Avocado obsession and some recipes

I have a slight obsession with avocados.

Slight, meaning I could eat them for every meal and some days actually do. I've made two new avocado recipes this week that I have to share, and both are from my friend Beth's blog.

The first one is my favorite....I've made it both for lunch and dinner this week, and it will absolutely become a regular in this household!

Fried Egg and Avocado Sandwich: My mouth waters just thinking about it!! I used sliced Italian bread from the bakery in Publix, but any bread will do. I didn't have any fresh parsley so I left that out, and all I left the tomatoes out as well. The only bad thing about this sandwich is that it's not healthy---otherwise I'd eat it every single day! :)

This next recipe was really easy to make and will also become a regular in our house---it's fresh and summery and perfect to make for dinner when you don't have a lot of time. It took less than 30 minutes to make, including the prep work, and it's also a light recipe!

Cilantro-Lime Chicken with Avocado and Tomato Salsa: I was surprised that it said to marinate the chicken only for three minutes, but that's all it took to make it so tangy and yummy. The kiddos were leery of the salsa, but they gobbled the chicken up and even asked for seconds. By the time we finished the chicken, I was eating the salsa with a spoon. YUM!!!!!

Finally, I was craving chocolate and peanut butter a few days ago but couldn't find my favorite ice cream in the grocery store so I combined a few recipes I found online and made some pretty awesome brownies (if I do say so myself!). Here you go....

Chocolate Peanut Butter Brownies

1/2 cup butter

4 oz unsweetened chocolate

3 eggs

1 1/2 cups sugar

1/4 tsp salt

1 tsp vanilla extract

1 tsp Starbucks Via Ready-Brew coffee (or another fine-grain instant coffee)

3/4 cup flour

Peanut Butter Filling

4 tbsp melted butter

1/2 cup powdered sugar

3/4 cup smooth peanut butter

1/4 tsp salt

1/2 tsp vanilla

Directions:

1. Preheat oven to 325 degrees

2. Melt butter and chocolate in microwave (this took me about 1 1/2 minutes---stopping and stirring often so I didn't burn the chocolate). Once this is melted and stirred together, add the Starbucks Via and stir.

3. In another bowl, whisk together eggs, sugar, salt and vanilla.

4. Whisk in the chocolate mixture (making sure it's cooled a little so it doesn't cook the eggs...gross).

5. Add the flour and stir until just barely blended.

6. Pour into a 9x9 or 8x8 square pan.

7. Mix all of the ingredients for the peanut butter filling in a bowl. Try not to spoon all of it into your mouth.

8. Put dollops of the pb filling onto the brownie mix. Take a knife and run it through the peanut butter dollops to make a marbled effect. Don't mix it too much because the bites of peanut butter are the best part when eating.

9. Bake for 25-35 minutes---until the brownies start pulling away from the sides of the pan a little bit and it's baked almost all the way through. Take them out before they're completely baked because with these, the more gooey they are, the better! :)