Archive for December, 2011|Monthly archive page

Charmy’s Tasty Guacamole

In Food on December 4, 2011 at 5:45 pm

This one’s easy…Simple Guacamole and it even works if you don’t have cilantro! Recipe below…


  • 3 Hass Avocados ripened
  • 1/8 to 1/4 cup onions minced (very finely chopped)
  • 1 roma tomato chopped (or any flavorful tomato you have on hand)
  • 1 lime sliced into quarters
  • 1/2 teaspoon kosher salt (to taste)
  • cilantro (optional)


  1. Slice the avocados in half, and take the pits out. Then take a knife and score them about 4-5 times lengthwise, and about 5-6 times width wise so you have small squares (You are doing this to make the mixing of the avocado easier). Take a spoon and scoop the avocado into a bowl.
  2. Take your onions, and add them to the bowl. Start with 1/8 cup and work your way up to 1/4 cup only after you have added all other ingredients (you don’t want the onions to be too overpowering)
  3. Add the tomatoes and the 1/2 teaspoon of salt to the bowl with the avocado and onions.
  4. Take 2 quarters of the lime and squeeze the juice into the bowl. If you are using cilantro, add the amount you desire (Personally I start with a little less than a tablespoon).
  5. Now stir the mixture well with a fork, making sure to incorporate everything and smoothing the avocado chunks (if you like smoother guacamole).
  6. Now (and this is the fun part!!) take a tortilla chip and taste the guacamole to determine if more onions, salt or lime juice is needed. Take turns adding just a little bit of either and stir.
  7. Keep in mind that the more you stir the smoother the guacamole becomes, if you like your guacamole more chunky use a spoon instead of a fork to incorporate your ingredients.
  8. Cover and store in the refrigerator until ready to serve.

NOTE: It is better to prepare this close to when you plan to serve as the guacamole can turn brown as it oxidizes in the refrigerator. Additionally, you can show your guests what you are made of as you whip this up for them quickly while they wait. 😀 I did for Thanksgiving and it was gone almost before I could even get a taste.



Charmy’s Healthy Chinese Chicken Salad

In Food on December 4, 2011 at 5:15 pm

I made Healthy Chinese Chicken Salad (my new name for this dish) for lunch today…and it came out great. I started to follow the Asian Chicken and Vegetable Slaw recipe on this linked site, but made a few changes though based on what I had on hand. This is a great recipe to use when you have leftover roast chicken and aren’t sure what to do with it. Also the use of cabbage and and different colored vegetables are so good for you. I just love eating healthy food and enjoying all the flavors!! The family loved this, and my daughter came back for seconds. (In case you were wondering…My changes are below)

Here is what I changed:

  • Instead of peanut oil I used vegetable oil
  • I added about 1 teaspoon of sesame oil
  • I omitted the peanuts, the sesame seeds, and the ginger (the ginger only because I forgot to add it!)
  • Instead of lemon juice, I used 1 tablespoon of lime juice and 1 tablespoon of orange juice (didn’t have any lemons)
  • I added about 1/2 to an extra 1 teaspoon of honey (after I tasted how the dressing was…figured it needed just a little bit more sweetness added to it 🙂
  • I omitted the serrano chili – instead i added about 1/2 teaspoon to 1 teaspoon of sirachi chili sauce to the dressing mixture
  • I used the cilantro and green onions as a topping instead of adding to the entire salad since it can be too overpowering at times (just sprinkled it over the tops of each serving)
  • I DID NOT add the dressing to the entire mixture. The reason for this (and any salad for that matter) is that if you want to enjoy leftovers, the dressing will soak in and wilt the greens which totally changes the flavor into something not so desirable. Instead I drizzled the dressing over each serving. Everyone can then control how dry or how much they want to drown their salad.  (Personally “less is more” is something I live by with my salads when it comes to dressing)
  • I know usually there are some kind of crunchy topping (like fried wontons or something similar). Since I didn’t have anything like that I improvised…I took some of the Honey Wheat Pretzel Sticks I had, put them in a ziploc and pounded them slightly…then sprinkled them on top of our plates. You don’t have to add anything like that. This dish is great without any “crunchies” 🙂

That’s it!!  Hope I’ve inspired you!  Let me know what you think….