Uncle Richie's Salsa

Friday, September 25, 2009

We were at my Aunt Terry's and Uncle Richie's a few weeks ago and we had the best salsa I've ever eaten. It had just the right amount spice and was just... perfect!  I was lucky enough to get the recipe and am proud to share it with you. Thanks Uncle Richie!

Uncle Richie's Salsa

1 16 oz. can stewed tomatoes
1/3 cup chopped onion
4 medium tomatoes, chopped
1/2 tsp. salt
3 small jalapeno peppers, chopped and seeded
1/2 tsp. cayenne pepper

Combine tomatoes, peppers and onion in food processor and process until desired consistency. Add salt and cayenne pepper. Process again to mix. Store in refrigerator. Makes about 4 cups.

When working with the jalapenos, you can keep as many seeds or as few seeds, depending on how hot you want it. Just remember, the more seeds you keep, the hotter the salsa.

Enjoy!

If you like this, you may like:

Beef Fajitas

Simple Garlic Dip

Beef Fajitas

Fajitas have always been a challenge to me.  I have tried making them few times and it's always a "It's ok honey. We can just get a pizza" type of night. I usually just marinate a London broil and shave it but it just doesn't taste right. I thought, what if I boil a piece of meat and tried it. It worked!  Here's the recipe.

Beef Fajitas

1 flank steak - about 1 1/2 lb. to 2 lbs.
2 packets Sazon Goya
1 32 oz. can of beef broth
1 beef bouillon cube
2 cups of water
6 cloves garlic, smashed
1 medium onion, halved
1 bay leaf

Add water and beef broth to a large pot. Cut onion and smash garlic. Add onion, garlic, bay leaf and beef bouillon to pot. Place beef on a cutting board and trim off any fat. Sprinkle Sazon Goya on both sides of meat. Take a piece of saran wrap and 'rub' spice into meat (this stuff could make your fingers orange - learned this the hard way). Place beef in pot and bring to a boil. Let simmer for about 1 1/2 to 2 hours - until steak comes easily apart with a fork. Remove meat and place on cutting board. Let it cool to room temperature.

When meat has cooled, shred meat with two forks.

For Fajita

tortillas
1 small onion, cut into strips
1 small pepper, cut into strips
1 clove garlic, minced
1 tsp. olive oil
1 tsp. Italian seasoning

Cut onion and peppers into strips.  Mince garlic. Add olive oil to medium frying pan and warm to medium heat. Add onions and peppers and cook for about 4 minutes. Add garlic and Italian seasoning and cook until they are soft and close to carmelizing.

To ensemble fajita, add meat, about 1 tablespoon of liquid that cooked the meat in, onion/pepper mixture, cheese, sour cream and Uncle Richie's Salsa to a tortilla.

Enjoy!

If you liked this, you may enjoy:

Buffalo Chicken Egg Rolls

Empanadas

Breakfast Strada

Wednesday, September 23, 2009

My parents recently celebrated their 15th wedding anniversary and I wanted to surprise them with something special. They had gone away for the weekend and what would be better than to come home with a home cooked meal. My parents love this Breakfast Strada and I figured they would be happy that they didn't have to make dinner when they got home.

Breakfast Strada

1 lb. sweet sausage, crumbled, cooked and drained
6 slices of white bread, cubed
4-5 eggs
1 c. grated cheddar cheese
2 c. milk
1/4 tsp. dry mustard

Brown, crumble and drain sausage. Remove crust from bread and cut into cubes. Mix eggs, milk and mustard. Layer bread, sausage and cheese in a 9x9 casserole or two quart round casserole dish. Pour milk/egg mixture into casserole, cover and refrigerate overnight. Bake covered in 325-350 degree oven for 50-60+. Uncover last 20 minutes. You can double this recipe - just put in two casserole dishes. Cook time is a half hour to an hour longer.

Enjoy!

If you like this, you may like:

Breakfast Parfait

Breakfast Potatoes

Pumpkin Bread

Monday, September 21, 2009

Fall is right around the corner and that usually means it's time for me to make one of my favorite breads.  This bread is great for breakfast or that little snack you have with your coffee.

Pumpkin Bread

2 eggs
1 1/2 c. sugar
1/2 c. oil
1/2 c. water
1 c. pumpkin
1 c. chopped walnuts plus 2 tbsp. for topping
1 2/3 c. flour
1/4 tsp. baking powder
1 tsp. baking soda
1/2 tsp. cinnamon
3/4 tsp. salt.

Grease 2 loaf pans with butter. Preheat oven to 350 degrees. Combine all ingredients in large bowl and mix together. Pour into loaf pans. Top each loaf with about 1 tbsp. of remaining chopped walnuts. Bake for about 30 minutes. Test with toothpick to check bread has cooked completely.

Enjoy!

If you like this, you may like:

Garlic, Cheddar Biscuits

Sausage Bread

Shrimp with Tomatoes and Garlic

Friday, September 18, 2009

Everyone loves an easy dinner on a busy weeknight. And who doesn't love shrimp? It could be a nice romantic dinner for two or to share with a friend you care for.  I have to give my mother credit as she stumbled upon this recipe and made it her own. This recipe serves two but can be easily doubled.

Shrimp with Tomatoes and Garlic

1/2 lb of large shrimp, peeled, deveined and cooked
2 cloves of garlic, minced
2 tomatoes, diced
1/4 c. olive oil
1 tsp. oregano
salt and pepper
2 cups cooked spaghetti

Peel and devein shrimp.  Cook in boiling water for about 3 minutes or until they 'pink up'.  Place on paper towel to dry and cool.

Pour 1/4 c. olive oil in a ziploc bag.  Chop tomatoes and garlic. Add tomatoes, garlic, oregano, salt and pepper to ziploc bag. When shrimp has cooled to touch, add to ziploc bag. Let bag sit in room temperature for about an hour.

Boil pasta according to directions on box. Mix cooked spaghetti and shrimp mixture in large bowl. Serve on two plates and add parmesan/romano cheese on top.

Enjoy!

If you like this, you may like:

Shrimp Scampi

Eggplant, Mozzarella and Tomato Salad

Roasted Potatoes

Wednesday, September 16, 2009

Looking for a simple side dish to make on a work night? These potatoes are the answer. They are very easy to make and will be ready in about 30 minutes. This recipe serves two but can easily be doubled.


Roasted Potatoes
1 lb. small red potatoes
2 cloves of garlic, chopped
1/4 c. olive oil
1 tbsp. rosemary
Salt and Pepper
Paprika

Preheat oven to 400 degrees. Scrub potatoes and cut them in half (if the potatoes are big - cut them into quarters).  Place in large bowl.  Add olive oil and garlic to bowl. Crush rosemary in hand and add to bowl. Mix well, until all the potatoes are coated with oil. Let sit for about 5 minutes.

Line a baking sheet with foil.  Place potatoes on sheet, making sure that they are not touching. Sprinkle salt, pepper and paprika over potatoes. Place in oven and cook for about 30 minutes - or until potatoes are cooked and golden brown.

If you like this, you may enjoy:

Breakfast Potatoes

Beans in Stew

Garlic Cheddar Biscuits

Enjoy!

Touchdown Chicken

Friday, September 11, 2009

Are you ready for some football?  My whole family is happy that football season is here. It's a tradition to serve finger food while we watch our games on Sunday. Touchdown Chicken is a great little treat because it's quick to make and very satisfying.

Touchdown Chicken

2 lbs. chicken breast, cut into bite size pieces
2/3 c. flour
1 tsp. paprika
1 tsp. poultry seasoning
2 tsp. salt
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/4 tsp. black pepper
1 c. milk
oil for frying

Trim fat from chicken and cut into bite size pieces.

In medium bowl, mix flour, paprika, poultry seasoning, salt, garlic powder, onion powder and black pepper.  Dip chicken nuggets in flour mixture and set on wire rack for about 5 minutes.

Heat oil in frying pan over medium heat.  In small bowl, pour milk into bowl.  Dip nuggets in milk and then in flour mixture. Make sure nuggets are coated completely.

Fry chicken nuggets in oil over medium heat until all sides are golden brown.  Serve with Simple Garlic Dip.

Enjoy!

Simple Garlic Dip

Dips can really show off your creative side. I love trying to re-create dips at restaurants and most of the time, I hit the nail on the head. This garlic dip goes great with everything from  Touchdown Chicken to potato chips.

Simple Garlic Dip

1/2 c. mayonnaise
1/2 c. sour cream
1/3 tsp. garlic powder
1/4 tsp. onion powder
1/4 tsp. paprika
1/4 tsp. salt
1/4 tsp. garlic powder

Mix all in a bowl and refrigerate for at least an hour.  Keeps for about three days.


Enjoy!

French Onion Soup

Wednesday, September 9, 2009

Onion soup is one of my favorite comfort foods. After having a long day at work or on those cold winter days, a nice bowl of warm soup will cheer you up.

French Onion Soup

5 large onions, peeled and sliced thin
6 tbsp. butter
1 tbsp. flour
1 large can beef broth (48 oz.)
2 beef bouillon cubes
1/2 c. port wine
1 tsp. Gravy Master
12 slices of Imported Swiss cheese
12 1/2 " slices of French bread toasted

In large saucepan, melt butter over medium heat.  Peel and slice onion very thin.  Cook onions in butter, stirring frequently for about 40 minutes or until golden brown.

Add flour to onions and stir.  Cook for about 3 minutes.

Add broth, port, bouillon cubes and Gravy Master.  Stir constantly until soup comes to a boil. Turn down to low and cover soup. Let simmer for about 20 minutes.

Cut and toast bread slices. Pour soup into 6 soup bowls and place twp pieces of toast and two slices of Swiss cheese.  Set under broiler (about 4 inches from the element) for about 3 minutes or until cheese is melted and golden brown.

Enjoy!

Breakfast Potatoes

Tuesday, September 8, 2009

Last night was one of those nights where you have the battle of "what do you want for dinner?". So it was settled, it became breakfast night. I wanted to do something a little different with omlettes and played around with some potatoes and the end result was delicious.

Breakfast Potatoes
2 medium potatoes, peeled
1 tbsp. canola oil
1/4 c. chopped onion
1/4 c. chopped green pepper
1 clove garlic, minced
1 tbsp. oil
1 tbsp. butter
3/4 tsp. salt
1 tsp. paprika
1/4 tsp. pepper

Peel and cube potatoes into small cubes. Boil water in a medium pot over high heat. Add potatoes and cook until tender but still firm - about 10 to 15 minutes. Drain in strainer and set aside.

In a medium skillet, heat 1 tbsp. oil over medium-high heat. Add onion and pepper and cook for about 3 minutes. Add garlic and cook additional two minutes.

Push onion mixture to the side and add butter and remaining oil. Add potatoes and keep heat at medium-high. Add paprika, salt and pepper. Stir occasionally and cook until potatoes are golden brown, takes about 10 minutes.

Enjoy!