Roasted Salsa

Roasted Salsa

9 fresh tomatoes washed and stem cut off

2 white large onions in chunks

2 green or red bell peppers in chunks

6 garlic cloves

5 Arbol chili peppers dried

1 lime

salt to taste

Add tomatoes to a pan and broil 20 minutes one side, turn over and broil other side 20 minutes until blackened.

while the tomatoes are broiling in a pan on the stove add oil abut 1/2 cup, when hot add garlic, bell peppers, onions and Arbol chili peppers. Cook about 20 minutes medium heat until the vegetables cook down. 

Add tomatoes, vegetables to a food processor and blend. add lime juice and salt to taste. 

It made a large jar plus a small bowl as you can see in the picture. you can cut the recipe in half if you wont use all of it before it goes bad in the refrigerator. I made enchiladas with it. yum.

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 These are what the mexican dried chili peppers look like. 

 This is what my enchiladas look like. 

Twice Baked Potato Casserole

1 1/2 lbs red potatoes (about 6 medium), Baked

1/4 tsp salt

1/4 pepper

1 lbs sliced bacon, cooked and crumbled

3 cups (24 ounces) sour cream

2 cups (8 oz) shredded mozzarella cheese, divided

2 cups (8oz) shredded cheddar cheese, divided

2 green onions, sliced (optional)

Preheat oven to 350 degrees.  Cut baked potatoes into 1 inch cubes.  Place all ingredients except onions and the cheese, place 1 cup each, in a large bowl and mix.  Pour into a greased 13x9 inch baking pan. Add the rest of the cheese on top. Bake uncovered for 20-25 minutes or until cheeses are melted.  Sprinkle with onions. 

Yields 6-8 serving.

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Asian Salmon, Rice Pilaf and Asparagus

Asian Salmon

2 TBLS sesame oil

1 Lbs salmon

salt and pepper

1 TBLS honey
1 TBLS soy sauce

TO COOK SALMON: 

1) Preheat broiler. Heat large skillet on high heat. Season salmon on non-skin side with salt & pepper, generously. Add oil to the hot skillet: the oil should sizzle. Add salmon to the skillet non-skin side down (skin side up) and sear for 4 minutes, moving the fish around the skillet to make sure oil coats the surface of the fish and that the fish is not sticking to the pan while searing.

2) After these 4 minutes, turn the fish over to the skin side and sear for another 3 minutes on high heat. After searing on the skin side, you can actually remove salmon skin easily at this point and discard, if you don’t like to eat it.

3) Mix honey and soy sauce together, heating it a little bit in microwave or on stove top to soften the honey. Brush top of salmon with the honey-soy sauce. Place salmon under the broiler for 3 minutes, watching carefully not to burn salmon. Brush with more sauce midway through broiling, if desired. Broil for a total of 3 minutes until the top of salmon becomes a little charred.

4) At this point, salmon is ready to be served. Or, you can keep salmon covered until you’re ready to serve. If your salmon is a little bit undercooked in the middle, then keeping it covered for several minutes before serving will also allow the salmon to continue cooking and it will be perfectly done and not dry when you’re ready to serve!

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RICE PILAF

1 cup uncooked long grain rice (preferably Jasmine rice (not minute rice) you can find in the asian isle)

1 cup chopped celery

3/4 cup chopped onion

1/4 cup butter

2 1/2 cups water

1 package (2 to 2 1/2 ounces) dry chicken noodle soup mix

1 tbls dried parsley

1/2 tsp dried thyme

1/4 tsp rubbed sage

1/4 tsp pepper

In a large skillet, cook the rice, celery and onion in butter, stirring constantly, until rice is browned. Stir in the next six ingredients; bring to a boil. Reduce heat; cover and simmer for 15 minutes. Remove from the heat and let stand, covered for 10 minutes.

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ASPARAGUS

STIR FRYING: This is one of the easiest methods of cooking asparagus on the stove.  Stir frying brings out the best flavor of this vegetable.
First thing you have to get the asparagus ready. Wash it with water. Then snap off the ends that are hard, hold a spear in your hand and bend it.  It will break at the hard point.

Take a skillet and heat a tablespoon of olive oil in it.  Now, add the apparatus spears or pieces and stir constantly for about five minutes, over medium high heat. Add salt and pepper when done and serve.

TIPS:  you may remove the asparatus from heat, as and when they turn tender.  Those who like it more crispy can wait for another couple of minutes, till the stalks get browned.  Thicker stalks can be blanched before stir frying. 

Mac Juice for Cold Macaroni Salad

I got this recipe from The Shed.  They call the mayo sauce Mac Juice.  I make the mac juice and add in pasta and whatever else I want.  I don't follow their recipe. I have a daughter who doesn't like much, so I modify it for her.  I cut The Shed recipe in half and it made a half pint of mac juice.  That is a lot of mac juice. If you are making half a box of pasta cut the recipe in half.

Mac Juice

1 cup Helmans Mayonaise 

1/2 cup sour cream

1/2 Tbls dijon mustard

1/4 Tbls black pepper

3/4 tsp kosher salt

1/4 cup + half of 1/4 cup of white sugar 

half of a 1/3 cup of white vinegar

3/4 tsp onion powder

1 tsp garlic powder

Mix all of the ingredients in a bowl. Put in a mason jar and store in refrigerator or boil up noodles and add anything you would like.

diced cheddar cheese

peas

carrots

green peppers

purple onions

diced turkey

The Shed puts in purple onions, cheddar cheese and green pepper

http://theshedbbq.com/blog/2010/12/recipe-mommamias-mac-salad/

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