Cantaloupe & Cucumber Salad with Queso Fresco & Spiced Pepitas

Cantaloupe & Cucumber Salad with Queso Fresco & Spiced Pepitas 

A savoury fruity salad that gives cantaloupe and cucumbers some Latin flavours with Queso Fresco, spicy pumpkin seeds and zesty lime dressing 

Ingredients

Spiced Pepitas 

1/2 cup Pumpkin Seeds, Hulled

1/2 tsp Olive Oil

1/2 tsp Paprika

1/4 tsp Chipotle Powder

Salt To Taste

Salad

1/4 cup Olive Oil

2 tbsp Lime Juice

1 tsp Honey

Salt To Taste

Pepper To Taste

1/2 Cantaloupe, about 2 lbs, Peeled and Seeded 

4 Mini Cucumbers, Sliced 1/4 Inch Thick

4 oz Queso Fresco

Cilantro To Garnish

Lemon Wedges 

For the spiced Pepitas, place the pumpkin seeds in a medium sautee pan over medium heat. Cook, stirring occasionally until lightly browned , about 5 minutes. 

Remove pan from heat, add olive oil to coat. Add spices and salt and stir for 30 seconds. Transfer to a plate to cool completely.  Once cooled transfer to an airtight container and store in a cool dry place for up to a month. 

For the salad, whisk 1/4 cup olive oil, lime juice, honey, salt and pepper in a small mixing bowl Neil combined. Set aside. 

Cut cantaloupe into 3/4 inch wedges.  Cut each wedge crosswise into 4 pieces. Place in a large mixing bowl with the cantaloupe and season with salt and pepper. Drizzle with the dressing and gently mix. 

Transfer to a shallow serving platter.  Sprinkle with cheese, some Pepitas and cilantro. Squeeze lime wedges over salad and serve. 

Serves 6 

From: Food & Drink Magazine

Notes:

• if you cannot find Queso Fresco, substitute with Ricotta or Feta

Apple Pie Cups

 Apple Pie Cups

I can Pillsbury Cinnamon Rolls with Icing 

1 1/3 cups Apple Pie Filling 

Heat oven to 375 degrees.

Spray 8 regular sized muffin cups with cooking spray. 

Separate dough into 8 rolls. Press each roll into and up the sides of a muffin cup. 

Spoon 2 generous tbsp of pie filling into each dough lined muffin cup and bake in oven for 14 to 18 minutes or until golden. 

Remove from oven, let cool for 5 minutes and transfer to serving plate. 

Transfer icing to a small microwaveable bowl and heat uncovered on low for 8 to 10 seconds or until thin enough to drizzle. 

Spoon icing over Apple pie cups and serve warm.  

Notes:

• Use a nonstick muffin pan for easier removal
• Use leftover apple pie filling as topping for ice cream. 

From:  Pillsbury.com 

Everything Parmesan Crisps

 Everything Parmesan Crisps

Everything Parmesan Crisps are a great addition to a Caesar Salad or really any salad or soup to add a bit of crunch. 

1/2 cup Parmesan Cheese, Freshly Grated

3/4 tsp Sesame Seeds

3/4 tsp Onion Flakes, Minced, Dried

3/4 tsp Garlic Flakes, Minced, Dried 

3/4 tsp Poppy Seeds

Preheat oven to 400 degrees.

Pour 2 tbsp of grated cheese onto a silicone lined baking sheet. Lightly pat down with your fingers to make about a 4” round. 

Repeat 3 more times with remaining cheese, leaving 1/2 inch space between each circle. 

Bake in preheated oven for 3 minutes. 

Combine the sesame seeds, garlic flakes, onion flakes and poppy seeds in a small bowl. 

Top each circle with 3/4 tsp of the mix and return to oven baking approximately 3 more minutes until golden and crisp.

Remove from oven and cool before eating.  

Raisin Pie

Raisin Pie

2 cups Raisins

2 cups Water

1/2 cup Sugar

2 tbsp Cornstarch

Water to make a paste

1 tbsp Lemon Juice

9” Pie Shell, Unbaked

Bring raisins, water and sugar to boil in a medium saucepan over high heat. Reduce heat to a simmer.  

Make a runny paste of the cornstarch and water. Add slowly and cook until thick. Add lemon juice and stir to combine. 

Pour into an unbaked pie shell and bake at 425 degrees for 30 minutes or until lightly browned. 

Note:  If using a 9” frozen pie crust, it’s not really 9”, so reduce the raisins and water to 1/2 cups and only bake for 25 minutes. You could potentially reduce that more. 

Baked Potatoes - Instant Pot

Baked Potatoes - Instant Pot

 6 medium russet potatoes 

1 cup cold water 

Seasoned Crispy Skins (Optional)

1 tbsp olive oil

3/4 tsp onion salt

3/4 tsp Italian seasoning 

3/4 tsp garlic powder 

1 tbsp grated Parmesan cheese 

Wash potatoes and prick each one 5-6 times with a fork. Place potatoes on top of trivet in the instant pot, stacking n top of each other if necessary. Pour in 1 cup of water. 

Place lid on top, turn to secure and turn valve to sealed position. Cook on high pressure for 10 minutes for small potatoes (5-6 ounces each, 12 minutes for medium potatoes (7-9 ounces each) or 13 minutes fir large potatoes (10-12 ounces each).  Pot will take approximately 8-10 minutes to come to pressure. 

Once cooking is complete, natural release for 8 minutes for small potatoes, 9 minutes for medium potatoes or 10 minutes for large potatoes. 

For crispy seasoned skins

Place cooked potatoes on a baking sheet. Drizzle with oil and brush all over with fingers or pastry brush. Preheat oven to 400 degrees. 

Mix all seasonings together in a small bowl and sprinkle over all sides of the potatoes. Place pan in oven on middle rack and roast 1-2 minutes. Flip potatoes over and roast an additional 1-2 minutes. 

Seasoned Baked Tortilla Strips

 Seasoned Baked Tortilla Strips

8 small tortillas 

4 tsp vegetable oil

1/4 tsp chili powder

1/2 tsp onion powder

1/2 tsp garlic powder

1/2 tsp salt

1/4 tsp black pepper

Preheat oven to 375 degrees. 

Line a baking sheet with a silicone baking mat or parchment paper. 

Cut tortillas into 1/2 inch strips. Add to a large bowl and toss with vegetable oil to coat. Sprinkle with seasonings and toss to coat strips evenly. 

Transfer to prepared baking sheet and spread evenly. Bake for 6 minutes, toss and return to the oven. Continue baking an additional 6 minutes or until desired crispness is reached. 

Cool completely before storing in an airtight contained. 

Herb & Goat Cheese Popovers

 Herb & Goat Cheese Popovers

1 1/4 cups canola oil, divided 

2 cups whole milk

4 large eggs

1 tbsp butter, melted 

1 tsp salt

2 cups flour

1 tbsp fresh parsley

1 tbsp chives 

1 tbsp thyme

2 tsp lemon zest

3 oz goat cheese,  rumbled 

Preheat oven to 450 degrees. Place 1 tsp oil in each cup of a 12 cup popover pan or muffin tin. Once oven has come to temperature, place popover pan in oven for 5 minutes. 

Process milk, eggs, butter and salt in a blender on low until smooth, 1 to 2 minutes. Add flour and process on medium heat until well combined. Stir in herbs and lemon zest. 

Remove popover pan from oven & working quickly divide batter evenly among cups, filling almost halfway. Top evenly with cheese. 

Bake for 15 minutes, reduce heat to 350 degrees and bake until puffed and well browned, 15 - 30 minutes more.  Remove from oven and serve.