Roasted Tomato Salsa

PREP/TOTAL TIME:  25 Mins.

Ingredients:

6 Large Tomatoes, halved & seeded, divided

2 tablespoon Olive Oil, divided

1 tablespoon Cilantro Paste

1/8 cup Lime Juice

1-1/2 tablespoons Minced Garlic

1 teaspoon Grated Lime Peel

1 Large Sweet Yellow Pepper, finely chopped

3 Jalapeno Peppers, minced

7 Green Onions, thinly sliced

1/2 tablespoon Ground Cumin

1/2 tablespoon Paprika

1/2 tablespoon Ground Chipotle Pepper

1 teaspoon Salt

1/4 teaspoon Hot Sauce

Substitutes:

1 Small Bunch Fresh Cilantro

4 Garlic Cloves peeled

1 Large Red Pepper or 1 Large Green Pepper

1/2 tablespoon Smoked Paprika

1/4 cup Louisiana-style Hot Sauce

Other Items Needed: 

15-in. x 10-in. x 1-in. Baking Pan  

Food Processor
GLOVES (wear when cutting peppers!)

SALSA TIME 

   

• Arrange 3 tomatoes cut side down on a 15-in. x 10-in x 1-in. baking pan.
• DRIZZLE with 1 tablespoon of oil.

  

• BROIL 4 in. from the heat until skin BLISTERS, about 4 minutes.
• COOL slightly; drain well.

• In a Food Processor, process the uncooked & roasted tomatoes in batches until chunky (or to your liking).
• TRANSFER to a Large Bowl. 

• Place the cilantro, lime juice, garlic, lime peel & the other tablespoon of oil in the Food Processor.
• COVER & PROCESS until blended; ADD to tomatoes.

• STIR in pepper, jalapeno peppers, green onions, cumin, paprika, chipotle pepper, salt & hot sauce.
• Let stand for 1 Hour to allow flavors to blend.

Serve with Tortilla Chips

MAKES:  4 Cups

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Ensenada Shrimp Cocktail

PREP:  15 Mins. + Chilling

 

Ingredients:

1 pound peeled & deveined cooked medium Shrimp

2 Plum Tomatoes, seeded & chopped

3 Jalapeno Peppers, seeded & chopped

1 Serrano Pepper, seeded & chopped

1/4 cup chopped Red Onion

2 Green Onions, chopped

2 tablespoons Cilantro Paste

2 tablespoons Olive Oil

1 tablespoon Rice Vinegar

1 tablespoon Lime Juice

1 teaspoon Adobo Seasoning

 

WEAR GLOVES WHEN CUTTING PEPPERS

 

• In a large bowl, COMBINE the shrimp, tomatoes, peppers, onions & cilantro.

 

• COMBINE the oil, vinegar, lime juice & adobo seasoning.

 

• DRIZZLE over shrimp mixture & toss to coat.
• REFRIGERATE for at least 1 hour.

 

Using A Slotted Spoon, Place Shrimp Mixture in Cocktail Glasses

(To Look Cute of Course! :) )     

 

 

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Red Velvet Whoopie Pies

PREP: 40 Mins.  BAKE:  10 Mins./Batch

Ingredients

WHOOPIE PIES:

2 oz. Semisweet Chocolate, chopped

3/4 cup Butter, softened

1 cup Sugar

2 Eggs

1/2 cup Greek Vanilla Yogurt

1 tablespoon Red Food Coloring

1-1/2 teaspoons White Vinegar

1 teaspoon Clear Vanilla Extract

2-1/4 cups Whole Wheat Flour

1/4 cup Baking Cocoa

2 teaspoons Baking Powder

1/2 teaspoon Salt

1/4 teaspoon Baking Soda

FILLING:

1 package (8 oz.) Cream Cheese, softened

1/2 cup Butter, softened

2-1/2 cups Confectioners' Sugar

2 teaspoons Clear Vanilla Extract

Substitutes:

1/2 cup Sour Cream (in place of yogurt)

2-1/4 cups All-Purpose Flour

Finely Chopped Pecans (can be added to cookies after baking)

Other Items Needed:

Large Mixing Bowl

Hand Beater

Parchment Paper (or you can grease the baking sheets)

Baking Sheets

It's Time To Start Baking

• In a microwave, MELT the semisweet chocolate.
• Stir until Smooth & Set aside.
• In a large bowl, CREAM butter and sugar until LIGHT & FLUFFY.

• BEAT in the eggs, yogurt, food coloring, vinegar & vanilla.

• COMBINE the flour, cocoa, baking powder, salt & baking soda.

• Gradually, ADD to creamed mixture & MIX well.
• STIR in melted chocolate.

• DROP by tablespoonfuls 2 inches apart onto Parchment Paper-Lined baking sheets.
• BAKE at 375 degrees for 8-10 Minutes or until edges are set.
• COOL for 2 Minutes before removing from pans to wire racks to cool completely.

• For the Filling, in a large bowl, BEAT the cream cheese & butter until FLUFFY.
• BEAT in the confectioners' sugar & vanilla until SMOOTH.

• SPREAD filling on the bottoms of half of the cookies, about 1 tablespoon on each.
• TOP with the remaining cookies.

•  Store in the refrigerator.

MAKES:  2 Dozen

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Special Occasion Salad

PREP/TOTAL TIME:  20 Mins.

Ingredients:

2 packages (6 oz. each) fresh Baby Spinach

1/2 cup dried Cherries

1/2 cup sliced Almonds, toasted

1/4 cup Olive Oil

1/4 cup Balsamic Vinegar

1/2 teaspoon Salt

1/4 teaspoon Pepper

1 cup crumbled Goat Cheese

 

Substitutes:

1 package (5 oz.) fresh arugula (in place of one bag of Baby Spinach)

1/2 cup dried Cranberries

1/2 cup Feta Cheese

 

IT'S SOOOO EASY! 

• In a salad bowl, combine the spinach, cherries & almonds.
• Combine the oil, balsamic vinegar, salt & pepper.

 

• Drizzle over the salad & toss to coat.
• Sprinkle with goat cheese.

 

• Serve Immediately

 

Makes 16 Servings (3/4 cup each)

 

 

dévorer!