News-Sentinel.com Your Town. Your Voice.
This Weeks Deal
The Plex
Batting-Cage Tokens at 51% off for $22
($45 Value)
This Week Only
$22
52% off
Local Business Search
Stock Summary
Dow16943.81
Nasdaq4415.49
S&P 5001967.572.89
AEP54.31-0.49
Comcast54.550.195
GE26.550.35
ITT Exelis17.10-0.01
LNC52.070.26
Navistar36.71-0.11
Raytheon92.960.86
SDI18.200.22
Verizon50.320.68

Make your guacamole a Super Bowl treat

Copyright 2014 The Associated Press. All rights reserved. This material may not be published, broadcast, rewritten or redistributed. The Associated Press
Tuesday, January 22, 2013 - 12:01 am

Looking for a few simple ways to freshen up the go-to dish of the Super Bowl? We cobbled together a mighty tasty basic guacamole, then came up with four ways to turn basic into unbelievably good for the big game Feb. 3 — or for any other time.

If sweet and heat are your style, go for guac mixed with brown sugar candied bacon and hot sauce. Heat fiends will prefer the corn and chipotle blend, while those who favor the exotic touch might like the shrimp and mango version. And for those who want it all? A roasted fresh salsa guac.

Base guacamole recipe

Start to finish: 10 minutes

Servings: 12

4 Hass avocados, skins and pits removed

4 teaspoons lime juice

1/2 teaspoon ground cumin

1 teaspoon salt

1/4 teaspoon ground black pepper

In a medium bowl, use a fork or potato masher to mash the avocados. The guacamole should be mostly smooth, but with visible chunks. Mix in the lime juice, cumin, salt and pepper. Proceed with the recipe using one of the following mix-in combinations.

Guacamole is best served right away and at room temperature. If you must make it ahead and refrigerate it, cover it with plastic wrap, gently pressing the wrap over the entire surface of the guacamole. This, combined with the acid of the lime juice, should prevent the guacamole from browning.

Sweet heat bacon guacamole

Line a rimmed baking sheet with foil, then set a wire rack over it. Coat the rack with cooking spray. Arrange 1/2 pound of bacon evenly on the rack. Sprinkle the tops of the bacon liberally with brown sugar. Bake at 350 degrees for 20 minutes, or until the bacon is lightly browned, crisped and the sugar has caramelized. Let the bacon cool, then cut it into bite-size chunks.

Mix a splash of hot sauce (more or less, to taste) into the base guacamole recipe, then mix in three-quarters of the chopped, candied bacon. Sprinkle the remaining bacon over the guacamole, then serve.

Per serving: 200 calories; 170 calories from fat (85 percent of total calories); 18 g fat (4.5 g saturated; 0 g trans fats); 15 mg cholesterol; 8 g carbohydrate; 5 g fiber; 3 g sugar; 4 g protein; and 320 mg sodium.

Chipotle corn guacamole

In a medium skillet over medium-high, heat 1 tablespoon of olive oil. Add 1/4 cup diced red onion, 1 cup of corn kernels (if canned, drain them very well) and 3 minced cloves of garlic. Saute for 2 minutes, then remove from the heat and let cool. Stir in 1 diced canned chipotle pepper (packed in adobo sauce). Stir the mixture into the base guacamole recipe, as well as 1 tablespoon (more or less, to taste) of the adobo sauce from the can.

Per serving: 130 calories; 100 calories from fat (77 percent of total calories); 11 g fat (1.5 g saturated; 0 g trans fats); 0 mg cholesterol; 8 g carbohydrate; 5 g fiber; 1 g sugar; 2 g protein; and 170 mg sodium.

Shrimp and mango guacamole

Thaw a 9-ounce bag frozen cooked and peeled baby shrimp, then drain and pat them dry. Peel 1 mango, then cut the flesh away from the pit. Finely chop the mango, then stir it, the shrimp and a hefty splash of hot sauce into the base guacamole recipe.

Per serving: 140 calories; 90 calories from fat (64 percent of total calories); 10 g fat (1.5 g saturated; 0 g trans fats); 30 mg cholesterol; 9 g carbohydrate; 5 g fiber; 3 g sugar; 6 g protein; and 200 mg sodium.

Roasted fresh salsa guacamole

When preparing the base guacamole recipe, omit salt.

Slice 1 pint of cherry or grape tomatoes in half, then toss them with 2 tablespoons olive oil, 1 teaspoon garlic powder, 1 teaspoon salt and 1/2 teaspoon ground black pepper. Spread the tomatoes evenly over a rimmed baking sheet and roast at 425 degrees for 15 minutes, or until lightly browned.

Stir roasted tomatoes, a 12-ounce jar of roasted red peppers (drained, patted dry and diced), 1/4 cup diced red onion, 1 diced jalapeno pepper (with or without seeds, depending on your heat tolerance) and 4 minced cloves of garlic into the base guacamole recipe.

Per serving: 150 calories; 110 calories from fat (73 percent of total calories); 12 g fat (2 g saturated; 0 g trans fats); 0 mg cholesterol; 9 g carbohydrate; 5 g fiber; 2 g sugar; 2 g protein; and 270 mg sodium.