We are big Patriots fans here!
ORIGINALLY POSTED JANUARY 24, 2012:
I hate football. Yup, I’m a buzz-kill when it comes to football season, (and also baseball season) Superbowl, anything like that.
However, I love food. So, featuring Superbowl Week, several days of recipes you can cook for the upcoming Superbowl Sunday feast, works for me.
The cool things about these recipes is 1) none of them are recipes I grew up with and 2) they are all recipes I would not have, had I not had these people come into my life at some point or another. To me, that makes them extra-special in a different way than the ones I treasure from my childhood.
Today I am featuring several recipes at once. The first is a Homemade Salsa recipe from my friend and college roommate, Karen. She first shared this recipe with me when we were in college and I’ve held onto it, making it ever since. She is also the one who introduced me to my husband when we were out back in December 1992. But, that’s a whole other story for another day.
KAREN’S HOMEMADE SALSA
This is what Karen’s Homemade Salsa looks like when it’s all done.
2 cups peeled and cored plum tomatoes (I buy 18 but it says about 12)
peeling and coring is the most time-consuming part of the recipe. The rest is quick.
1 long green frying pepper (light green)
1-3 chili peppers chopped (Buying one or buying three depends on their size and how hot you like your salsa.)
1/3 cup chopped onion (I use one medium sized onion.)
1 clove garlic, minced
1/2 cup cider vinegar
DIRECTIONS
Combine all ingredients in sauce pan, bring to a boil.
Reduce heat and simmer for 30 minutes.
Serve hot or cold.
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This next recipe is from my brother’s mother-in-law, Marianne. She makes a kickin’ guacamole and ever since we first tasted hers, it’s been the one we make as our own. Had my brother not married his lovely wife, we would not have this recipe to share with you! Unfortunately when we made this recipe last weekend, along with the above salsa, I took photos of the salsa but forgot to take photos of the guacamole! So next time I make it, I’ll add a photo here. But, you all know what guacamole looks like….green.
MARIANNE’S HOMEMADE GUACAMOLE
2 Avocados, mashed
1 tsp. salt
Juice of one small lemon (we use half a lemon, even for a double batch. You can always add more, but you can’t add less!)
1/2 of a 6 oz. plain lowfat Greek yogurt or non-fat (We get this at PriceRite for about $1)
chili powder to taste
Mash, mix and eat!
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The last recipe is one I haven’t made in a while, so I don’t have a photo yet, but again when I do, I’ll add it in. However, my friend Stacey brought this to a cookout at our house one year, I think a dance recital cookout we were having about ten years ago. It was so good and she said she got it off the side of a can of Bush’s Black Beans. I have made it since then and I think of her every time I do.
STACEY’S BLACK BEAN SALSA
one 15 oz. can Bush’s Best Black Beans, drained
one 11 oz. can white shoepeg corn, drained
one 14.5 oz. can diced tomatoes (basil, garlic and oregano flavor)
one 10 oz. can diced tomatoes and green chilies
one 8 oz. bottle Italian dressing
Chopped onion to taste
DIRECTIONS
Mix all ingredients together.
Refrigerate for at least 1 1/2 hours.
Serve with tortilla chips.
The Whole bag of Chips 