JMartinelli13's Favorite Recipes

I'll call this one "GOOD" and "ugly"   LOL      Due to having purple potato chips in the oven inside that needed an eye kept on them , and the sporadic rain we kept getting, I had to make these on an indoor griddle.     They didn't get the pinecone effect that the blogger got, but the taste was very good.


I liked the ketchup-y hot dog inside the mustard-y bun.   :)  The original recipe called for a homemade slaw, but I am not a fan of cabbage.    Next time I'd put sweet relish on instead.       I did both New England style rolls and a few bulkies too.   both browned up nicely, and I'll be using the mustard/butter glaze more in the future!

                     
* Exported from MasterCook *

                Crosshatch Hot Dogs on Grilled Croissants


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2        tablespoons  unsalted butter -- softened
  2        tablespoons  Dijon mustard
  4                     croissants -- split but still attached on one side- used kaiser buns and New England style hot dog rolls
  4              large  hot dogs
  2        tablespoons  ketchup
  1         tablespoon  soy sauce
     1/2      teaspoon  vegetable oil
  1              large  garlic clove -- minced (used jarred)

in a small bowl, blend the butter and the mustard. Gently spread the cut sides of the croissants with the butter.
    Light a grill. Thread each hot dog lengthwise onto a thick metal or wooden skewer. With a small, sharp knife, make cuts at an angle in 3 rows down each hot dog, about 1/2 inch apart, cutting partway into the hot dog. The cuts should look like rounded half circles. Lightly run the knife down the center of the cuts to halve the half circles.
    On a large plate, mix the ketchup with the soy sauce, oil and garlic. Turn to coat each hot dog with the mixture.
    Grill the croissants over high heat, cut side down, until toasted, about 30 seconds. Turn and grill the other side for about 10 seconds. Grill the hot dogs over high heat all over, until nicely charred and the cuts open up, about 2 minutes total; the hot dogs should resemble pine cones.

Make Ahead  The cut hot dogs can marinate overnight in the refrigerator.



Source:
  "http://www.foodandwine.com/recipes/crosshatch-hot-dogs-on-grilled-croissants"

Berries and Cream Pancakes

Bisquick Shake N Pour Pancakes

Berries, chopped, tossed with IT of sugar, left to sit to form 'syrup'

Heavy cream, whipped with powdered sugar and 1t of vanilla ( I had this stored in the freezer- defrosted and rewhipped with chilled bowl and beaters)

Miserable weekend here in the Northeast.   Cold, wet, icky.   Jake and Tim headed out for guy time yesterday, so I took advantage and made this spicy chicken for myself for lunch.     Sooo good!   Nice heat.    I coated the chicken with fine breadcrumbs with some red chile powder because I wanted some texture to it.   Next time I would process the tomatoes and the broth, I didn't love the big chunks.     This was another Foodgawker find, from the Poormet blog- lots of good stuff there!

                           Chicken Fra Diavolo



  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              pound  Chicken Breast (egg wash, coated in fine bread crumbs/chile powder)
  2               tsps  dried crushed Red Pepper Flakes
  3        tablespoons  Olive Oil
  1             medium  Onion -- sliced
  3             cloves  Garlic -- chopped
  1                can  diced Fire Roasted Tomatoes -- (14 ounce)
     3/4           cup  dry White Wine (used chicken broth, low sodium)
  1               thin  Spaghetti -- (12 ounces)
     1/4           tsp  Oregano
  3        tablespoons  Parsley or Basil -- chopped (used less dried)

Slice chicken into thin strips and season with salt and pepper. Heat oil in a large skillet over medium high heat. Add the chicken and saute until cooked. Transfer the chicken to a large plate and set aside.

Add the red pepper flakes and onion (and additional oil as needed) to the same skillet and cook for about 5 minutes. Add the tomatoes, wine, garlic, and oregano. Simmer for about 10 minutes, or until the sauce thickens slightly.

Cook the pasta according to directions on box.

Return the chicken (and juices) to the sauce. Add the cooked pasta and toss to coat in the sauce. Stir in the parsley, basil, and additional salt to taste.


Adapted from Food Network Magazine


Source:
  "http://www.poormet.com/chicken-fra-diavolo/"

In collecting recipes for the challenge, I came across this one on Foodgawker for banana donuts.    Friday was National donut day and I'd hoped to get them made, but time got away from me and I made them Saturday morning instead.  

I've said it before and I'll say it again- I love my donut pans.   I've got both the full size and minis, Norpro is the brand.    Jake and I have had a blast trying out different recipes!

To make filling the pans easier, I always put the batter into a pastry bag or ziploc with the tip cut off.  

Since I didn't have any lemon or anything acidic in the house, I skipped the banana frosting because I was afraid it would turn brown and unappealing.  Instead, I made a plain glaze (powdered sugar and milk), maple glaze(powdered sugar and maple syrup), chocolate glaze (semi sweet chips, with a tiny bit of veg oil).  I also took some of the plain glazed ones and while they were still wet dipped them into some of the coconut I had leftover from a previous challenge. 

Very happy with how these turned out.  Even the 'plain' ones are delicious, but the banana flavor comes through on the glazed ones as well.     :)

                     


                  Banana Doughnuts



  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1 1/4           cups  flour, plus more for dusting)
  2          teaspoons  baking powder
     1/2      teaspoon  salt
  1 3/4      teaspoons  ground cinnamon (I cut back to 1t, Penzey's is very strong)
  1                cup  granulated sugar
  2                     eggs -- at room temperature
  1 3/4           cups  mashed ripe bananas (4 bananas)
  4          teaspoons  pure vanilla extract
     1/2           cup  vegetable oil (+1t for choc glaze)
     1/4           cup  shortening -- at room temperature- omitted
  2 1/4           cups  confectioners’ sugar (used less)
     1/4      teaspoon  fresh lemon juice- omitted

(1-2T milk)

(1-2T maple syrup)

(1/4c semi sweet choc chips)

(1/4c shredded coconut)

    Preheat the oven to 350°. Grease 2 nonstick, 6-count doughnut pans. In a large bowl, whisk together the flour, baking powder, salt and 1 1/2 teaspoons cinnamon. In a small bowl, whisk together the granulated sugar, eggs, 1 1/4 cups mashed bananas, 2 teaspoons vanilla and the oil. Stir the wet ingredients into the dry until just combined. Spoon the batter about three-quarters full into the prepared pans. Bake until golden and a toothpick inserted comes out dry, 12 to 15 minutes; let cool completely on a rack.

    Meanwhile, in a food processor, combine the shortening, confectioners' sugar, the remaining 1/2 cup banana, 2 teaspoons vanilla and 1/4 teaspoon cinnamon, and the lemon juice. Glaze the doughnuts with the frosting.

Source:
  "http://www.rachaelraymag.com/recipes/rachael-ray-magazine-recipe-search/breakfast-brunch-recipes/banana-doughnuts-with-banana-frosting"

Jake once told MIL he liked string cheese.   Now every time she sees us, she brings an industrial size size box of them.    Since I had oil heated to 350º and some extra time, I decided to give this a try.  It's been all over Pinterest and Foodgawker and seemed simple enough.


Standard breading rules- into the seasoned flour, then beaten egg and then panko bread crumbs.   Then pop them into the freezer for 20 to 30 mins.  DO NOT SKIMP ON THIS STEP!   I did, and we had some cheese loss.    Fry until golden brown and then drain on a rack or paper towels.   The end result of the ones that made it was a crispy, yummy exterior and a nice melty cheese middle.    We don't fry often, but definitely would do up more if I had oil going.     Or work on a baked version.  

Last night was a true experiment.   Jake had asked if we could fry bananas (he watches too much Food Network with me) and I said I'd hunt down a recipe.   I found this one via Foodgawker.    Simple as it gets.   Standard breading technique- flour, egg mixture, panko, fry.    

Overall I liked these.   I cut my banana into chunks and when you got through the crunchy, coconuty exterior, there was the warm creamy banana.    Jake was a fan of the outside- he doesn't really care for bananas once they've gotten past the "firm" stage.   It was a gamble, and I probably wouldn't make them again just for myself.  

I've still got 2 bananas left, and may try the super simple banana ice cream or make some strawberry banana pops.

                     


                         Coconut Crumbed Bananas


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        About 3 large ripe but firm bananas.
                        Plain flour
  1              large  egg beaten with about a tablespoon of coconut milk
     1/2           cup  breadcrumbs (Japanese Panko is best)-  used panko.
     1/2                dried shredded coconut
                        Canola or Sunflower oil (I only had veg oil)

Mix the breadcrumbs and coconut until combined in a dish and set aside.

Peel and cut the bananas in half and set aside. ( I chunked up the bananas)

Place oil in the pot about 1.5 – 2 inches thick and heat up to  (approx 350F).

Coat the banana halves with the flour, patting off the excess. Then dip it in the egg mixture before dropping it on the crumbs to coat. If you wish to double coat it for extra crunch, dip it back into the egg wash and crumb it again.   (single dipping was fine)

Drop it gently into the hot oil and deep fry, turning it once until it’s golden all over. Remove with a slotted spoon and drain on paper towels. Continue with the remaining bananas.

Source:
  "http://www.citrusandcandy.com/2010/11/easy-coconut-ice-cream-with-coconut.html"

Jalapeno Grilled Chicken, mashed purple potatoes & grilled asparagus

                     
* Exported from MasterCook *

                         Jalapeno Grilled Chicken

Recipe By     :http://www.tasteofhome.com/recipes/Jalapeno-Grilled-Chicken


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4 to 8  jalapeno peppers (or one 4-ounce can chopped green chilies) -- seeded and chopped-used jarred
     2/3           cup  lemon juice -- divided
     1/4           cup  minced fresh parsley (or 1 tablespoon dried parsley flakes)- used dried
  6              to 10  garlic cloves -- minced (used jarred)
  2          teaspoons  dried rosemary -- crushed
  2          teaspoons  dried thyme
  8                     bone-in chicken breast halves
     2/3           cup  chicken broth
  2          teaspoons  pepper
     1/2      teaspoon  grated lemon peel

In a bowl, combine the peppers, 1/3 cup lemon juice, parsley, garlic, rosemary and thyme. Gently stuff pepper mixture under the skin of each chicken breast. Place in a greased 13-in. x 9-in. baking dish. Combine the broth, pepper, lemon peel and remaining lemon juice; pour over chicken. Cover and refrigerate for at least 6 hours. Drain and discard marinade. Place chicken skin side up on grill. Grill, covered, over medium heat for 45 minutes or until juices run clear, turning once.


NOTES : omitted jalapenos from Tim's.    Used toothpicks to mark the "hot" ones.

http://loveandhomemaderecipes.com/2012/06/sunday-dinner-a-day-to-roam/

Had a few bananas left over from last week's challenge and had seen this idea on Foodgawker-  http://tast-e.blogspot.com/2011/07/strawberry-banana-ice-pops.html     I blended the strawberries with some honey, and since my bananas were not very firm, I also blended those with the yogurt.   I poured them into the molds and some stayed nicely layered, and others swirled a bit, which was also nice  :) 

Love my Tavolo molds, and definitely need to order a second set !

                     


                        Strawberry Banana Popsicles


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                cup  strawberries

1T +1t honey (from a wonderful friend in Maine who is a beekeeper!)

     1/2           cup  yogurt (used greek Lemon flavored)

     1/2                banana

Blended strawberries and 1 Tablespoon honey in food processor.
Mashed the banana with the yogurt and added a tiny bit of honey (1t)
Poured in mixtures, alternating the strawberry and banana.   Some remained layered, others we swirled.

Freeze until solid.   

Never got to the store for bell peppers, and Jake asked for hot dogs tonight, so I combined two recipes/ideas for one delicious dinner!

The first part came from Barbarabakes, who slit the hot dog and put the cheese inside, wrapped in precooked bacon and then cooked them in the oven http://barbarabakes.com/2011/06/bacon-wrapped-cheese-hot-dogs/   The second half came from http://www.anotherpintplease.com/2009/08/whats-on-grill-144.html, who upped the ante by adding jalapenos to the cheese.  Jake doesn't like the hot stuff, so I kept his cheese & bacon only.  

I baked them in a 450 degree oven like Barbara did, but when I got impatient at the end I threw the broiler on to finish crisping up the tops.   Served on buttered and griddled until golden brown New England Style rolls.    Outstanding- and another meal to put on the list that all 3 of us will eat with only minor modifications. 

Crazy day yesterday, and needed something fast to throw together for dinner.   I had baked chicken with bbq3000 seasoning on it and there was plenty leftover, so I decided to make quesadillas.   I used buttermilk ranch and Sweet Baby Ray's Honey Chipotle.    I omitted the cilantro, not a huge fan.    I also diced up 4 slices of crisp bacon and added it to the filling.      I had mozzarella on hand, so that's what I went with.   I did butter the skillet before adding the quesadilla to it, and used a press to help it heat through quickly and evenly.

                     
* Exported from MasterCook *

                      BBQ Ranch Chicken Quesadillas

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2                     Fajita size tortillas
  1         tablespoon  BBQ sauce per quesadilla
  1         tablespoon  Ranch dressing per quesadilla
                        Grilled Chicken (cajun or plain) -- cut into strips -- used baked bbq3000 chicken
                        Sprinkle of dried cilantro (use fresh if you have it)- omitted
     1/2           cup  cheese per quesadilla (more or less if you’d like)- used mozzarella

    Heat a large non-stick skillet to medium heat.
    Start with the bottom tortilla and sprinkle half the cheese on it. Next drizzle ranch and bbq sauce on top of the cheese. Then add cooked chicken, and top with remaining cheese. Sprinkle a dash of dried cilantro over the cheese and chicken, then place the remaining tortilla on top.
    Carefully place the assembled quesadilla in the pre-heated skillet. When the bottom is nice and brown after a few minutes, carefully use a spatula to flip the quesadilla so that the other side can cook. When the entire quesadilla is heated through and the top and bottom tortillas are crisp, remove from the pan.
    Cut the quesadilla into quarters and serve.

Source:
  "http://centercutcook.com/bbq-ranch-chicken-quesadillas/"

We eat burgers a lot in the summer, maybe once a week.   It's sometimes hard to find a balance between the same old thing and not springing anything too different on Tim, who is pretty much a bacon and cheese kind of guy.      I had some pulled pork in the freezer (pork roast cooked in the crock for 8 to 10 hrs with a bottle of our favorite bbq sauce), and bacon, so I thought this would make a nice hearty lunch for the holiday.

I used American cheese, crisped the bacon in the microwave and also heated up the pulled pork in there.   Burgers were done on the grill, with just a tiny bit of BBQ3000 seasoning on them.     This was another great meal that I could customize without too much work- Jake had his minus the pulled pork, mine was minus the cheese.   Neither guy likes the heat, so only mine got the jalapenos.   I served them on buttered and grilled rolls.

Filling, delicious and not very photogenic!  But we went off for an afternoon of blueberry picking, swimming and fireworks with full and happy bellies.     :)

I found this on either Foodgawker or Pinterest, from the blog http://ourlifeinfood.com/2011/08/31/carnivore-burger/.    Her pictures are wonderful, go check them out, it's a low carb blog   :) 

                     
Carnivore Burger

About 1 lb ground beef
Leftover pulled pork
4  slices  bacon- microwaved until crispy
American cheese
Jarred jalapeno slices

Hearty burger buns- buttered and grilled

                     

Made 4 patties of varying weights from 1lb ground beef.  I have a scale and a burger press.  

Grilled burgers, adding cheese at the end to melt.   Topped with crisped bacon, pulled pork and jalapenos.   Served on buns.



Source:
  "http://ourlifeinfood.com/2011/08/31/carnivore-burger/"

Rec, Review & Pic~  Coconut Pineapple Zucchini Bread by Carol1229   :)

One of my first stops when we got back from vacation was the local farm.   I was happy to see the zucchini was in, and filled up a bag with lots of other goodies too.   Since I had coconut and pineapple leftover from previous challenge recipe (Hawaiian Waffles), this recipe of Carol's was perfect for me.   I've made a few of her zucchini breads previously, and they are always a big hit around here.    

DH is an odd duck though, if he can see the zucchini, he won't eat the bread.  For that reason, I peel mine before squeezing the daylights out of it to get the moisture out.    I was a little short on the coconut extract, I used about half what it called for.    The last thing I did was to put on a nice thick sprinkle of raw sugar on the top, I love the crunchy, sparkly crust it gives the final bread.   

One for now, one for the freezer.   I double wrap-- in plastic, then foil, then into a ziploc.     Thank you so much Carol for sharing yet another amazing zucchini bread recipe!    :)

                     

                     COCONUT PINEAPPLE ZUCCHINI BREAD



  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2                     eggs
  1                 c.  canola or vegetable oil
  1 1/2             c.  granulated sugar
  2               tsp.  coconut extract
  1               tsp.  vanilla extract
  2                 c.  grated zucchini
  1                can  crushed pineapple in its own juice -- (8 oz.) well drained (about 2/3 cup)
  3                 c.  all-purpose flour
  1               tsp.  baking powder
     1/4          tsp.  baking soda
  1               tsp.  salt
  1                box  instant coconut cream pudding mix -- (4 serving size)
  1                 c.  flaked sweetened coconut

Preheat oven to 350 degrees.  Grease and flour (2) 8x4-inch loaf pans OR (4-5) 5x3-inch loaf pans; set aside.
 
Grate zucchini using the large holes on a box grater; place in a colander and press, letting excess liquid drain.
 
Place pineapple in a mesh strainer; let drain well. Press down to release any excess juice from the pineapple.

Beat eggs in a large bowl. Add oil, sugar, coconut extract and vanilla extract; mix well.  Stir in shredded zucchini and pineapple.  

In a separate bowl, whisk together flour, baking powder, baking soda, salt and pudding mix until combined. Add to zucchini mixture; stir just until combined.  Stir in coconut.  

Divide batter between prepared pans.  Bake @ 350 degrees 45-60 minutes for the large loaf pans, and 35-45 minutes for the small loaf pans, or until a toothpick inserted in the center comes out clean.
 
Let cool in pans for 10-15 minutes; remove from pans to wire rack and cool completely.  Makes 2 large or 4-5 small loaves.

Source:
  "http://community.tasteofhome.com/community_forums/f/30/t/839900.aspx"

Really been enjoying weekly trips to the farm stand this summer.     Yesterday I was making a quick lunch of NancyNJ's Kielbasa Maple Bites and Jasmine rice, and I wanted a veggie to go with.   Since I'd be out at the grill, I didn't want to be running the oven inside too, so I modified this recipe from Eating Well-  http://www.eatingwell.com/recipes/orange_infused_roasted_green_beans_red_peppers.html

I prepped the beans and put them into a foil 13x9 pan.   I drizzled in some olive oil, the zest, and salt.   Because the guys won't eat peppers, I tried to use some of the dried Penzey's red&green bell pepper flakes instead.   Covered the top of the pan with foil and gave it a shake every minute or so, grilling them on med-high heat.     I added the crushed red pepper flakes to mine on my plate.


The result?   Good, but not awesome.   The orange smell was much stronger than the orange taste.   Next time I would add the juice from the orange along with the zest.      While the beans were done through, they lacked that pretty green color you get from boiling them.    The texture was just how I like them, crisp/tender.  The bell pepper flakes burned rather than rehydrating.   Next time I'd soak them in some of the oil or water before tossing them with the beans. 

             Orange Infused Grilled Green Beans



  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              pound  green beans, ends trimmed
 pinch Penzey's Red and Green bell pepper flakes
  1         tablespoon  extra-virgin olive oil
                        Zest of 1 orange
     1/2      teaspoon  salt
     1/4      teaspoon  crushed red pepper flakes- I added these at the table

    Heat grill to Med-high heat.   Toss green beans, bell pepper flakes and oil in a large bowl. Add orange zest and salt.    Cover with foil.   Spread on a large baking sheet.   Grill beans until tender, shaking pan occasionally , about 15 minutes.



Adapted from:
EatingWell:  December 2005/January 2006, EatingWell Serves Two"

Another winner from the Zucchini Bread Queen- Carol!   Jake went through a phase of loving Biscoff, my sister overloaded us with it and I ended up with 2 full jars after he tired of it.    When Carol posted this bread, I knew it was going on my to make list!  

We hit the farm late last week, and I'd peeled, shredded and drained zucchini and packed it into 2 cup bags.   I used a cookie scoop to make easy work of the dollops of biscoff batter.   I didn't have the caramel extract, but I did have some caramel swirl chips I wanted to use, but wasn't sure where, in the batter or the topping.   In the end, I pulsed them in the food processor with the graham crackers, butter and cinnamon. 

Since Tim is a veggiephobe, I've sold this to him as "Biscoff Coffee Cake Bread", and the zucchini can be my little secret   :)    He's on his second piece right now  LOL

Thank you so much Carol for yet another recipe that goes straight to the Family Favorites file!

CRUMB-TOP BISCOFF SWIRL ZUCCHINI BREAD

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3              large  eggs -- beaten
  1                 c.  granulated sugar
  2               tsp.  vanilla extract
  1 1/2           tsp.  caramel extract -- divided (optional)-- didn't have
  1                 c.  canola OR vegetable oil
  2                 c.  unpeeled -- grated zucchini- I peeled it, have to hide it from the veggiephobes
  3                 c.  all-purpose flour
  1 pkg.  instant French vanilla OR vanilla instant pudding mix -- (4-serving size)-- used cheesecake flavor
  1               tsp.  salt
  1               tsp.  baking soda
     1/2          tsp.  baking powder
     1/2            c.  Biscoff creamy OR crunchy spread -- used creamy
     1/2          tsp.  ground cinnamon
  8  Biscoff cookies,coarsely crushed, for topping (8 to 10) -- *see Note

Preheat oven to 350 degrees. Grease (2) 9x5-inch OR (5) 5x3-inch loaf pans; set aside.

Place shredded zucchini in a mesh strainer to drain; set aside while assembling other ingredients.

In a large bowl, whisk together eggs, sugar, vanilla, 1 tsp. caramel extract and oil until light.

Squeeze all the excess moisture you can out of the shredded zucchini, then stir it into egg mixture.

In a medium bowl. combine flour, vanilla pudding mix, salt, baking soda, baking powder; mix well. Add to egg/zucchini mixture; stir just until combined.

Remove 1 c. of batter to a medium bowl.  Stir Biscoff, cinnamon and the remaining 1/2 tsp. caramel extract into the batter until well combined.

Divide half of the batter between prepared pans. Place small dollops of the Biscoff batter onto the plain batter; swirl lightly with a wooden skewer or knife.  Top with remaining plain batter, spreading lightly and evenly over the swirled layer.  Place small dollops of the remaining Biscoff batter onto the plain batter; swirl lightly. Sprinkle the top of each loaf liberally with the crushed cookies; press the crumbs lightly into the batter.

Bake @ 350 degrees for 45-60 minutes for the large loaves and 30-40 minutes for the smaller loaves, or until a toothpick inserted in the center comes out clean.

Let breads cool in pans on wire rack for 15 minutes; remove from pans to wire rack and cool completely. Makes 2 large or 5 small loaves.

Source:
  "Carol1229  http://community.tasteofhome.com/community_forums/f/30/t/867192.aspx"

NOTES : * Used 5 sheets graham crackers, about 4T butter along with cinnamon and 1/4c caramel swirl chips pulsed in the food processor. 

Absolutely gorgeous here today, sunny and warm.   Tim's started his new job this week, which means eating a main meal at 5pm instead of our usual midday one.    I had peaches and a bunch of other veggies from the farm, and salsa & chips sounded like a perfect light lunch.   

I used both yellow and red tomatoes, plus the ground husk cherry tomatoes we found on friday.   I'd never heard of them, but Jake (a devoted tomato hater) loved them so we brought home a container.   You peel the outside like a tomatillo and they taste like a cross between tomato and mango.     I used both red bell pepper and baby purple peppers.   My mango was frozen, so I let it partially defrost and then cut it up.     Since I'm in the segment of the population that thinks cilantro tastes like soap, I used fresh basil instead.

The only thing I'm missing is the jalapeno- I used the last of mine making tomato jam yesterday, and I think it needs it.   Will definitely be picking some up and adding it to the mixture later, but for now, I'm happy with the result !

                     


                         Fresh Peach Mango Salsa- Taste of Home


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1 1/2           cups  chopped fresh tomatoes -- (used red & yellow)
     3/4           cup  chopped peeled fresh peaches
     1/2           cup  chopped red onion
     1/2           cup  chopped sweet yellow pepper -- (used red bell pepper)
     1/2           cup  chopped peeled mango -- (used frozen, partially defrosted and chopped)
  2        tablespoons  chopped seeded jalapeno pepper -- (will have to add later)
  3                     garlic cloves -- minced (used jarred)
  1 1/2      teaspoons  lime juice
     1/2      teaspoon  minced fresh cilantro -- (used basil, do not like cilantro)
                        Tortilla chips

In a large bowl, combine the first nine ingredients. Cover and refrigerate until serving. Serve with tortilla chips.

Nutrition Facts: 1/4 cup (calculated without chips) equals 14 calories, trace fat (trace saturated fat), 0 mg cholesterol, 2 mg sodium, 3 g carbohydrate, 1 g fiber, trace protein.

Source:
  "Taste of Home Magazine (June/July 2006)"
Yield:
  "4 cups"