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!

Eggplant enchiladas

I got this recipe from a friend maybe last year or the year before. I really enjoy these. They are a microwave enchilada but they really aren't "quick" like you'd think! Or like I thought! LOL but they are yummy!!! I've made them a few times and everytime I've enjoyed them and so did the people I made them for. Even Danny liked them! He dug into them one day after I had made them not knowing what they were and thought they were good. Try them out!

1 clove garlic, minced

1/3 cup chopped green pepper

1 6oz can tomato paste

1 small can diced green chilis

2 teaspoons istant chicken bouillon

1 ½ teaspoons chili powder

½ teaspoon sugar

½ teaspoon cumin

1 ½ cup water

1 medium eggplant, peeled and chopped

1 small onion chopped

2 tablespoons water

1 teaspoon salt

dash pepper

2-3 drops hot pepper sauce

1 cup shredded cheese

8 tortillas

½ cup lowfat sour cream or yogurt

¼ cup sliced olives

1. Combine garlic, green pepper, tomato pate, bouillon, chili powder, sugar, cumin, 1 1/2 cups water in 2 quart micro safe bowl and microwave 5-10 mins
2. Combine eggplant, onion, and 2 tablespoons water in 1 ½ quart microwave casserole dish and microwave on high for 8-10 mins till eggplant is soft miz in ½ cup of sauce, salt, pepper, and ½ cup of cheese
3. Microwave tortillas wrapped in plastic 30-45 seconds or until warm. Spoon eggplant mixture into the center of each tortilla and top with about a tablespoons of sour cream roll up with filling inside.  Place seam side down in 12x8 baking dish, spoon remaining sauce over tortillas. Cover with waxed paper
4. Microwave 8-10 mins or until heated through rotating once. Sprinkle with remaining cheese
5. Microwave uncovered 1-1 ½ mins or until cheese is melted. Garnish with sliced olives.

Taco Thursdays! :)

Ok, ok, so we really have tacos/tostadas at least once a week and I usually eat rice, beans and tortillas like multiple days during the week because I'm addicted to beans...weird I know! But our taco night generally consists of nothing but skills taught by none other than an amazing mexican chef herself Jess Graham...and her grandma! I learned to make REAL mexican rice...not the boxed stuff you add a can of tomatoes to and boy is it so simple and so much better!!! I also make my own beans because well, they're just yummier! I've only actually soaked my own dry pinto beans ONCE but I do buy a can of whole pinto beans, boil them, then mash them with a bean masher (aka potato masher, this is what I used to call it until I realized I never used it to mash potatoes but I use it more to mash beans!)

For the beans:
- A large can of whole pinto beans, just drain a tiny bit of the liquid out, but not much
- olive or canola oil
- onion, 1/4 or so...not a whole lot, chopped

heat up some oil, cook the onion for a few mins...add the pinto beans and liquid and let them simmer for a while covered. After about 10-15 mins take your bean (or potato masher) and smoosh up the beans. Then heat...if they are a little thin, they will thicken as they stand...keep on low to thicken and cover.

For rice:
- 1 cup white rice (YES, WHITE rice...this is the only recipe ever that I use white rice...why? because I tried it with brown rice a MILLION times...and it never ever turned out right...either overcooked, undercooked, never cooked, frustrating! I just sucked it up and in order to have delicious rice, I use white )
- 2 cups water
- Olive or canola oil
- 1/4 onion, chopped
- 1 clove of garlic minced
- 1/2 of a small can of tomato sauce
- 1 heaping tablespoon Chicken boullion, or to taste

Heat oil in pot, add onion and garlic, cook for a few mins over med-high, add rice and brown for about 3 mins watching it and stirring constantly so it doesn't burn.

Add 2 cups of water, 1/2 can of tomato sauce, 1 tablespoon of chicken boullion and stir. Bring to a boil, lower heat to low, simmer covered for 30 mins. DO NOT OPEN LID BEFORE 30 MINS!

After the 30 mins, open to check if done, fluff with fork and enjoy.

For the most part, our tacos are done with chicken and tofu (for me) both of which I season with mexican seasonings and bake...but every once in a while Danny requests Carne Asada...which we buy from the mexican market. He loves it, and well, I eat tofu or just beans!

For the tacos:
- Meat of your choice, tonight was Carne Asada
- onion
- cilantro
- tomato
- fresh jalepeno
- salsa of your choice
- avocado
- lime
- beans if you choose
- Corn or whole wheat tortillas (see recipe for whole wheat tortillas here)
- OR you can buy tostada shells and make tostadas as well...another favorite of ours!

My completed tacos...corn tortillas, refried beans, black beans, (told you I love beans!), onion, cilantro, tomato, fresh jalepeno, salsa verde, avocado, and fresh lime squeezed on top.

We love mexican and this is such a quick and easy dinner!


ENJOY!