April is a National Stress Awareness Month. Naturally I jumped right onboard when Vegas.com reached out to me to share my ways to unwind. A perfect way to celebrate the occasion is to start with some stress busters. Sometimes that’s easier said than done but we must try. Even the smallest changes make a difference.
My favorite way to relax is of course to take a vacation, lay out somewhere by the pool and sip on anything with an umbrella. I can’t help but think of the Zac Brown Band song “Toes” and the line “I got my toes in the water, ass in the sand, not a worry in the world, a cold beer in my hand” and I drift off to paradise. I wish I could get away every time a stressful situation came up but since that’s not remotely possible, I resort to other avenues. My kitchen is my Zen, my top stress buster. It’s the space where I let it all go. It belongs to me, I can do whatever I want and no one can say otherwise. There are no rules in the kitchen, no deadlines to uphold, no supervisor to answer to, unless your supervisors are hungry eyes waiting for dinner to be served. But I digress. I cook to unwind. I cook to relax. I cook with a glass of wine in my hand and music in my ear. I especially enjoy weekend cooking because it involves a low and slow dish that fills the house with delicious aromas. In the warm months it means I can hang out on the deck while the grill sizzles and Kurt creates amazing dishes in the smoker.
I love creating dishes that make me feel good and this guacamole makes me feel REALLY good. If you have never tried blue cheese with guacamole then you’re missing out on an amazing flavor combination. Please try it. I promise you won’t be disappointed :).
It’s important to use blue cheese that’s not insanely overpowering. This one kind of looks like Italy, do you see the boot?
Be sure to check back. I’ll be sharing the recipes for my Salsa Roja and Corn Jalapeño Ceviche. I’ll also share the dish that I made with all these amazing recipes. Let’s just say Chipotle’s got nothing on my home made Burrito Bowl. Trust me, you’re going to LOVE it.
- 2 ripe avocados, cut into chunks
- ¼ small red onion, diced
- 1 tsp fresh lemon juice
- 1 tbsp blue cheese crumbles
- ¼ tsp Goya Adobo Seasoning
- salt to taste
- Smash avocados in a molcajete or with a potato masher.
- Add red onion, lemon juice and Adobo seasoning. Stir gently to combine. Taste for salt, adjust if needed.
- Serve topped with crumbled blue cheese.