COOK OUT LOUD

Salsa: Grilled Mango, Limes and More

This is the Best Salsa you will ever eat (our homemade chips are amazing too; stay tuned as the chips recipe is coming soon)! This has mild to medium heat. If you like more heat, double or triple the pepper quantities in this recipe. Cook Out Loud and have Fun!

You'll Need: 8 fresh Roma or vine tomatoes (halved, about 2 cups worth), 1/2 of a fresh Anaheim Pepper (halved lengthwise, seeds removed*), 1/2 of a fresh Serrano Pepper (winter variety if you can find it, halved lengthwise, seeds removed), 1/2 a medium white onion (tough outer skin removed), 1 large clove of garlic (outer skin removed), 1/2 a large fresh mango (skin removed), 1 large lime (zest and juice, note always zest before juicing), 1 large handful fresh cilantro (about 1 cup), 1/4 tsp salt, pinch of ground white pepper

How to Prepare: Be safe and have an adult's help if you are new to the kitchen. Preheat your grill to medium heat. Using a zester, zest the lime (green parts only, not the bitter pith). Transfer zest to a bowl. Now cut the lime in half. It will go on grill too. Using an outdoor grill or an indoor kitchen grill, on medium heat, place the tomatoes, peppers, onion, garlic, mango and lime halves on the grill until you start to smell the amazing flavors and see nice browning (about 5 minutes). Then flip all the food on grill for another 5 minutes. Transfer to a bowl to cool for about 5 minutes. Using a juicing reamer, juice the grilled lime halves. Place the lime juice, lime zest, cilantro, salt, white pepper, and all the grilled fruits and veggies into a food processor or blender (either way be careful with the sharp blade). Pulse the food until it is the desired texture. Taste the salsa to see if you need to add anymore salt or pepper and adjust accordingly. Some people like chunky salsa, others like it really pureed. You choose. Remove the blade carefully and transfer the salsa to a bowl. Enjoy!

Serves 6

3 Year Old, Chef Izabella, helped me make these. If she can do it, so can you. Izabella's Tip, measure out all of your ingredients and arrange them in preparation bowls on a tray (mise en place).

You'll Need: 2 Tbsp unsalted butter, 1/3 cup almond meal, 1/3 cup panko bread crumbs, 4 strips turkey bacon, 3 Tbsp unsalted butter, 2 Tbsp all-purpose flour, 1 cup low fat organic milk, pinch kosher salt, pinch freshly grated black pepper, pinch freshly grated nutmeg, 4 large eggs (separated), 3 large egg whites, 3/4 tsp cream of tartar, 2 Tbsp fresh Italian parsley (chopped), 1/2 cup colby jack cheese (grated), 1/4 cup parmesan cheese (grated), 2 Tbsp fresh chives (diced), 2 tsp capers

Our three year old loves to help make these tortillas. They are fun, creative and delicious.
Makes 16 Tortillas
Takes about 30 minutes total
You'll Need: 2 cups Maseca, extra 1/4 to 1/2 cup Maseca for work surface and kneading, 1/3 cup almond meal (or you can use 1/3 cup regular flour if you are ok with gluten), 1/2 tsp kosher salt, 1 tsp Mexican oregano, 1/4 tsp organic cinnamon, 1.5 cups warm water, food color gels

Banana Scones

Serves 8

The Cook Out Loud Kitchen

For the Scones You'll Need: 2.5 cups flour, 2 Tbsp white sugar, 4 tsp baking powder, 1/4 tsp salt, pinch cinnamon, 1/3 cup unsalted butter (cold, cut into pieces), 2 Tbsp unsalted butter (melted on stove for nuttiness or microwaved), 2 eggs (beaten), 1/2 tsp vanilla extract, 3/4 cup whole milk, 2 medium fresh bananas chopped, 1/2 cup honey roasted nuts (chopped), zest of 1 orange, 1 egg + 1 Tbsp water (whisked for egg wash on tops of scones), 1/4 to 1/2 cup additional sugar for tops of scones (on top of egg wash)

Mini Lasagna and Spaghetti Cups

Makes 24 cupcake shaped lasagna and spaghetti cups. These are fun and easy to make - and everyone in the family seems to gobble them up!

You'll Need: 1 pound thin spaghetti cooked al dente (dried pasta added to boiling and salted water and cooked for about 6 minutes; strained, not rinsed, set aside), 1 to 2 Tbsp butter or olive oil, 16 oz container ricotta cheese, 1 tsp dried Italian seasoning, 1/4 tsp salt, 1/4 tsp black or white pepper, 1 egg (whisked with a fork), 2 cups red pasta sauce, 2 cups white pasta sauce, 1 cup mozzarella (shredded), 1 cup parmesan cheese (shredded), 1/2 cup fresh parsley (chopped)

How to Prepare: Once the pasta is removed from the boiling water, throw it in a bowl with the butter or olive oil and toss. Set aside. In a separate bowl whisk together the ricotta cheese, Italian seasoning, salt, pepper and egg. Set aside.

Our daughters love to help us make these crepes. Best of all, we all love to gobble them up for brunch together, while sipping on a glass of sparkling cider or sparkling wine!

Make the fillings sweet or savory. Drizzle chocolate or honey - or fill your crepes with savory eggs and bacon. Get creative and tailor them to your family's taste buds.

Makes 6 crepes
Crepes: 1/4 cup coconut flour, 3/4 cup all-purpose flour, 1 Tbsp brown sugar, 1/4 tsp kosher salt, 1/2 tsp fresh orange zest, 1/4 tsp vanilla extract, 1.5 cups milk (plus 1-2 Tbsp milk if needed to thin batter), 2 eggs (beaten), 1 Tbsp vegetable oil (or canola oil or melted butter), non-stick oil spray for pan (coconut or butter flavored spray recommended). Filling: 1 cup raspberry or strawberry jam, 1 cup fresh strawberries (washed, hulled and sliced) or 1 cup fresh raspberries, blueberries or blackberries (or evenly mix) Garnish: powdered sugar, whipped cream, fresh berries

Chocolate Ganache: 1 cup milk chocolate (melted), 1/2 cup heavy cream