Monthly Archives: April 2011

White Corn Guacamole

California Pizza Kitchen has a “small plates” menu which contains white corn guacamole.  The first time we had it, we were like “5 dollars for this small mound of guacamole?  Not worth it”.  Inexplicably, we have ordered it every single time since then. It has a mild flavor but it’s so tasty paired with the salty tortilla chips.  For a recent special dinner I decided to take my first stab at re-creating a restaurant dish and I have to say it turned out quite successfully.  If you like guacamole, give this a try, and even if you don’t like guacamole give it a try because the two are quite different.

I have never worked with jicama before, so I wasn’t sure how to deal with it.  Note to self: (and you) jicama does not take well to peeling.  I cut off a good inch-wide slice of the root and peeled it, only to have it crack in half and go straight down the garbage disposal.  From then on, I cut away the skin with a knife and that worked much better.

Another note to self: There is a reason why guacamole is much more popular in the summer. All the avocados in March were major crap-ola.  I bought a hard avocado in hopes that it would ripen in a few days to become part of my beautiful dip.  No such luck.  This avocado was so hard.  I managed to get half of the flesh out with the spoon, but when I bit into it, holy chipped tooth.  That fruit (vegetable?) was hard as a rock.  Note that although this dip is superior when made with the addition of soft, buttery avocado, it’s still quite delicious without it.

We thought it mimicked the guacamole at CPK pretty accurately, and it cost much less than 5 dollars per serving!


  • 1 avocado, diced fine
  • 1/2 cup sweet white corn
  • 1/4 cup black beans
  • 1/4 cup jicama, diced fine
  • 1/2 cup onions, diced fine
  • 1/2 of one red bell pepper, diced fine
  • 1 serrano pepper, diced fine
  • 1 handful of cilantro, chopped
  • 1/2 lime
  • 1/2 tsp of salt


  1. Combine all ingredients in a medium-sized bowl, and serve with tortilla chips.  Feel free to adjust ingredients according to your taste.

Grilled Ches

Last night I had the best grilled cheese of my entire life. Granted, up to the time I was in college, I thought grilled cheese
could only consist of the gross orange slice wrapped in plastic. Therefore, I never ate it because I hate that cheese and it
never crossed my mind that you could possibly use a different type of cheese. A few weeks ago I whipped up a grilled cheese
with pepper jack, tomato, and onion. Omg. I die. It was so good. But this one is dare I say better than that. And
I love pepper jack way more than mozzarella so that’s saying something. And it’s SO simple, as all grilled cheese should
be. I made dinner in literally 10 minutes. After tasting it, I asked Kevin if it was better than the gross orange cheese….and
he shrugged. Kevin has the palate of a 5 year old. Don’t listen to him. I almost made it for breakfast the next morning for

I’m not going to even bother typing out the ingredients and directions because it is so easy. First, you head your skillet or
griddle to medium heat. Then butter up one side of each slice of bread. Butter is crucial. It makes the bread golden brown
and crunchy and delicious and why deprive yourself of golden brown crunchy deliciousness? Slice some fresh mozzarella
and layer it on the non-buttered side of a piece of bread. Spread 1 tablespoon of pesto on top of the cheese, and put the bread
buttered side down onto the hot grill. Add the other piece of bread on top. Cook for a few minutes until the bottom is golden
brown and then flip it. Then cook until the cheese is melty and delicious. If using a Griddler or something similar, just put
the top of the griddler down and both sides cook at once! Amazing! I served this with some canned soup for a super quick
meal and it was so satisfying.

Oh dear

Oh my

Grilled Cheese Heaven

Recipe from Simply Scratch