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 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.
I bought a gigantic eggplant from the store the other day. I bought it with no idea how I was going to cook it. I decided to try an eggplant sandwich, burger type thing. I did add bacon to it but it can easily be omitted to make this a vegetarian option. I liked it and my husband even enjoyed it! Now what to do with the rest of this thing, eggplant parm?
2 pieces of cooked bacon
sautéed/wilted spinach – little bit of oil and saute in medium heat until wilted
slice of eggplant
Pre-heat the to oven 350°F
Pour a tiny bit of oil in a skillet on medium-high heat.
Cook eggplant on each side for 2-3 minutes until it has softened.
On a baking sheet, place eggplant slice, sprinkle some salt on it, followed by bacon, then spinach and then both cheeses. Place either a fresh basil leaf or generous amount of dried basil on top of cheese.
Place in the oven for about 7 minutes or until cheese is completely melted.
Put tomato slice on the bottom bun and then place eggplant on top of the tomato.
I had a BLT wedge salad at a restaurant the other day and loved it. It’s a fun new way to eat your veggies. I needed to make it at home. It is really easy to make too! Just wash and cut your head of lettuce into 4 pieces, sprinkle your favorite salad veggies and proteins around it, dress it and you’re done! A wedge salad is also an easy way to wow your guests at your next get together! I like to serve it with salmon and a twice baked potato or biscuits.
head of iceberg lettuce
diced tomato seeds removed, or cherry tomatoes cut in half
blue cheese dressing
Cut off bottom/stem of head of lettuce and then cut head into 4 equal pieces
Cook bacon in skillet until and break into pieces.
Put quartered lettuce onto four separate plates.
Sprinkle the tomatoes, blue cheese and bacon around the lettuce.
Cover in blue cheese dressing.
Get your knife and fork and enjoy your wedge salad!