Tuesday, August 3, 2010
Tuesday, August 4, 2009
1 large apple, diced small (Granny smith, Gala or Fuji all work well)
1 large sweet onion, diced small (Vidalia, Maui or Red are all equally good.)
1 red pepper, diced small
1 yellow pepper, diced small
1 - 2 jalapeño peppers, minced (Seeding and divining help control heat)
1 - 2 ripe mangos, chopped small (a little bigger than other stuff so far)
3 - 4 cups watermelon, seeded and chopped small (same size as mangos)
1/2 cup fresh lime juice
1/2 - 1 tsp kosher salt
1/2 - 1 tsp sugar (depending on sweetness of fruit)
Tabasco Sauce to taste (optional)
1. Prepare all ingredients. A food processor is a wonderful tool for this as long as you only use the pulse button and process each ingredient individually. They retain their texture better for some reason.
2. Combine all ingredients in large mixing bowl. Let rest for a minute or two and taste. You may need to add more salt, sugar, lime juice or Tabasco sauce to get to your liking. A lot of this also depends on the sweetness of the fruit and the bit of the jalapeños.
NOTE: This recipe makes a rather "watery" salsa. Do not discard the left over juice. It makes a fabulous marinade for chicken, fish or pork! You can also drain the salsa and use the juice to marinate and then serve the salsa over the grilled meats.
WARNING: This will go quickly!! Do not plan on left overs. I promise!
1 T. minced onion
1 cup grapes (halved)
1 cup mandarin oranges
1 cup minced celery
2 cups cooked pasta (sea shells)
1/2 cup slivered almonds
3/4 cup or so of mayonnaise
salt to taste
Mix altogether and refrigerate for a couple of hours.
...this recipe is brought to you by fordlor...
4 cups seedless red grapes
4 cups seedless green grapes
8 oz. sour cream
8 oz. cream cheese
1 tsp. vanilla
1/2 cup sugar
1 cup chopped pecans
1/2 cup brown sugar
1. Mix together sour cream, cream cheese, vanilla, and sugar in a bowl.
2. Mix together both types of grapes in a separate bowl.
3. Layer grapes in a serving bowl, followed by the sour cream layer. Keep alternating these layers but end with a sour cream layer on top.
4. Top the dish with the brown sugar and pecans mixed together.
Best if chilled overnight.
...this recipe is brought to you by kelbrian...
Sunday, January 4, 2009
Sabrina over at Sabrina & Andy loves our blog! Sorry it took so long for me to see it!
Now it is time to pass on the love. Here are the Rules:
1. The winner can put the logo on his/her blog.
2. Link the person from whom you received your award.
3. Nominate at least seven other blogs
4. Put links of those blogs on yours, and
5. Leave a message on the blogs that you've nominated!
The Mommy Instinct
Thyme for Food
Say It, Don't Spray It
Tales of Mild Interest
1 (28-ounce) can diced tomatoes
1 (15-ounce) can white (cannellini or navy) beans, drained
2 carrots, peeled and chopped
1 celery stalk, chopped
1 cup onion, chopped
1 teaspoon dried thyme
1/2 teaspoon dried sage
2 bay leaves
Salt and ground black pepper
2 cups cooked ditalini pasta
1 medium zucchini, chopped
2 cups coarsely chopped fresh or frozen spinach, defrosted
4 tablespoons grated Parmesan or Romano cheese
Basil sprigs, garnish, optional
In a slow cooker, combine broth, tomatoes, beans, carrots, celery, onion, thyme, sage, bay leaves, and 1/2 teaspoon each salt and black pepper. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.
Thirty minutes before the soup is done cooking, add ditalini, zucchini and spinach. Cover and cook 30 more minutes. Remove bay leaves and season, to taste, with salt and black pepper. Ladle soup into bowls and sprinkle parmesan cheese over top. Garnish with basil, if desired.
...this recipe is brought to you by mrs_breakfast...