Alicia's AppleBerry salsa is legitimately one of they MOST refreshing things I have ever eaten. She made it for our best friend's bridal shower we had on a hot day and I refused to walk away from it. It's cool and refreshing, as well as a good break from the spice of regular salsa. It's also sweet enough to entice any kids, and fool them into thinking it's NOT good for them.
AppleBerry Salsa:
2 medium granny smith apples
1 c. strawberries, sliced
1 kiwi, peeled and chopped
1 small orange
2 tbs packed brown sugar
2 tbs apple jelly
Directions: *Peel, core and slice apples, then chop. Slice the strawberries/chop the kiwi. Place fruit in bowl, zest and juice orange. Add orange zest & juice, brown sugar and apple jelly. Mix together until combined.
Combine the salsa with these AMAZING Cinnamon chips she makes and seriously, die and go to heaven. I could eat an entire bag of these - they aren't overwhelmingly sweet since the salsa it's paired with makes up for the it, but the touch of sweet makes them a delicious snack in their own right as well.
Cinnamon Chips:
4 7-inch tortillas
1 Tbs granulated sugar
1/2 tsp cinnamon
Directions: Preheat oven to 400 degrees F. Mix cinnamon and sugar. Spray tortillas lightly with water and sprinkle both sides with sugar mixture. Cut into wedges and place in oven to bake for 8-10 minutes or until light brown and crispy. Allow to cool and enjoy :)
Plain Tortilla Chips
Basically, follow the above recipe, but without the cinnamon and sugar. I sprinkled half of mine with kosher sea salt and paired them with some yummy hummus. Delish!
Alicia's husband's family is from Guatemala, and his family always eat theses - she handed down this little gem and we've been enjoying it ever since. Alicia bakes her's on a greased cookie sheet at 425 degrees for 12 minutes. I tend to fry mine in vegetable oil for 3-4 minutes per side (you want to puff the dough and melt the cheese!) Anyway, these things are awesome paired with rice and beans (add some Sazon, delish) and make enough for leftovers! I'm basically copying/pasting Alicia's original recipe, because she tells you where you can find the stuff if you aren't familiar with spanish style foods.
Empanadas
20 Goya discs (frozen section of grocery store, orange in color)
12 oz. Goya Sofrito Tomato Cooking Base (found by the taco stuff)
2 packets of Goya Sazon seasoning (found by the taco stuff, they sell small 1.41 oz boxes of the packets)
2 lbs groud beef/turkey
1 small diced onion
a bunch sliced of green olives (MDHousewife: We don't use these. Don't tell my husband...)
a bunch of shredded mozzerella cheese (MDHW: I usually use a cup or two, depending on how it looks)
MDHW addition: I add chopped red and green peppers :) One each!
Directions: Let discs thaw while you prepare the following (I usually seperate
them and lay them on the table to thaw). Brown meat in skillet, drain
grease and put in large mixing bowl. Sautee diced onion in about 2 Tbsp
of the grease from the meat. Add onion to the meat in the bowl. Add
sliced green olives, a bunch of shredded mozzerella cheese,, 2 packets of Sazon and whole
jar of Sofrito to mixing bowl. Stir. One disc at a time, use a rolling
pin to roll out slightly bigger than it is already (do not make it too
thin - just a little bigger). Put as much meat mixture as you can fit
in the disc, fold it over and using the tines of a fork, press the sides together.
-- IF YOU BAKE THEM, PRE-HEAT YOUR OVEN TO 425 DEGREES! Bake for 12 minutes on a lightly greased cookie sheet, turn over around 6 minutes in. Enjoy!
--IF YOU FRY THEM, BEGIN HEATING OIL OVER MEDIUM HEAT AND WAIT UNTIL HOT. (I usually fill a deep pan halfway, so it can evenly fry the sides and bottom without greasing the tops). Put 3-4 empanadas in the pan at a time and fry 3-4 minutes on each side, until the dough is cooked evenly, the insides are hot and the cheese has melted.
I dip mine in sour cream - enjoy :)
