Chips and dip, ammiright? I love them. Any idea of not eating too much goes out the window pretty quickly when there are chips and dip involved. Salty, crunchy chips meet creamy, or cheesy, or spicy, or…whatever. I don’t care. Just pass it over.

Guacamole is one of those magic dips that is versatile enough to double as a condiment, and even as a salad topping. Really, the possibilities are endless for this super healthy dip that is traditionally made with avocados, jalapenos, cilantro, and lime juice.

I’ve searched for what seems like forever for the perfect Guac recipe, and thanks to my big brother and and sis-in-law’s recipe, I think I’ve finally found it. It seems like every time I’ve tried to make guacamole in the past, it just didn’t have enough flavor. It seemed bland and had no depth. Turns out, I just needed to simplify my recipe and go back to (almost) basics. I guess older siblings sometimes know what they’re talking about, huh?

How to Make the Perfect Guacamole:

Grab 6 avocados and a large, sharp knife (such as a chef’s knife). Slice, pit, and cube the avocado, removing the cubes into a large bowl with a spoon. For step-by-step instructions on how to seed and slice an avocado, visit this post from my friend over at My Fearless Kitchen. Don’t be intimidated! It’s really easy once you get the hang of it! Instead of just slicing the avocado like she suggests, cut it into a diamond pattern by first slicing in one direction and then the other for this recipe. And there’s no need to be extra careful when you’re spooning it into the bowl; you’re just going to be mushing it all anyway.

Once you’ve got all of the avocado into the bowl, add the other ingredients: diced tomato and onion, finely minced garlic-I like to use a garlic press-, the juice of two limes, diced jalapeno, and some chopped cilantro. Using a fork, start mashing it all together. Once you’ve got it started, add some sea salt or kosher salt. Mash and mix a little more, and keep doing this until you’ve got the consistency and salt level you want. Dig in with some tortilla chips or spoon it on to your taco or salad! Enjoy!

Looking for other Mexican inspired recipes? Try one of these!:

Instant Pot Pork Carnitas

Creamy Chicken Enchiladas

Zucchini and Hamburger Taco Skillet

Chicken Fajita Salad with Homemade Cilantro Lime Ranch Dressing

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Easy Guacamole

Your search for the perfect easy Guacamole ends here! The perfect dip, condiment, and salad topper, this traditional recipe is sure to become a favorite!

Course Appetizer, Side

Cuisine Mexican

Keyword Avocado, Mexican, Vegan, Vegetarian

Prep Time 20 minutes minutes

Servings 8 people

Author Meagan - The Crossroads Cook

Ingredients

• 6 Avocados
• 2 Roma Tomatoes
• 1/4 White Onion, Chopped
• 1 Jalapeno, Diced
• 2 Cloves Garlic, Minced
• 2 Limes, Juiced
• 3 Tbsp Fresh Cilantro, Chopped
• Sea Salt or Kosher Salt, To Taste

Instructions

• Pit and cube 6 avocados. Using a spoon, scoop pieces into a large bowl. Add the juice of 2 limes, diced tomatoes, onions, and jalapenos, along with the garlic and cilantro.
• Using a fork, mash all of the ingredients together. Stir in some salt and taste for seasoning. Continue mashing until the guacamole reaches the desired consistency.

The post Easy Guacamole appeared first on The Crossroads Cook.

Some days you just need something crisp and fresh to eat, you know what I mean? Summer has definitely moved in and made itself right at home here in Indiana, and the last few days have been HOT. To be honest, the heat usually doesn’t bother me. In fact, I absolutely love warm weather. I live for the sun and am one of those that covers up with a warm blanket anytime I sit on the couch, no matter if its 30 degrees or 80 degrees outside. You’ve heard of hangry? Well, I get cangry; if I’m cold, chances are I’m not in a good mood.

JW is the exact opposite of me. He lives for cool, crisp temperatures, loves sleeping in a freezing cold bedroom (I’ll never understand it), and complains about it being too hot out when the mercury hits 70 degrees. He’s a walking furnace. I’m always freezing. What can I say? It works. Or, at least it does until I go into the bedroom in the dead of winter and have to shut the windows because he’s opened them. Ask me then and I won’t be so sure it’s working. (I kid, of course!! …kind of…)

Since we both spend most of our time outdoors or in a barn, summertime means lots of meals that require little effort and heating up of the kitchen. It also means lots of big salads. These Chicken Fajita Salads are the perfect answer. Loaded with tasty veggies, full of protein to fill us up, and easily to customize to everyone’s taste, they make a perfect summer (or any time of year that you’re craving a little fresh in your life) dinner option! Plus, the Cilantro Lime Ranch is super easy and goes wonderfully on basically anything!

I always go ahead and get the ranch mixed up first because I find that it’s better if it has a little time to sit in the fridge and thicken/let the flavors meld a little. Simply mix together Greek yogurt, mayo, milk, lime juice, onion powder, garlic powder, dried parsley, dried chives, salt, pepper, a little dried dill, and some cilantro. You can buy fresh cilantro and chop it finely, but I just love those little cups of “lightly dried” herbs you can find next to the fresh herbs at your grocery store. They last a lot longer and the chopping is already done for you!

Next, saute some bell peppers and onions in a little olive oil on the stove. Season with salt and cumin, and let them cook until they’ve softened and the onions have gone pretty translucent. In the meantime, prep your chicken breasts. I love to buy the thin sliced breasts and pound them down a little more between a couple of sheets of plastic wrap…the thinner the better in my book. If I can’t fine the pre-packaged thin sliced ones, I just buy regular chicken breasts and butterfly them, them pound them out a little. Season both sides with salt and some Lawry’s Lemon Pepper. Yep, I said lemon pepper! Combine some butter and olive oil in a non-stick skillet, and brown the chicken on both sides. Since they’re thin, they’ll only take a few minutes one either side. I love cooking big batches of this chicken and using it for lunches–wraps and salads–through the week!

While everything is cooking, build your salad. I love to mix lettuces (usually hearts of romaine for some crunch and spring mix for the health factor). Then I use diced green onions, cherry tomatoes, shredded cheese (pick your poison here…I usually go for Colby Jack, but Pepper Jack would be awesome if you like some heat), and avocado. Use what ever veggies float your boat. Corn, cucumbers, black beans…go to town. For JW, I always put some crunched up tortilla chips on his. If you wanted to make this a vegetarian-friendly meal, you could easily substitute black beans for the chicken. Then. put a tasty helping of the peppers and onions on, as well as some of the chicken that’s been sliced. Drizzle on some of that creamy ranch dressing, and you’re done!

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Chicken Fajita Salad with Homemade Cilantro Lime Ranch Dressing

Get fresh with this deliciously easy and healthy Chicken Fajita Salad with Homemade Cilantro Lime Ranch Dressing!

Course Main

Cuisine American, Mexican

Keyword Fresh, Healthy, quick meals, Salad

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Servings 4 people

Ingredients

• 4 Thin Sliced Chicken Breasts
• 2 tsp Lemon Pepper Approx.
• 1/2 Large Onion, Sliced
• 1 Yellow Bell Pepper, Sliced
• 1 Red Bell Pepper, Sliced
• 2 tsp Ground Cumin
• 1 tbsp Olive Oil
• 2 Bags Prepared Lettuce (Such as Romaine and Spring Mix)
• 1 Avocado, Diced More to Taste
• Cherry Tomatoes, Halved
• Shredded Cheese
• Salt and Pepper

Cilantro Lime Ranch Dressing

• 3/4 Cup Plain Greek Yogurt
• 3/4 Cup Mayonnaise
• 1/3 Cup Milk
• 2 Tbsp Lime Juice
• 2 Tbsp Cilantro, Diced
• 1 Tbsp Olive Oil
• 1 1/2 tsp Garlic Powder
• 1 1/2 tsp Onion Powder
• 1 1/2 tsp Dried Parsley
• 1/2 tsp Dried Chives
• 1/2 tsp Dried Dill
• 1 tsp Salt (Kosher)

Instructions

• Combine all ingredients for the dressing and mix well. Refrigerate until ready to use.
• In a medium non-stick skillet, heat 1 tbsp of olive oil over medium heat. Add the onion and diced bell peppers, seasoning with some salt, pepper, and the ground cumin. Allow to saute until the onions turn translucent and the peppers soften.
• While the peppers and onions are cooking, season both sides of the chicken with the lemon pepper and some salt. If desired, you can place each chicken breast between two sheets of plastic wrap and pound thinner before you season it. Once the chicken is seasoned, brown it on both sides in a non-stick skillet in a little olive oil and butter (optional) until the chicken is cooked through. Depending on the thickness of the chicken, this will take about 4 minutes per side.
• Build your salads. Place your preffered lettuce on a plate or in a bowl, and top with diced avocado, tomatoes, shredded cheese, and any other topping you desire. Place the sauteed peppers and onions on top, then the cooked, sliced chicken, and top with the dressing.

Notes

If you would prefer a vegetarian version, substitute black beans for the chicken.

Grilled corn and crispy tortilla strips are also delicious additions! 

The post Chicken Fajita Salad appeared first on The Crossroads Cook.