Monday, May 11, 2015

Restaurant Salsa 2

I made The Pioneer woman's salsa over a year ago and wasn't very happy with it. I felt it was bland and couldn't figure out what went wrong. I recently watched her make it again and decided to try it one more time. This time I read the reviews and cut the tomato part in half and add a little more onion, salt, and cumin. It turned out great. Definitely making it again. 

click on the link above if you would like to see her recipe. She is great and love testing out her recipes. Try this one and let me know what you think. 


1 can (10 ounce) diced tomatoes with green chili's
1 can (14 ounce) can of whole tomatoes (drain the juice)
1/2 cup cilantro leaves
1/2 onion
1 clove of garlic
1/2 jalapeno (seeded) unless it's small then add whole
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon cumin
1/2 lime juice
1/2 teaspoon sugar


Add onion, garlic and jalapeno to food processor, pulse just a couple times. Then add both cans, cilantro, salt, pepper, cumin, lime and sugar. Pulse until you get desired texture. Taste and then let sit for a few hours or overnight. It gets better with age. 

Tuesday, May 5, 2015

One pot Burrito bowl

I was on pinterest and found this yummy recipe from a blog called I heart nap time. I love burrito bowls at Chipolte so I thought I should check it out. The photo was amazing and all the ingredients looked great together. I didn't realize how much it would make but for big eaters this is perfect. I sent some of the leftovers to my neighbors and they replied back very happy with it. 

My mom just loved it and has been using the it in a burrito for that last couple days. I'm adding it to my blog because everyday she keeps reminding me how great it is. Definitely going to have to make this again. Hopefully the next time I will have a better photo to add to this post. 


1 tablespoon olive oil
1/2 cup red bell pepper
1/2 cup diced sweet onion
1 pound ground beef
1/3 cup chunky salsa
1 (15 ounce) can of black beans rinsed
1 cup frozen corn thawed
1 (4 ounce) can of green chilis
1 (15 ounce) can of chopped tomatoes
1 cup Jasmin rice or if you use long grain add about 10 minutes on cooking time.
1 tablespoon taco seasoning
1/2 teaspoon chili powder
2 cups chicken broth
1 cup Mexican blend shredded cheese or cheddar
salt and pepper to taste

additional toppings: chopped scallions, cilantro and sour cream and salsa.


In a large pan heat oil and saute onions and peppers for about a minute. Add ground meat and brown. Once cooked through add salsa, black beans, corn, tomatoes, green chilis, taco seasoning, chili powder, and rice.

Pour in chicken broth and bring to light bowl. Reduce heat, cover and cook for 15-20 minutes until rice cooked. Add cheese and cover for 2-5 minutes until cheese is melted. You can add additional topping if desired.

Serve as is or over romain.