Category Archives: Appetizers & Sides

The Most Amazing Tomato Salsa You’ve Ever Had

Oh man…this salsa. This salsa is so good. It’s so good that I’m actually nervous about sharing this recipe with you guys. It’s practically a state secret. The funny part is that the recipe is actually pretty basic — no chunks of mango or even a few corn kernels in this baby. This salsa is classic. In the best way possible. One taste of this? And you’ll never choose store-bought again.

My mom used to make this salsa all the time when I was growing up. Camping? Family gatherings? Cookouts? Chilling by the pool? This salsa was there for it all. I used to begher to make it even more often than she did, because it’s seriously THAT GOOD.

But now that I’m an adult and living by myself, it’s been a really long time since I’ve actually had any. So when a craving hit last night, I asked my mom for the recipe and went to work whipping up a batch immediately. And, oh my god, it was such a good idea. 

 

The Most Amazing Tomato Salsa You've Ever Had

The Most Amazing Tomato Salsa You’ve Ever Had

(Recipe by: Miranda Mowbray)

Ingredients (makes ~4 cups):

2 cloves garlic, minced

1 tsp lime juice

2/3 cup fresh cilantro, minced

1/2 small red onion, minced

kosher salt, to taste

7 roma tomatoes, diced

Directions:

Mix the garlic, lime juice, cilantro, onion, and salt together.

Add the diced tomatoes; stir to combine.

Add more salt if needed.

Enjoy with tortilla chips immediately.

(stays fresh in the fridge, in tupperware, for about 4 days)

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Warm Orzo Salad with Spicy Broccoli

Warm Orzo Salad with Spicy Broccoli

 

Warm Orzo Salad with Spicy Broccoli

Ingredients:

  • 1 cup uncooked orzo pasta (or any grain you want to substitute)
  • 1 huge head fresh broccoli, cut into small florets
  • 1 large onion, diced
  • 1/2 cup non-fat yogurt
  • 1/4 tsp cumin
  • 1/4 tsp cayenne pepper
  • Salt and pepper
  • Olive oil

Directions:

  • Cook orzo pasta according to package directions; drain and set aside.
  • While the pasta is cooking, sauté onions and broccoli in olive oil until tender over medium heat (at least 10 minutes).
  • When broccoli is done, add spices and salt and pepper; stir to combine. Mix in the yogurt in with the broccoli and remove from heat.
  • Combine broccoli mix and orzo together until combined and creamy. Serve hot… Enjoy!

Turkey Meatballs with Barbecue Sauce

Turkey Meatballs with Barbecue Sauce

 

Turkey Meatballs with Barbecue Sauce

(Ginger Snap Girl’s recipe)

Ingredients:

  • 1 pound lean ground turkey
  • 1 egg, lightly beaten
  • 3/4 cup whole wheat breadcrumbs
  • 3 tablespoons freshly grated Parmesan cheese
  • 1/2 cup finely diced white or sweet onions
  • 2 tablespoons finely chopped fresh flat leaf (Italian) parsley
  • 3 cloves of garlic, minced
  • 1 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 cup barbecue sauce (I used Kraft’s Honey Barbecue)

Directions:

  • Preheat oven to 350˚.  Line 2 baking sheets with foil and spray with non-stick cooking spray.
  • In a large bowl, combine all ingredients except barbecue sauce and gently mix together until fully combined.  Using a small cookie scoop or a tablespoon, portion out 1 1/2 inch size meatballs and gently roll them between your hands to round them out.  Place on baking sheets about 1 inch apart.  Bake for 8 minutes and turn meatballs using tongs.  Return to the oven and cook for an additional 6 minutes.  Remove sheets from oven and lightly brush each meat ball with 1/4 cup of the barbecue sauce.  Return to oven and cook for an additional 5 minutes.
  • Warm the remaining 3/4 cup of barbecue sauce in small saucepan or in a small bowl in the microwave.  Serve immediately.

Turkey Buns

Turkey Buns

 

Turkey Buns

(recipe by Miranda Mowbray)

Ingredients (makes 16 buns):

1/2 pound lean ground turkey

3 garlic cloves, minced

Canola Oil

1 jalapeño, de-seeded and finely minced

Salt and pepper

Chili Powder

1/2 cup light sour cream

1/4 cup Mexican blend shredded cheese

2 packages reduced-fat crescent rolls (8 rolls per package)

Directions:

Preheat oven to 375˚F.

Cook garlic until fragrant in canola oil in a sauté pan over medium-high heat.

Add jalapeño to the pan and stir, cooking for 2 minutes.

Add ground turkey to the pan and cook (about 7 minutes), breaking up into small pieces with a spatula.

Season meat with salt, pepper, and chili powder.

Get rid of any juices that have collected in the pan, then add the sour cream and cheese; stir until combined.

Line a baking sheet with tinfoil and prepare with cooking spray.

Open crescent roll packages and spread them out individually on the pan.

For each roll, place about 1 tbsp of the ground turkey mixture on the big side and spread it around a little bit.

Roll up the rolls into a crescent shape, according to the package directions.

Bake for about 11-13 minutes, or until golden brown on top.

Enjoy!

Homemade Slow Cooker Cinnamon Applesauce

Homemade Slow Cooker Cinnamon Applesauce

Slow Cooker Cinnamon Applesauce

(Recipe by Miranda Mowbray, Biting Life)

 

 

Ingredients (makes 1 1/2 mason jars):

3lbs Granny Smith apples

1/2 cup Splenda brown sugar blend

1/2 lemon

2 tsp cinnamon (add more/less depending on your preferences)

 

 

Directions:

Peel, core, and chop the Granny Smith apples; place them in the slow cooker.

Stir in the brown sugar. Squeeze the juice of the 1/2 lemon in; stir to combine.

Cook on “High” for 3 hours.

Mash apples into applesauce (it’s more like a stir, since they’re super soft!) and stir in cinnamon.

Keep refrigerated for up to 3 weeks.

Enjoy!

Red Potato Salad

Red Potato Salad

Red Potato Salad

(Recipe by: Miranda Mowbray, Biting Life)

 

Ingredients:

8 medium-sized red potatoes, un-peeled and diced

3 tbsp lite mayonnaise

2 tbsp French’s Dijon mustard w/ Champagne

Salt and pepper (and lots of it!)

Paprika

Dash of celery salt (this is the secret ingredient that really makes it taste awesome!)

 

Directions (makes ~8 small appetizer portions):

Boil potatoes for about 8 minutes, or until tender (but not mushy); drain and let cool.

Put potatoes in a large bowl and mix with mayonnaise, mustard, and spices.

Let sit for a couple hours, to let the flavors develop, and serve!

Homemade Egg Salad

Homemade Egg Salad

 

Miranda’s Homemade Egg Salad (makes four servings)

Ingredients:

  • 8 large eggs
  • 1/4 cup lite mayonnaise (I bet it would taste good with fat-free yogurt as well, but I haven’t tried it)
  • Salt and pepper to taste (be generous!)

Directions:

  • Carefully place eggs in a saucepan and cover with water (hot or cold). Make sure the water is at least 1 inch higher than the eggs.
  • Cover the pot and let the water come to a boil. When the water is boiling strongly, turn off heat and keep covered (do not open!). Let the pot sit untouched for 12 minutes.
  • When the 12 minutes are up, drain eggs and let them sit in a bowl of cold water with ice for a minimum of a few hours (I usually leave mine overnight).
  • When the eggs are fully cooled, peel them (I usually strike the top against something sharp and go from there), and place them on a paper towel. When all the eggs are peeled, use the paper towel to thoroughly dry them, and place them in a bowl together (make sure there’s enough room for some vigorous stirring!).
  • Chop the eggs up with a fork, and mash to form a smooth consistency. It should start to look like the first picture above. Use the mayonnaise to facilitate this process. Once fully combined and smooth (like the second picture above), add your salt and pepper… Enjoy!