Strawberry Jalapeno Salsa + Homemade Flour Tortilla Chips

Strawberry Jalapeno Salsa + Homemade Flour Tortilla Chips

Fresh salsas and relishes are my favorite thing to serve with grilled meat and fish during the warm months.  I love the unexpected complementary flavors of the spicy peppers with the sweet strawberries—they really go well together. 

These tortilla chips remind me of my favorite store-bought chips:  Stacy’s Pita Chips.  They’re addictive, so don’t make them unless you can share them!

To get 4 cups of diced strawberries, you’ll need about 1 ½ pints of whole strawberries.  Also, don’t forget to remove the seeds and ribs from the jalapeno because it will be super spicy if you don’t, and the longer it sets with the seeds in it, the more unbearably hot it will become!  Without the seeds and ribs, the salsa has a little kick, but it’s just enough and not overwhelming.

 

For the Strawberry Jalapeno Salsa

 

Total Time:  10 minutes

Serves:  10 appetizer portions

Difficulty Level:  Easy

 

Ingredients

4 cups of diced fresh strawberriesaaa

2 jalapenos, ribs and seeds removed, finely minced

Zest of 2 limes

Juice of 3 limes

1/3 cup minced red onion

½ cup roughly chopped cilantro

2 tbsp extra virgin olive oil

1 tsp black pepper

 

Directions

  1. Add all ingredients to a large mixing bowl.
  2. Toss together gently to combine.
  3. Serve with Homemade Flour Tortilla Chips.

 

 

For the Homemade Flour Tortilla Chips

 

Total Time:  15 minutes

Yield:  ½ sheet tray of tortilla chips

Difficulty Level:  Easy

 

Ingredients

Olive oil cooking spray

Small flour tortillas

Salt

 

Directions

  1. Preheat oven to 425 degrees Fahrenheit.
  2. Spray a sheet pan with olive oil spray.
  3. Use a pizza cutter to cut tortillas into triangles.
  4. Arrange on the sheet pan.
  5. Spray with olive oil spray, and sprinkle with salt.
  6. Bake for 8-12 minutes, watching closely after 8 minutes.
  7. Serve with Strawberry Jalapeno Salsa.

 


Spring Vegetable Pasta with Ham + Creamy White Bean Sauce

Spring Vegetable Pasta with Ham + Creamy White Bean Sauce

There are so many other ways to make pasta than traditional spaghetti and meat sauce (although I love that, too!).  This pasta is a great way to use any leftover ham you may have from the holidays.  If you’re doing this in winter, you can change up the vegetables any way you want, but I like that the peas and greens cook right in the pot in only a minute or 2. 

Making this creamy sauce from white beans is something I saw in one of my frozen dinners (very sophisticated inspiration, I know).  But I thought that was a pretty cool idea.  I decided to use cannellini beans because this dinner is semi-Italian.  But if you don’t want to make the sauce from scratch, you can always use store-bought hummus!  Even easier.  And since this sauce recipe makes a little more than what you need (about 2 cups, and you’ll only need 1 ½), you can eat this just like hummus.  It’s really good! 

 

Total Time:  45 minutes

Serves:  8

Difficulty Level:  Easy

Ingredients

For the White Bean Sauce

2 cans cannellini beans, drained and rinsed

1 tablespoon Dijon mustard

2 teaspoons garlic powder

½ cup freshly grated asiago cheese

2/3 cup extra virgin olive oila

Salt and pepper

For the Pasta

1 pound whole wheat rotini

1 pound pre-sliced smoked ham

1 cup frozen peas

1 cup arugula or other baby lettuce

2 cups white bean sauce

1 ½ – 2 cups reserved pasta water

Zest of 1 lemon

Juice of ½ lemon

Salt and pepper

Directions

  1. Make the creamy white bean sauce by adding the drained cannellini beans, Dijon mustard, garlic powder, and asiago cheese to a food processor. Pulse until it has begun to turn into a paste.  Then with the processor running, stream in the olive oil until the sauce is the consistency of hummus.  Taste, and season with salt and pepper.  Set aside.
  2. Bring a large pot of salted water to a boil. Cook the pasta until al dente, about 8 minutes.
  3. Meanwhile, trim the skin and fat off the ham, and slice into strips about the same size as the pasta.
  4. When the pasta is done, but before you drain it, use a liquid measuring cup to pull out about 2 cups of pasta water. Set aside.
  5. Drain the pasta, and set aside.
  6. To the same hot pot, add the ham, and heat through. Add the peas, arugula, white bean sauce, and cooked pasta.  Stir slowly to wilt the greens and heat the peas and sauce.
  7. Add pasta water as need to thin out the sauce until it has the right consistency. (I used exactly 1 ½ cups).
  8. Add the lemon zest and juice. Mix, and taste.  Season with salt and pepper.
  9. Serve hot.

Greek Yogurt Chicken Salad

Greek Yogurt Chicken Salad (makes about 8 servings)

I have actually been making this for about 5 years.  Once I realized that plain Greek yogurt tastes as good, if not better, than mayo, I have never gone back.  

Chicken Salad Ingredients

Chicken Salad Ingredients

2 pounds basic baked chicken (recipe here)

about 2 cups diced celery

1 bunch fresh basil, hand-torn

toasted, sliced almonds dried cranberries (Craisins Reduced Sugar)

fat free plain Greek yogurt (I like Oikos 0%)

salt and pepper

**Note:  I am so sorry, but I don’t really measure stuff very well.  I’m estimating all of these things.  With everything but the chicken, add gradually and stop when you think it looks good.

1.  Dice the chicken into bite-sized pieces.  Add the diced celery, basil, almonds, and cranberries.

2.  Add Greek yogurt and mix well.  Season with salt and pepper.

Skinny Chicken Salad

Skinny Chicken Salad

This will keep for about one week.  I usually eat it alone.  But my kids like it in a pita pocket.  I hope you enjoy.