Baby Prep: Things I've Learned So Far | Part 2

Remember a few months ago I shared my list of things I've learned so far during pregnancy? Now that I'm well into my 3rd trimester {home stretch!}, I thought I'd share some more tidbits that have been useful for me.

{Couldn't care any less about bump talk? Scroll down to the bottom for the recipe!}

1. There are some things you'll think you want and some you'll find you need. I held off on buying maternity clothes for quite some time. Mostly because I think it's a ripoff, but also because I can't bring myself to spend money on items so ugly.

Want to know what was my saving grace? A belly band. You know, one of those stretchy pieces of fabric you can wear over the top of unbuttoned shorts or pants so you can extend the life of your pre-pregnancy wardrobe. I bought mine for $16.99 on Target.com. I didn't see the big deal about it at first, but at 6 and 7 months pregnant was still able to wear the majority of my shorts and jeans with this miraculous contraption. I now understand why it's an investment worth making.

The BeBand.

On another note: Pregnancy underwear. Undergarments never really crossed my mind before I got pregnant. And then I wandered into Destination Maternity one day and saw these maternity undies on sale, so I picked up a pack just 'cause. Oh.My.Word. I love them. I may never go back to regular undies again. {They have cute ones, girls. Thongs, even. Don't think I've gone all granny panty just because I'm growing a bump.} They are so comfy and have an added band around the top for extra belly support, which you will need one day. Just trust me on this. Get them. You'll never look back.

Maternity underwear. So comfy.

Aside from these two life-changing purchases, I vowed to keep the maternity shopping to a minimum & did stick to my guns. I broke down and bought a pair of maternity shorts, because summer. And when I started stressing about exposing my unzipped jeans crotch to strangers, I finally gave in a bought a pair of maternity jeans. {I think I thanked God for Jessica Simpson that night. My, are they comfy.}

Jessica Simpson maternity jeans.

My dear friend passed on a bag of clothes for me to borrow. Stretchy Old Navy tanks have been a staple. {I love the tamis, I'm just buying them one size up from my normal to accommodate the belly.} Maxi dresses and casual, loose sundresses are everywhere and work perfectly for slipping on over the growing bump. I will not wear a circus tent and you shouldn't either. The end.

2. Exercise helps. Had anyone told me that I would enjoy getting up and going to the gym at 6:30 a.m. -- during pregnancy -- I would have heartily cackled in their face.

I'm going to be frank: I have never been a fan of exercise. I do not like to sweat. I do not like to pant. If I'm doing either of those things, whatever is causing them to happen better be good. {i.e. Running after an ice cream truck. What did you think I was talking about??}

Because I know better, I realize the importance of regular exercise...it doesn't mean I have to like it. But you know what happened around the end of my first trimester? I started hurting. My poor belly muscles felt like they were being stretched to their limit. I was sore and uncomfortable. {And freaking out a little bit because the baby was only the size of a chicken nugget at this point. Eek.}

Yes, there are feet under there.

So I decided to walk it out. On the treadmill, in the gym downstairs from where I live. {Convenience. No cost. Air conditioning. I'm there.} Within the week, my stretching pains magically disappeared. Since then, I've consistently been doing 30-40 minutes of cardio every morning. I roll out of bed and slip on my workout clothes before my eyes are even open and get it done. I hope to be able to continue this as long as possible! I don't love it per se, but I love starting off the day doing something healthy for me and the baby. Which brings me to my next point...

3. Weight gain -- it's a hurdle. Sigh. There are certain things that go hand-in-hand with pregnancy. Weight gain is {obviously} one of them. I'll be sharing a post soon that goes in depth on this topic, but just know that you're not alone, girlfriend. Just keep doing your best and remember that your body knows what it's doing.

4. The peeing never stops. I hope, for others' sake, that there are some people who don't have to experience this, but the incessant urge to pee is not a myth. I wish it were. I can go to the bathroom and then have to go again by the time I wash my hands and walk out. It has nothing to with the baby being on my bladder or any of the things that matter when the baby is bigger -- it is simply nature's cruel joke because we aren't already going through enough.

I have no solutions for this {except go, and then go again before you leave the house}, I just wanted to complain about it for a second because I haven't had a whole lot of other stuff to complain about.

5. People can be mean. For some reason, seeing you in a vulnerable position makes some people feel the need to tell you all kinds of horror stories about pregnancy, childbirth, parenting and beyond. They like to remind you that your life as you know it is over, as if perhaps that wasn't something you've stopped to consider. They like to tell you about terrible things like how many hours a person can go without sleep before losing their mind and brushing their teeth with a tube of caulking or laundering a small pet. They like to regale you with stories of how many degrees they tore or how miserable they were before, during and after giving birth.

I am fully aware that my body will be doing some things that I don't even want to admit could happen to a human being. I am beyond cognizant of the fact that I will no longer be clubbing every night {because I haven't been since Nineteen-Ninety Never} or be able to hop on a plane on a whim and fly to the Greek Isles {because I'm still waiting for the day when this is possible}. I am painfully realistic and nothing that I've been told during these "friendly chats" has been a shocking revelation to me... but if you're easily frightened or have made it habit of wearing your rose colored glasses, then here's my advice: Tune out the noise. Focus on whatever gets you through. Think about the dingbats that have survived this crazy thing called parenthood. You'll be just fine.

{I say this with no actual proof that it will be the case. I just have confidence in you. And in me. Let's go with it.}

.....................................................

I imagined that pregnancy would bring major changes to my eating habits. That I would be averse to many foods or hungrier or constantly craving weird things... something. But honestly, my eating habits haven't changed that much. 

I mean, I'm a little more careful about what I ingest because I've got a little nugget in there who is depending on me to feed him the right kinds of things. I can also eat less in one sitting -- less room, I suppose. 

A few weeks ago I went through a little scare because my doctor suggested I could potentially have gestational diabetes. Once it was confirmed that I didn't and that everything was fine I wanted to eat my way out of a tub of marshmallow fluff, I was relieved. Aside from that, I feel that I've maintained a healthy relationship with food; eating {mostly} right, splurging on occasion.

Quick but nutritious meals like these Black Bean Burgers with Roasted Poblano Salsa are my favorite types of things to eat to keep energized, full and satisfied. The baby hasn't had any issues with spicy foods and I haven't had any trouble with heartburn, so the nice kick of spice and flavor in these is welcome.

The best part about black bean burgers is that you can add or omit things easily to suit your tastes! I kept these pretty simple with some sauteed onions, spices and a dash of cornmeal for some texture and binding. They're even great without a bun!

Give these a try next time you need a tasty bite.

Black Bean Burgers with Roasted Poblano Salsa
Makes 3-4 burgers

1 can black beans, drained {I don't rinse them, just drain the excess liquid}
1/2 an onion, sauteed until soft
1 teaspoon your favorite spice mix {I use McCormick Salt Free Fiesta Citrus}
1/2 teaspoon garlic powder
1 to 1 1/2 tablespoons cornmeal
Dash of salt
Optional: Chipotle Mayo

1. Preheat oven to 400 degrees. Place a sheet of foil on a baking pan and lightly oil.

2. In a large bowl, combine the ingredients. Mash the beans lightly -- my favorite method is using a potato masher. I like some bean pieces to remain, but you can make it as mashed as you'd like. Note: You may have to add extra cornmeal if you mash too much.

3. Form burgers into patties - I usually make 4. Sliders are always fun, too.

4. Bake for about 10-12 minutes or until set. {They'll set up some more as they cool off.}

Optional: For Chipotle Mayo - Combine your favorite mayonnaise with a few drops of adobo sauce from a can of chipotles, and a squeeze of lime. Stir well.

Serve on buns {or not!} with your favorite toppings - cheese, lettuce, salsa, chipotle mayo, etc. See below for Roasted Poblano Salsa recipe.


Roasted Poblano Salsa

1 poblano pepper, seeded, roasted & skin removed*, roughly chopped
1/2 an onion
1-2 small plum tomatoes
Squeeze of lime
Pinch of salt

1. In a food processor or blender, lightly pulse onion & tomato until just chunky.
2. Mix in poblano pepper. Add a squeeze of lime and a pinch of salt and stir together.

Serve over Black Bean Burgers or with tortilla chips.

* To roast poblanos, set them on a foil lined pan and broil {500 degrees} for about 7-10 minutes or until skins are blistered. Cool slightly, then peel off charred skin and discard.

Easy Balsamic Portobello Tacos

Pregnancy has resulted in a funny emotional side effect for me: Abundant euphoria.

I was completely anticipating mood swings like the ones you see on TV; the kind where the expectant mother is happily chattering away one moment and then having a royal hormonal meltdown the next. I was ready for tearful hysterics over cell phone provider commercials and sudden, unexpected fury over my husband eating the last of the hummus.

Luckily for me {and for him!}, that has not been the case at all. If anything, I've been eerily pleasant despite the multitude of new and unusual feelings that crop up daily as this baby continues to take up ample residence in my insides.

My emotions normally range from contentment to pure excitement and joy over nothing especially exciting which -- I must say -- is both refreshing and strange. A cozy Saturday night in comfy pj's watching Dateline with my husband and pup. Bliss! A post-workout shower using my new favorite soap? Rapture! 

I'm ready to be rid of some of the small unpleasantries that come with growing a little human... but can I please hang on to this bizarre jubilance that has washed over me?? How THAT would come in handy during a 2 a.m. feeding...

Even though this unexplained phenomenon has made for a wonderful coping mechanism in the face of any disappointment I may have faced throughout these months, it doesn't mean I haven't had some things to be bummed about. For example, this week alone I'm dealing with a few things. My little sister is moving to Virginia for law school, my grandma is in the hospital again for back surgery and one of my good friends is unexpectedly moving back home far from here.

Though I'm a little sad, my "pregnancy hormone life preserver" has kept me afloat in the sea of all things melancholy. That and food. Food always helps, too.

Comfort food can come in so many forms -- rich, satisfying stews; sweet, decadent desserts; classics that take all day to make. And then there's these: Spicy portobello tacos.

You know why these are comforting? Because they're so quick and easy to make. And because they're filling without being bad for you. {Hello, meatless Monday.} And the one-two punch of flavor from syrupy balsamic glaze and fiery adobo sauce doesn't hurt things, either.

I totally ripped off the idea from some new menu items I got to preview a few weeks ago at Cantina Laredo in Palm Beach Gardens. I enjoyed them so much there that I knew I had to recreate them at home. Especially because drowning my sorrows in their fresh Pineapple Margaritas isn't currently an option. If it were, all bets may be off.

But for now, I'm counting on pregnancy highs and spicy tacos to get me through the hard times. If you ask me, that's a pretty potent cocktail. Cheers to happier times ahead.

Easy Balsamic Portobello Tacos
Inspired by Cantina Laredo
Makes about 4 tacos

3-4 large portobello mushrooms, wiped clean and sliced
1/2 an onion, diced
Pinch of salt
2 tablespoons balsamic glaze*
4 of your favorite tortillas {I used a corn/wheat blend}, heated through
1 tablespoon adobo sauce from canned chipotles in adobo*
1/4 cup crumbled goat cheese, divided
2 tablespoons cilantro, chopped
Optional: 1/4 cup queso fresco

1. Heat a few teaspoons of oil in a skillet over high heat. Add portobello slices and cook, stirring often, until they start to release their juices. When liquid has somewhat cooked away, add onion and a sprinkle of salt. Continue to cook until the onions have softened and the mixture isn't as wet.

2. Add balsamic glaze and toss to fully coat mushrooms. Cook for another minute or two to let the mushrooms absorb the glaze.

3. Set out warm tortillas. {You can heat them through by wrapping in a damp paper towel and zapping in the microwave for a few seconds or by individually placing them on a heated skillet for about 30-45 seconds on each side}. Smear a little adobo sauce on each one. {Warning: This stuff can be pretty spicy! If you're not used to the heat, you may want to go easy on the sauce.}

4. Place a scoop of cooked balsamic portobello mixture on each tortilla. Top with a sprinkle of goat cheese {and/or queso fresco if desired} and some cilantro, along with any other of your favorite taco toppings.

*For Balsamic Glaze

You can buy pre-made balsamic glaze in most grocery stores, or easily make it at home by bringing about 1/3 cup of balsamic vinegar to a boil over high heat and then allowing it to reduce down to a few tablespoons.

You'll know it's ready when you dip in a spoon and it coats it like a syrup. If you cook it down too much, just add a little water or extra balsamic and stir until you get the right consistency. You can also add a dash of honey for some extra sweetness if desired.

**Chipotles in adobo last me forever. I simply scoop them out of the can and place them individually on a lined baking pan to freeze, then pop them into a zip top bag and store in the freezer. I toss these into soup, chili, sauces and even rice whenever I want a smoky, spicy kick.

Cinco de Mayo Fun at Bistro Ten Zero One

I had the pleasure of being a guest of Bistro Ten Zero One in West Palm Beach last week for a pre-Cinco de Mayo garden celebration. I had been wanting to visit the restaurant for some time, but since most of our eating is done at home, we hadn't had the opportunity! This was the perfect reason to stop by for a visit and get to check out the charming setting and festive eats.

Though the restaurant is located inside a Marriott property, it has an identity all its own with an ever-changing, ingredient-driven menu made possible by Chef Chris DeGweck. They hold monthly culinary events in their expertly cultivated garden {tended to by John Cerreta} featuring themes like Caribbean night and Greek BBQ.

The outdoor space is perfect for al fresco affairs throughout the cooler months of the year. Strings of lights hang above illuminating the paved courtyard, complete with a fire pit, casual seating areas and live music. Closer inspection will reveal the surrounding garden plots where you can find multitudes of herbs, vegetables and other interesting edibles.

We had a great time sampling Chef Chris' menu, which featured:

Mexican Carnitas

Texas Style Smoked Brisket

Beer Can Chicken

Housemade Tamales

Buracho Beans & Mexican Rice

Flea Market Mexican Corn

Salsas

For dessert, a station of cinnamon-sugar covered churros and individual portions of his spin on peach cobbler rounded out the offerings.

Having spent some time in San Antonio, Chef Chris was easily able to whip up a menu highlighting some of the best flavors of Mexican cuisine. His four years at Bistro Ten Zero One have been a well-received challenge, focused on changing the public perception that hotel dining means bland options and banquet food. Being able to flex his culinary muscles with themed events and some of the freshest local ingredients available {literally grown in their own back yard}, it's evident that he has been successful in drawing some attention to the tourist-heavy spot. 

This month {May 28} Bistro Ten Zero One will hold the final garden party before the steamy Florida summer begins. Themed "National Brisket Day", the gathering is sure to feature some meaty marvels! No reservations are required for the all-you-can-eat bash that includes beverages and cocktails for $30/person. 

Chef Chris was kind enough to share a simple recipe that you can easily make for your own Cinco de Mayo celebrations: Ahi Tuna Avocado Salad.  {If you need a visual, click here for a video!} The recipe is straightforward {read: very hard to mess up!}, fresh, and one could even say healthy {not including the chips that you'll eat it with. Wink.}! Warning: Chef is used to cooking for a crowd, so you may need to divide your recipe for a more family-friendly yield. :)

Need some more recipe ideas with a Mexican flair for hosting your own soiree? Check out some of my favorites {and see the links below to head to the recipes!}

Chocolate-Kahlua Mexican Wedding Cookies | Pepperjack Muffins with Guacamole "Frosting" | Mexican Street Corn

Poblano Corn Muffins with Chili-Honey Butter | Quinoa "Burrito Bowl" | Margarita Muffins

Chocolate Dipped Orange Segments with Chili Salt | Avocado + Grapefruit Salsa | Tex-Mex Three Bean Salad

A special thank you to my friends at Bistro Ten Zero One and Katy Lynch of Savor Tonight.

Ahi Tuna Avocado Salad

Shared by Chef Chris DeGweck of Bistro Ten Zero One, West Palm Beach, FL

15 avocados, pitted, peeled and rough diced 

6 Roma tomatoes, small dice
½ red onion, fine dice
4 limes, juiced
1 bunch cilantro, chiffonade {finely sliced into ribbons}
3 jalapeños, fine dice
Salt to taste
½ pound fresh tuna, diced

1. In a large bowl gently fold together all ingredients except tuna to combine.
2.  Fold in the fresh tuna.
3. Season to taste.

Serve with tortilla chips or your favorite crunchy snack!

A Gift Guide for Holiday Cheer{s}

On Monday, I posted about how to create the perfect cheese board to suit your holiday party needs. I mean, a gorgeous spread that doesn't require an ounce of cooking? How can you not be sold?? Naturally, thinking of nibbling on cheese gave way to thoughts of sipping on wine... or beer... or whiskey. {Oh, c'mon, I've already admitted my fondness for the stuff a while back.}

Cocktail parties are a fun tradition at this time of year, spending time with friends while sipping on festive libations. How about reciprocating the hospitality by bringing your host or hostess a little gift?

My friends at RedEnvelope asked if I would share some of my favorite bar, wine & beer finds from their products... and I almost ended up with a shopping cart full of things for myself!

RedEnvelope carries all kinds of goodies for every person on your list with LOTS of personalized options. I've gotta admit, I am a sucker for a monogram or an engraved gift, so I'd be happy to receive just about anything in one of their signature red gift boxes! But, for purposes of today's post, I'm going to dive right in to gifts for cocktail enthusiasts and wine connoisseurs alike, so grab a seat at the bar and check out some of my top picks!

For the Home Brewer

Home brewing has become all the rage in the past few years; its a hobby that has piqued the interest of beer drinkers, calling them to create their very own custom brews at home. Know someone who has "hopped" onto the brewing bandwagon? {Seriously, I can't even stop myself.} How about gifting them with some barware to show off their concoctions?

I loved this personalized pitcher {$29.95}, ideal for showing off their latest lager...

Or how about a customized bar sign {starting at $79.95} or craft beer barrel sign {starting at $99} to give visitors a clue that good beer happens here? {These gifts totally reminded me of my blogger friend Sloane & her hops-lovin' hubby over at Life Food & Beer!}

 

For Those Who Like to Craft a Cocktail...

Thanks to the rebirth of the speakeasy {and hipsters. Let's give them some credit, too.} cocktail culture has come back in full force across America. The old fashioned art of a well-crafted beverage is hotter than ever, but dimly-lit lounges aren't the only ones who can shake and stir their way to crafty goodness...

Craft Cocktails by Brian VanFlandern {$49.95} is the ultimate guide to mixing up cocktails like the pros. Recipes, tips and gorgeous photography make this book a beautiful gift and a gorgeous coffee table book. {I've actually leafed through this book myself. Stunning.}

Put all that studying to practice by stocking the self-made mixologist with all the right gear. I love the look of these classic pieces: Engraved highballs {$57.95} and an elegant stainless steel shaker {$36.95} featuring fun cocktail-related sayings.




... And Those Who Use Cocktails for their Crafts!

If you're anything like me, Pinterest has got you in a crafting uproar saving old bottles, wine corks and other assorted items you never used to give a second thought to tossing. {I recently made my own wine cork wreath. And yes... I totally nailed it.} Well, keep your corks, friends.

How cute is this personalizable wine tray cork kit {$49.95} for displaying the remnants of some of your favorite bottles? This kit is cool because you can use your own corks, or purchase custom corks {$14.95} that are personalized with the recipients name and a special year.

Have a friend that would rather consume the results of their creativity? This Homemade Gin Kit {$49.95} will let your pals see what goes into creating a palatable spirit AND allow them to enjoy the fruits of their labor. {No bathtub required.}

For the Wine & Cheese Lover

So, we've covered the beer drinker, the cocktail crowd... and now we've come to the oenophile. Sure, you could pick up a nice bottle of wine, stick it in one of those tall, obvious gift bags and call it a day. But how about giving the gift of time instead? Ok, maybe it's not exactly that, but every second counts when a wine lover is waiting for their bottle to chill. I know I could get a lot of use out of this instant wine chiller {$49.95} at the end of a long day when I just want a nice crisp glass of white, stat!

Another present that shows you really understand the needs of your wine-loving friends? These handy wine appetizer trays {$39.95}. They let you nibble and sip comfortably without juggling glasses and plates. Because, who among us hasn't experienced that awkward moment when you have to choose between the two?

For the Shot Taker

Um, so, admittedly, I am not the girl you will find tossing back shots. However... if anything were to prompt me to indulge, it would be pretty glassware like these celebration shot glasses, beautifully engraved with the sentiment of "cheers" in different languages.

Better yet, how about shot glasses that actually enhance the flavor of the liquor? This Himalayan salt tequila set combines beauty and functionality... no need to lick and salt the back of your hand. {Not that I've ever done that or anything.}

Clearly, RedEnvelope knows what's up when it comes to gift options. No Christmas ties and fruitcakes here. So, treat your cocktail-loving friends to gifts that are sure to bring good cheer to any party and toss in a bottle of aspirin for good measure. {Kidding, of course. Always drink responsibly!}

And speaking of tequila and good cheer, I've got a special cocoa treat that will instantly warm up your holiday gatherings: {Spiked} Mexican Spice Hot Chocolate.

The hint of warm spices {and tequila, if you wish} will keep you from feeling the chill in the air as you sip this twist on a cool weather favorite. Cinnamon, nutmeg and a pinch of chili powder are just a few of the flavors that will make this an instant favorite.

Give it some grown up flair with a little shot of Patron "XO Cafe" {or their Cafe Dark Cocoa} or even some Kahlua. No matter how you serve it up, it's sure to be a hit.

Disclosure: My friends at RedEnvelope asked if I'd like to be part of their holiday recipe round up. I have not been compensated for this post, and as always, the opinions here are all my own!

Spiked Mexican Spice Hot Cocoa
Adapted from Imbibe Magazine
Makes about 2 servings

For Spice Mixture:

1/2 teaspoon cinnamon
1/4 teaspoon cardamom
1/4 teaspoon ground ginger
1/4 teaspoon chili powder
Pinch of nutmeg
Pinch of cloves

Combine all spices in a small bowl or zip-top plastic bag. Mix well. Store in an airtight container.

For Hot Chocolate

2 cups milk of your choice {I used almond milk}
1/2 cup semi-sweet chocolate chips
1 tablespoon cocoa powder
A pinch of salt
1/2 teaspoon vanilla extract

{optional} 2 ounces of Patron Cafe or your favorite liqueur, marshmallows for topping


1. In a small pot, bring milk up to a simmer over medium heat. When starting to get little bubbles around the edges, whisk in chocolate chips, cocoa powder and salt.

2. Stir until the chips have melted and the ingredients are completely combined. Remove from heat and stir in vanilla extract.

3. Pour into glasses. Add about an ounce of desired liqueur, if desired.

Garnish with marshmallows, whipped cream, or a sprinkle of spice mixture if desired.

Avocados + Tequila: The Sip & Dip Challenge

Um, blog life is really tough. I'm considering writing a rap song about it {a la "Thug Life"} to discuss the challenges I face on a daily basis.

I know it would become a huge hit and maybe even have its own video featuring leggy models eating copious amounts of Biscoff drinking overflowing glasses of champagne. {Do they even make videos anymore? I'm about to turn 32, I'm not up to date on these things.}

But I digress.

The point is, sometimes I'm asked if I'd like to participate in a project or challenge for the blog. Some of those challenges even require that I host a party, spend a gift card at Whole Foods, leaf through amazing cookbooks, and sample tequila.

I know, right? So much trouble. But who am I to turn them down?

I'm obviously totally kidding about being put out. {But, sadly, not about turning 32 and having no idea what's happening out there with the exception of Miley's frightening televised romp in plastic undies.}

Anyway, there are times when some things just aren't a good fit for me and other times when I can't answer "yes" fast enough because it's so perfect.

The Sip & Dip Challenge happened to be one of those times. Why? Well...

1. I LOVE AVOCADOS. Like, pink puffy heart love.
2. Feeding people is one of my favorite things to do.
3. Parties are fun.
4. Tequila! Need I say more?

I totally dragged my poor, unfortunate friends {and husband, but he doesn't get a choice} into this and made them have to endure an afternoon of avocado-y, tequila-y goodness.

They look super upset about it, don't they?

So, this party was all in honor of National Guacamole Day {officially September 16}. If you don't have this marvelous occasion marked on your calendar, you should be totally ashamed of yourself.

If you're anything like me, guacamole has a place at every meal. Slathered on toast for breakfast; in a sandwich or a salad for lunch; as part of a dip for a snack; blended into a tangy sauce for dinner. Clearly, asking me to celebrate guacamole is no personal sacrifice.

Here's the menu I created for my Guacamole Gathering:

Ok, let's talk about some of these dishes. First of all, I created this spread in under 2 hours. I woke up on Sunday, went grocery shopping {With the gift card that Farley decided to snack on. Scroll to bottom of page for the picture proof. Thank you, Whole Foods, for humoring me.}, came home and cranked out this deliciousness all while chatting with friends and having these two stare at me.

Oh, hi. Is lunch ready yet???

I was going to get all crafty with my cocktails, but I had to hit the "easy" button somewhere, so instead I created easy spritzer cocktails using Whole Foods' Italian Sodas and Piedra Azul Tequila Blanco. 

Since it was a lunchtime, I thought I'd make it casual and interactive by putting together a Create-Your-Own-Taco Bar. 

I made Tequila-Lime Chicken {which I'm providing an approximate recipe for because I just started throwing things in the bowl and wasn't really paying attention}...

...and set up a selection of fixin's like homemade Pico de Gallo, Classic Guacamole, Roasted Cumin Zucchini & Onions, and shredded Monterey Jack Cheese. 

For sides, I made a big bowl of Smoky Chipotle Rice, and a creamy, crunchy Broccoli-Avocado Slaw from Gaby Dalkin's {writer of What's Gaby Cooking? blog} cookbook, Absolutely Avocados. 

To top off the tacos, this easy roasted Tomatillo-Poblano Avocado Sauce did the trick. It has a great zip to it and also makes a fabulous dipper for tortilla chips!

Finally, you know I always have to bake something... so I made savory Pepper Jack Muffins {mine were minis}, and then topped them off with Classic Guacamole to make them look like little cupcakes. I'm still dying over how cute they turned out. {Sometimes I imagine things will be cute & they are disastrous.}

We ate. A lot.

We also may or may not have taken tequila shots. What? It was a celebration!

If the "challenge" was to have an amazing time with friends, then I think the mission here was accomplished. It's a hard job, but someone's gotta do it. ;)

Tequila-Lime Chicken

2-3 medium boneless, skinless chicken breasts, cut into strips or chunks
2 tablespoons tequila
1 lime, zested and juiced
2 cloves of garlic, grated or minced
1 teaspoon onion powder
1/4 cup cilantro, chopped
Liberal pinch of salt
Olive or canola oil

1. In a large bowl, combine chicken with tequila, lime juice, lime zest, garlic, onion powder, cilantro and salt, tossing to coat. Cover with plastic wrap and allow to marinate in the refrigerator for about an hour.

2. Heat about 2 tablespoons of oil in a  large, deep skillet over medium-high heat.

3. Place chicken in skillet, trying not to overcrowd the pan and making sure that each piece is touching the skillet. {If your pan is too small, you may want to do this in two batches.} Cook, without moving for about 4-5 minutes or until chicken pieces are well browned on first side.

4. Stir to flip pieces and finish cooking on the other sides. {About 3-5 more minutes or until chicken is cooked through and no longer pink.}

Serve hot with extra limes if desired.

Avocado-Broccoli Slaw
Barely adapted from Absolutely Avocados

1 {12 oz.} package broccoli slaw
1 Hass avocado, halved and peeled {pit removed}
1/3- 1/2 cup olive oil
1/4 cup fresh cilantro
2 tablespoons apple cider vinegar
2 tablespoons fresh lime juice
Salt and pepper
1 bunch scallions, sliced {optional}

1. Place broccoli slaw in a large bowl.

2. Add avocado to blender or food processor along with olive oil, cilantro, vinegar, and lime just. Blend or pulse until smooth.

3. Pour mixture over broccoli slaw. Toss to coat.

4. Taste and season with salt and pepper, then top with sliced scallions if desired.

Tomatillo-Poblano Sauce

5-6 tomatillos, peeled and halved
2 poblano peppers, halved and seeded
2 avocados, peeled
1 clove of garlic, chopped
Juice from 1/2 a lime
1/4 cup fresh cilantro, roughly chopped

1. Prepare a sheet pan by lining with foil. Drizzle lightly with oil and rub to coat. Set broiler to 500 degrees.

2. Place tomatillos and poblano peppers cut side down on oiled pan, then drizzle a few drops of oil on each piece and rub to coat. Broil for 10-12 minutes or until both the tomatillos and the peppers are charred and blistered in spots. {Keep an eye on them! Thing can get out of hand quickly with a broiler!}

3. Remove pan from oven and place peppers in a small bowl. Cover with plastic wrap and let sit for 5-7 minutes. {This will help loosen the skin and make it easier to peel.} Scoop tomatillos & juices into blender.

4. Remove peppers from bowl {watch out, they're probably still pretty hot!}. Carefully peel off the charred skin and discard. Place flesh from peppers in the blender along with tomatillos.

5. Add avocados, garlic, lime juice, and cilantro to blender. Blend at high speed until smooth. If your sauce is too thick, add a few tablespoons of water until desired consistency is reached.

Serve over chicken or any protein, or use as a zesty dip for chips!

Pepper Jack Muffins with Guacamole "Frosting"
Adapted from Taste of Home

1 cup all-purpose flour
Scant 1 tablespoon sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 egg
1/2 cup buttermilk
2 tablespoons butter, melted and cooled
1/3 - 1/2 cup shredded pepper Jack cheese

1. Preheat oven to 400 degrees. Grease a mini muffin tin with butter or oil. {These little guys like to try to stick... don't let them!}

2. In a medium bowl, combine flour, sugar, baking powder, and salt.

3. In a small bowl whisk together egg, buttermilk, and melted butter.

4. Stir wet ingredients into dry ingredients until just incorporated {don't overmix}, then carefully fold in cheese.

5. Using a mini ice cream scoop, scoop batter into greased tins. Bake for 10-12 minutes or until puffed and starting to become golden on the tops and around the sides.

6. Cool slightly, then using a butter knife, loosen the edges of each muffin to help remove them. Place muffins on a cooling rack and let come to room temperature. {Or serve them warm if you aren't planning on "frosting" them.}

For Guacamole

2 avocados
Juice from 1/2 a lime
Finely minced cilantro
Salt

{Or you can make your favorite recipe. I just kept it simple. Remember, if you're planning on piping on the guacamole, chunks will get stuck in the piping tip if you decide to add chopped onion, etc. Keep your guac "frosting" simple for this project for best results!}

1. Using a fork, mush avocados in a small bowl. Add lime juice, cilantro, and salt to taste and mix until well incorporated.

2. Place in a piping bag fitted with desired tip and pipe the guacamole just like you would frosting on top of cooled muffins.

Enjoy!

Disclosure: I was provided with a Whole Foods gift card, a bottle of Piedra Azul Tequila, and Gaby Dalkin's cookbook, Amazing Avocados, to use in hosting this party. As always, the opinions here are all my own!

The gift card that was half digested by Farley.