Guacamole

Oh homemade guacamole is so simple and so much tastier! I like mine real simple and if I want then I add salsa or Pico de gallo afterward.

Ingredients
5 avocados
2 T. fresh lime juice
1 t. garlic powder
1 t. sea salt

Cut avocados in half and remove pit, but save for later. Mash up with the back of fork it a good sized flat bowl.  I like to leave a few chunks. Stir in remaining ingredients. Store and serve with pits in to reduce browning.

be happy be healthy KCL

Pice De Gallo

Ingredients

10 large tomatoes
2 garlic cloves peeled
1/2 green bell pepper diced
1/4 red onion diced
1/4 sweet white onion diced
1/3 bunch cilantro finely diced
1 t. sea salt
2 T. lime juice

*for the entire bowl of salsa you will need 1 jalapeno pepper if you want it medium and 2 jalapeno peppers if you want it spicy hot.

Dice 8 tomatoes and place in large bowl. In a blender blend 2 remaining tomatoes to liquid add 2 garlic cloves blend, add to diced tomato bowl. Add all remaining ingredients.

At this point I separate the bowl and leave 1/2 the salsa mild. Then add 1 jalapeno pepper diced with seeds to the other half this makes a hot salsa. The heat level varies depending on the heat of the individual pepper. And it will get hotter the longer it sits in the fridge.

Put in air tight container in fridge and stays for about a week.

be happy be healthy kcl

Fresh Tropical Pineapple Salsa

This is such a nice take on salsa, light and fresh. It just screams summer time at a resort. I serve it buffet style with guacamole, pice de gallo, and tortilla chips. It's also great to liven up your favorite chicken or fish. I cut about 2 pineapples a week, this is a great way to use it. I also just love how simple food is delicious food!

Fresh Tropical Pineapple Salsa

1/3 of a whole fresh pineapple diced (*my next post will be how to cut a pineapple)
1/2 red onion diced fine
1/4 of a bunch of cilantro diced
1 T. lime juice
2 T. orange juice

Combine all ingredients and let flavors combine in refrigerator for 2 hours before serving. Lasts 7 days refrigerated.

be happy be healthy KCL

Cedar grilled salmon topped with fruit salsa

My wonderful mother in law ( I know she doesn't read this blog, so technically I'm not sucking up!) makes this and it is one of  my favorite meals at her home. Now that is saying a lot, because she can cook. Plus  I DO NOT EAT SALMON! I know call me boring, but it's not my favorite. Oh but this cedar grilled salmon is to die for!

So let's start at the beginning shall we

Soak cedar boards in water (1 hour at least.) These can be picked up at Costco or in some BBQ sections. They are not reusable, but they add such flavor they are so worth it.

Once planks are soaked cut all skin off salmon fillets and cut into serving sized portions. Try to keep the pieces close to the same size, this really helps with even cooking of all fillets. Then put on plank boards that are no longer in water.

Next sprinkle salmon with salmon/fish seasoning (spice isle, can't find it use lemon pepper.) 

Now brush with Yoshida's oriental gourmet sauce.

Preheat grill on medium high heat.

Dice cantaloupe, strawberries, fresh pineapple, and kiwi. Add 2 tbs, Tang Orange powder and mix.

Looks yummy! MMM

Now grill salmon on medium low heat for 20-25 minutes. Depending on serving size smaller thinner pieces will cook quickly.

Now bringing it all together.

First layer steamed rice (rice cooker?)

Second layer delicious salmon cooked to perfection

Third layer your beautiful fruit salsa!

Enjoy, I know I do KCL

Salsa Chicken CROCK POT

Crock pot chicken salsa

Ok I'll admit that when I first heard of this recipe, I kinda sorta turned my nose at it. I wasn't exactly finding it appealing because all I could envision was a chicken breast with some salsa slathered on top. BLECH!

BUT, that is not what this was at all, actually, it's so good, the kids loved it and asked for seconds.It is a huge staple at my house when there is a busy day and I'm just not going to be home or able to cook dinner. A great weeknight miracle. Just give a try ok?


4 boneless, skinless chicken breasts
1 cup salsa (your favorite, i use med red salsa to control heat, try green or mango they are all delicious and a little different) The picture is with a green salsa.

1 package taco seasoning (you can buy a big container at costco)
1 can reduced fat cream of mushroom soup (condensed) or cream of chicken soup
1/2 cup reduced fat sour cream
Add chicken to slow cooker. Sprinkle taco seasoning over chicken. Mix salsa and soup (this was the part that looked a little iffy, but persevere! Its well worth it!)pour over chicken. Cook on low for 6 to 8 hours. Shred chicken with a fork. Stir in sour cream until heated, then serve over rice or tortillas.
I served mine with rice.

I also like this recipe minus the soup and sour cream. I put it in tacos and add sour cream to the tacos.