3 EZ Summer Salsas

Southern Salsa

1 14 oz can black beans
1 14 oz can corn kernel
½ red onion, chopped
½ red pepper, chopped
1 avocado, diced
1 tsp olive oil
1 tsp lemon juice
A pinch of cayenne
Cumin to taste
Salt and pepper to taste

Mix all of the ingredients and serve.

Use this salsa to accompany grilled chicken or fish.

Chimichurri

This salsa originated in Argentina to marinade or serve on top of steaks. It is also delicious in bruschetta and melted mozzarella. Just place the salsa on top of the cheese before serving and you’ll have a delicious treat!

1 bunch parsley
1 tsp fresh chopped oregano
4 garlic cloves
1/3 cup white wine vinegar
1 tsp lemon juice
½ cup olive oil
Cumin, salt, and pepper to taste

Chop parsley and garlic cloves. Put them in the food processor until they look fine. Add oregano, vinegar, and lemon juice. Pulse until incorporated. Slowly add the olive oil while the food processor is running to emulsify the sauce. Season to taste.

Pico de Gallo
Enjoy this salsa with tacos, nachos, bruschetta, enchiladas, quesadillas, etc.

4 -5 roma tomatoes, small dice
½ jalapeno chile seeds removed, small dice
½ onion, minced
1 tbs lemon juice
Cumin
Salt and pepper

Mix all of the ingredients and season to taste.

GI Key Lime Pie

Normally Key Lime Pie is made with condensed milk but this version is specially made for people looking for low glycemic options. We included 20% of white whole wheat flour in the pie dough and turned added lemon juice to a pastry cream for the filling. Enjoy!

GI Key Lime Pie

Pie Dough

1 cup *pastry flour
4 tablespoons white whole wheat flour
12 tablespoons cold shortening
1 tsp salt
1 tsp coconut extract
6 tbs cold water
1 baking bag with beans for blind baking

Dissolve salt in water for even distribution. Add the coconut extract.
Place water and shortening in a mixing bowl and rub or cut shortening into flours.
Add the water mixture to the flours and mix gently only until incorporated to avoid developing gluten.
Put the dough in the refrigerator for a couple of hours.
Sprinkle a little flour in a flat surface and roll the dough out.
Transfer the dough to a pre-greased baking pie pan. Place the beans on top and bake for 30 minutes at 375 F.
Remove from the oven and let it cool.


Filling

2 cups milk (or half and half)
¼ agave syrup
1 egg
2 egg yolks
3 tbs corn starch
¼ cup lemon juice
3 tbs cold butter cut in small squares
Iced water

Boil milk with agave.
Mix eggs with cornstarch.
Temper the eggs with the milk.
Bring to a boil until it thickens and add the lemon juice. Stir quickly and remove from heat.
Put the pot in iced water and add the butter until all is melted and incorporated.

Topping
1 cup unsweetened coconut
1 pint heavy cream or sugar-free whipped cream
1 tsp Deluxe White vanilla
2 tbs agave syrup
Lime wedges

Cover pie with coconut.

Combine cream with vanilla and syrup and whip until hard peaks form.

Put the mixture in a Ziplock bag and decorate as desired with lemon wedges.

Patriotic French Toasts

Not exactly coming from France, French Toast have made their way to the U.S. to stay. Enjoy these while celebrating your 4th of July breakfast!

Patriotic French Toasts with Orange Cream

6 slices sandwich bread
2 cups milk
3 whole eggs
1 tbs agave syrup (or sugar)
1/8 tsp Madagascar Vanilla extract
½ stick butter
1 basket fresh strawberries, sliced
1 container blueberries

Orange Sauce

1 pint heavy cream (or 1 container sugar free whipped cream)
1 tsp orange extract (or orange juice to taste)
1 tbs agave syrup

Mix milk, eggs, agave, and vanilla. Cover it and leave it refrigerated overnight.

Leave bread slices drying overnight. This will allow them to absorb more of the liquid the next morning.

Heat a large skillet at medium temperature.

Put two bread slices on the egg mixture and let them soak for about 30 seconds in each side.

Smear butter in the hot pan and cook the toasts until both sides are golden brown.

Mix all of the ingredients in the orange sauce, pour over the French Toasts and garnish with the berries.

Enjoy!

Patriotic Pizza

Patriotic Pizza

1 Pillsberry pizza crust
8 oz original cream cheese
4 oz whipped cream
2 tbs agave syrup (or sugar)
1 tsp orange extract
1 basket strawberries sliced
1 small container blueberries
Non stick oil spray

Preheat the oven at 425 F.

Spray a baking sheet with non stick oil.

Stretch pizza crust and use a fork to poke the dough. This will allow the dough to “breath” when baking. Bake for 18 minutes.

Cream the cheese in a mixer until smooth; add whipped cream, agave, and orange extract until all ingredients are incorporated. Scrape with a spatula to ensure there is no cream cheese attached to the mixer.

When the pizza is ready, remove from the oven and let it rest to room temperature before smearing the cream cheese mixture on. Use the berries to make the flag shape.

Enjoy!

Grilled Top Sirloin Steak

Grilled Top Sirloin Steak

3 Top Sirloin Steaks
1/3 cup olive oil
¼ cup white wine
1-2 garlic cloves, minced
½ onion, minced
1 tbs Italian herbs seasoning
Salt and Pepper to taste

Grape tomato garnish (recipe below)

Mix wine, garlic, onion, herbs, salt, and pepper. Add olive oil slowly to emulsify. Add the marinade to the meat and let it rest at least for four hours or overnight.

Grill for 5 minutes one side and 3 the other side for medium-rare. Remove from heat and let it rest covered for 10 minutes.

Grape Tomato Garnish

1 basket variety of grape tomatoes cut in halves
4 large basil leaves
¼ red onion, chopped
4 tbs balsamic vinegar
4 tbs olive oil
Salt and pepper

Mix olive oil with balsamic vinegar, add salt and pepper. Add tomatoes and onions. Toss.
Cut basil and add it before serving.

Enjoy!