Salsa

Here a recipe for a homemade salsa. I took a recipe I found on the internet and altered it a bit to make my own. Its very yummy. I cant stay away from it!
It made a great salsa for the scoops chips and this morning I may try to make an egg omelet with it.

3 tbs finely chopped onion ( I think it could use more)
2 small cloves of garlic minced ( again I think more would be better)
about 8 plum tomatoes ( I guess you can use any kind )
1 jalapeno finely chopped ( I removed seeds so its not too hot for the little ones, If it were for all adults I would use a couple more of these )
as much minced cilantro as you want ( Im generous here )
juice of 1 and a half limes
salt and pepper to taste ( Im generous here too)
1 can of drained red kidney beans ( I suppose any bean you want would be ok here)
1/2 a can drained sweet whole kernel corn

Put chopped onion and garlic in a strainer; pour 2 cups boiling water over them then let drain throughly. Discard water. Cool.

Combine onions and garlic with remaining ingredients. Refrigerate foe 2-4 hours before serving.

Cheesy Corn with Chile's

I bought myself a new slow cooker recipe book and Im so excited to try every single one!

The first one I tried was Cheesy Corn with Chile's because I was invited to Mexican night in my friend's neighborhood since I am always at her house. I seem to be part of her neighborhood these days.

The recipe turned out great. The corn was fantastic. I did omit the very last step...only because I forgot. When I make this dish again, I will still omit the very last step.

Makes 12 servings.

2 16-oz packages frozen whole kernel corn (thawed)
2 cups shredded Monterey Jack cheese (8 oz)
1 14 3/4 oz can cream style corn
1 cup chopped tomato
1 4-oz can diced green chile peppers, undrained
1/3 cup chopped green onion
1 1/2 tsp chili powder
1/2 tsp salt
1 16-oz carton sour cream
cilantro

1. In 3 1/2 or 4 quart slow cooker combine, whole kernel corn, cheese, cream corn, tomatoes, chile's, onion, chili powder, salt.

2.Cover and cook on low heat for 5-6 hours or high heat for 3 hours.

3.Turn off cooker. Gently stir in sour cream and cilantro. Cover and let stand for 10 minutes before serving.

Again, I accidentally omitted step 3, and the corn still turned out great. I had many compliments on this dish and will make it again.

Bacon Broccoli Raisin Salad

This is one of my favorite salads! Its delish!


Cut 1 pkg (16 oz) fresh broccoli florets into bite size pieces, place in large bowl.
Add 1 cup Coleslaw Dressing (I use Kraft light Mayo) and 1/4 each of oscar mayer real bacon bits, raisins, sunflower kernels and finely chopped red onion, cover. Refrigerate atleast 30 min before serving. Makes 6 servings.

This salad is so tastey. I love all these flavors combined together and its so light and fresh.

Magically moist chicken+Oven fried eggplant

So, the Cadum Pak'ju that I was to make, I messed up too. It turned out ok, but I wont post it until I make it the right way next time.

For Christmas Eve dinner I made Magically Moist Chicken breasts and Oven Fried Eggplant. This dinner was delish! I've had fried eggplant before but didnt like it. Oil poured from it and it really had no flavor. But this eggplant...Yum. I ate the entire eggplant myself. Nick doesnt eat eggplant...or anything that is a vegetable.

The chicken, he absolutely loved. This will now be a regularly made dish in the Alessi house.

Magically Moist Chicken (4 servings)
4 boneless skinless chicken breasts (I had bone in skinned chicken breasts in the freezer I used up for this recipe and it turned out fine, I removed the skin before cooking)1/2 cup mayo, 1 1/4 cups italian bread crumbs
I also added in some other seasonings- whatever you wish and I mixed them into the mayo
1. Preheat oven to 425. 2. Brush mayo onto breasts, then coat with bread crumbs. 3. On pan arrange chicken breasts. Cook 20 minutes.
It's that simple.

Oven Fried Eggplant
1 large eggplant, 1 cup italian breadcrumbs (I just used left over crumbs from the chicken breasts) 1/4 cup parmesan cheese, salt, mayo
1. Preheat oven to 425. 2. In small bowl combine bread crumbs, cheese, salt. 3. Pare skin from eggplant. Slice crossways 1/4" thick slices. 4.Spread thin coating of mayo on each side sliced eggplant and dredge into the bread crumbs. 5. Place on ungreased cookie sheet. 6. Bake 10 minutes per side.

An EASY and YUMMY dinner!

Roasted Asparagus and Mushrooms

This is my very first recipe post! Since Im not sure if this blog will last, Im going to start out simple and not put too much time and effort into this just yet.
Last night I made Roasted Asparagus and Mushrooms. Its very simple, very easy. I scaled the recipe down quite a bit since Nick doesnt eat any veggies. You need
1 bunch of asparagus and 1/2 lb mushrooms. The recipe calls for 2 sprigs of rosemary but instead I used McCormic's vegetable supreme seasoning. You also need about 2 tbs of olive oil, and salt and peper.

Preheat oven to 450. Spray cookie sheet with cooking spray. Place veggies in a large bowl. Drizzle with olive oil and seasonings. Toss. Lay flat on cookie sheet. Roast 15 minutes.

I only roasted for 10 minutes and it turned out perfect. I like a little bit of crunch left in my asparagus.

ALso, I got a comment from Tina.
Tina said...
I love it.. maybe you could do a featured recipe once a month from one of your fellow bloggers :) that would be fun..im excited

I just want to let her know that I like this idea. Anyone else agree or disagree? Im not even sure I have enough readers to do this.