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Classic Summer Recipes for a Crowd…Renewed!

meatball-sliders

 

Great Summer Recipes for a Crowd!

There are some days when the only thing that will satisfy is a big juicy burger. As we are knee-deep into BBQ season, you have probably devoured your fair share this summer. While the classics never go out of style, it’s always fun to put new twists on old favorites. As you gear-up for your Spring and Summer festivities, you’ll definitely want to add my Meatball Sliders to your menu.  But don’t wait too long, because year-round, these irresistible sliders remain crowd favorites.

If you’re grilling up steak, fish and poultry, I like to forgo calorie-laden barbecue sauces and opt for flavor-packed homemade rubs. Lifestyle tip: Make extra and package it in a simple mason jar for a terrific BBQ host gift.

While it may be hard to say no to those super creamy sidekicks–potato and macaroni salad– it’s easy to whip up healthier versions that don’t require copious amounts of mayo. One no-fail option is my Peruvian Potatoes with Feta recipe. I promise–losing those unwanted calories means that succulent beef burger will be more satisfying than ever!

MEATBALL SLIDERS

Prep Time: 40 minutes

Ingredients

  • 1/2 lbs ground beef
  • 1/2 lbs ground pork
  • 1/2 lbs veal
  • 1/2 cup Panko (Japanese breadcrumbs)
  • 1/2 cup filtered water
  • 8 Tbs freshly grated Pecorino Romano cheese, divided
  • 1 large egg
  • 1 large egg yolk
  • 1/4 cup plus 2 Tbs chopped fresh flat-leaf parsley
  • 1 tsp salt
  • 1/2 tsp ground black pepper
  • 1/4 cup vegetable oil
  • 2 Tbs olive oil
  • 1 cup chopped onion
  • 6 garlic cloves, chopped
  • 1/4 cup (packed) fresh basil leaves
  • 1 1/2 tsp fennel seeds
  • 1 28 oz can whole peeled tomatoes
  • 1 14 1/2 oz can whole peeled tomatoes
  • Baby Arugula leaves
  • 18 small soft brioche rolls, split horizontally

Instructions

  1. Mix all meats, panko, 1/2 cup water, 6 tablespoons cheese, egg, egg yolk, 1/4 cup parsley, 1 teaspoon salt, and 1/2 teaspoon black pepper in large bowl. Form into eighteen 2-inch-meatballs.
  2. Heat vegetable oil in large skillet over medium-high heat. Working in batches, fry meatballs until brown all over. Transfer to plate. Pour off drippings from skillet. Reduce heat to medium. Add olive oil to skillet. Add onion, garlic, basil, and fennel seeds. Sauté until onion begins to brown, about 5 minutes. Add all tomatoes with juices. Bring to boil, scraping up browned bits. Reduce heat to low, cover with lid slightly ajar, and simmer, stirring occasionally, about 30 minutes.
  3. Puree sauce in processor until almost smooth. Return to same skillet. Add meatballs.
  4. Cover with lid slightly ajar and simmer until meatballs are cooked through, stirring occasionally, about 30 minutes longer. DO AHEAD: Can be made 1 day ahead. Cover; chill.
  5. Place Arugula leaves on bottom of each roll, if desired. Top each with 1 meatball. Drizzle meatballs with some sauce and sprinkle with remaining two tablespoons parsley and two tablespoons cheese. Cover with tops of rolls.
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BARBECUE RUB FOR A SLIMMED DOWN SUMMER GRILL PARTY

Ingredients

  • 2 Tbs kosher salt
  • 1 1/2 Tbs light brown sugar
  • 1 Tbs ground cumin
  • 1 Tbs smoked paprika
  • 1 Tbs ground garlic powder
  • 1 Tbs onion powder
  • 1 tsp ground cayenne
  • 1 Tbs chili powder
  • 1 tsp ground white pepper
  • 1 tsp ground pink pepper

Instructions

  1. Combine all ingredients in a clear mason jar. Shake to combine. Store in a cool dark place. Use 2 to 3 teaspoons of rub per 1 pound of ribs, steak or chicken.
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PERUVIAN POTATOES WITH FETA

Prep Time: 25 minutes

Serving Size: 8

Ingredients

  • 1/2 tsp minced garlic
  • 2 lbs medium Peruvian purple potatoes "Gem of the Andes" or russet potatoes
  • 1/4 lbs crumbled feta
  • 1/2 cup whole milk
  • 1 Tbs extra-virgin olive oil
  • 1 Tbs yellow onion, finely chopped
  • 1 Tbs bottled aji amarillo or aji mirasol paste
  • 1/2 cup Kalamata pitted olives, chopped for garnish
  • 2 limes, cut into wedges for garnish
  • Fresh pepper and salt to taste

Instructions

  1. Cover potatoes with water in a medium pot and season generously with salt. Over medium high heat, simmer covered until just cooked through, approximately 20 minutes.
  2. Drain potatoes, cool and set aside.
  3. Next, mince and mash garlic to a paste and add a pinch of salt.
  4. In a blender, mix the paste with the remaining main ingredients until very smooth and with a consistency thicker than cream. If necessary, thin with a touch more milk.
  5. Cut potatoes crosswise into 1/4–inch thick slices.
  6. Spoon some sauce onto a large shallow platter then top with potatoes. Add garnish and serve with extra sauce in a bowl on the side.
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LOADED PEANUT BUTTER COOKIE ICE CREAM SANDWICHES
Peanut Butter Chocolate Chip Ice Cream Sandwich www,mealsonheelsbymindy.com

Peanut Butter Chocolate Chip Cookie     Ice Cream Sandwich
www,mealsonheelsbymindy.com

I scream, you scream, we all scream for ice cream!  Foot loose and fancy-free is the ideal way to embrace those lazy hot summer days.  Spend less time in the kitchen and more time enjoying friends and family!  Texture driven and full of sweet fun, cool off with our irresistible Loaded Peanut Butter Cookie Ice Cream Sandwiches.

For more yum, giveaways and our food philosophy, be sure to submit your email for our Seasonal Newsletter and follow us on Facebook, Twitter, Instagram and Pinterest.  PS We truly get a kick out of your favorite food pic moments with friends and family!  Remember to share that love and post pics with hashtag #DontWorryEatHappy.

PEANUT BUTTER COOKIE ICE CREAM SANDWICHES

Rating: 51

Prep Time: 15 minutes

Cook Time: 12 minutes

Yield: 12-14 Ice Cream Sandwiches

Ingredients

  • 2 sticks (8 oz) unsalted butter, softened
  • 1 cup smooth and creamy peanut butter *or almond butter, sunflower sunbutter
  • 1 cup light brown sugar
  • ¾ cup sugar
  • 1 tsp baking soda
  • ½ tsp baking powder
  • 2½ cups unbleached all purpose flour, un-sifted
  • Pinch of ground nutmeg and cinnamon
  • 1 tsp vanilla extract
  • ¼ tsp salt
  • 2 large eggs, room temperature
  • 12 oz milk or dark chocolate chips
  • 1½ cups salted peanuts
  • ½ cup fine granulated sugar for rolling
  • 1 pint chocolate or vanilla ice cream, slightly softened

Instructions

  1. Preheat oven to 350°F.
  2. Grease a cookie sheet or line it with parchment paper then set aside.
  3. Whisk all the dry ingredients together. Using a hand-mixer, cream the butter on medium high speed in a large mixing bowl until smooth and creamy. Add the creamy peanut butter and beat for another minute. Add both the light brown and granulated sugars and beat for an additional 3 minutes.
  4. Add the eggs, one at a time, beating for one minute after each addition. Add vanilla extract.
  5. Scrape down the sides and bottom of the mixing bowl to fully incorporate the sugar and eggs. On low speed, add all the dry ingredients, mixing only until they just begin to disappear into the wet mixture. Mix in chocolate chips and chopped peanuts if opting to use them.
  6. Place bowl with dough inside the refrigerator for 10 minutes to chill before rolling into balls.
  7. Using a level tablespoonful of peanut butter cookie dough for each cookie, roll the dough between your palms into balls. Next, drop the balls one at a time into the separate bowl filled with extra granulated sugar. Roll the balls around in the sugar to lightly coat them before placing them on the baking sheets, leaving two inches between each cookie ball.
  8. Bake for about 12 minutes.
  9. When done, the cookies will be lightly colored and somewhat soft. Let the cookies sit on a wire rack to cool down.
  10. Place one scoop of ice cream in-between two cookies until all are assembled. Place in freezer to chill before dinner and serve as dessert with a hot bowl of melted chocolate sauce for dipping.
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July 4th Dessert Recipe with Fresh Fruit

This simple yet exquisite summer dessert will have you running back to the farmers market for more seasonal yum! You can make this truly unforgettable July 4th dessert recipe with fresh fruit one day in advance–just cover and refrigerate. We’re talking foodie fireworks!!

July4thDessert-B-603X400

MACERATED MARKET FRUIT WITH MINT AND ORANGE BLOSSOM WHIPPED CREAM

Serving Size: 6-8

Ingredients

  • 1 cup blackberries
  • 1 cup raspberries
  • 1 cup blueberries
  • 1 cup strawberries, hulled and halved
  • 1 cup mango, peeled and cubed
  • 1/2 cup Cabernet or Pinot Noir red wine
  • 1/4 cup fine granulated sugar
  • 2 tsp fresh chopped mint or tarragon leaves
  • 1/2 pint heavy whipping cream
  • 3 drops orange blossom extract

Instructions

  1. Combine all fresh fruits in a large bowl.
  2. Pour in the red wine.
  3. Sprinkle fine granulated sugar over fruit.
  4. Gently toss to combine. Chill inside refrigerator for 1 to 2 hours.
  5. Before serving, whip heavy cream. Add 3 tablespoons sugar to cream and drops of extract. Whip until soft and fluffy.
  6. Serve fruit in clear glasses or soup bowls. Top with a dollop of whipped cream. Garnish with fresh chopped herbs.
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P.S. This recipe is super versatile, too. Any market fruit or seasonal berry can be used!

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EAT THE RAINBOW: ABC Supermarket Lessons to Share with Your Kids
Eat the Rainbow www.mealsonheelsbymindy.com

Eat the Rainbow
www.mealsonheelsbymindy.com

Consumer Reports says that the average shopper visits a supermarket 88 times a year and spends some $6,000.  Given the amount of time we spend in the market, stop rushing through the aisles and consider your time there as a great teaching opportunity for your kids.

The little ones can learn through food that colors and shapes are nutritional gifts. Older kids can learn to read food labels and understand the environmental and economic lessons of seasonal eating.

  • The ABCs. Your toddler may very well know that C is for Cookie, but use each aisle to teach the alphabet. From apples, bananas and grapes to milk, oranges, pasta and yogurt, you can easily go through the entire alphabet before you reach the check-out line.  As your child helps you unpack the groceries, practice the ABC’s as you put away each item inside your rainbow refrigerator.
  • Eat the Rainbow. I love looking at produce and I can guarantee that your kids will too once they learn about eating the rainbow! What better way to teach about color than using beautiful, nutritious and delicious fruits and vegetables. Eating a rainbow of foods that are natural, will give your kids the nutrients they need, and early lessons will help them make healthy food choices later in life.  Once you’ve brought home those lovely green, orange, red, blue/purple and yellow/white fruits and veggies, be creative in the kitchen with tasty recipes and make a wall chart at home showcasing how much color is in your child’s daily diet.
  • For more yum, giveaways and our food philosophy, be sure to submit your email for our Seasonal Newsletter and follow us on Facebook, Twitter, Instagram and Pinterest.  PS We truly get a kick out of your favorite food pic moments with friends and family!  Remember to share that love and post pics with hashtag #DontWorryEatHappy.

 PRINT OUR GUIDE AND TAKE ALONG WITH YOU TO THE SUPERMARKET FOR #DWEH YUM!

colors-in-grocery-store

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SPRING BLOOM: GUIDE TO SEASONAL PRODUCE

Guide to Seasonal Produce

SPRING…we’ve been dreaming about you.

Guide to Seasonal Produce

Despite the weather forecast here in the northeast, this weekend marks the arrival of colorful, bountiful Spring. This season’s produce combines a rainbow of bright colors as vibrant as purple blueberries, crisp green string beans and strawberry-red rhubarb pie.  For more yum, giveaways and our food philosophy, be sure to submit your email for our Seasonal Newsletter and follow us on Facebook, Twitter, Instagram and Pinterest.  PS We truly get a kick out of your favorite food pic moments with friends and family!  Remember to share that love and post pics with hashtag #DontWorryEatHappy.

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5 Delicious Reasons to Love St. Patrick’s Day
Irish Lamb Stew

Irish Lamb Stew         www.mealsonheelsbymindy.com

It’s not easy being green unless it’s St. Patty’s Day!  Lads and lassies, let’s go beyond wearing the requisite green and revel in a delicious shamrock-inspired menu and family-fun activities.  May the luck of the Irish be yours!   For more yum, giveaways and our food philosophy, be sure to submit your email for our Seasonal Newsletter and follow us on Facebook, Twitter, Instagram and Pinterest.  PS We truly get a kick out of your favorite food pic moments with friends and family!  Remember to share that love and post pics with hashtag #DontWorryEatHappy.

Irish Lamb Stew

Prep Time: 20 minutes

Cook Time: 30 minutes

Serving Size: 6

Ingredients

  • 2 small onions, cut into rings
  • 3 medium carrots, diced
  • 2 turnips, diced
  • 2 celery stalks, chopped
  • 1 small cabbage, cut into small inch pieces
  • 2 lbs lamb shoulder, fat trimmed, cut into 2 or 3-inch pieces, salt and pepper to taste
  • 4 cloves garlic, peeled and minced
  • 4 small potatoes, peeled and diced
  • 1/4 tsp dried marjoram
  • 3 Tbs fresh flat-leaf parsley for garnish

Instructions

  1. Cut lamb into large stock pot and cover with water.
  2. Season with salt and pepper, cover and simmer 20 minutes.
  3. Add the vegetables, garlic and potatoes and simmer another 25-30 minutes covered.
  4. Season with dried marjoram and additional salt and pepper. Garnish with fresh herbs.
  5. Serves 4-6.
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HEALTHY OSCARS COOKIES
Oscar-Worthy Vegan Peanut Butter Cookies

Oscar-Worthy Vegan Peanut Butter Cookies

Thanks to guest blogger Agness Walewinder the whole family can sit back, relax and munch on these guilt-free vegan cookies on Hollywood’s biggest night.  The Oscars are almost here and I bet everyone is super excited about it! No matter where you are and who you are with on this special night, food and drinks are a big part of the celebration. Check out her top snack ideas to win you rave reviews and make you feel good – like as if you were walking down the red-carpet!

For more yum, giveaways and our food philosophy, be sure to submit your email for our Seasonal Newsletter and follow us on Facebook, Twitter, Instagram and Pinterest.

Vegan Chocolate Peanut Butter Cookies

Ingredients

  • 1 cup smooth peanut butter
  • 1 cup light brown sugar
  • 3 spoons coconut oil (mix all together)
  • Combine all ingredients together.
  • Mixture 2:
  • 1/2 cup coconut flour
  • 1/2 cup almond flour
  • 1 Tbs baking soda

Instructions

  1. Preheat oven to 350F.
  2. Combine both mixtures together and make it really smooth with no lumps.
  3. Add 3 spoons water
  4. 1/3 cup chocolate chips.
  5. Mix until gently combined.
  6. Spoon onto prepared baking sheet.
  7. Bake for 10 minutes.
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#1 Healthy popcorn

Popcorn is one of the best snacks for an Oscar party. It’s low in calories, light and super delicious when dipped in melted dark chocolate (no longer low in calories in this combination though). If you prefer, you can add a dash of ground ancho chile pepper, some espresso powder and cinnamon on top! Just don’t put too much salt or oil when preparing it to make it a real healthy treat.

#2 Hummus with carrots

This healthy and delicious Middle Eastern treat can be found in most grocery stores and it can be used as a perfect dip for many fresh veggies, for example raw carrots. If you prefer to make your own hummus, make it with chickpeas, soybeans, black-eyed peas and some other healthful legumes. 1/4 cup hummus served with 4 large carrots has only 100 kcal and it contains 5g of filling fiber meaning you will not get hungry for a while!

#3 Green smoothie

I know that Oscar night is a champagne night, but if you want to combine healthy with delicious you must try one of my favorite fruit & veggie smoothies. I promise they are better than champagne! Just blend 2 bananas with coconut milk (1/2 cup) and handful of spinach and add 3 large medjool dates. This smoothie is creamy and tastes like Baileys.

#4 Vegan pizza

Pizza i definitely a start when it comes to fast food, parties and movie nights. Although most pizzas are extremely unhealthy, vegan pizzas are not only good for you but they are also extremely delicious. All you need to do is order a vegan pizza at your Oscar party – creamy potatoes will easily replace fatty cheese.

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VALENTINE’S CHOCOLATE KISSING KEBABS
Toblerone Fondue Fruit Skewers www.mealsonheelsbymindy.com

Toblerone Fondue Fruit Kebabs
www.mealsonheelsbymindy.com

If Cupid’s arrow was edible, this is what we’d envision so it’s worth a repeat post!  Don’t waste a second and choose your target for our famous chocolate Kissing Kebabs.  We promise you’ll double-dip.    After all, love and affection starts with a homemade goodie.  With a brush of creativity and your favorite fruits, skewers and soft cookies on-hand, this Swiss Toblerone Chocolate Fondue recipe will keep the kisses coming.

For more yum, giveaways and our food philosophy, be sure to submit your email for our Seasonal Newsletter and follow us on Facebook, Twitter, Instagram and Pinterest.  PS We truly get a kick out of your favorite food pic moments with friends and family!  Remember to share that love and post pics with hashtag #DontWorryEatHappy.

 

VALENTINE’S CHOCOLATE KISSING KEBABS

Rating: 51

Prep Time: 10 minutes

Cook Time: 5 minutes

Serving Size: 6-8.

Ingredients

  • 7 oz Toblerone white or milk chocolate bars, approximately 2 bars
  • 7 oz Toblerone dark chocolate bars, approximately 2 bars
  • 1 cup heavy whipping cream
  • 16 fresh strawberries, cleaned and stems removed
  • ½ pints of fresh blueberries, raspberries
  • Green or purple seedless grapes
  • 2 medium bananas or cored pears, cut into 16 1/2-inch slices
  • 16 coconut macaroons or angel food cake cut into cubes
  • Bag of marshmallows
  • 16 bamboo skewers
  • **Option for adults: Add 2 tsp Grand Marnier, Kirsch or Cognac

Instructions

  1. Thread the skewers starting with a piece of macaroon, then strawberry, seedless grape, banana slice, marshmallow, and then a raspberry or blueberry. Repeat with the remaining fruit and skewers.
  2. In two separate bowls, break each type of Toblerone chocolate bar into small pieces. In two separate saucepans, bring 1/2 cup of heavy cream to a gentle simmer, then lower heat.
  3. Add the dark chocolate to one pan and the white chocolate to the second pan. Whisk until completely melted (use 2 separate whisks). Remove pans from heat and option to add liqueur at this point. Whisk until combined.
  4. Gently pour two chocolate fondues into separate warmed serving bowls. Surround with platters of prepared skewers. Have fun dipping!
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SIZZLING SUPERBOWL SNACKS
Sizzling Super Bowl Turkey Meatballs www.mealsonheelsbymindy.com

Touchdown Turkey Meatballs
www.mealsonheelsbymindy.com

Irresistible and easy!  Dips to chips to meatballs each one of our “DIY ahead of time” recipes bursts with flavor, nutrition and yum!  You’ll want these platter-friendly snacks on Game Day to feel like a champ: Touchdown Turkey Meatballs featured below; Cannellini Bean Baby Spinach Dip; Sharp Cheddar Cheese Medallions; and Crunchy Cabbage Slaw in Jars.

For more yum, giveaways and our food philosophy, be sure to submit your email for our Seasonal Newsletter and follow us on Facebook, Twitter, Instagram and Pinterest.  PS We truly get a kick out of your favorite food pic moments with friends and family!  Remember to share that love and post pics with hashtag #DontWorryEatHappy.

Touchdown Turkey Meatballs

Rating: 51

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Yield: 6 servings.

Ingredients

  • 1 lbs ground turkey
  • ¼ cup fresh basil, chopped
  • 4 garlic cloves, peeled and minced
  • 3 scallions, finely chopped
  • 1 Tbs fish sauce, nuoc nam (found in Asian markets or most supermarkets)
  • 1 Tbs hot Asian chile sauce
  • 1 Tbs sugar
  • 2 tsp cornstarch
  • 1 tsp kosher salt
  • Fresh pepper to taste
  • 2 Tbs sesame oil

Instructions

  1. Preheat oven to 300°F.
  2. Stir in all the sauce ingredients in a medium bowl to blend. Cover and chill in refrigerator 1 day in advance.
  3. Line a large baking sheet with plastic wrap for placing uncooked meatballs.
  4. Gently mix all meatball ingredients in a large bowl until well-combined. Using your hands, measure approximately 2 tablespoons for each meatball. Place on lined baking sheet. Set aside.
  5. Heat sesame oil in a large skillet over medium-high heat.
  6. Sauté half of the meatballs until browned and cooked through, approximately 12 – 15 minutes. Lower heat if meatballs brown too quickly.
  7. Transfer meatballs to another baking sheet and place in the oven to keep warm. Repeat process with remaining uncooked meatballs. Arrange meatballs on a large serving platter.
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SUPER FRUITS AND SUPER JAM
Mango Passion Fruit Jam www.mealsonheelsbymindy.com

Mango Passion Fruit Jam
www.mealsonheelsbymindy.com

You know you’re supposed to have at least 5 or 7 helpings a day of these delights according to the CDC.  So make it fun and interesting this new year with Super fruits!  Whether it’s passion fruit, mango, lychee or pink grapefruit that fits your fancy, use extras for a long-lasting jam.  Powered with vitamin C and loads of taste, your toast will forever thank you.

For more yum, giveaways and our food philosophy, be sure to submit your email for our Seasonal Newsletter and follow us on Facebook, Twitter, Instagram and Pinterest.  PS We truly get a kick out of your favorite food pic moments with friends and family!  Remember to share that love and post pics with hashtag #DontWorryEatHappy.

 

Super Fruit Jam

Ingredients

  • Fresh mango flesh, chopped (approximately 4 pounds of mangoes)
  • ½ cup passion fruit pulp (approximately 5 passion fruits)
  • 5 cups superfine sugar
  • ½ cup lemon juice
  • 2 tsp Madagascar vanilla extract

Instructions

  1. Place the mango, passion fruit, sugar, lemon juice and vanilla in a large pot and mix to combine.
  2. Bring ingredients to a boil over medium heat, stirring until the sugar has dissolved.
  3. Reduce heat to a simmer and cook, stirring occasionally. Remember to skim off any surface foam. Simmer for 25–30 minutes or until the jam has thickened.
  4. Carefully pour the hot jam into prepared sterilized jars. Makes 6½ cups.
  5. To sterilize jars, wash jars and lids in hot soapy water and rinse. Place the jars and lids upside down on a baking tray lined with a clean tea towel and place in a preheated 215° oven for 15 minutes, or until dry.
  6. Tip: Store sealed jam in a cool, dark place for up to 18 months and, once opened, in the refrigerator for up to 12 months.
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About Mindy
 
For lifestyle and entertaining expert Mindy Kobrin, cooking, wellness and celebrating are a family affair. Her lifestyle philosophy can be distilled to a single, luscious concept: Don't Worry, Eat Happy. Fusing culinary know-how and health initiatives, Mindy aims to create nothing short of a movement: to arm people with information on the value and culture of food and the importance of quality time around the table. Her mission is to teach the foundation of mindful eating and how to use seasonal ingredients to create nutritious, delicious and satisfying meals. It’s also her heartfelt goal to be a change agent, spreading the message of quality food and spirited cooking for children to carry into adulthood and pass on to the next generation. See more.
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