chunky salsa

if you want a smoother consistency, you can run this through a blender or food processor, but like it super chunky, almost more like pico de gallo.

8 roma tomatoes
1/2 medium white onion
peppers of your choice (i used 3 medium and 4 hot hatch chilies)
8 cloves garlic
1/2 bunch cilantro
1 1/2 tablespoons ground cumin
1/2 teaspoon chili powder
2 teaspoons salt

dice tomatoes, onion, and peppers (throw the pepper seeds away). mince garlic and cilantro. mix all together in a large bowl, then add spices. toss to coat thoroughly. serve w/ tortilla chips or use to top tacos, enchiladas, or whatever else you like.

how NOT to make caramel

so i was experimenting in the kitchen today (as always) and found out the hard way how NOT to make caramel to drizzle over brownies. you need more than just sugar and butter. i'd thought maybe i would need corn syrup or a simple syrup and possible some cream, but i ignored the thought and paid for it. FORTUNATELY, the brownies and caramel still TASTE good, they just don't look too pretty. i didn't realize the caramel would instantly harden, so when i tried to cut the brownies into squares, the caramel cracked in all the wrong places, but not where my knife was. :( so yeah, when i try again, i'll make sure to have some kind of syrup and cream on hand as well. (i'll post a picture of my battle-worn brownies soon)

german pear pancake w/ pear syrup

this german pancake recipe was originally supposed to be made w/ apples, but pears are great w/ it too. i got this recipe from my aunt sam - i hope you love it as much as i do! the syrup is something i came up w/ on my own, and goes well w/ this, as well as french toast, pancakes, and much more.

german pear pancake

2 tablespoons butter, melted
3 medium pears, skinned, cored, and sliced
3/4 c brown sugar
1 c milk
1/4 teaspoon almond or vanilla extract
5 eggs
1/4 c sugar
1 teaspoon salt
1 1/2 teaspoons cinnamon
1 c flour
1 1/2 teaspoons baking powder

brush bottom and sides of heavy, ovenproof skillet w/ butter and heat over medium heat till butter foams. add apples and saute 30 seconds. add brown sugar and 1 teaspoon cinnamon, the increase heat to high and keep turning apples till evenly coated and sugar is thick and bubbly (about 3 minutes). in a separate bowl, beat eggs, sugar, and salt on high till tripled in volume (about 5 minutes), then add milk and extract. fold in dry ingredients just until moist, them pour over apples in pan. place skillet in bottom rack and bake at 450 for 15 minutes or till top is golden brown and springy in the middle. remove from oven and loosen sides. cool 15 minutes, then invert on platter. serve immediately w/ cinnamon-sugar or syrup. serves 8.

pear syrup

3 pears, pureed
3/4 c brown sugar
1 teaspoon cinnamon
1 teaspoon lemon juice
2 tablespoons butter
1 c water

combine all in saucepan over medium heat, stirring till bubbly. remove from heat and let cool 5-10 minutes. blend or process if any pieces of pear remain, then strain. discard pulp. store leftover syrup in fridge.

fried chicken

i've never made fried chicken before, but decided to give it a try. it turned out to be very simple and incredibly delicious!

boneless, skinless chicken pieces (i used thighs)
2 eggs
1/4 c milk
2/3 c italian seasoned bread crumbs
1/2 c flour
1 teaspoon cumin
1 teaspoon ginger
1/2 teaspoon paprika
oil for frying

heat oil in skillet in stove top. whisk milk and eggs together. in a separate dish, combine bread crumbs, flour, and spices. dredge chicken in egg mixture, then flour mixture. repeat as desired. place coated chicken in hot oil and fry 5-7 minutes on each side. let rest on paper towels for a few minutes to drain excess oil before serving.

cheesy salsa burgers

i LOVE burgers, but i like to play around w/ what goes into the meat. here's my latest creation:

2 lbs. ground beef
6 oz. shredded pepper jack cheese
1 c salsa verde
1-2 eggs

mix together by hand and form into 6 patties. grill to desired done-ness. serve w/ a bun and topped w/ your favorite condiments (we LOVE these w/ chipotle mayo on top). serves 6.

berry french toast bake

this is a recipe i found a while back and just never got around to making. today i finally did it, and i'm glad i did! :)

1/2 c flour
1 1/2 c milk
4 tablespoons sugar, divided
1 teaspoon vanilla
6 eggs
10 slices french bread, cut into 1-inch cubes
3 oz. cream cheese, cubed
1 c berries (if frozen, do NOT thaw!)
1/2 teaspoon cinnamon

beat flour, milk, 2 tablespoons sugar, vanilla, and eggs. add bread and toss to coat. pour into greased 9x13 inch baking dish. top w/ berries and cream cheese. combine cinnamon and remaining sugar and sprinkle over top. bake at 400 for 20-25 minutes. serves 8.

cafe rio style pork tacos

these pulled pork tacos these are seriously one of the BEST things i've ever tasted in my life. here's the recipe (well, it's actually 3 recipes):

pork barbacoa

3 lb. pork loin roast
1/2 c dark brown sugar
1/2 c worchestershire sauce
1/2 teaspoon dry oregano
1/2 teaspoon powdered ginger
1 teaspoon salt
1 teaspoon chili powder
1 teaspoon garlic powder
1 tablespoon minced onions
1 can el pato salsa de chili fresco (you can find it in the mexican/latin section of the grocery store; it's a little yellow can)

place all but salsa in crockpot and cook on high 5 1/2 hours. shred meat and stir in salsa just before serving. (this has very little liquid, so i HIGHLY recommend using a crock pot liner! and don't worry, i promise it's juicy and tender!)

cilantro rice

2 c uncooked rice
2 c minced cilantro
1 teaspoon salt
1 c salsa verde
2 tablespoons minced onions
2 c chicken broth (more or less, according to directions on the rice packaging)

cook on stovetop - DO NOT USE A RICE COOKER! place all ingredients in a saucepan and simmer for 20 minutes. turn off heat, cover pot, and let steam till tender.

creamy tomatillo dressing

1 packet ranch dressing mix
1 c mayo
1/2 c buttermilk
3-4 tomatillos
1 c fresh cilantro
1/2 teaspoon pepper
2 cloves garlic, minced

peel and wash tomatillos till soapy residue is gone. combine all ingredients in blender or food processor and blend/process till smooth. store excess in fridge.

layer tortilla chips, meat, rice, and your favorite taco toppings (cheese, lettuce, black beans, tomatoes, etc.), then top w/ creamy tomatillo dressing. yum!

stuffed shells

this got created b/c i didn't buy a couple things i needed for my usual stuffed shells recipe and didn't realize it till i was in the middle of making it. it turned out REALLY well though, so here you go! :)

1 lb. ground beef, browned and drained of grease (i actually boil it, it gets the grease out better)
16 oz. tub cottage cheese
1 package frozen chopped spinach, thawed and drained (squeeze out excess water)
1 packet ranch dip/dressing mix
1 egg white
1 1/2 c shredded mozzarella, divided
2 cloves garlic, finely minced
1 can cream of mushroom soup
20 jumbo pasta shells, cooked and drained

spread mushroom soup in the bottom of a 9x13 inch baking dish. in a bowl, combine meat, cottage cheese, spinach, ranch, egg white, 1/2 c mozzarella, and garlic. spoon into cooked pasta shells, and arrange shells in baking dish. top shells w/ remaining mozzarella and cover w/ foil. bake at 400 for 30-40 minutes. serves 5.

* this can easily be made vegetarian by omitting the ground beef
* shredded chicken, ground turkey, sausage, or whatever other meat you have on hand works well too

cherry cobbler

, v4 c pitted cherries
1/2 c white sugar
1 teaspoon lemon juice
2 c slow-cooking oats
1/2 c brown sugar
1/4 c flour
1/4 teaspoon salt
1/2 c butter

combine cherries, sugar, and lemon juice and spread in 9x13 inch baking dish. in a separate bowl, combine oats, brown sugar, flour, and salt. sprinkle over cherries. dot w/ butter and bake at 350 for 45 minutes. serves 12.

pot roast

here's my super yummy, fool proof pot roast recipe that you can enjoy any day of the week - no matter how busy your day might be!

3 lb. beef roast
2 envelopes onion soup mix
2-3 lbs. of your favorite veggies, fresh or frozen, cut into chunks (we like carrots and broccoli)
1 lb. russet potatoes, peeled and cut into chunks
6 c water
4 beef bouillon cubes

place veggies and potatoes in bottom of crock pot. place raw roast on top. pour water over all, then add bouillon cubes. sprinkle w/ soup mix. cook on high 4-6 hours. roast will fall apart when done.

* tip: use a crock pot liner for easy, no mess clean up!

variation: pour 2 family sized cans of cream of mushroom soup over the meat and veggies, as well as 1 soup can full of water. season to taste.

*for freezer: freeze AFTER cooking. this will keep well in the freezer for a while, so if you make a large roast, divide it into meal-sized portions and place in freezer bags.