Pomegranate Citrus Crab Salad

Tags

citrus, crab salad, food, foodie, lime, orange, pomegranate, recipe

I love how pomegranate arils can add an autumnal touch to a simple crab salad. 

Ingredients:
1 lb. crab meat, 2 limes, 3 Tbsp. mayonnaise, 3 mandarin oranges, 1 c. pomegranate arils (seeds)

Directions:
Drain and rinse crab meat. Carefully check for shell fragments. Peel and segment oranges. Break segments into smaller chunks. Zest and juice limes. Mix together lime zest, lime juice, and mayonnaise. Carefully mix together crab meat, oranges chunks, and pomegranate arils. Pour dressing over crab mixture and lightly mix to coat.

*Garnish for additional lime zest and arils.
*Serve on a bed of mixed greens or on a sourdough roll.

XOXO,
Young Wifey

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Grilled Pound Cake with Lime Crème Fraîche & Blackberries

Tags

blackberries, blackberry, breakfast, brunch, crème fraîche, dessert, food, foodie, gourmet, lime, postaday2011, pound cake, recipe, vegetarian

The first real breakfast in our house needs to be special… time for my well-known grilled pound cake with crème fraîche and seasonal fruit… mmm…

Grilled Pound Cake with Lime Crème Fraîche and Blackberries

Ingredients:
butter rum pound cake, crème fraîche, blackberries, 1 lime

Directions:
Zest the lime into the crème fraîche and set aside. Heat grill pan over medium heat. Use a bread knife to slice the pound cake. Lightly butter each side of cake, place on hot pan and grill for about 30 seconds before flipping. Remove promptly from heat. Spread crème fraîche on one slice of pound cake and top with another slice. Top with additional crème fraîche and blackberries.

Served with faux mimosas (OJ and sparkling apple juice) since Hubster has to get to work.

What’s on your breakfast plate?

Pepper Salad

Tags

BBQ, bell pepper, food, food photography, foodie, jalapeño, lime, lunch, pepper, picnic, postaday2011, pot luck, recipe, salad, shallot, side dishes, summer, vegetarian

HAPPY MEMORIAL DAY!
I’m usually pretty patient and calm, but my internet service has really gotten to me these past few weeks. We had the company send someone out to look at the connection and hopefully we’re back on track. I’ve missed having my internet…

This weekend was Memorial Day weekend, the kick off to summer. Our weekend was filled with several barbecues and I wanted to share a few recipes that I made. Today is my pepper salad recipe, just as appeasing to the palette as they eyes. Hubster and my MIL were really hesitant about this salad, but I insisted that’s what I was taking. Turns out everyone found a different way to enjoy it. I ate mine as a side dish, one person mixed it in with his pasta salad, another put it on top of a burger, one on top of a hot dog. It enhanced anything to added it to…

Pepper Salad

Ingredients: 
1 green pepper, 1 red bell pepper, 1 yellow bell pepper, 1 orange bell pepper, 2 jalapeño peppers, 1 shallot, 1/4 c. vegetable oil, 1 Tbsp. Dijon mustard, 2 limes, fresh ground sea salt, fresh cracked black pepper

Directions:
Cut peppers and mince shallot, set aside in bowl. Whisk together oil, mustard, lime juice, lime zest, salt and pepper. Pour dressing over peppers and toss gently. Place in refrigerator and allow to set for several hours before serving.

*Bonus if you can get ahold of a purple bell pepper or white bell pepper.

What was on your plate this weekend??

Ginger Chicken with Curried Barley and Pineapple & Mango Salsa

Tags

barley, chicken, cilantro, curry, dinner, entree, food, foodie, fruit salsa, ginger, lime, mango, pineapple, postaday2011, recipe, salsa, side dishes

I love to freeze fresh fruit chunks when I have extra during the summer. Feeling the need for Spring to get here fast, I checked my freezer for my supply. Unfortunately I was out. Fortunately the supermarket carried frozen mango chunks and pineapple chunks and it had me thinking…

I love the sweet and tangy combo of fruit salsa.  Tomato black bean salsa on top my tacos. Spicy peach salsa with blue tortilla chips. Mango black bean salsa on porkloin (for Hubster). Pineapple mango salsa on chicken… mmm… I love it all.

Ginger Chicken with Curried Barley & Pineapple Mango Salsa

 

The picture isn’t the best, but I really enjoyed this.

Pineapple Mango Salsa Ingredients:
2 c. cubed mango, 2 c. chopped pineapple, 1 c. chopped green chilies, 1 lime, 1 Tbsp. minced onions, 1 Tbsp. fresh cilantro, fresh cracked black pepper, fresh ground sea salt

Pineapple Mango Salsa:
Juice and zest ingredients. Toss ingredients all together and keep chilled.

Curried Barley Ingredients:
3 c. water, 1 c. pearl barley, 1 Tbsp. minced onions, 1 tsp. curry powder

Curried Barley Directions:
Add onions to water and bring to boil. Add barley, cover and reduce heat. Simmer for 45 minutes.

Ginger Chicken Ingredients:
6 boneless skinless chicken breasts, 1/2 fresh grated ginger, 2 Tbsp. grated carrot, 1 Tbsp. sesame oil, 2 Tbsp. tomato paste, 1 tsp. celery seed, fresh cracked black pepper, fresh ground sea salt

Ginger Chicken Directions:
Place chicken in zipper top bag or bowl and set aside. In a food processor blend all remaining ingredient. Pour over chicken and keep chilled. Pour chicken and marinade on baking tray. Bake at 350°F for 30 minutes or until done.

To Serve:
Plate curried barley and arrange chicken breast in center. Top with pineapple mango salsa and serve hot.

What is your favorite pineapple recipe?

 

Watermelon, Black Bean & Feta Salad

Tags

basil, BBQ, black beans, brunch, cilantro, feta, food, foodie, lime, picnic, pignolias, pine nuts, postaday2011, potluck, recipe, salad, seasonal favorites, seasonal recipe, summer, summer salad, watermelon

Watermelon Feta salads have been all over the internet this summer, and I’ve delay posting mine. I first created my recipe when I was inspired by this recipe. Knowing Hubster would never eat it with the olives, or the onions, or the mint… (and he thinks I’ma picky eater). The only things I kept the same was the watermelon, Feta and Lime…

Watermelon, Black Bean & Feta Salad

Ingredients:
cubed watermelon, crumbled Feta cheese, cubed cantaloupe, black beans, pine nuts (pignolias), fresh chopped basil, fresh chopped cilantro, 2 limes, 4 Tbsp. extra virgin olive oil, fresh cracked black pepper, fresh ground sea salt

Directions:
Zest and juice limes. Mix together, EVOO, lime zest, lime juice, basil, cilantro, salt and pepper to create dressing. Toss together watermelon, black beans, pine nuts and Feta cheese. Drizzle with dressing. Serve chilled. Garnish with basil leaf.

I used all of my remaining basil on this recipe, so I did add mint after all… as a garnish. Also, we don’t currently have pine nuts in our pantry, so I had to omit them from today’s dish.

Try to add protein to most of my summer salad recipes. Delicious!

What’s unique about your version of a Watermelon Feta Salad?

Grilled Corn on the Cob Discs

Tags

appetizers, barbacue appetizers, basil, basil lemon, BBQ appetizers, cilantro, cilantro lime, corn, corn on the cob, dill, dill orange, Father's Day Menu, grill, grill recipe, grilling, lemon, lemon basil, lime, lime cilantro, orange, orange dill, summer grill, summer recipe

Summer Grilling
June is here and summer is around the corner (my summer vacation starts Friday!)… These corn discs are great for parties, everyone can have as little or as much as they like. Their tiny size makes them perfect for kids or as appetizers. Great idea for a Father’s Day Menu!

Grilled Corn Discs

Ingredients:
corn, butter, fresh chopped cilantro, fresh ground sea salt, fresh ground pepper, lime juice, lime zest

Directions:
Husk corn and throw away husk and silk. Slice cob into 2″ thick discs. Soak in water with a splash of lime juice (or lemon juice). Grill discs over medium heat, turning a few times. Mist discs with lime juice as they grill. Remove from heat and brush or rub with butter to your liking, toss in cilantro, sea salt, pepper and zest. Serve hot.

*Play around with combinations of lime, orange and lemon juice and zest for the corn. Change it to use and match your favorite fresh herbs.

My Favorite Combinations: Lime Cilantro, Lemon Basil, Orange Dill

Mojitos

Tags

beverage, Cinco de Mayo, club soda, cocktail, cocktail hour, drinks, lime, mint, mixed drink, Mojitos, rum, sparkling water, white rum

My week-long Cinco de Mayo celebration continues with a refreshing drink (not this morning, after school yesterday). Mojitos! What a fun word to say. What a tasty drink. Although I think they’re originally Cuban… not Mexican… but I’m not a beverage historian.

Mojitos

Ingredients:
Fresh mint, lime, sugar, white rum, sparkling water or club soda, crushed ice

Directions:
Add mint leaves to glass, squeeze lime on top and add a tsp. of sugar. Use a muddler to crush the mint leaves. Fill glass with ice, add rum and top off with sparkling water or club soda. Garnish glass with a spring of mint and a lime wedge.

Other than mojitos or margaritas, what other Mexican beverages do you enjoy?