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.
Oh yes, this is another fried recipe and another caprese salad recipe combined into one, fried caprese salad. I wanted something fried and greasy but I also wanted to feel like I was attempting to be healthy. :/ So I made caprese salad and fried it. It was pretty good and satisfied my cravings but it’s not something I would make very often, just when I’m feeling the need for healthy and fattening at the same time. Does that make sense to anyone but me?
fresh basil leaves
egg wash (1 egg 1/2 milk, whisked together)
In a small skillet, heat up about a tablespoon of olive oil on medium heat.
Stack the basil then mozzarella on top of a tomato slice.
Carefully pick the stack up and dunk in the egg wash.
Coat in breadcrumbs.
Place in heated skillet, fry until bottom side is a golden to dark brown and flip to other side and fry.
Place on plate and drizzle with balsamic dressing.
This really isn’t a recipe for sweet potato fries. Just a “How To” because the only ingredients I used were sweet potatoes and extra virgin olive oil. Sometimes you just really want to have something fried but don’t want to feel guilty about eating it afterwards. Maybe that’s just me; but here is an alternative to regular fries and using a fry daddy. It would be dangerous to my health, and I don’t have the counter space, to have a fryer because I love french fries and fried pickles! I’ll stick to the stove.
Sweet Potato Fries on the stove!
1. Scrub your potatoes! Veggies are pretty dirty in general, because they come from dirt and also you have no idea how many people have touched your food before you took it home. Ok rant over back to cooking.
2. I am not a big fan of skin so I peel it off. Sometimes I’ll leave a little skin on for a bit of a flavor change.
3. Chop it into fries!
4. Put a couple tablespoons of olive oil in a skillet. Heat it up on medium heat.
5. Put in the heated skillet. Cook it for about 10 minutes moving the fries around on a pretty constant bases until desired crispiness.
Enjoy your sweet potato fries! I like to dip mine in ranch.
I have this biscuit recipe because my husband requires bread at all meals. He doesn’t always get it but he’d prefer to have it. Here is my simple biscuit recipe I sometimes make him because it is easy and simple to make and it doesn’t take all day to make.
2 cups all purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
5 Tbsp butter, cut into tiny pieces
2-4 Tbsp honey, depending on how sweet you want them, I normally do 3
3/4 cup milk, whole, buttermilk, 2% I’ve used all and prefer whole, they all change the taste a little bit
Preheat oven to 400° and line a cookie sheet with parchment paper
In a medium bowl, combine flour, baking powder, salt and butter until it’s coarse
In a small bowl, combine milk and honey
Pour milk mixture into flour mixture and combine until all of the ingredients are no longer dry
Put dough on a flour surface and kneed for a couple of minutes
Roll dough into a log a couple of inches thick
from log, cut 1.5-2 inch thick biscuits and place on cookie sheet
One thing I love is chips and dip, especially tortilla chips and guacamole! But I find it difficult to find good guacamole at grocery stores. One time I accidentally bought guacamole flavored dip! So it wasn’t real! It was full of randomness and things I couldn’t pronounce that didn’t need to eat. I made it a mission to make my own. Here is the guacamole recipe that I came up with, with the help of my husband. 🙂
tomato, chopped and without seeds
juice of half of a lime
Peel, remove seeds, and mash avocados in a small to medium bowl
add tomato, onion, cilantro, olive oil and lime juice to avocado and mix
season with salt and pepper and stir into dip
I usually do 2 large ripe avocados, if they’re still hard, it’s difficult to make dip, so go for the ones that are a bit mushy. I also use one roma tomato, half of a small red onion and a handful of cilantro before it’s chopped. But the amount of all of the ingredients completely depends on your own taste and the amount you want to make.