The Best Home Made Salsa

IMG_0441This is a recipe for the best home made salsa! I found the basic recipe on google and just changed a few things up to my liking. Not only is this the best tasting home made salsa, it is also the easiest to make and yields a big batch! So it is perfect for entertaining or bringing to an event. I made a batch for a cook out a few weeks ago and for a party recently, both times it was a big hit! Nearly all of it was gone. Keep in mind you will need 2 bags of tortilla chips for this much salsa. I like to get Trader Joe’s, no salt tortilla chips because they are perfect and not too salty. Anyway, once you try this delicious home made salsa, you will never go back to store bought salsa again!

The Best Home Made Salsa {Yields about 12 Cups Salsa}:

Ingredients:

  • 1 (28 oz) can peeled tomatoes
  • 2 cans Rotel Brand Tomatoes and Green Chilies (Mild)
  • 1 Bunch of Cilantro
  • 1 Garlic Cloves
  • 1 Small Onion (or 1/2 of a big onion)
  • Juice from 1/2 Lime (1 whole lime, if a smaller lime)
  • 1/2 Jalapeño Pepper
  • 1/4 teaspoon Salt
  • 1/4 teaspoon Sugar
  • 1/4 teaspoon Cumin

IMG_0438Directions: 

1) Do all the prep work first. Open the can of tomatoes and tomatoes with green chilies. Wash and finely cut the cilantro leaves. Desead the finely chop the jalapeño pepper. Chop the onion. Finely mince garlic clove.

2) Put the can of tomatoes, can of Rotel tomatoes & chilies, cilantro, garlic, onion, and jalapeño pepper into a big bowl and puree in a blender or food processor in 2 parts. I used a blender, and pulsed each batch 4 times for a quick second but feel free to make yours any consistancy you like.

3) Pour puréed mixture into a big bowl (with a lid). Add the lime juice, salt, sugar, and cumin spice. Mix and refrigerate for at least a few hours for best taste!

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Serve with your favorite tortilla chips!

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Easy Starbucks Pumpkin Spice Latte

IMG_0436I know it’s still mid August, but I am already transitioning to fall time lol. The weather is finally cooling down, the leaves are starting to change color, my son starts school in a week, and everything is beginning to feel like fall. To me, nothing says fall more then a Starbucks pumpkin spice latte… so this beautiful Saturday morning, I decided to make these for my hubby and I to enjoy. It was super easy, and instead of paying $5/cup it will cost you about that much to buy everything you need to make these all season long. Of course, the taste is way more superior too! I have tried making this drink before and couldn’t get the right proportion of ingredients but today it literally turned out perfect! Even my 5 year old liked it and he doesn’t like coffee beverages. My hubby said he couldn’t tell the difference between this pumpkin spice latte or the ones we get at Starbucks (Score! Lol) and like me, he was excited to get to enjoy this beverage now since it’s seasonal and Starbucks doesn’t even have these yet! The best part about this home made, pumpkin spice latte is that I use simple ingredients that you can find anywhere and you don’t need any fancy espresso/coffee machines.

Ingredients:

  • 1/2 Cup Brewed Coffee (I used Starbucks, Blonde roast)
  • 1/2 Cup Milk
  • 1 Tablespoon Sugar
  • 2 Tablespoons Pumpkin Purée (Or Can of 100% pure pumpkin, for a pie filling)
  • 1/2 teaspoon Pumpkin Pie Spice (And more to sprinkle on top of latte)
  • Whipped Cream (Optional, to top)

IMG_0433Directions: 

1) Brew fresh coffee. Any coffee would work, but I used Starbucks blonde roast.

2) In a small container, mix together the pumpkin purée, sugar, and pumpkin pie spice until well blended together.

3) In a small sauce pan, combine cold milk, coffee, and pumpkin purée mixture. Mix well and set on Medium heat, occasionally stirring until it almost boils and comes to a simmer.

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4) When it starts to simmer, turn stove off but keep on the burner until ready to serve so it stays hot. Then pour into individual cups. Optionally add whipped cream on top and sprinkle with pumpkin pie spice to decorate. Enjoy!!!

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Note: I made 3 times as much because my hubby and I both had big mugs. I couldn’t get enough of this deliciousness!!!

Summer Squash Soup

IMG_0416Nothing tastes more like summer then this summer squash soup! I got the idea for this recipe after trying this soup at Dean & Deluca restaurant and getting absolutely hooked to this soup so I knew I had to recreate this yummy recipe at home! To my surprise, this soup tastes better on the second day because all the yummy flavors get to blend overnight. For a vegan version or less calories, you can omit the heavy cream but I highly suggest adding it because it gives the soup an extra creamy flavor. This recipe is perfect for busy summer days because it’s the easiest squash soup recipe ever, yet the most delicious so it’s a win win!

Summer Squash Soup {Serves 8}

Ingredients:

  • 2.5-3 LB Butternut Squash, cubed
  • 1 Red Bell Pepper, chopped
  • 2 Celery Ribs, chopped
  • 1 Onion, chopped
  • 3 Garlic Cloves, peeled and chopped
  • 1/2 Cup Heavy Cream
  • 2 Tablespoons Sugar
  • 1 Tablespoon Salt
  • 1/2 teaspoon 21 Seasoning, Mrs.Dash, or any Salt-Free seasoning

IMG_0415Instructions:

1) Do the prep work first. Wash  all the veggies. Peel the squash, chop it into large cubes. Chop the bell pepper into cubes. Chop the celery and onion into cubes. Peel the garlic cloves and chop in halves.

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2) In a medium pot, add all the cut veggies, sugar and salt. Mix and add enough filtered water to cover all the veggies. (About 6 Cups water). Bring to a boil on high heat.

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3) Once the water boils, put the lid on the pot, and let is simmer on the Low setting for about 35-40 minutes, until all the veggies are tender.

4) Once the veggies cook through, add the veggies and water to a blender and pure to a smooth consistency. I had to divide the soup into 3 batches to blend it all. If you have a hand held immersion blender, that would be much easier.

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5) Transfer the soup pure to a big pot. Add the heavy cream, seasoning, and mix.

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6) Laddle the soup into bowls and enjoy! If you’d like to warm the soup up more, just heat it up on medium heat. Tastes just as great, if not better, on the second day!

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