Tag: avocado

Turkey Bacon Avocado Sandwich (Honey Avocado Sauce)
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This Turkey Bacon Avocado Sandwich stacks the flavor in a whole new way! First, make a creamy honey avocado spread. Next, pile turkey, avocado, crispy bacon and tomato on your favorite bread. Finally, dig into the best sandwich you’ve ever eaten!

Honey Avocado Sauce

My friend introduced me to the ULTIMATE sandwich spread- Honey Avocado- and I cannot stop making it!

This sauce is the real deal. I mix mayo, avocado, honey and lemon juice with a little garlic in a blender to cream everything together. It’s simple, lasts for days and tastes better than any sandwich shop. Swap in any fillings or breads you like, but don’t skip that special-sauce!

Make it on 7 Grain Bread or Scroll down to watch on Focaccia!

Turkey Bacon Avocado Sandwich Ingredients
- Favorite bread: Go for a good sturdy 7 grain or focaccia– trust me.
- Havarti cheese: Mild and creamy; a great complement, but not necessary.
- Bacon: Make it on a sheet pan, starting in a cold oven or pan for ultimate fat-rendering-crispness.
- Deli turkey: Choose fresh deli slices or use leftover Thanksgiving turkey if you’ve got some!
- Avocado: Use a perfectly ripe avocado for a creamier texture; slice thinly.
- Tomato: Always sprinkle a little salt and pepper on tomatoes in a sandwich!
- Greens: I love to used mixed greens or peppery arugula, but anything will do! Romaine or green leaf lettuce would be great!
- Honey Avocado sauce: Blend together the ingredients in a small bowl for the ultimate sandwich spread!
How to Make Turkey Avocado Sandwiches with Honey Avocado Dressing
1. Make sauce: Blend together the sauce ingredients and store in the fridge until ready to use.
2. Assemble: Spread sauce on BOTH slices of bread. On one slice, layer greens, cheese (if using), turkey, crisp bacon, avocado and tomato (don’t forget the S&P!).
Variations

The beauty of a sandwich is that you can totally customize it to your liking. Omit certain toppings or add other toppings to make it just how you want it. I’d highly recommend NOT omitting the avocado sauce on this sandwich, but if you wanted to added some other toppings, here are some ideas:
- Cheese: Swap the Havarti for Gouda, Provolone or Swiss cheese
- Red Onions
- Black Olives
- Mustard or Honey Mustard
What To Serve Alongside The Avocado Turkey Sandwich

Recipe Tip

If you want an extra boost in texture and flavor, toast the multigrain bread and spread a little butter on it before assembling the sandwich. Yowza it’s good!

More Sandwich Recipes to Try…

Check out this Version on Focaccia…
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For the Dressing

Throw all of the ingredients in a blender and blend until smooth and no chunks remain.

1 Avocado, 1 Lemon, 4 teaspoons Garlic, ¼ Cup Honey, ¼ Cup Veganaise, ¼ teaspoon Salt

Add a little more honey if your avocado wasn’t ripe enough and the sauce is a bit too tart.

To Assemble

Place two slices of bread on a cutting board and spread the avocado sauce on each half.

8 Slices 7 Grain Bread

Add a layer of mixed greens, then tomatoes, then turkey, bacon, cheese, and avocado slices to one half o the bread. Sprinkle with S & P to taste!

Mixed Greens, 2 Tomatoes, 8 Slices Turkey, 8 Pieces Bacon, 1 Avocado, 4 Slices Havarti, Salt and Black Pepper

Place the other half of the bread on top. Enjoy!

Use any ingredients that are in your fridge, cucumbers, peppers, ground meat, deli meat, tomatoes, etc.
Wrap left overs and store in the refrigerator.

Serving: 1sandwich, Calories: 796kcal, Carbohydrates: 56g, Protein: 29g, Fat: 53g, Saturated Fat: 15g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 20g, Trans Fat: 0.4g, Cholesterol: 76mg, Sodium: 1026mg, Potassium: 973mg, Fiber: 11g, Sugar: 22g, Vitamin A: 917IU, Vitamin C: 22mg, Calcium: 294mg, Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.
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For the Dressing

Throw all of the ingredients in a blender and blend until smooth and no chunks remain.

1 Avocado, 1 Lemon, 4 teaspoons Garlic, ¼ Cup Honey, ¼ Cup Veganaise, ¼ teaspoon Salt

Add a little more honey if your avocado wasn’t ripe enough and the sauce is a bit too tart.

To Assemble

Place two slices of bread on a cutting board and spread the avocado sauce on each half.

8 Slices 7 Grain Bread

Add a layer of mixed greens, then tomatoes, then turkey, bacon, cheese, and avocado slices to one half o the bread. Sprinkle with S & P to taste!

Mixed Greens, 2 Tomatoes, 8 Slices Turkey, 8 Pieces Bacon, 1 Avocado, 4 Slices Havarti, Salt and Black Pepper

Place the other half of the bread on top. Enjoy!

Use any ingredients that are in your fridge, cucumbers, peppers, ground meat, deli meat, tomatoes, etc.
Wrap left overs and store in the refrigerator.

Serving: 1sandwich, Calories: 796kcal, Carbohydrates: 56g, Protein: 29g, Fat: 53g, Saturated Fat: 15g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 20g, Trans Fat: 0.4g, Cholesterol: 76mg, Sodium: 1026mg, Potassium: 973mg, Fiber: 11g, Sugar: 22g, Vitamin A: 917IU, Vitamin C: 22mg, Calcium: 294mg, Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.
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Sweet Basil

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August 24, 2025
Fresh Summer Salad
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This summer salad starts with fresh greens, layered with crisp, juicy veggies, tossed in a tangy dressing, and finished with a sprinkle of nuts and cheese.
Flavor: Nothing tastes better than a veggie-filled crisp salad with a zesty lemon Dijon dressing, and balanced by a hint of sugar and seasoning.

Recommended Tools: A salad spinner and a mandoline make short work of prepping greens for this summer salad.

Time-Saving Tip: Save on prep time by buying a pre-washed bag of mixed greens.

Make-Ahead Option: Assemble the salad up to two days in advance. Add the avocado and dressing just before serving for the best texture.

Serving Suggestions: Create a main dish by adding your favorite shrimp, cooked chicken, diced ham, or crumbled bacon.
Ingredient Tips for Summer Salad
- Greens: Choose a variety of greens for maximum flavor and texture. Romaine, arugula, kale, baby spinach, iceberg, and red leaf are all excellent options.
- Vegetables: Colorful and crisp veggies like cucumbers, radishes, onions, and tomatoes are just the beginning. Use leftover sweet corn kernels from corn on the cob, spring peas, asparagus, or diced bell peppers for some added color.
- Nuts & Cheese: Mix and match cheeses like feta, goat, blue, mozzarella, or parmesan with walnuts, pistachios, sunflower, or pumpkin seeds. Lightly toast the nuts and seeds in a dry pan first to keep them crunchy and bring out their flavor.
- Dressing: This easy, versatile dressing starts with acid, oil, sweetener, and mustard. Short on time? Use your favorite store-bought dressing instead!
- Variations: Add fruit like blueberries, strawberries, peaches, or pears to brighten a summer salad. Fresh herbs such as parsley, mint, or basil, along with eggs, olives, almonds, or chickpeas, make flavorful additions. Mix and match for a unique salad every time!
Storing Summer Salad

Keep the salad and the dressing in separate containers in the refrigerator. Toss the leftover salad with fresh lettuce or veggies with a drizzle of fresh dressing before serving again.

Use leftovers as a filler for a wrap with your favorite protein.

More Veggie-Filled Salads

Did you enjoy this Fresh Summer Salad? Leave a comment and rating below.
5 from 16 votes↑ Click stars to rate now!
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Fresh Summer Salad

This fresh summer salad has all the vibrant flavors of the season.

Prep Time 20 minutes

Cook Time 5 minutes

Total Time 25 minutes

In a mason jar, combine oil, lemon juice, Dijon mustard, sugar, and salt & pepper. Close lid and shake vigorously to mix.

Combine the greens, cucumber, radishes, and red onion in a large bowl. Add the dressing (you may not need all of it) and toss well to combine.

Sprinkle the remaining ingredients on top. Serve immediately.

Drizzle with balsamic glaze if desired.

To mix the dressing in a bowl: Combine all ingredients except the olive oil in a small bowl. While whisking, drizzle in the olive oil until well mixed.

Seeds have the best flavor when toasted. To toast, place in a dry frying pan over medium heat and cook until lightly browned and fragrant.

Store Summer Salad in the fridge in a covered container for up to 2 days, tossing before serving. Dressing can be stored for up to 7 days in a mason jar or cruet in the fridge for up to 4 days.

Calories: 249 | Carbohydrates: 10g | Protein: 4g | Fat: 21g | Saturated Fat: 5g | Cholesterol: 19mg | Sodium: 237mg | Potassium: 411mg | Fiber: 4g | Sugar: 4g | Vitamin A: 710IU | Vitamin C: 13.7mg | Calcium: 82mg | Iron: 0.5mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Salad

Cuisine American, Italian

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson

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August 18, 2025
Creamy Avocado Salad Dressing – Simply Scratch
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Five minutes is all you need to whip up the Creamy Avocado Dressing! Delicious, healthy and perfect on your favorite salad!

I’m always looking for a new way to dress my salad. I LOVE making my own salad dressings and I just went back to the archives and counted about 50+ different salad dressings. Obsessed much?

Usually when I have salad I tend to take the ranch route because I love the way it clings to the lettuce leaves. And also because, well it’s ranch and ranch dressing is just plain awesome. The downside is that it isn’t so easy to whip up from scratch on a whim. However, since I’ve been consuming my weight in avocados lately I wanted to make a salad dressing out of a lonely ripe avocado that only had a day or so left before it became too soft, and eventually inedible.

Got five minutes? Then I suggest you make this healthy and lusciously creamy avocado salad dressing for sure!

To make This Creamy Avocado Dressing you will need:
- avocado – Use 1 large or 2 smaller avocados.
- garlic – Use 1 to 2 cloves depending on preference.
- lime juice – Freshly squeezed is best.
- avocado oil – Or use extra light olive oil.
- kosher salt – Start with 1/2 teaspoon and adjust to preference.
- freshly ground black pepper – Adds distinct bite and flavor.
How to get Ripe Avocados to LAST:

The trick to storing ripe avocados so they last is a no-brainer, it’s easy and effective and has saved me SO much money. First buy hard to the touch, bright green avocados and allow them to ripen on the counter. Once they are black, soft to the touch (NOT squishy) pop them into the fridge. Here is where they will last for quite a few days! You guys this has changed my life and I owe this trick to my sisters. No more wasted avocados!

Start by scooping out the flesh of 1 large avocado and add it to your mini food processor with 1 to 2 cloves peeled garlic, 1/2 a lime (juiced), 2 tablespoons avocado or olive oil, 1/2 teaspoon. salt and pepper to taste.

Alternatively, if you don’t have lime juice, lemon may be substituted.

Having a mini food processor will help make this whole process easier. I use mine ALL the time and it’s one essential kitchen appliance I highly suggest owning. They’re fairly cheap and great for small batch recipes like this one.

Next, secure the lid and puree until smooth. Also, make sure to scrape down the sides as you go.

Thin out dressing:

Lastly, if you want thinner dressing, pour in a little water at a time to thin it out to a desired consistency, I like to add 1/4 cup.

Finally add this dressing to your favorite leafy green salad or substitute it for mayo in a chicken salad! You could also eat it with tortilla chips or even a spoon. With that said, this may be the best creamy avocado salad dressing ever!

Enjoy! And if you give this Creamy Avocado Salad Dressing recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 8 servings

Creamy Avocado Dressing

A simple yet flavorful, creamy avocado salad dressing! Yields 1 cup or 8 (2-tablespoon) servings.

Prep Time: 5 minutes

Total Time: 5 minutes

1 large avocado

1 clove garlic, peeled

1/2 tablespoon fresh lime juice, or lemon juice

3 tablespoons olive oil, or avocado oil

1/4 teaspoon kosher salt, or to taste

1/4 teaspoon ground black pepper, or to taste

water, as needed (I add up to 1/4 cup)

In a mini food processor add the peeled clove of garlic, avocado, lime or lemon juice, olive oil, salt and pepper.

Process until smooth, stopping to scrape down the sides a few times. Thin the salad dressing out with a little bit of water (1/4 cup or more) until it reaches a desired consistency.

Keep in an airtight container for at least a week, but 3 to 4 days is best.

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.

Serving: 2tablespoons, Calories: 88kcal, Carbohydrates: 2g, Protein: 1g, Fat: 9g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Sodium: 75mg, Potassium: 125mg, Fiber: 2g, Sugar: 1g, Vitamin A: 38IU, Vitamin C: 3mg, Calcium: 4mg, Iron: 1mg

Author: Laurie McNamara

Course: Homemade Ingredients & Condiments

Cuisine: American
This recipe was originally posted on April 14, 2014 and has been updated with clear and concise instructions, new photography and helpful information.
This post may contain affiliate links.

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Laurie McNamara

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August 13, 2024
Slow Cooker Pork Carnitas Recipe [+Video] – Oh Sweet Basil
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This pork carnitas recipe is so flavorful and moist and the best part? They are crazy easy to make with only a few ingredients and a slow cooker!

We had a little Mexican Pot luck in my neighborhood the other night. It was tons of fun and so nice to have everyone out together and just enjoy each others’ company. Everyone brought a dish to share and it turned out perfect. I decided to go with carnitas. I looooooove this pork. It is one of the most simple ways to make carnitas, but it is so juicy and flavorful. I love that you just throw it in the crockpot and don’t think about it all day. You may wonder if with so few ingredients it’s really that delicious, but it is.

I made one big fat error this time around. You may not think it’s that big of a deal, but for me it is. At about 12:30 in the afternoon I realized that I had not placed the pork in the crock. DANGIT!!!! I am a huge, huge believer in letting roasts, and all kinds of pork cook for 8 hours in the crock on low. It is soooooooooo much more juicy, tender and flavorful. I promise. This pork still turned out well, but it would have been 1 million times better if I had been more on top of things. SO, when you try this, don’t forget to slooooooow cook it.

Ingredients for Slow Cooker Pork Carnitas

The ingredients for crockpot pork carnitas are simple and pack so much flavor. You will need a few ingredients for a dry rub and then a few items for cooking the pork in the slow cooker. The orange juice and lime juice add the punch of citrus you want in carnitas! This is what you will need:
- Corn Tortillas
- Queso Fresco
- Cilantro
For the Rub
- Seasonings: Dried Oregano, Ground Cumin, Smoked Paprika, Kosher Salt and Pepper
- Garlic
- Oil
For the Pork
- Pork Shoulder/Butt
- Onion
- Garlic
- Jalapeno
- Fresh Black Pepper
- White Vinegar
- Kosher Salt
- Oranges
- Limes
The measurements for each ingredient can be found in the recipe card at the end of the post so keep scrolling for all the details!

How to Make Pork Carnitas

Now we come to my favorite part of this slow cooker carnitas recipe…the simplicity! Here are the basic steps:
1. Combine: Add all the ingredients for the dry rub together in a small bowl and then rub it all over the outside of the pork. Place it in the slow cooker.
2. Add: Juice the oranges over the pork and leave one of the oranges in the slow cooker. Add the rest of the ingredients to the slow cooker.
3. Cook: Set the slow cooker to low heat and cook for 10-12 hours or until the meat falls apart.
4. Shred: Using two forks, shred the pork and leave it in the juice in the crockpot. Pull out the orange peels.
  
  OPTIONAL: If you crave those crispy edges on your carnitas, place the pork on a baking sheet and stick it in the oven to broil for a few minutes.
5. Serve: Dish up the pork into warmed corn tortillas with some cilantro, diced red onions and queso fresco on top. Avocado slices also make a great addition!
These instructions can also be found in the recipe card at the end of this post.

Watch How to Make Slow Cooker Pork Carnitas

What are Carnitas?

Carnitas are the Mexican version of pulled or shredded pork and can be used for tacos, burritos, quesadillas, nachos, enchiladas, tostadas or just to eat plain. The meat is cooked low and slow and is so tender that it practically melts in your mouth.

The meat is usually braised or roasted in lard until it is super tender. We have a roasted pork carnitas recipe that is super popular on the blog if you want to go the traditional route. We also have an Instant Pot Carnitas recipe that gives you carnitas in a fraction of the time.

What is Queso Fresco?

Queso Fresco is a semi-soft cheese, white in color. It is often used in Mexican cuisine. It is mild in flavor and slightly tangy.

What Can You Substitute For Queso Fresco?

Cotija cheese is the best substitute for queso fresco, but usually if you can’t find one, you won’t find the other. A mild feta cheese is your next best substitute for queso fresco.

Can I Use Pork Loin to Make Carnitas?

You really want to use pork shoulder or pork butt because they have a higher fat content which makes them super tender and juicy. Pork loin is a little too lean for carnitas, but if you have a pork loin that you want to use up, try our rosemary pork tenderloin! It’s fabulous!

What to Serve with Pork Carnitas

Homemade crockpot carnitas can be topped with pico de gallo, fresh salsa or guacamole. If you are looking for delicious side dishes, here are some ideas:

Storing and Reheating

Pork carnitas should be stored in the refrigerator in an airtight container. They will keep for 3-4 days.

Carnitas also freeze extremely well. Allow them to cool completely and then place them in a freezer safe container. They will keep in the freezer for up to 3 months.

To reheat carnitas, I prefer to sauté them on the stove top to recreate those crispy edges. Add a little oil to a skillet and heat them up until warmed through.

Learn how to make delicious and tender pork carnitas in your slow cooker with this easy recipe. Perfect for tacos, burritos, and more, this is a crowd-pleasing dish that can be prepared ahead of time.

More Slow Cooker Recipes to Try:
Servings: 8 servings

Prep Time: 30 minutes

Cook Time: 1 hour

Total Time: 1 day 8 hours 30 minutes

Description

I looooooove this pork. It is one of the most simple ways to make carnitas, but it is so juicy and flavorful.

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Combine the dry rub ingredients and rub it all over the pork. Place in the slow cooker.

1 Tablespoon Dried Oregano, 2 teaspoons Ground Cumin, 1 teaspoon Smoked Paprika, 1 Tablespoon Kosher Salt, 3 Cloves Garlic, 1 Tablespoon Oil, 4 lbs Pork Shoulder/Butt, 1/4 teaspoon Pepper

Juice the oranges and leave one of the oranges (2 halves) in the pot. Add all remaining ingredients.

1 Onion, 3 Cloves Garlic, 1 Jalapeno, 1/4 teaspoon Fresh Black Pepper, 1 Tablespoon White Vinegar, 1 1/2 teaspoons Kosher Salt, 2 Oranges, 1 Lime

Cook for 10-12 hours or until the meat is falling apart.

Using two forks, shred the pork and leave it in the juice in the crockpot. Pull out the orange peels.

OPTIONAL: Place the pork on a baking sheet and stick it under the broiler for a few minutes. You can also sauté it in a skillet with a little oil in batches. Then place it back in the juices in the crockpot to serve.

We like to serve ours with warmed corn tortillas, cilantro, diced red onions and cotija or queso fresco and sometimes a little avocado.

Corn Tortillas, Queso Fresco, Cilantro, Red Onion

Serving: 1gCalories: 252kcalCarbohydrates: 8gProtein: 28gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.01gCholesterol: 93mgSodium: 1416mgPotassium: 598mgFiber: 2gSugar: 4gVitamin A: 246IUVitamin C: 25mgCalcium: 59mgIron: 2mg

Author: Sweet Basil

Course: Quick and Simple Dairy Free Recipes

Cuisine: Mexican
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Sweet Basil

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August 7, 2024
The Best Marijuana And Food Combos

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Summer is here and time to chill and have something cool to go with your weed. Here are the best marijuana and food combos!

The heat is on and it is time to explore different ways and flavors to enjoy your cannabis. Marijuana is an excellent partner for food, starting with the classic brownies and cookies. But today you might want to update it with style and taste.  Here are the best marijuana and food combos.

Avocado

Photo by Thought Catalog via Unsplash

Though thought of as a vegetable and often categorized as a fat, avocado is actually a large berry with a single seed. That means that avocado is a fruit, according to botanists. And, an amazing and versatile fruit it is.

Though many add banana to smoothies, mostly to add sweetness, avocado is a top smoothie go-to because it’s an emulsifier. That means that it helps to blend the other ingredients together, creating a smooth smoothie. And, unlike banana, the avocado does not overtake the flavor of the smoothie. It’s a great match with cannabis oil because of its fat content and flavor profile.

Hemp Seed

Photo by KarpenkovDenis/Getty Images

Combining two cannabis plant ingredients together is a no brainer. Hemp as a food is from the seed portion of the cannabis plant and contains little to no THC. Hemp foods include protein powder, milk, hearts, flour, butter (which can also be used for skin), and pressed juice. Hemp oil as food from the seed of the plant is completely different from hemp-derived CBD oil processed from the aerial parts of the plant.

Hemp seeds, which are marketed as hemp hearts, are an excellent source or protein, a vegan food, a wonderful source of fat (always good to pair with cannabis), and a great source of vitamin E and minerals, such as phosphorus, potassium, sodium, magnesium, sulfur, calcium, iron and zinc. Sprinkle on basically anything from avocado (see above) to salads to smoothies or have alone.

Broccoli

This powerful vegetable contains the terpene beta-caryophyllene, which binds to the CB2 receptors in the body in the same way cannabinoids do. It works alongside cannabinoids to reduce inflammation, depression, and pain. Eat a few ounces of broccoli before hitting a strain renowned for pain relief and experience maximum relief. It is also the secret iPhone emo

Cacao

Photo by Charisse Kenion via Unsplash

Cacao, also known botanically as Theobroma cacao, is one of the most popular trees on the planet. Cacao is the plant from which cocoa and chocolate is derived. Higher percentages on chocolate bars typically mean less sugar. Raw cacao boasts 300 different compounds including antioxidants, which are vital to wellness. Anandamide, the “bliss” molecule that our bodies produce is one of the compounds found in small quantities in cacao.

RELATED: 4 Foods That Can Increase Your Cannabis High

More significantly, cacao features two others chemicals in higher concentrations that inhibit the breakdown of anandamide, as well as phytocannabinoids in cannabis including THC and CBD, potentially intensifying their effects. On top of this is the is theobromine, which also amplifies the effects of anandamide. A delicious match!

Black Pepper

Photo by Calum Lewis via Unsplash

Black pepper features a terpenoid called beta-caryophyllene, which is also a component of some cultivars (strains) of cannabis. Known as a dietary cannabinoid because its binds directly to CB2 receptors found in the peripheral endocannabinoid system, as opposed to THC which binds to CB1 receptors in the brain, beta-caryophyllene does not contribute to euphoria. In fact, this terpene does the opposite, modulating the effect of the cannabis “high.”

RELATED: How To Keep The Munchies From Ruining Your Diet

Black pepper is one of the solutions offered for mitigating overconsumption of THC. Chewing a few peppercorns or simply sniffing on ground black pepper can provide relief from THC-induced anxiety and paranoia. This is a good thing. To top it off (get it!), both black pepper and cannabis have anti-inflammatory properties. Clearly, the second most popular condiment after salt, pepper is a natural accompaniment for cannabis.

Mango

Photo by Fedor via Unsplash

On the opposite end of the spectrum from black pepper is mango. Both feature terpenes that react with THC in cannabis. While the terpene called beta-caryophyllene in black pepper mitigates its impact, the terpene myrcene in mango elevates the effect of THC. It does this by changing the blood-brain barrier to allow cannabinoids to enter the brain more quickly and effciently. The ultimate impact is to prolong and increase the intoxicating effects of THC.

This can be clinically advantageous for patients who require more immediate pain relief or mood modulation, for example. Cannabis and mango only do this together. As with all food, the impact of mango on the cannabis “high” depends on the individual’s metabolism. That’s called bioindividuality. So, it’s a good idea to know your sweet spot. Be mindful about the optimal amounts of mango and THC for your personalized portion.

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Amy Hansen

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June 25, 2024
Shrimp Ceviche
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This easy shrimp ceviche recipe is light, fresh, and packed with fresh citrus flavor.

Chopped shrimp and crisp veggies are combined in a bright and tangy citrus mixture perfect for scooping with chips.

A rraditional ceviche is a South American dish marinating raw seafood in an acidic marinade like citrus juice or vinegar which “cooks” the raw fish, shrimp, or shellfish (instead of heat). In this recipe, I use cooked shrimp.
This dish is full of flavor and made with fresh ingredients.

Easy to make and no cooking required makes this dish a favorite for everyone!

Ceviche makes a great snack, appetizer, or as a light lunch over a salad or wrapped in lettuce.
Ingredients for Shrimp Ceviche

Shrimp for Ceviche: This shrimp ceviche and can be made with chopped shrimp or bay shrimp. Choose shrimp that is pre-cooked and ready to use. If using raw shrimp, ensure it’s very fresh.

While raw seafood is traditional in ceviche, we prefer to use cooked shrimp in this recipe as not everyone has access to fresh shrimp. Cooked shrimp adds a different texture, and cooking the shrimp can kill harmful bacteria. .

The FDA recommends that children, elderly, immune-compromised, and pregnant women do not eat undercooked seafood (including ceviche).

Citrus: Use fresh lemon, lime, and oranges for the best flavor. You can squeeze the juice with a citrus juicer or cut in half and squeeze it by hand. The orange juice is needed to keep the mixture from being too tart while lime juice brightens the flavors.

Vegetables: Tomatoes, jalapenos, red onions, and avocado bring color and texture. Thinly sliced radishes and sliced green onions work well too.

Variations
- Replace the shrimp with scallops, ensuring they marinate in the citrus to ‘cook’ before adding the other ingredients.
- Shortcut: It’s okay to skip the chopping and swap the vegetables for a refrigerated pico de gallo or mango salsa.
- For a little extra kick, substitute serrano chile for the jalapeno.
How to Make Shrimp Ceviche

This shrimp recipe is not only colorful and crunchy but filled with an abundance of flavors.
1. Chop the shrimp into bite-sized pieces (recipe below).
2. Whisk together the citrus juices & pour over the shrimp to marinate.
3. Add remaining ingredients except for avocado & marinate.
4. Season & serve immediately.
If using raw shrimp, marinate it in the citrus juices until it becomes opaque (looking as though it is cooked) before adding the other ingredients, or up to 4 hours.

If you’ve purchased raw shrimp and you’d like to cook it before adding it to the citrus marinade, I suggest poaching it as we do in our shrimp cocktail recipe.

What to Serve with Shrimp Ceviche?

So many options! Serve shrimp ceviche with tortilla chips or homemade crostini, scooped into cucumber boats, avocado halves, or piled on top of tostadas. You can also use it as a salsa for quesadillas or tacos.

Don’t forget the festive cocktails! A pitcher or two of white sangria will round out any fiesta.

Storing Shrimp Ceviche

Shrimp ceviche doesn’t last long in the refrigerator without losing its crunch, so it’s best enjoyed the same day it’s made. Store it in a covered container in the refrigerator for up to a day.

More Mexican-Inspired Faves

Did you enjoy this Shrimp Ceviche? Leave a rating and a comment below!
4.97 from 164 votes↑ Click stars to rate now!
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Easy Shrimp Ceviche Recipe

Shrimp ceviche is a refreshing dish of succulent shrimp marinated in tangy citrus juices, mixed with fresh veggies, avocado, and jalapeno.

Prep Time 20 minutes

Marinating Time 30 minutes

Total Time 50 minutes

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Chop the shrimp into ½ inch pieces and transfer to a bowl. Set aside.

In a small bowl, whisk together the lemon, lime, and orange juice to combine. Pour ½ cup of the citrus juice over the shrimp and toss to combine. Allow the shrimp to marinate in the juice for 15 minutes.

Add the tomato, jalapeño, jicama (or apple), cilantro and red onion to the shrimp. Toss the ingredients to combine and allow to marinade for an additional 10 minutes. Stir in the avocado and remaining juices.

Season the ceviche with salt and pepper to taste. Serve immediately with tortilla chips, if desired.

Do not use lemon, lime or orange juice from a container. Fresh squeezed isrecommended for best results.
Shrimp Ceviche is best enjoyed the same day it’s made.
*We prefer to use cooked shrimp in this recipe as not everyone has access to fresh shrimp. The FDA recommends that children, elderly, immune-compromised, and pregnant women do not eat undercooked seafood (including ceviche).
If using raw shrimp, cut it into bite sized pieces and marinate in the citrus juices at least 30 minutes or up to 4 hours before adding the other ingredients.

Calories: 116 | Carbohydrates: 6g | Protein: 12g | Fat: 4g | Cholesterol: 142mg | Sodium: 444mg | Potassium: 251mg | Fiber: 2g | Sugar: 2g | Vitamin A: 135IU | Vitamin C: 22mg | Calcium: 89mg | Iron: 1.5mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Appetizer, Dip, Snack

Cuisine American, Mexican

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Kellie Hemmerly

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June 20, 2024
Easy Taco Salad
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I can’t even count how many times I’ve made this taco salad recipe. It’s a go-to anytime I need a quick meal.

Quick and easy, this taco salad has seasoned ground beef and cheese atop crisp lettuce and our favorite taco toppings.

Taco Salad Ingredients

The beauty of this Tex-Mex-inspired salad is that you can add what you love or use what you have on hand.

Meat: I use lean ground beef (80/20), ground turkey, or ground chicken depending on what I’ve got on hand.

Seasoning: Season the meat with either a packet or homemade taco seasoning. Making your own seasoning with spices like paprika, garlic powder, onion powder, and oregano is easy.

Lettuce: Romaine or iceberg lettuce are crunchy and sturdy, so they hold up well to lots of toppings. A mix of greens, like mesclun, is a bit too tender.

Toppings: Whatever you put on a taco (and more) is great on a taco salad! Our family favorites include shredded cheddar cheese, black olives, and a variety of veggies like leftover grilled corn, green onions, or cherry or Roma tomatoes.

Try any of the following to add flavor, crunch, and color.
- Crunchy: Tortilla chips, Doritos, tortilla strips, or corn chips.
- Spicy/Zesty: Jalapenos, red onion, or hot sauce.
- Fresh: Guacamole, a squeeze of fresh lime juice.
Taco Salad Dressing

How to Make Taco Salad
1. Brown and season the ground beef (recipe below). Stir in beans if using.
2. Wash lettuce and spin dry. Top with beef mixture and your favorite toppings.
3. Scoop into a large serving bowl or plates and top with tortilla chips, sour cream, and salsa.
Serve this taco salad in a tortilla bowl to make it just like your favorite restaurant!

Preheat the oven to 350°F.

Spray a flour tortilla with cooking spray (or brush it with butter or olive oil) and season with salt & your fave seasonings (cumin or a bit of chili powder are good).

Place the tortilla in an ovenproof bowl or a taco bowl maker and bake for 10-15 minutes or until lightly browned and crispy.
More Main Dish Salad Recipes

Did you make this easy Taco Salad? Be sure to leave a rating and a comment below!
4.98 from 105 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Easy Taco Salad

This easy taco salad is crispy, crunchy, and colorful. Make a DIY taco bar by putting out all the toppings and let everyone make their own!

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

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In a medium skillet, brown the ground beef over medium-high heat until no pink remains. Drain any fat.

Add the taco seasoning and ½ cup water. Simmer uncovered over medium heat for 5 minutes or until thickened. Stir in beans.

Place the lettuce in a large salad bowl or divide over individual serving bowls. Top with the seasoned meat mixture, tomatoes, cheese, avocado, and desired toppings.

Top with tortilla chips, salsa, and sour cream.

While we use sour cream and salsa as dressing, Catalina or Thousand Island are also great with this salad.
To make this meal fast, use pre-washed lettuce. Prepare topping ingredients while the beef is browning.
Leftover taco meat can be stored in the fridge for up to 4 days in an airtight container and reheated in the microwave.

Calories: 360 | Carbohydrates: 20g | Protein: 19g | Fat: 23g | Saturated Fat: 9g | Cholesterol: 61mg | Sodium: 328mg | Potassium: 608mg | Fiber: 6g | Sugar: 2g | Vitamin A: 3585IU | Vitamin C: 6.9mg | Calcium: 178mg | Iron: 2.7mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Beef, Dinner, Lunch, Salad

Cuisine American, Mexican

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson

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June 17, 2024
5 Minute Avocado Salad – Oh Sweet Basil
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This avocado salad is bright and fresh and only takes 5 short minutes to make! Creamy avocados topped with a simple tangy dressing, toasted pine nuts and chunks of manchego cheese. It’s just a lovely salad!

Avocado is one of my love languages. They are pretty much the best little fruit ever. I mean, how many foods out there can you eat for any and every meal? They are healthy and satisfying. They are beautiful and so creamy. Throw them on some toast, mash them into guacamole, add them to a taco, wrap them with bacon, blend them into a dressing, or in this case, make them the base of a salad. Winning, winning, winning!

Ingredients for Avocado Salad

I love coming up with new salad recipes and this one is a little out of the box (i.e. I didn’t find another salad quite like it out there on the interwebs) but it seriously just works! All you need is a few avocados, a couple of simple ingredients for a zesty dressing and a few fun add-ins that just make dish come alive! Here is what you will need:
- Avocados: you’ll want ripe hass avocados, see my section below on how to pick ripe avocados
- Lime Juice: fresh is best, like by far the best
- White Wine Vinegar: combined with the lime juice, this is just the acid you want to balance out of the creamy richness of the avos
- Manchego Cheese: a semi-hard Spanish cheese made from sheep’s milk that is buttery in texture and similar in flavor to pecorino romano
- Pine Nuts: toasting the pine nuts gives them a little crunch and enhances their flavor
- Salt: adds and enhances flavors
- Cilantro: adds a fresh herby pop of flavor and is my favorite herb to pair with avocados
The measurements for each ingredient can be found in the recipe card at the end of this post.

Possible Substitutions:

Ok, I realize that some of these might not be common ingredients to have on hand, so here are some possible substitutes, but I highly recommend hitting the grocery store and trying the original recipe.

Avocados – no substitutes here because nothing can replace the heaven of an avocado

Lime Juice – you could try lemon juice, but lime and avocado just belong together

White Wine Vinegar – try red wine vinegar or rice vinegar (not seasoned)

Manchego – pecorino romano, asiago or monterey jack are ok substitutes

Pine Nuts – pistachios, toasted almonds or chopped cashews

How to Pick a Ripe Avocado

There are few things better than a perfectly ripe avocado and there are few things worse than an over- or underripe avocado! To pick a ripe avocado, gently squeeze the avocado in the palm of your hand. If it indents slightly, but does not remain indented, it is ripe. If it remains indented or feels mushy, it is overripe.

If it is as hard as a rock, then it is underripe. Underripe avocados will ripen over time so you can buy them but keep in mind that they will need a few days to ripen up.

Another fun trick is to remove the tiny stem. If it is green underneath, it is ripe. If it is brown, then it is overripe. You can also gently push on the stem, if it slightly pushes into the avocado, it is ripe. Now you are an avocado picking expert!

How to Slice an Avocado

I have a whole post on how to slice an avocado, so head there for all the details, but here is the quick version…
1. Hold the avo in one hand and slice into it lengthwise with a knife until you hit the pit. Then continue to slice around the pit until you come back to your first incision point.
2. Grab each side of the avo with each hand and twist it open.
3. Hold the half with the pit in the palm of your hand with the pit facing up and firmly strike the pit with the blade of the knife so that the knife sticks into the pit (BE SO CAREFUL HERE!). Then twist the pit out.
4. You can scoop the avocado out of the skin using a spoon and then slice or slice it in the skin and then scoop it out. Totally up to you!
What to Serve with Avocado Salad

This is a salad recipe that can go with just about anything. We had it the other night with grilled chicken. It would also go great with steaks, carnitas, meatloaf, or chicken milanese. Seriously, taken any main dish, and this avocado salad will be a great side dish.

How Long Will Avocado Salad Keep?

Probably the only complaint I have about avocados is that they start to brown so quickly. The lime juice in the dressing will help stave off the dreaded browning, but an avocado salad should be eaten within 3 or 4 hours. If you have leftovers, you can store it in an airtight container in the refrigerator for a day or two but know that the avocados won’t look as appetizing.

You can give me an avocado in any way, shape or form, and I will be a very happy girl, but give me one sprinkled with a simple but bold dressing, mixed with some manchego and toasted pine nuts, and I’ll be ecstatic! All my avocado lovers, you must give this avocado salad a try!

More Avocado Recipes:
Servings: 4

Prep Time: 5 minutes

Total Time: 5 minutes

Description

This avocado salad is bright and fresh and only takes 5 short minutes to make! Creamy avocados topped with a simple tangy dressing, toasted pine nuts and chunks of manchego cheese. It’s just a lovely salad!

Cook ModePrevent your screen from going dark

Toast pine nuts in a skillet over medium heat and set aside.

2-3 Tablespoons Pine Nuts

Whisk juice from lime and vinegar. Sprinkle over avocados.

1/2 Lime, 1-2 teaspoons White Wine Vinegar, 3 Avocados

Add the cheese and pine nuts with a pinch of salt and gently fold everything together. Add the cilantro as a garnish.

1/4 Cup Manchego Cheese, Salt, Cilantro

Calories: 308kcalCarbohydrates: 14gProtein: 6gFat: 28gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 16gCholesterol: 8mgSodium: 54mgPotassium: 770mgFiber: 11gSugar: 1gVitamin A: 265IUVitamin C: 18mgCalcium: 97mgIron: 1mg

Author: Sweet Basil

Course: 100 + Salad Recipes to Obsess Over
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Sweet Basil

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June 9, 2024
Avocado Toast
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This Avocado Toast recipe is a go-to for busy mornings.

Creamy avocados are mashed over toast for a filling and hearty breakfast. Add a variety of savory toppings to change it up.
Ready in minutes, avocado toast is wholesome goodness.

It’s delicious, creamy, and savory – and SO easy.

Great for a quick breakfast, a quick snack, or a post-workout snack.

Can be made to order! Get creative with the toppings.
Ingredients for Avocado Toast

Avocado: Choose ripe avocados that have black skin and feel just slightly soft when squeezed. Once your avocado is ripe, it can be stored in the fridge for a couple of days before cutting to stop it from becoming overripe.

Bread: Avocado toast is great on almost any kind of bread. I like either sourdough or artisan bread, but using whole-wheat or sandwich bread will work, too.

Garlic: Garlic is optional, but rubbing the hot toast with a clove of whole garlic adds great flavor.

Toppings: Sprinkle with salt and pepper, or add your favorite toppings. I’ve included a list for inspiration below.

How to Make Avocado Toast
1. In a small bowl, prepare avocado filling (recipe below).
2. Toast bread and rub one side with a fresh garlic clove (optional).
3. Top with the avocado and season.
Dress up this basic avocado toast recipe with your favorite toppings.
Avocado Toast Topping Ideas

Make an avocado toast brunch bar and let everyone make their own variations. Put out a variety of sliced bread, fresh herbs, hot sauce, and toppings like a hard-boiled egg or thinly sliced veggies.

Smoked salmon (lox), capers, and minced red onions.

Crumbled bacon, fried egg (or poached egg), salt & pepper.

Diced tomatoes, bocconcini (mozzarella balls), and basil drizzled with balsamic vinegar

Thin slices of cucumber and radish topped with fresh herbs like chives, parsley, or cilantro.
More Quick Breakfast Favorites

Did you enjoy this Avocado Toast recipe? Leave us a rating and a comment below!
5 from 86 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Avocado Toast

This avocado toast is easy to make and a hearty satisfying meal for busy mornings.

Prep Time 5 minutes

Cook Time 5 minutes

Total Time 10 minutes

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Cut the avocado in half and remove the pit.

Scoop out the avocado flesh with a spoon and add it to a medium bowl. Use a fork to mash, leaving some small chunks.

Toast the bread to your liking.

While the toast is still hot, lightly rub the surface with the cut side of the fresh garlic clove (optional).

Divide the mashed avocado over the toast and sprinkle with salt and pepper to taste.

If desired, drizzle with fresh lemon juice and olive oil. Serve immediately.

The avocado can be mashed as smooth or as chunky as you’d like it. Avocado oxidizes (turns brown) quickly, so mashed avocado should be eaten right away.
If using only half of the avocado, leave the pit in the half that will be refrigerated for later use. This will help keep it fresh a bit longer.
Optional Avocado Toast Toppings:

everything bagel seasoning

fried egg and crispy bacon bits

lox, capers, minced onion

tomato, bocconcini, basil, balsamic glaze

sriracha and honey

Nutrition calculated without olive oil.

Calories: 240 | Carbohydrates: 22g | Protein: 5g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.01g | Sodium: 140mg | Potassium: 533mg | Fiber: 8g | Sugar: 2g | Vitamin A: 147IU | Vitamin C: 11mg | Calcium: 50mg | Iron: 2mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Breakfast, Lunch, Snack

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Nagi

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May 31, 2024

Dallas Grocery Store Aims for World-Record Avocado Display; 5/$1 Sale After

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Danielle Beller

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May 3, 2024

Bacon Ranch Pasta Salad
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Bacon ranch pasta salad is a hearty mealtime salad.

This pasta salad is filled with bacon, cheese, and chicken in an easy, creamy homemade dressing.

This pasta salad is perfect for picnics, potlucks, and hot summer evenings.

A Main Dish Pasta Salad
- This super easy salad is so hearty we enjoy it as a lunch or main dish.
- It also makes a perfect side dish for barbecues and beyond!
- It keeps up to 4 days in the fridge, perfect for quick weeknight meals.
- Use leftover chicken and your favorite veggies to create your own version.
- The quick homemade ranch dressing is my favorite part of this recipe but you can sub it for bottled dressing if you’d like.
Ingredients for Bacon Ranch Pasta Salad
- Pasta – This salad is perfect for medium-sized pasta with ridges or holes such as rigatoni, bowties, or rotini pasta.
- Chicken – Rotisserie or leftover chicken are both great in this recipe. Salmon is a great alternative.
- Bacon – Crispy bacon adds a salty, smoky flavor. Short on time? Use a package of pre-cooked bacon bits and microwave them for about 30 seconds to crisp.
- Cheese – Cubed (or shredded) cheddar cheese adds flavor.
- Other – Tomatoes add a pop of fresh flavor, while avocado adds richness. If you plan for leftovers, add the avocado to each serving.
An Easy Homemade Dressing

The dressing is a version of my favorite homemade ranch salad dressing, and it’s delicious! It’s quick combination of mayo and sour cream with herbs and seasonings.

Greek yogurt can be used instead of sour cream for a tangier flavor and to lighten the recipe a little bit.

Option: You can also use store-bought ranch mixed with a bit of sour cream in place of homemade dressing.

Variations

Try adding any of the following to this salad:
- chopped celery, bell pepper, or red onions
- sliced black olives
- green peas
How to Make Bacon Ranch Pasta Salad
1. Prep the dressing and set aside (recipe below).
2. Boil the pasta according to package directions.
3. Toss all ingredients in a bowl and add dressing to taste. Chill for a bit to let the flavors blend.
Garnish with green onions and bacon or avocado slices.

Recipe Tips
- Cook the pasta al dente in salted water. Rinsing under cold water helps stop the cooking so the pasta doesn’t get mushy.
- The pasta will soak up the dressing as it sits, so dress generously.
- The homemade dressing in this recipe is so good, sub the herbs/seasonings with ranch seasoning or a packet of ranch mix if it’s what you have.
Leftovers

Leftover bacon ranch pasta salad will last up to 4 days in the refrigerator. Stir before serving.

More Pasta Salad Recipes
Did you love this Bacon Ranch Pasta Salad? Be sure to leave a rating and a comment below!

5 from 47 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Bacon Ranch Pasta Salad

A delicious combination of pasta, chicken, bacon, cheddar, avocado and homemade ranch dressing!

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

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In a small bowl, combine mayonnaise, sour cream, milk, chives, dill, parsley, onion powder, and garlic powder.

In a large skillet, cook the bacon over medium heat until crisp. Transfer to a paper towel-lined plate to cool. If desired, whisk 1 tablespoon bacon grease into the dressing.

Bring a large pot of salted water to a boil. Add the pasta and cook al dente according to package directions. Drain well and rinse under cold water.

Set aside 1 tablespoon of green onions and half of the bacon for garnish.

In a large bowl, combine drained pasta, half of the bacon, chicken, tomatoes, green onions, and cheese. Add dressing to taste (you may not use all of the dressing) and toss well to combine. Refrigerate 1 hour before serving.

Garnish with sliced avocado if using and remaining bacon and green onion.

Use rotisserie chicken or leftover chicken.

For a quick dressing, replace the seasonings and herbs with a packet of ranch dressing mix. The dressing can also be replaced with store-bought ranch dressing.

Leftover pasta salad can be kept in the fridge in a covered container for up to 4 days. Stir before re-serving.

Serving: 1g | Calories: 413 | Carbohydrates: 32g | Protein: 15g | Fat: 25g | Saturated Fat: 7g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 47mg | Sodium: 344mg | Potassium: 361mg | Fiber: 3g | Sugar: 3g | Vitamin A: 512IU | Vitamin C: 7mg | Calcium: 106mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Pasta, Salad, Side Dish

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson

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April 25, 2024
Tom Selleck Breaks His Silence About End Of ‘Blue Bloods’ – Not ‘Ready To Say Goodbye’

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Opinion

Source: Screen Tremble YouTube

Tom Selleck is breaking his silence to address the upcoming conclusion of his CBS police drama “Blue Bloods,” which will be coming to an end after the current fourteenth season.

Has anyone rocked the mustache better than Tom Selleck?

Help us wish the “Magnum, P.I.,” “Blue Bloods” and “Friends” actor a happy 79th birthday! 🎂🎉

(📸: AP/Jeff Christensen) pic.twitter.com/LwNv9qGqXe

— WTHR.com (@WTHRcom) January 29, 2024

Selleck Sounds Off

Daily Mail reported that Selleck, who turned 79 yesterday, made it clear that he is not ready to say goodbye to “Blue Bloods” just yet.

“CBS will find an awful lot of people aren’t ready to say goodbye to it,” he told TV Insider. “The show’s more popular than ever, and I think [numbers] will increase with the interest this year. We’re certainly not out of ideas.”

“I’m not counting the days so I can do something else. I love the work,” he added. “Sometimes the hours are a little harder because I’m older, but so what? I want work as long as they’ll have me.”

Selleck also talked about his iconic “Blue Bloods” character Frank Reagan, saying that “he picks fights because he’d like somebody to take the weight of this responsibility [off] his hands and fire him. But he has a hyperactive sense of responsibility and he’s stuck with it.”

Selleck Proud Of ‘Blue Bloods’

When asked what he’s most proud of when it comes to his time on “Blue Bloods,” Selleck replied, “Playing a flawed but strong father.”

“On television and commercials, Dad is usually the idiot,” Selleck explained. “It’s not my mission on the show, but the by-product is an example of an important patriarch to the family. That’s getting rarer in our culture.”

Selleck concluded by talking about how important the weekly Reagan family dinner has been to the show’s success.

“It’s the audience’s favorite part,” he said. “When I saw the eight-page dinner scene in [exec producer] Leonard Goldberg’s pilot script, I said, ‘They’re going to cut that, aren’t they?’ And he answered, ‘No, that will be a centerpiece of the show.’ He was right.”

Related: Tom Selleck Pays Tribute To ‘Blue Bloods’ Co-Star Treat Williams After He’s Killed In Motorcycle Accident

Selleck’s Future Plans

As for what Selleck has planned for the future, he wants to spend more time on his California avocado farm with his wife Jillie Mack, who he has been married to since 1987.

“He wants to relax on his ranch, walk around his property, spend time with his wife and family, and travel a bit,” a source told Closer Magazine.

“Tom and Jillie can just sit at home, cook, go for a long walk and be very content. He adores Jillie and trusts her to schedule activities or travel plans,” the insider added. “He’s looking forward to having more free time to spend with her.”

Selleck is also preparing for the release of his memoir “You Never Know,” which is set to come out on May 7.

“It’s not a gossipy Hollywood tell-all,” the source explained. “He is sharing his experiences in (show business), (and stories about how he met) some great stars and how they affected him, and what he’s learned.”

Related: Tom Selleck To Clear Up ‘Misconceptions’ About His Life In New Memoir

End Of ‘Blue Bloods’

Co-created by Robin Green and Mitchell Burgess, “Blue Bloods” premiered on CBS back in 2010, and it tells the stories of a family that works in various areas of law enforcement. The show stars Selleck along with Donnie Wahlberg, Bridget Moynahan and Steve Schirripa.

“Blue Bloods” has been a hugely popular show for years, and it currently holds an audience score of 81% on Rotten Tomatoes. Part one of the show’s fourteenth and final season is set to premiere on February 16, with part two airing in the fall.

Are you sad that “Blue Bloods” is ending? Let us know in the comments section.

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James Conrad

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January 30, 2024
Easy and Quick Mexicali Soup [Video]
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Enjoy a heaping bowl of this hearty and comforting Easy and Quick Mexicali Soup!! With a few ingredients dinner is ready in 30 minutes, or less.

EASY MEXICAN-STYLE SOUP RECIPE

The calendar made fall official, so I decided to work on an Easy and Quick Mexicali Soup that would make all my avocado and Mexican cuisine lovers very happy.

There’s no better way to transition from summer to fall than with thisEasy and Quick Mexicali Soup.

This Easy and Quick Mexicali Soup is everything you hoped for and more. It’s hearty, comforting, and chock full of goodness. It’s fabulous when served with cornbread, or even corn chips if you prefer.

The biggest selling point is how easy this Mexicali Soup comes together. Basically, just throw everything into a pot and dinner is ready in 30 minutes! If you have some leftover chicken even better, the cooking time will reduce to 15- 20 minutes.

Ingredients You’ll Need

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

Olive oil

Chicken breasts

Salt and pepper

Mexican-style tomatoes

Chicken broth

Canned black beans

Chili powder

Cooked rice

Fresh avocado halved

Cheddar cheese sheered (optional)

Fresh cilantro for garnishing chopped

Step By Step Recipe Photo Tutorial

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

Heat the oil in a large saucepot over medium-high heat. Add chicken and cook until no longer pink, about 5 minutes. Season with salt and pepper to taste.

Add tomatoes, chicken broth, beans, and chili powder. Simmer over medium heat for about 20 minutes.

Stir in cooked rice and simmer for 3-4 minutes.

Divide soup among bowls. Serve topped with avocado, cheese, and chopped fresh cilantro.

Substitutions & Additions

MEAT: This recipe calls for chicken breast but you can also substitute ground beef, ground turkey, or ground chicken instead.

VEGETABLES:  You can add more vegetables to this soup if you like. Corn, peppers, and carrots are the vegetables I like to add to this soup.

BEANS: Feel free to use your favorite beans or a mix of different beans.

TOMATOES: For this soup, I use Rotel, diced Tomatoes with Green Chiles, but can substitute for fired roasted diced tomatoes or regular diced tomatoes.

CHEESE: You can add any type of shredded cheese to your soup. Colby jack or Monterey jack are some of my go-to.

SEASONINGS: You can skip the chili powder and add a taco seasoning (homemade or store-bought)

Storing & Freezing Instructions

STORE: this soup can be stored in the refrigerator for up to 3 days. The soup should be completely cool before you transfer it to the refrigerator.

More Recipes You’ll Love!

Easy and Quick Mexicali Soup

Oriana Romero

Enjoy a heaping bowl of this hearty and comforting Easy Avocado Mexicali Soup!! With a few ingredients dinner is ready in 30 minutes, or less.

Prep Time 5 minutes

Cook Time 25 minutes

Total Time 30 minutes

Servings 6 – 8 servings

Instructions

Heat the oil in a large saucepot over medium-high heat. Add chicken and cook until no longer pink, about 5 minutes. Season with salt and pepper to taste.

Add tomatoes, chicken broth, beans, and chili powder. Simmer over medium heat for about 20 minutes.

Stir in cooked rice; mix to combine. Simmer for 3-4 minutes.

Serve topped with cheese, cubed avocado, and chopped fresh cilantro, if desired.

STORE: this soup can be stored in the refrigerator for up to 3 days. The soup should be completely cool before you transfer it to the refrigerator. SUBSTITUTIONS AND ADDITIONS:

MEAT: This recipe calls for chicken breasts, but you can also substitute ground beef, ground turkey, or ground chicken instead.

VEGETABLES:  You can add more vegetables to this soup if you like. Corn, peppers, and carrots are the vegetables I like to add to this soup.

BEANS: Feel free to use your favorite beans or a mix of different beans.

TOMATOES: For this soup, I use Rotel, diced Tomatoes with Green Chiles, but can substitute for fired roasted diced tomatoes or regular diced tomatoes.

CHEESE: You can add any type of shredded cheese to your soup. Colby jack or Monterey jack are some of my go-to.

SEASONINGS: You can skip the chili powder and add a taco seasoning (homemade or store-bought)

★ Did you make this recipe? Don’t forget to give it a star rating below! Please note that nutritional information is a rough estimate, and it can vary depending on the products used. This recipe is slightly adapted from Avocado Central.

Nutrition

Calories: 602kcalCarbohydrates: 59gProtein: 51gFat: 18gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 106mgSodium: 1040mgPotassium: 1389mgFiber: 16gSugar: 4gVitamin A: 965IUVitamin C: 19mgCalcium: 177mgIron: 5mg

Did you make this recipe? I want to see your yummy photos!Tag @mommyshomecooking on Instagram and hashtag it #mommyshomecooking or Join my Private Facebook Group

Course Soup

Cuisine Mexican

Calories 602

Keyword chicken dinner mexican recipe soup

Eggless Baking Frequently Asked Questions

You’ve asked, and I’ve answered! Read on for a handful of answers to the most frequently asked questions about eggless baking.

Disclosure: This is a sponsored post in partnership with Hass Avocado Board, all opinions expressed are my own as always.  Thank you, though, for supporting them and the other brands which help make this site possible.

Originally posted November 2016, post content edited to add more helpful information, no change to the recipe in September 2021.
[ad_2] Oriana Romero
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October 27, 2023
Quinoa Avocado Salad | Kitchen Nostalgia

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Quinoa Avocado Salad | Kitchen Nostalgia

*Kitchen Nostalgia is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

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Tag: avocado

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