Linda's Chipotle Salsa

If you are a lover of salsa, then this recipe is for you! My best friend Linda has been dubbed the "salsa queen" by all of her friends. For a long time, every time she was set to show up for a party, everyone would ask her to make her famous salsa.

Well, guess what?? Now's the time to share with you all, her infamous recipe!

Enjoy!!

INGREDIENTS:

4 (14.5 oz) cans of fire roasted tomatoes

1 (7 oz) can of Embasa chipotle peppers

1 whole medium onion, roughly chopped

1 whole jalapeno

1 whole jalapeno, deseeded

2 cloves of garlic

1 whole bunch of cilantro

salt

black pepper

smoked paprika

chili powder

ADDITIONAL ITEMS NEEDED:
Tortilla chips

INSTRUCTIONS:

Place all of the above ingredients into a blender and pulse until smooth. May need to work in batches. Season to taste. Place finished salsa into the fridge for at least one hour, to allow all of the flavors to set.

NOTES:
I use a total of two jalapenos, but deseed only one of them. I like my salsa spicy, so if you don't like it too spicy, I recommend using only one jalapeno (deseeded). Always start with one, and then work your way up to the spice level that
you want!

Baked Salmon

My baked salmon is an easy weeknight dinner that your whole house will love! My family and friends love this recipe and devour it in an instant! If you love salmon and want to try something new, then this recipe is right up your alley! :)

INGREDIENTS:

2 pounds of salmon (whole)

light mayo (enough to cover fish)

2 pinches of salt

black pepper to taste

garlic powder to taste

onion powder to taste

1 cup of crushed fried onion

extra virgin olive oil

INSTRUCTIONS:

Preheat your oven to 400 degrees F.

Wash and pat your salmon dry. Put some foil on top of a large baking sheet and place your salmon on top. Lightly drizzle some olive oil all over your salmon and massage it in. Evenly coat your whole fish with some light mayo. Season with salt, black pepper, garlic, and onion powder. Bake for about 25 minutes or until salmon is cooked through. Check for doneness at the thickest part of your salmon (if it flakes off easily then it's done!). Remove your salmon from the oven and sprinkle your crushed, fried onion on top. Place your salmon back into the oven and continue to back for another 2-3 minutes, or until the top is slightly browned.

Strawberry Crumb Bars

I don't know about you guys, but strawberry flavored ANYTHING is my absolute favorite! These strawberry crumb bars aren't overly sweet (as with most of my desserts) and have this yummy, crumbly topping made with cinnamon and nutmeg...YUM!

INGREDIENTS:

1 lb. of fresh strawberries chopped

1/4 cup of sugar

1/2 tsp of vanilla extract

1 Tablespoon of cornstarch

FOR THE CRUST:

2 cups of all purpose flour

1/4 cup of sugar

1/4 cup of brown sugar

pinch of salt

zest from one lemon

1 egg lightly beaten

1/2 cup of SOFTENED unsalted butter, cubed

FOR THE CRUMB TOPPING:
1/2 cup of all purpose flour

1/2 cup of crispy rice cereal

1/2 cup of sugar

1 Tablespoon of brown sugar

pinch of salt

cinnamon to taste

ground nutmeg to taste

1/4 cup of melted butter flavored shortening (may sub for butter)

YOU WILL ALSO NEED:

13x9 inch baking dish

parchment paper

INSTRUCTIONS:

PREHEAT OVEN TO 375 degrees F.

1. Place your chopped strawberries into a mixing bowl and add in your sugar, vanilla extract, and cornstarch. Mix well and set aside.
2. Make your crust: into a mixing bowl, add in your all purpose flour, sugar, brown sugar, pinch of salt, zest from one lemon, and egg. Add in your cubed softened butter, and using a fork, begin to mix your ingredients together. Once slightly combined, use your hands to mix it until crumbly. REMOVE 1/2 CUP OF THIS MIXTURE AND SET THIS ASIDE.
3. Press your crust mixture firmly into your baking dish fitted with a piece of parchment paper.
4. Take your strawberry mixture and pour it evenly over your crust.
5. Make your topping: into a mixing bowl, add in your all purpose flour, sugar, brown sugar, crispy rice cereal, pinch of salt, cinnamon, nutmeg, and melted shortening. Mix it until crumbly. Take your 1/2 cup of reserved mixture from earlier, and add that into your mixing bowl until well combined.
6. Take your crumb topping and spread it evenly over your strawberries. (You may not use all of the crumb topping)
7. Bake for 45 minutes or until topping is slightly browned. Allow to cool completely before slicing.

Easy Apple Turnovers

These apple turnovers have quickly become a favorite in my home! They are easy to make but in no way, shape, or form, do they look easy. All you need is some good ol' frozen puff pastry sheets and you will have your dessert ready in no time! They taste great on their own, but the vanilla glaze will definitely take it over the top! The glaze may taste like something is missing when it's on its own, but I promise you, when you take that first bite of that flaky, buttery, and apple filled turnover, you will soon realize that making the vanilla glaze was probably the best decision that you've ever made in your life.

Wow, sometimes I don't realize how deep I can get when I start to talk about pastries.

PASTRIES ARE LIFE.

PASTIES CAN BE LIFE, TOO...If that's your thing.

I won't judge you. Just kidding--I totally will.

INGREDIENTS:
2 frozen puff pastry sheets, thawed on counter for 30-40 minutes

2 large Fuji apples (or 3 smaller ones)

2 Tbsp of unsalted butter

1/2 cup of packed brown sugar

1/2 tsp of cinnamon

ground nutmeg to taste

pinch of salt

FOR THE EGG WASH:

1 whole egg

a bit of water

FOR THE VANILLA GLAZE:
1 cup of SIFTED powdered sugar

2 Tablespoons of milk

1/4 tsp of vanilla extract

YOU WILL AlSO NEED:
granulated sugar

8 small cubes of unsalted butter (optional)

2 large baking sheets

parchment paper

INSTRUCTIONS:
1. Remove your two sheets of frozen puff pastry from the packaging and leave it out on your counter while you chop up your apples.
2. Peel and then dice up your apples into small, uniform pieces.
3. Into a saucepan on medium high heat, add in your butter, diced apples, brown sugar, salt, cinnamon, and nutmeg. Mix well. Bring this to a rolling boil and cook for 5 minutes, or until most of the liquid has evaporated. Remove filling from saucepan, place into a small bowl, and set aside. Allow to cool before using. You may also refrigerate the filling before use.
*PREHEAT YOUR OVEN TO 400 degrees F.
4. Place one of your puff pastry sheets onto a clean surface dusted with some flour. Place the other sheet back into the fridge until you are ready to use it. With a floured rolling pin, carefully roll out your puff pastry a bit to remove any cracks.
5. Slice into 4 equal squares.
6. Place 2 heaping Tablespoons of filling into the middle of your puff pastry. Place a dab of butter (if using) right on top of your filling. Fold over one corner of the pastry, creating an even triangular shape. Take a fork, dip it into some flour, and firmly crimp to seal the outer edges. Continue process with the other 3 squares and place them onto a baking sheet lined with parchment paper.
7. Using a serrated knife, make two small cuts on top of the turnover. Brush with some egg wash, sprinkle a nice pinch of granulated sugar, and bake for about 20-25 minutes, or until golden brown. Allow to cool down a bit before glazing. Serve immediately.

TO MAKE THE VANILLA GLAZE:
Into a mixing bowl, add in your sifted powdered sugar, milk, and vanilla extract. Whisk until smooth. Place finished glaze into a piping bag or snip the corners of a small ziplock baggie.

NOTES:While you have your first batch of apple turnovers baking, begin making your other batch. Place your apple turnovers on your second baking sheet lined with parchment paper, cover with foil, and place them into the fridge until ready to bake.

Spam Musubi

I made a vow, not too long ago, claiming that I will never touch, cook, or eat spam, for as long as I shall live…

that was until 2 months ago, when I walked into a little bakery in Kihei, Hawaii, and tried their spam musubi and since then, my life has taken an unexpected turn; could it be that I've made a mistake? Is spam really this delicious?

What is life?

This recipe will make you love spam.

THE END.

INGREDIENTS:
(Makes 8)

1 can of 25% less sodium Spam (plain/no flavoring)

4-6 pieces of roasted Nori/Seaweed

Furikake (Japanese rice seasoning)

Cooked jasmine rice (you may use sushi rice if you prefer)

FOR THE MARINADE:

1/4 cup of hot water

2 Tbsp of packed brown sugar

1/2 tsp of garlic powder

1/4 tsp of onion powder

1/4 tsp of black pepper

1 Tablespoon of Maggie seasoning or soy sauce

2 tsp of mirin (Japanese rice wine)

2 tsp of sesame oil

jalapeno slices (optional)


YOU WILL ALSO NEED:

some foil

Spam musubi maker (I purchased mine from Daiso)

OR you can also use the Spam container. Clean out the container really well, place a medium-sized piece of saran wrap inside (it should be large enough to cover your finished product), and then begin to assemble the recipe as stated below.

INSTRUCTIONS:

Preheat your oven to 250 degrees F.

Stack your seaweed on top of each other, place on baking sheet, and roast for about 15 minutes. This part is crucial; it makes the seaweed more brittle, sticks to the rice better, and also makes cutting and eating it easier. You may also toast your seaweed on the stove, on medium low heat, in a dry skillet as well (this method works best if you are not planning to make a lot). Lightly toast the first side for a few minutes, and then flip over to lightly toast the other side. Set aside.
Cut your spam into 8, 1/4 inch thick slices and place into a shallow baking dish. Make your marinade and pour mixture over your spam. Marinade at room temp for 30 minutes, or 10 minutes if you don't have time. With your skillet on medium high heat, fry your spam until browned. Do not add in the juices from your marinade, just yet! Flip your spam over, and then pour in 3/4 of your marinade into the skillet. Continue to cook on medium high heat, until most of the liquid has evaporated. Place cooked spam in baking dish and cover with foil until ready to use.

HOW TO ASSEMBLE:
Take your toasted seaweed and place on top of your foil. Place your musubi holder right on top. Add in two scoops of rice, flatten with rice scooper, sprinkle on 2-3 pinches of furikake, press down firmly with presser, and then add in two pieces of spam. Next, add 2 pieces of jalapeno slices (if using), cover with more rice, more furikake, press down with presser, again, remove holder, and begin to roll your seaweed up and over, making sure you get a really tight grip. Roll up your spam musubi in your foil, press down firmly on all sides, remove from foil, and place on cutting board. Using a serrated knife sprayed with cooking spray (wiped clean with paper towel to remove excess), cut in half. Garnish with jalapeno slices on top. Wrap up your spam musubi in saran wrap if you do not plan on eating immediately. May keep at room temp for up to two days.