25 Foods for Cinco de Mayo Fun! {Playground Round-Up}

Oh, baby, with all the jalapenos flying around in these dishes, it's gettin' hot in here! There is never a shortage of jalapeno peppers in our house ... they're a staple ... like, as much as flour, sugar, and milk it seems. Though I have to admit, I didn't really realize how much of my cooking is Mexican-and-spicy-flavors inspired until I pulled together this Cinco de Mayo post. We sure do love our spicy food!

If you love it too, here are 25 fabulous foods for some Cinco de Mayo fun!

Continue Reading >>

Oh, baby, with all the jalapenos flying around in these dishes, it's gettin' hot in here! There is never a shortage of jalapeno peppers in our house ... they're a staple ... like, as much as flour, sugar, and milk it seems. Though I have to admit, I didn't really realize how much of my cooking is Mexican-and-spicy-flavors inspired until I pulled together this Cinco de Mayo post. We sure do love our spicy food!

If you love it too, here are 25 fabulous foods for some Cinco de Mayo fun!

Continue Reading >>

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Southwestern Stuffed Poblano Peppers {with Concord Foods' Salsa}

Thank you to Concord Foods for sponsoring this post.

My husband recently asked me to make him stuffed peppers. Hmmmm, I have to admit I wasn't thrilled with this request. See, I've never really been a stuffed peppers fan ... you know, the typical green bell pepper stuffed with rice-mixed-with-something and smothered with tomato sauce? ... it's just not my thing. So I decided to take my husband's request as an opportunity to get creative. Now that is my thing.

With the help of Concord Foods salsa mix and a family recipe for Cumin Black Beans & Rice, I came up with these scrumptious Southwestern Stuffed Poblano Peppers! Now these stuffed peppers, ... I like.

Continue Reading >>

Thank you to Concord Foods for sponsoring this post.

My husband recently asked me to make him stuffed peppers. Hmmmm, I have to admit I wasn't thrilled with this request. See, I've never really been a stuffed peppers fan ... you know, the typical green bell pepper stuffed with rice-mixed-with-something and smothered with tomato sauce? ... it's just not my thing. So I decided to take my husband's request as an opportunity to get creative. Now that is my thing.

With the help of Concord Foods salsa mix and a family recipe for Cumin Black Beans & Rice, I came up with these scrumptious Southwestern Stuffed Poblano Peppers! Now these stuffed peppers, ... I like.

Continue Reading >>

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Black Bean Salsa

So, I've recently started doing Zumba. Yup. And I don't really like to exercise, so that's a big deal.

Seriously, it's totally amazing for me. 'Cause exercise is truly just not my thing. But, alas, sometimes we just need to do things that are good for us, like it or not. So I took the plunge into Zumba, and much to my surprise, I actually even like it!

One big help? ... MUSIC! I love music, so the fun up-tempo songs keep me motivated and movin'. You'll crack up at what my favorite Zumba song so far is, though ...

Continue Reading >>

So, I've recently started doing Zumba. Yup. And I don't really like to exercise, so that's a big deal.

Seriously, it's totally amazing for me. 'Cause exercise is truly just not my thing. But, alas, sometimes we just need to do things that are good for us, like it or not. So I took the plunge into Zumba, and much to my surprise, I actually even like it!

One big help? ... MUSIC! I love music, so the fun up-tempo songs keep me motivated and movin'. You'll crack up at what my favorite Zumba song so far is, though ...

Continue Reading >>

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Roasted Corn, Black Bean, & Mango Salsa {my all-time favorite salsa}

Not too long ago, I professed my love for salsas when I posted my recipe for easy Restaurant-Style Salsa. It's an undying love, for sure. Well, now I bring you my all-time absolute favorite salsa. Ever. Like, if salsas could be our friends, this one would be my BFF.

Continue Reading >>

Not too long ago, I professed my love for salsas when I posted my recipe for easy Restaurant-Style Salsa. It's an undying love, for sure. Well, now I bring you my all-time absolute favorite salsa. Ever. Like, if salsas could be our friends, this one would be my BFF.

Continue Reading >>

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Easy Restaurant-Style Salsa

I am a total sucker for chips and salsa. Of all kinds. Plain ol' regular salsa, fresh pico de gallo (or simply 'pico,' as we call it), fruit salsas like peach-pineapple or mango, and even blueberry salsa. Yes, blueberry salsa.

In fact, eating chips and salsa is my total downfall when eating out at a Mexican restaurant. I can easily steer myself to the healthier menu options ... but, dang if those bowls of chips and salsa don't crush my willpower spirit every time. Oh well, there are worse things in life.

So, being such a lover of salsa, this easy restaurant-style go-to salsa recipe of my sister-in-law's quickly became one of my go-to recipes, too.

Continue Reading >>

I am a total sucker for chips and salsa. Of all kinds. Plain ol' regular salsa, fresh pico de gallo (or simply 'pico,' as we call it), fruit salsas like peach-pineapple or mango, and even blueberry salsa. Yes, blueberry salsa.

In fact, eating chips and salsa is my total downfall when eating out at a Mexican restaurant. I can easily steer myself to the healthier menu options ... but, dang if those bowls of chips and salsa don't crush my willpower spirit every time. Oh well, there are worse things in life.

So, being such a lover of salsa, this easy restaurant-style go-to salsa recipe of my sister-in-law's quickly became one of my go-to recipes, too.

Continue Reading >>

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Sweet-&-Spicy Pork Tenderloin with Mango Salsa {Eating the Alphabet Letter M}

For this month's Eating the Alphabet challenge (letters M, N, or O), I chose to share with you one of our family's go-to recipes.  This Sweet-&-Spicy Pork Tenderloin with Mango Salsa is one of our absolute, absolute, absolute favorites.  Hmmmm ... we like it so much, maybe it deserves about 50 absolutes.  But I'll stop at three.  You get the point.

I had been making the pork tenderloin part of this dish for years ... when my Mom came up with the brilliant idea of pairing it with Mango Salsa.  Brilliant, I say.  Genius!  It's such a wonderful combination.

To get the sweet-&-spicy flavor combination, the pork tenderloin is marinated in a mixture of brown sugar, tomato paste, cumin, and chili powder.  This forms a fabulously tasty crust on the pork once it baked.  Just take a look at that flavorful crust ...

When it comes out of the oven, let it rest for 10 minutes (or a few more) before slicing to allow the juices to distribute throughout the meat (THIS IS IMPORTANT!).  This ensures moist morsels of meat, rather than the tenderloin juices just leaching out all over your cutting board when you slice it.  You don't want that.  You want juicy tenderness.

Place the tenderloin slices on a platter and spoon mango salsa on top ... and serve up delicious melt-in-your mouth sweet-and-spicy goodness.  It's so good, you might want to make a double batch!  I'm just sayin'.

Thanks, Mom, for taking a family favorite and making it even better!

I invite you to follow The Kitchen is My Playground with Pinterest, Facebook, Google Friend Connect, Linky Followers, bloglovin', or Feedburner. Buttons are in the right sidebar. I'd love to have you back soon!

Sweet-&-Spicy Pork Tenderloin with Mango Salsa
Source:  Adapted from Cooking Light magazine

Ingredients
Sweet-&-Spicy Pork Tenderloin:
1/4 c. packed brown sugar
2 T. apple cider vinegar
1 T. tomato paste
1 tsp. ground cumin
1 1/2 tsp. chili powder
1/4 tsp. ground black pepper
1 (1 lb.) pork tenderloin

Mango Salsa:
3 c. cubed peeled ripe mango (about 2-3 mangoes)
1 c. chopped green onions
1/2 c. chopped fresh cilantro
3 T. finely chopped seeded jalapeno
1 tsp. sugar
1/2 tsp. salt
1/3 c. fresh lime juice

Directions
Prepare the Mango Salsa:
1.  Combine all mango salsa ingredients in a bowl and toss well.  Cover and chill for about 30 minutes before serving.

Prepare the Pork Tenderloin:
2.  Combine brown sugar, cider vinegar, tomato paste, cumin, chili powder, and black pepper in a shallow dish; mix well.  Add pork and turn to coat all sides.  Cover and marinate in the refrigerator for 1 hour.

3.  Line a broiler pan or baking sheet with aluminum foil and spray with non-stick cooking spray.  Place pork on the prepared pan and brush with some of the marinade left in the dish.  Bake at 450 degrees for 20-35 minutes until the meat registers 160 degrees on a meat thermometer.  (If you prefer your pork tenderloin slightly pink, bake until it registers 155 degrees.)

4.  Remove the pork tenderloin from the oven and let rest for 10 minutes before slicing.  Slice to the thickness of your liking, place on a platter, and spoon mango salsa on top.


Enjoy!



This post is linked with Full Plate Thursday, Pin It Thursday, Share Your Creations, Sweet Treats & Swanky Stuff, Inspiration Friday, Foodie Friday, Weekend Potluck, Foodie Friday with Diane Balch, Weekend Wrap Up Party, Strut Your Stuff Saturday, Sundae Scoop, Think Pink Sunday, Nifty Thrifty Sunday, Scrumptious Sunday, Overflowing with Creativity, On the Menu Monday, Sunday Showcase Party, Mangia Mondays, Trick or Treat Tuesday, Tuesday Talent Show, Cast Party Wednesday.

Click to join the Eating the Alphabet challenge

For this month's Eating the Alphabet challenge (letters M, N, or O), I chose to share with you one of our family's go-to recipes.  This Sweet-&-Spicy Pork Tenderloin with Mango Salsa is one of our absolute, absolute, absolute favorites.  Hmmmm ... we like it so much, maybe it deserves about 50 absolutes.  But I'll stop at three.  You get the point.

I had been making the pork tenderloin part of this dish for years ... when my Mom came up with the brilliant idea of pairing it with Mango Salsa.  Brilliant, I say.  Genius!  It's such a wonderful combination.

To get the sweet-&-spicy flavor combination, the pork tenderloin is marinated in a mixture of brown sugar, tomato paste, cumin, and chili powder.  This forms a fabulously tasty crust on the pork once it baked.  Just take a look at that flavorful crust ...

When it comes out of the oven, let it rest for 10 minutes (or a few more) before slicing to allow the juices to distribute throughout the meat (THIS IS IMPORTANT!).  This ensures moist morsels of meat, rather than the tenderloin juices just leaching out all over your cutting board when you slice it.  You don't want that.  You want juicy tenderness.

Place the tenderloin slices on a platter and spoon mango salsa on top ... and serve up delicious melt-in-your mouth sweet-and-spicy goodness.  It's so good, you might want to make a double batch!  I'm just sayin'.

Thanks, Mom, for taking a family favorite and making it even better!

I invite you to follow The Kitchen is My Playground with Pinterest, Facebook, Google Friend Connect, Linky Followers, bloglovin', or Feedburner. Buttons are in the right sidebar. I'd love to have you back soon!

Sweet-&-Spicy Pork Tenderloin with Mango Salsa
Source:  Adapted from Cooking Light magazine

Ingredients
Sweet-&-Spicy Pork Tenderloin:
1/4 c. packed brown sugar
2 T. apple cider vinegar
1 T. tomato paste
1 tsp. ground cumin
1 1/2 tsp. chili powder
1/4 tsp. ground black pepper
1 (1 lb.) pork tenderloin

Mango Salsa:
3 c. cubed peeled ripe mango (about 2-3 mangoes)
1 c. chopped green onions
1/2 c. chopped fresh cilantro
3 T. finely chopped seeded jalapeno
1 tsp. sugar
1/2 tsp. salt
1/3 c. fresh lime juice

Directions
Prepare the Mango Salsa:
1.  Combine all mango salsa ingredients in a bowl and toss well.  Cover and chill for about 30 minutes before serving.

Prepare the Pork Tenderloin:
2.  Combine brown sugar, cider vinegar, tomato paste, cumin, chili powder, and black pepper in a shallow dish; mix well.  Add pork and turn to coat all sides.  Cover and marinate in the refrigerator for 1 hour.

3.  Line a broiler pan or baking sheet with aluminum foil and spray with non-stick cooking spray.  Place pork on the prepared pan and brush with some of the marinade left in the dish.  Bake at 450 degrees for 20-35 minutes until the meat registers 160 degrees on a meat thermometer.  (If you prefer your pork tenderloin slightly pink, bake until it registers 155 degrees.)

4.  Remove the pork tenderloin from the oven and let rest for 10 minutes before slicing.  Slice to the thickness of your liking, place on a platter, and spoon mango salsa on top.


Enjoy!



This post is linked with Full Plate Thursday, Pin It Thursday, Share Your Creations, Sweet Treats & Swanky Stuff, Inspiration Friday, Foodie Friday, Weekend Potluck, Foodie Friday with Diane Balch, Weekend Wrap Up Party, Strut Your Stuff Saturday, Sundae Scoop, Think Pink Sunday, Nifty Thrifty Sunday, Scrumptious Sunday, Overflowing with Creativity, On the Menu Monday, Sunday Showcase Party, Mangia Mondays, Trick or Treat Tuesday, Tuesday Talent Show, Cast Party Wednesday.

Click to join the Eating the Alphabet challenge

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Peach-Pineapple Salsa {& co-hosting 'It's a Keeper Thursday'}

This week I have the wonderful honor of co-hosting It's a Keeper Thursday, a weekly linky party hosted by Christina at her fabulous blog, It's a Keeper.  Christina and I invite all you foodie bloggers out there to link up your latest creations through the linky party below.  If you haven't visited  It's a Keeper before, pop on over!  You'll be glad you did.  If you're a first-time visitor to The Kitchen is My Playground, welcome! ... I'm glad you're here.

I started taking part in It's a Keeper Thursday exactly one year ago when my blog was a wee five months old, and have been a loyal participant ever since.  Just out of curiosity, I checked through my archives to see what post was the first I ever linked up with Christina's party ... it was a fun trip down memory lane trying to find it!  And it wasssssssss ... drum roll please ... Antipasto Platter with Grape Tomato & Caper Salad.  (Oooooo, such a great salad for all those summer tomatoes we've all got comin' up soon!)

I'll admit that I stressed a little bit about what to make for this co-hosting post.  Okay, I stressed just a teeny tiny bit.  Okay, okay ... I didn't really stress at all ... I just gave it quite a bit of thought.  And I decided to go with one of my original recipes.  One that takes advantage of the fresh peaches that are just starting to come in season here in the Carolinas.

So ... in honor of co-hosting It's a Keeper Thursday, I whipped up a little Peach-Pineapple Salsa for ya.  I created this salsa a few years ago after one of our summer peach picking trips.  (Not that we have to go far ... we have a peach orchard about 5 miles from our house.)  When I whipped it up this week, hubby and I both agreed that I really need to make this more often.  Mmmmmmmm ... it is sooooo  good.  It's refreshing, sweet, and spicy - all at the same time.

All you do is mix some chopped fresh peaches and fresh pineapple with other traditional salsa ingredients ... like cumin, fresh lime juice, and cilantro ... and you've got one delicious salsa.  We usually just eat ours with tortilla chips, but I think it would also be great spooned over grilled chicken or pork tenderloin.

Serve it up in a pineapple bowl ...

... or, in a 'regular' ol' bowl.  Either way - it's sure to be a taste bud treat!

I invite you to follow The Kitchen is My Playground with Pinterest, Facebook, Google Friend Connect, Linky Followers, bloglovin', or Feedburner. Buttons are in the right sidebar. I'd love to have you back soon!

Peach-Pineapple Salsa

Source:  A Tracey Original

Ingredients

2 c. chopped fresh pineapple

2 c. chopped fresh peaches

1 jalapeno pepper*

1/2 of a medium red onion

1 red bell pepper

1 tsp. ground cumin

1/2 tsp. salt

Juice of 1 or 2 limes

1 bunch fresh cilantro, chopped

Directions

1.  Finely chop pineapple, peaches, jalapeno, red onion, and red bell pepper.  

2.  Combine all ingredients and chill for about 30 minutes before serving.  Serve with tortilla or pita chips.

* Remove seeds and ribs for a 'medium' salsa.  For more heat, leave in some of the seeds.  I remove the seeds and ribs from 1/2 of the jalapeno and leave them in the other half, which results in a pretty spicy salsa.

Enjoy!

This post is linked with Inspiration Friday hosted by At the Picket Fence, Foodie Friday hosted by Rattlebridge Farm, Weekend Bloggy Reading hosted by Serenity Now, Foodie Friday hosted by Simple Living with Diane Balch, Piece o' Cake hosted by Loving This Crazy Life, Strut Your Stuff Saturday hosted by Six Sisters' Stuff, Weekend Wrap Up hosted by Tater Tots & Jello, Weekend Potluck hosted by The Country Cook, Scrumptious Sunday hosted by Addicted to Recipes, Sundae Scoop hosted by I {heart} Naptime, Think Pink Sundays hosted by Flamingo Toes, On the Menu Monday hosted by Stone Gable, Sunday Showcase hosted by Under the Table and Dreaming, Mangia Mondays hosted by Shine Your Light, Tuesday Talent Show hosted by Chef in Training, Totally Tasty Tuesday hosted by Mandy's Recipe Box, Cast Party Wednesday hosted by Lady Behind the Curtain, Whatcha Whipped Up Wednesday hosted by DJ's Sugar Shack, Share Your Creations hosted by Kristen's Creations, Just Something I Whipped Up hosted by The Girl Creative.

This week I have the wonderful honor of co-hosting It's a Keeper Thursday, a weekly linky party hosted by Christina at her fabulous blog, It's a Keeper.  Christina and I invite all you foodie bloggers out there to link up your latest creations through the linky party below.  If you haven't visited  It's a Keeper before, pop on over!  You'll be glad you did.  If you're a first-time visitor to The Kitchen is My Playground, welcome! ... I'm glad you're here.

I started taking part in It's a Keeper Thursday exactly one year ago when my blog was a wee five months old, and have been a loyal participant ever since.  Just out of curiosity, I checked through my archives to see what post was the first I ever linked up with Christina's party ... it was a fun trip down memory lane trying to find it!  And it wasssssssss ... drum roll please ... Antipasto Platter with Grape Tomato & Caper Salad.  (Oooooo, such a great salad for all those summer tomatoes we've all got comin' up soon!)

I'll admit that I stressed a little bit about what to make for this co-hosting post.  Okay, I stressed just a teeny tiny bit.  Okay, okay ... I didn't really stress at all ... I just gave it quite a bit of thought.  And I decided to go with one of my original recipes.  One that takes advantage of the fresh peaches that are just starting to come in season here in the Carolinas.

So ... in honor of co-hosting It's a Keeper Thursday, I whipped up a little Peach-Pineapple Salsa for ya.  I created this salsa a few years ago after one of our summer peach picking trips.  (Not that we have to go far ... we have a peach orchard about 5 miles from our house.)  When I whipped it up this week, hubby and I both agreed that I really need to make this more often.  Mmmmmmmm ... it is sooooo  good.  It's refreshing, sweet, and spicy - all at the same time.

All you do is mix some chopped fresh peaches and fresh pineapple with other traditional salsa ingredients ... like cumin, fresh lime juice, and cilantro ... and you've got one delicious salsa.  We usually just eat ours with tortilla chips, but I think it would also be great spooned over grilled chicken or pork tenderloin.

Serve it up in a pineapple bowl ...

... or, in a 'regular' ol' bowl.  Either way - it's sure to be a taste bud treat!

I invite you to follow The Kitchen is My Playground with Pinterest, Facebook, Google Friend Connect, Linky Followers, bloglovin', or Feedburner. Buttons are in the right sidebar. I'd love to have you back soon!

Peach-Pineapple Salsa

Source:  A Tracey Original

Ingredients

2 c. chopped fresh pineapple

2 c. chopped fresh peaches

1 jalapeno pepper*

1/2 of a medium red onion

1 red bell pepper

1 tsp. ground cumin

1/2 tsp. salt

Juice of 1 or 2 limes

1 bunch fresh cilantro, chopped

Directions

1.  Finely chop pineapple, peaches, jalapeno, red onion, and red bell pepper.  

2.  Combine all ingredients and chill for about 30 minutes before serving.  Serve with tortilla or pita chips.

* Remove seeds and ribs for a 'medium' salsa.  For more heat, leave in some of the seeds.  I remove the seeds and ribs from 1/2 of the jalapeno and leave them in the other half, which results in a pretty spicy salsa.

Enjoy!

This post is linked with Inspiration Friday hosted by At the Picket Fence, Foodie Friday hosted by Rattlebridge Farm, Weekend Bloggy Reading hosted by Serenity Now, Foodie Friday hosted by Simple Living with Diane Balch, Piece o' Cake hosted by Loving This Crazy Life, Strut Your Stuff Saturday hosted by Six Sisters' Stuff, Weekend Wrap Up hosted by Tater Tots & Jello, Weekend Potluck hosted by The Country Cook, Scrumptious Sunday hosted by Addicted to Recipes, Sundae Scoop hosted by I {heart} Naptime, Think Pink Sundays hosted by Flamingo Toes, On the Menu Monday hosted by Stone Gable, Sunday Showcase hosted by Under the Table and Dreaming, Mangia Mondays hosted by Shine Your Light, Tuesday Talent Show hosted by Chef in Training, Totally Tasty Tuesday hosted by Mandy's Recipe Box, Cast Party Wednesday hosted by Lady Behind the Curtain, Whatcha Whipped Up Wednesday hosted by DJ's Sugar Shack, Share Your Creations hosted by Kristen's Creations, Just Something I Whipped Up hosted by The Girl Creative.

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Pico de Gallo

Whew - I've had a string of cooking flops lately.  Hate it when I have a run like that.  I've been trying out some new recipes, making a couple of things from my "30 for 2012 Project" list, and working on a new frosting.  Well, after three runs at the new frosting, I don't have it nailed yet (but I'm close!).   Made a terrible salad for my family's Easter get-together.  Had two disappointments from my "Project" list.

I felt the need to have a success.  So I decided to bring you one of my all-time, pretty-much-fool-proof favorites ... pico de gallo (aka - salsa fresca).  Mark and I love this stuff.  We eat it the traditional way with tortilla chips, straight from a spoon, spooned over Mexican dishes, or over brown rice as a meatless main dish.  And I swear Mark can eat a quart of it in a single sitting.

We love it made with Roma tomatoes ...

... and LOTS of cilantro and fresh lime.  Oh, and don't forget the jalapenos!  Mark can never get enough jalapenos.

Mark loves jalapenos so much, we ... and by 'we', I mean Mark ... have a joke about them now.  Whenever I cook something Mark says, "It needs more jalapeno."  Give him pico de gallo? ... "Needs more jalapeno."  Give him spaghetti? ... "Needs more jalapeno."  A brownie?  ... "Needs more jalapeno."  You get the point. 

Well, last night, I actually came up with something for which he DID NOT say "Needs more jalapeno."  Yay!  You'll have to wait to see what it was ... I'll post it soon.  Until then, enjoy some pico de gallo.  You decide if it needs more jalapeno!

I invite you to follow The Kitchen is My Playground with Pinterest, Facebook, Google Friend Connect, Linky Followers, bloglovin', or Feedburner. Buttons are in the right sidebar. I'd love to have you back soon!

Pico de Gallo

Source:  Inspired by many Mexican restaurants  :-)

Ingredients

• 8 Roma tomatoes, chopped
• 3 large jalapeno peppers, finely chopped, seeded to taste
• 1 medium onion, finely chopped
• 1 bunch cilantro, chopped
• 2 limes, juiced
• 1 to 2 tsp. salt

Directions

1. Combine all ingredients. Refrigerate for at least an hour before serving.
2. Taste, and adjust salt if needed. Serve with tortilla chips, alongside main dishes, or over rice as a meatless meal.
3. NOTE: I remove the seeds from 1 1/2 peppers, and leave the seeds in 1 1/2 peppers. Adjust as you'd like to get your desired 'heat.' The more seeds, the more 'heat.'

Enjoy!

This post is linked with Scrumptious Sunday hosted by Addicted to Recipes, Sundae Scoop hosted by I {heart} Naptime, Think Pink Sunday hosted by Flamingo Toes, Tuesday Talent Show hosted by Chef in Training, What's New Wednesday hosted by Grateful Belly, Cast Party Wednesday hosted by Lady Behind the Curtain, It's a Keeper Thursday hosted by It's a Keeper, Share Your Creations hosted by Kristen's Creations, Weekend Bloggy Reading hosted by Serenity Now,  Inspiration Friday hosted by At the Picket Fence, Foodie Friday hosted by Rattlebridge Farm, Strut Your Stuff Saturday hosted by Six Sisters' Stuff, Foodie Friday hosted by Simple Living with Diane Balch, This Weeks' Cravings hosted by Mom's Crazy Cooking.

Whew - I've had a string of cooking flops lately.  Hate it when I have a run like that.  I've been trying out some new recipes, making a couple of things from my "30 for 2012 Project" list, and working on a new frosting.  Well, after three runs at the new frosting, I don't have it nailed yet (but I'm close!).   Made a terrible salad for my family's Easter get-together.  Had two disappointments from my "Project" list.

I felt the need to have a success.  So I decided to bring you one of my all-time, pretty-much-fool-proof favorites ... pico de gallo (aka - salsa fresca).  Mark and I love this stuff.  We eat it the traditional way with tortilla chips, straight from a spoon, spooned over Mexican dishes, or over brown rice as a meatless main dish.  And I swear Mark can eat a quart of it in a single sitting.

We love it made with Roma tomatoes ...

... and LOTS of cilantro and fresh lime.  Oh, and don't forget the jalapenos!  Mark can never get enough jalapenos.

Mark loves jalapenos so much, we ... and by 'we', I mean Mark ... have a joke about them now.  Whenever I cook something Mark says, "It needs more jalapeno."  Give him pico de gallo? ... "Needs more jalapeno."  Give him spaghetti? ... "Needs more jalapeno."  A brownie?  ... "Needs more jalapeno."  You get the point. 

Well, last night, I actually came up with something for which he DID NOT say "Needs more jalapeno."  Yay!  You'll have to wait to see what it was ... I'll post it soon.  Until then, enjoy some pico de gallo.  You decide if it needs more jalapeno!

I invite you to follow The Kitchen is My Playground with Pinterest, Facebook, Google Friend Connect, Linky Followers, bloglovin', or Feedburner. Buttons are in the right sidebar. I'd love to have you back soon!

Pico de Gallo

Source:  Inspired by many Mexican restaurants  :-)

Ingredients

• 8 Roma tomatoes, chopped
• 3 large jalapeno peppers, finely chopped, seeded to taste
• 1 medium onion, finely chopped
• 1 bunch cilantro, chopped
• 2 limes, juiced
• 1 to 2 tsp. salt

Directions

1. Combine all ingredients. Refrigerate for at least an hour before serving.
2. Taste, and adjust salt if needed. Serve with tortilla chips, alongside main dishes, or over rice as a meatless meal.
3. NOTE: I remove the seeds from 1 1/2 peppers, and leave the seeds in 1 1/2 peppers. Adjust as you'd like to get your desired 'heat.' The more seeds, the more 'heat.'

Enjoy!

This post is linked with Scrumptious Sunday hosted by Addicted to Recipes, Sundae Scoop hosted by I {heart} Naptime, Think Pink Sunday hosted by Flamingo Toes, Tuesday Talent Show hosted by Chef in Training, What's New Wednesday hosted by Grateful Belly, Cast Party Wednesday hosted by Lady Behind the Curtain, It's a Keeper Thursday hosted by It's a Keeper, Share Your Creations hosted by Kristen's Creations, Weekend Bloggy Reading hosted by Serenity Now,  Inspiration Friday hosted by At the Picket Fence, Foodie Friday hosted by Rattlebridge Farm, Strut Your Stuff Saturday hosted by Six Sisters' Stuff, Foodie Friday hosted by Simple Living with Diane Balch, This Weeks' Cravings hosted by Mom's Crazy Cooking.

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Blueberry Salsa

When I came across this recipe, I was intrigued.  I just knew I had to give it a try.  So I put it on my "50 Recipes for 2011" project list.  I love blueberries, and am always looking for unique blueberry dishes.  With this one my initial thought was, "This could be great, or this could be terrible."  Didn't really think there would be a middle ground.

Well, I'm glad to say it's great!  I will fully admit that it is a unique flavor that seems a bit ... what's a good word? ... foreign maybe? ... on the first bite.  It's got both fresh cilantro and fresh basil, a flavor combination I had not experienced before.  So, my taste buds didn't know what to expect ... and it took me a bite or two to make up my mind about the flavor.  My friends who tasted it, on the other hand, were sold right away!

Start by giving some fresh blueberries a rough-chop in the food processor.  You want to puree them a little bit to give them a good salsa consistency, but you don't want them to turn into liquid.

Rough-chopped blueberries

Then you chop up and add in your typical salsa ingredients ... cilantro, jalapeno, fresh lime juice, and a bit of salt.

The usual suspects

Finish off by adding in two non-traditional salsa ingredients ... chopped fresh basil and some whole fresh blueberries.  The basil adds an interesting flavor zing, and the whole blueberries provide a wonderful texture.

Both colorful and flavorful!

Serve this colorful and flavorful salsa up with some tortilla chips for a truly unique and tasty treat.  And if you're not sure about this on your first bite, give it another chance.  Maybe your taste buds need to get used to the flavor, like mine did!

Blueberry Salsa

Source:  Adapted from Whole Living magazine

Ingredients

2 c. fresh blueberries, divided

1 jalapeno, finely chopped

1/2 c. finely chopped onion

1 c. chopped cilantro

1/3 c. chopped fresh basil

3 T. fresh lime juice

1 tsp. salt

Directions

1.  Puree 1 1/2 cups of the blueberries, leaving them coarsely chopped; don't puree them so much that they're liquid but you don't want them whole either.  

2.  When chopping the jalapeno, discard seeds or leave some in to your taste, as the seeds control a lot of the "heat."  

3.  Combine pureed blueberries, reserved 1/2 cup whole blueberries, finely chopped jalapeno, and remaining ingredients.

Enjoy!

This post is linked with This Week's Cravings hosted by Mom's Crazy Cooking, Tempt My Tummy Tuesday hosted by At the Well, These Chicks Cooked hosted by This Chick Cooks, It's a Keeper Thursday hosted by It's a Keeper, Savory Sunday hosted by The Sweet Details,  Cast Party Wednesday hosted by Lady Behind the Curtain, and and Sharing Sundays hosted by Everyday Sisters, A Themed Baker's Sunday hosted by Cupcake Apothecary, Foodie Friday hosted by Simple Living with Diane Balch, Gooseberry Patch Recipe Round-Up.

When I came across this recipe, I was intrigued.  I just knew I had to give it a try.  So I put it on my "50 Recipes for 2011" project list.  I love blueberries, and am always looking for unique blueberry dishes.  With this one my initial thought was, "This could be great, or this could be terrible."  Didn't really think there would be a middle ground.

Well, I'm glad to say it's great!  I will fully admit that it is a unique flavor that seems a bit ... what's a good word? ... foreign maybe? ... on the first bite.  It's got both fresh cilantro and fresh basil, a flavor combination I had not experienced before.  So, my taste buds didn't know what to expect ... and it took me a bite or two to make up my mind about the flavor.  My friends who tasted it, on the other hand, were sold right away!

Start by giving some fresh blueberries a rough-chop in the food processor.  You want to puree them a little bit to give them a good salsa consistency, but you don't want them to turn into liquid.

Rough-chopped blueberries

Then you chop up and add in your typical salsa ingredients ... cilantro, jalapeno, fresh lime juice, and a bit of salt.

The usual suspects

Finish off by adding in two non-traditional salsa ingredients ... chopped fresh basil and some whole fresh blueberries.  The basil adds an interesting flavor zing, and the whole blueberries provide a wonderful texture.

Both colorful and flavorful!

Serve this colorful and flavorful salsa up with some tortilla chips for a truly unique and tasty treat.  And if you're not sure about this on your first bite, give it another chance.  Maybe your taste buds need to get used to the flavor, like mine did!

Blueberry Salsa

Source:  Adapted from Whole Living magazine

Ingredients

2 c. fresh blueberries, divided

1 jalapeno, finely chopped

1/2 c. finely chopped onion

1 c. chopped cilantro

1/3 c. chopped fresh basil

3 T. fresh lime juice

1 tsp. salt

Directions

1.  Puree 1 1/2 cups of the blueberries, leaving them coarsely chopped; don't puree them so much that they're liquid but you don't want them whole either.  

2.  When chopping the jalapeno, discard seeds or leave some in to your taste, as the seeds control a lot of the "heat."  

3.  Combine pureed blueberries, reserved 1/2 cup whole blueberries, finely chopped jalapeno, and remaining ingredients.

Enjoy!

This post is linked with This Week's Cravings hosted by Mom's Crazy Cooking, Tempt My Tummy Tuesday hosted by At the Well, These Chicks Cooked hosted by This Chick Cooks, It's a Keeper Thursday hosted by It's a Keeper, Savory Sunday hosted by The Sweet Details,  Cast Party Wednesday hosted by Lady Behind the Curtain, and and Sharing Sundays hosted by Everyday Sisters, A Themed Baker's Sunday hosted by Cupcake Apothecary, Foodie Friday hosted by Simple Living with Diane Balch, Gooseberry Patch Recipe Round-Up.

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