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!

Wedge Salad with Creamy Shallot Dressing & Crispy Shallot Topping

veggie wedge salad

A traditional wedge salad is served with lots of bacon. Obviously, for me this isn't an option. But, I love everything else about a wedge, so for this post I've made a vegetarian friendly version. The star of my salad is arguably the crispy fried shallots, but the dressing is quite good too. If you haven't guessed, I'm focusing on shallots for this series of recipes.

With spring comes lots of different types of onions - green, chives, ramps, etc. Shallots are one of many, but they are the only ones that are purple! Of course, they don't uncover their beautiful light purple color until the skin is peeled away. This recipe calls not only for shallots, but also for a little red onion and chives. All other traditional wedge ingredients like iceberg lettuce, tomatoes, and blue cheese are included. Make this veggie wedge salad even if you aren't a vegetarian, it's quite tasty. Here's how...

Ingredients - Serves 4
Wedge Salad
1 Head Iceberg Lettuce, core & cut into quarters
1 C Cherry Tomatoes, halved
1/4 Small Red Onion, thinly sliced
4 oz. Crumbled Blue Cheese

Creamy Shallot Dressing
1 Shallot, finely chopped
1/2 C Plain Greek Yogurt
1/4 C Sour Cream
1/2 C Butter Milk
1 T Chives, chopped
1 T White Wine Vinegar
Kosher Salt
Black Pepper

Crispy Shallot Topping
Canola Oil, for frying
4 Shallots
2 T All-Purpose Flour
Smoked Salt (or Kosher)

Directions
Begin by heating a large skillet (suggest cast iron) filled halfway with oil to 350 degrees.

Make the dressing: Combine the shallot, yogurt, sour cream, butter milk, chives, and vinegar in a medium bowl. Whisk together and season to taste with salt and pepper. Cover and refrigerate until ready to serve.

Make the crispy shallots: Slice the shallots into thin rings. Separate the rings and put them in a bowl with the flour. Gently toss to coat. Shake off any excess flour and put half of the shallots into the preheated oil. Fry the shallots until they are golden brown, about 5 minutes. Don't over cook, they will become bitter. Remove the crispy shallots to a paper towel lined plate and sprinkle with the smoked salt. Repeat until all of the shallots have been fried.

Build the salad: Put one iceberg wedge on a plate cut-side up. Top with some of the dressing. Then, add the tomatoes, red onion, and blue cheese. Finally top with the crispy shallots and more black pepper. Serve with extra dressing. Enjoy!

Caramelized Onion & Brussels Sprout Flatbread

perfect pizza for the holidays...

There are some amazing pizzerias around the Cincinnati area these days. Some of my favorites are A Tavola, Mellow Mushroom, and M. You really should try A Tavola if you haven't - they have some wacky, but tasty, combinations. Two of these restaurants make artisan pizzas with Brussels sprouts. So, I thought I'd make my own for this post. While they have handmade dough, wood-fired ovens, and/or culinary genius, and it would seem I'm at a disadvantage, I have to admit that my version isn't too bad! Just ask my husband or our friend James...

I consider this pizza a flatbread because it's served on a thin crust dough. However, you are free to use your favorite dough, it will be just as tasty. Instead of a regular pizza sauce, I use a ricotta and olive oil spread. This pairs well with the caramelized onion and Brussels sprouts. Finally, I top off this flatbread with Parmesan cheese for salt, dried cranberries for sweet, and balsamic vinegar for sour - hitting many of our senses. This pizza is quite appropriate for the Christmas holiday with all it's red and green. Make it for one of your next get togethers. Here's how...

Ingredients
1 Red Onion, halved & thinly sliced
1 Bag Brussels Sprouts, cleaned & sliced to 1/4 inch thick pieces
1 C Ricotta Cheese (light okay)
3-4 T Extra Virgin Olive Oil
Kosher Salt
Ground Black Pepper
1 Thin Crust Pizza Dough (suggest Pillsbury)
3 T Shaved Parmesan Cheese
3 T Dried Cranberries
2 T Balsamic Vinegar

Directions
Preheat the oven according to pizza dough package directions.

Heat a large skillet over med-high. Add 1 T olive oil and the thinly sliced red onion. Cook, stirring occasionally, until the onions are soft and caramelized, about 20 minutes. Be sure to monitor the heat on the pan and if needed, reduce to medium to prevent the onions from burning.

Once the onions are caramelized, add in the sliced Brussels sprouts and season with salt and pepper. Cook, stirring occasionally, for about 5 minutes or until the Brussels sprouts begin to brown.

Meanwhile, in a medium bowl combine the ricotta, 2-3 T olive oil, salt, and pepper. Stir to mix well. Roll out the pizza dough onto a large baking sheet. Spread on the cheese mixture, leaving a 1/2 inch border for a crust.

Next, remove the caramelized onions and Brussels sprouts from the heat. Evenly distribute the mixture on top of the dough and cheese. Place in the preheated oven and bake to package directions. Once the pizza is cooked, remove, and top with the Parmesan cheese and dried cranberries. Finish by drizzling with the balsamic vinegar. Slice and serve immediately. 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!

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!

Summer Golden Beet Salad w/ Balsamic Drizzle Dressing

a mid-summer's night salad...

It's summer solstice or mid-summer or the longest day of the year as many say. A day where the sun is up its longest, making it the perfect time to celebrate the beginning of the summer season. Although it's not actually any longer than any other day of the year, we have more light (5 seconds more to be exact). So, have a picnic, grill out, or just have dinner for the family outside. Whatever you decide to do, try to at least stay up until the sun sets for our "longest day" of the year.

I've made this summer salad to kick off the season. It's fruity and earthy and quite beautiful. The colors make me think of the golden sun setting over an empty field. The reds, yellows, greens, and purples. I'm specifically focusing on balsamic vinegar for this series and its deep flavors and purple color. Make this salad to celebrate our "longest day". Here's how...

Ingredients - Serves 4
Summer Salad
3 Medium Golden Beets (~ 1 1/2 lbs.)
1 T Olive Oil, divided
3 C Arugula
1/2 Small Red Onion, thinly sliced
1/4 C Dried Cranberries
1/4 C Pistachios, shelled & roughly chopped
4 oz. Plain Goat Cheese, crumbled

Balsamic Drizzle Dressing
1/3 C Balsamic Vinegar
2 tsp. Dijon Mustard
2 tsp. Honey
Salt & Pepper

Directions
Begin by roasting the beets: Preheat the oven to 375 degrees. Cut the top (leafy parts) and bottom off each of the beets. Note: you can save the leafy parts to cook or discard if they don't look good. Scrub the beets and pat them dry.

Lay out a large piece of heavy duty foil (or double up with regular foil). Place the beets on top and drizzle with 1/2 T olive oil. Rub to coat the beets well with the oil, then wrap them tightly in the foil. Put them in the oven and cook for 45-50 minutes or until cooked through.

Remove the beets from the oven, unwrap, and allow to partially cool, about 10 minutes. Using a paper towel, carefully (beets will still be a little hot), rub the skin from the outside of the beets, discard. Once all the skin has been removed, cut the beets into wedges. Set aside.

Prepare the onion for the salad: Put the onion slices into a small bowl and cover with cold water. Soaking the onion in cold water will take away a little of the harsh bite raw onions can have. Set aside.

Make the drizzle: In a small sauce pan, whisk the balsamic, mustard, and honey together. Over med-high heat, bring the mixture to a bubble. Simmer until the mixture is reduced to 1/4 C, approx. 3-4 minutes. Remove from the heat to cool.

Arrange the Salad: Dress the arugula with the remaining 1/2 T olive oil and a pinch each of salt and pepper. Then, on a large platter put the dressed arugula down first and top with the other ingredients in this order: red onion (drained), beets, cranberries, pistachios, and goat cheese. Drizzle the balsamic dressing over top. Serve immediately. Sun and summer have arrived! Enjoy.

Greek Style Veggie Frittata

an egg-cellent meal ideal

I love eggs! Any form, any way, any where, Sam I Am, yes, I'd probably even eat green eggs (no ham). Lucky for you, I didn't make anything with green eggs for this post. Instead I've made a veggie frittata. A frittata is much like an omelet or crust-less quiche that serves 6-8 people. It originated in Italy and is traditionally served with onion, peppers, spinach, and cheese. However, due to the versatility of eggs, you can choose any combination of ingredients you wish.

I've chosen to make a Greek style frittata for this post. The combination of red onion, cherry tomatoes, roasted red bell pepper, artichoke hearts, kalamata olives, parsley, and feta cheese are quite common in Mediterranean cuisine. I've combined these ingredients into an easy to make breakfast, lunch, or dinner main dish. Make this when you have eggs and veggies to use up, here's how...

Ingredients - Serves 6
12 Large Eggs
2 T Half & Half (or 3 T Milk, any %)
1/2 C Feta Cheese, plus more for topping
Salt & Pepper
1-2 T Olive Oil
1 Red Bell Pepper
1 Small Red Onion, thinly sliced
1/2 C Cherry Tomatoes, halved
1 Can Artichoke Hearts, drained & chopped
1/4 C Kalamata Olives, halved
1/4 C Parsley, roughly chopped

Directions
Make the roasted red pepper: You can purchase jarred peppers, but they are never as good and it takes no time to roast a fresh one.

Preheat the broiler to high and move your oven rack up to the top spot. Remove the top and bottom portions of the pepper, cut out the seeds/ribs, and then slice the pepper in half. On a foil lined baking sheet press the pepper down so that it is flat (the inside of the pepper should be on the baking sheet). Broil the pepper for 5-8 minutes or until charred. Remove the pepper to a bowl and cover with plastic wrap. Allow the pepper to steam for 10 minutes. Remove the pepper from the bowl and peel off the charred skin, discard. Roughly chop the pepper and set aside.

Make the egg mixture: Turn the oven down to 375 degrees and move the rack back to the bottom third of the oven. In a large bowl beat the eggs, half & half, 1 tsp. salt, and 1/2 tsp. pepper until combined. Stir in the 1/2 C feta and set aside.

Build the frittata: Bring a large oven-proof nonstick skillet to heat over med-high. Add the oil, onion, and tomatoes. Cook, stirring occasionally, until the onions are soft and the tomatoes have given off their juices, about 5 minutes.

Stir in the roasted red bell pepper, artichokes, olives, and parsley. Cook until warmed through. Evenly distribute the veggies in the skillet then pour in the egg mixture. Make sure the eggs cover everything evenly. Cook on the stove-top for 2-3 minutes. Then top with a little more feta and carefully put the skillet into the oven. Cook until the eggs are set, about 15 minutes.

Serve the frittata: Remove the skillet from the oven and allow the frittata to cool for a few minutes. Then run a spatula around the edge of the frittata to release it from the pan and slide it out onto a cutting board. Cut the frittata into thirds, then cut each third in half (6 wedges). Serve immediately. I made roasted oregano potatoes to go with ours - delish! These are my Greek eggs (no ham), enjoy!

Honey-Roasted Root Vegetables

spring has sprung...

It's officially spring again! While it might not feel like it, the days are soon to get warmer, sunnier, and longer. While spring is a time for an "out with the old, in with the new" mantra, I do want to take a moment to say I have officially been posting to my blog for 1 YEAR! It is amazing how time flies...and the number of recipes I've posted - 73 (including this one)! In that same vain, I'd like to dedicate this next rainbow series to "Old Man Winter". Think of it as paying homage (or good riddance!) to the doozy of a winter we've had this year.

I found this super simple recipe online when I was looking for a way to jazz up roasted root veggies. While I enjoy veggies roasted with just a little olive oil, salt, and pepper the addition of honey is brilliant. The honey compliments and brings out the natural sweetness of veggies like carrots, red onion, and sweet potato while balancing others like the spicy turnips, parsnips, and fennel. Honey also helps the veggies caramelize as they cook giving you the perfect char. When you need an easy and colorful side, make this dish. Here's how...

Ingredients - Serves 8
1 Large Sweet Potato
2 Turnips
2-3 Parsnips
2 Carrots
1 Red Onion
1 Bulb of Fennel
1/4 C Honey
2-3 T Extra Virgin Olive Oil
1/2 tsp. Salt
Cooking Spray

Directions
Preheat the oven to 425 degrees. Prepare a large rimmed baking sheet with cooking spray and set aside.

Peel and wash the sweet potato, turnips, parsnips, and carrots. Cut these veggies into approx. 1 inch pieces. Put into a large bowl. Cut the onion into 8 wedges and add to the bowl. Finally, cut the top off the fennel, remove the outer leaves, and cut out the core. Cut into approx. 1 inch pieces and add to the bowl. Pour in the honey and olive oil and add the salt. Toss to coat all of the veggies well.

On the prepared baking sheet, spread the veggies out into a single layer. Cook for 25-30 minutes, stirring halfway through. The veggies should be tender and browned. Serve these immediately! Enjoy!

Game Day Guacamole

Super Bowl Sunday = Guacamole

Ah, Sunday. A day to relax, recharge, and get some things done. BUT, when it's game day and I mean THE game day - Super Bowl Sunday - forget about it! Today is about football food, commercials, the halftime show, and well, some people are about the actual game too. A game day spread would not be complete without a really good, really easy guacamole.

I mix fresh green ripe avocados with some usual suspects: red onion, tomatoes, lime juice, salt. And, I add in a few extra ingredients: red pepper flakes, garlic, cilantro. This guacamole can be made in under 10 minutes and might be gone just as fast! Make this for the game today. Here's how...

Ingredients - Serves 8

3 Ripe Avocados
2 Roma Tomatoes, seeded
1/4 C Red Onion, minced
1 Clove Garlic, minced
1 tsp. Red Pepper Flakes
3 T Cilantro, chopped
1 Lime, juiced
Kosher Salt, to taste
Serve with Tortilla Chips

Directions
It's almost laughable how little direction I need to give, but here we go...

Cut, pit, and scoop out the avocado flesh into a mixing bowl. With a fork mash the avocados slightly. I like to leave mine a little chunky. Add in the seeded tomatoes, red onion, garlic, red pepper flakes, cilantro, and lime juice. Mix everything together well. Add in a little bit of salt at a time and mix after each addition. Be sure to taste the guacamole with a chip to achieve the best salt balance; the chip will add extra salt.

I suggest serving the guacamole immediately, but if you need to make it ahead here is how I suggest you store it. Add a little extra squeeze of lime over the top and then press cling wrap directly on top of the guacamole. Refrigerate until ready to serve and stir well. Anyway you serve it, serve with tortilla chips and enjoy. Yay for game day!