Salsa's - Delicious and Exciting Flavors

Salsa, we certainly love dipping into a spicy tomato or fruit based salsa.  Could you actually eat Mexican food without salsa?  I highly doubt it, or at least I couldn't.  Chips and salsa are a way of life, a really good snack!  Did you know the salsas go back to the ancient civilizations of the Aztecs, Maya and Incas.  Aztecs, who domesticated the tomato combined tomatoes, chili peppers and ground squash seeds and used it as a condiment over turkey, venison, lobster and fish. The Spanish started using it in the early 1500's and by 1571 a Spanish priest had named this sauce, "salsa."  In the 1940's, salsa was being commercially manufactured in the U.S. and by the 1990's it was outselling ketchup.

There are so many variations of salsa, using tomatoes, mangos, pineapple, watermelon, avocado, etc.  To make really great salsa you only require a few simple ingredients.  They taste fabulous on grilled chicken, pork, fish, burritos, tacos, and of course dipping in crispy hot chips.  Fresh salsa, as with most any fresh ingredients, will last about 4 days in the refrigerator in an airtight container.

Salsas with fresh tomatoes and vegetables are very healthy and low in calories, high in fiber and full of numerous vitamins.  Mr. Charles E. Erath of New Orleans was the first person in salsa sauce history who began manufacturing Extract of Louisiana Pepper, Red Hot Creole Pepper Sauce in 1916.  A year later, La Victoria Foods started Salsa Brava in Los Angeles.  In Louisiana, in 1923, Baumer Foods began manufacturing Crystal Hot Sauce and in 1928 Bruce Foods started making Original Louisiana Hot Sauce, two salsa sauce brands that are still in existence.  In 1941, Henry Taklage formed La Victoria Salsa Company to market a new La Victoria salsa line.  He introduced red and green taco and enchilada sauces, which were the first of salsa hot sauces in the U.S.  He took over the entire La Victoria operation in 1946, which manufactures ten different hot sauces.

According to the hot sauce history, salsa manufacturing in Texas began in 1947 with David and Margaret Pace and their picante sauce.  In 1952, La Victoria Foods introduced the first commercial taco sauce in the U. S.  Apparently, between 1985 and 1990, Mexican sauce sales grew 79% and American households buying salsa increased rapidly.

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I hope you enjoy the wonderful salsa recipes listed below.  After preparing the salsa recipes, add to airtight container and store in refrigerator.

Easy Blender Salsa - if you want it more spicy add more jalapenos

1 (14 oz.) can diced tomatoes, drained
1 (10 oz.) can diced tomatoes with green chiles
3 garlic cloves
1/2 white onion, rough chopped
1 jalapeno, seeded (if desired) and rough chopped
1 handful of fresh cilantro
salt and freshly ground black pepper
1 fresh lime juiced (to taste)

Add the chopped onion, jalapeno and garlic to a food processor.  Add both cans of tomatoes, salt, cilantro, some lime juice (to taste) and blend for about 30 seconds to desired consistency.  Taste and adjust flavorings adding more lime juice if required.  Store in airtight container in refrigerator.

Mango Strawberry Salsa - always good on grilled fish or chicken and of course with chips

2 cups fresh strawberries, chopped
1 mango, peeled and chopped
1/4 cup red onion, diced
1 small jalapeno, seeded and diced
3 Tbl. fresh cilantro, chopped
1 Tbl. honey
1/2 of lime, juiced

Add all chopped ingredients to a bowl.  Into a small bowl whisk the lime juice and honey pouring over tossing to combine, taste and adjust flavorings.  Store in airtight container in refrigerator, serving chilled.

Fresh Tomato Salsa

4 large ruby red tomatoes, cored and quartered
1 red onion, quartered
3 garlic cloves
3 jalapenos, stemmed and seeded
1/3 cup fresh cilantro
3 Tbl. fresh lime juice
2 tsp. ground cumin
1 tsp. sugar
salt and freshly ground black pepper
1 (15 oz.) can crushed San Marzano tomatoes
(1 (4.5 oz.) can diced green chiles

Place fresh tomatoes, onion, garlic, peppers, cilantro, lime juice, cumin, sugar in food processor.  Pulse to blend well.  Pour in crushed tomatoes and green chiles and puree to almost smooth.  Taste and add salt, pepper, more cumin or sugar if desired.  Refrigerate.

My Sister-in-Law Darlene's Salsa - Darlene is an excellent cook, she has a really fun-filled personality and a joy to be around.  Darlene and her husband Ray grow a huge garden every year and Darlene preserves much of it.  This recipes makes 14 pints of one large stockpot full.

Fresh tomatoes, to fill your stockpot 3/4 full, peeled (see below for easy peeling instructions)
1 cup of garlic cloves, peeled, possibly more
5 jalapenos, seeded or if you like it spicy leave some seeds in
3 large onions, diced
2 cups green bell peppers, seeded and diced
3/4 cup brown sugar
2 Tbl. canning salt
1 bunch fresh cilantro
Fresh lime juice, to taste

Score the bottom of each tomato with an X.  Add to a pot of boiling water, and leave for about 30 seconds.  Plunge into an ice bath and remove skins.  Now you can proceed to the salsa part.  After the tomatoes are peeled add some to the large stock pot and mash with your fingers or use a potato masher, bring to a boil.  (remember no water is added at this point.)  As you add more tomatoes to the pot remove some of the excess liquid and put into another pan boiling this liquid down while adding more tomatoes to the pot.  Keep this liquid so after adding the rest of the ingredients to the pot you can add enough of the boiled liquid to make to your desired thickness of salsa.  

Into a blender with a little of the tomatoes process the garlic, jalapenos and add to tomatoes in stockpot.  Add the onions, bell peppers, adding some brown sugar (to taste) salt and cilantro to the tomatoes.  Taste and adjust flavorings by adding fresh lime juice.  After all this is in the stock pot add enough tomatoes to fill the pot and add enough of the reserved liquid to make your desired thickness.  NOTE:  be sure you are very cleanly with your jars and lids, boiling in hot water to sanitize.  Carefully, with a funnel fill the canning jars, wiping off any spills with clean hot water cloth.  Process for 15 minutes to seal.  Note:  if you are unsure of how to can, please go to your local on-line extension office and they will have explicit directions.  These extension offices are part of your state university system.  

Avocado and Mango Salsa

2 cups fresh mango, diced
1/2 red onion, diced
1/2 small jalapeno, seeded and minced (or to your liking)
salt
1/2 fresh lemon, juiced
3 Tbl. fresh cilantro, chopped
1 avocado, peeled, pitted and diced

Into a bowl add all ingredients except avocado and stir gently to combine.  Gently add avocado, taste and adjust flavorings.

Fresh Tomato and Pineapple Salsa

2 dried ancho chiles
2 dried Anaheim chiles
1 chipotle chile in adobo sauce
2 Tbl. aple cider vinegar
1 tsp. cumin
salt
1 1/2 cups fresh pineapple, chopped
1 white onion, chopped
3 ruby red Roma tomatoes, chopped
1/2 cup fresh cilantro, chopped

Into a bowl add dried chiles and pour boiling hot water over the cover, cover chiles with a small plate and steep for about 10 minutes.  Remove chiles from water, removing stems and seeds.  Place chiles into a food processor.  Add 1/2 cup of the chile water to food processor.  Add all remaining ingredients pulsing to smooth.  Taste and adjust flavorings.  If you would like this salsa chunkier, just puree the chiles and spices and add chopped pineapple, onion and tomatoes mixing to combine.

Pineapple and Blueberry Salsa - this is really good on grilled fish, chicken or pork.  We also like it on grilled turkey burgers

2 cups fresh blueberries
2 cups fresh pineapple. chopped
1/4 cup red onion. diced
1/4 cup yellow bell pepper, seeded and diced
1/2 cup fresh cilantro, chopped
1 jalapeno, seeded and finely minced
1/4 cup fresh lime juice
1/4 tsp. cumin
splash of Sriracha sauce

Add to a bowl the jalapeno, pineapple, red onion, cilantro and bell pepper mixing to combine, add blueberries.  Add fresh lime juice, cumin and Sriracha mixing to combine.

Cantaloupe Salsa - I created this one for a church dinner to feed the hungry and made an elaborate Mexican feast that the guests loved!

1/2 large cantaloupe, peeled and diced
1/2 red onion, diced
1/2 cup fresh cilantro, diced
1 medium jalapeno, seeded and minced
3 Tbl. fresh lime juice
salt, to taste
1/2 tsp. chile powder

Combine all ingredients into a large bowl and toss to combine, taste and adjust flavorings.

Black Bean and Mango Salsa - my husband loves this, but he love beans

1 (16 oz.) can no-salt added black beans, rinsed in cold water and drained
2 ripe mangos, peeled and diced
1/2 red onion, diced
1 medium red bell pepper, seeded and diced
1/4 cup fresh cilantro, chopped
1 small to medium jalapeno, seeded and minced
1/4 cup fresh lime juice
1 Tbl. olive oil
1/2 tsp. cumin
salt, to taste

Add ingredients to a large bowl, mix gently taste and adjust flavorings.

My Delicious Pacific NW Blackberry Salsa - we pick wild blackberries in Western WA state. When my husband and I had our property we had small wild blackberries growing in an area down by the creek, and they were so delicious.  As I love blackberries, I tried to create all sorts of recipes using them and this is one of them.  Once again, great with grilled salmon, halibut, chicken and pork or on fish or chicken tacos.

2 1/2 cups fresh blackberries, chopped

1/2 red onion or white onion, diced (or combo of both)

1/2 jalapeno, seeded and diced

1/2 cup fresh cilantro, chopped

1 small lime, juiced

2 Tbl. fresh orange juice

1 tsp. sugar

salt, to taste

Into a bowl add sugar with lime and orange juice mixing to dissolve sugar.  Combine all other ingredients into a bowl and mix gently.

Mexican Salsa Roja

3 large ruby red tomatoes

1/4 of white onion, diced

1 large handful fresh cilantro, chopped

1 garlic clove

1 jalapeno

salt and freshly ground black pepper

olive oil

Into a blender add tomato, garlic and jalapeno and blend.  Add the blended tomato, garlic and jalapeno to a saute pan with a splash of olive oil.  Heat over medium high heat just to boiling, remove from heat.  Place this mixture into a bowl and stir in cilantro and onion, taste and season with salt and pepper.

Watermelon Salsa - another favorite of ours

4 cups seedless watermelon, diced

3 ruby red Roma tomatoes, diced

1 garlic clove, finely minced

salt

1 small jalapeno, seeded and minced

1/4 cup fresh cilantro, chopped

1/2 red onion, diced

Place all ingredients into a bowl and gently mix.  This is also really good with some crumbled feta cheese mixed in.

Mango and Papaya Salsa - love this combo of fruits - love this on grilled halibut or swordfish

1 1/2 cups mango, peeled and diced

1 beautiful avocado, peeled, pitted and diced

1/2 cup red onion, diced

1 medium ruby red tomato, seeded and diced

1/4 cup fresh cilantro, chopped

1 tsp. fresh lime zest

1/4 cup fresh lime juice

1/2 fresh jalapeno, seeded and minced

salt and freshly ground black pepper

Add all ingredients to a bowl and still to combine, refrigerate.  

Salsa Verde

1 1/2 lbs. tomatillos

1/2 cup white onion, chopped

3 - 4 garlic cloves

1 handful of fresh cilantro

1 Tbl. fresh lime juice

2 jalapenos, stemmed, seeded and chopped

salt and freshly ground black pepper

Remove papery husks from tomatillos and rinse well.  Cut in half and place cut side down on a foil lined baking sheet.  Add a few garlic cloves in their skin and place under broiler about 7 minutes to lightly blacken the skins of the tomatillos.  Place cooked tomatillos, lime juice, onions, peeled garlic, cilantro and jalapenos into a food processor and pulse until all ingredients are finely chopped and mixed.  Season with salt/pepper or more lime juice if desired.

Pico de Gallo

1 lb. ruby red tomatoes, diced (Roma or your choice) I always pick what looks summer fresh

1 medium white onion, chopped or diced

1 or 2 jalapenos, seeded and finely minced

1 handful of fresh cilantro, chopped

2 Tbl. fresh lime juice

salt and freshly ground black pepper

Into a bowl add diced tomatoes, onion, jalapeno and cilantro.  Stir in lime juice and season with salt and pepper to taste.  Enjoy!

Tomato and Watermelon Salsa

3 medium yellow or red tomatoes, seeded and chopped (or a combo of both)

1 cup seedless watermelon, chopped (I am now craving a icy cold watermelon to nosh on!)

1 medium mango, peeled and chopped

1/2 small red onion, diced

1/4 to 1/2 cup fresh cilantro, chopped (depends on my mood)

2 jalapenos, halved, seeded and finely minced

3 Tbl. fresh lime juice

2 tsp. honey

salt, to taste

Into a glass bowl combine tomatoes, watermelon, mango, onion, cilantro, jalapeno, lime juice and honey.  Stir gently to combine.  Season with salt and refrigerate.

Fresh Peach Salsa - believe it or not the first time I had this was when we lived in the Great State of Texas.  They actually grow lots of peaches in Texas and we stopped in Fredericksburg one day and there it was in all its glory, beautiful fresh tasting peach salsa with hot crispy chips to sample.  Well, I thought I had died and gone to heaven.  They were selling jars of it and I purchased one.  When we got home the first thing I did with the fresh preaches we purchased was go to the grocery store to get my other ingredients to make some.  Especially love it on grilled chicken or pork.

1 1/2 lbs. fresh peaches, peeled, pitted and chopped - (I guess if you were craving peach salsa when they were out of season you could use frozen or even canned packed in 100% fruit juice.)  

1 lb. ruby red summer tomatoes, seeded and diced

1 red bell pepper, seeded and finely diced

1 medium white onion, finely diced

2 jalapenos, seeded and finely diced

1/2 bunch of fresh cilantro, chopped

2 or 3 Tbl. fresh lime juice

salt and freshly ground black pepper

Into a large glass bowl add chopped/seeded tomatoes.  Add bell pepper, jalapenos and onion.  Add peaches (you can peel or not). I usually don't peel.  Add cilantro, 2 Tbl. lime juice (more later if needed), salt and pepper to taste.  Mix gently and chill.

Cranberry Salsa - love this and I'm giving you 2 versions (you're welcome!)

12 ounces fresh cranberries

1 medium garlic clove, finely minced

1 or 2 jalapenos, cored, seeded and finely minced

1/4 cup fresh cilantro, finely chopped

3 scallions, thinly sliced including green part

1/3 cup fresh lime juice

salt and freshly ground black pepper

1/3 cup sugar

Into a saucepan add berries and 1 qt. cold water over medium high heat.  Bring to boil and boil 1 minute.  Cranberries will start to pop; don't overcook.  Drain.  Into a glass mixing bowl add drained berries and with your hands gently squeeze some of the berries to a pulp leaving the rest of them whole.  Add garlic, jalapeno, cilantro and scallions, mixing gently.  Add lime juice, sugar, salt and pepper to taste.  

Another Cranberry Version - I do love cranberries one of my favorites

2 cups fresh or frozen cranberries

1/2 large Granny Smith apple, peeled, cored and chopped

1/2 jalapeno, seeded and minced (add more if you like)

3 scallions, chopped including green part

4 Tbl. sugar (possibly more to your taste)

3 Tbl. fresh cilantro, chopped

1 Tbl. fresh ginger, peeled and minced

1 Tbl. fresh lime juice

salt

Into a food processor add cranberries, apple, jalapeno, scallions, sugar, cilantro, ginger and lime juice.  Pulse several times until finely chopped and blended.  Let rest about 15 minutes for sugar to soften cranberries.  Taste and season with some salt.  Refrigerate.  This is really good on hot crispy chips, over pork, chicken, turkey or even steak.  My mom always liked a good smear of softened cream cheese on a Ritz cracker with a spoonful of this salsa on top.

Honeydew Salsa - tastes like summer

2 1/2 cups fresh honeydew melon, peeled, seeded and diced

2/3 cup fresh cilantro, chopped

2 or 3 fresh mint leaves, finely chopped

1/2 cup red onion, finely diced

1 fresh lime, zested

2 Tbl. fresh lime juice

1 Tbl. olive oil

1 jalapeno, seeded and minced

Into a glass bowl add all ingredients, mixing to combine.  Cover and refrigerate.

Jicama and Mango Salsa - great on grilled fish or chicken

1 cup jicama, peeled and diced

1 cup red onion, diced

2 cups ruby red tomatoes, seeded and chopped

1 cup fresh mango, peeled and chopped

1 jalapeno, seeded and minced (add more if you like more heat)

1/2 cup fresh cilantro, chopped

2 tsp. fresh lemon juice

salt, to taste

Into a glass bowl add all ingredients and stir to combine.  Taste and season with salt or more lime juice if desired.

Pineapple Pico de Gallo - very good on grilled pork, chicken or fish (we like it on grilled Mahi Mahi)

1 large fresh lime, juiced
1 1/2 cups fresh pineapple, chopped
1 cup fresh pear tomatoes, chopped
1 small white onion, diced
1/2 cup fresh cilantro, chopped
1 jalapeno, seeded and diced
salt and freshly ground black pepper, to taste

Into a glass bowl add all ingredients and stir to combine.  Cover and refrigerate.

Mango and Strawberry Salsa

1 1/2 cups fresh strawberries, diced
1 medium mango, peeled and diced
1 firm, but ripe avocado, peeled, pitted and chopped
1/4 cup red onion, minced
1 jalapeno, seeded and finely minced (leave some seeds for spiciness)
1/2 cup fresh cilantro, chopped
1/2 cup fresh lime juice
salt
Tabasco, to taste

Into a glass bowl add all ingredients and gently mix.  Add salt and Tabasco to taste.  Refrigerate.

Fire Roasted Tomato Salsa

1 (15 oz.) can diced fire-roasted tomatoes
1 or 2 garlic garlic cloves, minced
1/2 small white onion, diced
1/4 cup fresh cilantro leaves
1 small jalapeno, seeded and veins removed, minced
1 Tbl. fresh lime juice or more if needed
salt and freshly ground black pepper

Drain off half of the tomato juice and discard the rest of the juice.  Into a food processor add garlic and chop finely.  Add tomatoes and remaining juice from can.  Add onion, cilantro, jalapeno and lime juice.  Process to just smoothly scraping down sides of food processor.  Taste and season with salt and pepper.  Refrigerate.

My Husband Jerry's Really Delicious Salsa

6 ruby red summer tomatoes
2 jalapenos, left whole
1 poblano pepper, left whole
1 bunch of fresh scallions, diced including green part
1 fresh lime juiced
1 cup Rotel canned tomatoes with green chiles
1 handful of fresh cilantro, chopped
2 garlic cloves, finely minced
salt and freshly ground black pepper
Tabasco, to taste

Into a large saute pan over medium high heat add fresh tomatoes and peppers.  Saute and roast the vegetables stirring occasionally until sides begin to blister, or about 20 minutes.  Set aside to cool.  When cooled chop stems off peppers and remove seeds from jalapeno.  Cut into large pieces.  Place tomatoes, peppers, onion, lime juice and Rotel canned tomatoes into a blender and pulse quickly about 5 seconds.  Add garlic and cilantro.  Taste and season with salt, pepper and Tabasco.  You want this salsa somewhat chunky.  Pour into a glass bowl and refrigerate.  Great served with hot crispy chips.

Rhubarb Salsa - One of my favorite things to eat is rhubarb.  I got these recipes from a woman who lived in WA state when I took the Master Gardener Program.  She loved and grew rhubarb as much as I love it!

1 Tbl. of fresh orange zest
8 stalks fresh rhubarb, rough chopped
2-inch piece of fresh ginger, peeled and finely grated
1/2 small white onion, finely diced
1 or 2 jalapenos, seeded and minced 
1/2 green bell pepper, seeded and diced
1/4 to 1/2 cup honey (add a little at a time and taste as you go, don't want it too sweet)
3 Tbl. fresh lemon juice
salt, to taste

Into a saucepan add rhubarb and add a few tablespoons of cold water over medium heat.  When rhubarb begins to fall apart, remove and place in blender.  Add all remaining ingredients and blend to chunky puree, taste and adjust flavorings.  Cover and store in refrigerator.  It tastes best when allowed to sit at least a few hours.  Great over grilled pork chops.

Another Rhubarb Version

6 stalks of fresh rhubarb
1/2 jalapeno, seeded and minced
2 Tbl. fresh lime juice
2 Tbl. honey
salt and freshly ground black pepper, to taste
1/2 cup fresh cilantro, chopped
1 Tbl. fresh mint, minced

Trim the stem end of the rhubarb and cut into 1/4-inch pieces.  Place rhubarb, jalapeno and lime juice into a saucepan over medium heat and bring to a boil, reduce heat, cover and simmer until rhubarb is tender.  Remove from heat and add honey to sweeten to your taste.  Season with salt and pepper.  Stir in cilantro and mint.  Cover and refrigerate.

Bon Appetit

"But blessed is the one who trust in the Lord, whose confidence is in him.  They will be like a tree planted by the water that sends out its rooms by the stream.  It does not fear when heat comes; its leaves are always green.  It has no worries in a year of drought and never fails to bear fruit." - Jeremiah 17:7-8

"Trust in the Lord with all your heart and lean not on your own understanding; in all your ways submit to him, and he will make your paths straight." - Proverbs 3:5-6

"When I am afraid, I put my trust in you. - Psalm 56:3

"Commit to the Lord whatever you do, and he will establish your plans." - Proverbs 16:3

"When you pass through the waters, I will be with you; and when you pass through the rivers, they will not sweep over you.  When you walk through the fire, you will not be burned; the flames will not set you ablaze." - Isaiah 43:2

"Let the morning bring me word of your unfailing love, for I have put my trust in you.  Show me the way I should go, for to you I entrust my life." - Psalm 143:8

"This is the confidence we have in approaching God: that if we ask any thing according to his will, he hears us." - 1 John 5:14

"Whoever dwells in the shelter of the Most High will rest in the shadow of the Almighty.  I will say to the Lord, "He is my refuge and my fortress, my God, in whom I trust." - Psalm 91:1-2

"For we live by faith, not by sight. - 2 Corinthians 5:7

"But when you ask, you must believe and not doubt, because the one who doubts is like a wave of the sea, blown and tossed by the wind." - James 1:6

"My salvation and my honor depend on God; he is my mighty rock, my refuge." - Psalm 62:7

"He will not let your foot slip, he who watches over you will not slumber." - Psalm 121:3

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Springtime Flavors

Springtime flavors to excite your palate.  Once again, Spring has sprung.... the flowers are blooming, birds are singing and all those glorious fruits and vegetables of spring are in the markets.  Enjoy fresh flavors of the season with dishes of spring.   

I hope you enjoy the recipes listed below.

Refreshing Spring Beverage

1 bottle sparking rose
3 cups strawberry lemonade
1/4 cup grenadine
1 fresh lemon, sliced
1/2 cup fresh sliced strawberries
Mint leaves for garnish

Into a large glass pitcher combine rose, strawberry lemonade, grenadine, sliced lemon and sliced strawberries.  Mix to combine, pour over ice in glasses and garnish with mint.

"There is something in the flavor and aroma of the fresh strawberry that no amount of skill has been able to preserve - E.F. White, - 1908

Strawberry Sangria

1 bottle Pinot Grigio
12 fresh strawberries, sliced
2 fresh lemons
1/4 cup simple syrup (equal parts sugar and water, boiled, cooled)
2/3 cup Vodka
1 cup Sprite soda

Into a large glass pitcher add wine, vodka and berries.  Zest the lemon and add to wine in pitcher.  Squeeze out lemon juice and add to pitcher.  Add simple syrup and mix to combine.  Cover and refrigerate about 30 minutes to chill.  Serve over ice in glasses.

Creamy Artichoke Dip - always a hit

1 (8 oz) package cream cheese, soft
1/2 cup frozen artichoke or canned hearts, thawed or drained well
1/3 cup fresh Parmesan cheese, grated
2 Tbl. fresh parsley, chopped
2 tsp. fresh lemon juice
pinch of salt and freshly ground black pepper
Splash of Tabasco, I like a lot
1 garlic clove, finely minced
Accompaniments; vegetables, baguette slices, crackers

Into a food processor add garlic and cream cheese, pulse to combine well.  Add remaining ingredients except accompaniments and pulse to combine.  Remove to a serving bowl.  If you are having more then a few people over I would double this as it goes fast.  Note; you can also add some fresh crab to the mix too.

Ham and Scallion Scones - made these for catering many times and great use at breakfast split with fluffy scrambled eggs and goat cheese inside, or see note below

3 cups all purpose flour
1/4 cup sugar
1 Tbl. baking powder
1/2 tsp. salt
3/4 cup unsalted butter, cold
1 cup buttermilk
1 1/4 cup deli black forest ham, cut into small pieces
1 bunch fresh scallions, chopped including green part
Tabasco, to taste

Preheat oven to 375 degrees.  Line a baking sheet with parchment paper.  Into a large bowl add flour, sugar, baking powder and salt to combine.  Cut in butter with pastry cutter until crumbly texture.  Stir in buttermilk, Tabasco, ham and scallions and when combined turn out onto work surface.  Using your hand, flatten and fold the dough a few times until you can shape dough into a circle about 1-inch thick.  Cut circle into 8 wedges and place on baking sheet, brush tops with a little extra buttermilk and bake about 18 minutes to golden in color.  Remove to cooling rack.  Note; you can also add about 1/2 heaping cup of sharp Cheddar cheese if desired.  Also, sometimes for breakfast, I split them in half, add poached egg to each side and drizzle with homemade hollandaise sauce, serving with crispy hash browns and fruit.

Spicy Thai Vegetable Wraps

Sauce
1/2 cup crunchy peanut butter
2 tsp. Asian chili paste
2 Tbl. Tamari
Wraps
9-inch flour tortillas
2 cups shredded carrots
1/2 English cucumber, sliced in half lengthwise then thinly sliced into moons
2 cups snap peas, sliced diagonally
2 scallions, thinly sliced diagonally

Into a bowl add peanut butter, chili paste and Tamari whisking in 2 Tbl. hot water to blend.  Divide the sauce mixture between the tortillas and spread, add the vegetables and roll up burrito style, slicing in half on the diagonal. Note; you can also add any other vegetables you enjoy.  Note; add any vegetables you enjoy or if you like chicken or steak, you can add that too.

Butter Lettuce Salad with Oranges and Goat Cheese - so delicious

1 head of butter lettuce, cored and torn in pieces
1/2 cup shelled pistachios, lightly toasted and rough chop
2 beautiful juicy navel oranges, peeled, pith removed and flesh segmented (squeeze juice from remaining oranges and reserve the juice)
1/2 cup creme fraiche
1/4 cup fresh chives, finely chopped
salt and freshly ground black pepper
1/2 cup goat cheese, crumbled in the larger pieces

Onto a large serving platter add lettuce, pistachios and orange segments.  Into a small bowl whisk the orange juice from the oranges you segmented and whisk with the creme fraiche, 3 Tbl. chives, salt and pepper, pour over salad, tossing to combine.  Garnish with remaining chives and goat cheese.

Pork Chops with Rhubarb Sauce - love this one of my favorites in spring in Rhubarb!

5 stalks fresh rhubarb, cut into 1/2-inch pieces
1/3 cup brown sugar, packed or to your taste
1 Tbl. butter
2 tsp. apple cider vinegar
1/2 tsp. fresh ginger, grated
1 tsp. fresh lemon juice
2 Tbl. vegetable oil
4-bone-in 1-inch thick pork chops

Into a saucepan add rhubarb, brown sugar, butter, vinegar, ginger, and lemon juice.  Cook stirring until tender and sauce thickens, taste and adjust flavorings.  Into a large saute pan, add oil.  Season chops with salt and pepper and cook to desired doneness, turning once.  Remove to serving platter and spoon over sauce.  Serve with mashed potatoes and a spring tossed salad.

Springtime Fresh Lemon and Pea Pasta

1 lb. bucatini
1 cup ricotta cheese
1/2 cup olive oil
1/2 cup freshly grated Parmesan cheese
1 fresh lemon zested and juiced
salt and freshly ground black pepper
pinch of red pepper flakes
2 cups frozen peas, thawed
1/4 cup fresh basil, chiffonade (garnish)

Into a large pot of boiling salted water add pasta and cook al dente, reserve 1 cup of cooking water and drain well. Add pasta back to cooking pot and combine ricotta, oil, cheese, zest/juice and red pepper flakes.  Season with salt and pepper tossing to combine.  Add a touch of the pasta water and toss to desired thickness.  Pour into serving platter and garnish with more cheese and fresh basil.

Delicious Baked Salmon

1/4 cup freshly grated Parmesan cheese
2 Tbl. fresh parsley, chopped
3 scallions, finely minced, including green part
1 Tbl. olive oil
1 large fresh lemon, zested and juiced
4 garlic cloves, minced
salt and freshly ground black pepper
1 large salmon fillet

Preheat oven to 400 degrees.  Line a large rimmed baking sheet with parchment paper.  Into a bowl mix the oil, parsley, Parmesan, zest and garlic to combine.  Season salmon with salt and pepper.  Place salmon onto baking sheet and evenly spread with mixture from bowl.  Cover with foil and bake about 15 minutes.  Remove foil and drizzle with lemon juice, add back to oven and bake about 5 more minutes until done.  Remove to serving platter and garnish with extra lemon wedges.

Spicy Garden Chicken Salad

Chicken
1 cup buffalo sauce
2 Tbl. honey
1 fresh lime juiced
1 tsp. garlic powder
1/2 tsp. onion powder
salt and freshly ground black pepper
3 large chicken breasts, bone and skinless
1 Tbl. vegetable oil
Dressing
1/2 cup mayonnaise
1/2 cup sour cream
1/2 cup buttermilk
2 garlic cloves, finely minced
1/4 cup fresh parsley, chopped
2 scallions, finely minced including green part
salt and freshly ground black pepper
Tabasco, to taste
Salad
1 large head Romaine hearts, chopped
3 celery stalks, thinly sliced
2 large avocados, peeled, pitted and sliced (spritz with fresh lime juice)
1/2 red onion, julienned thinly
1 cup pear or cherry tomatoes, sliced in half
3/4 cup good quality blue cheese, (I like Maytag brand) crumbled
4 slices thick cut bacon, sliced

Chicken; into a large bowl combine; buffalo sauce, honey, lime juice, garlic powder and onion powder.  Season chicken with salt and pepper.  Reserve 1/3 cup of sauce.  Add chicken to marinade tossing to coat.  Let marinade for about 40 minutes in refrigerator.  Into a large saute pan add oil to heat.  Remove chicken from marinade and allow marinade o drip off, then add to pan.  Cook about 6 minutes, turn and brush with reserved marinade.  Continue cooking about 8 more minutes.  Place onto cutting board for about 10 minutes, slice into strips.  Dressing; into a bowl whisk the mayonnaise, sour cream and buttermilk.  Add remaining ingredients and stir to combine.  Refrigerate.  Salad; into a large saute pan, add sliced bacon and cook to brown and crisp, remove to paper towels.  Into a large rimmed serving platter add lettuce, celery, red onion, crisp bacon, tomatoes and avocados.  Top with blue cheese crumbles.  Top with sliced chicken and drizzle over dressing, serve remaining dressing on side.

Creamy Lemon Chicken

2/3 cup all purpose flour
1 cup freshly grated Parmesan cheese, divided
2 tsp. garlic powder
1/2 fresh large lemon zested
salt and freshly ground black pepper
4 boneless, skinless chicken breasts
3 Tbl. olive oil
2 Tbl. butter
3 garlic cloves, minced
1 cup heavy whipping cream
3 cups baby spinach
1/2 cup white wine
1 fresh lemon, juiced
1/2 cup fresh basil, chiffonade

Onto a large plate combine flour and 1/2 cup Parmesan cheese, garlic powder and zest.  Season chicken breasts with salt and pepper and dredge all sides in flour mixture.  Into a large saute pan add oil and butter to medium high heat.  Add chicken and cook to golden brown on first side, turn and cook to golden brown on other side and juices run clean.  Remove from pan and keep warm.  Turn heat down and add a touch more butter to pan.  Add garlic, cooking and stirring to soften.  Add spinach to wilt.  Add wine and reduce slightly.  Add cream, season with more salt and pepper stirring to combine.  Add lemon juice and reduce about 3 minutes.  Remove pan from heat and stir in remaining Parmesan to combine.  Add back cooked chicken breasts and continue cooking a few minutes on low.  Remove to serving platter and garnish with basil.

Crunchy Beer Battered Fish

1 1/2 cups all purpose flour
salt and freshly ground black pepper
1/2 tsp. Old Bay seasoning
1 (12 oz.) bottle of lager beer
1 egg, beaten
2 lbs. fresh cod, cut into pieces
Vegetable or peanut oil for frying (I like peanut oil)
Tarter sauce and lemon wedges for serving

Into a large baking dish whisk the flour, some salt, pepper, Old Bay and then whisk in beer and egg.  Let stand 10 minutes.  Pat fish dry with paper towels and season with salt and pepper.  Into a large deep sided pot over medium add about 3-inches of oil and heat to 375 degrees.  In batches coat cod in batter then carefully drop into hot oil.  Fry to golden brown and cooked through about 6 minutes, flipping fish half-way through.  Remove to paper towels and season with some more salt.  Continue frying.  Serve with tarter sauce and lemon wedges.  Hot crispy fries are good too.

Springtime Creamy Asparagus Soup

2 Tbl. butter
1 garlic clove, finely minced
2 lbs. fresh asparagus, ends trimmed and cut into 1-inch pieces
salt and freshly ground black pepper
2 cups rich chicken stock
1/4 cup white wine
1/2 cup heavy whipping cream
fresh chives, chopped for garnish

Into a Dutch oven over medium melt butter, add garlic and cook to soften about 1 minute.  Add asparagus, season with salt and pepper cooking 7 minutes, add wine and reduce, add stock and simmer covered about 20 minutes and with with an immersion blender, puree soup.  Stir in cream the warm over low warm.  Taste and adjust seasonings.  Garnish with chives and serve.

Rack of Lamb - Perfect for Easter Dinner

3 Tbl. fresh rosemary leaves, chopped
3 garlic cloves, chopped
1 Tbl. fresh thyme leaves
salt and freshly ground black pepper
2 Tbl. olive oil
2 (8 lb.) Frenched racks of lamb
Fresh parsley
Fresh lemon wedges

Into a food processor add garlic, rosemary, thyme and salt, pulse, drizzle in olive oil to form paste.  Place lamb on large rimmed baking sheet and season with salt and pepper.  Coat tops with herb mixture and let rest for 1 hour.  Preheat oven to 450 degrees.  Roast lamb about 30 minutes for medium rare or to your liking.  Remove and tent with foil letting rest for 15 minutes before carving.  Add to serving platter, garnish with parsley and lemon wedges.

Salmon, Bacon, Lettuce and Tomato Sandwich - there is a restaurant in Carlsbad, CA that serves a similar sandwich I always order (or you could make this into a salad)

4 (6 oz.) salmon fillets (or however many people you are serving)
8 slices thick cut bacon
salt and freshly ground black pepper
Boston lettuce leaves
Ruby red tomatoes, sliced 
2 beautiful avocados, peeled, pitted and sliced thinly
Mayonnaise mixed with a touch of lemon zest and juice
Nice artisan bread, sliced into pieces

Preheat oven to 400 degrees.  Place salmon onto lined baking sheet (parchment paper) and sprinkle with salt and pepper.  Bake about 18 minutes and remove from oven.  Cook bacon to crisp and browned, remove to paper towels.  Assembly; smear mayonnaise onto both sides of bread, for each sandwich top one side with avocado slices, bacon, tomato, lettuce and salmon.  Slice on diagonal and spear with picks.  Serve with hot crispy fries, potato chips, potato salad, a garden salad, etc.  Note; if making a salad, use croutons, chopped romaine, chop up the salmon and make a green goddess salad dressing.

Grilled Steak with Chimichurri Sauce

1/2 bunch fresh cilantro, minced
1 bunch of fresh parsley
1/4 cup fresh chives, minced
1/2 cup red onion, diced
3 Tbl. fresh oregano
2 garlic cloves, finely minced
2 fresh limes, zested and juiced
1/2 cup extra virgin olive oil
2 Tbl. red wine vinegar
pinch of red pepper flakes
salt and freshly ground black pepper
Steak
2 Tbl. olive oil
1 lb. skirt steak
salt and freshly ground black pepper

Sauce; place ingredients into a food processor and pulse to combine, I like mine with some texture.  Steak; heat your grill and season steak with salt and pepper.  Place onto hot grill and grill about 4 minutes per side.  Remove to cutting board and tent with foil resting about 10 minutes.  Slice steak into 1-inch strips and drizzle with sauce.  You can serve with grilled asparagus, crusty bread slices, roasted potatoes, garden salad.

Mushroom and Blue Cheese Burgers - my friends and I used to make these stuffed burgers back in the 70's.....wow that was a long time ago.

2 lbs. ground chuck
1 box of mushrooms, sliced
Blue cheese, crumbles
Thick cut bacon
1 red onion, sliced thinly
Worcestershire sauce, to your taste
salt and freshly ground black pepper
Lettuce leaves
Ruby red tomatoes, sliced thinly
Burger buns (good quality)
Accompaniments; mayonnaise, mustard, ketchup

Into a large bowl add meat, salt, pepper and Worcestershire sauce, mix to combine and form into thin patties.  Cook bacon to brown and crisp and remove to paper towels.  Remove most of the bacon fat and add mushrooms cooking and stirring to brown, remove to cool slightly.  Butter the buns and toast.  Onto half of the thin burger patties spoon some mushrooms and add blue cheese to your liking, I like a lot.  Form more thin patties and press over the stuffed burgers so nothing will leak out.  Either grill or add to hot saute pan and cook to desired doneness.  Add condiments to your toasted buns, top with burgers, bacon, lettuce and sliced tomatoes.

I Love Taquitos and These Baked Ones Are Really Good - Fast, easy for a quick meal

3 cups cooked and shredded chicken breast
1 (8 oz.) package cream cheese, soft
1 chipotle in adobo sauce, chopped and 1 Tbl. of the sauce
1 tsp. cumin
1 tsp. chili powder
salt and freshly ground black pepper
12 corn tortillas
1 1/2 cups sharp cheddar cheese
1 1/2 cup Pepper Jack cheese, shredded
For serving; Pico de gallo, sour cream and guacamole

Preheat oven to 425 degrees.  Grease a large baking sheet with cooking spray.  Into a large bowl combine shredded chicken, cream cheese, chipotle and sauce, cumin, and chili powder.  Season with salt and pepper.  Place tortillas on microwave safe plate and cover with damp paper towel.  Microwave about 30 seconds.  Spread 1/4 cup of filling onto one end of each tortilla, sprinkle with a little of both cheeses and roll up tightly and spear with toothpick.  Continue using all tortillas and filling.  Bake about 20 minutes or until browned and crispy.  Depending on how many people you are serving you might want to double recipe.  Place onto serving plates and top with accompaniments.

Slow Cooker Chicken Posole - love this

4 cups rich chicken stock
3 boneless, skinless chicken breasts
2 poblano peppers, roasted, cooled, skin remove and chopped
1 large white onion, chopped
2 garlic cloves, minced
1 Tbl. cumin
1 Tbl Mexican oregano - yes it really does make a difference
2 tsp. chili powder
salt and freshly ground black pepper
3 cups caned hominy, rinsed and drained
Accompaniments; thinly sliced red radishes, thinly sliced green cabbage, fresh cilantro chopped

Into your slow cooker add all ingredients except hominy and accompaniments.  Cook on low for about 8 hours.  Remove chicken and shred with forks, place back into slow cooker along with hominy and cook another 30 minutes.  Serve with accompaniments and hot flour tortillas with butter.  I like some Tabasco too.  YUMMMM

Simple Grilled Balsamic Chicken Breasts

1/4 cup balsamic vinegar
3 Tbl. extra virgin olive oil
2 Tbl. brown sugar
3 garlic cloves, finely minced
1 tsp. dried thyme
1 tsp. dried rosemary, crushed
4 nice sized chicken breasts
salt and freshly ground black pepper
Fresh parsley, chopped for garnish

Into a bowl whisk the vinegar, oil, brown sugar, garlic, dried herbs.  Reserve 1/4 cup of marinade.  Season chicken with salt and pepper and add to marinade, for about 20 minutes in refrigerator.  Preheat grill to medium high.  Remove chicken from marinade draining off excess marinade.  Cook about 6 minutes per side or until thermometer reaches 165 degrees.  Place onto serving platter and garnish with parsley.  Serve with tossed salad, mashed potatoes and vegetable.

Strawberry Cake

Cake
1 cup butter, softened
2 cups sugar
4 eggs, separated
3 cups all purpose flour
1 Tbl. baking powder
pinch of salt
1 cup milk
1 tsp. pure vanilla extract
1/2 tsp. almond extract
2 (16 oz.) fresh strawberries
Frosting
1 (8 oz.) container mascarpone cheese, soft
2/3 cup sugar, divided
2 cups heavy whipping cream
1/2 tsp. vanilla extract
1/2 tsp. almond extract

Cake; preheat oven to 350 degrees.  Grease and flour 2 (9-inch) rounds 2-inch deep cake pans.  Into a stand mixer beat butter to fluffy, add sugar beating well.  Add egg yolks beating to combine.  Into a bowl whisk the flour, baking powder and salt, add to butter mixture alternating with milk and beginning and ending with flour.  Beat to blend after each addition, add extracts to combine.  Into a clean dry bowl of electric mixer add egg whites until stiff peaks form. Fold 1/3 of whites into batter; fold in remaining egg whites in 2 batches.  Pour batter evenly into prepared pans.  Bake about 28 minutes or until pick inserted comes out clean.  Cool in pan for 10 minutes and then remove from pan to wire rack to cool completely.  Strawberries; slice thinly and flat.  Frosting; into a bowl stir the mascarpone cheese and 1/3 cup of sugar.  Into a bowl of electric mixer beat whipping cream with extracts, add remaining 1/3 cup of sugar to to stiff peaks form.  Fold 1/3 of the whipped cream mixture into cheese mixture and fold in remaining.  Assembly; place one cake layer onto serving cake plate and spread with 3/4 cup of frosting, place sliced strawberries down on frosting.  Fill in gaps between berries with more frosting and gently spread.  Add top layer of cake and spread with remaining frosting on top and sides, garnish with whole berries.

13x9 Old Fashioned Angel Food Cake

2 1/2 cups sugar
1 1/2 cups all purpose flour
pinch of salt
2 1/2 cups egg whites
1 tsp. fresh cream of tartar
1 tsp. pure vanilla extract
1 tsp. fresh lemon juice
Luscious Lemon Frosting 
1/2 cup butter, soft
1 (8 oz.) package cream cheese, soft
1 1/2 tsp. fresh lemon zest
1/4 cup fresh lemon juice
5 cups powdered sugar, sifted

Preheat oven to 375 degrees.  Line bottom and sides of 13x9 baking pan with foil, allowing 3-inches to extend over sides of pan.  Do not grease foil.  Into a sifted sift sugar, flour and salt into a bowl.  Beat egg whites and cream of tartar on high with electric mixer to stiff peaks.  Fold in 1/3 cup of sugar at a time to just blend after each addition. fold in vanilla and lemon juice.  Spoon into pan.  Pan will be very full.  Bake for about 30 to 35 minutes until wooden pick comes out clean.  Invert cake onto a lightly greased wire rack and let cool with pan over the cake about 1 hour.  Remove pan and peel off foil.  Transfer cake to large serving platter.  Frosting; into a bowl of electric beater beat butter and cream cheese to combine and fluffy, add lemon zest, juice and gradually beat in powdered sugar.  Spread frosting over cooled cake and garnish with lemon zest.

Bon Appetit

Trust in the Lord with all your heart and lean not on your own understanding; in all your ways submit to him, and he will make your paths straight. - Proverbs 3:5-6

Commit to the Lord whatever you do, and he will establish your plans. - Proverbs 16:3

When you pass through the waters, I will be with you; and when you pass through the rivers, they will not sweep over you.  When you walk through the fire, you will not be burned; the flames will not set you ablaze. - Isaiah 43:2

When I am afraid, I put my trust in you. - Psalm 56:3

But blessed is the one who trust in the Lord, whose confidence is in him.  They will be like a tree planted by the water that sends out its roots by the stream.  It does not fear when heat comes; its leaves are always green.  It has no worries in a year of drought and never fails to bear fruit. - Jeremiah 17:7-8

Let the morning bring me word of your unfailing love, for I have put my trust in you.  Show me the way I should go, for to you I entrust my life. - Psalm 143:8

This is the confidence we have in approaching God: that if we ask anything according to his will, he hears us. - 1 John 5:14

Whoever dwells in the shelter of the Most High will rest in the shadow of the Almighty.  I will say of the Lord, "He is my refuge and my fortress, my God, in whom I trust." - Psalm 91:1-2

For we live by faith, not by sight. - 2 Corinthians 5:7

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