Peach Salsa

Peach Salsa

One of my favorite things about summer is the availability of fresh fruits. Peaches are at the top of my favorite fruit list. You can eat them on their own, make them into a sweet dessert, or use them in a savory recipe like this peach salsa. In this recipe the sweet and juicy peaches are complimented with the crunch of a bell pepper and spice of jalapeno. You can serve this seasonal recipe with chips or use it to pump up a grilled pork chop. My personal favorite using it to top Quinoa-crusted Cod, a recipe that I’m very excited to post and share with you this Thursday.

Be sure to check out our tips and tricks on how to cut a pepper and how to take the sharpness out of an onion. This is a pretty mild version of the recipe, my husband personally recommends pumping up the heat by adding more jalapeno. The peach salsa tasted great right after mixing, however the flavors did blend a bit after being refrigerated for about an hour. If you plan on using it later, reduce the lime juice by one tablespoon. The peaches will most likely let off some of their juices and the salsa could have a bit of liquid. I also want to note, that I used white peaches and an orange bell pepper. Yellow peaches and red pepper would also taste great and look beautiful.

Peach Salsa

2 cups peaches, diced (about 2 large peaches)
1 cup bell pepper, diced (see here how to dice them)
2 Tablespoons red onion, minced (see here how to prep them)
2 Tablespoons freshly squeezed lime juice
2 Tablespoons cilantro, minced
1 Tablespoon jalapeno, minced
1/8 teaspoon salt
pinch of pepper

Mix all ingredients. Eat immediately or chill until you’re ready to serve.

Peach Salsa
 
Prep time
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Author:
Serves: 4
Ingredients
  • 2 cups peaches, diced (about 2 large peaches)
  • 1 cup bell pepper, diced (see here how to dice them)
  • 2 Tablespoons red onion, minced (see here how to prep them)
  • 2 Tablespoons freshly squeezed lime juice
  • 2 Tablespoons cilantro, minced
  • 1 Tablespoon jalapeno, minced
  • ⅛ teaspoon salt
  • pinch of pepper
Instructions
  1. Mix all ingredients. Eat immediately or chill until you're ready to serve.

 

Jerk Pulled Pork with Mango Salsa (Slow-Cooker)

I’ve got a new recipe to feed a crowd! This is always so exciting for me. I like having a handful of great back-pocket recipes that I can turn to when I need to feed bunches of people. This recipe uses the simple to prepare pork shoulder and steps it up a notch with a homemade jerk seasoning. I went easy on the spiciness because I have lots of littles at my dinner table, but you could double the red pepper flakes if you want it with some more kick. The salsa will take a few minutes to cut and chop, but if you have lots of people showing up at your house they can help chop the cilantro, mango and onion. I used a seven pound pork roast and it fed 10 people with some leftovers.

Jerk Pulled Pork with Mango salsa-3493.jpg
For the pork roast:
Six pounds pork shoulder roast
8 cloves of garlic
6 tablespoons of jerk seasoning (recipe below)
2 limes, juiced
1 cup orange juice

For the jerk seasoning:
2 tablespoons all spice
1/2 cup brown sugar
1/2 teaspoon ground cinnamon
2 teaspoons red pepper flakes
1/2 teaspoon ground cloves
1/2 teaspoon ground cumin
1 tablespoon salt
1 1/2 teaspoons freshly ground pepper

For the mango salsa:
2 haas avocados, chopped
3 large mangos, chopped
1 bunch of cilantro, chopped
1/2 cup red onion, diced
1/4 cup lime juice
salt and pepper to taste

Jerk Pulled Pork with Mango salsa-3498

My crock-pot has a removable pot, so I was able to spray the pot with non-stick spray and use it to marinate the pork. Then, the next day I could just pot the stoneware pot back into the crock-pot and cook it without having to mess another dish. If you can’t remove the inner-pot, or if it is too big to fit in your fridge, just marinade in a large plastic bag or large bowl.

To prepare the roast to marinate: Make a bunch of 1/2 inch slits into the pork roast with a small knife. Rub the minced garlic into these slits. Then massage the jerk seasoning into the meat. Place the meat into the dish you want to keep it in overnight. Pour the orange juice and lime juice over the pork. Refrigerate overnight. Try to turn once during the marinating time.

The next day: Remove the dish from your fridge and pour the contents into your crock pot. Cook on low for 8-10 hours or until the meat falls apart when you start to shred it. If the meat isn’t falling apart, it needs to cook longer. Once the pork is done, shred it with forks and return it to the juice in the pot and let it stay warm on the low setting.

Make the salsa: In a medium bowl combine the avocados, mangos, cilantro, red onion and lime juice. Salt and pepper to tate.

Serve the meat on a bed of rice with the fruit salsa on top. We liked a bit of Siracha to turn up the heat for the grown-ups.

Jerk Pulled Pork with Mango salsa-3496

Jerk Pulled Pork with Mango Salsa
 
Prep time
Cook time
Total time
 
Great recipe to feed a crowd!
Author:
Serves: 10
Ingredients
  • For the pork roast:
  • Six pounds pork shoulder roast
  • 8 cloves of garlic
  • 6 tablespoons of jerk seasoning (recipe below)
  • 2 limes, juiced
  • 1 cup orange juice
  • For the jerk seasoning:
  • 2 tablespoons all spice
  • ½ cup brown sugar
  • ½ teaspoon ground cinnamon
  • 2 teaspoons red pepper flakes
  • ½ teaspoon ground cloves
  • ½ teaspoon ground cumin
  • 1 tablespoon salt
  • 1½ teaspoons freshly ground pepper
  • For the mango salsa:
  • 2 haas avocados, chopped
  • 3 large mangos, chopped
  • 1 bunch of cilantro, chopped
  • ½ cup red onion, diced
  • ¼ cup lime juice
  • salt and pepper to taste
Instructions
  1. My crock-pot has a removable pot, so I was able to spray the pot with non-stick spray and use it to marinade the pork. Then, the next day I could just pot the stoneware pot back into the crock-pot and cook it without having to mess another dish. If you can't remove the inner-pot, or if it is too big to fit in your fridge, just marinade in a large plastic bag or large bowl.
  2. To prepare the roast to marinade: Make a bunch of ½ inch slits into the pork roast with a small knife. Rub the minced garlic into these slits. Then massage the jerk seasoning into the meat. Place the meat into the dish you want to keep it in overnight. Pour the orange juice and lime juice over the pork. Refrigerate overnight. Try to turn once during the marinading time.
  3. The next day: Remove the dish from your fridge and pour the contents into your crock pot. Cook on low for 8-10 hours or until the meat falls apart when you start to shred it. If the meat isn't falling apart, it needs to cook longer. Once the pork is done, shred it with forks and return it to the juice in the pot and let it stay warm on the low setting.
  4. Make the salsa: In a medium bowl combine the avocados, mangos, cilantro, red onion and lime juice. Salt and pepper to tate.
  5. Serve the meat on a bed of rice with the fruit salsa on top. We liked a bit of Siracha to turn up the heat for the grown-ups.

Recipe inspired by Skinny Taste.
Jerk seasoning from Food Network.

Lemon Crinkle Cookies

Lemon Crinkle Cookies

These lemon cookies are what I picture little girls with pigtails and white dresses eating on a picnic table on a perfect summer day.  They’d sip milk out of tea cups and talk to their stuffed animals then run and play on a swing-set. I guess that is my best at the happiest the world could be because these cookies just make me happy. They are light and refreshing and taste heavenly right out of the oven or a couple hours later cooled to room temperature. It’d be easy to eat all the cookie dough and not even make it to the cookies if you are that kind of person.

Lemon Crinkle Cookies-2465

My mom used to make a cookie like this and I’ve been searching my whole life to find a recipe to replicate my childhood memories and I found this on one of my favorite websites. These are great gluten-free, just substitute Mama’s Almond flour for the all-purpose flour and add 1 teaspoon of xantham gum to the dry ingredients.

Lemon Crinkle Cookies-2474
I’m a believer in keeping cookie dough in the fridge for 24 hours before making cookies because it makes the cookie richer in flavor, so plan accordingly.

1 cup butter, softened
2 cup sugar
2 eggs
1 teaspoon vanilla extract
4 teaspoons lemon zest
3 tablespoons fresh lemon juice
1/2 teaspoon salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
3 cups all-purpose flour
1 cup powdered sugar

In the mixing bowl of a stand mixer add the softened butter and sugar. Mix on medium for a few minutes or until the butter and sugar is very soft. Add the eggs, one at a time, mixing to fully incorporate the egg each time. Add the vanilla and stir until combined. In another medium sized bowl stir the salt, baking powder, baking soda, and all-purpose flour. Add the flour mixture to the butter mixture and mix on low until combined. Add the lemon juice and lemon zest and mix on low until combined. Place the dough in the fridge for 12-24 hours. When you are ready to cook the dough, preheat the oven to 350 degrees. Take about 2 tablespoons of dough and roll into a ball. Roll the ball in a bowl filled with the powdered sugar. Place the cookies on a cookie sheet and cook for until the bottom of the cookie is just barely beginning to brown, about 9 minutes. Remove the cookie sheet from the oven and let cool. You can move the cookies to a cooling rack after a few minutes. Serve warm or cooled with a glass of milk.

Lemon Crinkle Cookies-2502Recipe adapted from Your Homebased Mom. I added additional lemon juice and zest.

This recipe is linked to Gluten-Free Wednesdays  

Lemon Crinkle Cookies
 
Prep time
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Light and refreshing, these lemon cookies are delicious right out of the oven with a cold glass of milk. They work great gluten free substituting Mama's almond flour for the all purpose flour and adding 1 teaspoon of xantham gum to the dry ingredients.
Author:
Serves: 16
Ingredients
  • 1 cup butter, softened
  • 2 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 4 teaspoons lemon zest
  • 3 tablespoons fresh lemon juice
  • ½ teaspoon salt
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • 3 cups all-purpose flour
  • 1 cup powdered sugar
Instructions
  1. In the mixing bowl of a stand mixer add the softened butter and sugar. Mix on medium for a few minutes or until the butter and sugar is very soft. Add the eggs, one at a time, mixing to fully incorporate the egg each time. Add the vanilla and stir until combined. In another medium sized bowl stir the salt, baking powder, baking soda, and all-purpose flour. Add the flour mixture to the butter mixture and mix on low until combined. Add the lemon juice and lemon zest and mix on low until combined. Place the dough in the fridge for 12-24 hours. When you are ready to cook the dough, preheat the oven to 350 degrees. Take about 2 tablespoons of dough and roll into a ball. Roll the ball in a bowl filled with the powdered sugar. Place the cookies on a cookie sheet and cook for until the bottom of the cookie is just barely beginning to brown, about 9 minutes. Remove the cookie sheet from the oven and let cool. You can move the cookies to a cooling rack after a few minutes. Serve warm or cooled with a glass of milk.

 

 

Broccoli Peanut Butter Ramen

BroccoliPeanutButterRamen_

When my husband and I were first married we lived off, shall we say… my early career salary, while my husband worked on his MBA full-time. I teased him that we would survive on my “fancy ramen.”  I’d like to think my culinary prowess with a pack of ramen impressed him. Ramen might be the best college food – a cheap carbohydrate. However, I think there are many great vegetables and proteins to add to the noodles that will make complete meals.

This broccoli peanut butter ramen was created by my sister and me. I added peanut butter & Sriracha to the ramen to make it similar to a Thai peanut noodle. I told my sister all about my new food craving. She tried it, loved it and improved on it by adding broccoli slaw. This is a great quick lunch….or even better late night snack. Broccoli peanut butter ramen are creamy noodles with a light crunch from veggies and a pop of spice from Sriracha.

1 package Ramen noodles
1 cup shredded broccoli slaw
2 Tablespoons peanut butter
1/2 package Ramen flavoring
2 Tablespoons sliced green onions
Sriracha hot sauce (optional)

Boil about 3 cups of water. Place noodles in pot and cook for about 2 minutes, then add broccoli slaw for the last minute. Drain almost all the water, but about 3 tablespoons. Mix in 1/2 the flavor pack and the peanut butter. Top with green onions and Sriracha.

Broccoli Peanut Butter Ramen
 
Cook time
Total time
 
Author:
Serves: 1
Ingredients
  • 1 package Ramen noodles
  • 1 cup shredded broccoli slaw
  • 2 Tablespoons peanut butter
  • ½ package Ramen flavoring
  • 2 Tablespoons sliced green onions
  • Sriracha hot sauce (optional)
Instructions
  1. Boil about 3 cups of water. Place noodles in pot and cook for about 2 minutes, then add broccoli slaw for the last minute. Drain almost all the water, but about 3 tablespoons. Mix in ½ the flavor pack and the peanut butter. Top with green onions and Sriracha.