Summer Salsa Fresca

 

I don’t know about you, but I am constantly trying to find a jarred salsa that I like. So far, not so much. So, instead of continuing to try and find someone else’s salsa, I decided it was time to make my own.

 

 

I use salsa for all sorts of things. I LOVE chips and salsa. I can’t get enough of it, and always ruin my appetite at the restaurant eating too many chips and salsa (don’t worry, it just means more meals at home with leftovers).

 

 

I also use salsa in cottage cheese to get a protein packed snack in the afternoon. It’s perfect with chopped peppers as your vessels to keep it extra healthy. You can also add it to slow cooker recipes to add some kick and flavor.

 

 

When I’m making salsa, I’m looking for something that has smaller chunks and consistently sized bites. I also want something with a little heat that hits at different points when you eat it. The lime juice balances out the sweet from the tomato and the onion with the heat from the peppers.

 

 

All together, this just hits the mark on a warm summer day! Cold and refreshing, it’s great as an appetizer, as a snack, and as part of a main dish. This is a winner every time! And the best part is that it is quick to put together. You can have this done in a pinch and be ready for some wonderful food.

 

 

Summer Salsa Fresca

 

3 Roma Tomatoes

1 can 14.5 oz diced tomatoes

½ yellow onion, chopped

1 garlic clove

2 jalepenos, chopped

2 serrano peppers, chopped

1/3 c cilantro, chopped

1 tsp salt (more to taste)

1-2 limes, juiced

 

 

 

 

Place all the ingredients into the blender, saving the diced tomatoes and lime juice for last. Run the blender on low to create a fine chop. Only a couple of seconds. Check for dicing, salt and lime juice. Return the lid and pulse a couple more times. Pour the salsa into a container and set in the refrigerator for about an hour before serving.  

 

 

Saucy Instant Pot Beef and Noodles

 

You know those nights when you really want some classic, old school comfort food? I’m talkin’… things mom used to make on a busy weeknight that was husband-pleasin’ while also appealing to picky children? If you’ve ever had that kind of night, this is the recipe for you. 

 

 

I was looking for something I could make for the kiddos for dinner that was fast and tasty. I also wanted something that was familiar; a meal that was something we could identify as a regular meal to add to our rotation.

 

 

 

I’ve been making a real push to master my instant pot so that it really can make my cooking quicker, easier, and still super yummy and flavorful. This recipe was originally a slow cooker recipe that I decided to convert to a pressure cooker recipe so it would be fast.

 

 

 

It hit all the marks! The kiddos loved it, it was fast and easy, and it was the whole meal in a pot. It’s really flexible too. You can use whatever pasta you have in your pantry, and you can also mix up what meat you use. I used diced beef, but ground beef would work, as well as larger chunks of stew meat. You can also use ground turkey or ground chicken or diced turkey or chicken. So many possibilities. If you’re using turkey or chicken, I would recommend using chicken broth instead of beef broth. Otherwise, it works nicely as a kitchen catch-all making it even friendlier than ever.

 

 

Serve with some delicious green beans, broccoli, carrots, or asparagus. You can also add some fresh mushrooms to the sauce, making it even healthier and more hearty.

 

Saucy Beef and Noodles

 

1 lb beef stew meat (I like the diced beef, but larger cut stew meat will work too)

1 small onion, diced

4 garlic cloves, minced

1 can cream of mushroom soup

1c beef broth

1 cup heavy cream

1 tsp dried basil, dried oregano

Salt and pepper to taste

8 oz penne pasta (or your favorite pasta shape)

1 c shredded parmesan cheese

 

 

 

 

Turn the Instant Pot to “saute” and allow it to heat up. Pat the meat dry and season it with salt and pepper. Sear the meat in 2 or 3 batches, placing each batch in a bowl as it finishes searing. Once the meat is ready, saute the onion for a couple of minutes in the pot. Once it starts to get some color, add the garlic and cook for just a minute.

Once the onion and garlic are ready, turn off the instant pot and slowly add the beef broth, and scrape the bottom of the pot to clean it while pouring. Next, add the soup, heavy cream, basil and oregano, and mix with the broth. Add the meat and mix everything together. Add salt and pepper to taste at this point and adjust as needed.

 

Pour the pasta on top of the mix and gently push it into the sauce without mixing it together; DO NOT STIR. You want the pasta to stay near the top for the best cook. Put the lid on and secure it, and make sure the pressure valve is turned for pressure. For pressure cook time, you need to take the number of minutes the pasta package recommends for cooking, divide it in half and subtract 2 more minutes. For example, if the package says 10 minutes, you will cook for 3 minutes.

 

Set your cook time on high pressure, and once it’s done let it naturally release for 10 minutes before doing a quick release. Remove the lid and stir everything, making sure your pasta is cooked to your liking. Add the parmesan cheese, and your meal is ready to serve.

 

Slow Cooker Instructions:

In the cooker add the soup, broth, heavy cream, basil, and oregano and mix it together. Place the meat, onion, and garlic in the mix and give it a stir.  Put the lid on and cook on low for 6-8 hours or on high for 3-4 hours; until the beef is tender.

About 30 minutes before serving, cook the pasta to package directions to el dente on the stovetop and drain. Add it to the slow cooker along with the cheese and allow it to cook for another 15 minutes to let the sauce infuse the pasta. Now it’s ready to serve. 

 

*Adapted from this recipe on Then and Now Recipes

Hot and Spicy Salsa Roja

Over the years of my experimenting in the kitchen, I have discovered a love for spicy things. Not “burn your mouth off” spicy, but the right balance of savory followed by a nice kick at the end. I know it’s not everyone’s cup of tea, but for many a little kick is just what you’re looking for in your food.

 

 

This recipe is a great way to add a little kick to your Mexican dish while the others at the table can enjoy their more mild experience. I also mix it with cottage cheese for a protein packed snack that comes with a little heat. 

 

 

 

The most important thing to remember about this recipe is where the heat is coming from. When I was first creating this recipe, I tried a bunch of different ones out there so I could figure out where the different types of heat came from and how they interacted with each other. The chili de arbole is the heat in this recipe. The jalapeno adds a nice bite, but the heat hits a little earlier than the arbole, and it mingles with the onion and tomato in a way that makes it more savory and less heat.

 

 

Knowing this will determine how many arboles you want to add. I tried one recipe with 20 arboles, and if you know anything about them, you know how much milk I had to drink to calm the fire! I tripled the tomatoes and the heat was still there! However, you might try 4 and crave more heat, and to that I say go for it! Make this work for you. If you want less heat, use only 1 or 2. I like 3, but my husband found it to be too hot. Figure out what is going to work for your crowd and have fun with it!

 

Hot and Spicy Salsa Roja

4 roma tomatoes, sliced in half

2-4 chile de arbole

½ c boiling water

1 close garlic

1 ½ tsp salt

½ c cilantro

½ medium onion, finely diced

1 jalapeno (or 2 serrano), finely diced

 

 

 

Warm a large saute pan on med-hi heat. Bring a small pan of water to a boil ans set aside. Heat up 1Tbs of oil in the saute pan and place the sliced tomatoes face down in the pan. Allow them to sear and cook for a few minutes.  Meanwhile, add the arboles to the pan as well and allow them to warm and soften, but not burn. Turn them often, and once soft, place in the pre-heated boiling water to soften. Flip the tomatoes and allow the skins to sear and soften a bit. Once they have good color and have softened, remove the pan from the heat and let them cool a minute. Meanwhile, prep your onion and jalapeno.

 

Once they’ve cooled for a minute, add the tomatoes to your blender. Also add you garlic, cilantro, your soaking chile de arbole, and ½ c of the hot water. Finally, add the salt and blend everything together, making sure the peppers have been blended, but not so much that the salsa reaches a puree.

 

Re-heat the saute pan with a little more oil. Add the onion and jalapeno and brown them for a minute. Then slowly add the salsa from the blender. Bring the mixture to a simmer and leave it for a few minutes, stirring every now and then. Check for salt and remove it from the burner to cool.

 

Once cooled, you can transfer it to an airtight container to chill it in the refrigerator.