Best Ever Homemade Guacamole - Avocado Dip

Tip: Read directions completely before preparing.

Ingredients:

8 large, Hass avocados

½ lime, fresh squeezed lime juice

¼ cup, Roma tomato, minced

¼ cup, white onion, minced

¼ cup packed, cilantro, minced

3 large cloves, garlic, finely minced

1 teaspoon, sea salt

¼ teaspoon, fresh ground black pepper

¼ teaspoon, ground comino (cumin)

1/2 jalapeno, slice lengthwise, seeds and veins removed, finely minced

(Leave the seeds and veins if you like it hot and add the whole finely minced jalapeno! For even spicier Guacamole use a Serrano pepper.)

Directions:

Mince the tomato, white onion, cilantro, jalapeno, and garlic. Using a large bowl add the onions, tomato, cilantro, jalapeno, garlic, salt, black pepper, lime juice, and comino (cumin).

To prepare the avocados, pop off the dried stem from all the avocados and discard the stem. 

Slice the avocados in half. And carefully remove and discard the pit.

Scoop out of shell with a spoon. Place in the bowl with the other ingredients.

Then using a fork mash avocados and mix to desired chunky consistency.

Tip: Serve with your favorite tortilla chips for a dip, or use with your favorite Mexican dish. Great on fajita tacos! I take this dish to all my family gatherings! It disappears!

Sausage & Kale Calamarata

Tip: Read directions completely before preparing.

Ingredients
1 500g pack Calamarata dried pasta
2 tablespoons, sea salt

For the sauce
3 tablespoons , Extra virgin olive oil
2, garlic cloves sliced
½ teaspoon, chili flakes
1 large, yellow onion, diced
1/4 cup, white wine
4, Sweet Italian Sausages, (Mild or Hot, your preference)
¾ pound, fresh kale
4 tablespoons, Parmigiano Reggiano cheese
Salt to taste

Directions:
Fill a large pot with 1 1/2 gallons of water and bring to a boil.

Heat a pan and add a tablespoon of the olive oil, chili flakes and garlic. When it starts to sizzle add the onions, once they starts browning add the wine and let evaporate.

Slice the sausage links in half lengthwise and peel off the casing, add to the pan, mix and cook for about 10 minutes

Chop the kale into strips and add to the sauce, stir it in, slightly lower the flame and cook for 10 minutes. If in need of moisture add a few tablespoons of hot water from the large pot.

Once pasta water is boiling, add 2 tablespoons of sea salt and pour the pasta in, keep stirring so that it doesn’t stick. Cook for the suggested time on pack, try one noodle before draining, you want to cook it ‘al dente’.

Once pasta is ready, drain but keep about ¼ cup of cooking water. Add pasta and cooking water to the sauce and stir at high flame for a few minutes.

Drizzle with the remaining olive oil and garnish with shaved Parmigiano Reggiano cheese. Enjoy!!