Grilled Corn Guacamole | MapleSeeds Home Blog | Recipes

I'm the only one in my household that likes... LOVES guacamole! The other night my husband and I went out for dinner and I ordered some guacamole as my appetizer. My husband kept dipping into it,  so I said, "I thought you didn't like guacamole". To which he responded, "You never put corn in it." Hahaha, well I do now! Here is my copy cat version of Ch*lli's corn guac!

Ingredients:

1/4 large yellow onion diced

1 small tomato chopped 

1 jalapeño 

2 avocados

1 c frozen corn kernels

1 T cilantro

2-3 T lime juice

salt and pepper

olive oil (for cooking onion, corn)

1 T olive oil to drizzle over guacamole

In a HOT skillet, in olive oil sauté the onion, make sure you get a good char on it. Let cool. 

Repeat the same thing with the corn, get it nice and charred, YUM! 

 Chop tomato, jalapeño, and avocado.

Pour on olive oil, lime juice, salt, pepper and cilantro. Mix well and enjoy! If you like a less chunky guacamole use a fork to mash the avocado. 

Try not to eat it all at once!! 

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Homemade Chicken Stock

Making your own chicken stock is probably the one of the easiest things you'll ever do in the kitchen! Let me show you how I do it!

I start with a whole chicken. Drizzle the chicken with oil, or butter and season with salt, pepper, garlic powder or onion powder. Roast in the oven at 375F for about 3 hours, until the skin is golden. We usually have the roast chicken for dinner, then I wait until it cools and with my hands pull all the meat off the bones.

What you have left is meat, the carcass and lunch for your hubby for the next day!

Take the bones, fat, skin and bits of meat that are left and put them in the biggest pot you own! Fill it to the top with water.

Now add your seasonings. These are the basics that I use:

Garlic, bay leaf, and onion (if you're feeling extra lazy you can used minced dehydrated onions!)

Other things you can add to your stock for flavour:

• chopped celery
• chopped carrot
• parsley
• basil
• 1/2 c vinegar

I fill my pot right to the top, and bring it to a boil. Then leave it to simmer for a few hours, let it cool then strain it.  It's that easy! I usually take a good portion of the stock and freeze it in a large plastic jug. Then you can use it for:

• soups
• flavorful broth for cooking rice
• cooking potatoes
• sauces

It's really that easy!!



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Recipe Collections: Pineapple Upsidedown Corn Bread

After being rained out of our camping trip this weekend, I needed some comfort food. My husband had requested spaghetti for supper, and I had a hankering for corn bread to go with it. I also craved something sweet, and after slicing up a fresh pineapple, I knew I wanted Pineapple Upside down Cake. Not feeling very energetic, I decided to combine the two for a sweet treat we could eat with supper!





Here's my version:


Topping


Slices of fresh pineapple


4-5 T butter


3/4 c brown sugar.





Grease the sides of a round 9 inch cake pan. In a small pot melt the butter and stir in the sugar. Cook on medium heat until the sugar is dissolved and caramelized (a few minutes).


Pour into the bottom of the pan and arrange the pieces of pineapple the way you think looks pretty.

For the corn bread portion, I simply used a Jiffy Corn Muffin Mix. It calls for 1/3 c milk and one egg (I used 2 eggs to make the batter more rich). This is the versatile part. You could use a home made recipe, a whole wheat recipe, or add ingredients like ground flax, wheat germs etc. to make it a little healthier.

Cornbread Recipe


http://allrecipes.com/Recipe/Favorite-Corn-Bread/Detail.aspx


Whole Wheat Cornbread


http://www.food.com/recipe/whole-wheat-cornbread-80963


Pour the cornbread batter over the pineapple and sugar and bake in a 375F oven for about 17-20 minutes, until the cornbread is golden on top. Remove from oven and invert onto a plate immediately. Pull off the pan (hopefully none of your pineapple comes off with it... we lost one piece :).





Serve warm!


mmmmmmmmmmmmmmmmmmmmmmm


Let me know if you try it!

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