Dips
Chili Seasoning Mix
Nov 15th
Roasted Tomatillo and Black Olive Salsa
Oct 13th
I’m fairly new to cooking with tomatillos. I only made my homemade black bean soup and this roasted tomatillo and black olive salsa. But I have to say that I really like these little gems.
Roasted Tomatillo and Black Olive Salsa
Makes approximately 1 1/2 cups
3-4 medium tomatillos, husked
6 garlic cloves
1 tablespoon olive oil
1 cup Greek olives
1/4 cup cilantro
1 lime, juiced
1/4 cup water
salt and pepper, to taste
Directions:
Heat oven to 400 degrees. Spread tomatillos and garlic cloves on baking sheet and coat evenly with oil. Roast for 20 minutes or until tomatillos are browned and blistered.
Remove from oven and place in a food processor or blender with olives, cilantro, and lime. Pulse 5-7 times. Add water and pulse another 4-5 times to mix.
Place in bowl and serve with oven baked mozzarella sticks, chips or as a topping on eggs, chicken or meat.
Garlic Yogurt Dipping Sauce
Sep 14th
Ingredients:
1/4 cup Greek plain yogurt
1/4 cup olive oil
3-4 garlic cloves
3/4 oz mint leaves (1 big handful)
5 sprigs of Thyme
cilantro leaves, small handful
juice of 1/2 a lemon
salt and pepper to taste
1 tablespoon toasted pine nuts for garnish
Directions:
In small skillet, toast pine nuts for about 5 minutes. Stirring occasionally. Set aside.
Put all the ingredients except the pine nuts in a blender. Puree until smooth. Sprinkle toasted pine nuts on top and drizzle with olive oil.
Guacamole
Aug 21st
Ingredients:
1 ripe avocado
1 small to medium tomato, diced
1 small onion, diced
2 clove garlic, minced
1 lime, juiced
a handful of cilantro, chopped
salt and pepper to taste
Directions:
Cut avocado in to cross-sections. Use a spoon to scoop out and place in bowl. Take a fork and mash avocado to the consistency you desire.
Add tomato, onion cilantro, garlic lime juice, salt and pepper. Mix well.
Spicy Peach Salsa
Aug 21st
To go with our Spicy Tacos, I’m making two kinds of salsa: Nectarine and Purple Basil Salsa and this Spicy Peach Salsa. This one pairs peaches, basil and jalapeno
Ingredients:
1 ripe, juicy peach
1/4 of medium red onion, diced
1 jalapeno pepper, deseeded and ribbed
1 tablespoon of Green Chillis
1/2 lime, juiced
1/2 teaspoon honey
6-8 fresh basil leaves
salt and pepper to taste
Instructions:
Dice the peach. Add red onion, jalapeno and green chillis. Stir in honey and lime juice. Cut basil into ribbons and mix. Season with salt and pepper to taste.
Nectarine and Purple Basil Salsa
Aug 21st
At the Farmer’s Market last weekend, the nectarines looked and tasted delicious (they had samples so I partook, probably more than my fair share, but don’t tell anyone). So I bought a few (or 6). They also had purple basil which I have been dying to try (well not really dying, but I’ve wanted to try it all the same). So I bought a bunch. We’re having Spicy Fish Tacos tonight so I decided to make guacamole and salsa to go with it. For the salsa, I decided to make two different salsas: Spicy Peach Salsa and this one where I pair the nectaries with the purple basil. I liked it. Does the purple basil tastes any different than the green basil, you ask? Well I really couldn’t tell the difference, but it did look pretty.
Ingredients:
1 ripe, juicy nectarine
1/4 of medium red onion, diced
1/2 lime, juiced
1/2 teaspoon honey
6-8 purple basil leaves (you could also use the green)
salt and pepper to taste
Instructions:
Dice the nectarine. Add red onion. Stir in honey and lime juice. Cut basil into ribbons and mix. Season with salt and pepper to taste.
Note: If you like spicy, you could add a jalapeno pepper.
Watermelon, Mango, Peach Salsa
Jun 27th
It’s summertime and the fresh fruits are so awesome. So I decided to do a little twist on my traditional mango salsa and add a few ingredients. This recipe is so easy-peasy you will be making it a lot.
Ingredients
1 cup watermelon, cut into small pieces
1 cup mango, cut into small pieces
1 cup peaches, skinned and cut into small pieces
2 medium avocados, diced
1/4 of red onion, finely diced
1 stalk of celery, finely diced
Juice of one lime
1 tsp of fresh cilantro
1 tsp of fresh thyme
salt
pepper
Directions
In mixing bowl, put in watermelon, mango, peaches, avocados, onion, celery. Juice one lime over mixture. Add cilantro and thyme. Add salt and peper to taste.
Great to serve over fish, tacos or just eat it right out of the bowl.
Crabby Guacamole
Jun 6th
Ingredients
1 recipe guacamole (I used my Greek Guacamole recipe but you could use your favorite Guacamole recipe as well)
8 ounces lump crab meat
1 small rib celery from the heart, finely chopped
1/4 of medium poblano pepper, seeded and finely chopped
1/4 of medium red pepper, seeded and finely chopped
Mediterranean Seafood Seasoning (I used Whole Foods 365 Everyday brand)
Old Bay Seasoning
Directions
Prepare base guacamole in a mixing bowl. I used my Greek Guacamole recipe.
In a separate bowl, run your fingers through the crab to check for shells. Add half of the crab to the guacamole, along with the finely chopped celery and peppers. Gently combine ingredients. Top guacamole with remaining crab. Garnish with a Old Bay and Mediterranean Seafood Seasonings.
Serving Suggestions
Serve with chips or crackers.
We had some leftovers. So the next morning, I made Scrambled eggs and topped it with the Crabby Guacamole. Delicious!
Greek Guacamole
Mar 17th
Ingredients
1 ripe avocado
6-8 Greek olives, pitted and diced
1 small to medium tomato, diced
1/4 feta cheese
Directions
Cut avocado in to cross-sections. Use a spoon to scoop out and place in bowl.
Take a fork and mash avocado to the consistency you desire. Add diced olives and tomato. Add feta cheese. Take fork and mix well.
Serving suggestions
This dip is fabulous on chips. We’ve been putting it on the Olive flavor chips from Food Should Taste Good that I bought at Whole Foods Market, but you also buy them on-line at Food Should Taste Good website.
It would also be great on a baguette. I have yet to find a Gluten Free baguette so I just put some tapioca bread on a pizza stone, put it into a 350 degree oven for 10 minutes. Cut off the crusts to make it look pretty. Put a nice dollop of the Greek Guacamole on top and serve on a fancy plate. Everyone will think you worked for hours in the kitchen.
