Salsa

2 cloves of garlic

4 green onions with stems

1 cup cilantro (no stems)

1 8oz can ElPato tomato hot sauce (the yellow can)

1 serano pepper, seeded

1 jalapeño pepper, seeded

Add seeds for desired heat. (I don't add any seeds, which makes a perfectly mild salsa)

Process with food processor

2 15oz cans of Mexican stewed tomatoes

1/2 tsp garlic salt

Process again

Refrigerate overnight for best melding of flavors. 

I process in our vitamix, and it makes a pretty smooth salsa. It reminds me of the salsa at Chilis. Yum. 

Cilantro Lime Dressing

I got this recipe from Andy's sister. I've tried her's, but haven't actually made it myself. I think it's yummy. It's pretty thick. She served it to put on a green salad and over black beans/corn mixture. I LOVED it on the black beans and corn. Very simple and easy peasy side dish. I'm not sure if she follows the recipe exactly or how much evoo she actually puts in it. I think she mentioned she puts a little bit of mayo in it too ?? Also, I really, really like Costco's canned corn (Kirkland brand). It's not frozen, Cottonwood Diary corn, but for being canned corn, it's really good. And better than any other store bought frozen corn too.

• 1/3 cup extra virgin olive oil
• 1/4 cup chobani 0% plain yogurt
• 1 avocado
• 1 tbsp lime juice
• 2 garlic cloves, minced
• 1 tbsp white vinegar
• 1 bunch fresh cilantro, roughly chopped
• 1 tsp sea salt

1. Place all ingredients in a food processor or blender and puree until smooth.
2. Continue to add olive oil 1 tbsp at a time as necessary to create a smooth finish.

Peanut Sauce

source

If you like Thai anything or spring rolls, make this sauce. Now. It makes a ton, so I kept it in the fridge and thew it on Pad Thai after we were done with our spring rolls. I actually had everything on hand, which was a miracle. I was licking my fingers. Could drink this stuff actually.

Found the recipe here.

Easy Thai Peanut Sauce Recipe: How to Make My Mom’s Thai Satay Sauce

Prep time:  8 mins

Cook time:  5 mins

Total time:  13 mins

Serves: 3.5 cups

 

Ingredients

• One 13.5-ounce can of full-fat coconut milk
• 2 ounces (approximately ¼ cup) of Thai red (mom’s preference and mine too) or Massaman curry paste (milder but flavorful) I used 3-4 T. Red curry paste. Comes in a tiny bottle. Found it at Raleys I think, but I'm sure WINCO would have it too
• ¾ cup unsweetened (natural) creamy peanut butter (Do not use regular peanut butter. I use Smucker’s natural peanut butter — the kind that comes with natural peanut oil on top.) I used Adams brand. That's what we had in the cupboard
• ½ tablespoon salt
• ¾ cup sugar I think you could do less for sure. It was a bit sweet for me.
• 2 tablespoons of apple cider vinegar or white vinegar (Do not use white wine, red wine, balsamic, or anything else — not even rice vinegar)
• ½ cup water

Instructions

1. Put everything into a medium heavy-bottomed pot and bring to a very gentle boil over medium heat, whisking constantly.
2. Let the mixture simmer for 3-5 minutes over low heat; be careful not to let the mixture scorch at the bottom of the pot.
3. Take the pot off the heat, let the sauce cool down to room temperature (or slightly warmer), and serve the sauce with satay or fried tofu.

Notes

This peanut sauce keeps in a glass container in the refrigerator for weeks. Refrigerated sauce will thicken up considerably. All you have to do is thin it out with a little bit of water to desired consistency, reheat, and serve. The sauce also freezes beautifully. I prefer Maesri red curry paste. But you can also use Mae Ploy red curry paste (it’s hotter). A lot of people like to use massaman curry paste, and you can do that too. Originally, Mom used roasted peanuts, ground up in a mortar and pestle. For those who feel the use of natural peanut butter in this recipe is blasphemous, please feel free to go that route. But then, what is unsweetened, natural peanut butter if not roasted peanuts ground up into a paste? For those living in areas of the world where commercial natural peanut butter is not available, please grind up 12 ounces of roasted peanuts using whatever means most convenient for you. Then use the peanut paste in the same manner as peanut butter as directed.

creamy lime cilantro dressing

Here is a dressing that is much easier and faster than the recipe I have for Cafe Rio dressing. It doesn't taste quite as much like Cafe Rio, but easier than messing with fresh tomatillos and stuff. I made it for a salad to have with these beef tacos the other day, and quickly learned that I could put the meat, tortilla, salad, and dressing together to have a complete Cafe Rio style salad. It was yummy. (btw, that meat is good for lots of meals ... tacos, salads, nachos, etc)

Creamy Lime-Cilantro Ranch Dressing
Recipe by Our Best Bites

1 pack (1oz) Hidden Valley Ranch Dressing Mix
ignore directions on the packet
1C mayo
1/2 C milk
1 lime
2 cloves garlic, roughly chopped
1/2 C roughly chopped cilantro
1/4 C green salsa
hot sauce

This is tough folks. Place milk, mayo, and ranch mix in a blender. Juice the lime in there too, you should get about 2T juice. Toss in the garlic, cilantro and green salsa. Blend ‘er up. Sample it and add hot sauce to taste. Make it several hours ahead of time to allow it to thicken.

Pesto

Stop what you are doing and drive straight to Costco and buy this pesto.

 It is so so good. I want to drink it.

happy cinco de mayo!

baked creamy chicken taquitos.

i made these today for lunch. good ... very much kid food. i used corn tortillas. it made 20. i would double it next time since i love lots of leftovers - and to freeze some.

made this too.  kim has mentioned it before. i love this salsa. and all mexican foods. thank goodness for cinco de mayo for an excuse to have mexi food all day long.

salsa

anyone have a favorite store brand salsa?  I usually make my own salsa (either pico de gallo or this --minus the garlic), but sometimes I need to buy some for a recipe.

Let me know if you have a favorite.

poppy seed dressing (for spinach salad)

i know. this is a pretty boring post, but i just love this dressing.  it is pretty sweet - which i love - but if you don't like such sweet dressings, i would leave out some sugar. it is for spinach salad. i made some today with strawberries, almonds, monterey jack cheese, bacon, and red onion (and of course spinach). we couldn't stop eating it.

DRESSING
1 cup of Sugar
2 tsp. of Dry Mustard
2 tsp. of Salt
2/3 cup of Red Wine Vinegar
1 ½ cup of Oil
3 tsp. of Poppy Seeds

it makes a lot. i will definitely 1/2 it next time. i just want to drink it.