Tuna Salad in Avocado Shells

Since the temperatures are now in the high 90's and expected to climb into the 100's this coming week, I haven't wanted to venture near the stove. This tuna salad stuffed in avocado shells is the perfect meal for a hot summer day. Seems everybody has their favorite way of preparing tuna salad. Mine has celery for texture, some dill for flavor and a few capers for tartness. You could definitely substitute the tuna for chicken if you are not a tuna salad fan.

Tuna Salad:

1 5 oz. canned Albacore tuna packed in olive oil

2 celery stalks, diced

2 green onions, diced

2 tablespoons parsley, diced

1 tablespoon dried or fresh dill
1/2 teaspoon celery salt

1 teaspoon capers

salt and pepper 

 1 heaping tablespoon of mayonnaise

1 large avocado 

To prepare, drain tuna and place in a large bowl. Combine the rest of the ingredients and mix well.  Cut the avocado in half, remove pit and peel. Spoon the salad in the avocado shells. 

Enjoy!

Roasted Poblano Soup

Today I'm so excited to be guest posting on Wendy's fantastic food blog The Weekend Gourmet. It has been a pleasure following her blog and getting to know her. The recipe I'm sharing today is Roasted Poblano Soup. The first time I had this soup was at a neighborhood soup and salad place. I was hooked immediately. It is creamy, with a hint of heat from the peppers. The grilled corn and cherry tomato garnish gives it some texture and makes the flavors pop. We tend to like our food HOT down here in Texas, so you may want to check the level of heat in the peppers before you add them to the soup. Usually I will make a generous portion of this soup and then have it for lunch during the week. It pairs nicely with some quesadillas or a nice green salad.

Roasted Poblano Soup:

2 medium poblano peppers 

2 russet potatoes, peeled, diced and boiled until fork tender

2 cloves of garlic, minced

1/2 small onion, chopped

1 small head of fresh spinach, washed and well drained 

 ( you could also 1 cup of frozen spinach, thawed and well drained)

1 cup of cilantro, chopped
1/2 cup half-and-half

4 small fresh corn cobs, grilled and kernels removed from the cob

2 tablespoons olive oil

1 teaspoon of salt and pepper

Fresh cherry tomatoes, roasted corn and Queso Panella for garnish

Directions:

Preheat oven to 350 degrees. Wash poblano peppers and rub them with olive oil. Place them on a baking sheet and bake for 30 minutes. Remove from oven and immediately place them in a brown paper bag. Let them sit for 10-15 minutes. Once peppers have cooled, remove skins and set aside. 

In a large soup pot, add onions and garlic. Cook for 5 minutes. Add in spinach and cook until wilted. Add cooked potatoes, roasted poblano peppers, cilantro, half-and-half and puree in a food processor or with a hand held mixer. Season with salt and pepper. 


Garnish soup with fresh grilled corn kernels, cherry tomatoes and cheese.

Enjoy!

Cherry Mojitos

I love when cherries are in season. They are perfect in a pie, drink or just all by themselves. After working in the garden in this blazing Texas heat, I need something to cool me down. These Cherry Mojitos are just the ticket. Mojitos are typically made with mint, lime, sugar and rum. I had a ton of mint in the garden that was getting out of hand, so I picked it with this drink in mind. A cocktail in the middle of the afternoon? Hey, it's 5 o'clock somewhere! 

Cherry Mojitos:

1/2 bag of fresh cherries, pitted and stems removed

1/2 cup fresh mint, stems removed

4 tablespoons sugar

juice of 4 limes

4 ounces rum (I used coconut)

1/2 bottle of sparkling water or tonic water

In a large glass or pitcher, add fresh mint leaves, cherries, sugar and lime juice. Use a muddler or the back of a spoon, to mash cherries and mint leaves together. Pour liquid through a strainer into a glass. Add rum and sparking water. Garnish with lime, mint leaves and cherries.

Enjoy!

This recipe will make approximately 2 drinks.