Tag: Avocado

Lobster Club Sandwich

Ingredients

  • 2 Lbs Lobster – Cooked and Chopped
  • 1/4 Cup Mayo
  • 1/4 Cup Celery – Diced
  • 1 Tbs Chives – Diced
  • 1/4 Tsp Salt
  • 1/4 Tsp Ground Black Pepper
  • Pinch of Cayenne
  • 12 Slices of Bread
  • 12 Slices of Bacon
  • Butterhead Lettuce or Iceburg Lettuce
  • 1 Beefsteak or Heirloom Tomato
  • 2 Avocados – Halved and Sliced
  • Mayo

Directions

  1. Combine the lobster, mayo, celery, chives, salt, pepper, and cayenne in a medium sized bowl and mix well. Refrigerate for at least an hour.
  2. Cook 12 pieces of bacon by your preferred method. I bake at 400 degrees F on an aluminum foil lined baking sheet for 16 to 20 minutes. Depends on how crispy you prefer.
  3. Toast 3 pieces of bread for each sandwich.
  4. To assemble, take one piece of toasted bread and spread some mayo on the bun, top with some of your lobster salad. Place another piece of toasted bread on top and then spread another layer of mayo.
  5. Place two thinly sliced pieces of tomato, followed by half of a sliced avocado. Next a couple pieces of your preferred lettuce and 3 pieces of bacon. Spread a layer of mayo on the top piece of bread, but the side that will face the bacon.
  6. Enjoy your lobster club sandwich either uncut, halved, or quartered!

Crockpot Tortilla Soup

Ingredients

  • 1 1/2 lb Chicken Breasts
  • 1 Package Old el Paso mild taco seasoning
  • 1 Tsp Ground black pepper
  • 1/2 Tsp Chili powder
  • 10 oz can Rotel, mild
  • 2 Cups Red enchilada sauce
  • 1 Can Mexicorn – drained
  • 1 Can Black Beans – drained and rinsed
  • 4 Cups Chicken broth, low-sodium

Toppings

  • Shredded cheese
  • Tortilla strips
  • Cilantro
  • Lime
  • Sour cream
  • Avacado – sliced

Directions

  1. Combine all of the ingredients in a 6 or 8 qt crockpot and cook on high for 4 hours or low for 6 to 8 hours.
  2. Remove the chicken breasts from the crockpot and shred using two forks or whatever you choose. You can also chop the chicken if you prefer some chunks in your soup.
  3. Place the chicken back in the crockpot stir to combine.
  4. Serve in a bowl and top with the toppings of your choice

Avocado Lime Salsa Verde, Great Summer Salsa For Chips

Ingredients

  • 10 Tomatillos
  • 2 Serrano Peppers (Adjust Number And/Or Pepper Type For Heat)
  • 1 Avocado
  • 1 Cup Cilantro
  • 3 Limes: Juice and Zest of 1
  • 1.5 Tsp Salt
  • 1 Tsp Sugar
  • 1/2 Tsp Cumin

Directions

  1. Peel the tomatillos and place them in a small pot.
  2. Remove the stems from the serrano peppers and add them to the pot.
  3. Cover the tomatillos and serrano peppers with water and bring to a boil.
  4. Boil for 5-7 minutes. Be careful not to burst the tomatillos.
  5. Drain the pot and add cool water to cool the tomatillos and serrano peppers.
  6. Once the tomatillos and serrano peppers are cool to the touch, drain them and add them to a blender.
  7. Add the inside of the avocado.
  8. Add the remaining ingredients except for the lime zest.
  9. Blend together until smooth.
  10. Poor the mixture into a serving bowl or other container and mix in the lime zest.
  11. If the mixture is too thick for your liking, mix in a tablespoon of water at a time until it reaches your desired consistency.