Mango Strawberry Salsa

I had the privilege of catering a small summer-themed party on Saturday, and I had a blast embracing the freshness of the season! This mango strawberry salsa was easy to make and a healthy, delicious choice for the guests!

I wasn't able to take any photos before the event, so this picture is the best chance of peeking at the salsa. It's pictured bottom left. 

Mango Strawberry Salsa

recipe by adorkablerecipes.blogspot.com

Serves 4-8 

Ingredients

2 mangoes, cored 

1 cup strawberries, rinsed and hulled

1/2 cup fresh cilantro

1 Tbsp lime juice

2 Tbsp red onion, finely chopped

salt

Directions

Add all ingredients to a food processor. Pulse 5 or 6 times, or until desired consistency is reached. Refrigerate and serve with tortilla chips.

Best served the same day.  

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Baked Egg Rolls

Kevin is constantly asking to go out for Chinese food. I rarely give in because a) it's a bit pricey. b) it's really unhealthy. c) I feel fat when I'm done. d) I secretly love Chinese but try to restrain my desires. 

I'd been wanting to try my hand at homemade egg rolls ever since I saw Annie post these two recipes. Unfortunately, none of our grocery stores seemed to carry the wrappers. But then, in a moment of brilliance, our local farm market had a pile of egg roll wrappers for sale! YES! I snatched up a package along with shredded cabbage, and started preparing the recipe. 

These turned out to be delicious and the baking versus frying aspect totally won me over! 

Baked Egg Rolls 

recipe by adorkablerecipes.blogspot.com

serves 2-6

Ingredients

6 egg roll wrapper

canola oil

1 large boneless, skinless chicken breast, finely chopped

1 stalk celery, finely chopped

1/2 onion, finely chopped

2 carrots, shredded

3 cups cabbage, shredded

3 cloves garlic, minced/grated

3-4 Tbsp low sodium soy sodium 

Directions

Preheat oven to 425 degrees. 

Heat a large skillet to medium and drizzle with canola oil. Cook chopped chicken 5-6 minutes. Add in celery and onion and saute until softened. Add in carrots, cabbage, and garlic. Stir. Cover pan and let cook 2-3 minutes. Stir in soy sauce. Cook another 2-3 minutes. 

With dry hands lay out egg roll wrappers on a flat, clean surface. Place a heaping quarter-cup-full of the filling into the center of the wrapper. Fold over one of the corners, tuck and roll slightly. Fold two side corners to the center. Finish rolling. Dampen the final corner with water and gently press to seal. Place fold-side down on a baking sheet. 

Bake egg rolls 10 minutes then turn over. Bake another 10 minutes. Serve with soy sauce or teriyaki sauce.  

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Lemon Sugar Cookies

I can't believe I had completely forgotten about the deliciousness that is a Lemon Sugar Cookie. When I saw Maria of Two Peas and Their Pod post a recipe, I knew it was next on my to-bake list. 

As soon as the first batch came out of the oven, these cookies brought back so many memories of being in the kitchen as a young girl. I think my mom and I used to make these together. :)

The beautiful color and the fresh lemon flavor of these cookies is perfect for the warmth of summer!

Lemon Sugar Cookies 

recipe adapted from twopeasandtheirpod.com

Makes 3 dozen cookies

Ingredients

1/2 cup unsalted butter, room temperature

1/2 cup shortening

1-1/2 cups granulated sugar

Zest of 2 large lemons

1 large egg

1/2 tsp vanilla extract

2 Tbsp fresh lemon juice (juice of 1 lemon)

2-3/4 cups flour

1 tsp baking soda

1/2 tsp baking powder

1/2 tsp salt

1/2 cup granulated sugar for rolling cookies

Directions

Preheat oven to 350 degrees.

Using a mixer, beat together butter, shortening, and sugar until smooth and creamy. Add lemon zest, egg, vanilla extract, and lemon juice. Mix until combined. 

In a small bowl, whisk together flour, baking soda, baking powder and salt. Gradually blend the dry ingredients into the creamed mixture.

Roll rounded tablespoons of dough into balls and roll in sugar. Place on baking sheets,  about 1-1/2 inches apart.

Bake 8 to 10 minutes or until cookies are slightly brown around the edges and set. Let cookies sit on the baking sheets for two minutes before transferring to a cooling rack.

*To keep cookies soft, store cookies with a slice of bread in an air tight container.

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Easy Beef Stew (Slow Cooker)

This dish is the epitome of comfort food with the ease of preparation you won't believe. I grew up loving this dinner and only recently asked my mom for the recipe. It was super fast and easy to throw together and all 7 20somethings who dined with us, loved it! I'm sure your family will too!

Easy Beef Stew (Slow Cooker)

recipe adapted from my mom

Serves 8 

Ingredients

1-1/2 pound stew meat

3 stalks celery, chopped

6-7 carrots, sliced

6-7 potatoes, chopped

2 small onions, chopped

1 can condensed tomato soup

1 can water

1 beef bouillon cube

1/2 package dry onion soup mix

Directions

Coat the edges of a 6 or 7 quart slow cooker with non-stick spray. Add all ingredients to the pot. Stir to combine. Cook on high 4-5 hours. 

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