Simply Cookbooks

Posts Tagged ‘salsa’

Or any time really.   The last minute gift shopping and wrapping is over in this house.  It is time to get down to some serious celebrating of the season!

Our cookies are done, stuffed cabbage done, kielbasa bought, Pierogis are made.  What else?  Not much…except maybe appetizers.  After all when my family gathers for the holidays we “graze” as my daughter likes to tell it.

Here are some grazing appetizers for you to try.

Roll ‘Em Ups. Spread a thin layer of your favorite cream cheese spread on large flour tortillas (you can use plain, herb, sun-dried tomato, or spinach-flavored). Top with thin layers of turkey or roast beef, thinly sliced tomato, and baby spinach leaves. Roll the tortilla up very tightly, similar to a jelly roll. Chill rolls for about 30 minutes, then cut rolls into slices, creating small finger sandwiches.  These are also good after Christmas for snacks, use whatever cheeses you like and thinly sliced ham or turkey.   Great way to use some leftovers.

Where’s the Shrimp? Who doesn’t love shrimp? For a super-easy appetizer, thaw cooked frozen shrimp (or steam, saute, or boil your own raw shrimp). Place bowls of dipping sauces on a platter (such as tartar or cocktail sauce or aioli), then surround the bowls with the cooked shrimp.

Dip This. Every party needs a dip, but here’s an option that’s a little bit more gourmet. Purchase garlic- or basil-flavored oil or make your own variations by stirring herbs, garlic, or grated Parmesan cheese into olive oil. Pour the oil into small dipping dishes and serve with chunks of focaccia or baguette slices for dipping.

Twisted Salsa. Here’s a fun salsa variation that’s almost a meal in itself. Combine drained canned black beans, thawed frozen corn, chopped roma tomatoes, sliced green onions, chopped cilantro, chopped green pepper, and chopped avocado. Toss the mixture with some lime juice, salt, and pepper. If you like, you can also add chopped garlic, sliced black olives, chopped jalapeno peppers, or anything else! Serve with tortilla chips, or just give guests a spoon to dig in!

All of these recipes are from Better Homes and Gardens, one of my favorite magazines.

Happy “Grazing” and have a safe holiday season!

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I like simple recipes. Recipes that don’t take hours to cook, a lot of ingredients and uses household items we already have.

I am sure some of you know this method of cooking chicken, but for those of you who don’t…well I will just say you are missing a wonderful way to cook chicken. Whether you like chicken breasts, thighs, or legs this recipe is good with all. I like to de-bone my pieces first, it makes it easier to eat when it is done.

For years I cooked chicken breasts only to have them come out dry 9 out of 10 times. They were barely edible. Now I can’t cook enough of them!

Here is the simple recipe:

Chicken pieces (de-boned)
1 Jar of your favorite salsa
1 package of shredded cheese of your choice (I prefer Colby Jack)
Oil

My seasoning (recipe below)
Heat oven to 325 degrees

Pat dry all your pieces and liberally sprinkle them with salt and pepper. Place in a hot skillet to fry until each side is lightly browned.

Place the partially cooked pieces in a oven safe pan and cover with salsa, and cheese. Place in heated oven for 30 minutes.

I serve mine with sour cream, garden salad, and sometimes flour tortillas on the side.

My seasoning:

Salt
Pepper
Garlic Powder

Mix together and store in airtight container.

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This is a great fast recipe.   For those budget minded individuals use the fruit that is in season in your area…example: peach salsa.  Also if your family doesn’t like Gouda cheese as mine does not, use a cheese they do like.   I did find however, that cheddar doesn’t work well with the recipe.

Ingredients

* 4  8-inch flour tortillas
* 1  Tbsp. vegetable oil
* 6  oz. Gouda or smoked gouda cheese, thinly sliced or shredded
* 8  oz. cooked or smoked turkey or chicken, chopped
* 1/2  cup bottled roasted red peppers, drained and sliced
* 1  cup mango salsa or mango-peach salsa
* 1/4  cup snipped fresh cilantro (optional)

Directions

1. Heat oven to 250 degrees F. Brush one side of each tortilla with some of the oil. Place tortillas, oil side down, on extra-large baking sheet. Top half of each tortilla with cheese, turkey, red peppers, half the salsa, and the cilantro. Fold tortillas in half; press gently.

2. In 12-inch skillet cook quesadillas, two at a time, over medium heat for 6 minutes until lightly browned and crisp, turning once. Place cooked quesadillas on baking sheet; keep warm in oven while cooking remaining.

3. To serve, cut in wedges. Pass remaining salsa. Makes 4 servings.

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This is the season that I love.  Gardening is a hobby of mine, I won’t say I am a good gardener, but I find it so relaxing.   One of my favorite gardening plants are herbs.   I plant them throughout my garden, wherever there is a free patch of dirt.

This is the first year I have planted Cilantro.   I like to put it in my salsa and on some meats. Learning about the herbs is part of the fun of growing them.

Did you know…..Cilantro is one of those foods that people either love or hate.  Interestingly, the regions of the world where it is most cherished are not where it originated. Cilantro’s genesis can be traced to the Mediterranean.  The Romans spread it to Asia while the Spanish conquistadors introduced it to Mexico and Peru. Subsequently, cilantro is a primary herb in Indian, Asian, and Latin American cuisines while Europeans and Americans have given it a lukewarm reception. Nevertheless it is touted as the world’s most popular herb.

Cilantro’s nomenclature is somewhat confusing.  The entire plant and the seeds are properly named coriander, while the leaves alone are cilantro. Colloquially, the entire plant and leaves are referred to as cilantro and only the seeds as coriander.  Cilantro is also referred to as Chinese parsley.

Cilantro has been used for thousands of years.  Coriander seeds have been found in ancient Egyptian tombs. The Chinese believed it to be an aphrodisiac and to produce immortality.  Coriander, like many foods throughout the ages, has also been credited with a number of medicinal properties.

Cilantro is available year round. It is a delicate herb that fades quickly. Most supermarkets carry it but finding fresh, non-wilted specimens is the challenge. Choose bunches with bright green leaves and a fragrant aroma. Store it in a plastic bag or place the roots in a container of water with the tops covered by plastic wrap or a bag. Either way, in a few days it will be a shadow of it’s original self.  Coriander seeds and/or ground coriander can be found in the spice aisle of most supermarkets.  As with all spices it is best to purchase the seeds whole and grind them yourself for the best flavor. Cilantro stems are also edible and provide a bright crunchiness to your dish. Add cilantro leaves toward the end of cooking or just before serving. Its fragile flavor is easily dissipated by heat.

Americans are most familiar with cilantro in their salsa and guacamole. However, cilantro and coriander are used all over the world in countless preparations.  It is used with meat, chicken, fish, sauces, marinades, chutneys, you name it. Coriander is even used in baking.

Try cilantro in your crabcakes or shrimp salad. Or chop cilantro and garlic, add a little oil and spread this mixture on your meat, fowl or fish. Skip the oil to save calories. For a creamy low fat dressing with diverse uses, mix equal parts of buttermilk and plain yogurt with salt, pepper, and a good amount of chopped cilantro.  (Remember, buttermilk is made from low fat milk). Ground coriander is a great addition to dry rubs.  It pairs particularly well with cumin, curry, paprika, garlic, and chile powder.

If you’re more decadently inclined, make cilantro oil or mayonnaise.  There are two ways to make the oil. In the first, add two cups of cilantro to a jar with an airtight lid. Warm up a bland oil like canola, sunflower, safflower, or a light olive oil. Add it to the jar, seal the lid, and wait two weeks. Leave the cilantro whole if you wish to remove it or chop it and leave it in the oil. A quicker method is to blanch 2 cups of cilantro in boiling water for five seconds and then submerge in ice water. Squeeze out the water and puree it in a blender with one cup of oil.  Strain it through cheesecloth if you wish to remove the solids.  You can sprinkle various dishes with the oil or use it for cooking.  For cilantro mayonnaise, simply chop some cilantro, garlic, and an optional jalapeño pepper and then mix with mayo, lemon juice, salt and pepper.

PORK CHOPS WITH POBLANO-CILANTRO SAUCE

6 poblano peppers, roasted, skins & seeds removed
¼ cup cilantro
1 teaspoon cumin
1 teaspoon coriander
1 tablespoon white vinegar
½ cup of water
Cayenne powder, salt, and pepper to taste
4 pork chops
olive oil, as needed
onion, 8 ounces, chopped
6 cloves garlic, chopped

1) Puree two of the roasted poblano peppers, cilantro, cumin, coriander, vinegar, water, salt and pepper in a blender. Add additional water if necessary.
2) Brush the chops with olive oil and season with salt, pepper, and cayenne powder.
3) Sear the chops on each side in the oil. Do not fully cook the chops. Remove them as soon as each side is seared and set aside.
4) Roughly chop the remaining poblano peppers and sauté with the onion in the same pan you sautéed the chops until the onions start to soften. Add extra oil if necessary.
5) Add garlic and sauté one minute more.
6) Return the chops to the pan and add the sauce.  Simmer until the chops are cooked.  About 3-5 minutes for half inch chops.

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