Margarita Chicken

This weekend my girlfriend Emily was our first guest at the new lakehouse. This called for a celebration! Not only was it our first full weekend, but we are almost done unpacking! My mom helped us out by keeping a steady stream of laundry going. She rewashed all the sheets and towels that were left behind. She sorted through and made a mountain of shop rags for Matt, and what seemed like enough old sheets to cover a football field. While I was placing items in a donation pile, we had a feast marinating in the fridge.

The night before, I mixed up a margarita chicken marinade. It consists of: zest of 1 lime, 1/4 cup lime juice, 1/4 vegetable oil, 1/2 cup tequila, 4 minced garlic cloves, 1/2 teaspoon cumin, a 1/4 cup diced fresh cilantro, freshly ground salt and pepper, and a splash of margarita mix. I put 3 chicken breasts in a gallon plastic storage bag with the marinade.

The next day while Matt is working the chicken on the grill I made up my famous guacamole. I would bring this in all the time when I worked in Omaha. I swear it was like feeding a pack of ravenous dogs. I would send the 5 minute warning email, and then literally slide the bowl down a table so I didn't lose a finger. Or an arm. So here it is. My famous recipe: 2 ripe avocados, 2 minced garlic cloves, 1 tablespoon minced cilantro, 1 teaspoon cumin, freshly ground salt and pepper, 1 tablespoon olive oil, fresh lime juice. I like to use a potato masher on the avocados first, then put the remainder of the ingredients in, and mix. I find this method resembles that of good mashed potatoes. You have a few lumps, but for the most part it's a nice smooth mixture. I personally can't stand the guacamole that comes in a jar. That is about as realistic as cheese in a can...but less delicious.

Last I sliced a green, orange and red bell pepper and a red onion, and cooked in a little olive oil in a cast iron skillet over high heat. I chopped up the chicken, served with flour tortillas, lettuce, cheese and the vegetables.