Salsa Roja

What's America's favorite condiment?  Salsa!!!

Salsa Roja or "red sauce" is a common and wonderful blend of tomatoes, chili peppers, onion, garlic, and fresh cilantro.  

It's your basic or "restaurant style" salsa. 

I love relaxing with chips & salsa (plus a margarita!) and usually always have it on hand in the house.  Living in California we've grown up loving Mexican food and salsa is one of those items on the top of the list!  Some times we eat so much chips & salsa we're too full to eat our dinner!!!  Have you ever done that?

You are going to be soooo surprised how easy this is to put together.  And the FLAVORS, the FRESHNESS! Oh MY!!!  Once you try this you will never want to go back to jarred salsa again. Trust me...plus, the cost savings to making your own is tremendous.

Later on we will also explore a variety of dishes that utilize salsa so you get more bang for your buck!!  Stay tuned for those recipes.

So let's make salsa!!!

Add a 28 oz. can of whole or diced tomatoes to a large food processor.  Make sure to use at least a 10 cup capacity...this make a lot! (Party size!!)  Oh, and you can use 5-6 whole, fresh tomatoes instead of the canned if you prefer!

Add the onion, cilantro, a jalapeno (membrane and seeds removed if you want less heat), lime juice, salt, pinch of sugar, and cumin.

Turn on your processor or pulse and blend until smooth.  Or you can leave it slightly chunky if that's your thing...

Ole!  You have salsa!!  I told you it was simple....Now I put mine in the refrigerator for about 30 min- 1 hour to blend the flavors, but you can use it right away if you like.

Now go make some....go on!  It's oh soooo good!

Salsa Roja

Yield:  A little over 1 quart

Ingredients:

1 28 oz can of whole or diced tomatoes
½ of a yellow onion
2 cloves garlic
1 jalapeno, chopped (add less for a milder taste, remove membranes and seeds as well for less heat)
¼ of a bunch of cilantro – roughly 1 good sized handful
Juice from ½ a fresh lime
½ t kosher salt 

A pinch of sugar
½ t 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 chill to blend flavors.  When serving bring to room temperature if desired.  Leftovers can be stored in the refrigerator up to three days. 

Pesto Scrambled Eggs

Getting tired of the same old boring scrambled eggs?

Well, I have just the recipe to liven them up!

My pesto scrambled eggs was born out of MGG's love of omelets, and pesto.  He is always eating omelets and scrambled eggs for breakfast.  He's also such a fan of pesto that he tends to choose that sauce with pasta over a red or cream sauce, and loves it mixed with mayo for a zippy sandwich spread.  So let's mix the two and spice up those scrambled eggs!

This is a super simple recipe...but it packs a WOW of a flavor PUNCH!

This year I have a huge basil plant growing, so I have fresh pesto at my fingertips, but you will get a wonderful flavor from a good store bought pesto as well.

So let's whip or whisk (hehe!) some up!

In a medium bowl whisk your eggs and milk until light and fluffy.

 Add butter to a skillet on medium low heat to melt.

Add eggs and allow to cook until they just begin to set about 1 minute. Don't stir them...

Using a spatula stir the eggs gently around the pan, allowing the uncooked eggs to flow to the bottom of the pan.  You can move the skillet around to help with this part! You want to cook these low and slow so the eggs stay tender (you don't want rubbery eggs!).  Season with salt & pepper.

Add pesto and continue to stir the eggs to scramble and incorporate the pesto throughout the eggs.

Add the cheese just prior to being fully cooked.

Stir gently until eggs have set and the cheese is melted. This doesn't take long.

Voila - eggs that are green...(Green eggs and ham anyone?) and oh so tasty!!!

Pesto Scrambled Eggs

Serves 2

4 large eggs

2 T. milk

1 T. butter

salt & pepper

2 t. prepared pesto (fresh or store-bought)

3 T. shredded Monterey Jack cheese

 

In a medium bowl whisk eggs and milk until light and fluffy.

Heat skillet to medium-low heat.  Add butter to melt.  Add eggs and allow to cook until they just begin to set about 1 minute.  Using a spatula stir the eggs gently around the pan, allowing the uncooked eggs to flow to the bottom of the pan.  Season with salt & pepper.

Add pesto and continue to stir the eggs to scramble and incorporate the pesto throughout the eggs.  Just prior to being fully cooked add the cheese.  Stir gently until eggs have set and the cheese is melted about 1 minute.

Serve immediately.

Strawberry & Cream Muffins

I know I told you I LOVE muffins...

Since it is berry season, I'm taking advantage....full advantage...of their abundance in my refrigerator.

I went to our local farmer's market last weekend and bought a ton of berries. 

One being strawberries.......yummy...ripe...red...juicy...strawberries!

So everyone loves strawberries and cream...so why not in a muffin?


Let's do it!


Chop fresh (or frozen) strawberries to equal 1 heaping cup full. 

Add flour, baking powder, salt, and Splenda (or sugar) to a large bowl.  Stir to combine.

Add strawberries and mix to coat with the flour mixture.

In a small bowl, beat eggs until light.  Add cream, oil, and vanilla paste.  Whisk until incorporated. Look at the wonderful flecks from the vanilla paste....!

Make a well in the middle of the flour mixture and add the egg mixture.

Mix together until just combined.  Do not over mix or you will have tough muffins!

Place in prepared muffin tins.  Look at the wonderful flecks from the vanilla paste....!

 

Bake for about 20 min and pooof!  Wonderful, juicy, strawberry & cream muffins!  YES!

See how pretty!  Taste darn good too!   ....!

Let me know what your favorite muffin is???

Strawberry & Cream Muffins

Yield: 12 muffins

Ingredients:

 

1 cup chopped strawberries (fresh or frozen)

2 cups flour

1 T baking powder

¼ t salt

½ cup Splenda (or equal parts sugar)

2 eggs

1 cup light cream

6 T. canola oil

1 t. vanilla paste

Directions:

Preheat oven to 400 degrees.  Spray a 12 cup muffin tin with non-stick cooking spray.

Chop fresh strawberries (or frozen) to equal 1 heaping cup full.  In a large bowl add flour, baking powder, salt, and Splenda (or sugar).  Stir to combine.  Add strawberries, and mix to coat with flour mixture.

In a small bowl, beat eggs until light.  Add cream, oil, and vanilla paste.  Whisk until incorporated.

Make a well in the middle of the flour mixture and add the egg mixture.  Mix together until just combined.  Do not over mix or you will have tough muffins!

Place in prepared muffin tins.  Bake for 20 min until golden brown.