5 ripened tomatoes, seeded, small diced (1/4 inch)
red onion, small diced
3 jalapeno peppers, seeded, fine diced (1/8 inch)
...watch those fingers...
1/2 cup chopped fresh cilantro
1/4 cup fresh lime juice
Mix all ingredients in bowl. Season to taste with salt (kosher) and pepper. Chill and serve. Or if you're hungry, eat at once!
Many of you have had this one...it's one of my favorites!
Don't be afraid to charr the veggies on the BBQ. It adds flavor!
10 ripe Roma tomatoes, charred black on BBQ
red bell peppers, charred black on BBQ
5 jalapeno peppers, charred black on BBQ
2 red onions, peeled, sliced in half, charred black on BBQ
1/2 cup chopped fresh cilantro
1/4 cup fresh lime juice
1/2 cup ketchup
After veggies come off the BBQ, remove all seeds from the peppers.
Place all ingredients in blender or food processor.
Blend briefly.
Season with salt (yes kosher) and pepper.
Add 4 scallions (green onions) small diced.
This salsa is great on all meats and is unbelievable in fish tacos!
(Italian Salsa...although don't call it salsa in front of a true Italian...Mamma Mia!)
5 ripe tomatoes, seeded, small diced.
5 cloves of garlic, minced fine or use a garlic press.
1/2 cup of chopped fresh basil.
1/4 cup of fine balsamic vinegar. (Buy good stuff)
1/4 cup extra virgin olive oil. (Again, Buy good stuff)
Mix all ingredients in bowl and season with salt and pepper.
Bruschetta is usually eaten with crostini's (a cracker made from a baguette), but I like it atop pasta and chicken or fish.
Robyn's favorite...and she's an expert at making it!
2 ripe mangoes, peeled, small diced.
1 red onion, small diced.
2 jalapeno peppers, seeded fine diced (1/8 inch)
1 red bell pepper, seeded small diced
1/2 cup chopped fresh cilantro
1/4 cup seasoned rice wine vinegar
1/4 cup good olive oil
juice of one lime
Mix all ingredients in bowl. Season with salt and pepper.
Option...add 1 can of black beans, rinsed.
I recommend this salsa with fish or chicken.
But you'll love this with grilled swordfish tacos!
15oz can of diced tomatoes, drained.
1 red onion, small diced.
1 whole bulb of garlic, sliced in half, roasted covered if oven for 1 hour @ 300'F. It should be soft and caramelized.
2 jalapeno peppers, fine diced. (1/8 inch).
1/2 cup chopped fresh cilantro
blend all ingredients in blender or food processor. (briefly)
Season with salt and pepper.
This salsa tastes even better the next day. Try this on a grilled sirloin of flank steak.
1 pie crust (9 inch)
4 eggs
1 cup milk
(all ingredients must be cooled before adding into the pie crust)
- Ingredients you can add to your Quiche:
feta cheese
sausage
sun-dried tomatoes
fresh tomatoes
onions...and much more...
Firehouse
Chili
1 pound lean ground beef (7% fat)
1 onion, chopped
1 green pepper, chopped
3 tomatoes, chopped
1 tablespoon chili powder
1 tablespoon ground cumin
1/2 teaspoon ground cayenne pepper
Salt and black pepper to taste
1 16oz can red kidney beans, rinsed and drained
1 15oz can chicken-peas, rinsed an drained
1 15 oz can corn, rinsed and drained
1 8 oz. can .F tomato paste
6 oz. water
1. Cook ground beef in stick pot until brown. Drain fat.
2. Add onion, green pepper, tomatoes, and tomato paste. Cook for 2
minutes.
3. Add remaining ingredients, cover and simmer for 1 hour, stirring
occasionally.
(serves 8)
Chiles Rellenos Casserole
Instead of stuffing and frying the chili peppers in true chiles rellenos
fashion, you cover them with two kinds of cheese and bake them in a puffy
batter. For a south-of-the-border dinner, serve the casserole with
refried beans, warm tortillas, and a salad of greens, oranges, and red
onions.
2 cans (7oz. each) whole green chili peppers
3 cups (12oz.) shredded sharp Cheddar cheese
6 eggs
4 cups of milk
3/4 cup all-purpose flour
1/4 teaspoon salt
2 cans (7 oz. each) green chili
Split chili peppers lengthwise and remove seeds and pith. Spread
chiles in a single layer in a greased 9 by 13-inch baking dish.
Sprinkle Cheddar cheese, green onions, and 1 1/2 cups of the mozzarella
cheese over chiles.
In bowl, beat eggs, milk, flour, and salt
together until smooth. Pour over chiles and cheese. Bake until a
knife inserted in custard comes out clean.
Meanwhile, mix salsa with the remaining 1 1/2 cups mozzarella cheese.
Sprinkle over casserole and return to oven for 10 minutes or until cheese
melts. Let stand for 5 minutes before serving. Makes 10
servings.
Per serving: 33 grams protein,
22 grams carbohydrate, 271 milligrams cholesterol, 490 calories.
Cheesy Potato Soup
This is a great soup for cold, rainy days. It's a hit with our kids.
6-8 medium size potatoes, peeled and cut into bite size pieces
1 quart of Half & Half
1 large box of Velveeta cheese, cut into small squares and served with soft
rolls for dipping.
Boil potatoes until semi-soft. Drain all
water but half a cup. Add Half & Half. Add Velveeta cheese. Heat on low until blended and hot. Add fresh
ground pepper to taste.
Also good additions: meat, chili peppers, parsley or anything you like.
Oven heat or steam the rolls for "dipping".
Not a meal for the dieting types!
Capellini
al Pomodoro e Basilico
(Angel Hair Pasta with Fresh Tomatoes, Garlic and Basil)
5 medium
tomatoes – peeled, seeded and diced
4 cloves
of garlic – diced
2 Tbl fresh
basil – chopped
4 Tbl Extra
Virgin Olive Oil
1 lb
Angel Hair pasta – cooked al dente, drained
Salt and Pepper
Parmigiano Reggiano cheese – freshly grated
In a hot skillet, sauté the the garlic in olive oil till brown.
Add tomatoes and sauté for approximately one more minute.
Add fresh basil, salt and pepper to taste.
Immediately toss with drained pasta
Top with cheese and serve
Do not overcook.
The outcome of this dish relies on the ripeness and quality of the
tomatoes.
Grilled
Veggie Foccacia Sandwich
1 loaf Foccacia bread
4 red bell peppers
6 zucchini squash
½ lb. Havarti Dill cheese
1 c. mayonnaise
2 oz. pine nuts
½ c. Parmesan cheese – grated
1 head Butter lettuce
1 bunch fresh basil
garlic – crushed
Italian seasoning
salt and pepper
Bell
Pepper
Place whole red bell
peppers on BBQ grill; cook until skin is charred, turning frequently.
When done, place in a
bowl and cover with plastic wrap; let steam until cool enough to handle.
Peel charred skin and
remove seeds; do not rinse under water.
Season with olive oil,
salt and pepper and crushed garlic.
Zucchini
Slice the zucchini
lengthwise in ¼ inch slices.
Mix with olive oil,
crushed garlic, Italian seasoning, salt and pepper in bowl.
Grill til tender.
Pesto
Aioli
Place leaves from basil
(washed and dried) in food processor; add olive oil and garlic.
Blend until a paste is
formed, adding olive oil as needed.
Add pine nuts, Parmesan
cheese and mayonnaise; pulse briefly til combined.
Slice bread in half
(top/bottom); spread thin layer of pesto aioli on each half
Place a layers in order:
zucchini, grilled red peppers, Havarti cheese, Butter lettuce, top layer
of bread.
Cut into desired size
pieces.
3
avocados
1 medium red onion
1 small red tomato
1 jalapeno pepper (to taste)
Juice of 1 orange, medium size
Juice of 2 limes
Cut each avocado in half, pull apart and remove pit.
Peel skin and dice into medium-sized dice; place in large bowl.
Dice
red onion into small chunks; dice tomato into medium-sized chunks; place in
bowl with avocado. Squeeze the juice of the orange and limes into the bowl
with the other ingredients. I
like a lot of lime flavor so will sometimes add the juice of 2 ½ to 3
limes. Squeeze juice through a strainer to keep seeds from falling into
bowl. Wash and dry the jalapeno; cut in
half and remove seeds; cut into very small dice.
Add only as much as you like. I
only add about ¼ of the pepper, if that.
This
is great as a dip with tortilla chips or as an accompaniment for fish or
chicken.
NOTE:
It is best to wear rubber gloves when doing this.
The pepper is VERY HOT. DO
NOT touch your eyes or nose unless you like an intense burning sensation!!
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