Super quick salsa

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Quick and Easy Blender Salsa

By Kelley on January 23, 2012

Let me introduce you to the easiest salsa you’ve ever met. It literally comes together in under 5 minutes. Not only is it easy peasy to prepare but it’s down right delicious. Unlike pico de gallo, it’s more like a salsa you’d get in a Mexican restaurant served with chips before you get dinner.

This is perfect for the winter months when tomatoes aren’t in season but you’re craving a fresh simple appetizer. It’s a go to recipe of mine when we have a houseful of guests. I can throw it together in no time and I almost always have the ingredients on hand. I mean who doesn’t love chips and salsa? If you raised your hand we might have to stop being friends. For reals. Bacon haters and the non fan of chips and salsa are deal breakers in my life. And you think I’m joking.

In a food processor or blender, I combine a can of diced tomatoes, a can of Rotel which is seasoned diced tomatoes with green chilies, 1/2 of a small onion, 1/2 of a jalapeno, lime juice, garlic, cilantro, honey and a few spices. Pulse for 30 seconds and that’s it. I’ve been known to throw in half a cucumber and a carrot before too. This is the kind of salsa that you can’t really screw up. You can follow the recipe below as a guideline and do as you like to make it your own.

It’s the perfect apres nosh after a long day of skiing or snowboarding and the perfect beverage to wash this down is an icy cold beer. Absolute heaven if you ask me.

With the Super Bowl just around the corner, this would be a great easy appetizer to watch the big game. Make sure you’ve got something to serve at half time because this won’t last through the first quarter.

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Quick and Easy Blender Salsa

Prep Time: 15 minutes

Total Time: 15 minutes

This super simple blender salsa is a great alternative to fresh pico when tomatoes aren't at their best. I use this all winter long and it's my go to recipe for chips and salsa

Ingredients

• 1- 14 oz can diced tomatoes
• 1- 10 oz can orginal Rotel
• 1/2 small onion, roughly chopped
• 1 clove garlic, peeled and smashed
• 1/2-1 jalapeno, seeded or not (depends on how spicy 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

Instructions

1. Put all the ingredients in the base of a food processor or good blender and pulse to combine for 30 seconds or so until all the ingredients are finely chopped and salsa is desired consistency. Taste for seasoning and adjust to taste. Serve with chips or over tacos.

Crockpot Honey Sesame Chicken

INGREDIENTS:

1 lb. boneless, skinless chicken thighs, about 5
Salt and pepper
1/2 cup of honey
1/2 cup of coconut aminos
2-3 Tbsp red wine vinegar
1 tbsp. butter
2 cloves of garlic, minced
1/2 cup diced onion
1/4 tsp. red pepper flakes
Sesame seeds

INSTRUCTIONS:

Place the chicken thighs in the crockpot insert and sprinkle salt and pepper on both sides.
In a medium sized bowl, combine honey, coconut aminos, red wine vinegar, butter, garlic, onion, and red pepper flakes. Stir to combine well. Pour over the chicken in the crockpot.
Cook on low for 3-4 hours or high for 1 1/2-2 1/2 hours.
When done, remove chicken from stock pot and cut into chunks. Throw the chicken back in and stir around to recoat the chicken in the sauce.
Serve hot over a bed of brown rice (optional) and sprinkle some sesame seeds on top.

Gluten Free Chocolate Chip Cookies with Almond Flour

Yummy, Yummy!


2 1/2 cups blanched almond flour
1/2 teaspoon sea salt
1/2 teaspoon baking soda
1 stick butter, melted
1/4 cup cane sugar
3 large eggs
2 teaspoons vanilla
1 cup chocolate chips (or mnm's)

Preheat the oven to 350°F. Line 2 large baking sheets with parchment paper.

In a large bowl, combine the almond flour, salt, and baking soda. In a medium bowl, mix together the butter, sugar, and eggs. Stir the wet ingredients into the almond flour mixture until thoroughly combined, then fold in the chocolate. Drop the batter, in scant 1/4 cups 2 inches apart, onto the prepared baking sheets.  (I used my big cookie scoop.)

Bake for 12 minutes, until golden brown or a toothpick inserted into the center comes out clean. Let them cool on the baking sheets.

Eat 'em while they're hot!

Costco brown short grain rice

Manufacture

1 cup Lundberg® Short Grain Brown rice
2 cups water or broth
1 tbsp. butter (optional)
salt to taste

Put all ingredients in a pot with a tight-fitting lid. Bring to a boil, reduce heat, cover and simmer 50 minutes. Do not remove lid. Remove from heat and allow to sit, covered, for 10 minutes. Fluff with a fork. A rice cooker may be used with the same water-to-rice ratio. Yield: 3 cups.

Pasta with Tomato Cream Sauce 

Easy – Serves 4 and you can get this on the table in 20 minutes!

Ingredients:

16 oz pound brown rice pasta (spaghetti, penne anything!)
1 pound Chicken breast
2 Tablespoons Butter
1/2 cup chopped onion
2 cloves Garlic minced (or more)
1/2 cup chicken broth
1 cup crushed tomatos sauce
1 cup coconut milk
1 tsp dried Basil
Parsley, to taste
Celtic sea salt and pepper to taste
Parmesan cheese for topping

Preparation:

Cook the brown rice pasta until tender-firm (al dente).

Heat about 1 tbsp. butter in a hot skillet. Sprinkle salt and pepper on both sides of chicken breast.  Add the chicken to the skillet and sear for 2 minutes on each side.  Put lid on skillet and remove pan from heat.  Let it sit for 15 minutes.  After 15 minutes place chicken breast on cutting board (let it rest a few more minutes if you have time) and thinly slice into pieces.

In a large skillet heat 1 tablespoons of butter. Add the onion and sauté, stirring occasionally for 5 minutes.  Then add in garlic and stir around for 1 minute.

Next add 1/2 cup chicken broth.  Add 1 cup of crushed tomato sauce. Then add 1 cup coconut milk. Stir well until combined. Turn heat down to low and let simmer.

Put in your herbs and season with salt and pepper so the sauce taste yummy to you.  I tend to have to add more salt because I buy canned crushed tomatoes without salt.

Add your chopped chicken back into the tomato cream sauce. Finally add your cooked pasta and give it a good stir.

You can garnish it with some fresh parmesan, but I often leave it out because the sauce already tastes so creamy and yummy!

Healthy Strawberry Muffins (Gluten-Free)

Healthy Strawberry Muffins (Gluten-Free)

Ingredients:

• 2 Cups Almond Flour
• 3 Eggs
• 1/3 cup Sucanat (keep the container out you'll sprinkle a bit on the muffins before they bake)
• 1/2 Tsp Baking Soda
• 1 Tbsp Apple Cider Vinegar
• Dash of Salt
• 1 Tsp Vanilla Extract
• 2 Tbsp Coconut Oil (melted)
• 1 Cup Diced Strawberries
• 3 Tablespoons Chia Seeds

Directions: Pre-heat oven to 350 F. Place all ingredients excluding strawberries a bowl and blend with a mixer until smooth. Once completely mixed fold in strawberries. Spray muffin tin or mini muffin tin with a healthy, non-stick cooking spray. Evenly scoop batter into muffin tin. Sprinkle a bit of Truvia on top of each muffin before it goes into the oven. Bake for approx. 25 minutes, or until toothpick comes out clean. Remove from oven and place on cooling rack. Enjoy!

Tip: You can substitute the strawberries for raspberries or blueberries instead. Also, Chia Seeds are optional but this is a great way to sneak them in (they are so good for you!).

Adapted from Fit2Fat2Fit

Ranch Flavored Dip | Gluten Free

When you are told you have celiac's disease you really need to stop and look at all the favorite things you use to eat and make gluten free versions.  It is so overwhelming at first, but there is so much hope!  Plus everything taste so much healthier and the truth is we all should be stepping back and focusing on whole foods like our ancestors used to eat.  Here is am awesome Ranch Flavored Dip.  It tastes better than any store bought dip!



Ranch Flavored Dip
FROM THE $5 DINNER MOM (altered to be gluten free)
INGREDIENTS
• 2 tablespoon dried parsley
• 1 teaspoon dried dill
• 1 teaspoon garlic powder
• 1 teaspoon onion powde
• ½ teaspoon garlic salt
• ½ teaspoon dried basil
• ½ teaspoon pepper
• Greek Yogurt, for serving
• 2 teaspoons of fresh lemon juice

DIRECTIONS
1. Mix together the first seven ingredients down to the pepper. Store in an airtight container.
2. When you are ready to make the dip stir 1 tablespoon of the spice mixture together with ½ cup greek yogurt with 2 teaspoons of lemon juice. Serve with fresh sliced veggies.
3. Save the remaining dry spice mixture in spice cabinet or pantry for another day.