... Mango Salsa

Look at this gorgeous color!  Doesn't it look like Summer?  Or at least Florida in the winter?  Regardless of the time of year or location you're in, if you can find a ripe mango you should make this salsa.

And then put it on fish like this...

Mango Salsa

serves 2-4

1 large ripe mango, peeled, pitted, and diced

1/2 red bell pepper, diced

2 tablespoons minced red onion

1 tablespoon chopped fresh cilantro

1 jalapeno pepper, seeded and minced

2 tablespoons lime juice

1 tablespoon lemon juice

salt and pepper to taste

Combine all the ingredients, except the s&p, and toss well.  Season to taste with salt and pepper, and refrigerate until ready to serve.

Taylor's Notes:

Again, Mom made this one.  It was the perfect topping for fresh caught Florida Grouper.  It was also great as a snack with tortilla chips the next day.  It'd be great on several types of fish, shrimp, scallops, even chicken.

Know what else is great?  This... for dessert.

Enjoy!

*Please excuse my use of Instagram photos... the food really was beautiful and delicious even without the filters...

... Hot Crab Cheese Dip

Vacation.  It's a wonderful thing.  Especially when it's spent in sunny Florida at the end of January.  I don't know about you, but I say 78 degrees is way better than 8 any day.  We enjoyed the beautiful weather by cooking at our home away from home one night and made this recipe as an appetizer.  It was delicious and I'll definitely make it again... if only to remind me of warmer temps in the middle of winter.

Hot Crab Cheese Dip
serves 8

8 ounces light cream cheese, softened
1/2 cup light mayonnaise
1/4 cup (1 ounce) grated Parmesan cheese
2 tablespoons skim milk
4 scallions, sliced
1 tablespoon lemon juice
1 teaspoon Tabasco sauce
1 teaspoon Worcestershire sauce
1/2 teaspoon garlic salt
1 pound lump crab meat, flaked
1/4 cup (1 ounce) grated Parmesan cheese
1/4 cup chopped fresh parsley

Preheat the oven to 350 degrees.  Combine the cream cheese, mayonnaise, 1/4 cup Parmesan cheese, skim milk, scallions, lemon juice, Tabasco sauce, Worcestershire sauce and garlic salt in a bowl and mix well.  Fold in the crab meat.

Spoon the crab meat mixture into a shallow 6-cup baking dish sprayed with nonstick cooking spray.  Sprinkle with 1/4 cup Parmesan cheese.  Bake for 30 minutes or until light brown.  Let stand for 5 minutes and sprinkle with parsley.  Serve warm with tortilla chips.

Taylor's Notes:
To be honest, Mom made this.  All I did was bake it and eat it.  But, boy, was it delicious.  It probably didn't hurt that we ate it on the deck of the house we rented for our family vacation in Key Largo, Florida while overlooking the ocean and enjoying the sunset.  I mean, I'm sure it'd be just as good if you ate it in your living room.  In the middle of winter.  Really, I'm sure it would.  

If I remember correctly, Mom made this early in the day and kept it in the refrigerator while we were out playing.  We set it out about 20 minutes before sticking it in the oven to bake.  

I just realized - only by looking at the photo - that we (ahem, I) didn't add the parsley before serving.  Oops.  #garnishfail

Enjoy!

... Pineapple Mango Salsa

Oh, Summer, with all of your delicious, fresh flavors and reasons to get together with friends... a reason in and of itself to make a tasty snack.

This salsa pairs great with lightly salty tortilla chips - use blue corn for even more color! - or, as with most fresh salsas, as a great partner to chicken or fish.

Pineapple Mango Salsa
serves 8

1 whole pineapple, peeled and diced
1 whole mango, diced
1/2 whole medium red onion, finely diced
1 whole jalapeno, seeded and diced
fresh cilantro, chopped
1 whole lime, juiced
dash of kosher salt
dash of granulated sugar (optional)

Combine diced pineapple, mango, red onion, jalapeno, and cilantro.  Squeeze in lime juice and add salt and sugar if needed.  Stir to combine.  Serve within an hour with tortilla chips or on top of chicken or fish.

Taylor's Notes:
It's really as easy as that... and really really tasty.  Thanks Pioneer Woman!

Enjoy!

... Creamy Avocado Dip

This delectable little snacker is brought to you by me (with love) via Pinterest (of course) via Two Peas and Their Pod (how cute is that name?).

It's every bit as good as guacamole, with a brighter flavor and it's just as quick to whip up.  I'm pretty sure this will become a staple in my house this summer!

Creamy Avocado Yogurt Dip
serves 4

1/2 cup plain fat-free Greek yogurt
2 ripe avocados, peeled and seeded
1 clove garlic, minced
3 tablespoons chopped fresh cilantro
1 tablespoon finely chopped, seeded jalapeno
2 tablespoons fresh lime juice
1/4 teaspoon ground cumin
s&p to taste

Place the yogurt, avocados, garlic, cilantro, jalapeno, lime juice, and cumin in blender or food processor.  Mix until smooth.  Season with salt and pepper to taste.

Serve with pita chips, tortilla chips, or fresh cut veggies.

Taylor's Notes:
Although I did roughly chop the garlic and jalapeno, I didn't worry about how fine of a chop since they were going straight into my food processor.  I used the juice from two small limes and really eyeballed the cilantro and jalapeno.  Just taste it and add more or less depending on what flavors you like best.  And I dare you to not go through an entire bag of pita chips just so you can eat as much of this as possible.  Yep, it's that good.


Know what else is good?  Using it as a spread on a turkey sandwich with Provolone, tomato, sprouts, and a little bacon.  Want proof?  Take a look at this...

Enjoy!

... Pea Pesto Crostini

Oh happy day!  A way to make fresh, delicious pesto anytime of year... even when basil isn't readily available.  And, even better, a great way to eat veggies.  Your mom will be so proud.

I'll admit, peas really aren't my favorite veggie.  I'll rarely, ok, almost never, fix them as a side or order them in a restaurant.  So when I noticed this recipe on one of my favorite blogs and realized it came from Giada (bonus!) then read all the rave reviews, I knew I needed to try it.  

And, as you probably know, nearly anything on top of warm, crusty bread is A-Ok in my book.

Now I can officially say I'm a fan of peas... when they're blended with garlic, cheese, and olive oil.  You tell me... who wouldn't want to take a bite out of this?

Pea Pesto Crostini


Pesto:
1 (10-ounce) package frozen peas, defrosted
1 garlic clove
1/2 cup grated Parmesan
1 teaspoon kosher salt, plus extra for seasoning
1/4 teaspoon freshly ground black pepper, plus extra for seasoning
1/3 cup olive oil

Crostini:
8 (1/2-inch thick) slices whole-grain baguette or ciabatta bread, preferably day-old*
1/3 cup olive oil
8 cherry tomatoes, halved or 1 small tomato, diced

For the pea pesto: Pulse together the peas, garlic, Parmesan, 1 teaspoon of salt and 1/4 teaspoon of pepper in a food processor.  With the machine running, slowly add the olive oil until well combined, about 1 to 2 minutes.  Season with additional salt and pepper, if needed.  Transfer to a small bowl and set aside.

For the crostini: Preheat a stove top griddle or grill pan on  medium-high heat.  Brush both sides of the sliced bread with olive oil and grill until golden, about 1 to 2 minutes.  Transfer the bread to a clean surface and spread 1 to 2 tablespoons of the prepared pesto on each slice.

Top with tomato halves and serve.

*If you don't have day-old bread on hand, you can dry out fresh bread by putting the slices in a preheated 300 degree oven until slightly crisp, about 5 minutes.

Taylor's Notes:


Instead of using day-old bread or drying it out as the recipe suggests and toasting them on a griddle, I sliced the fresh baguette into 1/4-inch thick pieces and placed them on a cookie sheet.  I drizzled them with olive oil and popped them into the oven for 5-10 minutes at 350 degrees... just until they were warm and toasty with a little bit of a crunch.


I also added a slice or two of shaved fresh Parmesan to the pea pesto before topping it with half of a grape tomato which gave it even more of that nutty cheese flavor... and gave me an excuse to use my very cool ceramic peeler that I got for Christmas from Dad.  Who, coincidentally, does love peas.


Enjoy!

... White Bean and Thyme Crostini

Now here's a tasty little snacker that takes just minutes to whip up and was the perfect accompaniment to dinner with the sisters.

The warm white bean and garlic mixture was perfect on top of a crusty french baguette and the fresh thyme was so fragrant you could hardly wait to take a bite.


White Bean and Thyme Crostini
serves 4 (2 slices each)

1 French baguette
4 teaspoons extra-virgin olive oil
1/2 teaspoon minced garlic
1/3 cup cannellini beans, rinsed and drained
1/8 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1/2 teaspoon fresh lemon juice
1 teaspoon fresh thyme leaves

Preheat oven to 475 degrees.

Arrange 8 (1/4-inch thick) baguette slices on a baking sheet; brush with 2 teaspoons extra-virgin olive oil.  Bake at 475 degrees for 4 minutes or until golden.

Saute minced garlic in remaining 2 teaspoons extra-virgin olive oil for 30 seconds or until fragrant.

Stir in cannellini beans, salt, and pepper; mash with a fork.  Add 1 tablespoon warm water and fresh lemon juice.

Spread 1 teaspoon on each baguette slice; sprinkle evenly with fresh thyme leaves.

Taylor's Notes:
I think this is definitely one I'll keep on hand.  It was perfect for my small get together, but would be a perfect dish to make for a larger party since it has such few ingredients and is so easy to make.


Again, I think I may be getting the hang of this cooking thing having just eyeballed the amounts of ingredients and actually sauteed the garlic with 2 tablespoons of olive oil rather than 2 teaspoons.  The end result came out just fine and I liked that it was a little creamier due to the extra oil.    


The fresh thyme is a must - don't skimp and buy the dried stuff.  The fragrance and extra flavor that it gives are definitely worth the extra trip to the store.


Enjoy!

... Black Bean and Corn Salsa

Here's another oldie-but-a-goodie, and definitely a go-to of mine.  With all the fresh veggies in this salsa, it'll become one of yours too.

It's clearly delicious with tortilla chips, but try it as a side, in a salad, or on top of grilled chicken, too.  You'll be amazed at how versatile this recipe is!

Black Bean and Corn Salsa

1 15-ounce can black beans, drained and rinsed

1 15-ounce can shoepeg corn, drained and rinsed

2 large tomatoes

1 large avocado, peeled and chopped

1 purple onion, chopped

4 tablespoons lime juice

2 tablespoons olive oil

1 tablespoon red wine vinegar

1 teaspoon salt

1/2 teaspoon pepper

Mix all ingredients together and serve with chips.

Taylor's Notes:

When I can't find shoepeg corn, I just use whole kernel corn instead.  This time, I doubled the recipe, so I used one can of yellow corn and one can of white.  For some extra flavor, try adding garlic.  My red wine vinegar is infused with garlic, so I typically just use that, but minced fresh garlic would be very tasty as well.

Other than that, just follow the recipe and you'll be well on your way to enjoying some delicious salsa in no time!

Enjoy!

... Pulled Pork Tacos

What do you do when you have a group of great friends, each of whom are awesome cooks?  Supper Club, that's what!  The hosting couple chooses the cuisine and makes the main dish.  The others contribute appetizers, side dishes, desserts and drinks.  The result: a feast to feed the masses and great company to enjoy it with.

Begin with pork that's been on the smoker all.day.long, Green Onion Slaw, and Pickled Red Onions.

Throw in a couple of beggars.

Add to that South of the Border Wontons, black beans and spanish rice, homemade guacamole, ranchy corn salsa and warm tortillas and you have the makings for a pretty tasty plate.  

And even though you won't have room for it, you can't pass up the not-fried fried ice cream and mexican brownies for dessert! 

Green Onion Slaw

1 cup green onions, coarsely chopped
1/4 cup red wine vinegar
2 serrano chiles
2 tablespoons mayonnaise
salt and pepper
1/2 cup pure olive oil
1 head purple cabbage, finely shredded
1 small red onion, halved and thinly sliced
1/4 cup chopped cilantro leaves

Blend green onions, vinegar, chiles, mayonnaise, salt, pepper, and oil in a blender until emulsified.  Place cabbage and red onions in a bowl, add the dressing and stir until combined.  Fold in the cilantro and season with salt and pepper to taste.

Taylor's Notes:
I got the green onion slaw recipe from Smitten Kitchen who got it from Bobby Flay (sigh).  She mentioned that the dressing looked a little gritty the next day and I'd have to agree.  For Supper Club, I cut up the veggies and then added the dressing a couple of hours before we ate so that it had enough time to soak into the cabbage and onions, but not too soon so that it was soggy.  We had leftovers tonight and the slaw definitely tastes just as great as it did last night, but it's not as pretty.


Also, this recipe makes a ton of slaw.  I'd recommend halving it if you're just planning to use it as a topper to tacos, but it would be a great side item as well.

Pickled Red Onions
serves 6-8

1/2 cup red wine vinegar
1/2 cup cold water
2 tablespoons kosher salt
1 tablespoon sugar
2-3 hefty shots of Tabasco
1 red onion, sliced into very thin rings

In a small bowl, combine the red wine vinegar with the 1/2 cup cold water.  Stir in the salt, sugar and Tabasco.  Add the sliced onions and let sit for at least an hour or overnight.

Taylor's Notes:
I hit up Smitten Kitchen for this recipe, too.  If you haven't visited her site, you definitely should.  She has terrific recipes and fantastic pictures.  And somehow she manages to do it all in a teeny kitchen with a beautiful baby boy watching and learning.


I took her note to leave the onions overnight and, although I didn't try them the night that I made them, I can only imagine that they were best left overnight.  
They were a great addition to the tacos and would be delish in a salad.


Pulled Pork

11 pound pork shoulder (holy jeez that's a lot of pork, but Rich wanted leftovers... and he definitely has them now!)
Gates dry rub
French's yellow mustard

Rub the pork down with the mustard and dry rub.  Wrap in plastic wrap and let marinate in the refrigerator overnight.  Smoke the pork at 225 - 250 degrees for 7 hours or until pork reaches 160 degrees.  Remove from the smoker, wrap it in foil and put it back on the grill at 350 degrees for 2 more hours or until the pork gets to 190 degrees.

Take the pork off the grill and let it cool for a while until you can handle it without burning your fingers.  Shred it into bite-size pieces with your fingers or with a couple of forks.

Taylor's Notes:
De-li-cious.  Rich did it all and I have nothing to add.  Except that you'd certainly want to adjust the cooking time based on the size of your pork shoulder.


Enjoy!

... Pomegranate Chipotle Dip

Have you heard of Tastefully Simple? Because if you haven't, you have now and you should check it out. Buy it. It's good. Really. Go now (well, as soon as you're finished reading).

Everything I've ever made with Tastefully Simple goods has been great, but this may be one of the best purchases ever. I try to always have a jar of Pomegranate Chipotle Sauce in my pantry. (Ash, I'll be ordering soon!) There are so many things you can use it for. Honestly, I've only ever used it for this dip, but I'm sure there are many other uses and you can even look up recipes for it on the website. Have you gone yet? Do it.

This dip is the easiest thing to make. It requires 4 ingredients (5 if you count the crackers) and it might take an entire 10 minutes to put together... if that. I'm pretty sure you won't even need to write it down. Ready?

Pomegranate Chipotle Dip

1 block of cream cheese (I typically use the 1/3 less fat from Kraft)

Pomegranate Chipotle Sauce

bacon (most of the time I use turkey bacon... don't tell Rich!)

green onions, chopped

Place the block of cream cheese on a plate. Pour Pomegranate Chipotle Sauce over it - however much you want. I usually just eyeball it. Sprinkle crumbled bacon (cooked of course!) and green onions on top. Serve it with crackers - I use Wheat Thins (reduced fat... again, shhh)

Really. Make it. People will love you. Seriously. Like really love you. And they'll ask you to make it again... and again... and again...

Enjoy!