As I mentioned yesterday, having Diana over for dinner this weekend was a blast. However, it made me realize we’re still only about 85% moved into our apartment. We’ve been here for over a year now, but the corners we cut when we moved are starting to get on my nerves. For example, our bedside tables are still plastic rolling carts from Target, and we are using a large bookshelf as a dresser. We also have a terrible mish mash of lamps and I’m using a magnifying mirror as my bedside lamp. FYI, waking up and seeing yourself magnified 20x as soon as you open your eyes is NOT the best way to start your day. I’ve been shopping around online and trying to find some new apartment pieces and I think we might order some track lighting to install over the dining table and we’re eyeing a few more items from CSN Stores too. I actually have several reasons for wanting to work with CSN to finish our apartment. One of them is that I’m going to be reviewing a couple of products that will be showing up the blog soon. And these products may or may not be helpful next time I make this awesome guacamole!
Several weeks ago I tweeted that I was having a Gena-inspired dinner: a tub of guac with a side of guac. Without even realizing it, the tub I grabbed from Whole Foods on a class break was smoked chipotle guacamole and, I can’t lie, it blew my regular guac out of the water. Not to be outdone by a store-made version, I vowed to recreate it and take it up a notch.
Spicy Chipotle Guacamole (serves 3 hungry guac lovers, or 4-6 normal people)
3 ripe avocados
2 chipotle chilies in adobo sauce
3/4 large vidalia onion, finely chopped
1 ripe lemon
1/4 tsp cayenne
1 tsp Frank’s Red Hot
1 tsp garlic powder
salt and pepper to taste
1. Finely chop the onion and add lemon juice. Set aside for 10 minutes.
2. Finely chop chilies and add to onion and lemon. (The chilies are pretty soft, so “chop” is all relative)
3. Add cayenne, Frank’s and garlic powder, stirring to coat.
4. Slice and score avocados, saving pits, and add to onion. Mash and mix everything together.
5. Add salt and pepper to taste, and garnish with cilantro, if desired. (I’m not a big fan of cilantro, so I used a small handful as garnish only, but you could chop a larger bunch and mix into the guac.)
6. Serve immediately, or bury pits in guacamole, cover with plastic wrap and store in refrigerator.
Would you like one? Just make sure you follow it up with a slice of Diana’s no-bake, vegan pecan pie!