Avocado Cream Cheese Roll

I think that this was originally a Williams-Sonoma Recipe. It is tasty!

Avocado and Cream Cheese Roll

2 packages cream cheese (near room temperature)

4 Haas avocados

Onion flakes to taste

2 limes – for fresh juice

Chili powder to taste

Garlic powder to taste

2 cups crushed pork rinds, sesame seeds or chips


Mix juice from two limes, garlic powder, chili powder and onion flakes and let sit. This can also be done the night before.

Place the room temperature cream cheese between two sheets of parchment paper. Spread into a rectangle about 6 inches by 8 inches and ½ inch thick. Remove the top sheet of paper.

Cut and pit the avocados into a bowl. Mash until mostly smooth, but with a few chunks for texture. Add the lime juice mixture and mix well.

Spread the avocado mixture evenly over the cream cheese. Using the bottom sheet of parchment paper, roll up the cream cheese to form a log.

Cover the entire roll with sesame seeds, crushed pork rinds or chips. Cover lightly with plastic wrap and refrigerate for at least 15 minutes before serving so the shape holds. The roll can be made ahead of time and refrigerated for a few hours and then set out for about 15 minutes before serving.

Serve with Tostitos or pita chips.

Yummy Salsa

I wanted to make the first post a good one. So I decided to post what I am craving right now! Salsa. But not just any salsa. Carey's Yummy Salsa. Here is the recipe but add or take away what you will....

Carey’s Yummy Salsa

In a food processor pulse the following ingredients to desired chunkiness:

3-4 lbs of tomatoes (1/2 regular, ½ plum)
1 medium onion
¾ package of cilantro

-Place mixture in a large bowl and add:

1tsp ( or to taste) of course kosher salt
½ tsp pepper
1 Tbsp lemon or lime juice
1 tsp apple cider vinegar
1 Tbsp sugar
2 Tbsp canned salsa
3 cloves of pressed garlic

Mix together and let sit for 30 minutes for the flavors to blend. Refrigerate leftovers or eat it all.