Avocado & Lime Bread

I know it sounds a little weird, but it is DELICIOUS. A little bit sweet and very moist. A great pairing with our favorite Pork Pasole recipe.

From My Kitchen Affair

Ingredients:
~1 and 1/2 avocados
~juice and zest from one lime
~2 tbsp. maple syrup
~3/4 cup light brown sugar
~1 cup all-purpose flour
~5 tbsp. water
~1 tsp. baking powder
~1/4 tsp. salt

1. Preheat the oven to 350.
2. Grease sides of a loaf pan.
3. In a bowl, mash avocado, lime juice and zest, maple sugar, and sugar.
4. Beat in eggs and water. Add flour and mix well.
5. Pour batter into loaf pan. Bake for 50-60 minutes.
6. Cool before cutting.

Note: This is not a fluffy, tall bread. The actual loaf was only a couple of inches high, so don't worry if it doesn't seem like it fills the pan once baked.

Baked Shrimp with Tomatillos

SO GOOD! A new favorite in our house. Slightly spicy and filling, but not heavy.

Adapted from Simply Recipes

Ingredients:
~2 tbsp. vegetable oil
~1 small onion, chopped
~1 cup salsa Verde (I recommend the Meijer gold brand)
~3 garlic cloves, minced
~1 lb. tomatillos, chopped
~salt
~1/4 cup water
~1 lb. shrimp, cleaned and deveined (I used frozen shrimp - just make sure you thaw and remove tails before adding to the pan)
~1 cup queso fresco cheese, crumbled
~1/4 cup chopped cilantro
~1 lime
~black pepper

1. Preheat oven to 425.
2. Heat oil over medium-high heat in an oven-proof skillet. (If you don't have one, use a regular skillet. You can transfer to a casserole dish later.) Add onion and cook until it starts to turn brown, about 5 minutes. Add salsa verde and garlic and cook one minute more.
3. Add tomatillos, reduce heat to medium, and cook for 10 minutes. Sprinkle tomatillos with salt while they cook.
4. Add water, cheese, and shrimp. Bake for 10 minutes. (If using a casserole dish, transfer from skillet to dish before putting it in the oven)
5. Right before serving, mix in cilantro and sprinkle with lime juice and freshly ground pepper.

Slow-Cooker Beef and Broccoli

Very tender flavorful. Smells divine cooking all day!

From BS Recipes

Ingredients:
~1 lb. boneless beef chuck roast, cut into thin strips
~1 cup beef consomme (found in the condensed soup aisle)
~1/2 cup soy sauce
~1/3 cup brown sugar
~1 tablespoon sesame oil
~3 garlic cloves, minced
~2 tbs. cornstarch
~2 tbs. cooled sauce mixture (after initial cooking time is over)
~1 lb. fresh or frozen broccoli florets
~Hot Basmati Rice (If you've never tried it, make sure you do! It has a creamy texture and now that we've tried it, we're not going back to regular rice)

1. Place strips of beef in slow cooker.
2. In a small bowl, combine consomme, soy sauce, brown sugar, oil, and garlic. Pour over beef.
3. Cook on low for 6-7 hours.
4. Remove the 2 tbs. sauce mixture and let cool.
5. In a cup or small bowl, combine cornstarch and 2 tbs. sauce. Add to slow cooker and stir to combine.
6. Cover and cook on high for 30 minutes to allow sauce to thicken.
7. Serve over Basmati Rice (cooking instructions below)

To Prepare Basmati Rice:
1. Place 1 cup Basmati Rice and 1 and 1/2 cups water into a saucepan. Bring to a boil and then cover and simmer for 15 minutes.