Tableside Guacamole at Home

You know that wonderful tasting tableside guacamole you always order at your favorite Mexican restaurant? Well, you can recreate it at home. Here’s how:


  • 3 medium tomatoes, peeled (optional), seeded, and coarsely chopped
  • 2 teaspoons salt, plus more to taste
  • 4 ripe avocados, preferably Haas
  • Juice of 1 lime
  • 2 jalapenos, stemmed, seeded, and minced
  • 2 cloves garlic, minced and crushed to a paste
  • 1 medium red onion, minced
  • 2 tablespoons finely chopped fresh cilantro
  • Freshly ground black pepper


  1. Toss the tomatoes with the salt and pour into a strainer. Let the tomatoes drain for 30 minutes.
  2. Peel the avocados and chop them into chunks roughly 1/4 inch on each side.
  3. Toss the chopped avocados with the lime juice and the chiles.
  4. Stir the garlic, onion, drained tomatoes, and cilantro into the avocados.
  5. Season to taste with salt and pepper.
  6. Serve at Room temperature.

Makes 8 to 10 appetizer servings


Vegetables Revised, by James Peterson

Baked Chicken Fajitas

Sticking with my Pinterest recipe theme, these chicken fajitas were another great find. Not only are they amazingly delicious, but healthy and easy to make. Also, they call for a lot of bell peppers which are my absolute favorite. Hope you enjoy!


For Fajitas:

  • 2 small (or 1 lg.) onion
  • 2 medium green bell peppers
  • 1 medium red bell pepper
  • 1 lb. chicken breast
  • 2 Tbsp vegetable oil
  • 1 medium lime
  • 8 (6-inch) tortillas
  • ½ cup sour cream (optional)
  • ¼ bunch cilantro (optional)

For seasoning:

  • 1 Tbsp chili powder
  • ½ Tbsp paprika
  • ½ tsp onion powder
  • ¼ tsp garlic powder
  • ¼ tsp cumin
  • ⅛ tsp cayenne pepper
  • 1 tsp sugar
  • ½ tsp salt
  • ½ Tbsp corn starch


  • Preheat the oven to 400 degrees. Mix all of the ingredients for the fajita seasoning in a small bowl and set aside (chili powder, paprika, onion powder, garlic powder, cumin, cayenne pepper, sugar, salt, and corn starch).
  • Cut the onion and bell peppers into ¼ to ½ inch wide strips. Place them in a large 9×13 inch casserole dish. Slice the chicken breast into very thin strips and add it to the casserole dish with the vegetables.
  • Sprinkle the seasoning over the meat and vegetables. Drizzle the vegetable oil over everything and then use your hands to toss the ingredients until everything is well coated in oil and seasoning. Bake in the preheated oven for 35-40 minutes, stirring once half way through. Squeeze the juice from half of the lime over top of the meat and vegetables after it comes out of the oven.
  • Scoop a small amount of meat and vegetables into the center of each tortilla. Top with a few sprigs of cilantro, a dollop of sour cream, and an extra squeeze of lime if desired.

Creamy Avocado Chicken Enchiladas

Chicken enchiladas are a Mexican food staple and nothing goes better with them than the king of all super foods — the avocado. I found this Creamy Avocado Chicken Enchilada recipe on one of my many Pinterest excursions, and I will never make enchiladas any other way again!


  • 1 cup chicken broth
  • 1 cup salsa verde
  • 1/2 cup sour cream (or Greek yogurt)
  • 2 avocados
  • 1 jalapeno, coarsely chopped (remove seeds for less heat)
  • 1 clove garlic
  • 1 teaspoon cumin, toasted and ground
  • salt and pepper to taste
  • 1 handful cilantro
  • 1/2 lime, juice
  • 4 cups cooked shredded chicken
  • 2 avocados, diced
  • 2 green onions, sliced
  • 2 cups cheddar cheese, shredded
  • 2 cups monterey jack cheese, shredded
  • 8 (7 inch) tortillas


  1. Preheat the oven to 350°F.
  2. Puree the chicken broth, salsa verde, sour cream, avocados, jalapeño, garlic, cumin, salt and pepper, cilantro and lime juice in a blender or food processor. I used my Magic Bullet. It worked liked magic!
  3. Mix the half of the sauce with the chicken, avocado, green onions and half of the cheese.
  4. Coat the bottom of a large baking dish with some of the sauce, wrap the chicken and avocado mixture in the tortillas and place them in the dish.
  5. Although the recipe didn’t call for it, I added some red onion into each tortilla after placing the chicken and avocado mixture in them.
  6. Top the enchiladas with the remaining sauce and cheese and bake until the cheese has melted and the sides are bubbling, about 15-20 minutes.

I topped half of the enchiladas with some sliced jalapeños since my roommates are big fans of spicy food. They said, “They were a great touch.”

Now all you need are chips, salsa, and some Coronas. Enjoy!


Closet Cooking.

Increase Your Vitamin C Intake and Ward off Seasonal Allergies

It’s that time of year again, where many of us are suffering the symptoms of the dreaded seasonal allergies. Yes, we are plagued with itchy, watery eyes, an itchy throat and the the terrible ever- running nose.  But did you know that there are foods that can dramatically decrease the affects that these airborne pollens have on our bodies?

Many foods actually have natural antihistamines found in them. The term ‘antihistamines’ refers to a class of drugs that are used for allergy treatment, which inhibit the release or action of histamine which is a chemical released by the immune system during an allergic reaction. These drugs help control or alleviate the allergy symptoms by counteracting the effects of histamine throughout the body. Since the store bought, chemically created version of these drugs can cause unwanted side affects, opting for something more natural seems like a no-brainer.

And it gets even better…Natural antihistamines not only relieve symptoms of an allergy, but can also reduce the frequency of future episodes while by strengthening the immune system.

Vitamin C

Foods high in the important nutrient Vitamin C are said possess strong antihistamine properties. Additionally, it is a well-known antioxidant which fights against free radicals and boosts the immune system.

Eat these Vitamin C rich foods:

  • Bananas
  • Pineapples
  • Strawberries
  • Guavas
  • Cantaloupe
  • Kiwifruit
  • Oranges and Clementines
  • Kohlrabi
  • Bell Pepperss
  • Green peas
  • Broccolli
  • Brussel sprouts
  • Cauliflower
  • Kale

Add these amazing foods to your Nature’s Garden Delivered order this week and enjoy breathing a little bit easier and get outside to enjoy the beautiful Spring weather in Arizona.

Guest Post By: Elise Redlin

Elise is the Marketing Director at a digital marketing firm in sunny Tempe, AZ but spends her free time exploring the health and beauty advantages to green cuisine and living with her daughter and boyfriend. She’s a true believer that there is a reason to celebrate each and every day.

Yellow Squash Muffins

Why should zucchini have all the fun? Yellow squash is great for baking too! Here are some delicious muffins to try.


  • 2 1/2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1/4 cup firmly packed light brown sugar
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 3/4 teaspoon fine sea salt
  • 1 1/2 teaspoons ground cinnamon
  • 3/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/3 cup golden raisins
  • 1/2 cup chopped walnuts
  • 2 large eggs
  • 3/4 cup water
  • 1/3 cup vegetable oil
  • 1 cup lightly packed grated yellow summer squash


  1. Preheat the oven to 400 degrees F.
  2. Line a 12-cup muffin tin with paper muffin cups. Be sure to use a light metal muffin tin. Dark metal and nonstick tins – even when lined with paper cups – make the crust too thick and dark.
  3. Whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, raisins, and walnuts in a large bowl.
  4. In a small bowl, whisk the eggs until the whites and yolks are blended, then whisk in the waster and oil.
  5. Pour the egg mixture into the flour mixture and stir with a rubber spatula only until the dry ingredients disappear into the batter. Fold in the squash.
  6. Divide the batter evenly among the muffin cups.
  7. Bake the muffins until a tester inserted into the center comes out clean - about 20 minutes.
  8. Turn the muffins out onto a clean tea towel and let them cool upside down.

Servings: 12 muffins


The New Southern Garden Cookbook

Spinach and Ricotta Quiche

A quiche is great for a nice breakfast or brunch. Here’s a recipe worth trying.


  • One unbaked 9-inch piecrust
  • 4 eggs
  • 1 cup heavy cream
  • 1 cup ricotta cheese
  • 1 cup grated sharp cheddar cheese
  • ½ teaspoon grated nutmeg
  • ½ teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 2 cups fresh spinach, cooked, chopped, and all excess water squeezed out (in a pinch you can use a 16oz. bag of frozen)


  1. Preheat the oven to 375 degrees. Spray a 9-inch pie plate or a 11-inch tart pan (with removable bottom) with nonstick spray.
  2. Place the piecrust in the plate and gently pat it down around the base and sides. Crimp the outside edges of the crust or cut the excess off with a knife. Using a fork, poke several holes in the piecrust.
  3. In a medium bowl, whisk the eggs, cream, ricotta, cheddar, nutmeg, salt and pepper until everything is well combined.
  4. Evenly distribute the cooked spinach in the piecrust. Pour in the egg mixture, filling the plate up to 1/4 inch from the top.
  5. Bake for 40 to 45 minutes, or until the center of the quiche is firm when pressed. Allow the quiche to cool for 5 to 10 minutes before serving.


The Savory Sweet Life

Margherita Tortilla Pizzas

This is a fun, quick and easy way to make crispy, delicious pizzas. This recipe is the margherita version but you could use any combination of veggies, cheeses, and meats.


  • Four 10-inch flour tortillas
  • Extra-virgin olive oil
  • 1/4 cup freshly grated Parmigiano-Reggiano cheese
  • 4 medium tomatoes (2 pounds)
  • Salt and freshly ground pepper
  • 1 pound fresh mozzarella, preferably buffalo, shredded (4 cups)
  • 1 cup finely shredded basil leaves


  1. Set a pizza stone in the oven and preheat the oven to 475 degrees, allowing at least 45 minutes for the stone to heat.
  2. Brush both sides of one tortilla with olive oil.
  3. Place the tortilla on a pizza peel that has been lightly sprinkled with corn meal and sprinkle with 1 tablespoon of the Parmigiano-Reggiano cheese.
  4. Thinly slice 1 tomato; arrange on the tortilla.
  5. Season with salt and pepper and top with 1 cup of the mozzarella.
  6. Drizzle lightly with olive oil.
  7. Slide the tortilla onto the hot pizza stone and bake for about 6-8 minutes, until the pizza is crisp on the bottom and the cheese is bubbling.
  8. Garnish with 1/4 cup of the shredded basil, cut the pizza into 8 wedges and serve.
  9. Repeat with the remaining tortillas, tomatoes, cheeses and basil.

Servings: 4 10-inch pizzas


Food and Wine Magazine, by Jacques Pepin

Parsnip Muffins

If carrots can be used in muffins, then so can parsnips!  When you’re tired of roasting them, shred some up and make these delicious muffins.


  • 1-ounce sliced almonds
  • Nonstick spray
  • 8 1/2 ounces all-purpose flour
  • 1 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon freshly grated nutmeg
  • 1/2 teaspoon kosher salt
  • 3 whole eggs
  • 3/4 cup plain whole milk yogurt
  • 1/4 cup vegetable oil
  • 8 ounces sugar
  • 10 ounces grated parsnips


  1. Place the almonds in a single layer in a pie pan and place in oven.
  2. Heat the oven to 375 degrees F.
  3. Bake the nuts until lightly toasted, approximately 6-10 minutes, be careful not to burn, while the oven heats.
  4. Meanwhile, spray a standard 12-cup muffin tin with the nonstick spray and set aside, or use papers.
  5. Combine the flour, baking powder, baking soda, nutmeg, and salt in the bowl of a food processor, and process for 5 seconds.
  6. Whisk the eggs, yogurt, vegetable oil, and sugar in a large mixing bowl until combined. Add the flour mixture and parsnips, and fold with a spatula until all of the flour is moistened, there will be some lumps.
  7. Divide the mixture evenly among the muffin cups using a level 2 1/2-ounce disher or 1/3 cup measure.
  8. Sprinkle the top of each muffin with the toasted almonds.
  9. Bake for 20 to 25 minutes or until the muffins reach an internal temperature of 210 degrees F and are golden brown, rotating halfway through baking.
  10. If needed, use a small knife or offset spatula to loosen the muffins and immediately remove them from the tin to a cooling rack, and cool for 15 minutes.
  11. Serve warm. Store completely cooled muffins in an airtight container for up to 3 days.

Servings: 12 muffins


Good Eats

Radishes with Butter and Sea Salt

French breakfast radishes are milder than regular radishes and their elongated shape makes them perfect for dipping.


  • 4 Tablespoons (1/2 stick) unsalted butter, at room temperature
  • 2 bunches French breakfast radishes, chilled, trim off the stems and root ends
  • 1 1/2 to 2 Tablespoons course sea salt


  1. In a small bowl, whip the butter with a fork until light and fluffy.
  2. Transfer to a ramekin or small serving bowl for dipping or spreading and place alongside the radishes on a platter or serving tray.
  3. Place a mound of the sea salt on the platter or in a small bowl for sprinkling and serve.


This recipe inspired from Williams-Sonoma.

Potato Frittata

This frittata makes a nice breakfast or brunch.


  • 1 
pound Yukon gold or russet potatoes, scrubbed and thinly sliced
  • 2 
tablespoons olive oil
  • 2 
large carrots, thinly sliced
  • 12 
eggs, lightly beaten
  • 1/2
cup chopped green onions (4)
  • 1/4
teaspoon each salt and ground black pepper
  • 1/2
cup yellow cherry tomatoes, halved
  • 1 
clove garlic, minced
  • Fresh snipped parsley and/or cilantro


  1. Preheat oven to 375 degrees F.
  2. In a 10-inch oven-safe nonstick skillet cook potatoes in hot oil over medium heat for 5 minutes.
  3. Add carrots; cook for 5 minutes, until potatoes and carrots are tender and lightly browned, turning occasionally
  4. In a medium bowl whisk together the eggs, half the green onions, salt, and pepper.
  5. Pour egg mixture over potatoes.
  6. Bake, uncovered, about 18 minutes or until frittata appears dry on top.
  7. Remove frittata from oven. Let stand on a wire rack for 5 minutes.
  8. Meanwhile, for topper, in a small bowl gently toss together remaining green onions, cherry tomatoes, garlic, and parsley. Set aside.
  9. With a spatula, loosen edges of frittata from skillet.
  10. Place a large serving platter over skillet.
  11. Using two hands, invert platter and skillet to release frittata onto platter.
  12. Cut frittata in wedges. Serve with green onion topper.

Servings: 6


Better Homes and Gardens