Shea's Seriously Addicting Homemade Salsa

My good friend Shea has many talents:  crafting, reading, singing, and being an overall awesome mom to her four kids.  She usually brings this salsa to craft night or book club, and I tell you, I have to wait til the end of the night to eat it because if not I will eat the whole bowl!  Sooo good!

1 can diced tomatoes, drained
1 can diced green chiles
1 medium tomato, chopped
1/3 onion, chopped (add more to taste)
Fresh cilantro to taste
About 1 tsp white vinegar or lime juice (add more to taste)
1 tsp garlic powder
1 tsp salt
Red pepper flakes to taste

Combine in your food processor or magic bullet, whatever you have.  Play around with the seasonings to taste as to what you prefer.

Creamed Squash with Cheese Au Gratin

My mother found this recipe in a Bon Appetit magazine years ago and clipped it.  We made it once and it is sooo good!  I love it in the fall.  

In a saucepan, bring to boil 1 cup water, 2 lbs. yellow squash, 1 tsp. salt, 1/8 tsp. sugar.  Cook the squash covered over moderate heat for 20 min. or until tender.  Drain the squash (and redrain) and return to pan.  Add ½ stick of butter (softened) and with a potato masher, mash the squash with the butter until the mixture is well blended.  Mix in 1 ¼ cup cheddar cheese, 1 cup sour cream, ½ cup chopped onion, 1/3 cup fresh parmesan, ¼ c. dry white wine, salt and pepper  to taste.  Pour into 11” gratin dish and toss with either 1 cup cheddar cheese or 1 cup fresh bread crumbs combined with 3 Tbsp. melted butter.  Bake 350 for 20-30 min or until bubbling and golden on top.  

Notes:  When we made this, we noticed that you need to drain the squash like 2 or 3 times because the squash retains so much water.  Also, we tried it with some Jiffy Cornbread mix (about half a box) with some melted butter and used that for the topping instead of the breadcrumbs and it was so good.  The cornbread mix gave it a sweetness with the butter squash, and the flavors were fantastic.

World's Best Potato Salad

This one is definitely one of my favorite recipes. It is simple, and doesn't have a lot of funky ingredients (unless you hate eggs in your potato salad, as my mother does.) Handed down from a Bishop's wife in our Salt Lake City ward, it always gets compliments.

8-10 medium red new potatoes
2 tsp. salt
1/2 tsp. pepper
1 tsp. chives
1 tsp. celery seed
1 Tbsp. prepared mustard
1/2 cup onion, chopped
2/3 cup miracle whip
2/3 cup mayonnaise
3-4 eggs, hard boiled


Cook potatoes about 45 minutes. Cool completely. Scrape off skin and chop into bite-sized pieces. Combine the rest of the ingredients and then add to chopped potatoes. Best flavor when you make this the day ahead.

Greek Salad

My sister Kate's recipe:

2 TBS red wine vinegar

4 garlic cloves minced

1 t dijon mustard

1/2 t sea salt

1/2 t pepper

1/4 cup e.v.o.o.

2 tom, cut into 3/4 inch dice

1 cucumber peeled and halved lengthsie and cut into 1/4 inch slices

1/2 cup pitted kalamata olives

1/4 red onion thinly sliced

3 cups marinated tofu “feta”

Salad greens

In a small bowl, whisk together the red wine vinegar, garlic, mustard, salt, and pepper. Slowly whisk in the olive oil; set the dressing aside.

In a large bowl, combine the tomatoes, cucumber, olives, and onion. Gently toss in the marinated tofu “feta” and dressing to taste. Serves as is for a side, or on top of salad greens for an entree.

Vegetable Fried Rice

This is one of my husband's favorites. I love all the fresh vegetables!

1 1/2 cups long-grain white rice
3/4 cup low-sodium soy sauce
2 tablespoons light brown sugar
1 tablespoon white wine or rice vinegar
1 tablespoon grated fresh ginger
1 tablespoon peanut or olive oil
2 carrots, cut into matchstick-size strips
2 cups snow peas, cut into thirds
2 cups bean sprouts
4 scallions (white and light green parts), thinly sliced
4 eggs, lightly beaten
Directions

1
Cook the rice according to the package directions. Meanwhile, in a small bowl, combine the soy sauce, sugar, vinegar, and ginger; set aside.
2
Heat the oil in a large nonstick skillet over medium-high heat. Add the carrots and stir-fry for 2 minutes. Add the snow peas, bean sprouts, and 3 tablespoons of the soy sauce mixture and stir-fry until the vegetables are almost tender but still crisp, about 2 minutes. Transfer to a bowl.
3
Return skillet to medium heat and add the remaining sauce mixture, the rice, and scallions. Cook until warmed through, about 1 minute.
4
Make a large space in the center of the rice and pour the eggs into it. Scramble the eggs with a spatula until set. Stir the eggs into the rice. Transfer the rice mixture to individual plates and top with the vegetables.

Spinach Pasta Salad

I had this at a church activity in my old ward and ate about 4 plates of it. It is definitely a "girl's salad", great for bridal or baby showers, bookclubs, or any other activities where guys aren't in attendance. This recipe is halved, which feeds about 6-8 people, but for bigger crowds, double it for 12-16 people.

1 bag (10 oz) spinach
1/2 bunch green onions, sliced
1/4 C. fresh parsley
3 oz. craisins (1/3 C.)
3 oz. honey roasted peanuts (about 1/3 c.--I used honey roasted cashews)
1-2 cans mandarin oranges, drained
2 C. cooked, cut-up chicken (about 2 large breasts)
1/2 box (12-16 oz) bow tie pasta (about 4 cups cooked pasta)

Dressing:
1/2 C. vegetable oil
1/3 C. Teriyaki Sauce
1/3 C. Rice Vinegar (Nakano original seasonal brand)
1/4 tsp. salt
1/4 tsp. pepper

Prepare dressing ahead of time and refrigerate overnight. Mix all salad ingredients together and add dressing just before serving.

Red Lentil Curry

A recipe from my friend Stephanie. It was really good, and again, my kids ate it! Success!

2 T. olive oil
1 medium onion, finely chopped
3 cloves garlic, minced
1 T. grated ginger root (or 1 t. powdered)
1 1/2 c. red lentils, cleaned and rinsed
1 can garbanzo beans, drained and rinsed
3 c. chicken broth
1 can coconut milk
2 t. curry powder
1 t. turmeric
salt to taste
hot cooked rice (my favorite is Jasmine)
cilantro, for garnish (optional)
plain yogurt (optional)

Start rice cooking. Heat oil in skillet, add onion and garlic. Cook, stirring, for 2-3 minutes. Add ginger. Cook until onion is soft, then add broth, lentils, garbanzo beans, coconut milk, curry powder, and turmeric. Cook until lentils are soft, 20-30 minutes. Taste for salt, add more if necessary. Serve over hot cooked rice. Could also make into soup by adding more liquid and either eliminating rice or adding a little with the lentils. If you want to add cooked cubed chicken, it would probably be good too. This could also be a side dish if you didn't want to eat it as a main dish.

A warning: If you're kind of a clean freak like me, I wouldn't give this to babies or toddlers who spill or messy with their food. Curry can stain really bad, and is hard to get out, so eat with caution (if you care!)

Seriously good Salsa :)

Does anyone even get on here anymore? If you do, leave a comment on this post so I know that this recipe blog is still alive! Anyway, this salsa is comparable to Chili's salsa, and in my opinion, just as good! And, it's super easy so that's a definite plus!

2 cans MEXICAN stewed tomatoes
1 or half bunch cilantro
1 small can Herdez green salsa
2 cloves garlic (or 1 tsp minced dried garlic)

Put one can tomatoes and cilantro in processor/blender and blend for like 20-30 seconds. Add the rest of the ingredients and pulse until garlic is no longer in big chunks.

This makes ALOT, but it will stay good in your fridge for about 5 days. Enjoy!

Martha's Poppy Seed Salad

I think this is a great summer recipe for salads! I got it from my sis-in-law Martha, and whenever I make it I always get compliments.

Dressing (makes quite a bit!)
Combine in a processor:1 slice red onion
3/4 cup sugar
1/3 cup white vinegar
1 tsp. salt
1 tsp. dry mustard
1 cup oil
1 Tbs. poppy seeds.

Salad
Spring mix, or red leaf lettuce
3/4 cup caramelized slivered almonds. (put in a small pan on medium low heat, add a few spoonfuls of sugar, and stir frequently until sugar melts and almonds are toasted.)
1 cup craisins
1 apple diced, or pears, or you could use bananas.
Dress salad and enjoy!

Avocado-and-Tomato Wedge Salad With Balsamic Vinaigrette

This is a very fast, easy and surprisingly filling lunch. Enjoy!

Avocado-and-Tomato Wedge Salad With Balsamic Vinaigrette

Rich avocados layered with heirloom tomatoes are highlighted in this tasty salad with a simple vinaigrette.
1/2 cup extra-virgin olive oil
1/2 cup white balsamic vinegar
1 garlic clove, crushed
1 tsp. ground mustard
Salt, to taste
Black pepper, to taste
1 ripe avocado
2 medium, firm heirloom tomatoes, cut into wedges
1 Tbsp. minced fresh basil

• In a small bowl, whisk together the oil, vinegar, garlic, and mustard. Season with the salt and pepper and set aside. 
• Carefully remove the skin from the avocado. Cut in half and remove the seed. Slice the avocado into 1/4-inch wedges. 
• Place a tomato wedge on a plate and layer an avocado wedge on top. Continue layering to create a fan shape. Do this on 2 plates. 
• Drizzle the vinaigrette over the wedges. Sprinkle the basil on top and serve immediately. 

Makes 2 servings

(And it's vegan!)

Pasta Salad with Asparagus and White Beans

This post is mainly for my sister, who is a new-found vegetarian. This is a great pasta salad, wonderful for lunch and for the upcoming warm months. It is so flavorful and packed full of fiber, calcium and other great nutrients!

1/2 cup plain nonfat yogurt
1/2 cup low-fat mayo
1/4 cup 1% milk (I used skim)
1/2 cup (2 oz.) crumbled feta cheese
1 Tbsp. lemon juice
1/2 tsp. dried dill weed
1/2 tsp. salt
1/4 tsp. pepper
2 cups (2 in) diagonally cut asparagus spears
6 ounces (about 2 cups) uncooked radiatore or rotini pasta (can use whole grain or whole wheat too)
1 cup canned Great Northern, Cannellini, or other white beans, rinsed and drained
1/4 cup finely diced celery
3 Tbsp. finely diced red onion
3 Tbsp. finely chopped flat-leaf parsley

In medium bowl, whisk together yogurt, mayo, milk, feta, lemon juice, dill, salt and pepper until evenly blended. Steam asparagus on steamer rack over boiling water or in a covered microwave-safe bowl with a little water for 1 1/2 to 2 minutes, or until bright green and crisp tender (do not overcook or they will be mushy). Cool under cold running water, drain well and pat dry with paper towels.
Cook pasta according to package directions until just al dente. Drain pasta, then rinse under cold running water to stop the cooking process and drain again thoroughly. In a large bowl, combine the pasta, asparagus, beans, celery and onion. Add dressing and parsley and mix to combine. Keep in refrigerator. Makes 4 servings.

UNCLE TYLER'S BAKED BEANS

*UNCLE TYLER’S BAKED BEANS
These are really good

2 15 oz. Pork and Beans
2 small cans kidney beans (rinsed and drained)
2 small cans butter beans (rinsed and drained)
1 lb hamburger (cooked)
1 lb bacon (cooked)
1 cup chopped onion browned
1 cup ketchup
1 cup brown sugar
1 TBLS Liquid smoke
2 TBLS vinegar
Salt and pepper to taste
Double recipe to fill crock pot

Best Green Beans Ever!

I made these as a side dish for our Christmas Eve dinner. I LOVED them!

1 lb. fresh green beans
1 cup chopped onion
2 cloves garlic, crushed
1 T. butter
1 T. olive oil
1 cup vegetable broth (that's what I use cause the hubby is veg. you could use chicken broth)
salt & pepper
Saute onion and garlic in butter and olive oil. Add the green beans and cook until they turn bright green (about 1 minute). Add the veggie broth, salt and pepper. Turn heat to low, cover with a lid, leaving the lid cracked to allow steam to escape. Cook for 20-30 minutes or until liquid evaporates.

My Thanksgiving Must---Yams!

So we all have our own Thanksgiving favorite recipes, you know, the one that if it weren't there it wouldn't feel like Thanksgiving. Mine is yams. My mom has been making these yams ever since I can remember, and they are the BEST!

Now I know what 80-90% of you are thinking...you don't like sweet potatoes, or yams. And this is why I'm posting this recipe, so I can convert the world into yam lovers! But first, a few clarifications: one of the reasons why people don't like them, is because they are buying sweet potatoes, not yams (yams are usually bigger, longer, and deeper in orange color, meaning, more flavor); the second reason they don't like them is because they are made the wrong way. Most people boil them. To think of that makes my stomach turn. The secret is to buy yams and to bake them, just as you would a baked potato. The baking seals in the flavor and doesn't boil it away. Also, too many people make them with too many ingredients: cream, cinnamon, milk, etc etc. For this recipe, you will need the following:

Yams (about 1-2 large per person, if you want leftovers)
Some orange juice
a 2-lb. bag of brown sugar
1 bag mini marshmellows
That's it!

So let's begin!

After piercing your yams with a fork, bake them in a 350-375 degree oven for about 30-40 minutes. Test them with a fork. You want them to be cooked and tender, but not too overdone. You want them to be firm, not mushy. Also, if you haven't already done so, I would line my oven with foil at the bottom, because once the yams start cooking, they drip their yummy juice and it can be a little messy. When they've finished cooking, I usually put them in the fridge for a few hours or overnight so they can firm up before I peel and cut them.

Peel off the skin and slice your yams. I like to slice mine lengthwise, but you can slice them any way you want!

Next, take a casserole dish...

and pour enough orange juice on the bottom just to coat the bottom of the dish.

Next, start layering your yams, and sprinkle brown sugar on them. Now I don't know how much sugar to use, but the more the better. You'll need a lot more than you think you will.

Yummy....

Then sprinkle some marshmellows on top. Repeat this process until all the yams are in the dish.

Now take your dish and bake it in about a 375 degree oven for about an hour or so. The sugar will carmelize, the marshmellows will melt, and it will turn into a sugary-yummy yammy treat.

The finished product. Now you can make this the day ahead, and then just reheat them the day of Thanksgiving dinner. I've also been known to taste them and add more brown sugar, which is what I did here. I like them sweet and when I say sweet, I mean icky sweet.

Gobble gobble! You must try them. Must! I will make a yam-lover out of you yet!

Cookie Salad

1 c. buttermilk
1 small pkg vanilla pudding (instant)
1 large container coolwhip
1 can mandarin oranges drained
1 small can pineapple chunks drained
1 pkg fudge striped cookies crumbled into pieces

mix and refridgerate for six hours before serving, add cookies just before serving so they don't get soggy.

Cafe Rio Rice

2 c. Basmati rice (rinse twice and drain) I used minute rice and just put everything into the pan, didn't rinse or drain
2 T. oil
1c. water
1/2 teas. salt
1/4 c. lime juice
1 small can of diced green chiles
2 c. chicken broth
place in pan, bring to a boil, then let simmer on low for 20 mins.

After I cooked it I added about 1 T of finely chopped cilantro, so good!

Cafe Rio Black Beans

1 can black beans (rinsed and drained)
1/2 cup tomato juice
2 cloves garlic minced
1 tsp cumin
2 T. olive oil
1/2 tsp salt
2 T. cilantro chopped

In nonstick pan, cook cumin, garlic, and oil over medium heat until you can smell it, then add beans, tomato juice and salt until heated through, before serving add cilantro, and 4 tsp of lime juice.

homemade tortillas

Today i got the craving for tortillas... and there is something so delish about them when they are homemade...

this is the easiest recipe ever!!
I like to just eat em plain but they'd be good with butter, cinnamon, and sugar.... or to have tacos. or fajitas... yum yum!

2 1/4 cup flour
1/4 c butter flavored shortning...
1tsp corse salt...

I mix that up in my food processer until it looks like bread crumbs...
then add 1 cup (really really HOT) water

roll into balls and then roll out as flat as you can get...
cook over medium heat in a non stick pan... flip once it starts to bubble..

5-cup Salad

This is one of those standard Utah-Mormon salads you would have at any potluck, but we usually make it at Thanksgiving dinner (although one of my friends made it for a brunch at a baby shower). The last time I made it at Thanksgiving, both my husband and sister-in-law Michelle said they liked it better than their Grandma's Dixie Salad (sorry Leila!) It is a recipe from my Grandma Kay. Enjoy!

1 cup mini marshmellows or large marshmellows cut in quarters
1 20-oz. can pineapple chunks
1 15-oz. can mandarin oranges
1 cup shredded coconut
1 cup sour cream
Mix all together, chill and serve. This is best made ahead, and it gets better the longer it's in the fridge!

Cafe Rio Green Chile Rice

I originally got this recipe from my friend Anna's blog. After experimenting with it a few times, I finally figured out how to make it work.

Ingredients:
1 cup original Uncle Ben’s long grain white rice
2 ¼ cups water
4 small chicken bouillon cubes
3 garlic cloves, minced
1/2 bunch cilantro
1 4-oz. can green chilies
1/2 onion
Chop cilantro, green chiles, onion and garlic together in a food processor. Add rice, water, green chile mixture and chicken buillion in a pot and bring to a boil. Cover and simmer 25-30 minutes until water is evaporated and rice is tender.