This Mango Jalapeño Salsa recipe is great as a topping or side dish and is a perfect compliment to any grilled fish or main dish, such as Frank’s Grilled Tilapia in a Pouch Servings: 6 You’ll need: 1 ripe, but firm mango, peeled, seeded and diced 1/8 cup red pepper, seeded and diced 1/8 cup small Vidalia or sweet onion, diced 3 Tbsp. Tamed Mezzeta’s sliced jalapeños , drained and diced 2 Tbsp. fresh lime juice Combine all ingredients into a medium bowl and stir, until completely blended. Karen’s Note: To make Mango Jalapeño Salsa spicier, make sure to include the jalapeño pepper seeds.
0 Comments
Asparagus is rich in vitamins A and K and a good source of saponins, which possess anti-cancer properties and the potential to improve blood pressure. Asparagus also contains a prebiotic called inulin, which promotes a healthy digestive tract. Fresh Asparagus is one of the easiest green vegetables to prepare. It cooks quickly and pairs well with citrus and herbs. Serve this dish with any fish, grilled tilapia or grilled chicken breast. (see recipe links below) 4-5 servings You’ll need: 1 lb. Asparagus, bend to snap tough parts off and rinse thoroughly 4-5 large Monterrey mushrooms, cleaned, stems cut off and sliced 1-1/2 Tbsp. minced garlic 3 Tbsp. extra virgin olive oil 1-1/2 Tbsp. lemon juice 1 Tbsp. parsley flakes 1 Tbsp. poultry seasoning 1/8 tsp. ground sea salt (optional) 1/4 tsp. ground black peppercorns Non-stick olive oil spray Preheat oven to 400 degrees Fahrenheit. Spray a baking sheet with Non-stick olive oil spray. Arrange Asparagus in a single layer in the center of the baking sheet. On the outside of the baking sheet, along the lipped edges, arrange the sliced mushrooms in a single layer. In a small bowl or Pyrex measuring cup, whisk together the garlic, lemon juice, EVOO, parsley and poultry seasoning. Pour the dressing mixture over the sliced mushrooms and asparagus, using a pair of silicone coated tongs, move the stalks around to make sure that each stalk is coated. Then add freshly ground (optional) sea salt and black pepper all around the tops of the asparagus and mushrooms. Bake for 10 minutes. Take out baking sheet and using coated tongs, mix the mushrooms for proper browning. Put back into oven for an additional 2 minutes, or until asparagus is tender and mushrooms are nice and brown. Serving Suggestion: Use the coated tongs to transfer the asparagus to one end of an oblong serving platter and leave tongs on the platter. Put mushrooms and roasted garlic, along with other drippings, into a small serving bowl. Serve the small bowl at the other end of the oblong platter with a regular (un-slotted) serving spoon. Karen’s Note: I enjoy the bright green color and complimentary fresh taste of the asparagus served with fish or grilled chicken. My family loves the garlic roasted mushrooms served right on top of my husband Frank’s Grilled Tilapia in a Pouch or Key West Grilled Chicken Breasts and Pineapple. This very colorful and delicious Broccoli and Walnut Salad is high in heart healthy ingredients! Servings: 20-24 Salad Dressing: 1 Tbsp. Splenda 1/3 cup red wine vinegar 1/2 cup extra virgin olive oil 1 tsp. red onion (finely chopped) 1 tsp. lemon juice 1/2 tsp. poppy seeds Whisk all of the dressing ingredients thoroughly, by hand, in a small bowl and set aside. Broccoli Walnut Salad Mix: 5-6 cups broccoli florets (rinsed and roughly chopped) 1 medium head of cauliflower – any color* (rinsed and roughly chopped) 2 cups raisins 1 medium red pepper (thinly sliced & chopped) 1-1/2 cups of red onion (diced) 1 cup walnuts (chopped) In a large bowl, toss together the above salad mix ingredients. Next, slowly drizzle the salad dressing (whisking again prior to adding, if necessary) over the top of the salad, mixing in and tossing together thoroughly, with a salad serving spoon and fork. Serving Suggestion: About 1/4 cup of the chopped walnuts can be set aside to add to the top of this wonderful Broccoli and Walnut Salad, prior to serving. Enjoy watching it disappear like magic, by your family and friends! Karen’s Note: *I used a very colorful cheddar cheese colored cauliflower for this recipe and even though my husband said, “What kind of cauliflower is that?” It turned out to be a very desired salad dish (even on the end of the hard-to-reach buffet counter at my Sister’s house on Easter Sunday :)). |
Karen VerduscoAlways reinventing myself by creating new recipes or craft ideas. All photos are genuine. Please send me an email or recipe you liked or tried. Categories
All
Archives
June 2017
|