Yum Garlic Guacamole From Rachael Ray Food

RACHAEL RAY'S GARLICKY HOLY GUACAMOLE!

Steps:

• Cut avocados in half around the pit.
• Separate the halves.
• Pop out pit with spoon, then scoop flesh of avocados into a bowl.
• Squeeze the juice of a lemon over the avocados. (Squeeze the juice with the lemon halves facing cut-side up, allowing the juice to spill down over the sides of the lemon into the bowl. This method keeps the seeds in the lemon and out of the guacamole.).
• Add garlic, jalapeno, tomato, onion and salt to the bowl.
• Mash and mix the ingredients into a chunky dip using a fork.
• Serve with corn tortilla chips.

YUM! GARLIC GUACAMOLE (FROM RACHAEL RAY)

Steps:

• Scoop the flesh of the avocados out into a bowl.
• Squeeze the lime over the mashed avocado.
• Add remaining ingredients.
• Mix and mash to a chunky consistency.
• Serve with your favorite tortilla chips!

SMOKY GUACAMOLE

Steps:

• Pit and scoop out avocados into a bowl. Add the onion, garlic, peppers, adobo sauce, cilantro, lime zest, lime juice, and salt. Mash and taste to adjust salt. Serve with chips.

TAQUERIA GUACAMOLE

Steps:

• Halve avocados lengthwise around pit. Remove pit with a large spoon, then scoop out flesh into a bowl. Squeeze the lemon juice into bowl. Add tomato, onion, and jalapeno, and mash guacamole with a fork to desired consistency. Season guacamole with salt, to taste.

GUACAMOLE SALAD

Steps:

• Arrange vegetables on platter. Mix lemon and garlic, hot sauce and salt. Stream in extra-virgin olive oil while whisking dressing. Pour lemon dressing over the salad and serve.

GARLICKY HOLY GUACAMOLE!

Steps:

• Cut avocados in half around the pit. Separate the halves. Pop out pit with spoon, then scoop flesh of avocados into a bowl. Squeeze the juice of a lemon over the avocados. Squeeze the juice with the lemon halves facing cut-side up, allowing the juice to spill down over the sides of the lemon into the bowl. This method keeps the seeds in the lemon and out of the guacamole. Add garlic, jalapeno, tomato, onion and salt to the bowl. Mash and mix the ingredients into a chunky dip using a fork. Serve with blue corn tortilla chips.

GRILLED GUACAMOLE

Steps:

• Heat a grill pan to medium heat and place the avocados and jalapenos in the pan cut-side down. Grill until the avocados and jalapenos start to char, 3 to 5 minutes.
• In a medium bowl, douse the garlic and onions with the lemon and lime juices. Season liberally with salt and set aside to allow the flavors to marry.
• Scoop the avocado flesh from the skins. Place a metal cooling rack over the bowl. Working with one half at a time, place the avocado cut-side down on the rack and press down, pushing it through the rack. The rack will dice it as its being added to the bowl. Repeat for the remaining halves. Finely chop the jalapenos and add to the guacamole. Mash with a fork until fairly smooth. Adjust the salt, and then serve.

GARLIC GUACAMOLE

Steps:

• Mash avocado and tofu in a bowl.
• Squeeze garlic through garlic press and add to avocado.
• Finely chop bell pepper and green onion and stir.
• Add herbs and spices.
• Mix well.
• Add hot sauce, stir in lime juice.
• This can be refrigerated as leftovers but don't make more the a few hours in advance of serving.

TYLER FLORENCE'S ULTIMATE FAJITAS WITH RACHAEL RAY'S GUACAMOLE

Steps:

• Mojo Marinade: In an immersion blender, add first 8 ingredients and puree the marinade. Transfer to a re-sealable plastic bag and add steak. Seal and shake to coat. Refrigerate the beef for 2 to 4 hours, but no more than 4 hours.
• To cook: Preheat a rigged grill or (for better flavor) your outdoor grill on high heat.Lightly drain marinade from beef and Season to taste with additional salt and pepper. Lightly oil grill and grill each steak 4 minutes on each side. Transfer to cutting board and let rest. May need to cook in batches.
• While meat is resting preheat large skillet on med-high heat, add olive, onion, peppers and lime juice and toss to coat. Cook until peppers and onions are just limp.
• Guacamole: Scoop avocados in med size bowl and squeeze lemon juice over avocados immediately, then smash.Add jalapeno, and onion. Sprinkle garlic with coarse salt and smash with the side of your knife blade, add to avocado mixture. Mix well.
• Then slice steak against the grain on a diagonal.
• To assemble: spread some guacamole on a tortilla, top with a few slices of steak, peppers and onions, and if desired tomato, cheese and sour cream. Roll to enclose filling.

GARLIC GUACAMOLE

Steps:

• Halve avocado and scoop pulp into medium bowl. Add minced jalapeños and finely chopped onions.
• Place chopped garlic clove on cutting surface and sprinkle with the sea salt (or other course salt). Using the side of a knife, mash the salt into the garlic until you have a paste.
• Add garlic paste & lemon juice to avocado mixture and mash together with a fork until desired consistency is reached making sure to distribute garlic throughout.
• Serve with tortilla chips! Store leftovers in tightly covered container in fridge - although best eaten right away.