Archive | Dips/Spreads

One Minute Salsa

One Minute Salsa

Have you heard of One Minute Salsa?  I’ve never been able to figure out why it’s named that because it takes longer than a minute just to pull the ingredients out.  Maybe it’s because it’s processed for about one minute. I don’t know.  But whatever the reason, I don’t care because I LOVE this salsa.

There are four main reasons I love this recipe:

#1.  I can make it year round because it uses canned tomatoes instead of fresh.  I have used fresh in the fall and that makes for a delicious salsa, too.

#2.  It uses pickled jalapeños, which I think gives it a better spicy flavor than fresh jalapeños.

#3.  I can process it until it’s mostly smooth but still has a bit of texture.  I know I’m weird but I don’t like chunky salsa ~ I’ve been known to throw a bottle of store-bought salsa in the blender and blend it up until it’s no longer chunky.

#4.  It’s so easy to make.  So much easier than running to the store to buy some.

One Minute Salsa

Yield: About 3 cups.

One Minute Salsa

Ingredients

  • 1/2 small red onion, peeled and quartered
  • 1/2 cup fresh cilantro leaves
  • 1/4 cup jarred pickled jalapeños, drained
  • 2 tablespoons lime juice
  • 2 garlic cloves, peeled
  • 1/2 teaspoon salt
  • 1 {28-ounce} can diced tomatoes

Directions

  1. In the bowl of a food processor {or a blender}, add the onion, cilantro, jalapeños, lime juice, garlic, and salt. Process until coarsely chopped.
  2. Add the tomatoes and pulse until combined ~ about 2 or 3 quick pulses if you like your salsa chunky. Pulse longer for more blended, less chunky salsa.
  3. Serve it up!
  4. {Store in an airtight container for up to a week.}
http://www.abrightandbeautifullife.com/one-minute-salsa/

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Garlic-Herb Butter

Garlic Herb Butter

This garlic-herb butter is delicious on everything: grilled or foil-wrapped bread, burgers, fish, veggies, or just about anything else you can think of.

There are only two steps:

1. Mix the herbs into the butter.

Herb butter-1

2.  Wrap it in plastic wrap.

Herb Butter-2

Herb Butter-3

 

Garlic-Herb Butter

Garlic-Herb Butter

Ingredients

  • 3 tablespoons finely chopped mixed fresh herbs {or 1/4 tablespoon of each dried herbs}, including parsley, chives, basil, oregano, and/or tarragon leaves {I use parsley, basil, and oregano}
  • 1 clove garlic, minced
  • 1/2 teaspoon black pepper
  • 8 tablespoons salted butter, at room temperature

Directions

  1. Place the herbs, garlic, pepper, and butter in a small mixing bowl and beat with a wooden spoon until light and fluffy.
  2. Mound the flavored butter in the center of a piece of plastic wrap and roll it up into a cylinder, twisting the ends to compact the butter.
  3. Chill the butter in the refrigerator or freezer until firm.

Notes

Store unused herbed butter in the refrigerator or freezer. The original recipe says to store in the refrigerator for 5 days or the freezer for 3 months. I keep mine in the refrigerator {sometimes for months} and I've never had a problem with it spoiling.

http://www.abrightandbeautifullife.com/garlic-herb-butter/

I would love to hear of any delicious ways you use herb butter.

Recipe source: Slightly adapted from How To Grill by Steven Raichlen

This recipe was featured on:
Made in a Day

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Toffee Fruit Dip – 4 Versions

Apple Toffee Dip ~ 4 VersionsHave you just about exceeded your sugar limit for this time of year?
This would be a nice, refreshing addition to a holiday appetizer menu, served with a meal
or as dessert, or just as a snack.
We like eating this very tasty fruit dip with apples, pears, grapes, and bananas.
Make this ~ your family will love you for it.

Since discovering this dip recipe a couple of years ago and making it countless times using the original recipe, I started playing around with it trying to cut down on the amount of sugar and came up with 3 delicious alternatives to the high sugar content in the original.

*makes about 2 cups of dip

Version 1 {Original Recipe}
Toffee Fruit Dip

Ingredients:

1 8 ounce package cream cheese
1 cup brown sugar
1/2 cup English toffee bits

Version 2
Toffee Fruit Dip

Ingredients:

1 8 ounce package cream cheese
1/2 cup brown sugar
1/2 cup English toffee bits

Version 3
Toffee Fruit Dip

Ingredients:

1 8 ounce package cream cheese
1/2 cup pure maple syrup {not pancake syrup}
1/2 cup English toffee bits or 1/2 cup chopped pecans

Version 4
Toffee Fruit Dip

Ingredients:

1 8 ounce package cream cheese
1/2 cup honey {raw is best}
1/2 cup English toffee bits or 1/2 cup chopped pecans

Directions:

1. Mix together the cream cheese and brown sugar {or pure maple syrup or honey} until well combined.
2. Stir in the toffee bits {or pecans}.
3. Cover and store in the refrigerator until ready to serve.

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