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Sometimes I have a craving for something sweet. I love cheesecake but, I don't always want to make a whole pie. So I run to my handy dandy no bake cheese cake recipe. This a simple silky decadent glass of goodness that requires no oven. No eggs involved at all. You can actually mix all the ingredients together and a rich smooth consistency, pour it in the pie crust and place it in the fridge to set and it ready to serve. This was the first dessert I learned to make at 16 years old from my neighbor Theresa. I have added lemon zest to my recipe but it is so quick and easy. It can be no-bake but, Theresa taught me to bake it in the oven just till it firms up. I actually like it warm. Either way, it is rich, creamy, and decadent. Jump To Recipe This post may contain affiliate links. Please read our disclosure policy. Quick Tips No bake cheesecake can be stored in the fridge up to 5 days. You can wrap it in plastic wrap and then in aluminum foil it will keep in the freezer for at least 3 months. Thaw it out in the refrigerator, slice and serve. Ingredients Blueberry Cheese Cake Delights 8 oz cream cheese 1 can condensed milk Graham crackers 1 lemon 1/2 tsp ginger 2 Tbsp sugar 1 tsp vanilla extract 1 cup blueberries 1/2 tsp corn starch Let's get started Place softened cream cheese in a mixing bowl and add a squeeze of fresh lemon juice, lemon zest, and vanilla extract. Mix the ingredients using a fork. Pour in the sweetened condensed milk. Mix until creamy and smooth. You can use an electric mixer or by hand. Place the graham crackers in a zip lock bag crush. Once the graham crackers and finely crushed. Add cinnamon and blend well. Add in melted butter and add the mixture to the wine glasses as the graham cracker crumb base. * You can omit the compote step and use blueberry, cherry or strawberry pie filling. Add blueberries to a medium sauce pan over medium to high heat. Add granulated white sugar and ginger stirring frequently until sugar dissolve and blueberries begin to thicken. Add in the juice of a half of a lemon. Allow the blueberries to thicken and create a slurry with the corn starch and water to thicken the sauce. Allow the compote to cool. Spoon in the crushed graham crackers to create the base. Using a piping bag add the cream cheese mixture. Set the cream cheese in the fridge for 2 hours to allow it to firm up. Add the blueberry compote as the third layer. Add a layer of whipped cream and sprinkle pecans on top. You and add the layer of whipped cream and add the blueberry compote on top. Make it your own. Either way it's delicious. Bon Appetit, ENJOY!

I scream! You scream! We all scream for Halloween! Before you know it, the harvest fest time of the year is here. What a fun way to get the kids involved with cooking. Stuffed peppers are so delicious and a very common dish. It is a hollowed pepper filled with a variety of different fillings. Peppers can be filled with meats, vegetables, cheese, rice, or a sauce. When you want to get the kids a healthy meal and make if fun all at the same time. This is your go to recipe for sure. Just because it's Halloween, it doesn't have to be spooky, scary, ghouls, and goblins. Crazy fun faces to make you smile and juicy delicious insides to make your insides all warm and satisfied. Jump To Recipe This post may contain affiliate links. Please read our disclosure policy. Video: Pumpkin Stuffed Peppers Frequently Asked Questions How can I keep the peppers from falling over? To keep your peppers from falling over, try not to over stuff the cavity of the pepper. Too much filling will tend to cause them to tilt over spilling all the good filling on the rack. How long can I store stuffed peppers in the fridge? I strongly recommend you store the stuffed peppers in an airtight container up to 4 days in the fridge. TO FREEZE: Use an airtight container and the peppers should be good up to 3 months. Which is better to freeze uncooked peppers or cooked peppers? Either way is ok to freeze cooked or uncooked but, make sure your stuffing is fully cooked before you pop them in an airtight container to freeze. Ingredients Pumpkin Stuffed Peppers 3 large orange bell peppers 1/4 cup red and orange bell peppers 1 lb. ground turkey 1 med chopped onion 1 chopped garlic clove 1 tsp garlic powder 1 tsp onion powder 1 tsp dry basil 1 tsp kosher salt 1/2 tsp black pepper 1/2 cup shredded parmesan cheese 1/2 cup cheddar cheese 3 tbsp salted butter 1 cup heavy cream 2 tbsp flour 1 cup jasmine rice 2 cups chicken broth Let's Cook! Preheat the oven to 350°F Pick your orange bell peppers and wash them and pat dry. Cut off the tops of the bell peppers. Gently cut around the membrane and remove from the inside of the orange bell pepper. Using a small sharp pairing knife, cut out your pumpkin face. Turn the stove on medium high heat. Melt a tablespoon of butter and add a medium chopped yellow onion. Cook the onions until they are translucent and tender. Thinly slice one garlic clove. Add in the ground turkey. Add in Worcestershire, garlic powder, onion powder, dry basil, kosher salt, and black pepper. Once ground turkey is cooked thoroughly add in orange and red dice peppers. Cook the bell peppers until the are slightly tender but still has a crunch. In a small saucepan add chicken broth and jasmine rice. Cook the rice until it is tender and set to the side. Over medium to high heat melt in butter and flour to make a roux. Add heavy cream and whisk until it makes and smooth sauce. Add in the cheddar and parmesan cheese. Mix the rice, ground turkey and cheese together and stuff the peppers. Add more cheese sauce on top. Top with grated cheddar cheese place the tops on the peppers and bake in the oven for 30 minutes or until the peppers are tender and cheese is bubbling. Ready to serve. Bon Appetit, ENJOY!

Yum Yum Sauce is best known in the Japanese Hibachi restaurant from what I remember. The name says it all. Yummy, yummy for the tummy. It is great with seafood, steak, chicken, and vegetables. The recipe is quick and easy and a great addition to enhance the wild factor of the taste buds in your mouth. Yum yum sauce can be spread on chicken sandwiches, stuffed shrimp, vegetables, steak, and anything else your heart desires. Did You Know! Yum Yum sauce did not originate in Japan. It was create by Terry Ho and is well know across North America and Canada but, it won't be found in the restaurants in Japan. Storing Tip Freeze It is not recommended to freeze yum yum sauce because it changes the consistency, causing it to separate when thawed. Refrigerate Using a airtight container yum yum sauce can last up to two weeks in the fridge. This post may contain affiliate links. Please read our disclosure policy. Jump To Recipe Ingredients Yum Yum Sauce Mayonnaise- this is the base of this recipe. Makes the sauce creamy. Ketchup- the tomato acid to the sauce Sugar adds a touch of sweetness to the dish and counteracts the acid Garlic & onion powder- enhance the flavor Salt & Cayenne pepper- wakens the sauce Paprika- has a hint of mild sweetness Sriracha- extra kick power Water- use to thin out the sauce if needed Let's get started! Combine all ingredients together. Blend well. Add water to thin out the sauce if needed. Serve as a dipping sauce, great with steak, or stir fry. Bon Appetit, ENJOY!

There is nothing better than a tender cut of filet mignon seared in butter, rosemary, and garlic. This filet mignon recipe is pan seared to a golden brown in brown butter, garlic cloves, and a sprig of rosemary for some much needed fresh herb. For this cut of meat salt and pepper is all you really need to season. I like to allow the meat to soak up the salt for about 10 minutes and the meat to be at room temperature before I place it in the hot cast iron skillet. It pairs so well with pommes puree and a fresh spring mix salad. A sexy dinner to set the mood. A hot cast iron skillet delivers the best sear. Once you add your butter, sear steaks for 1 to 2 minutes on each side. The internal temperature should be 125°F for rare, and rest off the heat 3 minutes, 135°F for medium rare and 145°F for medium. If you like your meat well done the temperature should be 155°F. Always allow your meat to rest because the juices need time to redistribute. If not, once you cut your meat all that goodness runs out and you are left with a brown overcooked piece of steak. Depending on the thickness of your steak, allow the meat to rest 5 minutes for every inch of thickness. Jump To Recipe This post may contain affiliate links. Please read our disclosure policy. Quick Tips To keep your steak warm while resting heat your oven at 150°F. Loosely cover with aluminum foil and place them in the oven. The steak will stay warm while resting, and it allows the muscle fibers a chance to relax and the steak will be juicy when ready to serve. Ingredients Pan Seared Filet Mignon 2 Filet Mignon steaks 4 Tbsp butter 1 sprig rosemary 3 garlic cloves 1 tsp kosher salt 1/4 tsp black pepper Let's Cook! Preheat oven 150°F Preheat the cast iron skillet over medium to high heat and melt the butter. Once the butter is brown and the skillet is hot add in the filet mignon seasoned on both sides with kosher salt and black pepper. Add in a sprig of rosemary and 3 peeled and crushed garlic cloves. After1-2 minutes depending on your preference flip the steak. I add another teaspoon of butter. Toss the hot butter and garlic over the steak tilting the skillet to the side. Place the steak in the oven on aluminum foil loosely. Allow to rest to seal in the juices. Are you ready for a romantic dinner? Let's Eat! Bon Appetit, ENJOY!

There are times when I am looking for a hardy pasta dish that is meat free but filled with delicious veggies. This is truly my go to recipe. It is a quick pantry pull together meal but, still fills the tummy with a whole lot of love. There is nothing wrong with pulling items from your pantry and freezer and still have an awesome meal for the family. This dish does just that. Quick and easy is what every busy mom wants when you are trying to get everything else done doing the week with kids. Pull out your favorite spaghetti sauce, a bag of frozen veggies, spaghetti noodles, herbs and spices to enhance those flavors. This vegetarian spaghetti is filled with vegetables that are still nice and crisp for a blast of flavor from the thick sauce that also coats the noodles. Honestly, you could use whatever veggies you have in the refrigerator to create this one pot wonder, mushrooms, zucchini, yellow squash, they are all great choices. I would give it a good 15 minutes and dinner is served. Jump To Recipe This post may contain affiliate links. Please read our disclosure policy. Try some of my other vegetarian dishes: Vegetarian Hotdogs Vegetarian Steak & Cheese Sandwich Vegetarian Potato Soup Vegetarian Meatball Sub Ingredients Vegetarian Spaghetti 1 lb. Spaghetti Pasta 1 jar Spaghetti sauce 1 bag frozen mixed vegetables 1 tsp Oregano 1 tsp Basil 1 tsp Garlic powder 1 tsp Onion powder 1/2 tsp parsley cherry tomatoes (for garnish) Let's Cook! Cook the pasta until al dente. (firm, but tender) Salt and garlic powder to give the pasta a good flavor. Over medium heat pour in 1 cup of jarred spaghetti sauce or you can create your on marinara sauce. Combine parsley, garlic powder, basil, onion powder, and oregano. Stir until it is blended well. Cook for 15 minutes over low heat. Add into the saucepan the spaghetti pasta and mixed vegetables. Allow the mixed vegetables to heat up but don't over cook. Allow a crisp bite to the veggies. Blend well and serve. Bon Appetit, ENJOY!

Rich and creamy alfredo paired with tender succulent jumbo shrimp and crisp slices of asparagus is the perfect romantic dinner dish to set the mood. I am a lover of cheese and seafood and every chance I get I am going to find a recipe to bring the two things I love to eat have a happy marriage. This is is no exception to the rule. The yellowish white velvety cream sauce coating the fettuccine and plumb juicy shrimp leaves a mouthwatering experience lingering in your mind but satisfying to the soul. The asparagus and just the right texture of crispy crunch. Jump To Recipe This post may contain affiliate links. Please read our disclosure policy. Shrimps dishes you may want to try: Butter Garlic Shrimp & Corn Puree Shrimp Crab Cake & Butter Garlic Shrimp Shrimp Stir Fry & Rice or Rice Noodles Avocado Cucumber Roll with Shrimp & Crab Did You Know Alfredo sauce was invented by a man name Alfredo di Lelio in Rome in 1908. It is stated that Alfredo wife had lost her appetite after giving birth, he came up with the famous delicious creamy pasta recipe. Asparagus takes two or three years before the plants can be harvested. The asparagus needs to be strong enough to survive when it is brutally snapped off to be eaten. They are rich in Vitamin C and very good for our immune system. Asparagus are are related to the onions, leeks, and garlic. Ingredients Shrimp And Asparagus Fettuccine Alfredo 1 lb Jumbo Shrimp 1 lb Fettuccine pasta 1 cup Heavy cream 2 Tbsp Flour 1/2 lb fresh asparagus 1/2 cup shredded parmesan cheese 1/3 cup romano cheese 2 Tbsp salted butter 1 tsp fresh basil 2 garlic cloves minced 2 tsp garlic powder 2 tsp onion powder 1 tsp paprika 1 tsp kosher salt 1/4 tsp black pepper 1 tsp vegetable oil Let's Cook! Clean, devein, and wash your shrimp thoroughly. Sprinkle the vegetable oil over the shrimp to allow the seasoning to adhere to the shrimp. Massage the shrimp with the seasoning and place in the refrigerate to marinate for 1-2 hours. Remove the shrimp from the refrigerate and allow to rest at room temperature. In a medium non stick frying pan add the minced garlic and salted butter. Add the marinated shrimp to the melted butter and garlic. Allow the shrimp to cook about 4 minutes on each side. Rinse the asparagus and pat dry. Cut of the bottom the the asparagus and cut the aparagus on a bias. Season with salt and pepper. Add the seasoned asparagus to the non stick frying pan with the shrimp and toss to allow them to cook but not over cook. You want a crunch and a snap in the asparagus. In a small saucepan bring water and salt to a boil and add the fettuccine pasta. Cook until al dent ta. Save the pasta water to use if you need to thin out your alfredo sauce. Over medim heat melt the salted butter and add the flour to create a roux. Add in heavy cream until it begins to thicken. Add in the parmasen cheese and romano cheese. Stir until the cheese sauce begins to thicken. For extra cheese flavor you can add grated parmasen cheese. Add the sauce to the fettuccine pasta. Cut up ribbons of fresh basil and add it to the fettuccine alfredo sauce. For extra cheese flavor you can add grated parmasen cheese. Add the sauce to the fettuccine pasta. Cut up ribbons of fresh basil and add it to the fettuccine alfredo sauce. Bon Appetit, ENJOY!

Luscious creamy cheesy mac and cheese elevated to the next level with crisp broccoli and tender and juicy jumbo shrimp. This dish is great as a side dish and it can fill your tummy as the main course or transition to a cozy romantic dinner for two. Your veggie, starch and protein all in one and soothing to the soul. I don't know anyone that doesn't love a good mac n cheese but elevate that dish to the next level by adding plumb juicy shrimp and tender but crisp broccoli will have those flavors jumping around and dancing on your palette. I have this on going battle with a really great friend of mines about the egg made mac n cheese and the bechamel cheese sauce mac n cheese. I must agree for this dish only I would prefer the bechamel cheese sauce creamy mac n cheese . For the record my mom's recipe for ooey gooey mac n cheese with the EGG is the best in my book hands down. Jump To Recipe This post may contain affiliate links. Please read our disclosure policy. If you are a Broccoli lover check out these recipes too Chicken & Broccoli Alfredo Lobster Mac & Cheese with Broccoli Quick Tip When you are making a bechamel sauce use room temperature milk. It makes the sauce creamy and smooth. Cold milk tends to result in lumps in your sauce. Frequently Asked You What do I do if my cheese sauce is too thick? If your sauce is too thick, add a small amount of milk to thin it out to the right consistency or you can use some of the pasta water to also thin out the sauce. How can I make the cheese sauce thicker if it is watery If the cheese sauce is too loose or runny you can add cheese to thicken your sauce. Why did my cheese sauce taste grainy? Grainy cheese sauce is a result of the cheese sauce cooked on high temperature. Make sure you are making your roux 1:1 ratio, your milk is room temp, and your heat is not too high. Ingredients Shrimp & Broccoli Mac N Cheese 1 lb of jumbo shrimp 2 cups of broccoli 1 cup heavy cream 2 cups elbow macaroni 2 Tbsp butter 2 Tbsp flour 1/4 cup parmesan cheese 1/4 cup gouda cheese 1/4 cup monterey jack cheese 1/4 cup cheddar cheese 1 tsp season salt 1 tsp paprika 1 tsp kosher salt 1/2 tsp ground mustard 1/2 tsp nutmeg 1/4 tsp black pepper Let's Cook! Preheat the oven to 350°F Clean, devein, and wash your shrimp thoroughly. Sprinkle the vegetable oil over the shrimp to allow the seasoning to adhere to the shrimp. Massage the shrimp with the seasoning and place in the refrigerate to marinate for 1-2 hours. Remove the shrimp from the refrigerate and allow to rest at room temperature. Add the marinated shrimp to the melted butter. Allow the shrimp to cook about 4 minutes on each side. Over medium heat melt the salted butter and add the flour to create a roux. Add in heavy cream until it begins to thicken. Add in the parmesan cheese, monterey jack cheese, gouda, and cheddar cheese. Stir until the cheese sauce begins to thicken. Last add the mustard powder and nutmeg and a dash of kosher salt. Steam fresh or frozen broccoli until crisp with season salt, kosher salt, butter and black pepper. Cook the pasta until al dente (firm, but tender) salt water to give the pasta a good flavor. Follow the instructions on the side of the box. About 9 minutes. Drain but set the pasta water to the side to use to thin out the cheese sauce if necessary. This dish can be an all for one using ramekins or you can use a casserole dish. I chose a ramekin. Build your layers macaroni and cheese sauced, a layer of shrimp. Continue building layers of flavor with the crisp broccoli, a layer of cheese sauce Top with shredded cheddar and gouda cheese. Top with cheddar and gouda shredded cheese and pour cheese sauce on top of that. Place the casserole or ramiken on a cookie sheet and bake in the over for 15 minutes or until the cheese is bubbling and slightly toasted. Bon Appetit! ENJOY

Chocolate Lava cake is a chocolate sponge cake that ooze decadent chocolate from the center that melts in your mouth. You can top this cake with whip cream, strawberry compote, powder sugar, or ice-cream. Whatever you choose your mouth and tummy will be dancing to the beat of the flavor gods. It will shock your mind how easy and simple this delicious molten lava cake is to bake. A few simple ingredients can set the stage for the ending of a romantic dinner for two at Valentines, Christmas, Birthday, or any special occasion. Try these other delicious desserts: Oh So Delicious Brownies Oreo Cookies & Cream Ice Cream Pie Jump To Recipe This post may contain affiliate links. Please read our disclosure policy. Did You Know The lava cake was claimed to have been invented by a french pastry chef Jean-Georges in New York back in 1987. It is stated that he pulled the chocolate sponge cake out oven well before it was done. He found the center of the cake runny but it was still decadent and and a warm luxurious texture. On the other hand Chocolatier Jacques Torres states the lava cake has been available in France and invented the dish. Whomever created this decadent chocolate piece of heaven, we all thank you. Ingredients Chocolate Lave Cake Nonstick cooking spray 4 large eggs 1 cup of milk chocolate morsels or bittersweet 8 Tbsp unsalted butter 1/2 cup All purpose flour 1 tsp vanilla extract 1/8 tsp salt 1 1/2 cup powder sugar Let's Cook! Preheat the oven to 425°F Spray ramiken with cooking spray and stiff cocoa powder so the cake will not stick when baking. Add two eggs and two egg yolks to a small mixing bowl. Using a hand mixer, blend until light and airy. Mixture should be light yellow in color. Add in powder sugar and vanilla extract using the hand mixer until blended well. Fold in the flour to the mixture. In a separate bowl melt the unsalted butter and milk chocolate in the microwave or over a double boiler. Whisk the melted chocolate until silky smooth. Pour the chocolate into the egg,sugar and flour mixture. Using a spatular blend well and pour into the ramikens. Bake for 15-18 minutes. Remove the cake from the oven let it rest for 2-3 minutes. Run a knife around the edge of the cake to ensure it does not stick to the ramiken. Place a saucer over the top of the ramiken and flip it over. Top with powder sugar or icecream. Ready to serve! Bon Appetit, ENJOY!

What is more decadent than succulent tender and juicy lumps of lobster meat embedded in ooey gooey mac and cheese and kissed with the a tender crunch of broccoli. The pasta is al dente with just the right bite to withstand the mounds of rich creamy cheese sauce. Although today lobster can be an expensive dish you can take two lobster tails and stretch it out in this dish to cut cost. If you are fresh out of lobster, no worries substitute with crab meat or shrimps. Use those innovative skills and go all out with shrimp and lobster mac and cheese and broccoli or crab, shrimp, lobster, broccoli, mac and cheese. Check Out These Other Similar Seafood or Broccoli Recipes: Chicken & Broccoli Jump To Recipe This post may contain affiliate links. Please read our disclosure policy. How to remove lobster from the shell Did You Know Although lobster is considered to be a gourmet dish today, lobsters were considered the "poor man's chicken" and primarily used for fertilizer or fed to prisoners and slaves. Lobster was considered to be dirt cheap and plentiful in supply. So it was a way to save money. Ingredients Lobster Mac and Cheese with Broccoli 2 lobster tails 2 cups of broccoli 1 cup heavy cream 2 cups elbow macaroni 2 Tbsp butter 2 Tbsp flour 1/4 cup parmesan cheese 1/4 cup gouda cheese 1/4 cup monterey jack cheese 1/4 cup cheddar cheese 1 tsp season salt 1 tsp paprika 1 tsp kosher salt 1/2 tsp ground mustard 1/2 tsp nutmeg 1/4 tsp black pepper Let's Cook! Preheat the oven to 350°F If you are using frozen lobster tails. Thaw the lobster tails completely. Cut the lobster tail down the middle and remove the vein. Gently run your fingers along the sides and the bottom of the lobster, pulled the meat out of the shell and rest the meat on top of the shell. Cut the lobster in nice bite size pieces about an inch thick or small if you want to stretch your protein. Blend the season salt, kosher salt,paprika, mustard powder, nutmeg,and black pepper and coat the lobster. In a medium non stick frying pan melt the butter and allow the lobster to cook about 4 minutes on each side and remove from the heat. Over medium heat melt the salted butter and add the flour to create a roux. Add in heavy cream until it begins to thicken. Add in the parmesan cheese, monterey jack cheese, gouda, and cheddar cheese. Stir until the cheese sauce begins to thicken. Last add the mustard powder and nutmeg and a dash of kosher salt. Steam fresh or frozen broccoli until crisp with season salt, kosher salt, butter and black pepper. Cook the pasta until al dente (firm, but tender) salt water to give the pasta a good flavor. Follow the instructions on the side of the box. About 9 minutes. Drain but set the pasta water to the side to use to thin out the cheese sauce if necessary. This dish can be an all for one using ramekins or you can use a casserole dish. I chose a ramekin. Build your layers macaroni and cheese sauced, a layer of broccoli and a layer of lobster. Top with cheddar and gouda shredded cheese and pour cheese sauce on top of that. Place the casserole or ramiken on a cookie sheet and bake in the over for 15 minutes or until the cheese is bubbling and slightly toasted. Bon Appetit, ENJOY!

This recipe is so simple and easy to make. It is healthy, refreshing and ready to be eaten as a mid-day snack, it can be a nice side dish for that grilling out back cookout, or a great appetizer. I love pico de gallo another refreshing summer dish excellent for that backyard grill side dish. This salsa reminds me of pico de gallo with a little extra kick. One of the best things about this great recipe is there is no cooking involved. Minutes away from a cool, refreshing dish that is so satisfying to the taste buds and the tummy. Corn and Black Bean Salsa and Pico de Gallo is great with homemade tortilla chips, loaded nachos, or potato chips. Jump To Recipe This post may contain affiliate links. Please read our disclosure policy. Other recipes you may be interested in are: Pico de Gallo Creamy Guacamole Avocado Crema Frequently Asked Questions How long will Corn & Black Bean Salsa last in the refrigerator? Corn & Black Bean Salsa is at it's best if it is eaten the same day but, if stored in an airtight container it will last up to three days. You may want to squeeze a little lime juice to freshen the taste from the salsa sitting. How do you know if Corn & Black Bean Salsa has gone bad? If you open the container and it gives an unpleasant order I would recommend throwing it away immediately. How long can Corn & Black Bean Salsa sit out? I would allow the salsa to sit out for at least two hours, depending on the temperature in the room, and return it to the refrigerator. Ingredients Corn & Black Bean Salsa 1 Tbsp Cilantro 1 juice of a lime 1 small red onion 1/2 white onion 1 cup yellow corn 2 roma tomatoes 1 jalpeno pepper 1/2 cup black beans 1 tsp cumin 1 tsp garlic powder 1 tsp kosher salt Lets' Get Started! Chop the red onion, white onion, jalepeno pepper, and roma tomatoes and place them in a bowl with the black beans that you rinsed and corn. Add in the cumin, garlic powder, kosher salt and chopped cilantro. Cut the lime in half and squeeze in both sides. Blend well and set the covered bowl in the refrigerator and until time to serve. This salsa is best severed cold. Bon Appetit, ENJOY!

Avocado crab dip is an awesome appetizer that pairs so well with pumpernickle bread or crostini's toasted with a kiss of olive oil or a slight peck of soften butter. Although the crab dip has cream cheese in it, the avocado is like a layer of creamy butter. It gives the dip a extra depth of richness. This crab dip can be served cold or warm. I prefer it warm with a crisp cracker or spread over toasted baggettes. I was thinking of a new innovative way to enhance my crab dip recipe and thought adding avocado to the recipe would be great. The idea in my opinion is amazing I love end result. Jump To Recipe Bon Appetit, ENJOY! This post may contain affiliate links. Please read our disclosure policy. If you are a seafood lover check out these other seafood dishes: Avocodo Cucumber roll with shrimp and crab Fried Crab Balls Shrimp Crab Cake & Butter Garlic Shrimp Butter Garlic Shrimp & Corn Puree Quick Tips This appetizer is designed to be eaten right away. I would not recommend storing for the next day. Due to the avocado in the spread it will begin to oxidize. Ingredients Avocado Crab Dip 1 (8oz) combo crab meat 6 jumbo shrimp 4oz cream cheese 1 tsp mince garlic 2 tsp finely chopped onions 1 tsp lemon juice 1 Tbsp butter 2 tsp old bay 2 tsp garlic powder 1 tsp basil 3 springs dill weed 1 tsp parsley 1/2 cup mayonnaise 2 ripe avocados Let's Cook! Over medium to high heat melt the butter and add the finely chopped onions and minced garlic. Cook until the onions and soft and translucent and the garlic is tender. Add in the mayonnaise and cream cheese. Turn down the heat and blend all ingredients to a smooth creamy consistency. Add in the combo crabmeat and lemon juice. Add in the old bay, basil, parsley, and garlic powder. Fold gently not to break up the crab meat. Over medium heat melt butter in a frying pan. Clean and devein the shrimp. Cook the shrimp on one side and flip to cook on the other side until they and orange and firm. Save two of the shrimp for garnish. Cut the remaining shrimp and add to the crab dip. Cut the avocado and mash and stir until smooth. Add the avocado to the crab spread along with the dill weed. Garnish with shrimp, lemon wedge, and parsley. Ready to serve! Bon Appetit, ENJOY!

I love seafood and lobster is one of my favorites. I love baked lobster in garlic butter, lobster bisque, lobster mac & cheese. It doesn't matter to me as long as it is not over cooked. When lobster is cooked to perfection the meat is succulent, tender, and irresistible. Melting in your mouth with each bite. Lobster rolls can be serve cold or warm, either way they are scrumptious, sweet delicious bites of the sea. Jump In Recipe This post may contain affiliate links. Please read our disclosure policy. Did You Know Although lobster is considered to be a gourmet dish today, lobsters were considered the "poor man's chicken" and primarily used for fertilizer or fed to prisoners and slaves. Lobster was considered to be dirt cheap and plentiful in supply. So it was a way to save money. Lobster video: Ingredients Lobster Rolls 2 Lobster Tails 1/2 tsp lemon juice 2 hot dog buns 1/3 cup mayonnaise 1/4 tsp basil 1 tsp parsley 1 tsp scallions 1 tsp garlic powder 1/2 tsp onion powder 1/4 tsp tarragon 1/2 tsp old bay Let's Cook! Preheat oven 350°F If you are using frozen lobster tails. Thaw the lobster tails completely. Cut the lobster tail down the middle and remove the vein. Gently run your fingers along the sides and the bottom of the lobster, pulled the meat out of the shell and rest the meat on top of the shell. Melt in a small bowl butter, garlic powder, paprika, and onion powder. Place the cast iron skillet in the oven with butter to allow the butter to melt. Place the lobster tails in a cast iron skill add garlic powder, onion powder, basil, old bay, and paprika. Top with parsley. Bake the lobster tails in a cast iron skillet in the oven 8-12 minutes. Do not over bake to make it rubbery. Remove the lobster tails from the shells once they have completely cool. Cut them up in medium size pieces. Squeeze about a teaspoonful of lemon juice into the bowl. After the lemon juice is added, fold in the mayonnaise, the scallions, tarragon, garlic powder, onion powder, parsley, paprika, and old bay. Blend all ingredients well place in the refrigerator to chill about 20-30 minutes to allow the seasoning to marinate. Over medium high heat melt butter and place the buns to lightly toast on all sides. Remove the lobster mixture from the refrigerator and build your lobster rolls. Top with parsley. Bon Appetit, ENJOY!