5 Minute Restaurant Salsa

Name: 5 Minute Restaurant Salsa
Total time: 5 min
Yield: 6 people
Ingredients: 28 oz can whole plum tomatoes; 1 small white onion (roughly chopped); 1 jalapeno (seeded and chopped, can use more to adjust spice); 3 cloves garlic (chopped); 1 1/2 tsp cumin; 1 tsp salt (to tasgte); 1 bunch cilantro (washed well and chopped roughly); 3 tbsp lime juice

Very quick and delicious salsa. Original recipe found on The Chunky Chef.

Course

Side Dish

Cuisine

Mexican

Prep Time

5 minutes

Servings

people

Ingredients

28 oz can whole plum tomatoes
1 small white onion roughly chopped
1 jalapeno seeded and chopped, can use more to adjust spice
3 cloves garlic chopped
1 1/2 tsp cumin
1 tsp salt to tasgte
1 bunch cilantro washed well and chopped roughly
3 tbsp lime juice

Course

Side Dish

Cuisine

Mexican

Prep Time

5 minutes

Servings

people

Ingredients

28 oz can whole plum tomatoes
1 small white onion roughly chopped
1 jalapeno seeded and chopped, can use more to adjust spice
3 cloves garlic chopped
1 1/2 tsp cumin
1 tsp salt to tasgte
1 bunch cilantro washed well and chopped roughly
3 tbsp lime juice

Instructions

Put all ingredients in blender and mix well. Refrigerate about 30 minutes before serving.

Light Chicken Enchiladas

Lightened up chicken enchiladas that are full of flavor.

Servings

Ingredients

2 Tbsp olive oil
1 jalapeno seeded, and sliced
3 garlic cloves smashed
1 1/2 tsp fresh thyme chopped
1 med white onion minced
1/2 lb boneless skinless chicken breast halved lengthwise
3-4 tomatoes roughly chopped
1/2 tsp allspice
8 corn tortillas
1 1/2 cups muenster cheese shredded (about 6 oz.)
1 cup mixed parsley and cilantro chopped

Servings

Ingredients

2 Tbsp olive oil
1 jalapeno seeded, and sliced
3 garlic cloves smashed
1 1/2 tsp fresh thyme chopped
1 med white onion minced
1/2 lb boneless skinless chicken breast halved lengthwise
3-4 tomatoes roughly chopped
1/2 tsp allspice
8 corn tortillas
1 1/2 cups muenster cheese shredded (about 6 oz.)
1 cup mixed parsley and cilantro chopped

Instructions

Preheat oven to 450F. Heat 1 Tbsp. oil in a large skillet over medium-high heat. Add the jalapeno and half the onion. Cook, stirring, until soft, sbout 3 minutes. Add the chicken, 1 tsp. salt and 3/4 cup water. Bring to a boil, then cover and cook until the chicken is tender, about 6 minutes.
Remove the chicken to a plate. Transfer the cooking liquid and vegetables to a blender; add the tomatoes and allspice and puree with the lid ajar. Wipe out the skillet, add the remaining 1 Tbsp oil and place over medium-high heat. Add the tomato mixture and cook until slightly reduced, 6 minutes. Pour into a baking dish.
Brush the tortillas with olive oil and put on a baking sheet; bake 5 minutes. Shred the chicken. Top each tortilla with chicken and cheese, then roll upand arrange in the baking dish, seam-side down, spooning some sauce on top. Bake until the cheese melts, about 4 minutes.
Toss the herbs, remaining onion, and season with salt to taste. Sprinkle on top. Enjoy!

Recipe Notes

Recipe adapted from Food Network.

Lasagna

Meat and cheese packed lasagna that is absolutely delicious.

Servings

Ingredients

1 lb sweet Italian ground sausage
1 lb ground beef
1 white onion diced
5 garlic cloved minced
28 oz crushed tomatoes
6 oz tomato paste
1/2 cup chicken broth
2 Tbsp sugar
1/2 cup fresh basil chopped
1 tsp fennel seeds
1 tsp oregano
1/4 cup parsley chopped
1 lb lasagna noodles
30 oz ricotta
1 lg egg
2 Tbsp parsley chopped
1/8 tsp nutmeg
1 lb mozzarella sliced
1 cup parmesan grated

Servings

Ingredients

1 lb sweet Italian ground sausage
1 lb ground beef
1 white onion diced
5 garlic cloved minced
28 oz crushed tomatoes
6 oz tomato paste
1/2 cup chicken broth
2 Tbsp sugar
1/2 cup fresh basil chopped
1 tsp fennel seeds
1 tsp oregano
1/4 cup parsley chopped
1 lb lasagna noodles
30 oz ricotta
1 lg egg
2 Tbsp parsley chopped
1/8 tsp nutmeg
1 lb mozzarella sliced
1 cup parmesan grated

Instructions

In a large pot over medium heat, add in the sausage and ground beef. Use a wooden spoon to break up the meat into small pieces. Add in onion and garlic and cook until meat is browned. Stir in sugar, basil, fennel, oregano, 1/2 tsp salt and pepper to taste, and 1/4 cup parsley. Pour in crushed tomatoes, tomato paste, tomato sauce, and chicken broth. Stir well and bring to a simmer. Reduce heat to low and simmer 1 hour stirring occasionally.
Meanwhile place lasagna noodles into the bottom of a pan. Pour hot water over the noodles, making sure the pasta is completely immersed in water. Let them soak for 30 minutes, then drain and discard water.
In a mixing bowl combine ricotta with egg, 2 Tbsp parsley, 1/2 tsp salt, and nutmeg. Refrigerate until ready to assemble lasagna.
Preheat oven to 375F. Lightly grease a deep 9x13 pan.
To assemble spread about 1 cup meat sauce in the bottom of the pan. Place 3 noodles on top. Spread with 1/3 of the ricotta mixture. Top with 1/4 of the mozzarella slices. Spoon 1 1/2 cups meat sauce over the mozzarella, then sprinkle with 1/4 cup parmesan. Repeat layering 2 more times to create 3 complete layers. To finish, place a final layer of pasta, topped with another 1 cup meat sauce to cover the pasta. Top with the remaining mozzarella and parmesan. Cover loosely with foil.
Bake for 25 minutes. Remove foil and bake an additional 25 minutes. Enjoy!

Recipe Notes

This recipe was adapted from The Stay at Home Chef