Food Friday - Caribbean Salsa

This is so amazingly beautiful and yummy! It is also quick (about 15 minutes).

1 C (8 oz) of crushed pineapple (retain some of the juice whether using canned or crushing fresh)
1/3 C chopped red (or orange) bell pepper
1/2 C cubed mango (you can also use peaches, apricots, papaya, kiwi, or whatever fruit you want - just think "tropical")
1/4 C chopped fresh cilantro*

Combine all the ingredients, pour off unwanted juices (although you don't want it dry), and serve.

Serving suggestions:

• We had this on top of a deliciously grilled chicken breast over a bed of rice. It was seriously so beautiful and so good and really healthy! The whole meal came together in 30 minutes.
  
• Phil said, "this would be great with chips too!"
• I think it would be good along with any kind of Mexican dish like tacos or especially on top of a taco salad.

So, let me know what fruits you've added to this great recipe and also let me know of the yummy ways you've served this.


*Cilantro is hard to deal with. I usually use scissors to cut it into little pieces but it all sticks to the scissors and to me. I've actually begun just using it whole-leaf and that works for me because I really like it. Still, it sticks to my fingers as I pluck it from the stem. Any great suggestions about how to prepare cilantro? Don't be scared off though because it has such a unique, fresh, wonderful taste, it is so worth the little bit of annoyance it gives me.

Food Friday - Yummy Apple Cake

This recipe is from Lion House (and yes it is their title ... including the "yummy").

2 C sugar
1/2 C butter
2 eggs
4 C grated apples (or 3 C applesauce)
2 C flour
2 t soda
1 t ground cinnamon
1/2 t ground nutmeg
1/4 t salt
1/2 C nuts

Butter Sauce
1 C butter
2 C sugar
1 C light cream
2 t vanilla
dash nutmeg

• Preheat oven to 350 degrees.
• Cream together sugar and butter in a large bowl.
• Add eggs and beat until fluffy.
• Mix in apples, dry ingredients, spices, and nuts and pour into a greased and floured 9x13-inch pan.
• Bake 50 minutes.
• Pour Butter Sauce over cake and top each serving with whipped cream

I halved the recipe and baked it in an 8x8 pan.
I used applesauce.
I used pecans (because my neighbor gave us some fresh, home-grown, already shelled pecans!)
I used whole milk instead of light cream in the butter sauce.
I used ice cream on top instead of whipped cream.

Next time I am going to try using half the butter in the cake because it was plenty moist and I think it would still be great with half as much butter.

Food Friday - Cranapple Salad

In honor of Thanksgiving, here is a favorite salad for the holidays.

2 C chopped Cranberries (the easiest way to chop them is to put them in a food processor while they are still frozen)

2 C shredded Granny Smith Apples (peel, core, and then shred)

1/3 C Sugar

2 C Mini Marshamallows

Combine these ingredients and chill for about an hour.

Prepare 1 C of Heavy Whipping Cream (don't add sugar) then fold it into the fruit mixture.

Serve chilled.

Optional: add walnut pieces, you can also leave the marshmallows out.

This makes a really pretty pink salad that is just so festive in flavor and presentation!

I hope everyone has a great Thanksgiving!