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6 Aug

Guacamole is one of those things that you either like or you don’t.  There really isn’t an in-between.  I didn’t always like guacamole…not because I didn’t like the taste or texture of it…but because I never tried it!  I’m not sure what changed, but one day I decided to give guacamole a try.  Since that day, I have never looked back!  I could eat this stuff everyday.  Whether as a snack or to go along with your meal, its delicious! 

2 ripe avocados (pitted and skin removed)
1 jalapeno, diced
1/2 medium red onion, diced
1 medium size tomato, diced
1 bunch of cilantro – I used about 1/2 cup and chopped up into tiny pieces
1 lime
1 tsp kosher salt

Place avocado into large bowl or into a mortar and pestle.  If you don’t have a mortar and pestle, you can mash-up avocado using a spoon and fork.  I like my guacamole to be a little chunky, so I don’t mash it up all the way.  When it’s to your liking, add diced jalapeno, tomato, and red onion.  Mix well.  Next add in your  cilantro, salt, and juice from the lime.  I love cilantro, so I always add a bit extra, but not everyone likes cilantro.  So if you don’t like it, you could omit it.  At this point, I would give your guacamole a try.  If it needs more of something, add it in now!

Finally, grab your favorite brand of tortilla chips and enjoy your guacamole~


Avocado Egg Rolls – Copycat Recipe

3 Dec

I love the Cheesecake Factory!  We rarely go there because:

A) There isn’t a location very close to our house.

B)  It’s always such a long wait to get a table. 

My favorite thing to get at the Cheesecake Factory are the Avocado Spring Rolls!  They are presents of goodness!  Avocado, Cilantro, Tomatoes are the main ingredients in this awesome combination!  They are deep-fried to perfection!

Here is a great copycat recipe I found online today that I think comes pretty close to the actual restaurants recipe.  I give these a A+.  The picture definitely doesn’t do any justice to how good these taste!



  • Gently stir together avocado, tomatoes, onion, 1/2 teaspoon cilantro, and salt.
  • Distribute filling evenly onto center of each egg roll wrapper.
  • Position a wrapper so that a corner is pointing toward you; fold the bottom corner up, 1/4 of the way over the filling.
  • Brush remaining corners and edges of the wrapper with egg, roll up from side to side, fold top corner over all and press to seal.
  • Repeat with remaining wrappers.
  • Continue by deep-frying the egg rolls in 375 degree oil for 3-4 minutes, until golden brown.
  • Drain on brown paper bags.
  • Slice egg rolls diagonally across middle and serve.