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Posts tagged ‘salsa’

Roasted Garlic & Tomato Chunky Salsa: Small Appliance Review

Chips & salsa was my go to snack when I was in undergrad. And if I had a bag of Cool Ranch flavored Doritos and a jar of any medium salsa, life was grand 🙂 Since I had the opportunity to check out Hamilton Beach’s Wave Action Blender, I decided to take it back to the undergrad days and make a delicious tummy pleasing salsa.

Chips & Salsa

Roasted Garlic & Tomato Salsa

I had the opportunity to make a number of recipes. The Wave Action Blender performed above and beyond my expectations when I made smoothies and most dips. In less than 2 minutes, creamy smoothies were ready for me to devour. The 48 ounce glass jar allowed me to blend a week’s worth of smoothies to store in the fridge.

Hamilton Beach Blender

Hamilton Beach Wave Action Blender

My hummus recipe didn’t turn out too well in the Wave Action. I transferred the contents of the unblended chickpeas, garlic, olive oil, smoked ancho chili peppers, and tahini to the food processor to make a smooth hummus without having to add additional oil to the mixture.

The Wave Action Blender is worth sitting on your counter. The beautiful stainless steel base is one reason for you to jazz up your kitchen.

Roasted Garlic & Roasted Tomatoes

1 pint yellow cherry tomatoes
1 pint red cherry tomatoes
5 garlic cloves
pinch of salt
dash of black pepper
1 tablespoon of extra virgin olive oil

ONEPreheat oven 250 degrees.
TWOIn a medium bowl, toss all ingredients until tomatoes are well covered with the extra virgin olive oil.
THREESpread the tomatoes out on a lined cookie sheet.
FOURBake for 20 minutes.
FIVEAllow to cool before putting them in a food processor or blender.

Roasted Garlic & Tomato Chunky Salsa

3 cups roasted garlic & tomatoes (recipe above)
1 diced sautéd shallot
1 tablespoon chili powder
1 teaspoon cumin
1 teaspoon chopped jalapeño pepper (optional)
1 pinch salt (optional)
5 to 8 leaves fresh cilantro finely chopped

ONEAdd all ingredients to the blender.
TWOPulse ingredients for about 1 minute. NOTE: The longer you blend the mixture, the smoother the mixture will be.
FOURRefrigerate any leftover, if you have any leftovers.

Chips & Salsa

Savor the Moment

Stay tuned to Facebook or Instagram for your chance to win your own Hamilton Beach Wave Action Blender.

Happy 4th of July: Grilled Fish Tacos

It seems like just yesterday we were counting down to celebrate a new year. Now it is time to celebrate the United States’ independence with parades, cook-outs, and fireworks. I took the time to celebrate a little early with grilled fish tacos & a glass of Beso del Sol sangria :-). Have a happy & safe 4th of July from me to you & yours. The recipe below is a quick and easy way to get your holiday started.

Fish Tacos

1 large fresh skinless cod filet (deboned) NOTE: Any white fish makes a great fish taco.
juice from 1/2 lime
1/2 teaspoon garlic powder
1/2 teaspoon crushed red pepper
1 teaspoon cumin
1 teaspoon chili powder
6 corn tortillas (blue corn tortillas pictured)
pickled red cabbage (optional)
sour cream (optional)
pepper & bean salsa (optional) (recipe below)

ONECombine garlic powder, crushed redd pepper, cumin, and chili powder in a plastic bag or small bowl. TIP: Combining your dry seasonings in one bowl ensures even distribution of the seasonings.
TWOAdd fish filet to preferably a glass bowl. Season both sides of the filet with the seasoning mixture.
THREEAdd lime juice to bowl to marinate.
FOURCover bowl & place in refrigerator for at least 3 hours.
FIVERemove the fish filet from the bowl & wrap in aluminum foil sprayed with olive oil.
SIXPoke holes in the foil with a fork or knife.
SEVENFollow instructions of your grill. Heat grill to 325 degrees. NOTE: If you don’t have a grill, pan sautéing or broiling the filet works just as well.
EIGHTPlace the filet on the grill for about 7 to 8 minutes. The fish is thoroughly cooked when it is opaque. Remove from grill & allow to cool.
NINEWarm tortillas by placing them on the grill.
TENRemove tortillas. Now it is time to plate your tacos.
ELEVENAdd your favorite toppings & enjoy.

Grilled Fish Tacos with Sangria

Grilled Fish Tacos with Sangria

Pepper & Bean Salsa

1 cup chopped sweet red & yellow peppers
1 cup chopped tomatoes
1/2 cup canned black beans
Juice from 1/2 lime
1/2 tablespoon chopped cilantro
Pinch cayenne pepper (optional)

ONERinse black beans thoroughly. Allow to drain.
TWOCombine all ingredients in a bowl.
THREEServe with tacos or tortilla chips.
FOURDon’t forget to refrigerate leftovers if there are any 🙂