Fresh Salsa

I really like salsa. I used to can it in the summer, but it would be a whole day project. Then I found this recipe on mountainmamacooks.com. It is one of our favorites. There is no cooking or canning involved and is pretty much perfect every time. It makes about 2 pints.  It would be great with the fish tacos, or if you're like me, you can eat it with just about anything!
Here's what you need:

• 1 14 oz can diced tomatoes
• 1 10 oz can rotel
• 1/2 small onion, roughly chopped
• 1 clove garlic, peeled and smashed
• 1/2 -1 jalapeno, seeded or not depending on how spicy you like it
• 1 t honey
• 1/2 t salt
• 1/4 t cumin
• small to med. handful of cilantro (I'm not a huge fan of it, so I don't put much in)
• juice of 1 lime

Put all the ingredients in food processor or blender and pulse to combine for 30 seconds or until all the ingredients are finely chopped and salsa is desired consistency. Taste for seasoning and adjust to taste. Serve with chips, over tacos (or anything else you like to eat it with!) Enjoy!

~Simply Angie

Fish Tacos

No - they're not gross! Fish tacos are one of those supper items that are super easy to make and yummy. We're not really hard core fish eaters in this house, anyway not the fishy flavor kind! If we don't have any fish from our fishing friends, I buy inexpensive white fish, pollock is the cheapest and it goes on sale quite often, my package of 5 fillets cost $2.74. I also use tilapia or cod if it's on sale. Last night I was hoping to have leftovers but when I offered the suggestion of fish tacos, my husband voted for those! I usually cook my fish on the grill but I was too tired to walk to the deck to start the grill - haha!! For a quick, delicious supper try some fish tacos!

Ingredients:

4-5 white fish fillets

corn tortillas or wheat flour tortillas

olive oil

1 tsp cilantro

1 tsp chili powder

1 tsp garlic powder

pinch of sea salt

coarse black pepper to taste

Toppings:

Use whatever you like, here's what we use:

Shredded lettuce or shredded cabbage

Plain yogurt mixed with salsa (about 3 T yogurt with 2-3 T salsa)

Shredded cheese - we like cheddar and colby jack

Heat olive oil in skillet. Rinse your fish, I let mine dry off a little on some parchment paper. Then I sprinkle cilantro and chili powder over the fillets. When the oil is hot, I add the fillets to the pan. Then I season with a little salt and pepper. Cook the fish for about 3-4 minutes on each side or until it is white and flaky. I heat my corn tortillas in the oven at 250F degrees for about 4 minutes (you have be careful so they don't burn).

Then start filling your taco shells, we put the fish in first then the cheese, salsa mixture, and lettuce. Yummy!

This recipe makes about 6 tacos so double or triple it if you need more.
 

Love and peace,

~ Simply Tammi

Organizing Your Kitchen Cabinets

Another beautiful March day in the Midwest, 79 degrees as I write this!  If you live here, you know what I'm talking about, I remember most March days with snow on the ground or a blizzard on the way. But this year, we have been blessed! 

How is your organizing project going? This afternoon in between pans of cupcakes, I managed to clean out another kitchen cabinet. This is the place where I keep my serving bowls, cooking bowls, lids, grater, and colanders. I keep my stand mixer and food processor on the counter top because I use them so much. 

I used to be a Tupperware queen but I gave most of it away (except for my cupcake container). I prefer to use glass. I kept only the items that I use on a daily or weekly basis, the rest was donated. I keep my lids in a basket so they don't fall out or get misplaced and everything is accessible. It took about 30 minutes and one box for donations. Open your windows, take a deep breath and enjoy your organizing journey!

Love and peace,

~ Simply Tammi

Moist Chocolate Cake with Buttercream Frosting

Today I'm making cupcakes for a birthday party tomorrow! Our twin granddaughters are turning 1 today and my daughter's birthday is tomorrow on St Patrick's Day! I am baking the twins their own 6 inch cakes (relatively healthy vanilla cakes that I will post later) and chocolate cupcakes for the rest of the family! I'm trying some different recipes because in 2 short months our oldest granddaughter is graduating from high school. She has requested cupcakes for her open house so being the overachiever I am, they must be perfect! This recipe is my favorite that I've used for years, it is a moist chocolate cake and of course it is yummy-licious! You can bake it in a greased, floured 9x13 pan, 2 round pans for a layer cake or cupcakes in liners. (When I bake cupcakes I always use an aluminum pan rather than the non stick pans. For me they seem to bake more evenly and no dark or burned bottoms)!

Ingredients:

1/4 c butter (room temperature)

1/4 c coconut oil (room temperature)

2 cups white sugar

6 T cocoa

2/3 c sour milk (just add 1 T white vinegar or lemon juice to your milk)

2 tsp baking soda (mix it in the milk)

4 eggs

2 cups all purpose flour

1 tsp baking powder

1 tsp vanilla

1 cup boiling water

Mix butter and coconut oil with sugar. Then add ingredients as listed. Add boiling water last and turn down the speed of your mixer or hot water will be splashing everywhere. The batter will be runny but don't panic! If you make a 9x13 pan, bake at 350F for 35-40 minutes. Cupcakes will take about 20-25 minutes. Just push down on the tops slightly, if they bounce back they're done. Cool in pan for about 5-10 minutes. Then place cupcakes on a cooling rack. You don't even need to frost these. You could sprinkle powdered sugar over the tops or use your favorite frosting. I am going to frost these in the morning when it's a little cooler. I'm using peanut butter frosting for half of my cupcakes and butter cream frosting for the other half (cream cheese frosting is also great with these). Happy cake making - enjoy!

Chocolate cupcakes ready for the princess party!

Buttercream Frosting:
I updated this post because my sister reminded me that I forgot the frosting recipe, so here it is!
3 1/2 - 4 cups powdered sugar
1/2 cup butter (not melted just softened)
1/4 - 1/3 c heavy cream, room temperature (I use heavy whipping cream or evaporated milk)
1 tsp vanilla
I tried to put in approximate measurements because you may want a different consistency for your frosting. For me, it depends on what I am using it for. You want a smooth, not runny, but not too thick frosting that is easy to spread or to fill your pastry bag with. If it is too thick, I just add a little more cream. This was how my grandma made this frosting and it never fails. Don't use cold ingredients or you will have some lumps! Mmmmm...so good!

Love and peace,
~ Simply Tammi