Salsa Times Five! {recipe}

With Cinco de Mayo coming up, I thought I'd share some of my favorite recipes for the big day!  Mexican food has always been my favorite, and I would love to share some of my favorites I have made with you.  This week, salsa is the star!  There are many different ways to whip up a batch of salsa, and the ingredients can vary from anything from tomatoes and cilantro to strawberries and apples!  I love the possibilities...hope you can use a few of these at your Cinco de Mayo parties!


Restaurant Style Salsa

1 can (28 Ounce) whole tomatoes with juice (I drained some of the juice)
2 cans (10 Ounce) Rotel
¼ cups chopped onion
1 clove garlic, minced
1 whole jalapeno, quartered and sliced thin (less if you're not a heat fan)
¼ teaspoons sugar
¼ teaspoons salt
¼ teaspoons ground cumin
½ cups cilantro (or more to taste!)
Juice of 1 lime

Combine whole tomatoes, Rotel, onion, jalapeno, garlic, sugar, salt, cumin, lime juice, and cilantro in a blender or food processor. Pulse until you get the salsa to the consistency you’d like—I do about 10 to 15 pulses. Test seasonings with a tortilla chip and adjust as needed.

Refrigerate salsa for at least an hour. Serve with tortilla chips or cheese nachos.

Recipe Source: Amber's Delectable Delights

Next, a recipe I got from our ward's cooking club.  It is really tasty, and the secret in the dressing...balsamic vinegar!  It adds a yummy tanginess that is addicting.  It is easy to put together and will be a sure crowd pleaser and your summer parties.



Balsamic Black Bean and Corn Salsa

1 (15 ounce) can black beans, drained and rinsed well
1 (15 ounce) can whole kernel corn, drained well
½ medium onion finely diced (about 1/3 cup) (I like red onion better)
½ cup finely chopped fresh cilantro
1 (7 oz.) can salsa verde (I used Embassa brand)
Juice of 1 lime
½ teaspoon cumin
¼ cup balsamic vinegar
Salt and pepper to taste

Mix all of the ingredients together in a medium bowl and cover with plastic wrap. Let the salsa marinate for a few hours (or overnight before serving). Drain most of the liquid from the salsa before serving. Serve with tortilla chips.

Recipe Source:  our ward's cooking club.....via Jessica N.

Next up, a yummy salsa with some fabulous fresh ingredients that everyone loves.  My family has this for get togethers all year 'round.  It is packed with one of my all-time favorite ingredients....cilantro!  Hope you enjoy it as much as we do :)

Fresh Salsa

5-8 tomatoes (personal preference), chopped into small pieces
1 can white whole kernel corn, drained
1 can black eyed peas (or black beans), drained
4 chopped green onions
½-1 bunch of cilantro, chopped
1 env. Italian dressing, mix as directed on package (use red wine vinegar)

Mix all ingredients in large bowl and serve with tortilla chips.

Recipe Source:  the Ladies at the OAC

Next, something a little different.  This isn't your average guacamole.  This is avocado feta salsa.  Ok...maybe it's a stretch, but I'm including it because of how tasty it is!



 I just love feta.  I throw it on almost every salad I ever make.  It is yummy in pasta dishes.  Now, I am throwing it in my dips!  Avocados are definitely affordable this time of year, so I thought it was a good opportunity to try this yummy recipe finally.  It turned out very yummy, and were great with these pita chips. 

So make a batch of this up next time you are headed out the door for a BBQ, your friends and family will love it!  Not to mention you don't have to feel the guilt about eating a mayo or sour cream based dip.  Enjoy :)


Avocado Feta Salsa

1 chopped tomatoes

2 chopped avocados
1 clove garlic, minced
1 TBS fresh, chopped oregano
1 TBS olive oil
1 TBS white wine vinegar
6 oz. crumbled feta cheese
(can add diced red onion, if desired)

In a bowl, stir together the chopped tomato, avocados, garlic, and oregano (and 1/4 cup red onion, if you like). Gently stir in olive oil and white wine vinegar. Stir in feta. Chill for at least a couple hours.

Recipe Source: One She Two She

Lastly, why not share a fruity type salsa!  This one I came across and was immediately sucked in by the idea.  Pineapple salsa...why not!  Depending on how spicy or sweet you want it, just add less jalapeno. It goes great along your favorite tacos, burritos, or enchiladas.


Pineapple Salsa

2 cups chopped fresh pineapple (1/4-inch dice)
juice of 1 lime
1 handful cilantro, chopped
1 jalapeno, chopped
Salt

Instructions

Place all ingredients in a food processor and pulse 2 or 3 times. This will give you the crushed pineapple texture. For a chunkier salsa, stir all ingredients together and salt to taste.

Chill in the fridge until ready to serve.

Recipe Source:  Foodie Bride

Happy Dipping!
britni
http://myrecipeboxx.blogspot.com/

Chocolate Covered Cinnamon Bears {recipe}

WARNING: This treat is highly delicious and addictive.

Can a treat that simply has 2 ingredients be considered a recipe? Either way..here is one of my favorite yummy quick desserts that everyone in my family loves!

Simply get a bag of Cinnamon Bears and a bag of milk chocolate chips. (I like Hershey's the best).  Melt the chocolate in the microwave, and then hold the bears head while you dip the body. Place on a piece of wax paper or foil and let harden...if it even makes it to the foil!

One bag of chocolate chips can dip 2 whole bags of cinnamon bears.

Don't say I didn't warn you. (see warning above)

Copycat recipes pt.2 {recipe}

Ready for another round of COPYCAT recipes?!  There really is nothing like making something yourself that tastes just like one of your favorite menu items from your favorite restaurants!  Not to mention you can do it at home for a fraction of the cost!  You just can't beat that.
This first yummy recipe is a copycat from a place called Rumbi Island Grill, which you can only find in Utah, Colorado, Arizona, and Nevada.  Being in Ohio, it's not easily accessible when I have a craving!  It's a good thing I've found some great copycats to fulfill my craving, this one included.  I have made it 4 or 5 times now, and it is delicious (and figure friendly).  The recipe looks long, but don't let that intimidate you, it comes together really easy :)


Hawaiian Spicy Chicken Teriyaki Rice Bowl with Rumbi Rice
1 Tbsp. vegetable oil
4 carrots, peeled and grated (I cut up some baby carrots, it's what I had on hand)
3 celery stalks, washed and sliced
1 zucchini, chopped into small cubes
1 1/2 c. chopped broccoli florets
2 c. chicken, grilled and cut into small cubes  (I boiled mine this time, I'm sure it's even better grilled!)

*Rumbi Rice (see recipe below)

**Spicy Hawaiian Teriyaki Sauce (see recipe below)

Heat vegetable oil in a large skillet over medium-high heat. Add carrots, celery, zucchini, and broccoli (pretty much equal parts of said vegetables.. you can add more or less veggies depending on your taste). Saute ONLY until vegetables are crisp tender. About 1-2 minutes tops. Serve over Rumbi rice and top with chicken. Serve with Spicy Hawaiian Teriyaki Sauce on the side (about 3 Tbsp. per bowl.. you can add more or less depending on your taste).

*Hawaiian Coconut Rice with Red Beans (aka Rumbi Rice)

2 c. long grain white rice
2 1/2 c. water
1 (14oz) can coconut milk (about 1 1/2 c.)
1/2 Tbsp. sugar
1 can red beans, drained and rinsed

Combine all ingredients in a rice cooker. Gently stir it all together so the beans are all mixed. Place the lid on and start the rice cooker. Fluff rice with a fork before serving.

If you don't have a rice cooker... Combine water, coconut milk, and sugar in a saucepan. Stir in rice and beans. Bring to a boil over medium heat. Cover, reduce heat, and simmer 18 to 20 minutes, until rice is tender. 

**Spicy Hawaiian Teriyaki Sauce:

3/4 c. Mr. Yoshida's teriyaki sauce (found in the grocery store by the BBQ sauces)
1 tsp. soy sauce
2 tsp. chili garlic sauce (in the Asian section of the grocery store.. we used Sriracha-- if you want to make it spicier.. add more of this to the sauce)
1 tsp. fresh ginger
pinch of salt
pinch of brown sugar
1 Tbsp. cornstarch
2 Tbsp. cold water

Combine Yoshida's, soysauce, garlic sauce, ginger, salt, and brown sugar in a small saucepan. Bring to a boil and then reduce to a simmer. Combine cornstarch and water and SLOWLY add to sauce for thickening. You want it to be slightly thicker than the Yoshida's sauce. Allow to simmer for about a minute. Cool to room temperature and serve with your rice bowls. (If you find that the sauce is too thick when it cools, just add a little more Yoshida's to it)

Recipe Source:  Favorite Family Recipes

Next up....who loves CPK!?  For those of you who are not following, I'm referring to the California Pizza Kitchen.  I usually am a sucker for their amazing salads, but their pizzas are phenomenal as well.  This version turned out really well, and I love the zucchini that was in it.  The peanuts and the cilantro made it, in my opinion.

CPK's Thai Chicken Pizza

1 ball pizza dough (see recipe below)
Olive oil, for brushing
¼ cup sweet Asian chili sauce, plus extra for drizzling
1 shallot, thinly sliced
½ large zucchini, thinly sliced
1 tsp. red pepper flakes
1 cup shredded cooked chicken
2/3 cup shredded mozzarella cheese
3-4 tbsp. chopped peanuts
2 tbsp. minced fresh cilantro
2 tbsp. minced fresh basil (optional)

To make the pizza, increase the oven temperature to 500˚ F and preheat a pizza stone.  Roll out the pizza dough into a 12-14 inch round.  Lightly brush the perimeter of the dough with olive oil.  Spread the chili sauce over the crust in an even layer.  Layer with the shallot, zucchini, red pepper flakes, shredded chicken, and cheese.

Transfer the pizza to the preheated pizza stone and bake until the cheese is melted and bubbling and the crust is lightly browned, about 10-12 minutes.  Remove from the oven and let cool slightly.  Sprinkle evenly with the peanuts, cilantro, and basil before slicing and serving.

Recipe Source:  Annie's Eats

Pizza Dough

1 c warm water, divided
1 tsp sugar
1/4 oz package active dry yeast (or 2 1/4 tsp.)
3 Tbsp oil (olive oil or vegetable)
2 ½-3 c flour
1 tsp salt

Put warm water in bowl. Stir in sugar and yeast and let proof for 1o minutes. Stir in rest
of ingredients. Mix until a ball, knead 10 minutes. Put additional oil in bowl and let rise in oil bowl for 1 ½ hours.

When dough is ready, press out onto pizza pan.  Preheat oven to 425 degrees.  Spread Alfredo sauce over dough and spread garlic over sauce.  

Layer chicken, spinach, bacon, mozzarella, then Parmesan cheese.  (You can brush crust with butter and dust with garlic powder...it is really good :)  Bake for 15-18 minutes until cheese gets bubbly.

What copycat recipes do you love?

britni
http://myrecipeboxx.blogspot.com/

Find other copycat recipes HERE.

Spring Cleaning Recipes! {Recipe}

We are getting ready to move across the country (again), and I am trying to clean out my pantry, freezer, and refrigerator so we don't have to lug so much across the country or fill our garbage can with completely edible food!  I figured this would work for most of you because everyone has SPRING CLEANING on the brain, and maybe you are looking to clear out some things as well :) I'm sure you'll be seeing more of these recipes in the months to come.

This first recipe I found when searching for something to do with that huge bag of frozen meatballs sitting in the refrigerator.  And really, I am not even going to call this a recipe (I hate calling something a recipe when all you do is throw in a few pre-packaged items :)  We'll just call this a meal idea!

Meatball Ravioli Bake

1 package (24 oz each) frozen cheese-filled ravioli
1 can (26 oz each) Hunt's Garlic & Herb Spaghetti Sauce
8 ounces frozen cooked meatballs, thawed
PAM Original No-Stick Cooking Spray
1 cup shredded part-skim mozzarella cheese (1 cup = 4 oz)
1/4 cup chopped fresh basil leaves

Cook ravioli according to package directions. Meanwhile, heat spaghetti sauce and meatballs in medium saucepan over medium heat 5 minutes, or until hot.

Spray 13x9-inch baking dish with cooking spray. Drain ravioli; place in even layer in prepared dish. Ladle meatball sauce over top; sprinkle with cheese. Cover with foil.


Bake 15-20 minutes, or until cheese melts. Remove foil; garnish with basil.

Next up, an idea to use the half bag of frozen chicken tenders that have been sitting in the back of your freezer for a while now...

I bought this Knorr rice a while back when it was on sale, and wasn't really sure what I would serve with it...but it said Buffalo chicken on it, so I had to!  I turned the package over and the recipe on the back actually sounded good, so we gave it a try.  My hubby and I both thought it tasted great.  It also helped me get rid of that half-gone bag of chicken tenders in the back of my fridge!  Enjoy :)

Buffalo Chicken Tacos

1 package Knorr® Rice Sides™ - Buffalo Chicken Flavor
1 Tbsp. vegetable oil
2 medium red or green bell peppers, thinly sliced
1 medium onion, thinly sliced
1 tsp. lime or lemon juice (optional)
1 package (12 oz.) chicken tenders or nuggets, prepared according to package directions
2 to 3 Tbsp. cayenne pepper sauce
8 (6-in.) corn or flour tortillas, heated

Prepare Knorr® Rice Sides™ - Buffalo Chicken according to package directions.

Meanwhile, heat oil in 12-inch nonstick skillet over medium-high heat and cook peppers with onion, stirring frequently, until vegetables are tender, about 6 minutes. Stir in lime juice and cook 1 minute.

Toss hot chicken with cayenne pepper sauce. Evenly divide rice, vegetables and chicken onto tortillas and fold taco-style. Serve, if desired, with your favorite taco toppings (my hubby liked a little drizzle of blue cheese dressing).

Recipe Source:Knorr

And lastly today, an idea to help you get rid of those tater tots, ground beef, and a few cans from the pantry...





This is such an easy meal.  It's one of those that the leftovers almost taste better than it does right out of the oven.  We found the recipe on the back of the Ore-Ida tator tot bag.

Taco Tot Casserole

1 lb. lean ground beef 
1 package (1.25 oz.) reduced-sodium taco seasoning mix 
1 can (11 oz.) corn with peppers, drained
1 can (11 oz.) condensed nacho cheese soup, undiluted
4 cups Ore-Ida® Tater Tots®, Onion Tater Tots® or Hot Tots® 
salsa and sour cream (optional)

Heat oven to 375°. Cook ground beef with taco seasoning mix according to package directions. Spoon meat mixture into an ungreased 11 X 17-inch baking dish or 2-quart casserole. Spoon corn over meat mixture; spread soup over corn. Arrange frozen Tater Tots® in a single layer over soup. Bake 40 to 45 minutes or until potatoes are lightly browned and mixture is bubbly. Serve with salsa and sour cream, if desired.
Recipe Source:  Ore Ida

Happy Spring cleaning out your pantry/freezer/refrigerator!

britni
http://myrecipeboxx.blogspot.com/

Peanut Butter Brownie Bites {recipe}

A few weeks ago, I knew I needed a quick treat for a dinner, so I headed to my pinterest boards and came upon this one.

They were fast, delicious and easy to make. Super yummy if you just want a little treat...

BUT even better if you want more than one.:)

Peanut Butter Brownie Bites:

Make Brownies from a box..and cook them in mini cupcake pans.

When you are done cooking them, simply take a small spoon and make an indent in the top.  Melt 1/2 cup of peanut butter and spoon into the indents and top with peanut butter chips and chocolate chips.

ENJOY!

Linking to Whipperberry and these amazing parties.

Bunny Bait {recipe}

 Say hello to Easter snacking at its finest!  There is something about combining sweet and salty ingredients that is just phenomenal.  This fits the bill if you are sweet/salty kind of guy/gal.  It is a fun recipe and can easily be switched up to create a fun snack for any holiday.  We'll call this one bunny bait.  



Bunny Bait

1/2 cup unpopped popcorn kernels, or 2 bags tender white popcorn
12 oz. Plain Vanilla Candy Melts, such as Wilton (or almond bark, or white chocolate candy coating)
1 1/3 cups pretzel squares, broken into pieces
1 12 oz. bag plain Milk Chocolate M&Ms or Mini M&Ms (for Bunny Bait use pastel M&Ms)
Multicolored Sprinkles, about 1/4 - 1/3 of a 2 oz. container

Pop popcorn in a popcorn popper into a large bowl (or alternately in the microwave if using microwave bags of popcorn) according to manufactures directions.  Remove any unpopped popcorn kernels.  Toss in broken pretzel pieces and M&Ms.  

Melt Vanilla Candy Melts in a microwave safe bowl on HIGH power in 30 second intervals, stirring after each interval until melted and smooth.  Drizzle half of melted chips over popcorn mixture, then stir, tossing gently a few times with a rubber spatula.  Then drizzle remaining half of melted chips over popcorn, and gently stir mixture until evenly coated (don't over stir though or your sprinkles wont stick if the white chips begin to set and harden).  Pour mixture into a single layer onto wax paper.  Sprinkle entire mixture evenly with sprinkles before vanilla chips set.  Allow to cool and harden, then gently break into pieces and store in an airtight container.

Recipe Source: Cooking Classy

Try some variations....

Valentines....Cupid Crunch

Switch out the pastel M&Ms for red, white, and pink ones.  Or take out the M&Ms altogether and put in conversation hearts.  Use red and white sprinkles. Another thing that would be good is to put in some gummy cinnamon hearts AFTER the chocolate has set.

Christmas...Rudolph Crunch

Use red and green M&Ms.  Add in some broken up pieces of peppermint candycanes.  Or using some Oreos that have green or red centers would be cute, too.  Use red and green sprinkles.

St. Patty's...Leprechaun Lure

Switch out the M&Ms for green and yellow ones.  Use green and yellow sprinkles.  Breaking up a few Oreos that have green centers would be cute, too. 

4th of July...Patriotic Crunch

Use 6 oz red M&Ms and 6 oz blue M&Ms (available at craft stores)
Use multicolored red, blue and white sprinkles mix
Optional - sprinkle with red Poprocks candy once chocolate has almost set (so they don't just dissolve)

Halloween...Monster Bait

Use the brown and orange M&Ms.  Use orange centered Oreos, broken up.  Use black and orange sprinkles.

Thanksgiving...Gobble Crunch
Use 12 oz. Reese's Pieces in place of M&Ms
Use brown, yellow, orange, red sprinkles

Hope you all have a wonderful Easter with your families!

Britni

http://myrecipeboxx.blogspot.com/

nutella + banana {a non-recipe recipe}

What is YOUR favorite quick snack?

What to do with leftover eggs {recipe}

Easter is such a great holiday!  It seems almost everyone I come across eats about the same meal...ham, potatoes, deviled eggs, and some sort of fab dessert (i.e. carrot cake).  For whatever reason, there are always leftovers galore and sometimes ham sandwiches for days just get boring@  Over the last few years I have been trying to find good uses for my leftover eggs and ham and have tried a few yummy recipes to share with you.  

First off, I wanted to share a few tips on hard boiling eggs.  This is the best way I have come across and have no issues peeling my eggs....


How To Hardboil Eggs

1. Put the eggs in a single layer in a saucepan, covered by at least an inch or two of cold water. Starting with cold water and gently bringing the eggs to a boil will help keep them from cracking. Adding a tablespoon of vinegar to the water will help keep the egg whites from running out of any eggs that happen to crack while cooking, but some people find that the vinegar affects the taste. I don't have a problem with it and I usually add a little vinegar. Adding a half teaspoon of salt is thought to help both with the preventing of cracking and making the eggs easier to peel. Put the burner on high and bring the eggs to a boil. As soon as the water starts to boil, remove the pan from the heat for a few seconds.

2. Reduce the heat to low, return the pan to the burner. Let simmer for one minute. (Note I usually skip this step because I don't notice the eggs boiling until they've been boiling for at least a minute! Also, if you are using an electric stove with a coil element, you can just turn off the heat. There is enough residual heat in the coil to keep the eggs simmering for a minute.)

3. After a minute, remove the pan from the heat, cover, and let sit for 12 minutes. If you are doing a large batch of eggs, after 10 minutes you can check for doneness by sacrificing one egg, removing it with a slotted spoon, running it under cold water, and cutting it open. If it isn't done, cook the other eggs a minute or two longer. The eggs should be done perfectly at 10 minutes, but sometimes, depending on the shape of the pan, the size of the eggs, the number of eggs compared to the amount of water, and how cooked you like them, it can take a few minutes more. When you find the right time that works for you given your pan, the size of eggs you usually buy, the type of stove top you have, stick with it.

I also find that it is very hard to overcook eggs using this method. I can let the eggs sit, covered, for up to 15-20 minutes without the eggs getting overcooked.

4. Either remove the eggs with a slotted spoon and place them into a bowl of ice water (this is if you have a lot of eggs) OR strain out the water from the pan, fill the pan with cold water, strain again, fill again, until the eggs cool down a bit. Once cooled, strain the water from the eggs. Store the eggs in a covered container (eggs can release odors) in the refrigerator. They should be eaten within 5 days.

(from Simply Recipes)

And now for the leftovers.....

I have so many ideas for leftover eggs, and have yet to try some of them.  My favorite way to eat them is in a sandwich, and this version is pretty dang good!

Egg Salad BLT (I don't like the T in mine :)

1/4 cup mayonnaise

3 tablespoons thinly sliced green onions

3 tablespoons sour cream

2 teaspoons Dijon mustard

1/8 teaspoon freshly ground black pepper

Dash of salt

1/4 teaspoon grated lemon rind

8 hard boiled eggs

4 Rolls, (or 8 slices peasant bread/firm sandwich bread), toasted

8 bacon slices, cooked

8 slices tomato

4 large lettuce leaves

*if you like it extra tangy, add a teaspoon of vinegar too.

1. Combine mayo, sour cream, green onions,Dijon, salt, pepper, and lemon in a medium bowl.Stir to combine well.

2. Coarsely chop eggs and add to mayo mixture. Stir gently to combine.3. Arrange rolls or bread on work surface. Top each bread slice with about 1/2 cup egg mixture, 2 bacon slices, 2 tomato slices, a lettuce leaf, and top half of roll. Serve sandwich immediately.

Recipe Source:  Our Best Bite

On to the ham!  We tried this salad last year and I really loved how it turned out.  I have always enjoyed pasta and greens combined.  Add some crunchy broccoli and a little light dressing and dinner is served.  Not to mention this meal won't hurt your figure, either!

Tortellini, Broccoli, and Ham Ceasar Salad

16 oz. package frozen cheese tortellini
1-1/2 cups fresh broccoli florets

1-1/2 cups cubed cooked ham
1 cup creamy Caesar salad dressing (we used light)
10 oz. pkg. romaine lettuce leaves
1/4 cup

grated Parmesan cheese

Cook tortellini and broccoli together according to tortellini package directions. The frozen tortellini I use cook for 3 minutes. If your tortellini cooks for a longer period of time, add the broccoli during the last 3 minutes of cooking time.

Drain well and combine with ham and Caesar salad dressing in medium bowl. Place lettuce on large platter and top with tortellini mixture. Sprinkle with Parmesan cheese and serve. 4 servings

Spinach, Bacon, and Ham Quiche

½ lb. bacon 

10 oz. package spinach

1 c. sour cream (I used light)

salt and pepper to taste

2 unbaked pie crusts (I just went with store refrigerated store bought ones to save time)

1 onion, minced

½ lb. diced mushrooms (left these out)

2 c. diced ham

16 oz. Colby Jack or sharp cheddar cheese (I've used Swiss before with good results)

4 oz. Parmesan cheese

8 eggs

1 c. half and half (I used fat-free)

1 Tbsp. parsley 

Preheat oven to 375 degrees. Brown bacon, drain, crumble, and set aside. Saute spinach in bacon drippings. Drain. Saute onions. Add mushrooms. Stir in ham and bacon. Combine spinach, sour cream, salt, and pepper. Add meat mixture. Mix in cheese. Divide into each pie crust.Mix eggs, half and half, and parsley. Pour over pies. Place pies in oven and bake 45-50 minutes or until tops are puffed and golden brown. Let stand 5-10 minutes. Each pie serves 8.

**If reheating, cover pie with foil and bake at 325 for about 20-30 minutes, checking frequently to make sure it's not getting too brown. **

I hope you enjoy these recipes as I sit on a tropical beach in the Caribbean this week...I'll drink a yummy drink with an umbrella in it for you all :)

Recipe Source: Dish Delish

What do you like to do with your leftovers from Easter?


britni
http://myrecipeboxx.blogspot.com/

Strawberry Crepe Tower Cake {recipe}

Do you want to try something yummy?

How much better can crepes with strawberries and whipping cream get?  How about stacking 20 of them on top of each other...

and adding a strawberry on top?

Can't get much better than that!:)

This is a family recipe..definitely delicious!

Do you have any family favorites?