Definitely going to try this one from Barefoot Contessa.
- 1/4 cup lime juice
- 1/2 pound tomatillos—husked and quartered
- 2 garlic cloves, chopped
- 2 serrano chiles or 1 large jalapeño with seeds, chopped
- 1 small onion, coarsely chopped
- 3 tablespoons cilantro leaves
In a food processor, combine the lime juice, tomatillos, garlic, serranos, onion and cilantro and process to a coarse puree. Season with salt and pepper.
- 1 cup olive oil
- Juice of 1 lime
- 3 garlic cloves, minced
- 2 teaspoons oregano (dried)
- 1/2 teaspoon salt
- 1 teaspoon ground pepper
- 2 tablespoons hot pepper sauce (like Tabasco)
I love Ranch dressing and dips, and my favorite dip used be a packet of mix and sour cream. Last year I realized that I couldn’t pronounce most of the ingredients from the mix pack, and realizing that the main seasonings are garlic and onion powder, decided to play and make my own cleaner version.
I use Greek-style lowfat yogurt, and sometimes mix in a little mayo if it’s on hand. Eyeball the herbs, keep salt low (the flavors will blend after a few hours of chilling), and change it up with what’s ever on hand in your herb cabinet.
For one cup of yogurt, I add the following:
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/8 teaspoon chili powder
- 1/8 teaspoon paprika
- 1/8 teaspoon dill
- 1/4 teaspoon freshly ground pepper
- 1/8 teaspoon salt
Add anything else. . . . I know many people add dried thyme, basil or parsley. Mix and chill. Enjoy.
AKA as Shrimpy a La Jess
The easiest gourmet recipe ever. You will be an all-star and it takes less than 15 minutes.
- J’s Awesome Salsa
- Fresh or defrosted medium or large shrimp, peeled and deveined
- French bread or baguette
- Olive oil
Heat salsa in a medium sauté pan over medium low. Whilst warming, slice bread into slices at an angle and brush with olive oil. Toast face down in a pan or place on parchment-lined baking sheet and toast in the oven (each oven is different, so you may prefer to broil for 2-4 minutes or bake at 350 degrees for 8 minutes)
Once salsa is hot, add the shrimp and gently cook for 3-5 minutes, or until shrimp is bright pink and fully cooked through. Gently toss shrimp in sauce.
Stack 2-3 toast points on each plate and sprinkle paprika around the plate edges for presentation. Top points with the shrimp and sauce and serve immediately.
- Olive Oil Cooking Spray
- 24 wonton wrappers
- 1/3 cup soft goat cheese with herbs (I like the herb & garlic goat cheese from Trader Joes)
- 1/4 cup freshly grated Parmigiano-Reggiano
- 1 cup roasted red peppers (from water-packed jar), patted dry & chopped
- 1/3 cup sour cream
- 2 tablespoons fresh basil, finely chopped
- Sea salt and fresh ground pepper, to taste
Preheat oven to 400° F and coat a baking sheet with oil spray.
Arrange wonton wrappers on flat surface. Spoon a bit of the goat cheese slightly off-center onto each wrapper. Using your fingers, wet the edges of the wrappers. Fold wonton over and press to seal.
Place wontons on baking sheet and coat with oil spray. Sprinkle grated cheese over tops. Bake 8 to 10 minutes until wontons are golden and toasted.
Meanwhile, make red pepper dip: place red peppers and sour cream in blender. Purée until smooth. Transfer dip to bowl and fold in basil. Season with salt and pepper.
Thank you Gretchen Kennedy!
- 2 cups canned or cooked chickpeas, rinsed and drained
- 1 tablespoon fresh lemon juice
- 1 tablespoon olive oil
- 1 teaspoon raw/natural sugar
- 1 1/2 teaspoons ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon each sea salt and freshly ground pepper
- pinch cayenne pepper, to taste
Preheat oven to 425 degrees F.
Combine all ingredients in a bowl; toss well.
Spread chickpea mixture on a foil-lined baking sheet. Put in over, roasting 20-25 minutes; toss mixture halfway through. Remove from oven when chickpeas as dark brown in spots and cool. Enjoy and store leftovers in an airtight container in the fridge.
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 2 teaspoons white sugar
- 1/2 teaspoon cream of tartar
- 1/4 teaspoon salt
- 1/2 cup melted butter (we use Extra Virgin Olive Oil Smart Balance Buttery Spread)#mce_temp_url#
- 1 cup milk
Preheat oven to 450 degrees F (230 degrees C). In a large bowl, combine flour, baking powder, sugar, cream of tartar and salt. Stir in butter and milk just until moistened. Drop batter on a lightly greased cookie sheet by the tablespoon.
Bake in preheated oven until golden on the edges, about 8 to 12 minutes. Serve warm.
Just one ounce of savory sun-dried tomatoes added to your salad, pesto, soup or simply enjoyed on its own provides a boost of vitamin C, iron and fiber. Such a little addition can do so much!
You can buy sundried tomatoes packed in olive oil or vacuum-packed at the market, or you can dry your own. Just half and remove the seeds (optional) of the number of tomatoes you want and whack in an oven at 200 degrees and wait. . . 6 or 7 hours.
So easy to do, and worth the wait. You control quantity, waste less, and can pick out the tomatoes to dry yourself!
To your health!
- 1 small ancho chile, seeded
- 3 tablespoons hazelnuts
- Two 1/2-inch-thick slices baguette, toasted and torn into 1-inch pieces
- 3 tablespoons roasted almonds, preferably Marcona, coarsely chopped
- 1 garlic clove, chopped
- 2 plum tomatoes—peeled, seeded and coarsely chopped
- 1 roasted red pepper from a jar, cut into 1-inch pieces
- 1/2 tablespoon sherry vinegar
- 1/4 cup extra-virgin olive oil, plus more for brushing
- 1 tablespoon chopped flat-leaf parsley
- Salt and freshly ground black pepper
- 16 baby leeks or thick scallions, trimmed