Homemade Salsa and Guacamole

You know what's ironic about my sharing this recipe?  Although I am a hispanic from South Texas, I got these recipes from a white lady in Arkansas!  I thought I'd share these just in time for the Super Bowl, if you need classic party food ideas. You'll need a food processor or blender for this.  This recipe makes around 36-48 ounces of salsa (I've never actually measured it)... but it keeps well in the fridge (it gets hotter the longer it sits), and I always make fresh guacamole with the salsa.  Enjoy!

~Leah


Salsa
purple onion (about 1/2), peeled and cut into quarters
garlic (fresh 1 clove diced or 1 tsp minced/jarred)
handful fresh cilantro - stems and all
1/2 lime (juice only)
1 tsp salt
small can (4 oz.) diced green chiles, undrained -- I use "mild"
large can (28 oz.) diced tomatoes
2 Tblsp. jalapeno (jarred) OR 1 fresh -- I use fresh, chopped, and I only put half the seeds in - the seeds are what gives it it's "hotness" - it makes it a notch above mild, which is how I like it.  You should put as many or as little seeds as you prefer.

In the order listed above, add each ingredient to the food processor and chop.  Voila!


Guacamole
4 avocadoes
Lawry's seasoning salt (or jalapeno salt, in Mexican spice section)
1/2 lime
salsa from previous recipe

Mash the avocadoes with a fork in a shallow bowl.  Put in several generous spoonfuls of the salsa and stir, until it "looks about right."  Squeeze in 1/2 lime, and season with salt.  Voila!

Peruvian-Style Roasted Chicken with Sweet Onions

This is a scrumptious meal, perfect for company.  It's simple, unique, juicy and tasty.   I doubled the recipe and we served 8 (plus two children), with leftovers.  Our guests loved it (see the picture of Joe, smiling with his food?)

I got this meal from Whole Foods Recipes online ( http://www.wholefoodsmarket.com/recipes/2510 )

~Leah

INGREDIENTS

1 1/2 teaspoons expeller-pressed canola oil, plus more for oiling the pan
1 1/2 tablespoons sweet paprika
1 tablespoon ground cumin
1 1/2 teaspoons fine sea salt
1 1/4 teaspoons ground black pepper
5 cloves garlic, finely chopped
2 1/2 tablespoons white wine vinegar
2 large sweet onions, peeled and thickly sliced
1 chicken, cut into 10 serving pieces* (* Note: If the chicken has been precut into eight pieces, simply cut each breast in half through the rib cage to ensure even cooking. Or, you can ask your butcher to cut a whole chicken into 10 pieces with breasts deboned). 
2 red or yellow bell peppers, cored, seeded and cut into chunks
1 lemon, sliced

DIRECTIONS

Preheat oven to 425°F. Oil a large roasting pan and set aside. In a small bowl, combine paprika, cumin, salt, pepper, garlic, vinegar and oil to make a paste. Place onions in a large bowl and toss with 2 tablespoons of the paste.  Rub chicken pieces with remaining paste and place in prepared pan, then cover with onions, peppers and lemon. Roast, basting occasionally with pan juices, until chicken is cooked through and vegetables are very tender, about 45 minutes. Remove from oven and let rest 5 minutes before serving.

Tortellini and Sausage Soup & Focaccia Bread

I love my Betty Crocker Cookbook. Growing up, my sisters and I loved making favorite recipes from my mom's Betty Crocker Cookbook. My mom's was very worn, beat up, and I think even made it through a fire. It was very well loved to say the least :) So when we each got married, my mom gave each of us our own new Betty Crocker Cookbook. It's such a must have in my kitchen. It is so informative and helpful with the pictures, great recipes, and great instructions! I know it's helped me become a better cook.

So what do you know, this meal is straight from Betty Crocker. :) Leah has an additional older edition Betty Crocker Cookbook that has the Tortellini & Sausage Soup, so I had to ask her for the recipe when she made it over Christmas - it's so good!

Tortellini & Sausage Soup:

(Betty Crocker)

1 lb bulk Italian Sausage

1 medium onion, chopped (1/2 c.)

3 c. water

1 1/2 teaspoon chopped fresh or 1/2 teaspoon dried Basil

1 1/2 teaspoon chopped fresh or 1/2 teaspoon dried Oregano

2 medium carrots, chopped (1 cup)

1 medium zucchini or yellow squash, sliced

2 cans (10.75 oz) condensed tomato soup

8 oz. uncooked dried or 2 cups frozen tortellini

grated parmesan cheese (to top)

1.Cook and stir sausage, onion, and chopped carrots in 4 quart pot until sausage is browned, drain.

2. Stir in remaining ingredients, but cheese.

3. Heat to boiling; reduce heat

4. Cover and simmer 20 minutes or until vegetables and tortellini are tender.

5. Serve with cheese and Focaccia bread (recipe below)

Focaccia Bread

(Betty Crocker)

Makes 2 Breads

2 1/2-3 cups flour

2 Tablespoons chopped fresh or 1 Tablespoon dried rosemary leaves, crumbled

1 Tablespoon sugar

1 teaspoon salt

1 package regular or quick active dry yeast (2 1/4 teaspoons)

3 tablespoons olive oil or vegetable oil

1 cup very warm water (120-130 degrees)

2 tablespoons olive oil or vegetable oil

1/4 c grated Parmesan cheese

1. In large bowl, mix 1 cup of flour, the rosemary, sugar, salt and yeast. Add 3 tablespoons oil and the warm water. Beat with electric mixer on medium speed 3 minutes, scraping bowl frequently. Stir in enough remaining flour until dough is soft and leaves sides of bowl.

2. Place dough on lightly floured surface. Knead 5-8 minutes or until dough is smooth and springy. Grease large bowl with shortening. Place dough in bowl, turning dough to grease all sides. Cover bowl loosely with plastic wrap and let rise in warm place 30 minutes, or until doubled in size. Dough is ready if indentation remains when touched.

3. Grease 2 cookie sheets or 12-inch pizza pans with small amount of oil or spray with cooking spray.

4. Gently push fist into dough to deflate. Divide dough in half. Shape each half into a flattened 10-inch round on cookie sheet. Cover loosely with plastic wrap or towel and let rise in warm place 30 minutes, or until dough doubles in size

5. Heat oven to 400 degrees. gently make 1/2-inch deep depressions about 2 inches apart in dough with fingers. Carefully brush with 2 tablespoons oil; sprinkle with cheese. Bake 15-20 minutes or until golden brown. Serve warm or cool.

Garlic & Herb Chicken, White Wine Jasmine Rice, Sauteed Broccoli

This is what we had for dinner tonight - it was a big hit, and I always enjoy using wine in cooking.  This meal used wine twice - a white wine in the rice, and a red wine in the chicken dish.  First let's start with the Main Dish.  It's basically a chicken breast half, with a little "pocket" cut into it, filled with one of my favorite cheeses, Boursin (a soft, Gournay cheese) - see picture below.  Then the chicken is wrapped in prosciutto, and simmered in a red wine sauce.  It's creamy and full of flavor!  My regret is that the presentation is very lacking.  The photos I took of my chicken look terrible, so I apologize if it looks really gross.  It was really tasty, I promise!
~Leah

Garlic & Herb Chicken
(from Quick and Easy by Steven Knowlden)

4 boneless chicken breast halves, skin removed
1/2 cup full-fat soft cheese, flavored with herbs and garlic (Boursin) -- see picture here.  (I used the whole pkg.)

8 slices prosciutto
2/3 cup red wine
2/3 cup chicken broth
1 tblsp. brown sugar

1) Using a sharp knife, make a horizontal slit along the length of each chicken breast half to form a pocket.
2) Beat the cheese with a wooden spoon to soften it.  Spoon the cheese into the pocket in the chicken pieces.
3) Wrap 2 slices of proscuitto around each chicken breast and secure firmly in place with a piece of string.
4) Pour the wine and chicken stock into a large skillet and bring to a boil.  When the mixture is just starting to boil, add the sugar, and stir well to dissolve.
5) Add the chicken breasts to the mixture in the skillet.  (Cover and) leave to simmer for 12-15 minutes, or until the chicken is tender and the juices run clear when a skewer is inserted into the thickest part of the meat.
6) Remove the chicken from the pan; set aside and keep warm.
7) Reheat the sauce and boil until reduced and thickened.  Remove the string from the chicken and cut into slices.  Pour the sauce over the chicken to serve.

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Gosh, I love Jasmine Rice so much!  Sometimes I prepare it very simply - boiled in water.  Often, I substitute Coconut Milk for a rich, creamy, unique taste.  This time, I used a mixture of half wine, half chicken broth, and tossed in a few chopped green onions.  Yumm-o!
~Leah

White Wine Jasmine Rice

1 cup white wine
1 cup chicken broth
1 cup Jasmine rice
1-2 green onions, chopped

Bring the wine and chicken broth to a boil in a medium saucepan.  Once the water is boiling, stir in the rice and green onions, then bring back to a boil.  Reduce heat, cover & simmer for 20 minutes. Fluff with a fork & serve.  To make the rice "stickier," use a little more liquid than the recipe calls for. 
Yields 2 cups cooked rice

Sunday Hoagie Sandwich

I've been pretty sick with the flu all weekend, and therefore have been eating stuff out of my freezer and easy meals. Today was another "take it easy" day, but thought I'd post because we grew up on these broiled/toasted sandwiches and called them "Hoagies". As a kids, we would usually have different lunch meats & swiss cheese melted on top. For the version I made today here's what you need:

bolillo wheat rolls or any type of roll you prefer

lunch meat - use as little or as much as you want (I used 3 slices of turkey per sandwich)

spinach

cheddar cheese slices (or any cheese you like :)

sliced tomato

Set oven to Broil & place rack on top or 2nd to top shelf. Split rolls in half and layer ingredients on top of rolls.

Slide them into the oven for about 3-5 minutes (watch them to make sure they don't burn!) until cheese is melted and edges are toasty! I think broiling or toasting a sandwich makes it so much more yummy. :)

You can serve this with chips or fruit, whatever is in your pantry ;) Hope you all don't get what I've had, and hope your Sunday is filled with joy.

Green Smoothie

I know once you read the ingredient list, you may be very skeptical that this is palatable...much less tasty... trust me, it is! My very picky 20 month old LOVES these, and I do too. This particular one isn't very "green" because of the frozen berries, but there's still spinach in there. I took a before and after pic for proof.




Here's the "foundation" recipe I use:
One banana
One cup of organic fresh, spinach
1/4-1/2 cup of yogurt or milk (My favorite yogurt is Stonyfield Farms Low-Fat French Vanilla)
1/2 cup ice cubes (I subbed frozen mixed berries for the ice cubes this time)
1/4 tsp Almond extract

Makes one large smoothie.

Mix in ideas:
1 T Almond Butter or Peanut Butter
1 T Flax Seeds
Orange Juice instead of milk/yogurt


~Abby



adapted from:
http://greenmonstermovement.com/

Brown Sugar - Pecan Coffee Cake

I made this coffee cake for brunch at MOPS today. It was really easy and yummy. I subbed walnuts for pecans because I didn't have any pecans on hand...they were good, but I think pecans would be even better.

2 cups all-purpose Flour
2 cups firmly packed light brown sugar
3/4 cup butter, cubed
1 cup sour cream (I used light)
1 large egg, lightly beaten
1 tsp baking soda
3 tablespoons granulated sugar
1 tsp cinnamon
1 cup chopped pecans

*Stir together flour and brown sugar in a large bowl. Cut the butter into flour mixture with a pastry blender, 2 forks until crumbly. Press 2 3/4 cups cremb mixture evenly on the bottom of a lightly greased 13 x 9 inch pan.

* Stir together sour cream, egg, and baking soda; add to remaining crumb mixture stirring just until dry ingredients are moistened. Pour over crumb crust in pan.

*Stir together sugar, cinnamon and pecans. Sprinkle over the cake.

Bake at 350 degrees for 25-30 minutews or until a wooden pick inserted into the center comes out clean.

Yield: 12 servings.

Recipe from: Southern Living Christmas Cookbook

~Abby