Tasty Fruit Salsa Served With Cinnamon Tortilla Chips

Nothing beats a fresh, healthy, and vitamin loaded fruit salad, no matter what time of the year.

Here is a tasty fruit salsa recipe, served with delicious cinnamon tortilla chips. Can be served as an appetizer or snack.

Here is what you need:

2 peeled and diced kiwis
2 Golden Delicious apples, peeled, cored, and diced
1 (8 ounce) package raspberries
1 pound strawberries
2 tablespoons white sugar
1 tablespoon brown sugar
3 tablespoons fruit preserves
10 (10 inch) flour tortillas
butter flavored cooking spray
2 cups cinnamon sugar

In a large bowl, thoroughly mix the kiwis, apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves.

(Here's a great tip to save time chopping: get yourself an egg slicer (available on the kitchen aisle of most grocery stores). Just put the hard fruit in it and slice them and then turn the other way and slice again. It dices the fruit perfectly.)

Cover and chill in the refrigerator at least 15 minutes.

Preheat the oven to 350F. Coat one side of each flour tortilla with butter flavored cooking spray. Cut into the wedges and arrange them in a single layer on a large baking sheet. Sprinkle the wedges with the desired amount of cinnamon sugar.

Spray again with the cooking spray. Bake in the preheated oven; 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool for approximately 15 minutes. Serve with the chilled fruit and spice mixture.

TIP: To cut back on the sweetness and juice, you can also select to use no sugar. Instead you can use orange marmalade for the preserves and peaches in place of the raspberries.

You can also replace the Golden Delicious apples with Fuji apples which have less tendency to turn brown.

Check out this Ebook for much more recipes:

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How To Make A Classic Alfredo Sauce

An Alfredo sauce is a pasta sauce, made with Parmesan cheese, butter and garlic. It was named by an Italian restaurateur at his restaurant Alfredo alla Scrofa in Rome.

There are many ways to prepare this tasty sauce, but the basic parts are cream, butter and Parmesan cheese.

You can add other ingredients as well to an Alfredo sauce, like parsley and Italian spices.

Here's a video on how to make a penne pasta with Alfredo sauce, step-by-step:



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Steamed Clams and Mussels With Pasta

Buy your live clams and mussels at a market you trust. Important: if the clam or mussel shells are open, tap them lightly. If they do not close, throw them out.

When you buy them, ask your grocer to check to make sure they are all alive - this will save you having to throw many away when you get home.

Still, some may die between the market and your home. If you have a long way to drive, get ice from the grocer to keep them cool.

It takes a little time to prepare the clams and mussels properly. Obviously this recipe calls for fresh and live clams and mussels.

Soak the clams in about a gallon of cold water with 1/2 cup dissolved Kosher salt along with 1 cup cornmeal for 1 hour (Do not use anything but Kosher salt because iodine may kill the clams while they soak). This will remove grit and sand from the clams.

Scrub the clams in cold water with a vegetable brush to clean them. With the mussels, make sure you rinse them several times before scrubbing. The mussels do not need to be soaked, but they must be scrubbed and their "beard" removed. You can simply grab the beard with your fingers and forcefully pull it off.

It is important not to overcook the clams or mussels, because they become rubbery. Use the following recipe to cook them.

Clam and mussel ingredients for steaming (5 servings):

3 tablespoons - butter
1 - small onion, chopped
3 cloves - garlic, minced
1/2 cup - Italian parsley, chopped
1/2 teaspoon - red pepper flakes
1/4 cup - extra virgin olive oil
1/2 cup - dry white wine (e.g., chardonnay)

In a large Dutch oven, melt the butter and saute the onion and garlic until they are soft.

Add the parsley, red pepper, oil, and wine and bring to a boil slowly.

Place the clams and mussels in the pan, cover, and steam on low heat for about 8 minutes or until clams and mussels open.

Use tongs to transfer to a bowl. Throw away any clams or mussels that do not open. Reserve sauce.

Boil one pound of spaghetti or linguine in salted water until cooked. Place a serving on each dish and spoon sauce over the pasta. Place the mussels and clams around the pasta and serve.
Enjoy!

You can see the article images and read more Italian recipes here: http://www.shopzeus.com/steamc.html

Article Source: http://EzineArticles.com/?expert=Jack_Botticelli

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How to Cook Fresh Pumpkin

My favorite part of fall is food laced with pumpkin! From scones to lattes, to cookies and roasted seeds, I never get sick of pumpkin.

Although most recipes that use pumpkin will allow you to use canned puree, it's not as hard as you might think to cook your own fresh pumpkin to use in your recipes.

Not all Pumpkins are Created Equal

There are well over 50 different varieties of pumpkins. Some were developed specifically for carving and decoration, while others were developed for use in food. The jack-o-lantern varieties, while large and impressive, aren't as good to eat.

Most have been grown to carve and are stringy, tasteless, and watery. You can eat them without harm, but you'll get better results with your pumpkin if you use a variety grown specifically for culinary purposes.

A culinary pumpkin is usually much smaller than their jack-o-lantern cousins. Their small size makes them easier to manage in the kitchen, easier to cook and cut into pieces. They also have much better flavor and texture for cooking.

Popular cooking pumpkins have names like Pie, Sugar, Cheese, Cinderella and Sugar Pie.

Methods for Cooking Pumpkin

There are several ways to cook a fresh pumpkin, but the preparation work is essentially the same, regardless of the way you cook it. First, cut your pumpkin in half and remove all seeds and membrane from the inside.

Next, decide on a method you will use for cooking it. You can bake, boil or microwave it. Although there are different techniques, because the end goal is pumpkin puree, the method you choose is more out of personal preference than finished result.

For baking, cover a cookie sheet with foil and place your pumpkin halves flesh side down on the sheet. Bake in a 375-degree oven. The length of baking depends on the size of pumpkin you're cooking. For an average sized cooking pumpkin, it will take 1-1.5 hours.

If you choose to boil the pumpkin, fill a large pot with water. Cut the pumpkin into quarters and add to the water. Bring to a boil and cook until tender.

To microwave the pumpkin, place quartered chunks in a microwave safe dish and microwave for approximately 6 minutes per pound of pumpkin you're cooking. Occasionally rearrange chunks to help ensure even cooking.

No matter which cooking method you choose, you will know it's done by sticking a fork in the flesh. If it's easily pierced and tender, it's done. At this point, remove the soft flesh from the rind of the pumpkin with a spoon or ice cream scoop.

To turn your pumpkin into a puree to use in most recipes, simple mash the pumpkin with a potato masher, or use a food processor or blender to puree it. A typical cooking pumpkin will yield 1-2 cups of puree for you to use in any of your favorite recipes.

Although it adds a bit of extra time to create your own pumpkin puree, cooking fresh pumpkin is a healthy, simple alternative to the canned variety on the store shelf. So next time you're hungry for a recipe calling for pumpkin, pick up a fresh pumpkin from the store and try your hand at making your own puree.

Kerrie Hubbard lives in Portland, Oregon with 10 chickens, 1 cat and several small raised bed gardens. Her website, City Girl Farming (http://www.citygirlfarming.com) is an urban guide to raising and growing your own food in small spaces.

For some great recipes using pumpkin puree, check out this page: http://www.citygirlfarming.com/Recipes/ByVegetable/CookingWithPumpkin.html

Article Source: http://EzineArticles.com/?expert=Kerrie_Hubbard

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Ostrich And Shrimp In Roasted Garlic Sauce

Ostrich meat is red meat, low in fat, and can be used in any traditional red meat recipe to produce great tasting dishes. It is low in cholesterol and high in calcium, protein and iron.

Ingredients:

8 jumbo shrimp
12 pieces of ostrich, sliced medallion size and then pounded into scaloppini
15−20 medium sized whole garlic cloves, peeled
1/2 bottle of dry white wine (preferably Chardonnay)
1 1/2 pints of heavy whipping cream
1 medium sized red onion, finely chopped
1/2 stick lightly salted butter
Salt and pepper to taste
1 tbs. olive oil
1/2 cup chicken stock

Prepare the ostrich and set aside. Place the garlic cloves in the oven at 400F and bake until soft and brown (about 10−15 minutes).

Melt butter and saute the onion in a sauce pot until the onion is fully cooked (about 5 minutes).

Add the white wine and allow to cook until dry over medium heat.

When the mixture has evaporated back down, add the roasted garlic and puree. Place back on heat and slowly add cream, salt and pepper. Bring to slight boil and set aside.

In a separate pan, heat the olive oil, add the ostrich, sear on both sides and set aside. Add the shrimp and chicken stock to the oil and saute until cooked. Add ostrich and sauce.

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Cheese Calzones Recipe

Cheese Calzones

A calzone (in Italian called "stocking" or "trouser") is a turnover, made of ingredients similar to pizza. Its folded over and shaped like a crescent before being cooked. The typical calzone is stuffed with tomato and mozzarella, and may include other ingredients usually associated with pizza toppings.

1−1/2 cups warm water (105F)
4 1/2 cups flour
1 tablespoon olive oil
2 1/2 teaspoons sugar
2 1/2 teaspoons salt
1/2 teaspoon yeast

In a large bowl, mix water with sugar and salt until dissolved. Add oil, and then flour. Stir with heavy spoon for 1 minute.

Turn out to a floured board and press into a circle (it will be quite dry). Sprinkle yeast evenly over dough and knead for twelve minutes. Divide dough into 6 oz. portions (yield for this recipe is 5).

Shape each portion by sliding your palms across the top portion of dough while curving your fingers inward toward each other and "tucking" the dough into the center. You want a dough ball without visible seams except the bottom. Set all on plate, cover with plastic, and allow to proof for 1−2 hours.

Meanwhile, mix:

1 lb. ricotta cheese
1 cup shredded mozzarella
pinch of black pepper

Preheat the oven to 500F.

Take a dough ball and place it on a floured surface. Spread, with your finger tips, to a 6 inch circle. Place 2/3 cup of cheese mix on one side and fold over the other side. Seal with your finger tips, making sure no cheese mixture is in the seal. Pinch the edge to assure a tight seal.

Pat the calzone to even filling inside. Check the seal again for leaks. Repeat with the others.

Place the calzones on a lightly greased baking sheet. Cut a 1 inch slit in the top of each for venting while baking, and place in the center of the oven and bake for 10−12 minutes or until golden brown.

Serve with your favorite tomato sauce, warmed, either on top or on the side for dipping.
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Raspberry Chicken Wings Recipe

Raspberry Chicken Wings

Chicken wings are inexpensive and tasty. You can buy them frozen, but the fresh ones are tastier. Wings in general come with the tips already cut off, but if not, just cut them off at the joint. Feathers can be taken off easily after cooking, or after you pre-boil them.

When serving, make sure you have plenty and supply napkins.

1 1/2 cups seedless raspberry jam
1/3 cup balsamic vinegar
3 tablespoons soy sauce
1 1/2 teaspoons crushed red pepper
1 (5 lb.) pkg. frozen chicken wings, thawed

Preheat the oven to 400F.

Line a baking sheet with aluminum foil.

In a small saucepan, combine jam, vinegar, soy sauce and red pepper over medium heat.

Stir until smooth.

In a large bowl, toss chicken wings with half of the jam mixture. Place on the baking sheet and bake 50 minutes.

Brush wings with the remaining jam mixture and bake 8 to 10 minutes or until chicken is no longer pink inside and outside is glazed. Serve immediately.

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Hot Crab Dip Recipe

Hot Crab Dip

Crabs are prepared and eaten as a dish in several different ways all over the world. Some species are eaten whole, including the shell, with other species just the claws and/or legs are eaten. The latter is particularly common for larger crabs.

1 (8 ounce) package cream cheese, softened
1/2 cup sour cream
2 tablespoons mayonnaise
1 tablespoon lemon juice
1 1/4 teaspoons Worcestershire sauce
1/2 teaspoon dry mustard
1 pinch garlic salt
1 tablespoon milk
1/4 cup cheddar cheese, grated
1/2 lb. crabmeat
paprika

Remove the cartilage from the crab meat. In a large bowl, mix cream cheese, sour
cream, mayonnaise, lemon juice, Worcestershire sauce, mustard, and garlic
salt until smooth.

Add enough milk to make the mixture creamy.

Stir in 2 tablespoons of the grated cheese.

Fold the crab meat into cream cheese mixture, and pour into a greased 1−quart casserole. Top with remaining cheese and dust with the paprika.

Bake at 325F until mixture is bubbly and browned on top, about 30 minutes.

Serve with tortilla chips and/or crackers.

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Crab Stuffed Mushrooms Recipe

Crab Stuffed Mushrooms Recipe

Stuffed mushrooms appear at endless dinner parties. These deliciously superior crab stuffed mushrooms are definitely for the more discerning gourmet. Try it, and enjoy!

Here's what you need:

1 pound large mushrooms
3 tablespoons butter
2 tablespoons finely chopped onion
1 (3 ounce) package cream cheese, softened
2 tablespoons prepared Dijon−style mustard
6 1/2 ounces crabmeat
1/4 cup chopped water chestnuts
2 tablespoons chopped pimento peppers
4 tablespoons grated Parmesan cheese

Preheat your oven to 400F.

Remove the stems from the mushrooms, retaining the caps and chop the stems.

Melt butter in a medium saucepan, and brush the mushroom caps with the melted butter.

In the remaining butter, cook and stir the chopped mushroom stems and onions until tender.

Gradually mix the cream cheese and mustard into the saucepan. Continue stirring until smooth.

Next, stir in the crabmeat, water chestnuts and pimentos.

Heat until warm. Stuff the mushroom caps with the crabmeat mixture. Sprinkle the stuffed caps with Parmesan cheese, and bake the caps in a shalow pan at 400F for 10 to 15 minutes.

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