Salsa

We rarely buy salsa, I always make it from scratch...it just tastes better that way! I actually got this recipe from a friend who got it off pinterest :) and I later figured out that I too had it pinned but hadn't made it yet. It might be the easiest, yummiest salsa I have ever made! You literally throw it all in a blender and voila! No boiling veggies and dealing with scalding hot veggies trying to transfer them to the blender...just chop, throw, pulse! My other recipe that I always use requires me to boil the ingredients first then transfer them...I've actually burned my entire hand with hot water before doing it and now I'm always scared when I'm making it! I did however make a complete disaster (haha but what else is new...I'm not a very neat chef) because I tried to open the top of the blender while pulsing to push down the ingredients because our blender is no top of the line blender and it was giving me some trouble and POOF! everything splattered all over the cupboards and kitchen ceiling :) oops! I can't wait to get a food processor! I've been wanting one for sooooo long....just a little longer!

YOU NEED:

1 - 14 oz. can diced tomatoes

1 - 10 oz. can Rotel original diced tomatoes with green chilis

1/2 small yellow onion roughly chopped

1 clove garlic, peeled and smashed

1/2 - 1 Jalepeno, seeded or not (depends on how spicey you like it)

1 teaspoon honey

1/2 teaspoon salt

1/4 teaspoon ground cumin

small to medium size handful of cilantro, washed

juice of 1 lime

DIRECTIONS:

Put all the ingredients in the base of a food processor or good blender and pulse to combine until all the ingredients are finely chopped and salsa is desired consistency. Taste for seasoning and adjust to taste. Enjoy!

Superbowl Sunday

Today since we were sick we decided to stay home and not join Kayla, Jerome, and Jake at their neighbors house in Roseville. We didn't want to expose little Jake to whatever it is we have. She sent me this picture and this is what I was definitely the most bummed about missing out on today!

He's the cutest little guy ever! I can't wait to get better to go see him again!! I love him so much!

However, even though we did stay home, I still whipped up a few yummy snacks for us! The day began with a nice glass of wine at 11:45am. :)

First I made this cold veggie pizza.

What you need:

1 package of crescent rolls

1 container (can be the smaller size if you don't want much leftover) Rondele garlic and herb cheese spread

1/2 red bell pepper

1/2 green bell pepper

1/2 a small head of fresh broccoli

1/4 of a purple onion

a few baby carrots if you choose (they're not on mine because I didn't want to chop them! But I've used them before when I made this and they're good on it.)

First, you roll out the crescent rolls trying not to split them apart...if you do, it can easily be pinched back together. I think pillsbury also sells a pizza dough, you can purchase and use that if you feel it's easier!  I pinched and sealed the seams as much as possible...doesn't have to be perfect! Put it on a baking sheet, you don't have to line it with foil, I like to because I like the easy clean-up and I don't like my baking sheets to get stained :)  Bake according to package, mine said 350 degrees for 12-15 mins. I did it for 10, then checked it and did it for 2 more...so 10 minutes total.



After you bake it, let it cool off completely, it can't be warm or else the cheese spread will get all runny!

Once it has cooled completely, spread cheese onto crust...I used about 1/2 of the large container...use as much as you'd like!

 Add all the veggies, and enjoy!!!

Next up....NACHOS!!!! I found this recipe in Shape magazine...they were actual quinoa and black bean nachos but I didn't feel like making quinoa today so I omitted it and they were still delicious!

Another "dessert" variation of this can be made using nutella instead of the cheese and fruit instead of veggies! Or making brownies very thin for the crust, with a cream cheese frosting and fruit! YUMMMMMY!!!

What you need:

Your choice of tortilla chips

1 can low sodium black beans, rinsed and drained

2 cups Shredded monterey jack (or your choice of good melting cheese)

Fresh cilantro

2 Roma tomatoes (or 1 large tomato)

1/4 purple onion

Large can of diced green chilis

Avacado, diced

Preheat oven to 350.

In a casserole dish place a single layer of chips, 1/2 the beans, 1/2 the cheese, 1/2 the tomato, 1/2 the onion, 1/2 the chilis. Repeat. Cover with foil and bake 5-10 mins or until cheese is melted. Top with fresh cilantro and avacado. Add salsa, jalepenos, hot sauce, sour cream, olives, or whatever else your heart desires! DEVOUR! :)

I left the avacado on the side because Danny isn't crazy about it.

Yum Yum YUM!!! These went wonderfully with an ice cold New Castle.