Recipe: Easy Blender Salsa

Makes 2 cups

What You Need:

• 2 10-oz. cans Rotel diced tomatoes with green chiles
• 1 medium white onion, quartered
• 1/3 cup cilantro
• 3 tablespoons lime juice

  What To Do:

  1. Add all ingredients to a blender and pulse until smooth.

  2. Serve.

  How easy is that?!

I also was eager to try it so I could use this cup/spoon set my aunt gave me for my birthday. I love that I can now dish out individual servings of what I make ( and in a cute, fashionable way). Unfortunately, the wood board they sit on is long and my arms are short, so I’ll need more practice photographing their beauty.

Recipe: Southwest Black Bean Salsa adapted from Skinny Taste

Makes 8 servings

Calories: 108

What You Need:

• 1 can black beans, drained
• 1 ear yellow corn
• 1 medium tomato, chopped
• 1/4 red onion, chopped
• 1 small avocado, peeled and cubed
• 3 tablespoons lime juice
• 1 tablespoon EVOO
• 2 tablespoons cilantro

What To Do:

1. Mix all ingredients together except for avocado. Refridgerate 30 minutes.

2. Add avocado pieces and serve.

Fun fact: This past Christmas, my mother and I polished off an entire tray of cocktail shrimp by ourselves. This is an incident that I now like to refer to as “Fat Christmas”.

I really love shrimp though. It has a low calorie count but is still a good source of protein. That’s why when I found this shrimp salsa recipe at Skinny Taste, I knew I had to try it out as soon as possible.

I also thought it was funny that the Beanitos chips I discovered when I made the Almost Chipotle’s Corn Salsa were featured in her recipe. See? I am not crazy. Black bean chips are delicious!!

Recipe: Shrimp Salsa adapted from Skinny Taste

Makes 8 servings

Calories: 58

What You Need:

• 12 oz shrimp, cooked & peeled
• 6 roma tomatoes, diced
• 1/2 red onion, diced
• 2 tablespoons jalapenos, diced
• 1/4 cup cilantro leaves
• 4 tablespoons lime juice

What To Do:

1. Chop shrimp.

2. Mix all ingredients together in a large bowl.

3. Refridgerate for at least an hour.

Serve cold with Beanitos or another delicious chip of your choosing!

Happy Fat Tuesday! Are you doing anything special? I don’t really do anything for Mardi Gras, but I do use Fat Tuesday as a day to eat, eat, and eat some more.

Today’s post was supposed to be these amazing Blueberry Biscuits I found over at One Lovely Life, but when I made them they didn’t look so great. Don’t get me wrong, Emily’s recipe tasted phenomenal. My biscuits just were not pretty enough to photograph and share.

I did make a few other things for Fat Tuesday. I have to say that my photographs for the Almost-Famous version of Chipotle’s corn salsa are the most proud I have been of any pictures I have taken, food-related or otherwise, in a long time. It also tastes like the real deal. I can’t take credit for the awesome flavors, since I adapted a recipe I found at Garnish With Lemon. Make sure you make lots of this, because once you start eating it is so so hard to stop.

Recipe: Almost Chipotle’s Corn Salsa adapted from Garnish with Lemon

What You Need:

• 3 ears of corn, uncooked
• 1 poblano pepper, seeded and halfed
• 1 red onion, chopped
• 3 tablespoons lime juice
• 1 jalapeno, seeded and chopped
• generous handful cilantro, chopped
• 1 teaspoon sugar
• 4 tablespoons lime juice
• 1 tablespoon EVOO
• What You Do:
  

  1. Place poblano halves on cookie sheet with the outside of the pepper facing up and broil for 10 minutes.

  2. While the pepper broils, boil one small pot water. Slice kernels off of your ears of corn. When the water comes to a boil, add kernels for 3 minutes. Drain.

  3. Take your poblano out of the oven and remove charred outer layer. Chop into small pieces.

  4. Mix all ingredients together in a small bowl.

  Serve with chips or in tacos.

  Side note: The chips in the photographs are called Beanitos. I found them at Target and got them because not only were they on sale, but they are made with beans instead of corn and are also gluten-free. No one in my house wanted to try them. Their loss because they ROCKED.