Crab and Blackberry Guacamole
| January 8, 2012 | Filled under Mexican and Southwestern, Sides, special projects |
This is a Sponsored post written by me on behalf of Avocados from Mexico. All opinions are 100% mine.
Me: Hey Shawn, remember when we went to the Taste of Hartford two years ago and we ate that guacamole with fruit and lobster in it?
Shawn: How the hell do you remember these things?
Me: Because it was awesome.
That guacamole was awesome, but the real reason that I remembered about it was because I’ve been meaning to recreate it at home. I was just waiting for an appropriate opportunity. Like, say, the Avocados from Mexico Guac Off Recipe Contest?
In preparation for the Big Game, Avocados From Mexico is challenging you to come up with your best guacamole recipe for a chance to win great prizes. A Grand Prize winner in each of three categories (Most Popular, Best Recipe, and Most Creative) will win an IPad2 (which I really, really, really want) and a cookbook signed by Roberto Santibanez. Seven Runners Up will win a $200 grocery gift card and the autographed book. Plus, just for entering, you’ll have a chance to win one of ten $100 gift cards! Visit Avocados from Mexico on Facebook before January 20 to learn more.
Crab and Blackberry Guacamole
Yields 2 Cups
Prep Time 10 Minutes; Total Time: 10 Minutes
This Crab and Blackberry Guacamole is my submission to the Avocados from Mexico Guac Off. It may not seem like your traditional party food, but believe me it’s knock-your-socks-off delicious. It has the perfect balance of sweet, spicy, salty, and rich flavors and it’s a fun way to add something a little “fancy” to your lineup of football snacks. Try it on it’s own with chips, use it on fish tacos, or go ahead and eat it with a spoon like I’m tempted to do.
Ingredients
- 2 Avocados
- 1 Jalapeno Pepper, minced
- 1 Lime, juiced
- 1 Clementine, juiced
- 10 Blackberries, quartered
- 1/8 cup diced Pineapple
- 1/4 cup Crab Claw Meat
- 1 generous pinch Salt
Preparation
- Peel the avocados and remove the pits. Place the flesh in a large bowl, then use a spoon to chop and mash the avocado into a smooth paste. Stir in the jalapeno pepper and juice.
- Gently fold in the blackberries, pineapple, and crab. Season with salt.
New England Clam Chowder
| January 5, 2012 | Filled under Fish and Seafood, Light, One Pan, Soups and Stews, Winter |
Like a lot of people, I re-committed myself* to eating healthier and losing a few pounds in the New Year. Unlike a lot of people, I won’t attempt to live off of cold salads and clear broths. It’s winter, people! I want comfort food – and lots of it.
This milky chowder filled with meaty bites of bacon and the subtle spice of Old Bay and peppery parsnips is what I consider the ultimate winter meal. The combination of smoke and cream reminds me of curling up in front of a fireplace while fat snowflakes fall outside. Close your eyes when you eat it and you can almost hear the bells of a horse-drawn carriage being pulled down the road. It tastes luxurious but, with less than 350 calories per (big) bowl and loads of vitamins C and A, I know its a great way to stick to my goals.
(*I refuse to say it’s a resolution. That sounds too drastic and unattainable. I do, however, resolve to fit into my pants again.)
New England Clam Chowder
Serves 4.
Prep Time 10 minutes; Total Time 40 minutes
I prefer my chowder milky and light, not thick, so I make it with equal parts vegetable stock and half and half. If you prefer a thicker soup, omit the stock and add more cream. If you prefer a creamless chowder, you’ll love my Manhattan Clam Chowder.
Ingredients
- 1/4 pound Applewood Smoked Bacon, diced
- 1 Shallot, minced
- 2 Parsnips, peeled and chopped
- 2 Carrots, peeled and chopped
- 2 Potatoes, peeled and diced
- 1 Tablespoon Flour
- 1 cup Low Sodium Vegetable Stock or Water
- 2 cans (6.5 ounces) Chopped Clams
- 1 cup Fat Free Half and Half
- 2 Tablespoons chopped Fresh Parsley
- Salt, Pepper, and Old Bay Seasoning to taste
- Oyster Crackers, for serving
Preparation
- Add the bacon to a heavy-bottomed soup pan set over medium heat. Once the bacon is browned and crisp, add the shallot, parsnips and carrots. Cook 5 minutes, or until they begin to soften. Stir in the flour and cook for another minute.
- Add the stock, the liquid from canned clams and the potatoes. Simmer over medium-high heat for 15 minutes, or until the vegetables are tender. Reduce the heat to low and stir in the clams and half and half. Cook until heated through. Stir in parsley and season to taste. Serve with oyster crackers.
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