Today, Sam from Sweet Remedy is here to share her recipe for Cherry Cilantro Mango Salsa. Sam and I have met a few times in real life and room together at BlogHer Food last summer. Can I just tell you she is the sweet person on the planet. The girl sacrificed her time to help me get ready for a big dinner at BlogHer Food –ironing my wrinkly dress while I raced around the room to get ready. That is a true friend for you! 

Cherry Cilantro Mango Salsa | Sweet-Remedy.com

Hi Everyone! While Katie is busy getting into the grove of Motherhood, she has enlisted some of her friends to entertain you. I do hope you stick around! I’m Sam from Sweet Remedy and today I’m ready for a picnic where I can eat a huge amount of salsa with fruit. How about you?

It’s April and I know that this salsa is more of a summer recipe but I’m hoping to propel full force into warmer weather. Katie doesn’t really have this issue, being from the sunshine state and all. Since I call New York home, I’m always cold and dreaming of warmth.

I’m ready for bright produce and frosty treats! Bring on the popsicles, ice cream and this Cherry Cilantro Mango Salsa!

The addition of fruit to this salsa gives it such a sweet taste, one that is perfect to help celebrate the rising temperatures in the North East.

I used Gourmet Garden Cilantro Paste in this recipe, but you can always use fresh cilantro instead!

So I do hope you’ll join me while I stuff fruit into my salsa and congratulate Katie and Jon on their baby bundle! I’m so incredibly thrilled that they are starting their family. The next time I find myself in Florida, which is usually about once a year, I hope to meet the little guy we’ve all been waiting for!

Original Recipe for Cherry Cilantro Mango Salsa from Sweet Remedy

Cherry Cilantro Mango Salsa

Prep Time: 15 minutes

Total Time: 15 minutes

Yield: 4

Cherry Cilantro Mango Salsa

Ingredients

  • 2 cups cherries
  • 2 mangoes
  • ¼ cup red onion
  • 1 medium red pepper
  • 2 chipotle peppers (in adobo sauce)
  • 1 Tbsp cilantro

Directions

  1. Pit and cut the cherries in half or quarters, depending on how large you want your cherry pieces.
  2. Pit the mangoes and score each half with a knife by making light overlapping slices from one side to the other, being careful not to cut through the skin. Push up on the skin side and cut off the chunks that fan out.
  3. Dice the red onion and red pepper. Cut the chipotle peppers into small pieces. Mix all ingredients together and add the cilantro.
  4. Serve with tortilla chips.
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Grilled Corn & Poblano Guacamole from KatiesCucina.com

Y’all. I love guacamole. By far I think this is the best guacamole recipe I’ve ever created. Minus my classic guacamole that I make rather often. I was partly inspired to make this recipe after making grilled corn chowder. I had a leftover ear of corn on the cob and a poblano pepper, both already grilled and sitting in my refrigerator waiting for me to make something of them.

Grilled Corn & Poblano Guacamole from KatiesCucina.com

By combining both grilled items made for the most flavorful and smokey guacamole I could have ever dreamed of! Bite after bite I felt like I was in a gourmet Mexican restaurant–not at home! That is one of the luxuries of cooking at home. You can create food that would cost double if not triple the amount that a restaurant would charge.


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Chunky Cran-Applesauce

Remember, when I posted about my mom’s homemade apple sauce, last year? Well, I started tinkering with that recipe the other week. You see, I love that applesauce but I wanted something a bit different. I served up a juicy pork loin and my Gratin Dauphinois alongside of this gorgeous and uber flavorful (and festive) cran-applesauce. Cranberries are a luxury food item that we only get to really embrace and cook with for a whopping 2 months (ok, maybe 3 months) out of the year!

Chunky Cran-Applesauce

I’m a big fan of chunky applesauce. Pureed applesauce doesn’t always fly for me so I tend to keep my applesauce a bit more on the chunky side. However, if you like it 100% pureed — do it! Get your puree on. That’s the great thing about recipes–you can always adapt and modify to your liking. Of course this applesauce doesn’t look like traditional applesauce thanks to the red dye in the cranberries. This is a sweet and tangy applesauce and pairs well with pork and of course you could always serve it next to your turkey tomorrow. Simple enough to make the day of and serve hot or make it tonight and pull it out of the refrigerator just before your ready to serve your Thanksgiving meal.

Katie Original Recipe

Chunky Cran-Applesauce

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: 6

Ingredients

  • 3 gala apples
  • 2 cups cranberries
  • 1/2 cup sugar
  • 1/2 tsp cinnamon
  • 1/2 cup apple juice

Directions

  1. Peel, core, and chop apples. Place in a medium pot on medium heat. Rinse the cranberries and add them to the pot. Add sugar, cinnamon and apple juice. Give the contents of the pot a stir, place the lid on the pot, turn the heat down to medium-low and let it simmer for 30 minutes (mixing periodically). *Don't be alarmed, your cranberries will begin to pop. Depending on your stove you may need to reduce the heat if the apples and cranberry begin to boil. Apples and cranberries should be soft to touch. Let cool and store in the refrigerator for up to 5 days.

Notes

*If you don't like chunky applesauce feel free to run it through a food processor or blend with an emersion blender.

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White Bean Bruschetta

Before my husband and I left for Europe I was on an Italian cooking kick. It also didn’t help that the September issue of EveryDay with Rachael Ray was her Italian issue! In my mind, I thought I was doing a good job preparing ourselves for all the amazing food we were about to encounter during our 6 days in Italy!

White Bean Bruschetta

Boy, was I wrong. Later this month you’ll get to read about my foodie travels throughout Italy. Like I’ve told family and friends… my taste-buds have been forever changed! I digress though… I’m back to reality and am learning to re-adapt my taste-buds. This is a very common and traditional appetizer you would find in the Tuscan region of Italy.

White Bean Bruschetta

When I think of bruschetta, I think of plump juicy bite-size pieces of tomato with lots of basil. So when I saw and read about various styles of bruschetta I was intrigued! I love white beans and knew that I would equally love this appetizer. If you are entertaining, you could prepare the beans ahead of time and just reheat them before serving to your guest. Oh, and did you know, that if you buy a baguette from your local bakery that they can run it through the bread slicer for you. This frees you up a few additional minutes! If I’m entertaining, I typically  have the bakery cut the bread for me! It comes out equal in size and doesn’t cause for all the additional crumbs in the kitchen.

White Bean Bruschetta

Adapted from: EveryDay with Rachael Ray, September 2012

White Bean Bruschetta

Prep Time: 5 minutes

Cook Time: 8 minutes

Total Time: 13 minutes

Yield: 12

Ingredients

  • 1/2 red onion, thinly sliced
  • 1 tbsp lemon juice
  • 3 tbsp olive oil
  • 1 garlic clove
  • 1 tbsp rosemary, chopped
  • 1 14oz can of cannellini beans, rinsed
  • 2 tbsp flat-leaf parsley, chopped
  • salt and pepper to taste
  • 1 baguette, thinly sliced

Directions

  1. In a small bowl mix thinly sliced onion with lemon juice. Let this sit while you prepare the beans.
  2. In a medium-sized skillet heat 3 tablespoons of olive oil over medium-low hear. Grate the garlic in the pan. Add rosemary, and stir for one minute. Add the beans and cook until warm (about 5 minutes). Mix in parsley and season with salt and pepper to taste.
  3. To serve:
  4. Add one spoonful of bean mixture to each slice of baguette and top with lemon-onions. Enjoy!

Notes

Adapted from: EveryDay with Rachael Ray, September 2012

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Earlier this year, I vowed to start making more homemade dressings and consuming less pre-packaged dressings. Of course, there are a few dressings I love and can’t live without, but for the most part you won’t see my refrigerator door loaded with salad dressings. I love to cook with lemons and had yet to make a dressing with them.

Lemon Herb Dressing

Since my herb garden is overflowing right now I figured this was an ideal dressing to make. Plus, who doesn’t love a light and refreshing dressing during the dog-days of summer? I also did a little experimenting and marinaded some chicken with this dressing (only for 30 minutes). Baked it with shallots and slices of lemon and garlic. It was divine.

Lemon Herb Dressing

Adapted from: Everyday Food, April 2012

Lemon Herb Dressing

Prep Time: 10 minutes

Total Time: 10 minutes

Yield: 1 cup

Ingredients

  • 1/4 cup lemon juice
  • 2 tsp lemon zest
  • 2 tsp honey
  • 2 tsp dijon mustard
  • 1/3 cup olive oil
  • 2 tbsp fresh chives, chopped
  • 2 tbsp fresh parsley, chopped
  • 2 tbsp fresh dill, chopped
  • salt and pepper

Directions

  1. In a pint size mason jar (with lid) add the lemon juice and lemon zest. Followed by the honey, dijon mustard, and olive oil. Next up, add the freshly chopped chives, parsley, and dill; followed by salt and pepper to taste. Seal lid and shake until all ingredients are well incorporated. Refrigerate for up to 5 days.
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psst… if you love lemons you will love this weeks Google Hangout. Christine from Cook the Story and myself will be chatting with Beth & Julia from Live Pretty about lemons!

 


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I love guacamole. This is one of those foods that I didn’t appreciate until my early 20′s. I had no idea how amazing it was until I got over the color and just tasted it! I think that’s the problem with this dip–people either love it or hate it and the lovers out there. Boy, do we truly love it.

To my surprise I have never blogged my go-to guacamole recipe I developed a few years back. Don’t get me wrong in a pinch I love to use Wholly Guacamole and keep it on hand and in my freezer at all times, but their is nothing like making your own guacamole. When avocado prices are manageable you’ll find me making my own. In my opinion what makes a great guacamole is the flavors used within the dip.

My guacamaole isn’t bright green–it’s a darker green because I like to spice up my guac. I also like to mince a few veggies because I like to have additional flavors other than avocado and spice in my guac. Make sure you pair this guac with the most amazing (Salt & Lime) Homemade Corn Tortilla Chips.

Do you know how to tell if your avocado is ripe enough to turn it into guacamole? According to the Hass Avocado website unripe, firm or green fruit can take four to five days to ripen at room temperature. When your at the store look for avocados that aren’t green but a brownish green; gently squeeze in the palm of your hand without applying your fingertips (that can cause bruising). If it’s a tad soft it should be ripe in a few days. If you buy an avocado that is already soft to touch you can store it in the refrigerator for 1-2 days until your ready to cut it up. That will delay it’s ripening process.

Source: Katie Original

Classic Guacamole
Author: 
Prep time: 
Total time: 
Serves: 4
 
Ingredients
  • 2 Hass Avocados
  • 1 tbsp red onion, minced
  • 1 tbsp jalapeno, minced
  • 1 tbsp plum tomato, minced
  • 1 tbsp cilantro, minced
  • 1 tbsp lime juice
  • ½ tsp chili powder
  • ½ tsp ground coriander
  • ¼ tsp salt
  • ⅛ tsp cumin
Instructions
  1. In a medium size bowl mash together 2 Haas Avocados. Then add red onion, jalapeno, plum tomato, cilantro, and lime. Followed by the chili powder, ground coriander, salt, and cumin. Mix well and serve immediately.
Notes
*You can store leftovers over night by placing plastic wrap directly on top of the guacamole and pressing the plastic wrap on top. This will lessen the browning.

*I’ve been known to put together the spices and minced vegetables and herbs prior to leaving for a weekend getaway. Once your at your destination, peel, de-seed, and mash your avocados into your spice/vegetable mixture and serve.

*For cold guacamole, refrigerate your avocados up to one hour before your ready to mash.

 


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Chickpea Curry

In recent years I’ve become a lover of all things curry. It has taken my husband a while to warm up to this fragrant spice. I’ve been cooking up quite a few new vegetarian dishes to add to my recipe book, and this is one that will be a keeper! Loaded with protein and veggies–it’s full of flavor and sure to  warm the soul on a cold winters night. 

This recipe calls for roasted cauliflower and tomatoes. You can roast them the night you make this dish or a few days prior cutting your cook and prep time in half! I had roasted the veggies a few days prior and whipped up this meal in no time during the work week. “Toasting” the curry powder for the minute  the recipe calls for helps intensify the flavors. I am a salt-phene and found myself adding quite a bit of salt to my dish. This in my opinion is a low sodium dish. 
*If your concerned about your carnivorous counterparts add a grilled breast of chicken to their plate. Season the chicken with olive oil, salt, pepper, and a dash of curry powder; cook until internal temperature reaches 165 degrees. You could even grill shrimp on skewers and add it to this dish. 

Adapted from: Everyday Food, Janu/Feb 2012

Chickpea Curry
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 1 cup basmati rice, cooked
  • 2 tsp olive oil + 1 tbsp
  • 1 onion, diced
  • 3 garlic cloves, minced
  • 1 tbsp ginger, grated
  • 4 tsp curry powder
  • 2 cans Chickpeas, rinsed and drained
  • 2 cups cauliflower, roasted
  • 1 pint cherry tomatoes, roasted
  • 4 cup spinach
  • 1 tbsp cilantro, chopped
  • salt and pepper to taste
Instructions
  1. Preheat oven to 400 degrees. Toss cauliflower and tomatoes in one tablespoon of olive oil, salt and pepper. On a baking sheet roast cauliflower and cherry tomatoes until golden brown for about 20 minutes.
  2. Meanwhile, in a medium pot, heat oil over medium heat and add onion; stirring occasionally, until golden brown, about 10 minutes. Add garlic, ginger, and curry powder; stirring until fragrant about 1 minute. Add chickpeas, roasted tomatoes, and 2 cups water; bring to a boil over high. REduce heat to medium, cover, and gently simmer for 8 minutes.
  3. Add cauliflower and cook until cauliflower is warmed through and chickpeas are tender about 8 minutes. Stir in spinach and cilantro and season with salt and pepper. Serve immediately on a bed of basmati rice and sprinkle with additional cilantro if desired.

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Not too many people love brussel sprouts, but for those who do love them this is typically the time of year you can find them in the grocery store (harvest season from June-January)!  I love the mix of sweet carrots and roasted garlic with these baby cabbage gems. Simply seasoning them with olive oil and salt and pepper keeps their flavors in tact. 

If you are looking to add additional flavors to your brussel sprouts you may be interested in my Roasted Brussel Sprouts with Bacon. This is obviously a non-vegetaraian dish, and for those who love bacon and are on the fence about brussel sprouts… after this recipe they will be a brussel sprout lover! 


Source: Katie Original
Prep Time: 5 minutes
Cook Time: 35-40 minutes
Servings: 6

Ingredients:
1lb Brussel Sprouts
1/2 bag of baby carrots
6 cloves, garlic, smashed
2 tbsp olive oil
salt and pepper to taste

Directions:
1. Preheat oven toe 350 degrees.
2. While the oven is preheating rinse the brussel sprouts, cut the ends off, and cut in half. In a large casserole dish that has a cover add brussel sprouts, baby carrots, smashed garlic, olive oil, and salt and pepper. Mix well until everything has been well incorporated. 
3. Place a lid on the casserole dish and bake for 30 minutes or until carrots and brussel sprouts are tender. You can remove the lid from baking the last 5 to 10 minutes, but be cautious… the olive oil can tend to splatter. Serve immediately once the vegetables are done!


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I’ve cooked up yet another vegetarian recipe from Marie Simmons, Fresh & Fast Vegetarian cookbook published by Houghton Mifflin Harcourt Trade. I love seafood paella, and never thought to make a vegetarian version. When I saw this recipe (which just so happens to be pictured on the front cover of the cookbook) I knew I wanted to give it a try. I made this after work one evening, and within an hour we were eating a flavorful meal.  This vegetarian version was just as filling as its seafood counterpart. If the meat-eaters in your house demand meat I guess you could always serve grilled chicken on the side of sliced on top. But to be honest. They won’t miss the meat in this hearty dinner! 

Prep Time: 15 minutes
Cook Time: 50 minutes
Serves: 4-6

Ingredients: 
5 tbsp olive oil
8 multicolored mini bell peppers, left whole
6 oz shiitake mushrooms, stems discarded, caps halved
2 tsps fresh thyme, chopped
2 tsp salt
black pepper to taste
1-1/2 cups cauliflower florets
1 cup green beans, cut into 1/2-inch pieces
2 cups chopped onion
1 garlic clove, grated
1 can diced tomatoes with juice
1-1/2 tsps smoked paprika
1-1/4 cups medium-grain rice
6 cups water
lemon wedges and sprigs of thyme for garnish

Directions: 
1. In a small saucepan, bring 6 cups water to a boil; cover and keep hot over low heat. 

2. Heat two tablespoons of olive oil in a large skillet over medium heat. Add the pepper and mushrooms and cook, stirring, until the peppers are blistered and browned and the mushrooms are golden, 6-8 minutes. Sprinkle with one teaspoon of the chopped thyme, 1/4 teaspoon of the salt and a grinding of black pepper. Remove the peppers and mushrooms from the pan with a slotted spoon and set aside. 

3. Add one tablespoon of the olive oil and the cauliflower and green beans to the pan and cook, stirring, over medium-high head until the cauliflower begins to brown and is crisp-tender, about 5 minutes. Add the remaining one teaspoon of chopped thyme, 1/4 teaspoon of the salt and a dash of black pepper. Transfer the vegetables to a bowl, keeping them separate form the peppers and mushrooms. 

4. Add the remaining two tablespoons oil to the hot pan. Add the onions and cook, stirring, over medium-low heat until softened and golden, 5-8 minutes. Add the garlic and cook for one minute. Add the tomatoes and boil over high heat, stirring, until all the tomato juice evaporates. Reduce the heat to medium and stir in the paprika. Add the rice and stir until coated with the tomato mixture, about 1 minute. Add 4 cups of the hot water and the remaining 1-1/2 teaspoons salt and bring to a boil. Cook, uncovered, at a gentle simmer over medium-low heat, without stirring, until most of the liquid is evaporated and the rice is almost tender, about 15 minutes. 

5. Spoon the mushrooms and peppers onto the center of the rice. Spoon the cauliflower and green beans around the edges. Pour 1 cup of the hot water on top and cook, uncovered, on medium-low until all the water is absorbed and the rice is tender, 5 to 8 minutes. Do not stir. (If the rice is still slightly firm, add about 1/2 cup more hot water and cook for another 5 minutes.)

6. Turn the heat to high for 1 to 2 minutes until the rice forms a browned crust on the bottom of the pan. Push the tip of a spoon into the rice to take a peek. Let the paella stand, uncovered, for 5 minutes before sreving. Garnish with lemon wedges and thyme.

Disclaimer: The opinions of this post are solely mine and do not reflect the publisher and/or author. Houghton Mifflin Harcourt sent me the cookbook to cook and blog from. 


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If there is one thing in life I’ve grown to love it’s grilled vegetables! I love grilled vegetables! Now that it’s much warmer out we probably grill vegetables once a week! So I as soon as I saw this recipe on the Tapeña® site I knew I had to make these. I like to use mini bell peppers, but large bell peppers work as well. This was our first time grilling eggplant. Next time I’d cut them much thicker and brush a better coat of olive oil on them. I never make a “sauce” to pour on the vegetables, but this complimented it well! 

Prep: 20 mintues
Cook: 10-15 minutes
Serves 8-10


Ingredients
4 small zucchini, sliced diagonally into 1/2” thick slices 
5 slender eggplants, sliced diagonally across the width 
3 red, green, orange or yellow bell peppers 
2 small onions, halved
4 Tbsp extra-virgin olive oil 
2 cloves garlic, minced and salted 
1/2 tsp paprika 
1/4 cup chopped fresh parsley

Directions
1. If using a charcoal grill, start the coals and get the grill heated. Or if using a gas grill wait until zucchini and eggplant have been layered to dry. Lightly salt the zucchini and eggplant slices. Layer the salted slices on double thickness of paper towels, so they are lying flat, adding layers of paper towels as needed. Finish layering by covering with a double thickness of paper towels and press flat with the bottom of a heavy pan or platter to squeeze out the moisture. Let the eggplant and zucchini rest for 15 minutes

2. Brush zucchini, eggplant, peppers, and onion with oil. Grill the vegetables for 3 – 8 minutes until done.

3. Core and seed the peppers and cut into thick slices. Cut the eggplant, zucchini and onion into 1” thick slices. Arrange the sliced vegetables on a platter.

4. Whisk olive oil, paprika and garlic and drizzle over the vegetables. Sprinkle with parsley. Serve with crusty bread slices.

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