I wish I could give each one of you a big thank-you-squeeze for all of your comments regarding my triumph in the health department (which I wrote about in my last post). This blogosphere community is one of the greatest, and it feels so special to be apart of – to share both triumphs and woes. Thankfully my good news from last week still stands. I’m feeling more incredible each day, and this healing has taken me beyond what I believed “well” to mean in the past. More details to come soon, but mega big hugs to all of you now for being my cheerleaders. It means the world.
But wait – there is even more to be thankful for and celebrate (!!!), can you believe it? I can’t! Editor’s Choice for “Best New Voice” at the Saveur Blog Awards this last week. On my birthday. In New York City. YOU GUYS. STOP IT. What happened? I think I blacked out those three days in the Big Apple. Overwhelmed by all the incredible bloggers surrounding me, on top of the amazing team at Saveur, and all of the experts they gathered to share pieces of their success with us. It felt like I was in a dream. But I woke up this morning and there was the Le Creuset pepper grinder sitting on my kitchen counter with the tag tied to it reading, “Best New Voice – Faring Well.” It happened. It all happened. Thank you for following, reading, commenting, encouraging, and sharing life with me over these past seven months as Faring Well has grown to be something someone would consider worthy of such an award. You guys are the best and deserve the biggest plate of thank-you-nachos! Is that a thing? It should be.
These nachos were born from a taste of the best pickled chilies I’ve ever had. MM Local consistently blows me away with the quality of their products, and these chilies were no different. Scott and I went walking around our farmers market one rainy morning and sampled a corn chip that made me seriously question whether or not embarrassing him was worth holding back from shoving my face with every last chip in the sample bowl. I decided to spare him and buy a bag. A bunch of parsley, cilantro, and one gorgeous heirloom tomato later – and it was nacho time. I had been getting this itch to make chimichurri, and once I tasted those chilies I knew they were destined for a big green batch of the good stuff. After seeing Sprouted Kitchen have a big time light-bulb-moment and toss sliced avocado with their chimichurri I knew I had to give it a try! The result? Magical. Amazing. Nacho heaven. Cumin-seasoned black beans give you a boost of protein and fiber while the tomato and green onion keep it fresh. The clouds parted, the sun shone (despite my dislike for shooting in sunlight) and these nachos were devoured with the happiest of faces. Now go put on your happy face and make a plate of these nachos! Or eat a plate and then put on a happy face. Whichever. Eat nachos.
NACHOS W/ PICKLED CHILI CHIMICHURRI
Makes 2 servings.
Tid-bits: If you cannot get ahold of these delicious pickled chilies, feel free to replace with a minced chili of your choice. You can then replace the pickling liquid with a tablespoon of apple cider vinegar.
1 bunch parsley stems removed, leaves chopped
1 bunch cilantro stems removed, leaves chopped
1 large garlic clove
2 tablespoons pickled hot chilies
2 tablespoons pickling liquid
1 tablespoon cold pressed olive oil
juice from half a lemon
salt & pepper to taste
2 ripe avocados
blackbeans cooked, rinsed, and drained
salt & ground cumin to taste
fresh chopped tomato
sliced green onions
THE BEST organic, non-GMO corn chips you can find
Blend the chimichurri ingredients together in a food processor. Taste and adjust seasonings as needed. Slice the avocados into 1 inch chunks (skins and pits removed) and toss with the chimichurri in a bowl. Mix the black beans with salt and ground cumin, taste and adjust as needed.
Top a plate of corn chips with the seasoned black beans, fresh chopped tomato, a few scoops of the chimichurri coated avocado, and sliced green onions. DIG IN.