salsa

Name: Mexican Hot Dogs with Nacho Cheese
Prep time: 7 min
Cook time: 12 min
Yield: 6 servings
Ingredients: 15 ounce can Ricos Gourmet Nacho cheddar cheese sauce; 6 hot dog buns; 6 Bratwurst (any type of sausage/beef frank your family loves will work); Pico de Gallo; 1 avocado

Salmon with Avocado Salsa

Salmon with Avocado Salsa is a seasoned salmon fillet baked to perfection with a spicy avocado salsa on top made of red onion, serrano, tomatoes and lime juice.

Weeknight dinners can easily get monotonous. Especially if you are feeding children too. This Salmon with Avocado Salsa is far from boring but can still be on the table quickly and easy.

Salmon with Avocado Salsa

Salmon with Avocado Salsa may just be one of my favorite salmon recipes! The salmon is super spicy with a smokey note while the avocado salsa cools but also adds another level of heat with the serrano pepper. You may also enjoy this recipe for Air Fryer Salmon with Brown Sugar Glaze with less spice but full flavor!

Tips & Tricks

Salmon

Look for a fresh, wild caught salmon. Also, pay attention to the smell, texture and color to pick the freshest, best tasting fish.

Smell. Salmon should smell fresh. If you smell something “fishy”, move on to another.
Texture. The skin should be shiny and the meat should look plump and firm. There shouldn’t be any wrinkles or look dried out.
Color. Depending on the type of salmon you are looking, color can vary from red to yellowish. Typically a vibrant colored fish is best because the color resembles the diet of the fish.

Read about the types of salmon HERE with the Top 6 Types of Salmon by Spruce Eats.

Bring the Heat (or not)

This recipe has a little more heat than a typical family dinner so you may need to adjust accordingly. My family enjoys this recipe just as is but to calm down the heat, there are two things you can do.

Salmon Rub. Cut down on the Adobo seasoning blend and cumin by half.
Avocado Salsa. Remove the seeds before dicing the serrano pepper and cut back to only half a pepper.

Salmon with Avocado Salsa

Salmon with Avocado Salsa is a seasoned salmon fillet baked to perfection with a spicy avocado salsa on top made of red onion, serrano, tomatoes and lime juice.

Course Main Course

Keyword salmon

Prep Time 10 minutes

Cook Time 14 minutes

Total Time 24 minutes

Servings 4 servings

Author Amber

Ingredients

Adobo Salmon

1 pound wild caught salmon 4 salmon fillets
1 1/4 teaspoon adobo blend seasoning
1 Tablespoon brown sugar
1 teaspoon salt
1/2 Tablespoon cumin

Avocado Salsa

2 avocados peeled and diced
3 Roma tomatoes diced
1/2 red onion diced
1 serrano seeds removed and finely diced
1 Tablespoon olive oil
1 Tablespoon lime juice
1 garlic clove minced
1/2 teaspoon salt
1/4 teaspoon pepper
1 Tablespoon cilantro optional

Instructions

Heat oven to 400 degrees.
Remove pin bones from salmon with tweezers and cut salmon into 4 portions.
Place the salmon skin side down onto a baking sheet.
In a small bowl, whisk together the adobo blend seasoning, brown sugar, cumin and a teaspoon of salt. Rub onto the salmon.
Bake salmon for 14-16 minutes.
As the salmon bakes, make the avocado salsa.
Peel and dice avocados. Dice tomatoes and onion. Finely dice a serrano, monce a clove of garlic and chop some cilantro. Add all ingredients to a bowl with olive oil, lime juice, salt and pepper.
Spoon avocado salsa over salmon and serve.

Mexican Hot Dogs with Nacho Cheese

This post is sponsored by Ricos Products. All opinions are mine alone. #RicosCheesePlease

Mexican Hot Dogs are made with Ricos Gourmet Nacho cheddar cheese sauce, fresh Pico de Gallo and avocado all loaded on a grilled bratwurst and nestled in a soft bun.

A few weeks back, I made a really delicious family recipe for Cheesy Taco Pasta and the nacho cheese love isn’t stopping there. The baseball season officially begins March 29th and I am feeling the inspiration! I couldn’t think of a food more baseball than a hot dog but of course, we had to put a little twist on it with these Mexican Hot Dogs.

I feel as though the beginning of baseball season is the true sign that spring is here and after this incredibly long winter, I am more than ready for it. Nothing sounds better at the moment than some grilled food, a cold beverage and just sitting back to watch a bit of baseball. Bring it on!

Enter the Ricos Sweepstakes

Winning a 2018 Ford F-150 is easy-peasy, nacho cheesy. Buy a 15oz can of Ricos Cheese Sauce and get an entry. Buy a 6lb 10 oz can and increase your chances with 5 entries!

Click HERE to enter and get more information!

Enter every day with each purchase. Valid on purchases from 01/15/18 – 05/31/18; Terms apply.

Mexican Hot Dogs with Nacho Cheese

Mexican Hot Dogs with Nacho Cheese are a great baseball game day food because they are simple, really tasty and don’t really need to abide by a strict recipe. You just need to visit your local Walmart to grab some soft buns, your favorite bratwurst or beef franks, a fresh Pico de Gallo, avocado and the Ricos Nacho cheddar cheese sauce to make this hot dog complete. A few minutes of prep to heat up the Ricos Cheese Sauce, dice some produce and grill up those hot dogs and you are all set to watch the game.

Mexican Hot Dogs with Nacho Cheese

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Mexican Hot Dogs are made with Ricos Gourmet Nacho cheddar cheese sauce, fresh Pico de Gallo and avocado all loaded on a grilled bratwurst and soft bun.

Yields: 6 servings

15 ounce can Ricos Gourmet Nacho cheddar cheese sauce
6 hot dog buns
6 Bratwurst (any type of sausage/beef frank your family loves will work)
Pico de Gallo
1 avocado

Prep the Pico de Gallo.
Dice the avocado.
Let your grill heat up and toss the Bratwurst on. Cook on a medium heat according to package directions which is typically 10-12 minutes or 15-20 minutes.
While the hot dogs are grilling, heat your Ricos Gourmet Nacho cheddar cheese sauce on the stovetop on a medium heat for 10 minutes stirring often.
Assemble your hot dogs with a layer of Ricos Gourmet Nacho cheddar cheese sauce, a spoonful of Pico de Gallo and a few avocado slices.

Preparation time: 7 minutes
Cook time: 12 minutes

Ricos Cheese varities can be found at a store near you! Ricos is trans Fat FREE and made with no hydrogenated oils. Plus, preparation is a cinch with heat and serve instructions. Ricos offer the perfect line of cheese sauces for entertaining, game day, barbeques, birthdays and even concession stands to save time and money. Look for the Ricos Condensed Cheddar Cheese has 50% more product when mixed correctly for feeding a crowd.

Click HERE to see the full line of Ricos Cheese Sauces including my favorite Ricos Queso Blanco.

Grilled Honey Chicken with Strawberry Salsa

Grilled Honey Chicken with Strawberry Salsa is sweet with a spicy kick. I am really excited to share this recipe with everyone. The dish is bursting with amazing flavors! Plus, it is grilling season so bring on the outdoor recipes, right?

Strawberry Salsa is easy to make and utilizes all fresh ingredients. You can’t beat completely fresh. This recipe is very similar to pineapple salsa from Pork Tacos with Pineapple Salsa. The strawberries give a nice tart flavor that pairs well with the spicy jalapeno and onion. I make my strawberry salsa spicy but if you don’t enjoy spice that much and want it more mild, simply remove the seeds from the jalapeno before chopping up the salsa ingredients.

I just realized that my past few recipes have involved honey. We eat a whole lot of honey in this house and it is one of my favorite ingredients for cooking. Depending on what type of honey you buy, it can various flavor profiles from fruity to nutty. I tend to go with the honey that is on the sweeter side to act as a sweetener in recipes. Plus, the consistency sticks really well to everything. Especially love honey for meat marinades. Try the Sweet ‘N’ Spicy Baked Salmon or the Spicy Honey Grilled Chicken Recipe for more recipes using honey that are both great summer recipes.

How to grill chicken. Grilling chicken can be a disaster but it doesn’t have to be. You want to cook on a medium to high heat. The preparation of the chicken and shape is important. Yes, your chicken’s shape is important today. I buy the thinly cut chicken breasts when grilling. You can also choose to use a meat pounder to get the chicken at a consistent thickness. This allows for more even cooking and you aren’t waiting for the thickest portion to cook while the rest dries out. Cook each side for about 7 minutes or until the internal temperature is at 165 degrees.

I love getting those slightly charred bites in mixture of the sweet strawberries and spicy jalapenos this Grilled Honey Chicken with Strawberry Salsa recipe. Such an awesome combination.

Grilled Honey Chicken with Strawberry Salsa

Honey Chicken
2 garlic cloves, minced
2 pounds chicken breasts (thin cut or pounded)
.5 cup honey
3 tablespoons soy sauce, low sodium
.5 lime
1 tablespoon olive oil
pinch of pepper
Strawberry Salsa
.5 green bell pepper
1 jalapeno
1/4 white onion
1 lime
1 pint strawberries
.5 cup cilantro

Pound the chicken breasts if you need to even out the thickness.
Marinate the chicken. In a large Ziploc bag, add honey, soy sauce, minced garlic, freshly squeezed lime, olive oil and a pinch of pepper. Mix and add the chicken.
Place chicken in fridge to marinate 20 minutes to 2 hours.
Pre heat your grill to a medium high heat.
Prep your strawberry salsa. Finely dice half a green bell pepper, 1/4 of a white onion and 1 jalapeno. Toss into a small mixing bowl.
Dice your strawberries and chop the cilantro. Add to the bowl.
Squeeze 1 lime and give the strawberry salsa a mix.
Cook chicken for 7 minutes on each side.
Remove from grill and top with strawberry salsa.
Enjoy!

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Fresh Pico de Gallo

Fresh Pico de Gallo with Roma tomatoes, garlic, onion, cilantro, jalapeno and serrano peppers and a splash of lime juice.

Cinco de Mayo is around the corner and I can’t help but have my mind on Mexican cuisine. One of the simplest and freshest salsas I make is this fresh Pico de Gallo. So great for a dip with tortilla chips or on top of chicken fajitas. Plus you can have the salsa prepared in under 5 minutes. Winning!

There are really no special tips and tricks for this recipe. It is crazy easy to throw together. Just make sure to use all fresh ingredients. Mushy tomatoes or cilantro that isn’t green and bright, could kill the taste. If your lime isn’t very juicy, you can squeeze 2 into the mixture. A nice tip to get the most out of your lime, use the palm of your hand to roll the lime on the counter before cutting and squeezing. I have also popped them into the microwave for 20 seconds to get the most juice possible from them.

Want another great Mexican inspired dip idea that is super easy? Try the Enchilada Bean Dip from my friend over at Fizl Dizl.

Fresh Pico de Gallo

6 Roma tomatoes
.5 onion (red or white, I mixed both today)
.5 cup chopped fresh cilantro
1 lime
3 garlic cloves, minced
1 jalapeno
1 serrano
pinch of salt

Wash all your tomatoes, peppers and cilantro well.
Grab a cutting board and knife.
Chop your tomatoes and put into a medium mixing bowl.
Finely chop 1 jalapeno and 1 serrano and put into bowl. If you do not like heat, remove the seeds before chopping.
Chop half an onion and put into bowl. I grab whatever I have on hand. I did a mix of red onion and white onion today.
Squeeze 1 lime into bowl, add a pinch of salt and mince 3 garlic cloves.
Chop your fresh cilantro and place into mixture.
Mix all ingredients together and serve.

Pork Tacos with Pineapple Salsa

Get dinner on the table pronto with these Pork Tacos with Pineapple Salsa. I took a page from my mother on today’s recipe. Growing up, we were always so busy with sports, school, and activities for myself and my two siblings. My own life with children isn’t a whole lot different. Every day is crazy hectic!

My mother is the 30 minute meal master and she would frequently make tacos with pork tenderloin. I am teaming up with Smithfield Marinated Fresh Pork today and these folks have a variety of marinated pork options to make real flavor, real fast and we are making a killer taco.

Smithfield Marinated Fresh Pork is 100% fresh pork that has been slow marinated and seasoned to perfection with no artificial ingredients. Available in various cuts from tenderloin to roast with multiple flavors to choose from- Slow Roasted Golden Rotisserie, Garlic and Herb, Hardwood Smoked Bacon & Cracked Black Pepper and more. All the labor intensive prep work is done for you. Now all you have do is pick a cooking method. Grill, bake, slow cook?

Any dish, any cooking style, Smithfield Marinated Fresh Pork has you covered. All you have to do is go to your local Kroger and grab the flavor you want. Think of all the creative meals you can come up with in 30 minutes or less and you can even cube the pork to cut down on cooking time even more.

Smithfield Marinated Fresh Pork is having a contest and the grand prize winner will be receiving the opportunity for a trip to wine country!

How To Enter:

Submit your tip on how you get dinner ready in 30 minutes or less using Smithfield Marinated Fresh Pork, for a chance to win a grand prize trip to wine country or hundreds of other great prizes!
Plus, you can vote on your favorite tips and tricks to achieve real flavor, real fast, and you will be entered to win a $25 gift card.

For more 30 minute or less recipe inspiration, and to view full contest details, visit www.SmithfieldRealFlavorRealFast.com.

I am day dreaming of my trip to wine country now but back to the Pork Tacos with Pineapple Salsa. Preparation for these tacos is so crazy simple. You will pre heat your oven to 425 degrees. Place the pork loin on a roasting pan and cook for 30 minutes. I used Hardwood Smoked Bacon & Cracked Black Pepper but any flavor would work great. I enjoy bacon. Period. I don’t really need to expand on that, do I? Nothing better than taking a big bite and getting a punch of bacon flavor. Oh yum.

While the Smithfield Marinated Fresh Pork tenderloin is cooking, chop up your fresh pineapple salsa. I recommend using fresh pineapple oppose to canned. Most grocery stores will have pineapple pre sliced in the produce section so if you want to save a little time, grab a container of pre sliced. Chop a cup of pineapple, 1 tomato, 1 jalapeno, half cup of green bell pepper, and a quarter cup of both fresh cilantro and red onion. Squeeze some lime juice into the mix and done.

Slice your pork tenderloin and place on some warm flour tortillas with a spoonful or two…heck make it three spoonfuls of the pineapple salsa. Now, time to enjoy some family meal time.

Grab some Smithfield Marinated Fresh Pork today and get dinner on the table in a breeze. Remember to visit www.SmithfieldRealFlavorRealFast.com to submit your best tips on creating a delicious meal in 30 minutes or less.

Pork Tacos with Pineapple Salsa

1+ pound Smithfield Marinated Fresh Pork, Hardwood Smoked Bacon & Cracked Black Pepper Tenderloin
1 cup diced fresh pineapple
1/4 cup fresh diced red onion
1 diced tomato
1/4 cup freshly chopped cilantro
1 lime
.5 cup diced green bell pepper
1 jalapeno
8 fajita sized flour tortillas

Pre heat oven to 425 degrees.
Remove your Smithfield pork tenderloin from package and place on roasting pan.
Cook for 30 minutes or until internal temperature reaches 150 degrees. There will be a little pink.
Let pork sit and rest for 5 minutes before thinly slicing.
While the pork is cooking, you can prepare your pineapple salsa.
Wash the tomato and cilantro. Grab a cutting board, knife and measuring cup.
Dice 1 cup of fresh pineapple, 1 tomato (any kind will do), and .5 cup bell pepper. Finely chop 1/4 cup of red onion, jalapeno and cilantro. Add all ingredients to a small bowl. Squeeze the juice from 1 lime into bowl and mix together.
Assemble your tacos. Add a few slices of pork onto a tortilla with a heaping scoop of pineapple salsa.
Enjoy!

This is a sponsored post written by me on behalf of Smithfield Marinated Fresh Pork.

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Corn Salsa

Corn Salsa takes only 10 minutes to prepare and has fresh ingredients with just a pinch of spice. Great for fajitas, dip or as a topping of chicken.

I am a really big fan of corn, any kind of corn cooked any way. Bring me a big bowl of Corn Salsa and it will be consumed in minutes. I love this recipe because the corn is the focus of the dish and the fresh ingredients just help flavor the dish. Speaking of freshness, this salsa is best when eaten immediately after cooking. The corn is warm and the ingredients are freshly chopped, just tastes so good.

In a large saucepan, you want to cook your corn, onion and peppers on a medium to high heat to roast them with a little oil. This gives another dimension of flavor and the poblano chile peppers happen to taste unbelievable when roasted. Once the mixture is browned, add in the remainder of your fresh ingredients and serve immediately.

Many recipes such as this one tend to taste better once the flavors have soaked in but I like this recipe served immediately while still somewhat warm. Add to tacos, use as an appetizer with tortilla chips or put over a chicken breast are my favorite ways to utilize corn salsa.

This recipe goes quick! You may want to double the recipe for a big family! I took the photos and was going to make some tacos for dinner. My husband ate the whole bowl before I even fired up the stove again. Another batch had to be made for our dinner. Haha. I can’t blame him. Just too good.

This recipe was inspired by Better Home and Gardens Roasted Corn Salsa recipe.

Corn Salsa

1 tablespoon olive oil or vegetable oil
1.5 cups frozen corn
.5 cup chopped red onion
1 poblano chile pepper
1 jalapeno
3 garlic cloves, minced
1.5 cups roma tomatoes
1/4 cup freshly chopped cilantro
.5 teaspoon salt

Wash all your fresh ingredients well.
Gather cutting board, knife, measuring cups, large bowl, large saucepan, spatula and garlic press.
On the stove top, heat your saucepan on a medium to high heat.
Chop your red onion, tomatoes and cilantro.
Remove the seeds from your poblano pepper and jalapeno and finely chop.
Add 1 tablespoon oil to saucepan, followed by the 1.5 cups corn, chopped jalapeno, and chopped poblano. Cook until corn begins to brown. This will take about 5 minutes stirring frequently.
Turn off heat and add 3 minced garlic cloves, followed by 1.5 cups chopped tomatoes, 1.4 cup cilantro, and .5 teaspoon salt.
Mix well.
Transfer to bowl and serve.

Taco Pizza

Switch up your regular taco night with Taco Pizza! Made with lean ground beef, taco seasoning, refried beans, lettuce, black olives, tomatoes, cheddar cheese and topped with sour cream.

Use all those great topping you use for your tacos. Get your cravings fix for pizza and tacos in one. Plus, the recipe is crazy easy! Make Taco Pizza with our Homemade Pizza Dough recipe and homemade roasted Salsa Verde or buy store bought. Today, I used the Pillsbury pizza dough and made a sheet pan pizza but any pizza dough will do. Cooking times may need to be adjusted slightly depending on the dough you are using so keep that in mind.

Inspiration of this recipe comes from a pizza place called Papa Murphy’s. They are all over the place on the West Coast where I grew up but Cincinnati doesn’t have any locations. Insert sad face here. But hey! That’s okay because we made are own version and it is just as tasty.

Taco Pizza

1 can refried beans
1 pound ground beef
1 envelope taco seasoning
1/2 cup salsa verde
2 cups shredded cheese
1/2 head of lettuce, chopped
1 tomato
1 can sliced black olives, drained
sour cream
1 pizza crust
olive oil

Gather ingredients, pan, pizza pan or pizza stone, pizza cutter, measuring cup, cutting board, knife and mixing spoons.
Preheat oven to 400 degrees.
Drizzle olive oil on sheet pan or pizza pan and lay our your pizza crust dough.
Cook for 10 minutes.
As the pizza crust cooks, cook 1 pound of ground beef in pan on stovetop with taco seasoning. Cook thoroughly. Set to the side.
Remove crust from oven.
Spread 1 can of refried beans on top of pizza crust.
Spread ground beef on top of pizza crust.
Cook pizza in oven for 6 minutes.
Remove pizza from oven and layer with 1/2 cup salsa verde, 2 cups of shredded cheese, chopped lettuce and tomato and the sliced olives. Place into oven another 5 minutes.
Remove from oven and slice using the pizza cutter.
Top off pizza with sour cream.
Enjoy!

Salsa Verde

Salsa Verde with roasted poblano peppers, tomatillos, garlic and onion blended with a pinch of cumin, fresh lime juice and cilantro.

We love salsa, especially a Salsa Verde. We put it on eggs, burgers, tacos, quesadillas, pizzas, and whatever else needs a little extra flavor. Try and delicious homemade Taco Pizza! With just a few fresh ingredients, you can make a homemade Salsa Verde. The trick to a really tasty salsa is roasting your ingredients!

On a baking sheet with a drizzle of olive oil, add your poblano peppers, onion, garlic cloves, and tomatillos. Broil for 15 minutes and place ingredients into a food processor. Add a lime freshly squeezed, salt and a bit of cumin for extra flavor. If you like it spicy, add a jalapeno or serrano pepper for extra kick.

Salsa Verde

4 tomatillos
2 poblanos
1 lime
1 very small white onion
2 tablespoons olive oil
tablespoons cilantro, chopped
2 garlic cloves
1 teaspoon cumin
1 teaspoon salt
1 jalapeno or serrano pepper (optional)

Wash all ingredients well.
Pre heat oven to a broil.
Drizzle olive oil onto a baking sheet.
Chop the stems off the poblano peppers, cut the stem off jalapeno (if using)cut onion in half, remove husk from tomatillos and peel garlic cloves.
Place ingredients onto the baking sheet.
Broil for 15 minutes.
Place the roasted ingredients into food processor.
Cut lime in half and squeeze half food processor.
Add 1 teaspoon salt and cumin. Add the chopped cilantro.
Blend everything in the food processor well.
Store in a sealed container in fridge.

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salsa

Salmon with Avocado Salsa