Strawberry Salsa

recipe courtesy Family Circle

Strawberry Salsa

1 pound strawberries, hulled and diced

1/4 cup thinly sliced scallions

1 jalapeno, seeded and diced

1/4 cup cilantro, chopped

2 tablespoons fresh lime juice

1 tablespoon agave syrup or honey

1/8 teaspoon salt

tortilla chips (optional)

Gently mix ingredients together in a bowl. Serve with tortilla chips or over fish or chicken.  Serves 6.

Strawberry-Avocado Salsa with Cinnamon Tortilla Chips

recipe courtesy Cooking Light

Strawberry-Avocado Salsa with Cinnamon Tortilla Chips

2 teaspoons canola oil

6 (6-inch) whole-wheat flour tortillas

2 teaspoons sugar 

1/2 teaspoon ground cinnamon

1 1/2 cups finely chopped peeled ripe avocado (about 2) 

1 cup finely chopped strawberries 

2 tablespoons minced fresh cilantro

1 teaspoon minced seeded jalapeño pepper

2 teaspoons fresh lime juice

3/8 teaspoon salt

Preheat oven to 350°.

To prepare chips, brush oil evenly over one side of each tortilla. Combine sugar and cinnamon; sprinkle evenly over oil-coated sides of tortillas. Cut each tortilla into 12 wedges; arrange wedges in a single layer on two baking sheets. Bake at 350° for 10 minutes or until crisp. 

Combine avocado and remaining ingredients; stir gently to combine. Serve with chips. Serves 12 (6 chips and 3 tbsp salsa each).

Bourbon Candied Cherries

Use these in a Maker's Mark Manhattan??  Mmmm

recipe courtesy Cooking Light Magazine

Bourbon Candied Cherries

1 1/2 pounds fresh Bing cherries with stems

1 cup sugar

1/3 cup fresh lime juice 

1/4 cup water

1 cup bourbon or rye whiskey

Place the cherries in a medium glass bowl or large jar. Combine sugar, juice, and 1/4 cup water in a small saucepan; bring to a boil. Reduce heat to medium; cook for 5 minutes, stirring to dissolve sugar. Add 1 cup bourbon; bring just to a boil. Pour the hot bourbon mixture over cherries. Cool completely. Cover and refrigerate at least 3 days before serving.  Serves 12 (about 5 cherries and 2 tbsp liquid each).

*Note:  Serve the cherries as a fun party nibble, or use in cocktails. Don't toss the soaking liquid--stir it into cocktails, or drizzle over ice cream or pound cake. The cherries taste best after soaking at least three days and they will keep in the refrigerator for up to two weeks.

Watermelon Salsa

Watermelon Salsa

3 c. diced watermelon

1 diced cucumber, peeled and seeded

1/4 c. chopped cilantro

1 jalapeno, minced

2 limes, juiced

.

Combine all ingredients in a large bowl. Mix well. Serve along side grilled chicken or use as an appetizer, with chips.  Serves 4-6.

Wondering what to do with all that leftover watermelon?  Coat both sides with a little bit of olive oil and grill on medium heat.  Salt and pepper to taste.

Olive and Pistachio Bruschetta

recipe courtesy Sunset Magazine

Olive and Pistachio Bruschetta:

3/4 c. chopped rinsed pitted olives

1/2 c. arugula, chopped

1/4 c. roasted pistachios, chopped

2 tbsp extra-virgin olive oil, plus extra for brushing

pepper to taste

flat leaf parsley (garnish)

1 baguette, sliced

Slice a baguette, brush slices with olive oil and toast on a grill pan.

Combine olives, arugula, pistachios, 2 tbsp olive oil, and pepper to taste.  Garnish with flat-leaf parsley

Roasted Garlic and Rosemary Whole Wheat Focaccia

recipe adapted from epicureanmom.com's Roasted Garlic and Rosemary Focaccia

Roasted Garlic and Rosemary Whole Wheat Focaccia Ingredients:

3/4 cup whole garlic cloves, peeled

1/4 cup olive oil plus 5 tablespoons

4 1/2 cups whole wheat bread flour

2 teaspoons fine sea salt 

1/4 cup honey

1/4 cup fresh rosemary, chopped

1 package (2 1/4 teaspoons) active dry yeast

2 cups warm water, divided 

Kosher salt, for garnish

olive oil, for panning

To make the roasted garlic:

Preheat oven to 300 degrees.


In a small mixing bowl, toss the garlic cloves with 2 tablespoons of olive oil and spread onto a baking sheet.  Roast until soft and golden brown, about 15 minutes.  Check and stir every 5-8 minutes.  Remove and let cool.  Puree half of the roasted garlic in a food processor, adding the remaining 3 tablespoons of olive oil to make a paste. Chop the other half of roasted garlic and set aside.


For dough:

In the bowl of a standing mixer, combine flour, salt, honey, roasted garlic paste, chopped roasted garlic and chopped rosemary.  


In a small bowl, whisk the yeast with 1/2 cup warm water until dissolved.  Add to the flour mixture.  Using the dough hook attachment, mix the dough on slow speed.  Slowly add the remaining 1 1/2c. warm water until dough almost comes together.  Add 1/4 c. olive oil, and mix until dough forms into a ball.  Scrape out dough onto a lightly floured surface.  Knead dough just enough to form a ball and place into a large, lightly oiled bowl.  Cover and let rise in a warm area until doubled in size, about 45 minutes-1 hour.


Line a baking sheet with parchment paper and lightly coat with olive oil. Press the dough into a rectangle, about 3/4-inch thick.  Using your fingertips, press dents all over the dough (this gives focaccia it's classic look.)  Let the dough rise for another 45 minutes-1 hour, or until the dough almost doubles size.


Preheat oven to 350 degrees.


Just before baking sprinkle dough with kosher salt.  Bake for 20-25 minutes, or until light golden brown.  Be sure to rotate pan halfway through the baking process.  Remove and let cool on a wire rack. 

For added flavor, combine olive oil and balsamic vinegar in a small bowl.   Use as a dipping sauce with the focaccia.

Memorial Day Grilling

With such beautiful weather this past weekend, my goal was to make a meal that allowed us to spend some time outside.  Starting with a pineapple-black bean guacamole and sparkling basil lemonade we kicked off our afternoon just right.  Then, we ended our evening with a mesquite skirt steak with corn and potato salad;  just the right amount of smoke and the perfect amount of flavor. Yum!

All recipes courtesy of Better Homes and Gardens Magazine

Pineapple-Black Bean Guacamole

2 medium avocados, halved, seeded, and peeled

1/4 cup bottled green salsa (salsa verde)

1 tablespoon sour cream

1/2 cup finely chopped fresh pineapple or canned crushed pineapple, drained

1/2 cup canned black beans, rinsed and drained

1 fresh jalapeno chile pepper, seeded and minced*

2 tablespoons finely chopped red onion

2 tablespoons chopped fresh cilantro

1 tablespoon minced garlic

1 tablespoon lime juice

1/4 teaspoon salt

1/4 teaspoon ground cumin

1/4 cup shredded Monterey jack cheese

Fresh cilantro (optional)

Tortilla chips (optional)

In a large bowl mash avocados. Stir in salsa and sour cream until combined. Stir in pineapple, beans, jalapeno, onion, cilantro, garlic, lime juice, salt, and cumin. Cover and chill for 2 hours or until ready to serve. Sprinkle with Monterey Jack cheese. If desired, sprinkle with cilantro and serve with tortilla chips.

Sparkling Basil Lemonade

 Sparkling Basil Lemonade Ingredients:

2 c. water

1 1/2 c. sugar

1 c. fresh basil leaves

1 liter club soda, chilled

1 cup fresh lemon juice

1 fresh jalapeno, sliced

fresh basil leaves (for garnish)

Yields: 8 (8oz.) servings

For basil syrup, in large saucepan combine water, sugar and basil leaves. Bring to boiling over medium-high heat. Reduce heat and simmer, uncovered, for 20 minutes. Strain and discard leaves. Cover and chill syrup for 2-24 hours.

For lemonade, in a pitcher, combine chilled syrup, club soda and lemon juice. Serve over ice and garnish with jalapeno slices and fresh basil leaves.

For an added twist:  try adding 1.5 oz. (one shot glass) of your favorite gin to each serving. Delicious!

Corn and Potato Salad

Corn and Potato Salad Ingredients:

1 lb. small red potatoes, scrubbed

2 ears fresh corn, husked

1 ripe Hass avocado, diced

4 medium radishes, thinly sliced

1/4 c. cilantro leaves, diced

2 scallions (white and light green parts only), thinly sliced

2 tbsp. fresh lime juice

1 canned chipotle pepper in adobo sauce, minced

1 garlic clove, minced

1/4 c. extra virgin olive oil

salt and pepper to taste

In a medium saucepan, cover whole potatoes with lightly salted water.  Bring to boiling over high heat.  Reduce heat to medium and cook potatoes until tender (about 20 minutes).  Drain, rinse under cold water and drain again.  Cut each potato into quarters and transfer to a medium bowl.  Refrigerate to cool.

Grill corn on charcoal grill until kernels are brown all over, about 8-10 minutes, turning often.  Remove from grill and let cool.  Cut kernels from cobs and add to bowl with potatoes, along with avocado, radishes, scallions and cilantro.

In a small bowl, whisk together lime juice, minced chipotle pepper and garlic.  Gradually whisk in the oil. Pour over the potato mixture and toss to combine.  Season with salt and pepper to taste.  Refrigerate until ready to serve.

Mesquite Skirt Steak

 Mesquite Skirt Steak Ingredients:


2 tbsp extra virgin olive oil
2 tbsp fresh lime juice
2 tbsp chili powder
2 tbsp ground cumin
1 tsp minced garlic
1 tsp kosher salt
1 3/4 lbs skirt or flank steak
1-1 1/2 c. mesquite wood chips, soaked in water at least 30 minutes
whole what tortillas (optional)
Yields:  4 servings

In a small bowl, whisk together all ingredients except for steak.  Spread paste on both sides of steak.  Set aside at room temperature for 15-30 minutes before cooking.

Drain and add wood chips to charcoal grill.  Cook steaks over direct high heat, until desired doneness (about 4-6 minutes for medium rare), turning once or twice.  Remove from grill and let rest for 3-5 minutes.  


Cut the steaks across the grain to 1/2 in. thick slices.  Serve immediately with the salad and warm tortillas.

Mesquite Skirt Steak with Corn and Potato Salad