recipe: pretzel bites

taken from: Two Peas & Their Pod

changes: none - i halved the recipe but kept everything else the same, apart from reducing the cooking time (full recipe posted below) 

ingredients list:
- 1 & 1/2 cups warm water
- 2 tbsp light brown sugar
- 1 package active dry yeast (2 & 1/4 tsp)
- 3 oz unsalted butter, melted
- 2 & 1/2 tsp kosher salt
- 4 & 1/2 to 5 cups all-purpose flour
- vegetable oil
- 3 quarts water
- 1/2 cup baking soda
- 1 whole egg, beaten with 1 tbsp cold water
- coarse sea salt or seasoning of choice for topping (I used Trader Joe's "Everything but the Bagel" seasoning) 

to make: 
combine the 1 & 1/2 cups water, sugar, yeast, and butter in the bowl of a stand mixer and and mix with the dough hook until combined. let sit for 5 minutes. 

add the salt and flour and mix on low speed until combined. increase the speed to medium and continue kneading until the dough is smooth and begins to pull away from the side of the bowl, about 3-4 minutes. if the dough appears to wet, add additional flour 1 tbsp at a time. remove the dough from the bowl, place on a flat surface, and knead into a ball with your hands. 

recipe: buffalo cauliflower

taken from: Real House Moms

changes: scaled down to 1/2 a recipe (original recipe for 4 servings / 1 whole cauliflower posted)

ingredients list: 
- 1 medium cauliflower, cut into bite-sized pieces
- 1/2 cup flour
- 1/2 cup water
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp butter, melted
- 2/3 cup buffalo hot sauce 

to make: 
preheat oven to 450 F degrees. spray a large cookie sheet with cooking spray or line with parchment paper, and set aside.

in a large bowl, whisk together flour, water, garlic powder, salt and pepper. add cauliflower florets and toss to coat. spread evenly on cookie sheet, and back for 15 minutes, flipping once mid-way through.

remove from oven. in the large bowl, stir the melted butter and buffalo sauce together. add baked cauliflower and toss to coat. spread evenly onto cookie sheet, and return to oven to bake for 25-30 minutes or until crispy, flipping once mid-way though.

results: another winner winner, cauliflower dinner. good texture, good buffaloy flavor. i served this in a kale salad with avocado-poblano dressing, tomato, parmesan, and garlic croutons -- it was a perfect healthy dinner, would make again, esp considering how easy it is. 

recipe: Irish soda bread

taken from: Serious Eats 

bad pic, but this was a yum
St. Paddy's day din

changes: none!

ingredients:

- 3 cups all-purpose flour

- 1 & 3/4 tsp kosher salt

- 1 & 1/8 tsp baking soda

- 2 & 1/4 cups buttermilk

to make: 

adjust oven rack to middle position & preheat oven to 450 degrees F. roughly cover the bottom of a deep 10" cast iron or enameled Dutch oven with a sheet of parchment paper. 

combine flour, salt, and baking soda in a large bowl and whisk to combine. stir in buttermilk with a rubber spatula until dough is fully moistened and all small pockets of flour are gone. for extra-fluffy results, stop folding as soon as dough comes together. for extra-chewy results, fold dough about 20 seconds more. scrape sticky dough into the prepared Dutch oven and smooth with a spatula until the dough is a consistent(ish) round shape. score deeply into quarters with a sharp knife.   

cover and bake until well risen and golden, about 45 minutes. remove lid and continue baking until chestnut brown, with an internal temp of 210 degrees F, 12-15 minutes longer. invert onto a wire rack, discard parchment, and cool until it has set, about 30 minutes. 

it can be stored in an airtight container for 24 hours. 

results: amazing. i had no expectations, but the texture and flavor of this bread was on-point. cracky crust, doughy insides, great rustic-tasting (is that flavor?) bread. 

recipe: (bootleg) spanakopita

taken from: N/A

changes: i had a few sheets of leftover phyllo dough from making baklava, so i threw together this bootleg spanakopita based on what i had after reading a few recipes. it ~should~ use feta and a few other seasonings, but this came together nicely as a easy app alternative. don't use if you're looking for a straight-up traditional recipe. 

ingredients (for 2):

- olive oil- 1/2 shallot, finely diced

- 2 handfuls of fresh spinach, roughly chopped

- 4 cloves garlic, minced 

- 1/2 tsp oregano 

- 1/2 tsp onion poweder

- 1 cup garlic cheddar cheese (Tillamook)

- 1/4 cup goat cheese 

- 1 egg

- 1-2 tsp flour

- salt & pepper

- 1/4 cup butter, melted

- 1 tsp sesame seeds

to make: preheat oven to 350F degrees. heat olive oil in a large pan over medium heat. slowly cook and stir shallots until softened. add in garlic and cook for 1 minute. mix in spinach, oregano, onion powder, and flour. cook for 7-10 minutes, or until spinach has cooked down and most of the moisture is absorbed. remove from heat, and mix in cheeses, egg, salt, and pepper. 

roll out the phyllo dough, and brush with a thin coating of butter. place a small amount of spinach mixture onto the bottom of each piece of dough. fold phyllo into triangles like you're folding a flag. brush tops with butter, and sprinkle with sesame seeds. 

bake in preheated oven 20-30 minutes, or until golden brown and cooked through. 

recipe: lamb meatballs with spiced tomato sauce

photo from nytimes.com. i really need to get better at photogging my food.

MEAT BALLS: 
taken from: foodnetwork.com 

changes: baked instead of fried; whole wheat flour in place of semolina no changes to overall ingredients 

result: perfect. exactly what I was looking for in terms of flavor, and really easy to put together. 

ingredients:
- 1 lb ground lamb
- 1/4 cup finely chopped scallions
- 1/2 tsp ground cinnamon
- 1 tsp ground cumin
- 1 tsp ground allspice
- 1 tsp salt
- 1 tbsp semolina (or substitute flour, if needed)
- 1 egg, beaten

to make: put the lamb into a large bowl and add the scallions. sprinkle in the spices, salt, and egg. work everything together with your hands until evenly mixed, then cover and leave in the fridge for a 1/2 hour.  

when ready to prep balls, preheat oven to 400F degrees. line a baking sheet with parchment paper. 

form meat into 1 & 1/2 inch balls, and place on prepared baking sheet. bake for about 20 minutes, turning once during the cooking process. 

SAUCE:
taken from: NY Times Cooking

changes: very minor. can of crushed tomatoes instead of whole, subbed ground thyme instead of fresh, coconut sugar in place of white sugar.

recipe: caramelized onion pretzel rolls with caraway sea salt

this was part of our deliciouso Oktoberfest din. i always wanted to make pretzels or pretzel nuggets, but never did assuming they were really difficult or had this crazy trick that was some how impossible to master... turns out they are just a fun little bready science experiment that is pretty fun and damn delicious. the Cooking Channel TV recipe is what inspired me, because damn the name of them alone sounded so good. 

the onion taste wasn't very prevalent, just the slightest hint, but they came out better than i expected. would definitely make again, just using a larger pot to boil them in... i underestimated the power of baking soda reacting with boiling water :) now that the pretzel secret is out, it's all on.

ingredients list:

- 2 tbsp butter

- 2 sm yellow onions, cut into 1/4- inch dice (about 2 cups)

- 1 tsp kosher salt

- 1 cup warm water (105-115 degrees F)

- 1 package active dry yeast

- 2 & 3/4 cups bread flour, + extra for dusting (i used all-purp flour and it worked just fine)

- 1 tsp granulated sugar

- 2 tsp vegetable oil, + extra for greasing

- 1/4 cup pretzel salt, or other coase salt (i used kosher)

- 1 tbsp caraway seeds, lightly crushed

recipe: crab dip (T-day 3 of 5)

made this as an app for T-day, in the hopes it would taste even remotely as close to the crap dip from Tasty n Alder. while it wasn't quite the TnA dip, it was actually really damn good. i ate way more of it than i should and was barely all that hungry by the time T-day din came around. worth it though! 

*picture from allrecipes.com 

i used the Spicy Maryland Crab Dip recipe from allrecipes.com as a base recipe, adjusting things a bit to our own taste. 

ingredients list: 

- 1 8-oz package cream cheese, softened

- 1/2 cup sour cream

- 1/2 cup mayonnaise

- 1/4 cup grated Parmesan cheese

- 1 & 1/2 tbsp lemon juice

- 2 tsp Worcestershire sauce

- 3 cloves garlic, minced

- 1 tsp dry mustard

- 1/2 cup shredded cheddar cheese

- 3/4 lb fresh crab meat

- 3 dashes hot sauce

- Old Bay seasoning to taste

- bread, pita chips, blue corn tortilla chips for dippin

to make: 

preheat oven to 325 degrees F. lightly grease an 8x8" baking dish, and set aside.

in a medium bowl, mix cream cheese, sour cream, mayo, Parmesan cheese, majo, lemon juice, Worcestershire, garlic, mustard, and about half of the cheddar cheese. fold in crab meat, hot sauce, and Old Bay.

transfer mixture to the prepared baking dish, and top with remaining cheddar cheese. bake for 30 minutes or until bubbly and lightly browned. 

recipe: cheeseburger dumplings

these dumplings are pretty much the best damn thing i have made in my kitchen in... .... ... as long as i can remember. i've been on a big dumpling kick, with bags and bags of em in my freezer. after getting a little inebriated a few weeks back, i was struck with dreams of homemade cheeseburger dumplings, turkey cranberry dumplings, philly cheese, sausage & pepper dumplings, oreo cheesecake dumplings... the list goes on. i literally have a list on my phone of about 15 different dumplings that are haunting my dreams to this day.

first at bat in the kitchen was the cheeseburger variety, since i had a little burger meat in the freezer just begging for a good time. and cuz you know, cheeseburgers. after they were assembled (which was not too bad at all, no where near my scratch-made pierogi fiasco ), i fried a few up and threw the rest in the freezer. they were SO damn good. like amazingly delicious. like i can't wait to make about 50000 more dumplings. like when i open my slider and tini bar, it might just become a slider-dumpling-tini bar because i can't love them any harder. aaah. don't steal my idea. (c) 2014 that's my jam.

we served them with a little diy fry sauce (half ketchup, half mayo, touch of Sriracha), which seemed to be the just-right little fix for this asia-merican fusion delight.

ingredient list: (makes about 36 dumplings)
- 1/3 lb (roughly) lean ground beef
- 1 cup shredded pepper jack cheese
- 1/2 cup red onion
- 2 tbsp ketchup
- 1 tbsp Worchestershire sauce
- 1/2 tsp garlic powder
- 1/2 tsp crushed red pepper
- 1 green onion
- salt & pepper to taste
- 30 (or so) gyoza / dumpling wrappers
- 3 tbsps vegetable or canola oil, divided
- 1 & 1/2 cups water, divided

recipe: broccoli & cheddar twice baked potato

these potatoes were another find of mine from my intoxicated journey through foodgawker.com this past weekend. the recipe is taken from Good Life Eats, although i left out the bacon and cream cheese to make them a little healthier (booo!), and added in a bit more seasoning to compensate for that sad, sad piggy elimination.

although i'm not a big broccoli fan (delicately put, i hate it and hope it dies), these were pretty good - enough so that i would make them again. while broccoli on it's own can be offensive IMO, here the flavor blends well with the rest of the potato/cheesy goodness, so it's more like secretly sneaking in veggies than it is being overtly "healthy". i topped these with crushed red pepper flakes and some smoked chipotle bacon sea salt, which gave me that little hit of bacon these needed.

ingredients list: 
- 4 russet potatoes
- 1/2 cup sour cream
- 1.5 cups (roughly) of broccoli florets, chopped (*the original recipe calls for the broccoli to be steamed, i left it raw since i prefer uncooked/crunchy broccoli)
- 1 cup cheddar cheese, grated
- 1 green onion, sliced
- 1/4 cup red onion, diced
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp cayenne pepper
- salt & pepper to taste

recipe: baked Sriracha potato chips

the Kettle brand cheddar beer chips are devine. the Kettle Sriracha chips look devinulous. i'm on a healthy streak and denied myself a bag. and proceeded to get mildly intoxicated and spend a good portion of Saturday night pouring over recipes on foodgawker.com and try to deny myself food. what resulted... was this little number from Oh My Veggies. if god gives you potatoes, you make yourself some damn potato chips.

they came out delightful (it took 5 minutes tops for us to devour these), although they were a little too soft to be perfect. a few were starting to burn when i took them out, so i think next time i make them i'll try to bake them low & slow versus the 20 minutes @ 400F degrees. (though in part, my inebriated inconsistently sized slicing could have played a part in that as well. perhaps.) a garlic Sriracha aioli for some dip dip on the side would not hurt either, mmmmm.  all in all - worth the effort, fun lil snack without having to feel -as- guilty as eating "real" chips.

ingredients list: 

- 1 tbsp vegetable oil

- 1 tbsp Sriracha

- 1 large russet potato, cut into 1/8" slices

- salt to taste

recipe: cheddar bay biscuits

a belated bean post from Valentine's Day. we cooked up a nice lil seafood feast - king crab (god bless the west coast crab scene), sauteed asparagus, and cheddar bay biscuits. the biscuits i've made on one or two occasions before, and damn they are always good. not exactly like Red Lobster, but a really good substitution. and crazy easy. the recipe is from allrecipes.com, adapted a bit based on the site reviews. 

ingredients list: (makes about 10 biscuits)
- 2 cups Bisquick baking (pancake) mix
- 1 & 1/2 oz shredded cheddar cheese
- 2/3 cup milk
- 1/4 cup melted butter
- 1 tsp garlic powder, divided
- 1/8 tsp salt
- 1/2 tsp onion powder, divided
- 1/2 tsp dried parsley, divided
- 1/4 & 1/8 tsp Old Bay seasoning, divided  

recipe: philly cheese steak bites

i've made these little buggers a few times and usually eat them so fast i forget to take a lil pic and put them on here. they are super-easy to put together and beyond delicious. i always use horseradish cheese for a lil zing, but if you wanted to keep it a traditional philly regular cheddar (or whatever else) can be used. 

ingredients list:

- 1 package of Pillsbury crescent roll dough

- 1/4 lb of shaved steak or deli-thin roast beef. diced

- 1/2 cup of red onion, very finely diced

- 1/2 cup of green pepper, very finely diced

- 1/2 cup of horseradish cheddar, shredded

- salt & pepper to taste

- 1/2 tsp garlic powder

- 1/2 tsp crushed red pepper 

to make: preheat oven to 350 degrees. 

prep a mini muffin pan (24 muffin-count) with Pam spray or grease. roll out the package of Pillsbury crescent dough onto a non-stick surface. the dough should be pre-sliced into 8 triangles; take each of the 8 triangles and slice each triangle into 3 evenly sized pieces. place each of the sliced dough pieces into the mini muffin tin and set aside. 

in a medium bowl, mix together all remaining ingredients. spoon filling into the prepared muffin pan. bake for 10 minutes or until the edges start to turn golden brown. 

recipe: basil pesto

this is a sweet & simple basil pesto recipe that i pulled from allrecipes.com. we have a TON of basil in the garden right now, so it's good to have the pesto around for a quick / quick dinner or snack option. we used in caprese burgers (burgers topped with roasted red peppers, mozzeralla & pesto), and on grilled chicken with... more roasted red peppers and served with grilled asparagus and roasted red potatoes. YUM! 

when i first blended the ingredients and tasted it by itself it tasted SUPER garlicy, but after it sat a bit it seemed to mellow out a bit -- even more so after it was incorporated onto the burgers or chicken.

ingredients list: 
- 3 cups fresh basil
- 1 cup extra virgin olive oil
- 1/2 cup pine nuts
- 2/3 cup grated parmesan cheese
- 2 tbsp minced garlic 
- 1/2 tsp chili powder 

to make: place the basil in a blended or food processor. pour in about 1 tbsp of the oil, and blend basil into a paste. gradually add pine nuts, cheese, garlic, chili powder, and remaining oil, and continue to blend until smooth. allow to sit 3-4 hours before serving / using. 

recipe: ithailain meatballs (thaitalian?)

love thai. love meatballs. lovin up on some thai meatballs seems only natural. i couldn't find a great looking recipe from my normal go-to sights, but a google roulette drew up 2 lovely-sounding recipes: one from Can You Stay for Dinner and Sarah Laurence. i fused a little bit of them both - end result was so yumz. they had a touch of kick but it didn't drown out the ginger zing - fun lil din. (you just can't think of meatball meatballs (italian) while you eat them b/c it will severely trip you up. thinking of thai wonderfulness, they are little balls of heaven : )

ingredients list:
- 1 lb lean ground turkey (99%. if you use anything less add more breadcrumbs)
- 3/4 cup plain breadcrumbs
- 1 green onion, finely chopped (plus more for garnish)
- 2 tbsp fresh chopped basil
- 2 tbsp red curry paste
- 2 tsp fresh grated ginger
- 2 tsp garlic, minced
- 2 tsp soy sauce
- 1 tsp fish sauce
- 1 tsp asian 5 spice
- 1/2 tsp cayenne pepper
- 1 egg
- salt & pepper to taste
- oil for pan frying (i used vegetable oil with a touch of ginger oil)

to make: add all ingredients EXCEPT oil in a large bowl and mix together until incorporated. roll mixture into 1-inch balls.

in a large pan, heat about 2 tbsp vegetable oil and fry meatballs until fully cooked through, about 7-8 minutes, flipping at least once during cooking process (note: adding a splash of ginger oil to the frying oil gives the balls a BIG hit of ginger - perfect fit if you have it on hand. sesame oil would also be a nice add)

i served this with a thai peanut sauce, though sweet chili sauce or other sweet-spicy sauces would also work well.

recipe: enchilada stuffed mushrooms

labor day weekend we had a bbq and i made a bunch of new recipes, but i was so busy i took hardly any pics so probably won't be posting them... booooo. i took a quick (poorly taken!) shot of one of the apps, enchilada stuffed mushrooms. i had taken this recipe from Lauren's Latest, found through foodgawker.com. they were very easy to make and quite tasty... something i would def make again - they're a good pep to normal stuffed shrooms. 

ingredients list: 

- 20-24 baby bella mushrooms

- 6 oz cream cheese, softened

- 1/4 cup grated parmesan cheese

- 1 tsp taco seasoning

- 1 green onion, sliced 

- 1 cup grated cheddar cheese, divided

- 1 cup red enchilada sauce

- salt & pepper

to make: lightly grease baking dish and set aside. preheat oven to 375 degrees. 

rinse mushrooms, and remove stems. place into baking dish.

in a small bowl, stir cream cheese, parmesan cheese, taco seasoning, green onion, 3/4 cup cheddar cheese, and salt & pepper. spoon filling into the mushroom caps, then pour the enchilada sauce over the top. sprinkle with the remaining 1/4 cup cheddar cheese, then bake 20 minutes until brown & toasty. serve!

recipe: lobster bisque

there was a raging lobster sale going on @ Price Chopper this week, so the boy thought it was a good idea if we i cook up some lobster bisque for lunch. i've never bisqued before since i just started eating seafood not that  all long ago, but was pleasantly surprised at how absolutely yum this turned out. (clearly i have nothing to compare it to, but after making it i would definitely not be opposed to ordering it out). i used the recipe from food.com, which was simple but still had more / better ingredients than many of the other recipes out there, as well as very well rated. solid.

ingredients list:
- 1/2 lb lobster meat, cut into chunks
- 2 tbsp minced shallots
- 2 tbsp chopped green onions
- 4 cloves garlic, minced
- 1/4 cup white wine
- 2 tsp worchestershire sauce
- 2 tsp tabasco sauce
- 1 tsp dried thyme
- 6 tbsp dry sherry
- 1 tsp paprika
- 1 cup hot water
- 1 tsp lobster base
- 4 oz tomato paste
- 2 bay leaves
- 2 cups heavy whipping cream
- 4 tbsp butter
- olive oil (i used garlic EVOO)

to make: in a saute pan, heat a little olive oil over medium-high heat and saute shallots, onions, and garlic for 1 minute. deglaze pan with the white wine. add the worcestershire, tabasco, and thyme, and saute for 1 more minute. deglaze the pan with the sherry.

add the paprika, hot water, and lobster base and mix well. stir in the tomato paste and add the bay leaves. simmer for 10 minutes. remove bay leaves, then pour mixture into a blender, blending for 1-2 minutes until all chunks are gone. return to pan.

whisk in the heavy cream and butter and bring to a boil. add the lobster and simmer until cooked through, then serve. 

recipe: basil pesto (without nuts)

trying to use up the mass amount of basil in our garden... i didn't have pine nuts (and don't really care if i do or do not have them personally) but decided to whip up some pesto anyway. perfect little condiment for mini grilled chicken caprese sliders. i snagged the recipe from instructables.com, followed verbatim.

ingredients list:
- 1/3 cup parmesan
- 1 bunch basil
- 1/4 cup to 1/2 cup olive oil
- 3 cloves garlic
- 1 to 2 tsp lemon juice
- salt & fresh black pepper to taste

to make: add to blender. blend : ) allow to sit for at least an hour before serving.

recipe: shrimp alfredo pizza

even though i'm not a major shrimp person, the shrimp pizza from Pepe's Pizza is SO good even i like it. the other night we decided on an impromptu DIY version for dinner... it's so simple, but something about it is so damn good. it tastes like a really good garlicy white pizza, but the shrimp that cooks down into it melds to become some whole other delicious animal... MM' MMM! (and it's not in a very fishy way... it just works perfectly with the garlic and creamy alfredo/cheese). don't worry about adding the raw shrimp to this... the high heat / pizza timing are actually just right for shrimp prep.

ingredients list:- 12-15 uncooked raw shrimp (i used small-medium sized)
- 1 recipe for pizza dough or fresh store-bought
- 1 cup alfredo sauce
- 1 tomato, thinly sliced
- 2 cloves garlic, minced
- 1/4 cup fresh basil, chopped
- 1.5 - 2 cups mozz cheese
- black pepper to taste
- 1 tsp garlic powder, divided
- 1/2 tsp parsley
- pinch salt
- olive oil

to make: mix 1-2 tbsp olive oil, salt, 1/2 tsp garlic powder, and parsley in small bowl and set aside. preheat the oven (with pizza stone in the oven also) to 450 degrees; and heat outdoor grill over medium heat (only do this last step if you are finishing the pizza on the grill). 

roll out pizza dough on lightly floured surface. lightly flour the hot pizza stone, then carefully transfer the dough to the hot stone. spread alfredo sauce onto the dough along with the minced garlic, then pile on first some cheese, the shrimp, tomato, more cheese, fresh basil, and some garlic powder and black pepper (and any other desired seasonings). bake in preheated oven for about 12-13 minutes.

you can fully cook the pizza in the oven for a total of 14-16 minutes, or if you want to grill it, carefully transfer it to the preheated grill and cook for an additional 3-4 minutes, until the bottom of the crust starts to get a nice char to it. brush the crust with the garlic olive oil mixture within the last few minutes of cooking.

recipe: haddock with dijon blood orange sauce & mango salsa

din din tonight... i made this avacado, tomato, and mango salsa from allrecipes.com once before and loved it, and the haddock filets in the fridge seemed like a good excuse to make it again. i made the blood orange sauce as a throw-together whim, and it was actually a surprising delight to the dish. slightest hint of zing/spice and sweet and yummy.

ingredients list:
salsa (makes about 6 servings):
- 1 mango, peeled, seeded & diced
- 1 avacado, peeled, pitted & diced
- 3 medium tomatoes, diced
- 1 jalapeno, seeded & minced
- 1/2 cup chopped fresh cilantro
- 3 cloves garlic, minced
- 1 tsp salt
- 2 tbsp fresh lime juice
- 1/4 cup red onion, chopped,
- 2 tbsp olive oil

fish & dijon blood orange sauce (for 2):

- 3 tbsp seasoned butter, divided
- 3 haddock filets
- 1/2 cup blood orange juice (or plain if that's what's on hand)

- 1 tbsp honey

- 1/2 tsp cayenne pepper

- 2 tbsp dijon mustard

to make:

salsa: in a medium bowl, combine the mango, avocado, tomatoes, jalapeno, cilantro, and garlic. add the salt, lime juice, red onion, & olive oil. refrigerate for at least 30 minutes before serving to let the flavors blend.

fish & dijon blood orange sauce: preheat oven to 350 degrees. heat 2 tbsp butter in a large skillet over medium high heat. after it gets hot, add haddock & sautee 3 minutes per side until the fish has a nice sear to it. remove haddock to a baking dish & bake for about 7-10 minutes until fully cooked through & fish is nice & flakey.

while the haddock is baking, add remaining 1 tbsp butter to skillet. mix blood orange juice, honey, cayenne pepper & mustard in a small bowl. add OJ mixture to skillet, and simmer for 7-10 minutes until thick.

after fish is done baking, return to skillet and simmer for a few minutes in the sauce. serve with mango salsa nom nom.

frontera salsa...

...is the first salsa that i have ever liked out of a jar. it actually tastes like fresh made salsa. usually if there isn't homemade salsa, i just eat my chips plain. this lil product is a game changer. all the ingredients are actually legit natural (tomato, jalepeno, cilantro, lime juice, etc)... pretty much only the items you would add into a batch of homemade. thumbs up.