Ponzu Sauce

• 1/2 cup fresh lime or lemon juice 
• 2 tablespoons rice vinegar
• 1/3 cup soy sauce
• 2 tablespoons mirin (sweet rice wine)
• 2 tablespoons light brown sugar
• 1 pinch red pepper

Mix all and let sit for an hour.  Store in the frig until ready to use.

found online by CB....it's delicious

thai larb....healthy turkey style

dressing:
1/3 c fresh lime juice
3 T fresh lemon juice
2 T fish sauce
1 T honey or other sweetener favorite

mix dressing ingredients and add salt & pepper to taste

larb:

3 T olive oil
1/2 onion, diced
3 shallots thinly sliced
1 jalapeno, stemmed and thinly sliced...include seeds for more heat if desired
2 T Thai seasoning (Gourmet Garden)...mixture of lemon grass, ginger, cilantro and chili pepper
1 lb of ground turkey meat
1/3 c fresh mint leaves chopped
4-6 thin slices of red onion or more if desired
1/3-1/2 c slivered almonds or crushed peanuts
salt and fresh ground pepper
mixed greens.....6 cups

in a skillet, heat oil and add onion, shallots, jalapeno and saute for few mins
add ground turkey meat and cook until meat is cooked through
add Thai seasoning

divide the mixed greens among serving plates or bowls
divide larb over the greens
pour dressing over each serving
divide fresh mint leaves
divide red onion and nuts

enjoy!!!

shared by Giada De Laurentiis and tweaked by CB

cake gone bananas

preheat oven 350 degrees, spray or grease a cake pan

1 1/4 c boiling water poured over 1 c rolled oats---let sit a few minutes

4 ripe bananas mashed
1/2 c melted or very soft butter
3/4 c packed brown sugar or increase agave or honey
1/3 c agave sweetener or honey
2 eggs
mix well with a blender

add oat mixture and mix well

add....
2 c gluten free flour
1 tsp cinnamon
1/4 tsp nutmeg
1 1/2 tsp baking soda or 3 tsp baking powder
1 tsp vanilla

1/2 c coconut flakes
3/4 chopped walnuts or fave nut

optional:  1 c chocolate chips, dried fruit or better yet dark chocolate chips

bake 30-45 mins...forgot to time it....until toothpick comes out clean

serve warm with ice cream or simply sprinkle confectioner sugar and enjoy!!!


shared by me and thoroughly enjoyed by all at a brunch today....next time...chips are going in!!

smoked salmon like none before

favorite smoked salmon
favorite crispy potato chip....salt and pepper style is amazing
creme fraiche or sour cream...creme fraiche is definitely best
chives or greens from green onions, finely chopped

put chips on a large platter, side by side
place a small piece of smoked salmon on each chip
mix the creme fraiche and the chives together and put a dollop on top of each salmon/chip

serve immediately....they will disappear in a flash

copied from my dear fun, friends Amy & Rick Rockwood

tower of bread, cheese and nuts

1 bagette, sliced and individually placed on a large platter

quince paste or try favorite jam, spread on each slice of bread

favorite cheese....I love to keep this Spanish and used MANCHEGO, sliced thinly or shaved, pile on each piece of bread

favorite nut.....keeping Spanish style, I like MARCONA Almonds, especially tasty from Trader Joe's with a hint of Rosemary...place 2-4 on each tower

heat up your favorite honey and drizzle very lightly over the platter of towers

serve immediately.....

• might be fun with raspberry jam, brie and slivered almonds with a quick broil in the oven

created by yours truly

deconstructed watermelon salad

stack the following on an individual plate for each one, bottom up...

6 pieces of watermelon....2 inches thick 3"x5"
6 very thinly sliced sweet red onion
6 thick slices of cucumber 1/2" or so
favorite feta cheese for the top

mix juice of one lime 2-3T, 2 T EVOO, 1 T white wine or white balsamic vinegar, 1/2 tsp salt

drizzle dressing(about 1T) over each watermelon stack.....can double dressing, if you want more

drop 1 T of toasted pine nuts over each stack
twist of fresh ground pepper over each stack

(I served this will grilled beef and it complimented the meat very well!)

can also add.....a slice of tomato to each stack, favorite olive

this is presents very well and is so much fun!!

chimichurri marinade, sauce or dip

use this amazingly tasty marinade on beef, chicken or lamb

straight from the land of Argentina.....

1/2 c red wine vinegar
1 tsp kosher salt or more if desired
3 garlic cloves minced
1 shallot finely chopped
1 green or red jalapeno finely chopped
2 c minced fresh cilantro
1 c minced fresh flat-leaf parsley
1/3 c finely chopped fresh oregano
3/4 c EVOO

make life easy and put all of the ingredients in your bullet or food processor and skip all the chopping.
this process blends the ingredients beautifully and your marinade, sauce and or dip is done in minutes.

when using as a marinade, double your recipe or save some for sauce over your cooked meat.

can be made a couple days in advance
beef and lamb do best if marinated overnight and up to 48 hrs (in a ziploc-keep life easy)
chix is fine overnight


discovered on Epicurious.com....I tweaked it's version ever so slightly