Tomato Salsa

This is my go to quick and fresh salsa recipe when ever tomatoes are in season. During the rest of the year we will pull out a jar of salsa but when tomatoes are fresh this is the one I prefer. It is wonderful right away and even better the next day.

Tomato Salsa

1 Tomato

½ tsp salt

¼ cup frozen or fresh corn

½ tbs lime juice

1 clove garlic

1 tbs cilantro

1 tsp olive oil

Chop tomato, add salt and drain for 10 min. If using frozen corn, rinse the corn and let drain. Mix all ingredients and let sit for 10 min.

Cheese Sauce

Cheese sauce is great for dipping veggies in and for nachos.

Cheese Sauce

2 tbs butter

2 tbs flour

1 cup Milk

1 cup Cheese

½ cup Cream Cheese

On low heat melt the butter add flour and stir till mixed together. Add the milk all at once and continue stirring until sauce thickens. Add the cream cheese and the shredded cheeses and stir till smooth.

Make the cheese sauce as mild or as spicy as you like adding chopped jalapenos or hot sauce depending on your tastes.

Guacamole

 More often then not we just cut up an avocado and use it in slices or simply mashed. Sometimes though I will through together this supper simple guacamole. Adding chopped tomatoes when they are in season makes this recipe even better.

Guacamole

1 Avocado

1 clove Garlic diced

½ tablespoon Lime juice

1 tablespoon Cilantro

½ tablespoon Olive Oil

Cut and scoop out the avocado. Place avocado, garlic, lime juice, cilantro, and olive oil in food processor and mix together until smooth.

You can also mix the guacamole by hand or with a hand blender if you do not have a food processor.

Refried Beans

My kids love refried beans and Spanish "orange" rice. Well I have not perfected the orange rice but after much trial and error they like my beans.

Refried Beans   

4 cups cooked Pinto Beans

2 cups veggie broth

1 onion

2 cloves garlic

⅛ tsp chili powder

¼ tsp cumin

¼ tsp salt

2 cups water -as needed

Chop the onion and garlic to desired size. Place all the ingredients, except the water in a large pot with a lid. Bring to a boil then reduce heat to a simmer and cover. Cook for 20-30 min checking to be sure it does not get overly dry adding water as needed. Mash the beans or puree, I like to use my hand blender, to the desired consistency if they seem dry add more water. 

These beans can also be cooked in a crock pot. Just place the beans and all ingredients in the crock pot and cook on low for 3-4 hours. Then mash or puree to desired consistency.

Some of our favorite bean toppings

Cheddar Cheese

Feta Cheese

Olives

Salsa

Cream Cheese Frosting

Sometimes I like to add a little cream cheese frosting to my veggie drops or my veggie bread. It makes them seem like a decadent treat! Leftover cream cheese frosting is delicious on graham crackers. This could also be used to top a carrot cake you just would have to increase the recipe.

Cream Cheese Frosting
¼ cup cream cheese
¼ cup powdered sugar
¼ tsp vanilla.
Mix all ingredients together until well blended using a stand or hand mixer. Beat until the frosting is smooth and a bit fluffy.