We used this salsa to top some sort of generic grilled pork chops, and it was tasty. I used Fuji apples, but Cooking Light also recommends Spartan, Jonagold, and Liberty apples.
I’ve reduced the amount of lime juice from the original recipe, because we thought there was just a little bit too much of it. Ok, there was a lot too much. We might have lost a little tooth enamel. Next time I make this, I’ll start with just a couple of tablespoons of lime juice, then add if needed. The large amount of lime juice did leave the apples looking beautiful, but I can live with a little brown on my apples if it means I get to keep my enamel.
Continue reading ‘Apple Salsa’
We are enjoying lots of corn this summer. We usually just throw some ears on the grill, let the kernels blacken a bit, and eat it unadorned. Sometimes, you want to mix things up a bit. This recipe was featured on the same page of Everyday Food as the barbecued chicken we were having for dinner, so trying this one was kind of a no-brainer.
The recipe below uses a jalapeno. I used a green bell pepper because we had a good looking one growing on the deck. It was fine, but I think the heat from the jalapeno would make the salad even better. Continue reading ‘Corn & Radish Salad’
I think the poke cake is one of the best inventions ever. They are easy to make, they are pretty (even if your Jell-O stripes end up looking more like Jell-O blobs), and they taste good. This recipe is from Betty Crocker’s Cupcakes, Cakes & More, one of those little cookbook/magazine things they sell next to the cash register at the grocery store (I’m such a sucker for them!). Betty’s recipe uses canned frosting to top the cake, but for me, poke cake needs Cool Whip on top, so I made a swap. I also added some lime juice to the Jell-O mixture to make the cake a bit more “limeade-y” and to use up one of the zested limes. Yum! Continue reading ‘Cherry Limeade Poke Cake’