Cooking . . . It's a Family Thing!

I have a couple of recipes for you today. One is what I had for lunch, Pico De Gallo & Guacamole and our dinner, Murphy's Hot Hamburger. Let me go ahead and tell you, both were delicious! Also, I've had a request to post prep time. All I can say is, I will try!

OK, let's start with my lunch today!





GUACAMOLE
For the guacamole you need to first make the Pico De Gallo so here we go. For the Pico you will need; equal amounts of onion, Roma tomatoes (slightly underripe is fine), cilantro, jalapenos, lime juice and salt.
Directions:

1. Dice up the onions, keep them pretty finely chopped
2. Next, dice up an equal amount of tomatoes
3. Now grab a bunch of cilantro equal in quantity to the tomatoes and chop it up pretty finely
4. Now, slice 1 or 2 jalapenos in half and with a spoon scrape out the seeds. (I forgot to buy the jalapenos today so I made mine without them).
5. Dice the jalapeno very finely.
6. Now dump the four ingredients into a bowl. Notice that there's an equal quantity of onion, tomato and cilantro. This is the secret of perfect pico de gallo!
7. Slice a lime in half and squeeze the juice from half a lime into the bowl.
8. Sprinkle with salt, and stir together until combined. Be sure to taste the pico de gallo and adjust the seasonings, adding salt or more diced jalapeno if needed

This won't keep very long in the fridge - probably 24 hours or so. After that the sugars start to break down and it turns into a soupy mess. So it's best to make it the same day you'll want to serve it.

Now for the GUACAMOLE: This makes 1/2 cup per avocado used
Ingredients:

Ingredients:
Avocado
Salt
Pico De Gallo

Directions:

1. Halve the avocados lengthwise. Remove the pit and scoop out all the meat onto a large plate.
2. Next, sprinkle on some salt and mash away with a fork until you get the avocado to the consistency you want.
3. Now throw on a big pile of pico de gallo and stir together gently.
   
4. Always test the guacamole with tortilla chips so you'll get a more accurate guage of the salt content. Adjust the seasonings to taste. This is not only good with the tortilla chips, but also on top of quesadillas, spooned over grilled chicken or just eat it with a spoon, it's that good! I had mine with "blue" tortilla chips and it was just so good!
   

Total prep time for this entire dish was only about 30 minutes!