Friday, July 29, 2011

Mango & Cucumber Salad

There's nothing more refreshing on a hot summer day than cool cucumber.  Add to that some sweet mangoes and you've got a great salad combination.  You might want to give this a try tonight!

3 mangoes, peeled and sliced into 1-inch pieces ( about 3 cups)
1 seedless cucumber, unpeeled and sliced very fine
1 small red onion, cut in half and then into very thin slices
1 T. finely chopped serrano chile pepper (opt.)
1/4 c. chopped fresh cilantro
2 T. lemon juice
2 t. lemon-flavored olive oil
1/2 t. salt
1/2 t. black pepper

1. In a serving bowl, combine all ingredients.
2. Chill at least 1/2 hour before serving.

Serves 6

If you like this blog, please look for my other blogs: <"">Thyme for Herbs

Wednesday, July 27, 2011

Grilled Asian Kabobs

After a long absence, I'm finally back to my cooking blog.  There just wasn't enough time to post here and on Thyme for Herbs both.  But I have survived the move to a new house and most of the big jobs are done.  There will always be something to do, but that's part of the fun.
We've enjoyed using our new grill, although it's been pretty darn hot to be standing outside next to the fire.  Today is much cooler, though, so here is a new great recipe for your next cook-out.

1 c. mayonnaise (you may use low-fat)
1/4 c. apricot preserves (try sugar free)
1 T. reduced-sodium soy sauce
1 T. Dijon mustard
1/2 t. minced garlic
1/2 t. minced ground ginger
16 deveined shrimp
16 scallops
1 can pineapple chunks, drained
(opt. add green pepper and sweet onion chunks)

Combine the mayo, apricot preserves, soy sauce, Dijon mustard, garlic, and ginger in a bowl, reserving 1/3 cup of the sauce.
Thread the shrimp, scallops, and pineapple onto kabob skewers.
Brush the kabobs with sauce.
Place on a medium grill for 3-4 minutes per side, until the shrimp and scallops are opaque.
Serves 4

If you like this blog, please look for my other blogs: <"">Thyme for Herbs