Monday, June 3, 2013
Kitchen Hint of the Day!
Spraying your grill with a bit of vegetable oil before you start grilling will make cleaning even easier, and your grill even hotter (which will put those cool "grill marks" on your meat and vegetables). For the easiest clean-up, coat the grill with vegetable oil or canola oil before starting the fire, then wipe it with a wet rag shortly after you are through. Never spray the oil on the grill after the fire has started-it may cause a flare-up.
One of America's Favorites - Salsa
Salsa is the Spanish term for sauce, and in English-speaking countries usually refers to the often tomato-
based, hot sauces typical of Mexican cuisine, particularly those used as dips. There are many types of salsa which usually vary throughout Latin America.
The word salsa entered the English language from the Spanish salsa ("sauce"), which itself derives from the Latin salsa ("salty"), from sal ("salt"). The proper Spanish pronunciation is [ˈsalsa]; however, most American English speakers pronounce it /ˈsɑːlsə/. In British and Canadian English it is pronounced /ˈsælsə/. In Australian English it is pronounced soul-saa.
Mexican salsas were traditionally produced using the mortar and pestle-like molcajete, although blenders are now more commonly used. The Mayans made salsa also, using a mortar and pestle. Well-known salsas include:
* Salsa roja, "red sauce", is used as a condiment in Mexican and Southwestern (U.S.) cuisines; usually includes cooked tomatoes, chili peppers, onion, garlic, and fresh cilantro.
* Pico de gallo ("rooster's beak"), also known as salsa fresca ("fresh sauce"), salsa picada ("chopped sauce"), or salsa mexicana ("Mexican sauce"), is made with raw tomatoes, lime juice, chili peppers, onions, cilantro leaves, and other coarsely chopped raw ingredients.
* Salsa cruda is an uncooked mixture of chopped tomatoes, onions, jalapeño peppers, and cilantro, or coriander leaf.
* Salsa verde, "green sauce", in Mexican versions, is made with tomatillos, usually cooked. The Italian version is made with herbs.
* Salsa negra, "black sauce" is a Mexican sauce made from dried chilis, oil, and garlic.
*Salsa taquera, "taco sauce": Made with tomatillos and morita chili
* Salsa criolla is a South American salsa with a sliced-onion base.
* Salsa ranchera, "ranch-style sauce": Made with roasted tomatoes, various chilies, and spices, it typically is served warm, and possesses a thick, soupy quality. Though it contains none, it imparts a characteristic flavor reminiscent of black pepper.
* Salsa brava, "wild sauce", is a mildly spicy sauce made with tomato, garlic, onion, and vinegar, often flavored with paprika. On top of potato wedges, it makes the dish patatas bravas, typical of tapas bars in Spain.
* Guacamole is thicker than a sauce and generally used as a dip; it refers to any sauce where the main ingredient is avocado.
* Mole (Spanish pronunciation: [ˈmole]) is a Mexican sauce made from chili peppers mixed with spices, unsweetened chocolate, almonds, and other ingredients.
* Mango salsa is a spicy-sweet sauce made from mangoes, used as a topping for nachos. It is often also used as a garnish on grilled chicken or grilled fish due to the sauce's gamut of complementary flavors.
* Pineapple salsa is a spicy and sweet sauce made from pineapples, used as an alternative to the mango salsa.
* Chipotle salsa is a smoky, spicy sauce made from smoked jalapeño chili peppers, tomatoes, garlic and spices.
* Habanero salsa is an extremely spicy salsa, where the piquancy comes from habanero peppers.
* Corn salsa is a chunky salsa made with sweetcorn and other ingredients, such as onions, and chiles (either poblano, bell peppers, and/or jalapenos), made popular by the burrito chains for burritos, tacos, and quesadillas.
* Carrot salsa is made with carrots as the base.
There are many other salsas, both traditional and nouveau, some are made with mint, pineapple, or mango.
Outside of Mexico and Central America, the following salsas are common to each of the following regions; in Argentina and the Southern Cone, chimichurri sauce is common. Chimichurri is "a spicy vinegar-parsley sauce that is the salsa (and leading condiment) in Argentina and Uruguay, served with grilled meat. It is made of chopped fresh parsley and onion, seasoned with garlic, oregano, salt, cayenne and black pepper and bound with oil and vinegar." In Costa Rica, dishes are prepared with salsa Lizano, a thin, smooth, light brown sauce. In Cuba and the Caribbean, a typical salsa is mojo. Unlike the tomato-based salsas, mojo typically consists of olive oil, garlic, and citrus juice, and is used both to marinate meats and as a dipping sauce. In Peru, a traditional salsa is peri peri or piri piri sauce: "The national condiment of Peru, peri-peri sauce is made in medium to hot levels of spiciness—the more chile, or the hotter variety of chile used, the hotter the sauce. Original peri-peri uses the African bird’s eye chile (the African word for the chile is peri-peri). Milder sauces may use only cayenne and serrano chiles. To a base of vinegar and oil, garlic and lemon juice are added, plus other seasonings, which often include paprika or tomato paste for flavor and color, onions and herb—each company has its own recipe. It is also used as a cooking sauce."
Most jarred, canned, and bottled salsa and picante sauces sold in the United States in grocery stores are
forms of salsa cruda or pico de gallo, and typically have a semi-liquid texture. To increase their shelf lives, these salsas have been cooked to a temperature of 175 °F (79 °C). Some have added vinegar, and some use pickled peppers instead of fresh ones. Tomatoes are strongly acidic by nature, which, along with the heat processing, is enough to stabilize the product for grocery distribution.
Picante sauce of the American type is often thinner in consistency than what is labelled as "salsa". Picante is a Spanish adjective meaning "piquant", which derives from picar ("to sting"), referring to the feeling caused by salsas on one's tongue.
Many grocery stores in the United States and Canada also sell "fresh" refrigerated salsa, usually in plastic containers. Fresh salsa is usually more expensive and has a shorter shelf life than canned or jarred salsa. It may or may not contain vinegar.
Taco sauce is a condiment sold in American grocery stores and fast food Tex-Mex outlets. Taco sauce is similar to its Mexican counterpart in that it is smoothly blended, having the consistency of thin ketchup. It is made from tomato paste instead of whole tomatoes and lacks the seeds and chunks of vegetables found in picante sauce.
While some salsa fans do not consider jarred products to be real salsa cruda, their widespread availability and long shelf life have been credited with much of salsa's enormous popularity in states outside of the southwest, especially in areas where salsa is not a traditional part of the cuisine. In 1992, the dollar total of salsa sales in the United States exceeded those of tomato ketchup.
The word salsa entered the English language from the Spanish salsa ("sauce"), which itself derives from the Latin salsa ("salty"), from sal ("salt"). The proper Spanish pronunciation is [ˈsalsa]; however, most American English speakers pronounce it /ˈsɑːlsə/. In British and Canadian English it is pronounced /ˈsælsə/. In Australian English it is pronounced soul-saa.
Mexican salsas were traditionally produced using the mortar and pestle-like molcajete, although blenders are now more commonly used. The Mayans made salsa also, using a mortar and pestle. Well-known salsas include:
* Salsa roja, "red sauce", is used as a condiment in Mexican and Southwestern (U.S.) cuisines; usually includes cooked tomatoes, chili peppers, onion, garlic, and fresh cilantro.
* Pico de gallo ("rooster's beak"), also known as salsa fresca ("fresh sauce"), salsa picada ("chopped sauce"), or salsa mexicana ("Mexican sauce"), is made with raw tomatoes, lime juice, chili peppers, onions, cilantro leaves, and other coarsely chopped raw ingredients.
* Salsa cruda is an uncooked mixture of chopped tomatoes, onions, jalapeño peppers, and cilantro, or coriander leaf.
* Salsa verde, "green sauce", in Mexican versions, is made with tomatillos, usually cooked. The Italian version is made with herbs.
* Salsa negra, "black sauce" is a Mexican sauce made from dried chilis, oil, and garlic.
*Salsa taquera, "taco sauce": Made with tomatillos and morita chili
* Salsa criolla is a South American salsa with a sliced-onion base.
* Salsa ranchera, "ranch-style sauce": Made with roasted tomatoes, various chilies, and spices, it typically is served warm, and possesses a thick, soupy quality. Though it contains none, it imparts a characteristic flavor reminiscent of black pepper.
* Salsa brava, "wild sauce", is a mildly spicy sauce made with tomato, garlic, onion, and vinegar, often flavored with paprika. On top of potato wedges, it makes the dish patatas bravas, typical of tapas bars in Spain.
* Guacamole is thicker than a sauce and generally used as a dip; it refers to any sauce where the main ingredient is avocado.
* Mole (Spanish pronunciation: [ˈmole]) is a Mexican sauce made from chili peppers mixed with spices, unsweetened chocolate, almonds, and other ingredients.
* Mango salsa is a spicy-sweet sauce made from mangoes, used as a topping for nachos. It is often also used as a garnish on grilled chicken or grilled fish due to the sauce's gamut of complementary flavors.
* Pineapple salsa is a spicy and sweet sauce made from pineapples, used as an alternative to the mango salsa.
* Chipotle salsa is a smoky, spicy sauce made from smoked jalapeño chili peppers, tomatoes, garlic and spices.
* Habanero salsa is an extremely spicy salsa, where the piquancy comes from habanero peppers.
* Corn salsa is a chunky salsa made with sweetcorn and other ingredients, such as onions, and chiles (either poblano, bell peppers, and/or jalapenos), made popular by the burrito chains for burritos, tacos, and quesadillas.
* Carrot salsa is made with carrots as the base.
There are many other salsas, both traditional and nouveau, some are made with mint, pineapple, or mango.
Outside of Mexico and Central America, the following salsas are common to each of the following regions; in Argentina and the Southern Cone, chimichurri sauce is common. Chimichurri is "a spicy vinegar-parsley sauce that is the salsa (and leading condiment) in Argentina and Uruguay, served with grilled meat. It is made of chopped fresh parsley and onion, seasoned with garlic, oregano, salt, cayenne and black pepper and bound with oil and vinegar." In Costa Rica, dishes are prepared with salsa Lizano, a thin, smooth, light brown sauce. In Cuba and the Caribbean, a typical salsa is mojo. Unlike the tomato-based salsas, mojo typically consists of olive oil, garlic, and citrus juice, and is used both to marinate meats and as a dipping sauce. In Peru, a traditional salsa is peri peri or piri piri sauce: "The national condiment of Peru, peri-peri sauce is made in medium to hot levels of spiciness—the more chile, or the hotter variety of chile used, the hotter the sauce. Original peri-peri uses the African bird’s eye chile (the African word for the chile is peri-peri). Milder sauces may use only cayenne and serrano chiles. To a base of vinegar and oil, garlic and lemon juice are added, plus other seasonings, which often include paprika or tomato paste for flavor and color, onions and herb—each company has its own recipe. It is also used as a cooking sauce."
Most jarred, canned, and bottled salsa and picante sauces sold in the United States in grocery stores are
 |
| Commercially prepared American salsa |
Picante sauce of the American type is often thinner in consistency than what is labelled as "salsa". Picante is a Spanish adjective meaning "piquant", which derives from picar ("to sting"), referring to the feeling caused by salsas on one's tongue.
Many grocery stores in the United States and Canada also sell "fresh" refrigerated salsa, usually in plastic containers. Fresh salsa is usually more expensive and has a shorter shelf life than canned or jarred salsa. It may or may not contain vinegar.
Taco sauce is a condiment sold in American grocery stores and fast food Tex-Mex outlets. Taco sauce is similar to its Mexican counterpart in that it is smoothly blended, having the consistency of thin ketchup. It is made from tomato paste instead of whole tomatoes and lacks the seeds and chunks of vegetables found in picante sauce.
While some salsa fans do not consider jarred products to be real salsa cruda, their widespread availability and long shelf life have been credited with much of salsa's enormous popularity in states outside of the southwest, especially in areas where salsa is not a traditional part of the cuisine. In 1992, the dollar total of salsa sales in the United States exceeded those of tomato ketchup.
Sunday, June 2, 2013
Pork Cube Steak w/ Mashed Potatoes, White Gravy, and Sugar Snap Peas
Dinner Tonight: Pork Cube Steak w/ Mashed Potatoes, White Gravy, and Sugar Snap Peas
I spent the morning doing some price comparing at Walmart and Kroger, you can read about that in an earlier post from today. What a beautiful morning it was this morning. I went out, about 6:30 am, and got the 2 Sunday Papers and it was a perfect morning out. Birds singing, Sunny and about 68 degrees. The sky in the east looked like a rainbow. I prepared something for dinner that I've never had a Pork Cube Steak, purchased at Walmart. I had a Beef Cube Steak before but never a Pork. For dinner I prepared a Pork Cube Steak w/ Mashed Potatoes, White Gravy, and Sugar Snap Peas.
To prepare the Pork Cube Steak I seasoned it with Sea Salt and Ground Black Pepper. I then rolled them Panko Bread Crumbs. A fantastic trio to bread most any meat. I seasoned the Flour with Sea Salt and Ground Black Pepper, added a few shakes or more of Frank's Hot Sauce to the Egg Beater's, and Garlic Powder to the Panko Bread Crumbs. After breading I pan fried them in Canola Oil to a Golden Brown, about 7 minutes per side. As I said it was the first time I tried them and really liked them better than the Beef Cube Steaks, a lot more tender. I'll be using them again!
through the classic seasoning and breading of Seasoned Flour, Egg Beater's, and
For sides to go with the Cube Steak I heated up some Pioneer White Peppered Gravy along with Bob Evan's Mashed Potatoes, microwave a total of 6 minutes and ready! Then I also microwaved a bag of Walmat Marketside Sugar Snap Peas . For dessert later I had bought a Bunch of Bananas while out so I'll just have a Banana tonight.
I spent the morning doing some price comparing at Walmart and Kroger, you can read about that in an earlier post from today. What a beautiful morning it was this morning. I went out, about 6:30 am, and got the 2 Sunday Papers and it was a perfect morning out. Birds singing, Sunny and about 68 degrees. The sky in the east looked like a rainbow. I prepared something for dinner that I've never had a Pork Cube Steak, purchased at Walmart. I had a Beef Cube Steak before but never a Pork. For dinner I prepared a Pork Cube Steak w/ Mashed Potatoes, White Gravy, and Sugar Snap Peas.
To prepare the Pork Cube Steak I seasoned it with Sea Salt and Ground Black Pepper. I then rolled them Panko Bread Crumbs. A fantastic trio to bread most any meat. I seasoned the Flour with Sea Salt and Ground Black Pepper, added a few shakes or more of Frank's Hot Sauce to the Egg Beater's, and Garlic Powder to the Panko Bread Crumbs. After breading I pan fried them in Canola Oil to a Golden Brown, about 7 minutes per side. As I said it was the first time I tried them and really liked them better than the Beef Cube Steaks, a lot more tender. I'll be using them again!through the classic seasoning and breading of Seasoned Flour, Egg Beater's, and
For sides to go with the Cube Steak I heated up some Pioneer White Peppered Gravy along with Bob Evan's Mashed Potatoes, microwave a total of 6 minutes and ready! Then I also microwaved a bag of Walmat Marketside Sugar Snap Peas . For dessert later I had bought a Bunch of Bananas while out so I'll just have a Banana tonight.
Walmart vs Kroger - The Price War, Not Really a War!
I had went to Walmart the other day and purchased 26 items. I had saved the receipt because I wanted to
compare prices on a few of the items and see who had the best prices. I had thought it would be Walmart, I just didn't think it would be as big as difference as it was! I usually buy my so called inside aisle items at Walmart and Seafood, Fruits, and Vegetables at Kroger along with a few other items. I always look for coupons and in store sales at both stores. I also go to Meijer and a local market here around the West Chester area Jungle Jim's. I compared 11 items between Walmart and Kroger and here's what I found!
Campbell's Slow Kettle Portobello Mushroom and Madeira Bisque - Walmart $3.48, Kroger $3.89 - Save .41 at Walmart
Chopped Walnuts (Huge Saving!) - Walmart $4.18, Kroger $5.59 Save $2.41 at Walmart
Bigelow Decaf Green Tea Bags (20 count) - Walmart $2.18, Kroger $2.89 Save .71 at Walmart
Dannon Plain Greek Yogurt - Walmart $1.00, Kroger $1.29 Save .29 at Walmart
Daisy Reduced Sour Cream - Walmart $1.98, Kroger $2.49 Save .51 at Walmart
Kraft Grated Parm Cheese - Walmart $3.50, Kroger $3.89, Save .39 at Walmart
Daisy Low Fat Cottage Cheese - Walmart $2.18, Kroger $2.49, Save .31 at Walmart
Pillsbury Baby Grands Biscuits (5) - Walmart $.88, Kroger $1.02, Save .14 at Walmart
Morton's Lite Salt - Walmart $1.58, Kroger $1.94, Save .36 at Walmart
Sea Pak Pop Corn Shrimp - Walmart $3.96, Kroger $4.62, Save .66 at walmart
Ruffles Light Chips - Walmart $3.48, Kroger $3.79, Save.31 at Walmart
Just from these 11 random items that I purchase from time to time I saved $5.57. I checked other items at Kroger like Tide, Bounce, Glade Candles and I didn't have the Walmart price but I know from purchasing quite often a huge savings at Walmart. Overall, stay out of the middle aisles at Kroger. in fact if you can find fresh produce ans Seafood at your Walmart I say purchase them there also. Look before you shop and buy!
Campbell's Slow Kettle Portobello Mushroom and Madeira Bisque - Walmart $3.48, Kroger $3.89 - Save .41 at Walmart
Chopped Walnuts (Huge Saving!) - Walmart $4.18, Kroger $5.59 Save $2.41 at Walmart
Bigelow Decaf Green Tea Bags (20 count) - Walmart $2.18, Kroger $2.89 Save .71 at Walmart
Dannon Plain Greek Yogurt - Walmart $1.00, Kroger $1.29 Save .29 at Walmart
Daisy Reduced Sour Cream - Walmart $1.98, Kroger $2.49 Save .51 at Walmart
Kraft Grated Parm Cheese - Walmart $3.50, Kroger $3.89, Save .39 at Walmart
Daisy Low Fat Cottage Cheese - Walmart $2.18, Kroger $2.49, Save .31 at Walmart
Pillsbury Baby Grands Biscuits (5) - Walmart $.88, Kroger $1.02, Save .14 at Walmart
Morton's Lite Salt - Walmart $1.58, Kroger $1.94, Save .36 at Walmart
Sea Pak Pop Corn Shrimp - Walmart $3.96, Kroger $4.62, Save .66 at walmart
Ruffles Light Chips - Walmart $3.48, Kroger $3.79, Save.31 at Walmart
Just from these 11 random items that I purchase from time to time I saved $5.57. I checked other items at Kroger like Tide, Bounce, Glade Candles and I didn't have the Walmart price but I know from purchasing quite often a huge savings at Walmart. Overall, stay out of the middle aisles at Kroger. in fact if you can find fresh produce ans Seafood at your Walmart I say purchase them there also. Look before you shop and buy!
Saturday, June 1, 2013
Breaded Cobia w/ Creole Chicken Flavored Rice, Cut Green Beans, and...
Dinner Tonight: Breaded Cobia w/ Creole Chicken Flavored Rice, Cut Green Beans, and Whole Grain Bread
Last week when my friends brought the Gulf Coast Grouper they also included a couple of fillets Cobia, which is also known as black kingfish, black salmon, ling, or lemonfish. So for dinner tonight I prepared Breaded Cobia w/ Creole Chicken Flavored Rice, Cut Green Beans, and Whole Grain Bread.
To prepare the Cobia I rinsed the fillet off and patted dry. I then cut the fillet into 3 pieces. I breaded the Zatarain's Garlic Breading Mix. I put the pieces into a Hefty Zip Bag and added the Breading mix, shook until all pieces were well coated. I pan fried them in Canola Oil about 4 1/2 minutes per side. The Zatarain's Breading makes a perfect crust, well seasoned, nice crunch, and keeps the Cobia nice and moist. I really enjoyed the Cobia, nice flavor, very meaty, and a mild fish.,
fillets with
To go with my Cobia I prepared a box of Tony Chachere's Creole Roasted Chicken Rice. Second time I've prepared this and I really enjoy it! It's less calories and carbs than Uncle Ben's Rices, which I really enjoy also. I also heated a can of Del Monte Blue Lake Cut Green Beans. Looking forward to getting some fresh Green Beans, I'm going to learn how to can them this year! I hear there could a shortage of Half Runner Green Beans, we'll have to wait and see. I also had a couple of slices of Healthy Life Whole Grain Bread. For dessert I had baked a loaf of Pillsbury Nut Quick Bread earlier today so I'll have a slice of that topped with a scoop of Breyer's Carb Smart Vanilla Ice Cream.
Cobia (Rachycentron canadum)—also known as black kingfish, black salmon, ling, lemonfish, crabeaters, tasek, etc.—are perciform marine fish, the sole representative of their family, the Rachycentridae.
aruan
Attaining a maximum length of 78 inches and maximum weight of 150 pounds, cobia have elongate fusiform (spindle shaped) bodies and broad, flattened heads. Their eyes are small and their lower jaw projects slightly past the upper jaw. On the jaws, tongue and roof of the mouth are bands of villiform (fibrous) teeth. Their bodies are smooth with small scales, their dark brown coloration grading to white on the belly with two darker brown horizontal bands on the flanks. These may not be prominent except during spawning when cobia lighten in color and adopt a more prominently striped pattern. The large pectoral fins are normally carried horizontally (rather than vertically as shown for convenience in the illustration), so that, as seen in the water they may be mistaken for a small shark. When boated, the horizontal pectoral fins enable the cobia to remain upright so that their vigorous thrashing can make them a hazard. The first dorsal fin is composed of six to nine independent, short, stout, and sharp spines. The family name Rachycentridae, from the Greek words rhachis meaning "spine" and kentron meaning "sting," is an allusion to these dorsal spines. Mature cobia have forked, slightly lunate tail fins with most fins being a dark brown. They lack air bladders.
Last week when my friends brought the Gulf Coast Grouper they also included a couple of fillets Cobia, which is also known as black kingfish, black salmon, ling, or lemonfish. So for dinner tonight I prepared Breaded Cobia w/ Creole Chicken Flavored Rice, Cut Green Beans, and Whole Grain Bread.
To prepare the Cobia I rinsed the fillet off and patted dry. I then cut the fillet into 3 pieces. I breaded the Zatarain's Garlic Breading Mix. I put the pieces into a Hefty Zip Bag and added the Breading mix, shook until all pieces were well coated. I pan fried them in Canola Oil about 4 1/2 minutes per side. The Zatarain's Breading makes a perfect crust, well seasoned, nice crunch, and keeps the Cobia nice and moist. I really enjoyed the Cobia, nice flavor, very meaty, and a mild fish.,
fillets with
To go with my Cobia I prepared a box of Tony Chachere's Creole Roasted Chicken Rice. Second time I've prepared this and I really enjoy it! It's less calories and carbs than Uncle Ben's Rices, which I really enjoy also. I also heated a can of Del Monte Blue Lake Cut Green Beans. Looking forward to getting some fresh Green Beans, I'm going to learn how to can them this year! I hear there could a shortage of Half Runner Green Beans, we'll have to wait and see. I also had a couple of slices of Healthy Life Whole Grain Bread. For dessert I had baked a loaf of Pillsbury Nut Quick Bread earlier today so I'll have a slice of that topped with a scoop of Breyer's Carb Smart Vanilla Ice Cream.
Cobia (Rachycentron canadum)—also known as black kingfish, black salmon, ling, lemonfish, crabeaters, tasek, etc.—are perciform marine fish, the sole representative of their family, the Rachycentridae.
Attaining a maximum length of 78 inches and maximum weight of 150 pounds, cobia have elongate fusiform (spindle shaped) bodies and broad, flattened heads. Their eyes are small and their lower jaw projects slightly past the upper jaw. On the jaws, tongue and roof of the mouth are bands of villiform (fibrous) teeth. Their bodies are smooth with small scales, their dark brown coloration grading to white on the belly with two darker brown horizontal bands on the flanks. These may not be prominent except during spawning when cobia lighten in color and adopt a more prominently striped pattern. The large pectoral fins are normally carried horizontally (rather than vertically as shown for convenience in the illustration), so that, as seen in the water they may be mistaken for a small shark. When boated, the horizontal pectoral fins enable the cobia to remain upright so that their vigorous thrashing can make them a hazard. The first dorsal fin is composed of six to nine independent, short, stout, and sharp spines. The family name Rachycentridae, from the Greek words rhachis meaning "spine" and kentron meaning "sting," is an allusion to these dorsal spines. Mature cobia have forked, slightly lunate tail fins with most fins being a dark brown. They lack air bladders.
Healthy & Refreshing!
It's all about the fruit, Healthy & Refreshing! Another good one from Diabetic Living On Line web site. Click the link at the bottom of the post to get all the Healthy & Refreshing recipes!
Healthy & Refreshing!
You'll love our delicious recipes that feature strawberries, blueberries, watermelon, and more fabulous fruits. Whether you love them in smoothies or on the grill, fruits can add fresh flavor to every meal.
Peach-Berry Frozen Dessert
Fat-free yogurt and light dessert topping help keep this fruity dessert low in calories, carbs, and fat.....
Fresh Fruit Salad with Creamy Lime Topping
Top your fruit salad with this summery, lime-accented dip. The tasty topper brings out the best in fresh fruits.
Tip: Spoon the creamy mixture over a summer medley of citrus, exotic fruits, and berries. Or, opt for a simpler fruit mix of apples, grapes, and bananas....
Click the link below to get these and all the rest of the Healthy & Refreshing recipes!
http://www.diabeticlivingonline.com/diabetic-recipes/side-dishes/fabulous-fruit-salad-recipes/?sssdmh=dm17.670548&esrc=nwdlo052813
Healthy & Refreshing!
 |
| Photo by Diabetic Living On Line |
Peach-Berry Frozen Dessert
Fat-free yogurt and light dessert topping help keep this fruity dessert low in calories, carbs, and fat.....
Fresh Fruit Salad with Creamy Lime Topping
Top your fruit salad with this summery, lime-accented dip. The tasty topper brings out the best in fresh fruits.
Tip: Spoon the creamy mixture over a summer medley of citrus, exotic fruits, and berries. Or, opt for a simpler fruit mix of apples, grapes, and bananas....
Click the link below to get these and all the rest of the Healthy & Refreshing recipes!
http://www.diabeticlivingonline.com/diabetic-recipes/side-dishes/fabulous-fruit-salad-recipes/?sssdmh=dm17.670548&esrc=nwdlo052813
Kitchen Hint of the Day!
When the coals start to die down on your grill, don't squirt them with more lighter fluid, which not only costs money, but can also leave your food tasting bad (not to mention, burn the hair off your arm). Instead, blow a hairdryer on the base of the coals. The hairdryer acts as a pair of bellows, and your fire will be going again in no time.
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