C$’s famous Guacamole especial.

I really can not get enough of this here Guacamole. Hands down the best Guacamole, ahem, Guacamoney, ever. A most requested recipe – C$’s Guacamole has been served at many a gatherin’, coast to gulf coast. A simple, delicious side, dip and family fave paired with many of my zesty kitchen recipes. From Grandma Taylor’s Tamale Pie to Sour Cream Enchiladas to Chile Relleno Casserole to

cha-ching.

C$ created his Guacamole aka Guacamoney, when he was just a wee pip of 12. Now he’s a whopping 17 and is still serving it up – C$ style.

C$ is sharing his secret to fame and fortune. He has joined me in my zesty kitchen to prepare for y’all. Enjoy!

Ingredients: Four large, ripe Avocados, one lime, pico de gallo or salsa, one bushel cilantro,

salsa verde, salt and pepper.

Start by cutting the avocados in half length wise.

Remove the seeds. Using a sharp knife, hit once in the center of the seed and twist out.

Pile o’ green.

Using a spoon, scoop out the inner flesh along the edge of the peel

and place the avocado flesh into a medium bowl.

The avocados pop out easily! Keep going until you have

a stack o’ green.

Using a fork, juice the lime. Firmly press down on the cut lime

and give it a good squeeze for luck!

Using a potato masher, mash the avocados

until they are uniform in size.

Add ½ cup salsa verde,

mashing and folding until it is mixed.

Add ¾ cup pico,

folding it in until combined and

½ cup coarsely chopped cilantro.

Fold and mix in the cilantro,

½ teaspoon salt,

plus some fresh ground pepper.

Now to the most important part! A final C$ stir transforms ordinary Guacamole into

Guacamoney!

C$’s Guac rocks!

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C$’s Guacamole aka Guacamoney
4 – large, ripe Avocados
Juice of one ripe lime
½ cup salsa verde
¾ cup pico de gallo
½ cup cilantro, coarsely chopped
½ teaspoon salt
Pepper, fresh ground to taste

Cut avocados in half, take out the seeds. Into a medium sized bowl, scoop out the inner flesh.  Using a potato masher, mash the avocados until uniform in size. Add the lime juice, salsa verde, pico de gallo, cilantro and salt and pepper; fold each ingredient until combined. Now to the most important part! A final C$ stir transforms ordinary Guacamole into Guacamoney!

(Don’t steal it, or he’ll be after you!)

I must admit that I am in love

with Basil.

Basil brings an abundance of joy to my heart, and makes my stomach smile. “Why”, you ask? Well for starters, Basil is a beautiful AND very beneficial herb to have growing in the garden. Medicinally, basil is a gentle carminative and general tonic for the digestive system. The French consider basil to be a “royal” culinary herb; the Greek word “basileus” literally translates to “king”. Stomachs are smiling all over the planet, the use of this culinary herb can be found in cuisines and kitchens all over the world. Fresh basil is full off flavor, its fragrant aromatic compounds and high content of essential oils are found in the leaves. The fresh leaves and pure oils are used as aromatherapy to enhance concentration and fight fatigue. Growing Basil benefits the garden as well, those same aromatic essential oils are found in a growing plant, which help deter insects and attract beneficial bugs. Basil serves as a perfect companion plant when grown near tomatoes.

This year’s basil harvests have been out of this world! I have been harvesting bushels of green, lush basil from our garden, and am happy to have a plentiful source in my own backyard. Basil is loving me and growing beautifully in the central Texas climate, PLUS having all this prolific basil allows me to spread yummy kitchen love to you. There is just nothing better than garden fresh basil. Uh, wait.

There’s just one thing that can be better…using fresh basil to create

Texas Pecan Pesto. Fa la la la, basil makes my stomach sing a yummy harmony, blended into a perfect condiment.

It all starts with fresh basil baby.

The very first harvest from my basil crops. Pictured (front to back) Dark Opal, Red Ruben, Genovese Basil and Lemon Basil.

Basil is growing out of my ears, and you will find it placed in vases all around my house. I swear I ain’t kiddin’, see all this basil love? Basil, my love, loves me back.

Doesn’t it feel good to be loved?

And get good love like this. Texas Pecan Pesto for days… my first batch of the season, filled and packaged into these cute reusable salt & pepper shakers. I am spreading love all over the place – well at least spreading my love for Texas Pecan Pesto.

Speaking of love, I truly love sharing this pesto creation which features a local nut. No, not me. The Pecan silly. These here are from Bastrop, where my Bastropian beer brewing brother lives. Hi bro. Bastrop has some beautiful pecan trees and these are some that were given to us last year from my sister in law’s mom’s trees, which happens to be right outside her back door.

Look at these beauties – Bastrop Pecans are so good fresh, shelled and popped right into the kisser. They are also sooo good in my Texas Pecan Pesto.

Once you get a taste of this super easy, creamy concoction you will never want to go back to the store bought stuff again!

Let’s make us some Texas Pecan Pesto. I made a double batch, but I’m providing you with my original recipe.

Equipment:
Food Processor or Blender
Juicer, hand or electric

Ingredients:
2 cups fresh basil leaves (& a few flowers)

2 lemons, juiced
3-6 cloves garlic

½ cup olive oil

½ cup Texas Pecans

½ cup Parmesan cheese, chopped big chunks
Salt & Pepper

Add the following ingredients into a food processor or blender:

Whole peeled garlic cloves,

Texas Pecans (cause they are the best!),

Parmesan cheese chunks,

fresh basil,

olive oil

and the zesty lemon juice.

Add a pinch of salt and some fresh ground pepper.

Now the hard part.

Put the lid on, and process or blend on high until

you get this. Super, creamy dreamy Texas Pecan Pesto.

Texas Pecan Pesto- a gift that keeps on giving!

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Texas Pecan Pesto
2 cups basil leaves (& flowers), fresh
2 lemons, juiced
3-6 cloves garlic
½ cup chopped Texas Pecans
½ cup Parmesan cheese, chopped big chunks
½ cup olive oil
Salt and Pepper to taste

Pick off the leaves; gently wash and pat dry. Add all of the ingredients into a food processor or blender. Puree or blend on high until mixture is a creamy, semi-smooth consistency. Especially great when added to pasta, rice, and vegetables dishes. Flavors meat wonderfully and can be used in marinades. Can also be added to dressings or spreads. Texas pecan Pesto spreads good love. Enjoy!

Chunky Salsa, my version of Pico. A perfect anytime salsa, that features all the bounties of fresh tomatoes. Salsa makin’ is such a good way to use up garden tomatoes that may be on the overripe side. I can’t seem to get enough of my super tasty Chunky Salsa this summer. I just can’t seem to get enough of this stuff, period. It’s a good thing that tomatoes are so very healthy; they are chock full of lycopene, a super antioxidant, which is also the source of the red color of the tomato. Do ya think that I’ll get less healthy stuff if I enjoy my Chunky Salsa with a beer? Of course not, only if you drink beer medicinally like I do. Smile.

Chunky Salsa aka Pico is a staple here. It’s great to serve up anytime with chips, quesadillas, tacos, and burritos. It doubles as a great marinade, or sauce and can be added to a variety of dishes to add a bit of kick. I love to serve it on top of fresh french or sourdough slices for a Spanish style bruschetta. You have seen it featured in my zesty kitchen, served atop many of my recipes. Just take a look at Chile Relleno Casserole and Grandma Taylor’s Tamale Pie. Oh yeah, my salsa, my salsasalsalsasals me salsa.

Chunky Salsa is truly tasty, and easy, plus it makes a perfect party or potluck food. Another reason to love? It can be adapted from muy caliente to mild range. I make my Chunky Salsa in a food processor, the only chopping involved is for some of the tomatoes. If you don’t have one you can easily just do it all by hand or try a blender – just be sure not to over process! The key to good Chunky Salsa is to keep it chunky (ya monkey) and mix it just enough to let the flavors mingle. Here it is super yummy, super Chunky Salsa.

Ingredients: 1 clove garlic, ½ red onion, 5 ripe Roma tomatoes, 1 large garden tomato, juice of ½ a lemon, 1-3 jalapeños, ½ teaspoon salt, ½ teaspoon ground black pepper,

2 diced very ripe or overripe garden tomatoes,

1 Tablespoon Vinegar,

and 2 cups fresh cilantro with ¼ “stems left on. Set the diced tomatoes and cilantro aside for later.

In a food processor, pulse the clove of garlic until minced.

Quarter half of the red onion and pulse until chopped.

Careful not to over process!

These look to be about the perfect size

Remove the onion mixture from the food processor and set aside.

Quarter the Roma tomatoes and the remaining garden tomato.

Add or toss like this, Weeee!

the tomatoes to the food processor and pulse until chunky.

Pulse it and give it a quick whir.

Whir. Just be sure not to over process!

Add the vinegar,

lemon juice,

and add the onion mixture back in.

Now let’s heat it up, or not.  Grab your jalapeños and quarter. Make sure to remove the seeds and veins to temper the heat or leave ‘em in if you like it hot. Alternately, only add one for flavor without the heat.

Add the quartered jalapeños,

salt, pepper and

let’s not forget the cilantro.

Ready?

Set?

whir. Pulse just until it is all mixed up!

One last thing to do.

Make it chunky baby!

Add the salsa to the diced tomatoes, and

stir just until combined.

Want some Chunky Salsa?

With chips and beer anyone?

Yes PUH-LEAZE!

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Chunky Salsa

2 medium very ripe garden tomatoes, diced set aside
1 clove garlic
½ red onion, quartered
5 ripe Roma tomatoes, quartered
1 large very ripe garden tomato, quartered
1 Tablespoon Vinegar
½ lemon, juiced
1-3 jalapeños, seeded and de-veined
½ teaspoon salt
½ teaspoon black pepper, fresh ground
2 cups cilantro, fresh with ¼” stems left on

In a large bowl add two diced very ripe or overripe garden tomatoes. Set aside. In a food processor pulse the garlic until minced. Add the quartered red onion and pulse until chopped. Remove the onion mixture from the food processor and set aside. Add the quartered tomatoes to the food processor and pulse until chunky. Add the vinegar, lemon juice, onion mixture, jalapeños, salt, pepper and cilantro. Pulse very lightly, mixing just until combined! DO NOT OVER PROCESS! Add the salsa to the diced tomatoes, and stir just until combined. Serve with chips, quesadillas, tacos, and burritos. Chunky Salsa is a must serve item with Chile Relleno Casserole and Grandma Taylor’s Tamale Pie. It can also be used as a marinade or sauce. Enjoy!

Let’s get to making a “party” version, featuring the ingredients I used for my Party Pasta Salad.

Ingredients: 1 part Vinegar, 2 parts Olive oil or Vegetable oil, 1 -2 cloves garlic, minced, ¼ cup chopped fresh herbs or 1-2 Tablespoons dried herbs or a mix of both, ½ -1 teaspoon salt, to taste and ½ teaspoon ground black pepper

Let’s start by adding the vinegar to an appropriate sized glass mixing bowl or glass jar with a tight fitting lid.

Now add the oil

and salt and pepper.

Almost done. I told you it was easy. Maybe it should have “Super” in front of the “Easy”. Or would that be too complicated?

To the vinegar and oil add the garlic

and give it a good whisk.

Okay punish it a bit. Bad, bad vinaigrette.

Nothing that some spices won’t fix.

Add the fresh chopped herbs or dried herb(s) of choice.

Give it another good whisk.

and then serve.

Simple and oh so easy. Enjoy Easy Vinaigrette as a dressing, on salads, or cold pasta. Great as a marinade on vegetables, meats, and fish.

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Easy Vinaigrette

1 part Vinegar
2 parts Olive oil or Vegetable oil
1 – 2 cloves garlic, minced
¼ cup chopped fresh herbs or 1 – 2 Tablespoons dried herbs or a mix of both
½ – 1 teaspoon salt, to taste
½ teaspoon ground black pepper

Optional:
½-1 lemon or lime juiced
1-2 teaspoons Dijon style mustard
1 Tablespoon Prepared Pesto
Replace Vinegar part with Red or White Wine

Place all ingredients into appropriate sized glass mixing bowl or glass jar with a tight fitting lid. Shake the jar/whisk until blended.  Use as a dressing on salads, cold pasta or as a marinade on vegetables, meats, and fish. Can be refrigerated; shake or whisk before using.

In high school I worked at a local health food store called Healdsburg Natural Foods. They had a little (I mean tiny) deli in the back where we would make some delicious natural foods and salads. Though the health food store no longer exists, I have some great recipes and fond memories courtesy of Isis. She was a real innovator in the kitchen and taught me a lot about making great & healthy food. If you’re out there Isis – thanks!

These two dressings are very versatile and double as marinades or dipping sauces. They are truly out of this world! It all starts with one dressing, Sesame Ginger, and with a few tweaks it morphs into Spicy Thai. I use the Spicy Thai dressing in my Spicy Thai Noodles, trust me, you will want to make this.

Let’s get down to business…from Sesame Ginger to Spicy Thai…

You will need soy sauce, vinegar, vegetable oil

some honey, peanut butter,

ginger

toasted sesame seeds, 2 cloves of garlic and

2 Tablespoons of coconut.

In a food processor or blender

drop in the garlic

and a 2″ piece of fresh ginger. Yep, skin and all.  Don’t worry, we are going to strain this in a bit.

Add ¼ cup vinegar

and ¼ cup soy sauce.

Now blend it all up.

It will look chunky. But not for long!

Let’s get to straining.

Dump it all into a colander and let it sit for a bit.

Rinse the blender out and set aside.

With the back of the measuring cup press down on the ginger/garlic mass in the strainer.

A lot of juice is still in there!

Add the strained liquid into the blender.

Add 1 teaspoon toasted sesame seeds and

1/3 cup oil into the liquid.

And give it a good whiz.

Now turn the blender on low

and slowly drizzle in 2 Tablespoons of honey.

STOP! You now have Sesame Ginger Dressing that’s out of this world!

Want Spicy Thai Dressing?  Then let’s do some tweaking to our sesame ginger.

The morph part begins now.

To the sesame ginger dressing add 4 Tablespoons peanut butter and

chili garlic paste.  Look for it in the Asian aisle.

You’ll want 2 Tablespoons of this hot and spicy goodness.

Plus 2 Tablespoons coconut

and 1 seeded jalapeño chili.  Okay, keep it seeded if ya want it hotter.

Then blenderize it until

you have this lick your chops yum Spicy Thai Dressing.

Morphing now complete.

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Sesame Ginger Dressing

1-2 cloves garlic
2″ piece of fresh ginger
¼ cup vinegar
¼ cup soy sauce

Blenderize to liquefy. Strain the liquid. Press down on the ginger/garlic mass in the strainer. A lot of juice is still in there! Rinse out blender. Add the strained liquid into blender.

Add:
1 teaspoon toasted sesame seeds
1/3 cup oil
2 Tablespoons Honey

Start blender on low and slowly drizzle in 2 Tablespoons Honey.

Stop here for Sesame Ginger Dressing that’s out of this world!

For the Spicy Thai Dressing

Add 4 Tablespoons peanut butter
2 Tablespoons Chili garlic paste
1 seeded jalapeño chili
2 Tablespoons coconut

Blenderize this mixture, until thickened. Yields about 1 ½ cups.