Tag Archives: salsa

This post is courtesy of Heather from Heather’s French Press. She’s a wife, mom, and when she’s not walking dogs or wrangling chickens, she can be found in the kitchen. Heather says she prefers salty to sweet, but you’d never guess that from her blog. 
Cinnamon Chips with Apple Berry SalsaIt’s that time of year again: back-to-school. It seems to come faster and faster each year. Beach towels and picnic baskets are being traded for backpacks and lunchboxes. Moms everywhere are stocking up not only  on pencils and paper but also on lunchbox ideas and after-school snacks. Because no matter how busy we are, we know our kids come home from school HUNGRY!

It’s hard to top the classic cookies and milk as an after-school snack, but with school starting while temperatures are still HOT in many places, no one gets excited about heating up their kitchens or full-sized ovens. Cinnamon chips with fruit salsa is a fast and easy snack idea that’s ready in less than 30 minutes, no oven needed (just a toaster oven). More importantly, kids LOVE it.

Cinnamon Chips with Apple Berry Salsa

Toaster ovens are great for making small batch snacks, like these cinnamon chips. Brush flour tortillas with melted butter, about 1 tablespoon for 2 tortillas. Sprinkle each tortilla with cinnamon sugar, about 1 tablespoon of sugar combined with 1/2 teaspoon of cinnamon, so it sticks to the butter. Using a pizza cutter, cut each tortilla into 8 wedges.

Heat the toaster oven to 350°F, then bake the chips with the rack in the lowest position in the oven. Bake at 350 degrees for 8 minutes.

Cinnamon Chips with Apple Berry Salsa

While the chips are baking, dice 1 apple and 2 cups of strawberries. Mix with 1 cup of raspberries and 1–2 tablespoons of sugar, depending on the sweetness of the berries. Add chopped fresh mint just before serving.

Note: If you don’t have a toaster oven, the chips could be baked in a conventional oven at 350°F for 8–10 minutes.

The toaster oven baking pan will fit one large or two small tortillas, enough for one person. The salsa is best eaten fresh, but it can be stored in an airtight container in the refrigerator. Some kids may not get excited about fruit as an after-school snack, but when you add homemade cinnamon chips, it is sure to please even the pickiest of eaters.

Cinnamon Chips with Apple Berry Salsa



 

Fresh and Spicy Salsa

What’s better than fresh salsa made with ripe tomatoes? We think a bowl of cool, spicy Mexican dip on a hot summer day really hits the spot. But if, after enjoying your snack, you simply can’t eat a bite more, we have a few great ideas for how to use your leftovers.

Our Center Stage bloggers and in-house test kitchen experts are always developing delicious and creative recipe ideas with fresh salsa. Here are some of our favorites in case you end up with leftovers, too.

Leave us a comment! What is your favorite recipe with salsa?

Salsa Egg Bites from A Simple Pantry

Clean Eating Turkey Taco Salad from Eating Bird Food

Easy Slow Cooker Salsa con Queso from Everyday Good Thinking

Southwestern Saute with Salsa Grits from The Noble Pig

Slow Cooker Chicken Enchiladas from Everyday Good Thinking

Slow Cooker Salsa Chicken from Food n’ Focus

The Sonoran Hot Dog (Tuscon, Arizona) from Everyday Good Thinking

5-Ingredient Turkey Taco Salad from Sweet Phi

Our Favorite Toppings to Make the Ultimate Monster Burger from Everyday Good Thinking

Southwest Chicken Stromboli from Shared Appetite

 


Fresh and Spicy Salsa
SERVES: 6

Ingredients
1 onion, peeled and quartered
1 clove garlic
1 hot pepper (jalapeno or finger hot), stem removed
4 tomatoes, quartered
1/4 cup cilantro, packed
1/2 teaspoon cumin
1 tablespoon lime juice
Salt and pepper to taste
Hot sauce, to taste
Instructions
Using S-blade and with food processor running, drop onion, garlic clove, and hot pepper through the food chute and chop until finely minced. Scrape bowl as needed.  Stop processor.
Add tomatoes, cilantro, cumin, lime juice, salt, and pepper. Pulse until desired texture is reached, scraping bowl as needed. Add hot sauce to taste.
Everyday Good Thinking http://everydaygoodthinking.com/

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Whether you are cooking for two or prepping a large family meal, the Hamilton Beach® Stack & Snap™ 12 Cup Food Processor takes the guesswork out of food processing with a simple function guide that shows you which blade to use and which button to press. Designed to be uniquely simple – there’s no twisting, turning or locking required when assembling the food processor.



Grilled Jerk Chicken Tenders with Mango Pineapple Salsa

Jamaican Jerk seasoning recipes vary, but here we’ve used a blend of green onion, soy sauce, lime, allspice, ginger, cinnamon and nutmeg. It’s traditionally used on chicken, pork, fish and vegetables to add a kick of bright, sweet tang. Be sure not to overcook the chicken on the grill, so it stays nice and tender.

Grilled Jerk Chicken Tenders with Mango Pineapple Salsa

Serve the chicken topped with a salsa made of fresh mango and pineapple. It will compliment the flavors of the jerk seasoning perfectly, and mango relishes are a traditional Jamaican accompaniment. This is a healthy dinner that can be prepared ahead of time for a quick and easy weeknight family meal.

Grilled Jerk Chicken Tenders with Mango Pineapple Salsa


Grilled Jerk Chicken Tenders
SERVES: 6

Ingredients
4 green onions, cut in pieces
2 tablespoons red wine vinegar
2 tablespoons vegetable oil
1 tablespoon soy sauce
1 tablespoon lime juice
1 tablespoon ground allspice
2 teaspoons grated fresh ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 3/4 pounds chicken tenders
Instructions
In a food chopper, add green onion, vinegar, oil, soy sauce, lime juice, allspice, ginger, cinnamon and nutmeg. Process until smooth.
Add mixture and chicken to a large resealable plastic bag. Seal and shake bag until chicken is coated.
Refrigerate 2 hours or overnight.
Preheat grill to MEDIUM-HIGH heat or GRILL ZONE (ORANGE).
Drain chicken; discard marinade.
Grill chicken, covered, 7 to 8 minutes, turning once.
Everyday Good Thinking http://everydaygoodthinking.com/

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Mango Pineapple Salsa
SERVES: 6

Ingredients
​2 cups chopped fresh pineapple
1 orange, peeled and chopped
1 cup chopped fresh mango
½ cup chopped red pepper
½ cup pineapple juice
¼ cup chopped fresh cilantro
¼ cup chopped onion
3 Tablespoons apple cider vinegar
½ teaspoon salt
¼ teaspoon black pepper
Instructions
​Stir pineapple, orange, mango, red pepper, pineapple juice, cilantro, onion, cider vinegar, salt and pepper in a large bowl.
Cover with plastic wrap and refrigerate until ready to serve.
Everyday Good Thinking http://everydaygoodthinking.com/

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Tomatillo Salsa - perfect for Cinco de Mayo! From Everyday Good Thinking, the official blog of @hamiltonbeach

It’s that time of year again, so break out your sombreros and cervezas. It’s Cinco de Mayo! Hopefully, the weather is great where you live, and you’re going to spend the evening with friends and family, a great margarita, and some chips and salsa. We’ll be enjoying this bright green salsa made with fresh tomatillos and lime. There’s a big kick from the jalapeño, so have your drink nearby. This spicy salsa fresca is ready to party.

Tomatillo Salsa - perfect for Cinco de Mayo! From Everyday Good Thinking, the official blog of @hamiltonbeach

If you’re looking for additional Cinco de Mayo suggestions, try our Mexican Bean Dip, Fresh & Spicy Salsa, Slow Cooker Chicken Enchiladas, Mexican Burgers, Enchilada Rice Bowls or Margaritas. Any (or all) of these would be perfect for your Cinco de Mayo fiesta.

Tomatillo Salsa - perfect for Cinco de Mayo! From Everyday Good Thinking, the official blog of @hamiltonbeach


Tomatillo Salsa
SERVES: 8

Ingredients
4 medium tomatillos, husked and quartered
1 small onion, quartered
1 small jalapeño, halved
1 clove garlic
1/2 teaspoon salt
3 sprigs cilantro
Instructions
Place ingredients in order listed in blender.
Process on HIGH until blended.
Garnish with additional cilantro and serve as a sauce or with tortilla chips.
Everyday Good Thinking http://everydaygoodthinking.com/

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The new @HamiltonBeach MultiBlend™ Blender prepares smoothies and icy drinks as well as it prepares food, thanks to its powerful blending functions and stir spoon.The new Hamilton Beach MultiBlend™ Blender prepares smoothies and icy drinks as well as it prepares food, thanks to its powerful blending functions and stir spoon.



Big Game Football Field Party Dip from Everyday Good Thinking, the official blog of @HamitlonBeach (http://everydaygoodthinking.com)

This football field-themed party dip is sure to be a crowd-pleaser at your big game party! To make it, use aluminum foil or parchment paper to create three sections in a large serving dish. Fill the center with guacamole and the ends with salsa and cheese dip, creating the outline for a field and two end zones. Then, fill a piping bag with sour cream and use a #2 tip to create the lines on the field. Don’t forget to make a line where the field and the end zones meet.

Big Game Football Field Party Dip from Everyday Good Thinking, the official blog of @HamitlonBeach (http://everydaygoodthinking.com)

 

To make the football, we use a miniature sausage and a couple little strips of shredded cheese. The laces were drawn on with sour cream. We like our ball on the fifty yard line to be fair, but if you have a favorite team, you can give them some extra yardage.

Big Game Football Field Party Dip from Everyday Good Thinking, the official blog of @HamitlonBeach (http://everydaygoodthinking.com)

 

To make the football players, you need olives (we used green and black), baby carrots, mustard and a piping bag with tip (#1). Use a paring knife to trim the olives into the shape of a helmet and gently press them onto the end of a baby carrot until they are secure. Use a piping bag of mustard to draw a face mask onto each carrot. When you have the teams assembled, you can start placing them on the field. Referees optional; if they make a bad call, you can always eat them.

Big Game Football Field Party Dip from Everyday Good Thinking, the official blog of @HamitlonBeach (http://everydaygoodthinking.com)

 

Our goalposts are made with pretzel sticks. White chocolate is the perfect edible glue to hold them together; just melt a few morsels in the microwave until they begin to soften. Let the goalposts dry for about ten minutes on wax paper, then add them to the field. Looks like a first down dip to us. Go ahead and show us your touchdown dance!

Big Game Football Field Party Dip from Everyday Good Thinking, the official blog of @HamitlonBeach (http://everydaygoodthinking.com)

Big Game Football Field Party Dip from Everyday Good Thinking, the official blog of @HamitlonBeach (http://everydaygoodthinking.com)

 

Get our delicious guacamole recipe here.

Don’t forget to make our famous football deviled eggs.

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