Quick and Easy Salsa

Salsa and chips are a must have at most parties. Here is my recipe for a quick and easy salsa. This recipe doesn’t have cilantro because I’m not a fan. If you want to add it I would try 3 or 4 Tablespoons. Also I like chunky salsas so I didn’t run this through a blender or food processor.

Quick and Easy Salsa

Recipe by Micha @ Cookin’ Mimi

Ingredients

• 1 10 ounce can mild diced tomatoes with green chiles
• 1 14.5 ounce can diced tomatoes, drained if desired
• 1 small to medium onion, diced
• 1/2-1 jalapeno, seeded, membrane removed and diced
• Juice of 1 lime
• To taste salt
• To taste pepper

Cooking Directions

1. Mix ingredients together.
2. If desired blend in a food processor or blender to desired consistency.
3. Chill for several hours before eating.

For more in this series click below

---

Thanks for stopping by. I love to hear from my readers so comments are welcome. I have over 100 more recipes in the index if you want to check them out.

Sign up for updates via email or RSS to get the latest from Cookin’ Mimi.  It’s free and easy.

---

Three Layer Dip

This is an incredibly easy dip. Just three ingredients that you layer in a pie pan or other oven safe dish and bake until bubbly. Serve with corn or tortillas chips and you have a delicious appetizer perfect for serving while watching football or during a family game night.

Three Layer Dip

Recipe by Micha @ Cookin’ Mimi

Ingredients

• 1 15 ounce can refried beans. This is one instance where I would recommend using canned refried beans. I’ve made it with homemade beans and it doesn’t work quite as well.
• 1/2 cup salsa. I used mild but feel free to use your preferred heat level.
• 1/2 to 1 cup shredded cheese. I used Cheddar but Monterey Jack or Pepper Jack would be excellent.

Cooking Directions

1. Preheat oven to 350 degrees.
2. In a 9 inch pie plate or other oven safe dish layer the beans, salsa and cheese.
3. Bake in the preheated oven for 15-20 minutes or until the beans are bubbly and the cheese has melted,
4. Serve with corn or tortilla chips.

 

For more in this series click below

---

Thanks for stopping by. I love to hear from my readers so comments are welcome. I have over 100 more recipes in the index if you want to check them out.

Sign up for updates via email or RSS to get the latest from Cookin’ Mimi. It’s free and easy.

---

Baked Boneless Buffalo Bites

Hot wings are nearly synonymous with football and for good reason. Little bites of spicy food that are perfect washed down with a soft drink or beer. I’m not a fan of wings so I decided to make them using breast meat. I also didn’t want to go to the trouble of frying them so I breaded the meat with Panko breadcrumbs and baked in a hot oven.

 

Baked Boneless Buffalo Bites

 

 

Recipe by Micha @ Cookin’ Mimi

Ingredients

• 1 pound boneless skinless chicken breasts, cut into bite sized pieces
• 1 egg, beaten with 2 teaspoons water
• 1 1/2 to 2 cups Panko breadcrumbs
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 Tablespoon olive oil
• 6 tablespoons butter, melted
• 6 tablespoons hot sauce. I use Frank’s or Texas Pete

Cooking Directions

1. Preheat oven to 400 degrees.
2. Mix 1/4 teaspoon salt and the pepper with the Panko and place in a shallow dish.
3. Mix the other 1/4 teaspoon salt with the beaten egg and place in shallow dish.
4. Coat the chicken with the eggs, and then roll in the breadcrumbs.
5. Place on a baking sheet and drizzle with olive oil.
6. Bake in the preheated oven for 15 to 20 minutes or until chicken reaches 165 degrees.
7. In a large bowl mix together the melted butter and hot sauce.
8. Coat chicken pieces in sauce and return to the oven for 5 to 10 minutes to crisp the coating again, if desired.

For more in this series click below

---

Thanks for stopping by. I love to hear from my readers so comments are welcome. I have over 100 more recipes in the index if you want to check them out.

Sign up for updates via email or RSS to have the latest from Cookin’ Mimi delivered to your reader or inbox. It’s free and easy and your email address will never be shared.

 

---

Creamy Pineapple Smoothie

A creamy smoothie made with pineapple, pineapple juice, and Greek yogurt.

It’s Crazy Cooking Challenge time again. For those who may not know it is a monthly challenge hosted Tina from Mom’s Crazy Cooking  where the participants are assigned a general food such as chocolate chip cookies and are to find a recipe from another blog and make and blog it.

This month I had the hardest time finding a recipe to make. I have this weird habit when it comes to yogurt. While it’s one of my favorite things to eat I don’t really like it in anything. Just give me the yogurt and a spoon and I’m a happy camper.

After seeing the Sunny Hawaiian Smoothie on Daily Dish Recipes I knew I was going to set my quirk aside because I love pineapple. The only planned change I made was omitting the bananas because I find the flavor to be overpowering in a smoothie.  Nicole’s original recipe called for crushed pineapple and orange juice but I grabbed pineapple chunks in juice. That turned out to be a good thing since the o.j. I thought was in the freezer wasn’t there.

I used Greek yogurt for the very first time in this smoothie. I was able to find yogurt with pineapple in it but if you can’t vanilla will work.

Creamy Pineapple Smoothie

Recipe by Micha adapted from Daily Dish Recipes

A creamy, fruity smoothie, with a slight tang from pineapple Greek yogurt.

Prep time: 5 minutes

Total time: 5 minutes

Yield: 3 large or 4 small smoothies

Ingredients

• 1 1/2 cups pineapple chunks in juice, drained- reserve the juice
• 1/2 cup pineapple juice
• 6-8 ounces pineapple or vanilla Greek yogurt
• 1 or 2 frozen bananas, sliced I didn’t add these to mine
• Ice, as desired for thickness
• To taste sugar or honey

Cooking Directions

Combine the pineapple, juice, bananas and yogurt in a blender. Blend until smooth.

Add ice, a little at a time, blending until desired thickness is achieved. I used about a cup. Add a little sugar or honey for sweetness if needed

Final verdict: It was awesome. The flavors were perfect, the yogurt lent a slight tanginess in the background and I loved the creaminess it added. I will definitely make this again.

Powered by Linky Tools Click here to enter your link and view this Linky Tools list…

Past Crazy Cooking Challenge Recipes:

Chocolate Chip Cookies	Spaghetti and Meat Sauce
Blueberry Muffins	Supreme Pizza Grilled Cheese

---

Did you like what you read? Leave a comment, I love hearing from you or share the post with your friends.

Did you know you can sign up for updates via email or RSS? It’s free and easy. You can also find Cookin’ Mimi on Twitter or on the Facebook Fan Page

---

Deviled Eggs

One thing I’ve noticed about going to any potluck, or as my church calls them covered dish dinners, is there are always at least 2 kinds of deviled eggs. I’ve seen deviled eggs with relish in them, there are always at least one platter of them that have been sprinkled with paprika, and occasionally I’ve spotted pimiento stuffed olive topped eggs as well.

My family likes deviled eggs pretty straightforward: egg yolks, mayonnaise, a hint of mustard, and a couple basic seasonings. The great thing about this recipe is it’s made of staples so you can whip up a batch for any last minute potluck or barbecue need.

Deviled Eggs

Recipe by Micha

A staple of potlucks, picnics, and summer gatherings.

Prep time: 15 minutes

Cook time: 20 minutes

Total time: 35 minutes plus chilling

Yield: 8-12 halves

Ingredients

• 4-6 eggs, hard cooked
• 1/4-1/2 cup mayonnaise
• 1/2 teaspoon yellow mustard
• 1/4 teaspoon onion powder
• To taste salt
• To taste black pepper

Cooking Directions

Cut eggs in half lengthwise. Scoop out yolks and place in a bowl.

Mash with a fork until the size of breadcrumbs, add 1/4 cup mayonnaise, mustard, onion powder, salt and pepper. Mix well and add more mayonnaise if needed. Place spoonfuls of the yolk mixture into the wells in the egg halves.

Chill before serving and keep cold.

Ingredient Spotlight

---

Did you like what you read? Leave a comment, I love hearing from you or share the post with your friends.

Did you know you can sign up for updates via email or RSS? It’s free and easy. You can also find Cookin’ Mimi on Twitter or on the Facebook Fan Page

---