I think you’ll agree with me that a human being can only eat so much sauteed zucchini.

With gardens overflowing with zukes and several of my neighbors anonymously leaving some large squashes at my doorstep and then running before I could catch them, I decided to char the zukes on the grill and blend up some salsa verde. I found that the mildness of the squashes paired well with the strong flavors I love in salsa verde.

Move over, zucchini bread! Here’s a new must-make zucchini classic recipe when your garden is overflowing with huge green squashes!

SUMMER’S BOUNTY CHARRED SALSA VERDE

2 medium zucchini ( about 10 inches long), quartered lengthwise
1/2 sweet onion (such as Walla Walla or Vidalia), cut into wedges
3 or 4 tomatillos, paper skin removed and halved
3 large jalapeno peppers, halved with seeds and pulp removed
2 large poblano peppers, halved with seeds and pulp removed
Zest and juice from 2 limes
2 teaspoons salt
1 teaspoon cayenne pepper sauce (or more to taste) ( I like Frank’s)
A little honey, to taste (optional)

Lightly spray zucchini, onion, tomatillos and peppers with canola oil. Grill over hot grill until skins begin to char and vegetables are cooked through.

Place all ingredients except honey in a food processor and process until very smooth. Taste and add honey as desired.

Serve at room temperature.

Other salsas verdes worth trying:
Salsa Verde, Dianasaur Dishes
Avocado Salsa Verde, Eliza Domestica
Tomatillo Salsa Verde, My Columbian Recipes

– posted by Donna

Home-made Southwest Spiced Chips

I love those “gourmet” chips they sell at the grocery stores these days, but the problem is that for a little sprinkle of, say, chipotle powder, they charge you 2 or 3 times the price of regular old potato chips.

So, I decided to experiment with my own spiced chips.

This is so incredibly simple that you’ll be making your own spiced chips in no time!

THIS IS THE ENTIRE RECIPE. NO, REALLY: Spread potato chips on a baking sheet in a single layer. Heat in a 400 degree oven for 2 to 3 minutes, just until chips become oily. Remove from oven and immediately sprinkle with spice mix of choice.

Try one of our three FFF spice blends, or whip up your own. Chef Bobby Flay has a fabulous 16-spice blend, if you’re feeling ambitious. Or, just use a favorite spice from your pantry. I love just plain smoked paprika or cumin. Yum!

Happy Summer Everyone!

– posted by Donna

Who says guacamole is the one and only southwest chip dip?

When I was having some people over a few days ago, I decided I needed a dip to go with my enchiladas. But. No avocados.  =Sigh=

When I searched the pantry, I had lots of canned black beans and one can of garbanzo beans, both protein powerhouses and so yummy, but could they be yummy together? Answer: Most definitely!

The cumin and chipotle powders are fabulous together, the raw garlic adds a very nice mild bite, and the garbanzo and black beans are a perfect texture pair. I LOVE this dip, and will make it again and again. Especially when I run out of avocados!

BLACK BEAN HUMMUS

2 cans (14ounces each) black beans, drained and rinsed
1 can (14 ounces) garbanzo beans, drained and rinsed
3 tablespoons lemon juice
2 tablespoons white wine vinegar
1 clove garlic, pressed
1 tablespoon cumin
1 teaspoon chipotle chile powder or smoked paprika
Handful of cilantro leaves
2 teaspoons cayenne pepper sauce
1 tablespoon kosher salt
1 teaspoon cracked black pepper

Process all ingredients in food processor until very smooth. Let stand at room temperature for 30 minutes before serving for flavors to blend.

Other fabulous black bean dips:
Spicy Black Bean Dip, Food Blogga
Black Bean Dip, Perfect Pantry
Hot Black Bean and Corn Dip, Delish
Healthy Black Bean Dip, Dishing up Delights
Black Bean Dip, Fearless Kitchen
Jalapeno Black Bean Dip, Noble Pig

– posted by Donna

I’m always looking for a new mocktail recipe to serve poolside during the summer.  After all, you can only drink so many diet sodas or lemonades . For some reason, I can’t get the lime sherbet punch served at summer weddings out of my mind. You know the punch I’m talking about.  Just about everyone from the local Church Lady to Paula Deen has a recipe for it.  We don’t have a lot of weddings in the summer here in Phoenix (like we always say, “If the wedding can’t wait  until October, it’s not really love.”)   So, it looks like I’m going to have to make it myself.  The only problem is… I forgot to invite  two hundred of my closest friends over to swim today.

The best part of this drink is the little lumps of half frozen sherbet that float on the top of the punch and leave a “got lime?” mustache with every sip.  It’s hard to keep that semi-frozen state for very long, so I decided to prep all of the ingredients separately and mix the drinks in individual servings,  like a bartender might do.

First, I scooped the lime sherbet into small balls with a two ounce ice cream scoop and returned them to the freezer.  Then I set up a “bar” area on the patio with all the shakers, jiggers and glasses we would need.  I put the chilled ginger ale, chilled pineapple-orange juice and sherbet scoops into an ice chest with ice packs and brought them out just as the fun was about to start.

The drinks were a big hit.  Preparing them separately made sure that the last drink was as frozen as the first.  You can let your family and friends try their hand at mixing their own drink.

Lime Sherbet Mocktail

serves 10

20 oz lime sherbet, scooped into 2 oz scoops

20 oz ginger ale or 7up

10 0z pineapple juice or pineapple-orange juice blend

2 limes, sliced

Put 1 scoop of lime sherbet into shaker.  Add 2 oz of ginger ale or 7up (use a jigger to measure).  Add 1 0z of pineapple juice.  Shake until just mixed. The sherbet should still have lumps.  Pour into a chilled 5 to 6 oz glass.  Garnish with a slice of lime.

Here are some other drinks that look good your summer party:

Tropical Pineapple Coconut Banana Smoothie- Baking Bites

Sparkling Ginger and Lime Cooler-Steamy Kitchen

Pomegranate Cooler- ecurry

I have come up with my very own fabulous frugal food tip!  I made a pesto recipe out of a wilted spinach salad.  I think it is a rather brilliant way to stretch the delicious spinach salad recipe with strawberries, goat cheese and candied walnuts into another dish.   Bruschetta!

I was so disappointed when I went to the refrigerator to get some left over salad for lunch and realized that I had dressed all of the spinach the night before and now, it was wilted.  The spinach, goat cheese and strawberry combo from the day before (don’t forget the walnuts) sounded so good to me that I just had to figure out a way to finish them off.  I decided that if pesto is made by just chopping up basil and smothering it in oil anyway, why not start out with spinach that was dressed in olive oil already?

It worked out really well and the little bit of balsamic vinegar from the original vinaigrette gave the pesto a tiny bit of sweetness and just a little tang.  I stretched the remaining goat cheese, strawberries and walnuts by putting them on a sliced baguette and drizzling them with the pesto.

The thing to watch for when using the “all ready been dressed” spinach is, of coarse, the type of dressing used in the first place.  I can’t quite picture pesto made with ranch or thousand island dressing.  Also, taste for salt and garlic levels as you go along; you might want to hold back on some of these ingredients to start out. You can always add more if needed.

Wilted Spinach Salad Pesto

2 1/2 cups leftover spinach greens

3 cloves garlic

1/4 cup walnuts, toasted

1/2 cup parmesan cheese, grated

1/2 teaspoon salt

1/2 teaspoon black pepper, freshly cracked

1/2 to 2/3 cups olive oil

1/2 pint strawberries

3 oz creamy goat cheese

1/2 baguette

Put spinach, garlic, walnuts, parmesan cheese, salt and pepper in the bowl of a food processor. Pulse a few times.  Drizzle olive oil into food processor while pulsing until you reach the desired consistency.

Slice baguette into 1/2 inch slices and toast lightly.  Top baguette slices with quartered strawberries and goat cheese.  Drizzle with pesto.

I love to make pesto with unusual ingredients.  It’s a great way to top sandwiches, pastas or cheesy dips.  I’m inspired by these creative pestos:

Artichoke and Hazelnut Pesto Spread- Cookin’ Canuck

Roasted Squash with Coriander Pesto-Fuss Free Cooking

Frugal version of Mario Batali’s Brocoli Rabe Pesto- Fab Frugal Food

Delicious Ramp Pesto-Sarah’s Cucina Bella

posted by Sandy

Ahhhhh – Mexican Chorizo. It is one of those foods that – when it’s good – can be heavenly, but . . . when it’s bad, it can be a greasy and nasty nightmare. So, I thought, how about making it at home so I could control the ingredients?

Mexican style chorizo is made from ground pork, vinegar and spices.  I decided not to bother with trying to put it into casings because I always wind up removing the casings and using it like ground beef in recipes anyway.

First I did some research.

The Homesick Texan posts a fabulous chorizo with pork, vinegar, chiles and spices. Thank goodness HT agrees with me to skip the casings! The Spicie Foodie made a chorizo with less heat. Diane at The Whole Gang adds tequila to her chorizo! Wow! Must try this next time.  Menu in Progress makes an Oaxacan style chorizo with five different chile powders.

And, the King of Mexican Cuisine himself, Rick Bayless, adds pork, pork fat, chiles, spices and garlic to his Chorizo Toluqueño in his book Authentic Mexican. He recommends refrigerating for 2 days before using.

Many of the recipes call for using a meat grinder, but, seriously, who has a meat grinder these days?  I found that pulsing the pork in my food processor works just as well.

Chorizo is surprisingly easy to make and is very lean, depending on the cut of pork you use. I had to add oil to my pan to cook it because it was so very lean. And, I loved the flavor of my homemade version. So delicious. I have some stashed in my freezer right now for our next leisurely breakfast with chorizo and eggs!

EVERYDAY SOUTHWEST CHORIZO

1 pound pork, visible fat removed (I used center cut loin chops), cut into 1 inch cubes
1/4 cup apple cider vinegar
2 tablespoons chile powder
1 tablespoon paprika
1 teaspoon each: sugar, ground oregano, salt
1 tablespoon cumin
2 garlic cloves, pressed
1 tablespoon olive oil

Pulse all ingredients in food processor until very fine chunks, similar to ground beef. Refrigerate mixture for at least 2 days before using. Use as you would ground beef.

–posted by Donna

This recipe combines two fabulous Tex-Mex classic dishes – fajitas and nachos – in the perfect Southwest party creation: Fajita Style Vegetarian Nachos. Perfect for Meatless Mondays – we promise you won’t miss the meat!

It’s simple, if you think about it. Just grill or broil the veggies and then use them to top your nachos.

This recipe is great because it is hardy enough to serve as a main dish, but flavorful and colorful enough to serve as an appetizer at a party. They are pretty enough to impress your boss or your in-laws!

I started with black beans, so delicious and little protein powerhouses. I made a black bean puree to drizzle over the chips. This puree is amazingly flavorful and so easy – just a can of black beans, a can of enchilada sauce and some raw pressed garlic all blended until smooth. Yum. The puree isn’t cooked – just warmed in the microwave. Then you top that with the veggies and then, of course cheese. Lots of it. Whatever kind you like.

These may be are definitely the best nachos I have ever eaten. This easily beats the restaurant versions. Hands down!

FAJITA STYLE VEGETARIAN NACHOS

Prep time: 20 minutes; Serves 6 as an appetizer or 2 as a main dish

1 large can (28 ounces) black beans, drained and rinsed
1 can (15 ounces) red enchilada sauce
2 garlic cloves, pressed
1 each red, green and yellow bell peppers, cut into julienne strips
1 bunch green onions, halved lengthwise and then cut into 2 inch pieces
A little canola oil spray
1 lime
Salt and pepper to taste
1 teaspoon chipotle chile powder
12 cups tortilla chips
4 ounces queso fresco cheese, crumbled (or other favorite cheese(s), grated)

Blend in blender until smooth the black beans, enchilada sauce and garlic. Heat in microwave oven until hot, about 90 seconds on high.

Spread veggies on a baking sheet (preferably covered with parchment for easy cleanup) and then spray lightly with oil. Broil very close to heat for a few minutes (You want the veggies to get charred quickly and not roast so that they would turn mushy.) Remove from oven and place veggies in a bowl while still hot. Squeeze lime juice over veggies and then sprinkle with a little salt, pepper and chile powder.

Arrange chips on a serving plate. Drizzle chips with black bean puree and then scatter with veggies. Sprinkle with cheese. Serve immediately.

Vegetarian fajitas and/or nachos :

Vegetable Fajitas, Ezra Pound Cake
Simple Mushroom Fajitas, Macheesmo
Vegetarian Superbowl Nachos, The Gourmet Foodie Blog

– posted by Donna

There is no such thing as the “perfect” guacamole recipe. To me, guacamole is one of those dishes that is – and should be – a unique creation every single time. My guacamole depends on my mood, the occasion, who the eaters are, and what is in my fridge and pantry. Avocados are good for you and have such a mild, creamy texture that pairs well with, well, pretty much anything, so the possibilities are endless. (Note to self: try Chocolate Chip Guacamole next . . .)

For Cinco de Mayo I will be making a roasted garlic guacamole with side additions that can be added by my guests. I have used the basic recipe of Rick Bayless, a south-of-the-border anthropologist/chef I admire, featured in this month’s Eating Well magazine. My hat is off to you, Chef Bayless – the addition of roasted garlic is genius! The only thing I changed from Chef Bayess’ recipe is that I used lemon juice instead of lime because I think garlic and lemon is a fabulous flavor combination. Lemon juice also doesn’t take over as much as lime juice does.

Just set this out in bowls and let everyone scoop the guacamole onto chips and then sprinkle with toppings of choice: diced cilantro, diced red bell peppers or jalapeño peppers, sliced green onions, crumbled queso fresco, grated pepper jack, pepitos (toasted pumpkin seeds), etc., etc.

Arriba! Arriba!

ROASTED GARLIC GUACAMOLE

1 bulb garlic
1/2 tablespoon olive oil
3 large ripe Haas avocados, mashed
Juice of 1/2 lemon (about 2 tablespoons)
2 tablespoons minced cilantro
A dash of Tabasco sauce
Salt and pepper to taste

Preheat oven to 350 degrees.

Cut top off of garlic bulb across the diameter of the bulb about 1/4 inch from top of bulb to expose all the cloves. Drizzle olive oil over top of cloves. Wrap bulb in aluminum foil and bake for 50 minutes. Remove from foil and let cool to room temperature.

Holding bulb in your hand with cut side up, squeeze bulb from bottom, letting cloves ooze out into a bowl. Add remaining ingredients, mashing with a fork as you go. Taste frequently!

Serve with chips, and make toppings available. I used diced red bell pepper, thinly sliced green onions, diced jalapeños, crumbled queso fresco, toasted pumpkin seeds.

– posted by Donna

Grilled Pineapple Mango Salsa

Two surprises greeted me at the produce department recently: Mangoes at 99 cents per pound and pineapples at 88 cents per pound. They were screaming at me as I walked by: “Buy us, please! Make us into Pineapple Mango Salsa!!!”

This is such a delightful and refreshing fruit salsa. Pineapples and mangoes are so delicious that you forget how healthy they are. Pineapple has a positive anti-inflammatory effect and aids in digestion. Mango is an antioxidant powerhouse.

This tropical style salsa is perfect for so many things – Here’s just a few ideas: topping pan seared fish fillets, spooning into soft tacos and stirring into black beans for a side dish. Or, seriously, just serve with chips!

GRILLED PINEAPPLE MANGO SALSA

Makes 4 cups salsa – Prep time 20 minutes

2 cups grilled and then diced pineapple
1 mango, peeled and diced
1/4 cup minced red onion
2 green onions, thinly sliced
3 tablespoons diced cilantro
2 to 4 pickled jalapeñ0s, diced (recipe below)
3 tablespoons lime juice
2 tablespoons honey
2 tablespoons extra virgin olive oil
A few dashes Tabasco sauce
Salt and pepper to taste

Peel and slice pineapple into 1 inch thick planks. Spray pineapple planks with a little oil. Grill on a gas grill or grill pan until charred slightly, about 2 minutes on each side. Cool and dice and stir together with mango, red onion, green onion, cilantro and jalapeños. Stir together remaining ingredients and stir this into pineapple mixture.

Chill for at least 2 hours. Bring to room temperature before serving.

BOBBY FLAY’S PICKLED JALAPEÑOS, Slightly Tweaked

2 cups white wine vinegar
1 cup red wine vinegar
1/4 cup sugar
1 tablespoon kosher salt
2 tablespoons pickling spices
10 jalapeño peppers

Combine all ingredients except jalapeños in a small saucepan and boil until salt and sugar are dissolved.

Place peppers in a glass jar and pour in hot brine. Seal and refrigerate for at least 24 hours. Will keep in refrigerator for at least 3 weeks.

Other food bloggers’ pineapple salsas:
Pineapple salsa, Appoggiatura
Grilled Pineapple Salsa, Bitchin’ Camaro
Pineapple Salsa, Anne’s Food
Mango Pineapple Salsa, Adventures in the Kitchen
Pineapple Black Bean Salsa, Panini Happy
Pineapple Poblano Salsa, He Cooks She Cooks

– posted by Donna

I saw some great looking sweet potatoes shaped like bananas in the produce section yesterday and thought they were so cute…  I bought them.  The sweet potatoes really were too cute to puree and didn’t look like they wanted to be baked.  They cried out “Tostones! ” instead.

Tostones are a tasty little  latin snack food that are traditionally made with fried plantains and topped with anything from chorizo to fruit salsas. Because the tostones are starchy and slightly sweet, they get crispy on the outside but stay very soft and fluffy on the inside.  Hmmm… starchy? slightly sweet? It sounds like sweet potatoes will fit right in and make  terrific tostones.

You can serve sweet potato tostones as an hors d’ hoeuvre, first course or side dish.  They can even be served alone.  But, since I  love the flavors of cranberries, pecans and feta cheese with my sweet potatoes, I put them together  in a salad with baby arugula to top my tostones with.  The tart cranberries and acidic vinaigrette are a great match with the crispy, fried sweet potatoes.

Sweet Potato Tostones

Tostones

3 sweet potatoes

canola oil

chipotle powder (optional)

salt and pepper

Cranberry, Pecan and Feta Salad with Arugula and Cranberry Vinaigrette Recipe to follow

Slice the sweet potatoes into 3/4 inch slices.  Peel the skins off with a pairing knife.  Place slices in a microwaveable dish.  Sprinkle with salt.  For tostones with a little kick, add a pinch of chipotle powder to each slice, if desired.  Microwave on  high until fork tender but still a little firm, about 3 to 4 minutes.  Do not over cook or they will fall apart when frying.

Make little slices down the side of the tostones before smashing so they will flatten evenly.  Slightly smash each sweet potato slice with the bottom of a pan, a plate, or even the heel of your hand.  Don’t get them too flat, they will be hard to fry.

Heat 1/4 inch of canola oil in a saute pan.  Fry sweet potato slices over medium high heat until golden brown and crispy, about 3 to 4 minutes on each side.

Drain tostones on a paper towel.

Season well with salt  while they are still hot.

Cranberry, Pecan and Feta Salad with Baby Arugula and Cranberry Vinaigrette

3 tablespoons cranberry juice concentrate

2 tablespoons sherry vinegar

1 teaspoon dijon mustard

2 tablespoons canola oil

salt and pepper to taste

1 cup baby arugula leaves

1/2 cup dried cranberries

1/4 cup chopped pecans, toasted

1/4 cup crumbled feta cheese

In a small mixing bowl, combine the cranberry juice, vinegar and mustard together.  Whisk in the canola oil.  Salt and pepper to taste.

Lightly dress the arugula by drizzling a little of the vinaigrette over the leaves and toss.  Place a few leaves on sweet potato tostones.  Mix together cranberries, pecans and crumbled feta.  Drizzle with vinaigrette and top each tostones with some of the mixture.

Tostones are great as an hors d’oeuvre, first course or even a side dish.

Here are some other ways to top your sweet potato tostones:

Laylita’s Recipes- Fish Ceviche

Guilty Kitchen- Fresh Fruit Salsa

Herbivoracious- chimichurri sauce and polenta