Ina Gartens Guacamole Food

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GUACAMOLE (BAREFOOT CONTESSA) INA GARTEN



Guacamole (Barefoot Contessa) Ina Garten image

Make and share this Guacamole (Barefoot Contessa) Ina Garten recipe from Food.com.

Provided by TXOLDHAM

Categories     Mexican

Time 15m

Yield 3 cups

Number Of Ingredients 8

4 Hass avocadoes
3 tablespoons lemon juice, freshly squeezed
8 dashes hot pepper sauce
1/2 cup red onion, small dice
1 garlic clove, minced
1 teaspoon kosher salt
1 teaspoon black pepper, freshly ground
1 medium tomatoes, seeded and small dice

Steps:

  • Pit avocados and remove flesh out of shells into a bowl. Add lemon juice, hot sauce, onion, garlic, salt and pepper and toss well.
  • Slice through mixture with a sharp knife until finely diced. Add tomatoes.
  • Mix well and taste for seasoning.

Nutrition Facts : Calories 327.7, Fat 28.1, SaturatedFat 3.9, Sodium 620.2, Carbohydrate 21.6, Fiber 13.5, Sugar 3.2, Protein 4.4

GUACAMOLE



Guacamole image

Provided by Ina Garten

Categories     appetizer

Time 10m

Yield 3 cups

Number Of Ingredients 8

4 ripe Hass avocados
3 tablespoons freshly squeezed lemon juice (1 lemon)
8 dashes Tabasco sauce
1/2 cup small-diced red onion (1 small onion)
1 large garlic clove, minced
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 medium tomato, seeded, and small-diced

Steps:

  • Cut the avocados in half, remove the pits, and scoop the flesh out of their shells into a large bowl. (I use my hands.) Immediately add the lemon juice, Tabasco, onion, garlic, salt, and pepper and toss well. Using a sharp knife, slice through the avocados in the bowl until they are finely diced. Add the tomatoes. Mix well and taste for salt and pepper.

GUACAMOLE SALAD



Guacamole Salad image

Provided by Ina Garten

Categories     side-dish

Time 10m

Yield 6 servings

Number Of Ingredients 13

1 pint grape tomatoes, halved
1 yellow bell pepper, seeded and 1/2-inch diced
1 (15-ounce) can black beans, rinsed and drained
1/2 cup small diced red onion
2 tablespoons minced jalapeno peppers, seeded (2 peppers)
1/2 teaspoon freshly grated lime zest
1/4 cup freshly squeezed lime juice (2 limes)
1/4 cup good olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon minced garlic
1/4 teaspoon ground cayenne pepper
2 ripe Hass avocados, seeded, peeled, and 1/2-inch diced

Steps:

  • Place the tomatoes, yellow pepper, black beans, red onion, jalapeno peppers, and lime zest in a large bowl. Whisk together the lime juice, olive oil, salt, black pepper, garlic, and cayenne pepper and pour over the vegetables. Toss well.
  • Just before you're ready to serve the salad, fold the avocados into the salad. Check the seasoning and serve at room temperature.

SALMON AND GUACAMOLE SANDWICHES



Salmon and Guacamole Sandwiches image

Provided by Ina Garten

Categories     main-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 12

8 slices applewood-smoked bacon (8 ounces)
2 ripe avocados, seeded and peeled
1/4 cup freshly squeezed lime juice (2 limes)
4 scallions, white and green parts, chopped
1/4 cup minced red onion
1 tablespoon jalapeno pepper, seeded and minced
1 teaspoon minced garlic
Kosher salt and freshly ground black pepper
Four (6-ounce) salmon fillets, skin on
Good olive oil
4 individual ciabatta rolls
Baby arugula leaves

Steps:

  • Preheat the oven to 400 degrees.
  • Place a baking rack on a sheet pan and lay the bacon on the rack. Roast for 15 to 20 minutes, until browned. Remove to a plate lined with paper towels.
  • Meanwhile, prepare the guacamole. Place the avocados, lime juice, scallions, red onion, jalapeno pepper, garlic, 1 teaspoon salt, and 1/2 teaspoon pepper in a mixing bowl and mash roughly together with a fork. Taste for seasoning; it should be very highly seasoned. Set aside.
  • When the bacon is done, heat a dry cast-iron skillet over high heat for 5 minutes. Pat the salmon fillets dry with paper towels, brush them all over -- top and bottom -- with olive oil, and sprinkle generously with salt and pepper. Place the fillets in the skillet skin side up and allow them to cook without disturbing them for 2 minutes exactly. With a metal spatula, carefully turn the fillets and cook for 2 more minutes. Transfer the skillet to the oven for 2 minutes (time it carefully!). Remove the salmon to a plate and cover it tightly with aluminum foil. Allow it to rest for 10 minutes.
  • While the salmon rests, cut the ciabatta rolls in half crosswise, place them cut side up on a sheet pan, and toast in the oven for 5 to 10 minutes, until lightly toasted.
  • To assemble the sandwiches, place the bottoms of the ciabatta rolls on a board and spread each with 2 rounded tablespoons of guacamole. Remove the skin from the salmon fillets, cut each fillet in half crosswise, and place both halves on top of the guacamole. Add 2 slices of bacon, a handful of arugula, and a sprinkling of salt. Spread another rounded tablespoon of guacamole on the underside of the top bread and place on top. Continue arranging all the sandwiches. Cut each sandwich in half diagonally and serve warm or at room temperature.

GUACAMOLE SALAD (BAREFOOT CONTESSA) INA GARTEN



Guacamole Salad (Barefoot Contessa) Ina Garten image

I watched Ina make this on TV today and it looked so colorful I just have to try it. You may want to adjust the jalapeños to taste, add some mango, and if you are watching your calories- eliminate or reduce the olive oil.

Provided by cookiedog

Categories     Vegetable

Time 15m

Yield 6 serving(s)

Number Of Ingredients 13

1 pint grape tomatoes, halved
1 yellow bell pepper, seeded and 1/2-inch diced
1 (15 ounce) can black beans, rinsed and drained
1/2 cup small diced red onion
2 tablespoons minced jalapeno peppers, seeded (2 peppers)
1/2 teaspoon freshly grated lime zest
1/4 cup freshly squeezed lime juice (2 limes)
1/4 cup olive oil
1 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
1/2 teaspoon minced garlic
1/4 teaspoon ground cayenne pepper
2 ripe Hass avocadoes, seeded, peeled, and 1/2-inch diced

Steps:

  • Place the tomatoes, yellow pepper, black beans, red onion, jalapeño peppers, and lime zest in a large bowl.
  • Whisk together the lime juice, olive oil, salt, black pepper, garlic, and cayenne pepper and pour over the vegetables.
  • Toss well.
  • Just before you're ready to serve the salad, fold the avocados into the salad.
  • Check the seasoning and serve at room temperature.

Nutrition Facts : Calories 249.6, Fat 16.5, SaturatedFat 2.3, Sodium 299, Carbohydrate 22.4, Fiber 8.8, Sugar 2.3, Protein 6.4

GUACAMOLE



Guacamole image

Provided by Ina Garten

Categories     appetizer

Time 15m

Yield 3 cups

Number Of Ingredients 8

4 ripe Haas avocados
3 tablespoons freshly squeezed lemon juice (1 lemon)
8 dashes hot pepper sauce
1/2 cup small-diced red onion (1 small onion)
1 large garlic clove, minced
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 medium tomato, seeded, and small-diced

Steps:

  • Cut the avocados in half, remove the pits, and scoop the flesh out of their shells into a large bowl. (I use my hands.) Immediately add the lemon juice, hot sauce, onion, garlic, salt, and pepper and toss well. Using a sharp knife, slice through the avocados in the bowl until they are finely diced. Add the tomatoes. Mix well and taste for salt and pepper.

GUACAMOLE



Guacamole image

Hand-squeezed lemon juice is the key to freshness for this easy guacamole recipe from the Barefoot Contessa's Ina Garten fresh, as featured on Food Network.

Provided by Ina Garten

Categories     appetizer

Time 15m

Yield 3 cups

Number Of Ingredients 8

4 ripe Haas avocados
3 tablespoons freshly squeezed lemon juice (1 lemon)
8 dashes hot pepper sauce
1/2 cup small-diced red onion (1 small onion)
1 large garlic clove, minced
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 medium tomato, seeded, and small-diced

Steps:

  • Cut the avocados in 1/2, remove the pits, and scoop the flesh out of their shells into a large bowl. (I use my hands.) Immediately add the lemon juice, hot pepper sauce, onion, garlic, salt, and pepper and toss well. Using a sharp knife, slice through the avocados in the bowl until they are finely diced. Add the tomatoes. Mix well and taste for salt and pepper.

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