The salmon recipe was awesome, but I really did not enjoy the salsa. I will search out a different low carb one asap. Try it! You might like it…LOL. I have shown it here with the cauliflower rice. The salmon is buried underneath the salsa…sorry.
Grilled Salmon with Avocado Salsa
2 lbs. salmon
1 tbsp olive oil
1 tsp salt
1 tsp ground cumin
1 tsp paprika powder
1 tsp onion powder
½ tsp ancho chili powder (used regular)
1 tsp black pepper
Avocado salsa ingredients:
1 avocado, chopped
½ small red onion, chopped
Juice from 2 limes
2 tbsp finely chopped cilantro
dash of salt
1. In a small mixing bowl combine salt, cumin, paprika, onion powder, ancho chili powder and black pepper.
2. Rub the salmon fillets with the olive oil and rub with the spice mix.
3. Grill the salmon on medium heat for about 3-5 minutes or until desired doneness.
4. Mix the avocado, red onion, chopped cilantro, salt and juice from the limes in a small mixing bowl. Top the salmon with the avocado salsa.
Recipe by The Recipe Critic at https://therecipecritic.com/2014/07/grilled-salmon-avocado-salsa/
Now that I have sufficient Mason Jars, I wanted to experiment with other uses besides breakfast foods. Our friends, Joanne and Chuck had us for a wonderful dinner and served this No Bake Key Lime Pie in a Jar. WOW! Below is her recipe. Warning – making it in the Mason jam jars shown is quite a large serving. I found those 1 cup jars locally and that would be just enough! Yeah, it is sweet…surprise!!!
NO BAKE KEY LIME PIE IN A JAR
This recipe is super easy to whip up and makes around 4 small jar servings. Here is what you need:
- 1 package of graham crackers (or Emperador lime filled cookies)
- 2 tbsp butter
- 1 (8oz) package of cream cheese (softened)
- 2/3 can condensed milk (around 7oz)
- 1/2 cup plain or vanilla Greek yogurt
- 1/3 cup key lime juice to taste – this is up to you! Some people like more tart, some people don’t. Just pour until you get it right!
- whipped topping – the amount will depend on your jars.
- limes to garnish
- 4 small glass jars (depending on the size)
She added zest of a lime as well in order to punch up the flavour.
The first thing you want to do is crush up your Emperador or graham crackers and mix them with 2 tbsp of butter. There are tons of ways to do this but I like putting my graham crackers in a large Ziploc bag and crushing with my hands, then pouring into a bowl to mix with the butter. Once you have done that set it aside.
For the pie filling combine your cream cheese, condensed milk, Greek yogurt and key lime juice in a stand mixer and mix on medium speed for about 5 minutes. If you don’t have a stand mixer, whip vigorously with a whisk until you have a smooth, creamy texture. If you find your filling isn’t as green as you like add in a drop or two of green gel coloring. Once mixed, pop it into the fridge for about 10 minutes while you get your jars ready.
Now pour about 1/3 cup of crushed graham crackers into the bottom of your jar and lightly pack them down. You don’t want it to be too hard, so make sure it is just enough to stay in place.
After that take your filling mixture out of the fridge and pour about 2/3 cup into your jar and sprinkle on some more graham crackers. Now top it with some whipped topping and a slice of lime and serve!
Our neighbours introduced us to Green Papaya Salad, a favourite Thai salad with crisp vegetables. Alas, no green papayas to be found. Why not Green Mango Salad? The green refers to the unripeness, not the outside colour. Stefano Faita, one of my fav Canadian chefs and CBC personality had published this recipe…great colour! FYI…you could use firm nectarines in place of the mango.
As always, my changes are shown in red.
Green Mango Salad
2 large to 3 small green or under ripe mangoes, julienned
1 carrot, julienned (substitute 3 red radishes)
1/2 red onion, thinly sliced
1 red pepper, thinly sliced
1 cup each mint leaves and Thai basil
1 tbsp. sweet spicy chili sauce
1/4 cup lime juice
2 tbsp. sugar
1 tbsp. fish sauce, or to taste
3 tbsp. vegetable oil
Mint or Thai Basil, for garnish (optional)
Add green mangoes, carrot or radishes, red onion, red pepper, mint, Thai basil and chili sauce to bowl. Toss to combine.
Combine lime juice, sugar, and fish sauce and vegetable oil in small bowl. Stir to combine. Toss with salad. Taste and adjust seasoning to taste. Let stand for 5 to 10 minutes before serving.
One of our favourite restaurants here used to serve tableside this wonderful tequila lime shrimp. Hope you will also enjoy this great recipe I found. Where else? Pinterest...
Tequila Lime Shrimp
Serves 2-3 | Prep Time: 10 Minutes | Cook Time: 5 Minutes
12 oz. peeled and deveined shrimp* (see note below)_
2 pinches of salt
3 dashes ground black pepper
1/4 teaspoon paprika
1 tablespoon olive oil
2 cloves garlic, minced
2 or 3 tablespoons tequila
1 1/2 tablespoon lime juice
1 tablespoon chopped cilantro leaves
*You can use frozen shrimp for this recipe. Do NOT thaw it. Add directly to the sauteed garlic and stir frequently. Overcooked frozen shrimp turn rubbery. Just two or three minutes should be all it takes to warm the shrimp through. Then proceed with the tequila, etc.
Season the shrimp with salt, pepper and paprika.
Heat up a skillet (cast-iron skillet preferred) and add the olive oil. Saute the garlic for a little bit before adding the shrimp. Continue to cook the shrimp until they turn slightly charred and burned. Drizzle in the tequila, toss the skillet a few times. Add the lime juice, stir to combine well.
Turn off the heat and add the cilantro. Serve the tequila lime shrimp with Mexican rice or wrap with warm tortilla. Avoiding the carbs, I just served them with some steamed broccoli.
Thought I could Thai one on since it is now summer…LOL. Sorry that there is no photo, but we were travelling and no camera available.
Thai Basil Beef Bowls
Yield: about 4 servings
- 1 1/2 cups jasmine rice or long-grain white rice for serving
- 1 lb. flank steak, sliced against the grain into thin strips
- 1 tsp cornstarch
- 2 Tbsp + 1 tsp vegetable oil
- 1 red bell pepper, cored and seeded, diced into 2-inch strips
- 1/2 large yellow onion, thinly sliced
- 1 1/2 Tbsp minced garlic
- 1 cup matchstick carrots
- 1 cup fresh basil leaves (roughly chop larger leaves), plus more for garnish
- Sesame seeds (optional)
- 3 Tbsp low-sodium soy sauce
- 1 1/2 tsp cornstarch
- 1/3 cup water
- 1 1/2 Tbsp fish sauce
- 1 Tbsp oyster sauce
- 2 Tbsp packed brown sugar
- 1 Tbsp fresh lime juice
- 1 Tbsp Sambal Oleek, or more to taste (optional)
- Cook rice according to directions listed on package.
- For the sauce:
- In a small mixing bowl whisk together soy sauce and cornstarch until smooth. Stir in water, fish sauce, oyster sauce, brown sugar, lime juice and Sambal Oleek if using, set aside.
- For the beef and veggies:
- Toss beef with 1 tsp oil and 1 tsp cornstarch. Heat 2 Tbsp oil in a large skillet or wok over moderately high heat. Add beef and cook until browned on both sides but still slightly under-cooked in the center. Transfer beef to a plate while leaving oil in skillet. Reduce heat slightly, add bell pepper, onions and garlic and sauté until crisp tender, about 2 – 3 minutes (if needed you can add another 1 tsp of oil to the skillet). Add carrots, whisk sauce mixture once more then pour into skillet and allow to simmer, stirring frequently, until thickened, about 1 minute. Return beef to skillet along with basil leaves, toss until basil has just wilted. Serve immediately over cooked rice garnished with small basil leaves and sesame seeds if desired.
- Recipe source: Cooking Classy
First had this Vietnamese noodle soup in San Francisco, The portions they served were a little large, but awesome.
Spicy Shrimp Pho (http://chefsavvy.com/spicy-shrimp-pho/)
Prep time 10 mins Cook time 20 mins Total time 30 mins Serves: 4
- 4 ounces whole wheat thin spaghetti (I substituted rice noodles for a less heavy Pho)
- 1 tablespoon extra virgin olive oil
- 2 garlic cloves, minced
- 1 tablespoon jalapeno, minced
- 2 tablespoons green onion, sliced thin
- 6 cups low sodium chicken broth
- 1 teaspoon fish sauce (or soy sauce)
- 1 teaspoon sesame oil
- 1 cup button mushrooms, thinly sliced
- 12 ounces large shrimp, uncooked
- ⅛ teaspoon pepper
- 1 tablespoon lime juice
- 1 tablespoon cilantro, chopped
- Cook spaghetti until al dente (or prepare rice noodles according to package)
- Meanwhile add oil to a large pot or dutch oven.
- Add garlic, jalapeno and green onions. Saute for 1-2 minutes.
- Pour in chicken stock, fish sauce and sesame oil. Bring to a simmer.
- Stir in mushrooms and shrimp. Simmer until the mushrooms are tender and the shrimp is fully cooked.
- Take off of the heat and stir in pepper, lime juice, and cilantro.
- Divide the noodles among the 4 bowls and pour the soup on top.
- Garnish with extra lime wedges and cilantro if desired.
This is an older recipe which I did not realize I had never posted before. I served this with my Slow Cooker Pulled Pork which was posted last year I believe. I served the pork on a ciabatta bun topped with a little sauce, the red onions and slices of avocados. Hope you might try this semi-Mexican dish. FYI…this recipe will last a couple of weeks in the fridge. Drain off the liquid before serving.
And here is the recipe…
Marinated Red Onions (LCBO Food and Drink)
1 lb. red onions sliced (2 large)
2 cups white wine vinegar
¼ cup cilantro sprigs
½ cup lemon OR lime juice
½ cup orange juice
½ tsp. salt
Put all of the ingredients together and marinade for at least 24 hours. The acid cooks down the onions… remember to drain it off before serving.
Serve with my Slow Cooked Pulled Pork!!
Thanks to all of you who follow and view my blog. As of today I have reached 13000 VIEWS and over 5400 Visitors!!! Hope you will continue to spread the word…hope you still have time to try this wonderful salad…
Today’s Caesar salad is tomorrows Mediterranean Caesar Salad if you have left over homemade dressing…which I always do. I just substituted the Parmesan and sliced mushrooms for feta cheese and black olives. You could even add a few garbanzo beans for added protein and texture. We actually liked it better tha the original Caesar!
Mediterranean Caesar Salad
The Dressing –
- 1 ½ teaspoons fish sauce or use the traditional anchovy paste (TIP)
- 3 or 4 crushed garlic cloves
- 1 T. Dijon mustard
- 1 T. lemon or lime juice
- 1 T. red wine vinegar
- 1 egg yolk
- ¾ cup oil (NOT olive oil) vegetable oil
Blend all ingredients in a shaker,. Shake and refrigerate until needed…
The Salad –
- Romaine lettuce torn in pieces
- 2 or 3 sliced green onions
- 3 or 4 strips crisp bacon crumbled
- Black olives halved (to taste)
- Feta cheese (to taste…I like lots)
- Caesar bread crouton
- mushrooms sliced
*For more protein throw in a few canned garbanzo beans
Bonus day today as I have two similar recipes, one of which originated from our “sister” Jean in Peterborough, Ontario. She served it while we were visiting for her sons wedding in August. It has a great fresh taste when served with tortilla chips.
The second I ran across while waiting for Jeans recipe to arrive. The ingredients are very similar, with the exception of the avocado and the dressing.
- Corn and Black Bean Dip from Jean Johnston
1/2 cup sugar
3/4 cup apple cider vinegar
1/2cup olive oil
1 tbsp water
1 can lentils
1 can corn
1 can black beans, drained
1 cup each celery, green pepper and green onion
Jar of pimento ( I used red pepper because I didn’t have any pimento)
I added a few fresh spices. Her daughter suggested adding fresh cilantro which makes sense.
Mix all together and soak for at least 3 hours. Drain and serve.
2. Black Bean, Corn and Avocado Dip
Prep time: 15 minutes Yield: 20 servings Serving size: 1/4 cup
- 15 oz can black beans, drained + rinsed
- 15 oz can yellow corn, drained + rinsed
- 2 avocados, cut in half, pitted + cubed
- 1 red onion, diced
- 1 red bell pepper, chopped
- ⅓ cup white wine vinegar
- ¼ cup fresh cilantro, chopped
- 1 Tbsp garlic, minced
- 2 tsp olive oil
- 1 tsp ground cumin
- juice of one lime
- salt and pepper, to taste
- Place all ingredients in a medium size bowl and mix until combined.
- Refrigerate until ready to serve.
Let me know if you try either of these at your next event…
Just in time for your Thanksgiving dinner! Make ahead and refrigerate. Serve as your first course!
Thai Style Chicken Pumpkin Soup
- 1 tablespoon extra virgin olive oil
- 6 boneless skinless chicken breasts or thighs cut into 1 inch cubes
- 1 large white onion, thinly sliced
- 3 cloves garlic, minced
- 1 T. minced fresh ginger
- ½ to ¾ teaspoon crushed red pepper flakes
- 2 stalks celery diced
- 2 carrots, peeled and diced
- 15 ounce can pumpkin
- ½ cup mango nectar
- ½ cup fresh lime juice
- ½ cup peanut butter (or more)
- 1 liter low sodium chicken broth
- 2 cups water
Heat oil in a large nonstick pan over medium heat. Add chicken and cook about three minutes, stirring frequently. Add onion, garlic, ginger and red pepper flakes. Cook 1 to 2 minutes longer.
Transfer chicken to crock pot. Add celery, carrots, pumpkin, nectar, lime juice, peanut butter, broth and water. Stir to combine. Cover and cook on LOW for 8 hours or HIGH for 4 hours,
After the time is up, stir in the following –
3 Tablespoons rice vinegar
¼ cup chopped cilantro
Mix ½ cup heavy cream and 1 Tablespoon of cornstarch together.Stir into soup and turn cooker to HIGH for 10 minutes or less until soup thickens.
Serve over white rice which has been previously cooked. Sprinkle with more chopped cilantro and chopped peanuts.
Source – Crock-Pot Best Loved Slow Cooker Recipes.