Sweet Onion Salsa

Salsa is fat-free, fresh-tasting, and so flavorful. 

 I'm addicted.

So when I ventured into making fresh homemade salsa I couldn't believe I hadn't made it before!  I have been making my Salsa Roja almost every week!!!  I told you I'm addicted.

So I thought I would change up the flavors a bit and bring out some onion flavor.  So I decided to make a sweet onion salsa.  This is a smaller batch than my other recipe, but you can adjust it to make more if you like.  This makes around 3 cups or so.  It packs a great onion punch, leaving out the garlic so it doesn't compete with the flavors.  I also added more jalapeno to this recipe to zip up the spice factor.  You can always adjust the chili to you level of heat you like.

Another thing about salsa is the versatility it lends to other dishes.  Here are a few ideas:

• Add to scrambled eggs
• Add to rice
• Use as a burger topping
• Top a baked potato
• Use as a sauce for cooking salsa chicken
• Add to ground beef and use for taco or nachos
• Mix with ranch dressing to make a zesty salad dressing
• Mix to sour cream and mayo for a great dip
• Mix with guacamole to zip of the flavor.

So here's my recipe for Sweet Onion Salsa.  I hope you enjoy it!

For my Salsa Rosa recipe click here.

Sweet Onion Salsa

 

Ingredients:

1 14 oz can of whole or diced tomatoes

½ of a sweet onion such as Vidalia or Walla Walla

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

1/4 t kosher salt  

A pinch of sugar

1/3 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.  Leftovers can be stored in the refrigerator up to three to four days. Makes about 3 cups.

Beef Enchiladas

I so enjoyed my time visiting with my mom in Tennessee.

One tradition she started is to have her "fabulous" Pot Roast ready and waiting for me when I arrive.  This visit was no exception.  Her pot roast is a family favorite and no one makes it as good as she can.  It's succulent and juicy, it just falls apart!

Click on the link to get the recipe for Mom's Famous Pot Roast .  It's well worth it!

So what to do with all that left over roast beef? 

Well, we could make beef hoagies or french dip sandwiches...but being from California we LOVE Mexican food.  Franklin, Tennessee has a couple of Mexican restaurants around town, but they are different from the Mexican food you get in LA.  And, mom misses her Mexican food!!!  So I decided to give her a mexi-fix.  We needed to make something quick and easy.  Beef Enchiladas!

So simple, lots a spicy flavor, and on the table in a flash!

Let's make Beef Enchiladas.

First, make the filling. 

Take your leftover pot roast and shred it up and place it in a medium sized bowl.  Add a good amount of Rotel Mexican using the juices as well!  This has great flavors with diced tomatoes, chilies, cilantro, and lime.  Add a good amount of shredded Monterey Jack cheese...and then add some more!  Mix well.

Pour some enchilada sauce in the bottom of a pan.  Pan size depends on how many you are making.  We used an 8x8 pan, making 4 enchiladas.  Take a 6 inch flour tortilla and place some of the beef filling down the middle of the tortilla.  Roll them up putting them in the pan seam side down.

Top with enchilada sauce and more shredded cheese.

Look how cute she is!!

Pop them in a preheated oven at 350 degrees for about 15-20 minutes until bubbly hot and cheese is melted.

That's it!  Simple as that...your done...now go eat!!

YUM!!!

Hope you try these with your leftovers, they are really easy and pack a flavor punch!


Beef Enchiladas

makes 4 enchiladas

Leftover pot roast, shredded
1/2 can Rotel Mexican with juices
1/2 c. Monterey Jack cheese, shredded  (pepper jack would be awesome as well!)
1 can Enchiladas Sauce (I used Ole' El Paso)
4 - 6" Flour Tortillas

Make the filling by placing shredded pot roast in a bowl.  Mix in a good amount of Rotel Mexican along with some juices.  Add shredded cheese and mix well.

In an 8x8 pan pour some Enchilada sauce in the bottom of the pan.  Take a flour tortilla and spoon some beef filling down the middle.  Roll up the tortilla and place in the pan, seam side down.

Pour rest of the enchiladas sauce over the top of the tortillas and top with more shredded cheese.

Place in a pre-heated oven at 350 degrees.  Bake for 15-20 min until hot and bubbly.

Fast & Fresh: Greek Pizza

Sometimes you just want an easy throw together meal.  

That was today for me...

So instead of calling out for a pizza I decided to make my own.  But hey, let's try a different style of pizza than my normal standby. 

Let's make a Greek Pizza!  Sounds good huh? 

Like a Gourmet pizza in a flash!

You'll love the tasty toppings on a ready-to-go dough or a pre-made crust.  Even make your own dough if you are so inclined.  But the ease of this is making it fast.  This uses the oven for only a short time, and having a tasty, satisfying meal ready when you are!

Many supermarket's sell ready to use pizza dough.  I got a whole wheat dough at "Henry's Market" (aka Sprouts) and I've seen them at Trader Joe's.  But a Boboli will do as well if you like.

So let's make a Greek Pizza!

First preheat your oven to whatever degree your dough package states.  Mine was 425 degrees.

Roll out your dough and shape it as desired.  Brush on some olive oil over the crust and bake it for 5 min.

Scatter thinly sliced, seeded Roma tomatoes all over the pizza.  Sprinkle with minced fresh Oregano, Mint leaves, and Garlic.  Make sure to leave about a 1/2' border around the pizza.

Add some Lemon zest, and crumbled Feta Cheese.  Drizzle with some more olive oil and bake until the crust is golden brown, about 10 min.

YUMMY!

Fast & Fresh!



Greek Pizza

Using a pre-made dough.  Preheat oven as directed on package.  Roll out dough.  Brush with Olive Oil.  Bake 5 min.  Leaving 1/2" border around the pizza, scatter thinly sliced, seeded Roma Tomatoes on pizza.  Sprinkle with minced, fresh Oregano, Mint leaves, and Garlic.  Add Lemon zest, and crumbled Feta Cheese.  Drizzle with more olive oil.  Bake until crust is golden brown, approx. 10 min.


Linked to:  Melt in Your Mouth Monday
Linked to:  Your recipe my kitchen
Linked to:  Tuesdays at the Table