Tag Archives: salsa

Best Fire Roasted Tomato Salsa Ever and Baked Tortilla Chips

chip in salsa

I have made this salsa exactly four times since I saw this recipe from What’s  Gaby Cooking a month ago!  I made it a bit easier for myself by omitting the cherry tomatoes and reducing the amounts of garlic, cilantro, chipotle, and lime juice.  In the past I have shied away from using chipotles, not because of the heat, but because it comes in a can full of them, and you only need one or two at the most!  I made  Slow Cooker Pork Carnitas for a party, and I still had extra chiles.  Luckily, I learned that they can be frozen for future use!  Brilliant!  The key thing is to line your ice cube tray with saran first, as I learned here.  The sauce stains and everything is really spicy!  I defrost and use a cube at a time (about one chile).

Doesn't it look like some strange fossil?

Doesn’t it look like some strange fossil or worse– preserved organ?!

Throw the ingredients in a food processor and pulse several times and there you have it — perfect salsa.  Use more chiles if you want it spicier.  The fire roasted tomatoes give it a really nice rich flavor.  I used a can from Trader Joes.

fire roasted tomatoes

Serve with bagged tortilla chips, or make your own!  I also put salsa on everything else:  Eggs, veggies — both raw and cooked…  I can literally eat it by itself, I love it so much!
baked tortilla chipsFire Roasted Tomato Salsa

1 14 oz. can fire roasted tomatoes

1 chipotle chile (or more if you want it spicier– one is pretty spicy though!)

1/2 medium onion chopped

1/4 cup cilantro with stems

1 clove of garlic, roughly chopped

1/2 lime, juiced

pinch of kosher salt to taste

1.  Put all ingredients in the bowl of a food processor and pulse about 10 times.

2.  Serve immediately with chips or store in the refrigerator for future use.

 

Baked Tortilla Chips

Corn tortillas

Non-stick spray

kosher salt

 

1.  Preheat oven to 4oo degrees F.

2.  Line two baking sheets with foil and spray with non-stick spray and set aside

3.  Stack up to four tortillas at a time and cut into 8 to 10 triangles (I like 10 for thinner chips)

4.  Lay in one layer on prepared baking sheet.  Spray with non-stick spray and sprinkle with salt.

5.  Bake for about 5 minutes, then watch closely and bake 1-3 minutes more until tan around the edges.  Transfer to a plate to cool and crisp up.

6. Repeat with remaining triangles until used up.

7.  Serve immediately.  Can be stored in an airtight container for several days.  If they lose a bit of crunch due to humidity, toast in the toaster oven for a couple of minutes before serving.

 

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Filed under Appetizers, Snack

Asian Chicken Salad with Peanut Sauce and Soba Noodles


Last week, we’ve so enjoyed having my mom visit us from California.  She came to celebrate her 82nd birthday. 🙂

Denis did not photoshop this photo. His comment: What 82 year old woman has that jaw line!??

Other than when we took her to visit Denis’ lovely parents in Shelter Island, she’s been in our garden weeding, picking up leaves, pruning plants–basically working her green thumb magic on it (which I sadly did not inherit)!

I wish I had “before” pictures to contrast this with! There were less flowers all around, and the rocks and back were covered in leaves and weeds!

We call her the Energizer Bunny.

Instead of eating out, she preferred me to cook “things from [my] blog” for her, so all week, I prepared various dishes for her and revisiting some old recipes.

Lots of smoothies:

A ton of sushi, of course (click on each image for recipe):

With Miso Soup:

For her 82nd birthday which was the same day as Father’s Day, I made Reese’s Pieces and M & M waffles for brunch using our trusty Cadbury Egg Waffle recipe:

I bought a small bag each of Reese’s Pieces and plain M & Ms and scattered them on the batter before cooking in waffle iron.

And Crispy Fish Tempura Bites for dinner:

with Miso Green Beans:

And Rich Chocolate Cake with Chocolate Ganache Frosting for dessert:

I used a double amount of  Chocolate Ganache Frosting in place of this frosting

Other meals were quick Chicken Quesadillas using cooked rotisserie chicken (after a long day of shopping–not much time to cook!):

I filled ours with cooked chicken, cheese, onions, and salsa

and Creamy High Protein Avocado Dip:

I discovered I don’t have to spend a lot of time searching for favorite recipes anymore — I can just do a search on my blog!

For her last night here, I decided to make something special and created my version of a chicken salad with peanut sauce, because she had mentioned she had had a great one awhile back during her many travels.  It is a quick and easy when you have leftover cooked chicken! We used more of the rotisserie chicken.  I also used my favorite peanut sauce recipe using roasted peanut flour (if you can’t find this, just peanut butter is fine–use this recipe instead minus sesame seeds) and coated cooked soba noodles and chicken with it (angel hair or vermicelli would work too).  Then I made a salad with shredded Napa cabbage, romaine lettuce, shredded carrot, julienned daikon radish, cilantro, green onions, and snow peas.  I topped the salad with the peanut sauce coated noodles and cooked chicken and garnished with more chopped cilantro and chopped roasted peanuts.

It was really good!  We had leftover sauce which I diluted with a bit of rice vinegar and used as a salad dressing over the course of the week –sans mom.  😦
We miss you obaachan! (Japanese for “grandma”)  Thank you for all your hard work here!!


Asian Chicken Salad with Soba Noodles and Peanut Sauce

Peanut Sauce:

¼ cup peanut butter (or 1 tablespoon peanut butter plus ½ cup peanut flour and 2 tablespoons water)

1 garlic clove, minced

1 tablespoon ginger, minced

3 tablespoons soy sauce

2 tablespoons rice vinegar

1 tablespoon brown sugar

1 teaspoon sesame oil

Salad Greens:

4 cups shredded Napa cabbage

2 cups shredded Romaine lettuce

1 cup sliced cucumber

1 cup julienned carrot

1 cup julienned daikon or other radish

1 cup blanched snow peas

2 scallions, sliced

¼ cup chopped cilantro, divided

Vinaigrette:

2 tablespoons soy sauce

2 tablespoons rice vinegar

1 teaspoon sesame oil

4 oz. soba noodles

2-3 cups cooked chicken, shredded

¼ cup peanuts, chopped

  1. Make peanut sauce.  Process all ingredients (peanut butter to sesame oil) in a food processor until smooth.  Transfer to a bowl and set aside.
  2. Prepare vegetables.  Mix salad greens together in a large bowl, reserving about 2 tablespoons of the chopped cilantro for garnish.  Set aside.
  3. Make vinaigrette.  Whisk soy sauce, rice vinegar, and sesame oil together in a small bowl.  Toss salad greens with vinaigrette to taste.
  4. Cook soba noodles according to package directions.  Drain.
  5. Assemble salad.  Toss cooked soba noodles with shredded chicken and prepared peanut sauce (use as much sauce as you want depending on how dry or wet you prefer the noodles—you will probably have some leftover!).  Divide salad greens into four bowls.  Top with noodles and chicken.  Garnish with reserved cilantro and chopped peanuts.

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Filed under Appetizers, Breakfast, Desserts, Dinner, Fish, Pasta, Sides, Snack, Vegetables