This dish was inspired by our neighbors, they had a celebration for one of their kids and we were lucky enough to be invited. I’m so glad we were as the food was AMAZING! It was a Mexican feast that was cooked by both of their parents. All I can say is I am still dreaming of those taco’s! Not only did we LOVE the taco’s we also really enjoyed their guacamole, it was so bright, so fresh and incredibly creamy! Although mine is creamy it was not nearly as creamy as we had at the neighbors home but my blender In The motorhome is just not the best. This was so easy and a recipe I will make many more times.
Note- ripe avocado’s are best for this recipe.
INGREDIENTS
3 Ripe avocado’s
3 tomatillo’s
1/2 jalapeño pepper, more if desired
1 clove of garlic
4 Tablespoons sour cream or Mexican cream
6 Tablespoons water
Pinch of salt
Tortilla chips for serving
DIRECTIONS
This recipe is made right in the blender!
Pit the avocado’s and remove the flesh and add into the blender. Peel and wash the tomatillos, slice them in half and add to the blender.
Remove the stem from the jalapeño and slice in half lengthwise, add desired amount of jalapeño into the blender. I used 1/2 of a jalapeño for a slight kick.
Peel the garlic and add into the blender
Squeeze the lime into the blender.
Add a pinch of salt.
Blend ingredients until smooth. If it is too thick add the water into the blender 2 Tablespoons at a time.
Blend until smooth and creamy.
Chill in the fridge for at least and hour to le the flavors meld.
Enjoy!
Anne
This fajita salad is absolutely delicious. We just loved the marinade/dressing that goes with this dish.
I made this dish when we were on a trip in the motorhome and for an appitizer I made a fresh and bright guacamole that I will share with you tomorrow.
INGREDIENTS
Marinade/Dressing
3 Tablespoons olive oil
1/3 cup freshly squeezed lime juice
2 Tablespoons cilantro-chopped
2 garlic cloves-crushed
1 teaspoon brown sugar
3/4 teaspoons red pepper flakes
1/2 teaspoon ground cumin
Pinch of salt
SALAD
4 boneless skinless chicken thighs or breasts. I used thin cut breast.
1/2 yellow bell pepper-sliced
1/2 red bell pepper-sliced
1/2 onion-sliced
5 cups romaine lettuce-chopped
Avacado-sliced (optional)
DIRECTIONS
Whisk marinade ingredients together until combined. Pour 1/2 of the marinade into a small container to use as the dressing. Pour the second half into a ziplock bag and add your chicken. Let marinate in the fridge for an our or so. You can cook the chicken in a skillet but we grilled the chicken. Since I used thin sliced chicken breast the chicken grilled quickly.
In a bowl add your salad ingredients and top with sliced cooked chicken. Drizzle with the reserved dressing and serve.
Enjoy!
Anne
I hope everyone had a great 4th of July! We have been busy enjoying the retirement life and with that being said I find it harder to find Time to blog but I will be adding recipes as I can!
This cake recipe is absolutely amazing! This was so easy to make and loved by everyone. My Dad and Jim both went for a second piece! Lemon cake Is a great choice for any summer gathering. I hope you enjoy this cake as much as my family did!
INGREDIENTS
1 box of lemon cake mix
1 box of instant lemon pudding
3/4 cup water
3/4 cup oil
4 eggs
FOR THE SOAKING SYRUP
2 cups powdered sugar
1/3 cup lemon juice
2 Tablespoons unsalted melted butter
2 Tablespoons water
DIRECTIONS
Pre heat oven to 350 degrees. Lightly grease a 13×9 baking dish and set aside.
Beat eggs in a large bowl, add the cake mix, pudding mix, water and oil. Mix until well combined.
Pour the batter into the prepared baking dish. Bake in the pre heated oven for 30-35 minutes or until a toothpick inserted into the cake comes out clean.
While the cake is baking make the soaking syrup by combining the melted butter, lemon juice, powdered sugar and water.
When the cake is done poke holes all over the cake with a fork then pour the soaking syrup over the top of the cake. That syrup will all be soaked into the cake while it cools. Let cool completely and serve.
Enjoy!
Anne
I made this cake over memorial weekend and everyone LOVED it, this cake had rave reviews from everyone! I did make this gluten free and dairy free but it’s just as good using your favorite box cake. The cake I used was a gluten free funfetti cake mix, hence the speckles in the cake! You use what you have and what you like!
The original recipe did not have the layer of lemon pudding but for us that truly made the cake. This is one robby and Jim have asked for again !
INGREDIENTS
1 box of white cake mix and everything needed to make the cake according to the package.
3 ounce box of strawberry jell-o
1 small box of instant lemon pudding plus ingredients on the box.
1 cup of boiling water
1/2 cup cold water
1 small tub of cool whip
Fresh strawberries sliced for the top if desired
DIRECTIONS
Prepare cake according to the directions in a 9x13pan.
Remove from oven and let cool for 15 minutes. Poke the cake all over with a fork created lots of holes.
Combine the jello with the boiling water and stir until the sugar is dissolved then add the cold water.
Pour the jello all over the cake slowly so it’s seeps in all the holes.
Make the lemon pudding according to the directions and layer the lemon pudding over the cake completely covering it.
Add the cool whip in the same way over the lemon layer. Refrigerate for 2-3 hours before slicing. Add sliced strawberries for garnish
Keep leftovers in the fridge.
Enjoy!
Anne
Many of us have received the fruit/dipped fruit from Edible Arrangements, what’s your favorite fruit from there? For us it’s the chocolate dipped pineapple. They are so sweet and juicy! I decided to give them a try myself. I did not measure the melting chocolate and used only about 1/4 of a fresh pineapple as I was not making very many. I also added some toasted coconut to some of them along with a pipette filled with coconut rum .(I used the rest of the pineapple for a side dish at dinner.)
I made some of these for us but also shared with our neighbors who enjoyed them as much as we did! I only made about a dozen of these but will make much more next time! I put them on small skewers but that’s optional.
INGREDIENTS
1 pineapple , I used 1/4 of it to make about one dozen or so
1 bag of ghirardelli melting chips, I used the dark chocolate
1/2 cup of toasted coconut-optional
Coconut rum and pipette’s -optional
Small skewers-optional
DIRECTIONS
TO MAKE TOASTED COCONUT- add desired amount of coconut to a non stick skillet on medium low heat. Let the coconut toast and stir often as the coconut will burn. Don’t walk away from the coconut as this takes just a couple minutes. When the coconut is lightly browned remove from heat and let cool.
DIPPED PINEAPPLE-cut your pineapple into bite size chunks, I made mine on the smaller size as I wanted them to be one bite. Dry the pineapple with a paper towel, if you are using skewers add the skewers into the pineapple now as this makes it super simple to dip!
Melt the melting chips until smooth and creamy and dip each pineapple bite one at a time and dip into the tasted coconut if you are adding it. Place on a tin foil lined and greased baking sheet. Do this for all of your pineapple.
If you are adding rum, place a 1/4 cup or so into a small bowl, fill the pipette with the rum and insert into your pineapple. Do this for all of the pineapple you are adding rum to. Keep refrigerated, this is also best made and served on the same day.
Enjoy!
Anne
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