Tomatilla Salsa

Tomatillo Salsa

from Pam

Last month I entered a salsa contest at my favorite garden nursery in town, The Backyard. Guess what?! I came in 2nd place! Hope you enjoy this salsa. It's great on burritos, etc. I like to bake plain corn tortillas dipped in salt water and baked for 30 mins. at 300 degrees.

1 pound tomatillos, husked

1/2 cup finely chopped onion

1 teaspoon minced garlic

1 serrano chile pepper, minced

2 tablespoons chopped cilantro

1 tablespoon chopped fresh oregano

1/2 teaspoon ground cumin

1 1/2 teaspoons salt, or to taste

1 cup water

Directions

Place tomatillos, onion, garlic, and chile pepper into a saucepan. Season with cilantro, oregano, cumin, and salt; pour in water. Bring to a boil over high heat, then reduce heat to medium-low, and simmer until the tomatillos are soft, 10 to 15 minutes.

Using a blender, carefully puree the tomatillos and water in batches until smooth.

Ranch Popcorn & Vanilla Popcorn

From: Rochelle

Last night we had some friends over for games. I made two kinds of popcorn and both were a hit! I really liked the Ranch Popcorn. I also made Vanilla Popcorn and I have included the recipe on the bottom but I forgot to take a picture. The nice thing about popcorn is it is a whole grain, filling, and a nice snack when you have the munchies!

Ranch Popcorn

1/4 t Onion Powder

1/4 t Garlic Powder

1/4 t Dried Dill

1/2 t Chives

1/8 t Salt

1/8 t Ground Black Pepper

1-2 T Olive Oil

1/2 C of Popcorn Kernels- air popped

*If you feel like you need more flavor in your popcorn (like I wanted), just add a little bit more of each herb, and perhaps more salt. If you add more olive oil too, it makes it coat further.

Directions:

In a small bowl combine everything but the popped popcorn. Mix thoroughly. Drizzle over popped popcorn. Using two spoons, toss the popcorn until evenly coated. 

Vanilla Popcorn

1/2 C Popcorn Kernels- popped (Can use more popcorn if you don't want it AS coated. It would taste just fine.)

1/2 C White Sugar

1/2 C Smart Balance Butter

2 T Corn Syrup

1/4 t Baking Soda

1 t Vanilla 

*Chopped nuts--optional 

In a sauce pan, combine sugar, butter, corn syrup, and baking soda and boil for about 2 minutes on medium heat--stirring frequently. Stir in the vanilla and pour the hot liquid over the popped popcorn. Using two spoons, toss the popcorn until evenly coated. If you want nuts, add them at this point. Serve! 

Easy Breadsticks

From: Rochelle

I LOVE breadsticks. Olive Garden breadsticks are my biggest weakness-- yikes! These breadsticks are made with whole-wheat which makes them healthy and they are done in less than 30 mins! Enjoy!

Easy Breadsticks

1 C	Warm Water
3 T	Brown Sugar
1 t	Salt
1/4 C	Oil
3 C	Whole-Wheat Flour
2 1/2 t	Yeast

1. Mix all the ingredients together to form a dough. Knead thoroughly to fully mix the ingredients.
2. Roll out on a floured surface and knead a few more times. Shape into a square. Roll out into a rectangle. If you roll it thinner, you will have crispier breadsticks. I like mine nice and soft and fluffy, so I like leaving mine 1/4-1/2" thick. 
3. Using a pizza cutter, slice the dough into 3/4 " strips.
4. You can twist the strips, but I like mine just straight with slashes cut with a knife for decoration. Let rise for 20 minutes in a warm spot. I like putting mine in a warm oven, it speed it up and makes the really rise!
5. Bake at 375 degrees F for 10-15 minutes.
6. Once they come out of the oven, brush with butter and sprinkle with garlic salt, parsley, and parmesan cheese.  You can also top with other seasonings like Italian dressing seasoning pouches, or actually mix an herb of your choice IN the dough like thyme or rosemary.

ENJOY!

Turkey Roll-Ups

From: Rochelle

My mom would make these often for Baby-showers or wedding showers. They are super yummy, super easy, and make for a great lunch, appetizer, or after-school snack! A summer version of a thanksgiving classic. Yum!

Turkey Roll-Ups

8 Tortillas (If you can find flavored kind, those are the best!)
8 oz Cream Cheese* (Softened a little so it is spreadable)
1 small Can of Cranberry Sauce
Lettuce
Turkey Lunch Meat
Toothpicks

* I use the 1/3 less fat kind.They also have fat free! You can also mix in herbs or flavoring of your choice. in the cream cheese.

1. Lay out a tortilla
2. Spread an even layer of cream cheese. . . on the side near the closure, put hardly if any cream cheese. . . it will ooze out.
3. Spread about a tablespoon of cranberry sauce over the tortilla only on half,  (away from the closure side).
4. Lay on the Turkey! Put however many you would like. I put about 2-3 slices per roll.
5. Lay on a leaf of lettuce.
6. Roll 'er up tight! Everything has a tendency to ooze out towards the closure to try to "grab" everything as your roll it so it doesn't slide out.

7. Put toothpicks in your roll so it doesn't open up. If you look in the picture, I put the toothpick wherever the tortilla stops, which isn't always in the same place. You can put it in the fridge/freeze for just a little while to help set it up a little before you cut them. You can cut in half for a wonderful lunch, or put multiple toothpicks in and cut for a party!