Tag: salsa

Fish

BBQ Salmon Bowls With Mango Avocado Salsa

cathysmahaLeave a comment

BBQ Salmon Bowl with Mango Avocado Salsa is absolutely delicious! The salmon is so quickly roasted in the oven and 6 minutes was perfect for the salmon filet I made. The mango salsa is delicious by itself. I served this dish with the Cucumber Edamame Salad. Eating the leftovers, cold, was great the next day and so refreshing on a hot day. I’ll be making this recipe over and over again.

BBQ Salmon Bowls with Mango Avocado Salsa

INGREDIENTS:
  • Salmon:
    • 1–2 lbs. fresh salmon
    • 2 tablespoons brown sugar
    • 2 teaspoons smoked paprika
    • 2 teaspoons onion powder
    • 1 teaspoon garlic powder
    • 1/2 teaspoon chili powder
    • 1/2 teaspoon kosher salt (more for a larger filet)
    • 2 tablespoons olive oil
  • Mango Avocado Salsa:
    • 2 mangoes, diced
    • 1 avocado, diced
    • 1/4 cup minced cilantro
    • 1/4 cup minced red onion
    • 1/2 jalapeño, minced (optional, to taste)
    • 1 teaspoon honey
    • 2 tablespoons lime juice + 1 teaspoon lime zest
    • salt to taste
  • For Serving:
    • 1 1/2 cups of rice cooked according to instructions
DIRECTIONS:
  1. Mango salsa: Toss all ingredients in a bowl to combine. Taste, adjust, try not to eat the whole bowl.
  2. Cook your rice: Get your rice cooking according to package directions.
  3. Get the oven ready: Preheat the oven to 475 degrees. Line a baking sheet with foil. Alternatively, you can set it to 500 degrees on the broil setting for medium rare with a yummy crispy top – the risk here is that you have to watch closely so it doesn’t burn the sugar. If taking this route, make sure one of the oven racks is close-ish to the top, about 6 inches or so.
  4. Salmon: Mix the spices and the olive oil to make a paste. Place the salmon skin side down on the baking sheet. Rub the paste liberally over the top part of the salmon. Bake for 6-12 minutes depending on the thickness of your salmon and your desired doneness. See notes if you’re not sure.
  5. Bowl it up: Pile up some rice, pull off some of salmon, and spoon that mango avocado salsa over the whole thing. Add a lime squeezer for good measure. IT’S SO GOOD.

Recipe from PinchofYum

Appetizers

Cranberry Salsa

cathysmahaLeave a comment

Cranberry Salsa is the perfect appetizer for the holidays. I am not a fan of too much spice but i jalapeno is just right for this dish. I served the Cranberry Salsa over softened cream cheese with crackers, tortilla chips, and cubes of sourdough bread. In addition I had very thinly sliced piecs of serrano ham. A piece of the bread with cream cheese, salsa and a bite of serrano ham…to die for!

After Thanksgiving, I made a turkey sandwich topped with the salsa and it was sooo good. Definitely worth making this holiday season!

Cranberry Salsa

INGREDIENTS:
  • 12 ounces fresh cranberries
  • 3/4 cup granulated sugar, (add more to taste)
  • 1 jalapeno, seeded and chopped coarsely (leave the seeds in if you like it spicy)
  • 1/2 cup cilantro
  • 4 green onions
  • 2 tablespoons lime juice
  • pinch of salt
  • 2 (8 ounce) blocks of cream cheese
  • Crackers or tortilla chips
DIRECTIONS:
  1. Place all of the ingredients in a food processor (EXCEPT CREAM CHEESE) and pulse until desired consistency. I like mine fairly fine. Chill in the fridge for a couple of hours (preferably overnight) to allow the salsa to macerate. Serve over cream cheese and with crackers.
  2. This makes enough to cover two blocks of cream cheese. Some people prefer to spread the cream cheese on a serving dish with the salsa on top. I prefer to just pour it on top of a block of cream cheese.
  3. Depending on how tart your cranberries are you may want to add more sugar. This last batch I added a total of 1 cup of sugar.
  4. NOTE: Wheat thins or triscuits are great for serving with this because they are sturdy and won’t break. I love it with Ritz crackers but they are too soft and will break with dipping. If you want to use them just make sure you have a spreader with the salsa. As with all salsa, the quantities are approximate and you can adjust to your own preferences. I have kept this in the fridge for up to 10 days and it was still good! I’m not a food safety expert but it does last for a while.

Recipe from Thegirlwhoateeverything.com

Appetizers · Family Favorites · Garden · New Favorite · Vegan · Vegetarian

Fresh Corn and Tomatillo Salsa

cathysmahaLeave a comment

My garden continues to produce plenty of tomatillos and when paired with fresh sweet corn, cilantro and seasonings, it makes a wonderful salsa. I’ve also used it to top my favorite Papusas from the Farmer’s Market. It wold also be wonderful paired with chicken or fish. A new favorite!

CORN AND TOMATILLO SALSA

4 ears fresh corn kernels
2 seeded and finely chopped jalapeno peppers
4 cups husked, chopped tomatillos
1/2 cup chopped green bell pepper
1/2 cup chopped onion
2 tablespoons fresh lime juice
2 tablespoons water
3 tablespoons fresh, chopped cilantro
tortilla chips

  • In a large skillet, combine the corn kernels and jalapeño peppers. Cook and stir for 10 minutes, until the jalapeños are soft.
  • Add the tomatillos, green pepper, onions, lime juice, water and coriander to the corn and jalapeño mixture. Bring to a boil. Reduce heat and simmer for 5 minutes.
  • Remove from heat. Cool. Stir in cilantro.
  • Cool salsa in the refrigerator until ready to eat.
  • Serve with tortilla chips

Recipe adapted from:  http://allrecipes.com/recipe/19686/corn-and-tomatillo-salsa/?internalSource=search%20result&referringContentType=search%20results

Appetizers · Family Favorites · Garden · Gluten Free · New Traditions · Vegan · Vegetarian

Tomatillo Salsa Fresh from the Garden

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Last year was the first time I ever planted tomatillos plants in my garden. While my tomatoes struggled last year, the tomatillos went crazy and they are even crazier this year given all of the summer rain in Colorado.

My first try at tomatillos salsa went the easy – route and it was delicious. I froze a few bags for winter enjoyment, too! I plan to branch out this year and try a few other recipes, too!

GREEN TOMATILLO SALSA

8 ounces (5-6 medium) tomatillos, husked and rinsed
1 jalapeno (or 2 serranos), stemmed
5-6 sprigs fresh cilantro (thick stemmed removed), roughly chopped
1/4 cup water
1/4 cup finely chopped onion
salt to taste

  • Chop the tomatillos and the jalapeño.
  • In a blender or food processor, combine the tomatillos, jalapeño, cilantro and 1/4 cup water. Process to puree, then scrape into a serving dish.
  • Stir in the chopped onion and salt.
Appetizers · Family · Family Favorites · Mexican Dishes · Skinny

Layered Mexican Dip…Low Cal Style

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Our family was gathering for a late Sunday afternoon dinner and Mexican food was planned.  I needed a good starter but wanted something that wasn’t high fat/high calorie.  I have had 7 layer dip many times and this is a low cal twist to that recipe.  I used 2 cups of refried beans and 1 cup salsa for the bottom layer and otherwise, used the recipe as below.

It was a great little dip and I like it served with vegetables (especially Jicama) along with the chips.

MEXICAN LAYERED DIP

1 cup refried beans, vegetarian/low-fat
1/2 cup salsa
1-1/2 cups low-fat Greek yogurt
3 tablespoons taco seasoning
2 avocados, pitted, peeled & mashed
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon pepper
juice from 1/2 lime

TOPPINGS:

1/2 cup low-fat shredded cheddar cheese
3/4 cup cherry or grape tomatoes, quartered
1/4 cup sliced green onions
1/4 cup sliced black olives
cilantro sprigs

DIPPERS:

raw vegetables spears; red/yellow/orange bell peppers, jicama, daikon radish, carrots, celery, etc.
tortilla chips or strips

  • In small bowl, combine and stir beans and salsa. In separate bowl, combine and stir Greek yogurt and taco seasoning. In third bowl, combine and stir mashed avocado, garlic powder, salt, pepper, and lime juice. Use a 8×8″ pan or bowl or similar size.  Place bean mixture on the bottom, guacamole  in the middle, yogurt mixture on top; smoothing each into an even layer using the tip of a table knife.
  • Sprinkle on toppings: shredded cheese, tomatoes, onions, olives. Top with a sprig of cilantro.  May be assembled, covered, and refrigerated up to 6 hours in advance. Serve with veggie spears and/or tortilla chips.
Recipe slightly adapted from Yummy Life
Garden · New Favorite · Vegan · Vegetarian

Raspberry Salsa

cathysmahaLeave a comment

Raspberries have always been my favorite fruit.  My Mother grew red and black raspberries on the farm.  When we moved into our home in 1988 we, too, planted red raspberries in our yard.  Very few raspberries make their way into the house, instead being consumed right there on the spot.

Through the years I’ve tasted several wonderful commercial raspberry salsas and it was time to make one from scratch.  Several recipes call for tomatoes but I’m a raspberry purist and didn’t want to ruin the tart, tangy goodness of fresh raspberries.

The salsa was good with tortilla chips (I’m thinking a cinnamon chip would be great with it!) and as a side to fresh grilled salmon.  The salsa would be wonderful with a grilled or broiled chicken breast as well.

Our summer bounty will fast come to a close so enjoy while you can! Also try the fresh peach or tomato salsas:

Peach Salsa
Fresh Tomato Salsa

English: Raspberries Français : Framboises Deu...

FRESH RASPBERRY SALSA

2 cups fresh raspberries
1/4 cup chopped sweet onion
3 tsp.  finely chopped jalapeno chile peppers
1 clove minced garlic
1/4 cup chopped fresh cilantro
1/2 tsp. sugar
3 tablespoons fresh lime juice

  • Combine raspberries, sweet onion, jalapeno, garlic, cilantro, white sugar and lime juice.
  • Cover and chill in the refrigerator at least 1 hour before serving.
  • Optional: Mash berries slightly before chilling and garnish with whole raspberries.
Family Favorites

Southwestern Roll-Ups

cathysmahaLeave a comment

Tortilla roll-ups have been a favorite of mine since the early ’80s. It’s fun to experiment and add ingredients that appeal to your specific taste. Daughter, Megan, made these for Sarah’s baby shower earlier this spring, adding Iowa dried beef (not the canned stuff) to the delight of our guests.

A chilled tortilla roll-up would be a great summer snack or sandwich replacement.

SOUTHWESTERN ROLL UPS

5 large flour tortillas (we used spinach tortillas)
1 bunch green onions, chopped
4 ounces chopped green chiles, drained
8 ounces cream cheese, softened
8 ounces sour cream
1/2 pound Cheddar cheese, shredded
salt and pepper to taste
dried beef, corned beef, turkey (optional)
salsa, sour cream, guacamole

  • Combine green onions, green chiles, cream cheese, sour cream, cheddar cheese and salt and pepper with an electric mixer until combined. Spread mixture thinly and evenly over tortillas to within 1/8-inch of edge.
  • Place slices of dried beef, corned beef or turkey on top (optional).
  • Roll up and wrap each tortilla in plastic wrap. Refrigerate for a minimum of an hour or as long as overnight.
  • Immediately before serving,  slice in 3/4 inch rounds and arrange on serving plate. Serve with salsa, guacamole and/or sour cream.
New Favorite · Skinny · Vegan · Vegetarian

Mexican Pizza…Friday night Vegetarian delight

cathysmahaLeave a comment

Pal Maribeth first introduced me to this wonderful pizza. I love the combination of flavors and how easy (and relatively healthy) it is! The recipe can be modified to be vegan or gluten-free.

I baked the pizza on my pizza stone and found the baking time doubled. Bake until the bottom of the crust is light brown before removing from the oven to add the toppings and bake again.

Slice of Mexican Pizza

MEXICAN PIZZA

1 can spicy fat-free, vegetarian refried beans
1 cup salsa
18 inch pizza crust
2 cups shredded romaine lettuce
4 medium thinly sliced green onions
1/4 cup ranch salad dressing
1 cup crushed tortilla chips (add more as desired)
1 cup shredded pepper jack or Monterey Jack cheese (or more if desired)

  • Heat oven to 450 degrees. Mix beans and 1/2 cup salsa in a medium bowl. Place crust on cookie sheet, then spread the bean mixture over crust. Bake until crisp, about 10 minutes.

Pizza Crust with refried beans and salsa ready for the oven

  • Remove from oven, top with lettuce and green onions. Dollop with remaining salsa. Drizzle ranch dressing over. Top with chips and cheese. Bake approximately 2 minutes longer until cheese melts.

Pizza ready for the oven for two additional minutes

  • Cool slightly. I added fresh chopped avocado to the top with bowls of sour cream and salsa to add as the guests desire.  Slice and serve.

Mexican Pizza ready to serve

New Favorite · Skinny · Vegan

Mexican Quinoa Casserole…Vegan/Vegetarian OR not!

cathysmaha2 Comments

I love quinoa! There, I’ve said it. I love quinoa salad and always looking for new ways to cook with this protein-rich, healthy grain. This Mexican Quinoa Casserole is now an honored member of my recipe collection. I made the recipe without the ground beef and taco seasoning, enjoying every wonderful bite! If you are vegan, make it without the ground beef and substitute a vegan cheese. If you’re a meat lover, go for the whole enchilada…um, I mean casserole!

Colorful ingredients for Mexican Quinoa Casserole

MEXICAN QUINOA CASSEROLE

Mexican Quinoa Casserole served with sour cream

1 14.5 ounce can diced tomatoes
1 14.5 ounce can black beans, drained and rinsed
1 cup canned corn
1/4 cup green chiles
1/4 cup salsa
1/3 cup broth (vegetable or chicken)
1 cup toasted quinoa
1 pound lean ground beef (optional)
2 tablespoons taco seasoning mix (optional)
3/4 cup water (optional)
1 cup cheddar cheese, grated
sour cream
chopped fresh cilantro
wedge of fresh limes

  • Preheat oven to 400 degrees.
  • Mix together the tomatoes, black beans, corn, chiles, salsa, broth, and quinoa. Pour into a greased 2 quart baking dish and cover with baking lid or foil.
  • Bake for 30 minutes. Remove and stir and bake another 30 minutes.
  • While the quinoa is baking, brown the ground beef. Add taco seasoning and water. Simmer until water has evaporated. Stir in beef mixture with quinoa mixture. Top with grated cheese and brown under the broiler.
  • Serve with sides of sour cream, fresh cilantro and lime wedges.

Adapted from food.com by Captain’s Lady

Family Favorites · New Favorite · New Traditions

Green Chile Pie…any day, any time

cathysmaha3 Comments

My brother and his wife told me about this dish 20+ years ago and I collected the recipe but never made it…until…this summer.  I had the great fortune of attending a yoga retreat in Copper Mountain Colorado this summer with wonderful gal pals.  Our friend, Sue, made this dish for dinner one evening served with a salad and fruit and VOILA…it was a hit.

This dish is so easy and so tasty….my mouth is watering.  My grown daughters and significant others are also in love with this dish that can be served for breakfast, lunch or dinner.  Only three ingredients.  Can you believe it?  You won’t be disappointed!

IMG_4856
GREEN CHILE PIE

7 ounce can of green chiles
3/4 pound shredded, Monterey Jack Cheese
4 eggs

  • Grease a pie plate.  Spread chiles in bottom of pie plate.  Shred cheese and spread over the chiles.  Beat 4 eggs and pour evenly over the cheese.

Green Chile Pie ready for the oven

  • Bake at 275 degrees for 1 hour.  Cut into wedges or squares and serve with any of the following:  salsa, sour cream, fresh cilantro, guacamole.