Best Gosh Darn Salsa
I wish I could say I am exagerating when I admit that I have no lie made this salsa about 9 times within the past 3 weeks. Good golly it's good!
It makes the perfect amount for our little fam, but the good thing is that if you want to double or triple it all you have to do is buy 2 or 3 cans of the Ro-Tel because you have enough of all the other ingredients to do so.
Run to the store in your pj's and get this stuff and have some alone time with you and a bag of chips. (my favorite are the "Hint of Lime" chips)
Salsa
1 can Ro-Tel ORIGINAL diced tomatoes with green chillis
Half a fresh squeezed lime
1/3 jalepeno
1/2 white onion (I sometimes use a little less cause I'm not a huge fan onions)
and a handful of cilantro (how's that for measurements?)
1 tablespoon of honey
I add all of that in a bowl and use my immersion blender and until it's the texture I like it.
You are going to LOVE THIS~~
Tortilla Soup
Seriously this has a little "kick" to hit. But if you like it HOT HOT HOT (not really that hot folks) try this!!!
TORTILLA SOUP
1 lb of shredded cooked chicken, (I like to buy those rotisserie chickens at Wally World)
1 15 oz can of whole peeled tomatoes (peeled and drained)
1 10 oz can of enchilada sauce (the green can)
1/4 med onion chopped (sometimes I don't use this)
1 4 oz can green chili peppers
2 cloves garlic, minced
1 C water
1 14.5 oz can chicken broth
1 C sour cream
1 tsp. cumin
1 tsp. chili powder
1 tsp. salt
1/4 tsp. pepper
1 Tbsp. cilantro chopped
1 10 oz pkg frozen corn
Throw it all in a pot, or crockpot, and Wala!! Dinner is served.
Balsamic Chicken
I try to tell Casey
that SOMEHOW, SOMEWAY they are ALWAYS and I mean ALWAYS having FREE DONUT DAY
whenever I go to Wally World. It's miraculous! I tried to balance it out by
eating leftover Chicken Bruschetta, which was an amazing recipe. Try it for
yourself and let me know what you think.
Thanks to Amanda for
sharing.
*I grilled mine on
the bbq!
4 boneless skinless
chicken breasts, thawed
Pinch of salt¼ Cup balsamic vinegar
¼ Cup extra virgin olive oil
8 slices fresh mozzarella cheese
4 Roma Tomatoes, seeded and diced
8 fresh basil leaves, stacked, rolled and thinly sliced into chiffonade
3 cloves fresh garlic, minced
Pinch of salt
1 Tablespoon balsamic vinegar
1. Preheat a grill pan over medium heat on the stove top. Spray with cooking spray. Combine balsamic and olive oil in a bowl. Season both sides of chicken with pinches of salt and place on grill. Brush top sides of chicken with balsamic mixture. Cook for 4-5 minutes and flip chicken. Brush with additional balsamic and cook for an additional 4-5 minutes or until cooked through. During the last 2 minutes of grilling place 2 slices of cheese over top each chicken to melt.
2. In a large bowl combine the tomatoes, basil garlic, salt and balsamic. Toss gently to combine. Place chicken breasts on a serving plate and top with tomato mixture. Serve warm.
Instead of brushing the chicken with the balsamic and oil mixture, I let the chicken marinate in it for a few hours in the fridge. I also used grated cheese, instead of sliced because that's what I had, and instead of chiffonade-ing the basil, I just put the basil, tomatoes, garlic, salt, and vinegar into my food processor and pulsed it a few times like I would salsa.
