Grilled Jalapeno Salsa

Summer is almost upon us and one of my favorite snacks – or let’s face it, lunches – is fresh salsa. This recipe includes some grilled peppers and tomatoes to add a great smokey flavor. We like to cook as much as possible on the grill when it starts to get warm here in Phoenix – keep the heat where it belongs, outside. If you allow this delicious concoction to sit in the fridge for a few hours or overnight, the flavor only intensifies.

5 years ago

Peeling Tomatoes for Sauce

If you like to use fresh tomatoes for pasta sauce, you should be sure to remove the skins. To easily remove skins, simply boil the tomatoes until the skin cracks.

6 years ago

Simple, Rustic French Bread

Bread is surprisingly simple to make and homemade is far superior to most you can find in any grocery store. All you need is a little push to get you over the hurdle that it is far too difficult and you don’t have time. Here is that push! It IS easy. It is four ingredients and the majority of the time the dough is spent rising or in the oven. Fresh bread out of the oven with butter and jelly is good not only for breakfast or a snack, but I’ll admit to eating it for lunch, and I think once for dinner.

7 years ago

Fresh Hummus

Hummus is a traditional middle eastern spread made with chick peas and tahini paste, which is ground sesame seeds. This recipe is from my uncle’s mother and is especially excellent because of spice added by the jalapenos. It is also a nice treat when it is served warm. My uncle Jack insists that you “don’t have enough hummus” on your piece of bread, even if it is caving under the weight of a giant mound.

7 years ago

Rice and Sausage Stuffed Chicken Breast

This is possibly one of the yummiest chicken recipes ever. There’s something about Jimmy Dean sausage…mmm tasty. This is simple. You saute up veggies and sausage, while rice is cooking, then stuff it all in an open chicken breast and bake it. My brother affectionately refers to this chicken as “bangin’.”

9 years ago

Cinnamon and Sugar Snickerdoodles

Snickerdoodles are delicious sugar-like cookies rolled in cinnamon and sugar. They usually have a little bit of cream of tartar in them which balances nicely with the cinnamon. I use baking powder and therefore did not use cream of tarter because it is usually added to react with baking soda. Using baking powder is like baking soda and cream of tartar in one! However, for a true Snickerdoodle, you should add a tsp of cream of tartar đŸ™‚ I also like soft chewy cookies, but Snickerdoodles can be crisp too.

So Snickerdoodles you say? What kind of a name is that? I did some snooping around and thanks to Wikipedia, I have a possible answer! Snickerdoodles are most likely German and the name perhaps comes from a mispronunciation of Schneckennudeln, or cinnamon-dusted sweet rolls called “snail dumplings.” The German word Schnecke means a snail-like shape. Well there’s some fun trivia…but on to the recipe!

9 years ago

Mom’s Sauteed Vegetables and Grilled Chicken over Pasta

Mom loves vegetables. She is also really good at making them delicious. Don’t get me wrong, I’m a fan of veggies, but Mom makes them like candy. This recipe is perfect if you don’t have a lot of time to spend on dinner, and want to make everyone think you did!

This recipe also uses some white wine. Another favorite of Mom’s. You know that saying “I love cooking with wine. Sometimes I even put it in the food”…Yeah that’s about my Mom. Great dinner anytime and great as leftovers, too.

9 years ago

Roast Chicken with Savory “Goop” Stew

You are probably asking yourself, “what is goop?” Goop is my family’s word for a stewy, ragu-like concoction. Basically, the kind of dish that you need bread or biscuits with because you have to dip the juices up. I am the butt of jokes when it comes to goop dishes because I will load my plate up, and still dip in the main dish. I like to call it a self-preservation technique…basically, I just love to eat.
The great thing about goop is you can make it with anything really. For example, we altered this edition by adding our leftover potato leek soup from a couple nights ago. We are a big leftover family. Make enough for a few nights, then you always have something to munch on, or add to the next nights meal somehow!

9 years ago

Potato Leek Soup with Roasted Garlic

This is by far one of my favorite soups. The savory roasted garlic coupled with the ham and leaks is incredible. It’s a thick, heart warming comfort food – great for cold weather! Also, if you happen to have leftovers, you can also make a chicken and vegetable stew!

9 years ago

Roasted Garlic

Roasting garlic is simple and yields one of the most savory and delicious ingredients for other recipes, such as potato leak soup, roast garlic mayonnaise, garlic bread, etc. Roasted garlic has a much mellower flavor as most of the pungency is roasted away. It is also transformed into a butter-like paste. You just squirt it out of the paper!
This takes about an hour, and it’s well worth the wait! I’m an addict.

9 years ago