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1.30.14 Chipotle Mango Guacamole

1.30.14 Chipotle Mango Guacamole

I don’t know about you, but I’ve had about enough of this frigid winter weather. Polar vortexes, arctic blasts - to be honest, this weather is getting just a little ridiculous. And it’s only January. Sigh. All of this cold dreariness has me dreaming of tropical beaches, palm trees, and sunshine. And with all of these warm thoughts on the brain, it was no surprise that on my last grocery shopping trip, I returned with a sizeable quantity of tropical fruits. Mangoes, avocadoes, limes, pineapples - I figure if you can’t be somewhere warm, the next best thing is to eat like you’re somewhere warm.


Given the amount of ripe avocados on my kitchen counter, the obvious thing to make was some guacamole. A good batch of guacamole is a beautiful thing. Creamy, pale green, with just the perfect hint of lime - it’s basically amazing on everything. I’ve been known to just spoon it straight out of the bowl. While I normally stick to basic guacamole, this time, I decided to change things up a little. In addition to the standard red onion, lime, cilantro, and salt, I added some chipotle chiles for a hint of spicy smokiness, as well as some finely chopped mango for some sweetness and a nice chunky texture. Let’s just say, the resulting guac did not last long. Not long at all. It’s - dare I say - even more scrumptious that the original. Not to mention, it would make one tasty snack to munch on while watching a certain upcoming football game. Just remember, if you’re planning to share, you should probably make a double batch. Like I said, it won’t last long.


Chipotle Mango Guacamole

makes about 2 cups

  • 2 ripe avocados
  • 2 Tbsp finely chopped red onion
  • 2 Tbsp chopped cilantro
  • 1 mango, finely chopped
  • 1 chipotle chile canned in adobo, finely chopped
  • juice from 1 lime (about 2 Tbsp)
  • ½ tsp salt

1. Cut avocados in half, remove pits, scoop out fruit and place into a bowl.

2. Mash the avocados until they achieve a smooth consistency.

3. Add the remaining ingredients (red onion through salt) and stir to combine. Serve with tortilla chips for dipping.

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