Homemade salsa! (easy)

I make this salsa recipe almost every time we have "mexican" food.

1 can diced tomatoes (I use organic fire roasted)
1 can rotel
1/2 small onion
1 clove garlic (more is okay too)
1/2 jalapeno
juice of 1 lime
pinch cumin
tsp honey
hand full of cilantro

I throw all the above ingredients into a bowl and zap it with the immersion blender until all mixed.  Delish!

A New Spinach Lasagna Recipe

I have a tried-and-true spinach lasagna recipe (thank you, Annie!) that I have successfully made dozens of times over the past 11 years of marriage. But I came across this recipe as I was reading Animal, Vegetable, Miracle by Barbara Kingsolver and I'd like to give it a try.

Here it is:
1 pound whole-grain lasagna noodles
Prepare according to package directions.
4 cups chopped spinach
Steam for 2-3 minutes, let excess water drain.
16 ounces tomato sauce
2 cups fresh ricotta
2 cups mozzarella

Spread a thin layer of tomato sauce on the bottom of a large casserole. Cover surface with a layer of noodles, 1/2 of the ricotta, 1/2 of the spinach, 1/3 of the remaining sauce, and 1/3 of the mozzarella. Lay down another layer of noodles, the rest of the ricotta, the rest of the spinach, 1/3 of the sauce, and 1/3 of the mozzarella. Spread a final layer of noodles, the remainder of the sauce and mozzarella; bake uncovered at 350 for 40 minutes.

Source: Animal, Vegetable, Miracle

Hoppin' John

I came across this recipe in the January 2011 edition of Family Circle. I always like to make black-eyed peas on New Year's Day, so this year I'm planning to make this recipe.

Place 1 3/4 cups dried black-eyed peas in a colander and rinse under cold water.
In a large Dutch oven, cook 4 slices bacon, diced, over medium heat until crisp, 8 minutes. Remove bacon with slotted spoon. Set aside. Add 1 medium onion, chopped, to drippings; cook 5 minutes or until tender. Stir in black-eyed peas, bacon, 4 cups water, 8 ounces diced ham, 1/4 tsp cayenne, and 1/8 tsp black pepper. Bring to a boil; reduce heat. Simmer, covered, for 20 minutes. Stir in 3/4 cup uncooked converted long-grain white rice. Return to boiling; reduce heat. Simmer, covered, for 15 minutes. Remove from heat. Let mixture stand, covered, for 10 minutes. Stir in 3 chopped scallions before serving.

baked sweet potatoes.

I am oddly stuck on certain foods for a long time and then done with them! Right now sweet potatoes are my absolute favorite food! Which is so weird considering I have never liked them my whole life!!! I have made them a few different ways but this is my current favorite method.

2 sweet potatoes.
peeled, cut in half, then in half again, then in slices about 1/4" thick.
arrange on baking dish.
drizzle small amount of melted butter and sprinkle kosher salt over...
sprinkle brown sugar over the top... and then shake some cinnamon and paprika over it all.
Cover and bake at 400 for about an hour (I really like them well done) and then remove foil and let bake until golden brown and caramelized. YUM!
I eat half for dinner and the rest for breakfast. and NO I don't share!

I will post my second favorite method another day.

Baked Oatmeal

Baked Oatmeal

(My suggestions are in italics)

1 cup oil (can substitute applesauce, which lowers the fat and calories significantly and still tastes very yummy!)
1 1/2 cups sugar (can use 1 cup of sugar)
4 eggs
6 cups oats (quick oats taste better than old-fashioned oats in this recipe)
4 tsp. baking powder
1 tsp. salt
1 tsp. cinnamon
2 cups milk (I've used skim milk to lower fat and calories and it tasted just the same as when I used higher fat milk)

Combine all ingredients in the order listed. Pour into greased 9x13- inch pan. Bake at 375 for 30-40 minutes until lightly browned. Can refrigerate overnight before baking. Serve topped with butter, brown sugar, and milk (we usually just top it with brown sugar).

Yields: approximately 8-10 servings

This recipe was adapted from Crystal Paine's Baked Oatmeal recipe.

Gumbo

(originally from allrecipes)

1 tablespoon olive oil
1 cup skinless, boneless chicken breasts - diced
1/2 pound pork healthy choice sausage, thinly sliced
1 cup olive oil
1 cup all-purpose flour
2 tablespoons minced garlic
3 quarts chicken broth
1 (12 oz) can beer
6 stalks celery, diced
4 roma tomatoes, diced
1 sweet onion, sliced
1 (10 oz) can diced tomatoes with green chile peppers, with liquid
2 tablespoons chopped fresh red chile peppers
1 bunch fresh parsley, chopped
1/4 cup Cajun seasoning
1 pound shrimp, peeled and deveined

1.Heat oil in a medium skillet over medium high heat, and cook chicken until no longer pink and juices run clear. Stir in sausage, and cook until evenly browned. Drain chicken and sausage, and set aside.

2.In a large, heavy saucepan over medium heat, blend olive oil and flour to create a roux. Stir constantly until browned and bubbly. Mix in garlic, and cook about 1 minute.

3.Gradually stir chicken broth and beer into the roux mixture. Bring to a boil, and mix in celery, tomatoes, sweet onion, diced tomatoes with green chile peppers, red chile peppers, parsley, and Cajun seasoning. Reduce heat, cover, and simmer about 40 minutes, stirring often.

4.Mix chicken, sausage, and shrimp into the broth mixture. Cook, stirring frequently, about 20 minutes.

5.Serve over rice.

Easy Goulash

1 pound ground beef
1 onion, chopped
1 can diced tomatoes
1 can tomato juice
1 can kidney beans
1 cup pasta
your choice of veggies (sometime we put in leftover corn, sometimes nothing)
2 tbsp chili powder
salt and pepper to taste
other seasoning to taste-cumin, garlic powder, onion powder, etc. ( I use Adobo)

Brown beef and onion. Drain off fat.

Add remaining ingredients except any pasta, bring to a boil. Simmer for 30-60 minutes. Towards the end of the cooking, add the pasta and cook for about 5-10 minutes.

This is so easy and so yummy! My kids love it!