Jalapeño Salsa

Tip:  Read directions completely before preparing.

Ingredients:

2 lbs., jalapeño peppers

13 gloves, garlic, peeled

1 medium, yellow onion, peeled and quartered

3 teaspoons, sea salt

¼ teaspoon, white pepper

5 cups, water

Directions:

If you are sensitive to the heat of jalapenos, I recommend wearing gloves; it will keep your hands from burning. On the same note, be sure not to touch your eyes! If the peppers do burn a part of your body use a milk product, not water, to cool down the burn.

Rinse off all the jalapenos. Cut the stem end off, and then cut the jalapenos lengthwise. Remove the seeds of the jalapenos.  Depending on how hot YOU prefer your salsa, you can leave s0me with seeds.  Its heat can be mild or pack some serous heat!  The more seeds the hotter.  Even removing all the seeds leaves a nice heat that I particularly can enjoy.  It may be to overbearing if too spicy and not enjoyable to some.  Set aside.

Peel your garlic and onion and quarter the onion.

In a large pot add all the prepared ingredients, jalapenos, garlic, and onions.  Add the salt, pepper and 5 cups water.

Over high heat bring to a boil, and then lower heat to medium.  Let simmer for 45 minutes. If possible it may be preferable to boil outside.  The aroma can be overbearing. I used a New Wave portable stove and cooked them on my patio. If not, you may want to open your windows... 

Once done simmering, pour all into a blender and pulse until smooth!  Or if you have a hand emersion blender, blend in the pot.  Once cool place in mason jars and refrigerate!  Enjoy!

Over Eggs!!

Quantity:  Approximately 30 oz. Salsa

Tip: This salsa can be drizzled over eggs, tacos, steaks, or pork chops!  Used in cooking recipes to add that extra punch!  Used as a marinade, or just eaten with tortilla chips!

Chinese Pork Pot Stickers

Tip:  Read directions completely before preparing.

Ingredients:

(For Dumpling Filling)

1 lb ground pork

1/2 cup Napa cabbage, finely shredded

1/4 cup green onion, finely chopped

1/4 cup celery, finely chopped

1/4 cup carrots, finely chopped

1/4 cilantro, chopped

1 teaspoon ginger paste

1 teaspoon garlic paste

1 tablespoon soy sauce

1 tablespoon sesame oil

1 teaspoon salt

1/4 teaspoon white pepper

1 teaspoon corn starch

1 Package of Shu Mai wrappers or round Wonton wrappers

(For Dipping Sauce)

6 tablespoons light soy sauce

3 tablespoons rice vinegar

2 tablespoons water
1 teaspoon hot chili oil (optional)

1 teaspoon granulated sugar

1 clove garlic, peeled and minced

1/2 teaspoon ginger paste

Other:

2 - 4 tablespoons vegetable oil (For Frying Dumplings)

water
2 tablespoons thinly sliced green onion for garnish

Directions for Frying Dumplings:

In a large bowl, mix the pork, cabbage, celery, green onion, cilantro, ginger paste, garlic paste, soy sauce, sesame oil, salt, cornstarch and white pepper.

Wet the edges of the dumpling wrapper, then spoon a heaping teaspoon or so of pork and vegetable mixture in the center of the wrapper.

Lift up one edge of the circle and pinch the top together. Begin pinching down the side of the pouch to encase the mixture. Repeat with the remaining slices of wrappers and filling.

Heat a large (12") nonstick skillet until very hot.  Add 1/2 tablespoon vegetable oil, tilting to coat the sides. Place dumplings in a single layer in the skillet and fry 2 minutes, or until the bottoms are golden brown. Flip and brown other side.

Add 1/3 cup water. Cover and cook 4 to 6 minutes, or until the water is absorbed. Repeat with the remaining dumplings.  Enjoy!

Directions for the Dipping Sauce:

Combine all the ingredients and store in a sealed container in the refrigerator for 1 hour to give the flavors a chance to blend.

Tip:  Hot chili oil adds bite to this dumpling dipping sauce recipe. There are so many ways to fold the dumpling wrappers, but I found this to be the easiest!

 

Irish Soda Bread

Traditional Irish Soda Bread

Tip: Read directions completely before preparing.

Ingredients:

4 cups all-purpose flour

1 1/2 teaspoons salt

1 teaspoon baking soda

2 cups buttermilk

Coat for bread

1/2 stick (1/4 cup) butter

1/4 cup buttermilk

Directions:

Preheat oven to 375 degrees F.  Grease bottom of baking dish.

In a large bowl, mix together flour, baking soda, salt, and buttermilk.

 Turn dough out onto a lightly floured surface and knead slightly. Form dough into a round and place in prepared baking dish.

In a small bowl, combine melted butter with 1/4 cup buttermilk; brush and coat loaf with this mixture.

Use a sharp knife to cut an 'X' into the top of the loaf.

Bake in preheated oven for 50 - 60 minutes, or until a toothpick inserted into the center of the loaf comes out clean. You may continue to brush the loaf with the butter mixture while it bakes. Enjoy!

Tip: If one searches the internet using the term "Traditional Irish Soda Bread" about 63,500 sites are listed. 98% of them aren't even close to being traditional. Traditional Irish Soda bread ingredients include only flour, baking soda, salt and buttermilk! This is a traditional recipe!

Black Eyed Peas with Bacon

Tip:  Read directions completely before preparing.

Ingredients:

8 oz bacon, cut into 1 inch pieces

2 – 15.8 oz cans black eyed peas

½ large yellow onion, chopped

3 large cloves garlic, minced

½ large tomato, chopped

1/2 teaspoon freshly ground comino seeds (cumin)

4 cups water

1 package Sazon Goya (Cilantro con Achoite) seasoning

1 teaspoons salt

Garnishes:

cilantro, chopped (optional)

Serrano pepper slices (optional)

Cacique Queso Fresco, crumbled (optional)

Directions:

Open 2 cans of black eyes peas, drain, rinse and set aside.

In a large 3 ½ quart sauté pan at medium high heat add bacon, and fry until crispy.  Remove ¾ of the oil.  Lower heat to medium.

Add chopped onions to pan and sauté with bacon for 2 minutes.

Add minced garlic and sauté for 30 seconds.

Add tomatoes and sauté for 2 minutes. Stirring constantly.

Add beans, water, pack of Sazon seasoning, salt, and comino and stir.

Bring to a boil, then reduce heat to low, letter simmer for 25 minutes, then serve!  Top with garnishes!  Enjoy!!!!

Tip: Remember, black eyed peas on New Year's Day are thought to bring good luck for the entire year!  

Bacon & Biscuit Breakfast Casserole

Tip:  Read directions completely before preparing.

Ingredients:

10 eggs

1/2 cup milk

16 oz refrigerated breakfast flaky biscuits, ( not cooked)


4 green onions

2 cups shredded extra sharp cheddar cheese


1 lb center cut bacon

Directions:

Mix your eggs and milk in a large bowl.

Cut each raw biscuit in four and add to bowl.

Fry bacon, place on paper towel, set aside and let cool.

Chop scallions, and shred extra sharp cheddar cheese and add to bowl.

Crumble bacon and add to bowl.

Gently mix and pour into a 9” x 13” baking dish.  Bake at 350 for 35 – 40 minutes.  Enjoy!!!!

Important DO NOT Publish or Delete

Ham, Cheese and Tomato Panini with Garlic Pesto Mayo

Tip:  Read directions completely before preparing.

Ingredients: (per panini)

1 Hoagie bun

4 slices, provolone cheese

1/4 cup, large colossal black olives, sliced

3 slices, ripe tomato, thinly sliced

4, thin slices ham

1/4 cup, arugula leafs

Garlic Pesto Mayonaise 

1 cup mayonnaise

2 tablespoons pesto

1 large garlic glove, finely minced

Directions:

Prepare the garlic pesto mayonnaise spread by mixing the mayonnaise, pesto and garlic in a bowl thoroughly.  Set aside.

Preheat a stovetop panini grill, or preheat an electric panini grill according to the manufacturer’s instructions.

Slice the hoagie buns lengthwise.  For each sandwich, place bottom bread slice, side down, on a work surface, spread 1 1/2 tablespoons of the garlic pesto mayonnaise on bottom and top slice.  Layer with 2 cheese slices, then 4 slices of ham, then 3 tomato slices, then a layer of sliced black olives, then 1 layer of arugula leafs, then add another 2 cheese slices, Top with the remaining bread slice.

Place the sandwich in the grill, or panini pan and close the top plate, or place in the sauté pan or grill pan and press down firmly with a flat, heavy pot lid.

Cook the sandwich, turning once at the halfway point if using a stovetop pan, until the bread is golden and toasted and the cheese has melted, about 5 - 8 minutes total.  Turn the panini pan over if using panini pan.  Keep checking to make sure your heat is NOT to high and over browning the bread to fast.

Cut the sandwiches in half and serve immediately.  Enjoy!!!!