Husband and I have a little garden with peppers, herbs, and greens currently. I got lucky finding one medium tomato in a random pot, so I made guacamole with a little garlic, onion, cilantro, that tomato, and a spicy pepper and avocados given to me by a friend.
We had just expired corn tortillas that got split in half so I cut them up and fried them in bacon fat that I keep in the fridge.
I bought two whole chickens at 99¢/lb from Costco and baked one today. We ate a third of it, so there’s two more meals left of that one, plus bones to make broth.
I’m grateful for the space to grow some food and family and friends that share from their gardens. I’m giving my friend some kale and peppers in thanks this week.
by Mindless_Fault_2308
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Guacamole Recipe: (I used what I had available)
5 medium avocados
One medium tomato small dice
One quarter large onion small dice
Roughly 1/4c cilantro diced
One bubblegum pepper finely diced (optional or exchangeable with another spicy pepper)
Two cloves garlic finely diced
Salt to taste
Lemon or lime juice to taste
Mash the avocados in a bowl until it’s your preferred consistency, then add all other ingredients and stir until combined. Adjust salt and lemon juice to your liking
Baked Chicken:
1 whole chicken
1 tablespoon Salt, pepper, garlic powder, onion powder (I season until the ancestors tell me to stop so this is a rough estimate)
Cut your chicken in half and season. Heat oven to 400 degrees Fahrenheit. Place chicken on baking sheet or in an oven safe pan (I used cast iron which I warmed up in oven during preheat). Bake until internal temp is 165F.
Tortilla Chips:
Corn tortillas
Frying oil, lard, tallow or your choice about one inch deep
Salt to taste
Cut tortillas into triangles. Heat oil in pot on high. Test heat of oil with a strip of tortilla. It’ll bubble furiously when ready. Depending on how big your pot is, fry about a dozen tortilla strips until stiff and golden brown. Place in bowl lined with paper towels. Toss lightly with salt.