarti. . .your favorite semi-soft cheese.

Serve with a green salad or vegetable.

¼ cup unsalted butter

4 large Vidalia onions, cut in half and thinly sliced

2 t seasoned salt (Lawry's)

2 t Italian seasoning (combination of dried basil, oregano, thyme, & rosemary)

1 t dry mustard (Coleman's)

1 t Worcestershire sauce

3 T dry sherry, or brandy 

5 cups beef broth 

12 ½-inch slices from a baguette

4 oz Gouda cheese, shredded or thinly sliced

4 oz Gruyere cheese, shredded or thinly sliced

Heat butter in a Dutch oven over medium heat until melted.

Add onions, seasoned salt, Italian seasoning, and dry mustard.

Cook, stirring occasionally, until onions are translucent, about 8 minutes.

Cover, and continue to cook, stirring occasionally, until onions are very soft, about 30 minutes.

Preheat oven to 375 degrees F

Stir in Worcestershire sauce and sherry or brandy.

Cook uncovered for 10 minutes.

Meanwhile, place baguette slices on a baking sheet and brown in oven for 10 minutes.

Remove bread slices and place heat-proof bowls on the baking sheet.

Ladle soup into bowls.

Top each bowl with 3 baguette slices, and equal portions of cheese.

Place bowls on a baking sheet in oven and bake until cheese is bubbly and golden brown, about 10 to 12 minutes.

Let soup cool about 5 minutes before serving.

Serves 4 

ULTIMATE CHICKEN DIVAN

My family always loved Chicken Divan. It was an easy way to get my kids to eat broccoli. I don't normally cook with processed foods, but in this case, two cans of

soup are essential in making this casserole so delicious and easy. 

3 medium boneless chicken breast halves, cut into bite-size pieces

1 cup water or chicken broth 

1 bunch broccoli, cut into small florets, stems removed

3 T unsalted butter

1 small yellow onion, diced

1 clove garlic, minced or pressed 

2 (10 ½-oz) cans low-sodium cream of chicken & mushroom soup

½ cup mayonnaise

1 t curry powder

1 T lemon juice

1 cup grated sharp cheddar cheese, divided

Season to taste with freshly ground black pepper

12 butter crackers, crushed in a resealable plastic bag with a rolling pin

1 t paprika

1 t parsley

Cooked rice or wide egg noodles

In a large skillet, fitted with a lid, bring chicken and broth to a low simmer. 
Cover and cook for 10 minutes.  
Remove chicken, with a slotted spoon and arrange in the bottom of a casserole dish. 

Preheat oven to 350 degrees F.

In the same large skillet, cover and simmer broccoli in the broth for about 2 minutes.  

Remove broccoli and scatter on top of the cooked chicken.

Reserve ½ cup of the remaining broth and set aside.

Add the butter to the skillet and sauté the onion for 5 minutes or until soft and translucent.

Add the garlic and sauté a couple more minutes.

Spoon evenly over the chicken and broccoli.

In the same large skillet pour in the reserved chicken broth, whisk in the soups, curry powder, and most of cheese.

Stir to combine. 

Season to taste with pepper. 

Pour over chicken and broccoli and gently mix in.  

Top with remaining cheese.

Scatter the crushed crackers over top of casserole and sprinkle with paprika.

Bake for 30 minutes or until bubbly hot.

Serve over hot cooked rice or wide egg noodles.

Serves 4 to 6

CAJUN SEAFOOD GUMBO WITH ANDOUILLE SAUSAGE

This is a recipe for Cajun seafood gumbo.  It is not made with tomatoes (New Orleans style) and the roux is a not real dark because of the seafood.  Gumbo is one of our favorite stews.  Now that we're in the midst of winter, it is a perfect warming dinner. 

6 T avocado oil or peanut oil, divided 

12 oz smoked andouille sausage, halved lengthwise, and sliced into ¼-inch pieces

1 yellow onion, diced

1 green bell pepper, diced

3 stalks celery, diced

2 cloves garlic, minced

½ cup all-purpose flour

2 T Cajun Seasoning (recipe follows)

1 t smoked paprika

3 cups seafood stock or clam broth

1 bottle Abita beer or other amber beer

1 T Worcestershire sauce

2 bay leaves

Sea salt and freshly ground black pepper

1 cup sliced okra

1 T filé powder (dried and ground leaves of the North American sassafras tree)

1 lb white fish, such as, cob, red snapper, or haddock, cut into bite-size pieces

1 lb medium shrimp, peeled and deveined

1 lb cleaned lump or jumbo crab meat

3 scallions, chopped, for garnish 

Louisiana or Crystal hot sauce, for the table

In a large cast-iron Dutch oven, fitted with a lid, add 1 tablespoon of the oil and cook the sausage until light brown, about 5 minutes.

Remove with a slotted spoon to a large bowl and set aside.

Stir in the “holy trinity” of onion, bell pepper, and celery.

Cook, stirring often, for 5 minutes.

Add the garlic and cook another minute.

Remove with a slotted spoon to the bowl with the sausage.

To make the roux, add the rest of the oil, whisk in the flour.

Cook over medium-high heat, whisking constantly. 

Let the roux cook until it’s a light tan.

Move the pot around if you have a hot spot on your stove.  

Burnt roux will make your entire gumbo taste burnt.

Lower heat to medium-low and let roux cook until it is a shade darker, (like the color of a new penny) about 3 to 4 more minutes.  

Add the Cajun Seasoning, paprika, seafood stock or clam broth, Worcestershire, beer, bay leaves, holy trinity, and the browned sausage.

Season to taste with salt and pepper.

Partially cover with a lid and simmer 5 minutes.

Add okra and fish and simmer another 5 minutes.

Add fish and simmer another 2 minutes.

Turn off heat and stir in filé powder and let sit for 5 minutes, while you set the table.

Ladle into bowls, sprinkle with scallions and serve with cooked white rice and French crusty bread.

Serves 4 to 6

Cajun Seasoning

3 T sweet or smoked paprika

3 T ground black pepper

2 T sea salt

2 T garlic powder

2 T onion powder

2 T dried thyme

1 T cayenne pepper

Pour above ingredients in a jar fitted with a lid. Shake well and store in a cool dark place for up to one year.

PUMPERNICKEL BREAD

This is a very easy and quick recipe for making pumpernickel bread. This bread is absolutely delicious served with Mixed Sausages and Sauerkraut. It has a slight sweet taste from the honey and molasses.

1 ¾ cups warm water

1 T active dry yeast

2 T honey
2 T espresso powder
⅓ cup dark molasses
2 cups bread flour
2 ½ cups dark rye flour
2 t sea salt

1 T melted butter

Pour warm water into the bowl of an electric mixer, fitted with a dough hook.

Sprinkle in the yeast and let proof for 10 minutes.

Add the honey, espresso powder, molasses, bread flour, 1 cup of the rye flour,  and sea salt.

Turn on mixer and slowly mix while adding the rest of the rye flour, a little at a time.

Mix for about 3 to 4 minutes, then turn dough out onto a lightly floured surface and knead by hand for a couple more minutes.

Place dough in a lightly oiled bowl, cover with a damp tea towel and place in a warm spot to rise for 1 hour.

Form dough into an oblong shape and place on a lightly oiled baking sheet.
Let rise another 20 minutes.

Preheat oven to 375 degrees F.

With a very sharp knife, cut diagonal slits on top of dough.

Brush with melted butter and bake in oven for 40 minutes.

Remove from oven and place on a rack to cool.