Pantry Salsa & Baked Tortilla Chips

Pantry Salsa & Homemade Tortilla Chips

Last summer I was so excited to start my garden.  I planted 10 tomato plants, with the hopes of having enough to last us a year.  By the end of the summer I had *maybe* 5 tomatoes turn out. Five!  It was such a bust.  This year I am hoping things will be better.  Fingers crossed!
Since we didn’t have any yummy garden tomatoes for salsa, I found a recipe for salsa using canned tomatoes.  I was such a skeptic, but this salsa is SO good.  And you can whip up a batch in less than 5 minutes!
Here’s what you’ll need:
  • 1 jar diced tomatoes (I like the organic Kirkland brand)- for an extra kick get the RoTel with chiles
  • 1 small yellow onion
  • 1 jalapeno
  • Handful of cilantro, juice of half of a lime
  • Salt (also a sprinkle of cumin or Mrs.Dash Fiesta Lime seasoning is tasty)
  1. In a mini chopper, add onion and the juice from the canned tomatoes (just strain into chopper).  Pulse until in small bits.  Add jalapeno.  Pulse again.
  2. Now add tomatoes and pulse for about 30 seconds.  Finish with cilantro and lime juice.  Pulse until blended.
  3. Put into a bowl and season with salt!

That’s it!  SO tasty and people will never know it’s from canned tomatoes.  It will last about 5 days in the fridge, although it never makes it for more than 1 day in our house!

Fun add ins:

  • 1 cup of fresh pineapple, diced
  • 1/2 can of drained and rinsed black beans

You can serve with store bought chips, or bake your own!

What you need:

  • 1 package of corn tortillas (we like Mission ultra thin the best)
  • Cooking Spray
  • Salt
  1. Heat oven to 375
  2. Slice tortilla into triangles.  I like to make 10 chips out of each tortilla.
  3. Place a cooling rack on of a cookie sheet.  Spray chips lightly with Pam and sprinkle with salt.
  4. Bake 6-8 minutes.  These go from golden to burnt quickly, so keep your eye on them!

FYI: If you are on Weight Watchers, it’s only 1 point for 10 chips!  Since the salsa is 0 points, this is a great snack!

 

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Taco Salad Dip {Customizable & Meatless Options Too}

Taco Salad Dip
This Taco Salad Dip was always my mom’s go to dish for a family reunion and the first dish to be emptied when it got there. It’s easy to make, easy to customize and great for beating the urge for a taco during the warm days of summer.

Taco Salad Dip

8oz Sour Cream
8oz Cream Cheese
1/2# Taco Meat – cooled
4oz Shredded Cheese
Tortilla Chips

Top with Lettuce/Tomato/Onion/Black Olives or other taco fixings as desired

Mix Cream Cheese and Sour Cream. Spread mixture into casserole dish. Layer taco meat, cheese and selected veggies. Chill. Serve with chips on the side to dip.

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**For a meatless option: blend 1/2 packet of taco seasoning in with the cream cheese/sour cream mixture**

There are just so many ways you can customize this dish. When I make it for family events I usually end up breaking it up into a couple smaller Glad or Ziploc containers (find them on Amazon here) and leave onions and tomatoes off one dish and put them in the other. I’ve also made the meatless version when I’ve had the craving for Taco Salad Dip and didn’t happen to have taco meat or hamburger ready to go for it.

Enjoy!

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Homemade White Bread Recipe from Scratch

Homemade White Bread Recipe from Scratch
This Homemade White Bread Recipe from scratch is so easy to do.

Homemade White Bread Recipe from Scratch

1 1/4 Cups Warm Water
1 Tablespoon Dry Yeast
2 Tablespoons Butter/Margarine/Oil
2 Teaspoons Salt
2 Tablespoons Sugar
3 Cups White Flour

Dissolve yeast in warm water. Add butter, salt, sugar and 1/2 of the flour. Beat for 2 minutes in mixer adding the other 1/2 of the flour as it mixes, or by hand until smooth while adding the rest of the flour. Cover with cloth and let rise for 30 minutes.

Grease the loaf pan and put dough in the pan. Let rise until dough is near the top of the pan. Do NOT preheat the oven, dough will rise more as the over heats. Turn oven on to 375 and put the pan in. Bake for 45 minutes or until top is brown.

Cool, slice and enjoy!

Pairing suggestion: Try this with Loaded Baked Potato Soup

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Mexi-Mix Dip Recipe

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Mexi-Mix Dip

2 Large Avocados
1/2 Lime, squeezed
8oz (1 cup) Salsa
8oz Sour Cream

Mash avocados and lime together in a mixing bowl. Then mix in salsa and sour cream.

Enjoy as a tortilla chip dip or put on your tacos/fajitas.

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Herbed Drop Biscuits Recipe {From Scratch}

Herbed Drop Biscuits Recipe

Herbed Drop Biscuits Recipe {From Scratch} – Makes 10-12

2 Cups All Purpose Flour
1 Teaspoon Salt
1 Teaspoon Sugar
1 Tablespoon Baking Powder
7 Tablespoons Margarine
7/8 Cup Milk
1/2 Tablespoon Basil
1 Teaspoon Onion Powder
1 Teaspoon Garlic Powder
1/2 Tablespoon Parsley

Optional: Cheese. I used about a handful of Colby Jack Shreds in and on the top of these, but we usually prefer Cheddar and they are good without as well.

Preheat oven to 425. Mix everything together in a large bowl. Drop onto greased pan.

If you top with cheese do it at this point.

Bake for 16-18 minutes, until slightly golden brown.

Serve. Enjoy!

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Buttery Olive Oil & Herb Pasta

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A simple way to get close to the “out of the box” taste of pre-flavored pasta sides with stuff you probably have on hand already!

Buttery Olive Oil & Herb Pasta

4 Tablespoons Butter/Margarine
1/8 Cup Olive Oil (I used EVOO)
1 Teaspoon Minced Garlic
1 Teaspoon Parsley
1 Teaspoon Basil
3-4 Cups of Pasta

Start by cooking your pasta until ready. Then melt butter/margarine in sauce pan (I used the same one I made the pasta in and just left the pasta in the strainer for a couple minutes).

Add olive oil and herbs, remove from heat. Toss pasta back into the pan and mix.

Serve. Enjoy!

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