Posts Tagged With: recipe

Sam’s Salsa

Did you know you can make your own salsa?  I didn’t until last year when Sam prepared for a party by hijacking our blender and using it to make the most delicious salsa I’ve ever tasted.  He uses fresh ingredients and gets to adjust it exactly to his taste so it has the perfect level of spiciness.  If you make salsa this way, you’ll save money and gain pride in yourself.  It’s so much more fun to bring homemade salsa to a party than to just show up with a jar from the store.

Sam has become fairly famous in our circle of friends for his salsa, but here’s a secret… He seriously just makes it up as he goes.  It’s exciting to watch him just dump whatever he feels like into the blender and see what happens.  Each batch he makes is different from the last, but they’re all delicious.

Here’s what you’ll need to make your own salsa:

6-8 Roma tomatoes
1 white onion
1 bunch of cilantro
1-3 jalapeño peppers (depending on the level of spiciness you like)
Salt
Lime juice

Okay, ready?  Let’s go!

Chop up all the veggies into small, manageable pieces.  Sam has been known to toss whole tomatoes into the blender, but I wouldn’t recommend it.  Make sure to chop the onion as finely as possible, unless you like chunky salsa.

Be very careful when handling jalapeños.  When Sam first made this salsa, he forgot to wash his hands and paid dearly for it later when he tried to take out his contact lenses.  I have never heard him scream like that.  Also, add the jalapeños one at a time, and taste the salsa before each one.  You can always add more if it isn’t spicy enough, but if you can’t eat your salsa without sobbing in pain then you’ve defeated the purpose.  If you can’t handle jalapeños at all, leave them out for a tasty mild salsa.

Now for the fun part.  Toss all the ingredients bit by bit into a blender.  If you have a food processor, that would probably work even better, but we don’t have one so a blender does the trick just fine.

Don’t overload your blender!  It will explode salsa all over your kitchen.  Trust me.

Here’s what it should look like after a few minutes:

Keep blending!  After a while, it should look more like this:

Yum!  Now, grab a bag of tortilla chips and taste your salsa.  Too much onion?  Add more tomatoes.  For this batch, Sam made a strong salsa with lots of onion.  At this point you can add salt and lime juice to suit your taste.

Amazing!  This batch was so spicy and strong, I loved it!  It’s more orange than most salsas, but like I said, he didn’t use many tomatoes this time.  The more tomatoes you use, the redder your salsa will be.

Now, share it with friends!  This recipe is also great to put into mason jars for gifts.  Just keep it refrigerated like any other salsa, and you’ll be good to go!  ¡Buena suerte!

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Categories: Revell Recipes | Tags: , , , , , , | 3 Comments

Confetti Chicken

This is one of my favorite recipes, courtesy of my mom.  She made this pretty regularly when I was growing up, and I’ve always loved the combination of flavors: creamy chicken, with just a little kick from the pimento peppers.  They call this “confetti chicken” because of all the pretty colors!  It is basically a casserole and a cheesy crust with a similar consistency to cornbread.  This is a great dinner year-round and it also re-heats well (who doesn’t love leftovers?).  It’s easy to make and has tons of veggies!  I copied this recipe from one of my mom’s cookbooks called the Great American Favorite Brand Name Cookbook.  It seems like it might be out of print, but you can still buy copies here on Amazon.com.

Here’s what you’ll need:

YUM! Look at all those veggies.

Confetti Chicken

For the Casserole:

  • 1 cup diced carrots
  • ¾ cup chopped onion
  • ½ cup diced celery
  • ¼ cup chicken broth
  • 1 can condensed cream of chicken soup
  • 1 cup sour cream
  • 3 cups cubed cooked chicken
  • ½ cup sliced mushrooms
  • 1 teaspoon salt
  • 1/8 teaspoon black pepper

For the Crust:

  • 1 cup all purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt plus 1 teaspoon for the crust
  • 2 eggs, beaten
  • ½ cup milk
  • ¼ cup thinly sliced green onion
  • 1 tablespoon chopped pimento peppers
  • 1 ¼ cups shredded cheese

First, combine carrots, onion, celery.

Add the chicken broth and simmer for 20 minutes.

In a large casserole dish, mix soup, sour cream, chicken cubes, mushrooms, salt, and pepper.

Mix in vegetable mixture.

Now, make the crust.  In a mixing bowl, combine flour, baking powder, and salt.  Add eggs, milk, pimentos, green onion and 1 cup of cheese.

Blend well.

Drop on top of casserole.

Bake at 350 degrees for 40-45 minutes.

Add ¼ cup of cheese on top.  Cook 5-10 more minutes.

Enjoy!  This one is a crowd-pleaser.  :)

Categories: Revell Recipes | Tags: , , , , | Leave a comment

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