Tropical Fruit Salad

taste of the tropics...

It's the last day of April and the weather in Cincy is rainy and cold. I wish I was some where warmer and drier right now! Sadly, I don't have a vacation planned until the end of September and it's to no where tropical. This time last year I was gearing up for our family cruise to the Caribbean. In tribute to this warm memory (and in an effort to take my taste buds there) I've made this Tropical Fruit Salad.

This fruit salad is light and refreshing like so much of the tropics are and it's very different from those that I grew up eating. My mom makes a few different "Americanized" versions of fruit salad with things like apples, bananas, grapes, oranges, and usually Cool Whip! She also makes some gelatin fruit salads, not my favorite, but it's another type. One that we make and I really love is a Waldorf Salad, which is for special occasions. So, make your favorite fruit salad or try this tropical one tonight. Here's how to make it...

Ingredients - Serves 4-6
1 Mango
1/2 Pineapple
2 Kiwi Fruit
2-3 Sprigs Fresh Basil (~2 T)
1-2 Springs Fresh Mint (~1 T)
1 Lime, zest & juice
1 T Fresh Ginger, minced
2 T Blue Agave Nector
1/8 tsp. Cayenne Pepper
Garnish: Black Chia Seeds

Directions
Peel and dice the mango, pineapple, and kiwi to similar size. Chop the herbs together. Set aside.

In a large bowl, whisk the lime zest, juice, ginger, agave, and cayenne pepper together. Add the fruit and herbs. Stir and let stand for 10 mins. This allows the flavors to meld and the fruit juices to release.

To serve: Divide the mixture among bowls or cups and sprinkle with the black chia seeds. Close your eyes and taste the tropics. Enjoy!

Mexi-Cali Salad Bowls

easy peasy, lime squeezy

This quick Mexico-California fusion salad continues my spring salad rainbow series. I make this salad all the time. It's a great week night meal, if I'm cooking just for me, or have next to nothing in my refrigerator. We spent the weekend out of town with friends (and their new little girl Marilyn). So, I needed an easy dinner for tonight. This was just perfect.

This salad requires only 6 main ingredients: crushed blue corn chips, lettuce, onion, bell pepper, black beans, and cheese. But, it's so much better with spices and an array of toppings. I suggest chili powder, paprika, cumin, and garlic powder to spice things up. And, topping everything off with salsa, sour cream, sliced avocado, cilantro, hot sauce, and a lime. But, you can do whatever you want with this salad. That's one of the best things about it...the other is that it's delicious! Make this quick, easy, customizable, and tasty salad, here's how...

Ingredients - Serves 4
~ 2 C Blue Corn Chips, crushed
1-2 Heads Romain Lettuce, roughly chopped
1 T Canola Oil
1 Yellow Onion, thinly sliced
1 Red Bell Pepper, thinly sliced
1/2 T Chili Powder
1 tsp. Paprika
1 tsp. Ground Cumin
1/2 tsp. Garlic Powder
1 Can Low-Sodium Black Beans, rinsed & drained
1 C Shredded Mexican Blend Cheese
Toppings: Salsa, Sour Cream, Avocado, Cilantro, Hot Sauce, and/or Lime Slices

Directions
Make the salad bowls: In 4 large bowls, divide the crushed blue corn chips and chopped Romain lettuce evenly. Set aside.

Cook the veggies: In a medium skillet add 1 T oil. Heat over med-high until very hot. Carefully add the onions and pepper. Sauté until soft and the onion begins to brown, 6-8 minutes. Add in the spices and cook another minute. Add the black beans, reduce the heat to low, and warm through.

Top the bowls: Once the veggies are ready, top the prepared bowls evenly with the mixture. Add the cheese and any (or all) toppings desired. Enjoy!

Glenda Moore's Asian Coleslaw

spring salad season...

With spring comes lighter eating, preparing us for summer, sun, and fun. So, for this rainbow series I'll post 3 different salad type recipes. Each will pay homage to different ethnic cuisines and yield a fusion style recipe. Our first stop is Asia with an Asian Coleslaw from a family friend's kitchen.

This recipe was given to my mom by one of her friend's Glenda Moore. While I haven't followed her recipe to a "T", she still deserves the credit (I hope she doesn't mind I'm posting this for anyone to see) and praise. It's delicious and always a great alternative to traditional coleslaw. Plus it's super easy to make, can totally be made ahead, and transports easily. Get ready for summer sun and make this spring type salad. Here's how...

Ingredients - Serves 8-12
Dressing
1/2 C Peanut Oil
1 T Low Sodium Soy Sauce
1/4 C Red Wine Vinegar
3/4 C Granulated Sugar

Crunchy Stuff
4 T Unsalted Butter
1 C Sliced Almonds
1 Package Ramen Noodles (any flavor), crushed
1/4 C Sesame Seeds

Slaw
2 (10 oz.) Packages Broccoli (or regular) Slaw
6 Green Onions, sliced

Directions
This recipe can be made ahead. Just put the dressing, crunchy stuff, and slaw in separate containers. When ready to eat, mix together, and serve immediately.

Make the dressing: In a small bowl combine the oil, soy sauce, red wine vinegar, and sugar. Whisk to combine. Set aside. Note: You can substitute vegetable oil if you don't have peanut (or someone has an allergy).

Make the crunchy stuff: Melt the butter in a skillet. Add the almonds, crushed ramen, and sesame seeds. Toast until lightly browned. Set aside to cool. Note: It doesn't matter what flavor ramen you buy, the packet is discarded.

Make the slaw: Combine the broccoli slaw and onions in a large bowl. Add the dressing and crunchy stuff. Toss to mix well. Serve immediately. Enjoy!

Slow-Cooker Cinnamon Stone Fruit Compote

low and slow...

To finish up my rainbow series on slow-cooker recipes I've made an easy dessert. With frosty evenings on the horizon this recipe is perfect to warm you up. I suggest serving this dessert with pound or angle food cake, but you can also serve this over vanilla ice cream. If you are like me, I can eat ice cream in the dead of winter. So, it's a viable option for this dessert.

My fruit compote is great for a group get together. I've combined three different stone-fruits (fruits that have a pit in the middle) with dried figs, orange juice, apricot nectar, and cinnamon sticks. These fruits mull together in the slow cooker with the fruit juices, soaking up most of the liquid and re-hydrating the dried fruits. All the while the fruits are infused with a wonderful cinnamon spice. Make this for your next dinner party. Here's how...

Ingredients - Serves 8
16 oz. Bag Frozen Unsweetened Pealed Peaches
1/2 C Dried Tart Cherries
1/2 C Dried Apricots
1/2 C Dried Figs, stems removed
1/2 C Orange Juice
1/2 C Apricot Nectar
3 Cinnamon Sticks
To Serve: Fresh Mint & Pound Cake, Angel Food Cake, or Vanilla Ice Cream

Directions
Prepare your slow-cooker.

Make the compote: Combine all of the ingredients in the slow-cooker. Cover and cook on low heat for 5-6 hours or on high for 2 1/2-3 hours.

Serve: Remove the cinnamon sticks, discard. Slice the cake or scoop ice cream into bowls. Top with the compote and a sprig of mint. 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.

Slow-Cooker Cheesy Queso Dip

say cheese...

For my next three rainbow series posts I'll be using my trusty slow-cooker. As the days have finally turned cold for good, out comes my slow-cooker. It's definitely one of the best pieces of equipment in my kitchen, but probably one of the least used. Well, it's going to get a workout over the next few days!

This appetizer is super quick, yet quite tasty. It combines roasted peppers, onion, tomatoes, black beans, and Velveeta Cheese. It's perfect served with blue corn chips or it can be poured over a baked potato to create a meal out of it. This recipe is the epitome of easy, so no excuses, make this dish. Here's how...

Ingredients - Serves 8-10
2-3 Poblano Peppers
1 Red Bell Pepper
1 Yellow Onion
2 lbs. (1 large box) Velveeta Cheese (low-fat okay)
1-2 Chipotles in Adobo
15 oz. Can No Salt Added Tomatoes
15 oz. Can Black Beans, rinsed & drained
To Serve: Blue Corn Chips

Directions
Preheat the broiler to high. Line a sheet tray with foil.

Begin by roasting the peppers: Cut the tops off the poblanos and the red bell pepper. Cut each pepper in half and remove the seeds and ribs. Press flat, cut side down, onto the prepared sheet tray. Broil for 5-8 minutes, or until the skin is charred. Carefully remove the peppers to a bowl, cover with plastic wrap, and allow them to steam for 10 minutes. Remove to a cutting board, peel off the charred skin and chop. Put into the slow-cooker.

Roast the onion: While the peppers are steaming, cook the onion. Cut the onion into wedges, spread on the foil lined sheet tray, and place under the broiler. Cook for a few minutes, turn, and continue to cook until the edges are charred. Allow the onion to cool, then chop, and add to the slow cooker.

Make the queso: Cut the Velveeta into cubes, dice the chipotle peppers, and add to the slow-cooker. Finish by adding the tomatoes and black beans. Set the slow-cooker to low and cook for 2 hours, stirring occasionally.

Serve the cheesy queso dip warm with blue corn chips. Enjoy!

Puerto Rican Pina Colada

I like pina coladas and gettin' caught in the rain...

About 30 years prior to that song the pina colada was born in Puerto Rico. There is a debate about who created and branded the drink first. The Caribe Hilton, specifically Oasis Bar, claims to have created the original pina colada. We actually stayed at this hotel, it was beautiful, but didn't have an opportunity to try the drink. We did however try it on our food tour at the other place who claims to have created the drink - Barrachina. No matter it's origins, one thing is for sure, I like pina coladas...

When we visited Barrachina our tour guide, Victor, explained that what makes their recipe different than others is the way the drink is prepared. Barrachina prepares their drink in a "slushy" machine, thus never adding any ice, which they claim dilutes the drink. Most pina colada recipes call for blending the ingredients with ice. This is not so at Barrachina. I also attempted that with my recipe, but had to add some to get the right consistency. Also, I'm using an aged Puerto Rican rum - Don Q. This is what Barrachina uses (not Bacardi). I found it at Party Source in Kentucky. Make the most original pina colada you can, follow my recipe...

Ingredients - Makes 1 pitcher (serves about 4)
8 oz. Aged Rum (suggest Don Q Anejo*)
12 oz. 100% Pineapple Juice
6 oz. Cream of Coconut
Scant 1 C Ice
To Garnish: Fresh Pineapple Wedge and Leaf, Maraschino Cherry, a Little Umbrella, and a Straw (all optional)
*If you can't find Don Q Anejo, use another aged Puerto Rican rum such as Mount Gay.

Directions
The night before serving, freeze the pineapple juice in an ice cube tray. When ready to use, pop them out. This is one way I tried to cut down on using ice. I was semi successful.

Combine the rum, pineapple juice ice cubes, cream of coconut, and the scant cup of ice into a blender. Process until smooth and icy. Pour into glasses and garnish as desired. Let me know if you like my pina colada recipe, leave a comment. Cheers!

Mofongo Empanadas

Puerto Rican mash-up, literally

I was torn for what to make for my main dish. I had mofongo, a traditional Puerto Rican mashed plantain dish, twice (yes, in two days) while we were on our trip. But, we also had empanadas, a pastry pouch filled with things such as beef, carrots, and peas, on our food tour (I had a vegetarian one!). Both would be equally perfect as a main dish for my blog. So, I thought, why compromise? This is for my blog, so I'll do whatever I want! Problem solved: I've created a mash-up of two very traditional Puerto Rican dishes - Mofongo Empanadas.

This dish is pretty heavy and I normally wouldn't post this as a summer dish. But, it was 80+ degrees when we were in PR and people were eating it! So, take advantage of the unseasonably cool and less humid weather we've been having to make this dish. It will fill you up. Here's how to make it...

Ingredients - Serves 4
1 C Peanut Oil
4 Cloves Garlic, sliced
2 Large Plantains, peeled & sliced into 1" thick "rounds"
4 T Butter, cut into pieces
1 Sheet Puff Pastry, thawed (Note: there are 2 in a box)
1 Yellow Onion, diced
2 Carrots, peeled & diced
1 Rib Celery, diced
3-4 T Flour, more for dusting
1 Can (14.5 oz) Reduced Sodium Chick Broth
2 C Shredded Rotisserie Chicken
1 C Frozen Peas, thawed
Kosher Salt & Black Pepper
To Serve: Shredded Purple Cabbage, Chopped Cilantro, & Hot Sauce

Directions
Preheat the oven to 400 degrees.

Make the mofongo filling: Heat a large cast iron skillet to med-high. Add the oil and garlic to fry for 30 second. Remove the garlic to a bowl with a slotted spoon. Next add the plantains to the oil in a single layer. Fry on each side until browned outside and tender inside, about 5 mins. Remove to the bowl with the garlic. Turn off the pan, but don't clean it out.

To the bowl with the warm plantains and garlic add the butter and a pinch each of salt and pepper. Using a pestle (muddler or back of a wooden spoon), mash the ingredients together. Once everything is mashed thoroughly set aside.

Make the empanadas: On a clean, dry floured surface roll out the puff pastry dough to about 12" x 12". Cut the dough into 4 equal squares. Scoop a 1/4 of the mofongo filling into the middle of each puff pastry square.

My attempt at the repulgue

Then, wet the edges of each square with a little water and fold the dough at an angle to create a triangle shape (corner to corner). Seal the empanadas by pressing the tines of a fork around the edge of the empanada or by making a twisted edge known as a repulgue. If you’re interested in trying your hand at the repulgue, here’s a video that demonstrates the attractive rope edge. Place the empanadas on a parchment-lined baking sheet. Bake for 18-20 minutes, or until lightly browned.

Make the saucy topping: Reheat the skillet with the garlic-plantain oil to med-high. Add the onion, carrots, and celery to cook until tender, about 5 minutes. Season with salt and pepper to taste.

Next, sprinkle in the flour, stir to cook out for 30 seconds, then pour in the chick broth and whisk to make a gravy. Continue to cook for another 5 or so minutes. Finally, stir in the chicken and peas to heat through. Season with salt and pepper as needed. Keep the sauce warm until the empanadas are finished cooking.

To serve: Put down a scant bed of purple cabbage, top with the empanada, pour over the saucy topping, sprinkle with cilantro, and as much of your favorite hot sauce as desired (I used sriracha). On our food tour we had some really hot green sauce with our empanadas. So, use whatever you like. Enjoy this mash-up with a fork and knife...yum!

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!

M&M Cookies

you know you love M

Seriously, who doesn't love M&Ms? That was such a great tag line...so, much better than "melts in your mouth, not in your hands". We all know that's a lie! But, it's no lie that one thing that makes M&Ms better is to bake them into a simple cookie dough. My mom has been making these cookies every Christmas since I was a little girl with the red and green M&Ms. But, why wait until then? Using the original M&Ms this is the perfect rainbow dessert any time of the year.

This recipe is super quick to make and you probably have everything you need in your pantry; all but the M&Ms. It rained all day Saturday when I made these and it only seemed fitting to end my day with a rainbow cookie. Make these when you need some color in your day. Here's how...

Ingredients - Makes 4 Dozen
1 Stick Unsalted Butter, softened
1/2 C Shortening
1 C Brown Sugar, firmly packed
1/2 C Granulated Sugar
2 Eggs
2 tsp. Vanilla Extract
2 1/4 C Flour
1 tsp. Baking Soda
1 tsp. Salt
1 Bag (12.5 oz.) M&Ms Original (approx. 1 1/2 C)

Directions
Preheat the oven to 375 degrees.

In a stand mixer or large bowl combine the butter, shortening, brown, and granulated sugar. Cream the fats and sugars for 2-3 minutes on medium speed. Scrape down the sides of the bowl as needed. Add in the vanilla and eggs. Beat until just combined.

In a separate bowl combine the flour, baking soda, and salt. Whisk together. Turn the mixer on low and slowly add the dry ingredients to the wet. Allow the batter to just come together and then turn off the mixer. Stir in 1 C of the M&Ms (save the rest for topping).

Form the dough into 1 T size balls and place 2 inches apart on an ungreased cookie sheet. Press 2-3 M&Ms into the top of each ball. Bake for 10 minutes or until golden brown. Remove the cookies to a cooling rack and repeat until all of the dough has been used. You will have approx. 48 cookies.

Allow the cookies to cool completely before storing. Store in an air-tight container for up to 10 days. Serve these with a tall glass of milk. Or, sandwich your favorite ice cream between two cookies. Add some color to your day. Enjoy!