Spice up Memorial Weekend (and summer time!) with Sir Kensington


Barbecue (1)


Memorial Weekend is THIS coming weekend, can you believe it? It’s the unofficial start of summer. I have the laugh because we just started to see spring like weather, let alone summer weather. That is OK with me. I cannot stand heat and humidity. Blah!

This weekend also kicks off summer barbecue season. Now that is something I can look forward to. Grilled barbecue chicken, grilled veggies, burgers, hot dogs… yum!

When it comes to backyard barbecues and parties you certainly need some condiments to spice things up a bit. I’m not talking about actually spicy condiments but rather ones that are very flavorful.

Have you ever heard of Sir Kensington’s? They are a premier producer of a complete line of all-natural condiments including ones that actually are spicy/hot (Sriracha Mayo!).

Check out some of Sir Kensington’s products that are sure to add flavor to all your barbecue (and picnic) foods.

Chipotle-Mayo 1

Chipotle Mayonnaise

Sir Kensington’s Chipotle Mayonnaise brings a New-World intensity to an Old-World classic. With a rich, smoky combination of chipotle peppers in adobo and notes of cumin, garlic, and tomato, it’s the perfect accompaniment to fish tacos, grilled corn, and anything that lies between two slices of bread. 

Classic-Mayo 1

Classic Mayonnaise

Sir Kensington’s Classic Mayonnaise is prepared after the French tradition with cage-free eggs, smooth sunflower oil, and bright hints of citrus. Silky and versatile, it’s an elegant offering suited for dipping, spreading, and a multitude of as-yet undiscovered applications.


Sriracha Mayonnaise

Sir Kensington’s Sriracha Mayonnaise is here to spice things up. Featuring the same delicious base as our Classic variety with a twist of that beloved Sriracha heat, it’s the perfect accompaniment to fish tacos, grilled corn, and anything that lies between two slices of bread.

Dijon-Mustard 1

Dijon Mustard

An homage to a French classic, Sir Kensington’s Dijon proves rich and potent, with pleasing heat and balanced acidity.  Finely milled for a creamy texture, the density of flavor is mellowed with Chablis.

Spicy-Brown-Mustard 1

Spicy Brown Mustard

This stone ground, European style deli mustard offers a rugged sweetness coupled with an approachable tangy heat.  This recipe features a combined blend of brown and yellow mustard seeds, balanced with a touch of Vermont maple syrup.


Spiced Ketchup

Looking for a bit more heat? Sir Kensington’s Spiced Ketchup features chipotle peppers, cilantro, lime juice, and hint of coriander. Spicy enough to amuse the taste buds, it packs a pleasing punch without sinking the ship.


Classic Ketchup

Ketchup, only more so, Sir Kensington’s Classic Ketchup boasts whole crushed tomatoes, raw sugar, and lime juice. Vinegar and spices imbue a deep tang and a peppery richness without overcomplicating this well known staple. This is our magnum opus of sauce; a classic reborn with perfect balance of sweet and savory.

I love mayo and I love ketchup. We tend to stick with the same brands. We notice that a lot of our friends and family do too. Why not mix it up a bit and offer your guests something different like Sir Kensington’s condiments?

For more information visit SirKensingtons.com. You can also find the brand on social media – Facebook, Twitter and Instagram – under the name SirKensingtons.

Sir Kensington’s products are available at retail locations including Whole Foods, Safeway, Stop & Shop, Fairway Market and more.

Have you ever tried Sir Kensington’s products before? Do you have a favorite?



*I was not compensated for this post. I posted this for the benefit of my site readers. Any opinions expressed are my own unless otherwise noted.

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New Bertolli Olive Oil Spray



Growing up my mom always used things like vegetable oil and Crisco when she cooked. Funny story about Crisco – once my cousin and I thought it was frosting and took a bit spoonful of it. Ewww!!!! Gross!!!!

The idea of cooking with lard (which is essentially what Crisco is) grosses me out. I know that is how people cooked years ago, but it’s not for me. I cannot stomach greasy foods. Not only do they upset my stomach but the idea of all that fat and grease going into my body concerns me.

It wasn’t until I married my husband that I started to use olive oil when I needed oil when I cooked. That is all that his mom used and his mom was an amazing cook.

I hear great things about olive oil, which is why I opt to use that instead of other oils. None the less, I still try and cook with as little oil as possible.

I have used cooking sprays to season pans when I cook or bake. I find them very convenient. My mom used to use butter. She would grab some butter on a paper towel and wipe it over the pan.

One brand of olive oil that we use often is Bertolli. We actually use their sauces too (I LOVE their Alfredo sauce).

Their popular olive oil is now available in sprays.


Bertolli sprays are available in Classico, Extra Virgin and Extra Light Tasting flavors. They are 100% natural which make them a healthier alternative to other cooking sprays which are made up of propellants, chemicals and additives. Bertolli sprays are free from these things. Each spray is 100% olive oil.

The sprays can be used on baking pans, grill grates, as a healthy yet flavorful marinade that you can spray directly on food before cooking, a healthy dressing for salads, vegetables, etc. You can even spray it directly on toast instead of butter.

The sprays were named as one of the “10 Objects of Our Obsession” in Food & Wine’s September issue and were recently included in the Better Homes & Gardens Best New Product Awards which were featured on the TODAY Show.

Bertolli Olive Oil Sprays are great for;

  • Portion Control: the sprays allow you to get a nice, even application so you end up using less oil than you would if you were pouring. This means you are consuming fewer calories!
  • Grilling: spray on grill grates or directly onto food for a quick and healthy marinade
  • Baking: Bertolli 100% Extra Light Tasting Olive Oil Spray has a delicate taste and a high smoke point, which means it’s an excellent choice for desserts. Spray directly on your muffin tin or cake pan before baking.

Bertolli sent me the sprays to try out for myself.

I use the sprays to season pans before I cook or bake to keep things from sticking. I like that they are light and don’t leave an artificial taste on your food like other sprays do. That is one thing I dislike about most cooking sprays (aside from their harmful chemicals and ingredients) is how they leave an artificial taste on your food. With Bertolli sprays all you taste is a hint of 100% natural olive oil.


I like that I can use the sprays instead of pouring oil into my pan. I feel like it’s making things I cook a bit healthier since I’m using less oil.

I haven’t tried the sprays directly on food – yet. I can see myself using these on salads. I haven’t made any salad as of yet (I need to get to the farm to get some salad making ingredients).

I tend to grab for the Classico and Extra Virgin sprays the most because they add a subtle hint of olive oil flavor when I use them. The Extra Light spray is barely noticeable as far as flavor. If you don’t care for olive oil you should use the Extra Light spray because it doesn’t really leave a taste on your food.

Even if you don’t plan on cooking or baking with the sprays they are still great to have on hand for when you need to season a pan and make it non-stick when you are cooking or baking. Knowing that the sprays are free from propellants, chemicals and additives why would you want to use other cooking sprays?

For more information visit www.VillaBertolli.com/product-category/cooking-spray. You can also find the brand on Facebook, Twitter and Pinterest.

Have you tried these new cooking sprays yet?

Bertolli logo


*I received free product samples in order to do this review. There was no compensation. The opinions expressed are my own and not influenced in any way. 

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Summer Grilling Recipes from Finlandia Imported Butter (yummy!)



Can you believe that it’s almost Memorial Day weekend? It seems like just yesterday we were wishing people a “Happy New Year” or giving out Valentine’s Day Cards. Time flies way too quickly.

We’ve already had our first barbecue of the season two weeks ago. My husband was especially excited. He LOVES barbecued hamburgers.

I wish we were allowed to have barbecues in our condo complex. Thanks to the foolish act of a resident (he put out a lit cigarette in a flower pot with a dried up flower inside), the Fire Marshall banned barbecues from our balconies too. We can have one but it has to be 200′ from the building. We live on a hill. Two hundred feet would put us in the parking lot. I’m pretty sure our neighbors wouldn’t want us barbecuing by their cars.

My husband loves to barbecue hamburgers and hot dogs at my father’s house. I wish we could barbecue other items like fish and chicken. If I had a barbecue I would use it all the time in nice weather and grill so much more than just burgers and hot dogs.

Here are some yummy sounding recipes from Finlandia Imported Butter. It’s made by the same people who bring you Finlandia Cheese. Finlandia Imported Butter is made with natural, non-GMO ingredients.

Finlandia®, the internationally renowned cheese maker noted for being one of the most highly regarded cheese brands in America, introduces – FinlandiaImported Butter.

Finlandia Imported Butter is crafted from pure, fresh milk, produced on family-owned farms in Finland. Finlandia Imported Butter is perfect for the American natural palate is made no rBST hormones. Finlandia Imported Butter is made from cows that graze as much as they can during the warm seasons.

This eclectic natural butter is perfect for breakfast, to butter a favorite muffin or croissant with its sweet, rich taste.  Finlandia Imported Butter is also a go-to choice for recipes and at dinnertime or to create delicious baked goods and decadent chocolate delights. Just in time for summer, Finlandia Imported Butter offers that perfect final touch for your BBQ, for seafood or vegetables.

Finlandia Imported Butter

“With butter a healthful choice, in moderation, for cooks and chefs, Finlandia Imported Butter is the perfect choice for all your grill needs, from marinades to decadent, rich sauces you can add to your corn-on-the-cob or grilled fish or lobster,” said Michelle Maxson, Vice President and Project Manager of  Finlandia® Cheese Inc. 

Finlandia  Imported Butter is the all-natural choice for chefs and home cooks alike. The AARP reports butter helps with the absorption of fat-soluble vitamins and minerals found in vegetables, and advises consumers to choose a butter made from grass fed cows, as Finlandia Imported Butter is made, with heart healthy omega-3  fatty acids.

For many years, butter was considered a bad word.  However, butter is hot again, with chefs and families rejoicing in the news, based on newly published scientific reports. With the highly respected Annals of Internal Medicine and 72 major studies agreeing butter is good for you.

Crafted with pure, wholesome milk; rich and creamy, Finlandia Imported Butter brings butter from family-owned farms to the American table.

Here are some exciting new recipes for your next BBQ.


Grilled Corn on the Cob with Finlandia® Imported Butter Sauce


  • 1 stick of Finlandia® Imported Butter, softened
  • 3 cloves of Garlic, smashed
  • Salt and pepper to taste
  • Pinch of sugar
  • 1 teaspoon of paprika
  • Lime
  • Fresh Corn on the cob (in husks)
  • Optional: If you like a bit of spice, add in a teaspoon of Cumin


  1. Mix all ingredients together and melt in a small pot.
  2. Grill your corn (in the husk) for about 15 – 20 minutes, being sure to turn often. Once it is done, let it cool a bit before you remove the husks, wearing grill gloves to protect your hands. Then, using a brush, apply the butter sauce. Serve the rest in a bowl.


Grilled Lobster with ® Imported Butter Sauce


  • 2 tablespoons of Finlandia® Imported Butter, melted
  • Lemon
  • Salt and pepper to taste
  • 1 Tablespoon of Paprika
  • Lobster Tails (thawed)


  1. Before you light grill, use olive oil spray on grill.
  2. Heat grill to high temperature.
  3. Mix all ingredients for marinade, and split lobster tails lengthwise.
  4. Brush butter sauce on flesh side of lobster tails.
  5. Put on grill, and turn after 6 minutes, being sure to add butter sauce carefully after they are turned. Cooking time will vary, but should take about 15 minutes. Lobster when cooked is always an opaque color.
  6. Please note: you cannot use the extra marinade/butter sauce on the lobster once it is cooked. If you would like to have extra sauce, keep some on the side to serve in a separate bowl.

Mmmm… I LOVE corn on the cob. I’ve never cooked it on the grill before. Nothing says summer more than piping hot corn on the cob dripping with butter. Yum! Now I’m craving some. Maybe I’ll head to the farm after I post this and get some corn.

Never in a million years would I think to grill lobster. I love lobster. I like it more when someone else makes it for me. None the less this recipe sounds oh-so-good.

For more information about Finlandia Imported Butter or other Finlandia products visit www.FinlandiaCheese.com. You can also find other mouth watering recipes on their website. In addition you can find the brand on Facebook.

Are you a fan of Finlandia Cheese? Have you tried their Imported Butter yet?

What are YOUR favorite summer time recipes?

Finlandia Cheese Logo


*I was not compensated for this post. I shared these recipes with permission for the enjoyment of my site readers. Any opinions expressed are my own unless otherwise noted. 

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New Entenmann’s French Toast Soft’ees



One of the fun perks being a blogger are the random surprise packages that show up at your door. It’s like Christmas and my birthday rolled up in one because you have no clue what you’ll find when you open it up.

I love surprises (the good kind).

Recently I received a package from Entenmann’s. We love Entenmann’s. My kids like to snack on Little Bites. My husband loves their cakes and donuts.

Funny story… my brother that lives in California LOVES Entenmann’s chocolate covered donuts. Whenever he came home to visit my mom would buy him a box of his beloved donuts. We always knew when he was planning a visit home when we’d see the box of Entenmann’s chocolate covered donuts. LOL!

Before I opened the package I could smell what was inside. Whatever it was smelled SO GOOD. It had a vanilla and maple syrup smell to it. What could it be?

Inside I found a box of Entenmann’s new product – French Toast Soft’ees.  

NEW from Entenmann’s® are the French Toast Soft’ees –perfect for those on-the-go mornings or sleep-in Sundays.

Entenmann’s®, the bakers of the classic Rich Frosted Donuts, are ready to “shake up your wake up” with new these French Toast-flavored donuts that are a fun and delicious way start the day.

If you follow me on Instagram you probably saw the photo of the box of French Toast Soft’ees that I received.

Entenmann's Soft'ees

The smell AMAZING. Just the scent alone was enough to get me drooling.

The donuts tasted just as good as expected too.

There are three different varieties in the box – Plain, Cinnamon and Powdered Sugar. The Powdered Sugar was my favorite.

They did have a taste reminiscent of French Toast. I love French Toast. I should make it more often. Usually we only make it for special occasions or holidays. It’s not easy to make it during the week with everyone trying to get ready for work and school.

Did you know that according to NPD Group, over 75% of Americans eat breakfast at home every morning. My family does. There is no time to stop when we are on our way to work or school to pick up a bite to eat. Besides, it’s less expensive to eat breakfast at home. Mostly we eat cereal, yogurt, fruit, oatmeal, Cream of Wheat or frozen waffles.

Entenmann’s came up with a yummy sounding breakfast recipe using one of their new French Toast Soft’ees donuts. I haven’t had a chance to make the recipe yet. My family gobbled up the donuts before I had the chance to.


Rise and Shine Entenmann’s Soft’ees French Toast Donut Breakfast Sandwich

Servings: 1


  • 1 Entenmann’s Soft’ees French Toast Donut (plain, cinnamon or powdered sugar)
  • Fried egg
  • Crispy bacon
  • Sliced cheese (whatever is your favorite)
  • Maple glaze (recipe below)

Ingredients for maple glaze:

  • 3 tablespoons maple syrup
  • 1/2 teaspoon vanilla extract
  • 1/2 to 3/4 cup of powdered sugar


  1. Turn on oven boiler to high.
  2. Prepare the glaze: Mix together maple syrup, vanilla extract and powdered sugar. Tip: If the glaze is too thin; add more powdered sugar, if it’s too thick; add a drop of milk.
  3. Prepare the fried egg and bacon.
  4. Slice the donut horizontally in half using a serrated knife. Open the donut and place on a baking pan or cookie sheet. Top one side of the donut with the fried egg, bacon and cheese. Place both halves under the broiler until cheese is melted. Take out the baking pan or cookie sheet from the oven. Dip the cut side of the untopped donut in the maple glaze and place glaze down on the other side to finish the sandwich. And enjoy!

Seriously… how delicious does this sound? I MUST make it. I need to find another box of Entenmann’s French Toast Soft’ees (and hide them) so I can try out this recipe.

The recipe is also available in the video (below) for your enjoyment.

Sadly, these donuts are only going to be available for a limited time. I hope fans of the French Toast Soft’ees will rally and try and get these to become permanent, and not limited edition. Otherwise I am going to have to stock up on these yummy treats.

If you haven’t tried them yet and come across them at  your local grocery store you should certainly give them a try. If you do please feel free to come back to this post and share your thoughts. I always love to hear from my readers.

For more information about Entenmann’s please visit Entenmanns.com. You can also find the brand on the various social media channels. All the links are found on the brand’s home page.



*I received a free product sample in order to do this review. There was no compensation. The opinions expressed are my own and not influenced in any way.

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Celebrate Mother’s Day with Baskin-Robins (giveaway ends 5/16/15)

Baskin-Robbins Rosette Cakes


What are your plans for Mother’s Day this year? Do you plan on showering that special woman in your life with gifts? Are you planning on taking her out to brunch? What about breakfast in bed?

Baskin-Robbins wants to help you to celebrate that wonderful woman you call “mom” (or whomever that special lady is) with two unique ice cream cakes, available at your local Baskin-Robbins.

Mothers Day

  • Pink Rosette Cake: Customize this trendy ice cream cake featuring rosettes with Mom’s favorite colors and flavor and write a special message on the white dipping chocolate plaque.
  • New Teal Rosette Cake: This cake is blossoming in sweetness with beautiful rows of rosettes piped perfectly for mom.


Both cakes can be made to order with your mom’s favorite ice cream.

Did you know that you can order your cakes online? Simply visit the site, www.BaskinRobbins.com or www.BaskinRobbins.com/onlineordering. Find the cake you want to see if it’s available to order online (both the Mother’s Day cakes are, as well as several others). Then select the size and shape of the cake you want, the ice cream flavor/flavors and your special message. When it’s ready you can pick it up from your local Baskin-Robbins shop.

With graduation right around the corner you can also order graduation cakes online too. That is one less thing you need to worry about as you are planning for your teen’s special day.

Moms Making Cookies

May’s Flavor of the Month also celebrates mom. The flavor is Mom’s Makin’ Cookies featuring brown sugar-flavored ice cream filled with chocolate chip cookie pieces, chocolate flavored chips and a delicious cookie dough-battered ribbon.


You can enjoy it in a cup, cone, milkshake or as a sundae at participating Baskin-Robbins shops nationwide.

“We know our guests love to show their moms how much they’re appreciated on Mother’s Day, which is why we’re excited to bring back our popular Mom’s Makin’ Cookies ice cream flavor and offer eye-catching ice cream cakes that can be customized to celebrate mom in a fun and delicious way,” said Jeff Miller, Executive Chef and Vice President of Product Innovation at Dunkin’ Brands. “We’re also introducing guests to our Greek Sunset Greek Frozen Yogurt, which is a new better-for-you option available as we head into the summer season.”

I didn’t even know that Baskin-Robbins had Greek Frozen Yogurt.

Their new Greek Sunset Greek Frozen Yogurt features peach and mango-flavored Greek frozen yogurt swirled together with an orange ribbon. The flavor can also be enjoyed as a smoothie all month long at participating Baskin-Robbins locations nationwide. It sounds like the perfect summer treat.

In addition to all these great new products and flavors, Baskin-Robbins is excited to continue its “Celebrate 31” promotion this month to celebrate the brand’s 70th birthday. Wow! 70 years!


On Sunday, May 31st at participating Baskin-Robbins locations nationwide, guests can enjoy 31% off of any Baskin-Robbins Ice Cream Sundae. Guests can choose from Baskin-Robbins’ full range of ice cream sundaes, including Classic Two-Scoop Sundaes, Brownie Sundaes, Banana Royale Sundaes, Classic Banana Splits and Layered Sundaes.

I’ve already marked that day on my family’s calendar. We would never give up the opportunity to stop by Bakin-Robbins and I am all for saving a few dollars too.

For more information about Baskin-Robbins’ wide variety of ice cream flavors and frozen desserts, visit www.BaskinRobbins.com or follow the on social media – Facebook, Twitter and Pinterest.

BR Logo

I have a special giveaway for a lucky reader – a $31 gift card to Baskin-Robbins, compliments of the brand. Thank you Baskin-Robbins.

This giveaway is open to U.S. residents only and will end on May 16, 2015 at 11:59 PM (EST). The winner will be chosen at random using a random number generator. The winner will be notified via email. The winner has three days to respond or a new winner will be chosen in their place.

To enter please comment on this post and tell me what your favorite flavor of ice cream is?

For extra entries you can use the Rafflecopter widget (below) but you MUST complete the initial entry requirement or the extra entries won’t qualify (I do check). Extra entries are optional.

a Rafflecopter giveaway


*I received a gift card in exchange for my participation. Although compensated the opinions expressed are my own and not influenced in any way. 

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Celebrate Cinco de Mayo with Chef Pati Jinich and Avocados From Mexico


Avocados from Mexico Cinco de Mayo

Happy Cinco de Mayo!

This holiday is known for it’s celebration and entertaining. Even if you are not Mexican you can still enjoy the holiday and all it has to offer such as mariachi music, parades, dancing, parties and of course food.

One popular ingredient in foods used to celebrate Cinco de Mayo is avocados.

I’m still learning about how to use avocados. My daughter loves them. I like it a lot too. I’m still trying to get my husband and son on board with them. That is why I need to learn new recipes I can prepare for my family that includes avocados.

Not too long ago I had the opportunity to ask Chef Pati Jinich about avocados. If you are not familiar with Pati she’s the host of the hit PBS series Pati’s Mexican Table. Patti was born and raised in Mexico City.

Pati’s Mexican Table, which is currently airing its fourth season nationwide (TV listings by zip code here: http://bit.ly/PMTstations). She served as a political analyst before jumping into the kitchen. Her first cookbook, Pati’s Mexican Table: The Secrets of Real Mexican Home Cooking was recommended by The New York Times and included in Amazon’s Top 20 2013 cookbooks. Jinich is a regular guest on The Chew, The Today Show, The Talk, All Things Considered and The Splendid Table. She has been featured in The Washington Post, The New York Times, The Chicago Tribune and other leading national and regional press. She has cooked for President Obama at the White House’s Cinco de Mayo dinner.

Chef Pati Jinich

Here are some fun avocado facts from Avocados from Mexico:

  • During the week of Cinco, 33,892,841 Million Pounds of avocados are consumed. That’s enough to fill over 45 million standard Margarita glasses.
  • Over 66 million individual avocados are consumed during the week of Cinco. Enough for half of the entire Mexican population to get their own avocado.
  • The amount of avocados consumed during Cinco week is 51 times the population of Denver, the city that holds one of the top Cinco De Mayo Festivals, “Celebrate Culture” and 6 times  that of the entire Colorado population
  • The avocado is also known as the “Alligator Pear”, Alligators weigh around 1,000 pounds each. The weight of the Avocados consumed would equal around 33,000 alligators.
  • The amount of avocados consumed during the week of Cinco would equal the weight of over 8 million average sized Spanish guitars similar to those used by Mariachi Bands.

Pati was kind enough to answer some questions for me about avacados (see the video below) as well as share some of her favorite recipes. Yummy!


Check out these mouth-watering recipes from Pati.

Avocados From Mexico – Cinco de Mayo 2015 -Pati Jinich Recipes 

Pic #5a Pico de Guacamole Final high

Tart Pico de Guac

Pico de Guacamole 

Serves 6 to 8

This is a delicious cross between a pico de gallo salsa and a guacamole, so I am calling it a pico de guac. It is mostly green in color, except for the red onion, which adds a welcome pungent note and a sprinkle of color. This pico de guac is also tart, but in a most delightful way and with different kinds of tartness: bright from the tomatillos, crisp from the green apples, and mild from the cucumbers.

I love to use it as a guacamole for an eye-opening appetizer. Yet, it is fabulous ladled as a chunky salsa on top of grilled fish, such as salmon. If you chop the ingredients into bigger bites, it makes for a saucy side salad. Have some left over? Spoon it inside of a chicken or cheese sandwich.

This pico de guac is versatile to no end. 


  • 1 cucumber (about 1 pound) peeled, seeded and cut into small dice
  • 4 tomatillos (about ½ pound), husked, thoroughly rinsed, diced
  • 1 tart green apple (granny smith, about ½ pound), rinsed, diced
  • 2 celery sticks, thoroughly rinsed, strings removed, thinly sliced
  • ½ cup chopped red onion
  • 1 to 2 jalapeños or serranos, seeding optional, finely chopped
  • ½ cup chopped cilantro leaves and upper part of stems
  • ½ cup fresh squeezed lime juice
  • 3 tablespoons olive oil
  • 2 teaspoons kosher or sea salt, or to taste
  • 3 ripe avocados from Mexico, halved, pitted, meat scooped out, diced and gently mashed

To Prepare:

In a large mixing bowl, combine all ingredients and mix well. Taste for salt, and add more if needed.

Pic #198 Shrimp and Avocado Enchiladas in Creamy Red Sauce - PJ Recipe #2 Final high 

Shrimp and Avocado Enchiladas in a Creamy Red Sauce

Entomatadas con Camarones y Aguacate

Serves 6

These are my kids most requested enchiladas. Tender seared shrimp are paired with smooth chunks of avocado and then they fill soft corn tortillas. Finally, they are bathed in a creamy and rich red tomato sauce. 


  • 1 pound medium shrimp drained, cut into 3 to 4 pieces
  • 1 teaspoon kosher or sea salt, divided, or to taste
  • 1 1/2 pounds ripe tomatoes
  • 2 serrano or jalapeño chiles, or to taste
  • 1/4 cup chopped white onion
  • 1 cup shrimp, fish or seafood broth, or water
  • 1 cup Mexican cream, Latin-style cream, or heavy cream, plus a bit more for garnish
  • 1/2 teaspoon grated nutmeg
  • 2 tablespoons canola or safflower oil, divided
  • 12 corn tortillas
  • 1 tablespoon unsalted butter
  • 1/2 cup (about 2 ounces) queso fresco, farmer’s cheese or mild feta, crumbled
  • 1 ripe avocado from Mexico, halved, pitted, meat scooped out and sliced
  • Chopped chives for garnish

To Prepare:

  1. To make the sauce: Place the tomatoes, garlic and chiles in a medium saucepan and cover with water. Place over medium-high heat and simmer for about 10 minutes, until the tomatoes are cooked through, mushy and soft.
  1. Place the cooked tomatoes, garlic and one of the chiles in a blender, along with the chopped onion, 1/2 teaspoon salt, grated nutmeg, and 1-cup broth. Purée until completely smooth, taste and add the second chile if you would like more heat.
  1. Rinse and dry the saucepan, add 1 tablespoon of oil and place over medium heat. Once hot, but not smoking, pour in pureed tomato sauce and cover partially with a lid. Let it simmer for about 10 minutes, stirring occasionally, until it thickens, seasons and deepens in color to a much darker red than where it started.
  1. Remove the lid, reduce heat to medium-low and add the cream. Stir and keep at a steady low simmer for about 8 to 10 more minutes, or until thickened and creamy, and it coats the back of a wooden spoon.
  2. To heat the corn tortillas: Heat the tortillas on an already hot comal or skillet set over medium-low heat, for a minute or so per side, until they have lightly browned without toasting. Alternatively, “pass them through hot oil”: Heat enough oil to reach 1/2-inch deep in a medium sauté pan, over medium heat until hot. Gently glide each tortilla through the oil, one by one, for about 10 to 15 seconds on each side. So they completely heat through, lightly fluff and change color. Transfer the tortillas to a paper towel-covered plate. Keep warm.
  1. To make the shrimp filling: Heat 1 tablespoon oil and 1 tablespoon butter in a large skillet set over high heat. Once the oil is very hot, but not smoking, and the butter has melted and is bubbling, add half of the shrimp and the remaining 1/2 teaspoon of salt.
  1. Cook the shrimp for just a couple minutes, stirring a few times, until they are cooked through and a bit browned on the outside, but crisp and plump on the inside. Remove with a slotted spoon and place in the bowl.
  1. Mix the shrimp with the diced avocado.
  1. To assemble the enchiladas: One by one, glide each prepared tortilla through the sauce, which should still be hot. If not, heat again over medium heat. Place each bathed tortilla on a plate, spoon about 3 tablespoons of the shrimp and avocado mixture in the middle and fold as you would a quesadilla.
  2. Place the filled enchiladas on a platter and continue with rest of the tortillas, laying each one gently on top of the edge of the other. Once you are done, generously spoon more of the tomato sauce on top. Garnish with chives and crumbled cheese.

Pic #199 Avocado and Dulce de Leche Martini - PJ Recipe #11 Final high 

Avocado and Dulce de Leche Martini

Martini de Aguacate con Dulce de Leche

Serves 1

Shake up the way you usually think of using avocados in this simple, satisfyingly sweet, creamy cocktail. It’s perfect for a girls’ night in or an evening in the backyard with friends and neighbors. Better yet, you can even leave out the alcohol and make it a frappe for the kids! 


  • 2 ounces vodka
  • 1/2 ounce dry vermouth
  • 1/2 ripe avocado from Mexico, meat scooped out
  • 2 tablespoons dulce de leche or cajeta
  • 2 tablespoons sweetened condensed milk
  • 1/4 cup milk

To Prepare:

Pour all of the ingredients into a blender and puree until smooth. Pour into a cocktail shaker with ice. Shake it and strain into a chilled martini glass.  

Avocado and Chorizo Enchiladas

Chorizo and Avocado Black Bean Enchiladas 
Enchiladas de Chorizo y Aguacate con Salsa de Frijol

Makes 12 enchiladas, serves 6 to 8


3 cups cooked beans and their cooking broth (or 2 cans black beans plus 1 cup water)
2 tablespoons adobo sauce from chipotles in adobo sauce 
1 Chipotle chile in adobo, seeded, optional
1 pound Mexican chorizo, casings removed, roughly chopped
3 tablespoons vegetable oil
1/3 cup chopped cilantro leaves
1/2 teaspoon kosher or sea salt, or to taste
12 corn tortillas
2 ripe avocados from Mexico, halved, pitted, diced 
Mexican cream to garnish

To Prepare:

  1. Place the cooked black beans and their cooking broth in a blender along with the sauce from the chipotles in adobo and the chipotle chile if using. Place in a medium saucepan, heat over medium-low heat, stirring occasionally, until very hot. Reduce the heat to the lowest possible setting and keep warm. The puree should have the consistency of heavy cream.
  2. Heat a large skillet over medium heat. Once it is hot, add chorizo, and cook, crumbling as it cooks with a wooden spoon or spatula, until it has browned and crisped, about 5 to 6 minutes, scrape into a bowl, cover and set aside.
  3. Pre-heat a comal or cast iron skillet over medium heat.
  4. Heat the corn tortillas, a pair at a time, in the pre heated comal or skillet, about 30 seconds to 1 minute per side, you want them to be completely heated and even slightly toasted.(Alternatively, the tortillas can be quickly “passed through hot oil”, that is quickly fried, 10 seconds per side, over pre heated oil in a medium skillet over medium heat, then drained). One by one, dip a tortilla in the black bean sauce, and place on a platter, folded. Continue with the remaining tortillas.
  5. When all the tortillas are dipped and folded, pour more black bean sauce on top. Cover with the cooked chorizo and avocado. Drizzle with Mexican cream.

I would never think to use avocados in a cocktail. That is certainly a very unique recipe.

If you would like to learn more about Avocados from Mexico, as well as more great recipes, please visit www.AvocadosfromMexico.com. You can also find them on all the social media sites (the links are found at the bottom of their website).

Do you have a favorite avocado recipe? Are you planning on celebrating Cinco de Mayo? Feel free to share your thoughts and recipes.

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*I received free products in exchange for my participation. There was no compensation. The opinions expressed are my own and not influenced in any way. 

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