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

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Fresh Tomatillo and Tomato Salsa

I’ve been dying to blog again; it’s been so long but I keep getting distracted so I must get back at it!  I love to cook and all these recipes and ideas are in my head; this is the best way to get them out!

Today I went with a simple tomatillo salsa.  I’ve always cooked my tomatillos; I just discovered how tasty they are raw!  So sweet and delicious.

  • 1/3 cup tomatillo ~ husked – deseeded and chopped
  • 1/3 cup tomato – diced
  • 1 Tbs onion – minced
  • 1 tsp jalapeno – minced
  • 1/2 tsp fresh garlic – minced
  • juice of half a lime
  • pepper and cilantro if desired

This is so simple to make.  Just dice / chop / mince the ingredients and toss together in a bowl a little while before serving.  I added pepper and fresh cilantro to mine ~ I didn’t use any salt but that’s up to you; taste it first and go from there!

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Mexican inspired Meatloaf

I planned on a traditional meatloaf today but once I got home I looked longingly at my very ripe avocados and decided to go with  a mexican twist.  Quite tasty, the avocado really made it all come together.

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  • 1 1/2 pounds ground beef
  • 2 eggs
  • 1/2 cup salsa
  • 1/2 tsp salt
  • 1/2 tsp crushed red pepper
  • 1 Tbs crushed cumin seed
  • 1 Tbs mexican oregano
  • 1/4 tsp black pepper
  • 2 small flour tortillas
  • 1 cup cheddar cheese
  • hot sauce

In bowl combine beef, eggs, salsa and seasoning; tear tortillas into little pieces add to beef mixture and work in cheese.  Form into loaf and bake at 350 degrees for about 1 hour or until cooked through.  Glaze with some hot sauce if desired and bake an additional 5 minutes. Serve with some avocado or guacamole.

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Enjoy ~ Kimberly

Pan Seared Ocean Perch with Cilantro and Lime Salt and Fresh Salsa

This is the fish I made with yesterday’s flavored salt post. I loved this; so much so that all I could think about was making so fish tacos with it next time.

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Season perch with cilantro lime salt on top side.  Heat olive oil in medium – large skillet over medium heat.  Add fish seasoned side down and cook for about 3 minutes; flip and cook an additional minute or two until cooked through.

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Serve with rice and salsa.

Enjoy ~Kimberly

Avocado and Shrimp Salad

I thought a salad sounded good for dinner today.  For some reason the lonely avocado on my counter was grabbing my attention and I had some shrimp thawing for dinner so I decided to put the two together. It was so tasty; I must say the pictures don’t do it justice.

  •  1 Tbs olive oil
  •  1 pound peeled shrimp
  • 1 Tbs crushed cumin seed
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 2 jalapeno ~ diced
  • 1 lime
  • 1 cup corn
  • 1/2 cup salsa
  • 1/4 cup sour cream
  • torn lettuce, diced onion, shredded cheese, and sliced olives if desired

Heat olive oil in medium skillet; add shrimp and season with crushed cumin seed, salt and pepper, juice of half a lime, and jalapeno.  Sauté for about 5 minutes or until shrimp is cooked through. Remove from heat and stir in corn, avocado, salsa, sour cream, and remaining lime juice.  Serve over torn lettuce and with a couple of warm tortilla shells or some chips if desired.

Enjoy ~ Kimberly

Chicken and Avocado Wraps

I have been trying to perfect wraps for lunch the past couple of days.  The flavor is perfect. the combination is excellent, but my execution is sub par.  I think I should have actually bought the bigger wrap shells, but I wanted to try out the whole wheat version and they were a little smaller than the wraps but bigger than the taco shells.  Anyway here is my wrap; tasty even if not the prettiest ever.

  • 1 avocado
  • juice of 1/2 lime
  • salt and pepper to taste
  • 3 tortilla wraps
  • leftover roasted chicken ~ about 1/2  cup or so
  • salsa ~ a spoonful or so for each taco
  • lettuce

Mash avocado with lime juice, salt and pepper; divide among shells.

Add chicken to each and a spoonful or so of salsa.

Lettuce would be a nice touch now ~ you’ll notice I forgot the lettuce in my pictures but we unrolled them and added it before eating! Fold in sides and roll up.  I had to spread my filling around a little bit to accommodate the rolling. Secure with toothpick if desired.

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

Mango Salsa ~ spicy with a pinch of cilantro

So, I have made mango salsa before.  We’ve served it over tilapia for a simple tropical flavor but I don’t think I’ve ever enjoyed it as much as the recipe I made today.  I added jalapeno for a kick and cilantro for contrast.  My mango was even a little under ripe so I was worried it wouldn’t give enough flavor but it was amazing.  This is perfect for fish recipes.  I actually used some of it for a rice dish today and served with halibut, but I will simply post the salsa as is because I do believe it will be amazing on chips too.

Mango Salsa

  • 1 mango
  • 2 green onions
  • 1/2 lime juice
  • 2 small jalapeno
  • 1/2 tsp salt
  • pepper to taste
  • 1 tsp fresh cilantro

Peel and chop the mango.  I will have to do a post soon of the easiest way to do this; mangos have a flat large seed in the center.

Combine all ingredients in bowl and set aside for 3 minutes for the flavors to marry.

Enjoy ~ Kimberly

Cheesy Shrimp and Tortilla Pie

Just a quick post for the delicious cheesy shrimp and tortilla pie I made for dinner.  I almost made enchiladas but I saw my pie pan and thought it would be a nice way to build dinner.  I used 3 tortilla shells and made a homemade cheese sauce and salsa.  I am sure if you have a favorite salsa or cheese sauce you can use those instead.  I am also sure chicken or beef would be delicious but I wanted seafood tonight!

Cheesy Shrimp and Tortilla Pie

Cheese sauce

  • 2 Tbs butter
  • 2 Tbs flour
  • 3 jalapeno peppers chopped
  • 1 1/3 cups milk
  • 4 o.z. sharp cheddar
  • salt and pepper to taste

Shrimp

  • 12 o.z. small shrimp peeled
  • 1 Tbs crushed cumin seed
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/4 cup liquid from salsa

Fresh salsa

  • 1 large tomato
  • 1 finely diced jalapeno
  • 1/2 small onion diced
  • 1 Tbs cilantro
  • 1/2 lime juice
  • salt and pepper to taste

For salsa mix together all ingredients and set aside.

To make cheese sauce melt butter in sauce pan.  Add flour and stir cooking for one minute.

Add diced jalapeno

Cook over medium low for about 5 minutes stirring often.

Add milk and increase heat to medium.  Cook for about 5 minutes or until beginning to heat through stirring occasionally.  Increase heat stirring constantly until bubbly.  Once thickened reduce heat begin stirring in cheese a little at a time until melted.  Stir in about 1/2 cup of homemade fresh salsa.

For shrimp ~ Cook shrimp and all seasonings until shrimp is no longer pink; drain if needed.

To build pie place about 1/2 cup cheese sauce in bottom of oiled pie pan. Top with burrito size tortilla shell.

Layer 1/2 of the shrimp, 1/2 cup cheese sauce, and 1/2 of the salsa.  Top with another shell.

Repeat layer leaving a little cheese sauce for top layer.  Add one more shell and remaining cheese sauce.  Bake at 400 degrees for 30 minutes.  Allow to rest about 5 minutes before cutting into.

Enjoy ~ Kimberly

 

Black Bean and Corn Salsa

I’ve been enjoying all the fresh veggies I can get my hands on this season.  My tomatoes are growing ok but I’ve left the rest to the farmers at the market; rather glad I did with this heat and drought we’ve been having.  Weeding the garden and sweating in the sun are far from my favorite activities.  I got my hands on a few dozen ears of corn the other day and had to freeze some for winter; I decided another corn salad would be delicious and I wanted to try a version with black beans.  This was great all on its own, with tortilla chips, and on the soft tacos we made. Adjust as desired; we like spicy so 2 jalapeno heated everything up nicely.

Black Bean and Corn Salsa

  • 1/2 medium onion ~ diced
  • 2 jalapeno ~finely diced
  • 2 small tomato ~ chopped
  • 1 lime ~ juice
  • 1 can black beans ~ drained and rinsed
  • 1 1/2 cups fresh corn cut off the cob
  • 1 Tbs fresh cilantro ~ chopped
  • salt and pepper

Combine all ingredients adding salt and pepper to taste.

Enjoy ~ Kimberly