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I’ve been on a mango salsa kick for the past week. If you enjoy mangos, this recipe is delicious and it’s great in many different applications: on top of fish, in chicken lettuce wraps, on top of pork, in rice, etc etc.

Mango Salsa

You Will Need:

• 1 Ripe Mango, Peeled, Pitted and Diced
• 1/2 Medium Red Onion, Finely Chopped
• 1 Jalapeno Chile, Minced (Include Ribs and Seeds for More Spice!)
• 1 Small Cucumber, Peeled and Diced (About 1 Cup)
• 3 Tbsp. Fresh Cilantro Leaves, Chopped
• 3 Tbsp. Fresh Lime Juice
• Salt and Pepper, To Taste

(**I didn’t have any cucumber when I made this recipe and it was still delicious!)

Preparation is easy, just combine all the ingredients. Like most dips and salsas, it’s always more delicious the next day so make a day ahead for the best flavor. If the recipe ends up being too hot, you can add avocado to tone it down.

Recipe Via: Simply Recipes

Breakfast in Bed.

Superbowl Sunday, I had woken up pretty early and decided (even though I was still very tired) to try a new recipe. So I made this breakfast for Collin and my parents. I referenced a recipe I found on Martha Stewart’s site but I added more spices and 86ed the bacon because I was not ready to leave the house. Overall, a delicious little breakfast.

Original Recipe:

Bacon, Egg and Toast Cups

You Will Need:

• 3 Tbsp. Unsalted Butter, Melted
• 8 Slices White or Whole-Wheat Sandwich Bread
• 6 Slices of Bacon
• 6 Large Eggs
• Coarse Salt and Freshly Ground Pepper

Preparation:

Preheat oven to 375 degrees. Lightly butter 6 standard muffin cups. With a rolling pin, flatten bread slices slightly and, with a 4 1/4-inch cookie cutter, cut into 8 rounds. Cut each round in half, then press 2 halves into each muffin cup, overlapping slightly and making sure bread comes up to edge of cup. Use extra bread to patch any gaps. Brush bread with remaining butter.

In a large skillet, cook bacon over medium, until almost crisp, 4 minutes, flipping once. (It will continue to cook in the oven.) Lay 1 bacon slice in each bread cup and crack an egg over each. Season with salt and pepper. Bake until egg whites are just set, 20 to 25 minutes. Run a small knife around cups to loosen toasts. Serve immediately.

**Okay, so I added Garlic Powder to the Bread before the Egg. After cracking the egg, I also added a pinch of Paprika. After taking the cups out of the oven, I garnished with green onions!

Recipe Via: Martha Stewart

Served with a fresh blueberry muffin and turkey sauage.

Photo Taken by Collin.

This is the soup Collin and I made last weekend while I was in Cleveland. I know Lobster Bisque is typically blended but we didn’t have one on hand, still delicious. We bought most of the ingredients fresh from Cleveland’s West Side Market (Which is the place I’ll miss most since Collin is moving to Buffalo with me!) We made some other slight variations to the recipe (used scallions instead of parsley, added cheese, baked the lobster instead of grilling…etc) Here is the original:

Lobster Bisque

You Will Need:

• 1 Tbsp Olive Oil
• 4-6 Cloves of Garlic, Finely Chopped
• 1 Stalk Celery, Finely Chopped
• 1 Small Sweet Onion, Finely Chopped
• 1 Medium Tomato, Diced
• 1 1/2 – 1 3/4-Pound Lobster
• 2 Cups Whole Milk
• 1 Cup Tomato Sauce
• 1/2 Cup Heavy Cream
• 1/2 cup Fish Stock or Clam Juice
• 4 Tbsp (1/2 stick) Unsalted Butter
• 2 Tbsp. Fresh Parsley, Finely Chopped
• 1 Tsp. Freshly Ground Black Pepper

Preparation:

Heat the oil in a large saucepan over medium-high heat. Add the garlic, celery, and onion and cook, stirring, for 8 to 10 minutes. Add the tomatoes. Simmer for 4 to 5 minutes. Turn off the heat and set aside. 

Preheat a grill. Lay the lobster on its back on a cutting board. Make an incision down the center of the tail almost to the tip, without cutting through the shell; split apart the tail. Grill the lobster for 15 to 18 minutes, shell-side down, with the lid closed. Transfer the lobster from the grill back to a cutting board and remove the meat and tomalley. Discard the shell and set aside the meat.

Bring the milk, tomato sauce, cream, stock, and butter to a boil in the saucepan with the vegetables. Reduce the heat to low. Simmer for 10 minutes, stirring often. Add the lobster meat and tomalley and the parsley and pepper. Cover and simmer over the lowest possible heat for 4 to 5 minutes, or until hot. Remove from the heat and ladle into bowls.

**We bought extra lobster (Chopped up one lobster and put it into the soup and split the other lobster tail in half - One side in each bowl for garnish….along with homemade crutons, cheese, and scallions)

Recipe Via: FoodGawker

Photo Taken by Me!

OR a soup that’s more healthy…

Creamy Broccoli Soup

You Will Need:

• 1 Head of Broccoli (1 Pound), Cut Into Florets, Stems Thinly Sliced
• 2 Tbsp. Extra Virgin Olive Oil
• 1 Yellow Onion, Diced
• 2 Cloves of Garlic, Thinly Sliced
• 1-15 Oz. Can Cannellini Beans, Drained
• 2-1/2 Cups Chicken Stock
• Kosher Salt and Freshly Ground Pepper, To Taste
• 1 Tbsp. Pine Nuts, Toasted
• Shaved Parmesan, For Garnish

Preparation:

Steam broccoli florets and stems until tender and bright green, about 3 minutes. Let cool slightly. Reserve 1/2 cup florets for garnish.

Heat oil in a medium pot over medium heat. Saute onion and garlic until translucent, about 6 minutes. Add beans and stock and bring mixture to a simmer. Remove from heat and add broccoli; puree in batches in a blender until smooth. Season to taste with salt and pepper. Garnish each bowl with broccoli florets, toasted pine nuts, and shaved Parmesan. Serve Immediately.

Recipe Via: Whole Living

Even though it’s technically “winter” (in Buffalo), we have NO SNOW!! But I’ve been pretending we do, so I can make some winter-friendly recipes. Last weekend, Collin and I made a delicious Lobster Bisque! (I’ll post later). To continue to trend, I’m thinking some kind of soup this weekend as well.

This is one possibility….

Cheddar Bacon Ale Soup

(Serves 6)

You Will Need:

• 6 Thick-Cut Bacon Slices, Cut into 1/2 or 1 Inch Pieces
• 2 Tbsp Unsalted Butter
• 1 Large Onion, Diced
• 2 Celery Stalks, Diced
• 3 Garlic Cloves, Minced
• 1/3 Cup All-Purpose Flour
• 1 Cup Pale-Ale
• 1 Tbsp Worcestershire Sauce
• 2 Cups Whole Milk
• 2 Cups Low-Sodium Chicken Broth
• 1-1/4 Lb. Sharp Cheddar, Shredded
• Kosher Salt and Freshly Ground Pepper, To Taste
• Croutons (Optional, For Garnish)

Preparation:

Set a large saucepan over medium heat and add the bacon. Cook until crisp, stirring occasionally, then transfer to a paper towel-lined plate. Drain all about 2 tablespoons of the bacon fat in the pot.

Add the butter and give it a minute to melt, then mix in the onion, carrots and celery. Cover the pan and cook, stirring occasionally, for about 20 minutes, or until the vegetables have softened. Add the garlic, cooking just until fragrant, about 30 seconds to 1 minute. Sprinkle the flour over the veggies and cook for 3-4 minutes, stirring frequently (you’re just trying to get the raw flour flavor cooked off). Add the beer and continue cooking, stirring constantly, until the mixture forms a thick paste, about 2-3 minutes. Mix in the Worcestershire sauce, milk and chicken broth until smooth. Increase the heat to medium-high and let the soup come to a simmer, then reduce the heat to medium-low and allow it to continue simmering for 10-12 minutes. Turn off the heat under the pot and puree the soup with an immersion blender (or, if you don’t have one, in a traditional blender - you’ll probably want to do it in 2 batches.)

Set the pan over medium-low heat and, stirring constantly, add the cheese a little at a time. Be careful not to allow the soup to boil. Continue until you’ve added all of the cheese and the soup is smooth. Season to taste with salt and pepper. Serve garnished with the bacon and croutons. 

Recipe Via: Williams-Sonoma

This was supposed to be the application of my cheesy jalapeno beer bread (from my previous post)

Beer Bread Grilled Cheese Panini

(Amounts are based on your taste and size of bread, use your best judgement!)

• Sweet Onions
• Oregano
• Worcestershire Sauce
• Salt and Freshly Ground Pepper
• Sharp Cheddar Cheese
• Fontina Cheese
• Dijon Mustard

Preparation:

Thinly slice sweet onion and dice fresh oregano. On medium-high heat, heat oil in skillet. Sauté onions until they begin to wilt. Add salt, pepper, oregano and worcestershire sauce. Reduce heat to medium-low and cover. Cook until soft and caramelized (About 10 minutes). Spread a layer of dijon mustard on one side of the pre-made beer bread. Place desired amount of cheese and pile on onion mix from skillet. Carefully place on panini maker and cook until desired toast.

Recipe Via: HonestFare.com

I made this delicious bread last night; It was supposed to be used today for grilled cheese sandwiches but my family got into it last night and the rest is history. 

Cheesy Jalapeno Beer Bread

You Will Need:

• 3 Cups All-Purpose Flour
• 3 Tsp. Baking Powder
• 1 Tsp. Salt
• 1/4 Cup Sugar
• 1/4 Cup Pickled Jalapenos, Chopped (You can also use dried Jalapenos, I did)
• 1 Cup Cheddar Cheese, Shredded
• 12 Oz. Beer (1 Bottle)
• 1/2 Cup Butter, Melted

Preparation:

Preheat oven to 375 degrees. Measure and then sift the flour, baking powder, sugar and salt into a mixing bowl. Add the chopped jalapenos and cheddar cheese. Pour one bottle of beer into the mixing bowl and mix until blended. Pour mixture into a greased loaf pan. Pour melted butter over mixture. Bake one hour or until golden brown. Cool for 5-10 minutes. Remove from pan and cool an additional 10 minutes. Slice and enjoy!

Recipe Via: Tasty Kitchen

Photo Taken by Me

Tomato and Goat Cheese Tarts

(Yields: 4 Tarts)

You Will Need:

• 1 Package Puff Pastry, Defrosted
• Olive Oil
• 4 Cups Yellow Onions, Thinly Sliced
• 3 Large Cloves Garlic, Cut Into Thin Slivers
• Kosher Salt and Freshly Ground Pepper, To Taste
• 3 Tbsp. Dry White Wine
• 2 Tsp. Fresh Thyme Leaves, Minced
• 4 Tbsp. Grated Parmesan Cheese
• 4 Oz. Garlic-and-Herb Goat Cheese
• 1 Large Tomato, Cut Into 4 Slices
• 3 Tbsp. Basil Leaves, Julienned
• 2 Oz. Parmesan Cheese, Shaved with a Vegetable Peeler

Preparation:

Unfold a sheet of puff pastry on a lightly floured surface and roll it lightly to an 11 x 11-inch square. Using a 6-inch-wide saucer or other round object as a guide, cut 2 circles from the sheet of puff pastry, discarding the scraps. Repeat with the second pastry sheet to make 4 circles in all. Place the pastry circles on 2 sheet pans lined with parchment paper and refrigerate until ready to use.

Preheat the oven to 425 degrees.

Heat 3 tablespoons of olive oil in a large skillet over medium to low heat and add the onions and garlic. Sauté for 15 to 20 minutes, stirring frequently, until the onions are limp and there is almost no moisture remaining in the skillet. Add ½ teaspoon salt, ¼ teaspoon pepper, the wine, and thyme and continue to cook for another 10 minutes, until the onions are lightly browned. Remove from the heat.

Using a sharp paring knife, score a ¼-inch-wide border around each pastry circle. Prick the pastry inside the score lines with the tines of a fork and sprinkle a tablespoon of grated Parmesan on each round, staying inside the scored border.

Place one-quarter of the onion mixture on each circle, again staying within the scored edge. Crumble 1 ounce of goat cheese on top of the onions. Place a slice of tomato in the center of each tart. Brush the tomato lightly with olive oil and sprinkle with basil, salt, and pepper. Finally, scatter 4 or 5 shards of Parmesan on each tart.

Bake for 20 to 25 minutes, until the pastry is golden brown. The bottom sheet pan may need an extra few minutes in the oven. Serve hot or warm.

Recipe Via: Barefoot Contessa: Back to Basics