Dressings, Sauces, Dips

Cantina Salsa

This salsa is a staple around here! We eat in on anything and everything! I often quadruple the recipe when we’re feeding a crowd, and I’m always amazed at how quickly it disappears.



  • 2 -14.5 oz cans stewed tomatoes
  • 1/2 red onion
  • 2 cloves garlic
  • Juice of 1 lime
  • 1 handful cilantro
  • 1 tsp kosher salt
  • Chipotle Tabasco Sauce


Place everything except the Tabasco and one can of tomatoes in a blender. Pulse a couple times. Add the 2nd can of tomatoes and pulse until everything is chopped but not pureed. Add the Tabasco sauce a few shakes at a time, taste testing along the way. Refrigerate a couple hours for best flavor.

Recipe from Our Best Bites

Ham · Main Dish

Cheesy Ham and Broccoli Quinoa Bites

These are so fun and great for packing in lunches!



  • 3 cups cooked quinoa, cooled
  • 2 eggs, lightly beaten
  • 1 1/2 Cups deli ham, chopped fine
  • 2 cups finely chopped steamed broccoli
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups shredded sharp cheddar cheese


Preheat oven to 350. In a large bowl, stir together all the ingredients until combined. Lightly grease a mini-muffin tin. Scoop the quinoa mixture into the tin, filling the cups all the way to the top and lightly pressing to pack the mixture a bit. Bake for 15-18 minutes, until golden brown.

Adapted slightly from Mel’s Kitchen Cafe