MANGO AVOCADO SALSA

I know its not summer yet, but it is spring and I am loving our warm/coolish AZ weather! And I LOVE MANGOES!! I grew up eating them year round, just like most of us do bananas. We often took trips to the beach in Mexico and sat on the beach with ripe mangoes, a knife and some limes.  The drill was:  Peel one, squeeze lime juice on it and eat that sweet messy fruit down to the pit! Then jump in the ocean to wash all the mess off your arms and face! Heaven, I tell you. 

 Anyway--I'm off on a tangent, but here is a great recipe. I was organizing some recipes and found it--haven't made it in a long time and wanted to share.  Oh, and avocados--another FAVORITE!!

I posted a picture of a yellow variety of mango instead of the green and red ones that are usually found in the grocery.  This variety is sweeter and less stringy. In AZ you can always buy them at Lee Lees Market (aka Lee Lees "stinky" Market--smells like fish).  Sometimes Costco and Sams have them in a six pack. Let them sweeten on your counter until they are soft and even a little wrinkly. The flesh will be like candy!! Anyway--here is the recipe!! Great with fish tacos (which I don't like) or just eat it with a spoon!!

mango avocado salsa

 
1 roma tomato, chopped
1 jalapeño, seeds removed and finely diced
1/2 mango, peeled and chopped
1/2 avocado, chopped
1/4 cup freshly chopped cilantro
1/2 lime, juiced
a pinch of salt + pepper

Mix and chill.  You can adjust the jalapeno for your desired heat preference.  

Quick and Easy Kettle Corn

I learned this trick from my daughter, Emery, who learned it from her cousin, Darren, at a cousins' sleepover during the summer.

If you're in the mood for some sweet kettle corn but all you have is regular microwave popcorn, never fear.  The solution is here.

The only problem is that after making popcorn this way, I don't think my kids will ever eat it plain again.

1 bag microwave popcorn
1/4 cup butter, melted
2 Tbs. sugar

*Pop popcorn according to directions.  Pour into a bowl when done.  Immediately drizzle on melted butter and sprinkle on sugar.  Stir well until popcorn is coated.  Voila...kettle corn!

Greek Guac

As much as I love guacamole, I hardly ever make it.

Probably because I am the only one in our house that will eat it and once I start, I can't stop.

But what is a girl to do when avocados are on sale for dirt cheap?  No choice but to make some guac.

I usually add some sour cream, tomatoes or salsa, cilantro, and maybe a few seasonings.  I've tried a few different recipes and they have all been good ones.

This time I decided to try adding some plain, Greek yogurt and I am not kidding, this was the best batch yet.  Even my husband and his sister, who don't like guacamole, liked it and came back for more.  Beyond easy and beyond creamy.  Yum!

3-4 large avocados, mashed
1/2 cup plain, Greek yogurt (I like FAGE total 0%)
1/2 cup salsa (I like Kirkland organic medium salsa from Costco)
salt/pepper if you want (I didn't)

*Mix well and eat!  I didn't actually measure the yogurt or salsa but I am guessing this is close.  I started out eating it with chips but then switched to carrots when I started feeling guilty.  It was delicious with both.

Guacamole

 My avocados finally softened so I was able to make guacamole.  My husband and I couldn't stop eating it!  Nothing new around here.  When it comes to mexican food or ice cream we have no self-control.  I didn't use any recipe as a reference, just added ingredients that I like.  And like I said, we couldn't stop eating it.

Gaucamole

3 avocados
1/2 onion, chopped
1/2 bunch cilantro, chopped finely
4 roma tomatoes, diced
1 juice of lime
1 jalapeno or serrano chili, diced (optional)
1/2 tsp. salt, taste then add more if needed

Mash avocados then add rest of ingredients.  Serve with tortilla chips.

Hot Corn Dip

 I am a corn lover.  I love cornbread, corn tortillas, and corn chips.  And I love canned corn.  I know, weird.  This warm corn dip is so good!  It would be perfect for an appetizer at a party or gathering.  Serve it warm with tortilla chips and you've got a delicious combo!

I know my picture is horrible.  Sorry.

Hot Corn Dip

Recipe from Emeril Lagasse

• 2 tablespoons unsalted butter
• 3 1/2 cups corn kernels (from 4 ears fresh white or yellow corn) or frozen corn
• 1/2 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 1 cup finely chopped yellow onions
• 1/2 cup finely chopped red bell peppers
• 1/4 cup chopped green onions (green and white parts)
• 1 jalapeno, seeded and minced
• 2 teaspoons minced garlic
• 1/2 to 1 cup mayonnaise  (I only used 1/2 cup)
• 4 ounces monterey jack or cheddar, shredded
• 4 ounces sharp cheddar, shredded
• 1/4 teaspoon cayenne
• Tortilla chips, for dipping

In a skillet over medium heat, melt 1 tablespoon of butter with corn, salt and pepper.  Cook for about 5 minutes then transfer to a bowl.  In same skillet, add rest of butter and onion and bell peppers.  Cook until wilted then add garlic, jalapeno, and green onions.  Let all the vegetables soften  then add to the bowl of corn.  Mix in mayo, cayenne, and half of both cheeses.  Stir to combine then pour into an 8x8 baking dish.  Sprinkle with remaining cheese.  Bake at 350 for 10 to 12 minutes.

*Next time, I will substitute sour cream for the mayo.  It tasted great but I have mayo issues.

Nutella Fruit Dip

I found this recipe (is two ingredients considered a recipe?) on Pinterest.  I kind of feel like Pinterest is taking over the world.  What if Pinterest and Facebook got married?  They would be the richest couple that ever lived.  I'm not complaining, though, because Pinterest has opened up a whole new world of recipes to try and food pictures to drool over.  When I saw this fruit dip on there, I went right to my kitchen and whipped some up.  Then I got out an apple, some strawberries, and a banana and dipped like there was no tomorrow.  Then I got a spoon and ate the rest.  How can something so simple be so delicious?  Oh yeah...because it has Nutella in it.

Nutella
Plain Greek yogurt (I like FAGE Total 0%)

*I didn't measure but I think I used about half as much Nutella as yogurt.  So maybe 1 cup yogurt and half a cup of Nutella.  Or maybe even a little less Nutella.  Just mix it up until you like it and then start dipping!

Peanut Butter Balls

 I love all things peanut butter.  So naturally, I love this super easy, somewhat healthy recipe for peanut butter balls.  There are so many variations of what ingredients you can add or subtract to make them just they way you like them.  Some add coconut, flax seed, malt powder, chocolate chips - whatever floats your boat.  I made the basic peanut butter ball.  My husband downed 4 immediately without even blinking.  Just promise me that you will use real peanut butter.  Thanks.

 

Image from thekitchn.com

Peanut Butter Balls

1/2 cup real peanut butter

1/2 cup honey

3/4 cup oatmeal

3/4 cup powdered milk

Mix all ingredients with a spoon or spatula in a bowl.  Roll into small balls with your hands.  Place on a pan and chill in refrigerator until serving.

Creamy Fruit Dip

My sister-in-law, Sherri, shared this recipe with me years ago and I can't believe I have never shared it on this blog!  It is one of my favorites and so easy to throw together.  It tastes good with every fruit I have ever tried dipping into it and you can store it in the fridge for up to a week.  It reminds me a little of eating cheesecake and honestly, how can you go wrong with a cheesecake-like flavor?

1 small carton heavy whipping cream
1 (8oz.) package cream cheese, softened
1 can sweetened condensed milk

*Whip the cream until it forms peaks, adding a few tablespoons of sugar and a teaspoon of vanilla while you're whipping it up.  Set aside.  Mix cream cheese and condensed milk together until really well combined.  Fold in whipped cream and blend well.  Takes a little time to get it all nice and creamy.  Serve immediately with fruit or chill in refrigerator for later.

*You can substitute Cool Whip for the whipped cream.

Salsa

I got this recipe from Pioneer Woman.  I love the fact that I can go to her website, choose a recipe, and know that it will be delicious.  Ree never lets me down!  I don't make salsa very often but this recipe just might motivate me to make it more.  It was a cinch to throw together and, really, what's better than homemade salsa!   

Restaurant Salsa

1 28oz can whole tomatoes
2 cans Rotel tomatoes with green chiles
1/4 onion
1/2 bunch cilantro
1/2 jalapeno
1/2 lime
1 clove garlic, minced
1/4 tsp. cumin
1/4 tsp. salt
1/4 tsp. sugar

Put all ingredients, except lime, in a blender or food processor.  Squeeze lime over the top.  Give it a few pulses until blended but still a little chunky.  Chill in refrigerator and serve with tortilla chips.

ZUCCHINI RICOTTA GALETTE

I adapted this recipe from a Williams-Sonoma recipe. I changed a few things and directions (sometimes they tell you to do things in a harder way--my opinion). With all the fresh zucchini coming out of gardens, this is a yummy way to use it. I made it for dinner and even my picky husband liked it!


Serves 6
For the pastry:
1 1/4 cups all-purpose flour
1/4 teaspoon salt
8 tablespoons (1 stick) cold unsalted butter, cut into pieces and chill again
1/4 cup sour cream
2 teaspoons fresh lemon juice
1/4 cup ice water
Filling:
1 large or 2 small zucchinis, sliced into 1/4 inch thick rounds
1 tablespoon plus 1 teaspoon olive oil
1 medium garlic clove, minced (about 1 teaspoon)
1/2 cup ricotta cheese
1/2 cup (about 1 ounce) grated Parmesan cheese
1/4 cup (1 ounce) shredded mozzarella
1 tablespoon slivered basil leaves

Glaze:
1 egg yolk beaten with 1 teaspoon water

Make dough: Whisk together the flour and salt in a large bowl. Sprinkle bits of butter over dough and using a pastry blender, cut it in until the mixture resembles coarse meal, with the biggest pieces of butter the size of tiny peas. In a small bowl, whisk together the sour cream, lemon juice and water and add this to the butter-flour mixture. With your fingertips or a wooden spoon, mix in the liquid until large lumps form. Pat the lumps into a ball; do not overwork the dough. Cover with plastic wrap and refrigerate for 1 hour.

Make filling: Spread the zucchini out over several layers of paper towels. Sprinkle with 1/2 teaspoon sea-salt and let drain for 30 minutes; gently blot the tops of the zucchini dry with paper towels before using. In a small bowl, whisk the olive oil and the garlic together; set aside. In a separate bowl, mix the ricotta, Parmesan, mozzarella, and 1 teaspoon of the garlicky olive oil together and season with salt and pepper to taste.

Prepare galette: Preheat oven to 400 degrees. On a floured work surface, roll the dough out into a 12-inch round. Transfer to an ungreased baking sheet (though if you line it with parchment paper, it will be easier to transfer it to a plate later). Spread the ricotta mixture evenly over the bottom of the galette dough, leaving a 2-inch border. Shingle the zucchini attractively on top of the ricotta in concentric circles, starting at the outside edge. Drizzle the remaining tablespoon of the garlic and olive oil mixture evenly over the zucchini. Fold the border over the filling, pleating the edge to make it fit. The center will be open. Brush crust with egg yolk glaze.

Bake the galette until the cheese is puffed, the zucchini is slightly wilted and the galette is golden brown, 30 to 40 minutes. Remove from the oven, sprinkle with basil, let stand for 5 minutes, then slide the galette onto a serving plate. Cut into wedges and serve hot, warm or at room temperature.

**I think next time I make this I will double the cheese filling. It LOVED it and would have liked to have more in it.

Guiltless Guacamole

I got this recipe from one of my friends here in Albany.  She made it for a girl's night and it was sooo good!  I knew I had to have the recipe.  The beans give some added protein and fiber.  That way you can feel a little better when you can't stop eating it!

Guiltless Guacamole

1 can white kidney beans, drained and rinsed
1 Tbs. lime juice or more for taste
1 jalapeno chile, seeded
1/2 cup fresh cilantro
1/4 cup sweet onion, chopped
2 ripe avacados, halved and pitted
2 plum tomatoes, diced
salt

In blender or food processor, puree beans and 1 tsp. lime juice until smooth.  Transfer to medium sized bowl.  Place jalapeno, cilantro, onion and 1/2 tsp. salt in blender or food processor.  Pulse until juicy and thick.  With spoon, scoop avacado from peel into bowl with beans.  Mash with fork until blended but still a bit chunky.  Add diced tomatoes and onion mixture to avacado/bean mixture and stir.  Stir in additional lime juice to taste.  Serve with baked tortilla chips.

Cheesy Pesto Dip

My favorite part about eating at Paradise Bakery is the bowl of pesto and bread chunks to sample right when you walk in the door.  I'm not even that in love with pesto, but I look forward to that free sample every time I go there.  I think my sister, Rach, could bathe in pesto.  She loves it.  I can only handle it in small doses.  I like it as a dip and that's all.  That's why I couldn't wait to try this recipe.  It is a Kraft recipe.  It is so simple and so delicious!  Perfect amounts of cheese and pesto.  And perfect for a summer party!  Or you can eat it by yourself in your kitchen and hope your husband doesn't smell it so you can devour the whole thing.  Not that I did that.

Cheesy Pesto Dip

1 8oz. pkg. 1/3 less fat cream cheese
1/4 cup pesto
1/4 cup shredded Italian cheese blend (I used half mozzarella and half parmesan)
1 small tomato, diced

Heat grill to medium heat.  Place block of cream cheese on 2 sheets of foil.  Pour pesto over cream cheese.  Sprinkle with tomatoes and cheese.  Gather up the 4 sides of foil to make a tent over the dip.  Seal sides together.  Place on grill and close lid.  Let cook for 10 minutes or until cheese is melted.  Serve with crackers, bread chunks or pita chips. 

OR

Heat oven to 400 degrees.  Put foil covered dip on oven rack and cook for 20 minutes.  This is what I did and it worked great!

Let me start by saying that taking a pretty picture of bean dip is harder than I thought.

I made this Pioneer Woman recipe for our Super Bowl gathering at Ryan and Jen's.  I love hot dips and this one was really good, except that I don't really love jalapenos and you can definitely taste them in this dip.

But it was a good crowd pleaser and easy to throw together.  You could easily double it if you have a big crowd because it doesn't make a huge amount.

1 can (14 oz.) black-eyed peas
1/4 whole onion, chopped fine
1/4 cup sour cream
8 slices jarred jalapenos
1 cup grated sharp cheddar
3 Tbs. salsa
Hot sauce, to taste (I used a little Tobasco)
Salt and pepper, to taste

*Drain black-eyed peas and partially mash them, leaving some whole.  Add all other ingredients and stir well to combine.  Spread into a casserole dish and bake for 20-30 minutes until hot and bubbly.  Serve with tortilla chips.

SLOW COOKER STICKY WINGS

I got this recipe from my daughter-in-law, Becky. Just in time for the Super Bowl. My little 2 year old granddaughter, Sadie can eat more of these than her 3 brothers put together. You can adjust the "heat" with the addition or subtraction of the cayenne pepper.

Slow-Cooker Sticky Wings

Serves 12 as an appetizer
In step 3, the oven rack should be 10 to 12 inches from the broiler element. Don’t wander off while the wings are in the oven.
1 (3-inch) piece fresh ginger, peeled and chopped
4 garlic cloves, peeled
¾ cup packed dark brown sugar
¼ cup soy sauce
½ teaspoon cayenne pepper
4 pounds chicken wings, halved at joint and wingtips removed (or just buy the already-cut pack in the freezer section)
¼ cup water
¼ cup tomato paste

MAKE RUB Pulse ginger, garlic, ¼ cup brown sugar, 1 tablespoon soy sauce, and ¼ teaspoon cayenne pepper in food processor until finely ground. Add mixture to slow cooker insert. Add chicken and toss until combined.
COOK AND COOL Cover and cook on low for 3 to 4 hours. Using slotted spoon, remove wings from slow cooker and transfer to clean large bowl (discard liquid in slow cooker). Let wings cool 20 minutes (or cool briefly and refrigerate up to 24 hours).
SAUCE AND BROIL Adjust oven rack to lower-middle position and heat broiler. The oven rack should be 10 to 12 inches from the broiler element. Don’t wander off while the wings are in the oven. Set wire rack inside a rimmed baking sheet and spray rack with baking spray. Whisk water, tomato paste, remaining sugar, remaining soy sauce, and remaining cayenne in bowl. Add half of sauce to bowl with cooled wings and toss gently to coat. Arrange wings, skin side up, on prepared baking rack. Broil until wings are lightly charred and crisp around edges, 10 to 15 minutes. Flip wings, brush with remaining sauce, and continue to broil until well caramelized, about 3 minutes. Serve with ranch!

Ryan's Salsa

The other day, my husband decided it was time for him to start making salsa again.  Like I've said before, Albany is not exactly the city for Mexican food.  There are several Italian restaurants and pizza is on every corner.  But when it comes to Mexican food, good luck!  So Ry took matters into his own hands and made us some salsa.  I love his salsa because it is full of flavor but not spicy in the least bit.  And it's quite easy to whip up.  I think I could get used to this salsa making!

Salsa

2 cans diced tomatoes
1/3 onion, chopped
1/3 bunch of cilantro
2 green onions, chopped
1/3 green pepper, chopped
1 clove garlic, minced
1/2 can diced green chilies
couple shakes of garlic salt, onion salt, and pepper

Put all ingredients into a blender.  Give it a couple of pulses until well blended.  Store in refrigerator for up to a week.

Salsa Cheeseball

My mom made this cheeseball on Christmas Day, which was actually the 28th for my side of the family.

It's different than any cheeseball I have had and I really liked it.

She got the recipe from a friend of hers.

2 packages (8 oz.) cream cheese
1/3 cup salsa
2 or 3 green onions, chopped
1 cup chopped ham
Pecans

*Mix first four ingredients really well and roll in pecans.  Refrigerate until ready to serve.

Chocolate Chip Cookie Dough Dip

I'm sure you are all sugared out from the holidays by now.  I know I am.  Starting Monday, no sugar!  Maybe it will last longer than half a day.  Probably not.  Let's be real folks.  So before you make any rash decisions about not eating sugar and such, PLEASE make this dip!!  It is a dream come true.  And it will change your life.  Need I say more?  This would be perfect for a New Year's Eve party.  We ate it with graham crackers and apple slices.  Simply delish!  I got this recipe from a blog called How Sweet It Is. 

Chocolate Chip Cookie Dough Dip

1/2 stick butter
1/3 cup brown sugar
1 tsp. vanilla
8 oz. cream cheese, softened
1/2 cup powdered sugar
3/4 cup chocolate chips

Melt butter in saucepan over medium heat.  Add brown sugar and stir until sugar dissolves and mixture starts to bubble.  Remove from heat and add vanilla.  In another bowl, mix cream cheese and powdered sugar until smooth.  Pour in brown sugar mixture and mix until combined.  Add chocolate chips.  Chill in fridge until ready to serve.

Serve with:  graham crackers, apple slices, animal crackers, pretzels

Double Tomato Bruschetta

So one day Brett comes home from work and hands me this huge insurance brochure that looks like a large pizza. It is literally the size of a large pizza. Filled with insurance information and pictures of guys I've never heard of and graphs and charts...blah, blah, blah. I asked him why he was giving it to me and he said because it has recipes in it. I love that guy.

You could pretty much put fresh basil on anything edible and I would love it. That's how I knew I would love this recipe. Fresh basil and fresh garlic...that's a win-win for everyone.

6 medium roma tomatoes, seeded and diced

1/2 cup sun-dried tomatoes, drained and chopped

1/4 cup olive oil

1/4 cup fresh basil leaves, chopped

2 Tbs. balsamic vinegar

3 garlic cloves, minced

1/4 tsp. salt

1/4 tsp. pepper

1 French baguette, cut into 1/2 inch slices

2 cups shredded mozzarella

*Combine all ingredients (except bread and cheese) and let sit for 10 minutes. Arrange bread slices on a baking sheet. Broil for 1 minute until lightly toasted. Spoon tomato mixture onto bread and sprinkle with mozzarella. Broil for 3 more minutes.

Dill Dip

If you've been looking for the best dill dip, you can stop your search. You have found it. Our mom has been making this dip for years and it is my favorite. It's perfect for veggies and even more perfect for Lays potato chips. Put some of this out at your next party/shower/family dinner and you will be the dip superstar.

1 cup sour cream

2/3 cup mayo

1 Tb. onion flakes

1 Tb. dried parsley

1 Tb. dill weed (not dill seed)

couple shakes of seasoning salt (I like Lawry's)

*Mix well and chill before serving.

Pepperoni Pizza Puffs

I recently subscribed to Rachael Ray's magazine and I've been loving some of her fun and easy recipes. We tried these last night for dinner and although we all liked them, they didn't fill us up, so I think they would be better as an appetizer or snack. The kids loved how cute and small they were and had fun dipping them.

3/4 cup flour

3/4 tsp. baking powder

3/4 cup whole milk (I used 2%)

1 egg

1 cup shredded mozzarella

1 cup diced up pepperoni

pizza sauce for dipping

fresh basil, finely chopped

*Whisk together the flour and baking powder. Then whisk in the milk and egg. Stir in mozzarella and pepperoni. Let sit for 10 minutes. Stir again and then divide batter into a greased mini-muffin pan (24 muffins). Bake at 375 for 20-25 minutes until golden. Heat up pizza sauce and add 1 Tbs. basil to it and stir. Sprinkle puffs with basil. Dip and eat!

*I think it would be fun to try these with some different toppings like sausage, bell peppers, ham, pineapple, or whatever else you like on pizza.