Homemade Salsa Recipe

Aug

2012

Homemade Salsa Recipe

We are big salsa fans here. I wanted to share you my Homemade Salsa Recipe.

If your garden looks like mine, you are wondering what to do with all the tomatoes that you have. This salsa recipe just takes a few minutes and is super tasty!

Homemade Salsa Recipe

Ingredients

4-5 medium ripe tomatoes, seeded
1/2 red onion, minced
1 clove pressed garlic
1/2 green pepper, minced
1 cup cilantro, finely chopped (less if you aren’t a cilantro fan)
2 tsp. cumin
1 tbsp. paprika
1 tsp. salt
1 tsp. chili powder
1 tsp. black pepper
1 tsp. red pepper flakes
1/2 lime juice
tsp. olive oil
Optional – If you like it hot, add 1/2 jalapeno pepper with the seeds removed

Directions

1. Seed all your tomatoes and chop them. The better you seed the tomatoes, the less “water” you will have in your salsa. Don’t use a food processor, it tends to pull more water out of the tomatoes. Note- You want to use ripe tomatoes for this. It will give the salsa more flavor.

2. In a bowl, mix tomatoes and all of the other ingredients.

3. Refrigerate at least 3 hours before eating.

4. This salsa does not have a very long shelf life, so make sure you only make what you can use in a day or two.

Enjoy!

Filed Under: Cooking, Dips & Appetizers, Recipes, Snacks Tagged With: Recipes, tdeals

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Kicked Up Grilled Cheese Sandwiches

Feb

2012

You all already know I am a power grocery shopper. I don’t go to one store and done. A grocery shopping trip is an entire Thursday afternoon and early evening. When I go out shopping – I want an easy meal for dinner. (Have you checked out the recipes on the Weekly Wow site?)

Growing up, one of my favorite meals was grilled cheese and tomatoes. I remember my Mom making it for us on busy weeknights. As much as I love grilled cheese with tomatoes, it could use a little extra kick.

So the question was, how can I turn the plain tomato and grilled cheese into something with a little more flavor, but keep it simple for a weeknight dinner after shopping.

It turns out that it was simply these little yummy gems. The Ro*Tel® Diced Tomatoes & Green Chilies added such a kick to my grilled cheese – but it was still very simple to make.

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Filed Under: Cooking, Dips & Appetizers, Sandwiches Tagged With: cooking, recipe

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Cheesy Spinach and Bacon Dip | Perfect For the Playoffs!

Jan

2012

This month’s Weeknight Wow Recipe is so fun! With all the playoffs and the Super Bowl, this dip is bound to be a hit. It is so incredibly easy to make! Plus, with a name that includes cheese and bacon – hello!

I made this and left some on the counter while I was taking this picture. I came back and found an empty bowl. Hmm, I guess someone liked it {namely Frank}.

This literally took about 15 minutes from start to finish. Pair this with tortilla chips, veggies, cracker or even sourdough bread.

PREP TIME: 10 minutes

TOTAL TIME: 15 minutes

MAKES: 4 cups or 32 servings, 2 Tbsp. each

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Filed Under: Dips & Appetizers, Recipes, Snacks Tagged With: dip, Recipes, tdeals

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What To Do with Your Free Hormel Chili {A Recipe}

Jan

2011

If you shop at Rite Aid, you probably a few cans of Hormel Chili. I tried it and gave my not-so-raving review here. Many of you told me that it wasn’t so bad in this dip (see comments). Honestly, I didn’t believe you. I mean, I really didn’t believe you. I thought for sure you had burnt off all your taste buds.

Alas, I was wrong. Yep. Please do not tell my husband I admitted to the world I was wrong. The Hormel Chili dip was tasty. In fact, Evan asked me to make more. No problem kiddo, we have about 12 cans of it.

So here is my adaptation of the recipe.

2 cans of Hormel Chili with Beans
1 block of cream cheese
1/2 red onion – chopped
small can of diced tomatoes with green chiles
1/2 Green Pepper Chopped
1 cup of Shredded Mexican Cheese
Pinch of Cilantro
Pinch of Cumin
Salt and Pepper to Taste

Drain Chili and diced tomatoes. Mix Chili and cream cheese. Mix in all other ingredients, except the shredded cheese. Add shredded cheese to top. Bake at 375 for about 15-20 or until cheese is bubbly. Serve with tortilla chips. (note make sure you drain the chili and tomatoes off a bit, otherwise dip will be runny)

I promise, it doesn’t even taste like the same stuff.

Filed Under: Cooking, Dips & Appetizers, Recipes Tagged With: Hot Deals

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Recipe: Easy Guacamole

Oct

2010

I wish guacamole was pretty. Unfortunately, it doesn’t photograph well. It does.. taste outrageously good for being so healthy.

I posted on Facebook recently that my husband messed up the Guacamole the last time he made it. He told me it all had to do with the ripeness of the avocado. I think he was right, even though I won’t admit it to him. He did go out and buy me Wholly Guacamole that night, so I guess I cannot give him a hard time.

He made it again today and this time, he was spot on! It was so yummy. Some of you asked on Facebook for the recipe, so here it goes..

First – keep in mind that I don’t measure when I cook – so you should taste along the way and adjust the recipe to your liking for spices.

Ingredients

(3) ripe Hoss Avocados (the avocados should be soft to the touch when you press them)
(2) Plum Tomatoes
(1) Small Red Onion – Diced
1 teaspoon Cumin
1 small handful of chopped fresh Cilantro
1-2 fresh Garlic Cloves (depending how much garlic taste you like)
2 teaspoons of Lime Juice
salt, pepper to taste

Directions

1. Cut avocados in half – scoop avocado out.

2. Quarter tomatoes and scoop out seeds. Dice tomatoes. (make sure you scoop out the “watery” part of the tomato.)

3. Dice onion. (you may want to mince this if you don’t like chunky onions)

4. Press or mince Garlic. (you want it really fine)

5. Put everything in mixing bowl. Use a potato masher or fork to press and mix the mixture. If you like your guacamole chunky, mix and press less. If you like it more smooth, press more to make it smooth.

6. Cover with saran wrap (directly against guacamole to push all the air out).

7. Let sit on counter or in refrigerator for a minimum of one hour.

Filed Under: Cooking, Dips & Appetizers, Recipes

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Spinach Artichoke Dip Recipe

Jan

2010

This is one of my favorite dips ever. Totally delish. Thanks to my wonderful hubby, he makes this dip and its always very good.

Ingredients

1 10 ounce chopped frozen spinach
1 package of shredded cheddar cheese
1 cup of mayonaisse
1 tablespoon of lemon juice
1 8oz can artichoke hearts

1. Cook spinach in microwave for 5 minutes. Drain all liquid from spinach.

2. Put spinach in paper towel and squeeze off all excess liquid. Make sure you get the excess liquid off, otherwise will be runny. Run knife through the spinach to chop it finely.