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
Print Recipe
Spicy Homemade Salsa
Print Recipe
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
Share this Recipe
Powered byWP Ultimate Recipe
Easy Ground Beef Chimichangas

Easy Ground Beef Chimichangas

chimichangaChimichangas are my favorite Mexican dish.  It’s always what I order at Mexican restaurants.  They are delicious!

You may be wondering what exactly are chimichangas.  It’s really nothing more than a deep fried burrito!  I’m not a burrito fan at all, but I’m definitely a chimichanga fan!

Actually you can turn just about any burrito into a chimichanga by simply frying it.  In fact I’ve deep fried frozen store bought burritos.  Of course they don’t taste as good as homemade, but they’ll do when you’re in a rush to get dinner on the table.

Now you can fill chimichangas with just about anything.  Shredded Beef, Chicken, or Pork seem to be the most popular filling.  But I’ve had seafood chimichangas as well as bean filled ones.  One of our family favorites are ground beef chimichangas.  They’re the easiest to make.

I serve them with shredded cheese, salsa, sour cream, and guacamole on the side.  Everyone can add their own toppings.  It goes great with Spanish Rice and Refried Beans.

Today I’m sharing my recipe.  Hope you love it!

Ground Beef Chimichanga

Makes 10

Ingredients:

1 lb. Lean Ground Beef

1 Tbs. Garlic Powder

2 Tbs. Chili Powder

1 Tsp. Ground Cumin

1 Tsp. Salt

1 Tsp. Ground Black Pepper

1 Tsp. Crushed Red Pepper flakes

1 Cup Shredded Monterey Jack Cheese

10 Flour Tortillas, the 8″ size

Oil for frying

Toppings of your choice (salsa, sour cream, guacamole, etc.)

 

Directions:

Place beef in a pan over medium heat

Add all the spices and cook until beef is crumbly

Remove from heat and stir in shredded cheese

Place about 1/4 cup of beef filling on the middle of a tortilla, fold in ends and roll like a burrito

Repeat with remaining tortillas

Heat about 1″ of oil in a frying pan

Fry chimichangas until golden brown on all sides

Remove from oil and drain on paper towels

Serve hot

 

 

Ground Beef Chimichangas
Print Recipe
Servings
10 Pieces
Servings
10 Pieces
Ground Beef Chimichangas
Print Recipe
Servings
10 Pieces
Servings
10 Pieces
Instructions
  1. Place beef in a pan over medium heat
  2. Add all the spices and cook until beef is crumbly
  3. Remove from heat and stir in shredded cheese 
  4. Place about 1/4 cup of beef filling on the middle of a tortilla, fold in ends and roll like a burrito
  5. Repeat with remaining tortillas
  6. Heat about 1" of oil in a frying pan
  7. Fry chimichangas until golden brown on all sides
  8. Remove from oil and drain on paper towels Serve hot
Share this Recipe
Powered byWP Ultimate Recipe
Chicken Fried Chicken

Chicken Fried Chicken

chicken fried chickenI’m pretty sure you know what Chicken Fried Steak is, although I’ve always wondered why it bears such a name.  For those who’ve never heard of Chicken Fried Steak it’s basically a beef steak that’s been dipped in batter then fried.  Sort of like fried chicken, I guess that’s where it gets its name.  It’s usually smothered in gravy and served with mashed potatoes.  Really it’s diner food, you know the place that serves up grease laden food.  Anyway since I’m not a big fan of this dish I decided I should make it with chicken and call it Chicken Fried Chicken!

I know the name Chicken Fried Chicken sounds redundant, why not just call it fried c.icken.  Well that’s because when we think of fried chicken we think fried and battered drumsticks and other chicken parts cooked with the bone.  My Chicken Fried Chicken uses boneless skinless chicken thighs so it sort of looks like the ever baffling Chicken Fried Steak.

Like its beef counter part, Chicken Fried Chicken is served with gravy and a starch and veggie.  It’s actually really good.  My family loves it!

So here’s my recipe for Chicken Fried Chicken.

Ingredients:

8 Boneless Skinless Chicken Thighs

1 1/2 Cups All  Purpose Flour

1 Cup Italian Seasoned Bread Crumbs

1 Tbl. Garlic Powder

1 Tbl. Salt

1/2 Tbl.  Ground Black Pepper

1  Tsp. Oregano

1 Egg

1/2 Cup Milk

Oil  for frying

Directions:

Rinse chicken thighs and pat dry with paper towel

Pound chicken thighs until they are about 3/4″ thick

Mix together dry ingredients in a bowl or dish

In a separate bowl whisk together egg and milk

Heat oil in a deep fryer or large frying pan to 350°

Dip chicken into egg and milk mixture, shake off excess liquid

Dredge chicken in the dry ingredients until it’s evenly coated

Fry chicken in hot oil about 5 minutes per side or until internal temperature is at least 165°

Place cooked chicken on plate covered with paper towels to drain oil

Serve with chicken gravy

Chicken Fried Chicken
Print Recipe
Servings
4-5 Servings
Servings
4-5 Servings
Chicken Fried Chicken
Print Recipe
Servings
4-5 Servings
Servings
4-5 Servings
Ingredients
Servings: Servings
Instructions
  1. Rinse chicken thighs and pat dry with paper towel
  2. Pound chicken thighs until they are about 3/4" thick
  3. Mix together dry ingredients in a bowl or dish
  4. In a separate bowl whisk together egg and milk
  5. Heat oil in a deep fryer or large frying pan to 350°
  6. Dip chicken into egg and milk mixture, shake off excess liquid
  7. Dredge chicken in the dry ingredients until it's evenly coated
  8. Fry chicken in hot oil about 5 minutes per side or until internal temperature is at least 165°
  9. Place cooked chicken on plate covered with paper towels to drain oil Serve with chicken gravy
Share this Recipe
Powered byWP Ultimate Recipe
Togue Guisado (Sautéed Bean Sprouts) Filipino Recipe!

Togue Guisado (Sautéed Bean Sprouts) Filipino Recipe!

Togue Guisado or Sautéed Bean Sprouts is a sauteed mung bean sprouts with shrimp, chicken, tofu, carrots, and bell pepper with chicken or shrimp broth. This is also super easy to prepare and to cook kind of dish. You can add leftover chicken, beef or even fish on it.

This is my version of Togue Guisado (Sautéed Bean Sprouts) Filipino Recipe! Enjoy!

 

Ingredients:

8-10 cups mungbean sprouts

1/4 pound pork lean, pre-boiled

¼ – 1/2 pound shrimp, shelled

5 pcs. tofu, fried (optional)

1/2 cup carrots, julienned

4 stalks green onion, sliced diagonally, thinly

1 cup chicken broth

3 cloves garlic, minced

1 pc. large onion, chopped

2 tbsp. fish sauce

2 tbsp. cooking oil

½ tbsp. salt or salt taste

¼ tsp. pepper or pepper to taste

 

Directions:

In a wide pan over medium heat, pour in the cooking oil, then sauté the garlic and onion.

Add the pork, tofu, shrimp and fish sauce and cook for 10 minutes.

Add the mungbean, and chicken broth and cook for 5 minutes. Season with salt and pepper to taste.

Turn off the heat and stir in the green onion.

Serve while is hot with steamed rice.

Share with your family and friends! Enjoy!

Togue Guisado (Sautéed Bean Sprouts) Filipino Recipe!
Print Recipe
Togue Guisado (Sautéed Bean Sprouts) Filipino Recipe!
Print Recipe
Ingredients
Servings:
Recipe Notes

Wash and soak mungbean sprouts in water for 5 times before cooking and do not over cooked the mungbean sprouts, it does not taste good when it’s soggy.

Share this Recipe
Powered byWP Ultimate Recipe
Munggo Guisado (Mung Beans) Recipe!!!

Munggo Guisado (Mung Beans) Recipe!!!

Munggo Guisado (Mung Beans) is also one of my favorite Filipino food dishes. It is a Filipino Super food signature dish with its super simple ingredients but it is packed with super high nutrients. The ingredient we use is usually ampalaya leaves (bitter melon leaves) or better melon fruit. You can also use spinach as a substitute if no ampalaya leaves, you can also use cabbage or moringa fresh leaves and for the meaty taste you want, you can use leftover, fresh or dried chicken, beef, port or even fish. You can add any leafy vegetables you want and you can also add squash, green beans and okra.

In our province of Bohol, Philippines we all used those ingredients and will add one more yummy ingredient, our famous “Coconut Milk” and it’s all perfect! It’s a bowl full of vitamins and nutrients. Now a days we got lots of different versions and techniques on how to cook Munggo Guisado. You can make it simple. It’s all up to you.

Today, I’m gonna give you a different Munggo Guisado recipe version. Enjoy!

 

Ingredients:

1 cup green munggo beans

1 pc. ampalaya (bitter melon) seeded, sliced in diagonal pieces

200 g pork belly cut into strips

1 bunch spinach

1 pc. tomato diced

2-3 cloves garlic chopped

1 pc. small onion chopped

13 cups water

2 tbsp. cooking olive oil

½ tbsp. salt or salt to taste

¼ tsp. pepper or pepper to taste

 

Directions:

Boil munggo beans in 6 – 10 cups water for 50 minutes or until tender then set aside.

In a wide pan over medium heat, pour in the oil then sauté garlic until light brown, add onion and tomato. Sauté for 1 minute or until onion is soft.

Add the pork and sauté for 3-5 minutes or until meat is cooked. Add boiled munggo beans, the ampalaya and 3 cups of water.

Bring to a boil and simmer for 4 minutes, or until ampalaya are tender.

Season with salt and pepper to taste.

Then add the spinach, cover, let it boil and remove from heat.

Serve while its hot,

Share to your family and friends! Enjoy!

Munggo Guisado (Mung Beans) Recipe!!!
Print Recipe
Munggo Guisado (Mung Beans) Recipe!!!
Print Recipe
Ingredients
Servings:
Instructions
  1. Boil munggo beans in 6 – 10 cups water for 50 minutes or until tender then set aside.
  2. In a wide pan over medium heat, pour in the oil then sauté garlic until light brown, add onion and tomato. Sauté for 1 minute or until onion is soft.
  3. Add the pork and sauté for 3-5 minutes or until meat is cooked. Add boiled munggo beans, the ampalaya and 3 cups of water.
  4. Bring to a boil and simmer for 4 minutes, or until ampalaya are tender.
  5. Season with salt and pepper to taste.
  6. Then add the spinach, cover, let it boil and remove from heat.
  7. Serve while its hot,
  8. Share to your family and friends! Enjoy!
Recipe Notes

You can soak munggo beans in enough water overnight letting the beans take its own shell off, in this process the bean will be soft so you won’t need to boil the beans for 50 minutes. You just directly add the beans after you sauté the pork belly.

Share this Recipe
Powered byWP Ultimate Recipe