Light Recipes for Spring

If you have a favorite dish, that you would like to share, we would love to hear from you! Recipes, with photo (and a short story/history), if available, can be submitted to ads@thedrummer.com.


Three-citrus Lemonade  

 

5 lemons

5 limes

5 oranges

3 quarts water

1-1/2 to 2 cups sugar

 

Squeeze the juice from 4 each of the lemons, limes and oranges; pour into a gallon container.

Thinly slice the remaining fruit and set aside for garnish. Add water and sugar to the juices; mix well. Store in the refrigerator. Serve over ice with fruit slices. Yields 1 gallon.

 


Caribbean Nachos

 

1 (16 oz.) pkg. multigrain tortilla chips

1 red bell pepper, diced

1 orange bell pepper, diced

1 bunch green onions, chopped

1 avocado - peeled, pitted, & diced

1/2 pineapple, peeled & cut into 1/2” dice

8 thick slices bacon

3/4 c. Caribbean jerk marinade

1 lb. cooked shrimp, peeled and deveined (Chicken can be substituted for the shrimp, but increase the cooking time, as necessary.)

1/2 lb. shredded Monterey Jack cheese

1 bunch fresh cilantro, chopped

 

Preheat oven to 400 degrees F.

Layer the chips on a tray or cookie sheet. Arrange the red pepper, orange pepper, onion, avocado, and pineapple on top of the chips.

Place bacon in a large, deep skillet. Cook over medium-high heat until evenly crisp; drain on a plate lined with paper towels. Chop the bacon and sprinkle over the nachos.

Pour the jerk marinade into a saucepan over medium heat. Cook, stirring continually, until the marinade reduces to a thick sticky consistency, about 3 minutes. Add the shrimp and stir to coat; cook until the shrimp are hot. Scatter the shrimp over the nachos, top with Monterrey Jack cheese and cilantro.

Place the nachos in the oven until the cheese is melted, about 7 minutes. Serve with sour cream and picante salsa.

 


Waldorf Salad

 

1 Granny Smith apple, cubed

1 Golden Delicious apple, cubed

1 Gala apple, cubed

1 Bosc pear, cubed

3 ribs celery, chopped

3/4 c. sweetened dried cranberries

1/2 c. chopped walnuts

1/4 c. chopped pecans

1 c. sour cream

3/4 c. mayonnaise

1 T. granulated cane sugar

2 tsp. fresh lemon juice (opt.)

 

Combine Granny Smith apple, Golden Delicious apple, Gala apple, Bosc pear, celery, cranberries, walnuts, and pecans in a large bowl.

Whisk sour cream, mayonnaise, sugar, and lemon juice together in a separate bowl for the dressing.

Pour dressing into apple mixture; toss until evenly coated. Chill in refrigerator for at least 15 minutes before serving.

 


Grilled Salmon Tacos

 

1/4 c. extra-virgin olive oil, plus additional for brushing

1 T. lime juice plus lime wedges, for garnish

2 tsp. ground cumin

1 tsp. garlic powder

1 tsp. coarse salt, plus additional for sprinkling

4 (6 oz.) skinless salmon fillets

1 red bell pepper, ribs & seeds removed, cut into thin strips

1 yellow bell pepper, ribs & seeds removed, cut into thin strips

1 large red onion, peeled & cut into 1/2” slices

8 taco-size flour tortillas

1/2 c. crumbled queso fresco

1 avocado, cubed

Torn fresh cilantro, for garnish

 

Special equipment: a basket flipper or fish basket; a grilling tray

Preheat a grill for cooking at medium-high heat.

Whisk together the extra-virgin olive oil, lime juice, cumin, garlic powder and salt in a small mixing bowl. Brush the marinade on both sides of the salmon fillets. Place in a basket flipper or fish basket.

Place the sliced peppers and red onion in a grilling tray. Brush with olive oil and sprinkle with a pinch of salt. Place the basket tray on the hot grill and cook, stirring occasionally, until you get good grill marks all over and the veggies have softened, anywhere from 15 to 20 minutes. Meanwhile, place the basket flipper on the grill; grill the salmon until nicely browned on both sides and opaque in the middle, 4 minutes per side. Remove the salmon from the grill and transfer to a plate. Flake gently.

Place the tortillas on the grill for a few seconds per side, letting them char and bubble up.

Stuff each tortilla with a mix of peppers, onion and flaked salmon. Top with crumbled queso fresco, cubed avocado, cilantro and a final spritz of lime juice! 8 tacos.

 


Grab-and-Go Cranberry Granola Bars

 

Nonstick cooking spray

2 c. old-fashioned oats

1/2 c. honey

1/2 c. vegetable oil

2 T. water

2 large egg whites

2 T. packed light brown sugar

1 tsp. ground cinnamon

1/2 tsp. salt

3/4 c. wheat germ

3/4 c. chopped walnuts

3/4 c. dried cranberries

 

Preheat oven to 325°F. Spray 13- by 9-inch metal baking pan with nonstick cooking spray. Line pan with foil, leaving 2-inch overhang; spray foil. Spread 2 cups old-fashioned oats on microwave-safe plate; microwave on high, in 1-minute intervals, 4 to 5 minutes or until fragrant and golden, stirring occasionally. Let cool. In large bowl, whisk honey, vegetable oil, water, egg whites, light brown sugar, ground cinnamon, and 1/2 teaspoon salt until well blended. Fold in oats and toasted wheat germ, chopped walnuts, and dried cranberries; transfer to prepared pan. Using wet hands, press into even layer.

Bake 28 to 30 minutes or until golden. Cool in pan on wire rack. Using foil, transfer to cutting board; cut into 16 bars. Store in airtight container at room temperature up to 4 days or freeze up to 1 month. 16 servings.

 


Key Lime Pound Cake

 

2 c. butter, softened

2-1/2 c. sugar

6 large eggs, room temp.

2 tsp. grated key lime zest

2 T. Key lime juice

1 T. vanilla extract

4 c. all-purpose flour

3/4 c. 2% milk

 

FROSTING:

1 pkg. (8 oz.) cream cheese, softened

1/2 c. butter, softened

1 tsp. grated key lime zest

1 T. Key lime juice

3-3/4 c. confectioners’ sugar

Lime slices, optional

 

Preheat oven to 350°F. Grease and flour a 10-in. fluted tube pan. In a large bowl, cream butter and sugar until light and fluffy. Add 1 egg at a time, beating well after each addition. Beat in lime zest, vanilla, and lime juice. Add flour, alternately with milk, beating well after each addition. Transfer to prepared pan.

Bake until a toothpick inserted in center comes out clean, 1-1/4 to 1-1/2 hours. Cool in pan 10 minutes before removing to a wire rack to cool completely. For frosting, in a large bowl, beat cream cheese, butter, lime zest and lime juice until smooth. Gradually beat in confectioners’ sugar. Spread over cake. If desired, garnish with lime slices and additional lime zest. 12 servings.

 


Quote of the Week:

“Perseverance is not a long race; it is many short races one after the other.”

~ Walter Elliot

 

Publication: 

The Drummer and The Wright County Journal Press

PO Box 159
108 Central Ave.
Buffalo MN 55313

www.thedrummer.com

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