Cranberry Salsa Crostini

Cranberry Salsa Crostini

Makes 2.5 cups of salsa

Looking for a fast and festive appetizer? This Cranberry Salsa Crostini is just the answer! It's delicious and a cinch to assemble. It takes advantage of an often stereotyped, seasonal fruit and presents it in a new way. Try this during Thanksgiving week, and maybe a few more times throughout the upcoming holiday season.

Ingredients:
1 bag (12oz) fresh cranberries
2 jalapeños, seeded and coarsely sliced
4-6 scallions, green and white parts, sliced (about 1/2 cup)
1/4 cup cilantro, roughly chopped, packed
1 tablespoon lime juice, freshly squeezed
1/4 teaspoon Kosher salt
3/4 cup sugar, more to taste, as desired
1/4 teaspoon cumin

Directions:
Homemade Crostini:

Slice a baguette into 1/4” slices, brush each slice with olive oil on both sides and bake (turning once) at 375°F until golden brown - about 5-7 minutes per side.

To Serve:

16 oz. cream cheese (two pkgs.)

Rinse the fresh cranberries in a colander. Pick out any bruised or withered berries. Towel dry the cranberries and place into the work bowl of a food processor.

Cut off the stem end of the jalapeño peppers, halve, remove the seeds, and any rib membranes. Coarsely chop the peppers and add to the cranberries. Prep the scallions by washing and trimming away the root end. Roughly slice the scallions including about 6 inches of the onion’s green portion. Add the scallions to the food processor.

Rinse the cilantro well and pat dry. Remove any coarse stems of the cilantro, but it’s perfectly fine to include the tender portion of the stems in this salsa. (Not having to stem the cilantro will save a lot of time!) Add the cilantro to the food processor.

Add the remaining ingredients: lime juice, salt, sugar, and cumin.

Pulse the mixture in the food processor stopping occasionally to scrape down the sides. Chop until all of the ingredients are finely chopped, but not pureed.

Transfer the mixture to a bowl for refrigerator storage. Chill for at least one hour. As the salsa chills, the sugar will promote the release of the cranberries’ juices. It will turn a lovely deep red – a dazzling color for any holiday table all season long. Stays fresh for up to 3 days -- a great do-ahead dish!

Cheesy Chicken Tacos

Cheesy Chicken Tacos

Ingredients:

1 tbsp. vegetable oil
1 onion, chopped
1 tbsp. ground cumin
Kosher salt
Freshly ground black pepper
2 c. cooked shredded chicken
1 (4.5-oz.) green chiles
1 c. salsa
1 (16-oz.) can refried beans
12 taco shells
1 1/2 c. shredded pepperjack
Freshly chopped cilantro, for garnish

Directions:
Preheat oven to 375º. In a large skillet over medium heat, heat oil. Add onion and cook until tender, 6 minutes, then add cumin and season with salt and pepper. Stir until combined. Add chicken, green chilis, and salsa and stir until combined and heated through.

In a baking dish, spread a thin layer of refried beans (to help the taco shells stand up!). Spoon remaining refried beans into the bottom of a taco shell and top with chicken mixture. Place in baking dish. Repeat with remaining taco shells and ingredients, tightly standing up the taco shells in the dish. 

Top all over with cheese and bake until cheese is melty, 10 minutes. 

Garnish with cilantro before serving.

Layered Black Bean And Salsa Dip

LAYERED BLACK BEAN AND SALSA DIP 
Serves 8 to 10.
1-15 oz. can black beans, rinsed and drained
1/3 cup chopped red onion
1-8 oz. pkg. cream cheese, softened
1-12 oz. jar any peach or raspberry salsa (or really any jarred salsa) 
1 cup grated Jack or Jalapeno Jack cheese
Blue Corn Tortilla Chips or crackers for serving 

Directions:
Preheat oven to 375 degrees.

Toss black beans and red onion in the bottom of a deep 9-inch pie plate and spread evenly in dish.

With your hands press out the cream cheese to flatten into a circle (or whatever shape that is sort of round) and set over the beans. Some people just chunk it up and others roll it out between two sheets of plastic wrap.

Spoon the Salsa over the cream cheese and top with grated cheese.

Bake for 20 to 30 minutes or until cheese is melted and dip is bubbly. I serve it with blue corn tortilla chips, but any chip or cracker is good. 

Pineapple Salsa

Pineapple Salsa

Ingredients:
1 whole pineapple
1 cup tomatoes, chopped
1/4 cup onion, chopped
1 cup peppers, chopped
1/3 cup cilantro
1 jalapeño, chopped
Lime juice
Salt
Ground pepper
Tortilla chips

Directions:
Cut 1/3 off the pineapple.

With the larger piece, make a cut around the outer edge, and divide the interior into 1-inch slices.

Scoop out the middle pineapple chunks.

In a mixing bowl, combine tomatoes, 1 cup of pineapple chunks, onion, peppers, cilantro, jalapeño, lime juice, salt, and ground pepper.

Transfer salsa to the pineapple shell.

Serve with tortilla chips and enjoy!

Grilled Salmon And Citrus Salsa

Grilled Salmon With Citrus Salsa

Ingredients:
Salsa:
2 large oranges
1/4 cup extra-virgin olive oil
1/4 cup fresh lemon juice
1/2 cup chopped fresh flat-leaf parsley
2 scallions, finely sliced
3 tablespoons chopped fresh mint leaves
2 tablespoons capers, rinsed, drained and coarsely chopped
2 tablespoons orange zest
1 teaspoon lemon zest
1 teaspoon crushed red pepper flakes
Kosher salt and freshly ground black pepper
Salmon:
Vegetable or canola oil, for oiling the grill
4 (4 to 5-ounce) center cut salmon fillets, skinned, each about 3-inches square
2 tablespoons amber agave nectar
Kosher salt and freshly ground black pepper

Directions:
For the salsa: Peel and trim the ends from each orange. Using a paring knife, cut along the membrane on both sides of each segment. Free the segments and add them to a medium bowl. Add the olive oil, lemon juice, parsley, scallions, mint, capers, orange zest, lemon zest, and red pepper flakes. Toss lightly and season with salt and pepper, to taste. Set aside.
For the salmon: Put a grill pan over medium-high heat or preheat a gas or charcoal grill. Brush the grilling rack with vegetable oil to keep the salmon from sticking. Brush the salmon on both sides with the agave nectar and season with salt and pepper, to taste. Grill until the fish flakes easily and is cooked through, about 3 to 4 minutes on each side. Transfer the salmon to a platter and allow to rest for 5 minutes.
Spoon the salsa verde on top of the salmon or serve on the side as an accompaniment.

Ten Ways With Fresh Blueberries

Ten Ways With Fresh Blueberries 

I read this recipe in the newspaper today that really sparked my interest due to my fondness of fresh blueberries.  It is a recipe for Blueberry Salsa.  Now that sounds GREAT to me!  All ten ways were simple and easy.  This is a recipe I definitely will make use of having.

Blueberry Salsa

In a food processor, finely mince 1 red onion, 
1 jalopena pepper and 
a handful of fresh cilantro.  
Add one cup fresh blueberries, 
a splash of olive oil, 
the juice of 1/2 lemon (or more to taste), 

Pulse until the blueberries are just chopped, then season with salt and pepper.  Serve with Blue Corn Chips.

Here is the list of the other nine ways to enjoy fresh blueberries.

1. Vinaigrette
2. Sweet and chilly snack
3. Compote
4. Creamed
5. Cordial
6. Garden Salad
7. Grain salad
8. Cornbread
9. Cheese topper

Mango Salsa

Mango Salsa

Ingredients:

1 small red onion

1/4 cup lime juice

1 mango, diced

1 red bell pepper, diced

1/4 cup cilantro, roughly chopped

1 jalapeno, seeded and minced

1 avocado, diced

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Directions:

Combine the red onion and the lime juice in a small bowl and set aside for at least 15 minutes.  Combine the remaining ingredients in a large bowl, then add the red onion mixture.  This salsa is perfect served with seafood, fish, over rice, greens or in a tortilla. 

Mango Salsa

Mango Salsa

Recently I had a dinner of Sea Bass topped with Mango Salsa at a restaurant in Del Mar.  I must admit the salsa enhanced the flavor of the fish greatly.  I think the salsa would be great accompanying chicken, pork or beef.  It also would be great as a very healthy appetizer served with tortilla chips.

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Ingredients:

2 cups diced mango, 1/4 inch dice 

1 cup diced cucumber,  1/4 inch dice

1/4 cup finely chopped cilantro

1 tablespoon minced scallions

2 tablespoons lime juice

1/4 teaspoon sea salt

1/4 teaspoon chipolte powder

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Combine ingredients in bowl and serve.

Spicy Shrimp With Pink Grapefruit and Avocado Salsa

Spicy Shrimp With Pink

Grapefruit and Avocado Salsa

The first time I ordered fish with a mango salsa I was ready for just a taste test.  Much to my surprise it was fabulous.  I came home and sought a recipe.  This week in the Food Section of our newspaper this recipe was published.  Since I will have company in a few weeks who will be staying with me, I am saving this recipe for the occasion. 

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 Salsa:

2 large pink grapefruit, peeled and segmented, plus any accumutlated juices

1 ripe but firm avocado, peeled, pitted and diced

2 green onions sliced, green parts only

1 Jalopeno, deseeded and finely diced

1 clove garlic, crushed

2 to 4 tablespoons minced fresh cilantro leaves

large pinch fine sea salt

*

Slice each grapefruit segment into thirds.  In a medium bowl, toss together the grapefruit, the accumulated juices, avocado, sliced green onion tops, jalopeno, crushed garlic and cilantro.  Toss gently and season with sea salt.  Cover and refrigerate until ready to use (up to one hour.)

*

Shrimp:    

1 pound 16-20 Shrimp, tails on, devined, peeled, rinsed and patted dry

2 tablespoons olive oil

1 large shallot, peeled and minced

1 clove garlic, crushed   

1/2 teaspoon chipolte chili powder

1 tablespoon lime juice

Fine sea salt to taste 

*

Heat the olive oil in a small saute pan over medium heat.  Add the shallot and cook for one or two minutes until softened.  Add the garlic and chili powder to the pan and toss with the shallots.  Add the shrimp and cook, stirring often, until they are cooked through, firm and turning bright pink; about 2 to 3 minutes.  Remove the pan

from the heat and drizzle with lime juice and season with salt.  Serve immediately with the salsa.

Avacado And Black Bean Salsa

Avocado And Black Bean Salsa

If you are like me, I plan a theme get together organizing recipes and planning guest lists. This year it will be just our family as the month is busy and filled with appointments. I will share recipes which can be easy and quick to make as well as flavorful. Prep time 10 minutes.

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Ingredients:

1 15oz. can black beans, drained and rinsed

1 cup frozen whole kernel corn, thawed

1 14.4oz. can fire-roasted diced tomatoes, with juice

2 garlic cloves, minced

1/4 cup packed fresh cilantro, chopped

3 tablespoons fresh lime juice

2 tablespoons avocado oil or light olive oil

1 teaspoon ground cumin

1 teaspoon minced canned chipotles in adobo sauce

1/2 teaspoon salt

2 avocados, diced

Tortilla chips.

*

Directions:

Combine the first ten ingredients, stirring until well blended. Fold in avocados just before serving, and serve with tortilla chips.

Makes 4 1/2 cups

4Th of July Tomato Salsa

4Th of July Tomato Salsa

Create a little fireworks in your salsa or adjust the chilies!

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Ingredients: 2 pounds Roma tomatoes, cut in half lengthwise

1 medium white onion, cut into six wedges

1 large garlic clove, halved

a couple pinches of finely ground sea salt

2-3 tablespoons of extra-virgin olive oil

1 medium dried guajillo chile pepper, soaked in boiling water until softened, and then drained

1 -2 chipotles in adobo sauce (canned)

1/2 cup cilantro, roughly chopped

Directions:

Heat oven to 400F degrees. Now gently tossed the tomatoes, onions, garlic, and salt with the olive oil in a large bowl. After they are nicely coated arrange in a single layer, tomatoes cut-side facing up, across a parchment-lined baking sheet. Roast in the oven for 25-30 minutes or until the tomatoes start to collapse and the onions begin to caramelize a bit. Remove from the oven. Puree the chiles (both the guajillo and chipotles) with the roasted garlic and two roasted tomato halves. Chop the remaining tomatoes by hand (once they've cooled a bit). Chop and add the onions as well. Season with salt and stir in the cilantro. Makes about 2 1/2 cups.