Easy Blender Salsa

7 02 2012

Both my husband and I were born and raised in the Central Valley in California. We both miss that area very much and of course we miss a few food items that you can only get their.

One of our favorite Salsa’s is from a restaurant called Bobby Salazar’s. You could get it from the restaurant or in the local grocery store. Ever since we moved from the valley we have not found a salsa that we have liked as much as this one.

As soon as I saw this pin floating around pinterest about a restaurant style salsa I thought that it looked very similar to our favorite. So of course I cruised on over to Mountain Mama Cooks and made her Quick and Easy Salsa recipe. I am a huge fan of this recipe. It lives up to its claim of being quick and easy and it is very similar to our favorite. This will be a keeper in our house and enjoyed many times from here on out.

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Easy Blender Salsa

~ 1-14 oz. can diced tomatoes

~ 1-10 oz. can orginal Rotel

~ 1/2 small onion, roughly chopped

~ 1 clove garlic, peeled and smashed

~ 1/2-1 jalapeno, seeded or not depending on how spicy you like it

~ 1 tsp. honey

~ 1/2 tsp. salt

~ 1/4 tsp. ground cumin

~ small to medium size handful of cilantro, washed

~ juice of 1 lime

Put all the ingredients in the food processor or blender. Pulse to combine for 30 seconds or until all the ingredients are finely chopped and salsa is desired consistency. Taste for seasoning and adjust to taste. Serve with chips or favorite dishes.

Click Below to Print Recipe

Easy Blender Salsa

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Black-Eyed Pea Dip

20 10 2011

So I am a big fan of The Pioneer Woman and I have tried many of her dishes. Many of them appeal to my tastes and my style of cooking. I saw the Black-Eyed Pea Dip recipe one day as I was cruising her site and as soon as my husband and I tried it we feel in love. It has just the right amount of heat for me but you can defiantly make it spicier if you want to. Super simple to make and very yummy to eat.

Black-Eyed Pea Dip

~ 1 can black-eyed peas

~ 1/4 whole onion, chopped fine

~ 1/4 cup sour cream

~ 8 slices jarred jalapenos

~ 1 cup grated sharp cheddar cheese

~ 3 Tbsp. salsa

~ hot sauce, to taste

~ salt and black pepper to taste

1. Preheat oven to 350o F. Drain black-eyed peas and partially mash, leaving some whole. Add all other ingredients, stirring to combine.

2. Spread into a 1 1/2 quart baking dish and bake for 20 to 30 minutes until hot and bubbly. Serve with tortilla chips.

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Black-Eyed Pea Dip





Corn Chowder

17 10 2011

Could winter really be this close? Not where I am at! I can’t believe it is the middle of October and we are still seeing days in the 90’s. While I know that colder weather is just around the corner I am still happy with these warmer days! I do miss soup weather and so I decided we were going to have a  Corn Chowder recipe from two peas & their pod not matter how warm it was outside.

This recipe was super simple and I loved that it used so many different veggies. Most of which my refrigerator has been accumulating over the last few weeks from bountiful baskets. This was a hit with the family even though my husband said it would be even better with bacon. Well of course it would, everything is better with bacon! I hope your family enjoys it as much as mine did.

Corn Chowder

~ 2 Tbs. butter

~ 1 large onion, chopped

~ 2 garlic cloves, minced

~ 1 large carrot, chopped

~ 1 red pepper, seeds removed and diced

~ 3 Tbsp. minced poblano pepper

~ 2 potatoes, washed and diced

~ 2 cups chicken broth

~ 3 ears sweet corn, kernels removed or 3 cups frozen or canned corn

~ 1/3 cup flour

~ 1/2 tsp. dried thyme

~ salt and freshly ground black pepper, to taste

~ shredded cheddar cheese-optional, for serving

1. In a large soup pot, heat the butter over medium heat. Add the onion and garlic, cook for 2-3 minutes. Add the carrot, red pepper, poblano pepper, and potatoes. Add the chicken broth and empty ears of corn, if using, and cook until vegetables are tender. This will take about 10 minutes.

2. In a medium bowl, whisk together the flour and milk. Pour mixture into the soup pot. Stir. Add in the corn kernels, thyme, salt, and pepper. Let the soup simmer for 20-30 minutes.

3. Remove empty ears of corn, if using, and ladle into bowls. Garnish with cheddar cheese, if desired.

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Corn Chowder





Easy Potato and Bacon Breakfast Casserole

9 05 2011

I was looking for a fast and easy dinner idea and I stumbled upon Our Best Bites Easy Potato and Bacon Breakfast Casserole. I was so happy that this recipe was so simple and it was full of flavor. Not only that but you could add so many things to this to make all kinds of variations. Fresh spinach layered in or chopped tomatoes. This would also be a great recipe for a brunch or any other breakfast gathering. We will defiantly make this again in our house.

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Easy Potato and Bacon Breakfast Casserole

~ 4 cups southern/country- style hash browns (cubes), completely thawed (if they’re not thawed, they won’t cook correctly)

~ 1 package bacon

~ 1 1/2 cup cheddar cheese

~ 1 1/2 cup jack cheese

~ 4 green onions, chopped

~ 3 eggs

~ 1 cup milk

~ 1/2 tsp. salt

~ about 10 turns freshly ground pepper

1. About 3 or so hours before you begin make sure to set out your 4 cups of hash browns so they can thaw out.

2. Cook bacon. While bacon is cooking, place the potatoes in a 9 x 13 baking dish or a deep-dish 9” pie plate. Mix the cheeses together and sprinkle it over the potatoes. When the bacon is done cooking, drain it on a paper towel. If you want sauté up the green onions in a little bit of the bacon grease and then spread the onions over the cheese mixture. Then sprinkle everything with crumbled bacon.

3. Whisk together the eggs, milk, salt, and pepper. Pour the egg mixture evenly over the potato mixture. Cover and refrigerate overnight or for 7-8 hours.

4. When ready to bake, preheat oven to 350o F. Bake, uncovered, for 40-45 minutes or until the cheese is bubbly but not brown. Allow to stand for 15 minutes before cutting.

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Easy Potato and Bacon Breakfast Casserole





Baked Onion Rings

27 04 2011

Who doesn’t love onion rings? My husband and I do and since I had a lot of onions left from my Bountiful Basket a few weeks ago I thought this was the perfect time to try some baked onion rings.  Since they are baked they are a lot healthier than the deep fried version and they still had lots of flavor.

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Baked Onion Rings

~ 2 sweet yellow onions, sliced into thick rings

~ 1/2 cup flour

~ salt and pepper, to taste

~ 1 egg

~ 3 Tbsp. milk

~ 1 1/2 cups Italian seasoned Panko bread crumbs

~ cooking spray

1. Preheat oven to 450o F. Line a baking sheet with foil and spray with cooking spray. Slice the onion into thick rings then separate them.

2. Pour the flour into a bowl and season it with salt and pepper to taste, then mix well. Mix the egg and milk in a bowl until well combined. Pour the Panko crumbs into another bowl.

3. Dredge the onions first in the flour, then in the egg mixture, and finally in the Panko crumbs until fully coated. Place each coated ring on the baking sheet. Repeat with the remaining rings. Spray the rings with cooking spray then place into the oven.

4. Bake for 10 minutes then flip the rings over carefully with tongs. Bake for an additional 10 minutes. Watch them carefully so they don’t burn.  Remove from the oven and serve immediately.

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Baked Onion Rings








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