Burrito Bowl Recipe

Have you ever enjoyed Burrito Bowls out at a popular Mexican Grill? They're good aren't they?! No need to leave the house to enjoy them anymore! Pull on your soft pants and dig into these homemade Burrito Bowls!

Lime Cheesecake Parfait

Lime Cheesecake Parfait is amazingly easy to make and has a secret ingredient that makes it healthier and creamier too! You can't beat that!! The secret ingredient also gives this yum-mazing dessert that gorgeous green color! Healthy, creamy and green - have you guessed what the secret ingredient is? Hint: It's one of my favorite fruits!

Mango Avocado Shrimp Salad Recipe

Mango Avocado Shrimp Salad is Buffalo Shrimp, sweet mangoes, and creamy avocado atop mixed greens to create a satisfying summer salad. Top it off with a Sweet and Spicy dressing and you have an easy-to-make, healthy meal you can enjoy without a lot of guilt! This is perfect for summer when it's too hot to really cook!

Grilled California Chicken

Grilled California Chicken is topped with Homemade Tomato Salsa, fresh avocados, and spicy pepper jack cheese. This easy-to-make dinner is sure to please! I bet you didn't know I could rhyme like that <grin>. 

Avocado Lime Cheesecake Recipe

Avocado Lime Cheesecake is da bomb! Trust me on this one! I was skeptical too! I mean I LOVE avocados, but in a cheesecake? Come on! That's just weird!!

Tilapia and Mango Salsa

Tilapia and Mango Salsa with avocado is a healthy and delicious meal that will please even the fussiest of fish eaters! 

Grilled Lobster Tacos

If you live near a Publix get there as soon as you can! Pick up some lobster tails on the buy one get one free sale this week, and make these tacos! They are awesome!!

Hurry!!  The sale ends on Wednesday, July 17th, 2013

If you don't have Publix in your area (sorry), check around for good prices on medium lobster tails. You won't be disappointed!

I halved the recipe because it's just the two of us here. The kid had to go and be all ambitious this summer and is traveling around the northeast as a working student for a grand prix rider. It is a wonderful experience for her, but not so much for mom and dad. Don't get me wrong, I'm a super proud mom, but I'm also super selfish (apparently). If I had my way she'd be home spending her summer with us. We miss her like crazy! For all you moms with young ones, enjoy them as much as you can - they grow up so fast <sigh>.  Anyhoo, Don and I gobbled these up like we hadn't eaten in a very long time! No leftovers at all!

I really don't like grilling in the summer in Florida. It is just too hot to be standing around a fire trying to get dinner ready - yuck! I prefer air conditioning!  Regardless, today there was no way I was getting out there to grill in the thunder, lightning, and the rain falling in sheets! It was nasty!! 

So, how did I make these you ask?? I got out my handy dandy grill pan - the Aroma Housewares Super Pot to be exact!

    The Super Pot is super handy to have around! I use it to grill indoors all the time! I originally picked this up to use a couple summers ago when we were spending 2 weeks in a hotel during an equestrian event for Madison.  I cooked up all sorts of meals in my super pot right there in the hotel room. Not only did it save us lots of $$$$ on eating out, but we also were able to enjoy flavorful tasty meals on the road! It was awesome! 

I recommend prepping everything first! This recipe moves along pretty quickly

Ingredients

• 2 medium lobster tails
• salt and pepper to taste
• 1/4 cup Herdez Red Guajillo Chile Mexican Cooking Sauce
• 3 green onions
• 1 medium tomato
• 4 tortilla wraps
• 1/4 cup shredded colby jack cheese
• 1 small Haas Avocado, sliced
• Shredded lettuce

Directions

1. Get your grill ready. If using a grill pan, preheat it to about 375 degrees F. or mid-high heat. Get your tails ready by cutting them in half lengthwise along the tail and seasoning them with salt and pepper. Set them aside. Chop the green onions and tomato and combine them in a bowl with the sauce. Remember to reserve some onions and tomato for garnish. Set this aside. Peel the avocado and remove the pit. Slice it and place in a bowl of water to keep it from turning brown. Set aside. Be sure you have your cheese and lettuce handy too.
2. Spray your grill lightly and grill the tails until slightly charred and cooked through - about 5 minutes.  If they aren't quite done, but nicely charred on the meat, turn them over and grill with the shell side down another few minutes. While the tails are cooking, lay out the tortillas and top each with cheese.
3. When the tails are ready, remove the meat from the shell and chop. Add chopped lobster to the bowl with the tomato and green onion.
4. Divide lobster mixture evenly among the tortillas. Fold each one over and grill until lightly charred on each side and cheese is melted. Don't skip this step!! The grilled tortillas are amazing!!
5. Garnish with lettuce, tomatoes, green onions, and avocado. A little dollop of sour cream is good on these too! Serve and enjoy!!  

This recipe was created by a fellow allrecipes.com Allstar and a long time friend of mine, Sandy. allrecipes.com and Herdez liked Sandy's Lobster Tacos so much they are featuring them in their allrecipes.com Herdez Collection and filming a video about them!  They sure picked a good recipe! These are so flavorful - simply delicious!!

Roasted Pork Club with Scallion Mayonnaise

Roasted Pork Tenderloin, scallion mayo, bacon, spinach, avocado and cheese make a delicious sandwich. It's easy, too, when you use leftover pork. Enjoy this for lunch or dinner. It is a hearty sandwich that will satisfy anytime! No need to go to a deli when you can make sandwiches like this at home!

Ingredients (makes 2 sandwiches)
4 slices bacon
1/4 cup mayo
2 scallions, minced
salt and pepper
6 slices of your favorite sandwich bread
leftover pork tenderloin, thinly sliced
1/2 avocado, pitted, peeled and sliced thinly (coat with lime juice to prevent browning)
2 slices Creamy Havarti cheese (or your favorite)
spinach leaves, stems removed

Directions
Cook bacon until desired doneness and drain on paper towels to cool. Bacon on the crispy side works well on sandwiches. Mix mayo and scallions in a small bowl and season with salt and pepper to taste. Place bread on your work service and spread mayo on each slice. Layer two slices of bread with pork and avocado and layer 2 other slices of bread with spinach, bacon, and cheese. Stack layers and top each with one remaining slice.  Enjoy!

recipe from marthastewart.com