Category: Appetizer

Roasted Salsa Roja Main

Roasted Salsa Roja

Here is a quick and easy homemade salsa recipe that’s no fuss, with roasted tomatoes and other veggies, but darn tasty. Plus, I explain how to remove the heat from those chile peppers.


1 lb tomatoes
2 jalapeños
2 garlic cloves, peeled
yellow onion
2 tsp teaspoons sea salt, divided
1 ½ tbsp packed cilantro leaves
1 tsp olive oil


Preheat the oven by setting the broiler to high.

Slice the jalapenos in half lengthwise. If you don’t want the salsa to be too spicy, remove the seeds, but more importantly, the white pith from the peppers. This is where most of the heat is stored.

Core out any remaining bits of the stem on the tomatoes.

Add the tomatoes, jalapenos, garlic, and onion to a large mixing bowl with the olive oil. Toss until fully coated.

Place the sliced tomatoes and place them cut-side down on a baking sheet.

Transfer remaining ingredients to a baking sheet and sprinkle them with half the sea salt. Broil for about 20 minutes until tomatoes, and other ingredients, are roasted and slightly charred. Remove from the oven and let cool for about 10 minutes.

Add ingredients to a food processor (or blender) and puree until desired consistency is reached. Add cilantro and pulse a few times to mix in. Add remaining salt as desired.


Roasted Salsa Roja

Veggie Rainbow Roll Ups with Spinach Tortillas

Here is a fun, tasty way to get kids to eat their veggies. Seriously, a much better way to taste the rainbow! These roll ups (or pinwheels) are bursting with fresh bell peppers, carrots, cabbage, and more. Did I mention kid-friendly?!


3 12-inch spinach tortillas
8 ounces cream cheese, softened
4 ounces sour cream
1 red pepper, julienned
1 yellow pepper, julienned
1 large carrot, julienned
¼ red cabbage, julienned
1 cup baby spinach


In a mixing bowl using a hand mixer, whisk together the sour cream and softened cream cheese until it is combined and fluffy.

Divide the mixture between the 3 spinach tortillas by evenly spreading it over one side of each tortilla.

With each tortilla, lay the red peppers across in a single, even row. Repeat for the yellow peppers, carrot, red cabbage, and spinach.

Starting at one side, roll up the tortilla over the veggies, pressing it together tightly as you do.

Cut the rolled tortillas widthwise making 1-inch slices.

Place the roll ups on a plate and cover with plastic. Refrigerate for one hour before serving.


Caramelized Onion Dip Recipe Main

Caramelized Onion Dip

Here’s an easy and delicious dip for the Super Bowl or any time of year. Made with sweet and jammy caramelized onions, white wine, and cream cheese, this dip is chip ready! Plus a trick to quickly dice onions.


2 large yellow onions, diced
2 tbsp butter
¼ cup white wine
12 oz sour cream
8 oz cream cheese, softened
¼ cup chopped parsley, divided


Melt butter in a medium sized pan over a medium heat.

Add the onions, and caramelize them. This will take about 30 minutes or so. The onions will first sweat and then become slightly translucent. The key here is to caramelize them and not burn them, so you will have to turn down the heat once they get going. Be sure to stir them every few minutes but onions caramelize the best when ignored a bit. They are done when they are a deep golden brown and jammy.

Deglaze pan by adding just enough white wine to cover the bits stuck to the pan, and bringing it to a simmer. Use a spatula to scrape the bits away while the liquid cooks off.

In a mixing bowl, using a hand mixer, mix together the sour cream and cream cheese. Then add in the caramelized onions and the deglazed bits. Add in half of the chopped parsley and mix everything until well combined.

Transfer mixture to a dip bowl and top with remaining chopped parsley. Serve with ridged potato chips or slices of bread.


Caramelized Onion Dip

Parmesan Asparagus Fries Recipe Main 1

Parmesan Asparagus Fries

Here’s a completely new kinda fry. Fresh asparagus battered and rolled in crunchy breadcrumbs and nutty Parmesan cheese and baked to perfection. Perfect as a snack or a side dish.


1 cup Panko breadcrumbs
3/4 cup Parmesan cheese, finely grated
1 pound fresh asparagus, trimmed
1/4 cup flour
2 eggs


Preheat oven to 425° F. Lightly spray a baking sheet with nonstick spray.

In a shallow bowl, combine Panko and Parmesan. Set aside. In another shallow bowl, add the flour. In a third shallow bowl, whisk together the two eggs until fully beaten.

Eggs for Fry Batter 1

Working in batches, coat the asparagus in flour. If the flour is not sticking, pat the asparagus with a wet paper towel.

Asparagus in Flour 1

Dredge the flour-coated asparagus into egg mixture, then roll them in the Panko mixture, pressing to coat.

Place the coated asparagus in a single layer onto the prepared baking sheet.

Asparagus Fries 1

Place into oven and bake for 10-12 minutes, or until golden brown and crisp.

Baked Asparagus Fries 1


Parmesan Asparagus Fries Recipe 1


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