Salsa salsa salsa! Salsa salsa salsa! I’m sorry, but for some reason, I just love that word!
I’m weird like that.
Not only do I love the word salsa, though, I also love the actual salsa! Mine is sweet and spicy, tangy and refreshing, and crunchy and smooth. I love that you can get so much complexity from just one little appetizer!
Salsa (adapted from Paula Dean)
- 2 red peppers
- 2 yellow peppers
- 1 onion
- 1 jalapeno
- 1 tomato
- 1 lime, juiced
- 1 can diced green chilies
- 2 tbsp. balsamic vinegar
- 2 tbsp. olive oil
- 1 avocado, diced
I know that the recipe says 2 red peppers and 2 yellow peppers, but I found these cute little sweet bell peppers and used them instead.
Just dice them up and throw them in a bowl.
Then grab an onion and cut it in half. Our Safeway has really good Vidalia onions right now, so that’s what I used, but you can use whatever type of onion you like.
Dice it up and throw it in the bowl along with the diced jalapeno.
Then, add the diced tomatoes…
…and the lime juice. How cool is this old-fashioned juicer? It’s so fun to use! And look….
…total lime demolition! :0
..the balsamic vinegar, the olive oil, and the salt and pepper.
Now this is a very important step, take a tortilla chip, scoop up some salsa, and taste it. For seasoning, of course! Adjust it as needed and set in the fridge for atleast an hour. The flavor will intensify as it sits, so don’t over-season it! When you’re ready to serve it, add the diced avocado and dig in!
Ok, so maybe I didn’t make these, but hey, I ate them! Deviled eggs are so simple to make and are a big hit with kids, too! My mom’s been making them since…since…well since before I can remember, and we all can’t get enough of ‘em!
- 8 hard-boiled eggs
- 1/2 c mayonnaise
- 2 tbsp. sweet pickle relish
- salt and pepper
Cover the eggs in cold water and bring to a boil. Cover with a lid, turn off the heat, and let sit for 15 minutes. Peel them and cut them in half, then scoop out the yolk. Mash the yolks with a fork and add the relish, mayonnaise, and salt and pepper to taste. Add more mayonnaise if not creamy enough, and add more relish if not flavorful enough. Fill the egg halfs using my Pastry Bag tip and sprinkle with paprika. Chill in the fridge until ready to enjoy!
So I mentioned earlier that my family loves football, well we also love seafood! This was the perfect snack to munch on during the game because come on, I mean shrimp…wrapped in bacon…dipped in warm cheese sauce! What’s not to love about it?
Bacon Wrapped Shrimp (Claire Robinson)
- 8 jalapenos
- olive oil
- salt and pepper
- 8 pieces of bacon
- 16 peeled, de-veined shrimp
- 1 1/2 c grated monterey or chihuahua cheese
- 3/4 c half-n-half
Put the oven on broil. Slice the jalapenos in half, removing the seeds and ribs. Place them on a cookie tray and drizzle with olive oil and salt and pepper. Roast them in the oven, flipping occasionally, until soft and the skin starts to bubble. Transfer them to a bowl and cut the bacon in half. Bake the half-pieces of bacon on a baking sheet and bake at 400 degrees. You don’t want to cook the bacon thoroughly, just until it’s pliable.
Now take the shrimp and wrap it in a jalapeno.
Insert a toothpick into the center to hold them together and bake at 400 degrees for about 10 minutes. Now to make the cheese sauce, you’ll need to see my Double Boiler post to make one, and melt the cheese and half-n-half together. Add a little salt and pepper and serve alongside the shrimp. Enjoy!