Charlie’s Fresh Guacamole

6 ripe avocados
3 limes, juiced
2 tablespoons of chopped fresh cilantro
1 jalapeño diced
1 cup diced brown onion
5 cloves of garlic minced
1/2 cup fresh pomegranate seeds (if not in season omit, or substitute with craisins)
Salt and pepper to taste

Slice avocados length-wise, and twist the two halves to separate. The pit will stick to one of the halves. The easiest way to remove the pit is to tap it with a sharp knife and twist the fruit. The pit should stick to the knife and can be removed easily. Use a spoon to scoop the avocado fruit out of the shell. Discard any browned fruit. A ripe avocado should be tender but have little or no browned areas.

Place all of the avocado fruit into a large mixing bowl and add all other ingredients except the pomegranate. Using a potato masher, mash/mix the ingredients in the bowl. I only mash the guacamole about 6-8 times, because I like chunky pieces of avocado. If you prefer a smooth guacamole, mash until smooth. Cover with plastic wrap and refrigerate until you’re ready to serve. Gently press the plastic wrap down around the guacamole to remove any air. Sealed well, the guacamole will stay fresh for a few days.

When read to serve, remove plastic wrap, stir the guacamole with a spoon and gently fold in pomegranate.

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Posted by on November 12, 2011 in Dips, Mexican Food, Sides


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Jerk Chicken Dry Rub

•    2  tablespoons  sugar
•    4-1/2  teaspoons  onion powder
•    3  teaspoons  dried thyme, crushed
•    1  tablespoon  ground allspice
•    1  tablespoon  ground black pepper
•    1-1/2  to 3 teaspoons  ground red pepper
•    1-1/2  teaspoons  salt
•    3/4  teaspoon  ground nutmeg
•    1/4  teaspoon  ground cloves

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Posted by on April 20, 2011 in Grilling



Awesome Olive and Sun Dried Tomato Pasta

This is a great variation to pasta and marinara and goes great with any grilled chicken.


3 tablespoons extra-virgin olive oil
3 medium garlic cloves , minced or pressed through garlic press (about 1 tablespoons)
1 tablespoon minced anchovy fillets (4 to 6 fillets) or anchovy paste
1 tablespoon tomato paste
1/4-1/2 teaspoon hot red pepper flakes
1/4 cup oil-packed sun-dried tomatoes , drained, rinsed, patted dry, and cut into thin strips
1 cup pitted kalmata olives , rinsed and coarsely chopped (see note)
1 3/4 teaspoons table salt
1 pound rigatoni
2 ounces finely grated Parmesan cheese (about 1 cup)
1 1/2 cups lightly packed fresh basil leaves , roughly torn
Ground black pepper


  1. Combine 3 tablespoons olive oil, 1 tablespoon garlic, anchovies, tomato paste, red pepper flakes, sun-dried tomatoes, and olives in medium bowl. Set aside.
  2. Bring 4 quarts water to boil in Dutch oven over high heat. Add rigatoni and remaining 1 1/2 teaspoons salt.
  3. While pasta is cooking, return now-empty skillet to medium heat and add olive mixture. Cook until olive mixture is aromatic and oil has turned rusty red, 4 to 6 minutes. Remove 3/4 cup pasta cooking water from pot and add to skillet. Bring to simmer and cook for 2 minutes. Remove pan from heat while pasta finishes cooking.
  4. When pasta is just shy of al dente, drain pasta, reserving 1/2 cup of pasta cooking water, and transfer back to Dutch oven. Add olive mixture to pasta and toss over medium heat until pasta absorbs most of liquid, about 2 minutes. Stir in 1/2 cup Parmesan. Adjust consistency of sauce with reserved pasta water. (Sauce should cling to pasta but not be too loose or runny.)
  5. Remove pot from heat and stir in parsley and basil; adjust seasoning with pepper.

Source: Serves 4 to 6. Published July 1, 2008. From Cook’s Illustrated.

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Posted by on April 20, 2011 in Pasta


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Bananarama Muffins

.5 c butter
1 c sugar
1 teas vanilla
2 eggs
1.5 c flour
1 teas baking soda
.5 teas salt
.25 c buttermilk
1 c bananas

cream: butter sugar, vanilla, and buttermilk
Separate egg yoke from whites, add eggs to cream mixture
Then add ripe bananas, and mix until creamy
Combine flour, baking soda soda and salt separately
Mix wet and dry ingredients well
Last, fold in the egg whites that have been whipped
Cook for 30 minutes at 350

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Posted by on October 12, 2010 in Uncategorized


Sweet Corn Polenta @ St. Francis

If you’ve ever been blessed to eat dinner at St. Francis in Phoenix, Arizona, then you know about this side dish. This is great with almost any meat. Absolutely delicious!

1 Cup White Polenta (this is hard to find in stores, try

1 Ear of White Corn (roasted and cut off the cob)

5 Cups water

2 Tablespoons of Butter

4 Ounces grated Parmigiano-Reggiano

2 Tablespoons Lemon Juice

Bring water to a boil and slowly whisk in the polenta. Cook for 35-40 minutes on low heat until polenta is tender. Remove from heat and stir in corn, butter and cheese. Season with lemon, salt and pepper to taste.

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Posted by on August 12, 2010 in Sides


Watermelon and Feta Salad

I just had a wonderful variation
on fruit salad. Try this at your next summer bbq.

Half a watermelon, cut into 1 1/2 inch cubes
1/4 Cup olive oil
2 tablespoons of lemon juice
1/2 teaspoon of salt
1/4 teaspoon of fresh ground black pepper
1/2 cup pitted kalamata olives, chopped
1/2 cup crumbled feta cheese
3 tablespoons of fresh mint, torn

In a large bowl, mix oil, lemon juice, salt, pepper and olives.
Stir in watermelon, feta and mint.
Refrigerate until ready to serve.

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Posted by on July 22, 2010 in Sides



Kansas Corn Dip

2 12 oz can’s of Mexicorn
1 Cup Sour Cream (light or fat free for the healthier version)
1 Cup Mayo (light or fat free for the healthier version)
1/8 tsp Sugar
2 Green Onions (chopped)
4 oz. Can Chopped Green Chilies
10 oz Cheddar Cheese (finely shredded)
3  Jalapenos (include the seeds and white membrane for a spicier dip)

Mix together and serve with corn tortilla chips.

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Posted by on July 17, 2010 in Uncategorized


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