Make these healthy plates for your next holiday get-together.
By Food Editor Michelle Borquez, Photos by Riley Krauss, Styled by Pier 1 Imports
2 pounds canned whole tomatoes
2 bunches cilantro, chopped
1 white onion, diced
8 jalapenos (or more to desired taste)
8 cloves of garlic, diced
Salt and pepper to taste
10 oven-roasted tomatoes
2 teaspoons ground red pepper
- Roughly blend all ingredients together in a food processor.
- Check the consistency and blend for longer if desired.
Chipotle Cranberry Chicken Salad With Toasted Almonds
2 tablespoons adobo sauce from a can of chipotle peppers in adobo sauce
4 to 6 tablespoons mayonnaise
1 teaspoon ground cumin
1 teaspoon dried oregano
1 tablespoon salt or to taste
1/2 teaspoon black pepper
1/4 cup of cranberries
1/4 cup of slivered almonds, toasted
2 whole chickens, deboned and chopped
- Mix all ingredients in a large bowl until a ball can be formed.
- Serve on a platter with rolls or crackers.
Fresh Mozzarella and Cherry-tomato Skewers Over Romaine
1 tub fresh mozzarella from Costco
1 package cherry tomatoes
1 package romaine hearts
Brianna’s Real French Vinaigrette Dressing
- Place the cherry tomatoes and mozzarella balls on skewers, rotating the ingredients.
- Place the skewers on a large baking dish or cookie sheet and sprinkle them liberally with Italian seasoning.
- Drizzle with the dressing and serve over romaine lettuce.
Best Spinach Dip Ever
1 cup mayonnaise
1 16-ounce container sour cream
1 1.8-ounce package leek soup mix
1 4-ounce can water chestnuts, drained and chopped
1/2 package frozen chopped spinach, thawed and drained
1-pound loaf round sourdough bread
- In a medium bowl, mix together the mayonnaise, sour cream, dry leek soup mix, water chestnuts and chopped spinach.
- Chill in the refrigerator six hours or overnight.
- Serve chilled or warmed with pita chips or tortilla chips and salsa.