Archive | August, 2017

Sweet Summer Salsa

16 Aug

Summer fruits are bursting with flavors and colors. This season gives us sweet treats with fresh aromatic melon, berries bursting with sweet juice, and gorgeous succulent ripe peaches. But we are rounding the corner to the summers end and need a new way to enjoy summer fruit. How about a yummy salsa?

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This fruit salsa is delicious with meat and seafood. Or try serving it along side a grilled pork tenderloin for a nice pop of flavor and color. Spoon it onto flavorful chicken thighs. Oh…you want it for an appetizer? You can do that too. This salsa is just as great with crisp yellow corn chips.  Or maybe try it alongside some brie cheese and crackers. The possibilities are endless!

As you will see there is so much flexibility with one simple recipe. It has bold flavor and is packed with nutrients.   It is a snap to make and easily customizable to suit your own personal preferences.  I make this fruit salsa with cilantro for a little kick, but I would use basil in place of cilantro it if my mom was going to eat it.  She doesn’t like cilantro.

That is the beauty of a recipe like this.  It is packed with flavor, has good nutrients, and is very colso easy to alter to please your crowd!  Here it is.  But remember…I consider recipes a “jumping off point” if you will.  Recipes that I develop, like this one, can be changed to suit changing taste, available ingredients,  or budgets as often as your like!

Fresh Summer Salsa:

  • 1 cup coarsely chopped cantaloupe
  • 1 cup chopped honey dew melon
  • 2 freestone peaches, chopped
  • 1/2 cup blackberries
  • 1/2 cup finely chopped red onion
  • 1/2 bunch chopped cilantro
  • 2 Tablespoons chopped jalapeno pepper
  • 1 lime cut in half
  • 1-2 Tablespoons extra virgin olive oil
  • pinch of salt and pepperIMG_3399

Mix everything except the lime together. Stir. Squeeze the fresh lime over the top and drizzle with olive oil.  Give the salsa another good stir and there you have it.  This is best if it sits for a few hours in the fridge before serving.  Go for it!  Grab up some fresh summer fruits and make a delicious salsa of your own!

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Grill Thrill

5 Aug

For years I have said to my dining partners “If you want lamb, make reservations.”  I am not a huge lamb fan.  I usually had it at wine dinners, restaurants, and even in Scotland. But it was not something that I ever cooked or prepared. Having lamb paired with the appropriate wine is, like most food, amazing. Other than that, it’s just not on my radar.

Then one afternoon  I was out wine shopping.  I just happened to get an outstanding bottle of wine at a bargain price.  Red wine.  And it was begging to be paired with lamb.  So the adventure began.

Never having cooked lamb before, I had some homework to do. Finding a good butcher for top of the line lamb chops was a must. I found a local mediterranean market, and lucky me…they had a butcher. Not only did they have fresh lamb, they cut the chops to order. Score!

I decided to cook the chops outside on the grill. Like steak, I learned that lamb is delicious grilled.I also discovered that rosemary was perfect to flavor the chops.  I have a friend that grows rosemary in her yard in abundance, so I zipped over there and nabbed a handful!  I wanted to keep it simple.  Rosemary, salt, pepper, and some flavorful high quality olive oil is what I used to prepare the chops.

I started by letting the chops sit for a couple of minutes to come to room temperature, then I rubbed them with olive oil and sprinkled on the rosemary. Salt and pepper too. I placed the chops on a hot grill at about 400 degrees.  A quick flip after 4 minutes, and in another 4 minutes they were done.

I pulled them off the grill, put a pat of butter on each chop, and tented them with tin foil. Meat is at its best after resting for a few minutes. After letting the wine breath a bit, it was poured and the lamb plated. Roasted asparagus accompanied the chops, as did wild rice.  The bold full bodied wine paired with the meal was a show stopper.  Yum!

The outcome was incredible!  The chops were savory, the wine delish! It was a meal to enjoy at a leisurely pace to fully enjoy the food, wine, and dinner companions. The outcome of my adventure into cooking lamb was a success.  The discovery of a new mediterranean market which I will now frequent was an added bonus.  And exploring the savory taste sensation of well paired food and wine is always a win in my book!

 

Lover of Leftovers

1 Aug

Time. There are 24 hours in every day, but sometimes it feels like less.  So when I cook, I have to make it count for more than one meal.  Cooking big is a time saver. If I have a little wiggle room during the weekend to cook, I try to fill the fridge for the upcoming week. But even quick week night meals can provide leftovers for another meal.

Okay, it’s no secret that I love leftovers.  You can enjoy them for a second meal as is, but they can also be used as inspiration for a new dish.  I use my leftovers both ways.  If I cook a couple of extra pieces of chicken, that goes to work with me for a quick lunch at the office.  Using that chicken as inspiration for another meal might mean a nice chicken casserole or chicken salad sandwich.  Need some ideas?  Let me outline my leftovers from the past few days.

Night #1.  Leftover: Quinoa.  Used the next morning as an addition to breakfast oatmeal to power it up. Quinoa is a plant based protein loaded with beneficial amino acids. It was a satisfying protein and grain breakfast following an early morning workout at the gym.

Leftover quinoa added a nice nutritionally punch to morning oatmeal.

Leftover quinoa added plant protein to morning oatmeal.

Night #2.  Leftover:  Goat cheese.  It was leftover from a beet salad.  The next day goat cheese was a wonderful addition to a “gourmet” sandwich, adding delicious creamy flavor to a weekday brown bag lunch.

Leftover goat cheese not used for this salad added flavor to a sandwich.

Leftover goat cheese not used for this salad added flavor to a sandwich.

Night #3.  Leftover:  Home made vinaigrette.  I used this to drizzle over veggies going into the oven to roast.  Homemade vinaigrette is super flexible and great to have around. It is a delicious way to add a wonderful layer of flavor to most anything.

Leftover vinaigrette.  This isn't just salad dressing.  It has a zillion uses.

Leftover vinaigrette. This isn’t just salad dressing. It has a zillion uses.

Night #4.  Leftover: Roasted veggies.  These leftover roasted veggies made the most amazing salad. I also threw in some of that leftover quinoa so it was a complete meal.

Roasted veggies made an awesome sandwich, panini style!

Roasted veggies made an awesome salad! The added quinoa was the perfect protein for this dish.

Night #5.  Leftover:  Pesto, with a bonus of shredded chicken. (Nonleftover: frozen cauliflower). This made a quick pasta dinner.  Dinner was ready in the time it took for a pot of water to boil and pasta to cook.  The cauliflower cooked up quick in the microwave. It was tossed together with the chicken and pesto for a quick and easy one dish dinner for a busy night.

By now I am sure you get the picture.  Be creative.  When cooking, cook a larger portion than you need.  Toss leftovers in both the fridge and the freezer.  And start embracing the ease of the next meal using leftovers.  Let me know what ends up on your dinner table!