Stacey and Halle have been out of town this past week on a buying trip, which made it so Jen and I would be working together. It’s probably a good thing we rarely share shifts because all we do is eat. This is not an exaggeration. It’s just how it is. I mean, as we were eating lunch, we were discussing future snacks or dessert. It’s kind of disturbing.
So, today, when we weren’t eating, we were checking out easy food recipes online and found a couple that we’d like to share that may or may not have made us drool!
- 3 medium avocados, halved, pit and skin removed
- 4 oz crab meat
- 5 large shrimp, boiled, chilled and then chopped into small chunks
- 1 tbsp red bell pepper, small dice
- 1 tbsp red onion, small dice
- 1 tbsp celery, small dice
- Â½ tbsp parsley, small dice
- 1 Â½ tbsp lite mayo
- Fresh black pepper
CHILI LIME SAUCE
- Â¼ cup lite mayo
- 1 tsp siracha sauce (optional, but i love the extra kick and flavor it gives)
- 2 tbsp Chili Lime Cholula (or more to taste)
- Stir together well. I like to add it to a squirt bottle, so it is easier to use.
- 1. Combine all ingredients together and mix well.
- 2. Scoop the crab & shrimp mixture onto the avocado.
- 3. Squirt the sauce over the avocado and sprinkle with parsley.
- 3-4 Fresh Jalapenos peppers
- 1 tablespoon of Goat Cheese
- 1 tablespoon of light cream cheese
- 1 teaspoon of Dried Thyme crushed
- 2 teaspoons of Milk
- 1/4 teaspoon of Lime juice
- Parmesan cheese for topping
- Pre-heat your oven at 350. Cut your peppers in half (length wise) to end up with a cut little boat shape easy to stuffed. Empty the middle part with a spoon and a knife before putting them on a parchment paper then on a baking sheet to cook them for 10 minutes.
- While the peppers are in the oven prepare your stuffing, mix all the ingredients together except the Parmesan cheese. Once youâ€™re peppers are out, stuffed them and sprinkle a bit of Parmesan on top. Cook for another 10 minutes.
- Then bring your oven on BROIL and let them cook for another 3-4 minutes or till the top is brownish. Watch out because if you cook them too long they will spill over. Let them cool down a bit and serve warm or cold with a mini piece of fresh Thyme on top as decoration.
Pretty easy, right? What’s your favorite summertime dish to whip up when you’re feeling a little too hot to hang out over a stove?
post by Amanda & Jen