Easy Grilled Avocados

Are you like me and are sometimes looking for something new to throw on the grill?

I'm not saying that this is the time of the year that we are getting tired of the same old sale old on the grill.

How to Make Easy Grilled Avocados

 Easy Grilled Avocados

Grilling in synonymous with summer it seems.
But, that doesn't mean that grilling has to be just for meats.

Avocados are that delicious green fruit (yes fruit) that boast having that healthy for us fat as well as many essential nutrients, including fiber, potassium, Vitamin E, B-vitamins, and folic acid.

I have nothing against using avocados for guacamole.
I love guacamole and I could easily eat it every day.I love guacamole so much that I want to find more ways to enjoy avocados.
This is why I am grilling avocados too.

The trick to making your grilled avocado a success, as opposed to, well, mush, is to use an avocado that is just ripe.

Leave the older, more ripe, avocado for the delicious guacamole dip that you can serve to your guests. You will still be able to enjoy that delicious and healthy avocado no matter how you eat your avocado.

Grilled avocados can be sliced and enjoyed in a sandwich or as a topping for something else, such as crackers or sliced cucumbers (wow that sure sounds good!). Grilled avocados can also be enjoyed halved.

What I love about grilling halved avocados is that once you scoop out the seed, you can add a tasty filling to it.

Since my garden seems to be producing amazing things right now, I love using these garden goodies whenever I can. Why not use what is fresh and on hand right? That means no extra trip to the grocery store or days old items instead of what is fresh from the garden.

I like to fill my grilled avocado with an Italian inspired filling.

I use Roma tomatoes, mozzarella cheese, and some fresh herbs (Italian parsley etc), with some extra virgin olive oil drizzled on top. It is the perfect combination of color and goodness.

How to make Easy Grilled Avocados

Make this outdoors on a conventional grill or indoors on your stove or indoor grill.

What you will need:

  • Avocados- 2 just ripened
  • Lemon juice- 1 tablespoon per avocado
  • Extra virgin olive oil- about 1/2 tablespoon per half.
  • Seasonings, such as salt and herbs, to taste.
  • Filling as desired. I like mozzarella cheese and chopped Roma tomatoes.

How to make this:
  • Slice each avocado in half, scoop out the seed.
  • Cover each half with lemon juice either by drizzling or brushing the juice on.
  • Drizzle a bit of olive oil over each half.
  • Grill each half face down for 2-3 minutes until done.
  • Remove from the grill and season, fill with tomatoes and cheese, sprinkle additional olive oil on top and season as desired.


How to Make Easy Grilled Avocados

I picked up these tortilla molds and they are pretty awesome. I am wondering why the instructions are in Spanish tho. #foodie #poshonabudget @poshonabudget #foodie #foodporn #food#foodpics #foodporn #foodstagram #foodblogger

I picked up these tortilla molds and they are pretty awesome. I am wondering why the instructions are in Spanish tho. #foodie #poshonabudget @poshonabudget #foodie #foodporn #food#foodpics #foodporn #foodstagram #foodblogger

My Easy Gazpacho Soup Recipe

I admit that I was never a fan of the tomato until I tasted Gazpacho Soup.

I was at a fancy luncheon where I was served this tomato-based legend trying not to make a stick about having to eat this.

Easy Gazpacho Soup Recipe

Easy Gazpacho Soup Recipe

After being 'socially forced to try Gazpacho Soup, I instantly fell in love with one of my favorite foods.

It turns out that once I tasted the plum, or Roma, tomato, I was sold.

Gazpacho soup is a favorite for many in the summer months. This is a cold soup that embraces many of the vegetables and fruits that are in season.

Gazpacho Soup reminds me of a cold and mild salsa or enhanced tomato juice.

Gazpacho Soup and mild salsa and tomato juice really are a lot alike in what they have in them.
It is what you add to the soup that personalizes it.

The base of Gazpacho Soup is all about the tomato.

We use the plus/Roma tomato along with a bit of tomato juice to get that consistency started.
Then we add a few more goodies from the garden to make the soup a perfect summer treat.

How to make a simple homemade Gazpacho Soup

What you will need to make this soup.

  • Roma/Plum tomatoes. Really, no other tomato will do as far as the taste goes. 6 medium sized, peeled, seeded, and chopped. Can use canned.
  • Cucumber- 1 peeled, seeded, and chopped.
  • Tomato juice-3 cups, canned works good.
  • Onion- 1 medium chopped
  • Tomato Paste-2 tablespoons (can sub in ketchup)
  • Garlic- 3 cloves chopped fine
  • Red wine vinegar- 1/4 cup
  • Extra virgin olive oil- 2 tablespoons
  • Red bell pepper- 2 chopped,cored and seeded.
  • Seasonings to taste: Kosher salt,black pepper, cayenne, and/or cumin.
  • Optional item ideas 2 tsp- Worcester sauce, Tabasco sauce, Vodka and/or lemon juice.
  • Herbs- 2 tablespoons, can be any or combination, thyme,cilantro, parsley, etc.

How to make Easy Summer Gazpacho soup.

  • Use a food processor or good blender.
  • Add all ingredients and puree until mostly juice with a few chunks remaining.
  • Chill for at least 4 hours prior to serving.

Easy Gazpacho Soup Recipe


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Really Good Baked Vegetable Egg Omelets

Being in the breakfast business often gets me thinking about new and fun breakfast dishes that I can introduce to others.
There are so many ways that we can enjoy eggs.

Baked Vegetable Egg Omelets

Do you own Ramekins?

For years I had ramekin bowls sitting in my cupboard. I only really used them to hold condiments and small snacks. I never used my ramekins for what they are most designed to be used as.

Ramekins are the perfect baking bowl for individual sized portions.

To be honest, I never knew there was actually a baking use for the ramekin until I saw it happening on a TV show.

I was watching a famous and popular TV personality, known for her delicious recipes, when I first got inspired to bake with my ramekins. She was making something chocolate, which is an idea that I am always good with. What I learned was that ramekins are the perfect dish, or bowl if you want, for creating individual sized baked goods.

After I witnessed this ramekin inspiration, I went online and ordered ramekins. I found that ramekins come in different sizes, colors, and even physical designs.

Baked omelets remind me of individual sized souffles.

I love that baked omelets in ramekins takes a chunk of the serving time out of the breakfast equation. You simply serve the ramekin with the baked omelet already in it. Everyone gets their own egg souffle.

What you put into your baked omelet is really up to you.

I like to experiment with adding different foods to my baked omelet. I am primarily a vegetable and cheese kind of person. You could also add some kind of meat to your baked omelet. You can even just top a plain egg omelet with cheese.

The Recipe

What you will need to make this oven baked omelet:

  • Ramekin bowls/dishs- the amount or ramekins needed depends on the size of each of them. You could also use a casserole dish. Make sure that what ever you use is safe for oven baking.
  • Eggs- 8-9 (depending on number and size of ramekins)
  • Milk, milk alternative such as almond milk, or Greek Yogurt- 1 cup
  • Shredded cheese- 1 cup. Can be cheddar, mozzarella, or your choice. Using 2 cheeses is also an option.
  • Vegetables, such as onions, peppers, etc. Total 1/4 cup chopped.
  • Seasonings, such as salt, to taste.
  • Softened butter, nonstick spray or other to grease your ramekins.

How to make this:

  • Preheat your oven to 350, prep your ramekins for nonstick.
  • Place each ramekin on a flat baking sheet with sides. This will make it easier for you to work with multiple baking dishes. You can line this baking sheet with a silicon mat or parchment paper.
  • In a small bowl, combine your chopped vegetables. Place equal amounts of the chopped vegetables in each ramekin.
  • In a larger bowl, beat together your eggs, milk, and seasoning. Stir in your cheese.
  • Pour equal amounts of this egg mixture into each ramekin.
  • You can sprinkle additional cheese on top of each ramekin if desired.
  • Bake for 20-25 minutes. If using one large casserole dish, baking times may differ.

Baked Vegetable Egg Omelets


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