America's Birthday Dinner - Southwest Style

As my third week in New Mexico comes to an end I've made some headway on some local eateries and watering holes in Albuquerque.

For those of you who don't know, the chili situation in New Mexico consists of red, green, or Christmas (combo of the two). Each restaurant differs as to which kind is hotter. The few times I've been out, I've gone with Christmas, seems to be the best of both worlds for me.

Living in Montana has really raised my standards for beer and breweries. Atmosphere is really important and of course, so is good beer. The first brewery I visited was La Cumbre. It's laid back, has an eclectic group of people, and good beer. I tend to judge a brewery by their IPA and the Elevated IPA at La Cumbre definitely passed. Last Sunday I made my way downtown and visited Marble Brewing. This was the first brewery in Albuquerque. Marble has a great vibe with an outdoor stage and local food trucks scheduled daily to be parked outside. The brewery recently took first in the world Pilsner competition. My favorite beers here were their double IPA and the Marble Red. Unlike Montana, New Mexico does not have laws that put a limit on the number of pints you can drink and most stay open until 1:30 AM.

After a suggestion from a Missoula coworker, I made my way to a downtown bar called Anodyne. Anodyne is an upstairs pool hall/jungle. The space is filled with hanging plants and about 15 pool tables. The beer selection is extensive and diverse. From imported Belgians to local sours. Made me feel like I was back in Missoula.

I still have many places to check off my list before I head back north. In the meantime, I've been doing a lot of cooking of my own. It's been ages since I posted a recipe, so today I'll be giving you four, yes four. It's what I like to call: America's Birthday Dinner, Southwest Style. This dinner features: Fresh Watermelon Margaritas, Buffalo Chicken Tacos, Garden Vegetable Salad, and Flag Cheesecake. Let's begin.

Fresh Watermelon Margarita
4 cups of fresh cubed watermelon (seedless)
3-4 Limes
Silver Tequila
Triple Sec
Salt, for the rim

Puree the watermelon in a blender and add the juice of the limes. Have an additional lime for garnish if you'd like. When making margaritas, I follow the 3-2-1 rule. 3 parts mix, 2 parts tequila, 1 part triple sec. Typically I just measure with a shot glass. Salt the rim, fill it up, and garnish with a lime.

Buffalo Chicken Tacos
I don't think I even need a recipe for this one, but this is what you'll need:
Chicken breasts (cooked and shredded)
small corn tortillas
purple cabbage (or some sort of leafy garnish)
cheese (I used feta)
green salsa (I love tomatillo)
avocado
Frank's Buffalo sauce

Preheat the oven to 375. Drape tortillas into the slots of the rack to make narrow taco shells. Bake 7-10 minutes. Remove from oven. Heat cooked and shredded chicken in a saucepan with the buffalo sauce. Cook until heated all of the way through. Assemble tacos as desired!

Garden Vegetable Salad

• Vinaigrette:
• 3 tablespoons fresh orange juice
• 1 1/2 tablespoons fresh lime juice
• 2 1/2 teaspoons extra virgin olive oil
• 2 teaspoons honey or agave
• 1 teaspoon red wine vinegar
• Salt and pepper to taste

• Salad:
• 1 1/2 cups (1 x 1/4-inch) julienne-cut zucchini
• 1 1/2 cups (1 x 1/4-inch) julienne-cut yellow squash
• 1 cup fresh corn kernels (about 2 ears)
• 2 tablespoons finely chopped red onion
• 1 tablespoon finely chopped fresh basil

Cut up all of the vegetables, add vinaigrette and let chill. Overnight is best. I am absolutely in love with this salad. It's perfect for summer and barbecues. 

The originally recipe can be found here: Garden Salad with Citrus Vinaigrette

Last but not least, a patriotic dessert. I know the flag cheesecake is a little cliche, but it's my first time making a flag dessert and a no-bake cheesecake. It was amazingly easy and delicious. On a side note- apparently fresh blueberries are not sold in New Mexico so blackberries had to suffice. 

No-Bake Flag Cheesecake

Crust: 

1 1/2 cups of ground graham crackers

1/2 cup unsalted butter at room temperature. 

1/4 cup sugar ( I didn't use any sugar, but add as much as you'd like)

Filling:

16 oz cream cheese (I used lactose-free)

1/4 cup sugar

1/2 cup vanilla greek yogurt 

Strawberries, raspberries, blueberries, and/or blackberries

Mix ground graham crackers, butter, and sugar. Press into square pan. With an electric mixer, mix cream cheese, sugar and vanilla greek yogurt until it is smooth. If you don't have flavored yogurt or you like a strong vanilla flavor, add 2 tsp of vanilla extract. Spread mixture over the graham cracker crust. Refrigerate until chilled. Top with berries in a flag, USA, or any display of red, white, and blue America theme you'd like. 

There you have it. I hope you all have a great holiday weekend full of sun and all things America. You can find me rollerblading, enjoying a PBR, and watching fireworks all while avoiding a sunburn. Until next time!

Mountains and Margs

My adventure to the southwest has begun. After settling into my apartment in Albuquerque and making it through my first week of work, I was ready to start exploring. Also, at this point I hadn't had a margarita or any local food. That streak would end soon enough.

My friend Olivia and her boyfriend were coming down from Denver for a weekend trip to Santa Fe and Taos which I had on my list of things to do as well so I decided to head north and meet them. Santa Fe is the oldest state capital in the country. It's also full of color, culture, and delicious margaritas (yes I finally got one). Artists, foodies, and culture lovers alike can find something to love in this town. We spent Friday night walking around the plaza along with dinner and rooftop drinks. Saturday was spent eating more New Mexican cuisine and browsing the street vendors selling art and jewelry. One thing led to another and Olivia and I both made it out with some silver, let the collection begin. 

Pillar art outside of the Native American Museum of Modern Art

 Next stop Taos. My trip north was not only to see the most mountainous area of the state, but to hike its tallest peak and the tallest mountain I will have hiked to date, Wheeler Peak.

On the way I decided I needed to check out the Rio Grande River Gorge bridge and the Taos Mesa Brewing Company (of course) before I made my way to my campsite.

View from the Rio Grande River Gorge bridge.

At Taos Mesa Brewing Company I tried the Whitefeather IPA, which was delicious. But what I loved more was the breweries slogan, "A Conspiracy is Brewing". The outdoor patio had such a fun vibe along with a really geometric stage. To top it off there was a great trio singing live from Colorado playing while I was there.

I made my way up to Taos Ski Valley to find a campsite. I had planned out several places to potentially camp near the mountain for easy access to the trailhead. I lucked out and found a spot right next to the trailhead located in the heart of the ski village. That night I ate at Tim's Stray Dog Cantina - delicious. It wouldn't be a ski hill without bonding over Montana skiing, even if it is June. I'll definitely be making a trip back to Taos in the winter.

Chicken Tacos with green chile

The day had finally come to hike Wheeler. I was starting at about 9,200 feet which is the elevation of many mountains in Montana and 4,000 feet higher than Missoula. I started my hike and found it to be a more than gradual climb, but it was only supposed to be a four mile hike -- if I had actually started at the correct trailhead. I'll save you the long version, but basically there are two ways to get to Wheeler. The quick and steep four mile route which passes Williams Lake at two miles, or the 8 mile valley, ridge line, wilderness route, which is what I realized I was on after the third mile. 

It turned out to be a really wonderful mistake. New Mexico really isn't too much different that Montana around these parts. So I began my peak guessing as to which one was Wheeler. I was wrong three times. But hey, it was motivating to look at until the taller peak behind it came into view. 

My first guess

Beautiful valley section of the hike

The mountain that has the snowfield I had to cross on it was guess number two, followed by the peak in this view as guess number three. After the snowfield, I heard what sounded like rocks falling. I looked up and saw a small herd of bighorn sheep galloping down the peak. Pretty awesome. 

 After making it most of the way to my false hope peak number three, I finally had Wheeler Peak in my view which is the furthest to the right in this photos.The wind was pretty strong up here. Let's just say I couldn't walk, breathe, and eat an apple at the same time. So I stopped and finished my apple with this fellow:

The final jaunt to the top

As I made my way down the saddle before the last ascent to the peak, I looked to my right and briefly saw a lake and then about 50 people making their way up the extremely steep trail up the bowl to the base of the saddle. Clearly that was the popular trail that I had originally planned on hiking. But I made it! Wheeler Peak stands at 13,161 feet making it the tallest peak in New Mexico and the tallest mountain I have hiked.

Beautiful view from the summit

After making my way off the peak, I decided that I would take the shorter yet steep route back for a change of scenery. Here is my one and only problem with this entire hike: the number of spiders the size of a half dollar scurrying around on this trail is absurd. Also, these things move faster than any spider should be able to move. I saw at least 12 and that was 12 too many. 

I stumbled upon another snow field where I found several girl sliding down in the snow on what looked to be their packs. A man, who works on the trail, asked me if I wanted to join them. I kindly said no thank you and then he told me he had an "extra sheet" and that I had to try it out. He proceeded to bring a piece of lumber paper (the paper they put on the siding of a house while it's being build) and explains to me how to sit down lean back and ride the snow down. This was one of the coolest things I have ever been able to experience as I flew down the ice slide that had been carved out. I owe that guy a high five and a beer. 

View of the snow field from above

I finally made it down the mountain to my final landmark, Williams Lake (11,000 ft). The entire descent was incredible and made me feel a little guilty about ever doubting New Mexico and its beauty.

I can pretty much say that this weekend was one for the books. Taos has set the bar pretty high. I've had beers from 3 local breweries that have the capability to become a Montana rival, I achieved yet another hiking goal, and it seems that I still haven't fried in this heat. 

Turns out the desert isn't so bad. The journey continues..