Easy Restaurant-Style Blender Salsa

Last Friday I stopped by my sister Paula's house and she had just made salsa in her blender that was delicious. The bowl of salsa she put on the table with chips was quickly gone - luckily she had more in the fridge. She sent me the recipe and I tried it yesterday. I used 2 jalapeños and 3 key limes to get the right amount of lime juice. It is so simple to make and tastes much better than any store-bought salsa. It also tastes really good with Multigrain tortilla chips. Give it a try!

Update January 2023: I made two recipes of this today. I used 1 jalapeño in each recipe and 2 limes total gave me the perfect amount of lime juice for both recipes. One recipe fills a Ball Wide Mouth 1 quart/32 ounce Glass Canning Jar with a little bit left over (the perfect amount to eat right then!). 

Easy Restaurant-Style Blender Salsa

Recipe courtesy Averie Cooks Blog

1 28-ounce can whole, peeled plum tomatoes, including juice

1 small yellow onion, peeled and roughly chopped

1 or 2 jalapeño peppers, de-stemmed and roughly chopped (remove seeds to greatly reduce heat level)

3 cloves garlic, peeled and finely chopped

1½ teaspoons ground cumin, or to taste

1½ teaspoons salt, or to taste (remember some brands of tomatoes and chips are much saltier than others)

¼ to 1 teaspoon granulated sugar, optional and to taste (balances the heat and tomato acidity; start with less and add more if necessary; careful not to over-sweeten)

1 or 2 handfuls cilantro leaves, discard stems

3 Tablespoons lime juice

Tortilla chips, for serving

Add all ingredients to the canister of a blender or food processor in the order listed. Pulse or blend on high power until texture is as smooth as desired.

Taste the salsa and tweak as necessary based on personal preference.

Transfer to airtight container and serve immediately with chips, or refrigerate salsa for 1 day prior to serving as the flavor improves on the second and third day. Salsa will likely keep up to 1 week airtight in the fridge.

Makes about 4 cups.

Photos from January 2023:

Pecan Sandies

A few days ago I made an Amish Sugar Cookie recipe with a few changes based on reviews I read, and decided to make them into Pecan Sandies the next day. These were delicious! I did not refrigerate the dough since I was not rolling these out, but you certainly can if you want to. This recipe was so simple to make, and took no time at all. I apologize for the iPhone photos, but I was in a hurry and didn't use my camera for this recipe.

Like most of the other cookie recipes I've made, one recipe fits perfectly in a 1-gallon rectangular container for easy freezing - just put plastic wrap in between the layers of cookies. These are a great price considering that you can use them over and over again. I just stocked up since I only had one container before. Now I have 5 containers full of cookies in my freezer that I will take out and put on trays on the day of the party.

If you like pecans and shortbread cookies, give this recipe a try. Pecan Sandies used to be the only kind of store-bought cookies I would eat. Now I won't be tempted to buy them any more!

Pecan Sandies

1 cup butter, softened

1 cup Crisco

½ cup granulated sugar

½ cup packed brown sugar

1 cup powdered sugar

2 eggs, room temperature

2 teaspoons vanilla extract

4½ cups all-purpose flour

1 teaspoon baking soda

1 teaspoon cream of tartar

1 teaspoon salt

2 cups toasted pecans, finely chopped

To toast pecans, spread them in a baking pan and bake at 350° until golden brown, about 6-10 minutes, stirring often. Once cooled, chop them finely in a food processor.

In a large bowl or the bowl of a stand mixer, beat the butter, Crisco and sugars. Beat in eggs until well blended. Beat in vanilla. Combine the flour, baking soda, cream of tartar, and salt; gradually add to creamed mixture. Stir in pecans. Refrigerate dough for at least 2 hours (optional).

Drop by small teaspoonfuls onto ungreased baking sheets. Flatten slightly with the bottom of a glass, if desired, or push a pecan half into the center of the cookies before baking (optional).

Bake at 350° for 8-11 minutes or until lightly browned – do not overbake! Remove to wire racks to cool.

Yield: about 5 dozen.

 

Amish Sugar Cookies

A few days ago I was looking for different "drop cookie" recipes and came across an Amish Sugar Cookie recipe that intrigued me. I love sugar cookies, but sometimes refrigerating the dough, rolling it into balls and then rolling them in sugar is a little too time-consuming. This week I am making several types of cookies for my husband's deployment welcome home party, and was looking for simple recipes that I could make after work, so I decided to give this one a try!

I read a lot of reviews on this recipe and made some changes to the original one I found online. Some people said the cookies had a strange taste that could be from the oil and were greasy, so I decided to use Crisco in place of vegetable oil (you can also use butter-flavored Crisco but I did not have that). I use the Crisco baking sticks for baking now as they are much easier to use than measuring out Crisco. My powdered sugar was a bit lumpy so I sifted it. Some reviews said the cookies were bland, so I used more vanilla than called for (the recipe says 1 teaspoon but I used 2 teaspoons). Some reviews also suggested either substituting or adding other extracts - my personal preferences would be either lemon or almond. I added 1 teaspoon of almond extract in addition to the vanilla. I also added 1 teaspoon of salt to the recipe as some people said it was needed. The reviews said to be careful not to over-bake, so I baked these at 350° instead of 375° just to be safe, since my oven is a bit temperamental. After about 10 minutes I just watched them closely until they were done.

This dough is soft and can be refrigerated for easier handling, but since the dough is not being rolled that is not necessary. I refrigerated it overnight just so I could bake these right when I got home from work the next day.

Some reviewers suggested slightly flattening the cookies with the bottom of a glass dipped in sugar (flatten the first cookie with the glass and then dip it in sugar so it sticks). Other reviewers simply sprinkled some sugar on top of the cookie dough. Since I was looking for an easy recipe, I baked them without doing anything additional - just used my small cookie scoop to make the same size cookies and stuck them in the oven! But when they came out they looked very plain, so I sprinkled a bit of sugar on top of each cookie. 

These are more of a crumbly cookie, similar to a shortbread, than a soft sugar cookie. To me that means adding pecans would turn these into delicious Pecan Sandies! See my next post for that recipe!

All in all, the cookies tasted good, but didn't look too great. I think I will stick to making rolled out sugar cookies for that reason if I am bringing them to a party and want them to look nice, but for just making and eating at home, this is a great recipe!

Amish Sugar Cookies

1 cup butter, softened

1 cup Crisco

1 cup granulated sugar

1 cup powdered sugar

2 eggs, room temperature

2 teaspoons vanilla extract

1 teaspoon lemon or almond extract (optional)

4½ cups all-purpose flour

1 teaspoon baking soda

1 teaspoon cream of tartar

1 teaspoon salt

In a large bowl or the bowl of a stand mixer, beat the butter, Crisco and sugars. Beat in eggs until well blended. Beat in vanilla and other desired extracts. Combine the flour, baking soda, cream of tartar, and salt; gradually add to creamed mixture. Refrigerate dough for at least 2 hours (optional).

Drop by small teaspoonfuls onto ungreased baking sheets. Flatten slightly with the bottom of a glass dipped in sugar, if desired.

Bake at 350° for 8-11 minutes or until lightly browned – do not overbake! Remove to wire racks to cool.

Yield: about 5 dozen.

NOTE: These make a crumbly cookie, not a soft sugar cookie.

To make these Pecan Sandies: Substitute 1 cup of granulated sugar with ½ cup granulated sugar and ½ cup packed brown sugar. Only use vanilla extract (no lemon or almond). Toast the whole pecans first for better flavor. Sir 2 cups finely chopped toasted pecans in to batter. Push a pecan half into the center of the cookies before baking (optional).

Southern Sweet Iced Tea

Sweet Tea is one of my favorite summer drinks. It's easy to make, but there are a few secrets to making it really delicious. First, always use Luzianne Iced Tea bags. Second, do not forget to add the baking soda! It cuts the bitterness and makes the tea smooth. Third, do not squeeze or wring out the tea bags when removing them.

My husband lived in North Carolina for 5 years and grew to love Sweet Tea as most people who live in the South do. After doubting that my Sweet Tea would live up to his expectations, he was impressed with this recipe the first time I made it for him when we started dating, so it's the only recipe I make! You can adjust the amount of sugar if you don't like it overly sweet - start with 1/3 cup and add more until it's to your liking. I've found that 1 cup of sugar (or a little more) for a 2-quart pitcher works well for us.

Southern Sweet Iced Tea

6 regular size or 2 family size Luzianne Iced Tea bags

1/8 teaspoon baking soda

2 cups boiling water

1 cup sugar

6 cups cold water

Boil 2 cups of water.

In a large glass measuring cup, place the tea bags and add the baking soda.

Pour the boiling water over the tea bags. Cover and steep for 15 minutes.

Take out the tea bags and do not squeeze them.

Pour the tea mixture into a 2-quart pitcher; add the sugar and stir until the sugar is dissolved. Add in the cold water.

Let cool; chill in the refrigerator and serve over ice.

Photos by JoJo

Mixing Bowls, Measuring Cups & Spoons and Spatulas Review

To see my new review from January 2024, please look here!

This review is about some important baking items - mixing bowls, measuring cups and spoons, and spatulas! If you enjoy baking and want to update old sets of these items or don't know what to register for, keep reading!

I'll start off with mixing bowls. I have three sets, and use two of them all the time. The OXO Good Grips Stainless Steel Mixing Bowl Set of 3 are my favorite. This set includes 1-1/2, 3 and 5 quart bowls. I like that they are stainless steel, but the white exterior makes them look nice, and the non-slip base is helpful to have when stirring and mixing. I especially like to use these when using my hand mixer.

The second set that I use all the time is the Melamine 3-Piece Mixing Bowl Set from Williams-Sonoma. The bowls are 2, 3 and 4 quart sizes. They come in a variety of colors (red, grey, blue, white, yellow, teal). The available colors of these items tends to change, sometimes depending on the season (for example, orange in the fall). I chose the blue to coordinate with the other navy items in my kitchen. This set is pictured below (the round bowls), but is no longer sold. They do still sell the Melamine Mixing Bowls with Spout, Set of 3, also pictured below, and which I also have. Out of the two sets, I prefer the round ones and use those more often, but I do use both.

My third set of mixing bowls barely gets used. It is the 10-Piece Glass Mixing Bowl Set from Williams-Sonoma. These bowls are very nice, but I use them less simply because they are less accessible when I am baking, and I prefer to use the other bowls rather than glass if I am using a hand mixer in the bowl. However, I have found that these glass bowls come in handy when making this delicious almond cake bars recipe because you melt the butter in the biggest bowl, and then mix all of the other ingredients into that same bowl with a spatula. I am sure I will find more uses for this set in the future, as the varying sizes are nice to have and would be great for entertaining as well as baking.

Now on to measuring cups and spoons. My favorite set to use are the Williams-Sonoma Stainless-Steel Measuring Cups & Spoons. These come in boxed sets by even or odd sizes. My husband and I received both sets as wedding gifts, and I absolutely love them. The only thing that would make this set better would be if a 1/8 tsp, 1-1/2 tsp and a 2-cup measuring cup were included or available to buy separately. Unfortunately, these are becoming unavailable online, but you might still be able to find them in the stores. Hopefully Williams-Sonoma will come out with a replacement set that is just as nice.

Williams-Sonoma also sells a set of Narrow Measuring Spoons, which are useful for fitting into spice jars and other narrow containers. I appreciate that this set comes with a 1/8 teaspoon size! I especially like that both sets of the stainless steel measuring cups and spoons mentioned have the measurements engraved into them so they won't rub off like some sets that have them printed on.

I also have a set of Tupperware Measuring Cups & Spoons that I purchased on eBay years ago. My mom used to have Tupperware parties all the time and always used them, so I had to get a set! I have been using them less and less since receiving the stainless steel set, but it is always helpful to have an extra set of measuring cups and spoons when baking!

Lastly, spatulas. I will admit that I have an absurd amount of spatulas. My favorite baking spatula is the OXO SoftWorks White Silicone Spatula, so much that I have two. I also love using the red version of this spatula for red sauce so my white ones do not discolor. The jar spatula is helpful to fit into narrow jars. I also have a white spoon spatula that I don't use that often. OXO is one of my favorite brands of kitchen utensils, and I bought almost all of mine for great prices at Home Goods and TJ Maxx!

I also enjoy using my Williams-Sonoma Silicone Spatula with Classic Wood Handle. I bought the matching spoonula and mini set too while they were still available in navy, to coordinate with the other navy items in our kitchen. If this full set came in navy, we definitely would have registered for it!

I love to bake and these are some of my most used and loved baking tools. I hope my review has been helpful!

Chicken, Veggie & Lo Mein Stir-Fry

When my husband and I were dating, stir-fry is one of the dinners we often made for each other. He never uses a recipe, and I have a terrible memory, so I am writing it out! We always make this a little different depending on which veggies we have, but this is the general idea of what we do. We have been using the Mann's Family Favorites California Stir-fry Vegetables because it's a good amount or veggies for 2 people. Sometimes we add more veggies to the stir-fry, like mushrooms. Sometimes we also use jasmine rice instead of lo mein noodles. We've tried Chinese noodles and Udon noodles as well. This amount typically feeds both of us with some leftovers. Last night I made it just for myself and got 4 dinners out of it.

After making this a few times in a large frying pan and having trouble fitting everything in it, we purchased the Calphalon Tri-Ply Stainless Steel 12" Stir-Fry Pan. This wok is spacious and comes with a lid (most others we found did not include a lid). It's easy to clean too. You can find woks at places like Home Goods and TJ Maxx as well. It also helps to use a wok paddle to stir everything together. It really works better than any other utensil when cooking in a wok!

If you're looking for a new easy meal to make for yourself or your family, give this a try!

Chicken, Veggie & Lo Mein Stir-Fry

2 chicken breasts, cut into bite-size pieces

12-ounce bag Mann's Family Favorites California Stir-fry Vegetables (broccoli, carrots, and snow peas)

Small package mushrooms, sliced

10-ounce package Lo Mein egg noodles

Teriyaki Marinade

Soy Sauce

Cut the chicken and marinate in the teriyaki sauce for at least 30 min or overnight.

Heat vegetable oil in a wok or large frying pan and cook chicken.

Boil half of the package of noodles according to package directions (or the whole package if you prefer more noodles).

Steam stir-fry vegetables in microwave according to package directions, or saute fresh vegetables until half-way cooked.

Once chicken is cooked, add veggies to the wok. Add more marinade if needed. Cover for a few minutes until veggies are cooked through.

Add noodles or rice and stir everything together. Add soy sauce to your liking, and serve.

Serves 3-4.

Photos by JoJo

Lemon Burst Cookies

A few years ago my cousin Michael and his wife Tina gave out homemade Lemon Burst Cookies as favors for their wedding. Since then, these cookies have been made for a few family parties and they are always a hit. They are so delicious and are the perfect cookie for the spring and summer months. If you like lemon-flavored desserts, give this recipe a try!

Lemon Burst Cookies

2¼ cups all-purpose flour

1½ teaspoons baking powder

Zest from 1½ lemons

8 Tablespoons (1 stick) unsalted butter, room temperature

1 cup granulated sugar

2 large eggs, room temperature

1 teaspoon vanilla extract

½ teaspoon lemon extract

½ cup powdered sugar (for rolling)

Preheat oven to 350°F.

Line baking sheet with parchment paper or silicone baking mat. Set aside.

In a medium mixing bowl, whisk together dry ingredients (flour and baking powder). Add zest and whisk it in.

In a large mixing bowl of a stand mixer, cream together butter and sugar until light and fluffy.

Add eggs, one at a time and mix well.

Add vanilla and lemon extract. Mix again.

With mixer on low speed, mix in dry only until just combined.

Roll the dough into balls and roll in powdered sugar.

Place on baking sheet, leaving 2 inches of space between them.

Bake for 12 to 14 minutes, or until puffed and bottoms are just golden brown.

Cool on sheet for 2 minutes, then transfer onto a cooling rack.

Makes about 40 cookies.

Cookies made by my sister Regina

Cookies made by Tina

Photos by JoJo

Cookies and Cream Ice Cream

I recently posted a homemade Butter Pecan Ice Cream Recipe, and here is another one of my favorites, Cookies and Cream Ice Cream. The pictures below are from the first time I ever made my own ice cream in my Cuisinart Ice Cream Maker. The only thing I did differently the second time I made this recipe was that I chopped the Oreos a bit bigger. I have also used this recipe and substituted the 1 cup of Oreos for something else - chopped Reese's Peanut Butter Cups, chocolate chips, etc. This is a great first recipe to make, so give it a try!

Cookies and Cream Ice Cream

Recipe courtesy Chew Out Loud Blog

This Cookies and Cream Ice Cream is wonderfully creamy, without eggs. Only uses a handful of ingredients. Easy, quick, and absolutely fantastic.

1 cup whole milk, very cold

¾ cup granulated sugar

2 cups heavy cream, very cold

2 teaspoons pure vanilla extract

1 cup coarsely chopped Oreos (or any brand chocolate sandwich cookies)

In a cold bowl, whisk together milk and sugar until sugar is dissolved. Stir in heavy cream and vanilla.

Pour into ice cream maker's freezer bowl. Let it run for about 20 minutes.

Add in the chopped Oreos and keep it running for another 5-10 minutes or until ice cream is thick and done.

Transfer to container and place in freezer about 2 hours to completely firm up.

Photos by JoJo

Butter Pecan Ice Cream

Butter Pecan ice cream is one of my favorites, and this recipe has so far been the best homemade recipe I've tried. It is worth noting that one reason I like to make my own ice cream is so I know what's going into it. I try to buy heavy cream that has the least amount of additives possible. Trader Joe's sells heavy cream that is only cream (milk)! When I don't make my own ice cream, the only kind I will buy is Turkey Hill All Natural Ice Cream, for the same reason I stated above - it only has a few ingredients. Compare those few to the massive ingredient list on other ice cream containers and you will see the difference. I can now taste the difference as well, and feel so much better knowing that my nightly bowl of ice cream isn't loaded with junk!

Making homemade ice cream is pretty simple. I have two ice cream makers, a Cuisinart and a KitchenAid Mixer Attachment. I bought the Cuisinart soon after buying my house and liked that it came with an extra bowl. The KitchenAid attachment had less favorable reviews, so I passed it up, but I later received it for free as a promotion with the KitchenAid Stand Mixer that my parents gave to me and my husband for our wedding. I have been using the KitchenAid attachment lately just because it is easier to get it out and use it on the mixer that is always sitting on the counter. However, they both work great and hold the same amount of ice cream. The only thing you have to be aware of is that the ice cream maker bowls need to freeze for at least 24 hours before making the ice cream. I have an extra freezer in my basement and keep the bowls in there at all times, so this is not an issue for me, but it may require planning ahead for others.

This Butter Pecan Ice Cream Recipe is from the Cuisinart website, and it's very simple to make. You can also use this recipe as a base (the milk, sugar, salt, heavy cream and vanilla extract) and add in 1 cup of whatever you choose to make different flavors of ice cream. Cookies and cream is another one of my favorite recipes, so I recommend Oreos!

I enjoy soft ice cream, but it is pretty soft right after it is finished in the ice cream maker, so I usually freeze it for an hour or two before eating it. I use these Ice Cream Storage Containers to store the ice cream, and they fit the amount that these two ice cream makers make. While I'm on the subject, I may as well mention that this is my absolute favorite ice cream scoop! Give this recipe a try!

Butter Pecan Ice Cream

Recipe courtesy Cuisinart

The butter used to toast the pecans can be saved and used over pancakes or waffles.

4 Tablespoons unsalted butter

1 cup pecans (halves, pieces or whole)

1 teaspoon sea or kosher salt

1 cup whole milk

¾ cup granulated sugar

Pinch sea or kosher salt

2 cups heavy cream

1 Tablespoon pure vanilla extract

Melt the butter in a medium skillet. Add the pecans and 1 teaspoon of salt. Cook over medium-low heat until pecans are toasted and golden, stirring frequently, about 6 to 8 minutes. Remove from the heat, strain and reserve the pecans, allowing them to chill. The butter can be used for another use – delicious over pancakes or waffles.

In a medium bowl, use a hand mixer on low speed or whisk to combine the milk, sugar and pinch of salt until the sugar is dissolved. Stir in the heavy cream and vanilla. Cover and refrigerate at least 2 hours, or overnight. Whisk mixture together again before pouring into the ice cream maker.

Pour the mixture into the mixing bowl of the Cuisinart® Ice Cream and Gelato Maker fitted with the ice cream paddle. Turn unit on, set Timer and press Start. Let mix until thickened, about 40 minutes. Five minutes before mixing is completed, add the reserved pecans through the mix-in opening and let mix in completely. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.

Makes about 5 cups.

Photos by JoJo