My Go-to Hosting Recipes!
Throughout the years, I’ve curated a list of what I call “hosting recipes”. These are staple recipes that are flavorful, and easy to make… perfect recipes to use when hosting a group of people. Two recipes on my list of hosting recipes are Guacamole and Black Bean and Corn Salsa. They’re both so fresh, easy to make, and certain to please your guests!
Perfect Guacamole
Adapted from my book, 200 Best Panini Recipes
I was in my late 30’s before I was introduced to guacamole…I know, I know…crazy right?! After that introduction, I was hooked and am now incredibly selective on my guacamole. I always find myself craving guacamole, fresh salsa and chips! I LOVE the flavors and easily consider this grouping one of my all-time favorites. It is truly so hard to beat fresh guacamole made from scratch, one of my favorite creamy concoctions to make! When making guacamole at home, I love the preparation of different fresh ingredients and adding an element of silky creaminess with a bit of sour cream (I know, rather untraditional but such a great addition). A good guacamole recipe is truly a staple, especially when hosting… This simple but delicious recipe is certain to be a crowd pleaser. Enjoy!
Perfect Guacamole
Ingredients
- 2 Large Avocados, peeled and pitted
- 1 Tbsp. Sour Cream
- 3 Plum (Roma) Tomatoes, seeded and chopped
- 2 Jalapeño Peppers, ribs and seeds removed, minced
- 2 Cloves Garlic, minced
- ¼ Cup Finely Chopped Red Onion
- 1 Tbsp. Chopped Fresh Cilantro
- 2 Tbsp. Freshly Squeezed Lime Juice
Instructions
- In a large bowl, mash avocados. Stir in sour cream. Gently fold in tomatoes, jalapeños, garlic, onion, cilantro and lime juice.
- Season to taste with salt and pepper. Serve immediately.
Notes
Black Bean and Corn Salsa
Adapted from my book, 200 Best Panini Recipes
If you know me, you know how much I adore fresh salsa. This Black Bean and Corn Salsa recipe is fresh, versatile, and perfectly paired with my above guacamole recipe! Serve as a salad, a dip, or create the perfect quesadilla by sandwiching this salsa between two flour tortillas and some Monterey Jack cheese. Yum!
Black Bean and Corn Salsa
Ingredients
- 1 tomato, seeded and diced
- 1 jalepeño pepper, seeded and minced
- 1 can (14 oz.) black beans, drained and rinsed
- 1 cup cooked fresh or frozen corn kernels, thawed if frozed
- ¼ cup thinly sliced green onion
- ¼ cup chopped Fresh cilantro
- 1 Tbsp. freshly squeezed lime juice
- Kosher Salt & Freshly Ground Black Pepper
Instructions
- In a large bowl, combine tomato, jalapeno pepper, beans, corn, green onion and cilantro. Add lime juice and toss to coat.
- Season to taste with salt and pepper. Cover and refrigerate until chilled, about 1 hour.
Notes
- Store in an airtight container in the refrigerator for up to 5 days.
- Add 2 jalapeño peppers for added spice.
- For a charred flavor opt for roasted corn, cut right off the cob.
- Add this to a taco salad, on top of quesadillas, paired with tortilla chips, etc.!
Pair the Black Bean and Corn Salsa and Perfect Guacamole with my Perfectly Skinny Margarita recipe and you have the perfect appetizer situation!
Food Processor | Chip & Dip Tray | Avocado Slicer & Cuber | Molcajete | Stainless Steel Mixing Bowls | Guacamole Storage Container | Silicone Spatulas | Avocado Slicer & Pitter | Cutting Board | Corn Stripper
[…] this with my salsa and guacamole recipes, add your favorite taco toppings, and […]