Cilantro Lime Vinaigarette

There is nothing better on summer salads than a light, bright vinaigrette. I love using this dressing to liven up mexican dishes, such as my Corn and Three Bean Mexican Salad.  If you don't have fresh limes handy, I find that Nellie & Joe's Key West Lime Juice makes a fine substitute.

Cilantro Lime Vinaigrette

Ingredients

• 1/2 cup fresh Lime Juice (2-3 limes)
• 1/2 cup extra-virgin Olive Oil 
• 1/8 cup chopped fresh Cilantro 
• 1 Garlic clove, minced (optional)
• 2 TBSP Vermont Maple Syrup
• 1/2 teaspoon kosher Salt 
• 1/8 teaspoon ground Coriander (optional)  

Instructions 

1. Stir all ingredients together. Keep refrigerated. Shake before serving. 
2. Makes sixteen (16) 2 TBSP servings. WW SP=3

Recipe and photo courtesy of Epicurious.com

SaveSave

Ninja Ice Cream

Don't worry...this isn't a recipe for Ninja flavored ice cream (eeuuww!) but for ice cream made with our new Ninja NJ600 Blender.  Our previous blender, after 15 years of faithful service, started cracking and so we started researching for a new model.  After reading Consumer Reports ratings, and user reviews across several websites, we decided the Ninja was the best fit and value for our smoothie-making needs. We are thrilled with our new blender thus far, and pleasantly surprised that it came with a recipe for making ice cream.  We just made some scrumptious raspberry ice cream and are now frantically freezing more fruit!

Ninja Ice Cream

Ingredients

• 2 cups frozen fruit of choice (berries, peaches, etc.)
• 1/2 cup heavy cream
• 2-4 TBSP sugar
• 1 tsp vanilla extract

Directions

1. Place all ingredients in blender
2. Blend on "3" or high until thickened (occasionally scraping down sides

Makes 3-4 servings

Red, White, and Blue Salsa

This is the other recipe I brought to the July 4th potluck. It was another Pinterest find, and I was so excited to make it since our local market just started carrying jicama.

I was pleasantly surprised by the nice crisp bite, and mix of sweet and slight heat, in this patriotic salsa. Credit for this festive recipe and the colorful photo belong to Two Peas and their Pod. I will certainly be exploring more of their site!

Red, White, and Blue Salsa

Ingredients

• 1 cup fresh Blueberries
• 1 cup diced Strawberries
• 1 cup diced Jicama
• 1/3 cup chopped Cilantro
• 1/4 cup finely chopped Red Onion
• 2 TBSP finely chopped Jalapeno Pepper, stemmed and seeded
• Juice of 1 large Lime
• Salt, to taste
• Tortilla chips, for serving

Directions

1. In a medium bowl, combine blueberries, strawberries, jicama, cilantro, red onion, jalapeno, and lime juice. 
2. Stir until well combined. Season with salt, to taste. 
3. Serve with tortilla chips at room temperature or chilled. Best eaten the day it is made.

Strawberry Cheesecake Bites

We've been lucky the last couple of years to be invited to a wonderful July 4th celebration at the home of one of minimaple's classmates. They live next door to where the fireworks are launched, so we get a fantastic view, without all of the crowd chaos.  

In wanting to being a festive, summer dish to the potluck, I remembered this recipe on Pinterest. I simply added blueberries or blue sprinkles to make them red, white, and blue!

Strawberry Cheesecake Bites

Ingredients

• 1 lb. large Strawberries
• 8 oz. block Cream Cheese (softened)
• 4 TBSP Powdered Sugar 
• 1 tsp Vanilla extract 
• Graham Cracker crumbs
• Blueberries or Blue Sprinkles (optional)**

Directions

1. Rinse strawberries and cut around the top of the strawberry. 
2. Remove the top and clean out with a paring knife, if necessary. Prep all strawberries and set aside.
3. In a mixing bowl, beat cream cheese, powdered sugar, and vanilla until creamy. 
4. Add cream cheese mix to a piping bag or ziploc with the corner snipped off. 
5. Fill strawberries with cheesecake mixture. 
6. Once strawberries are filled, dip the top in graham cracker crumbs.** 
7. If not serving immediately, refrigerate until serving.

** To make red, white, and blue; either top with a blueberry after dipping in grahams, or substitute blue sprinkles for the graham crackers altogether.

Original Recipe courtesy of Nutmeg Nanny

Photo courtesy of The Sweets Life

Yellow: The Smoothie

I'm lucky enough to work form home on Tuesdays, which means I sometimes get to eat lunch with Jim, if our work allows.

Jim created this delicious, frothy concoction for our lunch of leftover tortellini bake today. Mmmmm...

Yellow: The Smoothie

Ingredients

• 6 oz. container Pineapple Greek Yogurt (he used Chiobani)
• 1/2 cup fresh Pineapple chunks
• 1 cup Banana/Orange/Pineapple juice
• 1 splash sparkling Limeade
• 2 scoops Vanilla ice cream
• 6 ice cubes

Directions

1. Blend all ingredients well. Serve cold.

Serves 2

MiniMaple's New Year Smoothie

Here is the smoothie our son created for our family's New Year's Eve celebration!

• 2 clementines
• 6 strawberries
• 1 banana
• 1 cup Pineapple-Orange-Banana juice
• 1/8 cup granulated sugar
• 2 cups ice cubes

Blend together, then enjoy!

Slow-Cooker Moroccan Chicken

This is the first in a series of crock-pot meals we've come to love and make weekly thanks to the collection of user-submitted recipes at sparkrecipes.com

So dust off that slow-cooker and get ready for some wonderful fall cooking!

Slow-Cooker Moroccan Chicken

Ingredients

• 2 lbs. chicken breasts
• 4 tsp Moroccan Spice Blend (see recipe below)
• 2 14.5 oz. cans diced tomatoes with onion and garlic
• 5 small or 2 large yellow summer squash
• .5 c golden raisins
• .5 c. dried apricots
• 1.5 c. chicken stock
• 1 tbsp quick-cooking tapioca (optional)

Directions

1. Remove skin from chicken; rub with Morrocan Spice Blend (see below) and place in slow cooker.
2. Cut squash into .25 inch rounds.
3. Snip apricots into small pieces.
4. Combine apricots, tomatoes (undrained), raisins, squash, stock, and 2 tsp of the spice blend. Pour over chicken, and stir a bit to get some juice under the chicken.
5. Cook in slow cooker for 3 hours on high, or 6 hours on low.

Makes 6 one cup servings.

Recommend serving over 1/2 servings of couscous or jasmine rice.

Moroccan Spice Blend (Ras el Hanout) (makes 2 tbsp)

• 1 teaspoon ground cumin
• 1 teaspoon ground ginger
• 1 teaspoon salt
• 3/4 teaspoon black pepper
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground coriander
• 1/2 teaspoon cayenne
• 1/2 teaspoon ground allspice
• 1/4 teaspoon ground cloves

Nutritional info: Calories=210, Fat=4g, Carbohydrates=26g, Protein=19g

Recipe by SparkPeople user QUIXOTICKATE

Banana-Cherry-Chocolate Muffins

I was inspired to find/create this recipe when I noticed our bananas were brown next to the cherries in our fruit basket.

Dried cherries or cranberries can be substituted for the fresh cherries out of season.

Banana-Cherry-Chocolate Muffins

Wet ingredients

• 2 Tbsp melted butter
• 1/3 cup (or more) Vermont maple syrup
• 2-3 large, rip bananas
• 1 egg, lightly beaten

Dry Ingredients

• 2/3 cup cherries, pitted and chopped
• 1/3 cup chocolate chips
• 2 Tsbp chopped walnuts (optional)
• 1 1/2 cups whole wheat flour (King Arthur Flour recommended)
• 1 tsp. backing soda
• 1 tsp. baking powder
• 1/2 tsp. sea salt
• 1/8 tsp. ground nutmeg (fresh if possible)

Directions

1. Preheat over to 425 degrees F.
2. Grease muffin tin.
3. Combine wet ingredients; letting butter cool before mixing it with beaten egg. Set aside.
4. Chop cherries and nuts. 
5. Combine all dry ingredients (except cherries, chocolate & nuts.) Then add excepted ingredients and toss to coat.
6. Add wet to dry ingredients. Combine just enough to moisten. Do not overwork.
7. Spoon into greased muffin tin.
8. Put in oven, and lower heat to 350 degrees F. Cook for 20 minutes.
9. Cool muffins on a wire rack.

cc2.0 image courtesy of jessicafm, and see her associated vegan muffin recipe.

Ginger-Scented Apple Squash Soup

This recipe is courtesy of Weight Watchers.

Ginger-Scented Pear Squash Soup

Ingredients

• 1 1/2 Tbsp ginger root, grated
• 1 medium leek(s), white part only, coarsely chopped
• 4 3/4 oz frozen apple juice concentrate (undiluted), about 1/2 cup
• 3 large apple(s), Golden Delicious, peeled, cored and cut into eighths
• 3 pound butternut squash, peeled, cut into chunks and seeded (1 large or 2 small squash)
• 4 cup canned chicken broth, divided
• 1/2 tsp table salt
• 1/2 tsp black pepper
• 1/2 cup fat-free half and half
  

Instructions

1. Combine ginger, leek and apple juice concentrate in a large pot; cover and simmer until leeks are tender, about 10 minutes. Add apples, squash and 1 cup of broth; cover and simmer until very tender, about 1 hour.
2. Purée soup in pot using a hand-held immersion blender. Or purée soup in a blender in small batches (be careful not to splatter the hot liquid) and return the puréed soup to the pot.
3. Add remaining 3 cups of broth, salt and pepper; simmer until heated through, about 10 minutes. Stir in half and half and serve. Yields about 1 cup per serving.
4. This recipe is part of our Make Ahead Soups, Chilies and Stews series. To learn more about this cook-and-freeze feature, click here.

Notes

Partially cooking a hard-shell squash makes it easier to peel. Pierce the gourd in several places with a fork, microwave on HIGH for 6 to 10 minutes, depending on size, and then peel.

POINTS® value | 3 Servings | 10 Preparation Time | 20 min Cooking Time | 90 min Level of Difficulty | Moderate

Spicy Cranberry Chutney

Hopefully the first of many recipes I plan to serve for my 1st family Thanksgiving at home!

I found this recipe on AllRecipes years ago, and have made it every holiday season since. Yum!

Spicy Cranberry Chutney

Ingredients

• 1/4 cup dried apricots, finely chopped
• 1/2 cup brown sugar
• 1/2 cup raisins
• 1 cup water
• 3 cups fresh cranberries
• 1 Granny Smith apple - peeled, cored, chopped
• 1 teaspoon grated lemon zest
• 1/4 cup fresh lemon juice
• 1/4 cup chopped crystallized ginger
• 1/2 teaspoon red pepper flakes

Directions

1. In a saucepan, combine apricots, brown sugar, raisins and water; bring to a boil. Reduce heat to simmer and stir while simmering for 5 minutes. Stir in cranberries, apple and lemon zest; simmer for 10 minutes more.
2. Stir lemon juice, ginger and pepper flakes into the mixture before removing from heat. Serve chilled or at room temperature.

NUTRITION INFORMATION: About: Nutrition Info / Powered by: ESHA Nutrient DatabaseServings Per Recipe: 10 / Amount Per Serving: Calories: 97 /Total Fat: 0.1g /Cholesterol: 0mg /Sodium: 8mg /Total Carbs: 25.3g /Dietary Fiber: 2g /Protein: 0.4g / WW Points = 2

Pumpkin Gingerbread

Tis the season! Be sure to taste while warm if possible!

Pumpkin Gingerbread

Ingredients

• 1-1/4 cups all-purpose flour
• 1-1/2 teaspoons grated fresh gingerroot or 1/2 teaspoon ground ginger
• 1 teaspoon finely shredded orange peel
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/3 cup butter
• 1/3 cup packed brown sugar
• 1 egg
• 1/2 cup canned pumpkin
• 1/4 cup mild-flavored molasses
• 1/4 cup milk
• Whipped cream
• Orange peel curls (optional)

Directions
1. Stir together flour, gingerroot or ground ginger, finely shredded orange peel, cinnamon, baking powder, and baking soda in a medium mixing bowl. Set aside.

2. Beat together butter and brown sugar in a large mixing bowl with an electric mixer on medium to high speed until combined. Add egg and beat well. Beat in pumpkin and molasses on medium speed until smooth.

3. Alternately add flour mixture and milk to the pumpkin mixture, beating until smooth. Pour into a greased and lightly floured 8x8x2-inch baking pan.

4. Bake in a 350 degree F oven for 35 to 40 minutes or until a wooden toothpick inserted near center comes out clean. Cool in pan on a wire rack 10 minutes. Serve warm with whipped cream. If desired, garnish with orange peel curls. Makes 9 servings.
Recipe courtesy of BETTER HOMES & GARDENS.
Photo courtesy of daxiang stef

Granite Steps Country Blueberry Coffee Cake

OK - I'm not going to lie to you, people. There is NOTHING low-fat about this recipe. I happened to see it on the Food Network, late one night, and it is based on one of my favorite indulgences...Pillsbury Buttermilk Biscuits. I made this recipe when following the "never return a casserole dish empty" rule after our son was born. It was fairly easy, and SOOOOO good fresh out of the oven. A great way to use up all of the blueberries you picked this summer. Enjoy!

Granite Steps Country Blueberry Coffee Cake

Recipe courtesy Paula Deen

Recipe Summary

• Difficulty: Easy
• Prep Time: 15 minutes
• Inactive Prep Time: 20 minutes
• Cook Time: 20 minutes
• Yield: 6 to 8 servings
• User Rating: 5 Stars

Ingredients:

• 1/2 cup packed light brown sugar
• 1/2 teaspoon ground cinnamon
• 1 (12-ounce) can buttermilk biscuits
• 1/2 cup (1 stick) butter, melted
• 1 cup quick-cooking rolled oats
• 1 1/2 cups fresh or frozen blueberries
• 1/2 cup sugar

Preheat oven to 375 degrees F.

Generously grease a 9-inch square baking dish. In a small bowl, combine brown sugar and cinnamon and mix well with a fork. Separate biscuit dough into 10 biscuits. Cut each biscuit into quarters, and dip each piece in melted butter and coat with brown sugar mixture. Arrange in a single layer in baking dish. Sprinkle with 1/2 cup of the oats.

Combine blueberries and sugar in a bowl and toss to coat. Spoon over oats and biscuits and sprinkle with remaining 1/2 cup oats. Drizzle remaining melted butter on top. Bake for 20 minutes or until cake is golden brown and center is done. Cool for 20 minutes. Serve warm.


See this recipe on air Wednesday Sep. 20, 2006 at 1:00 PM ET/PT. Episode#: PA1D05
Copyright © 2006 Television Food Network, G.P., All Rights Reserved