White Bean Guacamole With Cumin Dusted Chips Food

WHITE BEAN GUACAMOLE

Steps:

• Take the first 7 ingredients and place in a food processor, using only 3 tablespoons of the lime juice and reserving the rest for later.
• Pulse 8 to 10 for chunky, or pulse more if you prefer a smooth texture.
• When its evenly distributed, place in a bowl and stir in the rest of the lime juice. Stir in the tomatoes if using.
• Serve with crackers , chips, veggies or natchos.

GUACAMOLE WITH CUMIN DUSTED TORTILLAS

Steps:

• Combine all ingredients in a molcajete and mix to a chunky consistency. Season, to taste, with salt, pepper, and cilantro. Serve immediately with cumin tortilla chips.;
• Fry the tortillas, in batches, until light golden brown. Drain on paper towels and season immediately with cumin and salt.

ROASTED CORN GUACAMOLE WITH CUMIN SCENTED TORTILLA CHIPS (SOUTHWEST SNACK)

Steps:

• For the tortilla chips: Preheat the oven to 350 degrees F. Brush the tortillas with the oil on both sides and season one side with salt, pepper and cumin. Place on a baking sheet and bake until lightly golden brown, about 10 minutes. When cool enough to handle, cut into eighths or break into chip-size pieces.
• For the guacamole: Combine the avocados, corn, jalapeno, onions, cilantro, lime juice and creme fraiche in a bowl and mix well. Season with salt and pepper. Serve with the cumin scented tortilla chips.

WHITE BEAN GUACAMOLE WITH CUMIN-DUSTED CHIPS

Steps:

• Preheat oven to 375 degrees.
• Cut the tortillas into 8 triangles each. Brush each side with olive oil and sprinkle with salt, pepper and cumin to taste.
• Arrange in a single layer on two baking sheets and bake until golden brown and crispy, about 10 minutes.
• While the chips are baking, combine the remaining ingredients in a mixing bowl and mash with a potato masher until you reach a desired consistency.

GUACAMOLE

Steps:

• Mash the cilantro, onions, canola oil, if using, avocados, lime juice and jalapenos together in a bowl, using a fork; guacamole should be chunky. Season with salt and pepper.

SPICY GUACAMOLE

Steps:

• Mash the avocados with a fork and combine with the red onion, jalapeno, cilantro, lime juice, salt and pepper.

GUACAMOLE WITH CUMIN-DUSTED TORTILLA CHIPS

Steps:

• Make the chips: Heat 2 inches peanut oil to 360 degrees F in a high-sided skillet. Fry the tortillas in batches until golden brown and crisp, 3 to 4 minutes. Drain on paper towels and season immediately with cumin and salt.
• Make the guacamole: Combine the avocados, red onion, jalapeno, lime juice and cilantro in a bowl and gently mix to a chunky consistency. Season with salt and pepper. Serve immediately with the cumin tortilla chips.

HONEY-ROASTED NUTS AND FRUIT

Steps:

• Line a baking sheet with parchment paper or foil and coat with cooking spray.
• In a large nonstick skillet, heat butter over medium-high heat. Stir in honey and cook 2 minutes or until mixture bubbles around edges of pan.
• Add nuts and next 5 ingredients, and cook over medium heat until nuts are golden, about 8 minutes, stirring frequently. Stir in raisins.
• Immediately spread onto prepared baking sheet; cool completely.
• Note: Mine were still a bit sticky after they cooled, so I just stored them in the refrigerator.

CUMIN DUSTED CHICKEN BREASTS WITH GUACAMOLE SAUCE

Steps:

• To prepare sauce, combine first 8 ingredients and set aside (keep chilled in fridge while you prepare the rest of the meal).
• Preheat oven to 400.
• To prepare chicken, combine brown sugar, 1 tsp cumin, 1/2 tsp salt & 1/2 tsp black pepper; sprinkle evenly over chicken. Heat a large ovenproof skillet over medium high heat. Add chicken, cook 3 minutes or until browned. Turn chicken over, place pan in over and bake at 400 for 10 minutes or until done. Serve chicken with guacamole sauce.
• Cooking Light magazine says that 1 breast and 3 tbsp sauce equals one serving.

STUFFED SWEET POTATOES WITH BEANS AND GUACAMOLE

Steps:

• Preheat oven to 450°F. Cut potatoes in half lengthwise. Toss with 1 Tbsp. oil, 1/2 tsp. salt, 1/4 tsp. cayenne, and 1/4 tsp. cumin on a rimmed baking sheet. Arrange cut side up and roast until fork-tender, about 25 minutes.
• Meanwhile, heat remaining 1 Tbsp. oil in a medium skillet over medium. Add onion and half of garlic and cook, stirring, until onion starts to release moisture and turns translucent, 2-3 minutes. Add beans, broth, 1/4 tsp. salt, and remaining 1/4 tsp. cayenne and 1/4 tsp. cumin and cook until liquid is reduced and beans soften, about 10 minutes.
• Meanwhile, mash avocado and remaining garlic in a medium bowl with a fork until smooth. Stir in 2 Tbsp. cilantro, 1 Tbsp. lime juice, and remaining 1/4 tsp. salt.
• Add spinach and remaining 1 Tbsp. lime juice to bean mixture. Continue to cook until spinach wilts, about 30 seconds.
• Using the back of a spoon, gently push down in center of potato halves to create a divot. Spoon bean mixture into potato halves, then top evenly with 2 Tbsp. avocado mixture, quesco fresco, and remaining 1 Tbsp. cilantro. Serve with tortilla chips, if using, and remaining avocado dip alongside.
• Do Ahead
• Potatoes and beans can be made 3 days ahead; store separately, cover, and chill. Reheat potatoes in oven and beans in skillet before serving.

CUMIN-DUSTED PITA CHIPS

Steps:

• Preheat oven to 350°.
• Coat a baking sheet with cooking spray.
• Place pita wedges on pan; coat with cooking spray. Sprinkle with cumin and salt. Bake at 350° for 8 minutes or until lightly browned.
• Note: Chips can be made ahead and stored in an airtight container for up to 4 days.