Last week we had our end of summer beach party with our friends. The kids put on their own episode of America’s Got Talent around the bonfire. Even the littlest one, who’s only two, participated with his “Where is Thumbkin?” singing debut. I haven’t laughed that hard in a long time. The kids told jokes, did some funky dances, and sang their hearts out. My boy and his best buddy even performed a stunt show act – let’s hope that’s not in his future. The older I get, the more I appreciate these moments. This is what makes all of the struggles in life worth it - being in the company of the ones you love, there’s nothing better than that!!

America’s Got Talent wasn’t the only highlight. My mom and dad are our official gourmet beach chefs, so we’re always happy when they can join us. We do the traditional hot dogs and smores, but the two of them put together these amazing, five-star, restaurant worthy chipolte chicken sandwiches, complete with crispy bacon and guacamole. We’re talking a beach bonfire – but even paper plates and plastic utensils won’t stop them from creating a gourmet menu. My mom now officially has her kitchen in working condition, except for the little things, which I think will take another year at the rate the workers are moving. But don’t expect her to be blogging anytime soon, she’s leaving for a cruise at the end of the week. The woman never stops! I’ll try to pin her down between vacations and coerce her into putting a few more of her secret recipes into print. 

Chipolte Chicken Sandwich

1/2 cup fresh lime juice

6 tablespoons soy sauce

1/4 cup vegetable oil

1 teaspoon sugar

1 tablespoon fresh oregano, chopped

2 teaspoons fresh rosemary, chopped

1 1/2 teaspoons chili powder

1/2 teaspoon cayenne pepper

8 chicken breasts, boned and skinned.

Chipotle Chili Sauce (see recipe)

Guacamole (See recipe)

16 slices bacon

8 slices red onion

8 cibatta rolls

DIRECTIONS:

Whisk the first 9 ingredients in a medium bowl.

Place chicken in the bowl and marinate for a few hours or overnight.

Remove chicken from marinade and grill chicken brushing occasionally with reserved marinade.

CHIPOTLE CHILI SAUCE

1/2 cup sour cream

1/4 cup mayonnaise

2 tablespoons brown sugar

1 tablespoon lime juice

1/2 teaspoon ground cumin

2 teaspoons fresh oregano, chopped

1 teaspoon fresh rosemary, chopped

1 teaspoon chipotle chile powder

Mix above ingredients in a small bowl and place in refrigerator.

GUACAMOLE

3 avacados, mashed

2 teaspoons sour cream

1 teaspoon garlic salt

Mix above ingredients and place in refrigerator.

Fry bacon, set aside.

Slice onions, set aside

To assemble spread chipotle sauce on one half of cibatta roll.  Place chicken on top of chipotle sauce and top with guacamole.  Add bacon and onion slices.