(with pineapple, cucumber and charbroiled chicken)
1/3 cup (80ml) pineapple juice 1 tablespoon brown sugar 1 tablespoon soy sauce 500g Chicken Thigh Fillets, chopped 1 small pineapple, peeled, thinly sliced crossways 200g pkt 4 Leaf Salad 250g cherry tomatoes, halved 1 carrot, peeled, cut into long matchsticks 1 small red onion, thinly sliced 1 Cucumber, halved lengthways, thinly sliced
1. Combine the pineapple juice, sugar and soy sauce in a large bowl. Add the chicken and toss to coat. Set aside for 10 mins to develop the flavours. Thread the chicken pieces onto 4 metal skewers. Reserve the marinade.
2. Heat a barbecue grill or char grill on medium-high. Cook the chicken skewers for 3-4 mins each side or until golden brown and cooked through. Transfer to a plate and cover with foil. Set aside for 5 mins to rest.
3. Meanwhile, cook pineapple on grill for 2 mins each side or until lightly charred.
4. While the pineapple is cooking, place the reserved marinade in a small saucepan. Bring to the boil over high heat. Cook for 3 mins or until mixture thickens slightly. Set aside to cool.
5. Arrange salad leaves, tomato, carrot, onion, cucumber, pineapple and chicken skewers on a large serving plate. Pour over marinade in the pan. Season.
It is so nice and refreshing to have a pool in your house as in the summer you can just chill and enjoy the coolness of the water. Putting a trampoline at one end of the pool is so much fun! My grandchildren enjoy jumping in the pool, and so do I 😀
It is important to surround the pool with a lot of plants to give it a natural look. You plants will also stay fresh for long as they are near water.
Approx 2 pounds small potatoes or 5 medium russets eggs, hard boiled diced onion chopped celery mayonnaise yellow mustard (hot dog/ball park type) salt black pepper ground (dry) mustard dill (fresh or dry, same amount) bacon cooked to crisp
Cut the potatoes into chunks and cook with the skins on in boiling water seasoned with 1/2 teaspoon of salt. While the potatoes are boiling, hard-boil two eggs and dice the celery and onions.
When the potatoes are fork-tender, drain them into a colander and cool them to room temp. Dice the potatoes into bite-size pieces into a large bowl, leaving several of the potatoes with the skins on for a rustic feel.
When the eggs are hard-boiled and cooled, dice them as well, adding them to the bowl.
Fold in the mayonnaise (the amount listed is correct), dill, pepper, mustard, ground mustard and a small sprinkle of salt.
Last stir in the bacon and vigorously blend the potato salad with a spoon giving it a good, hard stir to smash some of the potatoes.
If there are too many chunks, use the side of your spoon to break them up. Once it’s completely blended, taste and if you like, add a bit more salt. Garnish with dill and chill it for at least an hour or two before serving.
We’re a cold salad all summer long household. Italian Pasta Salad is another favorite of ours with everything from burgers to ribs.
The Greek Isles are a truly paradisaical destination: warm white sands, hidden coves, villages clinging to craggy hillsides.
The Cyclades, or Greek Isles’ shimmering turquoise-blue waters are an attraction in their own right! These islands have rustic mountains, bright sun, and mouthwatering food.
The most famous of the islands, Santorini, boasts breathtaking sunsets and dramatic white stone cliffs. Naxos, the largest of the isles, features long, sandy beaches, and stunning green valleys and ravines.
Nearby Naxos, the largest island of the Cyclades, is another one of the best Greek islands for a foodie, especially if you love cheese; the selection of locally-produced cheeses is almost bewildering!
Try the legendary graviera. Although it’s produced elsewhere in the country, including on Crete, the Naxos version uses cow’s milk instead of sheep’s milk. It’s incredibly versatile and can be used in salads or pies, or as an accompaniment to the likes of local spirits, ouzo or raki.
RECYCLE TIRES this summer, for fun, imagination, creativity. Maybe you just want to save the planet. No matter the reason, this is a great project for this summer 2019!
Tire recycling or rubber recycling is the process of recycling vehicles’ tires (or tyres) that are no longer suitable for use on vehicles due to wear or irreparable damage (such as punctures). These tires are among the largest and most problematic sources of waste, due to the large volume produced and their durability.
I grow mint, strawberries and watermelon on my yard, and this refreshing beverage is a wonderful way to use them all. You can add only mint and strawberries. Flexibility is the key! Ah, For extra flair, add some ginger ale.
MINT STRAWBERRY WATERMELON
A friend suggested I add a sprig of rosemary to lemonade. The herb makes the drink taste fresh and light, and it’s a pretty garnish.
LEMONADE WITH A TAD OF ROSEMARY….Ahh refreshing!
Agua frescas are refreshing fruit drinks they sell all over Mexico, and that you can find in this country at almost any taqueria. They’re cooling and sweet and are great alongside spicy food.
This is a cucumber juice base that seems to have the effect of lowering one’s body temperature. (Gives new meaning to the phrase “cool as a cucumber”.)
CUCUMBER LIME MINT
Making long blackberry shrub drinks is a creative way to use up extra fruit all the way summer. They are as colorful and refreshing as a summer drink should be.
It’s June! summer has arrived and it’s almost time for many of us to harvest our first squash, beans and tomatoes!
I have worked very diligently on my compost for the last 12 months to make sure that it would be perfect for my vegetable garden project this summer. Now I have pumpkins, tomatoes, squash, peaches, berries, and nore, swiss chard and more veggies and fruits growing divinely and profusely.
Authorities Search for Naked Man Who Fled Vehicle in East Los Angeles Area — KTLA
Authorities are trying to locate a man who fled his vehicle in the East Los Angeles area and ran across busy lanes of traffic to avoid capture. The man was originally driving a pickup truck being pursued by patrol vehicles just after 6 a.m. when he stopped and fled in Boyle Heights. Aerial video from…
Seeing my orchard and my garden flowering and covered with bees makes me happy year after year. I plant a variety of fruits, veggies, annual, biennial and perennial plants to attract bees and actually all kinds of beautiful birds and butterflies. But this blog post is about bees only, so lets focus on them, yes?
Colorful plants like those of my Mammoth sunflowers do the trick:
I notice that bees love the flowers of my lime and lemon trees, they suck the nectar out of them and pollinate them:
The bees also love the flowers of my palm trees and the bottle brush tree. This spring my palm trees were flowering and attracted hundreds of bees:
If I want a ton of bees then I let some carrots to go full blossom and this is what I got this week:
BEES ON MY CARROT BLOSSOMS
Bee Nutrition Facts
All Bees get all of their carbohydrates from floral nectar, and all of their protein from floral pollen.
Bees rely on flowers to supply them with the food they need to survive. Some flowers (e.g. tomatoes) provide only pollen, the main source of protein for bees. Other flowers (e.g. clovers) provide both nectar and pollen, thus providing both protein and carbohydrates.
Preheat the oven to 400 degrees F. Place the drained chickpeas in a clean dishtowel. Remove chickpea skins and let the chickpeas dry for a few minutes.
Place the chickpeas in medium bowl. In a small bowl, combine the chili powder, cumin, garlic powder, onion powder, salt, lime juice, and olive oil. Stir until chickpeas are well coated.
Spread the chickpeas out in an even layer on a large baking sheet. Roast the chickpeas in the oven for 30 to 35 minutes, stirring occasionally. The chickpeas are done when they are dry and crispy on the outside. Remove from the oven and set aside.
While the chickpeas are roasting, make the cilantro lime vinaigrette. In a blender or food processor, combine the shallot, cilantro, garlic, vinegar, lime juice, salt, pepper, and olive oil. Blend until smooth. Set aside.
Turn the oven to 375 degrees F. Brush each side of the corn tortillas with olive oil. Cut the tortillas into 1/4-1/2″ strips. Spray a baking sheet with nonstick cooking spray. Place tortilla strips on the baking sheet in an even layer. Bake until golden and crisp, about 10-15 minutes. Remove from oven and sprinkle with salt, to taste. Set aside.
To assemble the salad, place lettuce in a large salad bowl. Top the lettuce with red cabbage, tomatoes, corn, avocado slices, cilantro, spiced chickpeas, and baked tortilla strips. Drizzle the salad with cilantro lime vinaigrette and serve immediately.