COMIDA!

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!

INGREDIENTS
  • 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
  • ½ tbsp parsley, small dice
  • 1 ½ tbsp lite mayo
  • Fresh black pepper      

CHILI LIME SAUCE

  • ¼ 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.
DIRECTIONS

  • 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.

And another…

INGREDIENTS
  • 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

DIRECTIONS

  • 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 you’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

4 comments

  1. Anonymous

    I love making a super easy caprese salad — cubed fresh mozzarella, halved sugar plum tomatoes, and a chiffonade of basil tossed with olive oil and my favorite balsamic vinegar. It’s great on its own or a perfect side salad for grilled filet mignon or grilled chicken breast and a fresh baguette. (It’s seriously a 15 minute meal!) — Joanna