You can pretty much put anything delicious in a taco. These Bacon and Potato Tacos with Roasted Poblano Guacamole were inspired by sifting through my fridge trying to use up what we had in there. I had made some Guacamole with Roasted Poblano and had some frozen corn tortillas so I figured that tacos were a must! I love how easy and quick and adaptable they are. These Bacon and Potato Tacos with Roasted Poblano Guacamole are so good. Corn tortillas filled with bacon and potatoes seasoned with some garlic and serrano pepper and then topped with some grated pecorino romano and doused of course in hot sauce. I hesitated…
-
-
Guacamole with Roasted Poblano
Who doesn’t love Guacamole? This Guacamole with Roasted Poblano is so simple to make! The Roasted Poblano Peppers add a nice flavor to the mix. Poblanos are a really mild chile, so don’t worry about this being too hot! Of course if you like spicy, feel free to add some more jalepeno into the mix. Avocadoes can brown quickly, so if you want to make this ahead of time, press your cling wrap right to the surface of the guacamole to ensure that no air gets through and you can store it in the fridge for a few hours or so. 2 ripe avocadoes juice from 1-2 limes 1/4 cup…
-
“Guac Meets Hummus”
This dip is an cross between a guacamole and hummus – and is ohhhh so creamy, healthy and delish – give it a try – you’ll love it!! It’s fall…and the leaves are changing colors – such a beautiful time of year. I love to take fall pics – so I will be dragging my boys out this weekend for some shots (much to their demise) – that is once I get my house back in order. We are going through renos right now – and it is sure a messy process – but it is looking so much better! Anyway, I made this yesterday – because I was busy…
-
Guacamole
Busy weekend, hockey and skiing. Picked up a rotisserie chicken on my way home from hockey this afternoon, as I had a couple ripe avocadoes at home to use, decided to make chicken enchiladas with mexican rice, and use the avocadoes to make some guacamole to go along with. As for the spanish rice and the enchiladas, they were highly improvised in a hurry, and I didn’t write down the measurements (next time I promise). But I thought I would share the guacomole with you, since this is something we make frequently I know this one well. – 2 ripe avocadoes, pitted and mashed – juice of 1 lime – 2 gloves…
