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Answers: chili gives me hartburn for some reason. but wings are good if you make em with one cup of soy sauce, and one cup of teriyaki sauce. is fingerliking good.

for guacamole: 2 avocados, half cup finely choped onion, half cup finely choped tomatos, one teaspon kosher salt, and one tablespoon key lime juice.

also i like this thing called 'pico de gallo', it goes well with tortilla chips, and also with sunny side up eggs. it goes liek this: two cups finely choped tomatos, two cups finely choped onions, half a cup of olive oil, one teaspoon kosher salt, one teaspoon sea salt, one third cup of key lime juice, and plenty of cilantro to taste. is better than sex.

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not particularly.

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I think I have the best recipes for the way my family likes them. Although we are not fond of guacamole in the least.

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I think so:

Chili Con Carne

1-2 TB olive oil
1 lb ground beef
1 medium onion, finely chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
3 cloves garlic, minced
1 can kidney beans, drained
1 or 2 jalapenos, seeded, and chopped
1 TB chili powder
1 tsp ground cumin
salt and pepper
2 16 oz cans crushed tomatos ( Use 1 1/2 cans)
1/4 bunch cilantro, chopped

Heat oil over medium high heat in a large skillet. Cook onion, garlic, and peppers until peppers are softened. Transfer to a dutch oven. Cook hamburger in skillet, drain, and transfer to the dutch oven. Combine onion mixture with hamburger. Add remaining ingredients. Bring to a boil, reduce heat, and simmer for about an hour. Add cilantro just before serving.

Bake your favorite corn bread recipe, and add Cheddar cheese.

My guacamole recipe:

2 Hass avacados
1 shallot, finely chopped
1 clove garlic, minced
1 roma tomato, seeded and chopped
salt and pepper
1 tsp oregano
juice of half a lime
1/4 cup mayonnaise
2 TB cilantro, chopped

Mash avacados and add vegetables and seasonings. Fold in mayo, and sprinke with lime juice. Serve with anything, same day.

I don't make wings much, but I would share my recipe if I did.

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Guacamole Dip Recipe

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Ingredients:

4 Hass avocados
2 home-grown or vine ripened tomatoes, sliced
1 whole chile ortega (canned)
1/8 cup finely chopped yellow onion
salt to taste
hot sauce to taste


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Combine the tomatoes, chile, and onion on a cutting board and chop until the ingredients are fine. Scoop out the avocadoes and place in a bowl and add the tomatoe mixture. Mash with a potato masher. Add salt and hot sauce to taste.

"Lemon Juice Or Not?"
Some people add lemon or lime juice to their guacamole dip recipe. In some cases people do it to keep the guacamole from turning brown. We felt it changed the flavor too much. We chose not to disguise that wonderful avocado flavor and instead made our guacamole more frequently.
You can also try leaving the avocado pits in the guacamole to help keep the dip from turning brown. Just remember to remove them before serving.

Try making guacamole with and without lemon and see what you like better. Don't be afraid to experiment a little with this guacamole dip recipe. But after you try it both ways I will wager that you will choose to make it without the lemon or lime juice.

Here is a little tip. If your guacamole does turn a little brown after sitting out a while you can just skim off the top layer and it will be just as good as new. It's the exposure to air that turns it brown, the same way a sliced apple turns brown when left out.

This guacamole dip recipe is an absolute must for chicken fajitas as well as the top of your enchiladas, inside your tacos or enjoy it all by itself with chips!

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I don't know if they are the best, but my family and friends like my wings and chili.

The key to the chili is to season each compent. Basically I use about 1/8 c. each adobo, chili powder and cumin and about 1 tsp. of dried oregano. Mix this all up. It should be enough.

I start with the meat. You can use any type, but I prefer stewed beef that have seasoned. Just make sure you cut the beef up into a little pieces. Generally from one hunk of meat I get 5 - 6 little pieces. Brown this up in a sautee pan and dump it into a crock pot.
Add a little more olive oil into the pan and add 1 medium diced onion, 1 diced cubano pepper (although any pepper will do), 3 finely diced cloves of garlic, and seasoning. Let this soften. Then add 2 large cans of diced tomatoes to the same pan. If there are any bits the bottom of the pan scrape them up. Again season this. When it get's warm pour it over the meat. Then add 1 can each dark and light kidney beans to the pan and season. Once they are warm put this in the crock pot. Stir everything together, add a sprig of thyme and a bay left. Let this simmer on low for 6 - 8 hours. Right before you are about to serve you can add some fresh diced cilanto and/or corn according your tastes.

As for my chicken wings I marinate them overnight in a ziplock bag with about 3 tbsp. each of Lowry's and hot sauce. Seal them tightly in the bag. Get as much air out of the bag you can. The next day bake them on a cookie sheet at 400 for about 1/2 hour. While they are hot toss them in the sauce.

6 tablespoons Louisiana Hot Sauce
1/4 cup (1/2 stick) margarine - not butter
1 tablespoon white vinegar
1/8 teaspoon celery seed
1/8 to 1/4 teaspoon cayenne pepper
1/8 teaspoon garlic salt
Dash of black pepper
1/4 teaspoon Worcestershire Sauce
1 to 2 teaspoons Tabasco sauce

Stir this in a pot until the margine is melted.

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GUACAMOLE SALSA

4 perfectly ripe avocados
1 tbsp. fresh lemon juice
1/4 c. your own homemade salsa (any kind) or store bought salsa
1/4 c. sour cream, plain yogurt, or creme fraiche
1 tbsp. grated onion
Garlic salt to taste
1 jalapeno chile en escabeche or regular canned, minced jalapeno
1/4 c. cilantro, snipped

Mash the avocados with the lemon juice, using a fork to make a rough texture. Leave a few lumps. Stir in the salsa, sour cream, onion, garlic salt, jalapeno chile, and the cilantro.

HOT HONEYED CHICKEN WINGS

3 lb. chicken wings
3/4 c. Picante sauce
2/3 c. honey
1/3 c. soy sauce
1/4 c. Dijon-style mustard
3 tbsp. vegetable oil
2 tbsp. grated fresh ginger
1/2 tsp. grated orange peel
Additional Picante Sauce

Cut off and discard wing tips; cut each wing in half at joint. Place in 13 x 9 inch baking dish. Combine 3/4 cup picante sauce, honey, soy sauce, mustard, oil, ginger and orange peel in small bowl; mix well. Pour over chicken wings. Cover and refrigerate at least 6 hours or overnight. Preheat oven to 400 degrees. Place chicken wings and sauce in single layer on foil-lined 15 x 10 inch jelly roll pan. Bake 40-45 minutes or until brown. Serve warm with additional picante sauce. Makes about 34.


PORTABELLO CHILI

1 28 oz can crushed tomatoes
1 16 oz can kidney beans
1 16 oz can pinto beans
1 16 oz can black beans
1 16 oz can re-fried beans
1 green pepper, chopped
1 yellow pepper, chopped
1 red pepper, chopped
1 poblano pepper, chopped
1 large white onion, chopped
3 8oz packs baby Portobellos mushrooms, finely chopped
6 cups "Better Than Bouillon" beef broth
2 tsp salt
1 tbsp pepper
4 tbsp chili powder
2 tbsp cumin
1 tbsp granulated onion
1 tsp Tabasco
6 cloves garlic, crushed
1 8 oz pkg mild Cheddar, cut into cubes

Combine all ingredients and bring to boil. Reduce heat and simmer for 2 hours, stirring frequently.
Top with shredded mild Cheddar and crumbled corn chips.

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