Hawaiian Fried Rice

After the first contact with the people of the Hawaiian islands in 1778, sugar plantations were planted. And later pineapple plantations.

As the plantations grew, so did the demand for workers, which brought immigrants to the Islands between 1850 and 1930.

Along with them they brought cuisines from China, Korea, Japan, the Philippines, Puerto Rico and Portugal.

After World War II several restaurants sprung up to serve “Hawaiian Food.”

Later in 1992 the islands style of cooking was labeled Hawaii Regional Cuisine.

Hawaiian cuisine makes use of locally grown ingredients to blend all of Hawaii’s historical influences together to form a new fusion cuisine.

During the early 1970s, Hawaiian poke was introduced and became popular. With that introduction also became popular in the new fusion cuisine was soy sauce, green onions and chili peppers.

The first immigrant workers to Hawaii were the Chinese, who introduced long grain rice to the islands around 1860.

Later the Japanese introduced short grain rice which became the preferred rice to use in Hawaiian cuisine.

Hawaii no longer produces rice, but has it imported for the many rice dishes that are prepared.

According to Hawaii.com, rice is Hawaii’s staple starch.

Much like the dish, Hawaiian Fried Rice.

Hawaiian Fried Rice

2 cups ham, cooked, chopped

1 small purple onion chopped

1 red bell pepper seeded and chopped

1 tablespoon avocado oil

3 eggs lightly beaten

3 cups rice cooked

1 cup pineapple tidbits

1 tablespoon sesame seed oil

3 tablespoons soy sauce more or less to taste

2 tablespoons green onion, chopped, garnish

Preheat a large skillet or wok to medium heat. Pour vegetable oil in the bottom. Add chopped ham, white onion, and red bell pepper and fry until tender.

Slide the ham onion, and red bell pepper to the side, and pour the beaten eggs onto the other side.

Using a spatula, scramble the eggs. Once cooked, mix the eggs with the vegetable mix.

Add the rice and pineapple to the veggie, ham and egg mixture. Pour the soy sauce and sesame oil on top.

Stir and fry the rice and vegetable mixture until heated through and combined.

Add chopped green onions if desired.

More About Rice

Is It Okay To Reheat Cooked Rice?

Say Good-bye to Soggy Rice


Broccoli Bacon Salad with Dried Cherries and Sharp Cheddar Cheese

Broccoli Bacon Salad with Dried Cherries and Sharp Cheddar Cheese

This is a Classic Broccoli Bacon Salad with Dried Cherries and Sharp Cheddar Cheese is deliciously yummy.

It’s an easy and simple side dish to bring together, and everybody at your dinner table will love having seconds.

Once prepared, you will have yourself a salad bowl mixture of delicious appetizing flavors from sweet to tart to savory.

This broccoli salad makes for a wonderful bring along dish to parties, picnics, potlucks, and barbecues.

Close up of a salad spoon with Broccoli Bacon Salad with Dried Cherries and Sharp Cheddar Cheese

With the most most basic ingredients found in any pantry, this broccoli bacon salad is great any time of the year.


More About Broccoli and A Recipe

The Broccoli – Essence of Real Food

Chopped Broccoli Tomato and Bacon Salad


Broccoli Bacon Salad with Dried Cherries and Sharp Cheddar Cheese

Salad Ingredients

4 cups broccoli florets

8 slices smoked bacon, cooked, crumbled

1/2 cup red onion, chopped

1/2 cup dried tart cherries, option to use cranberries

1 cup Sharp cheddar cheese, cut into small cubes

Chopped Red Onions – Dried Tart Cherries – Sharp Cheddar Cheese

Salad Dressing

3/4 cup real mayonnaise

2 tablespoons white wine vinegar

1/4 cup sugar – optional to use 1/2 cup real maple syrup

Salt and ground black pepper to taste

Preparing Dressing

In a small mixing bowl or measuring cup, combine mayonnaise, white vinegar, and sugar and whisk until well-combined. Set aside.

Salad Dressing: Mayonnaise – White Wine Vinegar – Granulated Sugsr

Preparing Salad

In a large skillet over medium-high heat, add bacon and cook until crispy, but not burnt.

Remove from skillet and transfer bacon to a plate with a paper towel to absorb bacon fat.

Set aside to cool, then crumble before adding to salad.

Chopped Cooked Bacon

To a large salad bowl add desired amount of dressing.

Next add the chopped broccoli florets, crumbled bacon, chopped onions, dried cherries and cubed Cheddar cheese. Mix until well combined.

Plate and serve with your main dish or as a stand alone dish.

A plate of Broccoli Bacon Salad with Dried Cherries and Sharp Cheddar Cheese

Cherry Walnut Baked Brie

Brie is an off-white, soft-ripened cheese, usually made from cow’s milk. It has a bloomy rind of white mold, which is considered to be a delicacy.

What Is Soft Ripened Cheese?

Brie is described as a soft ripened cheese. What exactly is a ripened cheese?

A soft-ripened cheese is a specific style of cheese, this includes the rind, texture of the cheese and how the cheese is aged or ripened.

Cheeses in the soft-ripened category, such as Brie cheese, are also referred to as bloomy rind cheese.

Soft- ripened cheeses ripen from the outside first, closest to the rind, and then slowly ripen towards the middle of the cheese.

If you’ve ever cut into a wheel of brie that is soft and runny around the edges and firmer and white in the very middle, you’ve seen an example of this.

Once you have sliced or cut into a wheel of soft-ripened cheese, it no longer continues to ripen.


Read More Here About The Rich History of Fermented Foods


The Flavor Brie Cheese

The flavor of brie is rich, buttery, fruity, and increasingly earthy with age.

It has a runny, creamy texture and a strong earthy aroma.

Brie originated in Seine-et-Marne France, and is a soft farm house cheese. Authentic French brie though, cannot be imported into the United States.

Why? As it is made with raw milk and would need to be aged for at least 60 days to qualify for U.S. importation.

Unfortunately, that amount of time would render the brie overripe for consumption.

However, France does export a stabilized version of brie that is available in the U.S.

Stabilized French brie is cut before the cheese has matured, giving it a longer shelf life.

And thanks to France we have a stabilized version of brie, giving us a Cherry Walnut Baked Brie.

Cherry Walnut Baked Brie

1 – 8 ounce round or slice of Brie cheese

1/2 cup dried cherries

1/2 cup chopped walnuts

1/4 cup brown sugar

1/4 cup apple juice, unsweetened

French bread baguette, sourdough or similar type bread, sliced and toasted. You can also serve with assorted crackers.

Preheat oven to 350°.

Place cheese in a 9-inch pie plate. In a small bowl, combined cherries, walnuts, brown sugar and juice. Spoon over cheese.

Bake 15-20 minutes or until cheese is softened. Serve with toasted bread or crackers.

Try these recipes with other types of cheeses. The first two are also a soft cheese like brie.

Apple Pecan and Goat Cheese Salad with Maple Apple Dressing

Smoked Bacon And Ricotta Cheese Stuffed Chicken Breasts

Bruschetta with Chicken Salad & Cheddar Cheese

Herb Panko Mozzarella Cheese Sticks


The Real Breakfast Burrito

The Real Breakfast Burrito

The breakfast burrito was invented in 1975 in the southwestern state New Mexico (USA).

In New Mexico it has long been popular to eat your morning eggs and bacon alongside a flour tortilla.

About The Breakfast Burrito

The popularity of burritos in the U.S. first took hold in Southern California around the 1950’s.

The idea of the “breakfast burrito” was first coined in a restaurant in Santa Fe, N.M.

Lower Right Photo: Nick Maryol, owner of Tia Sophias

The restaurant, Tia Sophia’s make the claim to have been the first to put the words “breakfast burrito” on its menu in 1975 (Source).

How To Make A Real Breakfast Burrito

The breakfast burrito or the breakfast wrap is typically composed of breakfast items wrapped inside a flour tortilla.

The breakfast items can include any combination but not limited too are: eggs, potatoes, cheese, salsa, onions, refried beans, sour cream, peppers such as Jalapeños or Serrano chilies among many others, and including meats like bacon or chorizo.


You like Chorizo – Then You’ll love Chorizo Potato Tacos


The tortilla is lightly grilled or steamed to soften it, making it more pliable, and allowing it to adhere to itself.

After warning the tortilla remove it from the heat and place it on a plate.

Once the tortilla is warmed and placed on the plate, start to spoon in the middle of the tortilla the breakfast ingredients you want.

Need some ideas? Try one or all of the following.

Eggs Peppers & Smoked Bacon Breakfast Burrito

Place a tortilla onto a heat proof skillet and add to the middle of the tortilla a handful of Monterey Jack Cheese.

Next place the skillet under the broiler until cheese is melted. Remove from heat and place tortilla onto a plate.

Add two slices of crisp cooked smoked bacon over melted cheese.

Next add two scrambled eggs with 2 chopped mini-sweet peppers.

Wrap into a burrito and enjoy.

Shredded BBQ Chicken & Jack Cheese Breakfast Burrito

Place a tortilla onto a heat proof skillet.

Next add 1 cup of cooked minced chicken meat (breast, thigh, leg your choice) spooned down the middle section of tortilla.

Next add one whole sautéed green onion over meat. Spoon 3 or 4 tablespoons of your favorite bbq sauce over meat and onion.

Next sprinkle a handful of Jack Cheese over bbq sauce and place skillet under broiler until cheese melts.

About 2 minutes on high broiler or 3-4 minutes on low broiler.

Remove from broiler and place tortilla with heated toppings onto a dinner plate.

Wrap into a burrito and enjoy.

Bean and Cheese Breakfast Burrito with Root Vegetables

Spread 3-4 tablespoons of cooked refried pinto beans and 3/4 cup cheese. Could be Monterey Jack, Pepper Jack, and Sharp Cheddar among others.


Deciding on what cheese to use for your breakfast burritoTop Nine Varieties Of Cheese’s Enjoyed By Food Lovers


Place the tortilla in a heat proof skillet and put under a high heat broiler. Leave there for 1-2 minutes or until cheese melts, but not overly toasted.

Remove skillet from broiler and place on stove top.

Next spoon over top of melted cheese 1/4 cup chopped sautéd cherry tomatoes and 1 green onion diced. Add 1/2 cup of some root vegetables shredded (your choice).

With this burrito we used shredded daikon radish and purple carrot.

Next add 2-3 scrambled eggs over vegetable mix.

Wrap into a burrito and enjoy.

Bacon Vegetable Alfredo Gnocchi

Bacon Vegetable Alfredo Gnocchi

Gnocchi is an Italian pasta, with the most common being the classic potato gnocchi.

The word gnocchi may be derived from the Italian word nocchio, meaning a knot in wood, or from nocca, meaning knuckle.

They are made of cooked mashed potatoes, flour and eggs. Some gnocchi recipes add ricotta to the dough.

Gnocchi are usually eaten as a first course, but they can also be served as a side dish to a main course.

How To Prepare Gnocchi

Gnocchi are commonly cooked on their own in salted boiling water for about 4 to 5 minutes and then dressed with a sauce.

With the ridges that gnocchi are given when made from scratch, sauces are better able to stick or cling to it.

Gnocchi can be served simply, with melted butter and grated Parmesan cheese, or in a more complex preparation such as tomato sauce, basil and mozzarella.

It also happens to be delicious with a mixture of bacon, broccoli, Brussels sprouts and a Alfredo sauce made with white cheddar cheese.

Bacon Vegetable Alfredo Gnocchi

6 strips of bacon, chopped

3 tablespoons bacon fat *see note below

1 package classic potato gnocchi

1/2 cup Brussels sprouts, sliced thin

1/2 cup broccoli florets, chopped small

1 teaspoon garlic powder

Black pepper, to taste

1 cup Alfred sauce +see note below

* when bacon is cooked save 3-4 tablespoons fat and discard the rest of the fat

+ made with white cheddar – prepare a basic Alfredo sauce but replace Parmesan cheese with white sharp cheddar


Alfredo Sauce with White Sharp Cheddar Cheese

1/2 cup butter

2/3 cup heavy cream

1 1/4 cups white sharp cheddar cheese, shredded

Combine the butter and cream in a medium saucepan over medium heat. Cook, stirring frequently, until the butter is melted. Remove the pan from the heat.

Next, stir cheese into the cream sauce. Stir continuously until cheese melts and mixed in. Sauce should be lightly thick. Set aside.


Instructions for Bacon Vegetable Alfredo Gnocchi

In a medium pan over medium heat, add chopped bacon and cook until just crisp.

Remove bacon from skillet and lay out over towels to soak any remaining grease and set aside.

With the same skillet remove all of the bacon fat but 1 tablespoon.

Next add the potato gnocchi and fry about 5 minutes or until the dumplings start to brown.

Remove browned gnocchi from pan to a plate and set aside.

In the small skillet add 1 tablespoon of bacon grease. Next add the chopped vegetables, garlic powder and black pepper.

Sauté for 4-5 minutes and remove from heat.

Next add the vegetables, gnocchi and bacon to a medium cast iron skillet.

Add Alfredo sauce to skillet and mix in well.

Place skillet into preheated oven and bake for 10 minutes. Next take skillet and place under high heat broiler for 2 minutes.

Caution: Be careful not to burn the baked dish. You only want to lightly toast the gnocchi .

Next remove skillet from broiler and on stove top.

Skillet should plate 4 servings.

Try these Gnocchi dishes –

Gnocchi & Chicken Vegetable Soup

Oven Roasted Gnocchi with Sausage and Peppers


Bruschetta with Chicken Salad & Cheddar Cheese

In the United States, the word Bruschetta is used to refer to a prepared topping, which is typically sold in jars at local markets and are usually tomato-based.

An example of viewing Bruschetta in the U.S as a topping, is – Healthy Canning – a website that aims to direct people towards information on canning that is safe and healthy.

One of their posts is – Bruschetta in a jar: tomatoes in dry white wine with basil and oregano.

The article goes on to say, “Open a jar, drain, and serve on toasted Italian bread with a good Italian cheese and a drizzle of fruity olive oil.”

Here is a photo of Healthy Canning’s Bruschetta in a jar. It’s a delicious looking canned tomatoes with wine, and herbs.

Check Out Healthy Canning For Healthy Recipes and How To Safely Can Them

What Is A Bruschetta

Actually though, a tomato based Bruschetta is unheard of in Italy.

As this image shows, a product of Italy jarred sweet peppers offered as a Bruschetta topping.

In Italy, a Bruschetta is an antipasto dish starter that is prepared with toasting or grilling bread (typically Italian bread) and rubbing it with garlic and topped with olive oil and salt.

In other words, a Bruschetta is a fancy way of saying, “put it on toast”.

Toppings for a Bruschetta can include, Healthy Canning’s canned tomatoes, wine and herbs or vegetables, fruit, beans, cured meats and cheese.

Or try this Sweet Tomato Chutney as a Bruschetta topping. It is made with Roma and heritage orange tomatoes, garlic, sweet onion and spices.

The recipe featured is sliced whole wheat French bread Bruschetta topped with a chicken salad and cheddar cheese.

Bruschetta can be served hot or cold, and is always a quick and easy appetizer to any casual meal.

History of Bruschetta

Bruschetta originated in Italy during 15th century.

The dish though, can be traced back to Ancient Rome when olive growers would bring their olives to a local olive press and taste a sample of their freshly pressed oil using a slice of bread.

Typically, bruschetta is served as a snack or appetizer.

It can also be made for brunch, or prepared and taken to parties, dinner gatherings and potlucks.

Bruschetta with Chicken Salad & Cheddar Cheese

For the Bruschetta

1 loaf whole wheat Italian or French bread, sliced thick, about 1 1/2 inch slice

1/2 – 1 cup olive oil

1 teaspoon Harissa seasoning, optional

Salt and black pepper to taste

Brush olive oil onto bread slices, one side only.

Next sprinkle some Harissa seasoning over olive oil brushed bread slices.

Place bread into a large iron skillet and place skillet under broiler and broil bread until lightly toasted.

Remove skillet from heat and set toasted bread aside.

The Cheese

1 slice mild cheddar cheese per bread slice

The Salad

2 cups cooked shredded chopped chicken breast or shredded chopped rotisserie chicken

1/3 cup mayonnaise

2 tablespoons sweet pickled relish

1/2 cup chopped celery

1/4 cup chopped white onion

salt and pepper to taste

In a large bowl place all prepared salad ingredients and mix until well combined.

Spoon 2 or 3 heaping tablespoons of salad on to bruschetta.

Next top bruschetta and chicken salad with a slice of cheese.

Place and arrange bruschetta slices with toppings into a large cast iron skillet.

Put skillet under high heat broiler until cheese is melted and bubbling a little but not burnt.

Plate bruschetta and eat alone or with a side dish of your choice. Here bruschetta is plated with a broccoli slaw.

Want a fruity chicken salad to top your Bruschetta? Then you love preparing this Mango Guacamole Chicken Salad.


Eggs Rancheros

Traditionally known as ‘Huevos Rancheros’ or ranch-style eggs, this Mexican breakfast or brunch recipe is served over fried corn tortillas and topped with a ranchero sauce or salsa.

Then top that with goat cheese or a Mexican queso fresco cheese and cilantro.

It makes for a deliciously yummy dish.

When you cut into them, the egg yolks mix in with everything, the salsa and tortillas.

This dish is to good to miss out on. If you don’t prefer fried eggs – you can make the eggs scrambled instead.

Who Invented Huevos Rancheros

This dish is a breakfast served in the style of the traditional large mid-morning fare on rural Mexican farms.

The general understanding is that Huevos Ranchers or Eggs Rancheros evolved around hundreds of years ago among the peasant or farmer population of rural Mexico.

While there is no real sources to prove this, it does though seem it could be a recipe of Mexico as this dish world wide is most popular among Mexican farm owners and workers.

The ingredients used are readily available to Mexican farmers. Which is masa, tomatoes, onions, chilies, and eggs. These food stuffs are considered typical staples of any Mexican kitchen.

Another thought is, as with many Mexican inspired recipes, Huevos Rancheros became popular in America for the Mexican immigrants who crossed the US board at the state of Texas to work on American farms in the 1950’s.

Read More Here About Mexican vs. Tex-Mex: What is the Difference?


And these immigrants ate the same food stuffs they did on the farms they worked in Mexico. And it is possible that Huevos Rancheros was one such dish.

In most restaurants today in America that serve Eggs Rancheros, it is served with a side of ham and potatoes rather than the traditional avocado slices and pinto beans.


If eggs are your thing for breakfast than you’ll like this deliciously yummy dish – Mexican Huevos Divorciados


Eggs Rancheros

Per person or serving you will need the following –

Avocado oil – refined oil for high heat frying

2 corn tortillas

2 large eggs

1/2 cup Mexican salsa – Find Recipe Here

2 tablespoons of goat cheese or Queso fresco, a Mexican cheese

2 teaspoons cilantro, chopped

In a medium sized skillet over medium high heat, add avocado oil to fill pan 1/4 to 1/2 inch up the sides.

When oil starts to shimmer, using a pair of kitchen tongs, place one tortilla into hot oil and fry on both sides, about 1-2 minutes.

Remove tortilla from pan with kitchen tongs and place onto a plate. Do the same with the other tortilla.

In a medium skillet over medium-high heat add butter. When melted crack in both eggs.

Add one tablespoon of water and place a lid over eggs for exactly 1 minute.

Remove lid and slide perfectly cooked sunny side up eggs onto tortillas.

In the same skillet you cooked eggs, place skillet over medium heat and add salsa. Let salsa hit pan till bubbles start to form.

Remove skillet from heat and move pan back and forth or gently twirl pan until all of the salsa has been warmed, but not burnt.

You will smell the aroma of the chili in the salad as it warms. Pour warmed salsa over eggs.

Now top with cheese and cilantro , if you desire.

Serve and enjoy!!

Here’s more Mexican inspired recipes –

BBQ Chicken Omelet with Salsa & Goat Cheese

Mexican Chicken Tortilla Pie

Traditional Mexican Sopes

How about dessert – Gluten Free Mexican Chocolate Pumpkin Pie


Pork Belly Sharp Cheddar Broccoli Bake

Oven baked casserole that is deliciously yummy and the cheesiest smoked pork belly, white sharp cheddar cheese, broccoli, cream cheese and green onions.

This meal is a one dish meal that is easy to bring together all in under an hour.

We searched the internet and found most people making this dish used either velveeta, orange cheddar, or Swiss cheeses.

This recipe uses white sharp cheddar cheese.

Sharp Cheddar is an aged cheese, with a golden color and a piquant taste. Regular mild cheddar has a sweeter flavor.

We’re as the orange cheddar is a variety colored with Annatto seeds.


You like the taste of cooking meat with cheese – than you’ll enjoy this Teriyaki Cheesesteak Sandwich.


Sharp Cheddar The Go To Cheese

Cheddar tends to have a sharp, pungent flavour, often slightly earthy. The “sharpness” of cheddar is associated with the levels of bitter peptides in the cheese.

According to Cheese Pro Club, sharp cheddar is the go to cheese for many when they make a grilled cheese sandwich or a Macaroni and cheese dish.

Sharp Cheddar, inexpensive or not strikes just the right balance between meltability and flavor.

And that is what you want with a dish that is baked with cheese.

You often do get some pooling of fat when you add cheddar to the top of a dish.

If this happens just enjoy the flavor, or you could gently lie a paper towel over the top to soak it up.

Other cheese that would make this dish stand out in flavor could include, Asiago, Canadian Cheddar, or Manchego.


Enjoy reading more about the Top Nine Varieties Of Cheese’s Enjoyed By Food Lovers


Pork Belly Sharp Cheddar Broccoli Bake

8 thick slices pork belly bacon, smoked

1/4 cup butter

1/3 cup flour

8 oz cream cheese, soft, room temperature

2 cups milk

1 tsp salt

1 tsp fresh ground black pepper

1/2 tsp paprika

1 1/2 cup grated white sharp cheddar cheese

10 green onions , sliced

4 cups broccoli, cut into medium sized florets

Preheat oven to 350F.

Cook the bacon until crispy. Drain and then crumble. Set aside.

Steam the broccoli until almost tender. They should seem a little undercooked.

Melt the butter in a medium saucepan. Add the flour and stir until thoroughly mixed. Add in the cream cheese and stir until melted.

Add the milk and spices. Stir until well heated but do not bring to a boil as that might scald the milk.

Stir in 1 cup of the grated cheese and remove from the heat.

Dump the broccoli in a 13×9 baking dish. Pour the cheese mixture over the broccoli. (Optional to sprinkle some bacon pieces and sliced green onions).

Gently fold so that the broccoli is coated in the cheese mixture and the bacon and green onions are mixed throughout.

Evenly spread the broccoli in the baking sheet. Sprinkle remaining cheddar cheese, bacon and green onions on top.

Bake for about 20 minutes or until bubbly and the cheese is melted.

You’ll also enjoy the baked dish without meat but with the addition of cauliflower – Broccoli & Cauliflower Cheddar Cheese Casserole.


Shrimp Ceviche

Shrimp Ceviche

Ceviche originated in Peru and is considered a national dish.

The first documentation of the word ceviche is from 1820, in the song “La Chicha,” sung by Peruvian soldiers.

According to some historic sources from Peru, ceviche originated among the Moche, a coastal civilization that began to flourish in the area of current-day northern Peru nearly 2000 years ago.

The Moche apparently used the fermented juice from the local banana passionfruit.

Recent investigations further show that during the Inca Empire, fish was marinated with chicha, an Andean fermented beverage made from purple corn.

Chicha – a Peruvian BeverageMade From Purple Corn

Different chronicles also report that along the Peruvian coast prior to the arrival of Spaniards, fish was consumed with salt and ají.

Nevertheless, most historians agree that ceviche originated during colonial times in the area of present-day Peru.

The preparation and consumption of ceviche is practically a religion in parts of Mexico, Central, and South America, and it seems as though there are as many varieties of ceviche as people who eat it.

Ceviche is easy to make and can be prepared as a meal or as a fabulous appetizer for your next dinner party.

How To Cook Ceviche

The freshest ingredients make all the difference in this classic dish of Peru.

Ceviche is made with raw fish, and yes you can use shrimp.

The normal process of cooking food is by heating it which involves denaturing, which is a culinary term referring to the changing of the structure of the proteins in the food.


You may think of cooking as purely functional – When in fact there are several reasons Why We Cook.


Another way of denaturing a protein is to apply citric acid. Citrus juice can essentially denature the protein of raw fish.

Historically it was prepared using the citrus of bitter orange. Though most recipes use lime and lemon juices.

Firm-fleshed fish can be used to make ceviche. Such as cod, halibut, flounder, sole, scallops, lobster and shrimp.


If you eat fish regularly than you love making this Oven-Baked Pecan Crusted Salmon


Typically the fish is mixed with diced onion, tomato, cucumber, jalapeños, and cilantro.

Most Latin American countries though, have given ceviche their own touch of individuality by adding their own particular garnishes.

Though you can add whatever you like. Other cooks making this dish have added diced fruits such as pineapple, mango, and avocado.


If you like mangoes , you’ll love Peach and Mango Salsa – Which you could also add some shrimp too.


Serve with tortilla chips – corn on the cob – wrapped in warm corn tortillas or lettuce wraps.

Shrimp Ceviche

2 pounds raw shrimp

1/2 cup onion, chopped

1 jalapeño (ribs and seeds removed, then minced)

3/4 cup cucumber, diced

1 cup tomatoes, seeded and diced

3/4 cup cilantro, chopped

3/4 cup lime juice

1/2 cup lemon juice

Tortilla Chips (for serving)

• Place the raw shrimp in a bowl and pour the lime and lemon juices over the shrimp. Add salt to taste. Gently toss to coat.

• Cover and refrigerate for at least 30 minutes – up to 2 hours.

• Next, remove the shrimp from juice to a dry salad bowl. Add 1/4 cup of the juice (can add more as needed)

• Next add the onion, jalapeno, cucumber, tomatoes, and cilantro to shrimp and juice. Stir to combine (add more juice if needed).

• Serve chilled with tortilla chips. Or wrap in a warm tortilla with avocado slices.


Broccoli & Cauliflower Cheddar Cheese Casserole

Broccoli & Cauliflower Cheddar Cheese Casserole

This broccoli and cauliflower cheese casserole is not only delicious but super quick and easy to bring together.

Now days you can buy a selection of packaged raw ready to go vegetables. Some supermarkets offer packaged raw broccoli and cauliflower florets.

If not, just grab a frozen bag or two of broccoli and cauliflower florets.

It is recommended to stick with a sharp cheddar cheese. The sharp pungent earthly flavor is what gives this casserole dish it’s flavor.

Sharp cheddar is also a go to cheese for soup, sauces, dips, mashed potatoes, nachos, mac and cheese and shepherd’s pie and this casserole.

putting a casserole of Broccoli & Cauliflower Cheddar Cheese into heated oven

Though you can substitute with a milder cheese, such as Monterey Jack or Provolone.

If you do use a milder cheese, add handful of Parmesan which will add the sharp pungent earthy flavor of white cheddar.


Want to know more about cheese – Read more here about the Top Nine Varieties Of Cheese’s Enjoyed By Food Lovers


Broccoli & Cauliflower Cheddar Cheese Casserole

Close up spoonful of Broccoli & Cauliflower Cheddar Cheese Casserole

1 pound package of raw broccoli and cauliflower florets

2 tablespoons extra-virgin olive oil

1 large onion, diced

2 garlic gloves, minced

4 ounce cream cheese, room temperature

1/2 cup sour cream

1 1/2 cups shredded sharp cheddar cheese, divided

1/2 teaspoon Himalayan salt

1/2 teaspoon ground black pepper


Try this creamy tasting Parmesan Roasted Cauliflower. Yummy!!


Instructions

Preheat oven to 350 degrees F.

Bring an inch of water to a boil in a large pot fitted with a steamer basket. Add bag of vegetables, cover and steam until just tender, about 5 minutes.

Coarsely chop the broccoli and cauliflower. Set aside.

Next heat oil in a large saucepan over medium heat. Add onion and cook, stirring, until starting to soften, about 3 minutes. Add garlic and reduce heat to medium-low.

Continue stirring until the onion and garlic are starting to brown, about 5 minutes more. Remove from heat.

Combine cream cheese, sour cream, 1 cup Cheddar, salt and pepper in a large bowl. Add the onion mixture and stir until well combined. Add the chopped vegetables and stir until coated.

Transfer to an 8-inch-square baking dish and sprinkle evenly with the remaining 1/2 cup Cheddar.

Bake until the casserole is hot and the cheese has melted, about 25 minutes.

Let cool for at least 10 minutes before serving.

plated side dish - Broccoli & Cauliflower Cheddar Cheese Casserole

If you like using broccoli and cauliflower in a casserole, than you love using them in a salad – Chopped Broccoli Tomato and Bacon Salad.