Mmmmm, I love salsa!

There is something about the combination of flavors, and the bite of the spice that I cannot simply get enough of. Hubby is not the biggest fan of Mexican food, so I am restricted in how frequently I am allowed to prepare it for the family. Consequently there is always a jar of salsa in my fridge for my own personal indulgence. Like with my eggs, or crackers, and even occasionally by the spoonful :)

Now of course, I am the one who sets the menu in the house. So when the jar in the fridge doesn't quite satisfy my craving, something hot and spicy is on the menu. This dish here is one of my favorites. If I serve it with guacamole (which is a must in our house) it becomes one of Hubby's favorite dishes. Oh, and did I mention that it is one of the simplest things to make ever...pushing it even further up my favorite list.


Guacamole: (Every time I make this it is different, I have tried to approximate the quantities but in reality I just do it by taste)

• 2 ripe avocados
• salt & pepper
• 1 tbsp cilantro chopped
• 1 clove garlic chopped
• juice of 1 lime

Cut avocados in half, remove pit, and spoon filling to a small bowl. Mash avocado until smooth (if your avocados are not ripe this isn't the easiest thing to do). Stir in in cilantro, garlic, and lime juice. Then add salt and pepper to taste. Finish off with final squeeze of lime juice on top (don't mix this one in, helps prevent things from going brown colour), and cover until ready to serve.

Southwest Bake:

• 2 Chicken breast, cubed
• Olive oil
• pinch of cumin
• 1 & 1/2 cups wild rice
• 650 ml jar of salsa
• 1 & 1/4 cup chicken broth
• 1 tsp crushed dried chilies
• zest of 1 lime
• Cilantro

Preheat oven to 350F.

Heat oil in skillet. Sprinkle chicken with pepper and cumin and brown in hot skillet.

In a 9x13 casserole dish, combine rice, salsa, broth, vest and dried chilies. Place chicken on top. Cover with foil and place in oven. Cook for 45 minutes. Uncover and continue to cook for 20 minutes, or until rice is dry.

Garnish with Cilantro, and serve with both guacamole and sour cream.

Enjoy!

Vegetarian Night

In our quest to eat healthier, I like to have Vegetarian night. I aim for at least once a week, however it unfortunately doesn't always end up that often. Normally Hubby protests the night, and aways comments on 'how this would be really good if there was ground beef in it!'. I of course deny him, and we continue on our merry way :)

For this week's vegetarian installment I was able to combine with one of my favorite styles of cooking, Mexican! I adore the flavor of cumin, and the sort of smokey taste it bring to dishes. Of course it also gives me and excuse to use salsa when I am eating, my absolute favorite!


Vegetable Tostadas:

• Tostada shells
• 2 potatoes, peeled, cubbed and boiled
• 3 gloves garlic minced
• 1 red bell pepper chopped
• 1 tsp chili powder
• 1 tsp paprika
• 1/2 tsp cumin
• 3 tomatoes diced
• 4 oz green beans, blanched and cut into bite sized pieces
• oregano
• 1 can black beans
• Feta cheese
• 2-3 romaine lettuce leaves, shredded
• 3-4 green onions, thinly sliced

Heat olive oil in skilled and add cooked potatoes, and brown. Add garlic, red pepper, chili powder, paprika and cumin. Cook 2-3 minutes until peppers soft.

Add tomatoes, green beans, oregano. Cook for 8-10 minutes, until tender. The mixture should be sauce like, and not to dry. If needed add some water. (I added around 1/2 cup).

Heat black beans in separate skillet with small amount of water. Keep warm, but don't let dry out.

To assemble tostadas: place tostada shell on plate, and layer black beans over bottom, sprinkle with crumbles feta. Spoon hot veggie mix on and top with few shreds of lettuce and green onion and serve at once.


This recipe is really yummy. If there is a desire to serve it in a non-vegetarian style, you could replace the black beans with ground beef easily, Enjoy!