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!!

Spicy Southwest Chicken Salad

The best part about summertime is the plethora of amazing salad recipes! When I came across this one I knew it was a keeper. The flavors are so yummy and the crunch from the corn, onion, jalapeno and chips is amazing. This is a must make for your next salad craving.

The original recipe didn't call for the jalapeno or the spicy version of the ranch dressing, but I definitely think these are a must.

Ingredients for the salad
2 cups shredded cooked chicken
1 red pepper, diced
1 can black beans, drained and rinsed
1 can sweet yellow corn {canned or frozen and defrosted}
2 roma tomatoes, diced
half red onion, chopped
2 large romaine hearts, washed and chopped
1/2 bunch cilantro, washed and chopped

Sliced olives
1 seeded and chopped jalapeno 
2  ripe avocados, diced

2 cups crushed tortilla chips

Ingredients for the dressing
1/2 c mayonnaise
2/3 c Greek yogurt
1 1/2 tablespoon spicy ranch seasoning
1 1/2 tablespoon taco seasoning
1/2 tablespoon lime juice {optional}
salt & pepper, to taste

Directions
In a large bowl, stir all salad ingredients together, excluding the tortilla chips and avocado. 

In a small bowl, stir all dressing ingredients together until smooth. When ready to serve, toss salad with dressing then gently stir in avocado and tortilla chips. Makes 4 large servings. 

Ingredients

Chopped and ready to go

Dry mixes

blending the mayo and greek yogurt together

chill in fridge until ready to use

Before the dressing mix up all ingredients

So pretty!

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

Taco Salad Pizza

I made up this recipe last year after having something similar at California Pizza Kitchen, I hope you enjoy it. It has just the right amount of zing to make it special.

Ingredients 
4 chicken cutlets, seasoned and cooked
1 ball of pizza dough
1 can black beans, drained
2 cups shredded cheese

Cook chicken in saute pan and chop up. Take ball of dough (raised) and roll out and place on pizza pan. Spread 1 can rinsed black beans and 2 cups shredded cheese and chopped chicken on top of dough. Bake for 20-25 (375 degrees) minutes or until pizza is done.

Ingredients for Avocado Ranch Dressing
1 avocado
1 cup milk
1 pkg spicy ranch dressing mix (follow package directions)
1 cup mayo
1/2 c cilantro
Mix ranch dressing mix and mayo and chill for an hour. Place into food processor along with 1 avacado and 1/2 c cilantro, pulse until creamy.

Salad Pizza Toppings
2 cups shredded lettuce
2 tomatoes, chopped
Avocado Ranch Dressing


After pizza comes out of oven immediently top with shredded lettuce, chopped tomato and drizzle 1 cup of avocado ranch dressing. Slice and serve
Serves 4

Ingredients for Avocado Ranch Dressing

I used some chili lime rub for my chicken

My ball of dough before the rising process started

Chicken cutlets all cooked

Drain your black beans

Ready to build the pizza

Pour black beans directly on to dough

Add chicken and cheese and bake

Pour prepared spicy ranch dressing into food processor and 

add avocado and cilantro

I love cilantro

Blend until smooth

Pizza is out of the oven and ready to be topped

I love the avocado dressing dripping down the sides of the dough

Ready to slice

Enjoy!

Cinco de Mayo Recipes

I love any holiday that encourages one to eat ethnic food, think St Patty's Day, so since tomorrow is Cinco de Mayo so I've decided to link you to some of my favorite Mexican dishes. I hope your fiesta is fun and full of yummy food!

How about yummy Chicken Enchilada Pizza? Or perhaps some dreamy Chicken Enchiladas?  This Mexican Lasagna recipe is a true hit, so delicious!  Everyone needs a good Salsa to go along with their meal on Fiesta Day, or perhaps you'd care for a creamy Taco Dip. Perhaps where you live it's cold and a hearty Taco Soup would be just the thing. This is one of my top 5 recipes that I make, I know that cumin isn't a true Mexican flavor, but come on, this Black Bean, Corn and Rice Salad is just too good!

I know I just posted my Cinco de Mayo Cheesecake recipe yesterday, but since I've already had a piece for breakfast I can confirm it tastes better the next day, so get busy!!

Cinco de Mayo Cheesecake

Just in time for Cinco de Mayo (May 5th) here is a tasty dessert to serve at the end of your fiesta! I love this recipe, it's got a great flavor but is very simple and quick to make. The texture is very similar to cheesecake but the cinnamon topping gives it an extra zing. This is one of those recipes that works great for a bake sale or to bring along to a potluck dinner. People underestimate this great dessert, maybe because there aren't any bells and whistle, but believe me, this is a keeper.  In my version of the recipe I made an 8x8 pan but this recipe can easily be doubled to fit a 9x13.

Ingredients
8 oz cream cheese, softened
1/2 c white sugar
1/2 tsp Mexican vanilla
1 8 oz can refrigerated crescent rolls
2/3 c white sugar
1 tsp cinnamon
1/4 c butter, room temperature
1/4 c honey

Preheat oven to 350 and spray an 8x8 pan with cooking spray.

Beat cream cheese with 1 cup sugar and the vanilla in a bowl until smooth.

Unroll the can of crescent roll dough and divide in half. Use a rolling to to shape half of the dough into an 8x8 shape and place in the bottom of your prepared pan. Next evenly spread the cream cheese mixture on top of the dough. Roll out the second piece of dough and place on top of cream cheese mixture. Stir together 2/3 c sugar, cinnamon and room temp butter. Sprinkle the mixture over the top of the cheesecake.

Bake in the oven for 30 minutes or until the dough has puffed and turned golden brown. Remove from oven and drizzle honey on top. Cool completely and cut into 9 squares. I like to serve mine cold from the refrigerator.

Ingredients

Mix cream cheese, vanilla and sugar in bowl

Get it nice and smooth

Divide crescent dough in half

Roll it out to fit in your 8x8 baker. Don't ya love

my cute mini rolling pin?

Spread it out onto bottom of pan

Add cream cheese mixture

Spread until smooth

Top with second half of rolled out dough

Notice the large amount of cinnamon next to the bowl,

well I got cocky and decided to shake the cinnamon in the bowl instead

 of measuring it...  well the top came off and I dumped about a cup of cinnamon

into my sugar and butter mixture. I scooped out as much as possible, but believe me yours will 

not look this dark!!!

Drizzle with honey once it's out of the oven

your top will be smoother than mine, remember mine has WAY too much cinnamon

Serve chilled.

Enjoy!