Avocado Salsa Dip Recipe

Avocado Salsa Dip Recipe

Avocado Salsa Dip Recipe, for those times when you just can’t decide between guacamole or salsa! This easy avocado salsa will soon be your new favorite dip. With flavors of classic salsa and chunky avocado, you can’t go wrong. I’m obsessed with Mexican food. I mean… who isn’t? It is just so flavorful and fun to eat! Yes, fun! You get your chips, your salsa, sometimes you can build your own tacos and you can make it spicy or not, the possibilities are endless! When I working in one of my restaurants there was this Mexican place right down the street from us. We used to go there after our shift to wind down and of course, to stuff our faces! They had this guacamole cart that they would use to come to your table and make it table-side for you. I loved this because you could then customize it however you wanted. But, what I liked more about their authentic guacamole recipe was that they left it super chunky with lots of avocado. I would always add a lot of tomatoes to it too because that’s just how I like my guac. I randomly thought about that little spot a few weeks ago and I wanted to try and recreate that recipe at home. I ended up coming up with this version instead because to me, the chunkier the better! So it’s not really guacamole, it’s more of an avocado salsa and I’m good with that! This recipe includes Roma tomatoes, avocado, cilantro, jalapeno, salt, and lime. That’s it. Some alternatives are using parsley if you don’t like cilantro...
Corn and collard greens salsa

Corn and collard greens salsa

Corn and collard greens salsa, a unique take on a classic condiment! Salsa is just one of those condiments I can’t get enough of! Going out to my favorite local restaurant, I could just eat chips and salsa and I’d be one happy camper. But, traditional salsa can get a little boring sometimes. So, why not mix it up yourself at home?! This easy corn salsa recipe is made with the simplest ingredients but it packs a huge flavor punch! Corn. Collard Greens. Jalapeno. Red Onion. Lemon Juice. EVOO. and a touch of salt… that’s it! This recipe for corn salsa is super simple and super delicious. I personally recommend either grilling or roasting your corn first to give the salsa a nice smokey flavor, but it really isn’t necessary. If you want, you can boil your ears of corn until cooked but not overly done. You want the corn to still have a nice, crisp texture. 10 minutes max in boiling water, then take them out and let them cool completely. Or, if you are roasting them, you can do so under the broiler. Make sure to keep an eye on it, and rotate it every so often so it gets golden brown on all sides. Or, you can do what I did. I put a grilling pan on my stove top. Heated it up under medium heat and grilled it that way! You need to cut the corn off the cob first, so make sure it is nice and cool to the touch. Then, you just mix it with your chopped onion, jalapeno, collard greens and other...
Roasted Red Pepper Tomato Sauce

Roasted Red Pepper Tomato Sauce

 Roasted Red Pepper Tomato Sauce, an easy and hearty roasted red pepper sauce! Some of my favorite meals end up being just simple, hearty, and well… comforting! Comfort food is where it’s at, my friends. Give me a bowl of noodles with this red pepper sauce and I’m in heaven! (And, a side of whole wheat bread doesn’t hurt either!) When you think of a classic marinara you probably wouldn’t think of a roasted red pepper sauce. But, you HAVE to try this version. Roasting the red bell peppers gives this sauce such a unique flavor. I love to use it as is over pasta, in a lasagna or even as a dipping sauce! Our family has a long history of good spaghetti sauce. Normally it takes hours to cook. But, this version of roasted red pepper sauce is just as flavorful from those amazing charred peppers! If you’re in a pinch and can’t wait long enough for the peppers to char in the oven you can use store bought roasted red peppers. Or, another alternative is to use the broiler. Prepare the peppers the exact same way as the recipe states but just place them under the broiler on high. Be sure to keep a close eye on them, they char pretty quickly! Then, just go about the recipe as is! I really hope you enjoyed this red pepper tomato sauce. What are your favorite roasted red pepper recipes? For even more yummies, please visit my blog This Silly Girl’s Kitchen! See you there! Print Roasted Red Pepper Tomato Sauce Ingredients 2 red peppers halved length-wise, stemmed and...
Gluten Free Granola Bars

Gluten Free Granola Bars

Gluten Free Granola Bars, loaded with oats, dried fruit, and walnuts with a touch of natural sweetness! Hi, Friends! Today’s recipe for granola bars is quick, delicious, and back-to-school friendly! Who doesn’t love a granola bar? This version is gluten free, loaded with dried cranberries and apricots. A touch of sweetness from honey or maple syrup, your choice! And, a slight crunch from chopped walnuts. These are sure to be your kids go-to after school snack! This recipe for apricot bars calls for oat flour. To make it, all you need to do is place your oats in a food processor and process until extremely fine, it will look just like flour! Print Gluten Free Granola Bars Prep Time 10 minutes Servings 12 bars Ingredients 2 3/4 cup rolled oats divided ½ cup dried cranberries 1/2 cup dried apricots small chop ½ cup unsweetened shredded coconut ½ cup chopped walnuts 1 tsp cinnamon 1 pinch salt 1 banana mashed 2 tablespoons coconut oil melted ¼ cup almond butter 2 tablespoons maple syrup or honey 2 teaspoons vanilla extract Instructions Line a 9x9 baking sheet or baking dish with parchment paper or wax paper. Set aside. Place 1 1/4 cup of the rolled oats into a food processor. Process until fine and resembles flour. Place into a large bowl. Mix the rolled oats, shredded coconut, cinnamon, salt, dried fruit, and walnuts in the bowl with the oat flour. In another bowl, mix the mashed banana, coconut oil, almond butter, honey (or maple syrup), and vanilla extract. Add wet ingredients to dry and mix until combined. Press this mixture into the bottom...
Stuffed Portobello Mushroom Caps

Stuffed Portobello Mushroom Caps

Stuffed Portobello Mushroom Caps, stuffed with wilted arugula, tomatoes, and lots of melty mozzarella cheese! Hi all! My hubby LOVES stuffed mushrooms. But, often times traditional recipes can be a bit on the heavy side. I wanted to come up with a yummy, satisfying recipe that was a little lighter but still full of flavor! I scoured the internet for baked stuffed portobello mushroom recipes and I ended up making this version myself. Loaded with fresh arugula, garlic, juicy tomatoes, mozzarella and Parmigiano-Reggiano cheese. This recipe for stuffed portobello mushrooms is full of flavor, tender, and juicy. I love to serve them as appetizers, as a side dish, or even as a quick lunch idea with a side salad. Print Stuffed Portobello Mushroom Caps Ingredients 4 large Portobello mushroom caps stems and gills removed and cleaned 2 tablespoons olive oil 1 garlic clove minced 2 cups arugula packed 4 ounces mozzarella sliced thin or shredded 3/4 cup tomatoes diced ½ teaspoon oregano 1/4 cup parmigiano-reggiano cheese grated salt and pepper to taste Instructions Pre-heat oven to 375 F. Line a baking sheet with parchment paper. Brush mushroom caps lightly with olive oil. Place caps gill side up on parchment and sprinkle salt and freshly ground pepper over them to taste. Roast caps in preheated oven for 15 minutes. Add 1 teaspoon olive oil to a medium skillet over medium heat. Add garlic and cook briefly. Add arugula and cook until wilted. Add salt to taste. Remove caps from the oven. Divide the cooked arugula and place an even amount in each mushroom cap. Top with 1 ounce of mozzarella and...
Made in Nature Review

Made in Nature Review

We were recently invited to review some Made In Nature’s products since New Year’s brings a renewed desire to eat and live healthy.  Sabrina and I over at Everything Food are already huge fans of healthy snacks and treats… SO we were more than willing to try out some of Made In Nature’s tastiness. With the new year, we agree with Made In Nature that too many people set New Year’s resolutions around changing their diet which become too drastic, too restrictive, and just not fun. Healthy eating can be very enjoyable, doable, and sustainable thanks to companies like Made In Nature. Since we all need quick and tasty snacks, organic Made In Nature has created delicious, nutritious snacks which can easily swap out those unhealthy eats.  Here are our suggestions on some of their sweet and savory options. 1. Coconut Chips - Vietnamese Cinnamon and Italian Espresso I’m a huge fan of anything coconut. Coconut is already packed full of nutrition and taste and then Made In Nature went and added some bold flavors.  Italian Espresso is bold, rich, and tastes like espresso coffee.  I personally preferred the Vietnamese Cinnamon Swirl flavor.  Crunchy and cinnamon make this girl happy.  I wish it was a little sweeter, but I still enjoyed the Vietnamese Cinnamon Coconut Chips. The texture and bold flavors reminded me of Corn Nuts.  It would be an easy and healthier swap out for Corn Nuts. 2. Kale Chips - Rosemary Truffle I love baking my own kale chips, so I was excited to try these.  These are perfect substitutes for bold flavored potato chips.  I prefer lightly salted snacks over...

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