Grilled Mango with Honey and Pistachios Recipe

Grilling mangos brings out their natural sweetness. Just drizzle them with a little honey and a sprinkle of chile powder for a fast and easy grilled dessert or side dish.

Grilled Mango Skewers with Honey Chile and Lime

Summertime is not the time for heavy desserts around these parts.  I like to go a little lighter by throwing some fruit on the grill to caramelize the natural sugars without adding any additional sugar.  Grilled mangos are my personal favorite but grilling pineapple and peaches make a fantastic dessert too.

Serve the grilled mangos with a nice green salad or pile it on top of a bowl of ice cream.  Don’t forget the spritz of lime juice!

I’ve added this recipe to the Clean Eating Challenge that I am co-hosting with a great group of other bloggers who want to make it easy for our families and foodie friends to find good, healthy recipes to help their families “clean up”  the food they are eating and find new, healthy additions to the family table.

Try these Grilled Mango Skewers with Honey and Pistachios and then head on over to my fellow blogger’s sites to see the yummy things they have cooked up.

Clean Eating Challenge- 

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Green Chile Potato Gratin Recipe

image green chile potato gratin recipe
Nothing goes together better than potatoes and green chiles.  Unless it’s potatoes, green chiles and cold weather, that is.  I realize that you may not have looked up from your snow storm to long enough to notice that it’s been down right cold down here in the Southwest… we even had ice in our garden hose everyday this week.  When I saw the ice, I knew I’d  have to act fast.  Quick!  Before it gets too hot to turn the oven on again!  I have to cook all of our favorite recipes that require an oven and this Green Chile Potato Gratin is one of my family’s favorite potato recipes.  It’s warm and creamy with just enough green chile to give great Southwest flavor but still “dressed up” enough for a special dinner.

Don’t let the picture scare you, it’s not Christmas already. You don’t have to start shopping again and you still have ten months before the baking blitz begins.  I started looking for this recipe a few days ago but couldn’t find it on the blog.  I knew I posted it as one of our first holiday recipes way back in our first year.  As it turns out, it was lost out in cyber space when we changed all of our posts and recipes to a new server.

Forgive me for posting it again but, I really want it to be included with our favorite recipes.  That’s one of the reasons we started the blog; to share recipes with each other, record family favorites and to stop searching through every book in the house to find little scraps of paper stained with food and covered with scribbled recipes….

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Sun Dried Tomato Pesto For a Fast and Easy Pasta Recipe

So what do you do with a pantry full of pasta? Make Sun Dried Tomato Pesto for a fast and easy weeknight dinner. This vegetarian dish is great with grilled chicken or crumbled bacon for the “meat lovers” in your life.

Sun Dried Tomato Pesto Pasta-1

I can’t be sure… but, I think Ted Allen from “Chopped” was at my house this weekend.  I have a distinct image in my mind of his tidy suit and rimmed glasses standing beside my open pantry door and saying, “GO!”  Of course, it could have been a fever induced hallucination…  I can’t be sure about that.

I do have to say, that I am pretty proud of the Sun Dried Tomato Pesto Pasta that I came up with this weekend.  I’m usually not a big “cooking from the pantry” kinda gal.  There are way too many carbs in the pantry (like pasta, rice and the dreaded beans) for someone who is always on the look out for ways to shave as many carbs as possible out of my diet.  Plus, I’ve become a little spoiled by the fresh produce that is so readily available these days (not like the canned spinach and asparagus of my childhood).

But, after more than a week’s worth of  “head ache, fever, stuffy nose so you can’t sleep,” I knew I couldn’t face another peanut butter and jelly sandwich.  The Hubby was out of town so I had no one to cook for me or send to the grocery store.  Calling the pizza delivery guy was definitely out.  I would have to answer the door in my “jammies” or actually get dressed.  That’s when I decided to invite Ted and the team of judges over to play a little game of “Chopped.”   You know, the show where chefs are given a basket filled with weird ingredients and about 8 minutes to make the most amazing dish ever… or at least something edible.  Well, I thought I would give it a go, cook something straight out of my pantry and see what I came up with.

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Chipotle Scented Sweet Potato Tamales to Spice Up Your Holiday

Sweet Potato Tamales 1865x1865

Chipotle Scented Sweet Potato Tamales

New England Meets Southwest in these tiny tamales made for a side dish for your holiday table.

If you’re like me and you like a little kick of spice on every plate, you will appreciate these flavorful tamales designed as a side dish that blurs the line between sweet and savory.

Forget the marshmallow topped 9 by 13 this year, I say, and add a little sass to your holiday meal.

These tamales are a cinch to throw together, and have a delicious taste and creamy texture – all with just a little kick at the end.

Now “T Day” doesn’t just stand for Turkey Day any more – – – try Tamale Day at your house!

Cheers, Everyone!

— posted by Donna

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Shaved Summer Squash Salad with Jalapeno Vinaigrette and Spiced Pecans for Meatless Monday

Shaved Zucchini Square

Raw Shaved Summer Squash Salad with Jalapeno Vinaigrette and Spiced Pecans

My garden is overflowing right now with all kinds of produce. So can you blame me that I am shaving zucchini and summer squash?

This raw salad is an incredible mix of sweet, savory and spicy all at once, and I give it a southwest kick by adding pepper rings and a spicy coating to the pecans. And so little cooking to heat up your kitchen!

Just make the vinaigrette with southwest favorites: jalapenos and cilantro; then, toss with shaved squash and pecans.

Summer squashes are packed with nutrients and I have grown to love them raw just as much as cooked.

Happy Meatless Monday, Everyone!

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Got Jalapeños? Make Our Easy Crunchy Jalapeño Rings – The “Onion Rings” of Southwest Cuisine

Jalapeno Rings Square

Crispy Jalapeno Rings

I need a Twelve-Step Program. I have a serious addiction. To onion rings.

When I am going out to a burger joint, I actually choose restaurants by which one has the best onion rings. No, I am not making this up.

I decided that peppers deserve to have the same golden brown crunchy delicious treatment as onions. So, I set out to make jalapeño rings. I wanted a very thin and very crispy crust. I thought of John Besh’s crispy fried okra. Just toss your rings in buttermilk and then a mixture of one part flour and one part cornmeal. Fry  your rings up in 350 degree oil and you’re set!

I live in a place where they serve a thing called “pink sauce” with fries and rings. I decided to make a pink sauce with a little heat, so I stirred some salsa into Greek yoghurt – a perfect match for your spicy rings!

Oh, and these little crunchy tasty rings are perfect to toss into salads or on top of burgers. Try that, too!

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Mexican Style Grilled Corn on the Cob Recipe with Chipotle Butter and Cotija Cheese

Grilled Corn on the Cob Recipe with Chipotle Butter and Cotija Cheese
This recipe has been added to “Get Grillin” with Family Fresh Cooking and Cookin’ Canuck, sponsored by Ile de France CheeseRösleEmile HenryRouxbe and ManPans.  “Get Grilling” is a collection of favorite recipes that are perfect for your family’s next outdoor BBQ.

I’m craving grilled corn on the cob.  Summertime does that to me.  I’ll bet it does that to you, too.  Come on… admit it.  You remember walking around the backyard… barefoot… with corn and butter from ear to ear.  You don’t have to hide it.

This Mexican Style Street Grilled Corn on the Cob recipe is a great way to eat fresh corn.  It’s sweet, buttery, salty  and just spicy enough that no one will say it’s just for kids. I always roast or grill my corn, even when I cook it indoors in the oven. I think roasting brings out the natural sugars and concentrates the flavor. In fact, I think a quick roast on the outskirts of a wood fire is the best way to cook corn so I always cook a little extra when I light up the BBQ that way I’ll have roasted corn for salads, salsas and even risottos.

I had no idea I thought that much about corn.

Anyway, here are my tips for great tasting roasted corn the Southwest way:

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