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Posts Tagged ‘salsa’

by Sarah Steimer

Green bean and cilantro salsa

Not only is this a great salsa, but it’s really an awesome side dish as well. The best part is for sure the crunch, so think about adding it to a soft taco.

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by Caitlin Saniga

Ever since Sarah tried this *beautiful* roasted sweet potato with Brussles sprouts, etc., I've been dying to come up with a roasted sweet potato recipe on my own. This rendition was based on what I had in my fridge and pantry: some salsa, leftover cabbage, green onions, tortilla chips and kidney beans. Not a bad combination!

Ever since Sarah tried this *beautiful* roasted sweet potato with Brussels sprouts, etc., I’ve been dying to come up with a roasted sweet potato recipe on my own. This rendition was based on what I had in my fridge and pantry: some salsa, leftover cabbage, feta, green onions, tortilla chips and kidney beans. Not a bad combination!


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by Sarah Steimer

I know, I know, why ruin a nice, healthy food like avocado by frying it? Because it's completely delicious, that's why.

I know, I know, why ruin a nice, healthy food like avocado by frying it? Because it’s completely delicious, that’s why.


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by Sarah Steimer

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The red chiles really would have made the salsa stand out, but the flavors are awesome regardless of color. I am such a sucker for a good Mexican dish, how many times do I have to say this to you all?


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by Sarah Steimer

Peanut butter and salsa was not a flavor combination I ever would have considered --- let alone a combination that is completely delicious. Don't knock it until you try it, I guess! The bits of kale were my favorite part because the PB/salsa sauce really stuck to those greens.

Peanut butter and salsa was not a flavor combination I ever would have considered — let alone a combination that is completely delicious. Don’t knock it until you try it, I guess! The bits of kale were my favorite part because the PB/salsa sauce really stuck to those greens.


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by Sarah Steimer

This meal was the first time I pulled the slow cooker out this season — I missed it so.

  • 2 15-ounce cans pinto beans
  • 3 cups water
  • 1/2 medium chopped onion
  • 1 tablespoon ground cumin
  • 1 garlic clove, minced
  • 3/4 cup salsa
  • salt and pepper
  • hot sauce, to your liking
  • 6 Swiss chard leaves, rinsed and chopped
  • 3-4 flour tortillas
  • ¬†toppings (we went with a pepper jack cheese and chopped banana and bell pepper — other options could include tomatoes, shredded carrots, guacamole or sour cream)

Place beans, water, onion, cumin and garlic in a slow cooker. Cook on high until the beans are very soft (2-3 hours). Drain and return the solids (mostly beans and onions) to the slow cooker, saving about 1/4 cup of the water.

Add the salsa, hot sauce (if using), Swiss chard, and additional salt and pepper. Mix up so the chard is not merely hanging out on top. Continue to cook on high until the Chard is completely wilted and the beans are nearly falling apart, about 30-45 minutes. If the mixture seems dry, add the saved water. Adjust seasonings if necessary.

Serve the bean and chard mixture, still hot, in the flour tortillas with the chosen toppings. Also works well just scooped up with tortilla chips (which is how I ate it, reheated, the next day).

Makes 3-4 burritos.

Recipe adapted from: Kalyn’s Kitchen

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by Sarah Steimer

Grilling fish is not easy, it stuck to the grate a lot even though I brushed it with olive oil first. I’m sure baking the fish instead of grilling it would give you nearly the same effect.

For the corn salsa:

  • 1 cup corn (fresh, frozen or rinsed from a can)
  • 2/3 cup black beans
  • 1/4 cup red onion, diced
  • 1 jalapeno, diced (de-seed if it’s a very hot pepper)
  • 1 tablespoon crushed red pepper (again, lessen if this is too hot for you)
  • salt and pepper, to taste

Combine all ingredients. Let sit in the refrigerator for at least an hour so the flavors can combine well.

The salsa is great just with chips as well.

For the fish

  • 3 tilapia fillets
  • olive oil
  • salt and pepper
  • 6 small corn tortillas

Brush both sides of the tilapia with olive oil and season with salt and pepper. Grill (or bake) until the fish is cooked through, which should mean it should be firm when you touch it in the center.

Remove the fish from the grill (or oven) and flake with a fork. Grill the corn tortillas and serve the fish with the salsa, along with additional tomato salsa and sour cream, if you please.

Makes three servings.

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by Sarah Steimer

I served this sloppy Joe with a side of lemony potato-fennel salad. That’s Bill’s Mexican-imported Pepsi he found at a convenience store. Made with real sugar! Wild.

  • 2 (14.5-ounce) cans black beans, rinsed and drained
  • 1 can petite diced tomatoes, drained OR 2 medium-sized tomatoes, diced
  • 1 tablespoon Dijon mustard
  • 1/4 cup brown sugar
  • 2 tablespoon Worcestershire sauce
  • 1 tablespoon cumin
  • 1 15-ounce jar prepared salsa
  • 1 teaspoon salt
  • 6 buns
  • cheese (optional)

Combine the beans, tomatoes, mustard, sugar, Worcestershire sauce, cumin, salsa and salt in a deep skillet. Cook over medium heat until warmed all the way through. Serve immediately.

Recipe from: Heather Likes Food

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by Caitlin Saniga

This meatloaf is delicious served with salsa and sour cream, too.

  • 1/4 cup chopped yellow onion
  • 1 tablespoon vegetable oil
  • 1 cup uncooked long grain rice
  • 1 tablespoon minced fresh garlic
  • 1 14.5-ounce can beef broth
  • 1 15-ounce can black beans, rinsed and drained
  • 2 pound uncooked ground turkey
  • 1 cup frozen corn, thawed
  • 1/2 cup picante sauce
  • 1/4 cup crushed popcorn
  • 1 teaspoon taco seasoning
  • shredded cheddar cheese, chopped tomato, sliced green onion, salsa and sour cream, for serving

In a saucepan, cook the onion in hot oil over medium heat 5 minutes or until tender. Stir in the rice and garlic. Cook and stir 5 minutes, until rice is brown. Add broth. Bring to a boil; reduce heat. Simmer, covered, 10 to 15 minutes or until rice is tender. Stir in beans; cool slightly, about 20 minutes.

Preheat oven to 350 degrees. Line a baking sheet with parchment paper. In a bowl, combine the turkey, corn, picante sauce, popcorn and seasoning. Stir the in the rice mixture. On the baking sheet, shape the turkey mixture into a 10″x5″ loaf. Bake for 1 1/4 hours to 1/12 hours, until an thermometer inserted near the center of the loaf registers 165 degrees. Let stand 10 minutes. Sprinkle with cheese, tomato and green onions, and serve with salsa and sour cream.

Makes 8 to 10 servings.

Recipe adapted from: Better Homes and Gardens

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by Sarah Steimer

Mexican food is sort of fun to take into the winter. Because peppers and corn are no longer in season, you can replace them with sweet potatoes and beans.

  • ¬†1 15-ounce can tomato sauce
  • 1 3/4 cups chicken or vegetable broth
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon dried cilantro
  • 1 small onion, diced (1 cup)
  • 2 medium sweet potatoes
  • 1 15-oz. can diced tomatoes, drained
  • 1 16-ounce jar prepared medium salsa (or make your own, of course)
  • 3 cloves garlic, minced
  • 1 jalapeno, minced
  • 1 15-ounce can black beans, rinsed and drained
  • 1/2 cup shredded jack cheese (we used pepper jack), plus more for topping
  • 8 large tortillas

Wash the sweet potatoes and pierce with a fork all over. Bake in the oven in a glass or tin dish at 400 degrees until soft – about 30 to 40 minutes.

In a sauce pan, combine the tomato sauce, broth, chili powder, cumin, cilantro and 1 teaspoon of the minced garlic. Keep at a low simmer until heated through then cover until ready to use.

You can also experiment with totally different flavors just by switching up what type of salsa you use. (P.S. We halved this recipe when we made it - in case you're counting the enchiladas in this picture)

Once the potatoes are ready and have cooled to touch, peel the skins off (this happens very easily). Mash the potato with a fork or masher. Saute the onion until translucent in a pan with olive oil; add the sweet potato, diced tomatoes, drained black beans, salsa, jalapeno and the remainder of the garlic. Once well combined, add the cheese.

Brush the bottom a 9-by-13 glass baking dish with olive oil. Spread about 1/2 cup (or so) of the tomato sauce mixture on the bottom. Fill each tortilla with the black bean and sweet potato mixture. Roll the enchilada up and place in the pan (width-wise), seam side down. Continue until the pan is filled and all the enchiladas feel snug. Top with remaining tomato sauce and a sprinkle of cheese.

Bake in an oven at 350 degrees for 15 minutes or until bubbly. You can also pop the enchiladas under the broiler for the last 5 minutes – or ignore this step if you can’t figure out the boiler on your oven like me.

Makes 8 enchiladas.

Recipe adapted from: Vegetarian Times

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