Tag Archives: salsa

Huevos Rancheros and 7 Layer Mexican Dip

I always make a corned beef and cabbage for a St Patrick’s Day dinner, come May I always make something to celebrate Cinco De Mayo and 4th of July requires something red white and blue for dessert. You get the picture, I’m pretty sure I just enjoy making something a little different and I know we like to eat everything so we’ll just about celebrate every holiday no matter who’s it is.

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I have been trying to come up with a few things to make for this year’s Cinco De Mayo. It being on a Tuesday it needs to be a few things I can either prepare ahead of time or something I can throw together fairly quickly. You might even have the ingredients on hand.

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A couple of months ago I made some Huevos Rancheros for breakfast, the version I made went together pretty fast and tasted delicious, you could definitely throw this together and have it on the table within 15-20 minutes max. Maybe not for everyone but I am all over this for this Tuesday.

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Huevos Rancheros

Flour or Corn tortilla

Refried Beans

Eggs

Sour Cream

Fresh Cilantro

Chives or Green Onions (opt)

Salsa

Cheddar Cheese

Olive oil

Heat up the refried beans in a small sauce pan and set aside.

In a small fry pan add the oil and fry the tortilla till crispy on both sides, remove to a plate. If needed add a little oil or butter to the same fry pan, pan fry your eggs, we like over easy, and you can make them anyway you like them.

Layer tortilla, beans, cheese, egg, salsa, sour cream, chives or onions = Enjoy!!!!

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Mexican 7 Layer Dip

Here is a bonus that you must make if you are having or going to a party. I will confess I made this just for us, it took us a few days to eat it but it was damn good!!!

Refried beans

Sour cream

Taco seasoning mix

Prepared salsa

Lettuce shredded

Shredded cheddar cheese

Chopped tomatoes – seeded will help with how wet the dip gets – I always seed mine

Green onions

Mix the taco seasoning into the sour cream, set aside.

Layer refried beans, sour cream mix, salsa, lettuce, cheese, tomatoes top with green onions

Happy Cinco De Mayo!!!!!

Taco Tuesday (Fish Tacos)

I believe I mentioned my family tried meatless Monday for a spell.  I think we lasted 3 or 4 months before we ran into some difficulty in staying true.  Lunches were definitely my Achilles heel. Having enough time to plan ahead for my busy schedule especially during the summer months; I was just not organized enough nor creative enough being such a meat and potato kind of girl. Who knows we may try it again at a later date.  It was comical to me how many of my co-workers and close friends thought we were nuts.  My girlfriends 8 year old had one of my favorite comments.  “What are they going to do next Taco Tuesday” I love it!!! And also thought what an awesome idea!

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No; we did not start taco Tuesday but we have come across a fish taco recipe that we are definitely adding it to our meal rotation.  We seem to make them when we have friends and family over.  My father-in-law said they were the first tacos he has ever liked. Now that is saying something being that he is in his 80’s.  Everyone has really liked them so I wanted to share them with you.

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Make the salsa, cover and put in the fridge until you need to use it.

Make the mayo and if you have an empty squeeze bottle; I find it works really well, plus you can store in the fridge for another use.  I bet you end up making these again within a month; maybe even the following week, I know we did.

2 Pounds boneless, skinless Mahi Mahi (flash frozen fish worked out excellent) Thaw it completely

2 Cups AP flour

3 Eggs, lightly beaten

4 tablespoons water

2 Cups Breadcrumbs (I used my own but panko would be awesome)

Kosher Salt and freshly cracked black pepper

Vegetable oil for frying

½ head savoy cabbage, finely shredded

1 bunch of cilantro

1 bunch chives, chopped

3 limes; cut into wedges for garnish 

Cut fish into 1 ounce strips, set up breading station of flour, eggs with water and breadcrumbs.  Salt and pepper each container.  I use my glass Pyrex pie plates that I have had for years!

Dredge the pieces of fish in flour, eggs, than breadcrumbs.  Once all completed fry fish in small batches in 375’F oil. Drain on paper towels. Keep warm until ready to serve.

 Chipotle Mayo:

1 cup sour cream

1 cup mayo

3 chipotles in adobo, plus 2 tablespoon of adobo sauce

½ lemon, juiced

in a blender put the chipotles and puree until smooth, add sour cream, mayo, adobo sauce and lemon juice and combine to process until the mixture is consistent and creamy.  Season with salt and pepper and refrigerate until ready to use.

Mango Radish Salsa: 

2 Limes

2 ripe mangoes, diced

4-5 red radishes, diced

1 small red onion, diced

1 tablespoon chili powder

½ bunch fresh cilantro, leaves chopped

¼ cup extra virgin olive oil

Kosher salt, freshly cracked black pepper

Add all into a dish stir and refrigerate until ready to use.

 

Serve Family Style: toast corn tortilla’s on a griddle or over an open flame on your stove top.  I used my griddle it works great.

Enjoy!!!

Eating from my Garden

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While I am not a great gardener; as you can tell by the photo I just took, one garden looks great the other not so much! I do try to do my best.  Before I buy what I want to plant, I make a listing of everything we tend to eat and the herbs we use a lot.  I used to start the seeds in the house but I have been buying my plants for probably the last 10 years. I find it easier, kind of the instant gratification that I tend to need. Nothing like spending the day laying out all the plants, planting them and voila a garden!!!  I always plant the staples to make homemade salsa, green peppers, tomatoes, jalapeno peppers, onions, garlic of course, and cilantro. As well as things I can go out harvest and make a yummy salad or grab some herbs for seasoning our dinners; chives, thyme, basil, parsley, sage and rosemary are my favorite go to herbs.

I find it so gratifying going out into the garden and grabbing some zucchini and summer squash slice them up and cook them on the grill.  Sometimes in a foil packet sometimes just in rounds on the grill always with olive oil, onions and or garlic and Kosher salt and fresh black pepper.  I am very grateful my family likes that I cook them to al dente, not a fan of the over cooked mush that I see on occasion.

My husband and I have had a garden in some fashion for 25+ years (my favorites are raised beds hand downs) I am almost embarrassed to say that out loud, you would think that after that many years I wouldn’t lose a plant or an entire crop as I have on occasion. Not positive it is always entirely my fault; I water, weed, fertilize and do what I can to nurture them, if something is looking amiss I research what it needs and try to rectify the problem.  I am not always successful. Some years we have an abundance of tomatoes; next year it will be cucumbers, one year carrots.  I don’t change how I plant them; we do change where in the garden we plant them. So I am at a loss. I am going to go with the wonderfully ever changing New England weather we have.

I will confess; much to my husbands dismay; I have banned corn from our raised beds, while I love corn on the cob it takes up a lot of real estate and the harvest from our gardens over the years isn’t really worth it. If my husband had his way, he would have an acre of corn.  I didn’t actually say no to this, I just told him he needed to find his own acre somewhere else.  This year he now has found another plant that we have had a tremendous amount of luck with over the years so now he is focused on growing potatoes; my carpenter husband is now proclaiming he wants to be a potato farmer.  Sometimes you need to just nod and smile. I think he thinks he can make vodka; he doesn’t even like vodka; I am the one that drinks it. I have never heard of New Hampshire based vodka but I guess you never know unless you try.

New this season Potato garden!

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We all LOVE potatoes; fresh from the garden potatoes are definitely worth a spot in your garden at least once. I think my favorite way is roasting them in the oven or even on the grill.  Olive oil, Kosher Salt, Freshly ground black pepper and Rosemary – YUM!  My husband made a new larger raised bed for his potatoes, his plants are looking better than some of mine. You just never know!!!

There is a door into the shed that is off of my potting bench – It was a very ugly green that I have no idea why we even owned the color of paint. It was driving me nuts for a couple of years now, I decided a few weeks ago that I was going to paint it.  I figured it was not going to be seen by anyone but me and whoever helps me in the garden, so I decided to go a little crazy for me.  I did use a famous motto about gardening but changed it to Potatoes for my husband.  He loves it!!!!

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I love taking a medley of veggies from the garden; carrots, potatoes, beets and butternut squash, chop them up add olive oil and Kosher salt fresh cracked black pepper and put them out on the grill on one of my old cookie sheets.  Turn them a couple of times and they taste just amazing.  They are wonderful side to any meat you want to pair them with. Sweet smoky flavor that melt in your mouth.

When I do have too many vegetables to eat and give away before rotting, I do pickle my cucumbers. I also will make tomato sauce or I chop and seed them and freeze so I can add to just about anything soups, stews or sauces. I make garden salsa all the time and I have canned batches of that over the years; I used to send my daughter to college with a jar or two.  I am not entirely sure what to do with the bazillion jalapeno peppers we get, I do use them but while we like some heat in dishes, we are not super heat lovers.  I do end up bringing quite a few of them to work to share. This year I will need to look up what to do with them!

If we could grow avocado’s I would be in garden heaven – we LOVE guacamole and the only thing I need to buy from the store is the avocado, I guess that isn’t too bad!

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Fresh Garden Salsa 

6 tomatoes (Roma)

1 Green Bell Pepper

1 Onion

2 Jalapeno Peppers

5-6 Cloves of Garlic

1 Lime, Squeezed

Fresh Cilantro chopped

Kosher Salt

Fresh ground black pepper

Balsamic vinegar

1-2 packets of sweet and low

Dice and seed the tomatoes and set aside to drain while you dice the peppers and onions, press the garlic, and chop the cilantro. Mix everything together add a dash of balsamic vinegar, salt and pepper to taste and a packet or two of sweet and low.

Hint 1: you can make it hotter by leaving the pith and seeds in the jalapenos or milder by removing them before chopping.

Hint 2: By seeding the tomatoes your salsa will be less watery

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Avocado, Tomato and Mango Salsa

1 Ripe Mango peeled, seeded and diced

1 Ripe Avocado peeled, pitted and diced

4 Medium tomatoes diced

1 Jalapeno seeded and minced

½ Cup fresh cilantro

3-5 Cloves of Garlic

Kosher Salt

2 Tablespoons of fresh lime juice

¼ Cup chopped Red Onion

3 Tablespoons Olive Oil

In a medium bowl combine the mango, avocado, tomatoes, jalapeno, cilantro and garlic.

In a small bowl add the onion and lime juice, let it site for 5 minutes, whisk in olive oil, season with salt.

Fold the dressing into the salsa and refrigerate for 30 minutes before serving.

My roasted potato, carrots and rosemary are almost ready for dinner….

Mangia Mangia!!