Guacamole With Tomatoes and Bell Peppers

For French Fridays with Dorie, I waited a day late to make this recipe so I could share it with friends. Every year we go to this event which includes a picnic dinner and fireworks.  We also celebrate our dear friend’s birthday which this year happens to be on the event so a cake was in order for dessert.

Dorie’s recipe for guacamole included red bell pepper, lime, red onion, jalapeno, cherry tomatoes, cilantro and of course avocado.  I didn’t have any cilantro so I just left it out.

My husband and son do not like guacamole so my husband made salsa.  There were a few jokes while making our separate appetizers.  We got thumbs up for the guacamole recipe.  I really liked the addition of the lime zest.  I read fellow Dorista’s reviews and used less lime juice.

To finish our meal off I made Big Bill’s Carrot Cake from Dorie’s Baking From My Home To Yours. It was delicious but definitely not a light cake with 3 layers and cream cheese frosting.

No matter where you are in the world, I hope you enjoy some fireworks this summer.

To see how other members of this group did link here.

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Salmon Rillettes

I am fresh back from vacation, a Caribbean cruise, and adjusting to life back on land and in the kitchen again.  I did a make-up recipe this week for French Fridays with Dorie as I had most of the ingredients for it.  My head is still in a fog and on the wrong time zone but despite that I still made something good.

This salmon rillettes recipe contains; smoked salmon, salmon filet poached, shallot, butter, lemon rind and Chile pepper.  I had all the ingredients nicely laid out but neglected to put the lemon rind and Chile pepper in the poaching liquid.  Life back on land…

Despite my hiccups, the rillettes turned out delicious.  I had read all your comments prior to making this recipe so I used some of your knowledge while making this.  I used twice as much salmon fillet as needed due to Betsy’s comments at A Plateful of Happiness.  I watched the video post by Kathy at Bakeaway with Me and I learned to rinse the shallot first to get some of the bitterness out.  I neglected to do this with the tuna rillettes and it made a big difference.  I halved the recipe and it still made a lot. Luckily I love salmon and it was the one fish that I did not have on vacation.

See what others have made from this group here