Hello, smoked salmon. I love you. Usually, I'm eating it on a bagel with cream cheese. But this…this takes it to another level.

breakfast earlier with @nicolechismar avocado toast with smoked salmon, kale, shredded carrot and shaved fennel from @lepainquotidien #nyc #thisisnewyorkcity @nycgo #nyceats

A photo posted by Julie Deily (@thelittlekitchn) on Jun 30, 2015 at 10:16am PDT

I went to New York City recently and met my friend, Nicole, for breakfast/lunch…brunch and she suggested we go to Le Pain Quotidien…great choice! I copied her order of an avocado toast and ADDING the smoked salmon. I love that they included kale too!

Other places that I went to while in NYC…Shake Shack…yesssss.

Rex Coffee…the coffee was spectacular so were the breakfast sandwiches (the bacon was to die for) and the scones!! Order it all!

And then we went shopping to at Anthropologie and I fell in love with this purse. My favorite color is yellow…isn't it perfect? I didn't buy it though…

Oh gosh, it's a food blog and it's a fitting room selfie…this top, I'm obsessed with it. I bought it and then proceeded to leave it in the bag on a NYC subway. ::(

Aren't these bags from Pamela Barsky awesome? I love this one!!! They are all handmade and screenprinted in NYC. I bought this one but also left it on the subway with the Anthro top…I think someone else probably had a really good day when they found that bag!

My sister and I had an amazing dinner at Ippudo…ramen foreva…seriously…epic meal. They are on my hit list every time I visit now!

And yes…I bought cronuts…and didn't wait in line. Because I preordered them! Every Monday at 11am ET, the dates that are up for preorder are for one week…the week that's up for preorder is two weeks away so plan accordingly! Put it in your calendar, set reminders and be there or be square.

Right at 11am, it didn't work really well for me but I was persistent and my order finally went through at 11:32am. Remember, some people aren't able to submit their order and it takes a few minutes for the inventory to be released. Some people give up and go away so even if you don't get your preorder done right at 11am, there's still a chance!

And now for this wonderful toast that I have enjoyed at home several times now!

Cut the stems from the kale.

See that? You don't need that.

Massage the kale.

I always feel like the kale looks even more vibrant green when it's massaged.

I used this everything bagel shake and added it to the kale…

Thanks to the folks at hatchery for sending me some fun stuff to try, I bought the bagel shake blend myself!

along with olive oil.

Slice and dice up three quarters of one avocado, add lime juice and mix and mash.

The last quarter of the avocado, just slice it up. Squeeze lime over these slices.

Toast the bread and spread butter on the bread.

Spread the mashed avocado over the slices.

Then, add the smoked salmon, sliced avocado and then top with the kale!

Umm yeah…no words, I'm really lame but I have no words. The buttery avocado and the BUTTERY salmon…hits the spot. I'm obsessed and I salute and thank my friend Nicole for introducing me to this wonderful concoction. I hope you thank me too when you make this!

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Avocado Toast with Smoked Salmon and Kale Recipe

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 3 to 4 pieces of toast

Ingredients

• 2 kale stems washed
• olive oil
• bagel shake optional
• 1 avocado washed
• 3 to 4 slices of really good quality bread I used a multigrain bread from my local grocery store’s bakery
• freshly squeezed lime juice
• salt
• spreadable butter
• smoked salmon
• lime wedges for serving optional

Instructions

• Remove the stems from the kale and chop into big pieces. Massage with your fingers to soften up the kale leaves. Add 1 to 2 teaspoons olive oil and mix together with your hands. Add a sprinkle of bagel shake or salt and pepper and mix again.
• Prep the avocado, while you’re prepping the avocado, toast the bread. Cut avocado in half and remove the seed carefully. Using a knife, on one half of the avocado, slide up and down and then side to side. Scoop the avocado pieces out into a small bowl. With the other half, only cut half of it and place into the bowl. The other half (or the last quarter of the avocado), you’ll remove and place on a cutting board and slice to top the toast with. Add some lime juice to the slices of avocado.
• Mash the avocado with the back of a fork, add lime juice and salt to taste and mix. Spread butter on the slices of toast and then spread the mashed avocado on top. Add slices of smoke salmon and then top with the avocado slices. Top with kale and sprinkle with salt and pepper. Optionally, drizzle olive oil and lemon juice on top. Serve immediately.

Notes

Inspired by a dish I had at Le Pain Quotidien

Just sayin' this isn't a sponsored post. The hatchery folks were nice enough to send me some fun products to try out and I bought some items myself, including the bagel shake.

The post Avocado Toast with Smoked Salmon & Kale appeared first on The Little Kitchen.

Side note: When I think of Jessica, I smile. She's hilarious, caring and amazingly talented and humble. I remember a couple of years ago spending time with her on a brand trip, I had just gotten laid off from my job and she was incredibly supportive and encouraging. I appreciate her so much! When I was thinking about what recipe I would make for this virtual (so sad we can't do it in person) baby shower, I thought of her Salmon BLT sliders and wanted to include avocado in some kind of way because she LOVES avocado. And the brie, it was an afterthought and it might sound really weird and strange but it's perfect. I'm a just a little too obsessed with brie cheese lately…

Add all of the ingredients with the liquids first for the aioli into a blender.

Blend until smooth and refrigerate until you're ready to serve.

Cut the salmon into 8 pieces. It's up to you if you want to remove the skin.

Broil for 5 minutes on each side.

Stack the bacon, lettuce and tomato sliders. First spread the aioli on the bottom of slider or dinner rolls, then add the salmon, some brie cheese and then stack the bacon, lettuce and tomato.

I'm so excited for Jessica…she's an amazing person who is extremely supportive of her friends, so talented and humble at the same time, she's going to make an amazing Mom! I hope she enjoy the shower we threw for her and these Salmon BLT sliders!!

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Salmon BLT Sliders with an Avocado Aioli & Brie Recipe

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 4

Ingredients

Avocado Aioli

• 2 large egg yolks
• 4 teaspoons fresh lemon juice
• 1/2 cup olive oil
• 1 ripe avocado peeled and sliced
• Pinch of salt and pepper

Salmon BLT Sliders

• 1 to 1 1/4 pound salmon
• Brie cheese rind removed, cut into chunks (or your favorite cheese)
• 8 dinner rolls
• sliced bacon cooked
• red or green leaf lettuce
• one plum tomato sliced

Instructions

• Turn on your oven broiler (mine goes to 550 degrees F).
• Add aioli ingredients to your blender (liquids first) and blend until smooth. Pour into a small bowl and cover and refrigerate until use.
• Cut salmon into 8 equal pieces and sprinkle salt and pepper on top. Place on a foil lined baking sheet. Broil salmon for 5 minutes on each side.
• While salmon is broiling, prep the other ingredients.
• Cut dinner rolls/slider buns in half and spread aioli on the bottom, place one piece of salmon, a few pieces of brie on top of the salmon and then stack the bacon, lettuce and tomato on top. Serve immediately.

Notes

Inspired by Crispy Salmon BLT Sliders with Chipotle Mayo.

Seriously, the oozy brie drives me crazy. Brie and salmon, it's a thing.

And be sure to visit these other blogs for more recipes to celebrate Jessica's impending arrival!!

Salads!
Asian Broccoli Salad with Peanut Sauce from Gimme Some Oven | Brussels Slaw with Tahini Dressing and Za'atar Crostini from The Lemon Bowl | Kale Salad with Apple, Hazelnuts & Bacon from With Style & Grace

Cocktails!
Hot Buttered Rum Cocktail from Dine & Dish | Cranberry Orange Dark and Stormy Cocktail from Food For My Family | Bourbon Pumpkin Milkshakes from Minimalist Baker | Apple Cider Shandy from Stylish, Stealthy & (sometimes) Healthy | Preggy Punch Mocktail from A Spicy Perspective | Boozy Maple Peanut Butter Cup Milkshake from Girl vs. Dough | Maple Bacon Pisco Sour from Honestly Yum | Pink Grapefruit Margaritas from Cookin Canuck | Mezcal Citrico Cocktail from A Thought For Food | Pomegranate Rosemary Spritzer from A House in the Hills | Ginger Bourbon Apple Cider from The Novice Chef  | Citrus Cider Punch Floats from Bran Appetit

Burgers!
Meatloaf Veggie Burgers with Mashed Potatoes + Gravy from Edible Perspective | Salmon BLT Sliders with an Avocado Aioli & Brie from The Little Kitchen | Balsamic Beef Burger with Mac and Cheese from Daisy At Home | Candied Bacon Maple Cheddar Burger from Cookies & Cups | Trashed-Up Steak Burger with Chicken Fried Bacon & Dijon Gravy from Climbing Grier Mountain | Bleu Cheese Burgers + Sweet Potato Fries from Dessert For Two | Fig Rosemary Roast Chicken Brie Brussels Sprout Panini from Country Clever | The Best Cheeseburger Soup from Foodie Crush | Spicy Sambal Chicken Meatball Sub with Eggs from Lady and Pups | Sweet Potato and Kale Grilled Cheese from Two Peas & Their Pod | Ultimate Breakfast Sandwich from Bake Your Day

Tacos!
Crunchy Ground Beef and Cheesy Tacos from Spoon Fork Bacon | Boozy Beef and Butternut Tacos from The Fauxmartha | Harvest Hash Breakfast Tacos from With Food + Love | Crispy Kale and Brussels Sprout Tacos with Bacon from Mountain Mama Cooks | Banh Mi Tacos with Spicy Sriracha Honey Sauce from Heather Christo |  Loaded Huevos Rancheros Tacos from A Couple Cooks | San Diego Lobster Street Tacos from Fitnessista

Desserts!
Salted Caramel, Dark Chocolate, and Brown Butter Shortbread Bars with Sprinkles from Table for Two | Mini Vanilla Loaf Cakes, All Trashed Up from My Name is Yeh | Pumpkin Spice Butterscotch Sprinkle Cupcakes from Picky Palate | Cake Batter Confetti Cupcakes from Sprinkle Bakes | Easy Homemade Funfetti Cake with Vanilla Buttercream from Averie Cooks | Trashed Up Shortbread Cookie Bars from Sweet Phi | Loaded Junk Food Brownies from Love & Olive Oil | Bakery Sugar Cookies from Lauren’s Latest | Peanut Butter, Banana, Honey and Oat Chocolate Chip Cookies from Cookie + Kate | Triple Layer Chocolate Cake with Salted Caramel Buttercream Frosting from Flourishing Foodie | Salted Caramel Popcorn Ice Cream Cake from The Sugar Hit | Breakfast Cereal Cake Donuts from Hummingbird High | Triple Chocolate Vanilla Swirl Crumb Cake from Top With Cinnamon | Chocolate Chip Cookie Ice Cream Sundaes from Bake at 350 | Lemon Layer Cake from Simple Bites | Baby Block Cake Pops from Bakerella | Chocolate Covered Grapefruit from She Wears Many Hats

Pizza!
Beer Battered Fried Calamari Pizza from Bev Cooks | Apple and Chicken Sausage Pizza with Macaroni and Cheese Stuffed Crust from Rachel Cooks | Trashed Up Barbecue Turkey Pizza from Foodie With Family | Pesto Potato Bacon Pizza from Shutterbean | Grilled Cheese Pizza from i am a food blog | Chili Cheese Dog Pizza from My Life as a Mrs | Steak + Blue Cheese Pizza with Crispy Fried Shallots and Honey Balsamic Drizzle from Simply Scratch | Beer Cheese Tater Tot Pizza from The Beeroness | Roasted Pumpkin Pizza from Yes I Want Cake | Bacon Mashed Potato Pizza from Two Red Bowls | Pork Banh Mi Pizza from Dula Notes | Trashed Up Mexican Pizza Pockets from Weelicious | Roasted Beet Pizza from Take a Megabite | Hard Cider Braised Pork with Sour Cherries and Cheesy Polenta from Hungry Girl Por Vida

The post Salmon BLT Sliders with an Avocado Aioli & Brie appeared first on The Little Kitchen.

In our house, we love vegetables. Curtis even more than me. Every meal has to have at least a couple of vegetables. More and more, we're finding that the highest quality and freshest produce (vegetables and fruit) come from local growers and are in-season. I'm constantly also trying to mix it up, try new things, add more vegetables and fruit to our diet.

When McCormick Gourmet approached me for a project to work with them to highlight the goodness of farm-to-table ingredients, I jumped on board. They believe that when you cook with fresh, high quality produce, you should be using the highest-quality spices, like the McCormick Gourmet line. This project has been great – even though no CSA boxes are available for delivery in my area, I am able to get fresh produce from my local farmers market, and it has encouraged me to reevaluate how I source fresh produce, how to prolong the life of that fresh produce as well as use these ingredients in different ways.

First, learning about what's in season in my local area was eye-opening. A little searching via the internet helped me figure out what I wanted to look for when I visited my local farmer's markets as well as produce markets. Using these ingredients along with high quality spices brings dishes to another level.

Second, thinking about different ways all of us can add more vegetables to our every day cooking for me, went hand in hand with trying to prolong the life of the produce I use. I feel extreme guilt that we waste so much produce in our house. My eyes are bigger than my stomach or my calendar permits sometimes and sometimes produce goes to waste. That's how this guide on how to freeze vegetables was born. You can easily freeze fresh in-season produce for use later on, no more waste!

I love Brussels sprouts so much! I didn't always love them though, a couple of years ago at a potluck, I had these  Crispy Brussels Sprouts made by my friend, Suzanne. It was love at first bite and over from there.

Brussels sprouts are really trendy right now and tons of restaurants have them on their menu. I wash and trim the ends and slice in half and put them into a zippered plastic bag and place them in the freezer. Super easy.

I love to roast them with a little kick. I mix the Brussels sprouts with a little bit of McCormick Gourmet Ground Cayenne Red Pepper along with salt, freshly squeezed lemon juice and olive oil. Roast in the oven on a baking sheet for 17 to 18 minutes on 400 degrees F.

Other Brussels Sprouts recipes:
Fontina and White Cheddar Skillet Brussels Bacon Mac
Fried Brussels Sprouts with Smoky Honey Aioli

I love avocados! There are so many possibilities with avocados from smoothies to salads to even fried avocado.

These are easy to freeze too for smoothies and other drinks, just peel and slice and portion out to zippered plastic bags how you would use them.

Other Avocado recipes to try:

Bacon Avocado Tomato Pasta Salad with Avocado Ranch Dressing
Mini Guacamole & Olive Cups

We love yellow squash in our house. We can't get enough of it. Super easy to freeze, I slice it up and place on a cookie sheet that's lined with parchment paper. Stick in the freezer.

Once they are frozen, put them into a plastic zippered bag. Don't forget to label the bags with the date, what the produce is and how much is in there, if you measured it out.

I pre-freeze it this way (for some of the cut of vegetables) so they don't stick together like they would if I just put them all into the plastic zippered bag initially and froze them. This way, you can you handle them easily for recipes and it's more versatile.

A new dish we're addicted to is this Roasted Squash with Cheese. Kind of a casserole but more like an amazing side squash dish that's part smoky because of the McCormick Gourmet Smoked Paprika that I use and part salty and cheesy from the sharp cheddar cheese that I use. I used my previously frozen yellow squash and in layers, sprinkled the smoked paprika, add small cubes of unsalted butter (2 Tablespoons total) and cheese. I did two total layers and baked it in the oven at 350 degrees F for 25 to 30 minutes. Perfection!

Other yellow squash recipes to try:

Roasted Yellow Squash
Summer Squash Soup
Zucchini & Yellow Squash Soup

Another squash that I love is zucchini. I love it in soup and I love it with tons of cheese.

Since I love it in my chicken tortilla soup in chunks, that's how I froze it. I put dice it up and place it on a parchment paper lined cookie sheet and stick it in the freezer.

Once it's frozen, I measure it out into 1.5 cup portions and put them into zippered plastic bags.

Other Zucchini recipes to try:

Herbed Vegetable Ribbons
Baked Parmesan Zucchini Sticks
Easy Zucchini Lasagna with Lemony Ricotta
Italian Vegetable Beef Soup

Okra, oh how I love okra. Not everyone loves okra but I don't understand! It's good fried and in soups.

I freeze it the same way I do the zucchini, I cut it up and place on a baking sheet that's lined with parchment paper and pre-freeze before putting them into a zippered plastic bag. These will be perfect the next time I make a vegetable soup…and the next try I fry up some okra with cornmeal, I'm going to add a little bit of McCormick Gourmet Ground Cayenne Red Pepper!

Okra recipes to try:

Fried Okra
Okra Soup
Spicy Sweet Potato Avocado Tostadas with Okra

I hope you found my guide helpful. You can certainly apply these to many different types of vegetables, of course ones that I didn't even mention here. I would love to hear what you like to make with the high quality McCormick Gourmet spices and herbs and what tips you have to incorporate more vegetables in cooking! Please leave your thoughts in the comments.

And now for a giveaway!

The prize is:

• (10 winners) Each winner will receive a small collection of amazing herbs & spices from McCormick Gourmet

Please use the form below to enter in the giveaway. Good luck!

This giveaway has ended.
Congrats to the following people who won! Karen T, Shaina W, Shirley C, Robin S, Sue P, Kelly N, Sandra B, Andrew P, Linda G and Laura K!

Disclosure: This post and giveaway are sponsored by McCormick Gourmet. I'm thrilled to be working with them, I always share with you my own words and opinions and only work with brands that I love.

The post How to Freeze Vegetables & a Giveaway appeared first on The Little Kitchen.

I have been playing around with my iPhone and Hipstamatic…I love taking pictures with this app!

Then I turned them in grilled shrimp, mango and guacamole fajitas!!!

This recipe is going into my list of favorite recipes, I'm so glad I tried it! Thanks to Casey of Kitchen-Play, Sur la Table this month's sponsor and Kitchen Runway for sharing this awesome recipe.

Disclosure: I want to win one of the wonderful prizes being offered by Kitchen-Play and Sur la Table. You can enter too! Go to Kitchen-Play to see how to enter. Crossing my fingers!

The post Kitchen-Play and wonderful Grilled Shrimp, Mango & Guacamole Bites appeared first on The Little Kitchen.

My sister has asked for vegetarian options on my blog and here's another one. I wanted to try to make this sandwich when I had it at place called the Manatee Cafe in St. Augustine. I went there over ten years ago and remembered having this really good grilled cheese-like sandwich with tofu and had to try it again when we returned last this past October.

This visit to the Manatee Cafe was rather disappointing. We were in a rush to return home and after being seated, we got our drinks but then waited at least 20 minutes before deciding to order a to go order. The thing that was really frustrating was that they didn't get that we switched to a to go order because we waited too long for them to take our order. I had to get food because I was really hungry, I ate it in the car. It's too bad the service wasn't that great because my sandwich was amazing!

After having this tasty sandwich at this cafe, I wanted to try it at home. The other night, my husband suggested we have grilled cheese sandwiches for dinner. I remembered this sandwich and decided to try it. So I tried a variation of it and it turned out great. You can make this sandwich vegan by using a cheese substitute. If you do try it that way, please let me know how it goes!

I grew up eating tofu as a kid and I love it. My Mom cooked it all of the time and I will have to share with you soon one of my favorites. If you have never had tofu, I hope you'll try this sandwich. I will definitely be making this sandwich again soon!

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Cheese, Tomato & Tofu Sandwich with Avocados

Ingredients

• 4 slices of your favorite sandwich bread
• 2 slices of sharp cheddar cheese or sliced cheese substitute
• alfalfa sprouts
• 4-5 slices of tomato
• 4-6 slices of a ripe avocado
• firm tofu sliced 1/4 to 1/2 inch thick slices, about 6-7 slices
• vegetable oil
• 2 Tbsp olive oil
• 2 1/2 tsp lemon juice
• salt & pepper to taste

Instructions

• Whisk together the olive oil, lemon juice, salt and pepper to make the dressing.
• Heat a cast iron skillet on high for about 5-6 minutes. Add about 1/2 to 1 tsp of vegetable oil.
• Pat the tofu dry between paper towels and add to the heated skillet.
• Heat on high for a few minutes on each side, browned to your liking and heated through.
• Toast the slices of bread and arrange your sandwich. Drizzle dressing over the avocado and sprouts on your sandwich.

If you like tofu and avocados, you'll definitely love this sandwich! It's light and fresh and very tasty!

The post Cheese, Tomato & Tofu Sandwich with Avocados appeared first on The Little Kitchen.

Anyways, Friday morning I get this email from my friend and co-worker, Angela, inviting my husband and I over for dinner on Saturday night. They wanted to grill out. She talked about how her husband wanted to grill and how they were making chicken kebabs which sounded exciting to my husband. He is always wanting to have teriyaki kebabs and I'm never thrilled about this idea because I have not found a teriyaki marinade recipe or bottle that I am happy with.

Yes, I will get to the guacamole recipe soon. I asked Angela if I could bring anything but she said not to worry about it.

We had a busy Saturday morning/afternoon because we were meeting my former high school English teacher & yearbook advisor, Kim, her husband, Dave, my sister, Cathy, and her girlfriend, Camila at the zoo and we were going to go kayaking. It was a great trip to the zoo and we had a great lunch at the Suntree Family Restaurant. I love their gyros and their fries are to die for. All day, I kept thinking about making guacamole and chips to bring over to Angela's house. But I didn't say anything to Angela because I wanted to be sure I could get ripe avocados at the grocery store.

After the zoo, we spent some time with my sister and Camila at the World of Beer. The time went by really fast and I had to get to the grocery store. The day before, my husband suggested that we get the supplies to make mojitos and bring them over to Angela's as well. I had mojitos for the first time when we went to St. Augustine last year and they are my new favorite drink. I tried my hand at them and it came out really gross. I posted this on facebook and a friend, Gina, from middle school promptly responded offering to send me a recipe for mojitos courtesy of her bartender friend. I filed it away and dug it back out yesterday. Thanks, Gina! They turned out great and everyone who had one loved it. I'll definitely share the recipe soon in a later post.

I'm rushing to fry up the tortillas and make the guacamole and pack everything up to bring over to Angela's and I HAVE to stop and take pictures of them for this blog…hehe. Soooo, we end up being a half an hour late to Angela's. When we get there, the first thing I see what I thought was our mutual friend, Crystal's car. I told this to my husband. My husband later told me that he thought the surprise had been blown when my sister called his cell phone earlier while we were still at home. He thought I knew what was up and I was just humoring him. I'm sure telling him I think I see Crystal's car didn't make him feel any better about the situation.

We get to the door and I didn't even remember that Angela's husband, Fred, was the one who opened the door. What I saw was one empty table with a tablecloth on it that said 30 all over it and a tissue ball hanging from the ceiling fan. Angela says, oh we decorated a little bit. We round the corner and I see Crystal sitting at the dining table and all I can think about is, I should have brought the disks with the pictures I took at Crystal's baby shower! Then, in the kitchen, I start seeing more people and more people. There must have been at least 25 people in the kitchen. I don't remember if they yelled “Surprise!” or not. I just remember that I started crying because I was really surprised and genuinely touched. My sister says she took a video of my reaction, I'm scared to see it. I do remember apologizing for being late, I'm always late. I don't remember who but someone said this to me, you had no idea you were bringing food to your own party, huh?

Thank you so much to Angela for planning my surprise birthday party. Thanks to both you and Fred for hosting it at your house. You guys are such great friends and we are so happy that we have you in our lives and as such good friends. Thank you to everyone who came out and for the wonderful presents. I'm so lucky to have such great friends and co-workers and a wonderful sister who made the trip over for the party. I hope everyone had fun, I know I did!

Sadly, I only got a couple of pictures on my camera. Thanks to Angela for taking this. Thank goodness, you can't really see how red my face got from the mojito I drank. Darn the picture didn't capture my blinking 30 pin.

Okay now onto the guacamole recipe. I have been making guacamole for years now and I never measure but I did a little measuring yesterday for this post.

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Very Easy Guacamole & Fried Tortilla Chips

Ingredients

Very Easy Guacamole Recipe

• 2 avocados peeled, rough chopped, reserve one avocado seed
• 1 small tomato seeded, diced very small
• 3/4 small onion peeled, diced very small
• 1/2 jalapeno pepper remove ribs, reserve seeds, diced very small
• 1/2 to 3/4 lime quartered
• 1/2 tsp salt more to taste

Fried Tortilla Chips

• corn tortillas cut in half then each half in thirds
• vegetable oil for frying
• seasoned salt I used McCormick Season All - Seasoned Salt

Instructions

Guacamole

• Place the chopped avocado in a medium sized bowl or plastic container. Squeeze lime over the avocado. I used 3/4 of a lime this time. Depending on your taste and the ripeness of the avocado, I may use less.
• Using a fork, gently mix the avocado to even distribute the lime juice.. Then gently mash the avocados. Don't over mash as you want to leave chunks. Season with 1/2 tsp of salt. Taste and add more if needed.
• Mix in tomatoes, onion and jalapeno peppers gently.
• Taste and add a dash or more of salt if needed.
• Place in a plastic container with lid with the reserved avocado seed and refrigerate for at least 15 minutes.
• Serve with tortilla chips.

Fried Tortilla Chips

• Heat oil in frying pan for 5-8 minutes on medium.
• Place cut corn tortillas in pan in batches to cover oil in one layer. Fry on each side for about 60-90 seconds.
• Place on plate with paper towels and immediately sprinkle with seasoned salt.
• Repeat until finished.

Notes

Tips:

I cut up the tomatoes and onions really small. I don't really like raw onions but they are essential to guacamole and I dice them up really small about 1/4 inch pieces. But you can chop them whatever size you would like.

I cut up the tomatoes and onions really small. I don't really like raw onions but they are essential to guacamole and I dice them up really small about 1/4 inch pieces. But you can chop them whatever size you would like.

Guacamole usually isn't good the next day so it's best to not cut open the avocados and prepare the guacamole ahead of time, it needs to be done pretty close to when you're going to serve it. You can however, cut up the other ingredients a day ahead.

After the tortilla chips cool and if you have leftovers, you can store them for a couple of days in a zip plastic bag and enjoy them later. I like to eat them plain too.

I have made these tortilla chips many times before but I would use salt to season them. I just recently watched an episode of Private Chefs of Beverly Hills on the Food Network. One of the private chefs who was catering a dinner party for high school kids before a prom or homecoming dance and he made what he called crack chips. He fried up tortillas and instead of using salt, he used seasoned salt. I tried them and they definitely are addicting and the way to season fried tortilla chips.

The post Guacamole with Fried Tortilla Chips and a wonderful surprise! appeared first on The Little Kitchen.