Jalapeño Vodka and Roasted Guacamole for Cinco de Mayo

It must be a trend for Ryan and I to always travel on Cinco de Mayo. If you recall, we spent much of last year's Cinco de Mayo holiday stuck in Detroit, but that didn't stop us from celebrating with a little Mexican flare.

This year, we planned ahead. Knowing that we were flying to the Midwest again to visit family, we decided to prepare a little Cinco de Mayo treat for our followers! It started with just a simple guacamole recipe, then turned into a full on fiesta, including a refreshing cocktail (with a little flare)!

Despite the focus of this blog (compromising in the kitchen), Ryan and I always agree on avocados, especially when it comes to guacamole. We make it a lot as a pre-dinner snack or to eat alongside our meals. Simple smashed avocados are fantastic on any toast or bread. Then, when you add a few spices or a bit of salsa, smashed avocados turn into one amazing snack!

I started infusing vodkas several months ago to add some variety to our liquor cabinet. There are not a lot of liquors and mixers that I can drink, so by adding flavor to the actual liquor, I get more of a variety. Ryan kept asking me to make jalapeño vodka. This did not sound appetizing to me until I tried a new drink at our favorite taco restaurant that included jalapeño-infused vodka. It was spicy, yet refreshing at the same time.

We purchased a small bottle of Tito's vodka and took a shot! Not literally, but figuratively, by infusing the vodka with jalapeños. It was the perfect sidekick for our little pre-Cinco de Mayo fiesta. Enjoy!

Jalapeño Vodka

Makes: mL of vodka
Prep Time: 2 minutes + 3 days

250 mL Tito's Vodka

2 jalapeños, thinly sliced (with seeds)

Pour the vodka into an air tight jar and add the jalapeño slices. Seal and store away in a dark cool place for 2-5 days. Shake the jar a few times a day.

After a few days, pour the mixture through a strainer or coffee filter to remove the jalapeño slices and seeds.

Suggestion for serving:

1 part Jalapeño Vodka

2 parts pineapple juice

Mix well and serve over ice!

Roasted Guacamole

Makes: 3 cups

Prep Time: 10 minutes

Cook Time: 20 minutes

2 jalapeños

4-6 tomatillos, husks removed

2 avocados, mashed

1/2 lime, juiced

2 tsp red onion, minced

1/4 tsp garlic powder

1/4 tsp salt

1/4 pepper

Preheat the oven to 400F. Line a baking sheet with foil and roast the jalapeños and tomatillos for 20 minutes, removing the tomatillos after 15 minutes. Turn the jalapeños halfway.

In a medium bowl, mash the avocados and stir in the lime juice, red onion, salt, garlic powder and pepper.

Chop the roasted jalapeño and tomatillos once cooled and stir into the guacamole. Garnish with chopped cilantro and let sit in the refrigerator for 20-30 minutes before serving.

Avocado and Fried Egg Sandwich

Marathon training was very time consuming, and often took away from my passion of cooking. I am glad to say that training is over and the Holidays are among us! I can't wait to dive back into the kitchen and share new recipes with you. 

Until then, I thought I would share a sandwich I made on one of those long training nights. Towards the end of the training schedule, the runs got further and longer, meaning dinner options had to be quick. Eggs were often my solution for this. They are quick, healthy and very filling. Not to mention, they provide the protein needed to recover muscles after a long run.

I dove right in, then remembered I needed to take a picture!

This sandwich was quite enjoyable and inspired by one I recently had in Austin. Toast your favorite bread (gluten or sans gluten), slice ripe avocado, fry two eggs, schmear pepper jelly or favorite condiment on the bread and assemble. I didn't include cheese because I was doing no dairy the weeks before the race, but I bet a slice of Swiss would be delightful on this bad boy!

Avocado and Fried Egg Sandwich

Yields: 1 serving
Prep Time: 5 min
Cook Time: 2-4 min

2 slices bread, toasted

1/2 ripe avocado, sliced

2 eggs

pepper jelly or onion jam (or caramelized onions)

lettuce or fresh spinach

mayonnaise, mustard, cheese (optional toppings)

Toast 2 slices of bread and prep all of the condiments and sandwich components for assembly.

Heat a medium non-stick skillet over medium heat. Once the pan is hot, melt a little bit of butter in the pan. Crack two eggs into the pan, being careful not to burst the yolk.

After about a minute, flip the eggs over gently to fry the other side, again being careful not to disturb the yolk. Cook the egg to desired firmness. I like a runny yolk since I don't use mayo or cheese on my sandwich.

Place the fried eggs, avocado and other sandwich components onto the toasted bread, slice in half and devour!

Go crazy and try a new condiment, like Stonewall's Kitchen Roasted Garlic Onion Jam or a Seven Pepper Jelly. Or even, a pesto or olive tapenade.