Citrus Salsa

celebrate Cinco de Mayo...

It is indeed May 5th (where has the time gone?) and the year is just flying by. Today we celebrate the Mexican heritage and Mexico's victory over the French during the Battle of Puebla. While this unofficial holiday is celebrated today, it shouldn't be confused with Mexico's Independence Day, which is September 16th. The best thing about today is that I always celebrate with food, such as tacos, margaritas, churros, and of course chips and salsa.

This year I've made a very different salsa - one that I saw on Pintrest. So, this is not my recipe. All credit goes to this site and cook: Closet Cooking. This recipe is tangy and sweet and full of citrus fruits. Yum! For this series of posts I'm focusing on Ruby Red Grapefruit. Nothing says spring more than citrus and this one just happens to be red. Try this unconventional salsa today. Here's how to make it...

Ingredients - Serves 6-8
2 Large Navel Oranges
2 Large Ruby Red Grapefruits
1 Lime
1 Jalapeno, diced
1/4 C Red Onion, diced
2 T Fresh Cilantro, chopped
Kosher Salt
To Serve: "Hint of Lime" Tortilla Chips

Directions
Supreme the citrus: Begin by cutting the oranges, grapefruits, and lime into bite-size pieces. The best way to do this is to "supreme" the fruits. Cut off the top and bottom of each fruit. Set flat and cut away the rind, working from top to bottom and rotating the fruit. Then, cut between the membranes to release the segments. Hold the fruit over a bowl while cutting out the segments, that way the juice is captured. Finally, cut each segment into bite-size pieces.

Prepare the salsa: Put the diced fruit, jalapeno, red onion, and cilantro into the bowl with the collected juices. Add a big pinch of salt. Mix everything together well and refrigerate until ready to serve (at least 1 hour).

Serve: I suggest pairing this salsa with my favorite tortilla chips - "Hint of Lime" and serving it as an appetizer. But, this would also be delicious on top of fish tacos, shrimp quesadillas, or margarita marinated grilled chicken. Get creative! It's a Cinco de Mayo celebration. Enjoy!

Smokey & Spicy Vegetable Black Bean Soup

look past the gas...

Beans get a pretty bad rep. They make many of us gassy, so we avoid them. However, black beans are extremely good for you and shouldn't be avoided. They are high in protein and fiber, low in fat and cholesterol, and help support a healthy immune system by providing many other nutrients such as iron, folate, and antioxidants. Few other foods can provide even half as many health benefits. So, don't avoid these little gems, just take some Gas-X or Beano, and enjoy this soup.

My Smokey & Spicy Vegetable Black Bean Soup isn't only good for you, it's quite tasty. The chopped chipotle in adobo and sauce to give this soup it's signature flavor, both smokey and spicy. I suggest seeding the jalapeño, but the seeds can be left in for even more heat. Lastly, the cilantro adds a needed freshness at the end. Top the soup as you like with sour cream, avocado, lime juice, and/or hot sauce. Just enjoy it before the weather gets too warm. Here's how to make it...

Ingredients - Serves 4
5 C Prepared Black Beans (~2 C Dried)
2-3 T Olive Oil
1 Yellow Onion, chopped
1 Red Bell Pepper, chopped
1 Jalapeno, seeded & chopped
2 Carrots, peeled & diced
1 Clove Garlic, minced
1 Chipotle in Adobo, chopped + 1 T Sauce
1 C Cilantro, roughly chopped
Kosher Salt & Black Pepper
Optional Toppings: Chopped Cilantro, Sour Cream, Sliced Avocado, Limes, and/or Hot Sauce

Directions
To prepare the beans: The night before, put 2 cups dried black beans in a pot and cover with water by an inch or two. Cover, refrigerate, and soak until ready to cook. The day of, drain the beans, put them back into the pot, and just cover with water. Bring to a boil, then reduce the heat to low, and simmer with the lid on. Cook until tender, about 35-40 minutes. Salt about 10 minutes before the beans are done cooking. Drain and set aside. You will end up with 5-6 cups cooked beans.

As the beans finish cooking, heat a large soup pot over med-high. Add 2-3 T olive oil and the veggies: onion, red bell pepper, jalapeño, carrots, and garlic. Sauté the veggies until tender, about 5 minutes.

Next add in the chipotle, adobo sauce, vegetable broth, and prepared black beans. Bring to a boil, then reduce to a simmer and cook 20-25 minutes. Stir in the cilantro and season to taste with salt & pepper.

Serve the soup topped as you like. I suggest more cilantro, sour cream, avocado, lime juice, and/or hot sauce (just in case the soup isn't hot enough for you). I also made a cheese quesadilla for dunking. Enjoy!

Southwestern Sweet Potato Hash

hash in a hurry...

It's Thanksgiving week and let's face it, we will all be cooking A LOT over the next few days. But, that doesn't mean it's the time to give up cooking yourself something healthy and tasty for dinner. This recipe is both of those things and it's quick to make.

This recipe is far from anything you will have for the Thanksgiving meal. It does have sweet potatoes, corn, onion, eggs, and nutmeg...some usual suspects of the holiday. But, all of these ingredients and more make up this one recipe. So, get prepped for the day and don't give up a healthy, easy dinner. Make this tonight, here's how...

Ingredients - Serves 4
Extra Virgin Olive Oil
2 Large Sweet Potatoes, peeled & cut into 1" cubes
1 Medium Red Onion, thinly sliced
1 Green Bell Pepper, chopped
1 Jalapeno, seeded & minced
2 Cloves Garlic, sliced
1 C Frozen Corn, thawed
1/2 Bunch Kale, stemmed & chopped
1 T Chili Powder
1/2 T Ground Cumin
1 tsp. Paprika
1/4 tsp. Cayenne Powder
1/4 tsp. Nutmeg
Kosher Salt
Ground Black Pepper
4 Large Eggs
Garnish: Crumbled Queso Fresco Cheese & Chopped Cilantro

Directions
Heat a large cast iron pan over medium-high. Add 2-3 tablespoons olive oil, enough to cover the bottom of the pan.

Add the sweet potatoes to the preheated pan and cook, undisturbed, for 3 minutes. Toss the sweet potatoes and add the onion, bell pepper, jalapeno, and garlic. Continue to cook for 10 minutes, stirring occasionally.

Then add the corn, spices, salt and pepper; toss. Wilt in the kale a little at a time. Taste for seasoning and adjust as necessary. Remove to a serving platter, or 4 plates. Keep warm.

Return the skillet to medium-high and add another tablespoon of oil. Crack the eggs into the pan and fry until the whites are set and the yolks are still runny. Season with a little salt and pepper.

Place the eggs on top of the hash. Finish with the cheese and cilantro. Serve immediately. Enjoy!

Sweet 'n Spicy Twice Baked Sweet Potatoes

sugar and spice, oh so nice...

I HATED, yes HATED, sweet potatoes when I was a kid. I used to sit at the dinner table forever when they were served. I eventually ate them by holding my nose and chugging milk as a chaser. Then I had sweet potato fries and realized that I do like sweet potatoes, I just don't like how they were served when I was a kid. I'd only had sweet potatoes with marshmallows, brown sugar, and butter. So, in essence, sweet potatoes were made sweeter.

This recipe is different, I've made sweet potatoes both sweet and spicy. This recipe is a riff on the popular twice baked potato, stuffed with cheese, green onion, jalapeno, and spices. It's a great side dish for fall and for the up-coming Thanksgiving holiday. Make this dish for either occasion, here's how...

Ingredients - Serves 4
4 Medium Sweet Potatoes, scrubbed clean
2 T Unsalted Butter, melted
1 C Shredded Sharp Cheddar Cheese, plus more for topping
3 Green Onions, chopped
1 Jalapeno, seeded & chopped
1 T Chili Powder
1 tsp. Paprika
1/2 tsp. Ground Cumin
1/4 tsp. Cayenne Pepper
1 tsp. Kosher Salt
1/2 tsp. Black Pepper

Directions
Preheat the oven to 400 degrees. Place the potatoes on a baking sheet and cook for 1 hour, or until the potatoes are cooked through. Remove from the oven to cool slightly, enough to handle. Reduce the oven temperature to 350 degrees.

Once the potatoes are cooled, cut off the tops to make a canoe-shape. Reserve the tops. NOTE: You are only cutting off the top, not cutting the potato in half. Carefully scoop out the flesh, leaving enough for the skin to keep its shape. Place the scooped out potato skins back on the baking sheet.

Put the potato flesh into a mixing bowl. Add the rest of the ingredients and mix everything together really well. Taste and adjust the seasoning as needed. Then, put the potato mixture evenly back into the skins, mounding as necessary.

Top each potato with a little more cheese. Place the tops, cut side up, onto the baking sheet as well. Season with a little salt, pepper, and chili powder. Place back into the oven and bake for another 15-20 minutes, or until heated through. Serve immediately. Enjoy!

Slow-Cooker White Chicken Chili

ready when you are...

My parents-in-law were here this weekend and we were on the run most of the time. So, I had to pick a dinner for Saturday night that would accommodate our schedule. Of course, this series is all about my slow-cooker, so what could be more perfect? Nothing! As we enjoyed ourselves at the Burger Farms' pumpkin festival, dinner was cooking away.

This chicken chili is full of white beans, peppers, spices, and chicken of course. I don't eat chicken very often, but this chili is so good, I make an exception. This would be a great recipe to make for Halloween night - either for before or after trick-or-treat - as it sounds like it's going to be pretty chilly (no pun intended) here in Cincy. The next time you need dinner ready when you are, make this recipe. Here's how...

Ingredients - Serves 6
1 T Olive Oil
1 Yellow Onion, chopped
3 Cloves Garlic, minced
1 Jalapeno, minced
1 Rotisserie Chicken, skin removed & meat shredded
2 Cans (15oz.) No Salt Added Cannellini Beans, rinsed & drained
1 Jar (16oz.) Green Salsa
1 Can Low-Sodium Chicken Broth
1 T Ground Cumin
1 1/2 tsp. Ground Coriander
1 tsp. Chili Powder
To Serve: Blue Corn Chips, Chopped Cilantro, & Sour Cream

Directions
Prepare your slow-cooker.

Sweat the veggies: In a skillet over med-high heat add the oil, onion, garlic, and jalapeno. Saute for 4-5 minutes, or until the veggies are softened. Remove from the heat and add to the slow-cooker.

Make the chili: Add the chicken, beans, salsa, broth, cumin, coriander, and chili powder to the slow-cooker with the sweated veggies. Cover and cook over low-heat for 7-8 hours or on high-heat for 3 1/2-4 hours.

Serve: When ready to enjoy, top with crushed blue corn chips, cilantro, and a dollop of sour cream, if desired. I served this chili with manchego cheese corn muffins (recipe follows). Enjoy!

Manchego Cheese Corn Muffins
3 C Flour
1/2 C Sugar
1 C Corn Meal
2 T Baking Powder
1 1/2 C Whole Milk
1 Stick Unsalted Butter, melted & cooled
2 Eggs
1 C Manchego Cheese, shredded

Directions
Preheat the oven to 350 degrees. Line 12 muffin cups with paper liners. In a large bowl combine the dry ingredients. Whisk together. In a separate bowl combine the wet ingredients. Stir the wet mixture into the dry. Stir until just combined and then mix in the cheese. Scoop into the prepared cups, filling to the top. Bake for 30 minutes, until the tops are crisp and a toothpick comes out clean. Cool slightly in the pan, then serve with the chili.

Grilled Fish Tacos w/ Fresh Peach Salsa

this recipe is just peachy-keen...

I visited my family in Huntington, WV this past weekend. I planned the trip in so that I could swim in my Papaul's pool one more time - he says this is the last time he'll be opening it but, we will see. Unfortunately, the weather didn't cooperate (it was cloudy and a little cold) but, that didn't stop me. I still got in. It was fun to reminisce about the things we did (as kids) in that pool. So, many memories! One thing we always did on those summer days was cookout. So, in keeping with tradition, my husband and I made a big meal with the help of our family.

The star of the meal was my fresh peach salsa. Peaches, tomatoes, peppers, onion, and more are chopped up, mixed together, and served. I served this salsa with both grilled fish and pork and some other taco fixings. While I don't eat pork, I was told the rub I made (same as the fish with the addition of onion powder) was delicious. So, try this with what you like, even a chip will do. Here's how to make it...

Ingredients - Serves 8-10
Peach Salsa
4 Peaches, peeled, pitted, & diced
4 Roma Tomatoes, diced
1 Red Bell Pepper, diced
1/2 Red Onion, fine diced
1 Jalapeno, seeded & fine diced
1 Chipotle in Adobo, chopped + 1 T sauce
1 Lime, juiced
1-2 tsp. Granulated Sugar

Grilled Fish & Fixings

1 T Smoked Paprika
1 T Chile Powder
1/2 T Ground Cumin
1/4 tsp. Cayenne Pepper
1 tsp. Kosher Salt
1/2 tsp. Black Pepper
6 Tilapia Fillets
Olive Oil
Corn/Flour Tortillas
Optional Fixings: Lime Wedges, Sour Cream, & Cilantro

Directions
Begin by making the salsa: Combine the peaches, tomatoes, red pepper, onion, jalapeno, chipotle, adobo sauce, lime juice, and sugar in a large bowl. Toss everything together and taste. As needed, adjust the sugar. Cover and refrigerate at least 3 hours.

Prepare the fish: In a small bowl combine the spices, salt, and pepper. Place the fish on a tray and drizzle with a little olive oil. Sprinkle the spice rub on both sides and rub to coat the fish well. Set aside for 10 minutes.

Grill the fish: Meanwhile, heat the grill to med-high. Then add the fish and cook until opaque all the way through, 4-5 minutes per side. Remove to a plate, cool a bit, then cut into pieces. Grill the tortillas, if desired.

Assemble the tacos: On a tortilla place a few pieces of fish, 2-3 T peach salsa, sour cream, and cilantro, if desired. Serve with a lime wedge and your favorite Mexican sides. Enjoy!

Shrimp & Scallop Ceviche

lemon or lime...

In early May Steven and I went on a Caribbean Cruise with my family. We ported out of Puerto Rico on a Saturday, but had time prior to leaving. So, we booked a food tour of Old San Juan! The tour was fantastic and I highly recommend it if you are ever there. One interesting thing we learned on the tour is that what we call a lemon is actually a lime and vice verse in Puerto Rico. Our tour guide, Victor, explained that there was a mistranslation at some point and to this day what we call these fruits in the states is the opposite in Puerto Rico. Lemon or lime, one or both can be used in ceviche, so that's what I've made for this post.

In celebration of our trip and food tour of Puerto Rico my next three posts will attempt (emphasis on attempt) to capture what we ate. The ceviche we had at "El Punto"(The Point) was so delicious, I had to try to remake it. While this version is not the same, or as good, as the restaurant's it's still pretty tasty. Make it and try it for yourself. This version is made with only limes...or maybe they are lemons...and we mistranslated somewhere down the line. Either way, here's how to make this appetizer...

Ingredients - Serves 6-8
1/2 lb. Med. Peeled & Deveined Shrimp, cut into pieces
1/2 lb. Bay Scallops, cut in half
1 C Freshly Squeezed Lime Juice, 7-8 limes
1/2 C Cucumber, finely diced
1/2 C Pineapple, finely diced
1/2 C Red Onion, finely diced
1-2 Jalapeno Peppers, seeded & minced
1/2 C Cilantro, minced
1 Firm Avocado, diced
Kosher Salt
To Serve: Blue Corn Chips & Hot Sauce

Directions
In a nonreactive mixing bowl, combine the shrimp, scallops, and 1/2 C lime juice. Toss, cover, and refrigerate for 1 to 1 1/2 hours to "cook" the seafood. The acid in the lime juice actually cooks the shrimp and scallops - pretty cool. Stir occasionally to ensure each piece of seafood is covered and cooks evenly.

Meanwhile, prepare the remaining ingredients. Combine the remaining lime juice, cucumber, pineapple, red onion, jalapeno, cilantro, and avocado in a large mixing bowl. Stir everything together and set aside until the seafood is ready.

Once the seafood has "cooked" add them to the fruit and veggies. Stir everything together well, cover, and sit aside for 30 more minutes. This will help the flavors marry. Stir once more, taste, and season with kosher salt as needed.

Serve the ceviche with blue corn chips and hot sauce. Enjoy this Puerto Rican inspired super fresh summer appetizer with friends. Then plan your next vacation to taste the real thing!

Looking out over PR from where our cruise ship was docked - Beautiful!

Southwestern Sunshine Skillet

sunny side up southwestern skillet

I've made this breakfast skillet for many family and friends that we've hosted. I just made this yesterday for my husband and his parents. We've been visiting them for the Christmas holiday and it was well received. This dish is quick and easy, but looks quite impressive when serving it straight from the skillet at the table.

Full of colorful veggies, potatoes, eggs, and cheese this skillet will fill you up. You can serve it with any toppings you like; my favorites are blue corn chips, salsa, and sour cream. Make this dish for breakfast, brunch, lunch, or dinner. Here's how...

Ingredients - Serves 4
1 Red Bell Pepper, chopped
1 Yellow Onion, chopped
1 Jalapeno, diced
1/2 Bag Country Style Shredded Hashbrowns
4 Eggs
1 C Shredded Mexican Blend Cheese (2% okay)
1 Package Taco Seasoning (suggest low sodium)
Canola Oil
Salt & Pepper
Toppings: blue corn chips, salsa, sour cream, hot sauce, cilantro, avocado, lime juice, etc.

Directions
Preheat the oven to 350 degrees.

Heat a large cast iron skillet over med-high. Add 1 tablespoon oil the onion, bell pepper, and jalapeno. Sautee for about 5 minutes, until softened, then remove to a plate and set aside.

Return the skillet to the heat and add 2-3 more tablespoons of oil. Put the hashbrowns into the skillet and spread into an even layer. Allow the hashbrowns to cook, undisturbed, for 4-5 minutes to brown. Turn the hashbrowns in the pan and add in the taco seasoning, sautéed veggies, and salt and pepper to taste. Cook for another 2-3 minutes. Make 4 small indentations in the hashbrown mixture and crack the eggs into the indents. Allow the eggs to cook on the stove top for 2-3 minutes, or until the whites begin to set.

Top with the cheese and move the skillet to the oven and cook for 5 minutes. The whites will be set and the yolks still a little runny. Plate the hashbrowns and one egg per plate. Top as desired and serve. Enjoy!