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

Pork and Vegetable Stir-Fry

Here is the last in our "South Beach Diet" series. Now I can put the cookbooks away since they all of our favorites are now posted here.

The sugar-free Apricot preserves really add that nice "glaze" finish and sweetness, without all of the sugar content.

Pork and Vegetable Stir-Fry

Ingredients

• 1/2 cup sugar-free apricot preserves
• 3 Tbsp low-sodium soy sauce
• 2 Tbsp canola oil,divided
• 1 1/2 lbs. pork cutlets,cut into 1/4-in. strips
• 4 garlic cloves,minced
• 1 lb broccoli,cut into florets (3-4 cups)
• 1 red bell pepper,cut into thin strips
• 1 bunch scallions,cut into 2-in. lengths
• 4 oz. snow peas, strings removed

Directions

1. Whisk preserves and soy sauce together in a bowl until smooth.
2. Heat 1 Tbsp of the oil in a large nonstick skillet or wok over high heat. 
3. Add pork and cook, stirring frequently, until lightly browned and no longer pink, about 5 min. Transfer to a plate.
4. Add remaining oil and garlic to the same skillet; cook over med-high heat for 30 sec. 
5. Add broccoli, pepper, scallions, and snow peas and cook until vegetables are crisp-tender, about 3 min. 
6. Stir in pork and preserves mixture; cook 1 min. more. Serve hot.

Recommend serving over 1/2 cup of basmati rice.
4 (2 cup) servings