It's Lizzie's night to cook. After two weeks of school/projects/tests/papers, the skinny chef is back in the kitchen. She's making Margarita Kabobs where she marinades the beef in Margarita mix. Like I said before, YUM!
The munchies hit while the marinade was doing it's thing. To stay in theme, we pulled out the tortilla chips and made a delicious, incredibly easy, salsa! I got the idea from Mountain Mama Cooks (thanks!). Of course, I tweeked the recipe a bit...it's what I do.
Here's how we made the salsa:
|Tomatoes & Green Chilies|
1 - 14oz can diced tomatoes
1 - 10oz can Rotel (I used Mild because my tongue is a wimp.)
1/2 small onion
1 clove of garlic (I cheated and used 1/2 tsp of minced garlic.)
1 tsp honey
1/2 tsp salt
1/4 tsp ground cumin
a handful of cilantro (Picked from our very own mini-garden!)
juice of 1 lime (It was really juicy.)
Mountain Mama Cooks says that 1/2 to 1 jalapeno (with or without seeds) can be added, but as I stated before, my tongue is a wimp...so I didn't.
Cilantro from our garden! That's what hadn't made it into the Ninja when I remembered to take a picture.
This is the beautiful part... We put all the ingredients in our Ninja blender and pulsed it for about 5 seconds about 4 times (How's that for specific directions?) This Ninja is kick ass so I kept a really close eye to make sure the salsa didn't get over-blended and soupy.
That's it! Quick, fresh, and fun! (Remind you of anyone?)
|I have got to get some nice labels for my mason jars!|
Update: Lizzie's dinner was delicious. She even made us Pina Coladas (virgin, of course). The salsa was a hit. Jeff liked it so much that he didn't add any hot sauce to it. We are already down to one jar. I can see that I'll have to keep the ingredients on hand. This is going to be great for chips around the pool this summer.
|Dinner (and some of Lizzie's school stuff)|
|The Ninja doing what it does best!|