Homemade Easy Salsa

INGREDIENTS:

1 (14oz) can diced tomatoes (make sure it has garlic in it. I buy the basil, onion, garlic one)

1/4 of an onion sliced

1 bunch of cilantro, cut off stems

1 capfull of lemon juice

1 jalopeno, diced with seeds or without seeds (depending on personal preference. I do one half seeded.)

1/2 tsp salt

DIRECTIONS:

Drain the juice from the tomato can into a serving bowl (do NOT throw away).

In a food processor, pulse the cilantro and jalopeno.

Add the tomatoes (without the juice) and onion and pulse again.

Carefully pour all into the serving bowl with the tomato juice.

Add the lemon juice and salt and mix.

Cover and refrigerate at least a few hours until ready to serve.

*Can also be made in the blender, but wont be a chunky salsa.

*This salsa is a MUST for my Chicken Tortilla Soup Recipe...and of course with warmed chips, YUM!!!

Mexican Dip

This dip is so easy and yummy.

Mexican Dip

Ingredients:
1 cup shredded cheese
1 cup salsa
1/2 cup sour cream

Directions:
Mix and serve.  I like to serve it cold but it can be heated up and served warm too.

Honey Glazed Chicken and Bacon Bites

These went over really well at my house the kids and hubby loved them. They be a main dish or used as an appetizer.

 Ingredients:
1 pound boneless chicken breasts
20 thin bacon slices
3 tbsp honey
2 tsp coarse mustard
fresh lemon juice
Optional: pinch of salt
Pre heat oven 425F

Directions: Cut the chicken breasts in thin strips. In a bowl combine the honey, mustard and some lemon juice. Depending on how salty your bacon is you may or may not want to add salt the marinade. Wrap bacon around the chicken strips place on cookie sheet or roasting pan. Brush the chicken and bacon with half the marinade. Bake for 10-13 minutes until the bacon is crispy. Take them out of the oven flip them and brush with remaining marinade. Put back in the oven until the other side is crispy as well about 10-13 minutes. Keep an eye on them. Enjoy

Recipe courtesy of www.kayotic.nl/blog

Stuffed Mushrooms

This recipe is so easy and so good. These are great for a large crowd.  You really can't go wrong with bacon and cream cheese, right?

2 8 oz. packages of cream cheese

1 12-16 oz. package bacon

about 30 mushrooms

Preheat oven to 350. Cook bacon until crispy. While bacon is cooking, take the stems out of the mushrooms. Soften cream cheese. Crumble the bacon and mix in with the cream cheese. Fill the mushroom with the cream cheese and bacon mix. Cook for 20-25 minutes. (The original recipe called for 40 mushrooms, but my mushrooms were big and I filled them very full so I only got 25 mushrooms out of it.)

 

Recipe Courtesy of:

Kimmy's Kitchen

Cabbage Salsa

Photo credit: Heidi Dixon

1 small head of cabbage

1 bunch cilantro

3-4 roma tomatoes

1 small onion

1 lime

Lawry's seasoning salt

STEPS:

Finely chop cabbage, onion, and tomatoes and add to large bowl.  Strip cilantro leaves from stems and lightly chop, then add to bowl.

Add the juice of one lime and generously season with seasoning salt.

(QUICK TIP:  I used a bagged coleslaw mix instead of chopping a head of cabbage by hand and it worked great.)  

RECIPE COURTESY OF:

www.jonesdesigncompany.com/food/kevins-salsa/