With summer quickly drawing to an end and fall activities gearing up, it’s always good to have a couple of tasty side dishes you can prepare at a moments’ notice.
Today I want to share two dishes that are hits at our house. One is a longtime favorite and the other is one I came up with when I started out to make a salsa.
The longtime favorite is cole slaw and the new favorite is a delicious take on guacamole.
The guacamole dip came about this way. I had 2 avocados that weren’t as ripe as I had hoped, but I decided to use them anyway. I seeded, peeled, chopped and mashed them.
Next I added 1 teaspoon of onion powder, 3 teaspoons of lime juice, 1 teaspoon of Lawry’s Garlic salt, 1/4 cup of mayonnaise and 1/2 teaspoon cumin. These ingredient amounts came about a little at a time as I added, tasted and then added a little more.
Using a hand-held immersion blender I pureed all the ingredients together into a smooth and creamy mixture. This became perfect for a dip. In fact, the texture of the mixture is so creamy you could use it on sandwiches, hamburgers or hot dogs to replace mayonnaise or mustard if you wanted to.
- 2 Large avocados
- 1 Teaspoon onion powder
- 3 Teaspoons lime juice
- 1 Teaspoon Lawry's Garlic Salt
- ¼ Cup mayonnaise
- ½ Teaspoon Cumin
- Take 2 large avocados - seed, peel, chop and mash them.
- Added 1 teaspoon of onion powder, 3 teaspoons of lime juice, 1 teaspoon of Lawry's Garlic salt, ¼ cup of mayonnaise and ½ teaspoon cumin.
- Using a hand-held immersion blender, puree all the ingredients together into a smooth and creamy mixture. This becomes perfect for a dip. In fact, the texture of the mixture is so creamy you can use it on sandwiches, hamburgers or hot dogs to replace mayonnaise or mustard if you desire.
Cole slaw is a great side dish that goes well with hamburgers and hot dogs. But is also makes a tasty side dish for full meals.
Taking a half of a medium head of cabbage, I chopped it up into pieces that would fit into the chute of my food processor. Next I peeled one large carrot. I put the cabbage and carrot through the shredding disc of the food processor creating a fine looking texture similar to angel hair cole slaw you would find in a grocery store.
Placing the cabbage and carrot mixture in a large bowl, I added 1 tablespoon of dried parsley and 2 teaspoons of celery seed.
Using a jar with a lid, I mixed 2 tablespoons of sugar, 3 tablespoons of apple cider vinegar and 1 cup of mayonnaise shaking the jar until the ingredients were well blended. Then I poured the dressing mixture over the cabbage ingredients until I got the desired moisture consistency I wanted, stirring well as I added. By mixing the dressing separately, you can adjust it to make the cole slaw as moist or dry as you prefer. The cole slaw comes out with a creamy, tangy taste.
To make the dressing mixture I used a mayonnaise jar, but a mason jar with a lid will work too. The cole slaw (covered tightly) will keep well in the refrigerator for several days.
Do you have any favorite side dishes that you can prepare at a moment’s notice? Do you have a favorite guacamole dip recipes?
Thanks for dropping by.