Showing posts with label Snacks. Show all posts
Showing posts with label Snacks. Show all posts

Tuesday, November 5, 2013

Chuys Copycat Salsa Fresca Recipe



Chuys Copycat Salsa Fresca Recipe

Ingredients: 
1 jalapeno 
1/4 cup cilantro
2 tablespoons yellow onion
2 tomatoes
1 tsp white vinegar
pinch of salt

Directions: 
Add all ingredients to food processor and blend until desired consistency! 

Monday, May 6, 2013

Rotel Salsa



Ingredients: 
1 28 oz can Rotel (diced tomatoes and green chilies- Original)
1 Small sweet onion (or 1/2 large onion)
2 garlic cloves
1/2 cup fresh cilantro
1/8 tsp salt


Directions:
Throw everything in your food processor and blend. The longer you blend, the more pureed your salsa will get, so it just depends on your taste. I pulse the food processor just a few times so it results in a chunky salsa. 



Thursday, June 28, 2012

Southwest Eggrolls


Southwest Eggrolls

3 tablespoons vegetable oil
1 package Kirkland precooked chicken breast strips (16 oz)
1/2 cup minced green onion
6 tablespoons minced red bell pepper
1 cup frozen corn kernels
1 cup black beans, rinsed and drained
1/2 cup frozen chopped spinach, thawed and drained
1/2 cup diced jalapeno peppers
1 1/2 tablespoon minced fresh parsley
1 1/2 teaspoon ground cumin
1 1/2 teaspoon chili powder
1 teaspoon salt
1 dash ground cayenne pepper (or to taste)
2 1/4 shredded Monterey Jack cheese
30 eggroll wrappers

Heat 3 tablespoon vegetable oil in a medium saucepan over medium heat. Stir in green onion and red pepper. Cook and stir 5 minutes, until tender. Finely shred chicken and mix into the pan with onion and red pepper. Mix in corn, black beans, spinach, jalapeno peppers, parsley, cumin, chili powder, salt and cayenne pepper. Cook and stir 5 minutes, until well blended and tender. Remove from heat and stir in Monterey Jack cheese so that it melts.

Spoon even amounts of the mixture into each eggroll wrapper. Secure eggrolls with a bit of water to seal them shut. Arrange eggrolls on a lightly greased cookie sheet. Bake at 350 F° for 12-15 minutes or until lightly golden brown.

Freeze uncooked ones to reheat as an easy snack!

Serve with ranch or avocado ranch as a dipping sauce.













Adapted from AllRecipes.com, Southwest Eggrolls.

Friday, April 20, 2012

Mini Pigs in Blankets


Ingredients:
Hillshire Farms Lil' Smokies Sausages (with cheddar cheese)
Puff Pastry (premade - frozen)
1 egg

Directions:

First, make an egg-wash out of your egg and a bit of water. Beat the egg thoroughly and mix in a couple tablespoons of water. This will be your binding agent to make sure the blankets don't fall off of the pigs.

Get your puff pastry out of the freezer and let it sit out at room temperature for about 30 minutes. Lightly flour a cutting board and lay your puff pastry out flat on the cutting board. Next, with a lightly floured rolling pin, gently roll out the puff pastry in to a thin sheet.

Next, using a pizza cutter, slice your puff pastry into squares that are about 2-2.5 inches on either side. Place a sausage diagonally on the square of puff pastry. Fold over one corner onto the sausage. Lightly brush that corner with your egg-wash. Bring the opposite corner over the hot dog and lightly press it into the puff pastry. It should stick pretty easily thanks to the egg-wash.

Lay out on a lightly greased baking sheet and bake for about 10 minutes at 350 or until lightly golden brown. You can also partially bake these and freeze them for a quick easy snack!







Thursday, April 5, 2012

5 Minute Salsa




Ingredients: 
1 can Rotel
1 Small onion ( or 1/2 large onion)
4 small cloves garlic
1/8 tsp dried cilantro 
1/8 tsp garlic salt
salt & pepper to taste

 Directions:
Throw everything in your food processor and blend. The longer you blend, the more pureed your salsa will get, so it just depends on your taste!




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