Apricot Orange Granola

Apricot Orange Granola

2 1/2 c. old-fashioned oatmeal
1 c. slivered almonds
1/2 c. packed brown sugar
1/2 c. sweet orange marmalade
1 1/2 tsp. ground cinnamon
1/2 tsp. ground ginger
Zest of 1 orange
1/3 c. orange juice
pinch of salt
1 c. dried apricots, diced

Preheat oven to 350 degrees.  Line a baking sheet with parchment paper.

Heat the brown sugar, marmalade, cinnamon, ginger, zest, orange juice and salt in a saucepan over medium heat until the sugar dissolves, 3 - 4 minutes.

Toss the oatmeal and almonds in a large bowl.  Add the brown sugar mixture and stir until thoroughly combined.  Spread the mixture on the parchment lined pan.  Bake the granola for 30 minutes, stirring halfway through.  Let cool on the baking sheet.  Add the apricots and store in a sealed container.

Corned Beef Pickle Wraps

Corned Beef Pickle Wraps

1/2 lb. deli corned beef slices
1 (8 oz.) pkg. cream cheese
1 T. prepared horseradish
1 jar dill pickles

Bring the cream cheese to room temperature.  Combine the cream cheese and horseradish.  spread the cream cheese mixture on each corned beef slice.  Drain the pickles.  Quarter the pickles if large.  Wrap the corned beef around the pickle.  Refrigerate for 30 minutes.  Cut into 1/2" slices and serve.

Mango Frozen Yogurt

Mango Frozen Yogurt

1 mango, peeled and diced
3 T. honey
1 c. Greek yogurt
1 c. coconut milk
1 T. fresh lemon juice

In a blender, puree the diced mango with the honey.  Transfer the puree to a bowl and whisk in the Greek yogurt, coconut milk and lemon juice.  Chill the ingredients in the refrigerator for 2 hours then freeze in an ice-cream maker.  Store in the freezer.

Pasta with Shrimp and Mango - needs picture added to Dropbox

Pasta with Shrimp and Mango

12 oz. penne pasta
1 lb. peeled, cooked shrimp
1 1/2 c. chopped, peeled mango
1/2 c. chopped fresh cilantro
1/4 c. chopped red onion
2 tsp. grated fresh ginger
1/2 c. extra virgin olive oil
3 T. white wine vinegar
5 tsp. Caribbean Jerk marinade

Cook the pasta.  While the pasta is cooking, cut the shrimp in half lengthwise.  Combine the fresh ginger, olive oil, vinegar and marinade.  Drain the pasta.  Add the shrimp, mango, cilantro, red onion, and the olive oil mixture.  Serve immediately.

Corn Salsa

Corn Salsa

1 can black beans (drained and rinsed)
1 can corn (drained)
1 can diced tomatoes with green chilies
1/4 c. chopped green or red pepper
1/4 c. chopped onion
Juice from 1 lime
1/4 c. chopped cilantro
1 avocado

Combine all ingredients except the avocado.  Add salt and pepper to taste.  Let sit at least 1 hour before serving.  Add the avocado right before serving.

This is a very versatile recipe.  If you don't like black beans, use sliced black olives instead.  If you like it spicier, add a finely diced jalapeno.  Lots of fresh tomatoes on hand?  Use diced fresh tomatoes in place of the canned tomatoes.

Thanks Nancy J. for the excellent recipe!

Corn Nut Dusted Potato Chips

Corn Nut Dusted Potato Chips

1/2 c. corn nuts
10 oz. bag plain potato chips
1/2 c. finely shredded cheddar cheese

Finely grind the corn nuts in a food processor.  Spread the chips in a single layer on 2 baking sheets. Bake in a 350 degree oven until warmed and slightly shiny, 5 to 10 minutes.  Toss with the corn nut dust and cheese.  Cool and serve.

Green Beans with Toasted Garlic

Green Beans with Toasted Garlic

1 lb. green beans, trimmed
2 tsp. butter
1 tsp. olive oil
4 garlic cloves, thinly sliced
1/4 tsp. salt
1/4 tsp. black pepper

Bring a large saucepan of water to a boil.  Add beans; cook 5 minutes.  Drain.
Put the butter and oil in the saucepan; heat until the butter melts.  Add the garlic; saute for 30 seconds.  Remove the garlic; set aside.  Add the green beans; sprinkle with salt and pepper.  Cook 2 minutes or until tender, tossing frequently.  Top with the garlic and serve.