Showing posts with label onions. Show all posts
Showing posts with label onions. Show all posts

Wednesday, July 13, 2011

Our Side Dish-Summer Salsa!

Today I had a pantry malfunction. I went to put together my champagne vinaigrette for the salad today, and I was missing some important ingredients. And the best part-I had just gotten back from the grocery store!! So I did a little switch, and I made our side dish for this weeks menu~Summer Salsa. It is delicious, and the perfect side dish for our trio salad, which I will post tomorrow.
Summer Salsa
(adapted from California Avocado Commission)
1/4 cup Vidalia Onion
2 small California Avocados
1 medium Orange
3 Roma Tomatoes
1 tablespoon Olive Oil
2 tablespoon Rice Wine Vinegar
1 clove Garlic-chopped
Salt & Pepper to taste

We need to chop our onion first. So, slice the onion, and then...
turn the slices, and chop.
Chop the garlic.
Measure out the rice wine vinegar, the oil, and the
salt and pepper and mix together in a bowl. 
Add the garlic and the onion.
Let's chop the tomatoes. Slice off the 
top and bottom of the tomato.
Slice the tomato in half.
 Slice each half in half, and then in quarters.
Starting at one end, chop the tomatoes by slicing them.
Add the tomatoes to the bowl.
Peel the orange.
Chop the orange, and remove as much membrane as you can.
Add to the bowl.
Chop the avocado by slicing around the avocado
in a circle.
Now the avocado is split, lets take out the seed.
 You can put your knife in the seed, and pull it out.
Cut each half in half.
Remove the skin by peeling it off. It should come easily.
Cut the quarters into slices. Then chop the pieces
into small 1/4" to 1/2" pieces.
Add to the bowl. Cover the bowl with plastic,and
refrigerate for a couple hours before serving.
Serve the salsa up in a small bowl. Add some pita crackers.

Thanks for joining me today!
I hope you like this cool, refreshing salsa.

Please join me tomorrow when we will be 
cooking up our entree~The trio salad!

See you then.
It's hot~Stay cool!

Tuesday, June 21, 2011

Ridin' Fence Nachos

We are starting the week with one of my all time favorite appetizers. I have made lots of fancy, smancy appetizers in restaurant kitchens, but none of them can stand up to this one. This is the good stuff!
 Ridin' Fence Nachos

Nachos(your favorite kind)
1 can refried beans or our Cowboy Beans, right here:
Diced Onions
Diced Roma Tomatoes
Shredded Cheddar Cheese
Queso Fresco Cheese
Sour Cream

Place the nacho chips on a microwavable plate.
You will be serving on this plate also.
Top your chips with the beans. I love the beans, so 
I put a generous helping on them. The amount is up to you.
Top the beans with your chopped onions and diced tomatoes.
Now top your tomatoes with shredded cheddar and 
Queso Fresco crumbles. Place in the microwave and cook for 
about 45-60 seconds, or until cheese is melted.
When the cheese is melted, top the nachos with a
scoop of sour cream. Cut your avocado and place
diced pieces around the plate wherever you want.
Isn't that pretty?!
Enjoy! It's sooo good!

Thanks for joining me today!
I hope you like today's recipe. 
Tomorrow we will be making
Green salad w/ Homemade Chunky Mango Citrus Dressing!

See you then!