Being from California we grew up with avocados. Guacamole is a staple of any party and goes just right with my Cinco de Mayo theme. This is a fairly straight-forward recipe. What I really like about it is that the lime juice really keeps the guacamole from turning brown. I totally forgot to put the cilantro in last time, so if you don't like cilantro just leave it out.


  • 6 ripe avocados
  • 3 limes, juiced
  • 1 medium yellow onion, chopped
  • 1 garlic clove, smashed then minced
  • 2 serrano chiles, cut into rounds
  • 1 big handful fresh cilantro with stems, about 1/2 cup, finely chopped
  • Extra-virgin olive oil
  • Kosher salt and freshly ground black pepper


Halve and pit the avocados. With a tablespoon, scoop out the flesh into a mixing bowl. Mash the avocados using either a fork or potato masher, leaving them still a bit chunky. Add the remaining ingredients, and fold everything together. Drizzle with a little olive oil, adjust seasoning with salt and pepper and give it 1 final mix with a fork.

Lay a piece of plastic wrap tight on the surface of the guacamole so it doesn't brown and refrigerate for at least 1 hour before serving.

Easy Spanish Rice

I have not always been a huge fan of Spanish Rice, but this recipe is delicious. It goes perfectly with the enchiladas below.

I use canned diced green chilies rather than bell pepper. They just seem to add a better flavor the the entire dish.

This takes a bit longer than you would think. Browning the rice beforehand always takes me about 20 minutes. It's well worth the wait, though.


  • 1 cup uncooked rice
  • 1 medium onion, chopped (I like onions so I used a large one)
  • 2 tablespoons vegetable oil (I used olive oil)
  • 2 1/2 cups water
  • 1 (8 ounce) can tomato sauce
  • 1 small green bell pepper, chopped (or 1 small can diced green chilies)
  • 1 1/2 teaspoons salt
  • 3/4 teaspoon chili powder
  • 1/8 teaspoon garlic powder
  1. In a large skillet, heat the oil over medium heat.
  2. Add rice and onion and cook (about 5-10 minutes) stirring occasionally, until rice is golden brown and onion is tender.
  3. Stir in remaining ingredients and bring to a boil.
  4. Reduce heat, cover and simmer for about 30 minutes, stirring occasionally, until rice is tender.
Serves 6 - 8

Garlic Beef Enchiladas

¡Hola amigos! Today is Cinco de Mayo! Growing up in Southern California this was a big day for us. I remember doing the Mexican Hat Dance every May and always having to dance with Graciela Rodriquez because she was really tall and would beat me up if I didn't. (In all honestly, I really wanted to dance with Abel Garcia, but that wasn't an option in 5th grade.)

Along with the dancing we always had the most amazing Mexican food. One of my favorites is enchiladas. This recipe is my tried and true favorite. Now, take note! This is no quick and easy meal. Enchiladas take a long time to make, but for me, this recipe is worth it.

The recipe originally calls for flour tortillas, which are easier and more figure friendly. However, I use corn tortillas, which I lightly fry to make them softer. It takes more time, but the result is outstanding. In any case, enchiladas will never be figure friendly and if you spend that much time making something why not just go for it! Cut your serving size back and you will be just fine.


  • 1 lb ground beef or ground turkey
  • 1 medium onion, chopped
  • 2 tablespoons flour
  • 1 tablespoon chili powder
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground sage
  • 1 (14 1/2 ounce) can stewed tomatoes


  • 4-6 cloves garlic, minced
  • 1/3 cup margarine
  • 1/2 cup flour
  • 1 (14 1/2 ounce) can beef broth
  • 1 (15 ounce) can tomato sauce
  • 2 tablespoons chili powder
  • 2 teaspoons cumin
  • 1 teaspoon sage
  • 1/2 teaspoon salt
  • 1 dash garlic powder
  • 10 large flour tortillas (or twelve lightly fried corn tortillas)
  • 2 (8 ounce) cups shredded cheddar cheese or Mexican blend cheese

  1. In saucepan, cook beef or turkey and onion until browned; drain. Add flour and seasonings.
  2. Mix well.
  3. Stir in tomatoes and bring to boil.
  4. Reduce heat, cover, and simmer 15 minutes.
  5. In another saucepan, saute garlic in butter.
  6. Stir in flour until blended.
  7. Gradually stir in broth and bring to boil.
  8. Cook and stir for 2 minutes until bubbly.
  9. Stir in tomato sauce and seasonings and heat through.
  10. Pour 1 1/2 cup sauce in 13x9 inch pan.
  11. Spread about 1/4 cup beef mixture down center of tortilla and top with 1-2 Tbsp cheese.
  12. Roll up tightly and place seam side-down over sauce in pan.
  13. Repeat with remaining tortillas and top all with remaining sauce.
  14. Cover with foil and bake at 350 degrees for 30-35 minutes.
  15. Sprinkle with remaining cheese and bake uncovered for 10-15 minutes until cheese melts.
8 - 10 servings

Easy Angel Food Cake with Berries

Joey and I are in a conundrum, we are trying to slim down for our cruise in August, but we both have horrible sweet tooths. (teeth? - whatever!) Honestly, a meal isn't a meal without dessert, but I can only have so many Skinny Cow icre cream sandwiches no matter how tasty they are.

This recipe is great on so many levels. It's simple, low in calories and just plain delicious! Angel Food cake has virtually no fat, so this is perfect for anyone.

Now is the time for fresh berries. We make this with blueberries, raspberries, blackberries - sometimes all at once. The key is the frozen strawberries. They already have the juices going. We have tried them with real sugar and artificially sweetened to even lower the calories. The real sugar makes a better sauce, but the other was just as good. We usually use two packages of strawberries and then a pint each of whatever other berries are in season. Mix it up and have fun!!! You can also use fresh strawberries, slice them and put sugar on them for about a half hour or so. Also, non-fat topping is delicious so count those calories and go with that!!!


  • 2 cups frozen strawberries with sugar, defrosted
  • 1/2 pint black berries, raspberries, or blueberries
  • 1 store bought angel food cake
  • Non-fat or light whipped topping

Mix frozen strawberries that have been defrosted with fresh berries. Cut cake into thick slices. Top sliced cake with juicy berry mixture and whipped topping.

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About Sean & Joey

Joey and I are just a couple of guys living in San Francisco. I love cooking and we both like trying new things. Planning our meals is one of our "together" things. I hope you enjoy our blog! - Sean


This blog is dedicated to the two most important people in my life - my mom, Ernee Jean O'Brien, and my partner Joey Concepcion. They both have showered me with unconditional support and love and have always encouraged me to be myself. I will always miss my mom and I don't know what I would do without Joey.

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