Sentences with phrase «in guac»

Meaning you can still dip your chip into guacamole and not get your sleeve all up in your guac, haha!

Sometimes you just need some freakin» crackers to dip in your guac or hummus, am I right?

I like to dip it in guac.

I put a little finely chopped jalapeno and red onion in the guac.

Allow baby to dip toast, soft cooked veggies or even her own fingers in the guac.

Once cooked, they're easy to throw together; just bun them up, and add in some guac, crispy red onions, lettuce and tomatoe.

I happen to like heat in my guac, so I use smokey chipotles in adobo sauce.

I really don't know when I started doing this, or what motivated me to try olive oil in my guac.

Allow baby to dip toast, soft cooked veggies or even her own fingers in the guac.

Let's take a minute to consider the real ingenuity of the burrito: it's not in the guac nor the carnitas, but rather in the combination of tortilla and rice.

Two things I've taken to doing in my guac prep: 1) mixing the onion with the lime juice and letting them macerate for some minutes before mixing in the rest 2) adding orange juice concentrate.

I prefer to roughly chop / chunk / dice the tomatoes, shallot, and garlic to make sure I don't have huge pieces in the guac.

Keeping the avocado pit mixed in the guac can help avoid any browning.

Not exact matches

The first order of 12,000 Guac - Locks had already been produced in China and were about to ship out.

The two women found a temporary mold maker in Michigan, which quickly turned out the first 3,000 Guac - Locks they needed to meet immediate obligations, and the factory in China then reworked the mold to make the rest.

They went to the housewares show in 2014, and Guac - Lock ended up as a finalist in the Innovation category.

The Guac - Lock works by squeezing out excess air in the container to keep guacamole fresh.

I'd save topping with yogurt or sour cream or guac for just before you eat them (same for lettuce etc... just put all the cold toppings in a little cup to take with ya!)

Tender steak, creamy guac, and Paleo - friendly seasonings combine to make a meal in minutes.

After I've made a batch of fresh guac, you'll most likely find me devouring the entire bowl by myself in just one sitting.

When you're ready to make some guac, cut the avocado in half, remove the pit, and dice the flesh.

The kid was a trooper and once we put a bowl of guac and chips in front of him, he forgot all of his woes.

Anything smothered in oozing cheese, sour cream, and guac on guac on guac, and I'm onboard!

First, I ate nachos for two days, then I ate this soup for a week straight, then I made some weird chili powder - spiced tofu + black rice + broccoli + onion thing with homemade guac and salsa and shoved it in tortillas (super random but very good, FYI).

Dip in aioli or guac for a tasty side.

So at 79 cents, I stock up like a mad woman and make everyone eat guacamole until they're blue in the face (no wait, that would be green in the face...) Buying pre-made guac is always an option, but those scary preservatives are not my thing.

Between Costco and my local grocery store, I'm always stocking up on handfuls of avocados, just in case we want to whip up a big batch of guac or make some creamy avocado pasta.

What I love about tacos is that you can pretty much put anything in the filling; meat, fish, beans, rice, quinoa, cheese, veggies, guac.

let's be honest, i can't even imagine myself shoveling guac into my mouth with a spoon; so if it weren't for those greasy little fried tortilla chips, i probably wouldn't even be tempted by the guacamole in the first place!

Rather, make it in non-shared equipment so we don't rack our brains avoiding guac that may have been processed in shared machinery, and look for guac that was made in exclusively GF machinery.

I cringe when I see the avocado dips and pre-made guac in the supermarket.

First prize is a year supply of guac (in the form of coupons) and other goodies.

I've tried countless times to just get him to try a bite of something with guac or avocado in it to no avail.

I like my guac slightly chunky so do this by hand with a fork, not in the food processor.

We had some leftover and I mushed up the cupcake and added salsa, guac and fat free sour cream in a wrap... so good!

I'm in my 50's and am sad to think about all the years I didn't eat guac.

Dip your favourite snacks in that explosive guac sauce and fuel your body like never before.

just back from Sayulita in Mexico where we ate Guac almost everyday, wonderful ripe avocados to choose from.

We had it on red lettuce leaves with pico de gallo and and guac and I was in heaven.

Clearly, guac and smoothies are great and I'm happy to use up by slightly past prime avocados in those types of recipes, but I'm always looking for a way to use up ALL my avocados.

The grouper was dusted in blackening spices (chili powder, turmeric, garlic, cumin, chili flakes, oregano, onion, coriander, salt and pepper), pan seared, and served with black bean corn mango salsa, guac, warm tortillas, and some garnishes of jalapeno, cilantro, radishes, and lime.

Personally I like to eat it with some guac and a bit of salsa, but you can also jazz it up and eat it in a corn tortilla shell.

Love that it comes together in one skillet and that you topped it with some delicious guac:) Also would love to give this a try with enchilada sauce!

For today's guac, I opted to add in sunflower seeds, bacon, goat cheese, and black olives.

I have sensitivities to many beloved foods... the yeast (or anything that is fermented and would increase my own body's yeast levels, wine being one of them... grrr...), bananas, avocados (yep, I can not digest and assimilate the fat in them very well outside a few spoons of guac), coconut in butter / oil form.

The guac not only adds in a massive amount of flavor, but it also adds healthy fat, potassium, and fiber to the mix.

That plus the spoonfuls of fresh (simple) guac, a good dousing of my new creamy chipotle sauce, and a handful of sliced scallions (pro-tip: wash and slice all of your scallions when you get home from the market, place them in a glass jar, cover with filtered water, and seal it up.

Then I surrounded it with colorful, sliced heirloom tomatoes, fresh spinach, cilantro, diced mango (or you could use fresh peaches once they're in season), and a giant dollop of peach guac.

a) they're beyond delicious, b) they're super versatile in what you can stuff in there (fish, veggies only, chicken, flank steak — I love allllllll the tacos), c) you can dress them up with various salsas and guac (peach guac, sriracha corn salsa, this super summer - y watermelon salsa, etc.), and d) everyone loves them.

They are sooooooooo dang good with scrambled eggs and guac (one of my favorite recipes in my new cookbook).