Easy Blender Salsa

Contributed by Kathleen Pierce
Original Source: (Pinterest! :-)) Mountain Mama Cooks

This salsa, seriously, is so easy! No cooking necessary, though if you have time, some simmering on the stove would serve to meld those wonderful flavors together even more.

Easy Blender Salsa

Ingredients:

• 1- 14 oz can diced tomatoes
• 1- 10 oz can orginal Rotel
• 1/2 small onion, roughly chopped
• 1 clove garlic, peeled and smashed
• 1/2-1 jalapeno, seeded or not (depends on how spicy you like it)
• 1 teaspoon honey
• 1/2 teaspoon salt
• 1/4 teaspoon ground cumin
• small to medium size handful of cilantro, washed
• juice of 1 lime

Directions:

Put all the ingredients in the base of a food processor or good blender and pulse to combine for 30 seconds or so until all the ingredients are finely chopped and salsa is desired consistency. Taste for seasoning and adjust to taste. Serve with chips or over tacos. (I added in some chunky pieces of onion and some cilantro after blending.)

Taco Seasoning

Contributed by Kathleen Pierce
Original source: Real Food and Health, March 2012 issue

Taco Seasoning Mix

4 T. chili powder
3 T. cumin
3 T. paprika
2 T. onion powder
2 T. garlic powder

Combine all ingredients and shake container to blend. Use two tablespoons to replace a taco seasoning packet. Because this recipe does not include salt, you will then need to salt your dish to taste.

Whole Wheat Tortillas

Contributed by Kathleen Pierce
Original Source: Rhonda Rathbun from high school :-)

Flour Tortillas (makes 12)

Sift together:
4 c. fresh milled white whole wheat flour
2 t. salt

Work in:
3 T. butter
3 T. olive oil

Stir in:
1 c. water

(I combine all of this in my food processor, which makes it a very quick task.)

Use more water if necessary until dough forms a ball. Knead well and divide into 12 equal parts. Roll each into a ball. Let rest for 15 minutes.

Roll out. (If you use oil on the countertop instead of flour, your tortillas remain softer.) I found when rolling that you must get it very thin. To do this, alternate directions and with each direction change, flip the tortilla over.

Fry on ungreased skillet.

Cilantro Lime Chicken

Contributed by Kathleen Pierce
Original Source: Allrecipes.com

Cilantro Lime Chicken (Slow Cooker)

Ingredients:
1 (16 oz.) jar salsa (or 2 c. homemade salsa)
1 pkg. dry taco seasoning mix (or 2 T. homemade taco seasoning)
1 lime, juiced
3 T. chopped fresh cilantro
3 lbs. skinless, boneless chicken breast

Directions:
Place the salsa, taco seasoning, lime juice, and cilantro into a slow cooker and stir to combine. Add the chicken breasts and stir to coat with the salsa mixture. Cover the cooker, set to high and cook until the chicken is very tender, about 4 hours. Shred chicken with forks to serve. (I shredded chicken and returned to crockpot with about an hour of cooking time left.)

Berry Sauce

Contributed by Kathleen PierceOriginal Source: 100 Days of Real Food

Ever since I found the recipe for Berry Sauce on the 100 Days of Real Food blog, I have been scheming about things to put it on because, seriously, it would be good on just about anything.

Berry Sauce

3/4 c. berries
1/4 c. water
1 1/2 - 2 T. maple syrup (I used honey)

Bring all ingredients to a simmer or medium-low heat. Simmer for 5-10 minutes until berries are soft. Then you can strain or use an immersion blender (my preference so that none of it goes to waste).

I really don't follow this recipe, just the concept - basically berries and water and, if you want, sweetener. Add less water if you want a thicker sauce (perfect to mix in homemade yogurt) or thinner if you want a berry syrup (for pancakes).

Swedish Pancakes

Contributed by Kathleen Pierce
Original Source: Childhood...most likely from the version of the day of the BH&G red and white checkered cookbook.

Swedish Pancakes
1 1/4 c. milk
3/4 c. fresh milled white whole wheat flour
1 T. sugar
1/2 t. salt

Beat eggs; stir in milk. Sift together dry ingredients. Add to egg mixture and mix until smooth. Cook on griddle or small saute pan.

Ranch Dressing/Dip

Contributed by Denise Koss

Ok, take in mind that I found this before I went organic and it is for ranch dressing, but I am sure you can tweek it and make it for a dip as well: In a small bowl add together...2 T water, 1/2 t pepper, 1/2 t dill weed, 1/2 t dried parsley, 1/2 t dried basil, 1/2 t thyme, 1/4 t minced garlic or 1/8 t garlic powder, and 1/4 t paprika. (Let this sit for 5 minutes) Add and mix in: 2/3 cup buttermilk, 1/3 cup mayonaise, 1 T cider vinegar, 1 t dijon mustard, 1 t sugar, and 1/4 t salt.