Summer Entertaining: Ultimate Restaurant Style Salsa

The Ultimate Restaurant Style Salsa is easy to make using fresh ingredients and your handy food processor.  Perfect for all your summer get togethers!

Ultimate Restaurant Style Salsa 

Whenever we entertain over the summer next to the pool,  we typically serve a mix of snack food before the main meal.  This homemade restaurant style salsa served along with tortilla chips fits the bill.  Plus it's even better than any jarred salsa.  

A few simple ingredients thrown in the food processor and pulsed to perfection will create a saucier salsa that is reminiscent of the ones served at your favorite Mexican restaurant. 

Enjoy!

Entertaining Tips

Many great connections are made around the table eating wonderful food.  You can have people come over as strangers and leave as friends with good food, conversation, and your wonderful hospitality.  Entertaining doesn't have to be lavish or over-the-top, but should be special and unique.  Providing appetizers such as this homemade salsa and chips is one way to get people to interact before dinner.

I served this in a long weaved bread basket, lining it with a colorful towel.  Instead of just using this basket for the chips I snuggled in a deep bowl that holds the salsa.  That keeps the dip close to the dippers.  Another way would be to use a round basket with the dip bowl in the middle and chips all around.  Simple yet elevated from the typical bag of chips and a tub full of salsa.  Serve along with drinks or cocktails and other types of chips and salasa for variety.  

What Ingredients do I need?

• 28 oz canned diced or whole tomatoes - use a good quality tomato for the best flavor
• garlic
• cilantro
• jalapeno - fresh or jarred pickled jalepenos
• cumin
• red onion
• 1 fresh lime - fresh lime juice is always best

Substitutions and Variations

• Use fresh tomatoes, about 1 1/2 - 1 3/4 lbs. I would peel them first.

• Don't like your salsa spicy? Leave out the jalapeno.

• If you don't have any jalapeno on hand use a few dashes of hot sauce or sirracha.

• Use white or yellow onion instead of red.

• Try adding salsa over grilled chicken, or use it as a sauce when baking chicken.  Add a dollop to tostadas, tacos, and burritos.  Serve along quesadilla with sour cream.

Kitchen Tips and Notes

• Use a good quality/brand of tomatoes for the best flavor.  

• Pluse your indgredients in the food processor instead of letting it run.  This way you can control how chunky or liquidy the salsa is.

• Allow your salsa to sit about 20 minutes before serving so the flavors meld together.

• Leftover salsa (though there may not be any!) can be kept in the refrigerator for 3-4 days.

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Ultimate Restaurant Style Salsa

Yield:  A little over 1 quart

Ingredients:

1 28 oz can of whole or diced tomatoes

½ of a red onion, diced
2 cloves garlic
1 jalapeno, chopped
1/2 of a bunch of cilantro – roughly 1 good sized handful
Juice from 1 fresh lime
1 teaspoon kosher salt 

1 teaspoon ground cumin

Directions:

Add all ingredients to a 10 cup capacity food processor.  Pulse until you get your desired consistency. Taste and adjust seasoning as desired. Place in a large container and allow to sit 20 minutes to blend flavors.  Serve.  Leftovers can be stored in the refrigerator up three to four days. 

Creamy Coconut Fruit Dip

Yum

Boy do I have something tasty for you today!

With an abundance of summer fruits we tend to eat more than our fair share.  I can say without a doubt that MGG could eat a whole personal watermelon by himself in one sitting!  That being said I am buying fruit by the bushels weekly to keep up with his insatiable appetite.

In addition to being good for you fruit is a great item to serve when entertaining.  We always set out a huge fruit bowl or platter at our parties or even for casual dinners with friends.  Over the 4th of July holiday we did just that.  I made a large platter of fruit and served it with a creamy 3-ingredient fruit dip that was to die for!  

Creamy Coconut Fruit Dip

With only 3 ingredients you can have a delicious creamy coconuty fruit dip that pairs with any fruit!  What better way to enjoy fruit than to dip it in something cool and creamy.  This dip brings a little taste of the tropics to your table and makes the fruit really fun to eat.  Just watch this dip disappear! 

All you need to make this dip are a few staples such as cream cheese and cool whip.  Then add in some cream of coconut (from the alcohol aisle, not coconut milk) and you are good to go.  This dip whips up literally in minutes.  It will last for a good week in the refrigerator so it is a good make ahead item as well.

This summer I've been keeping a serving tray filled with cut fruit in the refrigerator at all times.  I usually pick 1 or two melons, grapes, cherries, pineapple, and berries to have on hand for quick snacking.  The tray allows anyone in the family to grab a snack that's healthy instead of reaching for chips or other "not so healthy snacks"!  It's worked like a charm all summer long.  I bring this same tray out for casual dinner parties as well and we just use it like we would an appetizer platter.

Enjoy all your summer parties, get together, as well as family dinners with some fresh cut fruit and a Creamy Coconut Fruit Dip!







Creamy Coconut Fruit Dip
Yield 1 cup : 10 servings

1/2 (8oz) pkg Neufchatel cheese
1 cup cream of coconut from a 15 oz can found in the alcohol section (used to make pina coladas)
1/2 (8oz) tub Cool Whip

In a large bowl with an electric hand mixer, beat the cream cheese with the cream of coconut until all lumps are gone.

Add the whipped topping and mix again.

Serve with fruit or graham crackers. Keep refrigerated.

adapted from: Dessert Now Dinner Later

Parmesan Peppercorn Dressing over a Garden Salad with Avocado

Yum

There's nothing like a good salad made at home, and even better is a great salad dressing.

Salad dressing is so easy to make at home, and tastes far superior to the bottled dressing you get in the grocery stores.  Once you do it you may never buy bottled again.

We make many of our salad dressings from scratch.  We usually go with an oil based vinaigrette but tonight we are craving a creamy dressing on a cool salad to tame the heat from the main dish.

PARMESAN PEPPERCORN DRESSING

This dressing is full of Parmesan flavor and bit of bite from the peppercorns.  It's perfect on a garden salad with it's cooling flavors.  We decided to make a simple Garden Salad with Avocado and top it with this dressing, which compliments it beautifully.

The dressing is easy to put together.  I just throw everything in a mason jar and shake it up.  I do like my creamy dressing cold so I make this about 1 hour ahead of meal time and refrigerate it well so the seasoning blend well and it is properly chilled.

The dressing is creamy and thick, and if you want a thinner version add more milk to the mix to loosen it up a bit.

Now for the salad.  Sometimes you need a quick salad to round out the meal.  In our case we were eating some spicy Grilled Cuban Flank Steak and wanted something cool to offset the flavors.  This simple salad of butter leaf lettuce mixed with tomato, cucumber, and buttery avocado is the perfect side dish.  Quick to throw together and the Parmesan Peppercorn Dressing is the perfect topper.  Add a few sunflower seeds for a little crunch and you are all set!

Enjoy a fresh salad and make your own dressing!  You'll just love the freshness and ease of making them.  Find both recipes below.

Parmesan Peppercorn Dressing


1 tsp. onion powder
1 garlic clove, finely minced
2 tsp white wine vinegar
1 tsp Worcestershire sauce
dash of hot sauce (I used Siraccha)
1 1/4 cup light mayonnaise
1/4 cup sour cream
3/4 cup 2 % low-fat milk
juice from 1 lemon
dash of salt
2 tsp. ground peppercorns
1/3 cup freshly grated Parmesan cheese

In a medium jar or a bowl, add all ingredients but the Parmesan cheese. Mix together with a spatula. Add Parmesan cheese and mix until blended.

Refrigerate at least 1 hour before using. Drizzle over your favorite salad.

Garden Salad with Avocado

1 head Butter lettuce, torn
2 tomatoes, seeded and diced
2 Persian cucumbers, sliced lengthwise and diced
1 avocado, seeded and diced
sunflower seeds
Parmesan Peppercorn Dressing

In a large bowl add the lettuce, tomatoes, cucumbers, and avocado. Toss salad and drizzle with dressing. Sprinkle on sunflower seeds.  Serve.

Turkey Spinach Panini with a Citrus Aioli

Summertime calls for quick yet hearty food.  Sandwiches for a weekend lunch are my go to meal.

Do you love all the combinations that you can make with a sandwich as much as I do?   I hope so cause today's sandwich is a real winner!

I love hot sandwiches.  It might be the gooey cheese melting over the hot meat...or it might be the toasty bread.  This one has it all plus a wonderful citrus aioli.  Aioli is a fancy word for a mayonnaise and garlic spread.  This spread really makes this sandwich, so don't skip it!!!  It will rock your world.
Honest.

The light citrus in the spread is such a good compliment to the delicate turkey and tangy Swiss cheese.  Together this is a combination made in heaven!  You can change it up the way you like it as well by swapping out the spinach for lettuce or arugula, or choose your favorite bread.  I used a nice country sliced bread which toasted nicely.  

Anyway you build it will turn out a masterpiece.  Remember, don't skip the citrus aioli!

Enjoy!



Turkey Spinach Panini with a Citrus Aioli

2 T mayonnaise 
1/4 tsp lime zest 
1/4 tsp lemon zest
1 tsp lemon juice 
1/4 tsp freshly ground black pepper
1 garlic clove, minced
8 slices country bread 
1/2 lb sliced roasted turkey 
1 cup baby spinach
4 slices Swiss cheese
Cooking spray

Heat a grill pan over medium-high heat.  For the Aioli: Combine ingredients from mayonnaise through garlic in a small bowl.  Spread evenly over 4 bread slices. Top evenly with turkey, spinach, cheese, and the remaining 4 bread slices.

Coat grill pan with cooking spray. Arrange 2 sandwiches in pan. Place a cast-iron or heavy skillet on top of sandwiches; press gently to flatten. Cook 2 minutes on each side.  Repeat procedure with remaining 2 sandwiches.  Slice in half and serve immediately.  

Italian Grilled Cheese and a Panera Tutorial

It's the weekend and time for another great sandwich!

As you may recall I love hot sandwiches.  They just make them feel heartier...and toasty...and comforting.  So great during this cold winter we are having.

What could be more comforting that a grilled cheese sandwich.  We all grew up with them, didn't we?  I know I did.  All the ooey gooey cheese oozing out from between two toasted pieces of bread.  Today's sandwich doesn't disappoint, and it's bursting full of flavors.  It's the Italian version of a grilled cheese.  Every bit as good as the original.  Maybe better...you be the judge!

Before we get to the recipe though I had the opportunity to learn some sandwich tips from some great people over at Panera Bread.  Don't you just love Panera?  My whole family goes there and oohs and ahhs over the pastries and bread.  And then there's the salads, sandwiches and soups that are to die for.  Well, Panera really knows how to put a great sandwich together, and I'm going to share the 7 basic rules with you so you can create masterpieces of your own. 

Here are the seven basic sandwich making rules:

1.Start with great bread: The bread should be the inspiration for the filling, not vice versa. Bread isn't the carrier for getting things into your mouth, it’s the leading principle.
2. Slice it right: Denser breads, such as Whole Grain, should be cut to no more than 5/8 inch. More tender breads, such as Tomato Basil, should be sliced thicker (¾ inch). This ensures a happy marriage of bread and ingredients, plus you’ll make a sandwich that won’t fall apart.
3. Keep it simple: Keep the number of ingredients low but make sure they’re of the highest quality. Too many sandwiches are impressive to the eye but not to the palate. Here’s another way to look at it: The average mouth should be able to get all the elements in one bite. Stay away from the Dagwood effect.
4. Use a thin veneer of spread: Whether its mayo, mustard, or something special, spread it uniformly and completely across the surface of the bread. Every bite should feature its flavor.
5. Include an element of freshness: a slice of ripe tomato, a sprinkling of fresh herbs, some crunchy lettuce, or a bit of raw onion on a hot sandwich. A fresh pop makes the difference between a good sandwich and a great one.
6. Cut it carefully: Lots of promising sandwiches are ruined in the final stage by a dull knife. Use a serrated knife and let its weight do the work. Use a long sawing motion like you’re carving a turkey.
7. Eat it now: Sandwiches should be eaten within a couple hours of construction. You can extend their life by not putting tomatoes or spreads on the bread, but generally speaking, sandwiches are best when consumed immediately.

Isn't it interesting that there is a method and formula to making great sandwiches?  Hope you found these as helpful as I did.  Now onto today's recipe....yum!  Great ready for some cheesy goodness!

Italian Grilled Cheese
serves 2

Homemade or store-bought pesto
4 slices Italian bread, each no more than 1-inch thick
4 slices mozzarella cheese, sliced thin
butter

Line two of the bread slices with mozzarella and spread pesto on the other two bread slices, then put them together to make two sandwiches.

Butter both sides (on the outside) of each sandwich.  Place them in a heated skillet over medium heat.  Cover with a lid.  Cook, flipping once when the first side is golden brown.  Cover and cook the second size until the mozzarella melts and the bread is golden and toasty. Serve immediately.

Cooking Oils 101 - Top 10 Best Cooking Oils

Cooking Oils 101

When used in moderation, cooking oils are a wonderful addition to your kitchen's pantry.  But, with all the different cooking oil out there is becomes confusing about which to use for sauteing, frying, baking, and for use in dressings.  Each one has its own benefits and uses, though the most important factor to pay attention to is the oil's smoke point, which indicates the highest temperature the oil can be heated to safely.

Peanut Oil

Peanut oil has a high smoke point, and it's a favorite oil for stir-frying and deep-frying.

Sesame Oil
There are two kinds of sesame oil: light and dark.  Light sesame oil has a light, nutty flavor and is good for sauteing, and salad dressings.  Dark sesame oil, on the other hand, has a more intense flavor.  Only a little bit is needed to accent other flavors.  It is great used in Asian-inspired dishes.

Coconut Oil

One of the more eclectic oils, coconut oil is good for deep-frying due to its light coconut flavor.  It's solid at room temperature, but liquid when heated just slightly.  Try substituting it for other oils in baked goods or use to add tropical flair to sides and entrees. Finally, coconut oil is also an excellent moisturizer for skin and hair!

Vegetable Oil

Vegetable oil, a mixture of corn, safflower, and canola oils, is a great all-purpose oil with a neutral flavor.  It has a high smoke point, so it's good for frying.  Vegetable oil is perfect for baking too, and keeps muffins and cakes from drying out.

Corn Oil

Corn oil has a mild flavor and is another great all-purpose oil for general cooking and deep-frying.  The mild flavor also makes it an especially good choice for baking.

Canola Oil

When you'd like to cook with an unsaturated oil but don't want the added flavor of olive oil, turn to canola oil.  It has a bland flavor and a fairly high smoke point, making it good for sauteing, frying, baking, and salad dressings.  For an easy weeknight side, try drizzling cut-up seasonal vegetables with canola oil and roasting in the oven.

Olive Oil

There's a lot of talk about the health benefits of flavorful olive oil.  The flavor of quality olive oils depends on the particular olives used and the unique characteristics of their growing region.  Extra-virgin olive oil is pressed from whole olives within a day after the harvest and is the highest quality olive oil.  Heating olive oil causes it to lose a lot of flavor, so avoid using more expensive extra-virgin olive oil for cooking.  Extra-virgin olive oil is better for tossing with roasted vegetables, pasta, etc.  No matter the variety, be sure to store olive oil in a cool cabinet away from heat and use within 6 months, or store in the refrigerator.

Sunflower Oil

Sunflower oil is a flavorless oil high in polyunsaturated and monounsaturated fat.  It has a fairly low smoke point, so try it whenever your recipe calls for a quick saute or homemade dressing.  It's also great for baking fries in the oven -- a healthy alternative to traditional deep-fried french fries.

Some new oils I've used:

Walnut Oil
Walnut oil contains polyunsaturated fats, and is also a good source of omega-3 fatty acids. This is a very heart-healthy oil, and is a great cooking oil to use if you are diabetic.  Walnut oil has a very high smoke point of about 400 degrees F, which makes it a great oil to use for baking. It’s also great for sauteing at low-medium heat. It can also make your salad pop, simply by drizzling it over the top.

Almond Oil
Almond oil also contains monounsaturated fats, which makes it good for your cholesterol. It's also an ideal cooking choice if you are diabetic.  Almond oil has a high smoke point of about 495 degrees F, and is good for high heat cooking, like sauteing. It’s great flavor also works well as a healthier substitute in dessert recipes, like whipped cream.

Grapeseed Oil  

This oil contains polyunsaturated fats, and is low in saturated fat, making it very heart healthy. Grapeseed oil is very versatile, and can be used to add a very mild, nutty flavor to almost any dish. It’s great for salads, and can make for a nice drizzle over toasted bread.

Strawberry Freezer Jam

The last of the season's strawberries are among us.

I just went to the farmer's market and bought a HUGE amount of strawberries in order to make my love of them last.  How can it last?  By making freezer jam!

Have you made this yet?  This was my first attempt and I must say, it is easy to do.  Plus, it turned out great. The jam was chunky like I like it and not too sweet. (I cut down the sugar a bit, cause I like it a bit tart) Perfect on homemade biscuits, or on an English muffin, bagel, or toast.  

If you like jam this is perfect for you.  You can use this recipe with any fruit.  Just choose your favorite and cook away!  Next I think I'll make blackberry jam.  I spied a great source for blackberries at the farmer's market the other day.  Plus I love the tart flavor of blackberries.

What makes this easier than normal canning is the process.  You don't have to boil all the jars, and then fill and seal them in simmering water.  None of that.  Just cook the fruit, prepare the pectin, and mix them together.  Freezing your jam removes the need for the canning process.  So this is an easy take on canning.

I hope you enjoy some summer fruit by turning it into jam.  How great would it be to take a bit in January of some fresh strawberry goodness?  Pretty great, I'd say!

What's your favorite item to can?



Strawberry Freezer Jam

makes 5 (1 cup) containers

2 cups crushed strawberries (buy 1 qt. fully ripe strawberries)
3 cups sugar, measured into separate bowl
3/4 cup water
1 box SURE.JELL Fruit Pectin

Stem strawberries and place in a bowl.  Using a potato masher crush strawberries thoroughly.  Measure 2 cups prepared fruit into large bowl. Stir in sugar. Let stand 10 min., stirring occasionally.

In a small saucepan mix water and pectin.  Bring to boil on high heat, stirring constantly. Continue boiling and stirring 1 min. Add to fruit mixture; stir 3 min. or until sugar is almost dissolved.

Fill 5 1/2 pint mason jars or freezer safe containers (1 cup containers) to within 1/2 inch from the top. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Jam is now ready to use. It may be stored in the refrigerator up to 3 weeks or you may freeze up to 1 year. Thaw in refrigerator before using.

Hummus

I'm going on vacation for a couple of days but wanted to leave you with a delicious dip that we eat quite often in my house.


Hummus is becoming ever so popular.  It's great as a dip with pita bread, bagel chips, cut veggies, or crackers.  It's also a great spread for a sandwich, wrap, or pita pocket.  Try using it in various ways to liven up everyday dishes!  I served served this one as a traditional hummus dip, grilling some pita bread and cutting them into wedges for dipping.  

Enjoy!  I'll be back with a great chicken dish at the end of the week.

Hummus

1 (15-ounce) can chickpeas, drained and rinsed
1/3 cup Tahini
2 T fresh lemon juice
2 T chopped fresh parsley
2 garlic cloves
½ t salt
2 to 4 T water, as needed
Paprika, chopped tomatoes, olive oil (optional garnish)

Warmed or grilled pita bread cut into wedges

Place the chickpeas, Tahini, lemon juice, parsley, garlic and salt in a food processor and blend until smooth.  Add water as needed to reach desired consistency.  

If desired make a well in the center of the hummus and add a drizzle of olive oil.  Sprinkle with paprika and chopped tomatoes.  Serve with grilled or warmed pita wedges.

Black Bean Salsa

Yum

Today is Spring Forward Day, and I've been "off" all day long!

I actually forgot about changing the clocks today, so when I woke up I thought it was early and I had plans.  So many plans... I'd get some things done before I had to leave for today's cooking class.  But then I remembered...bummer.  It wasn't early at all.  To top it off, I had to rush to get ready to leave.  So much for my early morning plans.

If that wasn't bad enough I got a large sugar rush from taste testing the cakes from today's class.  Not so much from the cake per say...but the frosting!  Yikes!! Even though I scraped off most of the frosting ( a sin, I know...) I had a sugar buzz for hours...

Totally off today.

So to redeem myself I whipped up this healthy Black Bean Salsa.  Simple, quick, and full of good stuff.  It's a tangy salsa that's great served with chips as an appetizer, or you can spoon it into a lettuce cup to eat as a salad.  Either way the flavors are fabulous!

Try this soon.  It would be great to serve during March Madness, or a spring party!

Black Bean Salsa

makes 3 cups

1 roma tomato, diced
1 avocado, diced
1/4 c red onion, diced
1 15oz. can of black beans, drained and rinsed
2 T cilantro, chopped
1 T. olive oil
2 T lime juice
pinch of red pepper flakes
pinch of salt

Combine tomato, avocado, red onion, black beans, and cilantro in a medium bowl. cilantro
In a small bowl whisk together olive oil, lime juice, red pepper flakes, and salt, until well combined.  Pour over the black bean mixture, tossing to coat.  Serve immediately, or chill in the refrigerator for 1 hour.  Serve with tortilla chips for a dip or over lettuce as a salad.


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Add a Pinch - Mingle Monday

How-To: Making Gravy

Can't have turkey without the gravy!

Super simple and very tasty.  Here's a how-to that explains it all.  And here's two great recipes that will give you perfect gravy for your holiday.

Making Gravy

The perfect complement to roast turkey and dressing, turkey gravy is especially delicious when made from the pan juices thickened with roux (a mixture of butter and flour) and enhanced with turkey or chicken stock. You can also flavor the gravy with sherry, Madeira or other wine.  (this is my favorite gravy recipe!)
Turkey Gravy
3/4 cup water
3 Tbs. unsalted butter
3 Tbs. all-purpose flour
2 cups turkey or chicken stock
2 Tbs. dry sherry, Madeira or other wine (optional) (we used balsamic vinegar the other day!)
Salt and freshly ground pepper, to taste

1. Skim and discard any fat from the juices in the roasting pan. Or use a gravy separator and pour the defatted juices back into the pan.

2. Add the water to the pan and place over medium heat. Boil for 2 to 3 minutes, stirring with a wooden spoon to scrape up any browned bits. Transfer the juices to a bowl.

3. In a saucepan over medium heat, melt the butter until bubbly. Add the flour and whisk rapidly for a few seconds to cook the flour.

4. Rapidly whisk in the reserved pan juices and the stock. Cook until smooth and thickened, 1 to 2 minutes. Whisk in the sherry and season with salt and pepper.

5. If desired, pour the gravy through a fine-mesh sieve or chinois into a warmed sauceboat or wide-mouthed pitcher. Makes 2 to 2 1/2 cups gravy.

article and pictures curtesy of Williams-Sonoma

Here's another great gravy recipe that you can make ahead...and save yourself some time!

Make Ahead Turkey Gravy

·      YIELD: Makes 4 cups

Ingredients

·         2 1/4 pounds turkey drumsticks

·         3 carrots, cut into pieces

·         1 large onion, quartered

·         6 fresh parsley sprigs

·         1/3 cup vegetable oil

·         1/2 cup all-purpose flour

·         6 cups low-sodium chicken broth

·         1/2 teaspoon pepper

·         Salt to taste

Preparation

1. Brown Drumsticks and Veggies: Preheat oven to 400°. Pat drumsticks dry. Cook drumsticks and next 3 ingredients in hot oil in a large roasting pan over medium-high heat. Cook drumsticks 3 minutes on each side; cook vegetables, at the same time, stirring often.

2. Reserve Flavorful Pan Drippings: Bake drumsticks and vegetables in pan at 400° for 30 minutes or until a meat thermometer inserted into thickest portion of drumsticks registers 160°. Remove from oven. Remove and discard vegetables and parsley using a slotted spoon. Reserve drumsticks for another use.

3. Whisk in Chicken Broth and Stir Until Smooth: Whisk flour into hot drippings in pan, and cook over medium heat, whisking constantly, 1 minute. Gradually whisk in chicken broth until smooth. Whisk in pepper.

4. Cook Gravy to Thicken and Develop Flavor: Bring to a boil over medium-high heat, whisking occasionally. Reduce heat to medium, and gently boil, whisking occasionally, 45 minutes or until thick enough to coat the back of a spoon. Season with salt to taste