Posts

Jicama Salad

Cabbage and Jicama Slaw

Print Friendly, PDF & Email

Jicama Slaw

Jicama Slaw

 

Cabbage and Jicama Slaw

This Cabbage and Jicama Slaw is NOT you’re average slaw baby!     

I created a perfect side for your Mexican inspired meals.

This one is light, refreshing and so flavorful.  

Have you had Jicama before?  Oh, it adds a wonderful earthy, sweet taste and it’s crunchy fabulous.  

Then I added in just enough cilantro to brighten the entire dish.  

It’s a terrific twist on OLE!

If you are looking for another scrumptious salad with Mandarin Oranges, here’s one that has strawberries, spinach and a really delightful dressing, this Strawberry-Orange Spinach Salad hits the spot

Cabbage and Jicama Slaw

Ingredients:

1 medium jicama, peeled and grated

16 oz. cole slaw mix (coarse chop, NOT fine shred if available)

11 oz. can mandarin orange segments, drained, reserve juice

1/4 cup mayonnaise

2 Tbl. red wine vinegar

1-2 tsp. fajita/taco seasoning

1/2 tsp. Montreal Steak Seasoning

½ tsp. salt, or to taste

½ tsp. balsamic vinegar

Fresh cilantro, leaves – to taste

 

Directions:

Peel skin off the jicama with a vegetable peeler.Jicama SlawOr with a knife, careful to get just the outer top layer.Jicama SlawGrate the peeled jicama using the largest holes on the grater; set aside.Jicama Slaw

In a large bowl, add the coleslaw, jicama and the drained mandarin oranges.Jicama Slaw

In a small bowl, whisk together reserved 2 Tbl. of the Mandarin juice, mayonnaise, vinegar, fajita seasoning, pepper and salt to taste.

Pour the dressing over the jicama mixture.

Toss to mix thoroughly and top with cilantro.

Add more Mandarin orange juice ONLY if needed.Jicama Slaw

Mix well. Keep in refrigerator until ready to serve.

If there is excess liquid, simply strain it off; absolutely delish!Jicama Slaw

 Carrie’s recipe, Copyright Carrie Groneman, 2016, 2018

Recognize a blessing and be a blessing today.

 

A large bowl filled with strawberries, blueberries, pineapple tidbits, grapes, kiwi, bananas and mandarin oranges. A citrus glaze is poured over top and tossed in gently.

Quick And Easy Citrus Glazed Fresh Fruit Salad

Print Friendly, PDF & Email

 

A large bowl filled with strawberries, blueberries, pineapple tidbits, grapes, kiwi, bananas and mandarin oranges. A citrus glaze is poured over top and tossed in gently.

Fresh Fruit Salad

Quick And Easy Citrus Glazed Fresh Fruit Salad

Have you wondered how to keep a fruit salad fresh, including the bananas? This Quick And Easy Citrus Glazed Fresh Fruit Salad is the answer!

Are you looking for a healthy fresh fruit salad dressing that is fabulous to make ahead for a party or a crowd? Yep! This fruit salad is the one!

Why is this Easy Fresh Fruit Salad perfect?

Well, to being, it has a light syrup glaze which compliments the fruit, but doesn’t overpower it.

The unique citrus syrup or dressing, glazes the fruit, which brightens and enhances the natural flavors. 

I love how easy this comes together, and it screams summer!  

It’s a great dish for for entertaining, to take to an outdoor concert and serve in nicer paper products, or for healthier eating with your family and they will think you are giving them a gourmet delight:)

MORE Fresh Fruit Salads

If you are looking for another simple delicious fruit salad, you might like this one.  It’s made with a little different twist on the fruit, and the sauce or syrup is an orange base instead of a lime.  It’s equally good.  You can see it HERE

Oh, and I LOVE, LOVE, LOVE this tart with fresh fruit that my daughter introduced me to.  Danitra makes amazing food, and this one didn’t disappoint.  It begins with a really good sugar cookie type base, next is a creamy delicious filling, and then scrumptious beautiful fresh fruit arranged on top.  To make it extra special, it is finished with a delicate glaze, and it is SSOOO beautiful and tasty!!! Check it out  HERE.

If you prefer a creamy type of fruit salad this Creamy Orange Fruit Salad looks amazing.

I hope you get a change to try this Quick and Easy Citrus Glazed Fresh Fruit Salad, and possibly the others too at your next BBQ, get-together with friends, office party, neighborhood put-luck, or family dinner; you’ll be glad you did!




Quick And Easy Citrus Glazed Fresh Fruit Salad

Ingredients:

1 pound of fresh strawberries, hulled and quartered

20 oz can of pineapple tidbits, drained

12-16 ounces of fresh blueberries

1 pound of seedless grapes, red preferably for color

4-5 kiwis, peeled and diced

15 ounce can of mandarin oranges, drained

2 bananas, sliced

 

Citrus Glaze:

1/4 cup honey

2 tsp. lime zest 

1 Tbl. fresh lime juice

 




Directions:

Zest the lime.Quick And Easy Citrus Glazed Fresh Fruit Salad In a mixing cup, whisk together the Quick And Easy Citrus Glazed Fresh Fruit Salad ingredients – 

The honey, lime zest and lime juice; combine well and set aside.Quick And Easy Citrus Glazed Fresh Fruit Salad Add all of the prepared fruit to a large lovely bowl.

Just before serving, pour the Citrus Glaze over the fruit and gently toss to coat evenly.  

Immediately serve your

Quick And Easy Citrus Glazed Fresh Fruit SaladCitrus Glazed Fruit SaladAdapted slightly from Cooking Classy  

Copyright Carrie Groneman, A Mother’s Shadow, 2016, 2018

Recognize a blessing and be a blessing today.




Tender and Moist Whole Wheat Muffins

Tender Whole Wheat Muffins

Print Friendly, PDF & Email

Tender and Moist Whole Wheat Muffins

Tender Whole Wheat Muffins

These muffins are so tender, moist and delicious, not heavy like some wheat muffins can be.

The mix of white and whole wheat flours, make a very nice muffin to eat alone, with soup or a salad.




Tender Whole Wheat Muffins

Ingredients:

1 ½ cup whole wheat flour

1/2 cup white flour

1 tsp. baking powder

1 tsp. baking soda

1/2 tsp. salt

1/4 cup brown sugar, packed

1 egg

1 ½ cup buttermilk

1/4 cup oil

1/4 cup molasses


Directions:

Preheat oven to 400 degrees. Place paper liners for 12 muffins OR coat well with spray release.Tender Whole Wheat Muffins 1Mix flour, baking powder, baking soda, salt and sugar together.Tender Whole Wheat Muffins 2




In another bowl beat the eggTender Whole Wheat Muffins 3To the egg add in the buttermilk, oil and molasses.Tender Whole Wheat Muffins 4Mix dry and wet just long enough to moisten dry ingredients, do not over mix.Tender Whole Wheat Muffins 5




Mix dry and wet just long enough to moisten dry ingredients, do not over mix.Tender Whole Wheat Muffins 6Divide evenly between muffin cups.Tender Whole Wheat Muffins 7

 

Bake 10-15 minutes and continue cooking until when touching the muffin it bounces back; careful not to overcook.  

Tender Whole Wheat Muffins

Tender Whole Wheat Muffins

Carrie Groneman’s recipe.  Copyright Carrie Groneman, A Mother’s Shadow, 2014

Recognize a blessing and be a blessing today.




Refreshing Cranberry Mousse Dessert

Scrumptious Cranberry Mousse

Print Friendly, PDF & Email

Refreshing Cranberry Mousse Dessert

Cranberry Mousse

This is a beautiful salad for the holidays, but perfect for anytime of the year.  Light, refreshing and can be made smooth by pureeing the ingredients or left a bit chunky – your choice.  ENJOY!


 

Cranberry Mousse

 Ingredients:

6 oz. package strawberry gelatin

1 cup boiling water

20 oz can crushed pineapple

14 oz. can whole-berry cranberry sauce

3 Tablespoons fresh lemon juice

1 teaspoon fresh lemon rind, grated

1/2 teaspoon ground nutmeg

2 cups (16 ounces) sour cream




Directions:

In a large bowl, dissolve the gelatin in boiling water. Stir well for THREE minutes.cranberry mousse 1Wash the lemon with soap and water then grate the lemon rind, using care to ONLY grate the top of the top of the yellow layer and not the white pith, which will make it make the mouse bitter.cranberry mousse 2Now cut the lemon in half and squeeze out the juice by twisting a fork inside the flesh to extract all the juice possible into a cup.  Then measure out 3 Tablespoons. If necessary, add in bottled juice to make up the difference.cranberry mousse 3




Drain the pineapple well; using a spoon to press out the juice, reserving the pineapple juice and set aside.cranberry mousse 4In a mini processor puree the cranberry sauce. cranberry mousse 5To the dissolved gelatin, add in the reserved pineapple juice, 3 Tbl. lemon juice, nutmeg, drained crushed pineapple and sour cream.  cranberry mousse 6Pour into a large serving bowl or individual serving cups, the gelatin mixture and chill until set; at least 2 hours.  serves 16-20.cranberry mousse 7OPTION:  Puree the pineapple and the cranberry together for a smooth mousse.

Adapted slightly from Taste of Home

Copyright Carrie Groneman, A Mother’s Shadow, 2014

Recognize a blessing and be a blessing today.

 




Salad made with Fresh Fruit

Glorious Fresh Fruit Salad

Print Friendly, PDF & Email
Salad made with Fresh Fruit

Glorious Fresh Fruit Salad

Do you love the fresh fruit?  

This recipe takes the naturally sweetened fruit and sends it easing into this light and slightly tangy glaze, to skip across your taste buds, so you’ll be singing of summer, no matter what time of year it is.

It’s a great make-ahead for any gathering or family dinner.  I have the perfect recipe for you!


GLORIOUS FRESH FRUIT SALAD

Ingredients:

20 oz. can of pineapple tidbits, drained

2  1/2 cups strawberries, hulled of the tops and cut into quarters

4 kiwi, peeled and quartered

2 – 11 oz. cans of mandarin oranges, drained – optional; I show them with and without in this recipe 

1 –  1  1/2 cups black berries, optional

1  1/2 cups seedless grapes

1 – 1  1/2 cups blueberries

1/2 cup orange juice

1/4 cup lemon juice

1/3 cup brown sugar

1/2 tsp. grated orange zest

1 tsp. vanilla

 


Directions:

First grate the lemon zest.Glorious Fresh Fruit SaladPour the orange juice, lemon juice, orange zest and brown sugar into a pan and bring to a boil over medium-high heat.Glorious Fresh Fruit SaladTurn the heat down to a simmer and cook until the mixture is slightly thickened; which will be about 5 minutes.  Glorious Fresh Fruit SaladPour in the Vanilla.Glorious Fresh Fruit SaladSet this sauce aside to cool completely.

Now, put all of the prepared fruit into a beautiful bowl.  Pictured with the mandarin oranges.Glorious fresh fruit salad Mix the fruit together, very gently.  Pictured without the mandarin oranges, and instead with the optional blackberries to give you an idea of how it can be made this way.Glorious Fresh Fruit SaladPour the cooled sauce over the fruit.Glorious fresh fruit salad

Cover with plastic wrap or a lid and place in the refrigerator for 2-4 hours before serving.  

Stir gently just before serving to redistribute the sauce over the fruit.

Serve the same day as preparing as the fruit will tend to break down. 

Copyright Carrie Groneman, A Mother’s Shadow, 2016

Recognize a blessing and be a blessing today.


Roasted Corn Couscous

Roasted Corn Couscous

Print Friendly, PDF & Email

Roasted Corn Couscous

My side dish featuring Couscous is a wonderful change from rice and potatoes. I roasted garlic, red bell pepper and corn to take this dish to a whole new level of side dish. Couscous is a a healthy alternative and made so tasty with roasted vegetables and seasonings. Give it a try the next time you want something new and unique.




Roasted Corn, Garlic and Red Bell Pepper Couscous

Ingredients:

4 garlic cloves, roasted and chopped fine

2 Tbl. butter or margarine

1/4 tsp. salt

1 onion, chopped and caramelized*

1 roasted red bell pepper, minced

(Both the bell peppers and garlic can be done in batches and frozen to have on hand for anytime you want to add them to a recipe To roast a pepper click HERE To roast garlic click HERE)

2 cups frozen whole kernel corn

1 tsp. balsamic vinegar

1/4 tsp. Montreal Steak Seasoning

1/4 tsp. smoked paprika

1 tsp. chicken bouillon

1 cup uncooked couscous

1 ½ cups water

1 tsp. chicken bouillon  




Directions: 

Preheat oven to 400 degrees. Cover a large baking sheet with foil and spray well with cooking spray, or in a fry pan.  Sprinkle the corn with salt.Cous Cous and roasted vegetablesRoast for 15-20 minutes, until the corn is golden, turning every 5 minutes to prevent corn from burning.Cous Cous and roasted vegetablesContinue roasting garlic until soft.*Meanwhile, in a medium sauce pan, melt butter or margarine, add in onions.  DSC_0212Cook until tender, add in 1 tsp. sugar and cook 3 minutes.Cous Cous and roasted vegetables

 




Combine all the ingredients in the saucepan; cook over medium-high heat and bring to a boil.Cous Cous and roasted vegetablesStir in couscous, remove from heat, cover and let stand 5 minutes.Cous Cous and roasted vegetablesFluff with a fork!Roasted Corn Couscous

 

 

Recipe by Carrie Groneman.  Copyright Carrie Groneman, A Mother’s Shadow, 2014

Recognize a blessing and be a blessing today




Tasty German Potato Salad

German Potato Salad

Print Friendly, PDF & Email
Tasty German Potato Salad

German Potato Salad

This is an amazing  potato salad for an outing since there isn’t mayo any in it and it is best at room temperature.

The flavors blend for a wonderful taste that everyone will enjoy, and the caramelized onions take it over the top.




German Potato Salad

Ingredients:

1 ¼ lbs. red skinned potatoes

2 ribs celery, sliced lengthwise, then into small pieces

1 small red onion, chopped small

2 green onions, sliced thin

1 Tbl. canola or olive oil, your preference (add 1-2 Tbl. more IF it is too dry)

3 Tbl, rice wine vinegar

1/8 tsp. celery salt

1/4 tsp. Montreal Steak Seasoning

1 Tbl. oil

1/4 tsp. sugar


Directions:

Place potatoes in a medium saucepan and cover with water.German Potato Salad 1Bring to a boil; simmer until tender enough to be able to insert a toothpick with a tiny bit of resistance.German Potato Salad 2Drain and place back in pan. Do not turn the heat back on, but the warmth still in the pan will draw out excess water from the potatoes so they are not mushy later.German Potato Salad 3




In a fry pan, heat the 1 Tbl. oil and add in the chopped onionGerman Potato Salad 4Cook for 5 minutes.

Add in the ¼ tsp. sugar and cook until the onion is tender and caramelized.German Potato Salad 5Cut the potatoes into bite sized pieces.German Potato Salad 6In a large bowl, combine the potatoes, celery, caramelized red onion and green onion.German Potato Salad 7




In a small bowl, whisk together the oil, vinegar, salt and Montreal steak seasoning.German Potato Salad 8

 

Pour the dressing over the potato mixture and cover with plastic wrap. Allow to sit for 1 hour before serving to allow potatoes to soak up the yummy dressing.

If time to serving will be longer, store in refrigerator.  Serve at room temperature.German Potato Salad 9

German Potato Salad 10

Carrie’s recipe, Copyright Carrie Groneman, A Mother’s Shadow, 2014

Recognize a blessing and be a blessing today.




Fruited Spinach Salad

Strawberry-Orange and Spinach Salad

Print Friendly, PDF & Email
Fruited Spinach Salad

Fruited Spinach Salad

 

Strawberry-Orange and Spinach Salad

Looking for a FABULOUS salad that’s quick, light and especially DELICIOUS?  

This is the ONE!  Just toss this salad together for a quick lunch, or as a side to make any meal special.

My homemade dressing compliments the salad perfectly; not too sweet or tangy, and it’s healthy too!

I really think you will love this one, so make it up today and see if you don’t make it on a regular rotation:)

If you are looking for a more substantial salad for a meal, you could give this Spinach Dinner Salad a try, it’s really good and filling too.

For a really unique and scrumptious twist, this Salad with Roasted Squash and Poppy Seed Dressing is A.M.A.Z.I.N.G!!!

If you prefer a meal in a bowl type salad, you are going to really enjoy this Fiesta Chopped Salad with it’s south of the border flavors and hearty goodness. 

Definitely a salad for every occasion and every taste, but this Strawberry-Orange and Spinach Salad hits the spot every time.




Strawberries and Mandarin Oranges in a Spinach Salad with Homemade Dressing

Ingredients:

Dressing:

1 Tbl. honey

2 Tbl. seasoned white wine vinegar

1 Tbl. juice from the mandarin oranges

1 tsp olive oil

1/4 tsp Montreal steak seasoning

Pinch of ground nutmeg, fresh is best

 

Salad:

½ pound fresh spinach leaves, stems removed and torn into bite-size pieces

One can (10 ½ oz) mandarin oranges packed in juice, drained

1 – 2 cups fresh strawberries, halved




Directions:

Combine the honey, seasoned vinegar, 1 Tbl. juice from mandarin oranges, olive oil, montreal steak seasoning and nutmeg in a small bowl; mix well.

When grating the fresh nutmeg, this is what fresh nutmeg looks like. It is a nut/seed and if you have a grater that will make a fine grate, that will work best as you want it grated very finely. The nutmeg seed like this will keep for a very, very long time so don’t be afraid to purchase it.Fresh Fruit and Spinach SaladArrange spinach in large bowl.

Top with oranges and strawberries.Fresh Fruit and Spinach SaladPour honey mixture over top and toss to coat.

Or arrange spinach and fruit on individual salad plates as shown.Fresh Fruit and Spinach Salad

 Serve Fresh!

Carrie Groneman’s recipe, Copyright Carrie Groneman, 2014, 2018

Recognize a blessing and be a blessing today.