This post has been sponsored by Toyota. All opinions are all my own.
As time passes, so do birthdays. Sometimes those birthdays seem to even sneak by, and before you know it, you’re no longer having a party at Chuck E. Cheese with those strangely dressed-up robot-like things singing their rendition of “It’s your birthday, yah …. ” every 30 minutes. Then what’s the advantage to growing up, you ask? It’s being able to enjoy the company of great friends, foods that only grown-ups seem to love such as lobster nachos and maybe a lemon drop shot if you dare.
This year I passed on Chuck E. Cheese for my birthday, and opted to enjoy celebrating my special day, week…. heck, my whole birthday month, doing things I enjoy and surrounded by those I love and cherish. Some of this momentous time involved roller coasters, vats of coffee (that’s a given), experiencing great local food, a mini road trip in a stunning Toyota Hybrid Camry SE, and more coffee … of course.
My mini road trip was perfect! It was a crisp cool day, bright skies, strong coffee nearby, no traffic and all in a gorgeous Toyota Hybrid Camry SE! Driving the Camry was brilliant, I felt like I was on the Autobahn, except slower and not exactly in Germany. Needless to say, I enjoyed every mile. It was like driving in luxury all wrapped up in a stunning color of Galactic Aqua Mica, basically a mood ring on wheels. I love this color! Being that it’s a hybrid, you can be guaranteed to have the best miles per gallon, I averaged 54 mpg on the “Autobahn”, and 51 mpg city miles, all thanks to their reduced fuel consumption of a dynamic force engine (personally, I still think it’s to do with that mood ring color). Not only is the Camry sleek and stylish, but it’s also a great family car that is practical too.
To find out more about this stunning car, visit Toyota.com!
One of those tasty restaurants that I was treated to, was the Industry Tavern in Atlanta. Oh my yum, I enjoyed not only some seriously great food, but I also had a great time catching up with my BFFs!
There was one item on the dinner menu that I missed out on, sad but true. So in lieu of not being able to have it served to me on a silver platter that day, I decided to make up my own version of Lobster Nachos.
All I have to say is, wow, oh my goodness wow! Dagnabit, they’re tasty! Not only are they delicious, but it’s so easy to make as well, and great to serve up as an appetizer or straight up with a movie.
- 4 - 6 slices thick smoked bacon
- 2 - 3 Lobster tails, shelled, deveined, and cut into bite size pieces
- 1/2 cup cooked Black Beans, drained
- Sour Cream
- Avocado slices
- 1 Jalapeño, sliced
- Lime wedges
- Nacho Chips
- For the Pico de Gallo:
- 1 large Tomato, diced
- 1/2 yellow Onion, diced
- Small bunch of Cilantro, diced
- Pinch of Salt
- Juice of 1 Lime
- For the Queso:
- 1 Tbsp unsalted Butter
- 2 Spring Onions, diced
- 2-3 Garlic Cloves, minced
- 2 Tbsp Chipotle Chiles in adobo sauce, diced
- 1 1/2 cups Evaporated Milk
- 2 tsp Cornstarch
- 4 oz Cream Cheese, softened
- 1 Tbsp Mustard
- 4 ounce smoked Cheddar Cheese, grated (or can substitute with additional mild or sharp cheddar)
- 8 ounce mild or sharp Cheddar Cheese, grated
- In a large skillet, add the Bacon and cook over medium high until just crispy, remove and allow to drain and cool on a paper towel lined plate. Reserve about 1 tablespoon of the bacon drippings in pan.
- Heat the bacon drippings over medium heat and add the Lobster meat, occasionally turning until the meat is cooked through, about 5 - 8 minutes. Remove from heat and set aside.
For the Pico de Gallo:
In a bowl, combine the diced tomatoes, onions, cilantro, salt and lime juice. Mix until well combined. Cover and refrigerate until ready to serve.
For the Queso:
- Place a medium pot over medium heat. Add the butter, onions, and garlic. Saute for 3-4 minutes to soften, then add the evaporated milk and chipotle peppers.
- Whisk in the cornstarch until well blended.
- Bring the mixture to a gentle simmer, then turn down to medium-low. Now stir in the cream cheese and mustard, combining well.
- Add in the shredded cheeses, stirring until the queso comes together.
- If you prefer your cheese sauce a little thinner, add an extra tablespoon or two of milk. You can keep it warm in a slow cooker or fondue pot if desired until ready to serve.
In a serving plate, add a layer of the nachos, top off with black beans, lobster meat and crispy bacon, pico de gallo, slices of avocado, sour cream (if desired), warm queso, fresh cilantro and jalapeno slices.
Stacey is a Southern girl with a taste for travel, thriving on the discovery of the world through food. After spending many years traveling and living overseas, she’s now back home in her beloved deep south enjoying life with her three little ones and loving the adventure. She’s a food stylist and food photographer, as well as, the creative behind Little Figgy Food, where she loves to inspire others to try new flavors and foodie techniques.