Salsa Fresca (Fresh Summer Salsa)

This is a delicious and refreshing way to use up some of those tomatoes you probably have starting to get ripe in your garden.

2 very large tomatoes

4 or 5 green onions

1 Tbsp of Anaheim green chili OR 2 dashes cayenne pepper (use gloves when handling hot peppers)

2-4 Tbsp fresh cilantro (more or less—you know me, I go with less.)

1/4 to 1/2 tsp cumin

1/2 tsp minced garlic (like the kind in a jar) or 1 clove fresh garlic, minced

salt (to taste)

Finely chop the tomatoes, onions, chili and cilantro. Stir in the garlic and cumin. Season to taste with about one teaspoon of salt. Serve with your favorite tortilla chips or use as a condiment for tacos, taquitos or Amy’s Chicken Mexican Casserole. :)

*For a winter substitute, replace the tomatoes with whole canned tomatoes (whirled in a blender or food processor), the green onion with white onion and the chili with a small can of Ortega canned chiles. Puree equal amounts of tomato and chiles and add chopped onion and other spices to taste. This can be bottled for a longer shelf life if desired.

Fried Green Tomatoes

My tomato plant on my patio is getting big and I have a feeling we’re going to be enjoying these some time soon. I lived in the South for a total of about 10 years before I ever had an opportunity to try this authentic Southern original. Simple fare, but a tasty way to use up some of those extra tomatoes.

4-6 medium to large green tomatoes

cornmeal

salt and pepper

bacon grease

Heat bacon grease (or vegetable or canola oil if you are a killjoy) in a skillet over medium heat. Cut the tomatoes into 1/2 inch slices. Salt and pepper the slices to taste. Dredge in the cornmeal and fry in the hot grease for about 2-3 minutes or until golden brown on bottom. Gently flip the tomato slices and continue cooking on the flip side for another couple of minutes. Serve hot!

Grandma Carter’s Banana Bread

There’s been a little buzz among some of my extended family (in-laws) lately about my grandma’s banana bread recipe so I thought I’d post it for those who aren’t blessed enough to have one of my mom’s prized cook books. ;)

1/2 cup butter, softened
1 cup brown sugar
2 eggs
3 ripe bananas
1/2 teaspoon salt
2 cups flour
1 teaspoon baking soda
1/2 cup fruit juice (orange, grapefruit, pineapple, etc.)
1 cup chopped pecans or walnuts (optional)

Combine all ingredients thoroughly adding the eggs last. Bake in a greased and floured loaf pan at 350 degrees for 60 minutes (mine sometimes takes a little longer—it may be an altitude thing). I usually test mine with a toothpick to make sure it’s done but don’t over bake it.

I also often sprinkle the top of the batter with a little bit of brown sugar before baking. It adds just a touch of texture and extra sweetness. Plus I just really love brown sugar. We like to enjoy our banana bread with a schmear of plain cream cheese. Yum!

Taquitos

Here is another great receipe from Amy. These are so very good.

1lb canned white chicken breast chunks,
1 green and 1 red bell pepper chopped fine,
5 jalapenos minced,
1 can of corn and 1 can of black beans rinsed well,
1 small can of diced green chilies,
8 oz Kraft Philadelphia cream cheese,
2 T taco seasoning,
1 tsp cajun seasoning,
1/4 cup salsa verde,
sea salt,
3T+ of chopped fresh cilantro,
lime juice,
2 packages of 25 each eggroll wrappers,
1T cornstarch,
1/3 cup water,
( I sometimes add some "Weber Kickin Chicken")
makes up to 50 tacquitos!

Amy's Lasagna Perogies

My sweet friend Amy, (no, I am not talking in 3rd person), recently entered her very cool recipe in to the Paula Deen Philadelphia contest. She is a rockin' chef! She gave me permission to share it.
You can also watch the step by step instructions!


These are DE-licious little lasagna perogis! It's like having a bite sized lasagna that you can eat without the mess. They look fancy and fantastic on the plate too! Just a few simple ingredients that don't even require a mixer. I sure hope you try these out and cook up a little fun in your kitchen! Prep time: 35 minutes |Cook time: 5 minutes |Total time: 40 minutes |Servings: 45
•1 large egg yolk
•1 egg white
•1 cup(s) of whole milk
•3 1/4 cup(s) of all purpose flour
•4 cup(s) of herb pesto
•1/2 cup(s) of cottage cheese
•15 ounce(s) of ricotta cheese
•1 beaten egg
•15 grape tomatoes sliced into thirds
•8 ounce(s) of Kraft Philadelphia Cream Cheese
•1/2 cup(s) of water
•3 tbsp. of parmesean cheese
•3 tsp. of italian seasoning
•2 tbsp. of butter
Steps
1.To make the perogi wrappers, first seperate your egg yolk from your egg white and save both in separate bowls
2.Add egg yolk and water to milk and beat with a fork
3.Add all the flour to a large bowl and make a well in the center
4.Add 1/3 the milk mixture to the well and fold the flour slowly over the top of well and blend it together using your fingers like a rake
5.Create another well and add the milk mixture and blend and repeat until the milk is gone. Keep kneading the dough forms a nice ball and is smooth. If it is sticky add flour only 1tsp at a time on a floured surface
6.When the dough is elasticy and smooth transfer it to a clean ungreased bowl and cover with plastic wrap and refrigerate for 20 minutes
7.While the dough is chilling mix your cheese fillling. Add the ricotta, cottage cheese, pesto, and beaten egg together and mix.
8.Next, divide your dough into three equal balls. Roll out one ball at a time on a well foured surface to 1/16 inch thickness.
9.Using a large circle cookie or biscuit cutter cut out as many circles as you can.
10.Add a spoonful of Kraft Philadelphia Cream Cheese to half of the circle leaving the edges free
11.Add a spoonful of your cheese mixture and top with tomatoe slices
12.Swipe the edges with the egg white and fold one half over so the sides meet and crimp the edges to seal
13.Bring a large pot of water to boil ( at least 4qt) lightly salted and add perogis
14.Heat deep fryer until hot and add perogis as an alternative
15.Cook until perogi has popped to the surface whether deep frying or boiling
16.If boiling, remove perogi when done and finish off with a light sautee in butter in a medium heated skillet on stove
17.Sprinkle with parmesean cheese and italian seasoning and serve with spaghetti or marinara sauce

Speaking of Guacamole

Here is an easy, fresh tasting guacamole that my kids inhale.

1 avocado- peeled, pitted, and mashed with a fork
1 to 2 TBSP of sour cream
1/2 to 1 TBSP of chopped fresh cilantro, or in a pinch, 1 tsp of dried cilantro
Juice from half of a lime
salt to taste

Mix that all up, let it sit for a minute, and gobble it up. It never actually makes it in to my recipes because it doesn't last that long at my house. It's a treat here!

Hummus

My family isn't crazy about this dip, but I find it quite tasty.  Serve with pita bread/chips or tortilla chips.

1 cup canned chickpeas, drained (reserve liquid)
3 Tbl. extra-virgin olive oil, plus oil for drizzling
2 cloves garlic, peeled
Salt and freshly ground black pepper to taste
1 1/2 tsp ground cumin
1/8 tsp ground tumeric
Juice of 1 lemon (I usually reduce this by about half)

Paprika for garnish

Put everything in a food processor and begin to process; add the 2-3 tbsp chickpea liquid (or more as needed) to allow the machine to produce a smooth puree.  Taste and adjust the seasoning.  Serve, drizzled with the olive oil (I don't usually bother) and sprinkled with a bit of paprika.

Spinach Artichoke Dip

My friend, Lindajoy, gave me this recipe. I love spinach artichoke dip! This one was no exception. I love the red peppers in it. It made it so colorful.
I made it for a New Year's Eve party that I went to. A few ladies parked themselves right by the bowl. :)

Baked Artichoke Dip
* 1 cup mayonnaise
* 1 cup grated Parmesan cheese
* 14 oz. can artichoke hearts, well drained (marinated or not)(I chopped mine up)
* 10 oz. pkg. frozen chopped spinach, thawed, well drained
* 1 red bell pepper, chopped (optional)
* 1 cup shredded Monterrey Jack cheese

Preparation:
Preheat oven to 350 degrees. Mix mayonnaise and Parmesan cheese. Stir in artichokes, spinach and bell pepper. Place in 1 quart ovenproof casserole and sprinkle with Monterrey Jack cheese. Bake at 350 degrees 15-20 minutes until heated and bubbly and cheese is melted. Serve with baguette slices, crackers or pita crisps. (I like tortilla chips, personally!)

Veggie Pizza

One of my favorite recipes from my Pampered Chef days...

1 can (8 oz.) refrigerated crescent rolls

1 package (8 oz.) cream cheese, softened

1-1/2 tsp. mayonnaise

1 tsp. dill weed

salt and pepper to taste

2 cups of a variety of fresh vegetables: zucchini, mushrooms, carrots, green or red peppers, green onions, seeded tomatoes, seeded cucumbers, etc.

1 oz. (1/4 cup) shredded cheddar cheese

Preheat oven to 350° F.

Spread crescent roll dough onto a baking stone or cookie sheet and pinch seams together.  Bake 10-12 minutes until lightly browned. Remove from oven and let cool completely.

Blend cream cheese, mayonnaise, dill weed, salt and pepper. Spread the cream cheese mixture on top of cooled crust. Coarsely chop or crinkle cut chosen vegetables.Sprinkle layer of each vegetable over pizza. Top with grated cheese. Refrigerate before serving.

Sausage Bread

This makes a yummy "light" meal;  I will usually make it on a Saturday or Sunday night during the holidays and serve it with a salad. I've also divided the dough in half to make two smaller loaves for appetizers.  It tastes delicious both warm and at room temperature.

1 lb. ground Italian sausage (or cut links out of their casing)
1 lb. pizza dough
8 oz. mozzarella cheese, shredded
2 eggs
1/2 c. flavored bread crumbs
1 tsp. garlic salt (or more to taste)
1/2 tsp. parsley
Butter/olive oil
Oregano
Pizza/marinara sauce

Fry sausage, drain, and cool.  Add eggs, bread crumbs, garlic salt, and parsley.  Add cheese to mixture.  Roll dough into a rectangle and sprinkle filling over top.  Roll up from the short end, pinching ends and tucking underneath.  Make 2 or 3 slits on top of the bread, rub with butter or olive oil, and sprinkle with oregano.  Bake at 375 for 35 minutes.  Allow to cool for a few minutes and then cut into slices.  Serve with pizza/marinara sauce

Potato Latkes

I am not Jewish, but grew up with friends and family who were.  Even if I'm not actually celebrating Hanukkah, I usually end up making these sometime during the holiday season.  My favorite way to eat them is with sour cream, but I have also had them with apple or pear sauce.  They are really filling, so again, served with a salad, it makes a "simple" meal.

2 lbs. Russet potatoes, peeled
1 medium onion, peeled (I sometimes add a bit more)
2 eggs, lightly beaten
3 Tbl. flour
Salt and pepper
Vegetable oil

Grate potatoes and onions by hand or food processor.  Remove excess liquid by placing in a clean kitchen towel and squeezing over the sink.  In a large bowl, combine potatoes with eggs, flour, salt, and pepper.  Mix well.  Heat about a quarter inch of oil in a large, heavy-bottom skillet over medium-high heat until very hot but not smoking.  Drop in potato mixture by heaping tablespoon for each pancake.  Fry until crisp and golden brown on both sides.  Drain latkes on paper towels.  Makes about 20 small or 12 medium-sized latkes. 

Grandma Nolan's Weenie Sauce

A Christmas Eve tradition...

1 c. currant jelly
1/3 c. yellow mustard
Mini hotdogs

Combine jelly and mustard in a saucepan over medium heat. Add mini hotdogs and continue cooking on low until heated through.

Egg Rolls

A friend's mom would give a huge pan of these to us each holiday season. I haven't made them in awhile because they are a bit labor intensive, but they are so worth it!

1/2 lb. ground pork
1 1/2 c. cabbage, finely chopped
1 mushroom, chopped
1/3 c. bamboo shoots, chopped
1 green onion, thinly sliced
4 tsp. soy sauce
1/2 tsp. cornstarch
1/2 tsp. salt
1/4 tsp. sugar
egg roll skins
oil/shortening

Stir fry pork in skillet until cooked through. Drain, and remove from skillet, reserving fat. With 2 Tbl. reserved fat, stir fry cabbage, bamboo shoots, mushrooms, and onion. Mix soy sauce, cornstarch, salt, and sugar; pour over vegetable mixture. Stir fry for one minute and let cool. Mix pork and vegetables together. Place 1/4 c. of meat mixture in the center of an egg roll skin. Fold one corner over filling; overlap the two opposite corners. Moisten the fourth with water; fold to make into a roll. Heat oil (1 inch high) in a skillet until bubbles appear. Fry one to three egg rolls at a time until golden brown, turning once. Fry about 3-4 minutes. Drain on paper towels. Serve hot with sweet-and-sour sauce, soy sauce, or hot mustard.

Cheese Ball

Delicious served with crackers or veggies!

8 oz. cream cheese, softened
1/4 c. grated cheddar cheese
1/8 c. butter, softened
1/8 tsp. garlic powder
1/8 tsp. onion salt
1/4 c. chopped nuts (I use pecans)

Blend cream cheese and butter together.  Add cheese and seasonings.  Form into a ball or log and roll in nuts. 

Note:  To shape it without making a huge mess, refrigerate for 15 minutes or so, then place on a piece of plastic wrap, using that to form your cheese ball.

Marmalade Soy Wings

I don't make these often since I'm the only one in my family who will eat them, but I love them!

3 lbs. whole chicken wings/wingettes
1 c. soy sauce
1 c. orange marmalade
3 garlic cloves, minced
1 tsp. ground ginger
1/4 tsp. pepper

If using whole wings, cut into three sections, discarding wing tips.  In a bowl, combine the soy sauce, marmalade, garlic, ginger and pepper.  Pour marinade into a large resealable plastic bag, reserving 1/2 c. in a separate bowl for basting.  Add wing sections;  seal bag and toss to coat evenly.  Refrigerate for 8 hours or overnight.

Drain and discard marinade.  Place chicken wings on a greased 15x10 baking sheet (I usually cover the sheet with foil and spray with cooking spray for easier clean-up).  Bake, uncovered, at 350 for 15 minutes.

Baste with marinade;  bake 15 minutes longer.  Turn wings and baste;  bake 15 minutes longer.  Baste with remaining marinade and bake 10-20 minutes more or until chicken juices run clear and meat comes off the bone easily.

Special Meatballs

I'm not sure why we called these "Special Meatballs," but they are tas-TY!  It's an interesting combination of things, but it works!

Uncooked meatballs (if you use cooked, obviously decrease baking time by about half)
1 can whole cranberry sauce
1 c. sauerkraut, drained
1 bottle of chili sauce, plus a chili sauce bottle full of water
3/4 c. brown sugar

Place meatballs in a baking dish.  Mix remaining ingredients and pour over meatballs.  Bake at 350 for 45 minutes covered, and half an hour uncovered, or until meatballs are cooked through.

The Best Meatball Recipe Ever

I found this recipe a couple of years ago, and I will never use another recipe again. SO delicious!

1/3 cup chicken stock
1/4 cup yellow onion, roughly chopped
1 clove garlic, peeled
1/4 cup fresh flat-leaf Italian parsley, roughly chopped
1/2 lb ground beef

1/2 lb ground pork

1/2 lb ground veal

1/3 cup plain breadcrumbs

2 eggs

1/4 cup parmesan or romano cheese, grated

1 teaspoon red pepper flakes

1 teaspoon salt

1/4 cup extra virgin olive oil

Place the chicken stock, onion, garlic, and parsley in a blender or food processor and puree. In a large bowl, combine the pureed stock mix, meat, bread crumbs, egg, Parmigiano-Reggiano cheese, red pepper flakes, and salt. Combine with hands until mixture is uniform, do not overmix. Put a little olive oil on your hands and form mixture into balls a little larger than golf balls.

At this point, you can brown the meatballs in a skillet with a drizzle of olive oil until they are no longer pink in the middle (about 10 minutes or so). If I am serving this with sauce, I bring the sauce to a boil, drop the uncooked meatballs in, and turn the sauce down to simmer. After about 15 minutes, stir the sauce and meatballs (if you do stir too soon, the meatballs will fall apart), and allow to continue cooking for another 10-15 minutes. Serve over hot pasta or in hoagie rolls with mozzarella cheese.