Lime avocado coconut pie

Smooth, creamy, tart, and sweet - this lime avocado coconut pie tastes like the tropics and is a perfect easy dessert for a spring or summer day!

Chicken taco soup

This soup is something I make pretty frequently, but I never posted it until now. Mostly because I don't really measure when I'm making it and rarely make it the same way twice. It's a very forgiving soup that is terrific for using up leftovers. 

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This time, I decided to actually measure and take note when I was cooking it so that I could share it. However, feel free to modify it to use what you have on hand. For example, I like to make this with leftover chicken, but I think that turkey, beef, or even an extra can of beans would work (You can also cook the chicken thighs in the soup, remove them from the pot, shred the meat, and return it to the soup if you don't have leftover chicken). 

Speaking of beans, this time I used black beans, but I have made this with pinto and red beans in the past. No frozen corn? No problem. No chipotle in adobo? Just use a jalapeno and some extra smoked paprika. No tomatoes? How about some salsa instead? 

Feel free to toss in other vegetables as well. If I had some scallions, they'd probably be in this soup. If I had some black olives that needed using up - yep, they'd be sitting on top of this bowl. It's such a great way to use up odds and ends (like corn chip crumbs that are rapidly going stale).

All that being said, here is my basic recipe that I use as a guide for my chicken taco soup. This soup is delicious and full of spice and heat which is why all the toppings are perfect - they add cooling, creamy, salty crunch, and sour - giving you a balanced dish. This recipe will make about four to six servings of soup.

Avocado-lime ice cream

Don't be afraid of using avocados in desserts. I've been reading all sorts of ice cream recipes since getting my ice cream maker and avocado keeps popping up and sticking in my head. 

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The avocados make this ice cream so thick, rich, and very creamy. Most of the recipes I saw used a little lemon or lime juice (to keep the avocados from browning), but I wanted to use the limes to add so extra tartness and flavor punch to the ice cream. 

A lot of the recipes used sour cream as well. I almost went with just milk, but since I had an open container of sour cream, I gave it a try. It worked.

So if you haven't used avocados in a sweet way before, I hope I am convincing you to give it a try. The ice cream recipe is really quick and easy - no cooking needed. 

Plus since it's so thick, it sets up pretty quickly. This recipe is inspired by numerous avocado ice cream recipes out there and it will make about 1 quart of ice cream.

Guacamole

Honestly, I can't believe that I am into my second year of this blog and that I have never posted my guacamole recipe. Maybe it's because I used to make it so often that I started to get tired of it. Guacamole is the number one request (or demand) that I get to bring to family gatherings. I'm often asked for the recipe and I've converted many people from being afraid of this weird, green stuff to loving it. It's even loved by our four year old niece. So, when I was asked to bring this to a family picnic over the 4th of July weekend, I remembered to grab some photos so that I can finally post guacamole on this blog. It was delicious as ever and went quick. This recipe will make a snack-sized dish to pass.