I know this title may sound like I’m reaching to be punny, and yeah you’re right, I am reaching. But I believe I got the point across.
So today my mom and I decided to make some homemade veggie bean burgers and hummus. We used the recipe I blogged about earlier this year for the veggie burgers. And the only change we did was putting flour on it. This allowed them to be more packed and more like burgers. When I used this recipe previously they fell apart quickly, so you have to use something to keep them together.
For the Hummus, we used our favorite website: allrecipes.com. It is an Cilantro Edamame Hummus Recipe. SUPER GOOD!
Place edamame into a large pot and cover with salted water. Place over medium-low heat, bring to a simmer, and cook until tender, about 5 minutes; drain.
Puree garlic in food processor until minced. Add edamame, tahini, water, cilantro, lemon juice, olive oil, kosher salt, cumin, and cayenne pepper; blend until smooth.
Both of these recipes were super easy and required very little equipment which makes clean up so much easier! Believe me, chips and Salsa really enjoyed that! Also these recipes can be easily frozen, allowing you to make good food ahead of time! Yay being prepared.
Anyways I hope you enjoy these recipes just like we did! Any feedback is greatly appreciated!
So while I am a vegetarian, my mom and stepdad are not. So I was not able to partake in this adventure. But I know they enjoyed it.
My mom recently bought a Paleo Cookbook and she loves it. If you are not aware of what Paleo is, it is a more natural and raw way of cooking without using processed foods. Last night they cooked Pork Chops and according to Salsa they were “Delicious. A definite keeper. Outstanding. Tasty. Company worthy.” So it was obviously really good haha.
Pork Chop Scotta Ditta
Scotta Ditta means “Burning Fingers” in Italian.
Ingredients for Marinade/Chops
1/4 of a Cup of Whole Grain Mustard
1/3 of a Cup of Champagne Vinegar
2 Teaspoons of Minced Garlic
1/3 of Cup of Red Onion, diced
1 Cup of Extra Virgin Olive Oil
1/4 Cup of Rolled and Thinly Sliced Fresh Basil
1/4 of a cup of Thinly Sliced Fresh Greek Oregano
2 Teaspoons of Sea Salt
2 Teaspoons of Coarsely Ground Black Pepper
4 Bone-In Pork Loin Chops, frenched
Directions for Marinade
Combine all of the Marinade ingredients in glass container with a screw on lid
Shake the jar for 10 seconds and pour 1/4 of it into a medium-size glass baking dish
Put the pork chops in the dish and pour 2/3 of the marinade over it, saving the rest to bast it later
Cover the dish with plastic wrap and marinate in the refrigerator for 2 hours
Directions for the Chops
Preheat the grill on high on one side and the other being medium-low
Take the chops from the marinade and throw away the marinade
Put the chops on the high head and grill for a minute and turn 90 degrees and grill for another minute.
Flip the chops the repeat on the other side. (The outside of the chops should have black grill marks and the bones should have some char to them).
Place the chops on the lower temperature side and baste them with the rest of the Marinade
Cook them with a lid on, while turning them every couple minutes. They are done with they reach an internal temperature of 160 F
Hope you enjoy the natural way of eating these Pork Chops Caveman Style!
In the last few years we discovered the versatility using Quinoa. it is an ingredient that can be substituted for many grains. AND SUCH AN HEALTHY ONE TOO!! Plus it’s fun to experiment with and super tasty!
Today my mom and I substituted quinoa for couscous. So this recipe may have different taste using couscous. But I like quinoa a whole heck of a lot more plus you know as “Chips & Salsa” we love to spice it up and change the recipe a little bit.
Also I’ve found out you DON’T HAVE TO FOLLOW THE RECIPE EXACTLY!! Do what you think tastes good and enjoy it for that! The recipe is a guide for you, it is up to you to follow it or not. The author of the recipe is not eating your food, you are, and you deserve to enjoy it!
So this recipe, as I said calls for couscous but we changed it along with a few other things haha. I hope you enjoy it!
“Couscous with roasted cherry tomatoes & pine nuts”
From: “Vegetarian: Step-by-Step”
2 Cups of Cherry Tomatoes (Grape)
3 Tablespoons of Olive Oil
3/4 of a Cup of Couscous (Quinoa)
1 Cup of boiling water
1/4 of a Cup of Pine Nuts, toasted (Sunflowers)
1/3 of a Cup of coarsely chopped of Fresh Mint
Finely grated Zest of 1 Lemon
1 1/2 of a teaspoon of Lemon Juice
Salt and Pepper, to taste
Crisp Green Salad and cheese, to serve
Preheat the oven to 425 F. Put the tomatoes and 1 tablespoon of the oil in a ovenproof dish. Toss together, then roast them for 7 to 8 minutes in the oven, or until the tomatoes are soft and the skins burst. Let it stand for 5 minutes
Put the couscous in a heatproof bowl, and pour the water over the grains, cover and let it stand for 8 to 10 minutes until it becomes soft and liquid is absorbed. Now this step changes if you use quinoa. Make sure you follow the directions of cooking quinoa. These grains COOK DIFFERENTLY!
Add the Tomatoes and their juice, the nuts, mint, lemon zest, lemon juice, and the oil. Season it with the salt and pepper and toss.
Serve the dish with the salad and cheese.
You can eat this cold or warm. It is a great meal anytime! We hope you enjoy this meal and remember it is is for you and you should enjoy it! So spice it up your own way and love it!
Pesto sauce is usually an acquired taste. I remember the first time I saw the green sauce on my pasta. I didn’t want anything to do with it.
My first stepdad used to make the most amazing pesto sauce (at least it took awhile for me to find out it was that amazing). Every year he would go to the farmer’s market and buy fresh basil and would make a whole day of making fresh pesto. I don’t remember everything that went in it but either way it was GOOD STUFF! We would have enough to freeze and last the whole entire year. Whenever I opened up the freezer there was so many bags of Pesto no matter what time of year.
Well sadly my mom and I have not been able to replicate that same pesto sauce. But my mom came close with the recipe she made yesterday. She used a recipe she has stashed away from ALLRECIPES.
“Elizabeth’s Pesto with a Southern Twist”
Rated: 5 stars
Submitted By: ELIZAETH MELVIN
Prep: 15 mins. Ready: 15 mins. Servings: 24
1 ½ Cups of firmly packed Basil Leaves
1 Cup of firmly packed Spinach Leaves
½ a Cup of fresh Flat-Leaf Parsley
5 Cloves of Garlic, crushed
½ a cup toasted Pecans
1 Tablespoon of Lemon Zest
½ a Lemon, juiced
1 Cup of grated of Parmesan Cheese
½ a Cup of grated Pecorino Romano Cheese
½ a Teaspoon of Cayenne Pepper
1 Teaspoon of Sea Salt
1 Teaspoon of fresh ground Black Pepper
1 Cup of Olive oil, add more if needed
Blend the basil, parsley, garlic, pecans, lemon zest, lemon juice, Parmesan Cheese, Pecorino Romano Cheese, cayenne pepper, sea salt, and black pepper in a food processor until all of the ingredients are integrated. While the food processor is running slowly drizzle the olive oil into the mixture until mixture forms a paste
When we tried the sauce both my stepdad and I realized that it was a little salty. So even though it does not call for much salt be aware the salt flavor can be overpowering. But enjoy, and make sure you check your teeth just in case you have some basil leftover haha.
The Two Peas in a Pod are back and we are heading to Cincinnati! The other night my mom made the start of this wonderful dish and realize that the traditional way to eat it was with pasta, so she froze it and finished it last night. One thing about chili is that it tastes great even frozen for days. Make sure when you have this dish you include pasta; it makes this dish unique unlike normal chili.
We are excited to start up this blog again and bring you fun recipes with a little bit of spice to them! I hope you enjoy this amazing dish and remember if you have any feedback or suggestions we would love to hear them! Thank and “be kind to one another.”
Chips & Salsa
1 large Onion, chopped
1 Pound of Extra Lean Ground Beef
1 clove of Garlic, minced
1 Tablespoon of Chili Power
1 Teaspoon of Ground Allspice
1 Teaspoon of Ground Cinnamon
1 Teaspoon of Ground Cumin
½ a Teaspoon of Red (Cayenne) Pepper
½ a Teaspoon of Salt
1 ½ Tablespoons of Unsweetened Cocoa or ½ an Ounce Grated Unsweetened Chocolate
1 (15 Ounces) Can Tomato Sauce
1 Tablespoon Worcestershire Sauce
1 Tablespoon of Cider Vinegar
½ a Cup of Water
1 (16 Ounces) package of uncooked dried Spaghetti
Other Toppings to taste (Oyster Crackers, Shredded Cheddar Cheese, Chopped Onion, and Kidney Beans (16 Ounces) Can
In a large frying pan over medium-high heat sauté the ground beef, garlic, and chili powder until the ground beef is slightly cooked.
Add the allspice, cinnamon, cumin, cayenne pepper, salt, unsweetened cocoa or chocolate, tomato sauce, Worcestershire sauce, cider vinegar, and water. Reduce the heat to low and simmer, uncovered, for 1 ½ hours. Remove from heat.
Cook the spaghetti according to the package direction and transfer onto individual serving plates.
Ladle the chili over spaghetti and serve with the toppings of your choice. The Oyster Crackers are served in a separate plate.
I want to first apologize for being gone and not posting anything for the past few months. I was getting help for something that I’ve been struggling with quite some time. I do appreciate all of the love and support that friends and family continue to give. Thank you!
But now the Chip to My Salsa is back and ready to spice your dish up again! So we will start posting our dishes up again soon. In the meantime if have any dishes you’ve spiced recently, let us know! We would love to hear from you!
Over the last few months I noticed something pop on my Instagram Feed that just looked absolutely delicious. It was Marney Harris’s photos of her baking or the food the she made while she is studying at the University of Johnson and Wales in Charlotte, NC.
I met Marney Harris at Camp Seafarer years ago as both campers. We became fast friends and I even remember her performing in Camp’s performance of “You’re Good Man Charlie Brown” and she played Sally and boy can she not only cook but she can sing too. Well we lost touch for a little while until I caught up with her and I wanted to hear all about her experience as a baker. So please enjoy Chips & Salsa first “Featured Chef Piece” and if you would like to see any of Marney’s Creation please follow her at on her blog Sweet Southern Comfort and discover this amazing friend and baker (it will probably leave you drooling over her creations)!
Baking with Marney…
“It’s hard for me to say that my baking journey had a specific starting point. I grew up in a very Southern family in a very small NC town. My mother’s family did not have a baking bone in their body, but my father’s family is a different story.
Daddy’s mother, my grandmother Joby, was the best baker in the state of Georgia (and very possibly the South). I can remember visiting her in Atlanta and making some of the greatest baked goods that I have ever tasted. She was known for her pound cake, pies, and biscuits; and I’m extremely lucky that she passed all of her recipes down to me. Joby was a true Southern baker, and that is now what I strive to be.
Despite my love for baking and a desire to own a bakery in the future, I decided to pursue a Business degree at Salem College. I truly believe that this decision was great, because it helped me realize that I have the entrepreneurial spirit. While at Salem, I started working for Gigi’s Cupcakes of Winston-Salem. This, again, was a wonderful decision.
After spending almost two years of my life in a bakery and learning so many amazing things about a baker’s life, I knew that I wanted to pursue some kind of pastry schooling. I was lucky enough to know someone from my hometown that had attended Johnson & Wales University in Charlotte, and she spoke very highly of the program. JWU also offers an accelerated Associate’s degree for those that have already earned a Bachelor’s degree, which allows those students to complete the program in a year. This caught my attention, and I applied in January 2014.
When I received my acceptance letter in late February, I was overcome with excitement and knew that this was the right step for me to take. Now that I have been in the program for almost 6 months, I can honestly say that attending JWU has been the greatest decision that I have ever made. As crazy as it sounds, I look forward to waking up at 5am every morning to spend over 6 hours on my feet in our baking and pastry labs. I have learned even more than I expected, and my love for baking continues to grow every day.
I am also very excited to say that I will be completing an internship with Back in the Day Bakery in Savannah, GA this coming summer. I have been a huge fan of the Day Family after buying their book and seeing Cheryl Day on Paula Deen’s Food Network shows. This is an amazing opportunity, and I am beyond grateful to learn from their bakery family.
If you haven’t been able to tell already, I am a very Southern baker. I have a huge appreciation for and love learning about fancy, gourmet desserts; but nothing beats the taste and charm of Southern, made-from-scratch dishes. The South holds a very dear place in my heart, and the simplicity (yet somehow difficult nature) of Southern desserts is what makes them so wonderful. Good baking does not have to be complicated…it just has to be good and be made with love. In the long-run, I would like to own my own made-from-scratch bakery or market; complete with baked goods, breads, a café, and other various offerings. I hope to maintain Southern (made-from-scratch) concepts and a family-like atmosphere.
P.S. My favorite dessert to make and/or eat is pecan pie”
I hope you enjoy this piece and visit Marney’s Page, she is an amazing person. As Ellen says “Be Kind to One Another’ and have a great Sunday.