Spaghetti Squash ……. with Salsa

I know it sounds crazy but I just couldn’t resist pairing two of my favorite foods.  It was amazing!

If you haven’t read about this in my earlier posts the best way to prepare a spaghetti squash is to bake it whole.  Pierce it a couple of times with a fork or knife and bake at 350 degrees for about 45 minutes to an hour.  Do this ahead of time; a day in advance, an hour in advance or whatever works for your time schedule.  Once cool enough to handle cut in half, remove seeds and then using a fork fluff  the “spaghetti” out of the shell.

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So on to the recipe.  In a large skillet heat up a bit of olive oil or butter.  Saute squash about 5 minutes to heat through.  Toss with your favorite homemade salsa. I used a simple tomato, onion, jalapeno, cilantro and lime juice version but you can use something like the salsa fresco recipe, the tomatillo salsa recipe or my roasted jalapeno salsa recipe.

If you need some ideas ~ Just click on the kind of salsa you’d like to try for a quick link to the recipe.

 

Enjoy ~ Kimberly

Sausage and Chicken Fajitas

I was working on using up some leftovers tonight and threw together a quick dish with some of my goodies in the fridge.

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  • smoked sausage – about 4 o.z.
  • cooked chicken – about 1 cup cooked
  • onion – 1/4 cup or so
  • 2-3 little bell peppers or one large one
  • 1 jalapeno
  • 1 tsp cumin
  • salt and pepper
  • 1 – 2 tomatoes cut into wedges

In skillet combine sausage, chicken, onion, peppers, and jalapeno.  Saute for about 8 minutes until heated through and peppers and onion are desired tenderness.  Add cumin, salt and pepper; stir.  Toss in tomatoes just before serving.  Serve with tortilla shells and desired toppings.

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Enjoy ~ Kimberly

Chicken with mushrooms, jalapeno and a cheesy sauce

Thought I would try a quick chicken dish for lunch today.  It wasn’t perhaps the prettiest dish but it was very tasty. I am sure chicken breasts would work too; just adjust the cooking time accordingly.

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  • 8 o.z. mushrooms
  • 1 Tbs butter
  • 1 jalapeno
  • 4 boneless chicken thighs
  • 1/4 cup chicken broth or water
  • 4 o.z. cream cheese
  • 1/4 cup cheddar cheese

Saute mushrooms and jalapeno in butter for about 5 minutes.  Add chicken thighs and cover; cook for about 10 – 15 minutes or until chicken is cooked through flipping when needed.  Remove chicken from pan and add broth and cream cheese until heated through.  Stir in cheddar cheese until melted.  Serve mushroom sauce over chicken thighs.

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Enjoy ~ Kimberly

Jalapeno Cilantro Pork Burger

We made some tasty pork burgers tonight.  Usually we go for the simple unseasoned version but today we added some great ingredients to the pork before cooking.

  • 1 pound ground pork
  • 1/4 cup diced jalapeno
  • 1/4 tsp pepper
  • 1/2 tsp salt
  • 1/2 tsp fresh cilantro
  • 1 tsp chili powder

Mix together all ingredients and form into 4 patties.  These would be awesome grilled but it was late and cold tonight so I opted for a simple pan cooking.  It took about 10 minutes over medium heat; cook until pork is no longer pink in the center.

We served ours with guacamole, red onion, and lettuce… yummy!

Enjoy ~ Kimberly

Hamburger Black Olive and Tortilla Casserole

Thought I would try something new today with my hamburger.  Went for a mexican flair; didn’t come out too bad.  Not quite what I was envisioning but good flavor over all.  I think it might make a good dip for corn tortillas if I cheese it up a bit more and omit the flour tortillas; I’ll have to play around with this one again.

  • 1 pound hamburger
  • 1/4 cup diced onion
  • 2 jalapeno ~ sliced or diced
  • 1 tsp mexican oregano
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 tsp chili powder
  • 1 1/2 tsp crushed cumin seed
  • 1/2 cup salsa
  • 4 o.z. cream cheese
  • 1 small can sliced black olives
  • 1 can tomatoes ~ I like to use whole tomatoes and smash them up; they seem to have the best texture
  • 2 – 3 tortilla shells; cut into small squares or strips

Cook hamburger, onion, and jalapeno in large skillet until meat is cooked through.  Drain and return to skillet; stir in remaining ingredients except for the tortillas.  Heat through and stir in cut tortillas.  Serve with sour cream, shredded cheese, lettuce, jalapeno or any desired condiments.

Enjoy ~ Kimberly

Jalapeno Popper Dip

I was about to stuff some jalapeno peppers with cream cheese tonight when I decided to change gears and go for a dip instead.  Very delicious served with some toasted baguette slices.

  • 4 o.z. cream cheese
  • 2 o.z. soft goat cheese
  • 1/2 cup shredded cheese
  • 1/2 cup jalapeno peppers – diced
  • pepper, cayenne pepper, and extra cheddar

Mix together cream cheese, goat cheese, cheddar, and jalapeno peppers.  Place in greased baking dish and sprinkle with pepper, cayenne and a little bit of cheese.

Bake at 350 degrees for about 30 minutes or until golden and bubbly.

Enjoy ~ Kimberly

Shrimp Quesadilla

I loved that broiled shrimp so much that I thought I’d use the technique for my quesadillas tonight.  Super yummy!  Will definitely make these again. I used whole wheat tortillas, cheddar cheese, and added some black beans too.  Fix with your favorite ingredients and toppings.  These were pretty spicy so I just served with some sour cream and salsa (I would have had avocados too but they looked terrible at the store today).

  • 1 pound shrimp – peeled
  • 1 recipe taco seasoning
  • 2 Tbs olive oil
  • 1 tsp fresh cilantro
  • 1/2 cup bell peppers – finely diced
  • 1/4 cup onion – diced
  • 2-3 jalapeno if desired

Combine all ingredients. Spread evenly on oiled cookie sheet.

Broil 3 – 4 inches from heat for about 8 – 10 minutes until shrimp is cooked through.

Layer each tortilla with cheese, shrimp mixture, and black beans.  Top with additional cheese and another tortilla.  Bake at 400 degrees for about 10 minutes or broil or 3 – 4 minutes each side.

Enjoy ~ Kimberly

Corn and Avocado Salad

Just a quick post for the awesome salad I fixed a couple of days ago.  Actually I loved it so much I fixed it two days in a row!

  • 1/2 cup corn (I used frozen corn; thawed)
  • 1 small tomato ~ diced
  • 1 jalapeno ~ finely diced
  • 1 Tbs diced onion
  • a few sprigs of cilantro ~ minced
  • juice of half of a lime
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1 avocado – cut into chunks

Combine all ingredients except for the avocado; stir well and set aside for 20 minutes or so before serving to allow the flavors to combine.

Add the avocado just before serving.

Enjoy ~ Kimberly

Chicken Stuffed with Jalapenos and Cream Cheese

I love stuffing jalapeno with cream cheese and I love chicken so it just seemed natural to combine the two together.  I started by pounding out a couple of chicken breasts; I should have maybe flattened them a little more but it still worked very well.  Quite tasty although Charles and I both agreed to use more jalapeno next time!

  • 2 boneless skinless chicken breasts
  • 2 – 3 o.z. cream cheese
  • 2 jalapeno
  • salt and pepper
  • cheddar cheese

Pound chicken breast to even out and thin.  Place 1/2 of the cream cheese in the center of each breast.  Sprinkle with diced jalapeno.

Season with salt and pepper and roll up, tuck in ends to help keep the cream cheese inside the chicken.  Secure with toothpicks and season with a bit more salt and pepper and a bit of cayenne if desired.

Bake at 425 degrees for 30 minutes or until chicken in cooked through and juices are clear.  Sprinkle with cheddar cheese and broil one to two minutes to melt.  Remove from oven and allow to rest 4 – 5 minutes before serving.

Enjoy ~ Kimberly

Roasted Jalapeno ~ taking salsa to a new level

I decided I’d roast some jalapeno but I didn’t feel like firing up the grill so I thought I would find out what my broiler could do.  Not bad results; I didn’t really end up with the same charing you get from a charcoal fire, but still great results. It adds a new depth of flavor when you roast the jalapeno instead of just adding fresh to salsa or any dish you choose.

Roasted Jalapeno

  • fresh jalapeno
  • aluminum foil

Turn broiler on and place jalapeno on foil.

Broil for 5-8 minutes or until skin starts to blister and slight browning occurs.  Flip over and cook other side for 4-6 minutes until blistered as well.  Place in ziplock bag and let rest for about 5 minutes to finish softening skin.  Remove as much skin as possible and dice or slice to use in your salsa.

Roasted Jalapeno Salsa

  • 3 roasted jalapeno
  • 1 medium – large tomato
  • fresh cilantro
  • salt and pepper
  • juice of 1/2 a lime

Chop tomato ~ I used an heirloom tomato from my garden so my salsa will be yellow, but very tasty.

Dice roasted jalapeno.

Chop cilantro.

Season with lime juice, salt and pepper; mix well before serving.

Enjoy ~ Kimberly