Whip it Up Challenge: Week 2

Well this week we actually ended up trying three new recipes because that's what was on our July Menu, and I'm in the process of prepping for another new one for tomorrow because the local festival is going on this week and the parade and fireworks are tomorrow and we're having company for a chicken barbecue. Yippee! I'll include all three recipes here because I did mention them a few posts ago and I don't want to disappoint anyone who may (or may not) have been waiting for pictures of the results.

Officially, however, I present to you - for the WIU Challenge, Week 3 - Citrus-Pineapple Salsa. Here's the recipe which was adapted from one my Mom found somewhere several years ago:

Ingredients:
1 red grapefruit, peeled & chopped
1 red bell pepper, finely diced
1 orange, peeled & chopped
8 ounces crushed pineapple with juice
2 green onions, thinly sliced
1 jalapeno, seeded & chopped
3-4 Tablespoons cilantro, chopped
1 teaspoon cumin
Juice from one lime (or about ¼ cup)

Directions: 1) Combine all ingredients in a glass bowl. Serve immediately or chill first.

Serving Suggestions: Serve with crackers, tortilla chips, or over grilled chicken or fish.

The Q & A:
Was the recipe easy to follow? This recipe could NOT have been easier to prepare. I didn't use a whole jalapeno, just the parts from one serano pepper that hadn't yet gone bad.

Did it taste good? It was great! Mr. J. would've liked a LOT more spiciness, but that's just like his Non-Taster self. I found it just about perfect. It was so light and fresh - and hello! - NO FAT and lots of citrusy nutrients. What could be better? We sampled it with Ritz crackers and some multi-grain saltines because we didn't have have tortilla chips, but we officially served it with chunks of barbecued chicken (coated with a spice rub something like this) and rice.

Would we make it again? Yup. In fact the ingredients are on this weeks grocery list. Only this time we'll get some tortilla chips to have with it.


(Sorry for the poor lighting in the pics.)


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Now, the other two recipes:
Easy Peasy Orzo Salad: After I cooked all the pasta I was pretty sure I wasn't going to like this salad. There was just so much PASTA! But it turned out pretty well and Mr. J. loved it and said he would definitely eat/make it again. It's better the day after when the flavours have had time to mingle and it makes enough to be a good (and reasonably cheap/easy) potluck contribution.
Ingredients:
Dressing:
1/3 cup Italian dressing
1 Tablespoon balsamic vinegar
1 Tablespoon lemon juice
2 teaspoon honey
1 teaspoon Dijon mustard
Salad:
2 cup uncooked orzo pasta
1 cup grape tomatoes, quartered
1 cup cucumber, peeled, seeded and diced
½ cup orange or yellow bell pepper, diced
½ cup frozen green peas, thawed
½ cup feta cheese, crumbled
¼ cup black olives, chopped (Optional) <-we omitted these, because - ugh - olives! *shudder*
2-3 Tablespoon fresh mint leaves, minced
¼ teaspoon black pepper
Directions:

For dressing: Whisk together all dressing ingredients in a small bowl; set aside. For salad: Cook pasta according to package directions. Drain, rinse with cold water and drain again. Mix together orzo and all remaining ingredients in a large bowl. Add dressing and toss to coat. Cover and chill overnight for best flavour.Here's a newer, better picture. That last picture was just ugly.

The last recipe we tried was Bacon, Cheese & Tomato Crescents which were SO GOOD! Ours didn't look much like the picture and we didn't have any red pepper but we will totally be making these again. They didn't require much effort at all and would be a great appetizer. We did bake them in the oven, but it wasn't too hot out that day. In the interest of keeping most of our summer cooking outdoors we may try them on the barbecue next time.