Roasted Salsa

 

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     What’s better on a lazy Saturday afternoon than throwing together a batch of Salsa!  Especially when it comes together like a breeze.  With just a little chopping this can  be yours as well, …why buy bottled when you can make fresh!?  This recipe has a fun little twist with charring the veggies first to seal in the flavors.  And, BTW, I don’t limit my Salsa, I put it on everything.  Today we used it on our Swordfish, with boiled Potatoes and steamed Green Beans.  (No Complaints)  See how creative you can be, and take your meals to the next level with a few easy ingredients! 😋

Ingredients~

24oz carton of Cherry Tomatoes

1 chopped Onion

1 chopped Jalapeño 

1 Tablespoon chopped Garlic

1 Tablespoon Olive Oil

Salt to taste

2 Tablespoons Lime Juice

Cilantro to taste

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Swordfish Steak squeezed with fresh Lemon, bake at 400 for 20 min

Baby New Potatoes, boiled for 25-30 minutes

Fresh Green Beans, steams with 2 Tablespoons of Water in microwave for 10 minutes

     Add Tomatoes, Onion, Jalapeño, Garlic, Oil and Salt to parchment lined cookie sheet, toss to coat well with Oil, broil on Hi for 10 minutes or til charred til desired.  Add to heavy duty blender and blend to desired consistency, then add in Juice and Cilantro to incorporate to desired consistency.  Serve as desired, keeps well in the fridge for a week.  Enjoy 😉 

Protein Chicken Salad

 

     If you are ready for a “glow up” to your standard Chicken Salad, then keep reading!!!  My Protein version takes it to the next level, this is comfort food that loves you back!!!  With just a few simple ingredients, you can have lunch all week.  Plus,  you are going to love all my tricks I perform to keep it healthy and delicious all at the same time!  BTW, no measuring on this one, feel free to edit according to taste, my suggestions are simply that.😉

Ingredients~

2 pounds Chicken Breast

1 chopped Onion

1 chopped Jalapeño 

1 Tablespoon chopped Garlic

16oz container of Cottage Cheese

1/4 cup Brown Mustard

1 head chopped Celery

2-3 chopped Carrots

2 cups Purple Grapes

1/4 cup sliced Green Onion

     Add Chicken to lined Crockpot, along with Onion, Jalapeño and Garlic, heat on low for 3 hours or til fork tender.  First tip, shred with beaters for a quick and easy process, drain any excess juices, add to large mixing bowl.  Second tip, add Cottage Cheese to blender and whip til silky smooth, add to Chicken mixture, along with remaining ingredients, stir til fully incorporated, season as desired.  Third tip, enjoy! ☺️ 

Oven Sun Dried Tomatoes

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     It's good to have daughters out there always on the prowl for fun new ideas. (shout out to Courtney)  Thanks to my oldest girl, she shared a creative way to add high pitched flavor to any dish, and with a few short hours in the oven, your mouth can be brimming with smiles.  These Oven Sun Dried Tomatoes will make you do a happy dance in the kitchen, plus super simple and you just let the heat do most of the work.  Definitely on the to do list today!  :)

Ingredients~

Cherry Tomatoes (desired amount, the more the merrier)

1 Tablespoon chopped Garlic (more to taste)

Salt (desired amount)

Pepper (desired amount)

Olive Oil (desired amount)

     Rinse and pat dry your Tomatoes, slice in half and add to parchment lined cookie sheet, sprinkle with chopped Garlic, and season with Salt and Pepper.  Lastly spritz (or drizzle) with Olive Olive and toss til well coated.  Bake at 300 for 2.5 hours, stirring a couple times for even cooking.  Enjoy, these are magical!!!  ;)

Everything But The Kitchen Sink Soup

 

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     Have you ever gotten to the end of the week and found several stragglers left in the fridge!?  Whelp, there is only one solution to that dilemma...make a big pot of soup!!!  Such was the case this week, and the star of the show was the fresh garden grown Asparagus my friend gave me, (shout out to Karen).  As long as you have a good base, you can turn about anything into soup.  My big secret is to start by sauteing an Onion in Olive Oil with Garlic and a dash of Cayenne Pepper.  Then you build the masterpiece from there!  What's your favorite soup that can be served all year round!? ☺️

Ingredients for one Pot~

1 chopped Onion

1 Tablespoons Olive Oil

1 Tablespoon chopped Garlic

Dash Cayenne Pepper (optional)

4 cups Broth (less for thicker soup)

1 or 2 diced Potatoes

1 or 2 large trimmed, peeled and diced Carrots

Asparagus, trimmed and diced (desired amount, reserve some for garnish if desired)

1 diced Red Bell Pepper (reserve some for garnish if desired)

1 can Coconut Milk

Seasoning as desired

     Add Onion, Oil, Garlic and Cayenne to pot, heat on low til golden brown, this step may take awhile but worth going low and slow.  Add in Broth, Potatoes, and Carrots, bring to boil, then simmer for 20-30 minutes or til vegetables are fork tender.  Lastly, add in remaining ingredients and simmer another 10 minutes.  When done, use immersion blender or add to heavy duty blender and whip to desired consistency.  Enjoy 😋