Roasted Cabbage Steaks

Roasted Cabbage “Steaks” & Bacon Wrapped Red Pepper

 with Rosemary Mustard Roasted Reds

Farm Fresh Ingredients

Farm Fresh Ingredients

 

How gorgeous are these farm fresh goodies?!?! I mean, WOW.  Simply stunning. There’s nothing I love more than roaming through my Local Farmers Market and pick up some gorgeous produce (and, who are we kidding…possibly some cheese, maybe some honey….and, really, who can escape without a loaf of crusty fresh baked bread….).  I can’t wait to create a meal out of this! Here’s what I came up with.  And, it was absolutely, mouthwateringly delicious.  I turned a simple cabbage into a hearty “steak” of a meal.  You won’t even believe how filling it is.  It was so darn good, I just had to share it with y’all!

This is what a Bacon Wrapped Red Pepper Cabbage Steak looks like before it goes into the oven!

This is what a Bacon Wrapped Red Pepper Cabbage Steak looks like before it goes into the oven!

Honestly, this is so easy to make, it’s going to blow your mind you’ve never cooked cabbage this way before.  I’m not a superhuge fan of cooked cabbage.  Especially if it gets all smushy and mushy and slimy.  No thank you, I’ll pass.  Now, when you ROAST it something divine happens…it caramelizes and crisps and is so wonderfully delicious that you forget you’re eating cabbage.

Red New Potatoes, Rosemary and Garlic

Red New Potatoes, Rosemary and Garlic

I bought some red potatoes and was feeling kinda lazy, so I decided to do a one pan roast.  Who’s not for easy clean up, am I right!?!?!  I cut a few long stems of Rosemary from my garden and placed the red potatoes and a few whole garlic cloves on top.  Drizzled with EVOO and seasoned with Salt and Pepper.

Sliced and Seasoned Cabbage "Steaks"

Sliced and Seasoned Cabbage “Steaks”

Next, slice the Cabbage and Onion into large round discs.  Layer the Onion slice on top of the Cabbage slice.  Season with EVOO, salt & pepper.

Bacon Wrapped Red Pepper with Jalapeño

Bacon Wrapped Red Pepper with Jalapeño

Unfortunately, I didn’t take step-by-step pics of the bacon wrapped peppers.  No worries, its super simple.  Just slice the Red Pepper into chunky pieces.  Take a slice of jalapeño and place it inside the red pepper.  Then, take a slice of nice applewood bacon and wrap it around the 2 peppers.  I used a few different methods for wrapping…the basket-weave, the spiral, the wrap and tuck.  They all turned out perfect.  So, do whatever works for that particular hunk of pepper!  I also added a small slice of jalapeño on top so that my diners would know a jalapeño was inside. TIP: I would NOT recommend leaving it on top (like I did!!!!) while you roast it.  Leave it off and add the fresh green jalapeño on top before serving.  That way my guests know their dish may have a kick, but the small jalapeño piece on top won’t burn in the oven and looks wayyyy prettier!

That Red Pepper is snug all wrapped up in baaaaacon!

That Red Pepper looks all snug and delicious wrapped up in baaaaacon!

 

And, if you notice the potatoes in the background, I had a little bacon and red pepper leftover.  No to waste, I tucked it in between the rosemary potatoes and let the bacon drippings kick up the flavor!  This turned out to be an excellent idea.  TIP: Keep the bacon strips on the larger side if you use any in the potatoes so it will all cook evenly!

Here's a Birds Eye View

Here’s a Birds Eye View

Not too shabby for a one pan dinner!

If you don't like spice, you can always use a fresh herb (basil) instead.  But, top it AFTER roasting!!!

If you don’t like spice, you can always use a fresh herb (basil) instead. But, top it AFTER roasting!!!

Pop into a preheated oven!

Yummy!

Just imagine that bacon grease dripping down the onion and over the cabbage seasoning each bite from start to finish!

Roast 400 for 35-45 mins until desired doneness.

Potatoes are Perfect!

Potatoes are Perfect!

Spoon the Roasted Reds into a bowl.  Add any crispy, non-burnt pieces of Rosemary and squeeze the roasted Garlic out too!  Don’t leave that little piece of deliciousness behind!!!

Roasted Red Potatoes with Mustard, Rosemary & Roasted Garlic

Roasted Red Potatoes with Mustard, Rosemary & Roasted Garlic

To finish the potatoes, add a dollop of Whole Grain Mustard.  Season with Salt and Pepper and add a dash of EVOO if needed.

This is how we like it!

This is how we like it!

“Desired Doneness” is personal preference.  Our household (read: my hubby) likes bacon extra crispy (read: burnt!!!).  We also like the cabbage more done and crispy on the sides and top.  Feel free to take it out sooner or later depending on how you like it!

Cabbage Steaks, who knew?!?!

Cabbage Steaks, who knew?!?!

I served this to my husband and his best buddy Travis.  They are meat eaters…..def not vegetarians.  They both DEVOURED this!  I couldn’t believe how much they raved over it.  I was not expecting such delicious results!

Plate It Up!

Plate It Up!

Looking good, but see….this is where the fresh jalapeño or herb would look loverly on top instead of my seriously roasted chipotle pepper (read: burnt jalapeño).

Served with a side of Farm Fresh Corn with Local Butter and Sea Salt

Served with a side of Farm Fresh Corn with Local Butter and Sea Salt

Last, lightly drizzle a nice Aged Balsamic over the Steaks or use a Balsamic Glaze.  This puts it right over the top!

Fresh Tomatoes with Spicy Thai Cucumbers

Fresh Tomatoes with Spicy Sweet Thai Cucumbers

I also served a fresh, light side of Tomatoes & Thai Cucumbers.  Amazing.

Yeah, I'm gonna need to share this recipe with y'all soon!

Yeah, I’m gonna need to share this recipe with y’all soon!

Plate and DEVOUR!!!

Ready to Eat!!!

Ready to Eat!!!

 

 

Roasted Cabbage “Steaks”

1 Organic Cabbage, outer leaves pulled off, then sliced into rounds

1 Large Onion, sliced into rounds (I used Vidalia)

1 Red Pepper, sliced into chunks

Applewood Smoked Bacon, sliced in half if necessary (just need enough to wrap pepper)

1 Jalapeño, sliced into rounds (deseeded if you want less heat)

Good Quality EVOO

Good Quality Aged Balsamic

Sea Salt

Fresh Ground Pepper

*Preheat Oven 400. Lightly Spray Baking Sheet with Non-Stick Olive Oil Cooking Spray.  Lay Cabbage Rounds down first, then place the Onion Rounds on top.  Drizzle with EVOO, Salt & Pepper.  Slice Red Pepper into long chunks, place a jalapeño slice inside (if using) and wrap with bacon.  Place the “tucked sides” underneath the bottom of the pepper and put the bacon wrapped pepper “tucked side down” on top of the onion.  Roast 35-45 mins until bacon is done and cabbage edges are brown and crispy!  Remove and carefully transfer to plate.  Drizzle with a nice Aged Balsamic before serving.

 

TIP: You can make this dish completely vegetarian by omitting the bacon wrapped pepper.  Cabbage Steaks are still delicious!  Add the Onion or leave it plain…..just add some garlic to up the flavor some!  I’ll post a recipe soon for Garlic Roasted Cabbage Steaks!

I also made this for the first time (as pictured) using parchment paper because I was afraid of the cabbage sticking to the baking sheet.  I found that when I used the parchment paper, the bottom of the cabbage steak didn’t brown and crisp as much.  So, in the directions I changed that part.  Feel free to experiment!

 

Rosemary Mustard Roasted Red Potatoes

Red Potatoes

Fresh Rosemary Sprigs

Applewood Bacon Slices

Red Pepper Slices

Whole Garlic Cloves

EVOO

Sea Salt

Fresh Cracked Pepper

1-2  T Whole Grain Mustard

*Preheat Oven 400.  Spray Baking Sheet with Non-Stick Olive Oil Cooking Spray.  Lay Potatoes, Garlic, and Bacon & Red Pepper Slices ON TOP of Rosemary Sprigs.  Drizzle with EVOO, Sea Salt & Pepper.  Roast 35-45 mins until done.  Transfer to bowl and add 1-2  T Whole Grain Mustard. (you just need enough to lightly coat the potatoes.  Add 1 tsp EVOO if needed.) Season with Salt and Pepper.  Enjoy!  TIP: Be sure to add any delightful crispy bits of Rosemary that made it through the roasting without getting burnt!

 

I hope y’all try this.  You won’t be disappointed!

eat.drink.be

Kari

www.eatdrinkbe.com

@eatdrinkbeKari

Facebook: Hotcookin’

 

 

 

 

 

 

 

 

 

 

 

Healthy-ish Sausage Balls

Healthy-ish Sausage Balls

NO Bisquick!

No Unnecessary Fillers!

First of all: Happy 2014!!!

Let’s start the New Year off right by eliminating unnecessary CRAP from our diet.  It all starts at home with YOU and your choice of ingredients.  Some choose to take the easy way out….but little do they know how simple the healthier version is.  Healthy doesn’t always mean more difficult.  I’ll prove that to you, just wait and see….

Cheddar Sausage Balls

Cheddar Sausage Balls with Mustard Dipping Sauce

These are super tasty and at least a little guilt free!  Adding in a bit of Whole Wheat Flour and using herbs and spices really makes the flavors POP!  And the guilt-free mustard dipping sauce is a super healthy addition and really adds some zing.  When I got these off the baking sheets, they were virtually grease free.  I was super impressed….as were all the people enjoying them!!!

Gather Your Ingredients

Gather Your Ingredients

So, here is what I started with:

  • Flour (1 Cup Whole Wheat King Arthur Flour & 1 Cup Whole Wheat White King Arthur Flour)
  • Baking Powder
  • Fresh Grated Cheddar (please grate your own…this is a simple step that most people use a shortcut for….you WILL be able to tell a difference in the end result….trust me)
  • 2-3 cloves minced Garlic (can use garlic powder)
  • Dry Mustard
  • Onion Powder (not pictured)
  • 1 lb Nesse’s Sausage (original, hot or extra sage are all delicious!)
  • Champagne with fresh squeezed grapefruit juice.  This helps, I promise!!! (this is for YOU, not the recipe…in case there is any confusion)

TIP: You can also use Turkey or Chicken Sausage as well….it just needs a little extra fat, so be sure to add in a couple Tbs of melted butter or oil so your sausage balls won’t dry out.  I’m also wondering if you could use applesauce……hummm…might try that next and let you know how it turns out. Probably would be good with Chicken Sausage and maybe some apples and fontina cheese…..

Herb and Spice Additions

Herb and Spice Additions

That’s when I realized I didn’t buy the HOT sausage, so I needed to spice it up some with:

  • Crushed Red Pepper Flakes
  • Dry Mustard
  • Coarse Black Pepper
  • Rubbed Sage
  • Salt

*Add as much or as little of these as you’d like.  You can add anything you want to change the taste of these!

Dry Ingredients

Dry Ingredients

Put all your dry ingredients into a large Mixing Bowl.  Flour, Baking Powder, Garlic,  Onion Powder, Dry Mustard, Red Pepper Flakes, Sage, Salt & Pepper.  Mix to Combine.

Add Cheese

Add Cheese

Add Grated Cheddar Cheese to Dry Mixture and toss to combine and coat the cheese.

Add Sausage

Add Sausage

Next, add the UNCOOKED sausage to the mixture. Use your hands and really get in there!!! Don’t be scared.  You need to break up the sausage and make sure it is all mixed in together.

Binder Time

Binder Time

You’ll notice it is not binding completely together. You need a little liquid to help this.  Add 2-4 TBS 2% Milk until just moist.  Add it in a little at a time so you don’t overdo it!!! I’m also going to experiment and use beer next time!  It should look like this and shape into a ball easily!

Get Ready to Bake!

Get Ready to Bake!

Roll them into Bite-sized Balls and place them on a cookie sheet.  I had enough to fill 2 full cookie sheets (24 on each) and most of a 3rd cookie sheet.  I made about 67.  So you should get anywhere from 55-70 depending on the size of your balls.

Little Bites of Heaven

Little Bites of Heaven

Pop them in the Oven on 350 for 15-20 mins or until browned and sausage is fully cooked.

Browned and Delicious

Browned and Delicious

Tasty little morsels right out of the oven!!!

Let em cool

Let em cool

So. Darn. Good

So. Darn. Good

Cheddar Sausage Balls

Cheddar Sausage Balls

ENJOY & DEVOUR!!!

This recipe is basic and can be changed up in so many ways.  I’ll also post another flavor change up for you, but here is the Basic Cheddar Sausage Ball Recipe:

Healthy-ish Cheddar Sausage Balls

  • 1 Cup Whole Wheat Flour (King Arthur)
  • 1 Cup Whole Wheat White Flour (King Arthur)
  • 1 1/2 TBS Baking Powder
  • 4-6 oz. Freshly Grated Sharp Cheddar Cheese
  • 1 lb Nesse’s Sausage
  • 2-4 TBS 2% Milk (2 Tbs at a time)

TIP: Above is the BASIC recipe.  You can change/add any herbs/spices from here on!

  • 1 TBS Rubbed Sage
  • 1 1/2 tsp Onion Powder
  • 2 tsp Dry Mustard
  • 1-2 tsp Crushed Red Pepper Flakes
  • 2-3 Cloves Minced Garlic (or 1 1/2 tsp Garlic Powder)
  • 1/2 tsp Fresh Coarse Ground Black Pepper
  • Pinch Salt

Mix all ingredients (flours, baking powder, herbs & spices) to combine EXCEPT the Cheese, Sausage & Milk.  Next add grated cheese to dry ingredients and toss to coat cheese.  Then, with your hands, crumble the sausage into the mixture…breaking it up and incorporating it into the mixture.  Do not overwork!!! Add enough milk to moisten the mixture, 2 TBS at a time.  (Tip: if you used turkey or chicken sausage, it might take a little bit more!!!)  Roll into bite sized balls.  Bake 350 for 15-20 mins until browned and sausage is cooked through.

Mustard Dipping Sauces:

* Combine equal parts, or 2-3 heaping TBS, Creole Mustard and Dijon Mustard.  Mix.

* Combine equal parts Yellow, Dijon & Whole Grain Mustard with a dash of Worcestershire. Mix.

* Combine 2 TBS Whole Grain Mustard & Dijon Mustard, 1 TBS Mayonaise, Sour Cream or Greek Yogurt.  Mix.

And there you have it, folks.  Probably one of my husband’s favs.  I hope you enjoy the sausage balls as much as my family does.  I’m also going to quickly share a flavor change up for you!  Here goes:

Cheddar Jalapeño Sausage Balls

Cheddar Jalapeño Sausage Balls

These are out of this world!!! But, careful, the pack quite a kick!!!

Basic Dry Ingredients

Basic Dry Ingredients

Here I used the same dry ingredients in my basic recipe, but added in 2 TBS dried jalapeño bits. These bad boys are SUPER spicy!!! You could also substitute fresh jalapeño.  Depending on your spice preference, one should do the trick…or even half if you don’t like heat.  I also omitted the fresh garlic and red pepper flakes.

  • 2 TBS Dried Jalapeño Bits
  • 1 TBS Rubbed Sage
  • 1 TBS Dry Ground Mustard
  • Fresh Black Pepper & Salt
Cheddar & Scallions

Cheddar & Scallions

Next add in your freshly grated Sharp Cheddar Cheese and 3 diced Scallions. (whites and green parts)  Toss to combine and coat in dry mixture.  Add the sausage.  Mix with hands.  Add a bit of milk until moistened.

Pop in the Oven

Pop in the Oven

Roll into Bite Sized Balls and Pop into the Oven.

350 for 15-20 mins.

Dee-damn-licious

Dee-damn-licious

These are super tasty and bursting with flavor!!!

Careful if you don't care for Spicy Sausage Balls

Careful if you don’t care for Spicy Sausage Balls

If you don’t like spice, or heat, just stick to the regular basic recipe!

So Yummy!

So Yummy!

Moist and Delicious because no one likes dry Sausage Balls!!!

Enjoy!

Happy 2014!

Cheers!!!

eat.drink.be Kari

Cheese Ballin’ & Jalapeño Poppin’

Cheese Ballin’

&

Jalapeño Poppin’

 

Ok, Folks!!! Today I’m giving you a 2 for 1. The EXACT SAME CheeseBall, also doubles as a kick ass Jalapeño Popper Filling. I’ve learned a few things along the way, so I’ll share and let you run free! This is a super easy recipe that I just threw together on the fly. I’ve never made Jalapeño Poppers before, but have always wanted to.  They were super tasty and…. pretty easy to assemble. So, here’s what you need:

Jalapeños & Ingredients Prepped

Jalapeño & Ingredient Prep

  • 8 oz. Organic Lower Fat Cream Cheese
  • 1/3 – 1/2 cup diced Fresh Pineapple
  • 6-8 oz shredded Sharp Cheddar
  • Handful of Cilantro chopped (stems & leaves)
  • as many jalapeños as you want to make (seeds and membrane removed)
  • Applewood Bacon

TIPS: I used 9 LARGE Jalapeños. I mean, these suckers were HUGE!!!! We def had to use a knife and a fork for these bad boys! (You can also use the smaller jalapeños and make them more “popper” size. Instead of wrapping an entire piece of bacon around them, you would just use half. Easy Peasy!!!) Also, I recommend the Neufchatel Cream Cheese as it has 1/3 less fat than regular cream cheese. But, I would NOT Substitute Fat Free ANYTHING EVER!!!! Usually the Fat Free versions are chock full of other bad ingredients (sugars, calories, preservatives, natural flavor, etc). The small amount of added fat in the lower fat or even the full fat versions are in actuality better for you. The more natural and wholesome the product, the better! And, for the love of food, Do NOT use Fat Free Cheese. I mean, YUCK!!! That stuff doesn’t even melt right!!! Also, if you don’t like pineapple…leave it out! And if you hate cilantro, you can sub in another herb of choice. I’d recommend Parsley, Chives, Garlic Chives, or Thyme.

Filling/CheeseBall

For the Filling/CheeseBall

Yeah, Yeah….I know this is a blurry pic, but I was working fast in the kitchen. I just wanted to show you what I did with the Pineapple. After dicing up, I placed it on a paper towel to drain off the excess water and juice while I prepped the rest of the ingredients. Nobody likes a soggy CheeseBall!!!

Cheese Mixture

Cheese Mixture

Now, the cheese mixture should look like this. Yes, that is a LOT of pineapple. We love pineapple and cilantro. I thought that the sweetness of the pineapple might counteract the spicy jalapeño. Here’s what I learned. Yes, you CAN taste the pineapple in the cheese ball. And, no, you can NOT taste the pineapple in the poppers. I’m not sure if its because we smoked them on the grill with apple wood, or if the heat of the jalapeño masked it. But, if I make poppers again, I will leave out the pineapple, I think.  Maybe it does do some undercover work making the mixture a little sweeter?  And, it IS a healthy addition!!!  In fact, it was delicious in the cheese ball…….until the next day. We had some leftover and ate it for a game day appetizer on Sunday. For some reason it tasted BITTER. Not very good. So, apparently the cheeseball is best eaten the day its prepared if you add pineapple. And, be sure not to roll it in the bacon and jalapeños until the day you serve. You want to bacon to be crispy, but once it is refrigerated, it becomes chewy.

Stuff the Jalapeños

Stuff the Jalapeños

I wasn’t sure how to go about the Jalapeños. I could either slice them lengthwise and try to clean out the seeds and some of the membrane (this is where the heat hides in peppers). I did that to my first Jalapeño, I started with 10. I ruined it. I think they were so large that this method was difficult to accomplish without splitting the pepper. Down to 9 peppers. This time I decided, Off With Their Heads!!!! This worked fabulously!!!! So, for smaller “popper” size jalapeños, I would use the slice down the middle method. For these Big Daddy Jalapeños, the Off With Their Heads method worked best. TIP: When stuffing the peppers, be sure to start with a small amount of filling and push it down to the tip of the pepper. Then go back for more filling for the upper half of the pepper. No bite left unfilled!!!

Put the Tops back on!

Put the Tops back on!

Now, secure with a toothpick. Not really sure what I was doing here since these guys were HUGE. I inserted 1 toothpick through the top “hat” of the pepper and tried to secure it to the base. Maybe next time I’ll use 2 toothpicks and secure them in a crisscross fashion??? I didn’t use 2 because I thought the bacon “wrapping” would help keep them intact.  Lesson Learned.

Toothpicks

Toothpicks

It gets kinda messy, but No Worries!!! The filling also acted as a sort of “glue” to let you put the tops back on the jalapeños and secure them with a toothpick. However, we lost some of the tops while grilling. Apparently, I should have used 2 toothpicks for these Big Daddys. I figure 1 toothpick would be sufficient for a normal size jalapeño. TOOTHPICK TIP: I used natural bamboo toothpicks that I had presoaked in a cup of water for about 20 mins. You don’t want them to burn! This will help.

Wrap Em' Up!

Wrap Em’ Up!

Next, take a whole slice of bacon and wrap it around the entire pepper, tucking the ends in. If you are using a “normal size” jalapeño, a half slice should be enough. I used a local applewood bacon for super flavor. We were also smoking these on the grill with applewood chips. Flavor Boost!!! You can also use regular bacon or turkey bacon!

Plate and Pop in Fridge until ready to cook!

Pop in Fridge until ready to cook!

Now, to put these on the grill and try to keep them easy to turn.  I skewered 3 poppers on 2 skewers before placing them on the grill. This helped keep them stabilized and easy to flip. Got to get all sides of that bacon CRISPY in this household, per the hubs.

Throw 'em on the Grill or in the Oven

Skewered Poppers

Throw ‘Em on the Grill.  Smoke ‘Em.  Put ‘Em in the Oven. Broil ‘Em.  Put ‘Em on a Grill Pan.  All sorts of cooking choices.  Use what works best for you.  We Popped ‘Em on the Grill and Smoked ‘Em over Apple Wood for #SUPERFLAVOR.  Yes, yes, YES….it was amazing.  I highly recommend it.  Now, let’s get Cheese Ballin’

Kicked Up Pineapple-Cilantro CheeseBall

Leftover Cheese Mixture

Leftover Cheese Mixture

Ok, so after stuffing all the jalapeños, I had some of the Cheese Mixture Leftover. Hence, the creation of the CheeseBall. Cheese Balls are simply cream cheese mixed with your choice of cheeses and herbs and fillings and rolled into a ball. I thought, what a quick app already made for me!  No waste, No worries. (I also debated using it for stuffed chicken).

Cheese Ballin'

Cheese Ballin’

Simply Roll the Mixture into a Ball and wrap in Saran Wrap.  Let chill in the fridge at least 30 mins or while you get the toppings ready to roll it in. Most people use a variety of nuts to roll their cheeseballs in. The Hubs is allergic to tree nuts, so instead I decided to crisp up some bacon and that naughty leftover jalapeño that I ruined earlier and use that as a crispy outer layer. Turned out DELISH!!!  Do It!!!!

Sautee Bacon & Jalapenos

Can you Smell the SIZZLE!?!?!

Drain the bacon and jalapeños on paper towels until cool.  Make sure they are pretty small.  I chopped mine up roughly with a knife.  You want your CheeseBall to be evenly coated in bacon deliciousness.  Tip: Again, you can sub turkey bacon.  It just won’t be as delicious.

Crispy Coating

Crispy Coating

Roll the chilled cheeseball in the bacon/jalapeño pieces.  Serve Immediately with Crackers, Bread, Crudités, Pita.

Devour.

Devour.

Cheese Ballin’ & Jalapeño Poppin’

Enjoy!

eat.drink.be

Kari

@eatdrinkbeKari

www.eatdrinkbe.com

SuperFruit Salsa

SuperFruit Salsa

With a few healthy, delicious ingredients, you can make a refreshing, revitalizing SuperFruit Salsa.  The sweetness of the pineapple paired with the heat from the jalapeño will tantalize your tastebuds with it’s cool, crisp texture.

20130827-122733.jpg

20130827-122753.jpg

Be sure to use Fresh, Organic Ingredients! Local, when possible!!!

Ingredients:

Pineapple, diced

Papaya, diced

Red Onion, diced

Jalapeño, diced

2 Cloves Garlic, minced

Cilantro, leaves AND stems chopped

Organic Lemon Zest & Juice (I had an Organic Meyer!!! Oh Happy Day!!!!)

3 Sweet Peppers, diced (I had a Red, Yellow & Orange…such a pretty combo!!!)

1-2 T Local Honey (depending on heat of pepper and sweetness of fruits)

Dash of Fresh Ground Sea Salt & Fresh Ground Pepper

…….and…….

sssshhhhhhhhhh…………………….

My Secret Ingredient

A Dash of………….

……………………waitforit…………………..

CINNAMON!

That’s right.  Cinnamon.  Just Remember: a LITTLE goes a LONG WAY!!!!  But, it is a divine addition!  And the numerous health benefits of cinnamon are always a tasty plus! You will thank me for this later.

(quick side note about Cinnamon: this delightful spice is also very tasty in Rum Punch! Really. Try It. You will thank me later for this one too!!!)

20130827-122811.jpg

Chop and Dice and Throw It In a Bowl!

20130827-122852.jpg

Add Gorgeous Organic Lemon Zest and Juice

20130827-122912.jpg

Don’t forget our little secret!!! A Dash of Cinnamon with the Salt and Pepper

20130827-122937.jpg

The colors are absolutely stunning.

20130827-123000.jpg

Mix In the Chopped Cilantro and Drizzle Honey

20130827-123015.jpg

Toss with a Fork to Combine.

20130827-123042.jpg

I served mine over a Ponzu Marinaded Flank Steak with a side of Grilled Onions. Yes, it was delicious.

20130827-123110.jpg

Steak turned out just right!!! No complaints from the Hubby!!!

20130827-123126.jpg

Leftovers for Lunch the next day! Whole Wheat BLT with SuperFruit Salsa and Stacy’s Naked Pita Chips. So good!!! No complaints from the hubby on this one either!!!!

This is a really tasty way to get those fruits in to the kiddos, too!  They LOVED it!!!!

If you don’t have Papaya around (I just like to buy crazy unique fruits at the market when I can find them, especially when they are organic or local!!!!!  The kids love cutting into them and tasting them.  Do this with your kids…you will be surprised with how much they like!!!  Starfruits and Kiwi are always big hits!)  Anyway, as I was saying…….If you don’t have Papaya around, feel free to substitue mango, kiwi, melons, etc This is a pretty basic recipe that you can’t really mess up!  I’ve made it with Mango numerous times!!!

XOXOX

Here’s to Eatin’ Clean in the Dirty South!

eat.drink.be

Kari

www.eatdrinkbe.com

@eatdrinkbeKari