Posted in Potatoes, Salads

Potato Macaroni Salad

Got the recipe from here

5 large russet potatoes, peeled
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1 – 1/2 cups small elbow macaroni (follow directions on box on how to cook)
1 Large carrot, finely shredded/grated (soak in water and squeeze out excess juice)
1 tablespoon finely minced onion (I add extra, as I LOVE onion)
6 hard boiled eggs, finely chopped
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Salt and pepper to taste
1 1/2 Cups Best Foods mayonnaise (you may need to add more)

(I highly recommend making this salad the day before, as it sits and chill the better it tastes)

boil the potatoes the night before, drain them thoroughly, and then chill in the refrigerator overnight.

The next day, cut the potatoes into bite size cubes

Cook the macaroni by following package directions, once they are cooked, rinse them with cold water until they are nice and cool. Drain completely. The Macaroni needs to be cooled completely before adding to the salad.

Once you have cubed the potatoes and the macaroni is nice and cool.
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Add the rest of the ingredients

Eggs
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Carrots
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onion
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Salt & Pepper
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mayonnaise
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Mix everything together, really well
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Taste salad after you mix everything together. I felt mine was little dry so I added mayonnaise, and added a little more salt & pepper.

This salad is so yummy! I LOVE IT!

Serve with HAWAIIAN HULI HULI CHICKEN

Here is the recipe again:

5 large russet potatoes, peeled
1 – 1/2 cups small elbow macaroni (follow directions on box on how to cook)
1 Large carrot, finely shredded/grated (soak in water and squeeze out excess juice)
1 tablespoon finely minced onion (I add extra, as I LOVE onion)
6 hard boiled eggs, finely chopped
Salt and pepper to taste
1 1/2 Cups Best Foods mayonnaise (you may need to add more)

(I highly recommend making this salad the day before, as it sits and chill the better it tastes)

boil the potatoes the night before, drain them thoroughly, and then chill in the refrigerator overnight.

The next day, cut the potatoes into bite size cubes

Cook the macaroni by following package directions, once they are cooked, rinse them with cold water until they are nice and cool. Drain completely. The Macaroni needs to be cooled completely before adding to the salad.

Once you have cubed the potatoes and the macaroni is nice and cool.

Add the rest of the ingredients: Egg, Carrots, onion, Salt & Pepper, mayonnaise

Mix everything together, really well

Taste salad after you mix everything together. I felt mine was little dry so I added mayonnaise, and added a little more salt & pepper.

Posted in Chicken, Dinner, Enchiladas, Mexican

Quick Enchiladas

When you work 12-14 hour days like I do sometimes, you want a fast dinner. Yeah you could eat out, or order in, but come on that shit get’s old! So I wanted a fast Mexican dish and this is what I came up with…

So you will need:

2 chicken breasts cooked, and chopped up into small pieces (I made a whole chicken the night before and saved the breasts)

1/2 a medium onion, chopped

sharp cheddar cheese, grated

small can sliced, black olives
small can, diced hot green chilies
15 oz can red enchiladas sauce
15 oz can traditional refried beans

flour tortillas

Start by preheating your oven to 350 degrees

grab a casserole baking dish and coat the bottom of the dish with a thin layer of the enchilada sauce, set aside

cook the refried beans as directed on the can

Now grab a medium skillet or cast iron skillet and heat burner to medium high heat and coat the bottom of the pan with a little olive oil, now add the onion and saute

cook the onions 5-7 minutes, until translucent. Now add the chicken you chopped

then add the green chilies

add a little taco seasoning and stir everything together

turn burner off and set aside

No grab a plate and place a tortilla on it

smear some beans on it

then add some chicken

Then add some cheese

Then roll the enchilada up and place in baking dish

repeat until you use all the chicken

I ended up with  4 pretty good-sized enchiladas

Then pour the rest of the enchiladas sauce over the top and coat each enchilada

Then add the remaining cheese and the black olives, Drained

Then cover dish with foil and place in oven and bake for 30 minutes

Remove from oven and remove foil and let cool for a few minutes before serving


Top with lettuce, tomato and sour cream


Recipe

2 chicken breasts cooked, and chopped up into small pieces (I made a whole chicken the night before and saved the breasts)
1/2 a medium onion, chopped
sharp cheddar cheese, grated
small can sliced, black olives
small can, diced hot green chilies
15 oz can red enchilada sauce
15 oz can traditional refried beans
flour tortillas

Start by preheating your oven to 350 degrees
grab a casserole baking dish and coat the bottom of the dish with a thin layer of the enchilada sauce, set aside
cook the refried beans as it has stated in the can
Now grab a medium skillet or cast iron skillet and heat burner to medium high heat and coat the bottom of the pan with a little olive oil, now add the onion and saute
cook the onions 5-7 minutes, until translucent. Now add the chicken you chopped
then add the green chilies
add a little taco seasoning and stir everything together
turn burner off and set aside
No grab a plate and place a tortilla on it
smear some beans on
then add some chicken
Then add some cheese
Then roll the enchilada up and place in baking dish
repeat until you use all the chicken
I ended up with  4 pretty good-sized enchiladas
Then pour the rest of the enchiladas sauce over the top and coat each enchilada
Then add the remaining cheese and the black olives, Drained
Then cover dish with foil and place in oven and bake for 30 minutes
Remove from oven and remove foil and let cool for a few minutes before serving
Top with lettuce, tomato and sour cream

Posted in Italian, Lasagna

Lasagna

I hardly ever make lasagna because it is such a process. But one night I was craving it big time. Heck I had been craving it for a couple of weeks, so I decided to make it…so this is how I do lasagna…

So start with the meat sauce. (I did mine this time with fresh tomatoes).

So you will need:
9 Roma tomatoes, cored and cut an X in the bottom of tomato
28 oz can of whole peeled tomatoes (I used San Marzano, of course)
6 oz can of tomato paste
Lasagna noodles
1 large yellow onion, chopped
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3 garlic cloves, minced
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(about) 1/2 a pound of spicy Italian chicken sausage (or you could just use spicy Italian Sausage)
(about) 1 pound ground beef
Olive oil
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Start by filling a pot with water and bringing to a boil.
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Add the tomatoes and boil 10-12 minutes, or until the skins split or lift
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While the tomatoes boil grab another pot or dutch oven and place it on burner and turn to medium heat and coat the bottom of the pan with olive oil
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add the chopped onion to the pan
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saute for about 7 minutes stirring a couple of times, so the onions don’t burn. Then add the garlic
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saute the garlic for about a minute or two, stirring into onions

Then add the meat
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ground the meat up into small chunks.
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cook until meat is browned though
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Next add the can of whole peeled tomatoes to a blender or use a hand blender and blend them into a sauce

Then add the sauce to the meat
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Next the tomatoes that are boiling, go ahead and remove them and add them to an ice bath
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Peel the skins off, then add them to a blender or use a hand blender and blend them into a sauce as well
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add that sauce to the meat
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Then add in 1 Tbsp of balsamic Vinegar
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add in the tomato paste
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Then add in about 3/4 cup of red wine
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1 tbsp brown sugar
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stir everything together

Now add the spices

I added these all on taste
Herbes de Provence, Basil, Oregano, Garlic Salt, Freshly ground black pepper and salt
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Stir everything together and let the sauce simmer for a bit
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Next fill a pot with water and bring to a boil and follow instructions on box for the lasagna noodles
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Heat your oven to 350 degrees

and once the pasta noodles have boiled, drain them and now you can assemble your lasagna

So grab a baking dish, I think mine is a 12″ x 9″ Rectangular Baking Dish.

Next grab the cheeses you will use:
I used shredded mozzarella
Grated Parmesan Romano blend
15 oz container Ricotta cheese

and grab everything else to assemble the lasagna with, sauce
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Mix the ricotta and 1 egg together in a bowl, and set aside

So take some meat sauce and add a little amount to just cover the bottom of the baking dish
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Then do a single layer of lasagna noodles
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Then smear a thin layer of the ricotta cheese over the noodles
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Then sprinkle a thin layer of mozzarella cheese and Parmesan cheese
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Then another layer of meat sauce
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Noodles, cheese
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repeat until you have used all noodles (you may have a few left over) cheese, sauce

for the last layer do noodles then ricotta cheese, then sauce and top the sauce with any cheese left over. I added Parmesan cheese only because I ran out of Mozzarella.
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Cover lasagna with foil and bake in 350 degree oven for 35 minutes.

When done baking, remove foil and the cheese should be all melted and gooey

Let the lasagna cool for 10 minutes before serving
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Recipe

  • So you will need:
  • 9 Roma tomatoes, cored and cut an X in the bottom of tomato
  • 28 oz can of whole peeled tomatoes (I used San Marzano, of course)
  • 6 oz can of tomato paste
  • Lasagna noodles
  • 1 large yellow onion, chopped
  • 3 garlic cloves, minced
  • (about) 1/2 a pound of spicy Italian chicken sausage (or you could just use spicy Italian Sausage)
  • (about) 1 pound ground beef
  • Olive oil
  • 1 Tbsp of balsamic Vinegar
  • 3/4 cup of red wine
  • 1 tbsp brown sugar
  • Herbes de Provence, Basil, Oregano, Garlic Salt, Freshly ground black pepper and salt, to taste
  • shredded mozzarella cheese
  • Grated Parmesan Romano blend
  • 15 oz container Ricotta cheese
  • 1 egg
  • Start by filling a pot with water and bringing to a boil.
  • Add the tomatoes and boil 10-12 minutes, or until the skins split or lift
  • While the tomatoes boil grab another pot or dutch oven and place it on burner and turn to medium heat and coat the bottom of the pan with olive oil
  • add the chopped onion to the pan
  • saute for about 7 minutes stirring a couple of times, so the onions don’t burn. Then add the garlic
  • saute the garlic for about a minute or two, stirring into onions
  • Then add the meat, ground the meat up into small chunks.
  • cook until meat is browned though
  • Next add the can of whole peeled tomatoes to a blender or use a hand blender and blend them into a sauce
  • Then add the sauce to the meat
  • Next the tomatoes that are boiling, go ahead and remove them and add them to an ice bath
  • Peel the skins off, then add them to a blender or use a hand blender and blend them into a sauce as well, add that sauce to the meat
  • Then add in 1 Tbsp of balsamic Vinegar
  • add in the tomato paste
  • Then add in about 3/4 cup of red wine, 1 tbsp brown sugar
  • stir everything together
  • Now add the spices
  • I added these all on taste
  • Herbes de Provence, Basil, Oregano, Garlic Salt, Freshly ground black pepper and salt
  • Stir everything together and let the sauce simmer for a bit
  • Next fill a pot with water and bring to a boil and follow instructions on box for the lasagna noodles
  • Heat your oven to 350 degrees
  • and once the pasta noodles have boiled drain them and now you can assemble you lasagna
  • So grab a baking dish, I think mine is a 12″ x 9″ Rectangular Baking Dish. (not 100% sure)
  • Next grab the cheeses you will use
  • I used shreeded mozzerella
  • Grated Parmesan Romano blend
  • 15 oz container Ricotta cheese
  • and place the sauce next to baking dish
  • Mix the ricotta and 1 egg together in a bowl, and set aside
  • So take some meat sauce and add a little amount to just cover the bottom of the baking dish
  • Then do a single layer of lasagna noodles
  • Then smear a thin layer of the ricotta cheese over the noodles
  • Then sprinkle a thin layer of mozzarella cheese and Parmesan cheese
  • Then another layer of meat sauce, Noodles, cheese
  • repeat until you have used all noodles (you may have a few left over) cheese, sauce
  • for the last layer do noodles then ricotta cheese, then sauce and top the sauce with any cheese left over. I added Parmesan cheese only because I ran out of Mozzarella.
  • Cover lasagna with foil and bake in 350 degree oven for 35 minutes.
  • When done baking, remove foil and the cheese should be all melted and gooey
  • Let lasagna cool for 10 minutes before serving
Posted in Breakfast, Potatoes

Ham & Cheese Skillet al la Jamie

So when I was a kid we would go to Village Inn and they had this skillet and it was called the Ham & Cheese skillet, So when I would go I would get it every time. It was potatoes, ham, onion, cheese and topped with eggs cooked the way you liked (scrabbled of course). So I recreated this skillet at home many times, and here is another version of it…

So start with potatoes, I had Russet Potatoes, but Red or yellow potatoes work too…
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Peel and wash the potatoes, I ended up with about 6 potatoes, then chop them into bite size chunks
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then you will also need:
One onion, chopped into small chunks
green bell pepper, chopped into small chunks
ham steak, chopped into small chunks
Cajun seasoning (or you could just use salt & pepper or garlic salt, whatever you like)
extra sharp cheddar cheese, grated
5 eggs
vegetable oil
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so start with grabbing a large skillet and heat your burner to medium heat and coat the bottom of the pan with the oil
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let the oil warm up a little 1-2 minutes, then add in your chopped potatoes
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season them, to taste with the Cajun seasoning
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you can never have too much cajun seasoning
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then add in the chopped onion (I had to change skillets at this point because the skillet I was using the potatoes stuck too, so I switched to my cast iron skillet)
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stir the onion in with the potato and let cook 5-7 minutes, until onions are translucent
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next add in the chopped ham
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stir the ham in with the potatoes and onion
Now add in the chopped green bell pepper
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stir everything together

let everything cook together for 12-15 minutes, stirring and flipping everything occasionally, making sure everything is cooked, and that the potatoes are nice and fork tender

while that cooks, go ahead and grab a medium bowl and crack your eggs in it
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Now add a little milk to the eggs, and salt and pepper, to taste
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whip everything together.

now grab a medium, non stick skillet and heat that to medium low heat, coat the bottom of the pan with about a tbsp of butter, then add the eggs in
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scrabble the eggs. I like mine nice and light and fluffy and a little runny
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once the potatoes are cooked and the eggs are done

grab a plate and add desired amount of potatoes and then top with some eggs

and grate desired amount of cheese over the top
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and eat up!
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Recipe

  • So start with potatoes, I had Russet Potatoes, but Red or yellow potatoes work too…
  • Peel and wash the potatoes, I ended up with about 6 potatoes, then chop them into bite size chunks
  • then you will also need:
  • One onion, chopped into small chunks
  • green bell pepper, chopped into small chunks
  • ham steak, chopped into small chunks
  • Cajun seasoning (or you could just use salt & pepper or garlic salt, whatever you like)
  • extra sharp cheddar cheese, grated
  • 5 eggs
  • vegetable oil
  • so start with grabbing a large skillet and heat your burner to medium heat and coat the bottom of the pan with the oil
  • let the oil warm up a little 1-2 minutes, then add in your chopped potatoes
  • season them, to taste with the Cajun seasoning
  • you can never have too much Cajun seasoning
  • then add in the chopped onion (I had to change skillets at this point because the skillet I was using the potatoes stuck too, so I switched to my cast iron skillet)
  • stir the onion in with the potato and let cook 5-7 minutes, until onions are translucent
  • next add in the chopped ham
  • stir the ham in with the potatoes and onion
  • Now add in the chopped green bell pepper
  • stir everything together
  • let everything cook together for 12-15 minutes, stirring and flipping everything occasionally, making sure everything is cooked, and that the potatoes are nice and fork tender
  • while that cooks, go ahead and grab a medium bowl and crack your eggs in it
  • Now add a little milk to the eggs, and salt and pepper, to taste
  • whip everything together.
  • now grab a medium, non stick skillet and heat that to medium low heat, coat the bottom of the pan with about a tbsp of butter, then add the eggs in
  • scrabble the eggs. I like mine nice and light and fluffy and a little runny
  • once the potatoes are cooked and the eggs are done
  • grab a plate and add desired amount of potatoes and then top with some eggs
  • and grate desired amount of cheese over the top
  • and eat up!
Posted in Mushrooms, Risotto

Risotto with Mushrooms

I always wanted to make Risotto. Well I’ve made it before in culinary school, but that was forever ago…So this was the 1st time I made it since the 1st time I made it…So it’s pretty easy, just like Roux, it requires a lot of stirring to make it perfect!

Recipe here

6 cups chicken stock (and more as needed) or 6 cups water and I added Better Than Bouillon Chicken Base (LOVE this stuff)

(1 teaspoon equals to 1 bouillon cube) Follow directions on back on how much to add.
3 Tbsp. unsalted butter
1 Tbsp. olive oil
1 medium yellow onion, finely chopped
1/2 lb. crimini mushrooms, wiped clean and sliced thinly
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2 cups Arborio Rice
1/2 cup dry white wine
1/3 cup grated Parmesan cheese
Salt and freshly ground pepper, to taste
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In a medium saucepan over medium heat, bring the stock to a simmer. Then reduce the heat to low and keep warm.
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In a large saucepan over medium heat, melt 2 Tbsp. of butter with olive oil.
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Add the onion and sauté until translucent, about 5-7 minutes.
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Then add the mushrooms and cook, stirring occasionally until just wilted, about 2 minutes.
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Stir in the rice and cook,
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stirring, until the grains are hot and coated with oil, a few minutes
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Add the wine
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and continue to cook, stirring often, until the liquid is absorbed.

Add the stock 1/2 cup at a time,
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stirring constantly and making sure the liquid has been absorbed before adding more. The risotto is done when the rice grains are creamy on the outside and firm yet tender to the bite, 25-30 minutes total.

Remove the risotto from the heat. Stir in the remaining 1 Tbsp. butter, and cheese.
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Taste and season with salt and pepper.
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Spoon the risotto into bowls and serve immediately. Serves 4 to 6.
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Recipe

  • 6 cups chicken stock (and more as needed) or 6 cups water and I added Better Than Bouillon Chicken Base
  • (1 teaspoon equals to 1 bouillon cube) Follow directions on back on how much to add.
  • 3 Tbsp. unsalted butter
  • 1 Tbsp. olive oil
  • 1 medium yellow onion, finely chopped
  • 1/2 lb. crimini mushrooms, wiped clean and sliced thinly
  • 2 cups Arborio Rice
  • 1/2 cup dry white wine
  • 1/3 cup grated Parmesan cheese
  • Salt and freshly ground pepper, to taste
  • In a medium saucepan over medium heat, bring the stock to a simmer. Then reduce the heat to low and keep warm.
  • In a large saucepan over medium heat, melt 2 Tbsp. of butter with olive oil.
  • Add the onion and sauté until translucent, about 5-7 minutes.
  • Then add the mushrooms and cook, stirring occasionally until just wilted, about 2 minutes.
  • Stir in the rice and cook, stirring, until the grains are hot and coated with oil, a few minutes
  • Add the wine and continue to cook, stirring often, until the liquid is absorbed.
  • Add the stock 1/2 cup at a time, stirring constantly and making sure the liquid has been absorbed before adding more. The risotto is done when the rice grains are creamy on the outside and firm yet tender to the bite, 25-30 minutes total.
  • Remove the risotto from the heat. Stir in the remaining 1 Tbsp. butter, and cheese.
  • Taste and season with salt and pepper.
  • Spoon the risotto into bowls and serve immediately. Serves 4 to 6.
Posted in Meatballs, The Pioneer Woman, The Pioneer Woman Recipes

BBQ Comfort Meatballs

Recipe adapted from The Pioneer Woman

FOR MEATBALLS
1-1/2 pound Ground Beef
3/4 cups Oats
1 cup Milk
3 Tbsp Very Finely Minced Onion
1-1/2 tsp Salt
Ground Black Pepper, to taste

TO COOK THE MEATBALLS
1 cup All-Purpose Flour (coating For Meatballs)
Canola Oil
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SAUCE
1 cup Ketchup
2 Tablespoons Sugar
3 Tablespoons Vinegar
2 Tablespoons Worcestershire
4 Tablespoons (to 6 Tablespoons) Onion
1 dash Tabasco
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Start by Preheating your oven to 350 degrees

Grab a medium bowl, and add in all the meatball ingredients

Start with Ground beef
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Then add the oats
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Onion
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then pour in the milk
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Then Season with Salt
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and pepper
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With your hands, nice and clean mix everything together really well
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then roll into medium small balls and place on a cookie sheet
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Once all the meatballs are rolled out and placed on your sheet pan, place the sheet pan in the freezer while you make the sauce for your meatballs
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Grab a small bowl and add in the ketchup
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sugar
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Vinegar
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Worcestershire sauce
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4-6 Tablespoons Onion
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1 dash Tabasco (I added in more, for a little extra kick)
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mix the sauce very well, and set aside

Now remove meatballs from freezer
and immediately dredge them in unseasoned flour
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Then grab a large skillet and turn burner to medium high heat and coat the bottom of the pan with canola oil,
then add the meatballs and brown them until they are just brown
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Then grab a medium/large baking dish and place the cooked meatballs into the baking dish

Grab the sauce you made earlier and pour a little spoonful of the sauce over each meatball
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make sure each meatball has plenty of sauce
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If you have any leftover sauce, just add it to all the meatballs
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now bake the meatballs at 350 degrees for 45 minutes.
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Serve nice and hot
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Recipe

  • FOR MEATBALLS
  • 1-1/2 pound Ground Beef
  • 3/4 cups Oats
  • 1 cup Milk
  • 3 Tbsp Very Finely Minced Onion
  • 1-1/2 tsp Salt
  • Ground Black Pepper, to taste
  • TO COOK THE MEATBALLS
  • 1 cup All-Purpose Flour (coating For Meatballs)
  • Canola Oil
  • SAUCE
  • 1 cup Ketchup
  • 2 Tablespoons Sugar
  • 3 Tablespoons Vinegar
  • 2 Tablespoons Worcestershire
  • 4 Tablespoons (to 6 Tablespoons) Onion
  • 1 dash Tabasco
  • Start by Preheating your oven to 350 degrees
  • Grab a medium bowl, and add in all the meatball ingredients
  • Start with Ground beef
  • Then add the oats
  • Onion
  • then pour in the milk
  • Then Season with Salt
  • and pepper
  • With your hands, nice and clean mix everything together really well
  • then roll into medium small balls and place on a cookie sheet
  • Once all the meatballs are rolled out and placed on your sheet pan, place the sheet pan in the freezer while you make the sauce for your meatballs
  • Grab a small bowl and add in the ketchup
  • sugar
  • Vinegar
  • Worcestershire sauce
  • 4-6 Tablespoons Onion
  • 1 dash Tabasco (I added in more, for a little extra kick)
  • mix the sauce very well, and set aside
  • Now remove meatballs from freezer
  • and immediately dredge them in unseasoned flour
  • Then grab a large skillet and turn burner to medium high heat and coat the bottom of the pan with canola oil,
  • then add the meatballs and brown them until they are just brown
  • Then grab a medium/large baking dish and place the cooked meatballs into the baking dish
  • Grab the sauce you made earlier and pour a little spoonful of the sauce over each meatball
  • make sure each meatball has plenty of sauce
  • If you have any leftover sauce, just add it to all the meatballs
  • now bake the meatballs at 350 degrees for 45 minutes.
  • Serve nice and hot
Posted in Mexican, Salsa

Pico De Gallo

Original recipe makes 4 servings, mine probably could serve double or triple that…But I love salsa, so I eat more than the average person. I’m probably 2-3 servings alone ha!

5 Roma tomatoes, diced
1 onion, finely chopped
1 whole fresh jalapeno pepper, seeded (for mild) (not seeded for spicy) and chopped
1/2 cup fresh cilantro, finely chopped
1 lime, zested and juiced
garlic powder (to taste)
salt (to taste)
pepper (to taste)
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Start by chopping the tomatoes
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Then grab medium bowl, and add the tomato, onion,
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jalapeno pepper (to taste,) cilantro
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The zest of one lime, and the juice as well
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Season with garlic powder, salt and pepper (to taste)
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Stir everything together until evenly distributed. Refrigerate until you are ready to serve
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Recipe

  • 5 Roma tomatoes, diced
  • 1 onion, finely chopped
  • 1 whole fresh jalapeno pepper, seeded (for mild) (not seeded for spicy) and chopped
  • 1/2 cup fresh cilantro, finely chopped
  • 1 lime, zested and juiced
  • garlic powder (to taste)
  • salt (to taste)
  • pepper (to taste)
  • Start by chopping the tomatoes
  • Then grab medium bowl, and add the tomato, onion,
  • jalapeno pepper (to taste,) cilantro
  • The zest of one lime, and the juice as well
  • Season with garlic powder, salt and pepper (to taste)
  • Stir everything together until evenly distributed. Refrigerate until you are ready to serve.