Five weeks ago, I married the love of my life in a small but beautiful ceremony. Although our original plan was to go to St. Kitts. Then, the Zika virus happened. We decided we want to either stay in the states or head up north to Canada. We settled upon San Antonio, Texas. Why? We had never been and read lots of things that said it was a must visit destination.
Jeremiah and I are planners. Unfortunately, wedding planning and out of town travel for work left us heading to San Antonio without a plan. When we arrived, our first stop was a great little restaurant called Magnolia Pancake Haus. OMG – that side order of pancakes was the best pancakes I’ve ever had. It was so good, we went back one more time and even purchased a bottle of their homemade syrup to take home.
All the food we ate on our honeymoon was amazing. We loved the Hearthstone Bakery Café, Tycoon Flats, Franks, Gruene River Mill, and Guenther House. But Boudros Texas Bistro on the Riverwalk makes the most amazing table side guacamole I’ve ever had. And Jeremiah and I thought we love Chipotle’s guac until we tasted this dish. Lucky for us, we were able to find this recipe online. My husband made it two weeks ago for dinner and I’m roasting the ingredients right now so we can have it for dinner with Skinny Chipotle Cilantro Rice and Carne Asada (cooking in the crockpot as I type this post). Note – the secret ingredient here is fruit squeezed orange juice.
Boudro’s Famous Guacamole
1 roma tomato, roasted and diced
2 serrano pepper, roasted, seeded, and diced
4 T. red onion, diced
½ c. fresh cilantro, chopped
1 tsp. sea salt
1 garlic clove, chopped
Squeeze orange and lime juice into a bowl. Scoop out avocados and add to the bowl. Add tomato, peppers, onion, garlic, and cilantro. Fold into avocado. Add salt to taste.
- Results should be more or cut together than mashed. Our server just used the two knifes she cut everything open with.
- This makes 6-8 serving. Since guacamole gets brown so quickly, we half this recipe.
I’ve figured out, I really can’t eat plain fries anymore. I recently took my nephew to BRGR and said “we should order the truffle fries”. As a 16 year old, I think he was a little scared because he asked if we could order regular fries. Although we intended to share, we both gravitated toward our personal picks. This is for my friends with adult palates.
Baked Garlic Cilantro Fries on Pinterest
1 T. olive oil
1/8 to 1/4 tsp. garlic powder
1/4 to 1/2 tsp. sea salt
1/8 c. cilantro
Preheat oven to 425 degrees. Line cookie sheet with foil and place a wire cookie rack onto it. Cut potatoes and soak in cold water for a few minutes. Dry. Toss in olive oil, garlic, salt, and pepper. Bake for 20-25 minutes. Once fries are done, toss in cilantro.
- If you don’t use a wire rack, flip fries half way through baking.
- Shortcut recipe, use coating on pre-made frozen fries. I baked 20 minutes and it was probably a little too long.
I saw this recipe in a Betty Crocker email and it looked so good I couldn’t wait to try it. During my excursion to Sam’s Club, I picked up a rotisserie chicken. It was so flavorful and juicy I wasn’t sure I would have any left for this recipe. To my surprise, the rotisserie chicken has a lot of meat on it so I had plenty for this recipe. Plus, I was planning on halving it since I didn’t want to eat six meals out of it. One of the reasons I wanted to make this recipe was because I was surprised that two enchiladas only had 280 calories. Perhaps that should have been a clue had little meat would end up in each tortilla, as well as a lack of sauce/cheese. Let me tell you 1/4 cup of cheese spread over six tortillas puts only about six pieces on each one. Although this recipe was fine, I would suggest perhaps cutting the tortilla to six but keeping the rest the ingredient amounts the same. If you only eat one, it will be about the same maybe even a little better from cutting the amount of tortilla. Plus, you might want to put a little sauce in the bottom of the dish to help prevent sticking of the shells.
Creamy Key Lime Chicken Enchiladas by Betty Crocker.com
2 1/2 c. rotisserie chicken
1 medium onion (1/2 c.)
1 can (4.5 oz.) diced jalapeño peppers
1 can enchilada sauce (mild, medium, or hot)
1 container of lime Greek yogurt
1/2 c. fresh cilantro
1/2 fresh squeezed lime
12 flour tortilla shells
1/2 c. reduced fat Mexican Cheddar Cheese
Pre-heat oven to 350°F. Spray 13×9-glass baking dish with cooking spray. In a skillet, cook onion, chiles and chicken over medium-high heat for about 3 minutes or until chicken is warm and onion is starting to turn translucent. Remove from heat; stir in yogurt, 1/4 c. of the cilantro, and the lime juice. Stir in 1/2 c. of the enchilada sauce. Fill each tortilla with 1/4 c. chicken mixture. Roll up; place seam side down in baking dish. Spread remaining enchilada sauce over tortillas; sprinkle with cheese. Bake about 30 minutes or until cheese is melted. Sprinkle remaining cilantro over enchiladas and serve. This recipe serves six.
Nutrition Facts: 1 Serving (2 tortillas) – calories 280 (70 from fat), 7 g. fat (2.5 saturated fat), 55 mg cholesterol, 740 sodium, 30g. carbs, 3 g. fiber, 4 g. sugar, 23 g. protein.