simple homemade salsa & guacamole

Still buy your salsa from the grocery store??  

Read the jar!!!  Check out those ingredients!

Here are the ingredients in a popular brand of store bought salsa:

Salsa Ingredients: Tomatoes, Onion, Assorted Peppers & Chilies, Tomato Puree (Tomatoes, Water), Cilantro, Salt, Red Wine Vinegar, Sodium Metabisulfite & Sodium Erythorbate Added to Maintain Freshness, Citric Acid, Spices, Garlic, Xanthan Gum, Sugar.   

No thanks, I prefer chemical free Salsa!!!  It's SO much better made fresh at home!  

OH!  and, I heard that there's a guacamole dip out in the grocery stores that doesn't have any avocado in it...yikes!!  Just make homemade!!

Use the recipes below for a base and change them up to suite your taste!  We like them just the way they are!

Double or triple these recipes for a large crowd!

Fresh Chunky Salsa
(make it the day before you want to eat it!) 

INGREDIENTS:
5-6 roma tomatoes, seeded and chopped
1 small sweet onion, chopped 
1/4 cup fresh cilantro, finely chopped
2 Jalapeño peppers, seeded and minced
1 clove garlic, finely minced
2 tbsp. freshly squeezed lime juice 
salt & pepper to taste


INSTRUCTIONS:
Combine all ingredients and let sit overnight to allow flavors to blend.

Don't like it so chunky?  Pulse it a few times in your blender to get it to the consistency you like!  Simple!


Homemade Guacamole

INGREDIENTS:
3 avocados, peeled and seeded (save one of the seeds!)
1 lime, juiced
1/2 tsp. salt
1/2 tsp. ground cumin
1/4 tsp. cayenne pepper
1/2 sweet onion, finely chopped
1 Jalapeño pepper, seeded and minced 
3 roma tomatoes, seeded and diced
1 tbsp. finely chopped cilantro
1 clove garlic, minced

INSTRUCTIONS:
Combine all ingredients except avocados.  

Mash avocados with a fork and then fold into the other ingredients.  

Put the reserved seed into the middle of the completed guacamole to prevent browning!  It works!!  

Let sit at room temperature for an hour to let ingredients blend.

TIP!!!  If you make the salsa then later want guacamole, all you have to do is mash avocados and add them to the salsa!!!  

BONUS!!!  Homemade BAKED corn chips!!!
(makes 16 tortillas)

INGREDIENTS:
2 cups Instant Corn Masa Flour
1 1/3 cups water
1/4 tsp. salt
extra virgin olive oil (light flavor!)
salt 

Combine ingredients and mix thoroughly to form a soft dough.  (It's pretty crumbly, just smash it together with your hands!) Add a tiny bit more water if dough seems very dry.

Divide dough into 16 equal size balls.  Cover with a damp paper towel to keep moist.

Place a ball of dough between two sheets of parchment paper and press with a glass pie plate until tortilla is 5-6 inches in diameter (and very thin!).  Or use a tortilla press if you have one--wish I did!!! 

Pre-heat un-greased griddle or skillet on medium-high heat and cook tortillas one at a time for 50 seconds then turn and cook another 50 seconds.  

Pre-heat oven to 400 degrees.

Very lightly brush both sides of tortilla with olive oil.  Cut each tortilla into 4 triangles and put pieces onto a baking sheet. Sprinkle with salt.

Bake until chips are crisp.  About 12-15 minutes.

Enjoy!!!

A delicious salad for dinner...or lunch!

So, I thought this would be a GREAT dinner... 

It was REALLY yummy but, unfortunately it didn't go over well with the family (men!).  They say they want a HOT meal for dinner.  They really liked it but...not for dinner.  I thought it was perfect for dinner--I LOVED IT!  

But, I guess I'll serve it at lunch time from now on!  

The dressing on this salad is REALLY GOOD!  Add whatever veggies your family likes!  Just thinking...baby corn would be great in this!!!  








Spinach Salad with Chicken & Asian Dressing
(4 servings)

INGREDIENTS:

salad:
1 rotisserie chicken, meat removed and diced
1 container baby spinach
8 oz. pasta of choice, cooked and cooled (I wish I would have used rice noodles!)
1 can sliced water chestnuts
1 large carrot (I used my peeler to cut it into fine strips)
1 large green pepper, cut into strips
3-4 green onions, chopped (white & lots of green!!)
1 cup snow peas or snap peas (Sadly, I forgot to add the snap peas I bought.)
1 cup Bean sprouts (we don't like them, so I leave them out.)
toasted sesame seeds

dressing:
1/2 cup extra virgin olive oil (a light one!)
4 tbsp. cane sugar
1 tsp. salt
1 tsp. sesame oil
3 tbsp. soy sauce (I use low sodium--if you use regular, add the salt last and only if needed!) 
2 tbsp. rice vinegar
1/4 tsp. garlic powder

Combine all dressing ingredients.  (I like to use a jar with a lid so I can shake it to blend the ingredients.)

Put all salad ingredients (except sesame seeds) into a large bowl and toss with a small amount of dressing to coat lightly.  

Sprinkle toasted sesame seeds over the top.  

Serve with extra dressing on the side.

Enjoy!!  

sometimes you just need a little Chocolate!

PERFECTION!   Lots of chocolate chips and big pieces of walnut make these brownies super chunky!  

Delicious with a glass of red wine...or a cup of coffee!  (I tried them both ways!!!)










Chocolate Chip Brownies with Walnuts

INGREDIENTS:
3/4 cup cocoa powder
1/2 tsp. baking soda
2/3 cup salted butter, melted (divided)
1/2 cup boiling water
2 cups cane sugar
2 large eggs
1 1/3 cups all purpose flour
1 tsp. pure vanilla extract
1/4 tsp. salt
1 bag dark chocolate chips (or milk chocolate or semi-sweet, whatever you have!) 
1 cup walnuts (or pecans!!  Don't like nuts in your brownies...leave them out.) 

INSTRUCTIONS:
Pre-heat oven to 350 degrees.

Spray a 9 x 13 baking pan with non-stick cooking spray.

In a large bowl (no need to use the mixer!) stir together cocoa, baking soda and 1/3 cup melted butter.

Add the boiling water and stir until thick.

Add the sugar, eggs, remaining melted butter and stir until smooth.

Add flour, vanilla and salt, stir well.

Mix in chocolate chips and walnuts.

Pour into prepared 9 x 13 pan.

Bake 30-35 minutes.   

ENJOY!

Vanilla Cheesecake Bars

I had two packages of cream cheese left in the fridge that I needed to use up...

So, I made these CHEESECAKE BARS!!

A square of cheesecake and a cup of coffee makes a perfect breakfast!!!






VANILLA CHEESECAKE BARS

INGREDIENTS:

Crust:
1 sleeve graham crackers (about 8-9), crushed into crumbs
4 tbsp. powdered sugar
1/8 tsp. salt
1/8 tsp. cinnamon
5 tbsp. melted butter

Filling:
2 packages cream cheese (8 oz. size)
1 cup cane sugar
1/4 cup greek yogurt
3 large eggs
3 tsp. pure vanilla extract
1/2 tsp. freshly grated lemon zest
1 tsp. fresh lemon juice

INSTRUCTIONS:
Pre-heat oven to 375 degrees.

Stir together all crust ingredients and press into the bottom of an 8 x 8 square baking pan.

Bake the crust for 10 minutes.

Mix cream cheese and sugar until smooth.

Add yogurt, eggs, vanilla, lemon zest and lemon juice, mix only until everything is well combined.

Pour filling over crust.

Bake for about 25-30 minutes, or until filling is set but still soft in the center.

Cool completely, and then refrigerate until chilled.

Serve plain or add your favorite topping (fruit, chocolate, whipped cream, etc.).

Enjoy!

Gluten Free Chocolate Chip Cookies

I had a lot of GF flour left over from baking Sugar Cookies at Christmas time, so I figured I'd try making some Chocolate Chip Cookies.

I don't follow a GF diet but, both the Sugar Cookies and these Chocolate Chip Cookies are REALLY good!  

Cup4Cup Gluten Free Flour is the way to go for GF baking!!

I think I'll use the last of it for Lemon Bars!






GLUTEN FREE CHOCOLATE CHIP COOKIES

INGREDIENTS:
2 sticks butter, softened
1/4 cup cane sugar
2 cups light brown sugar, packed
2 large eggs
2 tsp. real Vanilla Extract
3 1/2 cups Cup4Cup multi-purpose flour
1/2 tsp. baking soda
1 tsp. salt
1 1/2 bags Dark Chocolate Chips (or about 16 oz. of your favorite Chocolate)

INSTRUCTIONS:
Pre-heat oven to 350 degrees.

Cream butter and sugars together.

Add eggs and vanilla, mix until combined.

Combine dry ingredients then slowly add to wet ingredients in mixer bowl, mix until incorporated.

Stir in chocolate chips.

Use small cookie scoop and drop dough 2" apart onto un-greased baking sheets.  Flatten slightly.

Bake for approximately 12 minutes or until light golden brown.  

Cool on wire racks.

Enjoy!!!

Chocolate & Peanut Butter make a Delicious Mexican Mole Sauce!

We LOVE this version of Mole Sauce (there are many!!).  I make mine pretty spicy but, you can change it up to fit your taste!  Sometimes I add more cinnamon.  Sometimes I add more sugar to make it a little sweet.  If you start with a good base, you can't mess this sauce up!

The last time I ate at a Mexican restaurant the food was SO horrible, I wished I would have just cooked my own Mexican meal at home!!

I sure wasn't disappointed when I ate these!!  YUMMMMM!



Chicken Enchiladas with Mole Sauce
(This recipe makes 1 batch of Enchiladas (4 servings) and 2 batches of sauce--read below.) 

INGREDIENTS:

SAUCE:
8 cups Chicken Stock
6 tbsp. olive oil
2 cups chopped onion
6 tbsp. chopped garlic
1 can chopped green chilies
6 tbsp. peanut butter
4 ounces good DARK chocolate, rough chopped
2 whole cloves
2 tsp. dried oregano
2 tsp. ground cumin
1 tsp. ground cinnamon
8 tbsp. chili powder
6 tbsp. all purpose flour
2 tsp. salt
6 tsp. sugar
1/4 tsp. tabasco sauce (or eliminate to have mildly spice sauce)

The list of ingredients above is doubled.  It makes 2 batches of sauce.  I make one batch of enchiladas and put the other 1/2 of the sauce in the freezer and use it later.  When you take this much time to make a sauce, you might as well make enough for two meals!  

(I left the ingredients so they are easy to 1/2 if you want to only make one batch.)

ENCHILADAS:  (4 servings)
8 corn tortillas
1 rotisserie chicken, meat removed and shredded
2 cups of your favorite Mexican Cheese or Monterrey Jack, shredded

INSTRUCTIONS:

MAKE THE SAUCE:
Heat the olive oil in a large pan over medium-low heat.

Add the onion, garlic, oregano, cumin, cinnamon and clove.

Cover and cook until onion is very tender, about 10 minutes.

Stir in the chili powder and flour--stir constantly cooking for 1 minute.

Slowly whisk in the chicken stock, and tabasco (if using).  Stir in green chilies.

Increase heat to medium-high and boil constantly until sauce is reduced--35-40 minutes.  Stir occasionally.

Remove from heat.

Stir in sugar, salt, peanut butter, and chocolate.

Use immersion blender (or blend in blender in small batches) until completely smooth.

Check spices --add more cinnamon, sugar, salt, or tabasco to taste.

Divide sauce in 1/2.  Store half.

MAKE THE ENCHILADAS:
Pre-heat oven to 375 degrees.

Lightly coat the bottom of a baking pan with non-stick spray.

Put the shredded chicken in a large bowl.

Stir in just enough sauce to wet the chicken.

Add a handful of shredded cheese.  Stir in.

Fill each tortilla shell with chicken mixture and place seam side down in prepared baking pan.

Cover enchiladas with remaining sauce (if sauce has become really thick, add a bit more stock or water to thin.) and sprinkle with remaining cheese.

Bake until sauce is bubbly and cheese is melted.

Enjoy!

I love to serve this with a big batch of freshly made guacamole and corn chips!

still buying pasta sauce in a jar? Why?

I recently had a very simple tomato sauce at a really nice Chicago restaurant--I was amazed at how good it was and, I HAD to try to copy it!!!  This is it!  Nothing fancy but, SOOO good!!!  

Jarred sauces don't even compare to this easy homemade sauce!  It's FRESH, HEALTHY, DELICIOUS and has NO PRESERVATIVES!!!  

Since the ingredients are already roasted, there's no need to simmer this sauce all day long.  It's delicious, flavorful, and ready to use right after you blend and season it. 

ROASTED TOMATO BASIL PASTA SAUCE

INGREDIENTS:

20 Roma tomatoes, washed and halved 
1 large sweet onion, chopped into large pieces
3-4 cloves of garlic, peeled
salt & freshly ground pepper
sugar
Olive Oil
2 tbsp. Dried Basil  (or Finely Chopped Fresh Basil) 

INSTRUCTIONS:

Pre-heat oven to 400 degrees.

Put tomatoes, onion and garlic on a baking sheet, drizzle olive oil over all and toss to coat.

Turn the tomatoes cut side up.

Sprinkle everything with salt & pepper.

Very lightly sprinkle only the tomatoes with sugar.

Roast approximately 35-40 minutes or until lightly browned.

Put everything (including any remaining olive oil) from the baking sheet into a deep sauce pot and use immersion blender to combine. (Or put everything into your blender.)  Blend briefly for a chunky sauce or longer for a smooth sauce.

Sprinkle basil into sauce, and adjust the salt & pepper.  (Salt really brings out the flavor of this sauce--not sure if you've used enough salt?  Take a spoonful of sauce out of the pot--salt it, does it taste better??  That's a simple way to help you determine if the entire pot has been seasoned enough.  Same with pepper!)

If using dried basil, let the sauce sit for a few minutes to allow the basil to soften.

Use this sauce in your favorite Italian recipe, or simply spoon over pasta!   

Enjoy!!! 

Gluten Free Sugar Cookies

I made these cookies this year but, I forgot to take pictures.  They came out WONDERFUL and really tasted good!  I couldn't even tell that they were gluten free!!!  

Since we make cookies all year round, I figured I'd just go ahead and post this recipe! PLUS--Valentine's Day is coming!! How about some heart shaped sugar cookies with red sprinkles for your Valentine this year!!  

p.s.  You don't have to roll these out and cut them with cutters.  You can simply scoop them with your cookie scoop and top with sprinkles before baking OR bake them plain then dip into a glaze and sprinkle with decorative sugar!  


GLUTEN FREE SUGAR COOKIES

INGREDIENTS:
1 cup sugar
1/2 cup butter, softened
1 large egg
1 tbsp. milk or water
1 1/2 tsp. pure vanilla extract
1/4 tsp. salt
1/4 tsp. cinnamon (optional)
2 cups gluten free all purpose flour (I used Cup4Cup) +extra for surface if rolling out.
1/2 tsp. xantham gum (only if it’s not in the flour!  Cup4Cup has it already in the flour)

INSTRUCTIONS:
Cream butter and sugar in large mixing bowl at medium speed.

Add egg, milk (or water), vanilla, salt and cinnamon (if using).  Blend until combined.

Add xantham gum (if necessary) and flour.  Mix until combined.

Cut dough in half, wrap each half in plastic wrap and refrigerate for at least 1 hour.

Preheat oven to 350 degrees.

Roll dough about 1/4” thick on a heavily floured surface with a floured rolling pin.

Cut with cutters and place 2” apart on baking sheet.  

Decorate cookies now (before baking) with colored sugars/sprinkles OR decorate with frosting after cookies are completely cooled.

Bake 10-12 minutes or until edges are very lightly browned.

Cool on sheet a few minutes then move to wire rack to cool completely.

Enjoy!