I have been testing, testing and testing away dear readers and sadly none of the recipes I’ve tried have made the cut to share with you…until tonight. I’m getting ready to head back to East Texas for Christmas so I chose super simple recipes the next few days because well it’s the holidays and my nightly meals shouldn’t be too much trouble this time of year.
I made this Mango Pomegranate Guacamole recipe tonight and to turn it into an entree, I layered baked tostadas with the guacamole, canned (and rinsed) black beans with a little bit of sour cream. What a simple, vegetarian, healthy and DELICIOUS dish. With the addition of mango and pomegranate, the textures and flavors bounced off each other very nicely and the colors made the guac pop. This is an amazing twist on guacamole and you could serve at a party, to your kids, or by yourself while watching Antiques Roadshow. I’ll admit it, I love Antiques Roadshow. I just saw an 18th Century North American Indian Burlwood Bowl get appraised for $40,000 – 60,000. It’s a bowl. That’s insane. And awesome.
