A Simple Guacamole for Father’s Day

Written by Chris - 

Father’s Day falls on the third Sunday of June, which also coincides with the U.S. Open. It’s been a standing tradition in my family to celebrate Dad while watching this major golf championship together. My husband actually dabbled in professional golf early on, but once the triplets arrived, he put his golf aspirations on hold (he has his eye on the Champions Tour!). Our kids are now in a Junior Golf League, so golf is just part of our life. As is good food!

We usually keep it simple (as in little time spent in the kitchen) when it comes to food. So in the spirit of keeping it simple, I wanted to share a new Guacamole recipe with you! Whether you are entertaining or lounging, this appetizer is sure to please!

A few weeks ago I tested Natalie’s guacamole recipe – Natalie is a culinary professional in our test kitchen. If you haven’t met her, you can check her out here. She’s awesome, trust me! I noticed the guacamole used Maggi Seasoning Sauce. I’ve been splashing Maggi Seasoning over my avocado and scrambled eggs for years – it’s full of umami-rich flavor and adds depth to stir-fries, gravies, soups, stews and such. A little goes a long way, so go easy! This guacamole uses classic ingredients like avocado, tomato, peppers, cilantro and lemon, then adds a little cream for a smooth and creamy texture. The cream is really optional.

Here’s a few avocado and guacamole tips…

Avocados are best ripened at room temperature. You will know they are ripe if they give to gentle pressure. You can speed the ripening process by putting the avocado in a paper bag in a warm place (like on top of the refrigerator) or in a bowl with other fruit; the ethylene gas they emit will ripen the avocados. It’s best to not refrigerate avocados after they are ripe as this weakens their flavor.

To dice the avocado, I find it easiest to make cross-hatch incisions in flesh with a knife, cutting down to but not through skin. With a spoon, scoop out the cubes.

You really can’t keep guacamole from turning brown, but you can slow down the process. Use Hass avocados and add citrus (lemon or lime) to your guacamole, cover with plastic directly on its surface, and keep it cold. That’s the best advice I can give.

Ok, here’s Natalie’s delicious recipe…

Guacamole

Ingredients for 3 ½ to 4 cups of guacamole:

• 1/4 cup NESTLÉ Media Crema Ligera Lite Table Cream or light sour cream
• 1 teaspoon MAGGI Seasoning Sauce
• 4 medium ripe avocados, peeled, pitted and diced
• 2 medium tomatoes, diced (about 1 cup)
• 1 jalapeño, deveined and seeded, finely chopped
• 1/4 cup chopped cilantro
• 1 tablespoon fresh lemon or lime juice
• Baked tortilla chips

Directions:

MIX media crema, seasoning sauce and avocados gently in a medium bowl. Add tomatoes, jalapeño, cilantro and lemon juice; mix until incorporated. Serve with tortilla chips.

It’s best to serve guacamole right after it’s made. If you want to make it in advance, place plastic wrap directly over the surface of the guacamole and place in the refrigerator until ready to serve.

If you are looking for a last-minute gift for Dad, I highly recommend this cookbook, Absolutely Avocados by Gaby Dalkin. I’ve made several of Gaby’s recipes and all are outstanding!

Happy Father’s Day!

Related Recipes:

Avocado Cilantro Dip	Avocado and Tomato Salad with Confetti Vinaigrette

Flag Day Cookies

Written by Nick - 

Flag Day seems to sneak up on me every year. I’m always unprepared and missing out on all the amazing Flag Day traditions, like… hanging a flag and … uh… New tradition! Stars and Stripes Cookies! Now, I might not “celebrate” Flag Day. I’m not sure of many people who really go out of their way to celebrate Flag Day, but I will take any excuse to make some sugar cookies. Plus it’s a great day to test out some upcoming 4th of July recipes.

I’m not a baker. Not even close. I contribute to the blog as an everyday guy in the kitchen, trying to make something better than I did yesterday. And I’m definitely learning my way around the kitchen. I even got a nice stand mixer for all my doughy kneads (I know it’s a bad joke, but I couldn’t resist).

Every once in a while I see a recipe that seems too good to be true. Using refrigerated cookie dough and cookie cutter to make star shaped cookies. Sounds like a recipe right up my alley. Make a simple icing with food coloring do a little decorating and you’ve got some fancy cookies.

Now it’s time for the debate. Can I call these homemade? I think so. I made the shapes, I made the icing, and I did the decoration. What do you think?

Debate aside, these cookies were easy, looked great and most importantly tasted delicious. I used Flag Day as a 4th of July test run and I’m sure going to be whipping these up again in a few weeks.

Note: I’m no photographer but thought I’d share how my cookies turned out. Even an amateur can make a festive treat.

Stars and Stripes Cookies

Ingredients for 24 cookies:

• 1 pkg. (16.5 oz.) NESTLÉ® TOLL HOUSE® Refrigerated Sugar Cookie Bar Dough, well chilled
• All-purpose flour
• Easy Cookie Icing (recipe Follows)

Directions:

PREHEAT oven to 325° F.

SPRINKLE flour onto work surface. Roll out dough to 1/4-inch thickness, using additional flour as needed to prevent sticking. Cut into star shapes with cookie cutters. Transfer cookies to ungreased baking sheets with spatula.

BAKE for 10 to 14 minutes or until light brown around edges. Smaller cutters and sharp edges tend to produce darker cookies. Cool on baking sheets for 1 minute; remove to wire racks to cool completely. Pipe, spoon or spread red, white and blue icing onto cookies to create stripes.

FOR EASY COOKIE ICING:
COMBINE 1 cup sifted powdered sugar, 1 tablespoon milk and 1/4 teaspoon vanilla extract in small bowl. Stir in additional milk, a teaspoon at a time, until desired consistency. Set aside one-third of icing. Divide remaining icing between two bowls. Add red food coloring to one bowl and blue to the other; stir well.

Related Recipes:

Patriotic Fruit Pops	NESTLÉ® TOLL HOUSE® Stars and Stripes Cookies

Happy German Chocolate Cake Day & Early Father’s Day

Written by Liz -

My dad’s favorite cake has always been German chocolate cake. Early in this cake’s life, that meant using Samuel German’s baking chocolate to make a light-bodied chocolate layer cake, then adding coconut, caramel and pecan icing or glaze in between the layers and on top. You can see why he liked it so much!

When I was young, this was not my favorite cake to eat (no nuts or coconut for this girl, thank you) and it wasn’t the easiest cake to make either. My dad sometimes received a leaning tower of cake mess, other times a whole new version of the cake without layers or coconut or nuts after misreading the salt measurement — I accidentally switched the salt and sugar amounts — and dumping the entire first attempt into the creek behind our house. And for this, he should be thankful.

Today, I join my dad in loving German chocolate cake. And even though I now know how to make chocolate layer cakes (thanks to you Chris!) I really love to make these German Chocolate Cake Ice Cream Sundaes instead. It’s easy and satisfying and I don’t even have to turn on my oven! The ice cream even has little bites of chocolate cake in it (and if you can’t find this summertime flavor, any chocolate ice cream with brownie chunks will do). The flavor takes me right back to countless Father’s Days and birthdays for my dad, which I can now make taste richer and creamier.

Here’s to you dad!

German Chocolate Cake Ice Cream Sundaes

Ingredients:

• 1/2 cup NESTLÉ® CARNATION® Evaporated Milk
• 1/2 cup granulated sugar
• 1 large egg yolk, beaten
• 4 tablespoons unsalted butter, cut into pieces
• 1 teaspoon vanilla extract
• 1/2 cup toasted chopped pecans
• 1/2 cup flaked coconut
• 6 scoops DREYER’S or EDY’S GRAND German Chocolate Cake Spectacular Ice Cream
• 1/3 cup whipped cream (optional)
• 6 maraschino cherries (optional)

Directions:

COMBINE evaporated milk, sugar, egg yolk and butter in a large saucepan. Cook over low heat, stirring constantly, for about 5 minutes or until thickened, as shown above.

Remove from heat; stir in vanilla extract, pecans and coconut. Pour into a bowl; cool to room temperature.

PLACE scoop of ice cream into each of 6 bowls; drizzle with topping. Garnish with whipped cream and cherries, if desired as shown above. Serve immediately.

Related German chocolate recipes:

Rich & Creamy German Hot Chocolate	German Chocolate Brownies

Bachelor in the Kitchen: Simple Pasta for Two

Written by Nick - 

I enjoy cooking, but cooking on the weekday for two people (I live with my brother) can be a challenge. There are always leftovers and you’re stuck eating taco meat 20 different ways (this example is not usually a problem with me – I love all things taco).

Lately we’ve resorted to a simple pasta dish. Just pick your favorite Buitoni pasta, add sauce, easy. I wanted to try something new and was looking for inspiration on meals.com. I found a few recipes and this Spicy Beef & Sausage Ravioli with Zucchini and Peppers caught my eye for a few reasons; I was in the mood for sausage ravioli (that helps), I love zucchini but don’t often cook with it, and we always have red peppers on hand.

So, like the genius that I am, I went to the store and picked up half the things I needed, some extra things I didn’t, and a lot of things I don’t know what I’m going to do with. When I got home, I looked at the recipe and realized… I needed to improvise. Luckily there are a few simple pasta dishes on meals.com and I just made a collection of them all.

Firstly, the zucchini I got, well I forgot it was supposed to be zucchini… oh well, eggplant it is. Then the basil I got, I didn’t get, so I used a bit of pesto instead of the olive oil and fresh basil. Finally the sausage ravioli I got, I thought that would go well with some lighter cheese tortellini too. Looks like we’ll be having some leftovers after all.

Below is the recipe as it was intended. But I’ll tell you what, my improvised recipe turned out great. So, try to experiment a little, pasta dishes can be so much more than just pasta with sauce. Adding some tasty vegetables is a nice way to mix it up and fresh crunchy red peppers gave the meal a real summery feel.

A side note, this meal looks really elegant. This “dinner for two” was me and my brother, but this would be a great “dinner for two” for you and a date. Buitoni offers some wine pairings on their website that can complete the “stay home date.”

Spicy Beef & Sausage Ravioli with Zucchini and Peppers

Ingredients for 2 servings:

• 1 package (9 ounces) BUITONI Riserva Refrigerated All Natural Spicy Beef & Sausage Ravioli
• 1/2 cup thinly sliced zucchini
• 1/4 cup thinly sliced red or orange bell pepper
• 1 tablespoon extra virgin olive oil
• Chopped fresh basil (optional)

Directions:

PREPARE pasta according to package directions, adding zucchini during last 2 minutes of cook time. Drain; place in large serving bowl. Add bell pepper and oil; toss gently to coat. Sprinkle with basil before serving.

More Pasta Dishes:

Chicken & Four Cheese Ravioli with Peas and Basil	Tortellini with Pesto and Sun-Dried Tomatoes

It’s Not Complicated: Coffee Ice Cream Sandwich Terrine Recipe

Written by Chris –

This double-decker ice cream sandwich tastes just like the original. Layered in a loaf pan, it’s sophisticated enough for entertaining and yummy enough for kids. And making this ice cream cake is easier than you think! I always love recipes that look complicated, but are a breeze to make.

You can customize this layered terrine with your favorite ice cream. Try adding a splash of color by using strawberry and vanilla (think Neapolitan). I chose to use one flavor, coffee, because it’s my favorite flavor of ice cream. But, really, the sky is the limit with this recipe. Customize to your liking.

I tried to make the cookie layer as close in texture and flavor to that of an ice cream sandwich; I love how it’s thick and somewhat spongy. If you are short on time, you could take a short cut and use a packaged brownie mix. You will need to bake the brownie in a 13 x 9-inch pan and just cut the brownie to the dimension of the bottom of your loaf pan.

Ice Cream Sandwich Terrine

Ingredients for 8 servings:

• Nonstick cooking spray
• Parchment paper and aluminum foil
• 1 cup all-purpose flour
• 1/2 cup NESTLÉ® TOLL HOUSE® Baking Cocoa
• 1/4 teaspoon salt
• 1/8 teaspoon baking soda
• 2 large eggs
• 1/2 cup granulated sugar
• 1/3 cup NESTLÉ NESQUIK Chocolate Flavor Syrup
• 1/2 cup unsalted butter, melted
• 1 carton (1.5 quarts) DREYER’S or EDY’S GRAND Coffee, Vanilla or Chocolate ice Cream, softened

Directions:

PREHEAT oven to 350° F. Spray rimmed 15 x 10-inch baking sheet or 15 1/2 x 10 1/2-inch jelly roll pan with nonstick cooking spray; line with parchment paper (the spray holds the parchment in place while you spread the cookie mixture onto it).

SIFT flour, cocoa, salt, and baking soda into medium bowl. Beat eggs, sugar and Nesquik in large bowl until light brown. Add melted butter; whisk until fully incorporated. Add flour mixture to egg mixture. Stir until evenly moistened and no dry streaks remain. Pour batter into prepared baking sheet; using offset metal spatula, spread batter evenly in pan.

BAKE for 10 to 13 minutes or until cookie springs back when touched with finger. Cool in pan on wire rack for 10 minutes; invert onto cutting board lined with parchment paper and carefully peel off parchment paper from cookie. Cool to room temperature.

SCOOP softened ice cream into a large bowl with a wooden spoon; stir with spoon or beat with mixer to remove any lumps, working quickly so the ice cream doesn’t melt. Tip: if your ice cream isn’t softened, which just means it hasn’t been sitting at room temperature long enough, you can place it in the microwave on HIGH (100% power) in 5-second intervals until soft enough to spread, but not melting.

CUT cookie into 3 rectangles that will fit into 8- or 9-inch loaf pan (use bottom of loaf pan as guide). Just plop your loaf pan on top of the cookie and use a knife to cut around the pan.

LINE loaf pan with parchment paper (simply cut strips to fit in both width and length allowing a little overhang). Plastic wrap and foil work well here too, I just find it easier to use parchment paper.

PLACE one cookie rectangle into the bottom of the prepared pan. Top with half of the ice cream, smoothing down top. Top with one more cookie rectangle and the remaining ice cream, smoothing down top. Press the last rectangle over the ice cream, fold parchment overhang over top layer, cover tightly with foil then freeze overnight. You really want this terrine firm, so it’s best to make it at least the day before you plan on serving it.

TO SERVE, lift terrine from pan using parchment overhang. If desired, although likely not necessary, you can trim the sides with a warm knife so that they look uniform. Slice the ice cream terrine into 1-inch slices. Store any remaining terrine tightly covered in plastic wrap and then foil and freeze for up to 1 month. I should note we’ve never had any leftovers. Never. I did do a storage test in our kitchen though and it does hold really well for at least a month!

Quick, eat it before it melts! Or you can just eat it with a spoon. Enjoy!

Related recipes:

Ovaltine Ice Cream Sandwich Milkshakes	Black & White Brownie Terrine

10 Summer Grilling Tips + Zesty BBQ Ribs Recipe

Written by Liz -

Summer is grilling time! If you aren’t as familiar with grills and how to use them to their full, delicious advantage, you can be out in the cold this time of year. Well, we’ve got 10 grilling tips to get you heated up and in the swing of summer.

1. Gas grills burn cleaner than charcoal grills, but give food a less smoky taste.
2. Grilling is a great way to eat healthy (because grilled vegetables taste so good!) as long as you pick lean meats to grill.
3. Make sure to preheat your grill 10-15 minutes before cooking, to get it to the right temperature and clean the grill.
4. Cooking on high heat caramelizes the food on the outside, boosting flavors on the inside.
5. Wet & dry rubs are a quick way to season meat and vegetables; marinades can be done the night before.
6. Apply BBQ sauce after grilling or near the end of the grilling time. The sugar in the sauce can burn more quickly, charring the meat on the outside too soon.
7. Try to turn the food as little as possible; keep the food on one side to get seared, turning it only once. If the outside is seared well and the inside isn’t done, consider lowering the heat or moving the food to the top shelf.
8. Follow the FDA’s guidelines to safe cooking temperatures for meats.
9. Pull food off the grill just before it’s done and let it rest for 5-10 minutes under foil; it will continue cooking and marinate in its own juices.
10. If you want to cut fat off the meat, do it after cooking. Fat helps the meat retain juices during cooking and it will taste better.

Zesty BBQ Ribs (shown at top)

Ingredients for 8 servings:

RIBS

• 2 racks (about 4 pounds total) baby back ribs
• 2 1/2 teaspoons packed brown sugar
• 1 1/4 teaspoons NESCAFÉ TASTER’S CHOICE House Blend 100% Pure Instant Coffee Granules or NESCAFÉ CLÁSICO Pure Instant Coffee Granules
• 1 1/4 teaspoons sea or kosher salt
• 1 1/4 teaspoons garlic powder
• 1 1/4 teaspoons ground coriander
• 3/4 teaspoon freshly ground black pepper
• 1/4 teaspoon NESTLÉ® TOLL HOUSE® Baking Cocoa
• 1 teaspoon vegetable oil
• 1 bottle (12 fluid ounces) amber ale or 1 1/2 cups dry red wine

BBQ SAUCE

• 2 tablespoons canola oil
• 2 tablespoons chopped onion
• 2 cups ketchup
• 1 1/2 cups apple cider vinegar
• 3/4 cup packed brown sugar
• 1 1/2 tablespoons MAGGI Granulated Chicken Flavor Bouillon
• 3 tablespoons Dijon mustard
• 2 teaspoons chili powder
• 2 teaspoons chipotle adobo sauce

Directions:

FOR RIBS:  FIT rack inside large roasting pan or rimmed baking sheet. Using knife, remove membranes from bone side of ribs (this step is very important for tender ribs). Pat ribs dry with paper towel; place on rack with meat side up.

COMBINE sugar, coffee granules, salt, garlic powder, coriander, pepper and cocoa in coffee or spice grinder; cover. Process until smooth. Lightly rub ribs with oil. Sprinkle with rub mixture, pressing gently to help it adhere to the ribs. Let stand at room temperature for no more than 1 hour.

PREHEAT oven to 250° F. Pour beer into bottom of roasting pan. Cover pan with foil; bake for 4 to 5 hours (this will be long enough for the meat to be very tender, but not falling off the bones). Prepare sauce during the last 30 minutes of baking.

PREHEAT grill. Grill ribs over medium flame, turning once, for 5 minutes. Brush with sauce during grilling. Let ribs rest for 10 minutes before serving.

FOR BBQ SAUCE:  HEAT oil in medium saucepan over medium heat. Add onion; cook for about 3 minutes or until tender. Add ketchup, vinegar, brown sugar and bouillon. Stir until sugar and bouillon are dissolved. Stir in mustard, chili powder and adobo sauce. Cover; cook for 30 minutes. The sauce will thicken as it simmers.

Cook’s Tip: Double or triple the spice rub and store in a tightly sealed container in a cool, dry place. It will remain fresh for up to 1 month. Use 2 to 3 teaspoons rub per pound of meat. Rub is also great on pork chops, pork tenderloin, skinless chicken breasts and salmon fillets!

More rib recipes:

Coffee-Spice Rubbed Ribs	Grilled Sticky Ribs