End Your Summer with Fresh Garden Salsa

My most favorite garden vegetable is the typical tomato.  Jon and I had a recent surplus in our garden tomatoes.  With 4 tomato plants in our raised garden, I am guaranteed not to run short on the veggie.  I have yet to learn how to can the tomatoes and would love for you to share your recipes with us.

I preserved the tomatoes by blending them into tasty goodness with my food processor.  Yes, there is nothing like fresh garden salsa.  Even if you are not prepared for a day of salsa making... there are still ways that you can manipulate the recipe.

Last week, I realized that it was time to make salsa but lacked a major ingredient.  Cilantro!  I was also low on lemon juice and typically prefer to use lime juice.  Well... the show must go on, right?

Below are 2 recipes for fresh salsa.  If you do not have a garden of your own, visit a local farmers market and ask the farmer when the tomatoes were picked.  The fresher, the better!

Here is a list of farmers markets in Wisconsin - for my local readers.

Highly recommended - Gluten free tortilla chips by Donkey 

Mara's Fresh Garden Salsa

Serving Size = 12 oz. jar
Prep time = 20 minutes

- 10 to 12 small or medium sized tomatoes (mine are from the Early Girl Tomato plant, most were a little bigger than a golf ball)
- 1/4 cup of sweet onion
- 1 clove of garlic
- 1/4 cup green pepper
- 2 TBSP of lemon or lime juice (fresh is better, but it whatever you have on hand is fine)
- 1/4 TBSP of extra virgin olive oil
- 1 TBSP fresh cilantro (add an extra if you have dried cilantro)
- 1/2 TBSP of smoked paprika
- Salt and pepper to taste
- Optional:  2 jalapenos (remove seeds for less spicy, keep the seeds for more heat)

I recommend using a food processor to get the best consistency for the salsa.  Depending on the size of your processor, chop each vegetable into the best size for blending.  If you do not have a food processor... I am sorry to hear that.  Put it on your Christmas list!  But in all seriousness... dice all vegetables to smallest size possible.

My instructions for salsa making are simple.  Chop veggies, add the juices/oil, season with salt and pepper, blend or pulse in the processor (or combine thoroughly in a bowl), and serve.  Don't forget to taste as you blend... add more seasoning if needed.  Easy enough, right?

Rojo Black Bean Salsa

Prep time = 15 to 20 minutes
Serving size = 20 or 22 ounces

Same recipe as above.  Add a 12 oz. can of drained and rinsed black beans.  I recommend not using a food processor and leaving it in a "pico de gallo" style.  Do not add green pepper to this recipe.

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If you are looking for a fruit salsa, check out my recipe for Mango Salsa that was served with chicken and rice.

If you have any questions about these recipes, please feel free to contact me.  The email address is listed on the right navigation.

Happy salsa making!  I hope you all had a fantastic summer.


Copyright 2012 Hint of Thyme.  All Rights Reserved.

Mango Orange Salsa with Grilled Chicken

Salsa lovers rejoice!  It is MANGO season.  Stock up and process away!

My husband, Jon, is a big fan of the mango.  I purchased a few mango's at the grocery store with the intent of letting him enjoy it as a snack.  A week went by and I decided to turn it salsa instead.

If you're looking for a creative way to serve chicken... this is the perfect recipe for you.  Serve the salsa over chicken or enjoy as an appetizer with corn tortilla chips.  I hope that you enjoy this as much as we did.

Marinade time = 15 minutes
Prep time = 10 minutes
Cook time = 15 minutes

Gluten-Free Garlic Tamari Marinade
- 2 TBSP of gluten-free Tamari soy sauce
- 1/4 TBSP Garlic powder
- 1/2 TBSP dried basil
- Salt and pepper

Mara's Mango Orange Salsa
- 2 Mango's, diced or chopped
- Juice of 1 orange
- 1/2 TBSP dried cilantro (or increase if using fresh)
- One half green pepper, diced
- One half sweet onion, diced
- 1/4 TBSP sugar
- Cayenne pepper to taste (Optional)
- Salt and pepper

Add 4 chicken breasts to a plastic bag or shallow pan.  Mix the marinade in a separate bowl and then apply to the bag or pan.  Set in your refrigerator to soak in the flavors for 15 minutes.

While the chicken is marinading, prepare the mango salsa.  You have the option to use a food processor or finely chop the ingredients.  If you are using a processor, roughly chop the mango, pepper and onion.  Add to the food processor with other ingredients and blend to your preferred consistency.  Add cayenne pepper to your preferred spiciness.  Continue to taste the salsa until it's just right.  It's also optional to add a light drizzle of oil to smooth out the consistency of the salsa if you prefer.

After 15 minutes, cook the marinaded chicken breasts over medium-high heat on the grill.  Once the chicken is juicy and tender... serve over a bed of jasmine rice and top with mango salsa.

Your taste buds will be craving more of this dish!  Enjoy.

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We could all use a hint of time!
Copyright 2012 Hint of Thyme.  All rights reserved.

Wrap It Up With Fresh Summer Salsa

Have a lot of vegetables and no idea what to do with them?  The end of summer is notorious for this type of problem.  We had at least 5 green peppers and tomatoes in our refrigerator.  Our neighbors have a garden and frequently offer vegetables to share with us; which is very kind of them.

I had all these vegetable and no idea what to do with them.  After brain storming, I took 3 boneless chicken breasts and baked them at 425 for 40 minutes.  I sprinkled lemon pepper and salt over the chicken.  While they were baking, I took the liberty of getting other household chores done.  It was nice to be baking while also working on my every day tasks.  It allowed me the time I needed.

While I was washing dishes, an idea came to me! .... Chicken with Basil Salsa.

Bake time = 30 - 40 minutes (depending on size of chicken)

Prep time = 15 minutes

Chicken Ranch Wrap with Basil Salsa

- 2 or 3 large chicken breast

- 2 or 3 tomatoes, diced

- 1 or 2 green peppers, diced

- 1/4 cup sweet onion, diced

- 2 TBSP fresh basil, roughly chopped

- 1/2 TBSP of Extra Virgin Olive Oil

- 1/2 TBSP lemon juice

- Salt and pepper

- 1/4 TBSP smoked paprika

- (Optional) Chipotle or Chili seasoning, only a couple sprinkles or depending on your personal spicy scale

Additional Items:

- Whole wheat tortillas

- Ranch salad dressing (what ever brand you prefer)

Place the chicken on a baking pan and bake 425 for 35 to 40 minutes - depending on the size of the chicken.  While the chicken is baking, dice and mix the vegetables together with EVOO and lemon juice in a separate bowl.  Add the seasoning.  Combine thoroughly.  Taste and add more seasoning as needed.

When the chicken is done baking, let it cool for 5 or 10 minutes.  Dice the chicken into bite size pieces or long, thin strips.  Add the chicken and salsa to the wrap.  Drizzle with ranch dressing (which is also optional).  Fold in both ends, tuck and roll the wrap closed.  Cut in half and serve.

An easy side dish:

Rinse and cut fresh green beans.  Add sesame oil to a skillet over medium-high heat.  Saute the green beans with rosemary, salt and pepper.  The combination is outstanding.  You can also combine the green beans with some of your favorite vegetables; such as onions, mushrooms, or even peppers.

Left overs? 

No problem.  The next day I still had a ton of left over chicken meat and salsa, but no tortillas.  If you run into this problem... don't panic.  I boiled 2 1/2 cups of rotelle pasta.  After draining the pasta, I combined the left over chicken and salsa with the pasta, low-fat cheese, salt and pepper.  It was incredibly easy.  So this meal can actually provide a 2-night dinner!  What's not to love about that?

I hope you enjoy this dish for lunch or dinner!  Have a great week.

We could all use a hint of more time.

Copyright 2011 Hint of Thyme.  All rights reserved.

Cinco de Mayo Appetizers - Heart Healthy, Kid-Friendly

Frozen burritos and taquitos no more!  Get ready to celebrate Cinco de Mayo with simple recipes that are also heart-healthy and possibly kid-friendly.
(Note: Look for the entree recipes tomorrow)

The celebration of Cinco de Mayo is primarily celebrated in the United States.  In 1862, the Mexican army was victorious over the French army in the battle over Puebla.  According to Wikipedia, Cinco de Mayo is an American Civil War holiday and not a Mexican holiday.  Learn more about Cinco de Mayo.

I hope that you find these recipes refreshing, quick and worthy of the celebration.

Pineapple & Red Pear Salsa
- 1 whole pineapple, diced (for added flavor.. put it on the grill)
- 2 red pears, diced
- Half of red onion, minced
- 1 lime, juiced
- 1 TBSP fresh cilantro, chopped
- Salt and pepper
- (Optional) 1 jalapeno, minced

The idea for this salsa came from my friend, Danielle, who originally suggested grilling the pineapple.  The flavor from the grill will add depth to the salsa.  We decided to use pineapple to steer away from the typical mango salsa.  If you are do not enjoy pineapple... give the mango a try.

Tips for making this salsa:
1) If you want some heat, be sure to add the jalapeno without the seeds.  Remove the seeds and be careful not to touch your eyes or face.  I know plenty of people that wear gloves when handling hot peppers too.  The jalapeno is entirely optional though.
2) Children would love this because there is sweet fruit in it.  Do not add the jalapeno if you are serving this to kids.
3) If you prefer less "chunky" salsa, then add it to a food processor and blend until the consistency is to your preference.  There is no oil in this salsa so it will not become completely smooth.

Mara's 10 minute Guacamole

- 3 avocado's (look below for instructions on easy cutting)

- 1 cup of fresh tomato, diced

- 1 clove of garlic, finely minced

- 1 lime, juiced

- (Optional) 1 TBSP fresh cilantro, chopped

- 2 TBSP red onion, minced

- Salt and pepper

This recipe will serve about 6 people. 

Tips on making the guacamole:

1)  Cut the avocado last because it will start to turn brown right away.  Lime juice prevents the avocado from turning brown.

2)  The cilantro is optional because it tastes just fine without.

3)  This is meant to be a "chunky" guacamole.  You are welcome to use a food processor if you prefer. 

4)  Dicing the avocado - Run your knife the long way against the avocado and slice into halves.  Twist and pull apart.  Remove the pit with the blade of your knife (careful!) or a spoon.  Dice the avocado inside the tough skin.  Run your knife through the halves to create small diced squares - but do not put your knife all the way through the skin.  Scoop out with a spoon into the bowl with other ingredients.  Stir and serve.

There is no oil in the guacamole or the salsa.  Avocado's are very good for you and so that's why I am calling these appetizers "heart healthy".

 

Tomorrow I will post the Cinco de Mayo entrees.  Be sure to come back for that!

Preview of the entree menu.

Big thanks to my ladies for helping cook this menu.  Jo, Molly, Haley, and Danielle... you're the best!

Copyright 2011 Hint of Thyme. All rights reserved.