So… you’re in charge of making the Guacamole Dip for the big game? 

Well, if you plan on making fresh Guac (and not squeezing it from a little packet), you need to buy those avocados TODAY, so they’ll be ripe and ready on Sunday.

This is my basic recipe for Guacamole Dip. From here, you can get your freak on by adding anything you like: cilantro, tomatoes, pomegranates, shredded cheese, chopped bacon… even mayonnaise (although that always makes me shudder). If you need tips on how to pick out the perfect avocado, click here. Also, my good friends at Avocados From Mexico offer this step-by-step video guide on how to open an avocado without cutting off your finger.

Now, unless you want to serve some lame plastic-tasting guacamole, get to the store now! (You can also speed-ripen those avocados by placing them in a brown paper bag with a banana or apple).

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The BEST reason for owning a mortar and pestle? The fresh pesto you prepare in it will make you famous.

Well, there are a lot of other reasons, like grinding and mixing spices and even making guacamole. But it will be your pesto that will bring you accolades from miles around.

Frieling’s Cilio Atlas Mortar and Pestle is the best of the best… even Cook’s Illustrated agrees. Nothing bruises the fresh basil leaves and muddles the olive oil like this gadget. And really great pesto is all about freshness and muddling.

The granite mortar (aka the bowl) has a coarse interior to help grind and pulverize, while the extra-tall sides keep roly-poly ingredients, like pine nuts, from escaping all over the kitchen. The wide base gives you great leverage and stability.

The long pestle (the club-shaped tool) is balanced and heavy for easy pounding. It’s also comfortable. See why I say it’s the best mortar and pestle?

What’s cool is that the Cilio’s mortar is cut from one solid piece of natural, uncoated granite or marble. It’s also big… 5-inches tall and holds several cups of whatever you’re making.

And what you’re making had better be pesto! It’s going to make you a star!

If you’re in charge of making the Guacamole Dip for the big game, and you plan on making fresh Guac, you need to buy those avocados TODAY so they’ll be ripe and ready on Sunday.

Here’s my basic recipe for Guacamole Dip. From here, you can get your freak on by adding anything you like: cilantro, tomatoes, pomegranates, shredded cheese, chopped bacon… even mayonnaise (although that always makes me shudder).

If you need tips on how to pick out the perfect avocado, click here. Also, my good friends at Avocados From Mexico offer this step-by-step guide on how to open an avocado without cutting off your finger. Still, be careful!

Use a sharp knife and cut into the avocado straight down and around the hard pit inside. Twist into two halves—one half will contain the pit. Carefully and quickly hit the pit with the knife then with a twisting motion, loosen the pit and pull it out. To remove the avocado from the skin, ease a spoon between the flesh and the skin and scoop it out.

Now, unless you want to be squeezing guacamole out of one of those plastic ready-to-eat packets, get to the store now!

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On the Twelfth Day of Christmas, the Twelve Drummers Drumming needed only one thing: drumsticks!

Mama obliged with an easy-to-make chicken drumstick casserole. My kids are nacho-fanatics, but everyone likes different toppings. I make the basic casserole and put little bowls of jalapeños, sour cream, lime, chopped onions, cilantro and guacamole on the side so everyone can create their own enchantment.

This is a deliciously easy way to end our celebration of the 12-Days of Christmas!

Merry, merry, merry! Happy holidays everyone…

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