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.
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| 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!
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| The gift card that was half digested by Farley. |
