Tag Archives: tomatoes

Peach & Pineapple Salsa

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Peach & Pineapple Salsa

I love love love homemade salsa. It encompasses all the deliciousness of summer in a single bite. I try to eat as many fresh fruits and veggies as possible during the summer because not only is it good for your body but it’s when everything taste the best. Nothing compares to fresh picked produce in my book. I can’t wait to eventually have my own garden instead of growing herbs on my urban windowsill.

Anyhow, I make many variations of salsa (try my traditional Vine Ripened Tomato Salsa or Avocado Mango Salsa) but this is one of my favorites! I think salsa is a great, inexpensive way to entertain. I like to make a few variations and allow guest to sample each kind–it makes a get together a lot less boring having variation. This particular recipe is one of my favorites because it is a great balance between sweet and spicy. The fresh peaches and pineapple provide a sweet and tangy quality to the salsa that balances the heat from the jalapeños peppers. Trust me–you’ll love it.

The Ingredients: 

Equipment needed: Food Processor 

  • 3-4 vine ripened tomatoes
  • 1-2 large ripe Peaches, peeled and diced
  • 1/2-3/4 cup of chopped pineapple
  • 1 small red or sweet onion
  • 2-3 large cloves of fresh garlic
  • 1/4-1/2 cup of pickled Jalapeños--depending on your heat preference; I actually use a lot more than I usually do in regular salsa because the heat is balanced nicely by the fresh, sweet fruit
  • Juice of 1/2 lemon or lime
  • Small pinch of Oregano
  • Salt & fresh cracked black pepper
How to:
  • Roughly chop the red onion into large pieces–rinse under cold water to get rid of the pungent onion smell/taste
  • Add to food processor and lightly pulse to break it down a bit
  • Roughly chop tomatoes and pineapple and add to food processor
  • Slowly pulse to break down mixture
  • Grate 2-3 large cloves with micro-planer directly into food processor
  • Add desired amount of jalapeños based on your heat preference–I added a little less than a 1/2 cup of pickled jalapeños (considerable less spicy than fresh jalapeños)
  • Pulse to desired consistency
  • Stir in diced peaches and add juice of 1/2 lemon or lime–the citrus juice really helps keep the flavors clean
  • Add salt, pepper, and oregano to taste and serve chilled
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Individual Taco Cups

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Individual Taco Cups

I feel like every time I log onto Pinterest, I see a new recipe converting old faithfuls into individual muffin pan recipes (maybe I’ll start seeing my recipe too! if you all pin me:). Muffin pan meatloaves. Muffin pan breakfast sandwiches. I’ll tell you from seeing all of them, I felt a little inspired to see what else I could come up with. I often make individual cheesecakes in the muffin tin but I wanted to think a little further outside the box. I’ve made egg and potato breakfast tarts for years but was desiring something I had never seen done before. And then it hit me! Tacos! These little cuties exceeded my expectations! Not only did they taste fantastic but these little morsels are perfect for feeding a crowd.

I’m thinking that these will definitely make the rotation for football Sundays (Go Pats!) and any other big get togethers that occur this Fall. I really like to serve foods that are able to be picked up at get togethers because I feel like it really relaxes the mood of any dinner get together AND these could be served using napkins instead of plates–also a huge bonus when serving a crowd. I loved that I didn’t have to heat up the crunchy taco shells in the oven. For whatever reason I hate that step in making tacos. Plus another bonus was that it was essentially a one pan meal! All you have to do is cook the taco meat and then layer each individual cup. I know that your family will love them as much as we do. I used ground turkey and refried beans for the filling but this recipe is very versatile though. You could definitely use black beans instead or even add rice to the taco cups. This recipe is probably on the easiest to turn into a vegetarian friendly meal. I look forward to making them again in the near future.

The Ingredients

Necessary equipment: muffin pan 

  • Wonton Wrappers
  • 1 lb Ground meat–I used ground turkey
  • 1/2 medium onion diced–optional, I always add onion to my taco/ground meat filling 
  • 2-3 cloves garlic, chopped
  • Taco Seasoning– my homemade recipe located here
  • Beans– I used refried beans
  • Taco cheese
  • Taco toppings: sour cream, salsa, lettuce etc.

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Vine Ripened Tomato Salsa

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Vine Ripened Tomato Salsa

If you know me at all…you’ll know that I am not a big fan of tomatoes. Matt on the other hand can eat them like apples–all he needs is a little salt and he bites right into them. Eeeek. I’ve been warming up to them in the past couple of years though–as long as I squeeze out all the gooey seeds before eating them. Randomly enough, I do love two tomato products: ketchup & salsa (if you’re wondering I’m a strictly butter only on pasta–unless it’s homemade sauce). Since salsa encompasses all the gooey stuff in tomatoes I am sometimes surprised myself that I love it so much. I put it on a lot of foods too–ranging from scrambled eggs to traditional tacos.

At the grocery store, the tomatoes looked particularly fresh. I’m a sucker for buying produce if they’re unloading the shipment fresh, so I decided to grab a few of the vine ripened tomatoes. Avocados were on sale too & Matt is always asking for a taco night (we used to do Taco Tuesday’s ever week but somehow we’ve strayed from that tradition), so I figured I could surprise him with a Mexican night. Something about homemade salsa in the summer is particularly magical. What a healthy, quick treat. I make a lot of versions of homemade salsa–peach salsa, mango-pinapple salsa–but today I decided to go the more traditional route. It was fantastic.

The Ingredients: 

Equipment needed: Food Processor 

  • 3-4 vine ripened tomatoes
  • 1 small red onion
  • 2-3 large cloves of fresh garlic
  • Jalapeños-I used pickled because I forgot to pick up some fresh ones 
  • Juice of 1/2 lemon or lime 
  • Dried oregano 
  • Salt & fresh cracked black pepper