Simple Summer Fare: Crab Stuffed Avocados

I like to keep things simple when I can.  If I can get by with just a few ingredients to make something lickity-split, I'm your gal.  This recipe came about simply because it was lunchtime and these were the ingredients on hand.  Oh, and the fact I was playing with paleo ingredients which makes this dairy free and gluten free, as well.  After eating it though, I will definitely make this on purpose next time.  It is great for summer and delicious!

Crab Stuffed Avocado:

1 can of crab meat (or you can use fresh crab)
Handful of grape tomatoes, cut in quarters
2-3 mini peppers, chopped
1 avocado, halved
Salsa (I used Trader Joe's Garlic Salsa.  YUM!)

Mix crab, tomatoes, and peppers together.  Add salsa (according to your taste) and mix together.  Top avocado halves.  Add one tablespoon of salsa to the top.  Serves two.

See!  EASY!!!  And yummy!  You could change this up depending on the ingredients you have on hand.  Instead of crab meat you could use chicken or tuna.  Vegetable choices could include celery and cucumbers.  Add some basil, garlic, a little mayo and Dijon mustard instead of the salsa for a creamy topping.  The choices are up to you!

Simple summer fare. Quick and easy.  Delicious!  I love it!  I hope you enjoy.

Mini Corn Dog Muffins

One of Paprika's favorite "treat" foods as a younger child was a corn dog.  When we went to the fair and were surrounded by food vendors selling just about anything you could imagine, Paprika was in the corn dog line.  When we went occasionally to a restaurant, the first question from Paprika was, "Do they have corn dogs?"  When we shopped the frozen food aisle at Costco, invariably I would feel that tug on my sleeve as we passed.....yep...the corn dogs.  This kid loved them.  So when we went gluten free and we begin to learn the foods on the "do not eat list," Paprika was disappointed that her beloved corn dogs were on that list.

Last Christmas Paprika asked if I could figure out how to make corn dogs.  The recipes I found at the time all used wheat flour.  Then I thought what if I just used cornbread mix.  Thus evolved these mini corn dog muffins.  We ate them on Christmas Eve for the first time and since then they have been a staple in my freezer for a quick lunch or snack.  I have since found recipes that make "real" corn dogs, but these are easy and delicious!

Mini Corn Dog Muffins

1 package of Bob's Red Mill Gluten Free Cornbread Mix
1 1/2 cups milk (I use soy milk to make these dairy free)
1/3 cup oil or melted butter
2 eggs
1 package Hillshire Farms Lit'l Smokies (I used regular.  The beef smokies are a bit greasy.)

Have all the ingredients at room temperature.  Preheat oven to 375 degrees.  Generously grease a mini muffin tin.

Place entire package of cornbread mix in a large bowl.  Add milk, eggs, and oil (or melted butter).   Mix with an electric mixer on low speed until blended.  Then beat on high for approximately 30 seconds.

Spoon enough of the cornbread mixture to cover the bottom of each mini muffin cup.

Place one Lit'l Smokie into each cup and press it into the mixture.  You might have to cut them to make them fit.

Spoon enough of the cornbread mix to cover your Lit'l Smokie.  You want this to be even with the muffin cup because it does puff up while baking.  Bake for 12 minutes at 375 degrees.  Tops should be lightly browned.  Cool on a wire rack. 

This recipe made 55 mini corn dogs to stock my freezer!

Today, Paprika smiled when she entered the kitchen.  "Hey, you made corn dogs!  Can I have one?"