Fire Crackers

I threw together these Fire Crackers with a bit of an inspiration, but also with a lot of "I think I'll do this instead...".

It's a great party or get together food, which is perfect because they are also very simple to throw together.  These little crackers can pack some heat, yet they are pretty darn addictive.  I would know.

First off, preheat your oven to 250 degrees.  I started off with one stick of butter plus about 2 or 3 tablespoons.  On a large baking pan, evenly spread out slices of  butter and slip the pan into the oven to melt.  Watch this closely, butter begins to burn very quickly!  Once the butter is melted, add to your baking pan about 3 tablespoons Parmesan cheese, 2 to 3 tablespoons red pepper flakes, 1/2 packet of Ranch dressing mix, 1 teaspoon of parsley, 1/4 teaspoon garlic salt, 1/4 teaspoon onion powder.  This was the point where I just added as I felt it was needed and kinda guesstimated on measurements.  This is definitely a "what you like" type of process.  Mix the butter and spices well.  Add 2.5 cups Cheez-its, 2.5 cups Mini Club crackers, and 2.5 cups Soup and Oyster crackers (or Mini Saltines).  Toss the crackers well, coating evenly with the butter mixture.  Bake for 30 minutes, pulling the pan  out once at 15 minutes to toss the crackers well once again.  Allow the crackers to cool and then store in an airtight glass jar.

Southwest Salad with Avocado Cilantro Dressing

This week for hometeam, our food theme was salad, soup, and sandwiches.  Well, I knew it was my opportunity to try the southwest salad that has been on my mind lately.  I had a couple starting points for my salad, but I ended up changing the ingredients in the dressing just slightly.  My original inspiration is from The Garden Grazer.  I left the dressing off of the salad, intially, so that my lettuce and veggies wouldn't get soggy while it all sat in my cooler during church.  The plan was to toss the salad at hometeam right before we ate.  Unfortunately, hometeam was cancelled at the last minute.  :(  I left the ingredients separate because this was a huge salad to toss for just us, and again I didn't want everything soggy.  We're just adding a bit of dressing as we make individual bowls for  now.  I must say... This is a delicious salad and loaded with good stuff.  Even the dressing, since the base is Greek yogurt and avocado!

Salad Ingredients:
1 head Romaine lettuce
1 orange bell pepper
1 pint grape tomatoes
5 green onions
15 ounces black beans, drained and rinsed
12 ounces Mexi-corn, drained
Santa Fe Style tortilla strips

Avocado Cilantro Dressing Ingredients:
1 cup cilantro leaves
1/2 cup plain Greek yogurt
1 avocado
juice from 1/2 lime
2 garlic cloves
1 1/2 teaspoons white vinegar
olive oil
sea salt to taste

Directions:
In a small food processor or blender, add all dressing ingredients, except olive oil, and blend well.  The original recipe called for 1/4 cup olive oil, but because I had changed the dynamics a bit with the added avocado, I wasn't sure how much oil would be needed.  I just began drizzling it in and blending.  I'd stop and check the consistency and add more olive oil as needed.

Coarsely chop the veggies and layer in a large bowl.  Toss in black beans and Mexi-corn.  Just before serving, toss in the tortilla strips and dressing.  You'll want to start with a large enough bowl that you can toss the salad well, making sure the lettuce and veggies are nicely coated.

Homemade Salsa

I love this salsa recipe.  It's so simple to throw together and the flavor is very full and... well, you can't stop eating this salsa!  It makes up quite a bit, which is a very good thing.  I've recently started using Fire Roasted Diced Tomatoes, but I've also used just regular Diced Tomatoes.  I've considered using some of the tomatoes that have other flavors already thrown in, but since I use fresh green onions, cilantro, lime, and garlic, I usually end up getting plain tomatoes.  I'd love to try fresh tomatoes, but just haven't yet.  The bonus to that is it's usually easy to have the ingredients on hand.  Which is nice when you live 20 minutes from town!

Ingredients:
2 cans Fire Roasted Diced Tomatoes
1 can Rotel
1 small can tomato paste
1/2 to 1 bunch cilantro, chopped
2-3 green onions, chopped
2 garlic cloves, crushed
1 Serrano pepper, seeded and diced
sea salt, to taste
juice of one lime

Directions:
In a blender, blend tomatoes, Rotel, tomato paste, garlic cloves, Serrano pepper, sea salt, and lime juice.

Transfer to a large bowl and mix in (by hand) cilantro and green onions.

Store in clean mason jars or a glass refrigerator dish.

Guacamole

I used to be very simplistic with my guacamole.  Mash up the avocadoes, add some sea salt and call it done.  Sometimes I'd add tomatoes.  But, then I discovered this recipe.  And while I still revert to the "basic" guacamole when I'm in a hurry, I like to make this one when I have time and have the ingredients on hand.

Ingredients:
7 ripe medium avocados, peeled and halved
1 small onion, chopped
2 garlic cloves, crushed
1 pint grape tomatoes, chopped
2 cups shredded monterey jack cheese
1/2 cup fresh cilantro, finely chopped
juice from 1 large fresh lime
1/2 tablespoon Lawry's Seasoned Salt

Directions:
Sprinkle seasoned salt and crushed garlic over avacado halves.
Coarsely mash the avocados, leaving some chunks.
Add remaining ingredients and mix well.
 
Servings: 6