Chicken and Black bean Quesadillas

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Change up dinner a bit with this tasty dish, Cumin and paprika seared chicken layered with hummus, cheese, spinach and red onion inside a toasty tortilla topped with avocado sour cream. Simple dinner but a tasty one for a mid night Mexican twist or a long weekend lunch treat this will be perfect to change things up.  I made 4 jumbo size quesadillas however you could use small wraps and get more if the family is bigger. I just used my frypan to toast but if you have a sandwich press they would be done in half the time.

Chicken and Black bean Quesadillas with Avocado Sour cream

Ingredients:
500gm chicken diced or sliced
2 tbsp. oil
1 tsp. garlic salt
1/2 tsp. pepper
2 tsp. paprika
2 tsp. cumin
1/2 tin diced tomatoes with oregano
1 tbsp. brown sugar
1 tin black beans in spring water, drained and rinsed
2 tbsp. coriander stalks
2 tbsp. fresh coriander leaf
2 cups cheese, grated
4 dsp. hummus, I used honey carrot
1/4 red onion, sliced
1 cup. baby spinach
1/2 avocado
125 gm sour cream
1 tbsp. sweet chili sauce
4 jumbo tortillas
Oil spray

Method:

  1. In bowl combine chicken, garlic salt, pepper, cumin, paprika. Stir to combine and allow to marinate and develop flavour for 30minutes or overnight.
  2. Heat fry pan over medium to high heat, add oil followed by chicken. Cook for 10 minutes and then turn, you want you chicken to brown nicely to develop flavour. Cook for a further 5 minutes and add the diced tomatoes and brown sugar and chopped coriander stalks, lower heat and simmer for 15 minutes stir in black beans.
  3. Remove from fry pan and allow to cool slightly.
  4. Time to assemble; Spread one dessert spoon of hummus over the wrap, sprinkle half wrap with cheese onion spinach and some fresh coriander leafs followed by 1/4 of the chicken mixture top with little more cheese. Fold over tortilla. repeat until all are ready to be cooked.
  5. Heat fry pan over medium heat and spray with oil, place folded tortillas in and cook each side for 2 minutes until toasted. If you have a sandwich press this is perfect to use.
  6. In bowl add sour cream, avocado and sweet chili sauce. Smash and stir to combine.
  7. Cut quesadillas into 3 and top with avocado sour cream, sweet chili sauce and shredded iceberg lettuce.

Serves: 4 Jumbo quesadillas

Jumbo Cinnamon Rolls

 

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Weekends call for something sweet don’t they? Well I have to agree to that, they do! Not just your average cinnamon roll but jumbo size, soft and fluffy homemade dough layered with cinnamon and brown sugar baked until sticky and topped with vanilla glaze.

Jumbo Cinnamon Rolls

Ingredients:
4 1/2 cup flour
1 1/4 tbsp. active instant yeast
1 cup milk
1/2 cup sugar
1 tsp salt
2 eggs
75gm butter, melted
Filling
150gm butter, softened
1 cup brown sugar
1 1/2 tbsp. cinnamon
Glaze
2 cup icing sugar
4 tbsp water
1 tsp vanilla essence


Method:

  1. Pre-heat oven to 100 degrees for 15 minutes then turn off.
  2. Heat milk for 40 seconds in microwave until warmed not to hot, sprinkle over the yeast and allow to sit for 5 minutes until frothy.
  3. In a stand mixer bowl add eggs, sugar, salt and melted butter.
  4. Pour in yeast/milk mixture followed by flour and salt.
  5. Using a dough hook mix for 3-4 minutes until the mixture is pulling away from the sides of the bowl.
  6. Spray an oven proof bowl with oil spray and place the dough in the center, your dough will be slightly sticky but not runny if so add 1/4 cup more flour and mix in.
  7. I spray the top of the dough lightly with oil to prevent it from getting a crust, glad wrap the bowl and cover with a towel.
  8. Place in the warm oven for 45 minutes until dough has doubled in size. If you have a warm house you can leave it on the bench but this was a great way to speed up the proving process.
  9. Remove from oven the dough should have doubled in size.
  10. Pre-heat your oven to 180 degrees fan forced.
  11. Dust the bench with flour and “knock your dough back” this means hitting the air out of it. Turn the dough out onto the floured bench and press out into a large rectangle about 2cm thick, You could use a rolling pin but with this soft dough I find hands is much easier.
  12. Now combine the filling mixture to form a paste spread all over the dough and now roll up tightly.
  13. Once you have the roll,  line baking tray and cut the roll into 8 even pieces, place them close together on the tray and bake for 28 minutes until brown and golden.
  14. Allow to cool slightly and combine all ingredients for the glaze and drizzle over the rolls.

Serves: 8, best served warm from the oven.

The Chiquita

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The Chiquita

Handmade flour tortilla topped with baby rocket, chili tomato shredded
chicken, cinnamon pickled onions and avocado crema.

Would you like the recipe for the shredded chicken to make at home?
Well comment below!!!

p.s 2 chicken breasts shred out to be enough for a family of 4, you can have tacos, burritos, or over rice or salad the possibility’s are endless!!

Mexican Twice Baked Potatoes

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Another week has come to an end and I felt like having something fun for dinner, I’ve been craving nachos for a while now but wanted to put a fun take on them. Well do I have the recipe for you!

This recipe is perfect for a week night meal or more meal prep for dinner or lunches during the week. You can bake your potatoes in advance or hot on the day. Either way it does not jeopardise the flavour in any way! This was such a cheap and affordable dinner only using 200 grams of mince, can tomatoes and a can of chilli beans it bulks it out so far and makes 4 huge baked potatoes or 6-8 small ones, perfect for a small or large family eating on a budget. One of the best things about this dinner is you don’t really need anything else to go with it I must say if I had a side salad like id planned I wouldn’t have finished this beauty of a meal.

Twice baked mexican potatoes with tomato and jalapeno salsa and sour cream

Oven baked potato split in half and topped with my special mince chilli beans, tomato jalapeno salsa and a generous dollop of creamy sour cream. This was a fiesta of flavour in my mouth!!

Ingredients:

4 large potatoes or 6 medium
200gm mince
1 onion, small dice
4 garlic cloves, fine dice
1 tbsp. oil
1 tsp. cumin
1/2 tsp. ground coriander
1/4 tsp. ground cinnamon
1 tsp. fried oregano
1 can mild chilli beans
1 can diced tomatoes
salt and pepper
1 cup cheese, grated

Salsa
2 tomatoes, chunky dice
1/2 red onion, fine dice
1/4 green capsicum. small dice
1 tbsp. jalapeno, fine chop*
1 lime zest and juice
3 tbsp. coriander, roughly chopped
salt and pepper

sour cream to serve

Method:

  1. You will need 4 baked potatoes either use this slow cooker recipe or follow the steps below. The potatoes can be cooked the day before to reduce time the next day.
  2. Pre-heat oven to 170 degrees.
  3. Wash and remove any blemishes from potatoes wrap individually in tin foil add a small amount of oil and good pinch of salt to each parcel.
  4. Bake for 1 hour until tender and knife slides through easily.
  5. While your potatoes are baking its time to make the salsa.
  6. Combine all salsa ingredients in a bowl and toss, taste to check the seasoning adjust if necessary. Set aside, salsa is best left to sit it develops the flavour.
  7. Heat heavy based fry pan over a medium to low heat, add oil followed by onions sweat for 2 minutes until translucent.
  8. Add garlic, salt, pepper, cumin, oregano, coriander and cinnamon stir well and cook for 5 minutes.
  9. Turn up the heat and add mince, once brown add chili beans and tomatoes. Stir well to combine and drop the heat to a gentle simmer for 15 minutes until mixture has reduced and turned glossy.
  10. remove potatoes from oven open tin foil and roll back to create a parcel around the potato. Cut a cross in the top of the potato and push to spread open.
  11. Fill split potato with chilli mince mix followed by generous amount of grated cheese.
  12. Baked for 2-25 minutes at 180 degrees until golden brown.
  13. Remove from tin foil and serve with a huge dollop of sour cream and tomato jalapeno salsa.

Serves: 4-6 people

*Jalapenos; i brought a jar and just drained of some liquid and chopped them up seeds and all.

Remove any brushing or imperfections from potatoes.

Remove any brushing or imperfections from potatoes.

Individually wrap in tin foil add pinch of salt and drizzle of oil to each.

Individually wrap in tin foil add pinch of salt and drizzle of oil to each.

Place on wire rack in oven and bake in 170 degrees for 1 hour until tender.

Place on wire rack in oven and bake in 170 degrees for 1 hour until tender.

Combine diced tomatoes, red onion, capsicum and japaneo in a bowl, stir to combine.

Combine diced tomatoes, red onion, capsicum and jalapeno in a bowl, stir to combine.

Add chopped coriander, lime zest and juice plus a generous seasoning of salt and pepper. Stir to combine and set aside,

Add chopped coriander, lime zest and juice plus a generous seasoning of salt and pepper. Stir to combine and set aside,

Sweat onion, garlic, cumin, ground coriander, cinnamon and oregano in fry pan.

Sweat onion, garlic, cumin, ground coriander, cinnamon and oregano in fry pan.

Turn up the heat. Add mince and brown.

Turn up the heat. Add mince and brown.

Once browned add chilli beans, tomatoes and good pinch of salt and pepper.

Once browned add chilli beans, tomatoes and good pinch of salt and pepper.

Stir well simmer for 15 minutes until glossy and reduced, stirring often.

Stir well simmer for 15 minutes until glossy and reduced, stirring often.

Cut a cross int the top of the potato and spread open slightly.

Cut a cross int the top of the potato and spread open slightly.

Fill each split potato with the chilli bean mince.

Fill each split potato with the chilli bean mince.

Top with grated cheese and bake for 20-25 minutes until golden brown.

Top with grated cheese and bake for 20-25 minutes until golden brown.

Remove potato from tin foil.

Remove potato from tin foil.

Top with a generous dollop of sour cream and tomato jalapeno salsa.

Top with a generous dollop of sour cream and tomato jalapeno salsa.

Crunchy Chicken Lettuce Cups

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Creating healthy dinners is always something I enjoy doing. Making something tasty yet healthy and satisfying don’t always go hand in hand. However I think I may have just discovered a recipe that achieves all of that.
This is a great recipe suitable for all ages its a great gluten-free way to have dinner.

My girlfriends where coming over for dinner, they are both fit and healthy young women who enjoy good food. I was thinking something fun interactive and had a lot of flavour, I had made these before but a Asian inspired version with sticky soy and hoisin pork mince.

Polenta crumbed crunchy chicken lettuce cups with chipotle tomato salsa, sour cream,  guacamole, cinnamon pickled red onions and slice of fresh lime

Ingredients:

1 kg boneless chicken thighs, cut into strips
4 tsp. cumin
2 tsp. ground coriander
2 tsp. smoked paprika
1/2 tsp. cinnamon
2 tsp. oregano
1 tbsp. garlic granules
salt and pepper
5 tbsp. canola oil
1/2 cup fine polenta
1 iceberg lettuce
1 avocado
cinnamon pickled onions
4 tomatoes, core removed chunky dice
1/4 cup. fresh coriander, rough chop
3 spring onions, finely sliced
1 tbsp. peanut oil
1/2 tsp chipotle sauce
1/2 zest and juice lemon
1 lime, cut into wedges
lite sour cream to serve

Method:

  1. In a bowl add sliced chicken followed by cumin, coriander, paprika, cinnamon, oregano, garlic, salt, pepper and oil. Toss until chicken is well coated, refrigerate overnight for best flavour results.
  2. The next day; Pre-heat oven to 180 degrees fan bake.
  3. Remove every lettuce leaf as intact as possible from your iceberg lettuce, rinse and set aside.
  4. Combine chunky diced tomatoes, spring onions, 3 tbsp. fresh coriander, zest and juice of lemon, chipotle sauce, peanut oil and a good seasoning of salt and pepper. Stir well to combine, taste and adjust seasoning if necessary.
  5. Pour polenta into a rectangle dish. Remove chicken from the refrigerator and tip into polenta. Toss and coat evenly.
  6. Place coated chicken onto a lightly oiled tray and bake until golden brown, around 30-45 minutes.
  7. In bowl combine avocado, salt, pepper, squeeze lime juice and 1 tbsp. fresh coriander. Stir and mash, check seasoning.
  8. Arrange salsa, sour cream, pickled onions, limes, lettuce leafs  and guacamole in different bowls. Add spoons to each so I makes it an interactive dinner for all.
  9. Place chicken into a bowl and sit down at the table and enjoy.

Serves: 4-5

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Marinate chicken overnight

Coat evenly polenta.

Coat evenly polenta.

Arrange things in small bowls with spoons to make it an interactive dinner for all.

Arrange things in small bowls with spoons to make it an interactive dinner for all.

Start building your lettuce cup.

Start building your lettuce cup.

 

I served mine with some chunky kumara chips.

I served mine with some chunky kumara chips.

Would you like the recipe for my special cinnamon pickled onions or oven baked kumara chips??

COMMENT BELOW!!

 

Secert Sticky Rib Recipe

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One thing that I can’t seem to shake is my love for soul food. I have always had a thing for rustic, hearty flavour packed food which stops you in your tracks when you take the first bite, leaving you wanting more. My soul food is influenced by my love and passion of using simple ingredients to create mouth-watering meals, that I enjoy and want to share with you all.

Overnight marinated sticky sweet pork ribs, dripping with bbq sauce and leave you licking your fingers. can it get any better than this?

Yes it can, here is a recipe for my secret recipe soulful sticky bbq pork ribs that beat any from the shop. Put your ribs on to marinate the night before cooking, baste in smoky bbq sauce and serve alongside a simple cabbage slaw. This is perfect for dinner party or impressing someone special.

Here’s the other secret the herbs and spices used in this recipe is a never fail combination of soulful flavour resulting in a perfect flavorful marinade for any dish. Great for chicken, beef, pork or lamb even better when left overnight for the meat to infuse and take on the flavours.

Sticky Bbq Pork Ribs

Ingredients:

1 rack pork ribs
3 tsp. ground cumin
1 1/2 tsp. ground coriander
3/4 tsp. smoked paprika
1/2 tsp. ground cinnamon
1 tsp. oregano
1 tbsp. garlic granules
1/2 tsp. salt
1/4 tsp. freshly cracked black pepper
2 tbsp. canola oil
3/4 cup. smoky bbq sauce

2 spring onions, finely sliced
3 tbsp. fresh coriander, rough chop
3 tsp. white sesame seeds

Method:

  1. Combine cumin, coriander, paprika, cinnamon, oregano, garlic, salt, pepper and oil together. Mix to form a paste.
  2. Rub over pork ribs, there are two sides to a rib rack one which you can see the meat and bones and the other where it is more a fat cap . you want to rub the marinade on the meat and bone side of the ribs.
  3. Over and place in the fridge overnight to achieve maximum flavour.
  4. Pre-heat oven to 180 degrees.
  5. Remove ribs from oven and allow to come to room temperature, cover in a good coating of bbq sauce, place into the oven and bake for 35-40 minutes. Basting every 5-10minutes with bbq sauce.
  6. Once the ribs have browned and caramelized around the edges remove from oven allow to rest for 5 minutes.
  7. Cut into individual ribs and place on a large plate, sprinkle with spring onion, fresh coriander and sesame seeds.

Serves: 3-4 about 3 ribs each.

Remove marinated ribs from fridge bring to room temp, baste in bbq sauce.

Remove marinated ribs from fridge bring to room temp, baste in bbq sauce.

Bake for 35-40 minutes, basting every 5-10minutes, until caramelized and brown.

Bake for 35-40 minutes, basting every 5-10minutes, until caramelized and brown.

Rest ribs for 5 minutes, before cutting into individual ribs.

Rest ribs for 5 minutes, before cutting into individual ribs.

Sprinkle with spring onion, fresh coriander and sesame seeds.

Sprinkle with spring onion, fresh coriander and sesame seeds.

Serve alongside your favorite slaw.

Serve alongside your favorite slaw.

Kumara and Beef Slow Cooker

 

 

Kumara and Beef Slow Cooker

Kumara and Beef Slow Cooker

As winter looms closer and the weather out side isn’t the nicest, its great too come home to a dish already cooked and the house smelling amazing. On a cold and busy day last week I pulled out the slow cooker and created this tender slow cooked meal. Rich beef alongside naturally sweet kumara and carrots with a flavorful gravy. This is an affordable recipe and I hope you try it out, its one that’s worth having in your recipe collection.

Kumara and Beef Slow Cooker

Ingredients:

1 cup carrot, rinse leave skin on and 2cm dice
2 cup kumara, rinse leave skin on and 3cm dice
2 small red onions, diced
4 cloves garlic, crushed
2 tbsp. olive oil
1 tbsp. butter
1 orange zest and juice
1 tbsp. fresh thyme
1 tbsp. fresh rosemary
850gm beef blade steak, remove fat and cut 3cm dice
1/4 cup flour
1 tsp. salt
3/4 tsp. pepper
4 tbsp. Worchester sauce
1 tbsp. balsamic vinegar
1 1/2 cup vegetable stock
1 1/2 tbsp. cornflour

 

Method:

  1. Turn on slow cooker to either low or high, check the bottom of the recipe for cooking times and temp.
  2. Heat a heavy based fry pan over a medium heat at 1 tbsp. of oil followed by onions, garlic, thyme and rosemary. plus a good pinch of salt and pepper.
  3. Once the onion mix has started to brown add zest and juice of the orange and tip into the base of your slow cooker.
  4. Add stock to the hot fry pan, this will deglaze it and remove all the tasty flavour stuck to it. Add this to the slow cooker.
  5. Remove fat from beef and cut into 3cm chunks.
  6. In a snap lock bag combine the flour, salt and pepper mix well. Add diced beef and coat with the flour mix. (give it a good shake)
  7. Dust of excess flour this will burn when browning.
  8. Heat fry pan to a medium heat add 1/2 tbsp. oil and 1/2 tbsp. butter, add beef and brown both sides add to the slow cooker. ( I did this in 2 batches so the beef didn’t stew.)
  9. Add Worchester sauce and balsamic vinegar to the slow cooker give it a light stir, place the lid on and cook.
  10. Combine corn flour with 2 tbsp. cold water stir and make a slurry, add this to your slow cooker in the last 30 minutes to thicken up the sauce into a glistening gravy.
  11. Turn slow cooker onto warm while you cook either some rice, mashed potatoes or serve with dumplings and your fave green veges.

Ive served mine with a side of brown rice, red quinoa and homemade walnut parsley pesto.

Serves: 4-5

Cooking times and Temps.

Low – Cook for 8 hours

High – Cook for 4 hours

Leaving skin on your vegetables helps retain nutrients and vitamins.

Leaving skin on your vegetables helps retain nutrients and vitamins.

 

Brown onions, garlic, rosemary and thyme.

Brown onions, garlic, rosemary and thyme.

 

Add orange zest.

Add orange zest.

 

Add stock and deglaze the pan, add to the slow cooker.

Add stock and deglaze the pan, add to the slow cooker. 

 

Remove fat from beef and cut into 3cm dice.

Remove fat from beef and cut into 3cm dice.

 

Lightly coat diced beef in seasoned flour mix.

Lightly coat diced beef in seasoned flour mix.

Add browned meat to slow cooker.

Add browned meat to slow cooker.

Stir and cook on low for 8 hours or high for 4 hours.

Stir and cook on low for 8 hours or high for 4 hours.

Kumara and Beef Slow Cooker

Kumara and Beef Slow Cooker

Kumara and Beef Slow Cooker served mine with a side of brown rice and red quinoa and walnut parsley pesto.

Kumara and Beef Slow Cooker served mine with a side of brown rice and red quinoa and walnut parsley pesto.

 

I hope you all enjoy this recipe!

 

Deviled Sausages a Classic

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The classic deviled sausage, I was brought up with my mother cooking this delicious meal a lot during my childhood and still to date.

Here i have created my own recipe for deviled sausage, with tart apple, tomato notes with whole grain mustard and a zing of balsamic vinegar and a hint of spice from the cayenne.

Heres the recipe I hope you enjoy making it and eating it as much as I do!

Robyn’s Deviled Sausages

Ingredients

8-9 beef or pork sausages
2 apples, cored and sliced
2 onions, medium dice
3 garlic cloves, grated
2 tbsp. brown sugar
1 tbsp. balsamic vinegar
3 tbsp. worcester sauce
2 tbsp tomato chutney
2 tbsp. tomato sauce
1 tbsp. soy sauce
1 tsp whole grain mustard
salt & pepper
1 cup vegetable stock
1 tbsp. cornflour, combine with water
2 tbsp. cold water

Method

  1. If using oven method pre-heat to 180 degrees or pre-heat slow cooker to desired setting. See notes below*
  2. Heat oil and brown onions, garlic over a medium heat, remove and add to your slow cooker or oven dish.
  3. Brown sausages 2 minutes each side, add to your chosen dish.
  4. Combine brown sugar, balsamic, worcester sauce, tomato chutney, tomato sauce, soy, mustard and salt and pepper. Stir well, add to the 1 cup of vegetable stock and into your sausage, onion mix.
  5. If using oven method cover your roasting dish with tin foil and bake for 30 minutes, then remove tin foil and stir in cornflour mixture bake for a further 15 minutes with no tin foil. For slow cooker steps check below in notes.
  6. Serve alongside your favourite greens and mashed potato or rice.

I’ve served mine with some creamy garlic polenta and sautéed lemon sliver beat with red capsicum.

Serves: 4

Notes*:

For fast slow cooker: Cook on high for 1 hour and 45 minutes then add cornflour mix, stir well and cook for a further 15minutes, change to keep warm until ready to serve.
For long slow cookery, pre-heat to low and cook for 3 hours and 45 minutes add cornflour mix, stir well and cook for a further 15 minutes.

Gluten Free
Brown sausages, onions and garlic.

Pour in cornflour mixture, stir well.

Pour in cornflour mixture, stir well.

Mine is served with sautéed greens and creamy polenta.

Mine is served with sauteed greens and creamy polenta.

Stomach Pleaser

Cauliflower and Cheese bake with Bacon Crumb

Cauliflower baked with gooey molten cheese sauce topped with bacon crumb = Stomach pleaser!

Perfect accompaniment to shepherds pie a side of cauliflower cheese.
Well tonight I thought I would change it up a wee bit and halve cook my cauliflower place in an earth ware oven proof dish and cover with cheesy chive sauce follow by a couple of slices of aged cheddar and bake until golden brown and bubbling. Sprinkle with bacon crumb and return to the oven for just a few minutes. Leaving you with a deliciously gooey cheesy baked cauliflower with crunchy bacon crumb.

Perfect side for my shepherd’s pie and balsamic cherry tomatoes!

Coriander and Lime spiked Guacamole with Cajun Oven Baked Potato wedges

Coriander Spiked Guacamole with Cajun Spiced Baked Wedges

Smooth avocado with diced red onion and fresh coriander folded in with a hint of lime zest and a squeeze of tangy lime juice, served alongside slightly spiced Cajun oven baked wedges garnished with fresh coriander, spring onion and smoked paprika.

Ingredients:

Guacamole
4 ripe avocados, skin and seed removed
1 red onion, finely diced
1 lime, zest and juice
1.5 Tbsp. sweet chili sauce
1/4 tsp. salt
1/8 tsp. freshly cracked black pepper
1 tbsp. fresh coriander, rough chop

Cajun Wedges
5 Agria potatoes, scrubbed and cut into wedges (leave skin on)
1 Tbsp. olive oil
1/2 tsp. cumin
1/2 tsp. smoked paprika
1/2 tsp. Salt
1/4 tsp. freshly ground black pepper
1 tsp. onion flakes
3/4 tsp. garlic granules
1 spring onion, finely sliced
1 Tbsp. fresh coriander, rough chop
1 tsp. smoked paprika

Method:

Method:

  1. Pre-heat oven to 200 degrees fan bake.
  2. In food processor combine avocado flesh, lime zest and juice, salt and pepper. Blitz until a smooth paste has formed.
  3. Remove from blender and in a bowl combine with red onion, coriander and sweet chili sauce. Fold together until incorporated, place in serving bowl and chill until required.
  4. Combine cumin, first measure of smoked paprika, salt, pepper, garlic granules, onion flakes and olive oil in a small bowl mix to form a paste. Toss through sliced potato wedges and baked for 40 minutes until golden and brown.
  5. In a small bowl combine sliced spring onion, coriander and 1/2 last measure of smoked paprika, mix together and sprinkle half the mixture on the base of your serving dish. This ensures the you have tasty garnish from top to bottom in your dish.
  6. Place golden baked wedges over the top , finish with the remaining spring onion mix and sprinkle with last of smoked paprika.
  7. Serve alongside the fresh guacamole.

 

Coriander and Lime Spiked Guacamole           Oven Baked Cajun Wedges

Guacamole Yield: 3 cups ( I froze 1 cup in snap lock container for easy access dip later on in the week)

This Guacamole goes perfectly on tacos, burgers or side of steak gives you zingy fresh burst of flavour that uplifts any meal.

How have you served yours?