Guacamole can be made so many ways, but I think my recipe is the best out there. I think what sets this recipe a part is the addition of my pico de gallo. You could make a more simple guacamole with smashed avocado and some herbs and spices. However, I love the added pico de gallo in this guacamole recipe.
If you’re a fan of Mexican fare, you might have already made my Cantina-Style Salsa recipe. So, what is pico de gallo, anyway? Well, let me tell you! It’s a salsa fresca (fresh salsa) that’s made of diced tomatoes, onions, jalapeños, and herbs. It’s different from salsa because there’s not as much liquid, and it’s a lot chunkier.
Ditch the margarita mix and make this fruity drink from scratch! Nothing says “warm weather” to me like margaritas. I think everyone has their own natural preference of alcohol when it comes to cocktails, and for me, that’s tequila. Normally, my go-to is a simple margarita made with fresh lime juice, but I was feeling fancy and decided too make a refreshing mango margarita instead.
Growing up, my mom made a delicious pasta dish that consisted of chicken, mushrooms, and sun-dried tomatoes… this is my take! This dish is decadent without being too heavy. In addition, you can easily omit the chicken to make this vegetarian-friendly. In addition, this recipe is appropriate year-round. You can also use frozen asparagus to make this more budget-friendly.
First off, I love swordfish; to me, it is the perfect fish. Admittedly, I never order swordfish at restaurants, because in my experience, it’s always over-cooked and dried out. Swordfish is a very meaty fish, which makes it great for marinades, grilling, etc.. I think that swordfish is a great “entry” fish for those trying to incorporate more marine protein into their diet.
Eric and I always order shrimp and grits when it’s on the menu! Our favorites often involve cheddar-heavy, cheesy grits, and garlicky shrimp. Although there are a few restaurants new us that have shrimp and grits on the menu, I took a stab at recreating this dish at home and it’s now become a part of our weekly rotation.