Fruit Salsa

Avocados, mangoes, strawberries and a kick from jalapenos, this fresh fruit salsa is the perfect topping for your grilled meat this season!

Spring is my favorite time of year.  Like many others, I was wondering if we would ever see Spring here in Michigan this year.  Thankfully though, it has arrived.  I am loving the weather and the ability to be outside enjoying it!  On Saturday, Summer and I were able to sit outside and play for a while.  It was the first time we've been able to do that.

The warmer weather is amazing and with it comes an abundance of delicious fruits.  I love fruit and eat it year round, but nothing beats fresh in-season fruit.  I'm trying to incorporate more whole foods into my daily diet, and fruit and vegetables make up a large portion of what I eat.

This fresh Fruit Salsa is a versatile recipe: it can be eaten plain, on top of grilled chicken, steak or fish, and it's delicious as a salad topping.  I used my handy Vidalia Chop Wizard to cut up the avocado, mango, and strawberries for this dish.  I love how much time it saves me and that the fruit pieces are fairly uniform.  I had originally planned to use pineapple with the strawberries and avocado, but then I saw a mango and decided to go that route instead.  I think either would be delicious.  The orange juice and lime juice give an extra boost of flavor to this salsa, and the diced jalapeno gives it just enough kick.

This recipe can easily be doubled or tripled to feed a crowd.  I think it would make a great addition to any summer cookout!

Fruit Salsa

Ingredients:
1 avocado
1 mango
1 quart strawberries
1 small jalapeno pepper
2 Tablespoons orange juice
2 teaspoons lime juice
1/2 teaspoon dried cilantro

1.  Cut up avocado, mango, and strawberries into bite-sized pieces.

2.  Remove membrane and seeds from the jalapeno and cut into small pieces.

3.  Drizzle orange juice and lime juice over the fruit and jalapeno.

4.  Sprinkle with cilantro and gently stir.

Serve chilled or at room temperature.  Store in an airtight container in the fridge.

Inspired by: The Foodie Bride

For tips and tricks on choosing, preparing, and storing your fruits, check out this great posts:
Avocados
Mangoes
Strawberries

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Meat Stuffed Jalapenos

I created this recipe in an attempt to recreate the jalapeno poppers that we had at a party...Mike loved them at the party and asked me to make him some.  My first jalapeno poppers were nothing like what he wanted, but I knew that when I made them.  This attempt however, was pretty much spot on!

This is a great recipe for a party.  I made these for a fiesta that Mike and I hosted last year.  (Yeah, I have a ton of recipes waiting to be posted!)  I think these would also be perfect for a Superbowl party.  Mike and I are planning to host a game watching party again this year, so I'm starting to pick out the menu for that. 

Meat Stuffed Jalapenos

Makes 30

You will need:

15 jalapeno peppers

1/2 pound ground beef

1 Tablespoon minced garlic

1/4 onion, minced

1/8 teaspoon chili powder

2 Tablespoons cream cheese

1/2 cup cheddar cheese, shredded + more for topping

1.  Cut jalapeno peppers in half lengthwise and remove the seeds and white membranes.  (That's where the heat is, you may leave the seeds and membrane if you want a hot pepper).  Be sure to wear gloves so you don't burn your hands.

2.  In a skillet, brown ground beef, garlic and onion.  Drain grease from pan.

3.  Stir in chili powder, cream cheese and cheddar cheese until well combined.

4.  Scoop meat mixture into jalapeno halves and place on a greased cookie sheet.

5.  Bake at 350 for 25-30 minutes, until heated through. 

6.  Remove from oven and sprinkle with additional cheddar cheese if desired.  Serve warm or room temperature.

Jalapeno Poppers

When my friend mentioned that she had an abundance of jalapeno peppers in her garden that she'd love to share, I jumped at the opportunity.  A couple years ago at a work party, we had some delicious jalapeno poppers.  They were so good that Mike still talks about them!  Unfortunately for Mike, these weren't the same type of poppers he was thinking about (his were meat filled...don't worry, he still got them!).  However, we both thought these were delicious!

Jalapeno Poppers

Makes 24

You will need:
12 jalapeno peppers
1/2 cup Savory Garlic Cooking Cream (you can also use plain cream cheese)
1/4 cup shredded cheddar cheese
12 slices of bacon
Barbecue sauce

1.  In a medium bowl, combine cream cheese and cheddar cheese until smooth.  Set aside.

2.  Put on a pair of rubber gloves and cut jalapeno peppers in half length-wise.  Use a spoon (I used a grapefruit spoon) to scrape out the white membrane and seeds.  Discard membrane and seeds.  Note: The heat from the jalapenos comes from the white membrane and seeds, the more you leave in, the hotter your poppers will be.

3.  Spoon cheese mixture into the cavity of each jalapeno half. 

4.  Cut each slice of bacon in half, and wrap securely around each jalapeno half securing with a toothpick.  Place on a greased baking sheet.

5.  Brush each popper with a bit of barbecue sauce.

6.  Bake at 375 for 20 to 25 minutes, until bacon is crispy.