Cha, Cha Cha, Cheers....

Jessi and I were getting antsy! We haven't had guests for almost a full week and in order for us to be busy, we engineered a party! We decided on a Mexican theme and I set up a table on my screened in porch. A few flower arrangements, vintage chairs, fresh linens and candles later our stage was set and we got to cooking.

Fresh Lime juice was squeezed, Salsa was mixed using our Kalispell Market Tomatoes, Guacamole was mashed, Corn Tortillas were heated, Chicken Thighs were braised in a Tomato and Chiptole enriched Chicken Stock, Red Rice was steamed and Black Beans were stewed with Apple Cider Vinegar, Cumin and Honey.

What a great night, the food was delicious and the setting could not have been more ideal! In addition to all of this great food, Jessi also made two beautiful Strawberry Rhubarb Pies. One for dessert and the second was served up for breakfast! I am working on getting Jessi to bring her pie recipe together for us and will post it soon.

Till then, how about my tried and true Guacamole recipe?

Ole!

NOLA Bean Guacamole...

3 ripe Avocados, skin & pit removed
4 cloves Garlic, minced
Zest and Juice of two Limes
2 Green Onions, diced
Salt and freshly, ground Black Pepper...to taste
1/2 small Jalapeno, diced
Crystal Hot Sauce...to taste

In a large bowl, mash the ingredients together with a fork or potato masher. I prefer a chunkier Guac, but feel free to work it as finely as you like. Chill with a sheet of plastic wrap pressed on the top to prevent browning and double check for Salt and Pepper before serving!