Smoky Bacon Guacamole

Avocado, meet Bacon. Bacon, Avocado.

Last Christmas I dropped some major hints to Santa that I wanted a molcajete. For justification, I even drew up a list of all the things I could do with it… and at the top of that list was guacamole. Needless to say it showed up under our tree and it’s been used more times than I can count – a fact GamerMan to this day still finds as “astounding” because he totally thought it’d be more of a paperweight than a regularly used utensil. I.SHOWED.HIMSANTA

Fast forward to this weekend where I found myself wondering what I was going to do with extra bacon. In a previous life I would have eaten it on the spot, but now that I’m on my way to becoming a vegetarian (yea, you heard that right… and I think Hell just froze over too. who’s down to ski tomorrow!?) I had a serious debate to bag or toss it.

And just as I was about to pitch those crispy strips into the bin, I had an epiphany. BACONGUAC.

Smoky Bacon Guacamole

FTY Original – Serves 6

1/4 cup white onion, finely minced
2 cloves garlic, minced
2 yellow chili peppers, seeded and chopped
1 teaspoon Kosher salt (+ to taste)
2 Haas avocados, pitted, skinned, and diced
1/2 teaspoon red pepper flakes
1/4 teaspoon ground cumin
1/2 lime, juiced (+ to taste)
4 strips center cut bacon, hickory smoked, minced

This recipe works best when using a molcajete since mashing the ingredients creates a more finely textured finished product. No molcajete? Use a bowl and remember… Amazon is your friend!


In a molcajete, combine onion, garlic, chilis, and salt and mash until no singular pieces remain. Seriously, this takes a while so if you’re down with the chunky guac, go for it. If you want the smooth texture, mashing down chilis with a molcajete pestle is majorly therapeutic.

Once mashed to your preference, add in avocado meat and mash to combine. Again, if you like chunkage, mash less. Prefer smooth? Mash mas!

Using a spoon, stir in the red chili flakes and cumin until combined. Add lime.

Stir in bacon bits and adjust spiceage to taste. Transfer to serving bowl and enjoy!

BONUS: I totally added 1/2 teaspoon of STUBB’S Hickory Liquid Smoke to my guac for an extra dose of smokiness. If you have some on hand, use it. If not, no biggs!

I’ll be a real vegetarian next week. Scouts honor!


Avocado Fries

Boy, do I have a treat for you guys today!

Fried avocado slices. They’re delicious. They’re healthy(ish). And they’re totally what you’re going to be serving your guests on Saturday as they down copious amounts of margaritas.

For sure.

It all started as I was scraping the last bit of avocado from its shell while humming the Teenage Mutant Ninja Turtles theme song. It happens every time. Just ask GamerMan…

ANYWAYS, it was then that I realized I’d eaten at least three avocados that week and they’d all either been on salads or sandwiches. Talk about uninspiring. So I ran to the interwebs and stumbled upon this gem from Sunset which called for breading and frying avocado slices.

It’s like all my favorite things rolled into one! BINGO.

Go get yourself a bucket of avocados – we’re gonna par-tay!

Avocado Fries

(serves 6 – from Sunset)

Canola oil for frying
1/4 cup AP flour
About 1/4 tsp. kosher salt
2 large eggs, beaten
1 1/4 cups Panko bread crumbs
2 firm-ripe medium avocados, pitted, peeled, and sliced into 1/2-in. wedges

Preheat oven to 200F. In a medium saucepan, heat 1 1/2 in. oil to 375F.
Meanwhile, mix flour and salt in a shallow plate. Put eggs and panko in separate shallow plates. Dip avocado in flour, shaking off excess. Dip in egg, then Panko to coat. Set on 2 plates in a single layer.
Fry a quarter of avocado slices at a time until deep golden, 30 to 60 seconds. Transfer slices to a plate lined with paper towels. Keep warm in oven while cooking remaining avocados. Season to taste (pair them with Sriracha for an extra punch!)


Avocado Ice Cream

It rained Sunday.

It was 80 degrees last week, people. I was wearing shorts and flip-flops, and then it rained.

I also bough a boatload of avocados.

You see, my plans this weekend were to lay out in the back yard and fill my face with tall margaritas, snacks, and bowls of ice cream. Oh yea. That was SO the plan.

But then the weather changed and it rained for like an ENTIRE DAY. Ugh. But, but, you know what? I totally still made the ice cream (and like 4 margaritas, but that’s another post…)

And it was the best.ice.cream.evah

Avocado Ice Cream

(adapted from Alton Brown – Makes about 3 cups)

12 ounces ripe avocado meat, approximately 4 medium
1 tablespoon freshly squeezed lemon juice
1 1/2 cups whole milk
1/2 cup sugar
1 cup heavy cream

Do ahead: Freeze your ice cream gel-bowl at least 24 hours prior to ice cream making madness

Halve and pit the avocados, and harvest the meat. Add the avocado meat, lemon juice, milk, and sugar to a blender and puree. Transfer the mixture to a medium mixing bowl, add the heavy cream and whisk to combine. Place the mixture into the refrigerator and chill completely, approximately 4 to 6 hours.

Process the mixture in an ice cream maker according to manufacturer’s directions. This mixture sets up super fast, so count on it taking only 5 to 10 minutes to process. For soft ice cream, serve immediately. If desired, place in freezer for 3 to 4 hours for firmer texture.

Trust me on this one.


Spicy Avocado Pasta

I’m about to rock your world.

No, really. I am. You see, avocados aren’t just for guac and sandwiches anymore. Oh no, they’re popping up in unexpected places.

Like your pasta. PASTA! Ha, bet you weren’t expecting that, eh?

After you get over the gross factor (it took me some time too, I won’t judge you), promise me you’ll make this. It’s quickly become my favorite pasta dish and is my go-to weekend lunch :) I swear you’ll love it too!

Avocado Pasta

(adapted from TwoPeasAndTheirPod)

2 servings of pasta (your choice – we used fettuccine)
1 ripe avocado meat, smashed
1 garlic clove, minced
1 teaspoon lime juice
1 teaspoon red pepper flakes

Cook pasta as directed on box. Before draining, reserve 1/4 cup of the pasta water and return to pasta pot. Add into the pot the avocado meat, garlic, and red pepper flakes. Season with salt to taste and serve, adding more red pepper flakes as desired.