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You are here: Home / Archives for Recipes (P-W) / South Of the Border

South Of the Border

Herdez Salsa Verde… A “Can’t Possibly Live Without” Condiment

December 8, 2016 By Joi Sigers

Herdez Salsa Verde
Every now and again, I like to do a “Shout Out” post to some of my favorite foods, ingredients, and culinary obsessions. First off, let me just say that this is not a “sponsored post,” or ad in any way, shape, or form. This is just a food blogger going all “fan girl” about one of her favoritest favorites.

I list some of my culinary obsessions on the side —–> as a way of letting other cooks and bakers know what I strongly recommend. You’ll notice that Herdez Salsa Verde is there which, if we’re being honest, may seem like a strange bird among the other “ingredients.” After all, salsa verde isn’t considered an ingredient in the sense that vanilla extract, herbs, and white vinegar are. It does, however, make your entire life more delicious – so, there’s that.

Why am I Obsessed with Herdez Salsa Verde

For one thing, this is the best salsa verde I’ve ever tasted. If there’s one on the market that tastes even half as good, I haven’t found it yet. Well, in full disclosure, I’m not even looking…

It’s a quick and easy way to give just about anything an extra little kick. The taste is fresh and ridiculously flavorful.

We always (as in always, always, always) have multiple jars on hand – it’s as though we’re afraid the apocalypse will happen and we won’t have enough. At this very moment, we actually have three in the refrigerator and two in the pantry.

We might have a wee problem here.

{Continued Below the Bowl of Chili…}

Herdez Salsa Verde on Chili
My Favorite Ways to Use Herdez Salsa Verde:

  • A little or a lotta on chili is fantastic.
  • On  chili dogs
  • On top of migas (or omelets, scrambled eggs…)
  • Poured over loaded nachos
  • One of my favorite ways to use salsa verde is on frozen gluten free burritos (Amy’s, Red’s..) and CedarLane’s Sweet Corn tamales.  One of my favorite lunches is actually salsa verde poured over a CedarLane Sweet Corn Tamale. Insanely delicious.
  • Herdez Salsa Verde is actually wonderful on top of any “Southwestern Style” frozen meal. Sometimes frozen/microwavable meals can be a little dry, the salsa verde adds flavor and counters any dryness that may be going on.
  • Poured over softened cream cheese and eaten with thick tortilla chips or thick Kettle Style potato chips
  • On tacos
  • On taco salad
  • On taco pizza
  • On cheese pizza
  • With Chicken Tortilla Soup
  • On black bean burgers
  • With Rice, Beans, and Roasted Veggies in a bowl

Basically, once you fall in love with the flavor, you’ll knock your own socks off with the number of ways you can find to enjoy it.

Herdez Salsa Verde on a CedarLane Sweet Corn Tamale
Salsa Verde on a CedarLane Sweet Corn Tamale (So Very Much Yum!)
Herdez Salsa Verde is usually found in the Mexican Food’s section in grocery stores and is, of course, also available on Amazon.

Herdez Salsa Verde on Chili

Filed Under: Food Reviews, South Of the Border Tagged With: Herdez Salsa Verde, salsa verde

Taco Tuesday Idea: Pulled Pork Tacos

October 4, 2016 By Joi Sigers

Pulled Pork Tacos
We have a long-running tradition that’s shared by a lot of people – Taco Tuesday. I love having “fixed” meal days because it makes one less day I have to think. The less thinking I have to do, the happier I am.

The fillings change (although we have traditional ground beef tacos more than any other – creatures of habit). One of my favorite tacos is a pulled pork taco – and you can use leftover pulled pork or grab some as take out from your favorite BBQ restaurant.  Allowing your favorite restaurant to do the heavy lifting, so to speak, is just a brilliant and inspired thing to do.

In the picture at the top, I hadn’t added any toppings to the tacos yet. WHY I jumped the gun and took the picture before the tacos had finished dressing is beyond me. Knowing me like I do, I probably was distracted by…

  1. My cats.
  2. A baseball game.
  3. Chocolate.

{Continued Below…}

Sliced Radishes and Cilantro
Topping ideas for pulled pork tacos fall under the category of “your call!”

  • white corn
  • shredded lettuce
  • tomatoes
  • green onion
  • cilantro
  • salsa verde
  • thinly sliced radishes (shockingly good)
  • BBQ sauce
  • mild taco sauce
  • Mexican Crumbling cheese (perfect with cilantro)
  • jalapenos
  • coleslaw (Mmmmm!)
  • white cheese sauce
  • shredded cheese
  • etc etc etc

{Continued Below…}

Pork Tacos with Sliced Radishes and Cilantro
Pulled pork tacos are a beautifully economical way to use leftover pulled pork. If (like us) you regularly enjoy Taco Tuesdays, plan pulled pork on Monday and you’re set for Tuesday. It (of course) works the same with leftover chicken (which is also freaking fantastic with cilantro… radishes, not so much – save them for the pork!)

Boca crumbles, shrimp, refried beans, and cod are also great taco fillers.

I promise you, thinly sliced radishes on pulled pork tacos are both beautiful and delicious. Same with coleslaw (which, of course, you can also grab at the restaurant when you grab your pulled pork, if you’re so inclined).

Finally, A Word About Cilantro

While I play with a million and one fillings for tacos, a constant is cilantro. This is one of my absolute favorite herbs and the first plant that sees action in my herb bed each year.

I realize that some people (what’s with them, anyway?!?) don’t like cilantro – but for those of us who can’t get enough of it, we can rest assured that we’re doing our bodies (as well as our taste buds) good.

Cilantro is a good source of Thiamin and Zinc and is a “very good source” of Vitamin A, Vitamin C, Vitamin E, Vitamin K, Riboflavin, Niacin, Vitamin B6, Folate, Pantothenic Acid, Calcium, Iron, Magnesium, Phosphorus, Potassium, Copper and Manganese (source).

BOOM!

As for health benefits of Cilantro…

  • lowers anxiety
  • improves sleep
  • lowers blood sugar levels
  • protects against cardiovascular disease
  • rids the body of heavy metals
  • source (plus even more benefits)


Filed Under: National Food Days, Pork Recipes, Quick and Easy Recipes, South Of the Border Tagged With: National taco Day, Pulled Pork tacos, taco Tuesday ideas

Cilantro Lime Slaw: Delicious Side for Cinco de Mayo

May 2, 2016 By Joi Sigers

Pasolivo Lime Olive Oil
Pasolivo Lime Olive Oil 
Some time back, I wrote a raving Pasolivo Olive Oils Review. Their flavored olive oils will completely change how you look at olive oil. Don’t get me wrong, olive oil is one of the centerpieces of my cooking – but Pasolivo’s flavorful olive oils (like the Lime Olive Oil pictured here) change the game by adding extra layers of flavor that’ll rock your world.

The lime, rosemary, basil, and citrus olive oils are each phenomenal and I completely recommend them – to the tune of 110 percent. Pasolivo’s Artisan Blend Extra Virgin Olive Oil is unlike any you’ll ever find, too.

However, this post is all about the Pasolivo Lime Olive Oil, so let’s give him all of our attention. Below is a delicious recipe using Pasolivo Lime Olive Oil and I know you’ll be as impressed with it as I am.

I use the Pasolivo Lime Olive Oil in so many different ways – from black bean burgers to fish and from roasted asparagus to chicken. Most recently, I used it with grilled chicken tacos and the extra flavor they gave the tacos was mind-blowing.

Grilled Chicken Tacos
Grilled Chicken Tacos
My husband had grilled chicken for our annual NFL Draft Day party (sporting events are treated like holidays in this family). I saved what little chicken was left for the next day. After tearing the meat off of the bones, I tossed the chicken in some Pasolivo Lime Olive Oil, seasoned it with salt/pepper and heated it up in a skillet. Because the Olive Oil, itself, is so flavorful, I didn’t need any further seasoning that that. They were fantastic!

Cilantro Lime Slaw: Delicious Side for Cinco de Mayo

Print this recipe
Joi Sigers
May 2, 2016
by Joi Sigers
Category Food Reviews Happy Holidays! South Of the Border
Cilantro Lime Slaw

Ingredients

  • 1 head green cabbage
  • 1 bunch cilantro
  • 1 medium Serrano pepper
  • 1/3 cup apple cider vinegar
  • 1/3 cup Pasolivo Lime olive oil
  • 3 tablespoons sugar
  • 1/2 teaspoon salt, 1/2 teaspoon black pepper
  • 1/4 cup of mayonnaise or to taste

Instructions

  1. Whisk vinegar, oil, sugar, salt & pepper in a bowl.
  2. Add cilantro & Serrano pepper.
  3. Cut cabbage into quarters then into strings.
  4. Add mayo to vinegar mixture until blended, then toss in cabbage to coat.
  5. Refrigerate for at least 45 minutes before serving.
  6. Toss a few times again before serving to meld the flavors.

Tags

Cilantro,
Cilantro Lime Slaw,
Cinco de Mayo side recipes,
Lime,
Slaw Recipes

See Also:

  • Pasolivo Olive Oils
  • Pasolivo Recipes
  • Do You Know What’s in Your Olive Oil?

Pasolivo Lime Olive Oil

Pasolivo Lime Olive Oil

Filed Under: Food Reviews, Happy Holidays!, South Of the Border Tagged With: Cilantro, Cilantro Lime Slaw, Cinco de Mayo side recipes, Lime, Slaw Recipes

Review: Montana Mex Seasoned Salts: Picante, Sweet, and Chile

April 25, 2016 By Joi Sigers

Montana Mex Seasoned Sea Salts with Avocado

Montana Mex Seasoned Sea Salts Are Out of This World

There are few things that excite me more than finding a great new cooking ingredient or food. I’m always on the lookout for my next great kitchen obsession because, as far as I’m concerned you can never have too many. They keep cooking fun and exciting and make your meals all kinds of delicious.

A while back,I began using Montana Mex Seasoned Sea Salts and it recently occurred to me, I literally can’t imagine my kitchen without them. These are definitely three items that my kitchen will never, ever be without. Each adds its own variety of flavors and I find myself often using a combination of two – especially in guacamole or on chicken, pork, or eggs.

I’d be hard-pressed to pick my absolute favorite, because each brings something different to the party – but if I HAD to choose just one, I’d say the Montana Mex Sweet Seasoned Sea Salt – it’s slightly sweet and the combination of ginger and orange peal make it a perfect match for fish. Of course, having said that, I wouldn’t take anything for the other two, either. My sweet tooth simply dictates my every culinary emotion, so naturally I’d choose the sweetest of the three if push came to shove.

My husband is actually the one who gets credit for finding these wonderful salts. Every now and then, he hops on Amazon and finds me great new seasonings, salts (he knows I’m obsessed with salts), oils, rice, and other spices. This is one of his best finds – and he’s had many.

Below is a brief description of each, along with a link to that individual salt.  The last “bullet point” (the one in bold) is how I, personally, use each particular salt.

Click through each link for more information – take it from me, you’re going to want each one.

 Avocado with Lime Juice and Montana Mex Chile Salt

Montana Mex Chile Seasoned Sea Salt

  • An eclectic blend of the finest sweet red chiles and pure sea salt
  • Flavorful and will become your all-purpose seasoning in no time
  • Coat your vegetables as you roast or fry
  • Super simple sprinkle on to hot fries
  • Sea Salt, new Mexico chile, pasilla negra chile, guajillo chili, ancho chile and rice hul to prevent clumping
  • Heavenly on sliced avocados – simply add some lime juice, a little black pepper, and the Chile Seasoned Salt for a perfect, healthy snack OR even a sidedish. The Chile Seasoned Sea Salt is also a knock out with fish – cod, catfish, rice, and salmon. It’s also great on fried and scrambled eggs. I’ve also used this one on roasted potatoes and corn on the cob.

{Review Continued Below the Blackened Catfish!}

Blackened Catfish with Montana Mex Chile Seasoned Salt and Sweet Seasoned Salt

Blackened Catfish with Montana Mex Chile Seasoned Salt and Sweet Seasoned Salt

Montana Mex Sweet Seasoned Sea Salt

  • Rub and sear into salmon on the grill
  • Add to baked goodies
  • Made from cane sugar, date sugar, sea salt, pasilla negra chili, orange peal, all spice
  • Aji amarilli chili, cinnamon, ginger, clove, rice hull
  • This is one of the most unique salt blends I’ve ever had.  I’ve used this beauty on fish, roasted asparagus, roasted chickpeas, roasted carrots, and fried apples. I’ve even put it in my oatmeal, Cream of Rice, and grits. I’m over the moon crazy for it. I like a combination of either the Chile Seasoned Sea Salt or the Picante Seasoned Sea Salt with the Sweet on Avocados, eggs, and guacamole.

Montana Mex Picante Seasoned Sea Salt

  • Rub on steak and sear it like you mean it
  • Stir into creamy pasta for a little kick
  • Jalapeno, sea salt, garlic, cilantro, cane sugar
  • Mexican oregano, rice hull to prevent clumping
  • This one pairs perfectly with beef and chicken. It gives a little kick while also giving a hint of cilantro. I’ve used this distinctive sea salt on avocados, guacamole, steaks, rice, chicken, and roasted potatoes.

Montana Mex Chile Salt on Rice


Filed Under: Cooking Tips, Daily Gift Ideas for Foodies, Food Reviews, Gift Ideas, Quick and Easy Recipes, South Of the Border, Spices Tagged With: Montana Mex Seasoned Salts review, seasoned salt review, seasoned salts

Easy Gluten Free Vegetarian Mexican Pizzas

July 22, 2014 By Joi Sigers

Gluten Free Mexican Tortilla Pizza
There are countless reasons to love this Gluten Free Mexican Pizzas recipe – they’re quick, easy, and very inexpensive to make.  I also love the fact that they’re ideal to make for just about anyone – because, while they’re gluten free and vegetarian, anyone and everyone loves them.

They’re that delicious.

Gluten Free Mexican Pizzas

1 (16 oz) can refried beans
1  (4 oz) can chopped green chiles
1/4 tsp. garlic powder
1/4 tsp. ground cumin
1/4 tsp. chili powder
dash of Kosher salt
8 – 10 Corn Tortillas (I use white corn tortillas)
Pace Picante Sauce (or your favorite Salsa)
Shredded Cheddar Cheese
Your favorite toppings: green onions, sweet onions, jalapenos, diced green pepper, black olives… 

You can make these pizzas in the oven OR on the stove, in a skillet. The latter’s pretty convenient in the summer months if you don’t want to heat up your kitchen. I’ve made these both ways and honestly don’t have a clear-cut favorite. I will say this, though, for whatever reasons, using a skillet seems to draw out more of the delicious corn flavor from the tortillas.

If you’re using an oven, preheat it to 400 degrees.

In a small bowl, combine the beans, chiles and spices.  you could also throw in a little diced jalapeno if you’re brave enough.

Oven Method: Place tortillas on a large baking sheet.  Spread with the bean mixture, to within 1/2 of the edges.  Top with another tortilla, gently pressing down.  Spoon Pace Picante Sauce or salsa over the top, then sprinkle with cheese and your favorite toppings.  Bake at 400 for 10 – 15 minutes or until cheese is melted.

Stove Top:  Toast tortillas (two at a time, side by side)  in a skillet.  Spread one of them with the bean mixture and top with second toasted tortilla.  Spoon Picante Sauce or salsa over the top and sprinkle with cheese and your toppings.  Put each pizza back on the skillet cover, and heat on low until cheese is melted.

Use a pizza cutter to cut each pizzas into fourths.   Serve with a salad or tortilla chips and you have a quick, easy, budget-friendly, and delicious meal.

Picante Sauce or Salsa? Either is delicious – but I’m a sucker for Picante Sauce for the simple fact that it’s sweeter. I actually prefer to mix things up and alternate between Picante and salsa.

Toppings: Use however much or however little you want – you call the shots. My favorite toppings for these pizzas are black olives and green onions but feel free to use any type of pepper that catches your eye. Finely shredded lettuce, finely chopped tomatoes and a dollop of sour cream are also great additions after the pizzas have come out of the oven or off of the stove.

Gluten Free Corn Tortillas and Pace Picante Sauce

Filed Under: Cooking on a Budget, Gluten Free, Pizza Recipes, Quick and Easy Recipes, South Of the Border, Vegetarian Dishes Tagged With: gluten free recipe, gluten-free, Mexican pizza, vegetarian, vegetarian recipe

Perfect Guacamole Doesn’t Have to Be Hard

March 21, 2014 By Joi Sigers

Guacamole and Chips

2  avocados
1  roma tomato, chopped (squeeze out/discard as much of the juice as possible)
1 jalapeno (seeded, and chopped – with all membranes removed)
2 Tablespoons  chopped fresh cilantro
1 2 Tablespoons red onion (or green onion)
2 Tablespoons  lime juice
1/2 teaspoon  ground Cumin
1/2 tsp salt
dash of pepper (or a great 3 pepper blend)

  1. Peel and core the avocados.  Using a fork, mash the avocados with the lime juice, but don’t over-mash. Guacamole is better when it’s a little chunky.
  2. Add the vegetables and seasonings. 1 Tbs of  pickled jalapenos can be subbed for a fresh jalapeno. Needless to say, use more or less of jalapenos, depending upon your personal pain threshold.
  3. When it comes to salt – you’d never want to make guacamole without a little salt, but don’t overdo it – especially if you’re serving your guacamole with tortilla chips. The chips are salty enough, you don’t want to go overboard. About 1/2 tsp is honestly all you nee.
  4. Decorate the top of your guacamole with jalapeno slices, chopped cilantro, and/or chopped tomato.

Tips for Storing Leftover Guacamole:

The best tip I have for storing leftover guacamole is this: Don’t have any leftover guacamole.  Honestly, I’d actually rather make a small batch, then if it’s eaten, make a second batch.  Like avocados, guacamole turns ugly on a dime – and since they cost quite a few dimes, I don’t like to mess around with them.

However, if you MUST save your delicious guacamole for  a short amount of time, here are two tips:

  • Keep the pits after you’ve peeled your avocados. Place the pit down into the guacamole when you’re putting it into the refrigerator.  The pit keeps it from turning brown on you too fast.
  • Again, if you simply MUST keep your guacamole for a little while, place plastic wrap directly onto the guacamole itself. Don’t leave any “pockets” for air to get to the guacamole.
  • Best bet: eat it all and make more.

Guacamole

Filed Under: Food Blog, Guacamole, South Of the Border Tagged With: easy guacamole, Guacamole Recipe, how to make guacamole

Patriotic Party Platter: Red Salsa, White Bean Dip, and Blue Corn Chips

June 27, 2012 By Joi Sigers

Nueva Cocina Chipotle Taco Seasoning

If you’re rounding up Fourth of July recipes, here’s one you’ll want to try. It’s Nueva Cocina’s recipe for a Patriotic Party Platter. Share the spirit of independence Day with these two dip recipes from Nueva Cocina (www.nuevacocina.com), the first 100% natural Latin food brand.

I’ve tried just about all of the Nueva Cocina Taco Seasonings and they are out of this world!  When I first tried them, I thought, “Eh. Taco Seasoning is taco seasoning. This won’t be any different.”  Boy oh boy was I wrong on all counts.  I can’t wait to try these seasonings in the recipes below because, as far as tacos go, I’m so spoiled to Nueva Cocina I can’t possibly buy any other seasoning.

Red Salsa

1 packet of Nueva Cocina Chipotle Taco Seasoning
1 can of diced tomatoes (10 oz.)
4 plum tomatoes
2 tablespoons of olive oil
1 whole lime
1/2 cup chopped red onion
2 Tablespoons of chopped cilantro – optional
Salt to taste

Dice the plum tomatoes. Add chopped onion, olive oil, seasoning mix and the can of tomatoes. Mix together. Add cilantro and salt.

White Bean Dip

Nueva Cocina White Bean Soup Mix
1 packet of Taco Fresco Seasoning
7-8 ounces of grated Queso Blanco cheese (may be substituted for another white cheese of your liking)
1-1/2 cup of sour cream
5 tablespoons of olive oil (2 tablespoon for soup preparation and 3 tablespoons for the dip)

Follow the recipe on the soup, but only use two cups of water instead of three indicated on the package. Once cooled, smash the beans for a smooth consistency. Add the sour cream, 3 tablespoons of the olive, and the seasoning mix. Mix together. Add half of the cheese to the mixture and mix thoroughly. Top with remaining cheese.

Arrange the dips on a party platter with blue corn chips.

Nueva Cocina Picadillo Seasoning Packet

The Picadillo Seasoning Packet:

The Picadillo Seasoning packet is SO good you won’t be able to stop eating it.  I found that out when I used it to make “Boca Burger Crumbles” tacos.   I took a taste before filling the tacos and had to all but slap my own hand to make myself stay out of it!

This is absolutely Heavenly – whether you use it with ground beef, Boca Crumbles, or chicken. I hope you’ll click through and check out Nueva Cocina’s products.  Trust me on this one, fellow lovers of great food, you’re going to fall as deeply in love with these seasonings as I am.

 

Filed Under: Dips and Sauces, Happy Holidays!, South Of the Border Tagged With: Fourth of July food, Fourth of July recipe

Bobby Flay’s Guacamole Recipe: Just the Right Amount of Heat

May 14, 2012 By Joi Sigers

Bobby Flay's Guacamole Recipe

The May 2012 issue of Food Network Magazine is one you’ll want to grab. You can’t miss it – there are three HEAVENLY looking tacos on the front cover that’ll catch your eye right away. Inside the magazine, in addition to gazillions of recipes, tips, and tools of the trade, there are 50 delicious and creative ways to make/serve a family favorite: Tacos!

The first recipe I tried from this issue was a Guacamole recipe from Bobby Flay. It was, as you’d expect, exceptional.  Normally, this avocado fanatic just likes her guacamole with avocado and a little lime or lemon – maybe a little salt.  Avocados are so amazing it’s really all I want to taste.

However… this recipe has won me over to adding different ingredients to compliment the avocado.  This particular guacamole recipes is one of the best I’ve ever tried. It’s outstanding.

Bobby Flay’s Guacamole

4 ripe Haas avocados, peeled, pitted and chopped
1/2 small red onion, finely diced
1 jalapeno pepper, finely diced
Juice of 2 limes (about 1/4 cup)
1/4 cup chopped fresh cilantro
Kosher salt and freshly ground pepper

Combine the avocados, red onion, jalapeno, lime juice and cilantro in a bowl and gently mix to a chunky consistency. Season with salt and pepper.

Along with this guacamole recipe, there’s a recipe for Bobby Flay’s Cumin Dusted Tortilla Chips. Be sure to grab the magazine and check that out!

Guacamole Bowls:

Filed Under: Bobby Flay, Food Network Magazine, Guacamole, South Of the Border Tagged With: best guacamole recipe, Bobby Flay guacamole recipe

Tomatoes: Healthy and Delicious

August 24, 2011 By Joi Sigers

I’m crazy wild about tomatoes, in and on anything I can convince them to get in or on.  Ironically, my oldest daughter (the Crazy Tea Chick) is allergic to tomatoes. They cause her skin to break out, poor baby.  I  provide alternatives for her when the rest of us are having tomatoes in all their glorious splendor.  Fortunately, there are lots of ways to serve pasta that doesn’t involve tomato based sauces and I’ve even hit upon a few salsas that are all peppers, onions, cilantro, and either black beans or roasted corn.

However, for the rest of us, it’s tomatoes all the way. Last night I made a trip to the garden and returned with nearly everything I needed for a killer salsa. Salsa, like tuna fish and guacamole, is one of those things I seldom make the same way twice in a row. I have a favorite GE appliance, a blender, but I never use it when making salsa. It should always be made by hand. Last night I made a salsa I named “Four Pepper Salsa” and it was a particularly big hit with my husband.

When making Summer salsa, I love to use cherry, grape, and Roma tomatoes because they’re less juicy than their larger, rounder counterparts.  I’ve got nothing against their juiciness, mind you, but when my tortilla chip takes a dip, I don’t want it to come back looking like it just went for a swim.

Entirely uncool.

Here were the components for my Four Pepper Salsa:

  • Orange Cherry Tomatoes
  • Roma Tomatoes
  • Chives
  • Red Bell Pepper
  • Jalapeno
  • Banana Pepper
  • Green Bell Pepper
  • Sea Salt (click here to see why I always use sea salt instead of table salt)
  • A little Olive Oil, simply because I put it in everything
  • One 4 oz Can Green Chiles, drained
  • 1 Clove Garlic
  • 1 Packet Truvia (you could use 2 tsp sugar instead)

The amount of each would depend upon your own personal tastes, as well as how many people you’re serving. If using a food processor, here are a few things to keep in mind:

  • Never add tomatoes as one of the first ingredients.  In fact, if you want the salsa to be super chunky, you might want to simply chop them by hand and add them after everything else has had its spin in the food processor.
  • Blend the following types of food first: peppers, onions, and garlic.
  • Add the drained can of green chiles after the other fruits and vegetables have been added.
  • Season with salt and sugar (if desired) at the end.

Some people hit their salsa with a splash of vinegar each and every time they make salsa. With me, it depends on the mood I’m in.  IF you do use vinegar, by all means counter it with a little sugar, Stevia, or Truvia.

Salsa, like so many things in the kitchen, is best when you experiment with different ingredients and techniques. Come up with the combinations that blow you away.

My batch of salsa pulled triple duty: We ate it at supper last night with Fried apples and Sour Cream Chicken and tortillas.  Later in the evening, I made fried Angus hot dogs and my husband topped his with some of the salsa.  This morning, I made omelets and used the chunky salsa, along with cheese, as the filling.  All the peppers and tomatoes were excellent with the eggs.

Health Benefits of Tomatoes and Tomato Products

Even if I weren’t obsessed with the taste of tomatoes and tomato-based foods, their health benefits, alone, would cause me to be a fan.  Because of their Lycopene, tomatoes are incredibly healthy
for your heart health. Whether they’re fresh, in tomato soup (a personal favorite lunch), spaghetti sauce, chili, salsa, or even ketchup!  The more you work tomatoes into your diet, the happier your heart will be.

However, did you know that tomatoes are considered to be super heroes when it comes to preventing cancer?

From You, Staying Young: The Owner’s Manual for Extending Your Warranty by Michael F. Roizen, M.D. and Mehmet C. Oz, M.D. (an excellent book you HAVE to read):

Studies show that the risk of developing certain cancers decreases when you eat ten or more tablespoons a week of tomato sauce. Many believe that the active ingredient responsible is lycopene, a carotenoid known for its antioxidant properties. All tomato products contain lots of lycopene, but it’s more available to the body when it’s cooked. While you’re at it, add some cruciferous vegetables like broccoli to your sauce. They contain chemicals that prevent cancer. – Page 124

Right below this paragraph in the book (did I mention that it’s an outstanding book or that you HAVE to read it?), the doctors remind us of the importance of Olive Oil: “In a test of olive oils, researchers found anticarcinogenic properties in monounsaturated fat. That would mean that olive oil, rich in monounsaturated fat, is not only a heart helper but may also deter cancer. That helps explain why, compared to northern Europeans, southern Europeans, whose diets tend to overflow with the oil, have lower rates of both heart disease and cancer.”

Findings such as these are why I work olive oil and tomatoes into our meals as often as possible. Sometimes I simply slice fresh tomatoes and drizzle olive oil and basil over them. Roasted or unroasted, this is an excellent side for just about anything – anytime of the day or night. A big ball of fresh Mozzarella cheese is a delicious companion.

Tomato SaverTomato Saver by Gourmac

Filed Under: Fruit Recipes, Health and Fitness, Kitchen Gadgets, Mediterranean Diet, South Of the Border, Summertime Favorites, Vegetables Tagged With: health benefits of tomatoes, Kitchen Gadgets, olive oil, salsa, tomato saver, tomatoes

Cinco de Mayo Recipe: Shrimp Chimichanga

May 3, 2011 By Joi Sigers

Shrimp ChimichangaIf you’re looking for healthy Cinco de Mayo recipes – or just delicious, healthy Mexican-inspired recipes, you’ll love the following recipe for Shrimp Chimichanga. It’s from Dos Pistolas Salsa, the all-natural, preservatives free gourmet salsa from The Santoscoy Food Group.

As recent statistics have shown, 78% of Americans are not meeting their basic nutritional needs. With Dos Pistolas Salsa being the first salsa product in the U.S. that carries the American Heart Association’s heart-check, this gluten, preservative, and additive free salsa is both good for your health and heart- so you can feel less guilty when celebrating this Thursday.

Bookmark the recipe because I know you’ll use it many times throughout the year.  Personally, I can’t get enough when it comes to shrimp and shrimp recipes – it’s always been a particular favorite.  It’s a bit of an obsession, I guess, but one that I don’t mind in the least!

Shrimp Chimichanga

(Total cook and prep time: 30-45 minutes)

Ingredients:
12 Large divined shrimp (tails off)
3 Garlic cloves
4 Tablespoons of butter
Salt and Pepper to taste
2 Cups of Brown Rice
4 Cup of Water
1 Medium White Peeled Onion
2 Green Onions
1 Medium Bell Pepper Green
1 Medium Bell Pepper Red
1 Small 12 oz can of whole kernel yellow corn (drained)
1 Small 12 oz can of black beans (drained)
4 Large 12 inch Gluten Free Flour Tortillas
1 Half Pint of Heavy Cream
2 Green Onions
1  jar (16 oz) Dos Pistolas All- Natural Gourmet Salsa
1 Avocado
1 container (12 oz) of Sour Cream

Preparation:

Step One Prepare Shrimp:

  • In a medium saucepan on medium heat melt (2) tablespoons of butter
  • Sauté (12) thawed and cleaned shrimp in butter
  • Add (1) chopped garlic clove
  • Salt and Pepper to taste
  • Cook for approximately 10 minutes or until shrimp are a light pink and tender to touch
  • Remove from pan and set aside in glass dish

 

Step Two Prepare Brown Rice:

  • In a medium quart size pan add (4) cups of water and (2) cups of rice.
  • Turn up to high heat to bring to rolling boil
  • Upon boiling, add top and reduce heat to simmer for 20 minutes. (Check often until rice is light, fluffy, and tender)
  • Prepare the following ingredients: Fine chop onions, red and green bell peppers, and one garlic clove. Set aside
  • In a sauté pan, using a (1) tablespoon of butter combine the following chopped onion, red and green bell peppers, and one chopped garlic clove
  • Cook in pan until tender to touch (using small wooden fork
  • Combine Mixture to brown rice and stir in corn and black beans, continue to fluff mixture to combine all flavors.

 

Step Three Making Chimichanga:

  • In a deep frying pan add (2) inches of vegetable oil heating to 350 degrees F.
  • While oil is being heated, on a non stick griddle warm the flour tortillas to soften.
  • Immediately remove warm tortillas and on a non stick glass plate add following to tortilla:
    1) One cup of brown rice mixture, using ladle.
    2) Add (4) shrimp
    3) Fold the sides of tortilla to form a closed packet. Using toothpicks or wood skewers to hold close
    (Repeat process until all (4) Chimichanga are formed.
    4) Deep fry Chimichanga until golden brown. Remove and drain oil. Place cooked chimichanga in warming tray and place in oven on warm.
  • Remove skewers or toothpicks before serving

 

Step Four Dos Pistolas All-Natural Gourmet Sauce:

  • In clean skillet melt remaining (1) tablespoon of butter
  • Sauté one chopped green onion and remaining chopped garlic clove
  • Add to mixture (1) half pint of heavy cream on medium heat until thickens
  • Add to mixture 8 oz of Dos Pistolas All-Natural Gourmet Salsa, Simmer on low for 5 minutes, stir often to prevent sticking.
  • Remove mixture and allow to cool. Remove Chimichanga from oven and place on plates.
  • Cut Chimichanga in a diagonal cut. Ladle mixture onto cut Chimichanga. Garnish with sliced avocado, sour cream, and remaining green onions.

About:

Dos Pisotlas All-Natural Gourmet Salsa Dos Pistolas Salsa is an all-natural, gourmet salsa from The Santoscoy Food Group. Made from an age old recipe passed down through three generations of family, co-founder Sandra Sherer created the salsa in order to bring the traditional flavor of El Paso, Texas first to Colorado, and now, nation-wide.

Dos Pistolas Salsa is the first salsa product in the U.S. that carries the American Heart Association’s heart-check, making this gluten and preservative free salsa good for your health and heart.

Products include Dos Pistolas Green Chili Salsa and Mango-Jalapeño Salsa. Since 2001, the Santoscoy Food Group has been satisfying the needs and stomachs of customers craving a real gourmet salsa with home-cooked flavor and quality. Additional information on Dos Pistolas and its products can be obtained from its website at www.dospistolas.moonfruit.com.

Filed Under: Happy Holidays!, Seafood, South Of the Border Tagged With: Cinco de Mayo recipes, Mexican recipes, Seafood

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