Food

Pico De Gallo and Chips

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When I go to a Mexican restaurant I fill up on chips and salsa before I ever get my entree. I can easily make a meal out of chips and salsa. I just can’t help myself.

Make this fresh flavorful pico de gallo right at home. It is very easy and so delicious. I make big batches of this salsa during the summer when I’ve got plenty of tomatoes from the garden.

The chips are so simple. No frying. Just a quick sheet pan of tortillas in the oven. Easy peasy.

Enjoy this super simple delightful chips and salsa recipe.

Happy Eating!

And God said, “Behold, I have given you every plant yielding seed that is on the face of all the earth, and every tree with seed in its fruit. You shall have them for food,” Genesis 1:29

Pico De Gallo

2 to 3 medium tomatoes, finely diced

1/3 cup chopped cilantro

1/4 cup finely chopped onion

1 small fresh jalapeno, finely chopped

1 clove of chopped garlic

1 tablespoon fresh lime juice

½ tsp. salt

Mix all ingredients together in a bowl. Season to taste with additional jalapeno and salt. 

Notes: I prefer to use the food processor for the jalapenos. I recommend using a small amount of jalapeno at first. Let it sit for a while, taste it, then add more jalapeno if you like. 

Baked Tortilla Chips

12 6-inch corn tortillas

1 tablespoon vegetable oil

Salt

Preheat the oven to 350 degrees. Brush both sides of the tortillas with oil. Stack the tortillas and cut the pile into sixths to make chips. Spread the chips in a single layer on two large baking sheets and season with salt. Bake for 12 to 15 minutes until golden brown and crisp. Rotate the baking sheets halfway through cooking.

Notes: Use a thin baking sheet. The chips will come out crispier. 

Faith, Food, Uncategorized

Olive Crostini

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This easy scrumptious recipe was given to me many years ago by a coworker. Her sister was a caterer and used this crostini often. I too have used it often over the years, but took a break from it until recently. It was fun to make it again. Olive Crostini has always been a big hit when I’ve made it for gatherings. Throw in a salad, and make a light meal out of it.

I have one funny story involving this appetizer. For quite a few years I hosted a Christmas party and olive crostini became a staple. My husband was mixing this olive spread using the blender. It gets pretty thick, so he stuck a large plastic spoon in the blender to unstick everything and accidentally hit one of the buttons. Well, a large chunk of the spoon was taken off by the blade from the blender. As he was fishing out plastic from the olive spread the doorbell rang. The show must go on, so the olive crostini went in the oven with God only knows how many bits of plastic. 

Now that I’ve confessed, you may never want to eat anything I share with you. Please forgive me. And also know, cooking mishaps are unavoidable. Whether we’ve eaten trace amounts of plastic, or burned food, or over salted, or used expired ingredients.  What doesn’t kill us makes us stronger, right? My conscience is clear. Confession really is good for the soul. 

On with the recipe. The flavor combos are delectable. I love the contrast of the slightly bitter green olives with the creamy jack cheese. You can easily make the spread several days before your event. It keeps in the fridge for at least a week or two. You can even freeze the olive spread, but you won’t have to because it will get eaten up.

 

Happy Eating!

 

Then Jesus declared, “I am the bread of life. Whoever comes to me will never go hungry, and whoever believes in me will never be thirsty.

John 6:35

 

Olive Crostini 

  • 6 oz. can black olives, drained
  • 6 oz. jar green olives with pimentos, drained 
  • 4 to 5 garlic cloves
  • ⅓ cup olive oil
  • ½ cup butter, softened
  • 1½ cups Monterey jack cheese
  • 1 cup fresh parmesan cheese 
  • 1or 2 Baguettes 

 

  • In a food processor:
  • Add 6 oz. black olives and chop 
  • Add the garlic cloves and chop
  • Add olive oil and blend
  • Add 6 oz jar green olives and chop
  • Add butter and blend

 

  • In a mixing bowl:
  • Place the olive mixture from the food processor.
  • Stir in the jack and parmesan cheeses.

 

  • Thinly slice a baguette.
  • Spread about a tablespoon of the olive spread on each baguette slice.
  • Cook under the broiler for 2 to 4 minutes until lightly browned and bubbly.

     

  •  Notes 
  • This spread makes enough for at least 2 baguettes.
  • You can experiment with different olives.
  • Store leftover spread in the refrigerator.
  • You can use a blender if you don’t have a food processor, or just chop by hand.
  • The consistency you want is a coarse paste.

 

You can read my latest article here:

https://www.mustardseedsentinel.com/post/meghan-s-corner-olive-crostini

Check out https://www.mustardseedsentinel.com/  for plenty of great content from book reviews to parenting advice, all from a Christian perspective.