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Avocado Lime Salsa

By Polly Conner

Holy moly. This avocado lime salsa was delicious!

Avocado Lime Salsa

To be honest, I didn’t create this recipe to go on the blog. I originally whipped it up to go on top of a cilantro lime chicken wrap recipe that I was testing out for our upcoming cookbook.

When I realized that I had stumbled upon greatness in the form of avocados, tomatoes, lime juice and onion, I began snapping pictures. This recipe is too good to not be shared.

Avocado lime salsa in a white dish

This chunky salsa would be a great side dish to almost any Mexican entree.

Avocado Lime salsa in a white dish

It’s fresh. It’s zesty. It’s flavorful. It’s healthy. Time to get chopping and make some of your own.

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Roasted Corn and Black Bean Salsa {Freezer Meal}

By Rachel Tiemeyer

Roasted Corn and Black Bean Salsa - A BIG batch freezer recipe that your family and friends will love. Perfect for all those summer veggies!

Last week, while our little ones were at preschool together, Polly and I spent the four quick morning hours making, canning, and freezing Roasted Corn Salsa.

We actually walked away from the whole project with two versions of corn salsa recipe. This particular one is for freezing for later or eating fresh now. We’ll link to another canned version next week when Polly teaches a reluctant learner (that’s me) and you how to can using a water bath. Get excited!

The #1 thing I love about this Roasted Corn Salsa is that my kids love it! It’s sweet with a hint of heat, which makes it palatable and delicious for all ages. I’m planning to try it tomorrow for lunch with some fresh avocado tossed with it. (This may or may not make the third day in a row I’ve eaten it at noon.) I might even hit it with a little extra squeeze of lime. Cue mouth watering.

Roasted Corn and Black Bean Salsa - A BIG batch freezer recipe that your family and friends will love. Perfect for all those summer veggies!

The #2 thing I heart about this Roasted Corn Salsa is that it’s freezable. I’ve also been handing them to friends and family left and right. To thaw this frozen Roasted Corn Salsa, simply set it in the refrigerator overnight.

One of the keys to the depth of flavor in this recipe is the roasted corn. You can either grill it or simply use your broiler in the oven to brown the ears. This bit of toastiness enhances the flavor of the corn kernels like nobody’s business.

Roasted Corn and Black Bean Salsa - A BIG batch freezer recipe that your family and friends will love. Perfect for all those summer veggies!

And, will you just look at all those fresh veggies in the pot? I can’t wait to try this recipe with the fruit of my (or my mom’s) garden. Mmmm, tomatoes, peppers, onions, corn, cilantro, and garlic. Oh the smell.

It’s salsa heaven. Even the salesman who rang the doorbell during our cooking session commented, “Wow, smells great. You must be cooking.” (Thanks. Yep, we sure are buddy. And, no thanks, we don’t want to buy the meat (??) you’re selling.)

Roasted Corn and Black Bean Salsa - A BIG batch freezer recipe that your family and friends will love. Perfect for all those summer veggies!

Of course, Polly and I had to take a little break between cooking, learning to can, and staging photos to eat our weight in Roasted Corn Salsa with some chips for lunch. I’m confident our green side salads cross-canceled all those chips.

Roasted Corn and Black Bean Salsa - A BIG batch freezer recipe that your family and friends will love. Perfect for all those summer veggies!

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Freezable Roasted Corn Salsa Recipe--Freezer Friendly |Thriving Home

Roasted Corn and Black Bean Salsa {Freezer Meal}

  • Author: Thriving Home
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes
  • Yield: about 10 cups salsa 1x
  • Category: Dip
  • Method: Roasted
  • Cuisine: American

Description

Roasted Corn Salsa has a savory-sweet combination which results in a delicious salsa that kids and adults alike will enjoy.


Ingredients

  • 8 ears of fresh corn, shucks with silks removed (Here’s the best way to cut corn off the cob)
  • 5 cups chopped and seeded fresh tomatoes (about 3 pounds tomatoes; squeeze out extra liquid)
  • 2 medium poblano peppers, seeded, finely chopped
  • 1 jalapeno pepper, seeded, minced (may want to leave out if making for kids)
  • 1 cup chopped red onion (1 medium onion) (Here’s a quick way to chop it like a pro!)
  • 1 can black beans, drained and rinsed
  • 1 cup apple cider vinegar
  • 1/2 cup fresh lime juice (juice of about about 4 limes) (Check out this tip for juicing a lime)
  • 1/4 cup chopped cilantro
  • 1 1/2 teaspoons ground cumin
  • 1/2 teaspoon red pepper flakes (can add a little more for more heat)
  • salt and pepper, to taste (we used 1 1/2 teaspoons salt and 1/2 teaspoon pepper)

Instructions

  1. Preheat oven broiler*. Place corn on a sheet pan with sides. Roast corn under the broiler turning every 3-4 minutes, until lightly browned (about 10-15 minutes).
  2. After corn is cool enough to handle, cut the kernels off the cob.
  3. In a large pot, combine all ingredients and simmer for 10 minutes. Taste and adjust seasoning.
  4. Remove from heat and let cool.

Notes

Freezer Meal Instructions:

To Freeze:
Put cooled salsa in freezer jars (or bags). Be sure to leave at least an inch at the top of a jar, because it will expand when frozen.
To Prepare:
Place in the refrigerator until thawed. Serve and enjoy!

Creamy Avocado Dip: For One or For a Crowd

By Rachel Tiemeyer

creamy avocado dip recipe

As afternoon snacks go, dark chocolate chips and peanuts rank #1 in my book. But, Creamy Avocado Dip might come in at #2. This healthy and filling dip is a great love of mine for lunch or for snacking.

You can also whip up this Creamy Avocado Dip for an appetizer for a crowd. Pinky swear that it doesn’t taste “healthy”–just creamy and delicious! Serve with tortilla chips, carrots sticks, and any other fresh veggies you like.

I must note that my absolute favorite salsa in this recipe is the Double Roasted Salsa from Trader Joes. We always stock up on it when we’re in the city. As you may know, I heart TJs.

Check out more of our healthy snacks here and appetizers here. I hope you can enjoy some of this green goodness soon!

creamy avocado dip

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Creamy Avocado Dip

  • Author: Thriving Home
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Total Time: 10 minutes
  • Yield: 1 (single serving) or 8 (crowd directions) 1x
  • Category: Dip
  • Method: Blended
  • Cuisine: American

Description

You can whip up this Creamy Avocado Dip for an appetizer or for a crowd. It is creamy and delicious! Serve with tortilla chips, carrots sticks, and any other fresh veggies you like.


Ingredients

  • For One:
  • 1 avocado
  • 1 tablespoon fresh lemon or lime juice
  • salt, pepper, and garlic powder, to taste
  • 12 tablespoons of salsa (I love Double Smoked Salsa at Trader Joe’s in mine!)
  • 12 tablespoons of plain Greek Yogurt (fat-free works fine)
  • For a Crowd (serves 8-10):
  • 8 avocados
  • 8 tablespoons fresh lemon juice (juice of 23 lemons)
  • salt, pepper and garlic powder, to taste
  • 1 1/2 cups salsa
  • 1 1/2 cups plain Greek yogurt (fat-free works fine)

Instructions

  1. Remove the avocado flesh with a spoon and place in a bowl. Add lemon juice and smash with a potato masher or back of a fork until smooth.
  2. Add salt, pepper, and garlic powder to taste. Stir to combine.
  3. Add in salsa and Greek yogurt and stir until thoroughly combined.
  4. Serve with fresh veggies (carrots, celery, broccoli, peppers) and/or chips.

Baked Nachos–A Healthy, Fast, Kid-Friendly Meal

By Rachel Tiemeyer
Nachos for dinner?! Yes please. With this baked nachos recipe, you can snazz up ordinary nachos to be a healthy and satisfying dinner for everyone in the family.

It’s almost silly that I’m posting this recipe since it’s so easy, but I feel compelled to share Baked Nachos since they are:

– A home run every time I make them for the fam.

– Quick! Baked Nachos only take about 15 minutes from start to finish.

– A well-rounded, healthy meal when you offer a variety of veggie toppings and use beans and/or grass-fed beef.

– Suitable for different tastes.  Besides offering a variety of toppings, I also make half of the baked nachos with black beans and half with grass-fed beef for my picky people.

– A one pan meal!  Less clean-up is always a plus.

Freezer Tip: Another thing that makes Baked Nachos fast is if you make seasoned taco meat in bulk and freeze it in small portions.  Then, you can pull the meat from the freezer at the last minute, defrost in the microwave, and you’re ready to go.

Nachos for dinner?! Yes please. With this baked nachos recipe, you can snazz up ordinary nachos to be a healthy and satisfying dinner for everyone in the family.
Nachos for dinner?! Yes please. With this baked nachos recipe, you can snazz up ordinary nachos to be a healthy and satisfying dinner for everyone in the family.
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Baked Nachos

Baked Nachos

  • Author: Thriving Home
  • Prep Time: 10 minutes
  • Cook Time: 7 minutes
  • Total Time: 17 minutes
  • Yield: 4 1x
  • Category: Nachos
  • Method: Baked
  • Cuisine: Mexican

Description

Baked Nachos are a healthy, quick, kid-friendly meal that will please the whole family. Save yourself some time and have the meat cooked in advance. Just pop it out of the freezer for a fun meal your family will love!


Ingredients

  • 3040 tortilla chips (preferably organic and/or with few ingredients)
  • 1/21 cup black beans, drained
  • 1/41/2 lb cooked, taco-seasoned grass-fed beef
  • 2 cups shredded cheddar cheese (or more or less to your taste)
  • Topping ideas:
  • – shredded lettuce
  • – tomatoes, diced
  • – avocado, diced
  • – black olives, sliced
  • – onion, diced
  • – jalepeno pepper, thinly sliced
  • – salsa
  • – sour cream or whole plain Greek yogurt

Instructions

  1. Preheat oven to 350 degrees.
  2. Cover a 9×13 baking dish with foil and spray with cooking spray.
  3. Spread nachos in a single layer on the bottom of pan. Cover with beans and beef. Top with cheese.
  4. Bake for about 8 minutes, until the cheese is melted.
  5. While baking, prepare all the toppings.
  6. Serve nachos immediately and top with favorite toppings.
  7. We round out the meal with a fruit salad.