During the summer I want meals to be quick and easy to prepare, but also refreshing and filling. These grilled shrimp skewers are seasoned with cumin, paprika and onion powder to give them a nice flavor. Then they’re grilled and topped with a sauce made with mango pulp, onion, hot pepper, garlic, cilantro and butter.

Shrimp and mango together are one of those perfect matches. This mango sauce is a great accompaniment to any type of seafood. It works especially well with baked salmon and grilled tilapia as well. You can prepare these shrimp skewers as part of a full meal or make them smaller and serve them as appetizers with the sauce.

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I made this dish last week after I found myself overcome with a craving for swordfish and aguacate (avocado). The delicate fish meat was perfect with the avocado salsa, and the tiny diced jalapeño gave the it all just the right amount of heat.

This is a light and nutritious dish and excellent served either on a bed of lettuce leaves or over plain white rice. If you have leftovers just make some swordfish and avocado salsa tacos, like I did!

Swordfish has a firm texture that makes it ideal for cooking on the grill, but this dish is also good with grilled tuna steaks, salmon, tilapia or chicken.

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This dip may not sound like anything particularly exciting to make, and it certainly is simple. But a great homemade dip recipe is always welcomed on my list of snacks.

This White Bean and Cilantro dip is delicious with tortilla chips, of course, but also with fresh vegetables, pita bread or spread on crostini.

If you are one of those people who hates cilantro….I guess you are not going to like my dip

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I love making mini versions of big things. For example, rather than making a big pasta casserole, I usually prefer to make individual dishes. They are really cute. Don’t you think?

These Mini Meat Balls are perfect for a cocktail or tapas party . You can make them ahead and bake them when your guests arrive. Easy,simple and delicious!

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I love crostini!!!

They are simple, delicious, and can be made with lots of different toppings or spreads. If you are a fan of roasted peppers, you will love these. The spread is essentially a mixture of beans, roasted red pepper, garlic and herbs.

I used a combination of garbanzo and canellini beans, but you can use whatever types you prefer.

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Ají de Maní is a spicy sauce indigenous to the Popayan zone of Colombia. It is a must for Empanadas de Pipian and Tamales de Pipian. I personally love this delicious sauce with fresh vegetables or grilled chicken.

My American husband eats this sauce as a dip with Ritz crackers and he says that it is really good. However you use it, it is a wonderful spicy sauce recipe.

Buen provecho!

Ingredients

2 scallions, finely chopped
2 tablespoons vegetable oil
3/4 cup roasted peanuts
1/4 cup fresh cilantro
1 large garlic clove
1/4 teaspoon sazon goya with azafran, achiote or color
1/2 teaspoon ground cumin
Salt and pepper
1 teaspoon jabanero pepper
2 cups of water

Directions

1. Heat the oil in a sauce pan, add the scallions and cilantro. Cook for about 2 minutes. Transfer to a blender and add the rest of the ingredients.

2. Blend until smooth. Transfer the sauce to the sauce pan and cook over medium-low for 12 to 15 minutes. Let it cool and serve.

Note: Refrigerate covered up to 1 week.

It is officially Spring and you can’t imagine how happy I am! I feel a little bit bad that winter is gone because I really enjoy cooking and eating winter food, but I absolutely love Spring. It feels just like my home city, Medellin, which is known as “the city of eternal Spring”!

The trees are beginning to bud and the  flowers are blooming. There is something special about this season, there are so many things to love about spring. Don’t you think?

Now, let me introduce you to my Shrimp and Salmon Skewers. They are a fantastic and simple appetizer and with the orange sauce, it is a combination made in heaven.

The orange sauce or salsa de naranja can be used with your favorite meat as well. My aunt always made this sauce in Colombia for parties and I just love it.

Buen provecho! Read more…