Cranberry cilantro lime salsa

Cranberry lime salsa
http://www.kalynskitchen.com/2011/11/recipe-for-trinas-low-sugar-fresh.html
Ingredients:
1 bag (12 oz.) fresh cranberries
3/4 cup Splenda, Stevia In the Raw Granulated, or sugar (use Splenda or Stevia for South Beach Diet)
1 bunch green onions, sliced (about 3/4 cup sliced green onion)
1 bunch fresh cilantro, chopped (about 3/4 cup chopped cilantro, or use more to taste)
2 fresh jalapenos, seeds removed and chopped  
(use more if you like it spicy; could also use a few tsp. of Green Tabasco Sauce)
1 T olive oil
1 T fresh lime juice (I used my fresh-frozen lime juice)

Instructions:
Chop the green onions and cilantro.  Then WEAR RUBBER GLOVES for chopping the jalapenos, being careful not to touch your face or eyes or let the juice squirt up.  (I don't put jalapeno seeds into the disposal either, because the fumes when they are grinding can irritate your eyes.  If you're worried about handling the jalapenos, I've had good luck making this with Green Tabasco Sauce.)

Put the cranberries into a food processor or blender and pulse until they are partly chopped.  Add sweetener of your choice and pulse a few times more to combine.  Add sliced green onions, chopped cilantro, chopped jalapenos (or Green Tabasco Sauce), olive oil, and lime juice and pulse until all ingredients are chopped and the mixture is well combined.  (If you're not sure about using 2 jalapenos, add one and taste the mixture before you add the other, but I'm kind of a lightweight on spicy things and this was just right for me.)

Put mixture into a glass or plastic container with a tight-fitting lid and chill for several hours or overnight.

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ANOTHER VERSION

From  http://www.simplyrecipes.com/recipes/cranberry_salsa/

Cranberry Salsa Recipe
Prep time: 15 minutes
Yield: Just over one cup of salsa

Roughly chopped ingredients to place in a food processor. If you don't have a food processor, grate the ginger, and finely chop or mince the cranberries, apple, chile, green onions, and cilantro.

Ingredients
1 1/2 cups of fresh or frozen cranberries
1/2 an apple, peeled, cored, roughly chopped
1/2 jalapeño, seeds removed, roughly chopped (less or more to taste, depending on how hot the chile is and how hot you would like your salsa to be)
2 green onions (scallions), chopped, including light green parts (about 1/4 cup)
4 Tbsp sugar
2 Tbsp chopped fresh cilantro
1 Tbsp peeled chopped ginger
1 Tbsp lime or lemon juice
Dash of salt

Instructions
1 Place the cranberries, apple, chile, green onions, sugar, cilantro, ginger, lime juice and salt (all of the ingredients) in the bowl of a food processor. Pulse several times until everything is finely chopped and well blended.

2 Let salsa sit at least 15 minutes for sugar to soften the chopped cranberries. Store chilled in an airtight container until ready to serve. 
This makes a great side to pork, chicken, turkey, or steak. You can also place a dollop over a cracker spread with cream cheese for an appetizer.


*** My notes: I didn't like the first recipe alone- so I continued on ,combing the two by adding the apple. For the ginger , I actually used candied ginger. It worked well. I would suggest some red onion as well, maybe 1/4 cup. Next time I may even add some red pepper.     

BLUEBERRY JAM

BLUEBERRY JAM (tastes of home magazine)

Good for diabetics because there is no sugar added

Ingredients
1/3 cup thawed apple juice concentrate
1 envelope plain gelatin
5 cups fresh or frozen blueberries
1 tablespoon lemon juice
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cinnamon

Directions
Pour the apple juice concentrate into a saucepan; sprinkle with gelatin and allow to soften for several minutes.
Meanwhile, in a blender or food processor, finely chop blueberries, 1 cup at a time. Add lemon juice, spices and 2 cups of chopped berries to gelatin; heat over medium-low until gelatin is dissolved. Remove from the heat; stir in remaining berries and mix well.
Pour into jars or plastic containers; store in the refrigerator up to three weeks.OR freeze up to one year. Yield: 4 cups.

Gave out as christmas gifts- it went over very well.

Lemon Cream sauce

Lemon Cream Sauce
from Mireille Guiliano
FrenchWomenDontGetFat.com

INGREDIENTS
1½ Tablespoon fresh cream
or 3/4 Tablespoon heavy whipping cream
and 3/4 T sour cream
½ teaspoon extra virgin olive oil
½ teaspoon lemon zest
½ teaspoon lemon juice
2 teaspoons fresh parmesan

Yield: 2 Servings

RECIPE
Mix the fresh cream, olive oil, lemon zest, and lemon juice in a small bowl. Heat under medium flame for a minute.

When mixture starts thickening, add the parmesan cheese, stir, and cook for another minute.

If having with pasta, add and mix. Serve immediately.

Sauce is also good over fish ,chicken, your favorite vegetable... the uses are endless.

Jellied apples and celery-condiment

Jellied apples and celery
This is really nice served with cold pork or cold chicken! Great for picnics!

1/4 cup white sugar
1/2 teaspoon salt
2 tablespoons white vinegar
3 cups and 1/2 cup apple juice- seperated
2 envelopes gelatin

heat to boiling the 3 cups of apple juice- while waiting to boil disolve the 2 envelopes of gelatin in the 1/2 cup apple juice.

Remove the boiling apple juice from heat, stir in the softened gelatin mix and the remaining ingredients - Stir until completely dissolved.

Chill!,..until slightly thickened.

Then fold in: 1 & 1/2 cups finely chopped unpeeled Red skinned Apple
3/4 cup finely diced celery

Pour into a 6-cup mould OR 8-10 individual moulds.
Chill until firm.


Yield: 8-10 servings

New England Cran-Maple Chutney

New England Cran-Maple Chutney
Ingredients
1 bag (12 ounce) fresh cranberries 1 cup sugar 1 cup maple syrup 1/2 cup finely chopped onion 1/2 cup (2.5oz) chopped crystallized ginger 2 tablespoons lemon juice 1 tablespoon honey Dijon-style mustard 1 teaspoon minced fresh garlic 1 teaspoon ground cinnamon 1/2 teaspoon salt
Procedure
1. Combine all ingredients in heavy medium saucepan. 2. Bring to boil on medium heat, stirring frequently. Reduce heat to low and simmer, uncovered for 10 to 15 minutes or until cranberries begin to pop and mixture thickens. Cover and refrigerate at least 2 hours to chill and allow flavors to blend. 3. Transfer chutney to a bowl and serve with roasted Butterball Turkey. Suggestions Chutney mixture can be prepared and refrigerated up to 1 week before serving



Serving Information
Serves: 8

Enchilada Tomato sauce topping

Enchiladas - Tomato sauce topping
Ingredients
TOMATO SAUCE: In skillet, saute:1 clove garlic, chopped1/2 c. onion, chopped1/4 c. green pepper, chopped
Procedure
Cook until tender, about 5 minutes and remove from heat. Stir in 1 can (2 pounds 3 ounces) Italian tomatoes, undrained and 1 (6 ounce) can tomato paste, mix well. Bring to a boil. Add 1 beef bouillon cube in 3/4 cup boiling water, 2 to 3 tablespoons chopped green chilies, dash of cumin, 1/2 teaspoon salt, 1/8 teaspoon pepper. Simmer 5 minutes uncovered. Pour over tortillas. Sprinkle top with 1 cup grated Cheddar cheese. Bake 25 minutes at 350 degrees.

homemade Salsa

Salsa

Ingredients:

1 bunch cilantro
4 med. Jalapeno peppers
2 lg. carrots
2 to 3 stalks celery
1 lg. red onion
1 bunch green onions
2 bunches radishes
4 to 6 med. tomatoes
2 (1 lb. 13 oz.) cans whole tomatoes
1 tsp. salt
2 tbsp. sugar
2 tbsp. tamale spice
2 tbsp. med. chili powder
1 jigger red wine vinegar
1 jigger white wine vinegar
1 jigger tequila
1 tbsp. Mexican oregano

( I skipped the tequila and the tamale spice, and the jalapenos, and did the optional regular green peppers -
cause I am a wimp when it comes to spicy. )

Procedure

Using a steel blade in a food processor, chop the vegetables and place in a large bowl. Add the spices, vinegar and tequila while processing one of the following batches: cilantro and Jalapeno peppers, process fine; carrots, celery, red onion, process medium-fine; green onions and radishes, process medium-fine; fresh tomatoes, process medium; canned tomatoes, drained, juice reserved-process medium-fine. If necessary add additional juice from the tomatoes to thin.

(Optional: Add one large bell pepper (red, green or yellow, chopped medium fine.)

Jack Daniels grill glaze

Just like the kind you get at TGIFridays

2 teaspoons of roasted garlic from a jar
1 tablespoon olive oil
2/3 cup water
1 cup pineapple juice
1/4 cup teriyaki sauce
1 tablespoon soy sauce
1 1/3 cups dark brown sugar
3 tablespoons minced white onion
1 tablespoon Jack Daniels Whiskey
1 tablespoon crushed pineapple
1/4 teaspoon cayenne pepper
Procedure
Combine water , pineapple juice, teriyaki, soy sauce, and brown sugar in medium saucepan over medium/high heat. Stir occasionally until mixture boils, then reduce heat until mixture is just simmering.
Add remaining ingredients to the pan and stir.
let mixture simmer for 40-50 minutes or until sauce has reduced about 1/2 and is thick and syrupy. Make sure it doesn't boil over.Make 1 cup of glaze.

GRILLING TIP : It is always best to add sauce at end of cooking, just before removing meat to prevent it from burning.
If there is alot of sugar in the sauce so it will burn quickly.
Serve suace on the side as well.

Honey spice butter

Ingredients
1/4 cup or half stick of Butter
2 teaspoons honey
1/2 teaspoon ground cinnamon
1/2 teaspoon nutmeg

Procedure
Soften butter , combine all ingredients
Makes a great spread for pancakes, waffles,toast, muffins, even dinner rolls!