FOOTBALL SUNDAY is BACK!
I couldn’t be happier to be back in football season. There is nothing better than wearing your jersey, eating a bowl of chili, cheering on your favorite team, and screaming at your computer when your benched quarterback gets 30 more points than your starting quarterback in fantasy.
Football has always been a favorite in our household. I still remember my first memory of football – watching John Elway and the Denver Broncos win Superbowl XXXIII. We’ve never looked back since. Football Sundays will always been a great time, full of chips and salsa, pizza, and the occasional screaming and jumping on the couch.
This Sunday, I figured I’d kick it off with something homemade and delicious like this guacamole and tortilla chips – something that literally takes 5 minutes to make, and can be gone in 30 seconds. Well worth your time considering how much cheaper, healthier, and tastier homemade over store-bought can be.
3 ripe Hass avocados, chilled
1 small Vidalia onion, peeled and diced into small pieces
2 cloves garlic, crushed
½ teaspoon garlic powder
Salt and pepper, to taste
Halve each of the avocados, and remove and discard their pits. Scoop the avocado flesh into a mixing bowl. Using a fork, mash the avocados to the point where it is a creamy mixture, but with some pieces of avocado in it. Stir in the onion, garlic, garlic powder, salt, and pepper. Taste the guacamole, and adjust the spices, if desired. Serve immediately with baked tortilla chips, celery, or carrots.
Baked Tortilla Chips
1 small package of white corn tortillas, burrito size
Preheat oven to 400 F.
Cut the tortillas into triangles, at a size that you prefer. I prefer about 3-inch triangles. Lay the tortilla triangles side by side on a large baking sheet, making sure that none are overlapping. Working with a little bit of vegetable oil at a time, brush each of the triangles with oil. Flip the triangles, and brush this side with oil as well. Sprinkle with salt.
Bake in the oven for about 3 minutes. Turn the chips over and bake for another 3 minutes, being careful, as the chips bake very quickly.
Let the chips cool before transferring to a bowl and serving with guacamole or salsa!
– football on,