Most of us like “tapas” or if you prefer “finger foods”. It’s very social and fun to eat! Sometimes “tapas” can turn into side dish or along with an entrée. The one I am referring here is “salsa” which literally means “sauce” in Spanish and Italian.
As we been introduced to it in the mid-60s’, English-speaking countries tend to think that salsa is a tomato-based which is known as “salsa picante”. Although it is the most common one, salsa can also be a mix of different ingredients and spices.
There are so many types of salsa such as “salsa verde”, “salsa criolla” and so on but the one I’ll be sharing with you in this video is a mango-pineapple based with some zip! I like to use it along with my Panko Breaded Fish Fillet which this recipe will be posted next month on August 11th, but I also like to serve it with crab cakes or just like this with tortilla chips.
It is a nice change from the tomato-based one although I do add tomatoes in it but it is so subtle, it doesn’t take over. It is “fresh”, colorful and so packed with flavors that I am convinced this salsa will be in your kitchen menu rotation this summer. Bon Appétit!
I have many kitchen appliances but there is one that runs on overtime during summer time and it’s my ice cream machine. As soon as we’re done with one flavor, there is another one (or two) waiting in the freezer. I never thought I would enjoy making ice cream so much. I love to experiment with new flavors and more often than not, I end up with a new cold sensation.
At home we use peanut butter quite regularly to cook with. The other day, my partner bought that “monster” size peanut butter jar – “It was on sale” he said. Okay, great, now what! When I say we use peanut butter to cook, we do but not on that scale. I mean between the two of us, a regular jar can last us 2-3 months. If you’re vegan or vegetarian I’m sure peanut butter goes faster but in our case, not so much. Peanut butter doesn’t keep well; it can get rancid quickly especially during the summer months. There’s only so much I could cook/bake with this humongous jar and I knew I would have to come up with some new recipes…let’s make ice cream with it, I decided!
I’ve been making ice cream from scratch for a while now but right from the first attempt, this recipe was a hit! It’s summer and of course I wouldn’t share a complicated recipe with you. This cold treat is simple and easy to make and kids of all ages will enjoy this ice cream flavor and be begging for more…! Bon Appétit!
During the summer months, I find people tend to freeze their meat more. The secret to BETTER freezer meat storage is simply adding this little step for great results.
What you need is good thick freezer bags and wax paper.
– You have to cut wax paper big enough to wrap your piece of meat – Place each piece on a separate sheet of wax paper and wrap tightly – Transfer your wrapped meat to a freezer bag and depending on the size, you can portion meats for your families needs. For an example, I wrap two large chicken breasts individually and place each in the same medium freezer plastic bag and then transfer them to the freezer (don’t forget to label/write the contents and date on your bags). When I need chicken breasts for a recipe, I remove a bag from the freezer and thaw it out in the refrigerator until I need it.
You’ll be surprised just how this method protects your meats from freezer burn as well as keeping it moist. It takes just a little time but it worth’s every penny as you’ll see by the results!
During summer time, it seems like people eat more salad. Perhaps because of the freshness of the produce or the weather is getting warmer and light meals are often requested. It doesn’t matter…what does matter is eating salad is healthy!
This is how I start my video and the reason why I wanted to write it again is because to me eating a little salad every day helps the body to function properly. Of course, I’m sure there’s no need to mention that you need to wash your produce including the organic ones with a natural “Fruit & Veggie Soak”. I don’t need pesticides, wax, dirt, soil or other unwanted flavors in my salad…!
In general and I say “general” because I was shocked once with a girlfriend of mine back in Toronto who didn’t enjoy a salad with fruits in it…so in general we like some sort of fruits in salads. Of course I don’t want to eat a fruit salad unless it’s for dessert but sometimes it helps to make things interesting such as in the recipe I’m about to share with you.
We eat a lot of salad and it’s nice to add a twist to it. I like to think outside of the box and this is one of them. My perfect bite is a little bit of spinach with a strawberry slice and a small piece of goat cheese….now that’s a little bit of heaven! The mix of sweetness with a little bit of tart and spicy makes this Strawberry Salad a summer favorite. Bon Appétit!
I don’t know about your family but when I was a child, my father ate soup all year round and it was “hot”. I couldn’t stand eating soup during summer time and later on, I found out that I couldn’t stand eating “hot” soup during summer time!
I actually enjoy making “cold” soup during the hot months. It is so refreshing and it is a nice change to serve to your guests. I have been experimenting with different flavors and I have to admit, sometimes I can push it a bit too far. I’m still working on a few new flavors and next year, I will proudly post them for you.
The one I’m about to share with you today is super amazing! Not only it is delicious but it is also very healthy! It all started because David and I eat this fruit regularly. It is a “super food” and its nutrients, vitamins and healthy fats make it extra special. Any guesses as to which fruit I’m talking about… it’s avocado!
We sometimes eat an avocado by scooping the flesh right from an avocado half with a spoon just before dinner. Other times, we use them for making Guacamole as a condiment for sandwiches, nachos, burgers, and so on. One day I wanted to make my gazpacho and I realized I was missing a few ingredients. I looked into my crisper and saw some avocados – and a light came on (it happens sometimes…lol!). It took me a few tries but I got there!
If you enjoy the buttery texture and flavor of this fruit like we do, you will definitely loooove this recipe! To me, this soup is such a flavorful dish! How can you not enjoy the freshness when it’s hot outside? Just a slight warning…after you try it, you’ll be hooked! Bon Appétit!
Ahhh, summer! I wouldn’t have any problem living in a place where the weather is warm all year round. Okay, maybe a place with a fall season – I love when the leaves change color, it’s so pretty! Distracted again…As I said I enjoy warm weather but the only downside of it is that I feel lazy when it comes to cooking. I don’t want to eat something heavy and need it to be easy to prepare.
A protein I enjoy all year round but particularly more during summer time is fish. It is filling and light at the same time. It takes next to no time to cook and can be grilled on the BBQ – no need to heat up your kitchen with the oven on!
There are so many varieties of fish to choose from. I’ve tried so many and so far I love them all but the one I want to talk about today is blue marlin. This fish is so amazingly good! The first time I experienced blue marlin was when we went to Hawai`i where they call it A`u (the Japanese name for it is Kurokajiki or commonly known as Kajiki). Firm texture with mild flavor, blue marlin can be prepared many ways and it is also magnificent for sashimi. It is low in saturated fat & sodium, rich in vitamin B6, B12, niacin, selenium, iodine, magnesium and also a good source of omega-3.
For some of you who don’t like the “fishy” taste of this protein group, blue marlin is your answer. This grilled version will make you want to eat this beautiful fish more often. If you don’t have access to a BBQ, baking is also a very delicious option. Bon Appétit!
Summer is all about sunshine, warm weather, outdoor activities, backyard parties, BBQ, and obviously fresh produce. As some of you already know, I can’t get enough of fresh produce during the high season. Because of the outdoor space restriction we have, I cannot grow acres of produce but if I would have the space, I would totally look like Zsa Zsa Gabor in Green Acres…no joke!
There are so many fruits and vegetables around the house and every day with every meal I make a serious commitment to serve them. One obvious thing to have in the morning is a smoothie. I experiment with my fruits, juices, and other ingredients to create refreshing, healthy smoothies…that’s my thing!
Years ago I created this smoothie I’m about to share with you. My recipe has been featured on a very popular American food website and now that Club Foody is here, I’m posting here for you to enjoy.
My Tropical Sunshine Smoothie’s bright yellow color will put a smile on your face and put some sunshine in your morning. It is so delicious and packed with healthy vitamins and nutrients. I have no doubt you’ll enjoy the flavor and the added benefit of knowing how healthy it is for you. Bon Appétit!
It’s July or August and it’s hot outside (no complaints, I love it!) but if you are like me, we don’t always feel like cooking a big meal, let alone eating one. Sometimes I just want to have something quick & easy to prepare. I want a meal that satisfies me and is full of flavor…a sandwich! I think sandwiches are underrated and should not be served strictly for lunch.
I love Mexican culture and cuisine. The ingredients are simple but yet so colorful and tasty. For some of you, Mexican food may be too spicy and for others, each bite is heavenly. I enjoy the spiciness and I love experimenting with a variety of ingredients.
In this video, I’ve incorporated a couple of Mexican ingredients that set this dish apart from a regular submarine with a slight twist. It’s a fast meal that everyone will enjoy because the combination of ingredients marry together perfectly. This Mexican Chicken Sub is one of our favorite sandwiches and I’m sure you’ll agree the first time you try one. Bon Appétit!
When I was at university, I was on a serious budget and was eating lots of salads and other inexpensive food. Buying a bottle of salad vinaigrette or dressing was a “hard” decision because, first I could only afford one and second, I’ve always been the type of person that loves variety so buying just one wasn’t fun!
This is when I decided to start making my own vinaigrettes and later in life I started experimenting with dressings. I remember the first couple vinaigrettes I made were not a hit….they were oily, greasy and tasteless. Then I started adding more ingredients until I started to understand the nuances of it…which by the way is very simple.
This recipe I’m about to share with you is not one of my first experiments…lucky for you…lol! It is one that I have developed over the years and only experimented with on my closest friends…yes, they are still my friends… All joking aside, I love making this one during summer time because it is light and “summery”…c’mon there’s raspberries in it, of course it’s a totally summer vinaigrette! Although I use this vinaigrette all year round, summer seems the best time to enjoy it… Bon Appétit!