guacamole is honestly the best dip or topping for almost anything. it can be used with chips, on a taco, stuffed into a burrito, top a burger, get tossed onto a potato or .. sometimes .. even eaten by itself. this is my own recipe that i’ve thrown together from trial and error, so feel free to modify it however you like!

Total amount of time from start to finish: ~20 minutes


  • 3 fresh avocados
  • 1 cup diced tomatoes
  • ¼ cup finely chopped cilantro
  • ¼ cup chopped onion
  • ¼ cup chopped jalapeno
  • 1 tsp salt
  • 1 small lime


When making guacamole, always remember that the longer the avocado is exposed to the air, the quicker it may brown. Always save the avocado for last! First, dice and chop your tomatoes, onions, cilantro and jalapeno and toss them into a bowl together. Sprinkle the salt on top and then give it a good stir so the ingredients are mixed (this will make it easier once your avocados are added in). Next, cut the avocados in half and take out the pits. Use a spoon to scoop the insides of the avocado and put it into the bowl. Cut your lime in half and squeeze the juice into the bowl, then use a fork to mix it all together until creamy, then eat to your heart’s content.


more recipes here


it’s always BBQ weather somewhere. no matter the season, you can always pretend it’s the summer indoors with comforting sides like potato salad! ahhh, delicious!!

total amount of time: 1 hour


  • 3 medium-sized potatoes
  • 1 cup of spanish olives w/pimento
  • 1 small onion
  • 1 stalk of celery
  • 3 eggs
  • 1 cup of mayonnaise 
  • 1 tablespoon of mustard
  • pinch of paprika
  • Place potatoes in a pot and fill with just enough water to cover them. Boil the potatoes whole, with the skin on, until they are tender enough to poke a fork through. Depending on how big the potatoes are, the type of stove you use, etc. the potatoes can take anywhere from thirty minutes to an hour. 
  • While the potatoes are boiling, chop up the stalk of celery, the olives and the onions and toss them into a bowl. 
  • In a separate pot, place the eggs in water and leave them on high heat for 20 minutes. After the 20 minutes, your eggs will be cooked. Place them in cold water to cool before peeling.
  • At this point, your potatoes should be about done. Use tongs to remove them from the water carefully. Set them aside to cool.
  • In the mean time, peel your eggs and discard the shells. Set one egg aside for a garnish later, and then cut the remaining eggs into quarters (in half, then another half). Add the eggs to the bowl with the celery, onions, and olives. Use your hand or a spoon for a quick mix.
  • SLICE the remaining eggs, as pictured above, for garnish and set aside.
  • Your potatoes should be cool now. Using a butter knife, gently peel off the potato skin and discard. Once your potatoes are all peeled, cut them into quarters (again, cut them in half long-ways and then in half again. If the chunks look too big to you, cut them into more pieces.) 
  • Add the potato pieces to the bowl and mix again.
  • Now comes the mushy part. Add in the mustard and the mayonnaise and mix together. If your potato salad feels too dry, add mayo by the teaspoon until you’re satisfied (this all depends on how you like it).
  • Smooth out the potato salad in the bowl and add the eggs to garnish. Then dash with paprika!
enjoy! more recipes here