Happy Tuesday to you! Monday was pretty much a blur… work was a rat race.  We had a house showing in the morning which can be somewhat of a pain - always cleaning the house and picking up after yourself.  Later on today,  I am slated for some more vaccines to prepare for my trip to Jamaica on the first of May.  Even though I was in Antigua a few weeks ago, I am really looking forward to seeing the sun again.  As far as I am concerned, you can never see too much sun!

Macaroons you say?  So I was just hanging out on Sunday morning and I thought to myself - it would be fun to make a little coconut treat.  With that, macaroons in 90 seconds was born. This recipe is sooooooooo easy.

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Welcome everyone and happy Tuesday! I am very excited to share a guest post with you by Tina from Carrots and Cake. If you have not done so already, I suggest you drop over and pay Tina a visit. Her blog is really informative and very upbeat. It really is a great find and definitely one to bookmark.

Follow along below and make your own Pumpkin Coconut Bars.
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Sitting in the office the other day I get an email with a bunch of Thai recipes from an office colleague. I decided to whip up this interesting soup that I scrolled through. I always have been a big fan of smooth soups so I am hoping this one will be just as good. The recipe is very simple and has some great flavors that I enjoy.

So I said what the heck, lets give it a whirl and see if it is worth serving to others. Follow below and let me hear what you think.

Ingredients

• 1 15 oz can pumpkin puree
• 1 15 oz can coconut milk
• 2 cups mango nectar
• 3 cups water
• 2 tablespoons rice vinegar
• 1/4 cup smooth or chunky peanut butter; your preference
• 2 veggie bullion cubes
• 1/2 an inch fresh ginger, minced
• 3 cloves garlic, minced
• 3 green chilies, minced
• 1/2 bunch of cilantro, chopped
• 3-4 green onions, chopped

Method

1. Add the pumpkin puree, coconut milk, mango nectar, and water to a large pot and bring to a low boil.
2. Meanwhile, you can mince the ginger and green chilies (jalepenos are fine too) and add them to the pot.
3. Chop the cilantro and green onions, and reserve for a garnish.
4. Once the soup is hot, take out a small bowlful and stir in the peanut butter until it is completely incorporated. Add back to the pot.
5. Repeat with another bowlful and incorporate the bullion cubes.
6. Serve in bowls topped with the cilantro and green onions.

Last night we had a real craving for salmon.  A few years back I was watching the food network and local chef Michael Smith as he created this coconut crusted salmon dish. 

As I watched it - I copied the recipe down on my notepad and tried it the very next day.  It was delicious! 

So every now and again when we are having a salmon craving I sometimes throw this recipe in the mix.  It is a great combination of sweetness with the salmon.  In my mind, the salsa really sets it apart and makes it a real show stopper and crowd pleaser. 

The presentation with the salsa on top of the carmelized coconut makes my mouth water.  Not too mention the salsa calls for ” juice of a lime” one of my favorite fruits. Hence the theme of my website and my name.   I hope you enjoy the recipe and feel free to try your own flavours in the salsa and let me know how you made out. 

Caribbean Coconut Crusted Salmon

Ingredients:

• 1 1/4 cups of shredded, unsweetened coconut
• 4 x 6 oz salmon filets, skin removed
• Salt and pepper

Directions:

1. Preheat oven to 375 degrees.
2. Put coconut into a freezer bag. Drop in the salmon filets one at a time and toss to coat. Place on a lightly oiled baking sheet and season with salt and pepper. Bake for 15 minutes.

Serve with Caribbean Salsa ( recipe below )

Caribbean Salsa

Ingredients:

• 2 cups of fresh pineapple, cut into small chunks
• 1 x small red onion, diced
• 1 cup of fresh cilantro, minced
• 1/4 cup of extra virgin olive oil
• Zest and juice of 1 lime
• Several dashes of your favourite hot sauce

 Directions:

1. Put pineapple, red onion and cilantro into a medium-sized bowl. Add lime zest and juice, oil and hot sauce. Toss well and let flavours mingle for at least one half hour before serving.