Restaurant-Style Salsa

Why haven't I ever thought about making my own salsa until now?  I've used salsa in so many recipes and Colby and some of my kids love to sit down and snack on chips and salsa.  I've never been able to do that and I just realized it's because I've never loved the salsa.  That is, until now.  Last week I sat down to a bowl like this and before I knew it I had finished it off.  There was probably 1/3 of the bowl still full.  Oops.  But to us, it's really that good. 

A few weeks ago I started searching around online for salsa recipes.  I found some that looked pretty easy and that I thought we would like.  We made them and tried them out, adjusted the one we liked the best, and now I'm here to share our favorite version with you!

There are so many great things about making your own salsa.  First off, it's cheaper and it makes a ton!  You can also add or take away or adjust the ingredients to how you and others with you like it.  It also feels good that you can make something better than how you can buy it at the store and even in most restaurants.  And most of these ingredients you probably already have in your kitchen.

I'm excited for you to make your own and I hope you love it as much as our family does. 

Restaurant-Style Salsa
Yield: About 4 cups

Notes: I can't do a lot of heat so I seed my jalepeno's and only add 1/4 of one jalepeno.  It still adds a little kick, but it doesn't make it too hot for us very mild tasting taste-budders.  You can adjust most of these measurements according to what you like.

Ingredients
28oz can tomatoes, with juice (whole, diced, or crushed is fine)
1/2 red onion, peeled and roughly chopped
1/4 to 1 Jalepeno pepper, seeded and chopped
3 garlic cloves, minced
1 1/2 teaspoons ground cumin
1 to 1 1/2 teaspoons salt
1 bunch cilantro
3 tablespoons lime juice (from about 2)

Directions
Add all ingredients to a food processor in the order listed above and pulse a few times to break up the larger pieces.  Continue to process until the texture is how you like it.  Give the salsa a little taste and make sure it's how you like it.  If needed, adjust measurements according to your preference then process a little more.

Transfer to an airtight container and place in the refrigerator.  This salsa tastes best once it's chilled for a couple of hours or overnight.

Serve with tortilla chips.

Recipe Source: adapted from the chunky chef.

Cafe Rio Pulled Sweet Pork Salad

One of the things Colby and I miss most about Utah is Cafe Rio.  This restaurant is one of our top 3 favorites, probably #1.  Whenever we go back to Utah, even if it's for a short two-day trip, it is on our list of things to do.  Their creamy house dressing and portion sizes and everything about it is, well in our book - perfect.  A few years ago my sister, Laurel gave me their Pulled Sweet Pork copycat recipe along with their Cilantro Lime Rice recipe and Creamy House Dressing recipe.  We were sooooooo excited to say the least and I've probably been making it about once every other month ever since then.  It does take a little bit of work because there is a lot that goes into this salad, but it's all really easy and so incredibly worth it.  

Cafe Rio Pulled Sweet Pork
Yield: 6 servings

Note: Recently I've been making this with chicken instead of a pork roast.  We love it just as much, maybe even a little better because the chicken doesn't have as much fat as the pork.  If you decide to use chicken instead of pork put the raw chicken in the crock pot along with the combined coke, sugar and salsa and cook on low for 6 hours.  Then shred and continue with the directions as given below. 

Ingredients
Pulled Sweet Pork
3-4 lbs. pork roast
1 can coke
2 cups brown sugar
1 16 oz. bottle of salsa

Put the roast in the crock pot, fill crock pot 1/2 way up with water.  Cook on high for 5 hours.  Drain off water, cut pork into thirds.  Mix coke, sugar and salsa together, pour on top of pork.  Cook an additional 3 hours on high.  Shred pork with a fork, return to crock pot and leave on low or "keep warm" until ready to serve.

Cilantro Lime Rice
2 tablespoons oil
1 lb. long grain rice (3 cups)
2 limes, juiced
1 bunch of cilantro, chopped
4 cloves garlic, minced

Heat oil in a large pot then add rice, garlic and cilantro.  Saute 3-5 minutes.  Add 4 cups water and lime juice to the pot.  Bring water to boil, reduce heat to low, cover and cook for 20-25 minutes.  Take off heat, fluff with a fork, cover again and keep covered until ready to serve.

Creamy House Dressing
1 buttermilk ranch dressing packet (Hidden Valley Ranch recommended)
1 cup buttermilk
1 cup mayonnaise (DO NOT use low fat or fat free)
1/2 bunch cilantro, chopped
1 clove garlic, minced
1 lime, juiced

Use a food processor or blender to mix all the ingredients well.  Refrigerate at least 1-2 hours before serving.

Other Ingredients
4-6 burrito-sized tortillas
shredded cheddar cheese
1 can black beans
Romaine lettuce, chopped
salsa, optional
sour cream, optional
Tortilla chips, optional

Directions
Put the oven on the "broil" setting.  Place tortilla shells in 9" round cake pans and sprinkle with shredded cheddar cheese.  Place pans in the oven on the top rack until the cheese has melted - this takes just a few minutes.  It'll burn quickly if you don't watch it closely.  Remove from the oven and add rice, pulled pork, black beans, romaine lettuce, creamy dressing, salsa and sour cream.  Cafe Rio adds little strips of tortilla chips on top if you'd like to add those too.


Recipe Source: My sister, Laurel Larsen     

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
 

Southwestern Black Bean Wrap

I enjoy finding recipes that call for leftover ingredients like leftover chicken or rice.  This wrap is one of those wonderful little recipes.  And it can be altered to your liking - more of one thing or less of another AND it makes a wonderful light lunch that really comes together so quickly.  These wraps have become one of my summer go-to's when I have rice in the refrigerator that I need to use up.  If you give it a try I'm pretty sure you'll find yourself making it again because it's just a wonderful easy-fixin' healthy little recipe.  :)

Southwestern Black Bean Wrap

Yield: 2 wraps

Ingredients

2 tortillas, warmed

1 1/2 teaspoons canola oil

1/2 can black beans, drained and rinsed

3/4 cup cooked rice, white or brown

1 cup baby spinach

2 large eggs, beaten

1/2 cup cheddar cheese, shredded

1/2 avocado, diced

salsa, to taste

fresh cilantro, chopped

Directions

Add the oil to a medium-size skillet and heat over medium heat.  Add the beans, rice and spinach and cook for a few minutes, stirring frequently, until the beans and rice are cooked through and the spinach begins to wilt.  Divide the mixture between the two warmed tortillas.

Spray the same skillet with cooking spray and add the beaten eggs.  Cook until scrambled and divide between the two tortillas, layering on top of the rice mixture.

Top with the cheese, avocado, salsa and cilantro.  Roll up the tortilla, slice in half and serve.

Recipe Source:  Adapted from Runner's World, Meals on the Run.

The Gorilla's Taco

Talk about a yummy, very nutrient filled lunch/snack/dinner!  I love these Gorilla tacos!  One of my favorite greens to eat is Collard Greens.  I love how sturdy they are - almost a leathery feel.  Makes me think how nutrient dense they are.  I mean look at 'em... aren't they great?!

And I really love their taste.  I put them in my morning green smoothie, chop them up and add them to a lot of my green salads, and now make tacos and wraps out of them!  They make a perfect tortilla because of how solid and sturdy they are.

You can totally substitute the quinoa out for rice or millet if you'd like - but my favorite as of late is Red Quinoa - with all it's nutrients and yumminess.  I love the way red quinoa looks after it's cooked.

Filling and delicious.

The Gorilla's Taco
Yield: 2 servings

Ingredients
2 collard greens leaves, rinsed and patted dry
3/4 cup cooked quinoa
1/3 cup black beans, drained and rinsed
1/2 bell pepper, sliced
1/2 avocado, sliced and peeled
Handful of Alfalfa sprouts
salsa

Directions
Place the two collard greens leaves on a plate.  Down the center of one of the collard greens place half the quinoa, black beans, bell peppers, avocado, alfalfa sprouts, and salsa.  Down the center of the other collard green place the other half of all the ingredients.  Fold the edges of the greens up and enjoy every bite!

Recipe Source: Tasty on My Mind

Texas Roadhouse Rolls {Copycat}

You know those restaurants that you go to because you love the bread they serve as you're waiting for your food?  Or the chips and salsa they have as an appetizer that you try your best not to fill up on?  Now the rest of their food is great, and your excited about that too - but you relish in the yumminess of the rolls or chips you get in the beginning.  Well Texas Roadhouse falls under that category.  I've only been to Texas Roadhouse once and I really need to change that because it was soooo good.  The chicken salad I ordered was delish, but man - their rolls were a buttery goodness of warm deliciousness.  So - when I came across their copycat recipe I had to try it right away, and I did!  And they turned out wonderful.  I love this recipe for many reasons - it's easy, it's yummy, bread makes me and my family happy and it makes a ton.  I gave a bag-full to my neighbor because there were so many rolls.  A very good problem to have.

Give this recipe a try.  If you've been to Texas Roadhouse - let me know how you think these compare.  If you haven't been to Texas Roadhouse, no worries - you can make these rolls, I'm pretty positive you'll love them, then you can go try them out at Texas Roadhouse and then you'll be so happy you can make them right in your own kitchen!

Texas Roadhouse Rolls {Copycat}
Yield: About 30 rolls

Ingredients
*4 teaspoons instant yeast
1/2 cup warm water
2 cups milk, scalded and cooled to lukewarm
1/2 cup sugar
7 1/2 cups unbleached all-purpose flour
3 tablespoons melted butter, slightly cooled
2 eggs
2 teaspoons salt

Directions
In the bowl of a stand mixer, with your dough hook attached, combine yeast, water, milk, sugar and 4 cups of the flour.  Mix well.  Add melted butter, eggs and salt and beat well again.  Add the rest of the flour to form a soft dough.  (You may need to add a little more to get the right consistency.  7 1/2 cups worked perfect when I made them.)  You want the dough to pull apart from the bowl but not become to stiff.  Knead for 5 minutes.

Lightly spray a large bowl with non-stick cooking oil and place dough inside the bowl.  Cover with greased plastic wrap and let it rise until it has doubled in size (1-2 hours).

Once the dough has doubled, punch it down a few times and turn it out onto a greased (with non-stick cooking spray) counter.  Let it rest for 10 minutes.  Roll the dough out to a 18"x12" rectangle and cut into desired sizes (I was able to cut 31 squares out).  Place rolls on baking stones or silpat lined baking sheets.  Cover again with greased plastic wrap and let rise until doubled (about 30 minutes).

Bake in a 350 degree F preheated oven for 13-15 minutes or until golden brown.  Immediately brush the tops with melted butter if desired.

*If you are using active dry yeast instead of instant, first combine the yeast and warm water with 1 teaspoon of sugar and let sit for about 5 minutes until the yeast starts to froth.  Then add to your stand mixer and continue with the recipe.

Recipe Source:  adapted slightly from jocooks