Un-Recipe Files - Mango with Lime and Chile Salt

Perfect Pairing: Vegetable Peeler

So there have been a few changes recently in the Lam fam!  At the end of July we moved into our new home in Bettendorf, Iowa.   We were in transition for a few months until we closed on our new home.  We absolutely loved living with my parents at the lake (AKA: my favorite place on earth).  It was great to have time to relax after moving from Chicago and before moving into a new home.  Friends, moving is stressful!  Fortunately we had an army of helpers that actually made moving fun!

Chris and I are loving our new home and neighborhood.  I miss Chicago restaurants and our friends there, but that is about it!  Moving into a new state/home may not be the biggest news for us…. We are expecting a little one in January!

We are both over the moon excited to grow our family and become parents.  Fortunately I have felt great and have really enjoyed pregnancy.  Now that we are moved in and the final box has been emptied we can focus on all things baby!  I am truly pinching myself over all our blessings.  God is good!

One of the most common questions I get is if I am having any odd food cravings or aversions.  While I haven’t been dipping pickles in Nutella there are some foods that speak to me.  In fact, they call out to me.  I am loving cereal, fruit, anything pickled and carbs in general.  The only aversion so far has been certain vegetables.  I will love them one day and detest them the next day.  The pregnant body/mind is a fascinating thing. 

In addition to green grapes and blueberries I have been eating a lot of mangos.  Fortunately they have been on sale at our local grocery store so I can feel good about adding them to the cart every trip.  My mango obsession actually started before I was pregnant.  During our vacation to Cabo this year I discovered the Mango Man.  I kept seeing people eating mangos on a stick or in a bowl with something red sprinkled on top.  My curiosity got the best of me one day when he was on the beach in front of our hotel and I ponied up the cash to try one.  

Holy smokes.  Game changer.  Mango Man would peel the mango with lightning speed, chop it with a machete, squeeze fresh lime juice on top and sprinkle with chile lime salt.  The whole thing happened in about 15 seconds.  I quite literally chased him down the beach the rest of the trip. 

I started doing my own version of this once I was back home.  Sometimes I use a chile lime salt (like this) and sometimes I use my wedding Sriracha Salt.  You can also just use a sprinkle of good kosher.  The combination of the sweet ripe mango, tangy lime and spicy salt is perfection.  The perfect pairing, my friends!  I had always scored and peeled the skin off mango in sections but after seeing Mango Man’s methods I started using my trusty veggie peeler and was amazed with the results.

Eat and enjoy!!

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Simple Fruit Dip

Perfect Pairing:  Summer Fruit

This recipe came to be because of a cooking accident.  I liked it so much that I repeated the accident many times!  It started because I had a surplus of Ina Garten’s Stewed Rhubarb and Red Berries.  Her recipe says it serves 6, but I found that it had 12 or more servings, so I was looking for a new way to use some of the delicious stewed fruit.  I decided to try a trifle with angel food cake.  I layered cake cubes, the fruit, and a luscious white concoction I came up with, then repeat.  It was a scrumptious dessert!

The angel food cake was small, and of course I didn’t have a full batch of fruit, so when I finished the trifle I had a surplus of this delicious creamy concoction.  What to do?  I tried dipping fruit in it and decided that this trifle component was actually pretty amazing on its own. 

It is embarrassingly simple with just three ingredients.

  

Whisk them up and you have an incredible fruit dip that makes a fruit platter really special. 

 

One year ago on Perfecting the Pairing: Special, Special K Bars

Two years ago on Perfecting the Pairing: World's Best Chocolate Layer Cake

Three years ago on Perfecting the Pairing: Grandma Marge's Fruit Dessert

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Impossibly Light Pineapple Whip

Perfect Pairing:  Favorite frozen fruit

I am an adult Disney fan and proud of it.  Now, don’t get me wrong, I don’t wear Mickey ears (I may proudly wear a vintage Mickey t-shirt to bed) and I don’t wait in lines to meet characters, but I unabashedly love Disney World.  Every time I am there I truly feel like I am in the happiest place on earth.  They just do everything right!  It is magical.

I was lucky enough to go to Disney twice in 2014.  No complaints here!  The first trip was with my parents in March inspired by a free hotel stay. Then in July I had an incredible trip with my parents, brother and his family (including two little girls), and his in-laws.  I wrote about that trip in this post. 

I have some must-dos at each park, especially at Magic Kingdom.  I run a tight schedule.  I wore my parents out!  My fitbit told me I was averaging about 25,000 steps per day.  Most of the requirements are the attractions like Splash Mountain, Pirates of the Caribbean, Small World, etc. but there are also some mandatory food stops.  While I am on the subject, the dining at Disney is pretty incredible.  One of the best meals I have ever had was at Canada at Epcot.  Back to the Magic Kingdom and required snacks.  One is a Mickey shaped rice krispy treat with the ears dipped in chocolate.  They make me so happy.  The other one is the Dole Pineapple Whip sold at Aloha Isle in Adventureland.

Apparently the Dole whip is only sold at Disney and at the Dole pineapple plantation in Hawaii.  Honeymoon stop??  It is a pineapple flavored ice cream concoction that you can eat solo, mixed with vanilla soft serve, or topped with pineapple juice.  It is unbelievably tasty.  When I was at Disney in March I was pretty darn bummed that the line was REALLY long and I didn’t have enough time to wait.  Remember, I was on a tight schedule.  I made it a priority when I was back in July.  It did not disappoint!

When I got home I was determined to try to make something similar.  I finally came up with an incredible substitute.  Not only is it light and delicious it is ridiculously easy and healthy. 

A bag of frozen pineapple chunks are whirred in a food processor until broken down into tiny pieces.  This will make a REALLY loud noise and will rock the processor violently.  Stick with it and it will settle down.  Then you add a single egg white and some honey for sweetness and it turns into this unbelievably light pineapple whip.

Of course, I have to add a disclaimer about raw egg whites.  Be sure to use pasteurized eggs and if you are squeamish about it, avoid the recipe.   I will let you do your own research on the egg white issue.

I have also done this same method using mixed berries and it was equally delicious. 

Guilt free, refreshing, and so so tasty. 

One year ago on Perfecting the Pairing:  Slow Cooker Calico Bean Bake

Two years ago on Perfecting the Pairing: Turkey Meatball Sandwiches

Three years ago on Perfecting the Pairing:  Thai Chicken Pasta

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Apple Cider Sangria

Perfect Pairing:  Frozen cranberries

 

Two weekends ago I went to the Food Network in Concert Festival at Ravinia.  My parents bought the tickets last May at a charity event, and I had been looking forward to it for months.  During the day there were 50+ chefs and wineries serving, and at night Phillip Phillips and John Mayer played a concert.  Win win.

I’ve been to other food festivals, so I had a pretty good idea what to expect.  This event was by far the best one I’ve ever attended.  Ravinia was an ideal venue because you never felt cramped (except for the 15 minutes of rain when everyone crowded under the tent) and you were always wondering what was around the next corner, like an Airstream speakeasy serving Don Julio Lavendar Palomas and Spicy Margaritas!

There were a few celebrity sightings including Fabio Viviani and a handful of Food Network celebrities.  Ina Garten was not there, unfortunately.  That would have been a highlight!

The food was incredible.  I think my favorite bite was a corn and coconut chilled chowder from Graham Elliot and a seared scallop from…. well I can’t remember where that was from.  It was amazing.  The vendors did not skimp on portion sizes or quality ingredients.  Another favorite was a healthy slice of foie gras with candied bacon and hazelnuts.  Ridiculous.

We lucked out with the weather.  It was warm,  but they predicted a 60-80% chance of showers.  We came prepared with a tarp.

I think we had about 10 raindrops hit us and and then the rest of the day and night was ideal. 

I am loving Fall in the Midwest this year.  We have had some beautiful summer-like days.  Over the weekend I visited my parents at the lake and enjoyed 80+ degree days.  On a whim I decided to make a fall-ish cocktail, even though it was not quite nippy outside.  This Apple Cider Sangria is a WINNER.

Chilled white wine is mixed with apple cider, brandy, fruit and cinnamon sticks. 

The cinnamon sticks and brandy add a spicy warmth that sets this drink apart from typical sangria. 

I threw in some frozen cranberries.  Not only do they act as little ice cubes, they also add great color.  I actually like chomping down on the cranberries, but that might not be for everyone.  You can also squeeze a few into your glass.

Apple Cider Sangria is going to be a new fall staple!

One year ago on Perfecting the Pairing: Coconut Curry Hummus

Two years ago on Perfecting the Pairing: Smoked Salmon Breakfast

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Marian's Raspberry Jello Salad

Perfect Pairing: Clear glass bowl

I have never been a big fan of jello salads.  It was kind of like, what’s the point?  Also, they always remind me of Aunt Bethany on National Lampoon’s Christmas Vacation.  I make an exception for this particular jello salad.  It is special. 

After my grandma passed away my grandpa met, fell in love, and married a wonderful woman, Marian.  We were all so very happy for the both of them.  Marian brought this salad to a family holiday when I was a kid and I LOVED it.  I loved it so much that I asked her for the recipe.  This was probably the first time I ever asked for a recipe and I felt very grown up.  Below is a picture of my original transcription.  My mom still uses this when she makes the salad.

This looks nothing like my handwriting today.  I must have been experimenting.  Also, I was old enough to know how to spell marshmallows, raspberries and package.  No excuse for that.  Nowadays if I want a recipe I just take a picture of it on my phone.  There is something to be said about these handwritten, stained, misspelled versions. 

The base of the salad is raspberry jello, frozen raspberries, and applesauce.  The topping sounds odd at first, sour cream and marshmallows, but it is awesome.  The marshmallows kind of melt in the sour cream and it makes a heavenly topping.  The salad is quite pretty so I suggest showing it off in a clear glass bowl!

 

One year ago on Perfecting the Pairing: Baked Potato Bar

Two years ago on Perfecting the Pairing: Onion Jam

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Fruit Slush

Perfect Pairing:  Shallow dish

I don’t think my family has had a Christmas breakfast without fruit slush.  It is a staple.   It is great because you can make it ahead of time and keep it in the freezer until you are ready to serve breakfast or brunch.  The kids always go crazy over it, and why wouldn’t they?  It has crushed pineapple (sweet), maraschino cherries (sweet and really red), orange juice (kids love juice), and bananas (enter the only real fruit).  Don’t get me wrong, adults love it too.

When my brother was little he had a bit of an allergy to red food dye.  Nothing critical would happen, but he would get extremely hyper and the edges of his ears would get bright red.  My mom said she could always tell when he had Hawaiian Punch or even Cheetos at a friend’s house.  Maraschino cherries are like the holy grail of red food dye.  They practically hurt your eyes they are so bright.  I remember being at my aunt and uncle’s wedding and my brother kept sneaking up to the bar to get bowls of the neon fruit.  Bouncing off the walls. 

This recipe makes a big batch and uses an entire jar of cherries, including the juice, which makes it a pretty pink color.  I love pink.

I recommend using a shallow bowl or dish, like a 9x13 pan when you make this.  If you pour it into a big bowl the fruit will fall to the bottom and it takes longer to defrost and serve. 

Merry Christmas!  I hope your holiday is filled with loved ones and precious moments together.

One year ago on Perfecting the Pairing:  Chicken Vegetable Barley Soup (perfect for those New Year resolutions)

Two years ago on Perfecting the Pairing: Sweet Potato Strudel with Brown Butter

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Un-Recipe Files - Vanilla Fruit Salad

They say life is all about simple pleasures.  I have to agree with that.  One of my favorite simple pleasures is a good fruit salad.  How great is it to have a big bowl of ripe fruit all clean and cut for you?  It is even better if it is the perfect proportions of produce.  I get so annoyed when you are at a restaurant and they give you 1 strawberry, 4 grapes and a few pieces of tasteless honeydew.  Bleh.

I am perfectly pleased with straight up fruit but this salad has a vanilla sauce that adds a nice sweetness and makes it a little extra special.  There is no real recipe for this salad.  I drained the juice from a can of peaches and a can of pineapple chunks into a large bowl.  Next, I whisked in about half a package of vanilla instant pudding.  Then, gently fold in the fruit.  I used strawberries, grapes, blueberries, and the canned pineapple and peaches.  It was so delicious. 

The next day I added more fruit and there was still plenty of sauce to coat another batch.  Delicious! 

 

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Overnight Muesli

Perfect Pairing:  Favorite toppings

I used to do a lot of international travel with my job and became a bit of a hotel breakfast buffet connoisseur.   The European buffets especially intrigued me.  Broiled tomatoes for breakfast?  I can get on board.  Blood sausage?  Never.  They always had a large selection of deli meat and cheese with hard rolls and butter.  That was pretty standard.  The buffets usually had muesli as well.  I was a huge fan of that dish. 

According to Wikipedia, Muesli is "a popular breakfast meal based on uncooked rolled oats, fruit and nuts.  It was developed by Swiss physician Maximilian Bircher-Benner for patients in his hospital.  It is available in a packaged dry form, ready made, or it can be made fresh."  I guess that is why it is often called Bircher Muesli.  Thank you Wikipedia!  I often wondered that.

I always assumed muesli was filled with cream (and maybe it is at the hotels), but I realized I could make my own version with very little fat and it still tasted like it was doused with rich cream.  Rolled oats are soaked overnight in fresh orange juice and water.  The next morning I add a grated granny smith apple and fat free Greek yogurt.  The yogurt is what makes it creamy and rich.   I love making muesli at the beginning of the week and enjoying it all week for breakfast.  It is a super healthy breakfast that is also very filling.  It is a refreshing change from hot oatmeal, if that is your standard.

You can top off muesli with a variety of toppings like berries, coconut, pecans, walnuts, almonds, honey, peaches, bananas, raisins, etc.  My favorite combination is berries, honey, sliced almonds, and dried cranberries. 

 

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Coconut Curry Grilled Pineapple

Perfect Pairing:  Marinated chicken

I am slowly getting to be more adventurous with the grill.  I used to always leave the grilling up to my dad and brothers, but I find myself grilling more and more.  In all honesty, if I am with the men in my family they are still in charge of the grill.   I have a feeling that will never change.  Men like fire.

You might as well grill your side dishes if you have the grill heated up.  I grill all kinds of vegetables and fruit.  I think the best grilled fruit is pineapple, it is straight up delicious.

I had grilled plain pineapple a lot (and it was great), but decided to make a quick coconut and curry marinade.  It really added a lot to the fruit.  Grilled pineapple is very sweet and this marinade adds a savory side as well.  I like the kick of curry and cayenne. 

My brother recommended brushing the pineapple with leftover marinade while it was grilling.  This was key.  It kept the pineapple moist and added a lot of flavor.

The recipe makes quite a bit of marinade.  It is not easy to cut the marinade in half because of the can of coconut milk.  Of course, you could easily marinate two pineapples.  My solution was to use half of the marinade for pineapple and the other half for chicken.

The Perfect Pairing for Coconut Curry Grilled Pineapple is marinated chicken.  After separating out half of the pineapple marinade I added cumin, ground coriander and the chicken breasts.  The chicken was grilled alongside the pineapple.  They went so well together.  I made this meal for my parents and grandma this summer and everyone raved.  In fact, my grandma said she would pay $23 for that meal in a restaurant.  Let’s just say that is a really big deal for Grandma Rosie.

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Grandma Marge's Fruit Dessert

Perfect Pairing: Colorful fruit combination

My grandma Marge was just a peach of a lady.  She was the epitome of a grandma.  My brothers and I knew that if we were going to Grandma Marge’s house we were going to have cheese puffs, pineapple juice, pizza, and unlimited TV viewing.  That is what grandmas are for, right?

Our Christmas presents from Grandma Marge and Grandpa Bob always came in a huge bag.  All of the presents, unwrapped, would go into the bag.  She was some kind of genius to get us excited about that.  She didn’t have to wrap anything, she reused the bag each year, and all of us were jumping out of our skin excited to rip into that bag.

I also remember Grandma Marge being a fantastic cook.  My mom says that she thinks I inherited my love of cooking from her, and that she would be so proud to know I have a cooking site.  Grandma was known for writing all of her recipes in the margins and empty spaces of her cookbooks.  I inherited many of her cookbooks and I love flipping through and finding those secret recipes.  She also had stray recipes stuffed in the cookbook written on napkins and post-it notes.  That is so very me.  I can’t tell you how much I wish I could have a conversation with her about cooking! 

We have a lot of family recipes from Grandma Marge, but my absolute favorite is her fruit dessert.  It is so, so good.  She called it fruit fluff, but I am not a fan of that title.   The crust is almost like shortbread, and it is topped with a pure white fluffy layer of creamy fantasticness.   Each piece is covered with fresh fruit.  It is so pretty and scrumptious.

The Perfect Pairing for this dessert is a colorful fruit combination.  You can really play with the fruit you serve with this depending on what is in season.  If it is close to July 4^th, serve it with strawberries and blueberries.  Personally, I like using kiwis, peaches, strawberries, and blueberries.  I love the contrast of green, orange, red, and blue. 

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Fruit Pizza Cookies

Perfect Pairing:  4^th of July

July is my favorite month of the year.  The weather is beautiful and it is always jam-packed with fun events.  It is also my birthday month.  I happen to be turning a “special” age this year.  Eeek. 

In other news, I heard 30 is the new 25.

I love the 4^th of July and everything that goes with it.  We always have a big group at the lake and we play all day and then watch the fireworks over the water in the boat.  We usually go the tacky route and string up red, white, and blue twinkle lights and play John Philip Sousa’s Stars and Stripes Forever over the boat speakers.  It is always fun and memorable.

These cookies are a spin-off of the popular fruit pizza recipe, but in individual portions.  The base is store bought sugar cookie dough, so that can’t be any easier, and the spread has just 3 ingredients.  Top the cookies with some fresh fruit and you have an easy and crazy delicious dessert.

The Perfect Pairing for these lovelies is easy, 4^th of July!  Use a combination of strawberries, raspberries, and blueberries and you have a perfectly patriotic dessert that everyone will love. 

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