New recipes

Ellen's spicy guacamole recipe

Ellen's spicy guacamole recipe

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

  • Recipes
  • Dish type
  • Side dish
  • Vegetable side dishes

This guacamole has avocados, onion, tomatoes and lemon juice but I also like to add a few dashes of hot pepper sauce to spice it up.

1 person made this

IngredientsServes: 8

  • 4 avocados, halved, pitted and peeled
  • 1 onion, diced
  • 2 tomatoes, diced
  • 1 lemon, juiced
  • 5 dashes hot pepper sauce, or to taste
  • 1 teaspoon salt, or to taste

MethodPrep:15min ›Ready in:15min

  1. Mash avocados in a bowl with a fork until smooth.
  2. Mix onion and tomatoes into mashed avocado.
  3. Stir lemon juice, hot pepper sauce and salt into avocado mixture with a wooden spoon.

Recently viewed

Reviews & ratingsAverage global rating:(25)

Reviews in English (23)

by ellenmoriah

This is my recipe, which was posted slightly differently than how it was submitted. A couple tips:• you know an avocado is ripe when the skin is black, and there's a little "push" when you slightly squeeze it. Too much "push" and it's over-ripe; too little and it's not ready yet.• the pit will fall out as you're peeling a ripe avocado... if you need a spoon to get it, the avocado's not ready yet.• to keep the guacamole from turning brown, place plastic wrap directly on top of the finished dish, making sure to eliminate all air contact with the guacamole (it's exposure to the air that will turn it brown). When ready to serve, remove the plastic wrap and stir the dish with a fork.• This is ALWAYS best at room temperature.-30 Apr 2012

by allyb23

Made this last night for a party and everyone LOVED it. The only difference that I made was substituting lime juice for lemon, because I had limes on hand and no fresh lemons. I also would recommend keeping the pits in the bowl until it's time to serve so that it doesn't brown!-27 Oct 2012

Ellen's spicy guacamole recipe - Recipes

A variety of vegetables Fresh Artichokes new Cooking methods, dipping sauces, and how to pick a good one at the market! Artichoke dishes Appetizers, artichoke olive condite for muffaletta, casseroles, and a really good freezable side dish. Eggplant Collection Spinach Collection Pumpkins and Winter Squashes new Knobby giants or mottled new varieties, how do you pick them, store them and use them?

Middle Eastern Recipes Soups and Vegetables Lamb and vegetable soup Lemony Lentil Soup, a vegetarian variation on Turkish Ezo Gelin Corbasi. Louisiana Gumbo Z'Herbes half way around the world, yet very similar. Vegetable Stew: Gormeh-Sabzi Persian Herb Omelette: Kookoo Sabzi delicious fresh, but also makes a crustless low carb quiche for a portable breakfast or lunch Snacks and Dips Spice Mixes Lamb Dishes Sweets and Desserts Arabic Coffee, Tea and other Beverages-->

Chai Tea Indian spice tea, regular and caffeine free

Wheatmeat, Gluten or Seitan Debbie's Indonesian Satay Gluten Seitan BBQ Delicious vegan grill kebobs can be frozen until needed. Skewers, pita sandwiches- many delicious summer treats. New Unbeef and Unchicken gluten seitan steaks A great starter recipe, with tips about improving the texture of homemade wheat meat or gluten Basics About Gluten Roast History of Gluten as a Food Debbie's Indonesian Satay Seitan deluxe, for the summer grill or BBQ Quick Homemade Wheatmeat Cutlets Favorite Gluten Roast Crockpot Gluten Roast Gluten Lunchmeats and sausages For your sandwiches or pizzas! Best Unchuck Roast My new favorite, the taste and texture on this pleases even meat eaters. It slices and shreds like a real pot roast. It is very easy to make- uses an automatic bread machine, a crockpot, and Chinese "vegetarian mushroom oyster sauce" which you can find at many Oriental markets. Worthington Protose-style PeanutSoyWheat Loaf An easy low salt seitan variation with a mild flavor, simmered in a vegan corn or butternut soup. Deliciously similar to the expensive commercial canned loaf, with a vaguely meatloafy texture, this slices without crumbling and makes great sandwiches whether sliced thin or thick.

Yeast Breads, Quick Breads and other Baked Things

Boston Brown Bread Fall treats even without the oven, date nut, apricot or Boston Brown Bread steamed in your crockpot, pressure cooker, or stovetop. Great gifts, too! Pie crusts Bread Machine Brioche or Mardigras King Cake Pie crust hints, freezable apple filling and freezer OAMC pie crusts Non-traditional pie and quiche crusts new From coconut to hashbrown crusts, look here for new ideas Prize winning food processor pie crust new The BEST Fruitcake

Sponge cake, petit fours, Swiss Rolls, Jelly Rolls, Roulades and Buche de Nol

Swiss rolls, jelly rolls, roulades, buche de noel, chiffon cake, no matter what you call them, these stunning cakes require skilled baking technique. All the tips you need for success with a variety of filling recipes. petit fours Sponge cake layers includes standard recipes plus eggless, sugarless, flourless- lots of choices

Breads Pizza new Olive oil pastry, includes OAMC freezing directions--> Pizzas and Tortas with Yeasted Olive Oil Crusts new Olive oil pastry, includes OAMC freezing directions for pizzas WUDSHALO bread a great multi-grain, high protein bread. "Breadbuilder Ellen's Homemade Bread Dough Enhancer can improve any bread machine loaf. "Dough Relaxer" new Ellen's Homemade Dough Relaxer will give you more tender pizza crust or foccacia. Sourdough basics and English muffins Breakfast and Desserts Nonnie's Buttermilk Waffles: a scaled recipe for 2-8 people. Jon's Swedish pancakes crepes with a Swedish accent.
Good for freezing/ OAMC, too! Crockpot Lemon Cake Pudding new Sweet Sticky Rice with Mango the REAL authentic Thai recipe. Heavenly. Cookies

Ellen's spicy guacamole recipe - Recipes

Christmas Eve is a great night for a lot of appetizers and different foods - nothing fancy, just good, home cooking!

Unfortunately this year I couldn't do as much as I wanted since I had pneumonia. We ended up taking food over to my parents' house so they could do all of the work..thank goodness! We contributed two appetizers - my spinach artichoke dip and Jon's boiled shrimp and homemade cocktail sauce.

My Spinach Artichoke Dip

I tried a few different recipes and finally created my own. Believe me, if you make this one, it will be the best you have ever tried.

  • ½ sweet yellow onion finely chopped
  • 4 cloves garlic, pressed
  • 1 tbsp olive oil
  • 1 10 oz box frozen spinach
  • 2 cans artichoke hearts in water, drained and coarsely chopped
  • 2 packages cream cheese, softened
  • ½ cup sour cream
  • ½ cup mayonnaise
  • 2/3 cup grated Parmesan cheese
  • ¼ cup mozzarella cheese
  • Few pinches of red pepper flakes
  • Salt
  • Saute onion and garlic in olive oil and set aside
  • Cook spinach according to package directions drain.
  • Mix spinach, onion, and garlic in large bowl.
  • Add cream cheese mix
  • Add mayonnaise, sour cream, cheeses, red pepper flakes, and salt. Mix well.
  • Add artichoke hearts mix transfer to a baking dish
  • Top with some cheese.
  • Either store in fridge until ready to bake or bake on 350 degrees until hot and bubbly.
  • Serve with tortilla chips and/or raw vegetables such as carrots and celery.

Jon's Shrimp and Cocktail Sauce

It is a tradition in Jon's family to have lots of shrimp on Christmas Eve. Jon loves this tradition - it's another excuse to make shrimp!

  • Add 3 tbsp white vinegar and 1/3 cup of Old Bay seasoning to a pot of water bring to a fast boil
  • Add 2 lbs of shrimp to the boiling water. Cook until firm, approximately 7 minutes.
  • Remove from the water and toss under cold water to stop the cooking.
  • Clean and de-vein the shrimp (unless you bought them clean)
  • Chill in the fridge

Cocktail sauce: Jon mixes ketchup, horseradish, Tabasco, and Worcestershire sauce to make his cocktail sauce. Whew is it spicy!!

Don't panic, but Taco Bueno changed its queso and tortilla chip recipes

Taco Bueno has been "studying" queso, says chief marketing officer Sarah Beddoe. How serious can they be, you might ask? Reps from the Irving-based Taco Bueno headquarters talked to "thousands" of customers in the 350,000-person network of Buenoheads, some in one-on-one interviews, Beddoe says. The main topic of conversation was the cheesy Tex-Mex staple, the one certified Texans love to love. Queso.

The effort was to "make sure our customers are obsessed with our food," Beddoe says of the interviews.

The result was a new — or, actually, old — recipe for Taco Bueno's queso, and a new tortilla chip. Taco Bueno's relaunched queso is the same recipe the company introduced in the late '60s or early '70s: "a very, very simple recipe" of mostly cheddar cheese and bell peppers, Beddoe says.

Taco Bueno's queso has been available since Jan. 2 and 3 at all 184 stores, 80+ of which are in Dallas-Fort Worth.

The company's queso recipe has changed over several decades, but the original recipe first launched in Abilene — "and we have a lot of people who remember that," Beddoe says.

A press release says the recipe is "all natural with no artificial coloring or flavors." The all-natural angle is becoming more common among fast-food chains, including with Chipotle, which just re-launched its queso to mixed results. Taco Bell just launched its new nacho fries.

Taco Bueno's new queso is for sale for 99 cents through early April. The price includes a bag of the new, thinner tortilla chips.

The company is also now selling two loaded quesos: a vegetarian Cowboy Queso (black beans, guacamole, sour cream and pico de gallo) and Chili Bean Queso (ground beef, chili sauce and refried beans). Both cost $3.49 and come with two bags of chips.

With the original queso recipe and the new option of loaded quesos, Beddoe says queso is an "event" at Taco Bueno now. Which is the best thing we've heard all week.

Taco Bueno also has three new Tex-Mex platters on its menu: Cheesy Fajita Chicken Chilada Platter, Grilled Fajita Chicken Soft Taco Platter and Crispy Shrimp Taco Platter.

Green Chili Pork Carnitas Tacos

How much do you love easy, flavorful dinners that everyone loves to eat? Sometimes it feels like a huge feat to find foods that the whole family will devour but these Green Chili Pork Carnitas Tacos may be the answer.

The beauty of these green chili pork tacos is that they are super simple! This pork carnitas meat is slow cooked in a crockpot or instant pot, which creates tender, melt-in-your-mouth pork. If you aren’t a pork lover, you can always substitute chicken.

The Green Chili Pork Carnitas is made with a lean pork loin roast, onion, jalapenos, green chilies, freshly squeezed orange juice, and freshly squeezed lime juice. It is cooked low and slow in a slow cooker for about 8 hours. You can also cook it on high for about 5 hours, or until tender.

Another key part of developing the pork flavor is to sear the meat in a skillet on high heat for several minutes. This helps create a nice crust on the outside and pull out some of the natural flavor from the pork. All you do is drizzle the skillet with a little oil and cook on all sides until you start to see some good color. Then you remove the pork loin from the skillet and place it in the slow cooker to make it perfectly tender.

Once the green chili pork is cooked to perfection, take two forks and shred the pork into bite size pieces. Taste and season accordingly. You may want to add a little more salt and pepper, depending on your preferences.

Now it’s the fun part — let’s put this green chili pork carnitas into a taco! You can use either corn or flour tortillas. Fill the tortilla with the carnitas and top with your favorite Mexican cheese, such as queso fresco, cotija, or quesadilla cheese. You can also use pepper jack or monterey jack cheese. Top with guacamole (homemade recipe here) or fresh avocado slices and cilantro. Drizzle with homemade green tomatillo salsa, if you prefer (tomatillo salsa recipe here).

These Green Chili Pork Carnitas Tacos can be made ahead of time and are perfect for leftovers. It is such an easy weeknight dinner for busy nights.


Brown stew meat in large stew pan.
Add garlic and onions & sautee until onions are clear.
Add 3 Cups of water & slowly boil about 1 hour to tenderize meat.
Add remaining ingredients and spices to taste and cook on medium heat about 1-2 hours stirring occasionally.
Makes about 30 1-cup servings.

Note: This recipe contains more veggies than beef, so you may add extra beef but be sure to count the nutrition information for the extra ingredient.

Recipes With Chicken Fajitas : The Best Mexican Chicken Fajitas Recipe- Cooking Chicken Fajitas My Way

This is my easy and spicy Mexican chicken fajitas. Fajitas are a big favorite in our family whether they are chicken, beef or seafood. In this recipe video I will show you how to make and cook an easy and delicious Mexican chicken fajita dinner. Enjoy.

#fajitas #chickenfajitas #mexicanfood #tesscooks4u #cooking #food #recipes

PAYPAL donations are greatly appreciated at E-mail – [email protected]


Mexican Beef for Tacos Burritos Nachos

Mexican Ground Beef Recipe

How to Make Fresh Homemade Guacamole – Easy Best Guacamole Recipe

Homemade Hamburger Helper Cheeseburger Macaroni

Copycat Recipe

Oven Roasted ALDI Canned Whole Potatoes Side Dish Recipe

Mexican Recipes by Tess Cooks4u

How To Make Chicken Fajitas – Tess Cooks4u

4-6 large tortillas
1 – 1 1/2 pounds boneless skinless chicken breast sliced
in strips
1/2 thinly sliced green bell pepper
1/2 thinly sliced red bell pepper
1 small thinly sliced yellow onion
1 seeded and chopped jalapeno – OPTIONAL
3-4 cloves minced garlic
1 tbsp. adobo sauce – you can also add chopped chipotle pepper

toppings: pico de gallo, lettuce, sour cream, guacamole, avocados,
cilantro, tomatoes, onions…whatever you like.

Chicken Marinade:
1 tsp chili powder
1/2 tsp cumin
1/4 tsp. salt
1/4 tsp. ground black pepper
juice of 1/2 lime
1 tbsp. olive oil
*Mix above ingredients

Add 2 tbsp oil to medium high skillet. Add seasoned chicken
and cook for 5-8 minutes until the chicken is done. Remove
from the pan with slotted spoon letting any liquids behind.
Set chicken to the side.

In same pan on medium heat add vegetables and pinch of salt.
Cook for 5-7 minutes or until veggies soften.
Add minced garlic and adobo sauce and stir for a minute.

Add chicken and juices back into the skillet.
Stir until well combined and remove from the heat.

Assemble fajitas with toasted flour tortillas and your favorite


Tess Cooks4u Amazon Store

Cuisinart Skillet

Lodge Cast Iron Skillet

Pyrex 3-Piece Glass Measuring Cup Set

Pyrex Prepware 3-Piece Glass Mixing Bowl Set

The Pioneer Woman Cowboy Rustic Acacia Wood Spoon & Turner Set

Pioneer Woman Ree Drummond Rustic Acacia Wood Turner 12

Corningware French White 10 Piece Bakeware Set

Corningware Pyroceram Blue Cornflower 4 pc. Glass Ceramic Cookware Set
Corningware Blue Cornflower Set

Follow TESS COOKS4U on Social Media:

Please SUBSCRIBE to Tess Cooks4u:



This video on this page is automatically generated content related to “recipes with chicken fajitas”. Therefore, the accuracy of this video on this webpage can not be guaranteed.

You may also like

Healthy Vegan Potato Recipes

Moroccan Stuffed Sweet Potatoes

Feasting At Home

Healthy and delicious sweet potatoes stuffed with all manners of goodness such as chickpeas, onion, garlic, cilantro, and more! Not only that but kicked up another notch with a spicy Moroccan spice blend.

That’s what you’re in for with Sylvia’s stuffed sweet potato recipe, perfect for a grill party or dinner table.

Kale Salad with Roasted Sweet Potato and Cranberries

Choosing Chia

I have to agree with Jessica, it can be hard to intuitively know how to incorporate fresh cranberries into your cooking and food preparation.

And while I’ve personally made my own kale salad recipe with dried cranberry, I never would’ve thought of using fresh ones!

With that said, Jessica’s kale salad also features roasted sweet potato and toasted pumpkin seeds along with a delicious vinegar and Dijon mustard dressing. This all comes together in 40 minutes.

Don’t wait, go make this ASAP!

Apple Sweet Potato Toast with Maple Tahini Drizzle

Marisa Moore

Sweet potato with sliced apple layers and drizzled with a yummy maple tahini sauce. I didn’t see that one coming, did you!?

Either way, if you’re planning a special snack appetizer for any occasion, you need Marisa’s attention-grabbing recipe, which you can whip up in 25 minutes with 8 simple ingredients.

Indian Potato Chickpea Stew

The Wanderlust Kitchen

Anetta admits to being obsessed with Indian food and I don’t blame her one bit! We love Indian food, too!

So, she’s come up with this successful Indian potato chickpea stew recipe which oozes flavor and brings a pleasurable combination of soft and crunchy textures.

This vegan stew takes only 30 minutes from start to finish and if you dig Indian food, you’ll be in love with this creation!

Healthy Red Potato Salad

Pickled Plum

Looking for a quick, easy and healthy side dish or appetizer? Then you’ve struck gold with Caroline’s healthy red potato salad recipe!

One of Caroline’s most favorite foods is, you guessed it, potatoes, which she says she can eat all day long.

And with a 15-minute red potato salad like this one, you might just end up treating yourself many times!

Roasted Brussels Sprouts with Sweet Potato Mash and Hazelnuts


Creamy, smoky, roasty, and crunchy—imagine having these flavors and textures all in one dish!

That’s when Alexa’s roasted brussels sprouts with sweet potato mash and hazelnuts recipe enters your life.

In 1 hour and 10 minutes, you’ll have an amazing dinner of roasted brussels sprouts placed on a bed of sweet potato mash ready to be devoured.

4. Garlic Powder

If you have a choice between fresh garlic and garlic powder, why oh why would you ever pick garlic powder? Especially when that jar of powder has been sitting on the shelf for months now. I mean, it’s not as far down the shelf as the marjoram, obviously, but unless you’ve just pulled back that foil seal from under the cap in the last ten seconds, you’re working with dated, impotent, powder.

So what happens? To get the same punch of flavor, you end up overcompensating and giving a few extra shakes as you stir everything together, and what should be smooth, creamy guacamole ends up bespeckled, begrainy, and begranulated. The same here goes for trying to substitute freshly diced onions with onion powder or even cilantro with coriander powder. And you are using a salt grinder with sea salt, right? That iodized stuff is fine for lesser foods, but this is guacamole we’re talking about here.

To be a better person in general, purchase small labels you can place on the tops of your spice jars. Label each with the date when you open it, and one you realize it’s been a few months, purchase a new one. It shouldn’t be prohibitively expensive to add a replacement spice to your grocery list every couple of months, and it gives you incentive to use them creatively in the meantime when you notice the date, not to mention it keeps your food spicy and flavorful with continually refreshed ingredients.

Cooking Companion

We hope that you enjoy your tour through the on-line, virtual pages of the Janis Gardens Cooking Companion.

Here there are recipes with inspiration from around the world as well as from right next door. Some are long-time family traditions, some are inspired by our dear friends and some are new and original to Janis Gardens. Some are from our collection of cook books. Where ever a recipe is from an outside source, we have included the source on the recipe page.

Give the recipes a try and don't be afraid to experiment to get just the right flavor to suit your own palate..

Enjoy and eat well.

  • Aunt Margie's Patty Pan Squash Medley
  • BEANS `
  • Pressure Cooker Pot Roast
  • BBQ Boneless Pork Ribs
  • Chinese:
  • Mongolian Beef
  • Thai Food
  • Coming soon - Beef Panang
  • Noodles:
  • Japanese:
  • Teriyaki Stir Fry Pork and Vegetables
  • Coming soon - Sukiyaki
  • Oceania
  • Polynesian-Style Grilled Chicken Breast
  • Hawaiian-Style Spamkabob
  • Filipino:
  • Gloria's Filipino-Style Egg Rolls
  • Beef Stir Fry ala Gloria
  • Coming soon -
  • Vietnamese:
  • Panini:
  • Turkey, Mossarella, Bacon Panini
  • Chicken, Ham, Bacon and Swiss Cheese Panini
  • Grilled Turkey and Cranberry Panini
  • Subs:
  • Classics:
  • Pitas:
  • Chicken Gyros
  • Armenian:

Cooking meals at home is fun, you get the best tasting food and it is economical. But, it is fun to go out and eat too. Join Pattie Sue and Larry as they visit and review eateries about their home towns and in their travels. Visit with Pattie Sue as she samples restaurant fare for her Pattie Sue Food Reviewor, sit down and have a bite to eat with Larry, . that food guy

The Best of the Worst — Worst Cooks in America: Celebrity Edition Episode 5 Recap in GIFs

Get highlights from Episode 5 of Worst Cooks in America: Celebrity Edition, and see some of the craziest moments in GIFs.

Busting a Move. Rachael tries to convince the recruits it's going to be a fun day of cooking.

Anne Admires Rachael's Rack. It's a trick for chopping guacamole!

Obviously, Rachael! Ellen's not impressed by Rachael's joke about Ellen's finger being a secret ingredient in her salsa.

She Means Food! Anne teases Kendra on her choice of adding crab to her guacamole.

Overreacting, Overacting. Kendra's lost without Rachael by her side in Boot Camp.

The After Effects. Anne can see the light after tasting Ellen's spiked gazpacho.

Tapas Took Her to the Top. Jenni finds out she's won the tapas challenge, and is going to the finale.

Risking Her Life for Food! Ellen makes sure everyone knows she's about to risk her life shelling shrimp in the elimination challenge.

Tune in Wednesday at 9|8c to see which celebrity goes home with the win.


  1. Perkinson

    I apologize for interfering ... I understand this issue. I invite you to a discussion. Write here or in PM.

  2. Vusar

    I can recommend a visit to the site, where there are many articles on the subject.

  3. Corwine

    I did not expect this

  4. Fegar

    Of course you're right. There's something about that, and I think that's a great idea.

Write a message