Peppering you with the good things in life!
Growing up in southern Illinois, summers are hot and humid. My mom frequently made this dessert because it required minimal heating of the already hot kitchen and the rest was refrigeration. The result was a cool and creamy treat that everyone loved. This dessert is …
Grilling season is heating up and I have my grill ready! Salmon is one of the many types of fish that is perfect for the grill. Here is a brief overview of the types of salmon and the flavor properties for three main types: Norwegian: …
This recipe is the follow on for the Grilled Apricot Salmon. I think it would be delicious with grilled chicken, smoked pork butt, and seafood too. Control the heat by removing the ribs and seeds from the jalapeno. But only if you don’t want any heat.
Mango Pineapple Salsa
1 fresh mango, diced
1/2 fresh pineapple, diced
1 small red bell pepper, diced
1 large jalapeno, finely minced (remove ribs and seeds to make it mild)
6 oz. fresh blueberries
6 green onions, chopped
1 rib celery, chopped
1/4 c apricot fruit spread, melted
In a medium bowl, combine all the ingredients and stir to coat the fruit with the melted fruit spread. Cover and refrigerate for at least 30 minutes. Serve on top of the Grilled Apricot Salmon.