Homemade Pico De Gallo

This homemade Pico De Gallo is easy, it's fresh, it's flavorful, and it goes good with so many different things: chips, salads, burritos, tacos, etc.  Why spend close to $5 to buy a pint-size container of Pico at the store when you can make 4x as much at home for a fraction of the price?

Pico De Gallo

Ingredients
5 Roma tomatoes, seeded and finely diced
1/2 large onion (white or red)
1/4 - 1/2 jalapeno, seeded and finely diced
1/2 bunch cilantro, finely chopped
3 garlic cloves, minced
1/2 lime, juiced
salt and pepper to taste

Directions
In a large bowl add the diced tomatoes, onion, jalapeño, cilantro, and garlic.  Toss everything together.  Add the juice of 1/2 a lime and salt and pepper to taste.  Toss again to evenly coat.  Store covered in the refrigerator.  It tastes the best if you can let the flavors marry together for a few hours before eating, but no harm done if there's no time for that.  Serve with your favorite tortilla chips or on top of salads, burritos, tacos, etc.

Recipe Source: Adapted slightly from The Girl Who Ate Everything

7-Layer Dip

This is such a fun, easy and yummy recipe!  It's fun to eat it at a party, as a side with dinner, with your family, with just your spouse, heck - all by yourself, or even as a meal.  Yes, this was my lunch one day.  I love all the different flavors in the layers and I love that I can adjust this to my liking.  I sometimes like green onions so I just go with how I'm feeling.  I love guacamole and tomatoes, so I add a little more to my portion.  I love the idea of individual cups so you don't worry about double-dipping!  This recipe is so versatile - it's fabulous.

7-Layer Dip
Yield: 6-8 individual cups

Ingredients
1 can refried beans
1 (1 ounce) package taco seasoning
1 cup guacamole, (homemade preferred)
1 (8 ounce) container sour cream
1 cup chunky salsa or pico de gallo
1 cup shredded cheddar or Mexican blend cheese
2 Roma tomatoes, diced
1 (2.25 ounce) can sliced olives, drained
Tortilla chips

Directions
In a small bowl mix taco seasoning with refried beans.
Then here are how the layers go:

Layer 1: refried beans and taco seasoning
Layer 2: sour cream
Layer 3: guacamole
Layer 4: salsa or pico de gallo
Layer 5: cheese
Layer 6: tomatoes
Layer 7: olives (and green onions if you'd like)

You can either divide all the layers amongst however many cups you would like to make or you can spread them all in an 8x8 or 9x13-inch pan.  Just depends on how thick you want each layer.  I used a slotted spoon for my salsa when I scooped it out because I didn't want to have excess liquid.  If you are making this ahead of time wait to add the last 2 layers right before you are serving so it stays fresh and looking nice.  Store in refrigerator covered with plastic wrap until ready to serve.  I wouldn't make it too far ahead of time because it can start to turn a little soupy after awhile.

Recipe Source: adapted slightly from the-girl-who-ate-everything.com
 

Veggie Fajita Stacks with Garlic Lime Rice

I love a healthy, tasty, lots of texture, leaves me leftovers that I look forward to for days, kind of meal.  Do you?  If you do, I recommend this one.  It's definitely filling, but not heavy.  It's never left me with that, "Whoa, I just ate that whole plate and can't move now." kind of feeling.  Since there are so many fresh veggies, and great grains (you can easily substitute in millet or quinoa instead of rice), I love making this meal for my family.

Veggie Fajita Stacks
Yield: 4-6 servings

Ingredients
Garlic Lime Rice
1 tablespoon olive oil
1 1/2 cups rice, dry (substitute in millet or quinoa if you'd like)
2 teaspoons minced garlic
2 3/4 cups chicken broth
1 pinch salt
3 tablespoons lime juice
1/4 cup chopped cilantro (optional)

Sautéed Peppers and Onions
1 tablespoon olive oil
1 bell pepper, seeded and sliced
1 onion, sliced
Salt and pepper, to taste

For the Fajita Stacks
1 can black beans, drained and rinsed
Frozen corn, thawed and warmed
Homemade Guacamole
Homemade Pico de Gallo


Directions
For the Garlic Lime Rice: Heat the oil in a medium-sized pan over medium heat.  Add the rice and allow to cook for 2-3 minutes, stirring frequently so the rice doesn't burn.  Add the garlic and continue to cook for about 30 more seconds.  Add the chicken broth, salt, lime juice, and cilantro and allow to come to a boil.  Stir once or twice to break up any clumps.  Cover, reduce heat to low and allow to cook for 15 minutes or until the water dries up.  Remove from the heat, fluff with a fork, and let sit for a few minutes before serving.

For the Sautéed Peppers and Onions: While the rice is cooking, heat oil in another medium-sized pan over medium heat.  Once oil is hot, add sliced peppers and onions.  Add a dash of salt and pepper, to taste.  Sauté for about 5 minutes.  You don't want the peppers and onions to become mushy so watch them so they don't cook for too long.

To Assemble:  Add rice (or millet or quinoa) to your plate/bowl.  Then add as much of the rest of the toppings as you'd like: sautéed peppers and onions, black beans, corn, pico do gallo, and guacamole!

Recipe Source: Adapted from Little Spice Jar