Recipe Feature: Quick Homemade Guacamole

Using TS seasonings makes this yummy dip super quick to make. There is very little chopping to do since the onions and garlic are already ready to go into the mix! It has quite a bit of lemon juice (which I love) but feel free to adjust the amount of citrus to your own taste. I love the addition of green chilies and cumin for a smokey accent.

Quick Homemade Guacamole by Heather McCullah

6 avocados
2 small cans diced mild green chilies
1 lemon
1 – 2 jalapenos minced
2 tbsp’s Garlic Garlic™
1 tbsp Onion Onion™
1  1/4 tsp cumin
1 – 2 tsp salt
1 tsp pepper

Mix together the green chilies, jalapenos, garlic garlic, onion onion, cumin, salt and pepper in a large bowl. Add the juice from half a lemon. Add rough chopped avocados and mix together. Taste for seasoning and adjust as needed. You can also add in cayenne pepper or crushed red pepper flakes for some extra heat. I like to garnish the serving bowl with slices of the other half of unused lemon. Serve with chips or on top of your favorite Mexican inspired meals.

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Recipe Feature: Wahoo White Bean Soup (Tastefully Simple)

I’ve ventured out a little and am now an Independent Consultant with Tastefully Simple. I decided to become a consultant because I believe in the wonderful products Tastefully Simple has to offer. The concept of each product needing very simplistic preparation while not having to sacrifice flavor and a beautiful presentation is the key to why I believe these products are perfect for everyone. So…every once in a while I will be sharing a recipe or product feature here on my blog. I use these products in my daily life and they are helping me save time in the kitchen so I can get out there and shoot more! I sure hope you enjoy the recipe ideas and my food posts in general.

I made this a week ago and it was mouthwatering! It was slightly spicy, but not over the top by any means. Our Wahoo! Chili® Seasoning Blend gives this soup a wonderfully smoky flavor. It’s not just for chili! Recipe details below.

(photo taken with my iphone)

Wahoo White Bean Soup (serves 6-8)

by Heather McCullah

6 cups chicken broth
4 cups cooked shredded chicken
1 1/2 to 2 cups cooked white or brown rice (use leftovers)
2 (15-oz) cans white beans, lightly drained
2 cups salsa verde (La Victoria Chunky)
1/2 a 10 oz can of red chili sauce (La Victoria)
2 tbsp Wahoo! Chili® Seasoning Blend
2 tsp cornstarch

Optional (for toppings):

Green Onions
Shredded Cheese
Tortilla Strips
Sour Cream

Add chicken broth, shredded chicken, rice, salsa, red chili sauce and Wahoo! Chili® Seasoning Blend to a large pot and stir (breaking rice apart if using leftover cold rice). Take 2 ladle fulls of the broth mixture and place in small bowl. Add cornstarch to the broth mixture in the small bowl and stir well. Heat over medium-high heat until boiling. Add in cornstarch/broth mixture and stir to combine. Cover and reduce heat to low and simmer for 1 to 2 hours.

If you like a thicker soup reduce the chicken broth by one cup before making the soup.

Serve with chunks of avocado, cilantro, green onions and cheese or use any of your favorite toppings.

Purchase the Wahoo! Chili® Seasoning Blend here -

Unbelievably Tasty Stuffed Jalapeno Poppers

The first time I made these I followed the wonderful Pioneer Woman’s RECIPE. Then I thought I’d make just a couple changes…so glad I did because these are a tasty hit at any gathering!

You can bake these or grill them. They are fantastic either way!


Cut some medium sized jalapenos in half lengthwise (wear gloves if doing a large quantity). Seed them using a small spoon.

Mix some softened cream cheese and shredded cheddar cheese together and add some black pepper to the mix.

Stuff each jalapeno half with this mixture, but don’t overfill as the cheese will “pop” up once cooked.

Use half a strip of hickory or maple flavored bacon to wrap each jalapeno half with. Secure with a toothpick for oven bacon or use 2 toothpicks if cooking on a grill.

Brush a layer of your favorite sweet bbq sauce or sweet jalapeno jelly on top of each jalapeno until well coated.


Bake at 375 for 25 minutes on a wire rack or roasting pan with slits in the bottom. Poppers are done when the bacon is crispy and the cheesy mixture is puffed and golden.


Grill them on the top rack or with indirect heat on an outdoor grill until done.

These are truly the BEST and my favorite appetizer! Let me know if you try them out.