Turn boring leftovers into exciting and delicious new dishes
(Family Features) What happens to the rest of the roast chicken that didn't get eaten at dinner? Or the extra rice or couscous the family couldn't finish? It might get pulled out a few days later for a meal of boring leftovers that will be met with groans. Or it could just be forgotten. In fact, nearly 15 percent of the food purchased for meals ends up being thrown away.
Why toss out perfectly good food - and potentially hundreds of dollars each year - when you can use those ingredients to create a whole new recipe?
Once cooked, many remains of a meal will stay fresh for up to a week - and some even taste better the second time around. These recipes use common extra ingredients, along with Pompeian olive oils and vinegars, to turn them into exciting new recipes.
For more recipe ideas and coupons, visit www.pompeian.com.
Herbed Olive Chicken Pasta
- 6 ounces dry whole grain penne or rotini pasta
- 1 cup cooked chicken breast meat, cut into bite-size pieces
- 1 cup grape tomatoes, quartered
- 24 pitted Kalamata olives, or your favorite variety, coarsely chopped
- 1/4 cup Pompeian Extra Virgin Olive Oil
- 4 medium garlic cloves, minced
- 1/4 cup chopped, fresh basil leaves or 1 tablespoon dried basil leaves, crumbled
- 1 tablespoon chopped, fresh rosemary leaves or 1 teaspoon dried rosemary leaves, crumbled
- 1/8 to 1/4 teaspoon crushed red pepper, optional
- Salt and pepper to taste
- 2 ounces feta cheese, crumbled (1/2 cup)
- Cook pasta according to package directions.
- Remove pan from heat. Place chicken in a colander; pour pasta over chicken and shake off excess liquid. Return pasta and chicken to pan. Stir in remaining ingredients, except feta. Top with feta and toss gently, if desired.
Couscous Cakes with Fresh Mango-Ginger Chutney
- 2 tablespoons Pompeian Extra Light Tasting Olive Oil
- 1/4 cup finely chopped red onion
- 1 cup diced fresh or frozen, thawed mango
- 2 tablespoons sugar
- 2 tablespoons Pompeian Red Wine Vinegar
- 1/4 teaspoon crushed red pepper
- 1 tablespoon grated ginger
- 1 1/3 cups water
- 2/3 cup original couscous
- 2 tablespoons grated lemon zest
- 1/2 cup chopped cilantro leaves
- 2 large egg whites
- 2 tablespoons all purpose flour
- 1/4 cup Pompeian Classic Mediterranean Olive Oil
- 1/2 teaspoon salt
- Chutney: Heat 2 tablespoons oil in medium saucepan over medium heat. Cook onions 2 minutes. Stir in remaining chutney ingredients, except ginger, and bring to a boil over medium-high heat. Reduce heat and simmer, uncovered, 5 minutes or until thickened, stirring frequently. Remove from heat, cool and stir in ginger.
- Couscous Cakes: Meanwhile, bring water to a boil in a small saucepan over high heat. Remove from heat, stir in couscous and salt, cover and let stand 5 minutes. Fluff with a fork and let stand 5 minutes to cool. Combine couscous, cilantro, egg whites, flour, and lemon zest in a medium bowl.
- Heat 2 tablespoons oil over medium heat. Working with half of the couscous mixture, spoon about 2 tablespoons into skillet to make a mound, repeat, making 8 mounds total. Flatten slightly using the back of a spoon and cook for 3 minutes each side or until golden.
Drain on paper towels. Repeat with remaining oil and couscous mixture.
- Serve the couscous cakes with mango chutney.
Basil-Rosemary Turkey Panini
- 12 ounces Italian bread, cut in half lengthwise
- 1/3 cup Pompeian Extra Virgin Olive Oil
- 2 tablespoons Pompeian Red Wine Vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh, chopped rosemary or 1 teaspoon dried rosemary leaves, crumbled
- 2 medium garlic cloves, minced
- Salt and pepper to taste
- 1/8 teaspoon dried pepper flakes, optional
- 1/2 cup chopped, fresh basil or 2 1/2 tablespoons dried basil leaves
- 1 cup thinly sliced leftover cooked turkey or chicken (about 5 ounces)
- 1 large tomato, thinly sliced
- 4 slices Monterey Jack cheese with peppers, provolone, or mozzarella (about 3 ounces total)
- Whisk all dressing ingredients, except basil, in small bowl. Lightly brush outside of bread halves with 1 tablespoon dressing mixture and place, cut side up, on a clean work surface. Stir basil into dressing mixture and spoon over bottom half of bread. Arrange turkey, tomato, and cheese on top. Sprinkle lightly with salt and pepper, if desired. Top with remaining bread half and press down firmly to adhere.
- Heat large, nonstick skillet over medium low heat until hot. Place sandwich in skillet, cover with a sheet of foil, top with a dinner plate and several bread plates (This will weigh the sandwiches down, to help cook evenly and absorb flavors.) Cook 8 minutes on each side, or until golden brown and cheese is beginning to melt.
- Place on cutting board, and using a serrated knife, cut into four equal pieces.
(Family Features) When a trip to the ice cream parlor isn't in the cards, bring the ice cream parlor home with DIY sundaes! Making the perfect sundae might look like a hefty task, yet with a little creativity this all-American dessert is one of the easiest to make. By offering an assortment of ice cream flavors and toppings, everyone in the family can concoct their own personalized combinations.
There is no wrong way to craft this ice cream dessert, but read on for tips that will help you recreate the ice cream parlor in your kitchen.
Dishes. Glass bowls are traditional favorites, but be imaginative and rummage through your forgotten dishes to find something special. Chill the dishes for 30 minutes in the freezer to keep the ice cream from melting while creating your sundae.
Ice cream. Pick ice cream flavors that go well together or use vanilla, which tastes great with everything. Scoop the ice cream with a slightly warmed metal scoop to make it easier.
Mix-ins. From crushed cookies to gummy bears, there is no limit to what can go in a sundae. Fruit and chocolate chips are popular toppings and toasted nuts provide a crunchier texture. Create a mix-in buffet by placing all the goodies on the kitchen counter with a bowl and a spoon for each.
Toppings. Once dishes are filled with ice cream and mix-ins, drizzle syrup over top. Caramel, chocolate, strawberry, peppermint and English toffee are popular choices. Don't forget the whipped cream and cherry, if desired. Sprinkles, malt powder and mint leaves make good finishing touches as well.
Dig in! Long-handled spoons are great - they are ideal for scooping out everything, right down to the bottom. And remember kids love colorful spoons with funny characters or motifs on them.
Try these sundae recipes for creative combinations. For more summer sundae ideas, visit www.BlueBunny.com.
Makes 4 servings
- 1/2 cup canned crushed pineapple in juice, drained
- 1/2 cup chopped mango, thawed if frozen
- 2 cups Blue Bunny Premium Vanilla Ice Cream
- 8 teaspoons unsweetened shredded coconut, toasted
- 1 teaspoon grated lime peel
- 4 slices fresh lime
- Place one tablespoon crushed pineapple and one tablespoon chopped mango into each of four small parfait glasses. Top with quarter cup ice cream. Sprinkle with one teaspoon of toasted coconut. Repeat layering. Top each parfait with one-fourth teaspoon grated lime peel.
- Garnish rim of each parfait glass with a slice of lime. Serve immediately.
Cinnamon Bun Hot Apple Sundae
Makes 8 servings
- 1 4-inch frosted cinnamon roll
- 3 1/2 cups Blue Bunny Premium Vanilla Ice Cream, softened
- 1/2 cup glazed walnuts
- 1 can (21 ounces) apple pie filling
- 1/2 cup butterscotch-caramel topping
- Glazed walnuts, optional
- Cut cinnamon roll into half-inch pieces; set aside quarter cup for topping.
- Combine three cups of ice cream, cinnamon roll pieces (not reserved amount) and half cup glazed walnuts in large bowl; gently mix to combine. Freeze at least two hours.
- Warm apple pie filling in microwave-safe container or in small saucepan over medium-low heat. Spoon about one-third cup apple pie filling into eight serving bowls.
- Top each bowl with one scoop (scant half cup) of the ice cream. Drizzle each with one tablespoon butterscotch-caramel topping, several pieces of reserved cinnamon roll and glazed walnuts, if desired. Serve immediately.
Makes 4 servings
- 4 3 1/2-inch waffle bowls
- 5 cups Blue Bunny Premium Homemade Turtle Sundae Ice Cream
- 16 chocolate Turtle candies
- Assorted candy, for facial features
- 1 1.5-ounce package chocolate covered crisp wafer stick candy, such as Pepperidge Farm Pirouettes
- Form four scoops of ice cream and set aside. Fill each waffle bowl with remaining ice cream. Place each waffle bowl ice cream side down on an individual dessert plate. Place each of the four ice cream scoops that were set aside against each waffle bowl for the turtles' heads.
- Arrange four turtle candy pieces partially under the bottom of each waffle bowl to form the turtles' legs. Press assorted candy pieces into ice cream scoops for eyes and mouth. Place one chocolate wafer stick partially under waffle bowl for tail. Serve immediately.
Caramel Corn Sundae
Makes 4 servings
- 2 cups (each) Blue Bunny Vanilla, Chocolate and Butter Pecan Ice Cream
- 3 cups caramel corn
- 1/4 cup caramel sauce
- 1/4 cup toasted peanuts
- Scoop vanilla ice cream onto frozen parchment-lined sheet pan. Repeat with chocolate and butter pecan ice cream. Using rubber gloves, coat each ice cream scoop with caramel corn. Repeat until all ice cream scoops are coated. Layer scoops in a sundae glass with peanuts and caramel sauce. Serve immediately.
Source: Blue Bunny Ice Cream
(Family Features) Summertime entertaining should be easy and fun. And it can be - with some simple solutions and fresh recipes.
Start with Simple Recipes
- For this tropical dessert pizza, make the cookie crust the day before. Mix the filling and store it in an airtight plastic container, then cut up fruit and store in individual resealable plastic bags. Be creative and substitute your family's favorite fruits. Kids will have fun arranging the sliced fruit on this yummy dessert pizza!
- Three ingredients plus three minutes equals one tasty marinade. Let the kids help pour the ingredients into a resealable plastic bag to flavor juicy pork tenderloins with a subtly sweet, spicy marinade.
- The combination of crisp watermelon, juicy tomatoes and fresh basil with balsamic vinegar creates a fantastic and refreshing light salad. Just cut up ingredients and store in separate plastic containers, then toss together right before the party to keep the flavors fresh.
- For picnics on damp ground, placing an inexpensive plastic tablecloth under a blanket helps keep dampness from reaching picnickers - and keeps your blanket cleaner, too.
- Wash, chop, measure and prepare your ingredients 1 to 2 days before an event or party. They can be stored in resealable plastic bags or airtight containers in the refrigerator to make putting together recipes much easier the day of the party.
- Save plastic grocery bags to send guests home with leftovers. Placing an empty plastic grocery bag in a picnic basket is also a great solution for collecting trash after a picnic in the park - it doesn't take up much room and will act as a waterproof barrier to prevent spills.
- Create a dipping station for barbeque and grill sauces using reusable plastic storage containers with lids. Guests can spoon sauces onto their plates; when the party is over, simply place the lids back on the sauces and store in the refrigerator. They come in all different shapes and sizes and even fun colors.
- Use resealable plastic bags for marinades. Put meat in the bags with marinade and refrigerate overnight. It helps save space in the refrigerator and clean up is easy. This also works for coating and breading.
For more tips on ways to make summer entertaining a breeze, visit www.PlasticsMakeitPossible.com.
Tropical Fruit Dessert Pizza
Makes 12 servings
- 1 18-ounce roll refrigerated ready-to-slice sugar cookie dough
- 1/3 cup sugar
- 1 8-ounce package fat-free cream cheese
- 1 teaspoon coconut extract
- 1 1/2 teaspoons grated orange rind
- 1 cup fat-free frozen whipped topping, thawed
- 1 26-ounce jar mango slices, drained, or 2 fresh mangoes, sliced
- 1 16-ounce can pineapple slices, drained, or 1 fresh pineapple, sliced
- 1 11-ounce can mandarin orange segments, drained
- 1/2 cup apricot preserves
- 2 tablespoons orange liqueur or orange juice
- 2 tablespoons coconut, toasted, optional
- Preheat oven 350°F.
- Press cookie dough into a 12 to 14-inch pizza pan coated with nonstick cooking spray. Bake 12 minutes, cool completely.
- In medium mixing bowl, blend together sugar, cream cheese, coconut extract until well mixed. Stir in orange rind and whipped topping, mixing until smooth. Spread cream cheese mixture on top of cooled crust.
- Arrange mango slices around edge of iced pizza. Then, arrange pineapple slices around edge. Next, arrange mandarin orange slices in another ring to fill center of pizza.
- In small saucepan or in microwave, heat apricot preserves and orange liqueur just until melted. Spoon glaze over fruit. Sprinkle with toasted coconut, if desired. Refrigerate until serving.
Terrific Tidbit: Go ahead and grate more orange rind than you'll need for the recipe - you can grate a whole orange or lemon and freeze the rind in a plastic freezer bag until needed.
Watermelon and Tomato Salad
Makes 10 (1/2-cup) servings
- 4 cups scooped out watermelon balls or chunks
- 1/2 cup chopped red onion
- 1 pint cherry tomatoes, halved
- 2 tablespoons fresh chopped basil
- 1 tablespoon olive oil
- 2 tablespoons balsamic vinegar
- Salt to taste
- 1/3 cup crumbled reduced fat feta cheese, optional
- In bowl, combine watermelon, onion, tomatoes and basil. Whisk together oil and vinegar and toss with salad. Season to taste. Refrigerate until serving.
3-Ingredient Marinade for Pork Tenderloin
Makes 6 to 8 servings
- 2 1-pound pork tenderloins, trimmed of excess fat
- 1/4 cup reduced sodium soy sauce
- 1/4 cup roasted garlic seasoned rice vinegar
- 2 tablespoons honey
- Preheat oven 350°F.
- In bowl, combine all ingredients except tenderloins. Place meat in dish or large resealable plastic bag, pour marinade over meat. If time permits, refrigerate overnight, turning meat several times.
- Bake 40 to 45 minutes or until meat thermometer inserted into the thickest portion of the tenderloin registers 160°F. Slice tenderloin, serve.
Quick Tip: Tenderloins come two to a package. If one will be enough for you to serve, halve recipe, freeze other tenderloin in freezable plastic bag.
Source: American Chemistry Council
(Family Features) When the school year rolls around, switching from pool to school means finding simpler ways to kick off the day with healthy and nutritious options.
Preparing feel-good breakfasts can be as easy as picking and putting together the right ingredients, if you know where to buy them. At grocery stores like ALDI, parents can conveniently find choices they can feel good about feeding their families, including fresh produce and organic, non-GMO and gluten-free options. Parents can also shop easier knowing ALDI private label items – which make up 90 percent of its products – are free from certified synthetic colors, added trans fats and MSG.
After the shopping trip, try these make-ahead breakfast ideas to give the busy mornings a boost:
- Homemade energy bars are an easy breakfast option that can keep you fueled until lunch. For simple bars, heat coconut oil and vanilla in a saucepan until combined then transfer to a large bowl and mix with cashew butter, oats, dried fruits and granola. Press the mixture between two cookie sheets to flatten, refrigerate 2 hours and slice into bars.
- Portion out produce for daily breakfast smoothies. Seal each weekday’s smoothie ingredients in separate plastic bags and simply toss the ingredients in a blender each morning. Enjoy your smoothie in a tumbler or try something new, such as this Blackberry Avocado Smoothie Bowl.
- Use your slow cooker to make oatmeal. Before heading to bed, simply add milk, vanilla and your favorite sweetener to rolled oats and cook on low 7-8 hours. Include dried fruit to soak up moisture and provide a sweet, juicy addition. Or try these Morning Oasis Overnight Oats for a no-cook variation on traditional oatmeal for a quick, crunchy start to the day.
Make school mornings a breeze with more quick recipes at aldi.us.
Morning Oasis Overnight Oats
Recipe courtesy of Chef Michelle, ALDI Test Kitchen
Prep time: 10 minutes (plus overnight to set)
Cook time: 10 minutes
- 1 1/2 cups Millville Quick Oats
- 1 teaspoon Southern Grove Chia Seeds
- 2 cups Friendly Farms Unsweetened Vanilla Almond Milk
- 1/8 teaspoon Stonemill Iodized Salt
- 3 tablespoons SimplyNature Organic Wildflower Honey, divided
- 1/4 cup SimplyNature Organic Quinoa, toasted
- 1/4 cup Southern Grove Whole Almonds, toasted
- 1 mango, sliced
- 1/4 cup chopped coconut
- .45 ounces Moser Roth Premium Dark Chocolate 70 percent Cocoa, shaved
- .45 ounces Moser Roth Premium Dark Chocolate 70 percent Cocoa, melted
- Heat oven to 400° F.
- In large mason jar, combine oats, chia seeds, almond milk, salt and 2 tablespoons honey. Refrigerate overnight.
- In medium bowl, combine quinoa, almonds and remaining honey. Spread onto parchment-lined baking sheet. Bake 10 minutes. Remove, cooling completely and crumbling. Store in re-sealable bag overnight.
- The next day, stir oats and pour desired amount into serving bowl. Top with mango, coconut, shaved chocolate and candied quinoa. Drizzle with melted chocolate.
Blackberry Avocado Smoothie Bowl
Recipe courtesy of Chef Audrey, ALDI Test Kitchen
Prep time: 10 minutes
- 3/4 cup blackberries
- 1/4 cup blueberries
- 1/4 cup Friendly Farms Plain Nonfat Greek Yogurt
- 3/4 cup Friendly Farms Unsweetened Original Almond Milk
- 1/2 avocado
- 1/2 frozen banana
- 1 teaspoon Stonemill Pure Vanilla
- 1 teaspoon SimplyNature Organic Wildflower Honey
- 2 teaspoons lime juice
- SimplyNature Flax Seed
- Southern Grove Chia Seeds
- Southern Grove Sliced Almonds, toasted
- Lime zest
- Place all ingredients in blender and blend until smooth. Transfer to serving bowl and add garnishes as desired.
Fueling kids for back to school
(Family Features) As kids head back to school, it’s a good time to refocus on nutritious food and beverage choices to make sure kids are properly fueled and ready to learn. Making the best choices for her family is every mom’s priority, but it can be confusing to navigate all the options available.
For example, many celebrity websites, diet books, blogs and popular social media feeds make it appear trendy to ditch dairy. Yet experts say going dairy-free has significant downfalls, especially for kids and young adults. A survey from the National Osteoporosis Foundation (NOF) found 6 in 10 moms have tried restricting their dairy intake, and fewer moms encourage their kids to drink milk today compared to how many were encouraged to drink milk themselves as children – in fact, some are even restricting their children’s intake of dairy.
It can be hard to get enough nutrients without milk in your diet. Drinking dairy milk during childhood through early adulthood is important to help achieve maximum bone strength. It’s also important to drink milk as an adult to help maintain bone strength and density. Most dairy alternatives don’t have the same nutrients as dairy milk and kids may not eat enough kale, spinach or sardines to replace the calcium in milk.
However, many moms know how important milk is for their kids. According to the NOF survey, more than 80 percent of moms know milk is nutrient-rich. In fact, milk is the top food source for three of the four nutrients of concern identified by the Dietary Guidelines for Americans: calcium, vitamin D and potassium.
Incorporating farm-fresh milk into your diet can be fun for the whole family. Try making your own flavored milk or smoothie at home with these recipes for Vanilla Cinnamon Milk or a Rainbow Unicorn Smoothie.
Find more information and nutritious recipes to pair with milk at milklife.com.
Vanilla Cinnamon Milk
- 8 ounces milk
- 1/2 teaspoon pure vanilla extract
- 1/4 teaspoon ground cinnamon
- 2 teaspoons honey
- In glass, combine milk with vanilla extract, ground cinnamon and honey. Stir until well mixed.
Nutritional information per serving: 130 calories; 5 mg cholesterol; 8 g protein; 24 g carbohydrates; 105 mg sodium; 308 mg calcium (30% of daily value).
Rainbow Unicorn Smoothie
- 1 1/2 cups low-fat or fat-free milk, plus additional (optional)
- 1/2 cup low-fat vanilla yogurt
- 2 cups (about 10 large) frozen strawberries
- 1 cup frozen blueberries
- 1 cup frozen mango chunks
- 6 tablespoons whipped cream
- 4 teaspoons sprinkles
- horn candles, wicks trimmed
- Blend milk, yogurt and fruit until smooth, adding additional milk or water to thin, if needed.
- Divide smoothie into four glasses and, if desired, top each with whipped cream, sprinkles and horn candles.
Nutritional information per serving: 120 calories; 1 g fat; 5 mg cholesterol; 5 g protein; 25 g carbohydrates; 3 g fiber; 60 mg sodium; 175 mg calcium (20% of daily value). Nutrition figures based on using fat-free milk.
(Family Features) - We all seem to thrive on competition these days. Any channel surfer can find reality shows in which folks are trying to be the next survivor on a deserted island, rock star, celebrity chef or TV design guru. But nothing can beat the real life drama in your own backyard when brats vie for "top brat" awards.
First of all, choose the brat that consumers found to be the tastiest of all grillable meats in a recent taste test. Served hot and plump off the grill, alone on a bun or tortilla, this brat's robust flavor is more than delicious all by itself. But when you're in the mood to play with your food, top your brat with a favorite condiment, relish, salsa or slaw.
Top that juicy grilled brat with pickles and onions, mustard or ketchup. Go German with sauerkraut, Southern with a tangy barbecue topping, or even Hawaiian with pineapple and papaya. As long as you grill your brat so that it's plump and juicy, the topping you choose is only going to add style points. So, top that!
Check out johnsonville.com for great recipes and more!
Are You a Grillin' Guru?
You can be, by following Johnsonville's Tips for Grilling Success.
- Use a clean grill. Repeated grilling causes excessive residue buildup on the grill rack and hull. An occasional cleaning will help to reduce flare-ups. Besides, your grill is a special gathering place for friends and family. Got to keep up appearances.
- It's OK to pre-cook. Know that it's OK to pre-cook brats. One may simmer the links in a pan of broth, or a beer and onion blend, for 8 to10 minutes prior to placing them on the grill (it's okay to dump the beer when you're done ... really, it is).
- Cook slow, on low heat, keeping grill covered. If you're using a charcoal grill, spread out the gray/white, hot coals in a single layer. Your charcoal grill is perfect for brats if you can hold your palm near the grill for 5 to 6 seconds before it gets uncomfortable. On a gas grill, start the flame at a medium setting, and when the sausage juices start to flow, reduce heat to low. A lid on the grill helps to minimize the flame, too.
- Avoid high flames! First, move the brats to safety. Raging blazes cause injury to sausage and your neighbors probably won't enjoy the sirens. Keep a spray-bottle filled with water handy to douse small flames while grilling. A garden hose would be overkill.
- Turn the brats every five minutes or so. Use tongs, never a fork ... EVER! A fork can puncture a link and release that great taste and savory flavor. Tongs keep the links intact, and make 'em easier to turn.
Know when your brats are done cooking, which is:
- about 25 to 30 minutes using the above guidelines.
- when they're golden-brown and look appetizing, not charred to a crisp. "Burning" is not "grilling"!
- when a meat thermometer probe inserted into the link reads 160°F. (Of course, a Master Griller would never be seen doing this.)
- 1 tablespoon butter
- 3 garlic cloves, finely minced
- 1 tablespoon coarsely cracked black pepper
- 1 bottle (12 ounces) dark beer
- 4 ounces Gorgonzola cheese, crumbled
- 1 cup stone ground mustard
- In skillet, melt butter.
- Add garlic and sauté over low heat until tender. Add pepper and beer; bring to boil.
- Reduce heat and gradually add cheese; stirring until melted. Continue to cook and stir until mixture is reduced by 1/3.
- Remove from heat. Add mustard; stir until blended. Pour into storage container. Refrigerate until ready to serve as a condiment to grilled brats.
Yield: 2 cups.
Notes, Tips & Suggestions
Grilling suggestion: Blend 1 cup Gorgonzola mustard with 1/3 cup dark beer. Use as brushing or basting sauce for brat kabobs, whole brats or vegetables when grilling.
- 3 tablespoons olive oil
- 1 large onion, cut into 1/4-inch slices
- 3 garlic cloves, thinly sliced
- 1 cup barbecue sauce
- 1 cup prepared coleslaw dressing
- 1 package (16 ounces) cabbage slaw
- In skillet, heat oil. Sauté onion and garlic until translucent and slightly brown. Remove from heat, cool slightly.
- In small bowl, combine onion mixture with barbecue sauce and coleslaw dressing. Pour over cabbage slaw and toss lightly to coat.
- Refrigerate until ready to serve as topping with grilled brats.
Yield about 5 cups
- 1/2 cup cider or rice vinegar
- 1/2 cup sugar
- 1/4 teaspoon salt
- 2 garlic cloves, finely minced or pressed
- 1 1/2 teaspoons crushed red pepper flakes
- 3/4 cup diced papaya
- 1/2 cup diced sweet onion
- 1/2 cup diced mango
- 1/2 cup unsweetened pineapple tidbits, drained
- 1/2 cup diced sweet red roasted peppers, drained
- 2 green onions, finely sliced
- 1 tablespoon minced fresh cilantro
- 1/2 teaspoon hot pepper sauce
- 1/8 teaspoon Chinese 5 spices
- In small saucepan, combine vinegar, sugar and salt; bring to boil.
- Reduce heat, add garlic and pepper flakes; continue to simmer 1 minute. Remove from heat, cool to room temperature.
- In bowl, combine remaining ingredients. Pour vinegar mixture over fruit; toss lightly. Refrigerate until ready to serve as condiment to grilled brats.
Yield 3 cups
The warmer temperatures call for a menu that's light and healthy, but with a uniquely tropical flavor. For an easy, casual entrée with a beachy feel, Baja Fish Tacos and Mango Salsa are sure to please.
- 2 large ripe mangos, peeled, pitted and chopped
- 1/4 cup minced red bell pepper
- 1 tablespoon lime juice
- 1 tablespoon chopped fresh cilantro
- 2 green onions, sliced (green tops only)
- 1 small jalapeño pepper (stem, seeds and membranes removed)
- 1 pound cod fillets, rinsed and patted dry
- 1 teaspoon chili powder
- 1/2 teaspoon each: ground cumin, Mexican oregano and garlic salt
- 8 corn tortillas, warmed
- 2 cups shredded green or red cabbage
- 1/2 cup crumbled Cotija cheese (may substitute shredded Monterey Jack)
- Preheat oven to 425° F.
- Stir together all salsa ingredients in medium bowl; set aside.
- Place cod on 2 large sheets of parchment paper.
- Stir together dry seasonings in small bowl and sprinkle over cod. Bring edges of parchment paper together and fold twice. Fold ends under to enclose fish. Place packets on baking sheet and bake 15 to 18 minutes. Open packets carefully to let steam escape.
- Place equal amounts cod in each tortilla and top with cabbage, cheese and mango salsa.
15 to 20 minutes
Makes 4 to 6 servings
Notes, Tips & Suggestions
Pair with Mirassou Monterey County Riesling