Blender Salsa

We can all agree that fresh salsa tastes so much better than anything you can find on the shelf at the store. But we can also all agree that making homemade salsa takes a lot longer than just cracking open a bottle of Pace Picante. But what if there were a happy middle? A salsa that tastes fresh, but takes half the time? Wish granted. By using canned tomatoes you avoid the time it takes to blanch, peel and seed the tomatoes (and your hands aren't made raw in the process) and this can be made year round when tomatoes aren't in season or cost a ridiculous amount (paying $1.50 per tomato here was getting real old real fast). And honestly, this tastes amazing. I actually prefer this texture over salsa with fresh tomatoes which tend to get a bit watery with all the tomato juice.  10-15 minutes tops and you've got fresh salsa on the table ready to be devoured! And believe me, it will be.

1 can regular diced tomates
2 cans “Rotel” brand diced tomatoes with green chilies
1 bunch of cilantro, chopped
Juice from 2-3 limes
2 garlic cloves
half a white onion, chopped
½ c green onions, sliced
1 green bell pepper (can add a red too if you like), chopped
3/4 tsp salt
1/2 tsp pepper
1/2 tsp sugar
In a blender or food processor blend all ingredients, except one can of diced tomato, stir that in after it is blended to add a little texture. Can eat immediately, but if refrigerated in a covered bowl for a couple hours the flavors meld beautifully. This makes a lot, so you can also half the recipe.

Source | Brooke Maureau

{healthy} Almond Butter Chocolate Chip Fruit Dip

Another favorite after school snack that is not only delicious but protein packed too. Only 4 ingredients, most of which are always on hand (I'm not the only one who keeps a year supply of chocolate chips on hand, am I??)  and it takes no more than 5 minutes to whip together. Meaning the kids are happy and mom is too!

1 cup Greek Vanilla Yogurt
1/3 cup almond butter (or peanut butter)
1 tablespoon organic honey
1/4 cup of mini dark chocolate chips

Add greek yogurt, almond butter and honey to a medium bowl and beat on medium speed until well blended and smooth. Fold in chocolate chips and serve with fresh fruit.

Source | Fit Foodie Finds

Restaurant Style Olive Oil Bread Dip

I'm an appetizer kinda girl. When we go out to eat I could easily get filled up on all the chips and salsa, rolls with honey butter and most definitely warm bread with olive oil dip. There's just something about the way the olive oil melds together perfectly with the zest of balsamic vinegar that just keeps me coming back for more. And more. And more. I love that I can now get my fix anytime I want at home. A nice pasta with a tossed salad and a loaf of ciabatta bread with this dip and my kitchen is suddenly transformed into a five star restaurant. Or at least a four star, I take points off for the table we bought on Trade Me with the seats that fall off when you sit down. Hashtag temporary living problems.

1/4 cup olive oil
5 cloves garlic
2 tablespoons balsamic vinegar
1 tablespoons Parmesan cheese
1 tablespoon crushed dried oregano
Kosher salt and fresh ground black pepper, to taste
1 Loaf of your favorite Italian bread, sliced

Pour the olive oil into a small dish and use a garlic press to press the garlic cloves into the oil and gently stir. Drizzle the balsamic vinegar over the oil and garlic. Sprinkle with Parmesan cheese and oregano. Season with kosher salt and fresh ground black pepper. Serve with warm bread.

Source | Allrecipes

BBQ Potato Chips

We love BBQ potato chips around these parts so when the kids found out that I was going to attempt a home made version they were equally excited and skeptical, not sure if they could beat the store bought variety.  My daughter had the tedious task of patting dry each individual slice but after eating just one chip she said it was totally worth it and volunteered to pat dry the potatoes every time as long as I promised to make them lots. And I couldn't stop the other kids from sneaking some while we were making them. I'll tell you what, I've never gotten a reaction like this from store bought chips, so to say they were a hit is a definite understatement!

4 russet potatoes
vegetable oil (for frying-enough to fill about 2 inches of the pot)

Seasoning:
1 teaspoon paprika
3/4 teaspoon sugar
1/2 teaspoon garlic salt
1/2 teaspoon onion powder
1/4 teaspoon chili powder
1/4 teaspoon Lawry’s Seasoned Salt
1/2 teaspoon salt
dash fresh black pepper

Wash or peel the potatoes then use a mandoline (or I just used a cheese slicer and it worked great) to thinly slice potatoes about 1/4-inch-thick. Try to cut them evenly so that they will cook at the same rate. Fill a large bowl with water and immediately soak potatoes for about 30 min to remove the excess starch. Meanwhile, mix the seasoning ingredients together and set aside. Remove potatoes and use paper towels to pat dry and remove all excess water. Heat vegetable oil in a stockpot over medium high heat. Working in batches, add potato slices to form a single layer in the pot, and cook until evenly golden and crispy, about 3-4 minutes (a little longer if they are sliced thicker). Transfer to a paper towel-lined plate and immediately lightly sprinkle with seasoning mix.

Source | Kitchenaid 

Garlic Parmesan Twisted Breadsticks

I have the worst track record when it comes to rolls and things of that nature. No matter how perfectly I follow the recipe, they always seems to turn out flat and dense. So if I find a recipe that is fail proof even for me, then I hold onto it like it's gold. So far I have found the perfect dinner roll recipe that makes feel all sorts of domesticated, and now I can finally add a breadstick recipe. I know a breadstick seems pretty basic, but I'm telling you, when it says "stick" I'm pretty sure it's not meant to be as hard as a stick, which has happened plenty of times in the past. When I first made this recipe I was a little skeptical because it has such a short rise time, but they fluffed up just the right amount and the twist helps give it that little extra oomph. And the melted garlic butter with parmesan infuses the perfect amount of flavor. And the fact that it has such a short rise time is perfect because I'm not always thinking about dinner around 3:00 when I would normally have to start the bread to give it enough time rise.This is definitely going down in the official book as a keeper!

For the dough:
1½ cups warm water
2 Tbsp. sugar
1 Tbsp. yeast
4 - 4 1/2 cups flour
1 tsp salt

Butter Spread:
6 Tbs butter, divided
1/2 tsp garlic salt
1/2 cup grated parmesan cheese, divided

In a small bowl mix warm water, yeast and sugar. Set aside and let proof for 5-10 min or until foamy. In a large bowl sift flour and salt then stir in yeast mixture when ready. Mix until smooth, adding more flour if too sticky, then cover and let raise for 10 minutes. Roll out dough into a large square on a floured surface. Soften 4 Tbs of butter then mix in garlic salt and 1/4 cup parmesan cheese. Brush on dough then fold in half and cut into 1 inch strips. Twist the two halves together on each breadstick and place on a cooking sheet. Let sit for 15 to 20 minutes to raise. Bake at 400 degrees for 20 minutes or until lightly brown. Immediately after baking, brush with remaining 2 Tb butter and sprinkle with a little more garlic salt and remaining 1/4 cup grated parmesan cheese.

Source | Fav Family Recipes

Italian Herb and Sea Salt Focaccia Bread

This bread is just divine. I love the chewy texture, the infusion of herbs and the crisp and flakey golden top. It's delicious when paired with your favorite pasta dish (a few of my favorites are here, here and here), or I like to eat it dipped in marinara sauce. It reminds me of my poor college days at BYU when I would eat Pizza Hut breadsticks dipped in pizza sauce from the Cougareat food court almost every day for lunch. Except this tastes like 100 times better. And I'm not cramming for exams while stuffing my face.

1 C warm water
1/3 C olive oil
2 tsp sugar
1 ¼ tsp salt
3 C flour
2 tsp yeast
2 tsp dried Italian seasoning
Topping:
¼ C olive oil    
2 tsp dried oregano
4 cloves garlic, minced                  
½ C fresh grated parmesan cheese
1 tsp coarse sea salt
2 tsp fresh rosemary

Add yeast and sugar to warm water, set aside and let proof for 5-10 minutes. In a separate bowl, sift flour, salt and Italian seasoning. Mix yeast and water mixture into the dry ingredients then add the olive oil. Knead together for about 5 minutes then add to an oiled bowl, cover and let rise for about an hour. When the dough is double in size, evenly press dough into a greased 9x13 baking dish. Use your fingertips to make dimples in the dough. Cover and let rise in a warm place for 30 min. While the dough is rising, heat olive oil in skillet, stir in oregano, rosemary and garlic then immediately remove from the heat. Spoon olive oil mixture evenly over dough and sprinkle with parmesan and sea salt. Bake at 400 for 20 min, or until lightly browned.

*Source: an old bread machine recipe book, not sure who the manufacturer was

 

Best of 2014

Happy New Year! We rung in the new year on a beautiful secluded beach in Golden Bay here on the South Island of New Zealand. It was perfect in every way. We're headed off to explore a little of the North Island in a few days (thank goodness for scheduled posts :), but I just wanted to check in and tell you thank you for all of your support these past few months. I've really enjoyed starting up this blog again after such a long break. I am so excited to have all our family recipes in one place and I've loved the chance I've had to share our favorite dishes with you, because I believe all good things deserve to be shared. I know this is just a tiny little small time blog in a world that's over saturated with big time recipe blogs, but I've enjoyed sharing this little space with you. I've appreciated all of your kind words, thoughtful comments and positive feedback, it means a lot. Here's a little recap of the most popular recipes from the past year (well, technically like the past 4 months, but you get the idea), along with my own personal favorites (which is really hard to do because every recipe on here is my favorite, other wise I wouldn't be posting it). I wish you all a wonderful and delicious new year!

Main Dish

Most Popular: Slow Cooker Sour Cream Chicken

My Favorite: Shredded Beef Enchiladas

Soup

Most Popular: Lion House Creamy Chicken Noodle Soup

My Favorite: Tomato Bisque Soup

Appetizer

Most Popular: Giada's Fried Ravioli

My Favorite: Hot Pizza Dip

Salad

Most Popular: Potluck Pasta Salad

My Favorite: Craisen Spinach Salad with Candied Almonds and Citrus Vinaigrette

Side Dish

Most Popular: Broiled Cheesy Garlic Bread

My Favorite: Cowboy Caviar

Breakfast

Most Popular: Kneader's Cinnamon Syrup

My Favorite: Glazed Cinnamon Scones

Dessert

Most Popular: Pizookie Bars

My Favorite: Chocolate Eclair Cake

Hot Pizza Dip

You might not want to make this, because once you take one bite you're not going to be able to stop. Which is exactly what happened several years ago at a family Christmas party when my cousin brought this. I wanted to hide in the pantry and eat the entire thing. It's just a creamy, cheesy, saucy hot mess that you can't keep your hands off. Seriously, the quickest, easiest and most delicious appetizer ever!

8 oz cream cheese
1 tsp Italian seasoning
1 1/2 C shredded mozzarella
1/2 C grated parmesan cheese,
1 8 oz jar pizza sauce
1 loaf french bread, cut into 2 inch cubes

Combine softened cream cheese and Italian seasoning then spread on bottom dish. In bowl combine mozzarella and parmesan then sprinkle half on top of the cream cheese, followed by the pizza sauce then top with the remaining cheese. Bake at 350 for 15-20 minutes. Serve with cubed bread for dipping.

*Source: Krystal Lloyd

 

Puffed Pastry Pesto Pizza

Puffed Pastry Pesto Pizza. Now say that five times fast. It may be a mouthful to say, but it's an even better mouthful to eat. If I'm feeling a little fancy I'll jazz up the usual Friday night pizza with this delicious and light pizza. Also great for serving as an appetizer at parties.

1 Refrigerated puff pastry roll (or frozen, just make sure it is thawed)
1 container prepared pesto
1 pint cherry tomatoes, halved
1 cup chopped baby spinach leaves
1 cup sliced olives
1 cup crumbled feta cheese
3 Tbs olive oil

Preheat oven to 420 (or according to pastry package directions). Unroll pastry crust onto greased cooking sheet (or line with parchment paper) and brush all over with olive oil. Cook for 7-10 minutes or until starting to puff and lightly brown. Spread with pesto, leaving 1 inch crust, sprinkle with tomatoes, spinach and olives. Return to oven and cook for an additional 5-7 minutes, or until lightly browned and heated through. Top with feta cheese and let sit for 5 minutes before slicing and serving.

*the cooking time depends on the pastry, some brands have cooked faster than others, so just keep your eye on it

*Source: unknown

 

Salted Caramel Apple Dip

Caramel and apples go together like peanut butter and jelly, like macaroni and cheese, like Will and Kate. They're just made for each other. I've never had much luck making caramel apples (I can never get the caramel to stay on!), but this dip, now this is something I can do. There is something about this sweet and salty homemade caramel sauce that is just divine. It's a perfect gift for teachers or neighbors or make a batch then store it in your fridge for up to a month (although I can guarantee it won't last that long) so that you can grab it out for a quick snack with apples, or to drizzle on ice cream or even french toast. Also perfect for these amazing gourmet apple slices. The options are endless!

1/4 cup water
1 cup sugar
1/2 cup butter, cut into 8 pieces
1/2 cup heavy cream
1 teaspoon vanilla
½ tsp salt

In a saucepan, combine the sugar and water and stir over low heat for 6-9 minutes until the sugar is dissolved. Once the sugar is completely dissolved, increase the heat to medium-high and bring the syrup to a boil. Cover the saucepan and let the syrup boil for 2 minutes. Uncover, reduce the heat to medium and continue to boil the syrup while stirring regularly for 5-7 minutes until it turns a dark caramel color. Reduce the heat to low and add the butter. Gently stir until the butter is melted then whisk in the cream, vanilla and salt. Let cool to thicken then serve. Store refrigerated in an airtight container for up to 1 month. Reheat on low power in the microwave or in a saucepan, adding a tablespoon or two of water if the sauce is too thick.

*Source: Mel's Kitchen Cafe

Feta Bruschetta

What's not to love about this fresh and tasty appetizer? It's the perfect finger food to serve at parties and is a fabulous way to jazz up the usual french bread side dish with meals. I'm a little picky with my bruschetta, I like to keep it simple. And this right here is perfect, simple, light and bursting with flavor.

3-4 roma tomatoes, diced
8 fresh basil leaves, chopped, or ½ Tbs dried basil
¼ C olive oil
2 tsp balsamic vinegar
2 cloves garlic, minced
¼ C crumbled feta
Salt to taste
¼ C shredded parmesean
8-10 slices sour dough or baguette, each about ½ in thick
*my sweet friend, Ali in Switzerland passed along the tip to brush olive oil mixed with coarse salt or dried herbs on the bread before toasting to bring the bruschetta to a whole new level. I love that idea and will definitely be trying it next time- you should too!

Preheat oven on broil. In a bowl, combine tomatoes, basil, olive oil, balsamic vinegar, feta, garlic and salt. Place the bread on a cookie sheet and broil, until lightly toasted, about 2 min. Remove from oven, flip each slice over then spoon on tomatoes and sprinkle with parmesean. Return to oven for 2 min or until tomatoes are warm.

*Source: Tiffany Munns

 

Giada's Fried Ravioli

I love appetizer foods. I've been known to order nothing but appetizers when we've gone out to eat. I mean, mozzarella sticks and stuffed potato skins are totally considered a well balanced meal. One of the things I love most about the holidays is all the parties with all their fabulous party foods where I can nibble and sample to my little heart's content. They don't really do holiday parties here (or maybe we're just not cool enough to get invited to them?), but I was craving all my favorite appetizers so instead we threw our own little party on the last day of school to celebrate summer/Christmas (homemade hot chocolate just isn't the same in summer, in case you were wondering). This right here is one of my all time favorite appetizers both to eat and to bring. Giada De Laurentiis was demonstrating it on a talk show during the holidays years ago and I knew right then and there that this dish would be accompanying me to our next party. I mean, cheese ravioli covered in breadcrumbs, deep fried then dipped in a savory marinara? Poke me with a fork, I'm done. It was a huge hit and the rest of this love story is history...

Olive oil, for frying
1/2 cup buttermilk
1 cup Italian-style bread crumbs
1 package refrigerated cheese ravioli (about 24 ravioli)
1/4 cup freshly grated Parmesan cheese
1 cup marinara sauce, heated, for dipping

Put the buttermilk and the breadcrumbs in separate shallow bowls. Working in batches, dip the ravioli in the buttermilk to coat completely, allowing the excess buttermilk to drip back into the bowl. Dredge the ravioli in the bread crumbs. Place the ravioli on a baking sheet, while you coat the remaining ravioli. Heat 2 inches of olive oil in a skillet over medium heat. When the oil is hot, fry the ravioli in batches, turning occasionally, until golden brown and puffed up, about 3 minutes. Using a slotted spoon, transfer the fried ravioli to paper towels to drain. Sprinkle the fried ravioli with Parmesan cheese and serve with a bowl of warmed marinara sauce for dipping

*Source: Food Network

 

Holy Guacamole

Forgive me for the title, you know I just couldn't resist, no matter how cheesy it is. But this guacamole really is of a higher dimension. The added ingredients perfectly compliment the avocado and just give it a little somethin' somethin' to vamp up the boring old guac. One bite and it will have you saying, "holy guacamole!" Okay, I'll stop now.

¼ C sour cream
3-4 avocadoes
3 Tbs salsa (optional-I didn't have any on hand this time)
dash of Tabasco sauce
¼ tsp salt
¼ tsp garlic powder
¼ tsp cumin
½ Tbs lime juice

Mash avocados, then mix in the remaining ingredients and serve with tortilla chips.

Source | Michelle Port

Easiest, Cheesiest Nacho Cheese Sauce

There are plenty of things that I miss about the states. Football season is one of them. Not that I really care about football, but I love football season food and getting together with friends to watch the games while we snack on chips and dip and buffalo wings. Good thing I have this nacho cheese sauce to make me feel right at home. It tastes just like something you would order from the concession stand, it has the perfect flavor and is so easy to whip up. And if I'm feeling like a rockstar mom, then I'll have a big bowl of it ready for the kids when they get home from school. Not that it's the healthiest option, but they think I'm the best mom ever and it sure does get them motivated to finish their after school chores fast!

2 tablespoons butter
2 tablespoons all-purpose flour
1 cup milk
7 slices processed American cheese
1/2 teaspoon salt

In a medium saucepan over medium heat, melt butter and stir in flour. Pour in the milk and stir until the mixture thickens. Stirring constantly, mix in cheese and salt. Continue to cook and stir until cheese has melted and all ingredients are well blended. Serve with tortilla chips.

*source: www.allrecipes.com

 

Ranch Cheddar Cheese Spread

Years ago some friends brought over this cheese spread with crackers as a neighbor Christmas gift. Now, we've given and received so many neighbor Christmas gifts over the years and there are few that stand out as much as this. It was so addicting, I think we stood by the door and ate almost the whole thing before it made its way to the table. Since then I've brought it to plenty of parties and served it on multiple occasions and every time without fail someone asks for the recipe. I was really sad when we moved to New Zealand and discovered that they don't sell dry Ranch dressing mix. You better believe it was on the list of things we brought back when we visited the states just so I could make this dip! I've shared it with several friends here and one friend in particular is determined to create a homemade version of the dry ranch so she can make this regularly. I'll update the recipe once she finds a good variation! Until then, enjoy. And if you haven't settled on a neighbor Christmas gift this year, might I suggest rocking their world with this?

1 pkg cream cheese
¼ C sour cream
1 C shredded mozzarella
1 C shredded cheddar
1 Pkg dry Ranch dressing mix

Soften cream cheese then mix all the ingredients together and form into a ball. Cover and refrigerate until ready to serve. Serve with crackers.

*source: Cammi Hawker

 

 

Broiled Cheesy Garlic Bread

I have a confession. I'm a carboholic. And I may have to seek counseling for this cheesy garlic bread. I mean, there's garlic bread and then there's THIS garlic bread. Ever since I came across this recipe years ago, it's the only garlic bread I'll make. The few extra steps are what hit this recipe out of the ball park. And I have another confession. I ate it for breakfast the next day too.

5 garlic cloves, finely minced
1 stick butter, softened
1/2 teaspoon water
1/4 teaspoon salt
1/4 teaspoon pepper
1 loaf of french bread, sliced in half horizontally
1 1/2 cup shredded mozzarella cheese (or cheese of choice)

Adjust oven rack to lower-middle position and heat oven to 400. In a small nonstick skillet, cook the garlic, 1 tablespoon of the butter and water over low heat, stirring occasionally, until the mixture is straw colored, 7-10 minutes. It is important to keep the heat low or the garlic will burn and turn bitter. The garlic should be lightly browned but not burned! In a small bowl, place the remaining 7 tablespoons softened butter and the salt and pepper. Mix in the hot garlic mixture and stir to combine. Using a rubber spatula, spread the butter mixture on the cut sides of bread. Sandwich the bread back together and wrap the loaf in foil. Place the wrapped loaf on a baking sheet and bake for 15 minutes. Remove from the heat and turn the oven to the broil setting. Sprinkle the bread with the shredded cheese. Broil until cheese has melted and bread is crisp, about 2 minutes. Transfer the bread to a cutting board and slice into angled pieces and serve.

*source: unknown

Cowboy Caviar

Okay, they really should call this "Cowboy Crack". It is so addicting and so perfect as a side dish at dinner, an appetizer at a party, a potluck dish at your next get together or to eat by the spoonfuls at midnight after having a Scandal marathon. Not that that's ever happened. The nice thing about this is you can sort of tweak it to your tastes. You like red onions, you say? Great, chop some up and throw 'em in! Have a hankering for a little more kick of lime? Add a few more splashes, and throw in some green onions while you're at it, if that's yo thang. You really can't mess it up (at least not past the point of recovery). And as a side note, you're looking at a $49/kg lime right there. Probably the most expensive lime you'll ever see, but you really can't put a price tag on this dish (okay, maybe you can, that's why I use bottled lime juice most of the time). So go enjoy your 25 cent limes and the most delicious thing you'll ever eat with a tortilla chip.

1 15 oz can white shoepeg corn
1 can black beans
1/2 cup chopped cilantro
2 tomatoes, diced
2 avocados, diced
1 tsp cumin
1/4 tsp pepper
3/4 tsp salt
1/4 cup olive oil
1/4 cup red wine vinegar
2 cloves crushed garlic
2 Tbs lime juice

Mix all ingredients together, serve with tortilla chips. Best served chilled at least 4 hours.

*Source: Cari Filippone