Rachel's Salsa

Rachel's Salsa

3-4 cloves garlic
1/2 jalapeno, seeded
1/2 onion
pepper, red, green. yellow, or arange.
1 qt. tomatoes
salt
 lime juice

Combine the first four ingredients.  Using a food processor to chop evenly.  Add the tomatoes, salt, and lime juice to the food processor and blend until smooth

Chicken Tortilla Soup

Tex-Mex Tortilla Soup

2 whole large chicken breasts, skinned  and boned,                                   

2 c. water                                                                                     
1 14.5 oz. can beef broth                                                  
1 14.5 oz. can chicken broth                                             
1 14.5 oz. can tomatoes, cut up                                                     
½ c. onion, chopped                                                                       
½ c. green pepper, chopped                                               
1 8 &2/4 oz. whole kernel corn, drained                                       
1 t. chili powder
½ t. cumin
1/8 t. black pepper
Tortilla chips, 3 c. coarsely crushed
4 oz. Monterey Jack cheese, about 1 c., grated
1 avocado, peeled, pit removed and cut up
 

Cut chicken into 1 inch cubes; set aside.  In a large saucepan combine water, chicken broth, beef broth, undrained tomatoes, onion, and green pepper. Bring to boiling.  Add chicken; reduce heat.  Cover and simmer for 10 mins.  Add corn, chili powder, cumin, and pepper. Simmer, covered, for 10 mins more.  To serve, place crushed tortilla chips into each bowl.  Ladle soup over tortilla chips.  Sprinkle with cheese, avocado, and cilantro if desired.  Serve with lime wedges, if desired.  Makes 6 servings.

 This is one of my favorite go to recipes because I have all of the ingredients in my pantry 98% of the time and because literally everyone in my family loves this soup.  I make a double batch because it is great for leftovers and or freezes really well, minus the cheese, for another time.

Roasted Corn Salad

Gourmet Guy here.We had a couple of ears of fresh corn and didn't use them right away. Needed to find a way to use them, so I winged it and this is what happened!

Ingredients

2 ears fresh corn
Extra Virgin Olive Oil
1 medium bell pepper
2 slices yellow onion, 1/4 inch
1/2 small jicama
3 Roma toamtoes
1 Anaheim chili
1/2 small jalapeno
1 scallion
Cilantro, chopped
Salt and pepper to taste
Honey lime dressing

Coat corn with olive oil and grill over high heat until corn begins to char. Slice corn off cob and place in bowl. Cut sides off bell pepper core. Grill two sides and dice the other two. Remove skin from the grilled pepper and dice. Grill onion slices until browned and dice. Peel and dice jicama. Dice tomatoes. Dice scallion and chilies. Add all ingredients to the corn, stir, salt and pepper to taste.

Honey lime dressing
1 Tbsp honey
1 lime, juiced
3 Tbsp oil
2 small cloves garlic, pressed

Combine all ingredients in a small bowl and whisk well.

Spanish Rice

Over the years I have tried a variety of different recipes for Spanish Rice and this has become my go to recipe.  (From Suzanne Price)

 



Spanish Rice

 

3 c rice

5 c water

1 c tomato sauce

1 t cumin

1 med onion, chopped

3 cloves garlic, minced

 

Brown the rice, saute with onion and garlic.  Mix rice mixture with liquids and cook for 25-30 mins.

Garbanzo Bean (chickpea), Tomato, Basil Salad

http://greenbites.com  also from Pinterest

My new recipe search has found another keeper but made a few changes to our liking!

Garbanzo Bean, Tomato, Basil Salad

1 c. garbanzo beans, drained and rinsed
1 pint grape or cherry tomatoes, halved
25 basil leaves, chopped
3 cloves garlic, minced
1 T red wine vinegar
2 t olive oil
1/2 T honey
salt and pepper to taste

Toss all ingredients and chill for at least 20 mins. 

super simple now I just have to convert my the rest of my family about garbanzo beans (chickpeas)

Mmmmm Bruschetta Chicken (revisited)

I seriously don't remember where I found this recipe but it is one of my all time favorites particularly in the summer time when I can go out to the garden and pick the veggies and herbs fresh. The flavor from fresh tomatoes is simply outstanding. I can hardly wait to have my garden later this year!

Bruschetta Chicken

2 T butter
flour as needed
2 full chicken breasts, cut in half (pound evenly)
Roma tomatoes, diced (about 8 T.)
Basil (fresh chopped 2 T.)
Green onions sliced
salt
Angel hair pasta
Zucchini/Italian squash
Fresh or canned sliced mushrooms
Parmesan cheese
Parsley (chopped, optional)

Melt butter in large skillet. Place chicken in zipper bag and pound evenly ¼’ in thick. Dredge chicken in flour and cook on medium heat. When chicken is almost done, add tomato, basil, green onions, and garlic. Cook until heated through. While chicken is cooking place angel hair pasta into boiling salted and cook. Drain. Melt small amount of better in a saute pan and lightly cook vegetables until done. Add salt, Italian spices and minced garlic.
Place chicken on top of pasta. Pour tomato, basil, garlic and mix over chicken.

Garden's Bounty----Simple Brushcetta

It has been a long time since I posted anything in part because I have been out of the country and because I am now an empty nester and alone part of the time and so cooking hasn't been on my favorite list lately.  Coming home to a garden full of produce has peaked that interest once again.  This is a simple version of Brushcetta but a delightful and simple meal.

 A local store carries these "Bollilo Rolls" I buy them instead of a larger loaf of bread.  Then slice them thinly.

 I love fresh tomatoes, there is simply nothing better than biting into a tomato fresh of the vines.

 Lightly brush olive oil on the bread slices and broil until golden brown.

 With fresh Mozzarella cheese, fresh basil leaves (from the garden) and sliced tomato layer on the bread.

Salt and pepper to taste, enjoy.

Best Lasagna Ever!

Our daughter in Kansas City just had a little baby girl. I am here to help her out for a few days and to play with the her sweet little girls. I have been doing some cooking for her while she recovers and making doubles so that after I leave she can pull something out for dinner on her hectic days (with a 20 month old and a newborn there maybe a few!)

I made a marinara sauce several days in advance for several meals that I would be serving. I think sitting and marinating helped the sauce "mature!" At home I would use the tomatoes that I had canned for myself and I don't add sugar so the taste was a little different. But I made my usual recipe, below, only a smaller batch.

Lauri’s Italian Sauce
3 bottles whole tomatoes (4cans approx. 1 lb size)
2 8 oz. cans tomato sauce
1 6 oz. can tomato paste
3 8 oz. cans mushrooms

3 T. dried Oregano
3 T. dried Marjoram
3 T. dried Basil
1 ½ T. dried Thyme

1/2-3/4 c. chopped dried onion or two chopped fresh onions
2 T. minced dried garlic or 5 cloves fresh garlic minced (if using fresh onion and garlic saute them in olive oil until transparent and then add the remaining ingredients)
Combine all of the above ingredients and bring to a boil, simmer on low heat until thickened. (I usually simmer it for several hours)

Meat Sauce
4 lbs, lean ground beef
2 chopped onions
2-3 cloves garlic, minced

Brown the meat and add the onion and garlic and cook until tender. Add to the marinara sauce and simmer.

For Lasagna:
Place marinara sauce in the bottom of a 9x13pan. Place lasagna noodles (uncooked) on top and then layer with Cottage cheese, Cheddar cheese, Mozzarella cheese, and Parmesan cheese. Repeat layers again. Cover with foil and bake at 350 for one hour. If freezing cover with foil and freeze, thaw and bake, saves up to six months in the freezer.

The one thing that made this lasagna so good was the local Italian Sausage that I used along with the ground beef I just wish I could take a case of this home with me. Because the marinara sauce was being used in several things I didn't put as much sauce as I typically do and there was a lot of the meat mixture it all blended together so well.

Seriously one of the best Lasagnas I have ever made!

Gourmet Guy's Modifications to Grandma's Chili Sauce

I figured since I am the one who always makes this, I would let you know how I have modified it over the years. I always use the red versions of the three peppers if they are available - not important, just a preference.

Grandma's Chili Sauce (Gourmet Guy's Version)

1 gallon ripe tomatoes, peeled, cored and chopped (That is 1 gallon after peeling and chopping)
2-3 large onions, coarse chopped (3/8 inch cubes)
4 (min.) green peppers, 4-6 Anaheim Peppers, 2-4 jalapenos, coarse chopped (3/8 inch cubes)
1-1/2 c. white sugar
2-1/8 c. cider vinegar
5 t. salt
1 t. ground cinnamon
1 t. ground nutmeg
1/2 t. curry powder
1/4 t. ground cloves
2 t. ginger powder
1 t. dry mustard
1 t. tabasco sauce

Mix all ingredients together and simmer for two hours, stirring occasionally. Put in clean canning jars seal, and put in hot water bath for 20 mins (pints). Makes approx 12 pints.

Canning-Chili Sauce

I have been putting recipes on here for quite awhile and still I find ones that my girls ask for. I thought that I had this one was on my computer file but alas I did not. So after searching for the original I decided to put it on here and on my permanent file...hopefully Natalie will add pictures as she does this.....(hint, hint, hint!) What I also discovered were more recipes that I had not included as well so here goes another project!


Grandma's Chili Sauce
1/4 bushel ripe tomatoes, finely chopped
12 onions, finely chopped (the original recipe said the size of eggs...)
6 green peppers, finely chopped
2 c. brown sugar (1 pint)
2 c. cider vinegar (1 pint dark vinegar)
3 T. salt
1 T. cinnamon
1/2 t. paprika
1/2 T. allspice
1/2 T. cloves

Mix first six ingredients together and cook until (until almost done) thick. Add spices and cook a little longer. Put in clean canning jars seal, and put in hot water bath for 20 mins (pints). Makes approx 12 pints.
(This is an older recipe so I have made some changes to update but put the original in parenthesis. This recipe came from "the gourmet guy's grandmother and is a family favorite that we use a lot.)

Mushroom Omelet- Basil

I love omelets but wanted to stay away from some of the fats that we often put into them like bacon or sausage etc. I had this recipe tucked away and while sorting through some things on my recipe pile it caught my eye.

Fresh mushrooms, basil, and green onions for the main flavors.

Chopped tomato to top the omelet.

2-3 eggs

Blend the eggs with basil, salt and pepper.

In butter (so much for the fat!) saute the mushrooms and garlic until tender.

In a hot skillet add the eggs, stir gently until they start to become set.

Add the mushrooms and the green onion.

Top with the cheese. Fold one edge over to top of the other.

Slide onto a plate.
Top with chopped tomato and basil.

Mushroom Omelets

2-3 c. sliced Crimini mushrooms

3 T. sliced green onions

1-2 cloves garlic, minced

4-6 eggs, slightly mixed (the first time I used three, I will only use two per omelet now)

1T. fresh basil, chopped (1 t. dried)

1 T. olive oil or butter

1/2 c. shredded mozzarella cheese

1 medium Roma tomato, chopped

(Makes two)

Guacamole

I am always using guacamole and listing it as a part of my recipes so I thought that it only made sense that I should post it. This is my version of guacamole.

Cut the avocado in half, since it will be mashed up the easiest way to cut the flesh out is to use a spoon and scoop right around the outside and get the avocado out.
Take a sharp knife and hit the pit so that it sticks to the blade. Simply twist the blade and pull the pit out and discard. (or save the pit to put into the guacamole after to prevent it from turning darker.)

I usually do at least two avocados when I make a batch of guacamole. Using a pastry cutter makes mashing the avocado much easier.

A secret to getting lime juice out of a fresh lime is to pierce the skin with a knife and put it in the microwave for 10-15 seconds. Fresh lime juice adds a great flavor.

Putting the lime halves between a pair of tongs and squeezing saves your hands and gets far more juice out than I can ever do with my own hand. With the lime juice I add a large clove of minced garlic, 1/2 of an onion chopped finely, and 1/2 of a Roma tomato diced small. To bring out the taste even further I add garlic salt to taste. Mix well and serve. This goes really well with my Pico recipe and a lot of others.

Guacamole:

2 ripe avocados, peeled and mashed roughly
¼ small onion, chopped finely
1 T. lime juice, fresh is the best
1 small Roma tomato, diced small
garlic salt, to taste

Blend ingredients and serve with tortilla chips or as a garnish.

Mmmm Bruschetta Chicken

I seriously don't remember where I found this recipe but it is one of my all time favorites particularly in the summer time when I can go out to the garden and pick the veggies and herbs fresh. The flavor from fresh tomatoes is simply outstanding. I can hardly wait to have my garden later this year!

I

Bruschetta Chicken

2 T butter
flour as needed
2 full chicken breasts, cut in half (pound evenly)
Roma tomatoes, diced (about 8 T.)
Basil (fresh chopped 2 T.)
Green onions sliced
salt
Angel hair pasta
Zucchini/Italian squash
Fresh or canned sliced mushrooms
Parmesan cheese
Parsley (chopped, optional)

Melt butter in large skillet. Place chicken in zipper bag and pound evenly ¼’ in thick. Dredge chicken in flour and cook on medium heat. When chicken is almost done, add tomato, basil, green onions, and garlic. Cook until heated through. While chicken is cooking place angel hair pasta into boiling salted and cook. Drain. Melt small amount of better in a saute pan and lightly cook vegetables until done. Add salt, Italian spices and minced garlic.
Place chicken on top of pasta. Pour tomato, basil, garlic and mix over chicken.