Mango Avocado Dip

I had an avocado sitting on the counter getting ripe by the minute, as well as a mango. I had no more time to waste to use them! So many decisions, but I went with the easiest, make a dip!!


1 mango – peeled and diced

1 avocado – cut up

1 clove of garlic – thinly sliced

1 cup plain greek yogurt

kosher salt

coconut balsamic vinegar

cilantro & roasted onion olive oil

1 TBSP lime juice

***In food processor, puree the mango. Then add avocado, yogurt, a pinch or so of salt, a drizzle or so of the balsamic vinegar, lime juice, and a drizzle or so of olive oil. Puree until smooth.





Caprese Roasted Portobello Mushroom

I have combined 2 of my favorite things to make 1 quick meal. I love a Caprese salad and I love portobello mushrooms. This is very easy to prepare, especially after a long day at work.

1 Portobello mushroom – cleaned

1 TBSP plain chevre – softened

4 grape tomatoes – cut in half

2 TBSP sun dried tomatoes – diced

2 TBSP fresh chopped basil

Mozzarella cheese – I used 6-8 mini cheese balls, but you can just cut some into cubes

kosher salt

olive oil

balsamic vinegar

non-stick spray

***Preheat over 425*

***LIne baking sheet with foil and spray with non-stick spray.

***Place mushroom in center of foil, sprinkle with a little salt. Spread chevre in mushroom. Add grape tomatoes, sun dried tomatoes, mozzarella cheese, and top with basil. Drizzle with balsamic.

***Wrap foil over mushroom and cook for about 10 minutes. Unwrap the foil and cook about 5 more minutes until cheese is melty but not browned.

***Drizzle with olive oil and enjoy!





Espresso chocolate chip muffins

Cupcakes or muffins? Since they are not frosted, they are muffins!! I took inspiration from my favorite cookie – Espresso chocolate chip – from Whole Foods. This recipe is just your basic cupcake recipe and adding a few things, well two things!

I got the recipe for the cupcakes from the cookbook “500 Cupcakes”

1 cup (2 sticks) unsalted butter – softened

1 cup  sugar

2 cups self rising flour (sifted)

1 tsp baking power

4 eggs – room temperature

1 tsp vanilla extract

4 tsp instant espresso

1/2 cup mini chocolate chips

Preheat oven 350*. Place baking cups in muffin tin.

In medium mixing bowl mix together butter, flour, baking powder, eggs, and vanilla. Mix together for about 3 minutes until batter is a bit fluffy. Then mix in the espresso – about 2 minutes or so until completely mixed.  Then fold in the chocolate chips.

Fill muffin cups about half full. Bake for 20 minutes or until golden brown.

**The cookbook states the recipe yields 18 muffins/cupcakes but in my experience I typically get at least 24 if not a few more.  When I made these today, I had 12 muffins and 6 mini bundt cakes.




Asian – inspired Slaw with Hoisin Vinaigrette

A twist on slaw in time for Memorial Day cookouts.  I made this for the first time a while back for a cookout, and have made it several times since then. It is a nice change to the usual cookout side dish. Even better, it is super easy to make!

And a good time to check out your local farmer’s market for the veggies!!


1 small red cabbage – thinly sliced

1 small Napa cabbage – thinly sliced

1 med carrot – shredded

1 small yellow squash – shredded

small package of almond slivers

In large bowl, mix all ingredients together. Add vinaigrette and stir to coat.

**Hoisin vinaigrette**

1/3 cup canola oil

3 TBSP rice vinegar

2 TBSP Hoisin

1 TBSP Sesame oil

1 TBSP toasted sesame seeds

Mix all ingredients in cruet, or other  sealable container, shake until thoroughly combined.

asian slaw

Cherry tomato, spinach, and garlic mozzarella pasta bake

I found this recipe on Pinterest and it looked pretty interesting.  Here is the link for the recipe:

Cherry tomato, spinach and garlic mozzarella pasta bake

I made a few adjustments:

*seashells instead of rigatoni

*shredded fresh mozzarella instead

*I cut the tomoatoes in half

*sauteed fresh spinach instead of using frozen spinach

*farmer’s cheese instead of cheddar

* I added panko bread crumbs