Oh So Spicy Homemade Salsa Recipe

Oh So Spicy Homemade Salsa Recipe

Spicy homemade salsaI concluded years ago that if you want great salsa you only have two choices.  One, find a family owned Mexican restaurant preferably one south of the border or in  border zones in states like Arizona, California, and Texas.  Or two, make it at home.  Since I live in Hawaii I generally opt for option two as I can’t jet off to Mexico or the border states each time I’ve a yen for salsa.  So I came up with my Spicy Homemade Salsa Recipe.

At our house we like our salsa chunky, tasty, and very spicy.  That’s why those store bought bottles of salsa just don’t make the cut.  I mean the old TV commercial was right who wants to eat salsa mass produced in like Ohio or worse yet China!

spicy homemade salsaMy Spicy Homemade Salsa is perfect.  It uses fresh ingredients and lots of it.  It’s chunky and flavored with lots of fresh cilantro, limes, and of course hot peppers.  The hotter the better!

Now my Spicy Homemade Salsa is just that salsa, meaning it’s saucy.   We use my Spicy Homemade Salsa as a dip, topping, or filling.  Yes a filling!  I love it rolled up in a fresh hot tortilla!

Here’s the recipe, you might think it’s a bit fussy.  But believe me it’s worth the time!  I usually mix up a batch, it makes about 3 small bowls, to serve with dinner.  Any left over salsa will keep in the fridge for about 2-3 days.  I’m not sure because it never lasts more than 3 days at our house, heck we’re lucky to have left overs which is generally gone by the next day!,

Try this salsa on Dion’s Steak Flautas, it makes that delicious dish my grandson Dion makes for us outstanding!

Spicy Homemade Salsa
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Spicy Homemade Salsa
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Ingredients
Servings:
Instructions
  1. Wash Tomatoes and Jalapeno Peppers
  2. Drizzle 1 Tsp olive oil over unpeeled bulb of garlic
  3. Grill all the vegetables until cooked - Tomatoes, Onions, Peppers, and Garlic
  4. Remove the peel from the grilled tomatoes and dice the tomato
  5. Dice the onions and peppers and place in a bowl with the tomatoes. Be sure you add the pepper seeds in the bowl too. (for less spicy salsa remove and discard the seeds or just add the seeds of 3 peppers to the bowl and discard the rest of the seeds)
  6. Slip garlic out of its peel and crush. Add to tomato mixture
  7. Add cilantro and stir everything together
  8. Squeeze lemon juice over the tomato mixture and mix well
  9. Add olive oil and salt to the salsa and mix well
  10. Serve hot or cold
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Chicken Milanese – Italian Fried Chicken

Chicken Milanese – Italian Fried Chicken

Chicken milaneseChicken Milanese is the poultry version of Cotoletta alla Milanese, a signature Italian dish that is said to have originated in Milan.

Cotoletta alla Milanese is more popularly known as Veal Mianese,  veal cutlet that’s breaded and fried. Chicken Milanese uses thinly sliced chicken breast that’s breaded and fried.  So basically it’s Italian fried chicken.

Chicken Milanese is one of my favorite dishes.  It’s very versatile.  If you add tomato sauce and a slice of mozzarella cheese you’ve got Chicken Parmesan; add a lemony sauce and capers, you’ve got Veal Picatta!

Traditionally Chicken Milanese is rolled in seasoned breadcrumbs.  In my version I use Mochiko Sweet Rice Flour instead.  The Mochiko Sweet Rice Flour gives my Chicken Milanese a crispy coating while keeping the chicken moist and juicy.

I like to serve Chicken Milanese with either a simple green salad for a light entree or with a pasta dish for a heartier meal.  I usually serve it with my Easy Baked Manicotti, a pasta tube filled with a spinach cheese mixture and baked with pasta sauce and mozzarella cheese.  But really you can pair Chicken Milanese with any kind of pasta and your favorite homemade or bottled pasta sauce.

Here’s my recipe!

Ingredients:

4 Boneless Skinless Chicken Breasts – Sliced in half horizontally to make thinner slices

1 Egg

1/2 Cup milk

1/2 Tsp. Salt

1/2 Tsp. Ground Black Pepper

1/2 Tsp. Garlic Powder

1 1/2 Cup Mochiko Sweet Rice Flour

1 Tbs. Garlic – Finely minced

1 Tbs. Italian Seasoning

1/2 Cup Fresh Parmesan Cheese – Finely grated

Olive oil for frying

Your favorite pasta dish.  Click here for my Easy Baked Manicotti recipe!

 

Directions:

Make your pasta dish or green salad.

Slice chicken breasts in half horizontally making 2 thin slices.

Pound the breast halves with a kitchen mallet until they are very thin.

Heat about 1/2″ olive oil in frying pan.

Beat egg and milk together.

Add salt, pepper, and garlic powder and mix will.

Mix dry ingredients together in a shallow bowl or dish.

Dip each chicken slice in egg mixture, allow excess liquid to drip off.

Roll chicken slice in flour mixture.  Shake off excess flour.

Gently place chicken into hot oil.

Fry chicken for about 5 minutes then turn over to cook other side.

Fry another 3-5 minutes or until chicken is golden brown.

Drain on paper towel.

Arrange in serving dish and serve with green salad or a side dish of pasta.

 

 

Chicken Milanese
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Chicken Milanese
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Ingredients
Servings:
Instructions
  1. Make your pasta dish or green salad.
  2. Slice chicken breasts in half horizontally making 2 thin slices.
  3. Pound the breast halves with a kitchen mallet until they are very thin.
  4. Heat about 1/2" olive oil in frying pan.
  5. Beat egg and milk together.
  6. Add salt, pepper, and garlic powder and mix will.
  7. Mix dry ingredients together in a shallow bowl or dish.
  8. Dip each chicken slice in egg mixture, allow excess liquid to drip off.
  9. Roll chicken slice in flour mixture. Shake off excess flour.
  10. Gently place chicken into hot oil.
  11. Fry chicken for about 5 minutes then turn over to cook other side.
  12. Fry another 3-5 minutes or until chicken is golden brown.
  13. Drain on paper towel.
  14. Arrange in serving dish and serve with green salad or a side dish of pasta.
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Garlic, Rosemary, Parmesan Fries

Garlic, Rosemary, Parmesan Fries

garlic rosemary parmesan friesAh crispy, salty, yummy French Fries! Who doesn’t love them?  Fried potatoes are probably the most popular item on fast food menus around the world.  They’re served with everything from burgers to kebobs!

But in the past 10 years or so the humble French Fry has gone gourmet.  They’re now tossed, topped, and smothered with everything from garlic powder to chili, and truffles.  Gourmet French Fries have gotten so popular that even McDonald’s ventured into its territory with their Shake fries.  (Now that didn’t go so well.  Who wants to pour an order of McD’s fries into a bag, sprinkle with seasoned powder and shake? Not me that’s for sure!  We tried it and came to the conclusion that McDonald fries are best left alone.)

Many restaurants have also turned to fresh hand cut fries instead of the standard bags of frozen potatoes.  And they’re frying them in healthier oils, namely olive oil.

This “new” trend of gourmet fried potatoes is not new at our house.  I’ve always made fried potatoes or french fries from real potatoes.  I’m not too crazy about frozen potatoes.  And I’ve been seasoning fries for ages!

One of our favorites are Garlic, Rosemary, Parmesan Fries.  Seriously who can resist a blend of garlic, rosemary, and parmesan cheese?  A perfect combo in my book!

Garlic, Rosemary, Parmesan Fries are the perfect side dish for burgers!  They go well with just about anything you make.  They’s super good just by themselves.  And their fried in olive oil which gives them a better flavor than frying in vegetable oil.

Here’s my recipe.  Make plenty, they go fast!

Ingredients:

8 Large Russet Potatoes, scrubbed, peeled, and cut into thin strips

Olive Oil for frying

2 Tbs. Fresh Garlic, roughly chopped

2 Tbs. Fresh Rosemary, roughly chopped

1/2 Cup Fresh Parmesan Cheese, grated

Directions:

Wash and peel potatoes then cut into thin strips

Heat about 1″ – 1 1/2″ of olive oil in a deep pan

Drop potato strips into hot oil

Fry until crisp and golden brown

Drain on paper towel, gently pat the fries with the paper towel to remove excess oil

Pour fries in a large mixing bowl

Add remaining ingredients and toss until the toppings are evenly distributed

Serve hot

Garlic, Rosemary, Parmesan Fries
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Garlic, Rosemary, Parmesan Fries
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Ingredients
Servings:
Instructions
  1. Wash and peel potatoes then cut into thin strips
  2. Heat about 1" - 1 1/2" of olive oil in a deep pan
  3. Drop potato strips into hot oil
  4. Fry until crisp and golden brown
  5. Drain on paper towel, gently pat the fries with the paper towel to remove excess oil
  6. Pour fries in a large mixing bowl
  7. Add remaining ingredients and toss until the toppings are evenly distributed
  8. Serve hot
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Italian Herb Slow Cooker Pot Roast

Italian Herb Slow Cooker Pot Roast

It seems like everyone’s lives are so busy these days, I know mine is.  Finding time to cook can be challenging when I’m busy chasing after the 2 year old twins, Harper and Sadi.  Actually keeping them safely out of the kitchen so I can cook is the biggest challenge!  But now that my daughter Jenny and her sons, Dion and Devon, have moved back home with me preparing meals is a must.  I usually cook dinner at least 4 nights a week, but now that they’re back we prepare 3 meals a day almost everyday.

In my life my Slow Cooker or Crock Pot has been a lifesaver!  It really makes cooking dinner that much easier, toss everything in the pot in the morning, forget about it, and serve for dinner! One of my family’s favorite slow cooker dinners is Pot Roast.

It’s really the best way to make pot roast  in my opinion.  You can toss in just about any cut of meat, I like to use chuck roasts, and it turns out tender and juicy.  For a bit of variety I like to add different herbs and spices to my pot roast.  One of our favorites is this Italian Herb Pot Roast.  We eat it with steamed white rice, but really it’s hearty enough to serve by itself, specially if you toss in lots of potatoes and other veggies.

Fresh herbs and Balsamic vinegar is the secret to this tasty pot roast.  It’s a great way to use some of the herbs in my kitchen garden!  If you don’t grown your own herbs you can buy some at your local farmer’s market or grocery store.

Here’s the recipe!

Ingredients:

3-4 Pound Chuck Roast

3 Cups Beef Broth

1 Cube Beef Broth – crush and stir into the liquid in the pot

2 Cups Baby Carrots

1 Large Onion – cut in chunks

6-8 Small Yukon Gold Potatoes – scrubbed clean, cut in half

1 Sprig Fresh Rosemary

2 Sprigs Fresh Thyme

2 Sprigs Fresh Oregano

3 Cloves Fresh Garlic – minced

1/2 Cup Balsamic Vinegar

1 Tbs. Sea Salt

Directions:

Place all ingredients into a crock pot.

Cook over low heat for 8-10 hours.

 

Italian Herb Slow Cooker Pot Roast
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Italian Herb Slow Cooker Pot Roast
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Ingredients
Servings:
Instructions
  1. Place all ingredients in a crock pot
  2. Cook over low heat for 8-10 hours
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