Tasty Tuesday: Salsa Fresca

Over the weekend I made this and it disappeared quickly.  I enjoyed it with chips and Brian decided to add it to an omelet.  Enzo ate the omelet and had 2 servings!  Addison, on the other hand is my picky eater and wouldn’t try it.

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3 medium vine-ripened tomatoes, finely chopped
1 medium onion, finely chopped
2 cloves garlic, minced
2 to 3 fresh jalapeño peppers, seeded (ribs removed too) and finely chopped
1 Tablespoon olive oil
1 Tablespoon freshly squeezed lime juice
2 Tablespoons chopped fresh cilantro
sea salt to taste

In large glass bowl, combine all ingredients and season to taste with salt. Refrigerate for at least one hour.

*This is great to prepare the evening before your event and let it marinate and chill overnight.
*Try adding corn or black beans to your salsa for a different twist.
*This salsa will keep for several days (covered) and kept refrigerated.

Recipe Source

Our Breezy Beach Life

Tasty Tuesday: Proscuitto Wrapped Rosemary Chicken

I haven’t posted a Tasty Tuesday in a long time.  I’ve been trying lots of new recipes lately but haven’t had time to share them.  Last night I made this recipe which I found on pinterest.  The prep time was 10 min, then I baked it in the oven for 40 minutes at 375º.  I love how the house was filled with the smell of rosemary.

Chicken Thighs Wrapped in Prosciutto w/ Rosemary (adapted from Rachael Ray):

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All prepped and ready for the oven

1/4 cup extra-virgin olive oil, plus more for drizzling
2 large cloves garlic, peeled and very thinly sliced
1 package or bundle fresh rosemary
8 pieces good quality boneless, skinless chicken thighs, trimmed of fat
Salt and freshly ground black pepper
8 thin slices prosciutto di Parma
2 lemons, cut into thin wedges
Drizzle balsamic vinegar

Pour about 1/4 cup extra-virgin olive oil into a shallow dish and add the garlic.

Strip the leaves off one sprig of rosemary and finely chop, about 1 tablespoon. Add the chopped rosemary to the bowl with the garlic and oil. Break the remaining rosemary up into 8 small sprigs about the size of the chicken pieces.

Season the chicken pieces with salt and pepper to taste, and add them to the garlic mixture. Turn to coat (I used my hands for this).

Wrap the chicken pieces in prosciutto, placing a rosemary sprig in the center before wrapping. The sprigs should stick out a bit at the edges of the chicken.   Drizzle balsamic vinegar on top before serving and serve with lemon slices.

Bake at 375º for 40 minutes.

  Recipe Source

Our Breezy Beach Life

Tasty Tuesday: Simple Macaroni Salad

Recipe and Image Source

1/2 lb. elbow macaroni
3/4 cup diced carrot
3/4 cup diced celery
1/2 cup diced red onion {or yellow}
1/2 cup diced yellow pepper {optional}
1/3 cup diced dill pickle
1/4 cup diced black olives
1/2 cup real mayonnaise {heaping 1/2 cup}
2 tablespoons white vinegar
3/4 teaspoon dried basil
1/2 teaspoon dried oregano
salt & pepper, to taste

Bring large pot of water to boil. Salt water generously and pour in pasta. Stir and cook 7-10 minutes or until al dente. While pasta is cooking chop all your veggies. Drain pasta and rinse under cold water until cold. Pour into large bowl and top with chopped veggies. Stir in mayonnaise, vinegar and seasonings until everything is well coated. If it doesn’t seem like there’s enough mayonnaise to go around, add in a splash of water or a little more mayonnaise. Refrigerate until ready to serve.

I’ve made this twice in the last 3 weeks.  I adjusted the recipe slightly.  I used corkscrew pasta, added more vinegar than the 2tbsp the recipe calls for and added an extra 1/4 cup of mayo.  Brian devours this like crazy.  Addison won’t eat it because it has “stuff” on it (carrots, celery, peppers).


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Tasty Tuesday: Feta Dip

Recipe and Image Source?

Olive Oil
1 block of feta cheese
1/2 bunch of green onions
2 tsp Greek seasoning
2 tomatoes
1 Baguette
1 large platter

Generously wet the platter with olive oil.
Dice the green onions and tomatoes (I only used 1/2 bunch of onions).  Place on the oiled platter.
Crumble the feta and place on the platter.
Sprinkle the greek seasoning on top.
Gently mix together.
Slice Baguette.

I made this on Sunday and slightly altered the recipe.  One bunch of onions was way too much in my opinion and 3 tomatoes was also too much.  I used 3 tsp of the seasoning as per the original recipe but that made it really salty so I would suggest only using 2 tsp.  This was easy and very good.  My Mom made this for a neighbor’s get together this summer and had a couple people request the recipe…yes, it’s that good!

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Tasty Tuesday: Double Crunch Honey Garlic Pork Chops

Recipe and Image Source
6 center loin pork chops, well trimmed

Sift together:
1 cup flour
2 tsp salt
2 tsp black pepper
1 1/2 tbsp ground ginger
1 tbsp ground nutmeg
1 tsp ground thyme
1 tsp ground sage
1 tbsp paprika
1/2 tsp cayenne pepper

  Make an egg wash by whisking together:
2 eggs
4 tbsp water

Season the pork chops with salt and pepper, then dip the chops in the flour and spice mixture. Dip the chop into the eggwash and then a final time into the flour and spice mix, pressing the mix into the chop to get good contact.

Heat a skillet on the stove with about a half inch of canola oil covering the bottom. You will want to carefully regulate the temperature here so that the chops do not brown too quickly on the outside before they are fully cooked on the inside. I find just below medium heat works well. I use a burner setting of about 4 1/2 out of 10 on the dial and fry them gently for about 4 or 5 minutes per side until golden brown and crispy.

Drain on a wire rack for a couple of minutes before dipping the cooked chops into the Honey Garlic Sauce.

Honey Garlic Sauce:
In a medium saucepan add:
2 tbsp olive oil
3 – 4 cloves minced garlic

Cook over medium heat to soften the garlic but do not let it brown.

1 cup honey
¼ cup soya sauce
1 tsp ground black pepper

Simmer together for 5-10 minutes, remove from heat and allow to cool for a few minutes. Watch this carefully as it simmers because it can foam up over the pot very easily.

This was by far one of the best pork chop recipes I have ever made.  The pork chops were literally bursting with flavor.  I will be making this again very soon!

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Tasty Tuesday: Slow Cooker Philly Cheese Steak Sandwiches

Image Source

Slow Cooker Philly Cheese Steak Sandwiches
Recipe Source: Group Recipes

Serves 4-6 (depending on how big your hoagie buns are)

  • 1 1/2 lbs beef round steak
  • 1 green pepper, sliced thin
  • 1 medium onion, sliced thin
  • 1 (14 oz) can beef broth
  • 1 envelope Italian dressing mix
  • 1 large loaf French bread, sliced into sandwich lengths (or 4-6 hoagie buns)
  • Provolone cheese slices
  • Spray crock pot with non-stick cooking spray.
  • Cut meat into strips, place in slow cooker.
  • Add green pepper, onion, broth, and dressing mix.
  • Cover and cook on low 7-8 hours, or high 3-4 hours.
  • Spoon meat mixture onto bread, top with a slice(s) of cheese.
Another option is to toast bread in a 375 degree oven for 5-10 minutes, add meat, cover with cheese, then bake an additional 5 minutes to melt the cheese.

Saturday morning during Enzo’s nap, Addison and I made this recipe.  She really enjoys helping and putting the items in the crock pot.  I find myself making more and more crock pot recipes just because they are so simple and easy.   

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Tasty Tuesday: Cranberry Pork Loin

Slow Cooker Cranberry Pork Loin?

Image and Recipe Source
?Another great Pinterest recipe that my family enjoys.  5 ingredients, crock pot, simple and delicious!!

3 lb. boneless pork loin or tenderloin
16 oz. can whole cranberry sauce
1/4 cup Worcestershire sauce
1 Tablespoon brown sugar
1 teaspoon yellow mustard

Place roast in a slow cooker coated with cooking spray. Combine the rest of the ingredients and pour over roast. Cook on high 4-5 hours or low for 6-8 hours. Remove roast, slice and serve.

*You can also add a little water and cornstarch to the juices left in your slow cooker if you wish to make a gravy.

Our Breezy Beach Life