Mini Pecan Pies

Mini Pecan Pies

Yield: 16 mini pie shells

Ingredients: 

16 individual pie shells

1 1/2 cups chopped pecans

1 cup granulated sugar

1 tablespoon brown sugar

1/2 cup light corn syrup

1/3 cup melted butter

3 eggs

1 teaspoon salt

1 teaspoon cinnamon

1 tablespoon vanilla extract

Directions:

1. Bake your empty mini pie shells at 350 F for 18 minutes.

2. Chop your pecans and set aside.

3. Mix together the sugars, corn syrup, salt, cinnamon, eggs, and vanilla. 

4. Slowly beat in your melted butter.

5. Pour your mixture over the chopped pecans. Make sure not to over fill.

6. Bake at 350 F for 15-20 minutes. 

7. Enjoy! :)

Happy Thanksgiving everyone! I will post pictures of the feast I am prepping tomorrow! So far I have baked a cheesecake, a pumpkin pie, and these babies. I will be cooking a turkey for my very first time tomorrow. I am terrified! Wish me luck and good luck to you all too!!! :)

Creamy Sun Dried Tomato Chicken Tortellini

Creamy Sun Dried Tomato Chicken Tortellini:
Yield: Serves 6-8

Ingredients:

1 package of seven cheese tortellini
1 oz sun dried tomatoes (dried)
2 rotisserie chicken breasts (cooked)
4 cups of homemade tomato sauce (my recipe here)
1/2 cup of heavy cream
1 cup of shredded Parmesan cheese

Directions:

1. In a large saucepan, heated on Medium, add your tomato sauce, diced chicken breasts, and diced sun dried tomatoes. Let simmer for 10 minutes.
2. Bring a large, salted, pot of water to a boil. Add your tortellini. Cook for 6 minutes. Drain and set aside.
3. Add your heavy cream and cheese to your tomato sauce mixture. Stir for 1-2 minutes until incorporated.
4. Add your cooked tortellini to your sauce. Turn off your heat and gently mix together for 1-2 minutes. Serve immediately.  Enjoy!

I came up with this recipe a couple nights ago on the fly. I needed to get dinner on the table fast because I had two melting down children who desperately needed food in their bellies. This whole dish took twenty minutes from start to finish to make. Paired with roasted asparagus and rolls, in the oven, dinner was ready! Both my children chowed down on the pasta and my husband devoured two large helpings like it was going out of style! I hope you all enjoy as much as they did!

Chloe chowing down! :)

Three Cheese Lasagna

Three Cheese Lasagna

Yield: Serves 8-10

Ingredients:

1 box lasagna noodles (the regular kind NOT the no-cook kind)

2 pounds ricotta cheese

1 cup shredded parmesan cheese

1 1/2 cups shredded mozzarella cheese (divided)

1 egg

pinch of salt and pepper

1 tablespoon of olive oil

1 teaspoon of dry basil

6-8 cups of homemade tomato sauce (my recipe here)

Directions:

1. In a large pot bring your salted water to a boil. Boil your lasagna noodles for exactly 6 minutes, drain, and rinse.

2. In your Kitchen Aid mixer, fitted with the whisk attachment, mix together your ricotta, 1 cup of your mozzarella, parmesan, egg, salt, pepper, olive oil, and basil. Whisk for 1-2 minutes until fluffy. 

3. In a large dish pour half of your tomato sauce on the bottom. Place a layer of noodles across the bottom length-wise. depending on the size of your dish 3-4 noodles should fit. I do a layer of 4 noodles with about 1/4" overlapping. You will have a total of four layers in this lasagna!

4. Spread out 1/3 of your cheese mixture across your layer of noodles. Place a second layer of noodles on top. Spread out another 1/3 of your cheese mixture and pour some tomato sauce in this layer. Repeat this process again, finishing your cheese mixture. Place your last layer of noodles on top, pour the remainder of your tomato sauce on top, and sprinkle the remainder of your mozzarella cheese on top of your lasagna!

5. Bake at 375 F for 40 minutes. I do not put tin foil on top of my lasagna because I feel like it makes the noodles more mushy. It could just all be in my head though.... :)

Lasagna is a family favorite here! This dish makes enough to feed our whole family for at least two days so plan for left overs! Let me know if you try out my recipe and what you think of it! Enjoy!

Stuffed Peppers

Stuffed Peppers

Yield: Serves 6-8

Stuffing Ingredients:

1 lb ground beef

1 onion, minced

3 Roma tomatoes, diced

1 cup of rice, cooked

4 cloves of garlic, minced

1 jar of tomato sauce 

1 tablespoon of Italian seasoning

1-2 teaspoons of dried red pepper flakes (heat preference of your choice)

1 teaspoon of salt

1 teaspoon of pepper

1/3 cup of vegetable oil

Directions:

1. Cook your rice in a separate pot or microwave. Set aside, when cooked.

2. In a large saucepan, add your vegetable oil and bring to a medium heat. When your pan is hot, add your ground beef, salt, pepper, Italian seasoning, and red pepper flakes. With a spatula, gently incorporate your meat. Make sure to brown your meat on all sides while breaking it up into smaller pieces. This takes about 10 minutes. 

3. Add your cooked rice to your browned meat, along with your jar of tomato sauce.

4. Cut up your onion, garlic, and your tomatoes, and mix into the meat and rice. 

5. Turn your heat down to low, cover and let simmer for about 30-40 minutes until your onions are translucent. Continue to mix your stuffing every 10 minutes when covered.

Making Stuffed Peppers:

1. Cut off the tops of your green bell peppers and with your fingers scoop out the inside pulp and seeds. Set your empty bell peppers on a foil lined baking sheet and preheat your oven to 400 F.

2. Spoon in your Stuffing until you are at the brim of the pepper. Don't over fill or else the stuffing will not stay in while baking.

3. Sprinkle a little mozzarella cheese on the tops of each pepper. 

4. Cover with foil (gently so as to not knock over the peppers) and bake for 30 minutes. After 30 minutes take the foil off and let the cheese brown for another 10 minutes. 

5. Serve with your favorite pasta dish (my Linguine with Tomato Cream sauce shown above), and some yummy steamed veggies! I love the greens from the vegetables and the reds from the sauces popping off the plate!

6. Any left over Stuffing can be frozen in Ziploc bags. I actually double this recipe when I make it to be able to freeze half. When you wish to use your frozen stuffing, just pull it out the night before and pop it in your fridge to let it unthaw. 

Note: I picked these bell peppers from my garden and that's why they are a little on the small side. If you also have small peppers to use lower your bake times by half: 15 minutes with foil and 5 minutes without foil in the oven. Enjoy!! 

Stove-Top Macaroni and Cheese

Homemade Stove-Top Macaroni and Cheese

Yield: Serves 6

Ingredients:

1 box of Penne
1 stick of butter
1/2 teaspoon black pepper
1 teaspoon ground mustard powder
1 pinch paprika
1/4 cup all purpose flour
1 1/2 cups whole milk
1 cup shredded Munster Cheese
3 cups shredded Cheddar Cheese

Directions:

1. In a medium saucepan, heated on low-medium (on a 2 or 3 notch) add your stick of butter and your pepper, mustard, and paprika. Let melt completely.
2. In a separate, large, saucepan fill with water. Add a drizzle of olive oil and a pinch of salt. Heat on high and cover. This is for your Penne.
3. Add you flour to your melted butter and whisk flour until lump-free and smooth. Let the mixture come to a light golden brown color and will take 3-5 minutes. Make sure not to let it burn. Continue to mix very well with your whisk.
4. Add your box of Penne to your boiling water in the large saucepan. Cook for 9-10 minutes.
5. Slowly add in your milk with little splashes at a time. Mix very well while adding your milk in or else it will curdle. Your arm should start to feel like you are holding you 25 pound baby now as your are whisking with all of your might. This process takes 3-5 minutes to incorporate your milk properly. Your mixture should be slightly thick and white....looking almost like paste.
6. With little handfuls at a time, slowly add in your cheese. Keep whisking with all of your might or else your cheese will separate. Nobody likes a chewy cheese sauce. To reach the perfect cheese sauce yummy goodness it will take you about 5-8 minutes to add all the cheese in. Keep on whisking!!
7. Drain your Penne and in a large serving bowl mix together your Penne and your cheese sauce. Serve immediately.

This is a family favorite of ours! It is super unhealthy so we only eat it on occasion, but it is the only macaroni and cheese that I like. The irony, of course, is that no macaroni is involved. I hope you all enjoy and happy whisking! :)


Note: I am actually in the process of trying to loose weight and am using My Fitness Pal to try and help facilitate that. I plugged all the ingredients into the recipe builder and it told me that per serving this recipe is still under 500 calories. I honestly thought it would be more than that. It still is a heavy meal, but I am glad that it isn't as devilish as I originally thought. Plus, you get a super awesome arm workout while making it so that burns some calories! :)

Beef Bolognese Sauce

Beef Bolognese Sauce
Yield: Serves 8-10

Ingredients:

3lbs of ground beef
5 medium onions, diced
1 1/2 cups of chopped baby carrots or one whole carrot diced
4 stalks of celery, diced
2 15 oz cans diced tomatoes
1 15oz can of tomato sauce

2 jars of tomato sauce or 6 cups of homemade sauce
3 tablespoons of Italian seasoning
1 head of garlic (about 8-10 cloves), minced
1/3 cup of olive oil

1/2 cup fresh basil
Salt
Pepper

Directions:

1. Prep all of your vegetables, dice and mince when needed and set aside.
2. Turn your large saucepan on medium heat, coat with oil, and add you beef.
3. Sprinkle your salt, pepper, Italian seasoning, and garlic on your beef and brown for 5-10 min.
4. Turn your slow cooker on LOW for 8 hours, add the contents of your saucepan to the basin of you slow cooker.  You can also cook this overnight. The longer you cook it for the more flavors marinate together.
5. Add your canned tomatoes, sauce, all your vegetables, and seasonings. Mix well and cover.
6. Serve immediately or cool and freeze in containers! Enjoy!

I make this huge batch every couple of months and freeze in containers for easy dinners. This flavorful and hearty sauce makes for a filling dinner and sneaking in the veggies makes me extra happy as I watch my kids gobble it up!

Rotisserie Chicken Fajitas

Rotisserie Chicken Fajitas  
Yield: Serves 6

Ingredients:

1/2 a Rotisserie chicken, de-boned and skinned
1 green bell pepper
1 jalapeno
1 onion
1/2 a cup of fresh cilantro
1 packet of taco seasoning
1 teaspoon of salt
1 teaspoon of pepper
1 teaspoon of cumin
1 teaspoon of paprika
1 lemon, juiced
1/2 a cup of olive oil

Directions:

1. Drizzle your olive oil in the bottom of a 9x13 baking dish
2. Take your cooked meat, dice it, and toss it into your baking dish.
3. Slice up your bell pepper, dice your jalapeno, and chop your onion. Toss all into the baking dish.
4. Sprinkle your salt, pepper, cumin, paprika, and taco seasoning into your baking dish coating your meat and vegetables.
5. Juice your lemon and drizzle the lemon juice over your ingredients. With a spatula, mix everything together well, cover with tin foil, and let marinate in your refrigerator for at least 3 hours.
6. Bake your dish at 375 F, with foil still covering the dish, for 15 minutes. Take the foil off and continue baking for an additional 10 minutes.
7. I added this mixture of meat and veggies to a base of black beans and cheese on a tortilla and topped it all off with some yummy salsa and sour cream!

Do you ever buy a Rotisserie chicken, eat half, and then wonder what to do with the thing? We buy one weekly because it is a great buy on meat at under $5 for a whole, cooked, chicken! I usually end up with half a chicken and have to come up with ways to use it in the rest of the meals I am fixing for the week. This is one of those many ways you can use that cheapo bird!
Overall, this is a really easy recipe and is pretty fool proof! My husband is currently sitting next to me devouring his food and narrating every bite for me, "Mmmm the peppers still have a nice little crunch to them..." "How many jalapenos did you add to this?" "The chicken is nice and tender..."  Oh husband of mine...

Note: This recipe is on the Medium/Mild end of the heat spectrum so if you want it spicier add a second jalapeno. Also, I seeded my jalapeno and did not add the seeds to the mixture. The seeds hold a lot of the heat so you could just keep the seeds for a little more heat! Enjoy! :)

Strawberry White Wine Spritzer

Strawberry White Wine Spritzer

Yield: Serves 6

Ingredients:

1 750ml bottle of white Moscato wine 

1 liter of Sprite

2 cups of diced fresh strawberries

Directions: 

1. In a pitcher, add your bottle of wine and diced strawberries. Chill in refrigerator for 2-3 hours prior to serving. 

2. Immediately before serving, add your chilled Sprite. Pour into wine glasses and garnish with a fresh strawberry.   Enjoy!

Note: I used Barefoot Moscato, but you could use any brand that you like!

We went strawberry picking at a local farm earlier in the day, so I was left with two huge buckets of fresh, ripe, strawberries. I made this recipe up on a whim mixing two of my most favorite ingredients together: alcohol and strawberries! Yummy! The strawberries got very drunk by the end of the evening and I ate them with a spoon out of the bottom of my glass because I am super Klassy like that! I hope you all enjoyed this beverage as much as I did! Leave a comment and let me know what you thought!

Make sure to follow Cooper and Chloe on Facebook: https://www.facebook.com/CooperAndChloe

Pulled Pork Sandwiches

Pulled Pork Sandwich 

Yield: Makes 6-8 sandwiches

Ingredients:

2 1/2 pounds of pork tenderloin

1 1/2 cups root beer

1 medium onion, diced

6 cloves of garlic, minced

1 teaspoon of salt

1 teaspoon of pepper

1 teaspoon of garlic powder

1 tablespoon of ground cayenne powder

1 teaspoon of paprika

10 shakes of hot sauce

12 oz bottle of BBQ sauce

Directions:

1. Cut your tenderloin in two inch thick slices, making roughly five slices. Lay your tenderloin slices on the bottom of your slowcooker heated on LOW for 8 hours.

2. Sprinkle your salt and pepper over your meat. Add your chopped garlic and onion along with all your spices.

3. Pour your root beer over your meat and cover.

4. When you have one hour left on your timer (hour seven) use a wooden spoon and work your pork until shredded. Mix well to incorporate all the juices. Add in the bottle of BBQ sauce, mix well, and cover for the remaining hour.

5. Enjoy hot on ciabatta rolls and I bought mine at Costco. You can also store any left over pork in a Ziploc bag and freeze. Enjoy!

Stuffed Shells

Stuffed Shells

Yield: Serves 6-8 

Ingredients:

2lbs Ricotta Cheese

2 cups of shredded Mozzarella Cheese (divided)

1 1/2 cups crumbled Parmesan and Romano (divided)

1 egg

1 teaspoon dry basil

1 pinch of salt

1 pinch of pepper

1 tablespoon of Olive Oil

1 box of Jumbo Pasta Shells

8 cups of homemade tomato sauce (my recipe here)

Directions:

1. In your Kitchen Aid Mixer, fitted with the whisk attachment, add you ricotta cheese, olive oil, egg, basil, salt, pepper, and mix well for 1-2 minutes. 

2. On medium speed, slowly add in 1 cup of mozzarella cheese and 1 cup of Parmesan and Romano cheeses. Mix well for 1-2 minutes.

3. Fill a large pot with water, add salt and a drizzle of olive oil, and let come to a boil. Once at a boil, add your pasta and cook for 7 minutes. Drain in a colander and run under cold water for about 20 seconds. 

4. Add your tomato sauce to the bottom of a 9x13 glass dish.

5. Scoop your cheese filling into a gallon sized Ziploc bag, seal, and then snip off one corner. Pipe your filling into each pasta shell. Place each cheese filled pasta shell in the tomato sauce filled pan one at a time until you have used up all of your filling. 

6. Sprinkle the remainder of your mozzarella, Parmesan  and Romano cheeses on top of your pasta and then cover your dish with tin foil.

7. Bake at 425 F for 20 minutes WITH foil on your dish. Then, take the foil off, reduce the temperature down to 400 F and bake for an additional 25 minutes. This ensures your pasta and cheese is perfectly baked!

This dish is a staple in my house! I make this almost weekly. It is so easy to make, so filling, and their are always leftovers for the next day. The added bonus is that both my kids gobble this dish down...which is rare! I love it and I hope that you will too! :)

                             

Cook-Off Chili in the Slow Cooker

Cook-Off Chili in the Slow Cooker

Yield: Serves 8-10

Ingredients:

2 lbs ground beef

2 medium onions, minced

6-8 cloves of garlic, minced

32 oz chicken broth

2-4 tablespoons tabasco sauce

1 15oz can of tomato sauce

2 tablespoons of paprika

3 tablespoons of cayenne powder

2 tablespoons of cumin

2 teaspoons of salt

1 teaspoon of pepper

1 tablespoon of sugar

1 stick of butter

vegetable oil

Directions:

1. Turn your slow cooker on low for 8 hours. Add your minced garlic and minced onions to your slow cooker and let sit for 20-30 minutes.

2. Brown your beef in vegetable oil in a frying pan on medium heat. Make sure all your beef is browned before adding it to your slow cooker.

3. Add your broth, tomato sauce, all your spices, and sugar to your slow cooker. Stir well and cover.

4. When there is 30 minutes left on your 8 hour timer, add in your stick of butter. Stir well and cover.

5. Serve immediately and enjoy with your garnish of choice!

I came up with this recipe after watching a couple chili cook off shows on television. In chili cook-off's there are time limits on how long you have to cook your chili (I think its about 3-4 hours), so nobody uses a slow cooker. I prefer the ease the slow cooker provides me and also I think it is a fool-proof method to not burning something! I came up with this recipe a couple months ago and just made it for the second time yesterday. My husband actually prefers beans in his chili, but I wanted to try a "chili cook-off" type chili, which has no beans, to see what he thought. He loved it! :) 

Don't forget to like Cooper and Chloe on Facebook

Slow Cooker Buffalo Chicken Drumsticks

Slow Cooker Buffalo Chicken Drumsticks

Yield: Serves 2-4 people

Ingredients:

3-4 raw chicken drumsticks
1 12oz bottle of Frank's Red Hot
20-30 shakes of Tabasco sauce (depending on your heat preference)
1 tablespoon of Worcestershire sauce
1 medium onion (diced)
4-6 garlic cloves (smashed)
2 dried jalapenos
1 stick of butter
1 teaspoon salt
1 teaspoon pepper
1 teaspoon garlic powder
1 teaspoon cayenne pepper
1 teaspoon paprika

Directions:

1. Put all of your ingredients, besides your chicken, in to your slow cooker for 1 hour and 30 minutes on high. After your ingredients have marinated together take out one of your dried jalapenos. With your immersion blender, blend your sauce until it is smooth and creamy!
2. Add your chicken drumsticks and cover your drumsticks in sauce with a large spoon. Cook on high for 4 hours. Periodically stir/rotate your chicken drumsticks about once an hour.
3. After four hours in the slow cooker, take your chicken out and place on a cookie tray that has been sprayed with cooking spray (heavily). Use a slatted spoon to scoop your chicken drumsticks out individually so as to not have excess sauce on them. Broil on high for five minutes. Serve immediately with blue cheese or ranch dressing and celery.  Enjoy!

My husband ate this entire tray (4lbs of chicken) in one sitting...Men... :)

Don't forget to like Cooper and Chloe on Facebook

Chocolate Zucchini Muffins

Chocolate Zucchini Muffins
Yield: two dozen

Ingredients:

3 cups shredded zucchini
3/4 cup heavy cream
1 cup vegetable oil
2 eggs
1 tablespoon lemon juice
1 tablespoon vanilla extract
3 cups granulated sugar
1/3 cup Ghirardelli Ground Chocolate
1 cup Ghirardelli Unsweetened Cocoa
1 teaspoon nutmeg
1 teaspoon cinnamon
3 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2-4 oz Ghirardelli Bittersweet Baking Bar coarsely chopped

Directions:

1. In your Kitchen Aid mixer, fitted with the whisk attachment, add your shredded zucchini, heavy cream, oil, lemon juice, eggs, vanilla extract, sugar, and mix well.
2. While on a low speed, slowly add in your chocolate powders, until blended and smooth.
3. Turn off your mixer and add in all your dry ingredients. Mix on low until blended well (1-2 minutes).
4. Add your chopped Ghirardelli chocolate and mix for 10-20 seconds until blended well.
5. Spray your muffin tin with cooking spray and line each tin with cupcake liners. With a 1/3 measuring cup, spoon your batter into each muffin cup. Bake at 350 F for 25 minutes. Enjoy!

http://cooperchloe.blogspot.com/2013/02/chocolate-zucchini-muffins.html

A Southern Gal's Coconut Creamy Custard Pie

Coconut Creamy-Custard Pie
Yield: One large pie and six mini pies or two small pies

Ingredients:

1 box of two 9" refrigerated pie crusts or two 9" frozen pie shells
5 cups of sweetened shredded coconut (divided)
1 1/2 cups of whole milk (divided)
3/4 cup of sugar (divided)
1 13.5oz can of coconut milk
1 15ox can of cream of coconut
1 envelope of gelatin
1/4 cup of corn starch
1 egg
3 egg yolks
1 tablespoon of vanilla extract
1 teaspoon of coconut extract
1 tablespoon of butter
1 pinch of salt
2 cups heavy whipping cream
1/4 cup powdered sugar

Directions:

Crust:
1. Unroll your refrigerated pie crust and press into your pie shell. If you are making mini pies also, now is the time to cut out your dough and place into mini pie shells.
2. Put tin foil on top of your large crust and fill with lentils, or any other beans you have on hand, and bake at 425 F for 20 minutes. Take the pie shells out, remove beans and foil, and place tin foil around just the edges of your pie shell so the edges don't burn. Place back in the oven for 10 more minutes. At this time add your mini pie shells, if you are making minis as well. The minis only need 10-12 minutes in the oven at 425 F. After everything is baked, turn off your oven and set the pie shells on the counter to cool while you work on your filling.
Filling:
3. In a small bowl add 1/2 cup of whole milk and your packet of gelatin. Mix with a fork and let set for 10 minutes.
4. In a medium saucepan add 1 cup of whole milk, can of coconut milk, 1/4 cup of sugar, coconut extract, and vanilla extract on medium heat for about 10 minutes. Make sure to mix continuously so you do not burn your milk!
5. In your Kitchen Aid mixer, fitted with the whisk attachment, add your egg and egg yolks. Whip at medium speed for 1 minute. Add your salt, remaining sugar, and corn starch to your mixer. Mix for another minute.
6. Slowly add in your milk and gelatin mixture, to your Kitchen Aid mixer, while on a low speed. Increase your speed to medium and mix well for 1-2 minutes.
7. At this point your saucepan milk mixture should be simmering away and ready. Slowly spoon, with a large cooking spoon, one spoonful of your hot milk into your Kitchen Aid mixer's mixture. Keep your mixer on low and keep spooning, slowly, until there is no mixture left in your saucepan. Let your mixer run for 1-2 minutes on low to incorporate all your ingredients.
8. Remove your Kitchen Aid mixer's bowl and place all the contents back into that saucepan. Cook on medium for 5 minutes. Continuously stir with your cooking spoon. Make sure to get out any lumps that may be forming in the cooking process. After 5 minutes your mixture should be pudding-like and creamy.
9. Turn your stove top heat off and add your cream of coconut and butter and stir well. Then, add 3 cups of shredded coconut to your mixture. Pour your mixture into your pie shells. Refrigerate for 8-12 hours or overnight.
Topping:
10. In your Kitchen Aid mixer, add your heavy whipping cream and your powdered sugar. Blend on high until peaks are forming. Spread heavily across your pies.
11. Sprinkle the remainder of your shredded coconut on top of your pies. Enjoy!


    This dessert is perfect to make the night before you are having guests over and all you have to do the day of is make the topping. There are lots of steps to this pie, and lots of dishes that get dirtied in the process, but it is all so worth it in the end! I am currently in coconut heaven! Yum!

Note: If you are dairy-free you could replace the whole milk with an extra can of coconut milk and the filling should still set up properly. Also, if you whip coconut milk it becomes the texture of whipped cream. You could replace the whipped cream topping with whipped coconut milk instead! Enjoy!


Make sure to like my Cooper and Chloe Facebook Page!

Homemade Salsa

Homemade Salsa

Yield: 12 cups

                               

Ingredients:

2 cans of whole peeled tomatoes (28oz cans each)

2 cans of diced tomatoes (15 oz cans each)

4 roma tomatoes, diced

2 medium onions or 1 1/2 large onions, diced

2 cups of chopped cilantro

1 cup of chopped green onions

1 whole head of garlic, minced (aprox. 14 cloves)

3 shallot cloves, minced

4 tablespoons lemon juice

salt and pepper

1-2 jalapenos (depending on your heat preference)

Directions: 

1. Finely chop your onions, green onions, cilantro, and tomatoes. 

2. Mince your garlic, shallots, and jalapenos (if you decide to add jalapenos).

3. In your food processor, add your canned tomatoes, dashes of salt and pepper, lemon juice, and add half of everything that is on your cutting board (half your tomatoes, onions, garlic, cilantro, green onions, shallots, and jalapenos, etc). Blend in your mixer for 10-12 seconds.

4. In a large container add the remaining ingredients, that are on your cutting board, and then pour the salsa mixture, from your food processor, over the fresh ingredients. Stir well and store in your fridge for up to three days.

Enjoy your fresh and homemade salsa with some homemade corn chips! Here is my recipe for corn chips and guacamole. I make salsa, guacamole  and chips every couple of weeks. It is a staple in our house: healthy and yummy! Have a great night! :)

Make sure to like my Cooper and Chloe Facebook page!