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).

 

 

Preparing dinner is even easier when you roast everything on a sheet pan… oh, and clean-up is a snap!

This is a great recipe to whip out during the week because you can mix and match the spices based on what you have on hand: Greek (lemon+garlic+oregano), Chinese (ginger+garlic+soysauce) or Italian (basil+garlic+tomatoes). Steam some veggies or make a big salad and voilà! Dinner Dilemma solved.

I like using chicken thighs for sheet pan meals because they won’t dry out in the oven like boneless skinless chicken breasts often do. They’re also less expensive, which is always a plus in my book! Click here for the step-by-step tutorial on how to make the fabulous Sheet Pan Moroccan Chicken.

Tip: Get the kids to help with dinner by letting them peel and section the citrus fruit!

Like this recipe? Here’s more super easy dinner ideas: Easy Ravioli Bake and Island Chicken Drummies.

 

If you’re having a small New Year’s gathering (or if it’s just the two of you), I’ve got a great suggestion: King Crab Legs with Drawn Butter.

Easy. Elegant. Oh, yes, a bit expensive (which makes it extra special!).

King Crab is sweet and delicious, and unless you live in Alaska or further up north, it’s already cooked (and frozen) when you buy it. All you have to do is thaw, reheat and eat!

There are several ways to prepare King Crab, but I like to steam-reheat them in the oven. For a step-by-step tutorial on how to do it, click here.

Because this is a special night, I like to serve them with drawn butter (also called clarified butter). Drawn butter is butter that has been melted with the milk solids removed. You can also season it with herbs or lemon juice if you like. Drawn butter is also great to drizzle onto steamed vegetables.

Here’s a step-by-step tutorial for How To Make Drawn Butter:

Clarified Butter

prep: 5 minutes
cook: 15 minutes

serves 6, 2 tablespoons each

you’ll need… 

½ pound butter

let’s get to it…

1. Melt butter in a heavy saucepan on low heat.

2. Milk solids (in the form of white foam) will cloud the top: DO NOT STIR.

3. When butter is completely melted and small bubbles  begin to form around the edge, turn off heat. Let stand 3 minutes.

4. With a small ladle or spoon, skim off the milk solids.

5. You’ve made drawn butter! Try not to disturb any milk solids remaining on the bottom of the saucepan when you pour it bowls for dipping the crab.

 

For more Kitchen How-To and Tips, Check out my Extra Helpings Tab!

 

Here’s a lovely little appetizer that you’re going to want to bookmark: Chicken Marsala Meatballs.

These tasty little bites are made with deliciously nutty Parmesan cheese and ground chicken, so they stay moist. Marsala wine is a fortified wine from Sicily that gives food, especially sauces, a light sweetness with hints of tamarind and vanilla, and overall deepens the flavor of the dish.

I made Chicken Marsala Meatballs as an appetizer, but you can serve them with the rich wine sauce as a main course over rice or pasta.

Here’s the tutorial… the printable recipe follows!

 

Chicken Marsala Meatballs

1. Gather your ingredients: 1 cup finely grated Parmesan cheese, divided; ¼ cup finely chopped parsley; 1 pound ground chicken (I used thigh meat); ½ cup breadcrumbs; 2 cloves finely chopped garlic; 1 tablespoon Italian seasoning; 1 teaspoon salt; ½ teaspoon freshly ground black pepper; 1 egg; 1 tablespoon butter; 2 tablespoons olive oil; ¼ cup chicken broth; ¼ cup Marsala wine.

 

2. Finely grate the Parmesan cheese. Place ½ cup on a plate; set aside remaining ¼ cup. 

 

3. Finely chop the parsley; set aside.

 

 

4. Place the ground chicken, breadcrumbs, garlic, Italian seasoning, salt, black pepper and egg in a large mixing bowl. Blend with your hands or a spoon until well incorporated.

 

5. Form into 1-inch balls.

 

 

6. Roll each chicken meatball in the Parmesan cheese on the plate; set aside.

 

 

7. Heat butter and oil in a large skillet on medium heat for 1 to 2 minutes. Add meatballs and cook 3 to 4 minutes, stirring often until lightly browned on all sides.

 

8. Add chicken broth and Marsala wine. Cover and cook for 8 to 10 minutes or until cooked through. 

 

9. Remove from pan and top with remaining cheese and parsley. Serve immediately.

 

I shared this recipe On the Monday Handmade Linkup Party... Come over and take a look!