Mango-Jalapeno Salsa from The Daniel Plan Cookbook

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Now that the weather is warming up, I’ve been eating more fruit–there’s something about the warmer weather that makes me crave it more! I love all kinds of fruit and that’s what I like about this Mango-Jalapeno Salsa–there’s a nice variety of fruit–mango, pineapple, and apple–mixed in with some diced tomato and red bell pepper. It’s a little on the spicy side, so use half the amount of jalapeno and ginger if you want a milder salsa. Overall, I think this is a great, healthy mix of naturally sweet and savory flavors!

517gSVWkM3L._SX258_BO1,204,203,200_Speaking of healthy, this recipe is from a new cookbook out last month, The Daniel Plan Cookbook, by Pastor Rick Warren, Dr. Daniel Amen, and Dr. Mark Hyman. It’s a companion book to the New York Times Bestseller, The Daniel Plan: 40 Days to a Healthier Life and has 100 easy recipes (with full-color photos) to help you eat healthy for life. “Food truly is medicine,” says one of the authors, Dr. Hyman. Eating real, whole foods can help reverse chronic disease, aid in weight loss, and even optimize brain health. In developing the book, the authors thought about what most people like to eat, then created healthy versions of popular dishes to show that healthy eating is possible in the “real world.” So there are recipes for Blueberry French Toast, BBQ Chicken Pizza, Spinach and Artichoke Dip, Classic Meatloaf, and Chocolate Coconut pudding, to name a few…that just goes to show you don’t need to feel deprived when you’re eating healthy!

I received a sampler of recipes from the book and decided to try the Mango-Jalapeno Salsa. This tropical-style salsa goes well with Mexican recipes using fish or chicken, like the Grilled Spicy Fish Tacos, another delicious-sounding recipe in the book. I really like it with those blue corn tortilla chips, too.

MANGO-JALAPENO SALSA from The Daniel Plan Cookbook

  • 1 mango, peeled and diced
  • 1/2 cup diced pineapple
  • 1 Granny Smith apple, peeled and diced
  • 1/4 cup seeded and diced tomato
  • 1/4 cup diced red bell pepper
  • 4 Tablespoons lime juice
  • 2 Tablespoons minced fresh ginger
  • 2 Tablespoons minced seeded jalapeno (use half the amount of jalapeno and ginger for a milder salsa)
  • 1/2 cup chopped fresh cilantro

Place salsa ingredients in a bowl. Mix together well. Chill in refrigerator. (Keeps up to 1 week refrigerated).

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This makes about 3 1/2 cups of salsa. It’s really easy to make and so good! Have you tried making a fruity salsa before?

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Corn and Blueberry Salad

ncCornBlubrySal2nm Sometimes you come across a recipe that sounds so different, you just have to try it! I love all the ingredients in this Corn and Blueberry Salad, but I never would have thought of putting them together myself! What a brilliant idea this salad is…a sweet and savory mix of lots of yummy, healthy ingredients. The sweetness of the corn complements the blueberries…and the red onion, jalapeno, and cilantro give this salad a nice savory punch. And I have to mention the cucumbers, too, that give this summery side dish a great crunchiness. All of these ingredients are marinated overnight in a slightly sweet and savory dressing, which I think would be good on a salad, too. I found this recipe at Better Homes and Gardens and I changed it slightly by adding extra blueberries–one cup just didn’t seem like enough, so I doubled it to 2 cups. I’m glad I did…I thought it was just the right amount! CORN AND BLUEBERRY SALAD slightly adapted from Better Homes and Gardens Makes 6 to 8 servings

  • 6 ears of fresh sweet corn, husked (or substitute 4 1/2 cups of frozen corn, unthawed)
  • 2 cups blueberries
  • 1 cucumber, thinly sliced
  • 1/4 cup finely chopped red onion
  • 1/4 cup chopped fresh cilantro
  • 1 jalapeno pepper, seeded and finely chopped
  • 2 Tablespoons lime juice
  • 2 Tablespoons olive oil
  • 1 Tablespoon honey
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt

In Dutch oven, bring salted water to boiling. Add fresh corn (or frozen corn, if using). Cook, covered, 5 minutes, or until tender (if using frozen corn, just cook about 2 to 3 minutes). When cool enough to handle, cut corn from cobs. In a serving bowl, combine corn, blueberries, cucumber, red onion, cilantro, and jalapeno. For dressing, in screw-top jar, combine lime juice, olive oil, honey, cumin, and 1/2 teaspoon salt. Cover and shake well to combine. Add to salad; toss. Cover and refrigerate overnight (up to 24 hours). This is such a unique way to use blueberries! What creative recipes have you used blueberries in?

Ann’s Jalapeno (or Green Chile) Cornbread

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If you’re a fan of cornbread or savory, cheesy breads, I think you will love this recipe! Ann gave it to me last fall, after I had made some Cheddar and Green Onion Cornbread. I finally got around to making this, and wish I had made it much sooner because it is sooooo good! It’s a moist, cheesy cornbread with bacon, onion, and pimiento added in. And also, of course, jalapenos, which give the cornbread a nice spicy kick. If you don’t want it spicy, use green chiles instead, and you’ll have a tasty, mild and savory cornbread.

This cornbread is perfect for breakfast or brunch any time of year. You could serve it with eggs and breakfast potatoes (like these yummy Onion-Roasted Potatoes). Since this cornbread has bacon in it, you could even just serve it with a fruit salad for a lighter breakfast.

ANN’S JALAPENO (OR GREEN CHILE) CORNBREAD

  • 2 (8.5-ounce) packages Jiffy® corn muffin mix
  • 2 Tablespoons sugar
  • 3 eggs, beaten
  • 1/2 cup vegetable oil (I used canola oil)
  • 2 1/2 cups milk
  • 1 (14.5-ounce) can whole kernel corn, drained
  • 2 cups grated cheddar cheese
  • 1 (2-ounce) jar diced pimiento, drained (optional)
  • 1/2 pound bacon (cut in small pieces and fried) or substitute a 3-ounce package of real bacon pieces–about 3/4 cup
  • 1 small grated onion
  • 1/4 cup (or more, to taste) chopped jalapenos OR 1 (4-ounce) can chopped green chiles, drained

Preheat oven to 350 degrees. Grease a 9×13″ pan or spray with cooking spray.

In large bowl, mix corn muffin mix, sugar, eggs, vegetable (or canola) oil, and milk, blending well. Add in corn, cheese, pimiento, bacon, onion, and jalapenos or green chiles. Mix all ingredients together, blending well; pour into prepared pan.

Bake at 350 degrees for 40 to 50 minutes (mine took 50 minutes to bake), until top is golden and set. Serve immediately or while still warm.

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This really is a must-try recipe!

There are so many variations of cornbread–some are cakey, and some are moist, like this one. Some are pretty simple, and some, like this, have lots of add-ins. Which way do you like cornbread best?

Zesty Watermelon Salsa

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Watermelon is one of my favorite things to eat in the summer–so I just had to post a watermelon recipe before the season ends! I saw this recipe at CountryLiving.com, and I knew right away I wanted to try it. The juicy, sweet watermelon gets a lively kick when it’s mixed with the jalapeno peppers, cilantro, red onion, and juice of fresh limes. Yum! It’s great served with your favorite tortilla chips. I think you’ll enjoy this unique combination of sweet, spicy, and savory flavors. This recipe makes 8 servings, and each 1/2 cup serving is only about 23 calories. Enjoy!

ZESTY WATERMELON SALSA slightly adapted from Country Living

  • 3 cups finely diced seedless watermelon
  • 2 jalapeno peppers, seeded and finely chopped
  • 1/3 to 1/2 cup chopped fresh cilantro
  • 1/4 cup finely chopped red onion
  • Juice of 2 limes
  • 1/8 to 1/4 teaspoon salt
  • Tortilla chips (for serving)

Combine all ingredients, except salt, in a medium-size bowl. Then season with 1/8 to 1/4 teaspoon salt, if desired. Serve chilled or at room temperature.

Linked to Foodie Friday.

Blueberry Salsa

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If you’re wanting a summery snack and a change from your typical salsa, you’ll have to try this Blueberry Salsa out! I found the recipe at SouthernLiving.com. It’s a mildly spicy salsa, and it’s a great way to use fresh blueberries during blueberry season. It also has fresh cilantro and red bell pepper in it, which I love. You can serve it with your favorite tortilla chips–I like it with blue corn tortilla chips.

There were actually two versions of this recipe at the Southern Living site–one with chopped onions and one without. I made it without the onions, but I’d like to try it with green onions next time (I’ve noted in the recipe below that onions are optional). It’s a great snack on a hot day, and we sure have been getting lots of hot days here in Arkansas this summer! I think it would also be great as a topping on a salad, instead of using salad dressing. Or you could spoon it over a block of cream cheese and serve it with crackers for an easy appetizer!

BLUEBERRY SALSA from Southern Living

  • 2 cups fresh blueberries, coarsely chopped
  • 1 cup whole fresh blueberries
  • 1/4 cup fresh lemon juice
  • 3 Tablespoons chopped fresh cilantro
  • 2 jalapeno peppers, seeded and finely chopped
  • 1/3 cup diced red bell pepper
  • 1/4 cup chopped onion or green onion (optional)
  • 1/2 teaspoon salt

Toss coarsely chopped fresh blueberries, whole fresh blueberries, fresh lemon juice, chopped fresh cilantro, seeded and finely chopped jalapeño peppers, diced red bell pepper, chopped onion or green onion (optional), and kosher salt in a large bowl. Serve immediately, or cover and chill 8 hours.