RECIPE: SUPER CREAMY GUACAMOLE

Guacamole is one of those recipes that is perfect for just about any get-together because it is easy to make, avocados are readily available year ‘round, you can make it on the fly as your guests watch (it is always fun when restaurants make guacamole tableside), and best of all, everyone loves it! My version includes a bit of cayenne and a little cream cheese which gives it a slightly smoother consistency and a bit of a Southern flair. You can most certainly omit the cream cheese for a healthier option.

You might notice I kept the outer peel of the avocados intact and spooned the guacamole into them so that each guest has their own individual serving-- that way, there's no hovering over a shared bowl and little risk of double dipping!

Since guacamole requires ripened avocados, you will need to plan your shopping trip a few days prior to making the recipe since you can never find a ripe avocado in the store when you need one!

Learn how to ripen or soften an avocado quickly using one of these easy methods...

PERFECT PARTY GUACAMOLE

INGREDIENTS

4 large ripe Haas avocados, peeled, seed removed, and cubed

2 limes, juiced

½ teaspoon kosher salt

¼ teaspoon ground black pepper

¼ teaspoon ground cumin

Pinch cayenne pepper

Pinch granulated sugar

4 ounces Philadelphia Cream Cheese, softened to room temperature

2 medium Roma tomatoes, diced fine

1 medium white onion, chopped fine

2 cloves garlic, minced

½ of a small Serrano pepper, seeded and minced (a Jalapeno pepper can be substituted)

1 tablespoon fresh cilantro, chopped (optional) 

DIRECTIONS:

Toss the avocado with the lime juice. Drain the lime juice, reserving 2 tablespoons. In a large bowl, add 1 avocado, the cream cheese and the salt, pepper, cumin, sugar, and cayenne plus 1 tablespoon of the reserved lime juice and blend together so the cream cheese is not visible. Add the remaining avocado and 1 more tablespoon of the lime juice and coarsely mash with a fork or potato masher. Add the remaining ingredients and stir gently to combine.

Serve immediately with warm tortilla chips or toasted pita bread wedges.

RECIPE: PARMESAN CHEESE SKILLET SPAGHETTI CAKE

If you're like me, you always make too much pasta and have a ton left over. Here's a way to use it! My Parmesan Cheese Skillet Spaghetti Cake uses pantry or fridge items you simply bake in a cast iron skillet. It's pretty fantastic. In fact, you can throw just about anything you want in there... leftover roasted veggies, a bit of sausage or even leftover short ribs. This easy recipe is great for an impromptu party or for  dinner, as a side dish or anytime you have leftover pasta. Add some marinara on the side. You’ll love it!

PARMESAN CHEESE SKILLET SPAGHETTI CAKE

Prep Time: 10 minutes    Cook time: 15 minutes

INGREDIENTS

1/2 teaspoon plus 1 tablespoon olive oil

1 clove garlic, smashed

12 ounces angel hair pasta, cooked and drained

2 eggs

1 ½ cups Parmesan cheese, grated, plus 1/4 cup more for serving

1 teaspoon kosher salt

¼ teaspoon black pepper

¼ teaspoon red pepper flakes

DIRECTIONS: 

Cook the pasta according to package directions. Drain. Toss with ½ teaspoon olive oil. Set aside.

Put the eggs in a large bowl and whisk them well. Whisk in the salt, pepper and the garlic. Add the pasta and the cheese. Toss to coat evenly.

Put 1 tablespoon olive oil in a cast iron or oven-proof skillet over medium high heat. When it gets hot, add the smashed garlic clove and let it cook 1-2 minutes but don’t let it burn. Remove from heat. Use the back of a knife to turn the garlic clove into a paste. Mix it into the pasta.

Turn the heat down to medium. Carefully spin the hot skillet to distribute the olive oil. Pour the pasta mixture into the hot pan. Let it cook 3-4 minutes or until well-browned. Use a large spatula or two small ones to flip the cake and brown the other side; about 4 minutes more. The cake is done when the eggs are set and the cheese is melted.

If you prefer not to flip the cake, no problem. You can finish it in the oven. Before you start, preheat the oven to 425 degrees F. Once you've cooked the cake on the stove to brown the bottom, move the pan into the oven and cook for 10 minutes more or until the top is golden brown and the eggs are completely set. (Make sure to use an oven safe pan like a cast iron skillet)

To serve, run a knife around the edges to loosen the cake and turn it out on a heat-proof platter or wooden cutting board. Sprinkle with more freshly grated Parmesan and some finely chopped Italian parsley.