Summer time! Don’t you love it? We do! Summer means lots of fresh fruits, yay! Fresh fruits are a delicious way to end a meal or make a great snack. That’s why I love this Tropical Strawberry Salad, I could eat it all summer!
This delicious salad is packed with healthy fruits. Strawberries are high in fiber, who would have thought right? Bananas are considered a super food, they’re heart healthy, high in fiber, packed with vitamins and minerals including potassium! And then there’s mango, many times called “the king of fruits”. This delicious fruit is packed with antioxidants and vitamins; it’s heart healthy, helps lower cholesterol, helps in weight loss, good for digestion, helps fight cancer, is good for the eyes and teeth, and much more. So packed together these three fruits don’t only taste great, they’re good for you! Oh and it’s low in calories too! So eat up!
Tropical Strawberry Salad
Ingredients:
12 Large Strawberries, washed, hulled, and quartered
1 Large Banana, sliced
1 Large Ripe Mango, peeled and cubed
1 Tsp. Sugar
Instructions:
Place strawberries in a bowl.
Sprinkle sugar over all and gently toss.
Add mango cubes and banana slices.
Gently toss together.
Serve right away or store covered in the fridge for a few hours.
This summery salad from chef Ori Menashe will become your go-to this season. It’s sweet and savory, tart, crisp and creamy, rich and refreshing, all in perfect balance.
Active: 30 mins Total: 1 hr 45 mins Yield: 4
Ingredients
Directions
Make Ahead
The drained pickled pepper rings can be refrigerated for 1 week.
Suggested Pairing
Pair this salad with a minerally, strawberry-scented rosé.
Burrata Salad with Peaches, Pickled Pepper and Pea Tendrils
A splash of red wine vinegar balances the richness of this cheesy pasta and magnifies the pink color of the onions and radicchio. Omit the prosciutto to make this a vegetarian main dish.
Active: 25 mins Total: 1 hr Yield: 6 to 8
Ingredients:
2 tablespoons olive oil
2 medium-size red onions, thinly sliced
1 large head radicchio, cored and sliced into 1/2-inch-thick ribbons
2 large garlic cloves, thinly sliced
1 tablespoon red wine vinegar
3 1/2 tablespoons kosher salt, divided
6 ounces softened goat cheese, crumbled (about 1 1/2 cups)
1 1/2 cups heavy cream
3 quarts water
1 pound uncooked short pasta (such as gemelli, casarecce, or strozzapreti)
1/4 teaspoon black pepper
1/8 teaspoon freshly grated nutmeg
8 ounces fontina cheese, cut into 1/2-inch cubes (about 2 cups), divided
4 ounces thinly sliced prosciutto, torn into 1-inch pieces
Unsalted butter, softened, for greasing baking dish
2 ounces Parmigiano-Reggiano cheese, grated (about 1/2 cup)
Directions:
Step 1
Preheat oven to 375°F. Heat oil in a 12-inch, high-sided skillet over medium-high. Add onions; cook, stirring occasionally, until softened, 10 to 12 minutes. Stir in radicchio, garlic, vinegar, and 1/2 teaspoon salt; cook, stirring often, until radicchio is just wilted, about 1 minute. Stir in goat cheese and cream; bring to a simmer over medium-high. Remove from heat, and set aside.
Step 2
Bring 3 quarts water to a boil in a large pot over high. Stir in 3 tablespoons salt. Add pasta, and cook until just shy of al dente, 7 to 9 minutes. Drain; reserve 1 cup cooking liquid. Stir pasta, reserved 1 cup cooking liquid, pepper, nutmeg, and remaining 1 teaspoon salt into radicchio mixture. Fold in 11/2 cups fontina cheese and prosciutto; toss well.
Step 3
Transfer pasta mixture to a 3-quart baking dish lightly greased with butter. Dot with remaining 1/2 cup fontina cheese; sprinkle with Parmigiano-Reggiano. Bake in preheated oven until golden brown on top and bubbling around edges, 25 to 30 minutes. Let stand 5 minutes before serving.
Make Ahead
Pasta can be assembled through step 2 one day ahead. Cover and refrigerate until ready to bake.
If you’ve never had good old fashioned Banana Pudding then you are seriously missing out! This creamy dessert is so popular that there’s even a 2 day festival in hour of it. I kid you not; there’s a National Banana Pudding Festival the first week of October in Centerville, Tennessee!
It’s generally associated with the Southern part of the United States but it’s popular in all parts of the country. It’s not really known exactly how the dessert became a Southern Icon but it’s been a Southern specialty since the 1940’s if not longer.
Old Fashioned Banana Pudding is pretty similar to the English Trifle in that it’s layers of creamy custard, fruit, and a soft spongy cookie which can be topped if desired with a dollop of whipped cream, or in some homes meringue.
This iconic dessert was further popularized by the Nabisco company when it published the recipe on the box of every Nabisco brand Nilla Wafers, which of course is featured as Wone of the key ingredients.
So back to the beginning, if you’ve never had good Old Fashioned Banana Pudding you’re missing out. So to rectify that here’s a recipe for this yummy dessert. And no instant Banana Pudding from a box doesn’t count!
Old Fashioned Banana Pudding
Ingredients:
1 Tbs. Flour
1 Cup Sugar
1/4 Tsp. Salt
4 Cups Whole Milk
4 Egg Yolks
1 Tsp. Vanilla
4-5 Ripe Bananas
1 Box Vanilla Wafers (the Nabisco brand are called Nilla Wafers)
Directions:
Whisk flour, sugar, salt, milk, egg yolks, and vanilla in a saucepan.
Cook on medium heat about 15 – 20 minutes or until thick. Keep stirring mixture as it cooks so it won’t scorch and stick to the pan.
Remove from heat.
Layer vanilla wafers in the bottom of a dish or bowl.
Add a layer of banana slices, one on each wager works well.
Pour 1/2 of pudding over the layers.
Repeat a layer of wafers and bananas on top of the pudding layer.
Pour the other half of the pudding over that new layer.
Top with crushed wafers if desired.
Cover with plastic wrap and refrigerate until ready to serve.
Christmas is yearly Christian festival celebrating Christ’s birth. In Philippines, the majority of the population is Roman Catholic Christians that why Christmas is so important and needs to celebrate at least once a year. This is the time where people of all ages sing a Christmas song in every house they drop-in, we call in “CAROLING” after the song, the resident in the house will give them treats or money, that’s our way of expressing Christmas cause Christmas here in Philippines is Giving, no matter what, you have to give cause we believe that Christmas is Giving.
We celebrate Christmas every December 25th of the year so we will have our we call it “Noche Buena” or A midnight Meal ready to go. We have lots and lots of Noche Buena Recipes to Enjoy but for now, I will going to give you our 14 Round-Up of Filipino Christmas Dishes since Christmas is near to come.
Unlike any other spaghetti recipe, Filipino Style Spaghetti is quite different and simple, no herbs and no other spices and a little bit sweet cause it is really cooked specially for kids. Best for Noche Buena.
Morcon, a meat roll stuffed with sausage, veggies, and egg, is a popular Filipino dish usually served on special occasions like Christmas. I also love this wonderful dish!
This Filipino dessert is made with cornstarch, coconut milk, and sugar. It is also called Coconut Pudding. This luscious dessert is easy to make using common ingredients. Perfect for Christmas occasion.
