Chipotle Guacamole 

Individual sized recipe:2 Hass Avocados1/2 of a Jalapeno pepper, seeded, and minced1/4 of a red onion, finely chopped2 heaping Tablespoons of Cilantro, finely chopped1/4 of a lime, juiced1/4 teaspoon saltCombine all of the ingredients into a bowl, and mash together until smooth. Add additional lime juice or salt to taste. For extra spicy guacamole, you can leave in the jalepeno seeds!
Notes: This recipe is an approximation based on the original Chipotle recipe below. Please use it as a base for your guacamole creation, and feel free to make improvements based on your own personal preferences.

Soft Pretzels with a Smokey Garlic Aioli
1 cup water, warmed between 105-110 degrees fahrenheit
1 tbs sugar
1 tsp kosher salt
1 tsp active yeast
2 cups flour
1/4 cup truffle oil (can use olive oil instead) plus 2 tbs, divided
2 tbs veggtable oil
5 cups of water
1/2 cup baking soda
1 tbs black truffle salt
Aioli:
4 cloves of garlic
1 tbs olive oil, plus 1 tbs, divided
3 egg yolks
1 whole egg
1/2 tsp smoked paprika
1/8 tsp salt
In the bowl of a stand mixer, combine the water, sugar, kosher salt and then sprinkle the yeast on top. Give it five minutes to get foamy before proceeding. With a dough hook attachment, put the mixer on low and slowly add the flour. slowly add the 1/4 cup truffle oil, then increase the speed to medium and allow the mixer to knead the dough unit it’s smooth and gathers around the hook (3-4 minutes) but don’t over knead. Coat the inside of a glass or metal bowl with the vegetable oil. Gather the dough into a ball and place inside your oily bowl, cover tightly with plastic wrap. Allow to sit in a warm place for about an hour or until it’s doubled in size (this may be a good time to start working on the aioli, instructions at the bottom).
Preheat your oven to 450 and line a baking sheet with parchment paper.
Bring the water and baking soda to boil in a pot on the stove. 
Remove the dough and place on a sheet of parchment paper (if you don’t have parchment paper, use a clean oiled surface that will resist the dough sticking to it). Using a sharp knife, cut the dough into three equal sized pieces, then cut each of those pieces in half, giving you six equal sized pieces of dough.
grab one end of the dough and hold so that the other end hangs towards the ground. Using your other hand, gently squeeze the dough from top to bottom to form a long rope, using gravity to assist. You can also try rolling the dough on an oiled surface, to form a 12-18 inch rope of dough. Place on the parchment paper, forming a U shape, then brining each end in towards the bottom, crossing the ends in the middle to form a pretzel shape, pressing the ends in to secure them in place. Once the water has come to a boil, add one pretzel at a time. Allow the pretzel to boil on one side for 20 seconds and then flip it over and allow to boil on the other side for 20 seconds and remove and place on the baking sheet covered with parchment paper. once all of the pretzels have been shaped and boiled, brush with the  remaining truffle oil and sprinkle with the truffle salt. Bake in the oven for 12-14 minutes or until a dark golden brown.
To make the aioli, you first need to roast the garlic. I prefer to roast whole cloves at a time, because it smells amazing, and you can always use roasted garlic in just about everything. But you only need 4 cloves for this recipe so that’s what we’ll do. Preheat your oven to 450. Take your four cloves from the bulb and leave the paper skin on. Place on a sheet of aluminum foil and drizzle with 1 tbs olive oil. Fold the aluminum into a tight package and place in a baking dish. Roast in the oven at 450 for 20 minutes, allow to cool. In a food processor, add the yolks, whole egg, smoked paprika and salt. Cut the root of you roasted garlic bulbs (where it was attached to the clove) and squeeze the garlic out and add to the food processor.  Turn the food processor on and allow to process for about 3 minutes, or until thick and frothy. While your food processor is still on, slowly, slowly add the remaining 1 tbs oil, a tiny bit at a time. Allow to process for a few more minutes, until thick.
Serve your pretzeles right away. These just don’t keep very well, so if you have leftovers the next day, put them in your food processor because they make amazing bread crumbs. Keep the pretzel bread crumbs in an air-tight container in your refrigerator.

Rosemary and Garlic Crackers
(makes about 60 crackers)
You will need:
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon sea salt
3 to 4 teaspoons dried rosemary
2/3 cup warm water
1/3 cup olive oil
Topping:
Garlic Powder
Directions:
Preheat oven to 400.
Grease two baking sheets with cooking spray and set aside.
In a large mixing bowl combine the flour, baking powder, salt, and rosemary.
In a separate bowl mix together the water and olive oil; add it to the flour mixture.
Stir it all together until you get a smooth dough. Cut the dough in half, one for each baking sheet.
Using your hands and fingers flatten the dough onto the bottom of the baking sheet. Get it as flat and as thin as possible. Do the same with the other dough ball.
Sprinkle garlic powder on top then cut the dough into squares with a pizza cutter.
Bake for 12 to 14 minutes.
Cool for 10 minutes.
Serve.

Avocado Fries
oil for frying
2 Avocados
2 Eggs, beaten
1 and 1/3 Cup Bread Crumbs
1 Teaspoon Lemon Pepper
1/2 Teaspoon salt
1 Teaspoon Lemon Pepper
1/2 Teaspoon Salt
1/4 Teaspoon Cumin
Cilantro Lemon Dipping Sauce
5 Tablespoons Mayonnaise
3 Tablespoons Fresh Cilantro, chopped
Juice from 1/2 of Lemon
In a medium-sized bowl, mix together the bread crumbs, lemon pepper, salt and cumin. Set it aside. Cut the avocados in half and then slice them vertically into 4 inch by 1 inch wedges. Set them aside. Heat the vegetable oil to 335 degrees Fahrenheit in a large frying pan, adding enough oil so that the oil is about 3 to four inches deep. Dredge the avocado slices in the breadcrumb mixture, then in the egg mixture, then in the breadcrumb mixture again. Place them in the hot oil and fry them for about 2-3 minutes, or until golden brown. Remove them with a slotted spoon or tongs, and set them on a plate lined with paper towels to absorb the excess oil. Allow them to dry for 10 minutes, then transfer them to a serving tray and serve them immediately with the Cilantro Lemon Dipping Sauce.
For the Cilantro Lemon Dipping Sauce, place the mayonnaise, cilantro, and lemon juice in a blender and mix until smooth and creamy in texture.

Pita Chips
Calories: 125
Ingredients
12 pita bread pockets
1/2 cup olive oil
1/2 teaspoon ground black pepper
1 teaspoon garlic salt
1/2 teaspoon dried basil
1 teaspoon dried chervil
Directions
Preheat oven to 400 degrees F (200 degrees C).
Cut each pita bread into 8 triangles. Place triangles on lined cookie sheet.
In a small bowl, combine the oil, pepper, salt, basil and chervil. Brush each triangle with oil mixture.
Bake in the preheated oven for about 7 minutes, or until lightly browned and crispy. Watch carefully, as they tend to burn easily!
(Source: undressedskeleton)

LOW CALORIE ONION RINGS (BAKED)
Makes 2 Servings Calories: 74.7 , Fat: 0.6 g , Carb: 14.7 g , Fiber: 1.6 g , Sugar: 1.7 g , Protein: 2.9 g 
1 medium onion, sliced into 1/4 inch rings
2 1/4 cups low fat buttermilk
1/2 cup panko bread crumbs
1/4 cup Italian seasoned whole wheat bread crumbs
1/4 cup crushed corn flake crumbs
salt to taste 
olive oil baking spray 
Place
 slices of onion in a shallow dish. 
Pour the buttermilk over the top and let them soak for about 1 - 2 hours, refrigerated.Preheat oven to 450 degrees. Line baking sheet with parchment paper or foil.Combine panko, bread crumbs and corn flakes in a large dish, season with salt.Dip each soaked onion ring into the crumb mixture; coat well. Place rings onto two cookie sheets. Lightly spray with oil. Bake about 12 minutes or until golden brown. Serve immediately.
 
Bowl of Homemade Parmesan Potato Chips…for one 
Canola oil, (pot filled with 2 inches of oil)
1 large russet potato
1/4 teaspoon kosher salt
2 to 3 tablespoons Parmesan Cheese
1. Heat oil in medium Dutch oven or other pot over medium heat. Place thermometer in oil and heat to 350 degrees F.
2. Thinly slice potato and in batches, carefully drop slices into hot oil once it’s reaches 350 degrees F. (I did 2 batches for 1 potato). Cook and stir potato slices until golden brown on each side, about 3 to 4 minutes per batch. Remove with a slotted spoon or a metal spyder as I have pictured above to a paper towel lined bowl or plate. Season with a pinch of salt and a pinch or two of Parmesan Cheese. Serve as desired. Best if eaten immediately 
Makes 1 serving, double accordingly 

Salsa Cruda with Baked Garlic & Lime Pita Chips

Yield: 4-6 servings
Prep Time: 20 min
Cook Time: 7 min
Ingredients:
For the salsa:
1 clove garlic½ of a red onion, roughly chopped½ of a jalapeño, seeded and roughly chopped2 Tablespoons freshly squeezed lime juice2 Tablespoons brown sugar½ cup loosely packed cilantro¼ teaspoon kosher salt4 plum tomatoes, seeded and quartered
For the pita chips:
5 pita bread pocketsOlive oilGarlic Powder1 limeKosher salt
Directions:
For the salsa:
In a food processor or blender, pulse together the clove of garlic, red onion and jalpeño until finely chopped.
Add in the lime juice, brown sugar, cilantro and salt. Pulse several times but do not over blend.
Add in the quartered tomatoes and pulse until your desired consistency. For chunkier salsa, just blend long enough for the tomatoes to break down.
For the pita chips:
Preheat the oven to 400°F.
Brush the tops of the pita bread with olive oil then sprinkle with garlic powder.
Squeeze the lime over the pita bread then top with kosher salt.
Cut each pita bread pocket into 8 pieces by cutting the bread in half, then into fourths and then into eighths.
Spread the sliced pita bread onto a baking sheet lined with parchment paper.
Bake the pita chips for 7 minutes until crispy.
Serve with Salsa Cruda or enjoy as a healthy snack.

Easy Cheesy Whole Wheat Crackers
1 3/4 cup whole wheat pastry flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup olive oil
1/2 cup warm water + 1-2 tablespoons
1/4 cup parmesan cheese + more for sprinkling
Preheat oven to 400.
Mix dry ingredients together, add parmesan cheese, then add oil and 1/2 cup water. Mix until a dough forms. Add additional water if needed. Spray a baking sheet with cooking spray and lightly flour. Roll dough out until very thin. Using a pizza cutter, draw lines cutting squares in the dough. They crackers will separate as they bake. Sprinkle with additional parmesan cheese. Bake for 10-12 minutes, or until golden brown and crispy.
 
Mango Guacamole
makes about 1 1/2 cups
4 ripe avocados
1 medium tomato, chopped
1/2 cup chopped mango
1/3 cup chopped red onion
1 small jalapeno, seeded and chopped
1/2 teaspoon sea salt
1/4 teaspoon black pepper
juice of 2 limes
a big bunch of cilantro
Remove avocado meat and combine in a bowl with tomato, jalapeno, onion, mango and a bunch of torn cilantro. Add salt, pepper and lime juice and mix/mash until desired consistency is reached.
Salt and Vinegar Chex Mix 
 

INGREDIENTS:
3 cups Corn Chex® cereal3 cups Rice Chex® cereal3 cups bite-size cheese crackers1/4 cup butter or margarine1 tablespoon Worcestershire sauce1 teaspoon seasoned salt1/2 teaspoon garlic powder1/4 teaspoon onion powder4 cups kettle-cooked salt and vinegar potato chips
DIRECTIONS:
1. In large microwavable bowl, mix cereals and crackers; set aside. In small microwavable bowl, microwave butter uncovered on High about 45 seconds or until melted. Stir in Worcestershire sauce, seasoned salt, garlic powder and onion powder. Pour over cereal mixture; stir until evenly coated.
2. Microwave uncovered on High 5 to 6 minutes, thoroughly stirring every 2 minutes. Spread on paper towels to cool, about 15 minutes. In large bowl or resealable food-storage plastic bag, gently toss together cereal mixture and potato chips. Store in airtight container.
 
Pretzel Dogssource: Fake Ginger, pretzel recipe from Alton BrownPrinter-Friendly Version
For the pretzel dough and dogs:1 1/2 cups warm water1 tablespoon sugar2 teaspoons kosher salt1 package dry active yeast4 1/2 cups all-purpose flour2 tablespoons unsalted butter, melted and cooled8 hot dogs, cut in half
For boiling:10 cups water2/3 cup baking soda
To finish the pretzel dogs:1 large egg yolk, beaten with 1 tablespoon waterPretzel salt (or kosher salt), for topping
Combine the warm water, sugar and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top. If you use dry active yeast, let the mixture sit for about 5 minutes, until the yeast is foamy and begins to smell of yeast. If you use instant yeast, let the yeast mixture set for a couple minutes to dissolve the yeast then proceed to the next step – the mixture won’t be foamy.
Add the flour and butter to the yeast mixture. Attach the dough hook to the stand mixer and, on medium-low speed, combine the mixture until the dough pulls away from the sides of the bowl and appears shiny, roughly 4 to 5 minutes.
Spray a large bowl with non-stick spray (or lightly grease with vegetable oil) and place dough in greased bowl. Cover with plastic wrap. Place bowl in a warm area and let dough rise for about 1 hour, or until doubled in size.
Preheat oven to 450 degrees. Line two cookie sheets with parchment paper. Spray parchment paper with non-stick spray. Set aside.
Place the dough on a greased surface, and divide into 16 equal pieces. Roll each piece into a long rope, roughly 12 inches long. Carefully wrap each piece around a half hot dog. Pinch the ends together to seal the dough.
In a large pot, bring the 10 cups of water and the baking soda to a roiling boil.
Boil the shaped pretzels and pretzel dogs, one at a time, in the baking soda water for 30-45 seconds each. Using a slotted spatula, remove each pretzel dog from the water and place it on a drying rack to allow any extra baking soda mixture to drip off.
Place the boiled pretzel dogs back on a parchment lined baking sheets. Brush with beaten egg yolk and sprinkle with pretzel or kosher salt.  Bake until golden brown, roughly 12 to 15 minutes. Transfer pretzel dogs to a cooling rack for a few minutes before serving. Serve with a variety of mustards or ketchup if you’re a ketchup freak like I am.
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