Saturday, November 21, 2015

Fresh Tomato Salsa



4 tomatoes, seeded, chopped, and drained
1⁄2 cup diced green bell pepper 
1⁄2 cup chopped yellow onion
1 tablespoon seeded and minced jalapeño pepper
2 cloves garlic, minced
Juice of 1 small lime
1 tablespoon olive oil
1⁄4 cup chopped fresh cilantro or parsley
1 tablespoon chopped fresh oregano, or 3⁄4 teaspoon dried oregano
1⁄2 teaspoon salt
Freshly ground pepper to taste

In a medium bowl, stir together all ingredients. Cover and let
stand at room temperature at least 1 hour, then store in
refrigerator up to 3 days. Drain, if necessary, before using.

Monday, November 16, 2015

Jalapeno Glazed Chicken Wings



24 chicken wings 
1 teaspoon salt 
2 teaspoons freshly ground black pepper 
1 tablespoon ground cumin 
4 cloves garlic, minced 
2 cups jalapeño jam 
2 cups freshly squeezed orange juice 
2 jalapeño chiles, minced, including the seeds 
¼ cup chopped cilantro sprigs

1. Cut off the wing tips.
2. In a small saucepan, combine all the remaining ingredients. Bring to a simmer, stirring to combine. Let cool to room temperature.
3. In a bowl large enough to hold the wings, combine the wings and the jam mixture. Marinate the wings in the refrigerator for 3 to 24 hours.
4. Preheat the oven to 375°F. Line a shallow baking pan with foil. Coat a wire rack with nonstick cooking spray and place the rack in the baking pan.
5. Drain the chicken and reserve the marinade. Arrange the wings on the rack (smooth surface down) and roast for 30 minutes. Drain the accumulated liquid from the pan. 
6. Baste the wings with the reserved marinade, turn them over, and baste again. Roast until the wings turn a mahogany color, about another 30 minutes. Cut the wings in half through the joint. Serve hot or at room temperature.

Wednesday, November 11, 2015

Shrimp-Stuffed Avocados




 2 cups cooked shrimp 
 1 cup drained pineapple bits 
 2 tablespoons reserved pineapple juice 1 tablespoon lime juice 
 2 tablespoons natural plain yogurt 
 2 green onions, finely chopped 
 1/2 teaspoon crushed red pepper, or to taste 
 Salt, to taste 
 4 ripe avocados, peeled 


1. In a large mixing bowl, combine the shrimp, pineapple, reserved pineapple juice, lime juice, yogurt, green onions, crushed red pepper, and salt. Stir to mix well

2. Cut the avocados in half lengthwise, removing the pit in the middle.

3. Fill the avocados with the shrimp mixture and serve.

Tuesday, November 10, 2015


1½ cup graham-cracker crumbs
2 Tbsp. coconut oil
2 Tbsp. melted butter
2 Tbsp. granulated sugar
Pinch salt

3 Tbsp. granulated sugar
2 Tbsp. cornstarch
1 can (14-oz.) low-fat sweetened condensed milk
1 egg.
⅓ c. fresh lime juice
¼ c. low-fat coconut milk
1 tsp. finely grated 
lime zest

Heat the oven to 350°F. Grease an 8-inch x 8-inch baking pan with nonstick cooking spray. In a small bowl, combine the graham-cracker crumbs, oil, butter, sugar, and salt. Press the crust into the bottom of the prepared pan. Bake for 10 minutes or until lightly brown, remove from oven, and let cool at room temperature.

In a medium bowl, whisk together the sugar and cornstarch. Whisk in the condensed milk, egg, lime juice, coconut milk, and zest, whisking until smooth. Pour the filling over the prepared crust.

Bake for 25 minutes until lightly set in the center, taking care not to overcook. Let cool at room temperature for 30 minutes and then transfer to the refrigerator to cool for 1 hour or until well chilled. Cut into squares. Add toasted coconut to the top for garnish if desired.

Sunday, November 8, 2015

Green Avocado Smoothie




3/4 cup Coconut Water
1/2 cup Kale  
1/2 cup Spinach  
1/2 cup Avocado  
2 cups Seedless Grapes  
1 Pear  
4 - 5 Ice Cubes

1. Combine all ingredients into a blender. Blend at high speed until thick and smooth.

Sunday, November 1, 2015

Chilled Cucumber Soup

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Ingredients :

1 onion, diced
2oz butter
1lb 4oz cucumber, diced
3 pints vegetable stock
2 tablespoons chopped fresh parsley
juice of 1⁄2 lemon
1pt single cream
salt and freshly ground black pepper

1. In a heavy saucepan, gently sweat
the onion in the butter until soft and
translucent, but not coloured. Add
the cucumber and continue to cook
gently for a further 5 minutes.

2. Pour in the stock and bring to the
boil. Reduce the heat, season with
salt and pepper, and simmer for
5 minutes. Add the parsley and
lemon juice, and continue to cook
for a further 5 minutes.

3. Blend or process the soup to a
purée. Allow to cool, then transfer
to the refrigerator to chill.
When ready to serve, whisk in the
single cream. Serve chilled.