The Best Guacamole Ever

This is the best guacamole ever!!! The addition of frying the garlic gives a depth of flavour that really mellows out the usual raw garlic flavour.

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Alright, last Super Bowl post. Do you guys have your parties all planned, or are you one of the lucky ones that get to go to someone else house and enjoy their treats? Now, if you are heading somewhere else and you need to bring something to add to the party this guacamole is the perfect addition to any table.

So, the one problem with guacamole is with it turning brown right? It can change from such a bright vibrant green to an unappetizing hue is no time at all, but I have the best trick to keep it nice and bright until your ready to serve.

Once your guacamole is prepared put it into a plastic container and smooth out the top with the back of a spoon or a spatula. Then using room temperature water pour carefully over your guac so that you have about 1 inch covering the entire surface, store in the refrigerator..

Once you are ready to serve pour off the water and stir. Due to the density of the avocado the water will not be absorbed into your dip so it won’t change the flavour or texture. So now you won’t have to serve or eat brown guac again! And if for some reason you don’t finish the entire bowl (which is highly unlikely), just repeat with fresh water and save for later!

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prep time 10 minutes

cook time 4 minutes

total time 14 minutes

servings 4 - 6


Ingredients

4 small avocados

4 large cloves of garlic thinly sliced

1 tbsp olive oil

1 shallot

1/4 cup cilantro

1/2 lemon

1/2 tsp salt

Instructions

In a frying pan heat olive oil then add very thinly sliced garlic. Cook over medium heat for 2-4 minutes or until garlic is browned. Be sure to stir constantly so garlic does not burn. Pour into a medium-sized bowl.

Carefully slice each avocado in half and remove pits. Scoop the flesh of the avocado into the bowl with the garlic then add finely chopped shallot, chopped cilantro, lemon juice and salt. Mash together with a fork or a potato masher and stir until well combined. Taste and add more salt as needed.

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Loaded Tater Tots

A fun take on traditional nachos. Switch things up with this crowd pleaser that is perfect for your Super Bowl Party!

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Ok, so as much as I love nachos I really love tater tot nachos! Now, of course, you can always cheat and use that lovely cheese that comes in a jar, but let’s be honest, nothing beat homemade cheese sauce with real cheese, none of that fake stuff.

So there are a couple of key things that you need to make sure of a couple of things.

1 - Make sure you have very crispy tots

2 - Serve immediately, tots sitting in cheese sauce, while still delicious, no longer crispy:)

So basically there you go, just keep your tots crispy and your good to go! So go ahead and switch things up this weekend, no one will even miss the nachos.

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prep time 15 minutes

cook time 40 hour

total time 55 minutes

servings 4 - 6


Ingredients

1 bag of tater tots (800 grams)

1/2 pkg ground beef

1/2 pkg taco seasoning

1/4 cup finely chopped onion

1/2 jalapeno

2 tbsp butter

3 cloves garlic

1.5 tbsp flour

1 cup half & half

1/4 cup salsa

1 cup Mexican blend cheese

1/4 cup cilantro + more to garnish

1/8 tsp chili powder

juice of 1/2 a lemon

salt to taste

2 tomatos

Instructions

Preheat oven to 400. Lay tater tots on a baking sheet in a single layer and bake for 20-25 minutes flipping halfway so that all sides are crispy.

While tots are cooking in a frying pan cook ground beef until browned and slightly crispy. Add taco seasoning and 1/2 cup of water. Stir until well combined the cook until all of your water is evaporated. Set aside.

In a medium-sized saucepan melt butter and add in finely chopped onion and cook until translucent. Add in minced garlic and finely chopped jalapeño. Cook for 1 minute. Add in flour and using a whisk ensure butter and flour are fully combined. Slowly add in half + half whisking so that you have no lumps. Add in cheese and allow to fully melt. Add your salsa, cilantro, juice of 1/2 a lemon, chili powder and season with salt.

In a baking dish assemble your loaded tots. Start with your tater tots, drizzle with cheese sauce then top with taco beef, chopped tomatoes and cilantro. Serve immediately.

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Homemade Lemon Radler

Every good party needs a signature cocktail! Switch things up with a beertail, I promise even non-beer lovers will enjoy this refreshing beverage.

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So I will admit that I’m not a very big fan of beer. I have been to many many breweries in my life and I generally am the person that is asking what the lightest beer option is and ordering that.

Now a couple of summers ago when we were spending lots of time working on our back yard I did get into drinking Radlers, only because it doesn’t seem right to drink a glass of Chardonnay while digging in the dirt. So while I was enjoying drinking a Radler from the can it never occurred to me to make my own.

So while I was thinking about what type of drink to serve for a Super Bowl party a beertail seemed to be the most natural option, but so many are made with dark beers which are just not my thing. Now what I love about this drink is you can still use your light beer, and you can make your own simple syrup and you know exactly what your drinking. It also lightens things up so you're really only having half a beer for every 1 drink - win-win right!

Now the one thing that you want to make sure that you use is lemon-lime soda water, not soda so that you are not adding extra sugar where it’s really not needed!

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prep time 10 minutes

cook time 5 hour

total time 15 minutes

servings 4


Ingredients

1/2 cup white sugar

1/2 cup water

1/2 cup freshly squeezed lemon juice (5 small lemons)

2 cans or bottles of light beer

Lemon Lime soda water

Instructions

In a small saucepan combine sugar and water and bring to a simmer stirring continuously until sugar is melted. Add the juice of your lemons and allow to cool.

Divide lemon simple syrup evenly between 4 glasses (approx. 2 oz per glass). Pour half a can of beer into each glass then top with soda water. Garnish with lemon slices.

*Be sure to use unsweetened soda water, you do not want to add additional sweetness to your drink.

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Spinach Stuffed Pretzel Buns

The wonderful combination of spinach dip and pretzel bites. It’s the perfect twist on a classic!

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Ok, so when you think about your food table at any party you need to have something that will fill up your guests while still being fun! These spinach stuffed pretzel buns are perfect because they are basically filled with spinach dip but are also like a great little sandwich.

So I don’t know about you but I really love spinach dip, it’s one of the foods that immediately bring me right back to my childhood. We would only have it when we were having a party which is why it was first on my list when I was thinking about Super Bowl snacks!

Now while these are a little bit involved to make you can certainly make up your filling in advance. They are best served hot out of the oven, but if you need to make them in advance just be sure to allow them to fully cool before storing in the fridge then when you're ready to serve reheat at 350 for 15 minutes.

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prep time 1 hour 45 minutes

cook time 15 hour

total time 2 hours

servings 18 - 24

Ingredients

1/2 cup warm water

2 tbsp sugar

2 1/4 active dry yeast

1 cup light beer (room temperature)

1/2 cup butter

1 1/2 tsp salt

4 1/2 cups flour

2/3 cup baking soda (for boiling)

1 egg

coarse sea salt

Instructions

In the bowl of your stand mixer combine warm water, sugar and yeast. Allow to sit for 10 minutes until yeast is foamy. To the yeast add your room temperature beer, melted butter, salt and flour. Combine using your dough hook until it forms a dough (approx. 3-4 minutes). Remove from your bowl, form into a ball and place in a greased bowl. Cover with a towel and allow to rise for 1 hour.

One your dough has risen cut off chunks of dough that are about 1.5 inches big. Flatten the dough in the palm of your hand, add a large tablespoon of your filling then pull sides of the dough together and press together until it is well sealed. Repeat with remaining dough.

Preheat oven to 425. Fill a large pot halfway with water and bring to a boil. Once boiling add in baking soda a few tablespoons at a time as it will bubble up.

Carefully add in each 3-4 buns at a time and allow to boil for 40 seconds flipping over halfway. Using a slotted spoon remove from the boiling water and place on a parchment-lined baking sheet. Continue until all of your buns have been boiled.

In a small bowl whisk 1 egg then brush the top of each bun then liberally sprinkle with coarse sea salt and bake for 15-18 minutes or until buns are golden brown. Serve immediately.

Spinach Filling

1 pkg frozen spinach

1 cup sour cream

1 cup mayo

1 pkg hearty vegetable dry soup mix

1 can water chestnuts

Cook spinach according to the directions on the package then drain well. In a medium-sized bowl combine sour cream, mayo, soup mix and chopped water chestnuts. Add in cooked spinach and stir until well combined.

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Sweet + Salty Cheese Straws

Sweet and Salty Cheese straws are a great party appetizer that feed a crowd. Make a big batch and keep them on hand in the freezer for any time you need a quick snack or unexpected guests stop by!

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Ok, so I think we all know what this Sunday is - Super Bowl! Now I don’t know about you but when I think about the Super Bowl all I really care about is the half time show and the snacks. Growing up we always had Super Bowl parties or Grey Cup parties since we're Canadian. It was always so much fun to have a big group over and watch the game, even if you have no idea what's happening half the time.

So since Sunday will be here before we know it this week is totally dedicated to snack food. These wonderful cheese straws are a great combination of salty and sweet with the mix of marmalade and mozzarella, plus since we're using store-bought puffed pastry they are really easy to throw together. The addition of the everything bagel spice is the perfect complement with these flavours, but if you haven’t made it to Trader Joe’s lately no fear, just use your favourite spice blend and i’m sure it will be just as great!

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prep time 40 minutes

cook time 17 minutes

total time 57 minutes

servings approx. 48 straws

Ingredients

2 sheets puffed pastry thawed

2/3 cup marmalade

2 cup mozzarella cheese

everything bagel spice

1 egg

Instructions

Preheat oven to 375. Roll out 1 sheet of the puffed pastry until it forms a 24x12 inch rectangle. Spread half of the marmalade over bottom half of the pastry then cover with half of the cheese and sprinkle with everything bagel spice. Fold the top half of the pastry down over the bottom and gently press the dough together. Slice into 1-inch strips, gently twist then place on a parchment lined baking pan - continue until all of the dough has been twisted. Place in the fridge for 20 minutes.

While the first batch is chilling repeat with the second sheet of puffed pastry.

In a small bowl whisk your egg then using a pastry brush, brush egg wash over your chilled twists. Sprinkle again with everything babel spice then bake for 17 minutes or until golden brown.

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