Green Salsa

I've always been threatened by tomatillos, don't ask me why, but they just looked scary. I mean they have a weird peel and look like under-ripe tomatoes. I decided to conquer my fears and I am so glad I did. This salsa is so tasty and quick, and it lasts in the fridge for up to a week. We made steak nachos last night and this was the perfect topping. ( I located the tomatillos in the produce department by the cilantro)

Ingredients 
1 lb washed and peeled tomatillos
1/3 bunch cilantro
1 jalapeno pepper, seeds and all
1 thick slice red onion
1 garlic clove
1 ripe avocado
1 tsp salt

Place quartered tomatillos into bottom of blender. Next add remaining ingredients and turn blender on, blend until pureed. That is it! Simple and delicious. If you want it spicier add another jalapeno, if you want it thinner add more tomatillos.

Ingredients

Peeled, washed and quartered tomatillos

Drop into blender

Give it a whirl

Done!

Enjoy!!

Fried Ravioli

My middle child Simon spent the summer in Tennessee working at an outdoor adventure camp for kids; he loved every aspect of it! One of his favorite things about the camp was the night the cook made fried raviolis. He mentioned this to me the other day so I decided to recreate them for him. We were all pleased with how they came out, they were easy to make and so tasty. A perfect appetizer for a party, or for dinner, served with a big salad and crusty bread. 

Ingredients
Vegetable oil for frying
1 c milk
2 c Italian-style bread crumbs
1 box store -bought cheese ravioli (about 24)
1/4 c freshly grated Parmesan
1 jar marinara sauce, for dipping

Directions

Pour enough olive oil into a large frying pan to reach a depth of 2 inches. Heat the oil over medium heat until a deep-fry thermometer registers 325 degrees F.

While the oil is heating, put the buttermilk and the bread crumbs in separate shallow bowls. Working in batches, dip ravioli in buttermilk to coat completely. Allow the excess buttermilk to drip back into the bowl. Dredge ravioli in the bread crumbs. Place the ravioli on a baking sheet, and continue with the remaining ravioli.

When the oil is hot, fry the ravioli in batches, turning occasionally, until golden brown, about 3 minutes. Using a slotted spoon, transfer the fried ravioli to paper towels to drain.

Ingredients

Place milk and breadcrumbs in separate bowls

Dunk raviolis in milk

Dredge in breadcrumbs

Place on cookie sheet 

Simon helping out

They fry very quickly, and puff up

Place on paper towel to drain

I crammed them into the pan

Top with parmesan cheese and serve with dipping sauce

Enjoy! 

Restaurant Style Salsa

I don't know why it is every time I go into a Mexican restaurant I swear I'm going to eat healthy...but it never happens. As soon as I sit down and the warm chips and salsa appear I lose myself in the experience. Food just seems to taste better when there are sombreros hanging on the walls and margaritas are flowing. Don't you agree?

This recipe is for restaurant style salsa, you know the kind, pureed and spicy. I couldn't believe how quickly it came together, one minute the ingredients were on my counter, the next I was shoveling salsa down my throat.

My salsa came out super spicy and that's because I kept the jalapeno seeds in, so if you want a milder version make sure you remove the seeds.

Ingredients
14 oz can diced tomatoes
10 oz can Rotel tomatoes, original
1/2 small onion,
1 jalapeno, seeds removed if you want milder salsa
1 tsp honey
1/2 tsp salt
1/4 tsp cumin
3/4 c cilantro
1 clove garlic
juice of 1 lime

Place all ingredients into either food processor or blender. Let blend for 30 seconds or until desired consistency.

That's it! Super simple and delicious! Serve with chips or your favorite mexican meal.

Ingredients

Mix

Enjoy!!

Quick and Easy Meatball Sliders

I had an interesting experience this weekend, I attended a party where a lifelong vegetarian decided to start eating meat. The host had everyone bring some type of meat dish, there was bacon wrapped everything plus ham, ribs, chicken, fried grasshoppers, fish and much much more! I decided to play it safe (trying to protect the poor guy's stomach) and made some yummy Meatball Sliders. They were a huge hit and were gobbled up quickly. You can make your own meatballs, but for this version I'm going to advise using store bought ones, just because it truly makes it a quick and easy meal!

Ingredients
1 large bag small All Beef Meatballs (from the freezer section at store)
1 large bottle Pasta Sauce
2-3 dozen Hawaiian Rolls (small rolls)
Provolone cheese, sliced into fourths

Heat meatballs and sauce in a large pan or for a few hours in a crock pot. Slice rolls and place a fourth of a slice of provolone cheese on bottom half of roll, place a meatball with sauce on top of cheese and firmly place top of roll back on. Served immediately!

I prepared these after I got to the party, I didn't want them to sit and the prep time is so quick. (I brought pre-heated meatballs and sauce)

Enjoy! 

Veggie Turkey Platter

Thanksgiving is almost here, yikes, and I don't know about you but I am NOT ready!!! I stumbled upon this darling appetizer idea and this will definitely appear on Turkey Day at my house. Such a cute and easy idea,  I'm guessing even picky kids will eat their veggies. I found the instructions HERE, check it out!

Enjoy!!

Spicy Mexican Carrots

Earlier this summer I was in Los Angeles and went into this great burger joint and sitting on the counter was a mini buffet bar of pickled carrots and onions. One bite and I was in LOVE! The spice and heat that are packed into these veggies will blow your mind, literally! This makes a great alternative to chips and salsa without the calories and fat. You've gotta give them a try. Remember the longer they pickle in your fridge the spicier they get.

Ingredients
8 Carrots, peeled and chopped
6 Cloves Garlic, rough cut
4 Jalapenos, stem removed, sliced 1/2 thick
8-10 Small Onions, cut in half
1 tsp Black Pepper
1 3/4 c Vinegar
1 3/4 Water
7 Bay Leaves
2 TBSP Vegetable Oil

In a large pan heat oil, carrots, jalapenos, garlic and onions. Let cook on high for 6 minutes. Add in salt, pepper, vinegar and water and continue to cook on medium for 15 minutes. Remove from heat and add bay leaves, mix and let cool. Once cooled pour into a plastic container, cover and refrigerate for at least 24 hours. Remove bay leaves before serving. Will stay good in fridge for up to 2 weeks.

Ingredients

I used boiler onions

On the stovetop before adding the liquids

Ready for the fridge

I love the chunks of garlic, so tasty!

Enjoy!

Chipotle's Corn Salsa

One of my favorite restaurants is Chipotle. I love every single thing they offer, my favorite item on their menu is the corn salsa, I always ask for 2 scoops on my burrito bowl. This recipe tastes exactly like Chipotle's version, tonight we had make your own burrito bowls, tomorrow I'm spooning it over Mahi Mahi.

Ingredients

5 cups Frozen Corn
2 Poblano Chilies
1/2 Red Onion
2 Jalapenos
1/3 Cup Chopped Cilantro
Juice from 1 Lime

Juice from ½ Lemon
Salt and Pepper to Taste

Roast the Poblano chilies on a grill or BBQ and let cool. Peel the skin off pepper and dice the Poblano chilies, onion, and  jalapenos. (remember to wear food prep gloves when handling jalapenos)  Combine all the ingredients and season to taste. Store in refrigerator until ready to serve. 

Poblano Peppers

I used my panini maker to grill the peppers, you can use

a regular grill 

Look at the gorgeous grill marks

Let cool and peel the skin and remove seeds and top

Dice

Dice Jalapenos peppers

Red Onion

Cilantro

Juice of 1 lime and 1/2 Lemon

Add corn to diced veggies and combine, season with 

salt and pepper

BLT DIP

My family absolutely loves this dip recipe and request it often. It's super easy to make and the flavors will knock your socks off! Remember if serving in warmer months, place bowl of dip in a larger ice filled bowl to keep cool.

Ingredients
1 lb bacon, cooked and chopped
16 oz mayonnaise
16 oz sour cream
3-4 tomatoes, chopped
3 French baguettes, sliced

Cook bacon, cool and chop. In large bowl mix mayo, sour cream, bacon and chopped tomatoes, stir until blended. Refrigerate at least an hour. Serve with sliced baguettes. WOW, see how easy that was!!!!

Ingredients

Any pics with bacon in them are worth seeing

Mix it up

Serve on slices of bread

Enjoy!

Hummus with fresh basil

I've been wanting to make hummus for a long time, and since were at the beach this week I thought this would be the perfect food to prepare ahead and bring. It was super easy and fit great into my awesome Garnish containers!

Hummus with fresh basil

Ingredients

3 cans(14.5 Oz.) garbanzo beans, rinsed and drained

⅓ c plus 1 TBSP Tahini (asian aisle in store)

4 cloves garlic, chopped, or more to taste

½ whole lemon, juiced

1 to 1 1/2 t ground cumin

Salt to taste

4-5 springs fresh basil 

3 TBSP to 5 TBSP cold water

1 TBSP olive oil

I dumped all of my ingredients except water into my food processor and let it go. I had to take the lip off a few times to scrape the sides down. Slowly add water until hummus reaches the consistency you like. Remember to taste this recipe, this should be how YOU like it. Refrigerate if not eating right away. Serve with your favorite chips or veggies.

Ingredients

Look at my cute purse in the background

Dump everything in

Turn it on

I added my fresh basil towards the end of 

the blending process

I'm so excited for everyone

to try my fresh hummus!

Enjoy!

Source: Adapted from the Pioneer Woman