May 26

5 Minute Mango Salsa

Fresh and Easy Mango Salsa is a colorful dish that is packed with juicy mangos, crunchy red onions and bell peppers, a little spice from a jalapeño and cooled down with a squeeze of fresh lime juice flavor! Enjoy this sweet and savory salsa this mango season.

Bring the party to your mouth with this Mango Salsa! Best Blender Salsa (5 Minutes), Mango Lime Avocado Salsa or Fresh Fruit Salsa are fun salsas that we love to make regularly.

Fresh and Easy Mango Salsa

Mangos are in season and I needed them in my shopping cart! I love the texture and flavor of a good mango. Combining all the ingredients together, you get a sweet, spicy and savory party in your mouth.

Now that school is coming to an end, it is time for grilling, parties and summertime fun! I love having my kids home during the summer to just enjoy them and spend time doing all the things we took a break from during the school year, plus the weather is nice outside!

We love salsa and I knew I wanted something to be quick, fun and simple for our BBQ this weekend. It is a bright and colorful salsa that everyone gets drawn too. This goes well as an appetizer with chips or a side dish with chicken or seafood. I love how easy it is to make and fun it is to bring to the table!

How Do You Make Mango Salsa?

  • In a medium sized bowl combine the mangos, red onion, bell pepper, jalapeño, cilantro, juice of one lime, and salt to taste.

What is a Mango?

Mangoes are juicy stone fruit from numerous species of tropical trees belonging to the flowering plant genus Mangifera, cultivated mostly for their edible fruit. The majority of these species are found in nature as

How to Pick the Perfect Mango?

Squeeze gently to judge ripeness. A ripe mango will give slightly, indicating soft flesh inside. Use your experience with produce such as peaches or avocados, which also become softer as they ripen. Ripe mangos will sometimes have a fruity aroma at their stem ends.

What Ways Can You Use Mango Salsa?

  • Serve with your favorite tortilla chips. (I love a salty chip to make a sweet and salty crunch)
  • Use it to top grilled meats, such as, chicken, pork or steak
  • Use it to top seafood, such as, cod, tilapia, salmon or shrimp
  • Use it to top tacos, burrito bowls, rice bowls or quesadillas
  • This mango salsa also makes a great side dish to a summer BBQ – just grab a spoon!

What Other Ingredients Can Be Added?

  • Avocado
  • Black Beans
  • Corn
  • Green or Yellow Bell Peppers
  • Peaches
  • Pineapple
  • Watermelon

Can Mango Salsa be Prepared Ahead of Time?

Yes! Mango Salsa can be stored in an airtight container in the refrigerator for 5 to 7 days. You can freeze salsa but it will not look the same once defrosted. The salsa will be watery. You can thaw the salsa then drain it if you wish, although fresh salsa may taste better.

 

 

Looking for More Recipes with Mangos? Here are some!

  • Grilled Mango and Pineapple Salad
  • Mango Shrimp Lettuce Wraps
  • Mango Chipotle Barbecue Salmon
  • Skin Glowing Raspberry Mango Smoothie
  • Coconut Honey Lime Shrimp with Sriracha Mango Dip

Fresh and Easy Mango Salsa

A fresh and flavorful mango salsa that is so easy to make! It is so mouthwatering and addicting and is always a crowd pleaser!

  • 3 mangos (diced)
  • 1/4 cup red onion (diced)
  • 1 red bell pepper (diced )
  • 1 jalapeno, seeds removed (diced )
  • 1/4 cup cilantro (chopped )
  • juice of one lime
  • salt to taste
  1. In a medium sized bowl combine the mangos, red onion, bell pepper, jalapeno, cilantro, juice of one lime, and salt to taste.

May 25

Corn, Crab, and Old Bay Deviled Eggs

Corn, crab, and Old Bay are the taste of summer. Put them together in these easy deviled eggs, and you've got your next favorite recipe for a picnic or barbecue!

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May 25

Simply Recipes 2019 Meal Plan: May Week 5

Slow cooker short ribs? Yes, please! Noodle bowls, spinach and artichoke pasta, baked fish and croque monsieur round out this meal planning masterpiece!

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May 24

The Friday Buzz: Salted Watermelon, Cookbook Awards, and Aeropress Love

Here's our weekly round-up of all good things, good advice, good feelings. It’s the happy hour of blog posts! This week: Salted Watermelon, Cookbook Awards, and Aeropress Love.

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May 24

Chocolate Chip Pudding Cookies

These Chocolate Chip Pudding Cookies are made incredibly soft and chewy thanks to the addition of pudding mix! Use your favorite flavor mix to add extra flavor to make the best, softest chocolate chip cookies!  This cookie recipe is so simple and so much fun to make!

Everybody loves a good, soft, chocolate chip cookie. Today’s recipe uses pudding mix to make these the best, softest, chewiest, and most flavorful chocolate chip cookies yet. Add this one to your list of other favorite cookies, including popular favorites like butter pecan cookies, cream cheese snickerdoodles, and Reese’s peanut butter cookies!

Chocolate Chip Pudding Cookies

Hey everyone! Sam here again from Sugar Spun Run, and today I’m so excited to share my new favorite chocolate chip cookie recipe with you! some of my favorite cookie recipes are made with cornstarch, which is a critical ingredient in making chocolate chip pudding cookies.

How to Make Chocolate Chip Pudding Cookies?

  • Preheat oven to 350F and line cookie sheets with parchment paper.

     

  • Place butter and sugars in a large bowl (or in the bowl of a stand mixer and use an electric mixer to beat butter and sugars together until well-combined.

     

  • Stir in dry pudding mix and beat well.

     

  • Add vanilla extract and eggs, stir well to combine.

     

  • In a separate bowl, whisk together flour, baking powder, baking soda, and salt.

     

  • Gradually stir dry ingredients into wet ingredients until completely combined.

     

  • Stir in chocolate chips.

     

  • Scoop cookie dough into approximately 2 Tablespoon-sized balls and gently roll between your palms to form a round ball. Place cookie dough on prepared baking sheet, spacing cookies at least 2” apart.

     

  • Bake at 350F for 10-12 minutes (the centers will still seem very soft, this is fine, they will continue to cook and firm up as they cool).

     

  • Allow cookies to cool completely on baking sheet before removing and enjoying.

What Kind of Pudding Can I Use to Make Pudding Cookies?

To make these cookies we’re going to be using instant pudding mix — just the mix. You definitely don’t want to make the pudding, we’re just throwing the dry mix into the batter. Use “Instant” pudding and not the kind that needs to be cooked on the stovetop (again, we’re not actually preparing the pudding, but the mixes are different and you want to use the right mix!).

Want More Great Cookie Recipes?

  • Turtle Cookies
  • Molasses Cookies
  • Snow Kiss Cookies
  • Cowboy Cookies

Chocolate Chip Pudding Cookies

  • 1 cup unsalted butter (softened)
  • 1 cup dark brown sugar
  • 1/2 cup granulated sugar
  • 2 eggs (room temperature preferred)
  • 1/2 teaspoon vanilla extract
  • 2 3/4 cups + 2 Tablespoons all-purpose flour
  • 1 packet (3.4oInstant vanilla pudding mix (or preferred flavor)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 cup semisweet chocolate chips
  • 1 cup milk chocolate chips
  1. Preheat oven to 350F and line cookie sheets with parchment paper.
  2. Place butter and sugars in a large bowl (or in the bowl of a stand mixer and use an electric mixer to beat butter and sugars together until well-combined.

  3. Stir in dry pudding mix and beat well.
  4. Add vanilla extract and eggs, stir well to combine.
  5. In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
  6. Gradually stir dry ingredients into wet ingredients until completely combined.
  7. Stir in chocolate chips.
  8. Scoop cookie dough into approximately 2 Tablespoon-sized balls and gently roll between your palms to form a round ball. Place cookie dough on prepared baking sheet, spacing cookies at least 2” apart.
  9. Bake at 350F for 10-12 minutes (the centers will still seem very soft, this is fine, they will continue to cook and firm up as they cool).

  10. Allow cookies to cool completely on baking sheet before removing and enjoying.

May 23

Crab Dip

Here's a delicious and EASY crab dip to serve at your next party! Just mix some lump crab meat with sour cream, mayo, shallots, and seasonings, and it's ready for the party table. Delicious crab dip with lump crab meat, sour cream, mayonnaise, shallots, dill, lemon zest, white wine vinegar, and Worcestershire sauce.

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May 22

Honey Mustard Chicken Wings

These Honey Mustard Chicken Wings are a go-to party snack. Marinate them with honey, mustard, and soy sauce, and then roast them in the oven. No deep-frying required!

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May 22

Sheet Pan Ranch Pork Chops

Sheet pan dinners are lifesavers, and this recipe for Sheet Pan Ranch Pork Chops comes with a bonus: the seasoning mix is also great for homemade dressing or flavoring other meals!

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May 22

Homemade Strawberry Cake

Strawberry Cake. This made from scratch strawberry cake recipe has big natural strawberry flavor, and a natural color. All topped with a smooth strawberries and cream frosting. 

This strawberry cake is tender, full of flavor and the prettiest natural pink color. All topped with more swirls of pink, creamy strawberries and cream frosting. This cake is a perfect way to enjoy all of the fresh summer berries available, just like this Strawberry Spinach Salad, Honey Lime Poppyseed Salad, and this Strawberry Cobbler. 

Strawberry Cake

Hey everyone! It’s Serene from House of Yumm. Today I have this beautiful, delicious strawberry cake. Strawberry cake is one of those recipes that can be slightly tricky. Recipes that use only real ingredients and no gelatin mixes are difficult to find. But my youngest daughter is turning 6 this month and her one request has been to have a strawberry cake. So I figured it was time to take on the challenge of a strawberry cake recipe. A few tricks help to deliver a pretty pink, strawberry flavored cake, using only real strawberries. 

How to make a Homemade Strawberry Cake from Scratch:

  • Process the freeze dried strawberries. Add this to a large size mixing bowl. Add in the other dry ingredients and stir together. This will be a pale pink color thanks to using the freeze dried strawberries. This is one of the main reasons this cake is a gorgeous color and full of strawberry flavor! TIP: process these before the strawberries, that way your processor is nice and dry when you use it, any water that is left in the processor will make this powder stick and you end up with a mess! 
  • Prepare the strawberry puree by hulling the strawberries, cutting off the leaves. About one pound of strawberries will give 3/4 cup of puree needed for the cake. Go ahead and do about 1 and 1/4 of a pound because we will need some puree for the frosting also.
  • Add the strawberries to a food processor or blender. Pulse until smooth and no large chunks remain.
  • In a medium size mixing bowl combine the strawberry puree with the other wet ingredents. 
  • Add the wet ingredients to the dry ingredients and stir together. It will be a gorgeous pink color! You can always add a little extra red food coloring if you would prefer, but the natural color on its own is still very pretty. 
  • Pour into a cake pan and bake! 

 

How to make the Strawberry and Cream Frosting:

This frosting is made with a combination of strawberry puree that has been reduced, butter, cream cheese, powdered sugar and vanilla. Make sure that the cream cheese and butter are both room temperature. This helps them to mix up smooth and creamy. 

  • To make the strawberry puree reduction, we will take our leftover strawberry puree it should be about 1/4 of a cup, pour it into a small saucepan, heat over medium heat until it starts to boil, reduce the heat to a simmer, and let this cook until the amount of the puree has reduced down to about 2 tablespoons in amount. This gives us a punch of strawberry flavor with the least amount of liquid possible. Perfect for making frosting! 
  • To put the frosting together, mix the cream cheese and butter until smooth. 
  • Add in the vanilla extract and the reduced strawberry puree. Mix to combine. 
  • Add in the powdered sugar. Mix to combine. IF the frosting is a little too runny, add more powdered sugar to get the right consistency. 

This recipe uses Cake Flour. What if I don’t have that in my pantry? 

I love the use of cake flour, it has a lower protein content, which means less gluten production, which means we get a soft, tender crumb to our cake. 

If you don’t have cake flour on hand you can use all purpose flour. Just keep in mind there will be a slight difference in the crumb of the cake baked versus the image of this particular cake. 

You can also make a homemade version of cake flour by taking out 2 tablespoons of every cup of all purpose flour used and replacing it with cornstarch. Sift that together and you will have a similar result to using cake flour. 

More recipes you may enjoy:

  • Homemade Strawberry Sauce
  • Tres Leches Cake
  • Strawberry Lemon Pound Cake

Homemade Strawberry Cake

Strawberry Cake. This made from scratch strawberry cake recipe has big natural strawberry flavor, and a natural color. All topped with a smooth strawberries and cream frosting. 

  • 2 ounces freeze dried strawberries (pureed)
  • 1.75 cups strawberry puree (divided) (Approx. 1.25 pounds fresh berries. )
  • 2 and 1/2 cups cake flour
  • 2 and 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 and 1/2 cup white sugar
  • 4 Large eggs
  • 2 tsp vanilla extract
  • 3/4 cup vegetable oil

Strawberries and Cream Frosting

  • 8 ounces cream cheese (room temperature)
  • 4 tbsp unsalted butter (room temperature)
  • 1/4 cup strawberry puree
  • 4 cups powdered sugar
  1. Preheat oven to 350 degrees. Line a 9×13 cake pan with parchment paper, or spray with a non stick baking spray. Set aside.

  2. Add the freeze dried strawberries to the food processor and pulse until it is a fine powder.

  3. Spoon the freeze dried strawberry powder to a large mixing bowl. Add the flour, baking powder, baking soda, and salt. Stir to combine.

  4. In a medium size bowl add the 1 and 1/2 cup of the strawberry puree (keep the remaining 1/4 cup for the frosting), sugar, eggs, vanilla and oil. Stir to combine.

  5. Add the wet ingredients to the dry and gently stir the batter together until just mixed.

  6. Pour into the cake pan and bake for 40 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool while you prepare the frosting.

Strawberries and Cream Frosting

  1. Add the remaining 1/4 cup of strawberry puree to a small saucepan. Heat this over medium heat until the sauce begins to bubble, reduce the heat to low and let simmer while stirring until the amount has reduced down to about 2 tablespoons. This can take about 5 minutes. Remove from the heat and allow this to cool to room temperature. Can place in a bowl and store in the refrigerator if needed to help cool down.

  2. In a medium size bowl add the cream cheese and butter. Mix until combined and smooth.

  3. Add in the vanilla extract and the cooled down reduced strawberry puree (don't add more than 2 tablespoons, this will make the frosting runny). Mix to combine.

  4. Add in the powdered sugar. Mix to combine. If frosting is too soft, add more powdered sugar. If it seems too stiff you can add a small amount of milk if needed.

  5. Spread onto the top of the cake. Store the cake at room temperature in a sealed container.

If you don’t have cake flour you can substitute with all purpose flour. You can also make your own homemade cake flour by removing 5 tablespoons of flour from the 2 and 1/2 cups and replacing that with cornstarch. Sift this mixture together. 

 

May 21

How to Hold a Chef’s Knife

Are you just not sure you're holding your chef's knife right? Do knives in general mystify you? Here are two of the most common ways to hold your chef's knife.

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