[Crock Pot] Mexican Stuffed Peppers

The Summer Heat drives many of us out of the kitchen and onto the deck to grill.

Although I love grilled food (especially because that means Rich is doing a lot of the work), sometimes I just don’t want to eat Grilled Goodies everyday! So, this summer, when Mother Natures turns on the heat & you don’t want to turn your oven-heat on… turn instead to your Crock Pot!

Now, we often think of the Crock Pot for making thick and hearty Winter Dishes – but it can easily adapt to make delicious fresh flavored lighter summer dishes! The gorgeous Peppers that will soon be overflowing from your bountiful Summer Garden can easily be cooked up for your next great dinner in your Crock Pot.

Take your classic Stuffed Peppers and switch it up with the Mexican Flavors.

Jalapeno Poppers [in a blanket]

Jalapeno Poppers are delicious. They also happen to be one of not only Rich’s but also his Father’s favorite snacks.

Shaved Asparagus Salad

Roasted Vegetable Tart

Some days you just want some good-ole roasted tasty veggies! Why not take them to the next level and put all of those delicious flavors on top of some puff pastry and call it a meal!?

SALSA – canned tomato version

When people ask you what your favorite food is, what answer do you give them? For me I have to always say that it is a tie between Chips & Salsa and Dark Chocolate (I know, its a strange “combination” – but as long as I eat them separately, who is to judge)!

The more I have started to make my own salsa, the less I care for the stuff that you get out of a jar from the store. I love making garden fresh salsa and salsa verde and chunky pico de gallo – but this salsa right here made from canned tomatoes and some fresh ingredients is seriously some of the best salsa that I have tasted AND its easy to make year-round AND its cheap AND in case you didn’t hear me the first time it’s delicious!!!

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[Canned Tomato] Salsa

adapted from The Pioneer Woman – makes about 2 quarts

• 1 can (28 Ounce) Whole Tomatoes With Juice (or diced)
• 2 cans (10 Ounce) Ro*tel Tomatoes (Mexican flavored Tomatoes – pick your flavor)
• 1/4 cup Chopped Onion (1 small onion works)
• 1 – 3 cloves Garlic, Minced (depends on your preference)
• 1 whole Jalapeno, Quartered And Sliced Thin
• 1/4 teaspoon Sugar
• 1/4 teaspoon Salt
• 1 teaspoon Ground Cumin
• 1/2 cup Cilantro (more to taste!)
• 1/2 whole Lime juice (about 1 Tablespoon)

Note: this is a very large batch. Even in my food processor it leaks out a little bit, so I usually make this as a two step process & then mix it together in a large bowl.

Combine onion, jalapeno, garlic, sugar, salt, cumin, & lime juice in a blender or food processor. Mix until a medium/fine chunk. Add the whole/chunk tomatoes and Ro*tel tomatoes as well as the cilantro. Pulse until you get the salsa to the consistency you’d like—I do about 10 to 15 pulses. Test seasonings with a tortilla chip and adjust as needed.

Refrigerate salsa for at least an hour. Serve with tortilla chips or melted cheese nachos or for a healthy alternative (and one of my favorite super-healthy snacks) with some celery.

And I leave you with this, Today’s Question of the Day… how do you like your salsa?