August 20, 2009

Farm Fresh Salsa

This is my very favorite way to make salsa.  Fresh from the Farmers Market, no cooking involved. I like my salsa thin, not chunky,  but you can make it however you like. 

  • 10 cups cherry tomatoes or tomatoes of your choice.
  • 2 large Vidalia onions
  •  3 jalapenos
  •  8 cloves garlic
  •  Juice of 5 limes
  •  1 ½ cup chopped cilantro
  •  Salt and pepper

1. In a food processor, pulse or chopped vegetables to desired consistency.
2. Pour into mixing bowl.
3. Add lime juice.
4. Salt and pepper to taste
5. With a sieve, strain over a bowl. Pour leftover salsa into jars. You may spoon some  remaining liquid into the jars with your salsa if you like a more liquid consistency like I do.
6. If you still have more leftover juice, use it for a base in homemade tomato soup or Bloody Mary mix.

August 18, 2009

Grilled Chicken and Mango Salad

  • 1 head of Romain lettuce
  • 1 head of bibb lettuce
  • 1 celery stalk, thinly sliced on the diagonal
  • 1/2 small red onion, slivered
  • 2 cooked chicken breasts, sliced
  • 1 mango, peeled and sliced
  • 1/4 cup chopped fresh cilantro
  • Optional:  Sliced avocado
For the Dressing:
  • 1 cup olive oil
  • 1/2 cup apple cider vinegar
  • 1/4 cup agave nectar  
  • salt and freshly  pepper 
  1. Wash and tear lettuce and place on a platter or large bowl.
  2. Place thin slices of chicken, vegetables and mango around the plate and on top of the greens to make a nice platter.
  3. Sprinkle with cilantro
  4. Make dressing and shake well.

Chocolate Zucchini Bread

This is a great all purpose recipe for a healthy sweet bread or muffin. My boys love the chocolate chips.  I have made this with banana instead of zucchini, which makes it a bit sweeter. The whole wheat flour makes it a hardier, healthier muffin, but you can substituent any type of flour.  
  • 2 (1 ounce) squares unsweetened chocolate
  • 3 eggs
  • 1 cup cane sugar (prefer Sugar in the Raw)
  • ½ cup agave nectar
  • 1 cup safflower or olive oil
  • 2 cups grated zucchini
  • 1 teaspoon vanilla extract
  • 2 cups whole wheat flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 3/4 cup semisweet chocolate chips

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans. In a microwave-safe bowl, microwave chocolate until melted. Stir occasionally until chocolate is smooth.
  2. In a large bowl, combine eggs, sugar, oil, agave nectar, grated zucchini, vanilla and chocolate; beat well. 
  3. Stir in the flour baking soda, salt and cinnamon. Fold in the chocolate chips. Pour batter into prepared loaf pans.
  4. Bake in preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center of a loaf comes out clean.

August 17, 2009

Mole Cheesecake

If you want to wow some guests or arrive at a gathering with
something special, this a must try!
Last week at the Farmer's Market in Holland, Michigan,
I tried a Mole Cheesecake
with some breads and crackers. It was fabulous and interesting.
Something new. The vendor was promoting their spice
rubs and dip mixtures.
Here is the recipe.

16 ounces of cream cheese, softened
1/2 cup butter cracker crumbs, more for garnish
1 tsp. lime juice
2 large eggs
3 TBSP. Mole Spice Rub (see below)
1/2 tsp. cocoa powder
3/4 cup cheddar cheese
  1. Preheat oven to 325 degrees.  Spray 6" spring-pan with cooking spray.  Pour butter crumbs into pan, swirl to coat bottom and sides evenly.
  2. Blend cream cheese and lime juice until smooth.
  3. Add eggs one at a time.
  4. Add the spice rub and cocoa powder, mixing thoroughly.
  5. Fold in Cheddar cheese.
  6. Pout into prepared pan and bake for 45-55 minutes.  
  7. Let cool and serve at room temperature with crackers.  Enjoy!
   Mole spice rub (This is enough to use several times).
  • 1 tablespoon dried ancho chile powder
  • 1 tablespoon sweet paprika
  • 2 teaspoons ground cumin
  • 1 teaspoon black pepper
  • 1 teaspoon dried Mexican oregano
  • 1 teaspoon cocoa powder
  • 1 1/2 teaspoons dark brown sugar
  • 1 teaspoon granulated sugar
  • 1 teaspoon kosher salt

August 16, 2009


I would love for people to post suggestions for this Blog. I have so much to post, I don't know where to begin! I want to be relevant and encouraging. So, please come often and be patient as I seek to come up with a plan.
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