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Category Archives: Appetizer

Chili’s Copycat Salsa

I have a food problem.  It’s more of an addiction.  I am addicted to chips and salsa.  Throw in queso and I really cannot control myself at all.  Some of my favorite memories from college and then life post-college in New Orleans involve me and my favorite girlfriends getting together and eating chips and salsa.  When the hubs and I first started dating, one of our initial connections (in all seriousness) was over our mutual love for chips and salsa.

And, yet, I’ve never once made homemade salsa.

I realized recently that had to change.  Instead of buying salsa at the store or sending the hubs out to pick up chips and salsa from Chili’s (confession—guilty pleasure), I knew it was time to make salsa at home.

I found a recipe online for a copycat version of Chili’s salsa.  This version is spicier than Chili’s but the same consistency.  It turned out really good and very easy to put together.  Hopefully I can make fresh salsa this summer with tomatoes from my own garden, but for now, canned tomatoes work just fine.

Salsa

  • 1 (14 1/2) ounce can tomatoes and green chilies
  • 1 (14 1/2) ounce can whole canned tomatoes (with the juice)
  • 4 teaspoons canned diced jalapenos 
  • ¼ cup diced yellow onion
  • ½ teaspoon garlic salt
  • ½ teaspoon cumin
  • ¼ teaspoon sugar
  • 1 garlic clove (minced)
  • 1 tablespoon fresh lime juice
  • ¼ cup chopped fresh cilantro

Place the jalapenos and the onion into a food processor. Pulse for just a few seconds. Add the canned tomatoes and green chilies and the whole canned tomatoes. Add garlic salt, sugar, cumin, minced fresh garlic, lime juice, and cilantro. Process all of the ingredients until well blended but do not puree.

Pour salsa into a container, cover and place into the refrigerator. Chill for at least 2 hours before serving.

Source: BlogChef.net

 
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Posted by on April 7, 2013 in Appetizer

 

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Stuffed Mushrooms

Stuffed mushrooms are a personal favorite. When you combine mushrooms and cheese, you can’t go wrong! Typically when I make stuffed mushrooms, I like to stuff them with sausage and cheese, but I needed a vegetarian appetizer for a dinner party recently so I was on the hunt for a knock out vegetarian stuffed mushroom recipe.

This recipe was awesome! The little bit of cayenne pepper brings just the right amount of kick. These were a huge hit at the dinner party and they can easily be assembled in advance which is a major plus for party planning. And, did I mention that I got to use my brand-spanking-new food processor? My life is forever changed for the better. I may have “over-pulsed” the mushroom stems and garlic, but I couldn’t stop! Welcome to my life, food processor!

mushrooms

  • 24 whole fresh button mushrooms
  • 3-4 cloves garlic, coarsely chopped
  • 2 tsp. vegetable oil
  • 8 oz. cream cheese, softened
  • ¼ cup grated Parmesan cheese
  • ¼ tsp. pepper
  • ¼ tsp. onion powder
  • ¼ tsp. cayenne pepper
  • Bread crumbs

Preheat the oven to 350° F. Lightly grease a baking sheet with cooking spray. Clean mushrooms with a damp paper towel. Remove the stems from the mushroom caps and set the caps aside for later.

Add the stems to the bowl of a food processor. Add the garlic to the food processor and pulse in brief bursts until the mushroom stems and garlic are finely chopped.

Heat the oil in a large skillet over medium heat. Add the chopped mushroom stems and garlic and cook until all the moisture has disappeared, about 5-7 minutes. Lower the heat to medium-low. Stir in the cream cheese, Parmesan cheese, and spices. Stir together until the mixture is smooth and creamy; remove from the heat.

Using a small spoon, fill each mushroom cap with a generous amount of filling. Arrange the mushroom caps on the prepared baking sheet. Top with bread crumbs. Bake for 20 minutes or until the mushrooms are hot and liquid starts to form under the caps. Transfer to a serving platter and serve immediately.

*If making mushrooms in advance, stuff mushrooms and refrigerate until ready to cook and serve.

Source: Allrecipes via Annie’s Eats

 
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Posted by on January 23, 2013 in Appetizer