Three different types of homemade salsa

Posted on May 9, 2013 by Renee {Eat.Live.Blog.}

It’s salsa season people! It’s that time of the year where you can throw anything from the garden in the blender with some cilantro and lime and dip a tortilla chip in it and taste the season! Luckily this year I am growing tomatoes and jalapenos, so that will work out just fine!

homemade salsa

Being that I am so excited for salsa season, I knew exactly what I was going to do when Palmolive Soft Touch challenged me to create 3 dishes to match their new springy colored dish soaps, I knew this would be a salsa challenge for me! The challenge was to figure out what type of salsa I could make to match the Vitamin E scented pink, aloe scented green, and coconut butter scented orangish-creamy colored soaps. homemade salsa

The pink was easy. My traditional salsa comes out with a beautiful pink hue. One down. At the grocery store, I was excited to see that corn on the cob is starting to come into season. The only thing more exciting than salsa season is corn on the cob season! So the orangish-creamy color would be a citrus corn salsa. For the green dish, it had to be tomatillos! But to make it a little different, I wanted this one to be a roasted salsa, and naturally that led me to including poblanos as well.

Scraping corn off the co

Each salsa turned out with its own distinct, delicious flavor. And the fun part…mixing and matching the salsas to create different flavors. A little tomatillo into the traditional to cool the heat a little. A little corn in the tomatillo for texture. And lets not talk about what these three will do for taco night! The corn salsa specially would be a great topping for a taco, or even on a grilled steak!

different types of salsa

Naturally, when I was done cooking, I then got to have some dish scrubbing ”fun” with the lovely smelling Palmolives. And yes, my hands thanked me!

Disclaimer: I was compensated for incorporating Palmolive Soft Touch in a blog post creating recipes to match their new colors and scents. As always, all opinions expressed are my own. I actually am a faithful user of Palmolive Dish & Sponge Fresh, and am always happy to work with brands I enjoy.

Traditional Salsa Recipe

Ingredients

  • 1 lb tomatoes (I used campari, but use your favorite type)
  • 1 jalapeno (deseeded, or include some seeds if you like heat. If you don’t like heat at all, sub a poblano pepper.)
  • 1 small vidalia onion (peeled and quartered
  • 3 cloves of garlic (peeled)
  • 1/2 cup fresh cilantro
  • Juice of 2 large limes
  • Salt to taste

Directions

  • Place all ingredients, except the lime juice and salt, in a blender or food processor
  • Blend to your desired consistency. If you like a chunky salsa, just pulse it a couple of times untill it gets to your liking.
  • Place the salsa in a mixing bowl and add you lime and salt to taste. Do not over salt, as the salsa marinades, the flavors will become stronger, including the salt.
  • Cool in the refrigerator for at least an hour.
  • Salsa will be good in the refrigerator for about 1 week

Roasted Tomatillo & Poblano Salsa

Ingredients

  • .75 lb (3 quarter lb) tomatillo (peeled, washed and halved)
  • 1 large poblano (stem removed)
  • 3 garlic cloves (do NOT peel)
  • 1 small vidallia onion
  • 1/2 cup fresh cilantro
  • 1/8 tsp salt

Directions

  • Turn your oven onto broil
  • Place the tomatillo (cut side down), poblano (whole) and garlic (in the peel) on a cookie sheet and place on the top rack under the broiler.
  • Keep an eye on the veggies so they don’t burn to a crisp.
  • When the poblano begins to blister, flip it over.
  • When the 2nd side of the poblano begins to blister, remove it from the oven. Remove the garlic at this time as well.
  • When the tomatillo begins to blister, remove it from the oven as well.
  • Peel the skin off of the poblano. Remove the peel from the garlic.
  • Place all of your roasted veggies in a blender or food processor.
  • Add the onion and cilantro to the blender.
  • Blend the mixture to the desired consistency.
  • Stir in salt.
  • Refrigerate and eat when cold.
  • Salsa will be good in the refrigerator for about 1 week

Citrus Corn Salsa

Ingredients

  • 2 cups corn kernels (about 2 cobs if you are using fresh)
  • 1/2 large granny smith apple (peeled and chopped to corn kernel size)
  • Juice of 1 orange (1/4 cup)
  • Juice of 1 lime
  • 1 tsp grated lime zest
  • 1/2 tsp sugar
  • Pinch of cayenne pepper (optional)
  • Salt to taste

Directions

  • Mix corn and apple in a bowl
  • In a separate bowl, mix orange juice, lime juice, lime zest, sugar and cayenne pepper
  • Pour liquid over the corn mixture
  • Salt to taste
  • Allow to marinade for at least an hour before serving

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Frozen meals that aren’t a compromise – Evol Foods

Posted on May 1, 2013 by Renee {Eat.Live.Blog.}

There is no question, it has been a rough couple of weeks for all of us here in Boston. A side effect I have been experiencing is that I haven’t wanted to do anything related to cooking or blogging. I will leave it to the psychiatrists amongst us to analyze that one. But the fact is, my two favorite hobbies have been ignored.

My non-cooking also equaled no grocery shopping…which equals what the heck do we eat. All I can say is thank goodness for the folks over at Evol Foods. Thanks to them, my freezer has been stalked with all natural, sustainable meals that let me take the brain-break that I needed.evol 1

We all know that frozen food doesn’t have the best reputation. Preservatives, excess packaging, chemical tastes…its just not great. But Evol has changed all that. With a mission to “Inspire people to care about where food comes from & how it is produced by making real food that tastes delicious. Love what you eat.” Evol is definitely rebelling from the frozen food status quo.

I tried a lot of what you see in the picture above. As a kid, I used to love those 5o cent frozen burritos. As an adult, not so much. The Evol burrito looked very similar to one of those, however the nutritionals don’t give you a heart attack. And when you bite into it, the ingredients taste like the ingredients…and amazing concept. Let me warn you though that if you don’t like cilantro, make sure to read the ingredients. All of the meals I tried tasted like fresh cilantro…which is fine by me because I love it!evol 2

Yes, that is fresh guacamole that comes with the burrito…

Look. Just because you are eating a frozen meal doesn’t mean you have to sacrifice ingredients and taste. Evol has proven that, and served it all up in a compostable bowl!

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SRC Reveal: Orange Chicken adapted from A Cook’s Quest

Posted on April 29, 2013 by Renee {Eat.Live.Blog.}

Orange Chicken 2

Another month has gone by, which means its time for another Secret Recipe Club reveal! This month I had the privilege of checking out Jenn’s blog “A Cook’s Quest“. Jenn started her blog when she realized she was ignoring one of her true loves, cooking…I can completely relate! Jenn has quite a bit of delicious baked goods on her blog, like Strawberry Cream Puff Cake, Stuffed Divine Bread Sticks, and Cinnamon Swirl Bread. But I knew Jenn and I were kindred spirits when I found a section of slow-cooker recipes at the bottom of her recipe index. Orange zest

Well, I have been looking for a recipe for orange chicken for quite some time, and it just so happened that I had all of the ingredients for an adjusted version of Jenn’s Slow Cooker Orange Chicken. The only thing I didn’t have…time to slow cook! So I made a few more adjustments and had a delicious orange chicken dinner in under 30 minutes! Orange Chicken

Orange Chicken Recipe – Adapted from A Cook’s Quest

Ingredients:

  • 1 lb boneless, skinless chicken breast (cut into bite-sized pieces)
  • 1 tsp orange zest (grated peel of 1 medium orange)
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp granulated garlic
  • 6 oz orange juice (I juiced 3 medium oranges)
  • 3 Tbsp brown sugar
  • 3 Tbsp ketchup
  • 2 tsp soy sauce
  • crushed red pepper to taste

Directions:

  • Place raw chicken in a bowl
  • Sprinkle chicken with orange zest, 1/4 tsp salt, 1/4 tsp pepper, 1/4 tsp garlic. Rub them into the chicken
  • In a separate bowl, mix together remaining ingredients and set aside
  • Heat 1 Tbsp olive oil in a medium sauce-pan over medium-high heat
  • When oil sizzles, add chicken to the pan
  • Cook until chicken is well browned on all sides (about 7 minutes)
  • Slowly add the sauce mix, adding a little at first to loosen the browned bits from the bottom of the pan. When that is done, add the remainder of the sauce.
  • Bring sauce to a boil and reduce heat to a low simmer, cover and let cook for 20 minutes
  • Optional: At the end of 20 minutes, if the sauce needs to reduce more, take the lid off, bring to a boil and allow to boil until sauce is desired thickness.
  • Serve the chicken and sauce over your favorite rice or grain.


Secret Recipe Club

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The Best Brunch Buffet in Boston – The Blue Room

Posted on March 25, 2013 by Renee {Eat.Live.Blog.}
Is it propaganda to open a post with bacon as beautiful as this?

Is it propaganda to open a post with bacon as beautiful as this?

That’s right. I said best. That is a big title to give out. Especially when you are competing with heavy hitters like Cafe Fleuri at The Langham who does an outstanding job at a brunch buffet. But brunch at The Blue Room cannot really be compared to just a “brunch buffet”, can it?Blue Room 5

My love affair with the Blue Room started several years back when I attended the brunch with some of my sorority sisters, and continued through several work events. I am happy to report that when I returned with The Boston Brunchers this month, The Blue Room stood up to my memories.Blue Room 3

But what makes a buffet stand out like the Blue Room? Well I am glad you asked! First, let’s talk set-up. You will not find pans of food set out to be dry on top and burnt from sterno lights on the bottom. The Blue Room’s buffet is set-up directly on the kitchen line. Each dish is made in a small batch and served in skillets, platters or baking dishes. While this does mean that if you time it wrong, some things will be empty, it also means that a fresh batch will be out shortly there-after. Blue Room 4

Lets talk meat. More specifically, pork. The Blue Room makes their own sausage AND their own bacon…and it is spectacular. Now, I may get some hazing for this, and I’ll take it, but the sausage actually outshined the bacon! Not that the bacon wasn’t perfect, it was. The sausage was just out of this world good.

From one extreme to the next, lets talk veggies. There was a white bean and sweet potato dish that was out of this world. That dish, and the braised winter greens, both saw a second round on my plate. Blue Room 6

Honestly, everything I ate at the Blue Room (with the exception of a bulgar salad that did nothing for me) was delicious. You can tell that the Blue Room loves what they do, and completely respects every dish that they produce. Blue Room 2

Oh, and let’s not forget the dessert table! The brunchers oohed and awwed over the brunch table, and it was said to be outstanding. However, once I had a bite of the pain perdu that Chef Robert Grant brought out for us, nothing stood a chance. If you ever see this dessert on The Blue Room’s menu, don’t even think, just order it. Order 2 or 3 actually.  Blue Room 7

Brunch at the Blue Room costs $27 per adult and is served on Sundays from 11am – 2:30 pm. The Blue Room is located at 1 Kendall Square, Cambridge, MA 617-494-9034.

Disclaimer: Brunch was provided free of charge to the Boston Brunchers in exchange for a TRUTHFUL review of our event. As always, all opinions are my own.
Blue Room on Urbanspoon

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Secret Recipe Club Reveal – Chicken Potato Salad Mold?! No, its Causa Rellena…in a mold

Posted on March 25, 2013 by Renee {Eat.Live.Blog.}

Secret Recipe Club

For my second month in the SRC, I was given assigned the blog Oh! You Cook! to peruse.  As soon as I realized that Dena was a kosher cook, I had to bring Lara in on the fun to help me choose what recipe to make. We had a tough time choosing between Mock Chopped Liver, Passover Almond Cake with Lemon Honey, and all types of other yummy recipes that are just in time for the upcoming Passover holiday! Chicken Salad Mold 2

But there was no question when we found it, the winner was the Gold Potato and Chicken Salad Mold…if for no other reason than pure curiosity. The pictures were not showing up when we tried to view this recipe, so you can imagine the things that popped into my head! Think 1960′s floating jello mold made out of chicken… Chicken Salad Mold

But then I read further and saw that this dish is based on a traditional Peruvian dish called Causa Rellena. The traditional version looks more like arepas than a jello mold…but I didn’t let that stop me!Chicken Salad Mold 3

This recipe involves 3 “sub-recipes”. A chicken salad, a mashed potato salad and a tapanade. I have listed each recipe separately, then instructions on how to put it all together. Enjoy!

Causa Rellena

Chicken Salad Ingredients

  • 2 cups cook chicken breast, shredded (I boiled 1 ld of chicken breast and shredded)
  • 1/2 cup mayonnaise
  • 1/2 tsp yellow mustard
  • 1/2 tsp brown mustard
  • 1/4 tsp salt
  • 1/2 tsp pepper
  • 1/4 tsp paprika

Chicken Salad Directions

  • Place all ingredients in a bowl
  • Mix well with a fork, breaking the chicken down further as you go
  • If using in Causa Rellena, set bowl aside. If eating on its own, refrigerate until cold.

Mashed Potato Salad Ingredients

  • 1.5 lb Yukon Gold Potatoes, peeled and chopped into 1 inch cubes (about 4 potatoes)
  • water
  • 1/2 tsp chili powder
  • 2 garlic cloves, crushed
  • 1 tsp olive oil
  • Juice of 1 large lime
  • Salt & pepper to taste

Mashed Potato Salad Directions

  • Place potatoes in a medium saucepan and cover with water
  • Place on medium-high heat and bring to a boil
  • Once boiling, continue to cook on a slow boil for 12 minutes until potatoes are cooked through
  • Drain potatoes and place in a mixing bowl
  • Add chili powder, crushed garlic, oil and lime
  • Mix, using a spoon, crushing the potatoes as you stir
  • Add salt and pepper to taste
  • If using in Causa Rellena, set bowl aside. If eating on its own, may be eating chilled or warm.

Tapanade Ingredients

  • 1/2 cup fresh parsley
  • 20 Stuffed Manzanilla Olives
  • 2 cloves garlic
  • 1 tsp olive oil

Tapanade Directions

  • Place all ingredients in a food processor or blender
  • Pulse 10 -20 times until parsley is blended into all ingredients

To make the Causa Rellena:

  • Potato salad and chicken salad should still be warm
  • Line the bowl you would like to use as your mold with plastic wrap. Make sure plastic wrap comes up over the sides of the bowl.
  • Place the potato salad into the bottom of the bowl
  • Smooth down potatoes so the top is smooth and even
  • Spread the tapanade over the potato layer
  • Smooth chicken salad onto the top of the bowl. Make sure to smooth this layer down
  • Cover dish with plastic wrap and place in the refrigerator
  • When dish is cold, remove plastic wrap from the top of the bowl
  • Place your serving dish, upside down, on top of the bowl
  • Flip bowl over so that mold is now on the serving dish. Pull on the plastic wrap a little if the mold doesn’t come right out.
  • Once mold is out of the bowl and on the serving dish, remove the rest of the plastic wrap
  • Traditioinal toppings you may want to sprinkle over the top are parsley, olives and hard boiled eggs.



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Healthy & Easy Chicken and Dumplings

Posted on March 19, 2013 by Renee {Eat.Live.Blog.}

The first day of spring is just around the corner, and the weather man is predicting a good dumping of snow tomorrow. Awesome. The longer days are helping to tend the winter doldrums, and I might as well take advantage of this ridiculous continuing cold to cook some good old fashioned comfort food that is still good for you.Chicken Dumplings

This is a great way to use up some left-over chicken. And Dispite the long list of ingredients, it is surprisingly easy! The only tip you really need is to make sure you cut all the veggies the same general size. Other than that, jus follow along and you will have this belly warming meal ready in about 30 minutes!Chicken Dumplings 2

Chicken & Dumplings Recipe

Ingredients

  • 1 lb cooked boneless, skinless chicken breast (I boiled chicken breast. You can use left overs, rotisserie, etc)
  • 3 Tbsp butter or butter substitute ( I used Brummel & Brown)
  • 1 large russet potato (peeled, chopped into 1/4 inch cubes)
  • 2 stocks of celery (chopped)
  • 2 carrots (peeled and chopped)
  • 2 garlic cloves (chopped)
  • 1/2 small vidalia onion (chopped)
  • 3 dashes of worcestershire sauce
  • 1/2 tsp pepper
  • 1/2 tsp salt
  • 1/4 tsp Thyme
  • 1/3 cup flour
  • 4 cups chicken broth
  • 1 cup water
  • 1 cup brocolli flowerettes
  • 1 cup Bisquick
  • 1/4 cup milk
  • 1/2 tsp pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp paprika

Directions

  • Place a large stock pot on medium-high heat. Add butter to the pot.
  • When butter melts, add the potato, celery, carrots, garlic and onion.
  • Add worcestershire sauce, pepper, salt and Thyme.
  • Continue cooking until carrots begin to become tender, about 5 minutes.
  • Add flour and stir well for 30 seconds.
  • Add 1 cup of the broth and stir well to get brown bits off the bottom of the pot.
  • Add remaining broth and water and stir well.
  • Bring mixture to a boil, reduce heat to a low simmer
  • Add chicken and broccoli to the pot
  • Meanwhile, in a seperate bowl, mix together the Bisquick, milk, pepper, garlic and paprika. Stir until combined.
  • Using a teaspoon, drop the Bisquick mixture into the soup, one spoon at a time.
  • Continue to simmer for 5 minutes.
  • Stir and simmer for 10 more minutes.
  • Enjoy!

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Habit-worthy baked goods from Swissbakers in Allston

Posted on March 17, 2013 by Renee {Eat.Live.Blog.}

Once upon a time, there was a mom named Helene who was a pretty darn good baker. The word got out about Helene’s fresh-baked Swiss breads, pretzel rolls and pastry. Fast forward through many farmers’ markets, a 400 square foot bakery in Reading, MA., and a long construction project. This month Helene, her husband Thomas and her 2 sons opened a 12,000 square foot Swissbakers bakery and cafe in Allston, MA. on the edge of Harvard’s upcoming “Innovation District“.

Helene & Thomas of Swissbakers

Helene & Thomas of Swissbakers

Now, I have been a fan of Swissbakers since the first time I took a bite of one of their sandwiches from a farmers’ market. It was a pretzel bun, butter, salami and a cornichon pickle. Essentially it is the definition of what I would call a perfect sandwich.Swissbakers Allston sandwich

If that wasn’t enough, biting into a Choco Weggli sealed the deal. A Choco Weggli is a brioche-like roll laden with swiss chocolate chips. Yeah, I know. But wait, there’s more! Swissbakers likes to call themselves “grandchild sustainable“, which means not only do they use the best, all-natural ingredients, but they also work to have a zero to positive effect on the environment!Swissbakers 5

The care Swissbakers puts into their baked goods doesn’t stop with the all-natural ingredients, it also carries into their baking methods. Take the berliners for instance. This donut-like pastry is made with a buttery dough, which keeps the treat from absorbing oil when it is fried! The result is a light and delicious donut-like treat with only 150 calories!

Swissbakers Allston Berliners

I was lucky enough to get a behind the scenes tour of Swissbakers before they opened with the Boston Brunchers. The enthusiasm and love the owners have for this business is infectious. They make good, wholesome Swiss food. Nothing more, and nothing less. At the new location in Allston, in addition to baked goods, a coffee bar and catering,they also serve a daily hot-plate, a daily soup, and sandwiches either by their design or yours. Not to mention Swiss Muesli, which is a blend of fresh fruit, nuts, yogurt and granola. Swissbakers 1
SwissBäkers on Urbanspoon

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