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!

Roasted Duck Breasts over Wild Rice with Pomegranate-Orange Sauce

duck...duck...food!

As I mentioned in my last post, I'm focusing on pomegranates and Valentine's day with this series of red recipes. How appropriate that color falls at this time! Last night I made a dinner worthy of any date night and perfect for Saturday. It's a meal that will impress, but really was quite easy to make. The hardest part is waiting for the duck to roast, it smells so good!

This recipe was inspired by duck a l'orange, a classic French dish that pairs roasted duck with an orange sauce. My sauce not only contains orange juice and zest, but also pomegranate juice and molasses. Pomegranate molasses can be found at specialty stores (try Jungle Jim's) or you can make your own (follow this recipe). If you want to impress your Valentine's Day date don't go out to dinner, make it! Here's how...

Ingredients - Serves 2
2 Duck Breasts (1/2 lb. each)
Kosher Salt
Black Pepper
1/2 C Pomegranate Juice
1 Orange, zest & juice
2 T Pomegranate Molasses
2 T Red Wine Vinegar
1/2 T Brown Sugar
1 tsp. Fresh Thyme, chopped
To Serve: Wild Rice and Pomegranate Seeds

Directions
Preheat the oven to 200 degrees. We are roasting this duck low and slow!

Pat the duck breasts dry with paper towels. Using a sharp knife, score the skin and fat side in a crosshatch pattern, making the cuts about 1/2 inch apart. Be careful not to cut into the breast meat. Season the breasts well with salt and pepper.

Heat a large cast iron skillet over med-high. Sear the breasts skin and fat side down, about 6 minutes. Remove the breasts from the pan. Reserve or discard the fat. Wipe out the skillet and place the duck, skin side up, back into it. Put the skillet into the preheated oven to roast for 35-40 minutes. Or, until the duck registers at 145-150 degrees on a digital read thermometer. Once cooked, remove to a cutting board, rest for about 5 minutes, and then cut into thin slices.

As the duck is roasting, make the wild rice and sauce. For the rice: cook to package directions and keep warm. For the sauce: combine the pomegranate and orange juice, zest, molasses, vinegar, brown sugar, thyme, and 1 tsp. salt in a small sauce pan. Heat to a boil and reduce by 2/3, about 15 minutes. The sauce will be think and syrupy. Keep warm.

Plate the sliced duck over a bed of wild rice. Pour the sauce over the top and around the sides of the dish. Top with fresh pomegranate seeds. Valentine's Day dinner never looked so good. Enjoy!

No Bake Chewy Chocolate Clusters

chocolate covered...

Finally, we come to the end of this rainbow series of comfort foods converted to healthier versions. I'm tackling dessert for this post. Something that by definition isn't good for you and most people avoid when eating better. However, as I've said in my other posts, moderation is key. I don't believe in cutting anything out of my diet, just having a little less of it - including dessert!

I've made a no bake dessert that requires very few ingredients, but ingredients that are full of health benefits. That's the problem with most desserts, they have empty calories! Not so with my Chewy Chocolate Clusters. They are loaded with pistachios, dried fruit, and dark chocolate. Nuts are full of good fats and fill you up. Both the dried fruit and chocolate are loaded with antioxidants. Even better, each of these clusters are only about 150 calories so enjoying one isn't going to spoil your healthy eating for the day. Don't skip dessert, make these...

Ingredients - Makes 12
1 C Roasted & Salted Pistachios, shelled
1/2 C Dried Cherry & Berry Mixed Fruit
6 oz. Dark Chocolate, finely chopped
Zest of 1 Orange

Directions
Line a baking sheet with wax paper or a Silpat mat. In a medium bowl mix the pistachios and dried fruit together. Set aside.

Bring a medium sauce pan or double boiler filled with 1 inch of water to a simmer over medium heat. Place half the chopped chocolate in a heat proof bowl. Put it over the simmering water, ensuring the bottom of the bowl doesn't touch the water, and stir until the chocolate is completely melted.

Remove from the heat and stir in the remaining chocolate until it is completely melted. Remove the bowl from the pot or double boiler. Then, stir in the fruit and nut mixture.

Next, spoon out heaping tablespoonfuls of the chocolate mixture onto the prepared baking sheet. Placing them approx. 1 inch apart. Sprinkle the orange zest over the top of each cluster.

Put the baking sheet into the refrigerator to set, about 15 minutes. Serve and store at room temperature. Enjoy!

Feliz Navidad Punch

Feliz Navidad...I want to wish you a Merry Christmas!

'Tis the season for being merry, experiencing joy, spending time with friends and family, and hearing every Christmas song possible. This is one of my favorites - I can't help but sing along! I've deviated from Brussels sprouts for this final series post (I hope you are thanking me!) as I couldn't imagine creating a drink or dessert with them. So, instead, I'm celebrating the season with a rainbow drink. It's perfect for the Christmas holiday.

This punch combines pomegranate, orange, and lime juice with tequila and orange liquor for a festive mix of citrus and salt. I say salt because tequila has a nice briny quality to it (hence why we add salt to margaritas) and it's noticeable in this cocktail. Hearkening back to earlier times I serve this drink in a punch bowl with a citrus ice ring. And, finish it off with a lime-sugar rim. I suggest serving this up in a margarita glass. Cheers to a happy holiday season and Merry Christmas!

Ingredients - Serves 10-12
Punch:
2 (32 oz.) Bottles 100% Pomegranate Juice
1/2 C Fresh Squeezed Orange Juice (2 oranges)
1/4 C Fresh Squeezed Lime Juice (2 Limes)
1 1/2 C Silver Tequila
1/2 C Orange Flavored Liquor (suggest Cointreau)

Ice Ring & Garnish:
1 Orange, sliced into rings
1 Lime, sliced into rings
Garnish: granulated sugar & lime zest

Directions
Make the ice ring: Place the sliced orange and lime into a bundt pan. Fill halfway with cold water and freeze.

Make the punch: Combine the pomegranate, orange, and lime juice in a pitcher. Add the tequila and orange liquor, stir. Refrigerate until ready to serve. Note: Zest the lime prior to juicing to use for the garnish!

Serve: Pour the punch into a bowl and carefully add the ice ring. Mix the sugar and lime zest in a shallow dish. Wet the rim of a margarita glass (or other), press into the lime sugar, and ladle in the punch. Cheers to the holiday season! Enjoy!!

Maple-Bourbon Glazed Salmon

first day of fall feast...

It's official. The first day of fall is finally here. I'm so excited! If you know me at all (or have followed my blog) you know I'm seasonal with my recipes. This one is no exception and is quite the fall feast. I made this dish Sunday night to celebrate my second wedding anniversary (it's today actually) so it was only appropriate.

This is a very traditional recipe, and as I've said, at times it's best not to mess too much with perfection. I've made a simple reduction by combining maple syrup, bourbon, soy sauce, and orange juice and cooked it down. This is then served over top of oven broiled salmon on a bed of rice. Make this dish when you want to impress. Here's how...

Ingredients - Serves 4
1/3 C 100% Pure Maple Syrup
3 T Bourbon
2 T Soy Sauce (low sodium)
2 T Fresh Orange Juice
1 1/4 lbs. Salmon (skin on)
Kosher Salt
Black Pepper
Cooking Spray
For Serving: Cooked White Rice

Directions
Preheat the broiler. Move the oven rack up to two slots from the top.

Make the glaze: In a small sauce pan combine the maple syrup, bourbon, soy sauce, and orange juice. Cook, uncovered, over medium heat while preparing the salmon.

Prepare the salmon: Place the salmon on a lightly greased broiler pan (or a cooling rack placed on top of a baking sheet). Season with a bit of salt and pepper.

Cook the salmon: Place the salmon under the broiler and cook for 4 minutes. Remove and brush the glaze (still reducing) on top. Return to the broiler and continue to cook until the fish flakes easily, about 3 more minutes.

Finish the glaze: As the fish finishes cooking, bring the maple-bourbon mixture to a boil. Allow it to reduce to a syrup, about 5 minutes. Remove from the heat.

Plate the salmon: Put down a bed of rice. Top with the salmon and drizzle with the glaze. Serve with your favorite vegetables and a glass of wine. Welcome fall with this fabulous feast. Enjoy!

Grilled Peach, Quinoa, & Arugula Salad

movin' to the country, gonna eat a lot of peaches...

This is probably one of the dumbest songs, but so catchy. I think of it any time I think about peaches, which will be a lot over the next week as I create recipes to post here. This recipe is a great summer side. It can easily be made ahead of time and travels well. Steven and I went on a picnic yesterday at Ault Park and we brought this salad along. It was a great addition to our meal.

The base of this salad is quinoa (keen-wah). If you've never cooked with quinoa don't worry, it cooks just like rice. This whole grain is much healthier though and it's full of protein and is gluten-free. The star of the salad, however, is the grilled peaches. They provide sweetness to an otherwise nutty salad. Make this side, pack a picnic, and visit one of your local parks. Here's how...

Ingredients - Serves 6-8
1 C Quinoa
2 Semi-firm Peaches, washed & dried
3 T Olive Oil, divided
1 Orange, juiced
4 C Arugula
3 T Parsley, chopped
3 T Mint, chopped
1/3 C Sliced Almonds
3-4 oz. Goat Cheese, crumbled
Kosher Salt & Black Pepper

Directions
Preheat a grill or grill pan to med-high heat.

Begin by making the quinoa: In a fine-mesh strainer, rinse the quinoa. This removes a coating from the grains that can be bitter. Bring 1 3/4 C water to a boil in a saucepan. Add the quinoa, cover, and reduce the heat to low. Simmer until the water is absorbed, 10-15 minutes. Remove from the heat, keep covered, and rest for 5 minutes. Fluff with a fork and transfer to a bowl to cool.

Grill the peaches: Meanwhile, half and pit each peach. Scoop out the red flesh from around the pit. Rub 1/2 T olive oil on the cut side. Sprinkle with a little salt and pepper. Grill until marked and beginning to soften, about 5 minutes. Remove from the grill to cool. Dice into 1 inch pieces and set aside.

Make the dressing: In a small bowl combine the orange juice, 1/2 tsp. salt, and pepper. Slowly stream in the remaining olive oil (2 1/2 T), whisking to emulsify the dressing. Set aside.


Build the salad: In a large bowl combine the quinoa, peaches, arugula, parsley, mint, and almonds. Pour on the dressing and toss to combine. Taste for seasoning and adjust as needed. Plate (or serve from the bowl) and top with the crumbled goat cheese. Serve at room temperature. Enjoy!

Indian Infused Turkey Lettuce Wraps w/ Cherry Chutney

tantalize all 5 senses...

I've made many different types of lettuce wraps, but this is probably my favorite. It combines all 5 sensations of taste we can detect - salty, sour, sweet, bitter, and umami (or savory). A dish is said to be balanced when most (or all) of these tastes are incorporated. The final sense, umami, is relatively new to the scene. Albeit, proposed over 100 years ago, it was not widely accepted as one of the senses of taste until 1985. This term has become increasingly popular in American vernacular over the past decade, but is still referred to as savory by many.

Beyond balance and taste, these lettuce wraps are super easy. A simple cherry chutney, 6 ingredients including salt, are put into a sauce pan and simmered...ready when you are! And, ground turkey is infused with Indian aromatics and spices. This is a good opportunity to introduce yourself, your family, or friends to the flavors of India. Make these lettuce wraps when you need a quick, easy, and flavorful dinner. Here's how...

Ingredients - Serves 4
Chutney
3/4 lb. Fresh Cherries, pitted & halved
1/2 C Dried Cranberries
1 Orange, zest & juice
1 tsp. Yellow Mustard Seed
2 T Cider Vinegar
Kosher Salt

Lettuce Wraps
Olive Oil
1.25 lbs. Ground Turkey (suggest Jenny-O 20 oz. package)
3 Green Onions, whites & greens separated & chopped
1 inch Fresh Ginger, grated
2 Cloves Garlic, minced
1/2 T Ground Cumin
1/2 T Ground Turmeric
1 tsp. Ground Coriander
1 tsp. Garam Masala
1/2 tsp. Kosher Salt
Pinch of Cayenne
2 T Rice Wine Vinegar
2 T Cilantro, chopped
Boston Lettuce, leaves separated, cleaned, & patted dry
Optional: Hot Sauce

Directions
Begin by making the chutney:
In a heavy-bottomed sauce pan combine all the ingredients except for the salt. Bring to a boil, then reduce the heat to simmer. Cook until thick and syrupy, 20-25 minutes, stirring occasionally. Remove from the heat. Add a pinch of salt, stir smashing the cherries a bit, and cool until ready to serve.

Cook the turkey filling: Heat a large skillet over med-high. Add 2-3 T olive oil and the turkey. Spread into an even layer in the pan. Leave, undisturbed, for 3-4 minutes to brown the meat. Once the meat has begun to caramelize, add the onion whites, ginger, and garlic. Stir to incorporate and continue cooking.

As the meat browns, make the spice mixture. In a small bowl combine the cumin, turmeric, coriander, garam masala, salt, and cayenne. Stir to blend.

In the final minute of cooking, add the spice mixture and vinegar to the turkey. Stir to combine everything well. Allow the vinegar to cook out and then remove from the heat and stir in the green onion tops and cilantro. Taste for seasoning; add as needed.

Finally, build the lettuce wraps: Place a lettuce cup on a plate. Add about 1/4 cup Indian infused turkey mixture and top with a couple tablespoons of cherry chutney. If desired, add a few drops of your favorite hot sauce. Wrap up and eat...then repeat. Enjoy!

Sparkling White Sangria

bubbles, bubbles, bubbles, bubbles...

I don't suppose anyone would want me to make a drink or dessert out of mussels. So, instead, I've made a drink that will pair well with mussels. My Aunt L made this delicious Sparkling White Sangria for my wedding shower a couple years ago. It's crisp and clean allowing the mussels to shine through even as you enjoy this drink. And, just as so many other recipes I've posted, it's super easy to make!

This drink can be made up to 4 hours ahead and refrigerated. It's great for a party or half the recipe for a smaller group - say 2 (ha!). As summer is just around the corner, I'm sure you'll find plenty of occasions to make this drink. Here's how...

Ingredients - Serves 8-10
2, 750ml. Sparkling White Wine (suggest Prosecco)
1 1/2 C Cointreau
1 C Apple Juice (light okay)
1/2 C Orange Juice (no pulp)
1 Orange, thinly sliced
1 Red Apple, thinly sliced
1 Green Apple, thinly sliced
Fresh Mint for Serving

Directions
Combine all ingredients, except for the mint, in a large service. Chill for 1-4 hours. When ready, serve over ice with torn fresh mint. Cheers!

Alaska's Red Onion Saloon

from the glaciers to the wildlife to the red light district of Alaska...

Steven and I had the opportunity to go on an Alaskan Cruise the summer of 2009. After graduating from Miami my mom and step-dad offered to pay for a trip as a gift to me to anywhere in the U.S. Well, I picked Alaska! We thought that doing a cruise would offer us the most in terms of what we could see and do in just a week. And, it definitely did!

We saw glaciers off the side of the cruise ship and while visiting Juneau's National Park. We saw wildlife such as black bears while zip lining through the rainforest in Ketchikan. Orca Wales off the side of a catamaran cruise while in Juneau. And some walrus' hanging out on a buoy off shore.

We learned about the people who originally populated the area and the history surrounding the totem pole (they tell stories, much like fables). We learned about the gold rush and colonization of what became known as Alaska. We spent time at each port learning about the town and its culture. While visiting Skagway, we had a drink at the Red Onion Saloon, a brothel turned bar, established in 1898.

So, for this post, I'm reminiscing about a trip that I took nearly 5 years ago (amazing how time flies). What does that have to do with a cocktail based around the red onion (vegetable, I mean)? Well, nothing really, except that there is a saloon in Alaska with that name and I visited it. So, I'm suggesting you have a drink to honor Alaska. Maybe you've been there too? Pick something from the Red Onion Saloon's bar menu. Alaska is a beautiful place with an interesting past.

I prefer pre-prohibition drinks, so I've chosen to enjoy the Stone Sour, here's how I've made it...

Ingredients

2 oz. Bulleit Rye Whisky

1 oz. Sweet & Sour Mix (light okay)

Orange Wedge, squeezed

Ice

Garnish: Orange Twist

Directions

In an ice filled cocktail glass combine the whiskey, sweet and sour mix, and juice from the orange wedge. Stir until well chilled. Garnish with a twist of orange peel if desired. Cheers to Alaska, our 49th state, and last frontier!