Strawberry Salsa with Cinnamon Sugar Chips

Strawberry Salsa with Cinnamon Sugar Chips

Prep time:  10 minutes
Cook time:  10 minutes
Total time:  20 mins
Serves: 4 servings

INGREDIENTS:
Salsa:
1 pint strawberries, hulled and finely diced

2 kiwi, peeled and finely diced

1 Granny Smith apple – finely chopped
1 jalapeno, stem and seeds removed, finely diced
Half of a small red onion, peeled and finely diced (about 1/2 cup)
2/3 cup finely-chopped fresh cilantro, loosely-packed
Juice of 2 limes, about 4 tablespoons
¼ tsp salt

1 tsp Golden Fig brand basil pepper

Chips:
6 tablespoons unsalted butter, melted
1 tablespoon sugar
3/4 teaspoon ground cinnamon
12 flour tortillas (10 inches in diameter)

PS – if you don’t want to make your own – there are pre-packed cinnamon-sugar chips (Stacy’s pita chips) that are also delicious, or you could use a variety of graham crackers for dipping.  

DIRECTIONS:
Preheat oven to 350 degrees.  

Combine strawberries, kiwi, granny smith apple, jalapeno, red onion, and cilantro.  In a small bowl combine lime juice, salt and basil pepper – whisk to combine.  Pour over salsa and mix until combined.  Taste for seasoning – add additional salt and pepper, if needed.  Cover and refrigerate for 30 minutes.  This can be made a day ahead of time and refrigerated overnight. 


In a small bowl combine cinnamon and sugar.  Cover a baking sheet with parchment paper, set aside. Brush top of first tortilla with melted butter.  Sprinkle with cinnamon-sugar mixture.  Cut with a pizza cutter in half, then each half into 4 segments; you should have 8 wedges from each tortilla.  Arrange wedges in a single layer on baking sheet.  Bake until crisp, 10 to 12 minutes. Repeat with any remaining chips.  Let chips cool before serving.  Serve with chilled fruit salsa.  

Veggie Noodle Lo Mein

Prep time:  20 minutes

Cook time:  20 minutes

Total time:  40 mins

Serves: 4 servings

Ingredients:

  • 2 Tablespoons olive oil
  • 2 baby bok choy, or 1 large bok choy, thoroughly washed, thinly sliced
  • 1 large red bell pepper, thinly sliced length-wise
  • 1 large carrot, peeled, ends removed and spiralized into noodles.  If your carrots aren’t big enough to spiralize thinly slice
  • 8 oz mushrooms.  I prefer baby portobello or crimini mushrooms, washed and sliced
  • 4-8 zucchini (around 2 lbs), spiralized into noodles – I find the medium size works best, but you could also do the fine or angel hair size
  • 1 tsp sea salt

Aromatics:

  • 3 tsp Ellbee’s Asian Zing Garlic
  • 3 Tablespoons ginger, minced
  • Whites of the green onions sliced below

Sauce:

  • 1 ½ Tablespoon cornstarch
  • 4 ½ Tablespoons soy sauce
  • 1 1/2 Teaspoon toasted sesame oil
  • 1 1/2 Tablespoon mirin
  • 2 tsp brown sugar

Toppings:

  • 1 bunch of green onions, thinly sliced.  Separate the sliced greens from the whites.  Use the whites in the aromatics above, reserve the greens for topping at the end

 

Instructions:

  1. Make sure all your veggies are prepped before starting the stir fry.
  2. In a small bowl, combine cornstarch and soy sauce until cornstarch is dissolved.  Add in sesame oil, mirin and brown sugar.  Set aside
  3. Preheat a very large skillet (at least 15″) over medium high heat. When the pan is hot but not smoking, add 1 Tablespoon of the olive oil into the pan along with the garlic, ginger, and whites of the green onions.  Stir fry for 1-2 minutes until fragrant and the green onions have wilted.  
  4. Increase heat to high.  Add mushrooms and stir fry for 3-4 minutes.  Add bok choy, bell pepper, and carrots. Stir fry for an additional 4-5 minutes, or until the veggies are starting to soften.
  5. Transfer the stir fried veggies to a large serving bowl
  6. Place the stir fry pan back over high heat, and add the remaining 1 Tablespoon of oil to the pan. Add the zucchini noodles to the pan and stir fry just until the noodles are beginning to soften, around 5 minutes.  Drain off the excess liquid.  
  7. Add the veggie mixture to the noodles and toss completely to combine. Add the salt and sauce mixture, stir to coat and simmer for approximately 5 minutes.   Taste and adjust seasonings.  Remove the pan from the heat.
  8. Transfer to serving bowl, top with the greens portion of the sliced green onions, and serve. 

Notes:

  • You can easily add a cooked protein (chicken, shredded pork, etc) if desired.  Add the cooked protein in Step 4 with the mushrooms and other vegetables.  

Cucumber, Strawberry, and Avocado Salsa

Cucumber, Avocado, and Strawberry Salsa

  • 1 large Seedless Cucumber
  • 1 cup hulled and chopped strawberries
  • 1 ripe avocado, diced
  • 1 tbsp chopped cilantro
  • 1 small jalapeno, seeded and finely chopped
  • 1/3 cup finely chopped purple onion
  • 1 tsp honey
  • 2 tbsp lime juice
  • Salt and pepper
  1. Spiralize cucumber, cutting noodles every turn. Or, you can chop the noodles after they are spiralized.
  2. In a small bowl, mix together honey, lime juice, and salt & pepper to taste. Set aside.
  3. In a large bowl mix cucumber noodles, strawberries, avocados, cilantro, jalapeno, and onion.
  4. Stir in sauce. Serve with chips.

Pumpkin Bread

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As the weather cools down, the stock of pumpkin in my pantry goes up. Pumpkin pies, pumpkin pancakes, pumpkin everything! I don’t need a Pumpkin Spice anything. Give me that straight pumpkin flavor!

And nothing screams “FALL” to me more than pumpkin bread. My mom has only ever made one recipe, and she makes it several times a year. It makes two loaves, but with five people in the house, you would be hard pressed to find any after the first week. Not to toot my own horn or anything, but I bring this to lots of potluck events in the fall and winter, and I ALWAYS get asked if it’s homemade. It’s just that good!

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First start with 3 1/3 cups of flour in a large mixing bowl. Like, really large…

Add to that, 2 tsp. of baking soda,

1 1/2 tsp. salt,

1 tsp. cinnamon,

1 tsp. nutmeg (or 1/4 tsp. ground cloves)

and 3 cups of sugar.

Use a whisk to carefully mix the dry ingredients together. And then use your hands to create a well in the center.

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Into the “well”, add one can or 2 cups of canned pumpkin

4 beaten eggs

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2/3 cup of water

1 cup of vegetable oil

Then start stirring! Be sure to really scrape the bottom of the bowl while stirring, to get all of the dry ingredients incorporated into the pumpkin mixture

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Spray two loaf pans well and divide the batter equally into both.

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Then, bake at 350 for one hour. If a toothpick or knife inserted in the center doesn’t come out clean after that, it might need 10-15 more minutes in the oven.

Then, remove from pans and allow to cool on cooling racks before plastic wrap. Or, if you’re like me, the smell is too tempting, so just dive in & slather a slice with some butter… Yum!!

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While it’s delicious on its own, another way I like to serve it is French toasted at breakfast. I make the loaves a day or two ahead of time, and I don’t wrap them very tightly. Slightly stale bread is best for this. Then I make my regular French toast batter (eggs and milk or cream), and dip cut sides of the bread quickly in it. Then I scrape off the excess and toast on a skillet until both sides are golden brown. It’s pretty rich, but so delicious! Serve with the cinnamon syrup recipe found this site. (Those pumpkin pancakes are pretty amazing, too!)

The printable version is below. Leave a comment if you try it, and let us know how it tastes!

Pumpkin Bread
Print Recipe
This dense, sweet bread is great for breakfast or as a tasty snack!
Servings Prep Time
2 loaves 15 minutes
Cook Time
60-75 minutes
Servings Prep Time
2 loaves 15 minutes
Cook Time
60-75 minutes
Pumpkin Bread
Print Recipe
This dense, sweet bread is great for breakfast or as a tasty snack!
Servings Prep Time
2 loaves 15 minutes
Cook Time
60-75 minutes
Servings Prep Time
2 loaves 15 minutes
Cook Time
60-75 minutes
Ingredients
Dry Ingredients
Wet Ingredients
Servings: loaves
Instructions
  1. Preheat oven to 350
  2. In a large bowl, mix all dry ingredients together
  3. Make a well in the center of the dry ingredients, and all the rest of the ingredients
  4. Mix well.
  5. Pour evenly into two oiled loaf pans, bake for one hour. May need 10-15 minutes more baking time
  6. Bread is done when a toothpick or fork, inserted into the center, comes out clean.
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Dakota Grill Event Recipes

Panless Meat Loaf

Ingredients: 2 Eggs, 3/4 Cup Milk, 2/3 Cup Crushed Saltine Crackers, 1/2 Cup Chopped Onion, 1.5 Tsp “Roasting Herbs” (at Carrot Seed), 1/2 Tsp Salt, 1.5 Lbs Lean Ground Beef, 4-8 Slices Bacon (Optional), 1/2 Cup “Honey Garlic” Or “Chipotle” For A Bit Of Heat (at Carrot Seed).

Prep: In A Large Bowl, Beat Eggs. Add Milk, Saltines, Onion, Seasoning, And Salt; Mix Well With Beef. Shape Into 4 Individual Loaves (Or 6-8 Burgers). Wrap Each Loaf With 1-2 Slices Of Bacon: Under, Around, And On Top. Spread Sauce Over Loaves.

Cooking: Place Loaves Directly Onto Grate Of Dakota Grill And Insert Probe About 1″ Into Thickest Part. Set Grill At 320 Degrees And Probe At 150.

Serving: Let Stand 5-10 Minutes Before Slicing. Serve With Additional Sauce And “Rebel Yell” (at Carrot Seed) For A Gentle Kick.

 

Tender Pork Chops

Ingredients: 4 Bone-In Pork Chops, 2 Tbsp “Butchers Rub” (at Carrot Seed).

Cooking: Season Pork Chops Well, Then Place Directly On Grate Of Dakota Grill And Insert Probe 3/4″ Or So From The Edge Of A Chop So Probe’s Tip Is Centered In The Thickness Of The Chop. Set Grill At 320 Degrees And Probe At 145 For Medium Or 155 For Well-Done.

Serving: Let Stand 5 Minutes Before Serving. May Serve With Applesauce, “Honey Garlic”, “Chipotle”, Or “Ol West” Sauces (at Carrot Seed) If Desired.

 

Delectable Chicken

Ingredients: 2 Bone-In Chicken Breasts, 4 Thighs, 8 Legs, Or 16 Wings; Favorite Seasonings, Such As “Rebel Yell”, “Basil Pepper”, “Bbq Herbs”, Or “Curry Salt” (at Carrot Seed); (Optional) Sauces Such As “Honey Garlic”, “Chipotle”, Or “Ol West” (at Carrot Seed).

Prep: Thickly Cover Chicken With Favorite Seasoning. Optionally Smother With Your Favorite Sauce To Make Buffalo Wings.

Cooking: Place Directly On Grate Of Dakota Grill; Insert Probe Into Thickest Part Of Breast Or Thigh, Then Set Grill At 320 Degrees And Probe At 170. If Grilling Legs Or Wings, Set Grill At 320 And Timer For 45 Minutes For Legs Or 35 Minutes For Wings.

Serving: Serve Plain Or With Your Favorite Sauce.

Pumpkin Cheesecake Dip

File Oct 31, 3 21 08 PM

A delicious fall dip for any Halloween or Thanksgiving party!

Pumpkin Cheesecake Dip
Print Recipe
A delicious fall dip for any fall get-together!
Prep Time
15 minutes
Prep Time
15 minutes
Pumpkin Cheesecake Dip
Print Recipe
A delicious fall dip for any fall get-together!
Prep Time
15 minutes
Prep Time
15 minutes
Ingredients
Servings:
Instructions
  1. Beat softened cream cheese, sugar, and vanilla yogurt together until smooth.
  2. Add pureed pumpkin, vanilla extract, pumpkin pie spice, and salt. Mix until fully combined.
  3. Top with whipped cream. Serve with graham crackers or vanilla wafers.
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Butternut Bacon Soup

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Warm up with some hearty fall soup! This bright soup has a prominent autumn flavor from the squash, nutmeg, and cinnamon, but also has a bit of smoke from the bacon. The vinegar helps cuts the sweetness by introducing a little sour. Overall, absolutely perfect for a blustery day as the seasons change.

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We used wild mushroom and sage olive oil and pumpkin spice white vinegar from our friends at Coteau des Prairies Olive Oil Co.

Butternut Bacon Soup
Print Recipe
This delicious fall soup is great hot or cold.
Servings
6
Servings
6
Butternut Bacon Soup
Print Recipe
This delicious fall soup is great hot or cold.
Servings
6
Servings
6
Ingredients
For Roasting
For Soup
Servings:
Instructions
  1. Preheat oven to 400 degrees. Mix the first set of ingredients (butternut squash through salt/pepper) in a bowl. Empty onto a greased baking sheet and roast in oven for 15 minutes. Remove, stir, and return to oven for another 15 minutes, or until squash is easy to squish with a fork.
  2. Meanwhile, cook the other four chopped strips of bacon in a dutch oven over medium heat. Once crispy, move to a paper towel to soak up grease. Keep this bacon to the side to use as a garnish. Do not pour out bacon grease.
  3. Return pot to stove on medium heat. Add baked squash mixture to the dutch oven, along with thyme. Cook, stirring frequently, for about 2 minutes.
  4. Add chicken stock to pot, starting with about 3 cups. Use an immersion blender to smooth out the entire mixture. Continue to add chicken stock until desired consistency is reached.
  5. Add additional spices and more salt/pepper if needed. Add vinegar and stir until combined. Serve with bacon garnish. Excellent hot or cold.
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Bow Tie Pesto Shrimp Salad

I tried out one of those home delivery meal things- where they send you the ingredients all prepped and the recipe and you put your meal together.  One of the meals was a bow tie arugula pesto salad.  My daughter, who is 8 years old, saw it and wanted to taste.  Who am I to say no?  She loved it!  A few days later, while trying to figure out what to do with my little girl, she asked if we could go to the store and get the ingredients to make “that” salad.  Well, instead of getting the exact ingredients, we talked about what she liked about the salad and ended up creating our own.  This is what we came up with and it actually to out to be a warm dish the first day and a cold salad the next day.  Let me know if you try it and if you make your own variations.

Bow Tie Pesto Shrimp Salad
Print Recipe
Servings Prep Time
4 5 minutes
Cook Time
13 minutes for the pasta
Servings Prep Time
4 5 minutes
Cook Time
13 minutes for the pasta
Bow Tie Pesto Shrimp Salad
Print Recipe
Servings Prep Time
4 5 minutes
Cook Time
13 minutes for the pasta
Servings Prep Time
4 5 minutes
Cook Time
13 minutes for the pasta
Ingredients
Servings:
Instructions
  1. Boil water and cook pasta.
  2. While pasta is cooking prepare shrimp: if cooked thaw and heat through, if raw cook in a skillet with a bit of water until pink. Toss shrimp, spinach, olives in a large bowl.
  3. When pasta is finished cooking, drain and set aside. Use the pasta pot- heat the olive oil and blister the tomatoes. Toss the blistered tomatoes in with shrimp, olive, spinach mixture and add the pasta and the pesto. Mix well and top with mozzarella balls/cubes if desired. Serve warm or chill for a cold salad. Tastes great the next day as a cold salad.
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Pressure-Cooker Beans

I am a fan of the pressure cooker.  I have used one for years and years and have always had success.  I love it because I am busy and there are certain foods I love to eat, but I am too impatient to wait for them. I originally learned to master the art of pressure-cooking while living in Spain and I can pretty much make a great batch of beans of your choice.  Well, we just got in this new pressure cooker and I tried it out in the store last week.  All I can say is WOW!  I am in love with this thing.  I was able to sauté, pressure-cook AND slow cook all in the same pot without a stovetop.  Think pressure cooker meets crockpot.  That’s what this thing is.  It also can make risotto and yogurt, although I haven’t tried those two out yet. Below is the recipe I tried- simple pinto beans, but you could use any bean.  This is one of my own and although very simple, is it quite tasty.

Pressure Cooker Beans
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Pressure Cooker Beans
Print Recipe
Ingredients
Servings:
Instructions
  1. Rinse the dried beans and make sure there are no stones or dirt. Set aside. Dice the onion and mince the garlic.
  2. Heat the pressure cooker on sauté. Sauté the onion until translucent then add the garlic and cook a little longer.
  3. Add the rinsed beans, the liquid and the bouillon if using. Put the lid on the pressure cooker and turn it to the lock position. Set the temperature to pressure cook and the timer to 30 minutes. You can refry the beans by ladling them into a skillet with some of the liquid and mashing them on low heat until they are the consistency you prefer- add liquid as needed so they do not dry out. I really enjoy these beans almost as a thick soup served with cilantro, sour cream and cheese. Sometimes I add a little avocado and green onion. Serve with a tortilla on the side.
  4. The cooker will beep when the 30 minutes are up. Release the steam by turning the valve. When the steam is released, open the lid and you will have a pot of beans! If they seem to need a little more time put the lid back on and give them another 15 minutes.
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Homemade Plum Cake

My sister loves to bake, but she is a gluten-free non-dairy type of girl.  So, needless to say she takes recipes that appeal to her and turns them around to suit her needs.  She does an amazing job and I wanted to share her latest with you!   Especially since Plums are here!

 

Homemade Plum Cake
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Homemade Plum Cake
Print Recipe
Recipe Notes

1 1/4 cups (175 grams) gluten free flour

1/4 cup (30 grams) ground almonds

2 teaspoons baking powder

1/4 teaspoon salt

1/2 cup (120 ml) flavorless oil (sunflower works well)

1/2 cup (120 ml) non-dairy sour cream

1/4 cup (60 ml) orange juice

1 tablespoon orange zest (the outer orange skin (rind) of the orange)

1 large egg

1 teaspoon pure vanilla extract

1 cup (200 grams) granulated white sugar

7 - 8 Italian prune plums, halved and pitted (can also use 4 - 5 red plums)

 

Procedures: Preheat oven to 400 degrees F (205 degrees C) and place rack in center of oven. Butter and flour one - 8 inch (20 cm) spring form pan. (Alternatively spray pan with non stick vegetable/flour spray.) Line the bottom of the pan with parchment paper.

 

First, with a sharp knife, cut the plum in half by following the natural crease in the plum's skin. Then, holding one half of the plum, gently twist the other half. The plum should easily fall into two halves so the pit can be removed.

 

In a large bowl, stir or whisk together the flour, ground almonds, baking powder and salt.

In another large bowl, stir or whisk together the oil, sour cream, orange juice and zest, egg, and vanilla extract. Stir in the sugar. Add the wet ingredients to the flour mixture. Stir until just combined. Scrape the batter into the prepared pan and evenly arrange the halved plums on top of the batter, flesh side facing up. Sprinkle with the 1 1/2 tablespoons brown sugar.

Bake in preheated oven for about 35 to 45 minutes or until a sharp knife inserted in the center of the cake comes out clean. Remove from oven and place on a wire rack to cool.

Makes one - 8 inch (20 cm) cake.

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