Easy Pineapple Salsa

So yesterday I was feeling like Autumn was just around the corner and today it is hot as hell here in the sunny south of Niagara! You just never know what the weather will hold this summer! This is the strangest season ever!

So I have been craving pineapple lately and bought a nice juicy one on sale (yay for saving money!). After eating to my hearts desire, I had some left over. My brain immediately started searching the recipe index I keep stored in my head and pulled out a recipe for Pineapple salsa!


I haven’t made it in several years and for the life of me, I cannot figure out why! It isn’t even much of a recipe it is that easy and it is so delicious with so many things!

Use pineapple salsa for chicken, fish, pork chops, sausage, with tortilla chips, fish tacos, etc, etc! Again I start wondering why I haven’t made it in so long!


You won’t even need to write the recipe down (unless you have a bad memory, then I would suggest saving this post!)

EASY PINEAPPLE SALSA

  1. Pineapple
  2. Green pepper
  3. Jalape├▒o
  4. Onion
  5. Tomato
  6. Salt and pepper

I’m not even going to suggest ingredient amounts because I have never used measurements and have never made a bad salsa! You can even throw in some cilantro (which I hate more than anything in this world, so I never use it.)


Please try this recipe and let me know how it turned out and what you used it with. I have even been known to eat with with a spoon, so no judgement if that is the choice you decide to make ­čśü

Fresh Garden Cucumber Salad

I have been really excited about all of the cucumbers that have been coming out of the garden lately! Fresh, beautiful little green cylinders that make great pickles, relishes, eye masks and of course, salads! 


If you are like me, lettuce salads are great, but sometimes you just crave something different! Something fresh, juicy and light. May I offer you a simple recipe for cucumber salad to curb that craving?


Now let me start by saying one thing right away….the longer it sits the better. So if you are having a dinner party and want a side dish that you can prepare ahead of time, this is your recipe! It pairs well with anything off of the BBQ for amazing summer entertaining!


Fresh Cucumber Salad

This recipe serves 3-4 as a side dish, but feel free to double (or triple it) because remember, the longer it sits the better! Also makes a great lunch the next day.

  • 3 small or 1 large cucumber
  • Handful of fresh dill (big handful)
  • 1tbsp mayonnaise 
  • 1tbsp sour cream (or greek yogurt)
  • 1tsp apple cider vinegar
  • Salt and pepper to taste ( my taster likes lots!)


Just mix everything together and let sit in the refrigerator.

Like I mentioned, let sit for at least 4 hours. Overnight is so much better though! 

I have seen a lot of people say cucumber salad doesn’t have much flavour, but my guess is they didn’t let it sit long enough! 

So if you are like me and have lots of cucumbers and dill in your garden, you might be serving a lot of this recipe! It tastes like summer, it is perfect to prepare ahead and perfect for hot summer days! 

Friday Farmers Market Finds

Happy Fun Friday everyone!! 

My husband and I call it Fun Friday because every Friday morning after coffee, we venture out into our little town and explore the farmers market! 

Today was especially awesome as I met a nice fellow from India selling amazing herbs and spices from…well…India!


I tend to grow my own herbs (I am very proud of my herbs! See them here) but finding such a great deal on quality spices is rare in my small town! I purchased curry powder, garlic powder and sweet paprika for only $2.00 a bag! I came home and made a list of what else I need so I can purchase it next Fun Friday!

The spices weren’t my only good find today! I also got free run eggs, peppers, tomatoes, mushrooms, a giant zucchini and of course the spices all for under $20.00! And the best part….it all helped feed a local family ­čśü


 It always feels good shopping local, and the quality is bar none compared to grocery store chains. 

Happy weekend everyone! My plans include gardening and cooking some great new recipes! Follow my blog for some upcoming foodie posts (oat pizza crust, stuffed mushrooms, cheeseburger zucchini and more this weekend!) 

Tricks to Making Homemade Corn Tortillas 

Ok, so let me start off here by saying store bought corn tortillas are gross! They might even be cardboard marketed as food to people who don’t eat flour! I cannot image anyone from Mexico buying them. Nope, people from Mexico know how to MAKE a good corn tortilla and believe me, they don’t taste like cardboard in Mexico! 

So, channelling my inner Mexican, I set out to make my own fresh corn tortillas at home! I love wraps and have missed them since going gluten free! There are so many options, you can throw just about anything in tortilla and call it a meal! 

I learned a lot making these! They are easy to make, but there are some  tricks that make the recipe even easier! The ingredients are super simple! Corn masa flour and water! The recipe is actually right on the back of the bag! 




  • 2 cups corn masa flour
  • 1 1/2 cups water

Using the recipe on the back, we made 16 small tortillas. In the future, I will cut the recipe in half as left over corn tortillas the next day are…..well gross like cardboard, LOL!

Tricks I have learned that they don’t tell you on the bag:

  • You will usually always need more flour than it calls for! Maybe it’s the humidity in the air around here, but every time I make these, I need to add more than the recipe calls for.
  • Add salt and other spices to compliment whatever you are using the tortillas for. I like to use cumin, chili powder and maybe even throw in some parmesean cheese! It really adds to the tortillas! 
  • Mix the dough so it cuts like a soft cheese. To make 16 tortillas, I made one big ball, then cut it in half, the cut those pieces in half and so on and so on until I had 16 small balls. When you cut the dough, it should have a cheese consistency and stay intact. Too mushy and it will stick, to dry and it will fall apart.
  • Use parchment paper under and over the dough balls when rolling them out. I don’t have a tortilla press (and can’t see me buying one when I have a really nice marble rolling pin!) so it takes a little experience to get the dough nice and circle! Putting the dough between parchment means no sticking and it is easy to roll out really thin and still get it off the paper and into the pan. 
  • Roll them out and get them right into the pan to fry them. They dry out pretty quick, resulting in them cracking and falling apart. I roll and fry at the same time! 
  • Eat them all that day! Hot and steaming is best! Like I mentioned, next day tortillas are like store bought ones…. cardboard!


Hope this helps you make delicious homemade tortillas to use in your recipes! 

Bon appetite!!

 

Garlic Scape Pesto Recipe


Do you grow your own garlic? Did you know that the entire plant is not only edible, but super delicious!! 

We have a good amount of wild garlic in our gardens, and other then looking pretty, I was never sure what to do with it. After some research, I learned that the options are endless! 


Not only are the scapes (the curly tops that sprout up a month or so before you can harvest the bulbs) edible, they have such a fresh garlicky taste, you can eat them raw or fry them up with some salt and pepper. I enjoy adding them to stir frys too. Yum, yum, yum!!!


I have been craving pesto BBQ chicken for a while, and thought “scape pesto??” Turns out it is actually a thing!!  There are lots of recipes out there that are very different, and I am sure very delicious! My recipe was purely based on what I already had in the house and let me tell you….I wouldn’t change a thing! 

Garlic Scape Pesto (per cup of chopped scapes)

  • 1 cup garlic scapes
  • 1/4 cup Parmesan cheese
  • 1/4 cup walnuts
  • 1/3 cups olive oil
  • Salt and pepper to taste
  1. Wash and roughly chop the stalks (separating the flowery tops) I cut mine at the point where the stalks started to feel tough. It is a little late in the season and they got tough about 4-6 inches down.
  2. Cut off the tops above the flowery bulbs. They have a spicy garlicky taste the added great flavour to the Pesto!
  3. Save the flowery bulbs to plant more garlic!
  4. Place scapes, cheese, walnuts, salt and pepper to food processor and pulse. Slowly add oil until you have a desired consistency. 
  5. Eat!!!

Why You Should Grow Your Own Lettuce

It seems just like yesterday that I anxiously published the post Little Lettuce Going to Feed Me Someday. This is my first year growing Lettuce in my garden and I was so excited to start harvesting fresh, yummy salads everyday! 
Well, just a couple of weeks later we have SO MUCH LETTUCE! I hate the idea of wasting just one leaf, so I am trying to incorporate it into all of our meals. 


I decided it would be good to know what nutrients and benefits come from eating lettuce (especially since it is now my number one food intake!) I was pleasantly surprised with what I read that it makes me want even more of the leafy green goodness! 


What I Learned About Lettuce

  • Although most people think of lettuce as just “rabbit food”, it contains energy, protein, fat, carbohydrates, dietary fiber, and sugars. It can be a full, nutritious meal!
  • Lettuce lowers cholesterol levels that often lead to cardiovascular disease.
  • Minerals found in lettuce include calcium, iron, magnesium, phosphorous, potassium, sodium, zinc along with vitamins like thiamin, riboflavin, niacin, folate, vitamin B-6, C, A, E, and vitamin K.
  • Lettuce can actually aid in anxiety control because it contains anxiolytic properties.
  • Lettuce contains anti-inflammatory properties to help control inflammation.
  • Lettuce supplies antioxidants, which are necessary in a healthy diet.
  • Lettuce also has anti-cancer properties. 
  • Last but not least, Lettuce is so versatile and delicious. You can eat it with pretty much anything (well, maybe not oatmeal) and it is so easy to grow, there really isn’t an excuse not to! 

Have you had your Lettuce today?


Quick Garlic Dill Pickles 

Yesterday I went out into the garden and was delighted to see I could pick my first harvest! Whoa Hoo!!!!!

Although I only got a handful of raspberries and enough lettuce to make an awesome salad for lunch, I did get a bunch of cucumbers, fresh dill and garlic! What was a girl to do? Make refrigerator dill pickles of course!!! 


I will never can pickles. I just don’t see the point to cooking them and turning them soggy. Refrigerator pickles are super fresh, crunchy and only take a couple days to become delishous! They last up to 12 weeks in the fridge (if you don’t eat them by then) and you can play around with flavours since they are so easy to make! This jar only took me 15 minutes!! 

Quick Garlic Dill Pickles (makes 1 quart)

  • 3-5 small pickling cucumbers (enough to pack them in there good)
  • 2 chopped cloves of garlic
  • Fresh dill, or dill seed
  • 1 tsp peppercorns
  • 1 tsp crushed peppers 
  • 1 tsp sugar
  • 1 tbsp salt
  • 1 cup water
  • 1/2 cup cider vinegar

Just put everything into a jar, top up with water to the rim and let sit in the fridge for 2 or 3 days and enjoy!!

This is a starter recipe for me. Depending on your taste, play around with mustard seed, regular vinegar, other spices, etc. It is so easy to make these, you can make a jar in less than 15 minutes, so get creative!!