Tag: jalapeño

Melon Mango Salsa

While recently camping with friends, I tried some of the best salsa EVER! My friend Katie made this Melon Mango Salsa one afternoon, and her daughter and I almost cleaned it out by ourselves. We had it with tortilla chips, but Katie’s favorite way to serve the Melon Mango Salsa is alongside fish.

Since that camping trip, it has become a favorite of mine. It’s great with fish or chicken. My uncle even had a bowl of it for dessert. Dessert may be a stretch for most, but I think you get the idea. IT IS FANTASTIC!

Melon Mango Salsa will last two days in the refrigerator. Past that, I’m not sure because it has not been around that long at my house.

When choosing a mango, do not focus on the color. The red color on some varieties is not an indicator of ripeness. Always judge by feel. Gently squeeze the mango. It should give slightly when ripe.

The best way to pick a cantaloupe is by smell. It should have a sweet, slightly musky scent. It will feel heavy, and the rind should resemble raised netting. When you press your thumb at the stem end, it should yield slightly.

I don’t know about you, but a good honeydew melon is sometimes difficult for me to pick. You should squeeze the ends of the fruit, and if it’s ripe, it should give a bit. The more yellow it is, the better. Also, a ripe honeydew melon will have an almost sticky texture.

This recipe is not precise. Use your judgment, and if you like more cilantro, onion, or jalapeño, you can certainly add it. You will be able to find delicious melons and mangoes in the stores now. The hot days of July will be a perfect time to serve this salsa!

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Melon Mango Salsa

Course Appetizer, Side Dish
Author Amye Melton

Ingredients

  • 2 ripe mangoes peeled and choppped
  • 2 cups peeled and chopped cantaloupe
  • 2 cups peeled and chopped honeydew
  • 1/4 cup red onion chopped (or more to taste)
  • 1/4 cup chopped cilantro
  • 1 jalapeno seeded and chopped
  • juice of 2 limes
  • 2 pinches salt
  • 2 pinches sugar

Instructions

  • In a large bowl combine the chopped mango, cantaloupe, honeydew and onion. Add the cilantro, jalapeno, lime juice, salt and sugar and toss.
  • Refrigerate for 2 hours before serving.
  • Store in the refrigerator.

Shrimp Verde Flatbread

Shrimp Verde Flatbread

Today’s recipe comes straight from Weight Watchers.  I was quite shocked when I first tried it. Who knew Weight Watchers had such awesome recipes?

I want to tell you a little story just as a testament to just how good this Shrimp Verde Flatbread is. Greg was out of town on business the night I made this for myself. Wes lives at the house, works during the day and works on his masters online at night. He is not the most daring person when it comes to his food. He is a meat and potatoes kind of guy, and he is perfectly happy that way. Many times when Greg is traveling, Wes and I do our own thing for dinner. He will grill up something for himself while I make my own meal. Wes was in the kitchen when I took this flatbread out of the oven, so I asked him to try it. About the only thing he gets excited about it football, hunting, and fishing, so he didn’t say too much other than it was “pretty good.” Pretty good in this house means just okay. However, he went about his business and came up to me a little later wanting to know if I had the ingredients to make another Shrimp Verde Flatbread. I don’t know if I have described him well enough for you to know just how huge this was, but that speaks volumes!

The fresh sauce is really what makes this flatbread so wonderful. When making your flatbread, I have one little tip for you. If you have lime juice that separates from the sauce as you spoon it on your flatbread just leave it in the food processor. I made the mistake of pouring the juice left in the bottom of the food processor bowl onto mine, and it made those areas of the flatbread soggy. I did not do that to Wesley’s and his stayed crispy and delicious!

Shrimp Verde Flatbread
 
Author:
Serves: 1
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Ingredients
  • 1 Flatout Light Original flatbread
  • 3 oz. cooked shrimp, peeled
  • ¼ c. part-skim mozzarella cheese
  • ¾ c. cilantro
  • 1 medium garlic clove
  • 1 small jalapeño, seeds and veins removed
  • 1 tbsp. fresh lime juice
Instructions
  1. Preheat oven to 375℉. Line a cookie sheet with parchment paper. Place flat-out on parchment and bake for two minutes. Remove from oven and set aside.
  2. In the bowl of a food processor combine cilantro, garlic, jalapeño, and lime juice. Process until well blended and spreadable. Season with salt and pepper.
  3. Spread the green sauce over the flatbread. Arrange cooked shrimp over the sauce and scatter with cheese.
  4. Bake at 375℉ for 4 minutes. Serve immediately.
  5. WW Freestyle Points = 4