Just as Good

Have you ever been to one of the 9 million Mexican restaurants in every town/city/area of this world? Not the national chains of fake food, but the wonderfulness of places like Mi Pueblito, El Corral, El Matador, El Caporal... If you have, then you know the salsa there is great! If not, I suggest you drop what you are doing and go NOW!.

I actually found a recipe that rivals the restaurant salsa. Thanks to the Pioneer Woman's Blog (check it out if you haven't), I have a new favorite snack.

The Ingredients

Shopping List:
28 oz. can whole tomatoes, drained
2 cans Rotel tomatoes and chilies, undrained (we got mild)
1/4 cup onion, chopped
1 jalapeno, chopped
1 clove garlic, minced
1/2 cup cilantro, chopped
The juice of 1/2 a lime (or a few splashes out of a bottle)
1/4 tsp. sugar
1/4 tsp. salt
1/4 tsp. cumin

Directions:
-Basically throw everything in a blender or food processor and go! Naturally I added the cilantro, onion, and pepper in first to get them good and chopped up, but whatever you prefer will work.
-Chill in the fridge for at least an hour before serving.
-Yield: A TON OF SALSA, probably 3-4 cups worth?

The Salsa

This recipe was super simple and can be made year round. Again, feel free to play with the ingredients and make it just your own.

Happy Eating

Avocado Addiction

We had a quiet day around the house yesterday so I decided to make some salsa (recipe to come soon) and guacamole! Both turned out great!

Ingredients

Shopping List:
1/2 small onion, chopped
1 jalapeno, seeded and chopped
1 clove garlic, minced
2 Tbsp. cilantro, chopped
1 Tbsp. lime juice
1/2 tsp. salt
1/4 tsp. cumin
2 avocados, chopped
1 medium tomato, seeded and diced

Directions:
-In a blender or food processor, pulse the onion, jalapeno, garlic, cilantro, lime, salt, and cumin until well blended (depending on your taste).
-Add the avocados to the onion/pepper mix and blend again until desired consistency is achieved.
-Remove mix from blender/processor into a small bowl. Add in tomato and stir.
-Store in fridge until ready to eat. Makes 1-2 cups.

The finished GUACAMOLE

Don't be afraid of guacamole. I hear so many people ask for it to be removed at restaurants, but I'm sure they've never even tried it. It is so creamy and good for you.

Feel free to change this recipe according to your tastes. We don't really like extremely spicy things so only used 1 jalapeno. You can use 2 or even 3 if you want. This is definitely a recipe to taste as you are making it so it comes out just right.

Also, it may seem a little odd, but did you know that guacamole tastes great on a turkey dog? Seriously... Awesome. Give it a try.

Happy Eating.

A Little Tart, A Little Sweet

Key Lime Bites

Ingredients

Shopping List:
(Cookies)
1 cup butter, soft
1/2 cup powdered sugar
2 tsp. key lime juice
2 tsp. key lime zest
1 3/4 cups flour
1/4 tsp. salt
1/2 cup chopped macadamia nuts
(Icing)
2 cups powdered sugar
1/4 cup key lime juice
1 tsp. key lime zest

Directions:
-In a large bowl, cream butter and powdered sugar until light and fluffy. Beat in lime juice and zest. Combine flour and salt; gradually add to creamed mixture until thoroughly combined. Stir in nuts.
-Shape into 1 inch balls, place 2 inches apart on ungreased cookie sheets; flatten slightly (these cookies do not really 'melt out' so the shape you make them will be the shape they keep).
-Bake at 400 degrees for 8-10 minutes or until the bottoms are lightly browned (this is the only way you will know they are done, they will still feel very soft to the touch when hot). Remove to wire racks to cool completely.

Finished Cookies

-In a small bowl, combine the icing ingredients. Dip the tops of cookies in the icing, allowing the excess to drip off. Place on wire rack to set. Store in an airtight container.

ICING!!!

Cookies Completed

This entire process only took about 30 minutes! They weren't super sweet, but a perfect after dinner snack when you just need 'a little something'!

Happy Eating!