Easy Dip for Roasted Vegetables

Posted on November 12, 2011 by Lea Ann

This is so incredibly easy. I’ve served this dip and roasted vegetables as an appetizer dish at a wine tasting party…

…and also as a side dish for dinner. This photo is with Oprah’s Baked Chicken recipe.

Mexican Dinner Menu: Tangy Green Guacamole

Posted on December 31, 2010 by Lea Ann

Looking for an interesting twist on Guacamole? Traditional guacamole is so delicious that I have to admit I found it difficult to add odd ingredients in order to try a different version. But this one turned out to be a surprisingly tasty addition to my Mexican dinner. It was my idea to put the green pimento-stuffed olives on top and we thought it complimented and even added more tangy zest to the overall flavor. Plus the recipe introduced me to a great new Frontera brand sauce. I look forward to trying it in some other recipes.

Tangy Green Guacamole, adapted from a Rick Bayless recipe:

3 large ripe Hass avocados
1/2 C. Frontera tomatillo salsa
1/4 c. chopped cilantro leaves
1/2 t. salt
6 sliced pimento-stuffed green olives
Tortilla chips, sliced radishes and jicima for serving
½ cup Frontera Tomatillo Salsa
sliced olives for garnish
Salt, about 1/2 teaspoon

Cut each avocado in half by slicing straight down through that spot where the stem was attached until you reach the pit. Then rotate the knife all the way around the pit. Twist the two halves apart and take out the pit. With a spoon, scoop out the soft flesh from the skins, collecting it in a large bowl as you go. Coarsely mash with the spoon (you could use an old-fashioned potato masher or large fork).

Gently stir the salsa into the avocado mixture, along with the cilantro. Taste and season with salt. Garnish with cilantro sprigs.

Top with the sliced green olives and serve with tortilla chips, or sliced cucumber, radish and jicama.

This is the last post for my Mexican Christmas Dinner. I did serve a delicious non-Mexican Easy Cranberry Cake from Ina Garten. I saw this beautiful dessert over at Cathy’s blog, Wives With Knives. After looking at her gorgeous photo, who could resist. Also not pictured is the crock of chow-chow as a topping for the beans, warm soft corn tortillas and sour cream for the pork and pickled onion tacos and of course the people. Note to self, take photos of people.

Happy New Year To Everyone and look forward to seeing what on your New Year’s Eve Celebration Table.

Tangy Green Guacamole…It’s What’s For Jicima And Radishes…and chips

Sun-dried Tomato Hummus

Posted on January 23, 2010 by Lea Ann

Sun-dried Tomato Hummus. A delicious riff on traditional hummus.

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I Call It Peacho de Gallo (Peach Salsa Recipe)

Posted on September 2, 2009 by Lea Ann

Look at those picture-perfect beautiful Colorado peaches.

I bought a case of Colorado West Slope Peaches and have been trying like heck to get them used up. Cooked… sliced…grilled…I’ve frozen a couple of bags and yipee, this recipe used one more whole peach! 17 down, 13 to go.

I call it Peacho de Gallo. This really ended up being delicious. I grilled pork chops last night and served them topped with a spoonful of my new creation; Peacho de Gallo. I think I’m so clever, let’s all say it together, one more time…Peacho de Gallo

Peacho de Gallo, (Peach Salsa)

Author: Highlands Ranch Foodie

Recipe type: Appetizer

Serves: 6

A traditional salsa made with peaches.

Ingredients

5 medium tomatoes, chopped
1 peach, peeled and diced
½ sweet onion, diced
1 lime, juiced
¼ cup chopped cilantro
1 Serrano chile, seeded and minced
2 Tbsp minced roasted Hatch Chiles
2 chipotle chiles in adobo, seeded and minced
1½ tsp adobo sauce (from the can of chipotles in adobo)
1 garlic clove, minced
Add 1 tsp sugar and ½ tsp salt.

Instructions

In a medium bowl, combine all ingredients. Stir well to combine. I used fresh tomatoes from my garden, when chopped they produce quite abit of juice. I did drain that off before mixing in with the rest of the ingredients. I think this will keep in the refrigerator for at least a week? Everyone agree? I think next time I’ll juice ½ lime and zest the other half. I ended up adding the sugar because I thought it was a little too lime-ie.

Note: Whole Foods is the only place I can find that are roasting Hatch Chiles. Our Farmer’s Markets have Colorado grown and roasted chiles. Those are very good too, I just love the Hatch. Special flavor. If you want to learn more about Hatch Chiles, click here.