National Guacamole Day!

{ image via myrecipes.com }

I am convinced that avocados are the fruit of the gods.

To celebrate National Guacamole Day, I am happy to share my tried and true guacamole recipe which I can honestly say I have made over a hundred times.  Depending on the size of your crowd and their subsequent obsession with guacamole, you can easily double this recipe.

3-4 perfectly ripe avocados
2-3 cloves of fresh garlic, minced
Kosher salt & ground pepper
1/2 Serrano pepper, seeds removed and finely chopped OR several dashes of green Tabasco sauce
1 large handful of fresh cilantro, stems removed, and roughly chopped
1-2 fresh limes

Peel and pit the avocados and scoop them into a large bowl. With a large fork, begin to mash the avocados into large chunks. Squeeze fresh lime juice over the avocados, starting first with a half of a lime and adding more juice to get the desired consistency.

Add the fresh garlic, cilantro, Serrano pepper (or Tabasco) and continue to mash with a large fork. Add the kosher salt & pepper to taste.

Serve with corn chips and try not to eat the entire bowl at once.

Suffice to say, this can prove to be difficult.

xx JN

3-Bean Chili

This recipe has been a staple in my kitchen for years. After many iterations, this is how I prefer it best. Enjoy! xo JN

Jenn's 3-Bean Chili

1 large onion, diced
5-8 cloves fresh garlic, minced (don't be afraid)
1 sm. can diced green chiles
1 quart beef, chicken or vegetable stock
1 lg. can crushed tomatoes
1 reg. can petite diced tomatoes
1 sm. can tomato sauce
1 can pinto beans, drained
1 can red kidney beans, drained
1 can small red beans, drained

Seasonings ... this is all about personal preference, and it is so important to season in doses and taste as you go. I eyeball this every time, but here are the approximates:
2-3 Tablespoons chili powder (large handful or two)
1-2 Tablespoons cumin (large handful or two)
2 teaspoons oregano (handful, crushed)
Salt & Pepper to your liking (depending on the saltiness of the stock & tomatoes ... I typically use at least 1 Tablespoon salt & 1 teaspoon pepper)

In a large stockpot or dutch oven (I use one of my large Le Creuset ovens), saute the diced onion in 3 Tablespoons of olive oil over medium heat until onions are translucent and just beginning to brown. Add minced garlic and cook for 30 seconds, but do not overcook the garlic! Add stock, making sure to scrape any brown bits from the pan. Add the green chiles, crushed tomatoes, diced tomatoes, tomato sauce and beans and bring to a low boil. Add all seasonings to taste, adjusting as necessary.* Cover and allow chili to simmer on low heat for 30-45 minutes, stirring occasionally.

When ready to serve, offer shredded cheddar cheese, sour cream & crushed corn chips (either tortilla chips or Fritos) as garnish.

* For those wishing to add meat (either ground beef or turkey), brown 1-1/2 lbs. meat in a separate skillet, drain excess fat, and then add to the chili before covering.

What to Make?

So I had these ingredients ...

and with the help of some mayonnaise + kosher salt, I created this:

Quick, easy and delicious!