Classic Salsa

The other day I made a great salsa that is very simple. It contains five ingredients so it is very fresh and you can taste each individual ingredient perfectly. After making this salsa, I don't know that I will ever buy one at the grocery store. I love making things that are fresh and especially natural. No preservatives.

Here is what you'll need:

• 4 Tomatoes
• 1 Red Onion
• 4 Garlic Cloves
• 1-2 Jalapeños
• 1 Handful Cilantro

Chop all ingredients and combine in a medium mixing bowl. Cover and refrigerate 20-30 minutes before serving. This will allow the flavors to combine more but it is not necessary to do. Serve with some good yellow or blue corn tortilla chips!

Chicken Quesadillas

I found a recipe for quesadillas made with Pillsbury Grands biscuits on the Food Network website and they looked really good. I took the idea and made my own recipe. These are super easy to make and are a great appetizer for a group of people.

• 1 container (8 oz) sour cream
• 2 green onions, thinly sliced (4 tablespoons)
• 1 cup chunky-style salsa
• 3 tablespoons chopped fresh cilantro
• ¼ lb sliced roasted chicken (from deli), chopped
• ¾ cup shredded Mexican cheese blend or crumbled queso blanco cheese
• 1 can (16.3 oz) Pillsbury Grands Homestyle refrigerated buttermilk biscuits

Heat closed medium-size contact grill for 5 minutes (I used a Panini maker and that worked pretty well); spray grill plates with no-stick cooking spray.


In a medium bowl, mix sour cream, green onions, salsa, cilantro, chicken and cheese. (I used a rotisserie chicken and pulled about ¼ lb of meat off of it.)




Separate dough into 8 biscuits; press or roll each into 5-inch round. Place 1/4 cup chicken mixture on one side of each biscuit round. Fold biscuit over filling; press edges to seal.


Place biscuits, two at a time, on grill; close grill. Cook 2 to 3 minutes or until golden brown. Cut each quesadilla into 3 wedges. Serve with sour cream and salsa.

Make these for your next party and they will be a hit!

Game Day Guacamole

With the Super Bowl coming up, I thought it would be appropriate to share a potential game day snack. Who doesn’t love chips and guac? This recipe is not the typical guacamole but it is definitely delicious. My cousin’s secret, and now my secret, is to add roasted corn. Trust me it’s good and easy to make!

This recipe makes enough for my five member family however we are all adults, so adjust according to your situation…it’ll get eaten.

5 Ripe Avocados
1½ Cups Corn
2-3 Tbsp Olive Oil
Salt
1 Cup Chopped Red Onion
2-3 Garlic Cloves
1-2 Jalapeños Finely Chopped
1 Chopped Tomato
3 Tbsp Chopped Cilantro
1 Lime


First peel and pit the avocados, and mash them in a medium sized bowl. For the corn: in the summer I would suggest using fresh corn cut off the cob, however since this is winter in Minnesota, frozen corn will suffice. Toss the corn in the olive oil and place on a cooking sheet. Sprinkle salt over the corn and place in the oven on the broil setting for about 5-8 minutes, until some kernels are golden. Add the red onion, jalapeño(s) and garlic cloves to the avocados and mix in thoroughly. I would suggest using one jalapeño at first and if you think it needs more kick, add the other one. I usually use about one and a half. Mix in the roasted corn and the chopped tomato. Next add the cilantro and the juice of half a lime and mix again.

Now try the guacamole. It could be the case that you think it is lacking something- cilantro, lime, garlic. Add more of what you think is missing, I’m not offended, that is why guacamole is so easy and fun to make!

I would recommend eating/serving it with a salty tortilla chip. The combination of the salt on the chip and the fresh home made guacamole is amazing. Enjoy!