Tag Archives: pork

Fresh Summer Salsa

28 Jul

The flavors of summer are ripe, juicy and bursting with colors. This season gives us sweet treats with fresh aromatic melon, juicy berries, and gorgeous tree ripened peaches. And we can’t overlook the herbs exploding in our gardens. Need a new way to enjoy the essence of sunny days and warm breezy nights? Summer salsa here we come!

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Look at this versatile summer fruit salsa!

Need some ideas as to what to do with this summer treat? This fruity delight is delicious with a spicy grilled tenderloin. Or on top of shrimp tacos. Or along side juicy 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. It is a can’t miss with some baked brie cheese in puff pastry. The possibilities are endless!

Want more choices, more flexibility? This salsa recipe offers plenty. It’s bold flavor lends itself to endless substitutions to customize anything seasonal. This salsa is yummy with cilantro, but if your herb garden is overflowing with fragrant  rosemary or leafy basil, add that in place of the cilantro. Got blueberries? Toss those in with or in place of something else. Any firm fruit will do.

But first, lets start with the basic recipe. Where you go from there is up to you.

Begin by chopping your cantaloupe and peaches. Add them to a large bowl. Don’t crowd the ingredients as you will have more to add and a little stirring to do.

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Chop up some cantaloupe and peaches. Side bar-if you have a little leftover, sprinkle it with some bleu cheese and enjoy!

Add some luscious summer blackberries.

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Just look at those gorgeous colors!

Now it is time to jazz up the works a bit. Add in your cilantro and finely chopped onions. Give that all a good gentle stir. You are going to love how these flavors work together.

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A little salt and pepper, a drizzle of olive oil, a squeeze of fresh lime, another good stir and your summer salsa is ready! This gets better over time so make it ahead of when it will be served and let it sit in the fridge for a few hours. See the full recipe below.

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Amy’s Fresh Summer Salsa

  • 2 cups coarsely chopped cantaloupe or 1 cup each canteloupe and honey dew melon
  • 2 ripe peaches, chopped
  • 1/2 cup blackberries
  • 1/2 cup finely chopped red onion or thinly sliced scallions including green top
  • 1/2 bunch chopped fresh cilantro (may substitute basil)
  • 1-2 Tablespoons chopped jalapeno pepper
  • 1 lime cut in half
  • 1-2 Tablespoons extra virgin olive oil
  • salt and pepper to taste

Add all ingredients together and gently stir. Refrigerate until use.

Secret Ingredient-splash 1 or 2 tablespoons over tequila on the salsa. Then serve with margaritas and fish tacos! Be sure to let me know how your salsa turns out and what you love about it!

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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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Kitchen Confidence

13 Feb

“The only real stumbling block is fear of failure. In cooking you’ve got to have a what-the-hell attitude.”
― Julia Child

I have been cooking for years.  I enjoy cooking, food, and the fellowship that meals together provide.  My meals are typically nutritious, flavorful and have a bit of a flair in its appearance on the table.  I am usually into presentation…it is my artistic side expressing itself. I put thought into food, meals, and the ambiance of the event.  As I have said in previous blogs, sometimes I get too tired to really pull out all the stops when I cook.  But for me, cooking is usually a pleasure.

I have friends that find “Whats for dinner” a dreaded comment when directed their way.  I can’t relate to that because I enjoy cooking.  I can always pull a quick meal together, or an elaborate one given the time.  I realize, however, that I have lots of experience.  And made lots of mistakes.  In fact, I still make mistakes, but now I can usually quickly evaluate and fix them.

As the Julia Child quote says, I spent a lot of time with that what-the-hell attitude when learning to cook.  I dug in, started cooking in earnest in college, and went from there.  Cooking is like math though.  You begin with a foundation, a very basic one, and then go to the next level when ready.  You can’t do division without understanding addition, subtraction and even multiplication.  And with cooking, you can’t bang out a complicated sauce or a fantastic roast without a foundation on which to build.

My youngest son gets easily frustrated sometimes.  When that happens, many times it is because he wants to be good at something and tries to master it right away.  When he first started playing chess, he would sometimes quit in the middle of a match when he saw that he could not win.  I would tell him that you can’t expect to win Wimbledon the first time you pick up a tennis racquet.  When he finally won against a well respected opponent, he was thrilled.  He still talks about that match because the success was hard won.  He earned it.  Working toward something develops, amongst other things, a good work ethic.

Working toward getting better at a skill, which cooking is, takes time, experience, and patience.  It isn’t a “home art” taught in school like it once was.  Now we kind of have to take the initiative and teach ourselves to cook.  And like anything, when you apply a solid work ethic to it, great things begin to happen.  Great things like confidence.  Fun.  Enjoyment.  Satisfaction.

Confidence is not something you “get” or something someone can give to you.  It is something earned.  And the only way to earn it is to be put or to put your self in situations to take a risk and experience small successes.   Once the foundation is there, confidence is instilled, and growth occurs.  Blocks on which to build.

Start cooking.  But don’t take yourself seriously.  Start with a simple recipe and a few inexpensive ingredients.  Make it easy on yourself.  Soup is easy.  Baked proteins with rubs or marinades are easy, like pork tenderloin or chicken.  Roasted veggies are a snap.  Salad dressing is simple.  Don’t be afraid of ruining a recipe, wasting ingredients, or disappointing yourself or others.  Get positive energy from taking a risk…and gaining confidence.  Take Julia Childs “what-the-hell” attitude with you and have a blast!