Salsa

1 14½ oz. can Ro-Tel
1 14½ oz. can whole peeled tomatoes (do NOT drain)
1½ tbsp. finely diced raw jalapeno (include seeds only if you want your salsa to be hot!)
¼ cup diced onion
¾ tsp. garlic salt
½ tsp. cumin
¼ tsp. sugar


(Can also add cilantro, lime, and minced garlic)

Place jalapeños and onions in a food processor or Magic Bullet and run for approx. 5-10 seconds.

Add Ro-Tel, tomatoes, sugar, and cumin.

Process all ingredients until thin, but not completely pureed. (Just think of the consistency of Chili's Salsa and aim for that.)

Place in a covered container and chill for two hours.

Serve with thin, warm tortilla chips.

Enjoy!

Beef Empanadas

Ingredients
1 tablespoon olive oil
1/2 small onion, chopped
2 cloves garlic, minced
1/2 pound ground beef
1/2 teaspoon ground cumin
1/2 teaspoon curry powder
1/2 teaspoon chili powder
1/4 teaspoon allspice
1/4 teaspoon dried thyme
Pinch ground cinnamon
Kosher salt and freshly ground black pepper
1/2 cup frozen corn, defrosted
1/2 cup shredded white Cheddar
4 tablespoons unsalted butter
1 tablespoon sazon seasoning
12 store-bought (6-inch) empanada wrappers (or pastry dough)
1 egg, lightly beaten
Directions
In a skillet over medium-high heat, add the olive oil. When the oil is warm, add the onion and saute until softened, about 3 minutes. Add the garlic and saute 1 minute more. Stir in the beef, cumin, curry, chili powder, allspice, thyme, cinnamon, and salt and pepper, to taste. Saute, stirring often, until the beef has browned, about 10 minutes. Add the corn and the Cheddar and set aside to cool.

Preheat the oven to 375 degrees F.

Melt the butter with the sazon powder small pan over low heat. Stir well to combine and reserve. Working with 1 wrapper at a time, scoop 2 heaping tablespoons of the filling into the center of the wrapper. Brush the edges of the dough with beaten egg, then fold the dough over to form a half moon, pressing out the air with your fingertips. Use the tines of a fork to pinch and seal the edges, creating a border about 1-inch wide. Repeat with remaining filling and wrappers. Transfer the patties to a baking sheet lined with parchment paper. Using a pastry brush, coat the tops of patties with the reserved sazon butter. Bake according to dough package instructions, or until puffed and lightly browned, about 20 minutes

Green Chili Salsa

8 or more tomatillos
3-6 cloves of garlic - peeled
2 jalepenos (whole)
Salt
¼ bunch cilantro

Remove covers from tomatillos and rinse. Bring pot of water to a boil. Boil tomatillos, peeled whole cloves (not heads) and jalapeños until tomatillos begin to soften – not mushy.

Remove tomatillos, garlic and jalapeños from boiling water. Open jalapeños and remove stems. I always test my peppers to see how hot it is before I add it to my salsa. If it is really spicy, you might want to devein it as well.

In blender, blend tomatillos, garlic (to taste), jalapeños (to taste). Then, add salt to taste and chopped cilantro.

Chewy Chocolate Chip Cookies

Ingredients:
1 1/3 Cups All-Purpose Flour
1 Teaspoon Baking Powder
1 Teaspoon Baking Soda
1/4 Teaspoon Salt
1/2 Cup Brown Sugar
1/2 Cup Granulated Sugar
1 Stick Butter, slightly melted
1 Egg, room temperature; slightly beaten
1 1/2 Teaspoons Vanilla Extract
1 Cup Semi-Sweet Chocolate Chips
-
Directions:
Cream together butter, egg, and vanilla until just combined. In a large bowl, mix all of your dry ingredients (yes, even the sugars). Dump all of your dry ingredients into your wet ingredients and mix well. Stir in chocolate chips. With a cookie scoop, take a scoop of dough then press it out into your hands and hand roll the dough into a ball. Repeat process and bake cookies in a pre-heated 350 degree oven for 10 minutes, or until the edges of the cookie start to turn golden brown. Do not overcook them or else they will come out crispy!

Chicken Fried Chicken

Ingredients:
2 Boneless Skinless Chicken Breast
1 1/2 Cups All-Purpose Flour
1 Egg
3 Tablespoons Milk
1/2 Teaspoon Salt
1/2 Teaspoon Black Pepper
1/2 Teaspoon Seasoned Salt (such as Lawry's)
Canola or Vegetable Oil
-
Directions:
On a dinner plate, beat egg; set aside. On another dinner place, add flour and salt, pepper and seasoned salt; mix, then drizzle in milk, stirring with a fork while you drizzle to form little clumps of flour. These will stick to the chicken and make it extra crunchy. Wash your chicken and remove all excess fat. On a cutting board, butterfly your chicken by cutting it along one side through the middle to the other side but not completely cutting it all the way. It should open like a book. In a large skillet, put about and inch or 2 of oil and heat on medium. While your oil is heating up, dip your chicken in the egg, coating each side, then coat in the flour mixture, then carefully place your coated chicken in skillet and cook for about 6-8 minutes each side, depending on thickness of chicken. Once finished remove to a paper towel lined cookie sheet and set in oven on 170 degrees to keep warm while you finishing frying your other chicken, and then make your pan gravy. 170 degrees shouldn't be warm enough to put paper towels in your oven, but be cautious as all ovens are different. Once the grease is drained, you can just place them on a uncovered cookie sheet. I fry 1 piece at a time, because after butterflying them, only 1 will fit in the pan at a time.

Banana Cinnamon Rolls

Roasted Banana Cinnamon Rolls

2 ripe bananas cut into 1/4 inch slices

2 Tablespoons butter, cut into small pieces

2 Tablespoons brown sugar

1 roll Pillsbury French Bread Loaf

4 Tablespoons softened butter

1/2 Cup brown sugar

1 1/2 Tablespoons ground cinnamon

1 Cup powdered sugar

3-4 Tablespoons heavy cream

1. Preheat oven to 425 degrees F. Place banana slices and cut up pieces of butter into a small baking dish. Sprinkle with brown sugar and bake for 25 minutes or until golden and bubbly. Remove and let cool for 10 minutes. Next, use a fork to smash roasted bananas until well combined.

2. Unroll Pillsbury French Bread dough into rectangle. Spread with softened butter and sprinkle with brown sugar and cinnamon. Place dollops of roasted banana mixture evenly over top. Starting from long end, roll up into log shape. Using a sharp knife, cut 1 inch slices and place onto a silpat or parchment lined baking sheet. Bake for 25-30 minutes or until just turning golden brown. Remove and let cool for 10 minutes.

3. Whisk powdered sugar and heavy cream until combined; drizzle over top of warm rolls.

12 rolls

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Rolled up chicken dinner

See here for this oh so yummy looking dinner....I cant wait to give it a try!

http://picky-palate.com/2010/04/15/rolled-up-chicken-dinner/

Sour Cream Enchilladas

2lbs ground beef
1 med onion chopped
1 packet taco seasoning
2 little cans chopped green chillies
12oz of sour cream
2 cans cream of chicken
2 cups or more mexican blend cheese
flour tortillas

Brown beef and onion, drain
add one can of green chillie and taco seasoning mix

Mix Sour Cream, soup, and other can of green chillie in bowl and heat to make warm

In a 9x13 pan layer starting with soup mix then tortilla, meat cheese, etc ending with soup mix on top layer with more cheese

cover and cook for 30 mins at 350