Strawberry Mango Salsa

Another summertime, fruity treat!

What do you do, when you get an edible arrangement with dozens of ripe strawberries, have a mango, lime, half a red onion and some mint that all need to be used up (besides make mojitos, of course πŸ˜‰ )?

You see a recipe on Pinterest, and make it yours!

All of this I had on hand. The original recipe I saw used basil, but I already had the mint, and figured it would work beautifully. This would be stellar on a lovely piece of grilled fish, or eaten with cinnamon sugar chips, even a top a nice Caribbean inspired grilled chicken salad.


1 ripe mango (peeled and chopped)

1 cup ripe strawberries (chopped)

1/4 small red onion (fine dice)

8 mint leaves (finely chopped)

juice of 1 lime

salt and cayenne pepper to taste.

Combine all ingredients in small bowl, and mix well. Β Serve with whatever tropical inspiration you come up with πŸ™‚

Store in refrigerator, in airtight container for a couple of days.



Coconut Mango Mojito

Friday night’s at our house, are usually spent outside with the neighbors. Grilling, hangin’ out, and enjoying a cocktail or two. I saw this recipe on Pinterest, and knew I had to try it. I’m not big into sweet drinks, but I have to say this was pretty good, healthy and it looked nice too πŸ™‚

Coconut Mango Mojito (makes 2 drinks)

1 ripe mango

1 lime

5-6 mint leaves

4 oz coconut rum

4 oz Sprite zero or club soda

-For mango puree-

Peel and chop mango and juice one lime into cup or blender. Mix with immersion blender or blend until smooth.

Place 2 or 3 mint leaves in the bottom of a glass and muddle to release oils (if you like sweeter drinks, here is where you could add 1/2 tsp of sugar, a pack of Splenda, brown or raw sugar even, and muddle with the mint leaves)

Fill cup with ice, and add half of the mango puree, 2 oz coconut rum and 2 oz sprite zero. Mix well.

Garnish with a couple of mint leaves and paper umbrella πŸ˜› Β Enjoy outside, on the beach, or in a hammock πŸ˜‰

MAN, that makes me want a hammock… one day πŸ™‚


Cajun Roasted Broccoli

So, I get that the craze lately is roasting vegetables. Sure, it’s been around forever, and maybe I’m just a little late, but this shizz is good stuff! I’ve done broccoli, asparagus, carrots, kale and bok choy, so far.. (Is that all?? Prolly not, but you get it πŸ˜‰ ). And it just so happens I have a nice little head of cauliflower in my fridge just-a-waitin’ to get all caramelized and sweet crunchy, soon

I’m cajun girl, through and through… I like my food spicy… So if I want to name my roasted broccoli cajun, I just might have to πŸ˜› Β This is my blog after all πŸ˜‰

This side dish is super simple, super tasty, super good for you, and you can make it any kind of super way you want.

Even my ‘anything green hating’ dog couldn’t keep his nose out of the bowl!

Not really, that would be gross…. or just add a little saltiness πŸ˜‰


1 head fresh broccoli (cut into florets)

1-2 tsp olive oil (just enough to coat every piece)

salt, pepper, garlic powder, onion powder, and red pepper flakes to taste

Combine all above in medium bowl and mix until spices are evenly distributed, and olive oil is coating every nook and cranny of the broccoli.

Once it’s all incorporated, dump it onto a baking sheet and roast at 350′ for about 20-30 minutes, depending on how toasty you like it

Serve it on the side of anything… if it makes it that far. I usually eat it right off the pan, straight out of the oven.

Ya snooze, ya lose πŸ™‚



A getaway

Everybody needs their own little corner of the world to get lost in, and here’s mine.

There’s music, dancing, puzzles, crafting, laughing, in-between cooking, playing… whether I’m alone here late at night, or Β my guys are in and out making their silly appearances… it’s a good place. A place that I can getaway, but not have to go anywhere to do so. πŸ™‚


Bok choy, zucchini and teriyaki meatball soup

As we already know I Β luuurve me some meatballs. Also, I have been all about some ethnic cuisine lately. A few months ago, as I was perusing the protein case at the grocery store, I came across these beauties, and I knew I had to make a spot for them.

I try to pick up at least one new produce item every time I go shopping, and I had recently discovered bok choy. This stuff is seriously good. It’s kind of a mix between cabbage, celery and spinach, but with a flavor all its own. You can use it in stir fry’s, saute’s, soups.. shoot, I might even try to roast it next time. yummmm

I threw this soup together on a whim, and it is absolutely fabulous. A little sweet, a little savory, and after it simmers all together for a while, it’s fantastic.

How we do it… Serves 2-3

1/2 package of Aidells Teriyaki and Pineapple chicken meatballs (whole, cut in half, or fourths – your preference)

3 stalks of bok choy (whites and greens, rinsed and sliced)

1 medium zucchini (halved lengthwise and sliced)

1/2 medium onion – diced

1/2 red bell pepper – diced

low sodium soy sauce, sriracha, hoisin sauce, salt and pepper to taste

1-2 cups water

In a small sauce pan, saute onion and bell pepper until soft. Add zucchini and bok choy. Salt and pepper, and add about a tsp of soy sauce, to lightly steam and infuse flavor.

Add sriracha and hoisin, and cook until vegetables are softened

Here’s where I make it a soup. Add about a cup or 2 of water… you may have to add more later due to evaporation. Again season with salt and pepper.

Add in meatballs and let cook for as long as you like, or until meatballs are heated through and tender. Top with extra Sriracha, if you’re a spice fiend like me.

This stuff is SO GOOD! and like with most things, even better the next day πŸ˜‰