So it just occurred to me that I have never posted my favorite salsa recipe on my blog. I love Mexican food and I especially love going to Mexican restaurants and eating good chips and salsa before the meal. That being said, I was thrilled when I found this restaurant style salsa recipe that tastes amazing and is simple to make!
Prep: 8ish minutes
Chill: At least 10 minutes before serving
- 1 14 oz can diced tomatoes
- 1 10 oz can original Rotel
- 1/2 small onion, roughly chopped
- 1 clove garlic, peeled and smashed
- 1/2 jalapeno, seeded
- 1 teaspoon honey
- 1/2 teaspoon salt
- 1/4 teaspoon ground cumin
- handful of cilantro, washed
- juice of 1 lime
Combine all ingredients in a food processor and pulse until ingredients are finely chopped. Serve with Chips!
Yields: about 3 cups
*I am not sure where I got this recipe from, but I wish I could give that person credit because this recipe is awesome!
My husband loves bread, or any carbs for that matter, so I knew these would be a hit. I got the original recipe from the site below, and as usual I made a few of my own adaptations. My husband and I thought they were pretty biscuity, (which he loved) but if you want a little less breading then squeeze in as much filling as you can before baking. These are great for dinner or as an appetizer.
Creamy Chicken Pockets
Prep: about 20 minutes with cooked and shredded chicken (about 30 minutes if using raw diced chicken)
Cook: 11-18 minutes depending on brand of Grands, Crescent Rolls, etc.
- 2 tbsp olive oil
- 2-3 small chicken breasts, diced (I used cooked shredded chicken for a faster recipe)
- 1/2 cup minced onion
- 2 cloves garlic, minced
- 1/4 teaspoon kosher salt
- 1/8 teaspoon ground black pepper
- 1 tablespoon butter, softened
- 3 ounces cream cheese, softened
- 1/4 teaspoon seasoned salt
- 2 tablespoons milk
- 1 (8 ounce) package refrigerated crescent rolls (I used Grands biscuits)
- 1 tablespoon butter, melted
- 1/4 cup Italian seasoned bread crumbs, optional
- 2 handfuls shredded Parmesan
- *any vegetables you would like in your pocket, I used broccoli
Directions: Heat the olive oil in a large skillet over medium heat. Cook the chicken with the onions and garlic. (To save time I used cooked and shredded chicken I had on hand). Steam broccoli and/or any other vegetables you would like in your pocket.
Meanwhile, in a medium bowl, beat the cream cheese and 1 tablespoon softened butter until smooth. Stir in the cooked chicken, onions, garlic, Parmesan, and any steamed vegetables. Add the salts, pepper and milk. Mix well.
Separate the biscuits onto an ungreased baking sheet. Use your thumbs to spread the biscuit really thin like a pizza. Dollop as much of the filling into the center of each biscuit and fold the corners up to seal. Brush the tops with the melted butter and sprinkle with the bread crumbs.
Bake for 11 – 13 minutes, or until golden brown.
Serves: 8 pockets. About 3-4 people.
Original recipe: http://penniesonaplatter.com/2011/02/16/creamy-chicken-pockets-2/
I made this corn dip for a football party this last weekend and it was a huge hit. I found it on Pinterest and here is the website it originated from http://ginamarieskitchen.com/2010/10/28/hot-corn-dip-2/. It was delicious 🙂 I made a few changes to the recipe to minimize the spiciness, but add a few more peppers if you love spicy!
Prep: 5-10 minutes
Cook: 20 minutes
- 2 cups shredded chedder cheese
- 1 cup shredded cheddar jack
- 1.5 tbs chipotle peppers in adobo sauce, diced small, with many of the seeds removed
- 1 small can (4oz) diced green chilies, undrained
- 1/2 cup light mayo
- 1/4 tsp garlic powder
- 1 11oz can of corn, drained
- 1 small tomato
- 2 tbs cilantro, chopped
- 2 tbs green onions, sliced thin
Preheat the oven to 350 degrees. Mix the cheese, chipotle and green peppers, mayo, garlic powder and corn together. Pour into an oven safe dish. Bake for 20 minutes or until golden brown. Top with diced tomatoes, green onions, and cilantro. Serve with tortilla chips.