My Sweet Marie

Posts Tagged ‘salsa

Salsa is a life saver for me! I put it on eggs in the morning, use as a dip for veggies or tortillas, have it on chicken, Oh I could go on but you get the idea! It’s 0 WW points so have at it! This is a super easy recipe too! You will need a food processor for this recipe, maybe a good blender would work, not sure! Here goes:


  • 3 cans of tomatoes, diced or whole
  • 2 small onions
  • 15 cloves of garlic, peeled
  • 6-8 jalapenos
  • 2 red peppers, chop roughly
  • 1 bunch cilantro, washed
  • 3 limes zested
  • salt and pepper to taste


  1. Put all of the ingredients in your food processor in batches till all are finely minced.
  2. Place in crock pot and let stew for 6 hours on low.
  3. Have ready your jars clean sterile with lids sterile as well.
  4. Ladle into your jars, wiping the rim clean and seal with sterile lids.
  5. Wrap in a large blanket or sleeping bag for 24 hours.
  6. Enjoy as you would any salsa!
  7. 0 Smart points per serving!

Recently while in Mexico, we dined at the Pantenegra Restaurant and we had a Spanish omelet. I wasn’t sure what to expect but was feeling adventurous. We were delighted with the outcome. I half expected an omelet with a red sauce but it was more of an omelet filled with onions and potatoes. Oh so tasty!

So today, I was looking for inspiration and thought, I’m going to try and re-create that omelet and voila, I did it! I think I got pretty close to it. It is dairy-free, gluten-free and would be good for vegetarians as well! Here’s what I did:


  • 6 eggs
  • 1 can of potatoes, sliced or 1 large potato cooked, peeled and sliced
  • 1/2 large onion sliced
  • salt, pepper
  • 1/4 c. fresh parsley
  • 1-2 tbsp. olive oil for cooking


  1. Crack the eggs in a separate bowl and whip well.
  2. In a 9″ non-stick pan, sauté the onions. Remove from pan, set aside.
  3. In the same pan, brown the potatoes but just golden, don’t get them crispy.
  4. Once your potatoes are golden, add the onions back in, layered over the potatoes.
  5. Pour the eggs over top of that. Season with the salt and pepper, add in the parsley.
  6. Swirl the pan to be sure egg gets under the potatoes.
  7. Once the eggs are fairly set, place a dinner plate over the eggs and drop them on the plate.
  8. Now slide them (uncooked side down) back into the pan and cook till the bottom is as browned as the top of the omelet.
  9. We had ours with just a bit of salsa but truly it is delicious just as is!

Happy New Year all! Today I am feeling a bit like some comfort foods and for me rice and beans hits the spot! Serve it up with a roasted chicken or a roasted pork loin, and comfort is sure to follow! Here’s how I made it today!


  • 1 cup brown rice
  • 1 can black beans, drained and rinsed
  • 2 cups chicken broth or vegetarian broth would work too
  • 1/2 cup salsa, mild or hot, to taste


  1. In a mid-sized casserole, mix all the ingredients, stir.
  2. Bake in oven at 350 for 1+ 1/2 hours.
  3. Enjoy on it’s own, with a salad and/or a roasted chicken or would be great with tacos or quesadillas!

Recently I started a new job, the best part you ask? It’s part-time! I love it, I work with great people and I get all kinds of time to do the things I love. One of the things I love to do? Cooking and then there’s writing about cooking…I could go on! today I made a large batch of salsa and it tastes and smells amazing, can’t wait to dig in! Here’s how I did it!


  •  5 lbs chopped tomatoes
  • 4 lbs chopped peaches
  • 2 .5 lbs chopped pears
  • 1 red pepper, finely chopped
  • 1 chopped red onion
  • 1 Spanish onion chopped
  • 4-6  jalapeño peppers, finely chopped; seeding is optional
  • 1 head finely chopped fresh cilantro
  • 4 limes zest and juice
  • 1/2 cup (50 ml) white vinegar
  • 1/2 cup (125 ml) liquid honey
  • 1 tsp cumin
  • 1/2 tsp ground chipotle chile powder



  1. Prepare your jars, you’ll need 12 pints(500ml)
  2.  Wash, seed and coarsely chop tomatoes; drain off excess liquid; Blanch, peel, pit/core and chop peaches and pears.
  3. In a large stock pot, combine tomatoes, peaches, pears, red pepper, onion and jalapeño peppers. Bring to a boil. Add cilantro, lime zest and juice,  vinegar,spices and honey; boil gently 5 minutes.
  4.  Ladle salsa into a hot jar to within 1/2 inch (1 cm) of top of jar (headspace). Using nonmetallic utensil, remove air bubbles and adjust headspace, if required, by adding more salsa. Wipe jar rim removing any food residue. Centre hot sealing disc on clean jar rim. Screw band down until resistance is met, then increase to fingertip tight. Return filled jar to rack in canner. Repeat for remaining salsa.
  5. When canner is filled, ensure that all jars are covered by at least one inch (2.5 cm) of water. Cover canner and bring water to full rolling boil before starting to count processing time.  process –boil filled jars – 20 minutes.
  6.  When processing time is complete, remove canner lid, wait 5 minutes, then remove jars without tilting and place them upright on a protected work surface. ( I cover my counter with a large heavy blanket and use to protect my counter and keep the jars warm longer). Cool upright, undisturbed 24 hours; DO NOT RETIGHTEN screw bands.
  7. After cooling check jar seals. Sealed discs curve downward and do not move when pressed.  Label and store jars in a cool, dark place. For best quality, use home canned foods within one year. Like it’ll last a year!!
  8. enjoy with nachos or over top chicken, or  use to make an awesome chicken taco salad! How will you use your salsa?




May is Celiac awareness month and to celebrate what better way than food?since today is Cinco de Mayo why not combine all these things and partake in a progressive dinner with some fellow bloggers. So grab your chef knife, a few ingredients, pour yourself a margarita and join us all for dinner! Start with  for an appetizer, then back to my blog for your salad with me. Next you’ll go to for dinner and finish with a delicious dinner with! here’s a recipe for a Mexican Salad that is pretty to look at and even better to the palate! Enjoy!


  • 1 head of romaine washed and sliced thin
  • 1 pint of cherry tomatoes rinsed
  • 1 avocado pitted, sliced thinly
  • ½ red or green pepper sliced thinly
  • 1 pkg of cole slaw mix
  • 1 can black beans rinsed and drained
  • 2-3 green onions sliced
  • ½ cup fresh or frozen corn(thawed and warmed)
  • 1 cup shredded Monterey jack cheese or goat cheese if dairy allergy or Dayia cheese
  • ½ cup salsa
  • ½ sour cream
  • 4-6 corn tortillas



  • ½ c. olive oil
  • 1/3 c. lime juice
  • ¼ c. cilantro chopped
  • 1 tbsp honey
  • 1 tsp cumin
  • ½ tsp chilli powder or flakes if you like spice
  • Salt and pepper to taste


  • Make your dressing by whizzing all the ingredients together and let rest while you gather your salad.
  • layer all the ingredients for the salad in a large salad bowl. The cole slaw mix makes this authentic as in mexico cabbage is very common in their salads.
  • Brush your tortillas with olive oil and sprinkle with a taco seasoning or not, slice into thin strips, and bake till crispy but not brown! Top the salad with these, they’ll add a very welcome crunch to the salad.
  • serve with the salad dressed or dressing on the side depending on your group size.
  • Serve the salad with sour cream and salsa on the side for those that like that.
  • Would be great with shredded deli chicken for a complete meal or browned ground beef cooked with taco seasoning!
  • A salt-rimmed margarita would be the ideal beverage to accompany this salad but a simple pinot grigio would work as well!





We had an early Cinco De Mayo dinner today so I cooked us up a lovely chicken marinated in white wine, sirracha and salsa sauces then baked in the oven, delicious! To go with that I cooked up a lovely side dish to which I shall share the recipe! I hope you like it and get creative with your ingredients! Ole!


  • 1 can refried beans, black or pinto
  • 1 cup salsa
  • 1 cup shredded cheese or goat’s cheese
  • 1 cup corn
  • 1 small onion sliced thin
  • 1 jalapeno sliced thin or 1/4 cup canned jalapenos
  • optional: olives, red peppers, mushrooms etc


  1. Spray a 10″ glass pie plate or 8″ square baking dish.
  2. Spread the beans across the bottom.
  3. Top with the salsa,corn then cheese.
  4.  top that with the onions and jalapenos.
  5. Bake for 45 minutes to an 1 hour at 350.
  6. Serve as a side dish or a dip for nacho chips!
  7. Serve with sour cream and guacamole.


Do you ever look in your fridge and cupboards and think to yourself, now what will I make for dinner? I challenged myself yesterday to not go to the store for any ingredients, make something different using only what I had in the house. I keep my pantry fairly stocked and had a few leftovers in the fridge, how hard could it be? After yesterdays results, I have only increased my chances at winning on a Chopped episode! If anybody reading this has any pull, I’d love to do that!! give me a basket of goodies and challenge me to come up with a dish or two and taste the results! Love it. Anyhow here’s what I made.

Ingredients needed:

  • 1 can refried beans (mine were black beans)
  • 1/2 jar salsa (mild or spicy, your call!)
  • leftover chicken shredded (I had 1.5 breasts) or leftover ground meat cooked would work too.
  • sliced veggies (red pepper, mushrooms, corn, onions, jalapenos,olives etc)
  • cheese shredded (cheddar, marble, I used Dayia for my dairy allergy)
  • tomatoes sliced very thin
  • sour cream
  • tortillas corn or flour or nacho chips


  1. Preheat oven to 350. Grease your 9×9 casserole. I used 2 small casseroles, made 1 dairy-free, the other full of dairy!
  2. Layer the refried beans across the bottom of the casserole.
  3. Over that spread a thin layer of salsa.
  4. Over that sprinkle your veggies, any amount you like, heavy or light-handed depending on your taste!
  5. Sprinkle your chicken over top.
  6. Sprinkle your cheese of choice over that.
  7. Place your tomatoes in a lovely pinwheel pattern over all of that!
  8. Bake for 45-60 minutes depending on your oven. It will get bubbly but don’t go crispy!
  9. Can be served with sour cream and fresh tortillas or baked crispy ones, your call.
  10. Also great as a dip for super bowl or any party!
  11. *** leave out meat to make it vegetarian!***