Pico de Gallo

A recipe really isn’t needed for this but my girls need a recipe. 
Ingredients:

• 5  Roma tomatoes, diced
• 1/2 large onion, diced (I like sweet onion but red onions are pretty)
• 1 jalapeno pepper, seeded and diced fine
• cilantro (not too much)
• juice of 1 lime (about 2 tbsp)
• salt to taste

Directions:
Gently combine all ingredients and adjust to your liking.  I don’t like super hot things but you might want to add more jalapenos.  I also don’t care for cilantro so I only put a couple tablespoons, diced in big pieces so I can dodge it. 

Chicken Taco Chili

Ingredients:

• 1 16-oz can black beans
• 1 16-oz can kidney beans
• 1 8-oz can tomato sauce
• 10 oz package frozen corn kernels
• 2 10.5-oz cans diced tomatoes w/chilies (mild Rotel)
• 1 packet taco seasoning
• 1/2 tsp salt
• 1/4 tsp pepper
• 1 tsp cumin
• 1 tbsp chili powder
• 1 tsp dried cilantro
• 1 cup chicken broth
• 3 boneless skinless chicken breasts

Directions:

Combine beans, chicken broth, tomatoes w/ green chilies, corn, tomato sauce, cumin, chili powder, salt, pepper and taco seasoning in a slow cooker. Place chicken on top and cover. Cook on low for 8 hours or on high for 5 hours. Half hour before serving, remove chicken and shred. Return chicken to slow cooker along with dried cilantro and stir together.  Continue to cook for 30 minutes.    Serve with shredded cheese, Fritos and sour cream.

Oven Chicken Taquitos

Ingredients:

• 3 cups shredded roasted chicken
• 1 teaspoon ground cumin
• 1/2 teaspoon kosher salt
• 1 teaspoon teaspoon garlic powder
• 1 tsp chili powder
• 1/2 tsp black pepper
• 1 cup shredded Mexican cheese blend (or cheddar)
• 12 corn tortillas
• cooking spray
• guacamole and  sour cream or salsa

Directions:

1. Preheat the oven to 400 degrees F. Line a baking sheet with foil and spray with nonstick spray.
2. Combine the chicken in a bowl with the cumin, salt, pepper, chili powder and garlic powder- mix together.
3. Place 2 corn tortillas at a time in between two damp paper towels and microwave for 20 to 30 seconds to soften them (helps to prevent cracking when rolling).
4. With 1 tortilla in front of you, place about 3 tbsp of the chicken mixture in the center of the tortilla and some of the cheese and roll it up tightly. Place the taquito seam-side-down on the prepared baking sheet. Repeat with the rest of the tortillas and filling.
5. Spray the tops lightly with cooking spray, dust with chili powder, and bake for 22 to 25 minutes, or until crisp. Serve with guacamole/sour cream/ salsa, as desired.

Rosemary Bread

Ingredients

• 1 1/4-ounce packet active dry yeast
• 2 teaspoons sugar
• 2 tablespoons extra-virgin olive oil, plus more for brushing and serving
• 2 1/2 cups all-purpose flour, plus more for dusting
• 1 tablespoons dried rosemary or 2 tablespoons fresh
• 1/4 teaspoon Italian seasoning
• 1 teaspoon fine salt
• 1/2 teaspoon kosher salt Freshly ground pepper

Directions

Stir the yeast, sugar and 1/4 cup warm water in a large bowl (or in the bowl of a stand mixer). Let sit until foamy, about 5 minutes.
Add 1 tablespoon olive oil, the flour, rosemary, Italian seasoning,  the fine salt and 3/4 cup warm water; stir with a wooden spoon (or with the dough hook if using a mixer) until a dough forms.
Turn the dough out onto a lightly floured surface and knead, dusting lightly with flour if necessary, until smooth and elastic, about 10 minutes. (Or knead with the dough hook on medium-high speed, adding a little flour if the dough sticks to the bowl, about 8 minutes.)
Brush a large bowl with olive oil. Add the dough, cover with plastic wrap and let stand at room temperature until more than doubled, about 2 hours.
Brush a baking sheets with olive oil. Generously flour a work surface; turn the dough out onto the flour and divide into 3 pieces. Working with one piece at a time, sprinkle some flour on the dough, then fold the top and bottom portions into the middle. Fold in the sides to make a free-form loaf.  Place seam-side down on a prepared baking sheet. Repeat with the remaining dough.   Let stand, uncovered, until more than doubled, about 2 hours.
Preheat the oven to 400 degrees F. Bake the loaves 10 minutes; brush with the remaining 1 tablespoon olive oil and sprinkle with the kosher salt.. Continue baking until golden brown, about 10 more minutes. Transfer to a rack to cool. Serve with olive oil seasoned with pepper.

Baked Sweet and Sour Chicken

Chicken:

• 3-4 boneless chicken breasts
• salt & pepper, to taste
• 1 cup cornstarch
• 2 eggs, beaten
• 1/4 cup canola oil

Sweet and Sour Sauce:

• 3/4 cup sugar
• 4 tbs ketchup
• 1/2 cup vinegar
• 1 tbs soy sauce
• 1 tsp garlic salt
• green onions, chopped

Directions:

Preheat oven to 325 degrees. Rinse your chicken breasts in water and then cut into cubes. Season with salt and pepper to taste. Dip chicken into the eggs and then the cornstarch to coat . Heat 1/4 cup oil in a large skillet and cook your chicken until browned but not cooked through. Place the chicken in a 9x13  baking dish. Mix all of your sweet and sour sauce ingredients in a bowl with a whisk and then pour evenly over the chicken. Bake for 50 minutes to one hour and during the baking process you will need to turn the chicken every 15 minutes or so.   The sauce will be thick when done.  Serve with stir fry veggies and steamed or fried rice and garnish with chopped green onions.   

• Fried Rice
• 3 cups cooked white rice (day old or cold rice works best)
• 3 tbs sesame oil
• 1 cup frozen peas and carrots (thawed)
• 1 small onion, chopped
• 2 tsp minced garlic
• 2 eggs, slightly beaten
• 1/4 cup soy sauce

      On medium high heat, heat the oil in a large skillet or wok.  Add the peas/carrots mix, onion and garlic. Stir fry until tender. Lower the heat to medium low and push the mixture off to one side, then pour your eggs on the other side of skillet and stir fry until scrambled. Now add the rice and soy sauce and blend all together well. Stir fry until thoroughly heated.  Garnish with chopped green onions.

Jalapeno Popper Dip

Super yummy dip for your football party. 

Jalapeno Popper Dip

• 16 ounces cream cheese, at room temperature
• 1 cup mayonnaise
• 6 pieces of bacon, cooked and chopped up
• 4 jalapeños, minced, control the heat by removing the seeds and veins (if you can’t get fresh, substitute a 4-ounce can diced jalapeño peppers, drained)
• 2 cloves garlic, minced
• ½ teaspoon cumin
• 1/2 teaspoon kosher salt
• 1½ cups shredded cheddar cheese

Topping:

• 2/3 cup panko breadcrumbs
• 2/3 cup grated Parmesan cheese
• 3 tablespoons unsalted butter, melted

1. Preheat oven to 375 degrees F.

2. Combine the cream cheese, mayonnaise, bacon, jalapenos, garlic, cumin and cheddar cheese in a mixing bowl. Pour the mixture into a casserole dish or 8x12 baking dish.

3. Combine the panko breadcrumbs, Parmesan cheese and melted butter in a small bowl, tossing with a fork until the mixture is evenly moistened. Sprinkle evenly over the cream cheese mixture.

4. Bake in the preheated oven for 25 to 30 minutes, until the top is golden brown and the dip is bubbling. Let rest for 5 minutes before serving. Serve with your favorite tortilla chips, crackers, vegetables, etc.

Dijon Mustard Roasted Potatoes

Ingredients

• 2 1/2 pounds small red potatoes or Yukon Gold potatoes
• 1 large yellow onion, sliced
• 3 tablespoons good olive oil
• 3 tablespoons coarse ground Dijon mustard
• 2 teaspoons Kosher salt
• 1 teaspoon freshly ground black pepper 

Directions

Preheat the oven to 425 degrees.

Cut the potatoes in halves or quarters, depending on their size and slice onions then place them on a sheet pan.  Toss the onions and potatoes together on the sheet pan. Add the olive oil, mustard, 2 teaspoons salt, and the pepper and toss them together. Bake for 50 minutes to 1 hour, until the potatoes are lightly browned on the outside and tender on the inside. Turn the potatoes half way through cooking time so they brown evenly, adding another tablespoon of oil if needed.