#FoodForThought: The Adventures of Fanny and Olive (Tequila)

<editorsnote> Nerds, meet my buddy Fanny. No really – that is her actual name. She is a massive massive massive foodie, and would like to share with you all the adventures on all of the things she puts in her mouth. Wait, no – not like that … I mean … well, you know what I mean. Aw shucks, just hit it already Fanny … </editorsnote>

#TalkNerdyToMeLover’s Fanny Slater

okay okay…

i’ll give you my guacamole recipe.

but it’s only because i’m feeling generous. after an over-the-top, couldn’t-have-gone-better, got-a-little-tipsy-in-front-of-fifty-people, bomb-diggity, first EVER live show last weekend with the lovely ladies of TNTML, i’m clearly in a good mood. two different people at whole foods today actually commented on the fact that a fantastic cheerfulness was written all over my face. well, what can i say? …other than the fact that my boss just left for india, and i think that would stretch a wide-eyed, pearly white grin across anybody’s face. let’s just say things have started to look up recently and i’ve found myself in quite a happy place within my inner fanny. insert butt joke here.

seriously though, this guacamole has probably gotten me about 85% of my friends. it’s pretty standard as guacamole recipes go, but of course i have a trick or two up my sleeve. this “recipe” is also done entirely to taste–which means that i add ingredients, taste, and adjust accordingly as i go along. this way you have the perfect combination of salty, spicy, creamy, and acidic flavors. to me, that makes the perfect guacamole. that…and a side of tequila shots.

oh…and you need a funny shirt.

don’t ask why, it just makes you feel better overall. yes, my shirt has a banana on it.

the ingredients for fanny’s famous guacamole are as follows:

for 3 people:

-3 ripe avocados **foodie note: you can tell an avocado is ripe because you should be able to push your finger into it. if it feels at all firm–put the avocado down…and walk away**

-the juice of 1-2 limes

-1/4 cup finely diced red onion

-1 medium size jalapeno finely diced (the more seeds and ribs of the pepper you leave in, the spicier it will be)

-1 small handful (maybe 1/3 cup) fresh cilantro

-1 small roma tomato diced

-pinch of salt and black pepper

-a few splashes of hot sauce (i like cholula or texas pete)

-1 medium size garlic clove finely diced <—- shhh this is the secret (let’s pretend we’re not on the internet for millions of people to read)

i use a sharp knife to slice through the avocados, then a fork or spoon to fold the ingredients into each other. the most important part of this dip is that it’s left chunky. i’m not a fan of really mashed up guacamole. i think it should look rustic and have texture. just like they do it in mexico! okay, i’ve never been to mexico…but just like they do it at las margaritas on six forks road in raleigh!

…just don’t over-mix it. please.

because i’m in an especially good mood (i swear it has nothing to do with the fact that jen told me how many fans of fanny there are this morning), you’re even going to get a bonus recipe this week to go with your guacamole! (insert trumpets and loud cheers here). i found a recipe for creamy baked chicken taquitos on pinterest last week…

side note: pinterest = the new orange.

i generally never follow a recipe ingredient-for-ingredient. unless it’s baking and i have no idea what they hell i’m doing. i believe that recipes are wonderful, but that you should use them as tools to create something unique in your own kitchen that suits your personal tastes and preferences. i love finding recipes and then putting my own spin on them, which is exactly what i did with these super easy chicken taquitos.

ingredients needed:

-shredded store bought roasted chicken or homemade roasted chicken (use mexican flavors and spices for the marinade–lime juice, cumin, chili powder, hot sauce)

-light garden veggie cream cheese

-fontina and cheddar

-black beans

-roasted garlic

-roasted pasilla peppers

-caramelized red onions

mix all ingredients in a bowl and then spread thin strips of the mixture onto flour tortillas (i used whole wheat). roll into thin wraps, spray with vegetable oil, and sprinkle with kosher salt. bake at 425 for 5-8 minutes–flipping each taquito over once. keep an eye on these, they turn golden brown quickly!