White-Chocolate-Dipped Strawberries with Citrus Sugar
2 tablespoons sugar
1/2 teaspoon finely grated orange peel
1/2 teaspoon finely grated lemon peel
6 ounces high-quality white chocolate (such as Lindt or Perugina), chopped
16 large ripe strawberries
Line baking sheet with foil. Using fingertips, mix sugar and citrus peels in small bowl until sugar is moist. Stir chocolate in small bowl set over saucepan of barely simmering water until melted and smooth. Remove from over water. Holding 1 strawberry by stem end, dip 2/3 of berry into chocolate; shake excess back into bowl. Turn berry dipped end up and sprinkle with citrus sugar. Place on prepared sheet. Repeat with remaining berries, chocolate, and sugar. Chill until chocolate sets, about 30 minutes.
Here are the sandwiches I made for us to eat! They were DELISH!!
Dijon-Cilantro Tuna Salad on Whole Grain Bread
2 scoops mayo (of your choice)
2 heaping tablespoons Dijon mustard
1 tablespoon Honey
2 6-ounce cans solid albacore tuna packed in water, drained
1 cup chopped celery
1/4 cup chopped red onion
1/2 cup chopped fresh cilantro
6 slices whole grain bread, toasted
6 slices ripe tomato
Avocado (enough for 3 sandwiches)
Mix first 3 ingredients in large bowl. Mix in tuna. Add celery, onion, and cilantro; mix well. Cover; chill at least 30 minutes. Overnight is best....lets everything meld well! Spoon 1/2 cup tuna on each of 6 bread slices. Top with tomato slices, avocado, and bread slices. Cut sandwiches in half.
MMMMM....so good!
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