Bacon and Avocado Dip

Shindigz welcomes Mark Carboni and his collection of recipes to our party family:  

Mark T. Carboni shares his Cookin With Carbo party recipes with Shindigz

Growing up Carbo, I have found the greatest joy being surrounded by great family and friends. Whether it’s a small gathering, or more extravagant themed party, I know that the food and drink you serve will set the tone just as much as the decor.

The best way to make an acquaintance a friend is through amazing food, fun and the ability to be honest and true. Honesty and truth, a mighty powerful combination just like the combination of bacon and avocado. Join me as I open my kitchen, to you, as I share food coupled with fun and a recipe from the Cookin’ with Carbo collection.

This Bacon Avacado Dip will be the hit of your next party!

Bacon and Avocado Dip

3 ripe avocados
1 clove of garlic – minced
1 small lime – juiced
6 slices of bacon – cooked and diced
3 T of fresh chopped cilantro
Heavy dash of salt and pepper

Slice the avocados from top to bottom and around to the top. Hold avocado in your hand and turn one side left and one side right and it will open. Remove the core and keep (just one).
Scoop the avocado from the shell and place in large bowl. Add garlic, lime, salt and pepper. With the back of a spoon. Smush the avocado against the bowl. It should be somewhat chunky. Next mix circular to incorporate all the ingredients. Drop in the bacon and cilantro and mix again.
Place the core in the center, place in refrigerate and serve within an hour of making for best flavors. (Wrap tightly or spray the top with a non stick spray to prevent discoloration).

The passion for cooking was inherited through Carbo’s maternal grandmother who inspired Mark T. Carboni (Carbo) to bring joy to friends and family through the act of preparing food and celebrations. Carbo and his partner travel to sample and learn regional and cultural differences in food. The experiences allow him to make new and exciting recipes that can be reproduce in your own home using every day products and equipment in a short amount of time. Carbo provides private cooking lessons, authored his first cookbook and keeps a highly interactive Facebook page that showcases food-talk and fun. www.facebook.com/carbocooks.

BLT Pizza

ngredients

• 4 slices bacon
• 1 (10 ounce) can refrigerated pizza crust dough
• 1 teaspoon olive oil
• 2 cups mozzarella cheese, shredded
• 1 tomato, chopped
• 2 cups shredded iceberg lettuce
• 2 tablespoons mayonnaise

1. Preheat the oven to 375 degrees F (190 degrees C), or according to package directions for pizza dough.
2. Place bacon in a heavy skillet over medium-high heat, and fry until browned, but not crisp. Drain on paper towels.
3. Stretch pizza dough out over a pizza stone, pan, or cookie sheet. Brush the dough with olive oil. Spread the shredded mozzarella over the crust, and arrange the tomatoes over the cheese. Chop bacon, and sprinkle evenly over the pizza.
4. Bake pizza for 10 to 15 minutes in the preheated oven, until the crust is golden and cheese is melted in the center. While the pizza is in the oven, toss the shredded lettuce with mayonnaise, and season lightly with salt and pepper. Top the finished pizza with the dressed lettuce, and serve immediately.

Teryakki Wings

Ingredients:

• 1 Bag of Wing drumettes thawed
• 1 bottle of Teriyaki Sauce
• 1/4 c Honey

Preparation:

1. Mix teriyaki sauce and honey together. Put wings in a bowl with a lid so you can shake it.
2. Pour in the sauce mixture. Refrigerate overnight.
3. Pre-Heat oven to 400 degrees
4. Put wings in a deep dish pan and pour sauce over it.
5. Bake for 1 hour.

Jim’s All-Purpose Chili – great on hot dogs or for eating

Ingredients:

• 2 lbs ground beef – brown and finely chopped
• 32 oz spicy chili beans
• 32 oz kidney beans
• 12 oz can of tomato soup
• 64 oz tomato juice
• Cayenne pepper to taste
• Chili powder to taste

Preparation: 

Combine all ingredients in a crock or a large pot.  Cook 4+ hours or until desired thickness is achieved.  Season with cayenne pepper and chili powder to taste.  Chopped onions can be added for additional flavor.

Sausage Cheese Balls

Ingredients:

• 2 pounds pork sausage
• 1 1/2 cups buttermilk baking mix
• 16 ounces shredded Cheddar cheese
• 1/2 cup diced onion
• 1/2 cup chopped celery
• 1/2 teaspoon garlic powder

Preparation:

Preheat oven to 375 degrees F (190 degrees C).

Combine the sausage, baking mix, cheddar cheese, onion, celery and garlic powder. Mix well and form into 1 inch balls.

Place on ungreased cookie sheet 1/2 inch apart. Bake for 15 minutes or until golden brown.

Seven Layer Dip

Ingredients

• 1 (16 ounce) can refried beans (traditional variety)
• 1 (4.5 ounce) can chopped green chiles, undrained
• 1 tablespoon fresh lime juice, plus
• 2 tablespoons fresh lime juice for avocado layer
• 2 teaspoons chili powder
• 1/4 teaspoon ground cumin
• Salt
• 3 avocados, halved, pitted, flesh spooned out
• 1 cup sour cream
• 1/2 cup mayonnaise
• 1 cup salsa (drain to equal 1 cup if salsa is especially runny)
• 3/4 cup sliced canned black olives, drained
• 1 cup grated pepper Jack cheese
• 1/2 cup thin sliced scallion greens, green part only

Directions

Mix beans, chiles, 1 Tb. of lime juice, chili powder, cumin, and a pinch of salt in a small bowl. In a second small bowl, mash avocados with a fork; stir in remaining 2 Tbs. lime juice and 1/2 teaspoon of salt to make guacamole. In a third small bowl, mix sour cream and mayonnaise.

Spread bean mixture, then guacamole, then sour cream mixture, and finally salsa over the bottom of a 9-inch deep-dish pie plate or similar size pan. Sprinkle with olives, then cheese. (Dip can be covered and refrigerated up to 2 days) To serve, sprinkle with green onions.

Grandma Kitty’s Meatballs

Ingredients:

• 2 cups ketchup
• 1/2 cup water
• 1/2 cup white vinegar
• 1/2 cup honey
• 2 tablespoons Worcestershire sauce
• 1 tablespoon dried minced onion
• 1/4 teaspoon pepper
• 1 dash garlic powder
• dash cayenne pepper
• 2 1/2 pounds frozen fully cooked meatballs

Preparation:

In a Dutch oven, combine the first nine ingredients Bring to a boil. Reduce heat; simmer, uncovered for 15 minutes. Meanwhile, thaw meatballs in microwave according to package directions. Stir into sauce; heat through.

Wrapped Dill Pickles

Ingredients:

• 1 (8 ounce) package cream cheese, softened
• 2 tablespoons mayonnaise
• 1 tablespoon onion juice
• 1 tablespoon grated onion
• 1 (1 pound) loaf white bread, crusts trimmed
• 1 (22 ounce) jar baby dill pickles

Directions:

In a medium bowl, mix cream cheese, mayonnaise, onion juice and grated onion.

Spread the mixture thinly on the white bread slices. Roll 1 baby dill pickle in each slice of bread. Place in a medium glass baking dish with the seam side down. Cover and chill in the refrigerator 8 hours, or overnight.

To serve, slice each bread roll into 1 inch slices.

Buffalo Chicken Pizza

Ingredients

• 3 skinless, boneless chicken breast halves – cooked and cubed
• 2 tablespoons butter, melted
• 1 (2 ounce) bottle hot sauce
• 1 (8 ounce) bottle blue cheese salad dressing
• 1 (16 inch) prepared pizza crust
• 1 (8 ounce) package shredded mozzarella cheese

Preparation:

Preheat oven to 425 degrees F (220 degrees C).

In a medium bowl combine the cubed chicken, melted butter and hot sauce. Mix well. Spread whole bottle of salad dressing over crust, then top with chicken mixture and sprinkle with shredded cheese.

Bake in preheated oven until crust is golden brown and cheese is bubbly, about 5 to 10 minutes. Let set a few minutes before slicing, and serve.

Bacon and Macaroni Salad

Ingredients:

• 1 pound sliced bacon
• 1 (16 ounce) package elbow macaroni
• 1 cup mayonnaise
• 1/2 cup sour cream
• 2 tablespoons prepared yellow mustard
• 1/4 cup white sugar
• 1/4 cup cider vinegar
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 3 tomatoes, seeded and chopped
• 1 large cucumber, peeled and chopped
• 4 hard-cooked eggs, chopped
• 1/2 cup chopped celery
• 1/2 cup sliced green olives

Preparation:

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Bring a large pot of lightly salted water to a boil. Add the macaroni pasta, and cook until al dente, 8 to 10 minutes. Drain and rinse with cold water.

Whisk the mayonnaise, sour cream, mustard, sugar, vinegar, salt, and pepper in a large bowl until the sugar has dissolved. Add the bacon, pasta, tomato, cucumber, egg, and celery. Gently fold until the salad is evenly covered with the dressing. Sprinkle with the sliced olives to serve.