Slimmed Down Piña Coladas Mocktail
(with Do You Wanna Build a Snowman straws)
2 cup(s) pineapple, cubed
1 1/2 cup(s) pineapple juice or frozen pineapple
2/3 cup light coconut milk
6 oz fat-free vanilla yogurt
1 cup ice cubes
Deconstructed Mexican Street Corn
Ingredients (serves 6-8)
5 ears of corn
1/2 cup sour cream
3 limes (juiced)1/2 tbsp cayenne pepper
1/4 cup Parmesan cheese (grated)1 tbsp fresh cilantro (chopped)
Start by pulling the husks off the kernels, yet keeping them attached to the cob for easier handling. Place the ears of corn on the grill over medium heat.
Rotate the corn on the grill 2-3 times while cooking for 15 minutes or until slightly charred. Remove from the grill and allow to cool slightly for easier handling.
Remove the kernels from the cobs using a sharp knife.
And the kernels to a saucepan over medium heat.
Add the sour cream, lime juice and cayenne pepper and mix well.
Heat for 5-7 minutes then place in a serving bowl and top with the Parmesan cheese and fresh cilantro.
Chipotle Lime Chicken Fajita Skewers
Ingredients
4 chicken breasts (app 2 lbs)
5 limes (juiced)
1/2 tbsp sea salt
1/2 tbsp cumin
1 tbsp ground chipotle pepper
1/4 cup cilantro (chopped)
1 garlic clove (minced)
2 red bell peppers
2 green bell peppers1 red onion
Start by juicing four of the limes into a small mixing bowl. Mix in the salt, cumin, chipotle pepper, cilantro and garlic to make the marinade.
Chop the chicken breasts into cubes and place in a large Ziploc bag or plastic container. Pour the marinade over the chicken.
Close and shake well until all of the chicken is covered. Place in the refrigerator for 30 minutes to marinate.
While the chicken is marinating chop the bell peppers and onions.
After the chicken has soaked up all of those amazing flavors start to skewer the chicken, bell peppers and onions.
Place the skewers on the grill over medium heat for 5-7 minutes, flip and grill for an additional 5-7 minutes.
After the chicken is cooked through, remove from the grill, squeeze the last lime over the skewers and serve!
After the chicken is cooked through, remove from the grill, squeeze the last lime over the skewers and serve!
Ingredients
1 large mango(es), diced, divided* (about 1 3/4 cups)
3 Tbsp fresh lime juice
3 Tbsp water
2 Tbsp olive oil
1/2 tsp ground cumin
1/2 tsp table salt
15 oz canned black beans, drained and rinsed
1 cup(s) fresh tomato(es), diced
1/2 cup(s) uncooked onion(s), sweet, diced
1/4 cup(s) mint leaves, or cilantro, fresh, cut into thin slivers
1 Tbsp pickled jalapeno peppers, or fresh, minced (if using fresh, do not touch seeds with bare hands)
Instructions
In a large bowl, mash 1/4 cup of diced mango with a fork; whisk in lime juice, water, oil, cumin and salt.
Add remaining diced mango, beans, tomato, onion, mint and jalapeno to bowl; toss to mix and coat. Serve immediately or cover and refrigerate up to 1 day. Yields about 1/2 cup per serving.
Notes
*Make sure your mango is ripe enough that you can mash some of it with a fork (as per the instructions above).
Serves: 8
1/2 cup = 3 points
Pavlova Recipe
Yield: Makes 8-10 pavlovas
INGREDIENTS
Meringue:
1 1/2 teaspoons pure vanilla extract
1/2 teaspoon cream of tartar OR 2 teaspoons white wine vinegar OR distilled white vinegar
1 1/2 Tbsp cornstarch
1 1/2 cups granulated sugar
3/4 cup (6 ounces, about 6) large egg whites, preferably room temperature
Pinch salt
Topping:
2 pints fresh or frozen berries1/4 cup sugarWhipped Cream for topping
METHOD
1 Place rack in the middle of the oven and preheat the oven to 275°. Line a large baking sheet with parchment paper. Pour the vanilla and vinegar (if using) into a small cup. Stir the cornstarch into the sugar in a small bowl.
2 In a large bowl of a heavy-duty mixer, fitted with whisk attachment, whip egg whites, cream of tartar (if using) and salt, starting on low, increasing incrementally to medium speed until soft peaks/trails start to become visible, and the egg white bubbles are very small and uniform, approximately 2 to 3 minutes.
3 Increase speed to medium-high, slowly and gradually sprinkling in the sugar-cornstarch mixture. A few minutes after these dry ingredients are added, slowly pour in the vanilla and vinegar (if you didn't use cream of tartar.) Increase speed a bit and whip until meringue is glossy, and stiff peaks form when the whisk is lifted, 4 to 5 minutes.
4 Pipe or spoon the meringue into 8-10 large round mounds that are 3 inches wide on a baking sheet lined with parchment paper or a silicon liner. With the back of a spoon, create an indentation in the middle of the mound for holding the filling once meringue is baked.
5 Place baking sheet in the oven. Reduce oven temperature to 250°F. Bake for 50-60 minutes, or until the meringues are crisp, dry to the touch on the outside, and white -- not tan-colored or cracked. The interiors should have a marshmallow-like consistency. Check on meringues at least once during the baking time. If they appear to be taking on color or cracking, reduce temperature 25 degrees, and turn pan around.
6 Gently lift from the baking sheet and cool on a wire rack. Will keep in a tightly sealed container at room temperature, or individually wrapped, for up to a week if your house is not humid.
7 Served topped with your favorite filling - lemon curd, raspberry or blueberry sauce, and freshly whipped cream.
Recipe adapted from Flo Baker's pavlovas in the San Francisco Chronicle: Fourth of July dessert has roots in Australia
Sauce or Filling Directions
If you want to make a berry sauce, heat a couple pints of fresh or frozen berries in a medium saucepan with about a quarter cup of sugar. Heat on medium heat, stirring once or twice, for about 5 to 10 minutes, depending on how much the berries are falling aprt. Remove from heat and let cool.
Meyer Lemon Curd
6 egg yolks + 2 whole eggs
2/3 c. sugar (use a full cup if you’re using regular lemons, which are tarter)
pinch salt
2/3 c. meyer lemon juice
4 tbsp. unsalted butter
1/4 c. heavy cream
In a heavy, non-reactive saucepan, whisk the eggs and yolks together. Whisk in the sugar, salt and lemon juice.
Put the pot over medium-low heat and add the butter. Heat, stirring constantly, until the butter is gone and the mixture coats the back of a spoon.
Take the pot off the heat the pour the curd through a mesh strainer to get out any cooked eggy bits that may be lurking. Whisk in the heavy cream.
Pour into storage containers and cool (it will firm up as it cools; in the pic above, it’s still warm). Especially delicious over a piece of toasted pound cake
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