Cinco de Salsa

Cinco de Salsa

Hey All!

Today we celebrate Cinco de Mayo with some Cinco de Salsa. About a year ago I posted this salsa recipe and forgot all about it until today. Super fresh, super healthy- easy Mango Salsa with only 5 ingredients. 5….as in cinco…. ok, you get it…

5 ingredients you’ll need:
White or Red onion (diced)
Green Onion (diced)
Handful of Cilantro (coarsely chopped)
4-5 Tomatoes (diced)
2-3 Mangos (diced)

Put it together:
Combine all ingredients in a bowl and lightly hand toss. Squeeze a little lime juice on the top if you’d like some additional flavor. Serve in a white dish to make the color pop along with some colorful tortilla chips!

Happy Cinco De Mayo from The Make Shoppe!







Easter Sunday in the Garden

Easter Sunday in the Garden

Hello! This year we celebrated Easter a little less than traditional by having it in a quaint little garden. What a beautiful day it was for family, food and an Easter egg hunt! Easter is one of my favorite holidays simply because all of the gorgeous colors that come out in the Spring time. Colorful eggs, sprouting plans and giggles from the kids really made this holiday! I Couldn’t wait to share all the great photos I took so here they are…

Real Good Red Potatoes

Real Good Red Potatoes

What you’ll need:
3-4 Red Potatoes cut into 1 in. cubes
1/2 Onion diced
1 Yellow Bell Pepper diced
2 Tomatoes diced
4-5 Garlic Cloves peeled
1/4 C. Flat Leaf Parsley coarsely chopped
Kosher Salt and Pepper to taste
Onion and Garlic Powder to taste
Herbs de Provence to taste
2-3 Tbls Olive Oil

Put it together:
Set the oven temp to 400. Wash produce and chop up potatoes, onion, bell pepper, tomatoes and parsley.  Next add all the veggies to a large mixing bowl and include the garlic cloves. Add about 2-3 Tbls of olive oil and then sprinkle the mix with all spices EXCEPT the salt. Salt draws out moisture so you don’t want to add it before cooking otherwise the veggies may shrivel up. So reserve the salt for after the potatoes are done cooking. Now, lightly hand mix the veggies turning a couple times over to make sure they’re well coated. In a large glass baking dish use a little cooking spray to coat the bottom, then transfer the veggies. Place in the oven uncovered and roast for about 45-50 mins. Once the cooking time is up , pierce the potatoes to make sure they’re done! After removing veggies from the oven,  you can now add some kosher salt to taste!
*Note* If you’re a garlic lover…ADD MORE GARLIC!


From me to you…