Merciful God, You are great in compassion and Your tenderness for us is without measure. We ask You to give us today our daily bread, and also provide for the needs of all of Your hungry children around the world. Through Christ Your Son and Our Lord. Amen.

Wednesday, July 9, 2008

Guacamole Topped Ham Po' Boys

In my absence, I have scheduled a few posts to keep my cookin' friends happy in the kitchen. I've chosen some easy dishes for summer meals -- stay out of the kitchen as much as you can in the summer. It's just too hot to waste away in the heat.

This recipe is one of the kids' favorites. Some of the children have guacamole and some don't, which works out fine -- more for me! This is one of those meals that I serve with corn chips for scooping up extra salsa that's left from making the guacamole, and sliced fresh fruit. A couple nights a week you just need a no-fuss meal like this in the summer.

Guacamole Topped Po' Boys
6+ adult servings

1 cup guacamole*
¼ cup mayonnaise
¼ cup Cajun mustard
6 Sub rolls, split
2 pounds deli ham
12 slices Monterey Jack
shredded lettuce
2 medium tomatoes, sliced

Heat oven to broiler.
Spread mustard and mayo on bottom of bun.
Layer ham and cheese on top of mustard and mayo.
Broil for several minutes until cheese is bubbly.
Remove from oven and top ham and cheese with guacamole, lettuce and tomato.


2 ripe avocados
3 heaping tablespoons salsa**
1/2 lime
Cilantro to taste (optional)
one clove garlic, minced (optional)

Peel ripe avocados and break into chunks, removing pits;
place in a medium bowl.
Spoon salsa on top, toss in cilantro to taste (if desired), garlic (if desired), and squeeze lime over the top.
Mash with a potato masher, or the back of a fork,
until guacamole is creamy, but not pureed (there should still be small chunks).
Salt and stir, then taste and adjust seasoning if necessary.


1 can tomatoes and chilies (like Rotel)
2 cloves garlic
1/4 red or sweet yellow onions, cut in a few big chunks
1/2 lime
cilantro to taste (optional) (I use about 2 T.)

Place garlic and onion in food processor bowl with metal blade.
Pulse until onions are in small bits.
Drain about half the juice of the tomatoes and place tomatoes and remaining juice in food processor bowl with garlic and onion.
Squeeze 1/2 lime over tomatoes,
add cilantro if desired, and then pulse until tomatoes are in small bits
-- do not puree.
Salt to taste, pulse a few times, then taste, and adjust seasoning if necessary.

To serve this salsa as a dip, you can add to it -- add 1/2 cup of corn or a 1/2 c. black beans or both. You can also add fresh tomatoes.

NOTE: Rotel tomatoes and chilies come in a variety of "heats." I find that Original is plenty hot, but Doug likes Festival -- which is just a tad hotter.


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