Showing posts with label salsa. Show all posts
Showing posts with label salsa. Show all posts

Saturday, June 30, 2012

Freedom Nachos!

Today is Day 10 of our 15 Days of Red, White and Blue and we are celebrating day 10, Friday, summer, and anything else you want to "woo~hoo" about with one of my favorite things to munch on~Nachos! I even went a little upscale with this dish, adding some additional ingredients I think you will be happy to see and taste!

Freedom Nachos
Red, White, and Blue Nacho Chips
Muenster Cheese
          Salsa(recipe)
         Cowboy Beans(recipe)
Avocado
Sour Cream
Filet Mignon Chunks
Sauteed Red and Green Peppers with Onions

Make your beans first. They take a while to make.
You will want to start the day before you need them.
But they are so worth it. Delicious!
Just follow the link to the recipe above.
The same goes for the salsa. 
I didn't take any pictures of it, but you might want to
make it the day before also.
I bought a nice piece of filet. Because it was so big,
the remainder can be used for another meal, making it a much 
better price! I sliced some very thin pieces of beef,
and then chopped them to small chunks.
Cook the beef in a small frying pan.
Saute your peppers and onions at the same time.
Now lets put everything together!
Cover the nachos with the muenster cheese and microwave to melt it.
Place beans, beef, avocado, sauteed veggies and sour cream
in separate bowls for easy access for everyone.
Set out spoons and forks for easy serving, and dig in!
Happy 4th of July!

Thanks for joining me today.

I hope you stop by tomorrow for Day 11 of
15 Days of Red, White and Blue!!

Wednesday, October 19, 2011

Ghostly Hollows Dip

This dip is a fantastic way to kick off your Halloween Dinner Party, bring to an office celebration, a pot luck,  or add to the party buffet. It's full of everything everyone loves; salsa, cream cheese, guacamole and ghost chips!
Ghostly Hollows Dip 

To make ghost chips:
20 Flour Tortillas
3/4 teaspoon Garlic Powder
3/4 teaspoon Ground Coriander
3/4 teaspoon Paprika
1/4 teaspoon Ground Black Pepper
Ghost Cookie Cutter

To make Salsa:
4 Roma Tomatoes
1/2 Large Onion
1 Serrano Pepper
1 teaspoon Garlic Powder
1 teaspoon Fresh Cilantro
Dash Salt

To make guacamole:
 2 Avocados
1 Small Tomato
1/4 cup Onion
Dash Lemon Juice
1/4 teaspoon Garlic Powder

You also need:
8 ounces Cream Cheese~softened
2-3 tablespoons Sour Cream

To make the ghost chips, cut out the chips with your
cookie cutter. I got 4 ghosts out of every tortilla.
  Keep the scraps and bake them to use in tortilla
soup or in another recipe.
Place the ghosts on a cookie sheet covered with parchment
paper. You could also spray the sheet with pan spray
instead of using the parchment. Preheat oven to 350 degrees.
In a small bowl, mix together the garlic powder,
ground coriander, paprika, and pepper.
Lightly spray the tortillas with pan spray.
Sprinkle the ghosts with the dry mix. I sprinkled half with
the dry mix and half with garlic powder only.
Both taste great!
Bake for 5-8 minutes or until just a little brown on the edges.
Let's make Salsa!
Cut the 4 roma tomatoes in half.
Cut the halves in quarters.
Chop the quarters into bite size pieces.
Put the chopped tomatoes in a bowl, and cut the
ends off of the onion.
Peel the onion, and cut the onion in half. Take the half
and cut 3-4 slices from it.
Chop the slices into bite size pieces.
Chop the top and bottom off of the serrano chili.
Wear gloves if possible, and be careful of inhaling the
aroma of the pepper. It is extremely strong, and it can
make you cough, and feel as if it is in your throat. You
also should be careful to not get any pepper
juice on your skin. It itches!!
Cut it down the middle.
Wash the peppers under cold water. This is where you
need to be careful of the aroma. While you hold the
pepper under cold water scrape the seeds and the
insides until the inside of the seed is bare.
It should look like this. Slice each piece down
the length of it.
Chop each piece into very small pieces.
Cut about 7 leaves of cilantro. Roll them together
and chop into very small pieces.
Now, our guacamole!
I didn't take a lot of pics for this, but it is pretty
much what we did for the salsa.
Peel 2 avocados.
Place in bowl.
Smash them down with a fork.
Chop your small tomato, and put it in with the avocado.
Chop your onion, like we did when we made salsa.
Add it to the tomatoes and avocados.
Add the lemon juice and garlic powder.
Mix or smash together.
Add the cream cheese to the salsa.
It should be soft to mix easy.
Place the salsa cream cheese mix in a pie plate.
Level it across the top.
Add the guacamole on top of the salsa.
Add a circle of sour cream.
I wish I would have made the sour cream in the shape
of a tombstone. It would have looked
great with ...
the dancing ghosts!!
(Scary music here!)
Enjoy!

Thanks for joining me today.
See you next time for our
Creature from the Deep Soup!

Tuesday, August 9, 2011

Homestyle Salsa & Baked Tortilla Chips

The salsa we made today is the perfect appetizer. It is easy to transport for our picnic, and it is bursting with flavor that keeps on coming. I used flour tortillas to make the baked chips. They are a little healthier anyway! It's hard to describe how tasty this is. I think you are just going to have to make this and check it out for yourself!
 
Homestyle Salsa
6 Roma Tomatoes
Pinch Salt
2 tablespoons Lime Juice
1/4 cup Yellow Onion~finely chopped
1 clove Garlic~minced
1 Jalapeno Pepper
2 tablespoons Fresh Cilantro~chopped
1 teaspoon Mexican dried Oregano
1/2 teaspoon Mexican Ground Cumin
Flour Tortillas
1 Egg
Cut the top off the tomatoes.
Cut the tomatoes in half.
Cut the halves in half.
Take your knife and slide it under the pulp and 
take the seeds and pulp out. Throw the 
pulp away. Do this to each tomato.
Slice each piece of tomato, then
slice it the other way, so it is diced.
It should be in about 1/2" pieces.
Do this to each piece of tomato.
Place the diced tomato in a colander, add the pinch of salt,
and let the tomatoes drain for about 15 minutes.
Finely chop the onion.Place in a bowl.
Chop off the top of the Jalapeno. Finely chop the piece
into fine pieces.
Trim the Jalapeno. Discard the seeds. Slice down 1/2 of 
the pepper, and then chop the slices.
Add the Jalapeno to the onion.
Add the finely minced garlic, and the chopped cilantro.
Add the oregano and cumin.
Add the tomatoes and mix well.
Cover and place in the fridge for about 1 1/2 -2 hours.
This will give the salsa time to let the flavors intermingle,
and really makes it taste good. You can eat it right away if
you need to.
Cut the tortillas into triangles. Place on a cookie
sheet in a single layer.
Make an egg wash. Crack an egg in a bowl, 
add 2 tablespoons of water. Whisk together.
Brush each chip with the egg wash.
Sprinkle the chips with garlic powder.
Cook in the oven at 350 degrees for at least 10 minutes
For darker chips, bake longer.
Enjoy this delicious appetizer!

Thanks for joining me today!
I hope you like this appetizer as much as I did!

Please join me tomorrow for Very Berry Parfaits!

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