I came up with this recipe because I was making shredded chicken tacos (just add some taco seasoning into a pan with a little bit of water and you have shredded taco ready chicken) and needed either a salsa or a pico de gallo to put on them. I decided on making a pico de gallo with the veggies I had in my fridge. One thing added, that was a nice addition, was roasted corn from an ear I didn’t end up needing from dinner the night before. I simply cut the corn off the ear and roasted in a pan to cook the corn. I also added diced cucumber which provided a refreshing crunch to the pico. It was a success in my kitchen that night, it tasted great on tacos and would be perfect with tortilla chips.
diced red onion
chopped green onion
seeded and chopped jalapeño pepper
some jalapeño seeds
Combine all the ingredients and stir! The amount of each ingredient is a matter of what taste is preferred. I personally like equal amounts of the veggies, only a few jalapeño seeds so it’s not too spicy for me, A LOT of cilantro, minimal salt, and enough lime juice to coat all the veggies in the bowl.
We went out to dinner one night and tried a bacon and brussels sprout flatbread. It was so good, I had to recreate it at home!
dough, this is actually the same recipe for the BBQ Chicken flat bread, but now I make all the dough, and then separate it into two halves. Roll one half out and freeze the other half until next time. This allows the dough to be even thinner and more crispy.
4 slices of bacon
~ 8 frozen brussels sprouts, thawed and quartered
1 large garlic clove, minced
Preheat oven to 450°
Roll out the dough and place on greased baking sheet
Cook the dough for about 8 minutes.
While the dough is in the oven, heat a large skillet on medium.
Cook the bacon until it’s how you like it. I prefer mine to be crispy. Chop or tear apart into pieces after it has cooled down.
Save a little bit of the bacon grease in the pan and add the brussels sprouts, garlic and pepper to taste.
Saute for about 5 minutes, and then set aside.
Remove the dough from the oven and carefully flip over. Leave the oven on.
Place a layer of parmesan cheese on the bread, followed by the bacon, brussels sprouts and more cheese. The amount of cheese to add is whatever your personal preference.
A favorite at my house growing up was Italian Beef, or shredded beef with Italian seasoning and some spices. It was always a great dish for dinner and to bring to potlucks. You serve it on buns or rolls and top with either mozzarella or provolone cheese. I’ll give two ways to cook it. The first way is in the oven which is something I had to figure out yesterday because I was going to a potluck and I don’t own a slow cooker. The second is in a slow cooker or crock pot. Is there a difference between the two? If so, I don’t know what it is.
Sadly, I forgot to take pictures. I was in a bit of a hurry. But this is so good that I just had to share anyways. Next time I make it, I’ll update this post.
The first way, shredded beef in the oven. This way requires two things the crock pot way does not, an oven proof skillet or pan, with a lid. You can find out if it’s sage to use in the oven on packaging it came in or on the company’s website, and a little bit of olive oil.
I bought a couple kiwis at the store and I realized that I didn’t know how to peel them. Usually I buy them pre-cut so I have never thought about how to do it. My husband showed me a quick an easy way to peel a kiwi. It was so clever I thought I’d share.
First cut the fruit in half.
Next, take a soup spoon and wedge it between the flesh and the skin and move it around the fruit to separate it
I love soft shell tacos and love to make tacos at home. I decided I wanted to learn how to make tortillas. I’ve made these flour tortillas with two different types of flour, all-purpose and bread flour. Whichever flour I have the most of, that’s the one I use. All-purpose flour tends to be a little stiff but still good choice. Bread flour is chewier than all-purpose so it really depends on what you have on hand and what you prefer. My husband can barely tell the difference between the two so I don’t think it really matters.
Makes around 6 tortillas.
1½ cups of flour, bread or all-purpose
1 Tbsp olive oil
1 tsp garlic salt
½ cup hot water
Pre-heat large skillet on medium heat.
In a medium bowl, add all ingredients and stir until it becomes an elastic lump, about 5 minutes. If it’s too sticky, add some more flour. If it’s too dry, add some more water.
Divide into 6 pieces and roll into balls.
On a floured surface, place a ball and roll into a flat tortilla. *I can never get mine into circles. They’re always ovals or rectangles.
Place tortilla onto preheated, non-greased, skillet. Cooking each side for about 5 minutes, until there are golden brown circles on it.
Roll out another tortilla while one is cooking on the skillet. Repeat until all are cooked.
I like to make my tortillas before the rest of the meal, when I’m done making them I wrap them in tin foil so they stay warm while I’m making the rest of dinner. These can be refrigerated for a couple of days but are best when eaten on the same day.
Every time I want to make hard boiled eggs I have to call my dad and ask how to do it. It really is a simple process but for some reason I can never remember how to do it. Well, I finally wrote it down and decided to share.
Get a sauce pan, with lid, large enough to put the eggs in a single at the bottom of the pan.
Put enough room temperature water in the pan to fully cover the eggs.
Place on stove and add a dash of salt and vinegar. I usually add rice vinegar but I’m not sure if it really matters what kind of vinegar you use.
Carefully place the eggs in the pan and put the lid on.
Put the heat on medium and bring water to a rolling boil.
Turn the heat off and leave the eggs in the pan with the lid on for 15 minutes.
Remove lid and carefully remove eggs from pan with a slotted spoon.
A few summers back when my husband and I spent a couple of days in Miami we ordered a shrimp ceviche and the waiter politely told us that was fine but a shrimp ceviche isn’t a real ceviche because you have to cook the shrimp with heat, as opposed to traditional ceviche where the acidity in the juice cooks the fish, before you put into the vegetables. I’m not sure why it needs to be cooked first but it’s not a big deal because it actually speeds up the time from making to eating which is always a good thing.
10 or more medium-sized shrimp, peeled, tail removed and deveined (or be smarter than me and buy some that are already like that) cut into bite size pieces
1/2 cup of fresh squeezed lime juice
1/2 cup of fresh squeezed lemon juice
1/2 red onion, finely diced
1-2 chopped fresh seeded vine tomatoes
1 chopped bell pepper, no color preference
1/2 jalapeño pepper, chopped and 1/4 of the seeds, add more seeds if you want it a little hotter.
Salt to taste
Cilantro to taste, stem removed and chopped
1. In a glass bowl with lid, like a Pyrex, combine equal parts tomatoes, onion, and bell pepper. Next add the jalapeño. Mix well with a spoon.
2. Add cilantro and mix. Then add the salt to taste and a little bit of lime juice. The salt is to take some of the sweetness away from the lemon and lime juice.
3. In a small saucepan on medium heat, bring the lime and lemon juice to a soft boil.
4. Add the shrimp and cook until it goes from clear to white.
5. Add the shrimp and a little bit of the juice to the veggies and mix.
6. Enjoy! With tortilla chips, crackers, pita bread and/or guacamole.