I have been making this salsa for many years. I give it out at Christmas to my neighbors and friends. It’s red and green and everyone is happy to have a change from all of the sweets. This is so easy you will wonder why you haven’t been making this your whole life.
1 Can (16 oz) canned tomatoes with green chilies
1 Can (16 oz) canned tomatoes ( with cilantro and lime )
1/4 white onion
1/2 anaheim pepper ( or pepper of your choice )
1 cup cilantro
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1 teaspoon cumin seed
1 limes ( juice of )
Read more at http://myrecipemagic.com/recipe/recipedetail/easy-semifresh-salsa#UG2FLFbBltUu02HB.99
Core tomatoes and cut into 1/4 pieces. Add to the blender. Open the canned tomatoes and add o the blender. Add the onion, pepper and cilantro and blend until everything is incorporated. Add the juice of 1 lime and the seasonings. Mix and taste. Adjust seasonings if desired. Enjoy!
A great way to make your bolognese appear meatier than it is. A family favorite.
2 tablespoon Olive oil
2 1/4 cups onion ( chopped )
3/4 teaspoon kosher salt ( divided )
1/2 teaspoon black pepper
1/2 pound top sirloin steak ( ground )
8 cups eggplant ( chopped and peeled )
1 tablespoon garlic ( minced )
1 tablespoon tomato paste
1/2 cup red wine
1 Can (16 oz) tomatoes ( crushed )
1 tablespoon red wine vinegar
10-ounce fettuccine ( whole wheat )
1/4 cup basil leaves
Heat olive oil over medium-high heat. Add onion, 1/4 teaspoon salt, 1/4 teaspoon pepper, and beef; cook until beef is browned, stirring to crumble beef. Add eggplant, garlic, 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper; cook until eggplant is very tender, stirring occasionally. Add tomato paste; cook 2 minutes, stirring constantly. Add wine; cook 1 minute, scraping pan to loosen browned bits. Add tomatoes; bring to a boil. Reduce heat; simmer 10 minutes, stirring occasionally… Add remaining 1/4 teaspoon salt and red wine vinegar.
Cook pasta according to package directions, adding 1 tablespoon kosher salt to cooking water. Drain. Toss pasta with sauce; sprinkle with basil leaves
And if you are feeling adventurous, fry up an egg and top your spaghetti with it. You won’t be disappointed.
These little gems are full of blueberry deliciousness, they are full of protein and fiber and they taste soooo good!! They are a great way to start your day if you have a few minutes in the morning.
4 egg whites
1/2 cup zucchini squash ( shredded )
1 tablespoon Muscle Milk protein powder ( Vanilla Soy )
1/3 cup water
1 1/2 cups blueberries
1 tablespoon cornstarch
1 tablespoon powdered sugar
nd water together until everything is incorporated
Allow to cook until the eggs are almost set. About 5 minutes, I get impatient here and make a mess. So just give it some time and let the eggs cook! Then lift the edges with a spatula just until you can either get the spatula all the way under it or until you can flip it with your fingers. Your choice. My family says that I have no feeling in my fingers. So whatever works for you.
Meanwhile, while that is cooking, mix the blueberries, water, and cornstarch together in a small bowl. Place in the microwave for about 1 minutes and stir. Then for about 30 seconds. Continue this until the mixture is thick and bubbly.
Allow the other side to finish cooking. This just takes a few seconds if you let the eggs cook almost all of the way through. Then remove from the pan and place on a plate. Place 1/2 of the blueberry mixture in the crepes and rolls up. Top with the remaining blueberries and powdered sugar. Enjoy!