Mojito Fruit Salad (no alcohol required)

Hey, how's it going?

Are you also continually shocked by how fast summer goes?  I keep reminding myself that ultimately, a fast summer is the sign of a great summer!  But, then I just want it to last forever…so much more fun to squeeze in!

In addition to all of the fabulous summer activities…pools and beaches, baseball, outdoor concerts and dining; comes the amazing fruit!

Every time I go shopping, I find myself buying way more fruit than seems necessary because it is all there, so fresh and ready to eat, screaming my name…"Libby, feed me to your family!" and, I cave.

So, after the first few days of eating the whole fruit, I often turn to whatever is left into a fruit salad.  I shouldn't be too surprised that if it requires any work, the fruit will be bypassed, but if it is all cut up into bite size pieces, it is devoured immediately!

While chopping up my most recent fruit salad, a recommendation from a fabulous friend came to mind, saying that she recently had a Mojito Fruit Salad, said it was amazing and I should look it up.

This was particularly exciting for me, as my very aggressive mint plant on my deck is in desperate need of use, before it takes over everything else in that planter.

When I googled it, the first recipe that came up was from Iowa Girl Eats, which is one of my favorite blogs to follow.  Her recipe is here.

And, since there aren't too many ingredients in the dressing, there wasn't much I could do to make it my own…other than the fact that I never really measure and my fruit salads are always just a medley of the fruit in my fridge.

When I make fruit salads, I always layer the fruit in.  This started with 1 cup of grapes, 1 plum, 1 nectarine and 1 cup of strawberries, then topped with 4 chopped mint leaves.  

Continued to layer with another cup of grapes, 2-3 more plums, 2 more nectarines, 1 cup strawberries and 4 more leaves of mint.

The dressing was super easy…just add 3 tbsp of powdered sugar to 1/4 cup lime juice.

Stir it up, pour it over and give a gentle fold.

The lime juice does cause the fruit to soften, so dressing immediately before serving it highly recommended.

Although, once all of the juices were flowing, it tasted like fruit punch…the.BEST.ever!

Black Bean, Corn and Quinoa Salad

How many of you are saying…Quinoa?  What the heck is quinoa?

Let me tell you…if you haven't tried it yet, this is the recipe to get it started with... Black Bean, Corn and Quinoa Salad is perfect for a get together, a side dish or as a stand alone meal…its that good!

Quinoa (pronounced keen-wa) is a grain that has been around for human consumption for 3000-4000 years, primarily originating in South America.  I'd describe it as a cross between rice and pasta, although it certainly has it's own unique characteristics.

It has made it's entrance into the US health food market in the last few years and has been termed a superfood on more than one occasion (understatement alert).

It is gluten free, high in protein and a good source of fiber…what more could you ask for?!?

Especially when handed to you as part of a delicious recipe.

Quinoa is quick to cook, just about 15 minutes total…and I always buy my quinoa pre-rinsed, that eliminates one step.

So, while that quinoa is cooking (one cup dried quinoa to two cups boiling water), I whipped up the fabulous dressing.

Two tablespoons red wine vinegar, 4 tablespoons lime juice, 1/3 cup olive oil, 1 tsp salt and 1tsp cumin all work together to pull off the perfect complimenting dressing to this combination of grains and  legumes.

Before adding the dressing, 1# of thawed frozen corn (I know, sounds crazy to me too!) is mixed with 1 can of rinsed black beans and the cooked quinoa.

They are all folded together and topped with some freshly chopped cilantro…(Just realized I haven't planted any cilantro yet…what was I thinking!?! Needs to be corrected, immediately, if not sooner!)

It's that easy and that good!  

This dish was made for a cookout over the weekend and it was gone immediately.  I think that Jerry and I are both wishing it would magically reappear in the fridge so we could have it, pretty much anytime we want!  

I'll be honest, kids aren't huge fans, but they always have to try what we make and I think it is growing on them…and, while I want my kids to love everything I make…with something this amazing, I'm fine when it means more for me!  

But seriously, if you are already a quinoa lover, like me, you may want to double this recipe.  

If you are a quinoa virgin and you don't like it, just call me…I'll take it off you hands.  Promise!  

RECIPE

Ingredients:

1 cup dried quinoa

2 cups boiling water

1 lb frozen corn, thawed

1 can black beans, rinsed

1/2 cup cilantro, chopped

Dressing:

2 Tbsp Red Wine Vinegar

4 Tbsp Lime Juice

1/3 cup Olive Oil

1 tsp salt

1 tsp cumin

Instructions:

While the quinoa cooks, whisk together all of the ingredient to make the dressing.  

Pour the dressing over the quinoa, black bean and corn.  Top with cilantro.  

So easy and so good!  Go enjoy! 

Creamy Cilantro Lime Dressing over Taco Salads

Lately, I've been a big fan of whipping up my own dips, sauces and dressings.

I much prefer knowing exactly what is in my condiments as well as the freedom to tweak any flavor profile towards my preference or try some new crazy combinations because ...why not, what do I have to lose?

So, after deciding on taco salads for dinner earlier this week, I decided to mix up a fresh dressing that would pull together all of the perfect flavors to compliment the salad.

This Creamy Cilantro Lime Dressing was the perfect topping to bring together all of the delicious flavors and textures of the taco salad.  The key components in the dressing, sour cream, garlic, chili powder, lime and cilantro were a perfect little bundle of taco dressing joy!

The dressing would also pair very well with Chicken Quesadillas (I know, because we had them yesterday) as well as the Shrimp Tacos, just to name a few!

So, to get this party started, begin with about a cup of sour cream, add the juice from half of a fresh squeezed lime, or slightly less, as I ended up adding some (1 tsp) sugar to balance out some of the tartness from the juice.  Then, add a 3-4 tablespoons of olive oil, as the desire was for this concoction to be pourable, more like a dressing than a dip.

Before setting the blender on high, 2 tablespoons of minced garlic, a teaspoon of chili powder (goes a long way!), a teaspoon of salt and a 1/2 cup of roughly chopped cilantro were also added.

This was the perfect occasion for a taco salad bar…put all the toppings out there and let everyone choose for themselves.

My salad started with tortilla chips…Doritos, to be exact.  I think my kids were wondering what had gotten into me or it if was some kind of holiday, as I never buy Doritos…don't worry, the bag was devoured before the meal was over.

Next, a bed of lettuce and then taco seasoned ground turkey.  Since we had steaks the night before, I wanted to switch things up a bit, I generally try to serve a variety of protein-sources throughout the week.

Top with chopped onions and tomatoes, an assortment of shredded cheeses, and, of course, the Creamy Cilantro Lime Dressing, stir and enjoy!

RECIPE for Dressing

Ingredients:
1 cup of sour cream
Juice from half of a fresh squeezed lime or slightly less
1 tsp sugar (to taste)
3-4 tablespoons of olive oil
2 tablespoons of minced garlic
1 teaspoon of chili powder 
1 teaspoon of salt 
1/2 cup of roughly chopped cilantro

Directions:
Add all of the ingredients to the blender and set to high until well blended, smooth and pourable.  

RECIPE for Taco Salad

Ingredients:
Tortilla Chips of choice
Lettuce of choice
Taco seasoned ground turkey
Shredded Cheeses of your choice
Onion- chopped
Tomato - chopped
Creamy Cilantro Lime Dressing

Directions:
Layer into bowl, toss and enjoy!