The other day I was driving with my girlfriend A-dre and I told her how I just LOVE these cherries that Melissa’s Produce sends me from time to time. I went on to tell her they are unlike any cherry I have ever had. No farmers market, or specialty market has ever offered me a cherry so fine. PERFECT is the only word that comes to mind when trying to describe them. They are firm with no mush, they are sweet and juicy, and delightful. Unfortunately they are almost out of season, but in the meantime we should celebrate every moment eating these fine specimens.  Breakfast, Lunch and Dinner. I will miss my sweet cherries! 

Ingredients For Pecan Cherry Pancakes:

• 1 1/2 – cups flour
• 2 – teaspoons baking powder
• 1/2 – teaspoon baking soda
• 1/2 – teaspoon salt
• 2 1/2 – tablespoons sugar
• 2 – eggs
• 1 1/2 – cups buttermilk
• 1 – cup milk
• 3 1/2 – tablespoons butter (melted and cooled)
• 1/2 – teaspoon vanilla
• 1/3 – cup chopped pecans
• 15 – cherries (pitted and cut in half) (I use Melissa’s Produce)
• butter or nonstick spray
• maple syrup

Directions:

1. In a medium bowl combine flour, baking powder, baking soda, salt and sugar. Give it a good whisk.
2. In a separate bowl combine eggs, buttermilk, milk, butter, and vanilla, then mix really well.
3. Then add the flour mixture to the milk mixture. Mix together until combined. You don’t want your mixture to be perfectly smooth. Leave some lumps in there.
4.  In a large frying pan lightly brush with melted butter or mist with a non stick cooking spray and place over a medium flame. Allow pan to get hot then take 1/4 cup of batter and pour into pan…. the batter will spread slightly then top with a 3 cherry halves and a pinch of pecans.
5. Cook for 5 minutes or until the batter starts to have little holes in it. Some will even pop.
6. Flip pancake and cook on the other side for 2 to 3 minutes. Remove from flame and spread butter on top and drizzle with syrup.
7. Enjoy!

Disclaimer: This post is sponsored by Latina Bloggers Connect and Avocados From Mexico. My opinions are 100% my own.

I had never had guacahummus till a few days ago at a wonderful live party hosted by Maura and Latina Bloggers Connect for Avocados from Mexico.  It is wonderfully addicting and so easy to indulge in the whole bowl, which is what I would have been doing if I wasn’t in a party situation where we are taught to share.  Instead I waited patiently and acted civilized until it was my turn again to dip away.  I’m sure you already know how much I love avocados from reading this blog but this was a new dish I had never tasted so I had to remain calm.

Meanwhile Maura made other delicious treats for us to snack on Mango guacamole, green chile avocado queso served with tortillas, and avocado paletas, all of which were superb.  I was just thankful to be able to attend a fun fiesta surrounded by some of my favorite blogging ladies.  We noshed on our avocado delights and gulped down the delicious aguas Maura prepared.  At the end of the day I told my friends ANYTIME they want to invite me to a party to eat avocados from Mexico, feel more than welcomed. Here is the recipe from Maura (her blog is called The Other Side Of The Tortilla) for her most delicious guacahummus.  If you make it, make sure to invite me over.

Ingredients for GuacaHummus:

• 1 cup hummus
• 1 medium Hass avocado
• juice of one lime

Directions:

1. In a food processor, blend 1 cup of hummus with 1 medium Hass avocado and the juice of one lime. Use a spatula to scrape all the guacahummus out of the bowl into a serving dish.

2. Serve with hearty tortilla chips.

Recipe by Maura Wall Hernandez from The Other Side of The Tortilla

Ericka and I eating Maura’s avocado paletas at such a speed.  Mine was nearly gone when this photo was snapped.  Just a testament to how good they are! Click here for the recipe.

If now I’ve tempted you with visions of avocado love and you need more…. here are a couple of my own recipes to make:

Avocado Bruschetta                                            Grilled Corn Queso Fresco Avocado Salad

Baked Artichoke Avocado Dip                           Shrimp Avocado Ceviche

Chicken Enchiladas in a Avocado Sauce           Guacamole and Flour Tortilla Strips

Disclaimer: This post is sponsored by Latina Bloggers Connect and Avocados From Mexico. My opinions are 100% my own.

Disclosure: This is a compensated campaign in collaboration with Latina Bloggers Connect and Avocados from Mexico. 

Summer thus far has been filled with Avocados.  I have been busy whipping up guacamole, avocado pistachio pound cake, avocado corn salad, avocado artichoke dip, avocado grapefruit salad and sliced avocado on everything imaginable.  No, I don’t tire of Avocados from Mexico.  I just keep thinking of new ways to enjoy them.  Last week I added a few chunks to a spicy pasta salad and the results were delightful.  This week I’ve been all about tomatoes and watermelon, and already both those ingredients are compatible counterparts to the creamy avocado.  The question is:  How to mix them?  I’m in constant craving of food that is fresh and light, especially during these summer months.  I want to experience a rainbow of colors in my food and at the same time knock my taste buds out with something exquisite.  I just let my imagination go wild, with no direction to start with except I was going to grill some avocados and use tomato and watermelon.  It’s always a pleasant surprise digging into my fridge and pulling out random things that I think might go well with whatever I’m preparing.  Recently was one of those days.  I pulled open the veggie drawer and found cucumber, red onion, and some fresh basil.  My cheese drawer was supplied with crumbled blue cheese, and I had just bought a french bread loaf.  I quickly started chopping and grilling bread.  Rainbow Bruschetta was on it’s way and in a matter of minutes my family and I would all be enjoying it.  I took a few pictures as I prepped (pictured above and below) and will also post my picture on the Avocados From Mexico recipe page.  It’s a great place for avocado lovers to get ideas on what to make with avocados.  So many great dishes, and lucky for us we have the entire year to be able to try them all.

If you want to upload your Avocado recipe to the Avocados From Mexico recipe page, just click here!  Go ahead…. it’ll inspire someone to make your fabulous avocado dish.

Ingredients for Grilled Avocado Blue Cheese Rainbow Bruschetta:

• 1 – Avocado from Mexico (sliced in half and grilled)
• salt to taste
• french bread loaf (sliced into 2 inch slices)
• 8 – yellow cherry tomatoes (cut into 1/4 inch chunks)
• 1 – red tomato (cut into 1/4 inch chunks)
• 1 – small cucumber (about 3 inches long) (cut into 1/4 inch chunks)
• 1/2 – red onion (sliced very thinly)
• 2 – garlic cloves (chopped super small)
• 1/4 – cup watermelon (cut into 1/4 inch chunks)
• 3 – fresh basil leaves (chopped into small strips)
• 2 1/2 – tablespoons olive oil
• 1/4 – cup crumbled blue cheese

Directions:

1. Cut avocado in half, and remove the pit.
2. Sprinkle with a little salt. 
3. Place avocado on a hot grill for 5 to 10 minutes or until grill marks form on the flesh of the avocado.
4. Cut french bread loaf into slices and toast on grill until golden crisp. Set to the side. 
5. In a large bowl add yellow tomato, red tomato, cucumber, red onion, garlic, watermelon, and basil. Mix to combine.
6. Then pour in olive oil and salt. Mix well and set to the side.
7. Cut avocado into chunks, then scoop out of shell and add to the tomato/ basil mixture.
8. Mix to combine.
9. Then with a tablespoon top each of the grilled bread slices with tomato/avocado mixture. Place on a plate, and continue with the next one.
10. Then sprinkle the entire place with blue cheese crumbles. 
11. Eat! Enjoy! Love Avocados From Mexico!

Disclosure: This is a compensated campaign in collaboration with Latina Bloggers Connect and Avocados from Mexico. 

I love grilled fruit and having it in a sparkling punch is twice the fun. I made the above recipe with ginger ale for an all ages version, but this recipe would work just as well with some moscato or sparkling wine. I figure my Mom’s birthday is around the corner and I want to celebrate her with something delightful….. I think this sparkling grilled fruit punch is the answer. Get the recipe over on Babble, where I created it as a sponsored post for Target!

Have you ever had one of these cheese stuffed green chiles straight off the grill?  If the answer is yes, then you know this is pure Latino bar-b-que heaven.  If the answer is no, then I highly recommend you heat up your grill and make these TONIGHT!  That’s how good they are.  Tasty with just the right amount of heat.  I learned how to make these chiles from my Tio Albert. He has always made them at my family bar-b-ques.  Add this lovely chile to a flour tortilla with a piece of steak and you will be in another world of happiness.  Find my recipe and step by step photos over at Babble, where I did this as a sponsored post for Target!

A few weeks ago I received a Hershey’s S’mores Kit, and have been a S’mores fool so far this summer since. Making s’mores every chance I get and for all occasions. I even made them ahead of time for the baseball game a few weeks ago (pictured left). I decided to toast the marshmallow in the toaster oven along with one side of the graham cracker, and once the marshmallow was nice and gooey I added the other graham cracker to make a sandwich. Then I dipped the whole thing in melted Hershey’s chocolate. Once the chocolate set, I wrapped them in a wax paper and packed them up for the baseball game. 

All the people sitting in my area were so happy as I passed out my homemade snacks. It was as if the Hershey’s chocolate s’mores were little gifts of friend introduction as strangers gladly accepted my s’mores. I think maybe it’s because they had already seen me eating my own and they practically drooled in envy over the homemade treat…. it was enough to let them know I was alright. Plus my team won that night! 🙂

Over the 4th of July weekend I took my s’mores kit to a bar-b-que I was invited to and wrapped my graham crackers stuffed with marshmallows and Hershey’s chocolate in foil and place them on the grill. Everyone was so happy as we nibbled on our s’mores under the firework lit sky.

Now my son thinks everyday is a s’mores day, and it kinda is.

Here’s some awesome news!!!! Hershey’s is now offering consumers the chance to win an 11-piece BBQ grilling set through its Hershey’s Summer Grilling Sweepstakes – one set will be awarded every hour of the summer.  All you have to do is text GRILLSMORES to 44144 or enter online on the Hershey’s website. I’m going to enter and I’m sharing this info with all my friends. Enjoy your S’mores Summer!

Disclosure:  I was provided with tickets to the Dispicable Me 2 movie premier to facilitate this post.  All opinions are 100% my own.

My family and I recently went to the Despicable Me 2 premier held at the Gibson Theater in Studo City,  CA.  It was sponsored by Go-Gurt.  It was quite the event to be at….. a lot of good food, movie stars, Minions, and of course Go-Gurts.  Go-Gurts are fruit flavored yogurt tubes that my son went wild for while watching the movie.  Go-Gurts come in 16 varieties and are an excellent source of calcium with vitamins A and D.  Freeze them, then pack them up and go see Despicable Me 2.  It’s in theaters now!

Here are a few photos from the premiere.

Speaking of the movie, Despicable Me 2 had a lot to live up to considering the success of the first one.

Gru (voiced by Steve Carell) is settling into fatherhood and has retired of his villainous ways.  His three girls Margo (Miranda Cosgrove), Edith (Dana Gaier) and unicorn loving Agnes (Elsie Kate Fisher) are all as cute as ever and try to convince Gru to date and put himself out there.  Gru’s reluctant until he’s recruited by the AVL (Anti-Villain League) by the beautifully quirky secret agent Lucy (Kristen Wiig).

Gru and Lucy team up in attempt to take down a new super villain known as El Macho (Benjamin Bratt).  With the help of his loyal yellow minions and Dr. Nefario (Russell Brand), Gru sets out to save the world once again.

Steve Carell is excellent as the voice for the tough, yet warm-hearted Gru.  Gru is beginning to feel more comfortable as the father to the three young girls and Carell adds another layer to his character in this sequel.  Carell’s performance as the lovable and disciplinary father is truly cute.

Kristen Wiig, who voiced the horrible foster mom, Mrs. Hattie in the first Despicable Me, returns here as Gru’s love interest.  If it weren’t for the Minions, Wiig’s Lucy might be the funniest character in the film.

The major pluses in Despicable Me 2 is the cute, adorable and goofy minions.   The little yellow guys have a bigger role in this sequel and the film benefits all the more from them.