Basic Tomato Salsas

• white onion – diced

• garlic – minced

• cilantro – chopped

• salt to taste

• squeeze of lime juice

• chili peppers of choice – minced

(green chili, jalapeño, Serrano, habanero, thai, or any other

you choose)

These are the basic ingredients to any of my tomato based salsas. Now, when I want to make a quick salsa I will start with the following list:

• 2 – 15oz cans of petite diced tomatoes – drained & chopped

• 1 – 10 oz can of Rotel Diced Tomatoes & green chilies – drained & chopped

• ½ – ¾ white onion – diced

• 1-2 cloves garlic – minced

• 1-3 peppers of choice all the same or mixed - minced (test the heat of your chili they can all differ greatly)

• 1 handful of cilantro – stems removed and chopped

• ½ – 1 lime squeezed to release juice

• salt to taste

Mix all ingredients in a bowl and taste.

When working with chili peppers it is a good idea to be vigilant about NOT TOUCHING your eyes or other sensitive places after you have gotten their juices on your fingers.  Also, if your chili's have brown seeds in them, discard them as they are getting old. The webbing and seeds carry a nice punch of heat, so keep or remove them per your heat abilities.

Roasted Tomato and Tomatillo Salsa

• 5-8 whole roma tomatoes – roasted & chopped

• 3 medium fresh tomatillos – peeled, roasted & chopped

• ½ – ¾ white onion – diced

• 1-2 cloves of garlic – minced

• 1-3 peppers of choice all the same or mixed – roasted & minced
           (test the heat of your chili they can all differ greatly)

• 1 handful of cilantro – stems removed and chopped

• ½ – 1 lime squeezed to release juice

• salt to taste

To roast the veggies set the oven to Broil or 500F. Place the tomatoes, tomatillos,  garlic and onion on a cookie sheet. Roast until you see the skin darken and even get a little black, then turn them over so that all sides are roasted. It is not always an even color, but when the tomatoes and tomatillos start to release their juice they are usually done. Don't let them get dried out. Let everything rest a few minutes on your cutting board to cool enough to work with.  This creates a deep rich flavor that is very different from the unroasted version.

When roasting the chili's use the same technique making sure the skin has bubbled. When they are done, place them in a brown paper bag and let them cool in the bag. When they are cool enough to work with you should be able to peel the skin off and discard.

Chop the ingredients after they are roasted and mix them in a bowl, season to taste and enjoy.

I like using roasted chili's in a lot of my cooking so I will sometimes do up a batch, and then freeze them in quart bags for later use. Your technique will get better with practice.

Another way to fix your chili peppers for any salsa is to boil them until just soft, this will take away the crunch and bitter taste. I like chili's all different ways, so try them out and decide for your self.

Fruit Based Salsa's

MANGO  SALSA

• ¼ red & ¼ white onion – diced

• handful cilantro – chopped

• chili of choice – minced

• squeeze of lime juice &/or zest of lime

• 2 ½ cups fresh strawberries, kiwi, pineapple, or mango – diced

Mix all ingredients in a bowl and taste. I do not add any garlic or salt to fruity salsas. You can also add chopped green onion, both the green and white parts, and a splash of cider or white vinegar but are not necessary. I like the burn of a habanero in the sweet salsa's as you get that sweet hot burn!

The amount of any of the ingredients in these salsas is really up to you, and your preference of the combination. Also, the size of dice or mince is personal preference. Your imagination and thrill of new flavor is your only limitation. Be creative and have fun!

Southwest Chicken Enchiladas

• 3 large chicken breasts
• 5 roasted/peeled green chilis
• 1/2 cup frozen corn
• 1 small sliced zucchini squash
• 12-15 corn tortillas
• 2 cups shredded 2% cheddar jack cheese
• 1 can of cream of mushroom soup
• 1 can of HATCH brand green enchilada sauce HOT
  

Place chicken, chilis, corn and squash in a slow cooker or on stove top and simmer, until chicken shreds.  Shred chicken and mix all ingredients, then let mixture cool enough to handle.  Spray tortillas with a spray oil on both sides, then lightly fry in a skillet until pliable.  Set the warm tortillas on a work space, sprinkle with 1-2 tablespoons of cheese then top with approximately 1/4 cup of chicken mixture.  Roll the tortillas and place in a 13X9 sprayed pan.  Roll the rest of the chicken mixture with cheese in remaining tortillas, I usually get about 12-14 enchiladas in this size pan.  Mix enchilada sauce and mushroom soup together then pour over the enchiladas, top with remaining cheese.  Cover pan with foil and bake 350F oven for 30-45 min; remove foil and cook until top is brown and bubbly.


Guacamole

• 4 avocados peeled and mashed
• 1 clove of garlic minced
• 1/2 red onion chopped
  
• 1 roma tomato chopped
• 1 handful cilantro chopped
• zest of 1/2 lemon or lime or..
• juice of 1/2 lemon or lime
• salt to taste
  

Mix all ingredients together and enjoy.


Get Your 5 Veggies a Day Salad

       HERE'S LUNCH!

• variety of lettuces; butter, red & green leaf, romaine (no iceberg tho)       
  
•  red cabbage, cherry tomatoes, &/or broccoli slaw
  
• sliced mushrooms, radishes, celery, carrots, green onions, snow peas, yellow & zucchini squash, shredded beets and cucumber
  
• diced rutabagas, turnips, and parsnips
• add some protein by adding reduced fat cheese, a few pieces of meat, cottage cheese, or beans (garbanzo, kidney or black for example)
  
• sprinkle with raw pumpkin seeds, sunflower seeds, almonds and/or walnuts
  
• dressing that has 50 calories per 2 tablespoons or less (no need to undo the healthiness of the salad)

Go for a rainbow of colors which means a rainbow of nutrition.  This also helps to get water into your body without having to drink so much.  We have this salad every day for lunch, lots of crunching!


Key West Margarita on the Rocks

• 3 Cups water
• 1  1/2 Cups Nellies Key Lime Juice
• 1  1/2 Cups tequila (Patron brand)
• 1 1/4 Cups Triple Sec
• 1/4 Cup Grand Mariner

Mix all ingredients and shake with ice.  Rim
glass with salt and pour over ice.  YUM!


# 9's (Breakfast Burritos)

• 4 whole wheat flour tortillas
• 8 slices turkey bacon
• 1  1/2 Cups frozen hash browns
• 4 eggs or 1 Cup Egg Beaters
• 1  1/2 Cups shredded cheddar jack cheese
• 2 chopped green onions
• 1 can reduced fat cream of mushroom soup
• 1 small can Hatch's chopped green chiles
• 1 handful chopped cilantro
• optional:  jalapeno, serrano, or habanero chili chopped 

Makes 4 burritos
Preheat oven to 425F.  Place hash browns and bacon on their own cookie sheets and bake until done.  The bacon usually takes about 12 minutes and the hash browns about 20 minutes.  When the hash browns are done then put under the broiler to give them some color and crunch.

Combine the soup and green chiles, simmer until hot.  Whisk the eggs (if fresh) and add the green onion and optional chiles.  Cook the eggs in one large piece in a skillet.  If they are scrambled they will fall out of the burrito. 



Toast the tortillas right on the burner as shown.  Flip them immediately when you see smoke, and set aside.



Now it is time to assemble your burrito.  First lay the tortilla flat and smear with the soup/chili sauce just to coat, and then sprinkle with desired amount of cheese.  
The hash browns come next as the cheese and sauce hold them in place.  Cut the eggs into 4 equal portions, like a pizza, and place each 'slice' on top of the potatoes.  Last comes 2 slices of bacon and sprinkle with cilantro.  Roll the tortilla into a burrito.  If the cheese doesn't melt, pop it into the microwave for 30 seconds or so.  Be careful not to over fill since the tortilla won't be able to close, but then I guess you have an open faced burrito.

I call these #9's because of a drive thru place in Albuquerque that has THE BEST bacon/green chili breakfast burritos, that are #9 on the menu.  We make these almost every weekend with fresh squeezed OJ.  Feel free to use the full fat version of all these ingredients, but when you want a sinful plate without the guilt these do the trick.


Mom's Crockpot Stroganoff

• 4 pieces of cube steak/beef or pork
  
• 1 can Golden Mushroom Soup
• 1 can reduced fat cream of mushroom soup
• 1 small container of fat free sour cream
• 1/2 yellow onion chopped and sauteed
  
• 1 cup sliced brown mushrooms
  
• 1/2 bag of wheat or regular egg noodles

Serves 2-3

Saute the onion until caramelized.  Spray your crock pot with non stick spray, then add the meat, soups, sour cream, mushrooms and onion.  Put on low and leave for 4-8 hrs.  There is no need to mix any of the ingredients as they will combine while they cook.  Boil the noodles in salted water until done.  Stir the crock pot mixture and plate the noodles topping with meat and sauce. 

Mom would make this and leave it for the whole work day.  When it was time for supper, all she had to do was plate it, and we had a slow cooked home made meal.  I have also added 1/2 cup of red wine to make it a little richer.



Mom's Spaghetti and Meat Sauce

• 1# lean hamburger
• 1/2 yellow onion - chopped
• 1 green pepper - chopped
• 8 oz sliced mushrooms
• 1 package spaghetti seasoning
• 1 x-large can of tomato sauce
• 1 package spaghetti pasta

Brown the hamburger until not much pink left.  Mix in the  bell pepper, onion, mushrooms and seasoning with water (the directions are on the packet).  When all of this is mostly cooked add the tomato sauce and heat through.  Boil salted water and add the noodles; cook for about 8 minutes.  Drain the noodles and combine them with the sauce. 

This is a rough recipe as I haven't used the packet of seasoning for years.  But following the directions on the packet makes a fool proof sauce.  The amount of tomato sauce is also personal preference, so adjust to your household.  It should serve a family of 4, when you add some nice garlic bread and a salad.


Ants on a Log

• Celery cut into 3 inch sticks (logs)
• Reduced fat or natural peanut butter
• Raisins

Here is a quick, easy and healthy snack for little or big kids (like me :D).
Spread the peanut butter into the celery and then top with raisins.  You
could alter the recipe by using cashew, almond or any other type of nut
butter.  YUM and no preservatives for growing bodies.


Salmonberry Pancakes



These delicious Sunday morning pancakes are a local treat
here in SE Alaska.  My yard is surrounded by salmonberry bushes
so we have been able to pick them fresh.  All I did was mix
up my pancake batter, then poured them onto the griddle and
placed a few berries in the cooking batter.  When it was time to
flip them the berries had released a bit of juice to make a nice
juicy and yummy cake.  My hubby made the great looking omelet to
go with, and we had a perfect breakfast.