SANDRA’S FRESH and LIGHT TROPICAL FRUIT SALAD

I at first served this fresh salad as is,

then later with a dollop of yogurt.

I found both methods to be incredibly delicious....

Serves: (8 to 10)

Bearrs Seedless Limes
were used  in this recipe
from my indoor dwarf
citrus tree...

Prep: 15 Mins.

Stand: 15 Mins.

INGREDIENTS

Dressing:

1 tablespoon honey

6 mint leaves, finely sliced
1 tablespoon freshly squeezed lime juice

Fresh Fruit:

1 mango, peeled and chopped

1 papaya, peeled and chopped

1 gala apple, cored and chopped

1 granny smith apple, cored and chopped

2 cups whole red seedless grapes

6 whole strawberries, sliced

1-1/2 cup pineapple, chopped

Garnish:

-Sprig of whole mint leaves

METHOD

In a large, glass (non-reactive) bowl, whisk the lime juice, honey, and mint.  Add all the prepared fruit, toss with a wooden spoon to combine ensuring all the dressing has been incorporated. Let salad stand 15 minutes, toss, and serve. ~ Enjoy!

SANDRA’S TROPICAL MANGO-PAPAYA-PINEAPPLE-BANANA SMOOTHIES

A taste of the tropics with every sip

that will definitely put 

a 'spring in your step'...

Servings: (2)

Prep: 10 Mins.

INGREDIENTS

--Non-dairy smoothies--

1 frozen banana (I freeze mine in quarters)

1 cup pineapple chunks in light syrup (retain juice)

1 diced ripe papaya

1 diced ripe mango

1 teaspoon freshly grated ginger

1 teaspoon vanilla extract

2 teaspoons freshly squeezed lime juice

4 mint leaves, torn

Ganish:

Whole mint leaves

METHOD

Place all ingredients in blender in order listed.  

Pulse several times, 

and then puree until smooth and incorporated, about 1 minute.  

Serve in a tall glass with a straw and a sprig of fresh mint. ~ Enjoy!

SANDRA'S LOVELY LIME and MINT WATERMELON SALSA

A very refreshing take on a salsa
I made with ingredients that
just naturally compliment each other...

Yields: (Appx. 2 cups)

Prep: 10 Mins.
Posted by Sandra

INGREDIENTS

1-1/2 cups watermelon, rind removed, seeded, and diced
1/2 cucumber, peeled, seeded, and diced
1/2 jalapeno pepper, seeded, de-ribbed, and minced
1/4 red onion, finely chopped
1 tablespoon fresh mint leaves, finely sliced
Zest and juice of 1 lime
1 teaspoon honey (for recipe, click here: Alaska Fireweed and Clover Honey - Homemade)
pinch of table salt

--Club Crackers or Tortilla Chips

METHOD

Add the watermelon, cucumber, jalapeno, onion and basil in a medium-sized nonreactive bowl, and gently fold to combine.

In a small bowl, combine the lemon zest, lemon juice, honey, table salt, and whisk to combine, and then add to salsa mixture in medium bowl, folding to combine.

Chill for a minimum of 30 minutes for flavors to meld, and then drain excess liquid, if desired.

Serve in a decorative non-reactive ceramic or glass bowl, with Club Crackers for scooping. – Enjoy!


~~~~~~~~~~~~~~~~


Tip: This is also very refreshing to serve as a side with many variations of fish dishes, esp. halibut – oh...and pork as well ;-)   Some also like to eat this Lovely Lime and Mint Watermelon Salsa with tortilla or pita chips.

SANDRA'S MOIST MINT BUTTERCREAM CHOCOLATE CUPCAKES

How festive are these?!

Perfect cupcakes to serve any day of the year, 
although they're extra special on St. Patrick's Day...

Yields: (30 cupcakes)
Prep: 20 Mins.
Bake: 20 to 22 Mins.

***Chocolate Cupcakes
2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup hershey’s cocoa powder
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon table salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

***Mint Buttercream
3 cups confectioners' sugar
1 cup butter, at room temp.
1 teaspoon mint extract
A few drops of organic green food coloring
--(enough to achieve your desired green hue)
1 to 2 tablespoons milk

***Garnish
15 peppermint patties, cut in half

Method for cupcakes:

Heat oven to 350 degrees.

In a small bowl, whisk eggs, then add the milk, oil and vanilla. Sift together, through a sieve, sugar, flour, cocoa, baking powder, baking soda and salt into a large bowl, then add wet ingredients from small bowl; continue whisking for 2 minutes. Add 1 cup boiling water and mix to combine (batter will be thin). Line medium-sized muffin cups with paper baking cups, and fill each 2/3rds full of batter. Bake 20 to 22 minutes until a toothpick inserted in center comes out clean. Move cupcakes onto wire racks to cool completely.

Method for buttercream:

Meanwhile, sift confectioners’ sugar through a clean sieve into a large bowl (do not skip this step as it makes for a creamier frosting). With a hand mixer on lowest setting, begin by adding butter and mix with sugar until well blended, and then increase speed to medium and beat for 3 additional minutes. Add mint extract, a few drops of green food coloring, and cream. Continue to beat on medium speed for 1 more minute, adding additional cream a bit at a time if needed for your desired consistency. Slightly snip bottom corner of a large ziploc bag and place a star-decorating tip into snipped hole, then fill bag with frosting, and close up bag. Pipe frosting onto cooled cupcakes.  Top each cupcake off with a half slice of peppermint patty. ~ Enjoy!

SANDRA'S SUGGESTIONS ON HOW TO FREEZE FRESH HERBS: The easy way and tips for using them later

I often find that I have an abundance of herbs at times,
and here is a quick method of freezing some of them
so you have use of your herbs year round...

Posted: by Sandra

This is so rewarding...

I often have to go to the market for just one herb while cooking a particular recipe. Further, I tend to never use all the herbs I purchase or grow, so this is the best method I found to preserve herbs is by freezing them.

Choose the best and healthiest, leaves, sprigs, or shoots of herbs: basil, parsley, thyme, chives, rosemary, etc., (See below).

Wash, and spin dry fresh herbs (or pat dry with paper towels).

Spread them out in one layer on a parchment paper (or wax paper) lined baking sheet. Flash freezing them flat and individually will prevent them from melding together later on.

Cover and place the cookie sheet of herbs into the freezer and freeze solid for a minimum of 24 hours.

Meanwhile, mark small Zip Lock bags with date/name of herb/amount/expiration date = up to 6 mos. When frozen, measure and place ¼ cup into individual bags, and to freezer.

If you freeze quite a few herbs, it may be easier to find them in your freezer if you store the individual packages of the same herb together in one large container.

[Be aware that when herbs are frozen, they become limp, lose their color and are best used in cooked foods, dressing, sauces, pesto, salsa, etc., although not as a garnish for instance.]

BASIL a natural snipped in with tomatoes; terrific in fresh pesto; other possibilities include pasta sauce, peas, zucchini, Italian toppings for brochettes

CHIVES dips, potatoes, tomatoes

CILANTRO Mexican, Asian and Caribbean cooking; salsas, tomatoes, salads, dips

DILL carrots, cottage cheese, fish, green beans, potatoes, tomatoes, dips

MINT carrots, fruit salads, parsley, peas, tabouli, tea, parfaits, desserts, drinks, garnish

OREGANO peppers, tomatoes, sauces, stews

PARSLEY The curly leaf is the most common, but the flat leaf or Italian parsley is more strongly flavored and often preferred for cooking. Naturals for parsley include potato salad, tabouli, green salads, sauces, soups, and stews, to mention a few

ROSEMARY chicken, fish, lamb, pork, roasted potatoes, soups, stews, tomatoes

SAGE poultry seasoning, stuffings

TARRAGON chicken, eggs, fish, salad dressings

THYME eggs, lima beans, potatoes, poultry, summer squash, tomatoes

WINTER SAVORY dried bean dishes, stews