Home » 24DayChallenge » Thursday Food of the Day – September 16, 2015

Thursday Food of the Day – September 16, 2015

Roasted Garlic Guacamole with Help-Yourself Garnishes

Guac DipRick Bayless’s new book is all about how to throw a great fiesta, or party, and a key part of any great fiesta is the food. “I like to welcome guests with this guacamole bar,” he says. “I start off with a basic guacamole made with roasted garlic and set out bowls of toppings so everyone can customize each bite.” (Recipe from “Fiesta at Rick’s” by Rick Bayless; W.W. Norton and Company, July 2010.)

Makes: 4 cups guacamole, for 16 servings

Active Time: 30 minutes

Total Time: 30 minutes

INGREDIENTS

GUACAMOLE

  • 6 large cloves garlic, unpeeled
  • 6 ripe medium avocados
  • 1/2 cup coarsely chopped fresh cilantro, loosely packed
  • 2 tablespoons fresh lime juice, plus more if desired
  • 1 teaspoon salt

GARNISHES

  • 3/4 cup Mexican queso fresco, queso añejo, salted pressed farmer’s cheese, firm goat cheese, mild feta or romano, finely crumbled or grated
  • 3/4 cup toasted pumpkin seeds (see Tip)
  • 3/4 cup sliced pickled jalapeños
  • 1/2 cup crumbled crisp-fried bacon or 3/4 cup coarsely crumbled chicharrón (Mexican crisp-fried pork rind)
  • 1 16-ounce bag large, sturdy tortilla chips

PREPARATION

  1. To prepare guacamole: Place unpeeled garlic in a small dry skillet over medium heat; cook, turning occasionally, until soft and blackened in spots, 10 to 15 minutes. Cool, then slip off the skins; finely chop. Scoop avocado flesh into a large bowl. Add the garlic, cilantro and lime juice to taste. Coarsely mash everything together. Season with salt. Transfer to a serving bowl and place plastic wrap directly on the surface of the guacamole. Refrigerate until ready to serve.
  2. To set up the guacamole bar: Scoop garnishes into small serving bowls and put the chips in a large basket or bowl. Encourage guests to spoon a little guacamole on a chip and top with garnishes that appeal.

TIPS & NOTES

  • Make Ahead Tip: Cover and refrigerate the guacamole (Step 1) up to 1 day.
  • Kitchen Tip: To toast pumpkin seeds, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

NUTRITION

Per 1/4-cup serving: 310 calories; 21 g fat (4 g sat, 10 g mono); 7 mg cholesterol; 28 g carbohydrates; 0 gadded sugars; 7 g protein; 6 g fiber; 451 mg sodium; 505 mg potassium.

Nutrition Bonus: Folate (16% daily value)

Carbohydrate Servings: 1 1/2

Exchanges: 1 starch, 4 fat

Original post at EatingWell.

Don’t forget, eating right is only a part of great health and wellness!  Don’t forget to check out our Workout of the Day.  Also, get your proper vitamins and supplements here.

Are you looking for a little help with starting your weight loss?  Try out our 24 Day Challenge!

Have a great day!

Dave & Maryann

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