Vegan Mango Salsa...and Picnic Game

I'M GOING ON A PICNIC, AND I'M BRINGING...Vegan Mango Salsa

JULY IS THE NATIONAL PICNIC MONTH

I received an invitation recently from a new food blogger friend... Louise,
@ Months of Edible Celebrations for the Online Picnic which sounded really fun to me...so I accepted; of course. Who would want to miss a wonderful summer picnic (even if it's online)...but who knows one day perhaps, we can actually arrange to meet in person for a lovely picnic. Louise has been the gracious host of this PICNIC GAME event, and this will be her 6th season. Some of my food blogger friends have joined since the beginning...and as for me this will be my first season.

 I've always loved, loved, a red and white checkered table cloth, and a picnic basket filled with goodies.

Had I responded to Louise a bit sooner, I could have used the letter M...for Mango Salsa, but then the letter V was still available, so I chose VEGAN...for Vegan Mango Salsa, which I think it compliments this lovely all fresh fruit, and fresh veggies included. There's no oil, or seafood of any kind in this recipe, which actually I put together from memory, knowing what goes into a fresh fruit or tomato salsa which I also make in the summer, or all year round in S. Florida.

We are just in the midst of our Mango season, here in South Florida, and our tree is finally giving us some ripe and beautiful generous mangoes! Actually for this lovely colorful, light and yummy salsa, you only need 1 large perfectly ripe mango, which I was lucky to pick from the tree!

Growing up in Ohio, we would have our annual family picnic in Middlefield Ohio, which was considered the Amish section (not that we were Amish)...but my aunt and uncle had a summer farm out there and we would love, those awesome summer picnics out on the farm. Here, in South Florida, we can have a picnic on the beach, every single day...weather permitting.

Well...I'M GOING ON A PICNIC, AND I'M BRINGING...

A- Angel Food Cake... Modern Day Ozzie and Harriet
B- Basil Leaves in Caramelized Prawnes... Simply Beautiful HealthyLiving
C- Chicken Piccata... Mae’s Food
D- Darned Easy Potato Salad...Of Pups and Pearls
E- Eccles Cakes filled with Leeks,Spinach and Blue Cheese...Green Gourmet Giraffe
F- Fourth of July Picnic S’more Tartlets...Moveablefeasts
G-Gluten free & Eggless Chocolate Steamed Cake...Kristy Gourmet
H- Ham Cheesy Patties...MyCookingGallery
I-  Italian Frittata with Vegetables...My Little Italian Kitchen
J- Jelly Roll...Laws of the Kitchen (Cake Law)
K- Kahlua Zucchini Chocolate Chunk Bread...Dying for Chocolate
L- Lemon Lavender Cupcakes...Art of Natural Living
M-Meringue Roulade with Raspberries...Canela Kitchen
N- Nutella Rice Pudding...RumblingTummy
O- Old Time Favorite Iced Red Bean Popsicle...Simply Beautiful Healthy Living
P- Pickles... Sidewalkshoes
Q- Quinoa Blueberry Mango Salad...Bakeaway With Me
R -Raspberry and Fig Cobbler...Nee's Place
S- Strawberry Cheesecake Ice Cream...Canela Kitchen
T- Two Ingredient Ice Cream Bread...Simply Beautiful Healthy Living
U-Uninvited Smashed Potatoes...A Month of Edible Celebrations

V- Vegan Mango Salsa...food and thrift

W-Watermelon Salad...From My Southwest Kitchen
X- X-Mas Coconut Wreath Cake...Family Plus Food Equals Love
Y- Yellow Squash Crustless Quiche...Bizzy Bakes
Z- Zucchini Cake-Double Chocolate...Berries and More

I almost forgot the recipe for the...

Vegan Mango Salsa

recipe by; Elisabeth

1 large mango, peeled pitted and diced

1 red bell pepper, diced

1/2 of a medium minced red onion

a handful of chopped fresh cilantro

2 jalapeno, seeded and diced

juice of 2 limes

juice of 1 lemon

Salt, and Pepper to taste

In a medium bowl, combine all the salsa ingredients. Add the juices of the limes and lemon. Season with the salt and pepper; preferably sea salt, and freshly ground pepper!

Refrigerate, until chilled for about 2 hrs. and serve.

Bacon-Pineapple Upside-Down Cake

As you can see, there are two Bacon-Pineapple Upside-Down cakes on this photo; don't be fooled, on the left, is the page of the Food Network magazine, and on the right is my actual cake! I must say, I have never...well, almost never made a cake the turned out almost identical as the picture from a magazine or book...and I'm also proud to share the 'source' where the recipe comes from originally. Most food blogger...and I do say MOST are not willing to share the source of their recipes even if they adapted it from a source...which is even better because you get to take your own 'twist' on it, and share that as well.

Although in the 1970's we all just wrote down on little index cards recipes that we exchanged with one-another, and who knew where they originated from...some of them were 'hand-me-downs' and some were clippings from magazines, but virtually no one knew the actual source! In the 90's, when I got my first computer in 1995 and had the Windows 95, my neighbor, who was more advanced with computer knowledge even a few years prior, suggested that I should type up all my hand written recipes and create a file where I could easily find them. I spent hours and hours typing (good thing I took typing in high school) ...so I didn't have to peck with my index finger...lol!

Well, since then I got rid of most of my handwritten recipes...and I kind of feel bad about that!

Fast forward, here we are in 2014 with some pretty advanced cameras, and we are not only blogging about food, but taking some amazing food photos, as well! I do admit one thing, the only way we can mention that our recipes are original...and I do mean original creation, is that from memory, remembering a certain 'staple dish' with the ingredients we already kept in our memories; but than, we just have to remember the measurements...that is how our mothers and grandmothers cooked...a pinch here, and a dash, or just 'eyeballing' the liquid measurements. When it came to baking...they would pull out an old ratty cookbook, or a yellowed piece of handwritten paper when it came to baking...am I correct, or not?

All I can tell you that this is the best Pineapple-Upside-Down Cake you've ever had in your life...that is, if you LOVE bacon like most of us do. Forget about the calories, the fat, and cholesterol, just for once, and splurge a little! I got so hooked on the bacon dish and dessert creations just from that Food Network magazine; the bacon issue, that I plan to study it well, to make more recipes from it!

Especially, when you can buy a package of a very good quality bacon, and get the 2nd package for FREE...you certainly have a bargain for sure! Our local Publix Supermarket always, but always has the 'buy one'...and 'get one free' of so many different products every week, that you'd be amazed how much you can save!

Bacon-Pineapple Upside-Down Cake
recipe, courtesy of Food Network Magazine

Ingredients

• 6 slices bacon
• 1 1/2 sticks unsalted butter, at room temperature
• 1 cup packed light brown sugar
• 7 fresh pineapple rings (about 1/2 inch thick)
• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• Pinch of salt
• 3/4 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 3/4 cup buttermilk

Directions

Preheat the oven to 350 degrees F. Cook the bacon in a large skillet over medium heat, turning occasionally, until crisp, 9 to 11 minutes; remove to paper towels. Finely chop and set aside.
Pour off all but 3 tablespoons drippings from the skillet. Add 4 tablespoons butter and melt over low heat. Pour into a 9-inch-round cake pan, tilting the pan to coat the bottom. Sprinkle the brown sugar evenly over the butter mixture.
Place a pineapple ring in the middle of the pan, then arrange the remaining rings around the outside, overlapping them slightly if necessary. Sprinkle about 3 tablespoons of the chopped bacon in the middle of the rings and between them.
Whisk the flour, baking powder, baking soda and salt in a medium bowl. Beat the remaining 1 stick butter and the granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 2 minutes. Beat in the eggs, one at a time, then beat in the vanilla. Reduce the mixer speed to low and beat in the flour mixture in 3 additions, alternating with the buttermilk, beginning and ending with the flour mixture. Increase the mixer speed to high and beat until the batter is smooth, about 15 more seconds. Fold in the remaining chopped bacon.
Spread the batter over the pineapple in the pan. Bake until a toothpick inserted into the center comes out clean, about 1 hour. Transfer to a rack and let cool 15 minutes, then run a knife around the edge and invert onto a platter. Let cool at least 1 hour before serving.

Always use the freshest and ripest pineapple you can find...these were already pre-cut into logs, and I sliced them about 1/2 inch slices.

Fry 6 slices of bacon in a large skillet, on medium heat, and lay them on paper towel to soak up the excess grease.

On top of the stove, add the light brow sugar, the butter, and reserved bacon fat and let the melt down. Swoosh the pan to smooth it out. ( I used a Le Creuset enameled large cast iron skillet..
('thrift find' from Goodwill) a few years ago, for $3.99...don't even try to find one in such perfect brand new condition today...and forget about the old price!

Lay the pineapple slices carefully over the brown sugar mixture...you can overlap them slightly if they don't fit right. (You can use a cast iron skillet, or a heavy duty skillet. Cake pan also works well, but you have to transfer the brown sugar mixture from the skillet that you melted the sugar in)

Chop the bacon really fine...chances are, you may have a small amount left over!

Fill the holes of the pineapple slices, and all the empty spaces around them.

With an electric hand mixer, or stand-up mixer, mix the cake ingredients according to the recipe!
With a rubber spatula, carefully spread the batter on top of the pineapple slices.

The batter should look smooth, and spread all the way to cover the pineapple pieces.

Here's the finished result...perfectly baked, golden brown. Let the cake cool for 15 minutes then with a dull knife loosen around the edges. Place a large platter over the top, and carefully turn it upside-down. Wait at least one hour before cutting it. ( my cake was done in about 50 minutes) May not need 1 hr. to bake according to your oven.

Just to refresh your memory, after one hour of resting the cake...can't wait to cut into it...and share!
Moist, delicious, sweet and savory...hope you will try this! xo

National Flip-Flop Day!

JUNE 20, 2014 – NATIONAL FLIP FLOP DAY

National Flip Flop Day will be taking place on 20 June 2014 – so it's time to get those toes 
exposed and start enjoying summer! 

The day is organized by Tropical Smoothie Cafe, a franchise in the USA that wants us to ditch our shoes and socks and get our flip flops on!

Now in its eighth year this annual extravaganza marks the start of summer, and customers who appear in one of the 300 stores between 2.00pm and 7.00pm in their flip flops get a free smoothie! 

There is a serious side to the campaign though.   The company makes a donation for every customer that wears flip flops to Camp Sunshine.  This special camp was created in 1984 for children and their families who are dealing with life threatening illnesses like cancer, kidney diseases and lupus.
All sorts of support is available at the camp for both children and parents, and with the help of National Flip Flop Day they can continue doing their good work.

To find out more visit the National Flip Flop Day website and get your flip flops on! 

Bride and Bride-Maids wearing flip-flops....love it!

Such a cute and clever idea to offer flip-flops to guests at weddings for their poor, aching, and tired feet...awesome!

for a dressier look...I love these amazing 'fancy schmancy' ones!

 

Old Navy has the best comfortable, and simple flip-flops that you can wear...right here in sunny South Florida, just about every day of the year!

National vanilla milkshake day

While you're frying up some eggs and bacon, we're cooking up something else: a way to celebrate today's food holiday.

Milkshake, rattle and roll - June 20 is National Vanilla Milkshake Day!

The milkshake as we know it was invented by a Walgreen’s employee in Chicago in 1922. He added two scoops of ice cream to a drink called a malted milk. Needless to say, the concept quickly caught on.

By then, vanilla ice cream had already been around for a while. Thomas Jefferson even penned his own ice cream recipe after bringing back vanilla from France in the 1780s.
Making a milkshake is easy, and usually only requires a few ingredients - so quality is key. Even Thomas Jefferson called for “good cream.” A good quality ice cream means you’ll have a thick, frothy milkshake that’s not watered down or icy. And while using fresh, homemade vanilla bean ice cream isn’t a must, it certainly is life changing.

The original milkshakes were actually milk-based alcoholic beverages. They were considered tonics or treats. Adding a liqueur like Kahlua or Bailey’s is a fun way to make a treat enjoyed by kids, adult-friendly. Just make sure you’re over 21.

Classic Vanilla  Milkshake

Ingredients

U.S.

Metric

Conversion chart

• 5 scoop(s) vanilla ice cream
• 1 cup(s) milk
• 1 teaspoon(s) vanilla extract

---

Directions

1. In blender, combine ice cream, milk, and vanilla, and blend until mixture is smooth and frothy. Pour into 2 tall glasses.

From Good Housekeeping's Blend It! ©2003 Hearst Books - 


Note: All Photos posted, are courtesy of PINTEREST 

Thank you for all your kind comments, and good wishes, everyone! Hope you're all having a wonderful summer. Stay in touch...love hearing from you!

Hugs,

Elisabeth

U.S.

Metric

Conversion chart

Mozzarella Caprese Rolls

I have actually surprised my own self creating this wonderful fresh mozzarella rolls, with fresh sliced Roma tomatoes, black olives, sun-dried tomato slices, and fresh basil leaves. All these ingredients were on-hand in the fridge at my daughter's...actually, the fresh basil, I snipped off the basil plant.

They were so easy to put together; fresh, colorful, and super delicious! You never know...really, what you can create just from your own ingredients if you are like me, having fresh cheese, vegetables, and of course condiments that are just waiting for some creative hand to liven them up. Giving it a new name, as well...not knowing if there's actually a name for it out there, so you just re-name your creation...that's why I mentioned that I surprised myself!


Seriously, having the freshest ingredients, and special cheese, which we love so much in my family; you can't really go wrong. Imported black olives, or calamata pitted olives, and I just love, sun-dried tomatoes to use in salads, and pasta dishes.
I will show you step-by step how I made this; just glancing at the photo on the package of the cheese to give me an idea

So this is the surprise...BEL GIOIOSO
UNWRAP & ROLL, Fresh Mozzarella Cheese

Just look how easy...unwrap the roll...remove the
plastic, and start filling it with your favorite filling that compliments the cheese.

My choice was the idea of a Caprese with the mozzarella cheese...except I 'kicked it up a notch' by adding more complimentary ingredients that would go well with the fresh tomato slices.
black pitted olives could be optional...you can add capers, or even roasted pepper slices.

These are the sun-dried tomatoes I use...excellent quality, and I just love that it's julienned already.

I used about 1 cup of the sun-dried tomatoes,  maybe slightly more, and boiled them in small amount of water for 5 minutes to soften them a little more. (don't boil them longer, or they will lose their flavor and get too soft)

I placed them on a plate and poured abt. 1/4 cup extra virgin olive oil and stirred them around the get them saturated.

You can use the oil to drizzle on the flat portion of the roll, or skip that part. Sprinkle some sea salt on it, and freshly ground pepper.

 I used the oil from the sun-dried tomatoes to drizzle before rolling it, but you can omit this step.







Wrap the roll tightly in plastic wrap and refrigerate for at least 2hrs or longer. Carefully remove wrap and slice with a sharp knife. Use a spatula to serve the pieces on a small plate as an appetizer, and serve with crunchy bread...totally amazing, and super delicious!



Green Beans with Garlic Vinaigrette

Steam the green beans, (1 lb)... but do not overcook; for the vinaigrette, you need 2 cloves of garlic finely chopped or pressed, juice of one lemon, 1/4 cup extra virgin olive oil, salt and freshly ground pepper to taste.
In a small food chopper or a bowl, mix everything together, (except the olive oil)...slowly drizzle the olive oil...you can also use a wire whisk if not using a mini food chopper!

You would think that after MIA (missing in action)...I would come back to post an incredibly (WOW) post; so not happening! You see, since Mother's Day, I've been feeling so 'bummed' out...and carrying such sadness in my heart over the death of my dear friend Dianne's mother's sudden death; right on Mother's Day! She, herself is battling lung cancer (never smoked) for the last 2 years! I've been trying to be a good support for her (age 60). Anybody that says second hand smoking is not dangerous?...think again!

I've been also keeping myself busy with my private chef work...catering, as well! Just have to get my mind off of things that I cannot change. I have made some really nice dishes, and desserts, but just did not take even one photo of them...especially my N.Y. style cheesecake, my Yellow Cake with chocolate cream cheese frosting, my Caprese Ziti Pasta with the fresh mozzarella, tomatoes and basil, just to name a few! I have not gone on any social sites at all...such as facebook, have not visited blogs, or commented;...shame on me!

Pinning on Pinterest has been my only entertainment on the web! You don't have to comment, just keep on pinning on all your favorite boards which can take up hours of your time!

Also, I've noticed how bloggers have just abandoned their blogs...some favorite follower friends stopped commenting; some have totally ignored my previous comments...but I'm sure, that has happened to most of us in the near past!

I am so thankful to you, my sweet food, and other blogger friends that are still active and keep up with your lovely blogs. We all have our private lives, our jobs, families, significant 'others'...and mostly our daily routines, sometimes health related issues to worry about! Life has its ups-and-downs but we have to keep a positive outlook...and sometimes that positive outlook can be clouded by doubts and fears which we have to overcome!

Avocado and Tomato Basil Bruschetta

Also, I have made a really healthy, and yummy bruschetta a couple months ago...I could not upload the photos during that time, and have forgotten all about it! I used the yellow cherry tomatoes, the avocado pieces were diced rather larger, or maybe I should have smashed them, but it's based on the very similar recipe that I found on Pinterest!

Smashed Avocado + Tomato Basil Bruschetta

Prep time

5 mins

Cook time

5 mins

Total time

10 mins

Whole grain slices of french bread are toasted to perfection and topped with smashed avocado and a garlicky tomato basil mixture.

Author: Monique

Recipe type: Appetizer, Lunch, Healthy

Serves: 4-6

Ingredients

• Cooking spray
• 1/2 loaf whole grain french bread (or 1 petite loaf), sliced 1/2 inch thick
• 2 avocados, smashed
• 1 tablespoon fresh lime juice
• 1/4 teaspoon sea salt, plus exta
• 1/4 teaspoon freshly ground black pepper
• 4 large roma tomatoes, chopped
• 2 cloves garlic
• 2 Tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 3-4 basil leaves, chopped

Instructions

1. Preheat oven on broiler setting.
2. Place slices of bread on baking sheet, spray with olive oil cooking spray and sprinkle with sea salt; broil slices in oven about 2 minutes on each side or until golden brown. Remove from oven and rub with one clove of garlic (make sure to cut it in half before rubbing).
3. In a medium bowl, mix smashed avocado, lime juice, and 1/4 teaspoon of sea salt and ground pepper.
4. In a separate large bowl, combine tomatoes, olive oil, and balsamic vinegar. Mince other garlic clove and add it into tomato mixture.
5. Spread smashed avocado mixture onto each slice of toast, then generously spoon tomato topping on top. Garnish with basil and serve immediately.

Recipe by Ambitious Kitchen at http://www.ambitiouskitchen.com/2012/08/smashed-avocado-tomato-basil-bruschetta/

My New York Style Cheesecake...from 2 years ago, and also made it recently...original recipe can be found here; also video as well!
NEW YORK CHEESECAKE...by Joy of Baking