Summer Salad Bonanza: Fresh, mouth-watering Choices

Summer salads are a delightful medley of fresh ingredients, bursting with vibrant colors and flavors that perfectly capture the essence of the season. Crisp lettuce leaves, juicy tomatoes, and crunchy cucumbers form the base, complemented by an array of seasonal vegetables like bell peppers, radishes, and sweet corn. These salads are a great addition to protein-rich mains such as grilled chicken or shrimp, topped with creamy avocado slices or tangy feta cheese. Dressed lightly with citrus vinaigrettes or herb-infused olive oil, summer salads are not just refreshing but also nutritious, offering a perfect balance of textures and tastes that celebrate the abundance of summer produce.

What’s your favorite ingredients in a salad?

The best Mango Salsa

Ever been excited for mango salsa only to be disappointed at the amount of added sugar? Biggest disappointment ever! With this recipe, you’ll never need to be need to feel that level of defeat ever again.

This salsa pairs well with my adobo tacos or any grilled/roasted meats but is also just as delicious on it’s own. Using the freshest ingredients only makes this salsa that much better.

Fresh Ingredients

  • Mango – the key is to use mangoes that aren’t too ripe
  • Tomatoes – suggest to use roma tomatoes that aren’t too soft
  • Cilantro – adds a key flavor to all salsas
  • Onion – yellow or red onions will work well with this
  • Jalapeno – adds a nice kick but can be omitted if preferred
  • Lime – brings out all the flavors

Roughly chop the above ingredients into a bowl and enjoy the sugar free goodness!


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Mango Salsa

A refreshing summer treat for any occasion.
Course salsa
Cuisine Salsa
Prep Time 5 minutes

Ingredients

  • 1 Mango
  • 1 Onion
  • 1 Jalapeno
  • 2 Tomato (roma)
  • 1 bunch Cilantro
  • 1 Lime
  • Cumin
  • Onion Powder
  • Salt & Pepper

Instructions

  • Dice all ingredients and mix into a large bowl adding seasoning to taste.
  • Serve with tortilla chips or add on top of a taco 🙂

Sinigang – Filipino Tamarind Soup

Looking for a recipe to make on a cold day and seeking the comfort of a Filipino family? Sinigang is definitely a comfort food for many Filipinos growing up and it’s slowly introduced to friends when they come over for dinner or parties.

If you’ve never been to a Filipino party, I suggest you make good friends with a Filipino – they have the best parties. Ha! Parties full of food, family, loud laughter, and enough comfort to make even the coldest of hearts a bit warm.

The Philippines is known to have some of the kindest people in the world who open their home to anyone and everyone willing to come in – but beware, you must come hungry. If there’s one thing we take offense to, it’s when someone won’t try our food. Haha!

This dish is one of the many that my grandmother taught me how to make. Being in the US, it’s sometimes difficult to find the vegetables traditionally used with this dish but don’t be discouraged as there are plenty of alternates to make this dish your own!

First we’ll start by selecting our protein – my favorite is pork sinigang but this dish can also be made with beef, fish, or shrimp. Then our veggies, I love kangkong (water spinach) and gabi (taro) – it’s what my grandmother always made the pork sinigang with and it brings me a sense of comfort and warmth felt from my childhood. Both can be commonly found in Filipino or Chinese based supermarkets. Kangkong isn’t always in season so some common alternatives are mustard greens or spinach – both will give a slightly variant flavor but I assure you it will still be delicious.

Regardless of which protein or vegetables are used, the process stays the same; adjustments will just need to be made for time. We start by boiling our meat and removing the scum as it floats to the top – this gives a cleaner broth. Leave it as a low boil until fork tender.

Once tender, we’ll add some salt & pepper for flavor then put in our gabi (taro). Be careful to use the correct taro, gabi has a very different texture to its other root cousins (they’re not differentiated in English). Bring to a boil under medium heat and then add kangkong (or spinach) when soft.

Stir to get all the greens in the soup then cover and turn the heat off. Leave covered for 2 minutes before serving. This will allow the leafy greens to cook but not brown.

Serve with rice and a side of fish sauce for dipping! Happy Eating!

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Pork Sinigang

Tamarind soup originating from the Philippines.
Course dinner, lunch
Cuisine Filipino
Keyword pork, sinigang
Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Servings 6

Ingredients

  • 1.5 lbs Pork cooking time will depend on cut chosen
  • 1 Onion largely diced
  • 2 Tomatoes largely diced
  • 4 pcs Gabi (Taro)
  • Salt & Pepper to taste
  • 1 Tamarind Soup Base
  • 1 bowl Water Spinach (Kangkong or Ong Choy) can use spinach as an alternate

Instructions

  • Start by boiling the pork and removing the scum as it floats to the top. Water level should be just past the meat. Too much water will make the broth bland – if you find the level getting too low, just add more.
  • Once all the scum has been removed, put in the onion, tomatoes, salt, and pepper. Bring to a boil and simmer under medium/low heat for 30-45 minutes or when the meat is fork tender.
  • When meat is tender, add gabi (taro) and bring to a boil until soft.
  • Now it's time for the best part – put in half of the tamarind soup base packet, stir, then taste. Not enough tang? Add more!
  • As for the final step, put in the water spinach. Stir, cover, and turn off heat. Let sit for 1-2 minutes before serving.

Pork Adobo

Pork adobo is a staple for Filipino cuisine. I’m sure we’ve all experienced being asked where we’re from and the common response is “OMG! I love Filipino food!” usually followed by asking if I can make adobo, pancit, or eggrolls.

There are plenty of adobo variations as the dish can use a variety of ingredients depending on preferences. Some people like to use chicken instead of pork and there’s even a vegetarian option using Chinese long beans (also known as sitaw)! My favorite will always be pork adobo as it also brings back some of the best childhood memories from growing up in the Philippines.

The dish is slowly simmered with soy sauce and vinegar which gives it a nice balance between tangy & salty. Coupled with plenty of onions and garlic, this dish serves to please even the pickiest of eaters.

This is an easy dish that’s full of flavor and versatile. While traditionally eaten with freshly made white rice, I challenge you to try it as a taco, mixed in fried rice, or any other fusion. The options are limitless!

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Pork Adobo

One of the most beloved Filipino dishes cooked low and slow with soy sauce and vinegar.
Course dinner, lunch
Cuisine Filipino
Keyword adobo, pork
Prep Time 5 minutes
Cook Time 30 minutes
Servings 3

Ingredients

  • 1.5 lbs Pork cubed
  • 1 tbsp Olive Oil
  • 1 medium Onion largely diced
  • 3 cloves Garlic minced
  • 1/4 cup Soy Sauce Low Sodium
  • 1/4 cup Vinegar
  • 1/2 cup Water
  • Salt & Pepper to Taste

Instructions

  • Heat olive oil under medium/high heat and lightly brown pork when ready.
  • Add onion and stir to sautee with the pork until onions are slightly translucent.
  • Add garlic and quickly stir to let out it's aroma. Quickly add the soy sauce, vinegar, and water taking care to not burn the garlic.
  • Stir. Cover and let simmer for 30-45 minutes under low heat until tender.
  • Serve with freshly cooked jasmine rice.

DIY KBBQ @ HOME

One thing I miss the most during these shutdowns is some good Korean BBQ. When eating outdoors during Covid shutdowns being served pre-cooked meat didn’t hit the spot, I ventured to re-create the experience and deliciousness at home (without smelling like smoke)! Listed below are some of my personal favorite banchan items and some rough-directions that you can use to make your experience YOU.

I used a hot plate and my cast iron griddle to get the full experience but this can totally also be done on the stove top using any pan. Warm up your griddle (or pan) to medium heat, set up the table with your favorite banchan items, and enjoy! Cook the meat to your desired doneness and eat away at your appetizers of choice! 

If there are any other banchan items you’d like to make, post a comment below and I promise to do some research, taste tests, and journey through the interwebs to give YOU the taste you’re looking for.

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Korean BBQ @ Home

remaking some of my favorite banchan recipes from scratch
Course dinner, Main Course, Side Dish
Cuisine Korean
Servings 4

Equipment

  • Hot Plate w/ Griddle

Ingredients

Store Bought Meat Banchan

  • 2 lbs Thin Sliced Meat of Choice (suggested chuck roll or rib eye)
  • Kimchi
  • Rice Paper
  • White or Brown Rice

Sauces for Dipping

  • Chilli Sauce (i.e. Sambal Oelek chili paste)
  • Toasted Sesame Oil w/ Salt & Pepper (to taste)

Cucumber Salad

  • 3 pcs Cucumbers (Persian or English)
  • 1 tbsp Sesame Oil
  • 1 tbsp Gochujang
  • 1 tsp Apple Cider Vinegar (to taste)
  • Sesame Seeds

Pickled Daikon

  • 1 pcs Daikon
  • 1/4 c Vinegar
  • 1/8 c Water
  • 1/4 c Sugar
  • 1/8 tsp Salt (to taste)

Instructions

KBBQ @ Home

  • Set up table with hot plate, griddle, choice of meat, and your favorite banchan dishes! Cook as you eat and enjoy 🙂

Cucumber Salad

  • Chop cucumbers to bite sized pieces and place in a bowl.
  • Add gochujang, sesame oil, and apple cider vinegar to taste.
  • Mix well until all cucumbers are coated.
  • Top with roasted sesame seeds and enjoy!

Pickled Daikon

  • Thinly slice daikon and set aside. Mandolin recommended but not required.
  • In a bowl, mix vinegar, sugar, and salt to taste. Stir until incorporated.
  • Place daikon in marinade and mix well to ensure all are coated
  • Refrigerate for 2 hours and enjoy!

French Toast Casserole

Brunch is probably my most favorite meal – there’s so many options! When this quarantine is finally over, we’re totally celebrating with brunch!

My usual go-to’s are quite simple – potatoes, eggs, bacon, sausage, fruit, and one carb heavy, syrup soaking item such as pancakes, waffles, or french toast. But let’s be honest, it’s not easy to time all these items to finish together – usually, there’s 1 item that’s cooled to room temp and that’s disappointing. Fear not! for the french toast casserole below will happily cook in your oven clearing your stove top for eggs and things. And the best part? There’s a hashbrown caserole that uses the same temp/time! 

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French Toast Casserole

Overnight French Toast Casserole
Course Breakfast
Cuisine American
Prep Time 8 minutes
Cook Time 40 minutes
Resting Time 8 hours
Total Time 8 hours 48 minutes
Servings 4

Ingredients

French Toast:

  • Butter
  • 8 oz Loaf of French Bread
  • 4 Eggs
  • 1 C Whole Milk
  • ¼ C Whipping (Heavy) Cream
  • ¼ C Granulated Sugar
  • 2 tbsp Vanilla Extract
  • 2 tsp Cinnamon

Topping:

  • ¼ C All-Purpose Flour loosely packed
  • ¼ C Brown Sugar firmly packed
  • ½ tsp Ground Cinnamon
  • â…› tsp Salt
  • â…› tsp Ground Nutmeg
  • ½ C Butter cold, cut into small pieces

For Serving:

  • Butter
  • Maple Syrup
  • Fruit of Choice

Instructions

For the French Toast:

  • Grease enameled cast iron with butter.
  • Evenly distribute bread.
  • In a separate bowl, crack the eggs and whisk together with milk, cream, sugar, vanilla, and cinnamon.
  • Pour evenly over the bread and carefully mix to ensure all the bread is covered.
  • Cover and store in the refrigerator overnight.

For the Topping:

  • Mix the flour, brown sugar, cinnamon, salt, and nutmeg in a bowl; stir.
  • Slowly add the pieces of butter and crush with a fork until the mixture resembles smaller chunks.
  • Store in resealable bag overnight or make in the morning while oven is preheating.

To bake the Casserole:

  • Preheat oven to 325F degrees.
  • Remove french toast from fridge and sprinkle topping throughout.
  • Bake for 30-45 minutes depending on preferred texture.
  • Serve with toppings of choice and enjoy!

Banana Nut Muffins!

Baking is one of those things I’ve always wanted to try but was always afraid they wouldn’t come our right! I am a decent cook, but baking seemed like such a daunting task because I can’t taste as I go. We even bought a Kitchen Aid (Artisan) mixer because I was so sure I wanted to learn to bake. Finally, after a couple of years of telling myself to start, the mixer finally got some use!

Banana nut bread is one of my many repeats at Starbucks and other bakeries so naturally, I wanted to make it myself. The recipe below was adapted from the many variations found on Google and Pinterest. Hope you enjoy these as much as I!

Best served with tea or coffee with a smear of butter or cream cheese :).

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Banana Nut Muffins

Best banana muffins ever! Moist and not too sweet!
Course Breakfast, Snack
Cuisine American
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 12 muffins

Ingredients

Dry Ingredients

  • 1 1/2 cup Flour all purpose
  • 1 1/2 tsp Baking Soda
  • 1/4 tsp Salt
  • 1/8 tsp Nutmeg
  • 1/8 tsp Cinnamon

Wet Ingredients

  • 1/2 cup Butter salted, melted
  • 3 Bananas mashed
  • 1/2 cup Sugar
  • 1/4 cup Dark Brown Sugar packed
  • 1/4 cup Milk
  • 1 Egg large
  • 1 tsp Vanilla Extract
  • 1 cup Walnuts split in two

Instructions

  • Preheat oven to 350F.
  • In a large mixing bowl, whisk flour, baking soda, salt, nutmeg, and cinnamon. Set aside.
  • Mash bananas with a fork in Kitchenaid mixing bowl and mix in butter, both sugars, milk, egg, and vanilla. Stir until well combined. 
  • Slowly add dry ingredients into mixing bowl and stir until just combined. Be careful not to over mix.
  • Fold in half the walnuts.
  • Spoon batter evenly into 12 muffin cups. Use liners for easy clean up.
  • Sprinkle remainder of walnuts over the batter.
  • Bake for 20 to 25 minutes or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
  • Let rest for 5 minutes in the pan before removing to let cool completely on wire rack.