Sunday, July 12, 2015

Pico de Gallo

I love pico de gallo because it adds a lovely freshness to your tacos, burritos, or anything Mexican you are having that day. It's great with chips and the next day with your scrambled eggs. I first discovered it when I visited Mexico and it makes my mouth water just thinking about all the ingredients blended together.  

Its great to make for a party. It doesn't take much time and your guests will be very happy. You can make it early in the day and serve later. Try it and let me know what you think. 


1 Roma tomato diced
1/2 jalapeno seeded and diced
1 tablespoon cilantro chopped
1 clove of garlic minced
2 tablespoons red onion diced
1/2 lime juice
salt and pepper to taste


Add all ingredients to a bowl, stir and let sit for 30 min to 1 hour before using or serving.  You can double but I like to use this the day of because I find the fresh tomatoes get to soft over time. Double if 

Friday, July 10, 2015

Classic Margarita

I love cocktails and margaritas are great in the summer. The combination of sweet, tart, and little bit of salt in each drink are awesome. I found this recipe from the Rachel Ray magazine and what I like about it is that it is strong and easy to make. I think use premixes are great when you can't get any fresh juice but once you start making them with fresh ingredients it is real hard to drink anything else because they are usually loaded with sugar and give me a stomach ache. 


1 lime (3/4 ounce juice)
2 1/4 ounce of silver Tequila
1 1/2 triple sec
3/4 ounce simple syrup (you can add more if you like it sweeter)
Coarse salt for rimming the glass (optional)


Spread salt on small plate. Rim the glass with lime and dip glass on to plate with salt to coat. Fill glass with ice.

Fill a cocktail shaker with lime juice, tequila, triple sec, and simple syrup. Add ice and shake well and strain into your prepared glass.

Try it and let me know what you think.

Wednesday, July 8, 2015

Strawberry Sauce

I love to get food magazines and find amazing recipes. Getting a food magazine in the mail is like getting a gift. I go through it and drool and rip pages out. I put these recipes aside and then will go through them to make when I am feeling ambitious. Having picked all these amazing berries I decided none of them could go to waste. I always have a fear it will suck but if it looks good and the ingredients are not a crazy amount and directions are fairly easy, I will give it a try. 

I have a weakness for strawberry sauce and this looked way to easy to not try. This recipe came from the Food Network magazine. It was very simple and made a great silky sauce that was super delish. Try it and let me know what you think.


3 cups strawberries, finely chopped
1/2 cup sugar
juice of 1/2 lemon
1 tsp vanilla extract


Combine the strawberries, sugar, lemon juice and 2 tablespoons water in a saucepan. Cook over medium heat, stirring occasionally, until berries break down, about 10 minutes. Remove from the heat; stir in the vanilla

Strain through a fine mesh sieve into a bowl, pressing against the solids; let cool completely. Store in refrigerator up to 4 days. 

Monday, June 15, 2015

Strawberry Freezer Jam

I have been wanting to make jam for many years but living in the city where there are no farms and no a lot of space in your freezer has kept me from doing it. Well this year we moved to Washington and finally have the access to many farms and plenty of freezer space. 

I grew up eating my grandma's strawberry jam. My sister told me that she follows the recipe on the box but my other grandma did it a little different because her's was a little runny but we never go to figure out just how she did it. Well I bought the Sure Jell box at the grocery store and compared it to a recipe I found on Betty Crocker's site.  I think I came up with just how she did it. I didn't follow recipe perfectly but quite close. 

I picked and bought 1/2 a flat of strawberries. That allowed me to make 11 small containers and 1 small container of strawberry sauce for ice cream. I think that means it officially cost. $1.20 per container of organic strawberry jam.  Not bad but I have to say I didn't do it to save money. I did it because I knew it would be fun and taste amazing. Well that is if it turned out as good as my grandma's. I think they both would be very proud of me. 


4 cups strawberries
4 cups sugar
3/4 cup water
1 package of fruit pectin (I used sure jell)
juice of !/2 lemon (I would only use if your berries are super sweet like mine)


Cut stems of strawberries and put all of them in a large bowl. Mash with a potato masher until you get consistency you like. Add 4 cups of sugar and stir. Let sit for 10 minutes and stir occasionally. 

Mix pectin and water in a medium size pan and heat until boiling and boil for 1 minute stir constantly. Then add berries to the pan and cook for 1 minute stirring constantly and turn off heat. Stir for another 2 minutes. Once sugar has dissolved it is done. 

Spoon mixture into containers and leave 1/2 inch space for the lid. Let sit for 24 hours at room temperature. Store in freezer up to 6 months or in refrigerator for 3 weeks. 

Monday, May 11, 2015

Restaurant Salsa 2

I made The Pioneer woman's salsa over a year ago and wasn't very happy with it. I felt it was bland and couldn't figure out what went wrong. I recently watched her make it again and decided to try it one more time. This time I read the reviews and cut the tomato part in half and add a little more onion, salt, and cumin. It turned out great. Definitely making it again. 

click on the link above if you would like to see her recipe. She is great and love testing out her recipes. Try this one and let me know what you think. 


1 can (10 ounce) diced tomatoes with green chili's
1 can (14 ounce) can of whole tomatoes (drain the juice)
1/2 cup cilantro leaves
1/2 onion
1 clove of garlic
1/2 jalapeno (seeded) unless it's small then add whole
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon cumin
1/2 lime juice
1/2 teaspoon sugar


Add onion, garlic and jalapeno to food processor, pulse just a couple times. Then add both cans, cilantro, salt, pepper, cumin, lime and sugar. Pulse until you get desired texture. Taste and then let sit for a few hours or overnight. It gets better with age. 

Tuesday, May 5, 2015

One pot Burrito bowl

I was on pinterest and found this yummy recipe from a blog called I heart nap time. I love burrito bowls at Chipolte so I thought I should check it out. The photo was amazing and all the ingredients looked great together. I didn't realize how much it would make but for big eaters this is perfect. I sent some of the leftovers to my neighbors and they replied back very happy with it. 

My mom just loved it and has been using the it in a burrito for that last couple days. I'm adding it to my blog because everyday she keeps reminding me how great it is. Definitely going to have to make this again. Hopefully the next time I will have a better photo to add to this post. 


1 tablespoon olive oil
1/2 cup red bell pepper
1/2 cup diced sweet onion
1 pound ground beef
1/3 cup chunky salsa
1 (15 ounce) can of black beans rinsed
1 cup frozen corn thawed
1 (4 ounce) can of green chilis
1 (15 ounce) can of chopped tomatoes
1 cup Jasmin rice or if you use long grain add about 10 minutes on cooking time.
1 tablespoon taco seasoning
1/2 teaspoon chili powder
2 cups chicken broth
1 cup Mexican blend shredded cheese or cheddar
salt and pepper to taste

additional toppings: chopped scallions, cilantro and sour cream and salsa.


In a large pan heat oil and saute onions and peppers for about a minute. Add ground meat and brown. Once cooked through add salsa, black beans, corn, tomatoes, green chilis, taco seasoning, chili powder, and rice.

Pour in chicken broth and bring to light bowl. Reduce heat, cover and cook for 15-20 minutes until rice cooked. Add cheese and cover for 2-5 minutes until cheese is melted. You can add additional topping if desired.

Serve as is or over romain.

Friday, May 1, 2015

Iced Coffee

I Love Iced Vanilla Lattes from Starbucks but at $4 a pop it starts to hurt your bank account. My sister told me to try Iced coffee with white chocolate and half and half to save money. I was so happy to discover it and it was saving me about a $1.50. However, it was still to much to have on a regular basis. I then thought to myself I'm sure I could make it myself and save a ton of money. 

All the recipes were how to make a huge amount of ice coffee and I was afraid it would suck. So I just put it off and decided to cut back. Well after posting it on my facebook page I decided it's time to give it a try. I followed The pioneer woman's recipe because someone told me it was great and she gave a great description. 

I cut her recipe in half because I was worried I wouldn't like it. Plus I don't drink it everyday so better to make less. I was very pleased with how it turned out. I decided to add Vanilla creamer because I love the flavor of an iced latte and it helped give it a sweet flavor. It is time consuming because it has to sit for such a long time and then straining it takes awhile also but I have to say well worth it in the end because after I added the cost of coffee, milk, and creamer, I figure I am spending about $.70 per cup. Both my mom and son gave it rave reviews and they too love Ice Vanilla Lattes from Starbucks. 

Give it a try and let me know what you think.


1/2 pound (8 oz) bold ground coffee
4 quarts of cold water
fine mesh strainer
cheese cloth or coffee filter
big container
Vanilla creamer


Fill large container with four quarts of water and coffee grounds and stir slowly to combine. Let Grounds sit in water for 8 hours to 24 hours. Then slowly pour water through a fine mesh strainer lined with cheese cloth or coffee filter. Pour the coffee into a pitcher and store in refrigerator.

Fill glass with ice add coffee about half way and then pour milk and a little flavored creamer to give it sweetness. It takes a few times to figure out just how you like it.

Let sit for 8-24 hours

Strain slowly