Today's the big FOOTBALL day - Super Bowl! I look forward to all the snacks and food more so than the game, even when the team I normally route for is in it! :)

Homemade salsa and guac are frequent foods/snacks in this household as we are lovers of Tex Mex! Today I'll kindly share my SIMPLE salsa and SIMPLE guac recipe. I hope these will become favorites in your household as well!

**Just for the record the texture and taste of this salsa is similar to Pasqual's salsa, for my Madison, WI friends. Pasqual's has yummy salsa!**


Simple Salsa

1 can organic diced, NO SALT tomatoes (I like the no salt kind since I can control the salt in the salsa - I like Muir Glen brand)

2-3 fresh garlic cloves, peeled and finely chopped

1 jalapeno, seeds and ribs included! (less depending on how spicy you like it and how spicy the pepper is!)

1 generous handful of fresh cilantro

salt/pepper to taste

ground cumin to taste (adds a nice smokey flavor)

1/2 small onion (optional - sometimes I add an onion, sometimes I don't, depends on my mood and taste-factor)

*Double this recipe if you enjoy salsa as a snack . . .that's what I do!

1) In a food processor, combine all ingredients.

2) Hit "chop" and whir for about a minute or so.

3) Pour into serving dish and serve with yummy tortilla chips! :)

You can omit the food processor step if you like chunkier salsa, which I do sometimes. Just be sure to finely chop your onions, garlic, jalapenos, and cilantro. Combine all ingredients in serving dish, stir and serve!

Jen's Guac

3-4 ripe, black avocados (Haas or similar brand is best. . .and ripe avocado should give a bit to the touch, but still be firm)

2-3 T. Simple Salsa

salt/pepper/ground cumin to taste

1) Cut avocados in half, remove pit.

2) Scoop avocado flesh into dish.

3) Add salt/pepper/ground cumin to taste, as well as 2-3 T. Simple Salsa.

Again, if you like your guac chunkier, you can add the chunkier-version of the salsa (as stated above) to the avocados.

4) Smash mixture with a potato masher until well blended and smooth - even for a chunkier version I do this. You can also feel free to mash with a fork.

5) Serve with your favorite tortilla chips. . .and the salsa above!

ENJOY!

Apple Crisp on a Cold Winter Day

BRRRRRRRRRRRRRR! It's cold here in WISCONSIN! What better way to warm up the house/kitchen and tummies than with Apple Crisp! MMMMMMMM I am truly not a baker but there are some recipes that I can make and that turn out. . .and this is one of them! It's a tried and true recipe that I tweaked from my Better Homes "New Cookbook"! :) I'm not a fan of apples with cinnamon - yes, I know, I know, I'm weird one - so this is sans cinnamon. Sorry. . .but I don't think it is needed!

Apple Crisp Sans Cinnamon

10-11 medium apples, peeled/cored/cubed (I used a combination of Granny Smiths and a sweeter red/green apple)

4-8 T. sugar, depending on how sweet you would like it (I tend to under-sweeten, as the crisp topping is sweeter)

1 c. regular rolled oats

1 c. packed brown sugar (can use a little less)

1/2 c. all purpose flour

1/2 c. butter (I use European style, salted, as the salt cuts the tartness of the apples a bit)

1/2 cup chopped raw walnuts

1. Combine apples and sugar in a bowl. Pour into a slightly greased/sprayed 9x13 glass baking dish.

2. For the crisp topping, combine oats, brown sugar, flour, nuts in a bowl. Cut in butter with a pastry cutter until mixture resembles chunky crumbs (I tend to make mine a bit chunkier, not fine, as I like the chunky, rustic texture!).

3. Sprinkle crisp topping over sugared apples.

4. Bake in 375 degree over for 35 or so minutes, until bubbly. Fruit should be tender and topping should be crispy/crunchy!

Delish!

New version of a Spinach Salad: Sweet, Sour, Salty!

MMMMMMMMMMMMMM! I have so been enjoying our winter CSA spinach from Snug Haven Farm (near Belleville, WI). . .I'm coming up with different versions of the Spinach Salad!

3/4 of a red onion, sliced and quickly sauteed (a few minutes, just to get soft and a bit translucent)

1/2 pound thick sliced bacon, cooked, drained, and diced

Raw walnuts, chopped

Organic red delicious apple, cored and diced

6 cups organic spinach (chopped)

Mix ingredients together in a large bowl.

Top with homemade sweet sour dressing (equal parts apple cider vinegar and vegetable oil-approx 1/3-1/2 c. each, 1 T. honey, 1 t. sugar, dried parsley flakes, salt and pepper to taste - mix well)!

Mumbo . . .Gumbo! :)

Seems like fitting weather for gumbo now in Wisconsin! We've technically had our first "real" snowfall now after having such a mild start to our winter. Not that I was complaining!

I discovered this recipe in a magazine. . . tweaking it to my tastes. . .While it is a "lighter" version of a New Orleans favorite, it does not lack for flavor! Paired with a few splashes of Tabasco (or alot if you like it really spicy!), a Red Stripe brew, and some French bread for "sopping", it makes for a mighty fine "warm me up" meal! :)

Chicken and Andouille Sausage Gumbo

4 Boneless, skinless chicken breasts, cubed

1/2 t. salt

1/2 cup Wondra flour (good for making sauces thicker - I prefer this to regular all purpose flour)

1-2 T. (or more!) Creole/Cajun seasoning

1 -2 t. garlic powder

5 T. canola oil

2-4 T. butter, salted

3 Andouille sausage links, cubed

1 large bell pepper, diced

1 medium to large onion, diced

6 cups homemade chicken broth (I save the broth when I boil chicken!)

1 - 1 1/2 c. diced tomatoes (I used tomatoes from our garden that we had frozen - unthaw a bit, then chop - somewhat easier to chop when they are still slightly frozen)

2 1/2 c. sliced frozen okra (can also use fresh, of course)

4 cups cooked rice

1/2 c. parsley for garnish

Tabasco splashes for each bowl (optional!)

1. Sprinkle cubed chicken breasts with salt and let sit for 10 minutes. Meanwhile, in a large baggie, combine 1/4 c. Wondra flour, Creole/Cajun seasoning, and garlic powder. In a large frying pan or deep pot (whichever you prefer - you use the same pot to simmer your gumbo) over medium-high heat, heat 2 T. of oil. Add chicken to baggie and shake to coat. Transfer chicken to pan and cook until golden brown, about 5-7 minutes.

2. Transfer chicken to plate. Add sausage to pot. Cook about 3-4 minutes until lightly browned. Add peppers and onion to pot and cook until onions are translucent and softened (5+ minutes). Transfer this sausage-veggie mixture to a bowl and set aside.

3. Wipe pan clean and set on medium-low heat. Add remaining flour and oil (I also add a few T. of butter, as I like the richness in a roux) and stir constantly until a deep brown roux forms - approx. 10 minutes. Add sausage-veggie mixture and stir to combine. Stir in chicken broth, increase heat to medium-high. Bring to a boil. Add chicken and then reduce heat to medium-low. Allow to simmer for about 40 minutes.

4. Add tomatoes and okra. Simmer until okra is tender - 10-15 minutes (longer if you use fresh okra). Then add cooked rice, stir to combine. (Or you can serve OVER the rice if you prefer).

5. Garnish each bowl with a sprinkling of parsley. Serve with sliced French bread for "sopping"! :) A few dashes of Tabasco adds a nice touch of spice/heat to your bowl, too!

ENJOY!

MMMMMMMMMMMMMM! Clean, green winter CSA spinach! It's divine! This evening's "batch" is tossed with craisins, sugared pecans, cucumbers, red onions. . .and served alongside tortellini with homemade tomato cream sauce and Purple Cowboy Cabernet Sauvignon for the chef! CHEERS!

What's for lunch today?

"Gourmet" Chef Salad, that's what! :) Complete with pecans. . .mmmmm!

A favorite in this household: Loaded Baked Potato Soup

If you love loaded baked potatoes like I do, then you'll love this recipe for Loaded Baked Potato Soup! :) It's a favorite in my household. It's starting to be soup season, aka fall! :) I have not tried a low fat version of this recipe but I cannot imagine that it would be hard to substitute low fat ingredients.

Enjoy! It's delish!

I do double this recipe (except the bacon, as the amount given is plenty for a double batch!) to feed my family of four and to have a few lunches for the week as well.

Loaded Baked Potato Soup

1 lb. bacon, diced (you can use about 1/2 lb. if that 1 lb. amount freak you out!)

1 onion, diced (I sometimes add a bit more!)

5 large Russet potatoes, peeled and cubed

3 c. chicken stock (I have used veggie stock as well)

3 T. butter

3 T. flour

1 1/2 c. milk (I'll be honest here and mention I use half and half)

3 green onions, sliced

3/4 c. shredded cheese, divided

1/2 t. black pepper (or slightly more. . .I love using cracked black pepper!)

Sour cream for garnish

1. In large pot cook bacon until crisp. Remove with a slotted spoon to drain and set aside. Drain all but 2 T. of bacon grease from the pot. Cook the onions in the remaining bacon grease for about 5 minutes, until tender.

2. Add potatoes and chicken to the onions in the pot. Bring to a boil, reduce heat to medium and simmer about 20 minutes, until potatoes are tender. With a slotted spoon, remove a few scoops of potatoes. Place potatoes in a bowl and mash with a fork. Set aside. These will act as a thickener for the soup.

3. In a small sauce pan, melt butter. Stir in flour and cook for 2 minutes. Whisk in milk, bring to a boil and simmer until thickened. Slowly stir in to stock pot. Bring to a boil, reduce heat to low and simmer. Stir in mashed potatoes.

4. Add 1/2 c. shredded cheese, 3/4 of the bacon, and 1/2 of the sliced green onions to the pot. Add pepper to taste. Stir to combine all ingredients. Cook an additional 5 minutes.

5. To serve, ladle soup into individual bowls and top with shredded cheese, bacon, green onions, and sour cream.

Bon appetit!