I love love LOVE fresh pico with cilantro 🙂 Don’t you?!?
Tomatoes and onions – (I prefer white or red onions) – use same amounts of both
Jalepeno peppers – to your liking
squeeze 1 or 2 limes for the juice
Cilantro (about 1 cup roughly chopped)
Seed tomatoes, discard seeds, chop the rest
Chop onion into same size pieces as tomatoes
Seed/chop the peppers – up to you if you want to leave the seeds 🙂
Add to the tomato-onion mixture.
Pour the lime juice over the top
Add salt. Mix well.
As always – ENJOY!!!
This was fabulous! I got the cauliflower in my weekly produce delivery box and just wanted to make something NEW.. So I did 🙂 My daughter gobbled it up – and I bet you and your kids will, too!
2 Tbs minced garlic
4 Tbs olive oil
1 large head cauliflower, washed and cut/broken into florets (try to make them uniform – they cook more evenly!)
1/2 cup grated Asiago cheese
salt and black pepper to taste
parsley for garnish
Preheat oven to 450. Grease a large casserole dish.
Pour the olive oil into a large resealable gallon bag. Add the garlic, seal the bag, and mix well. Add cauliflower to the bag, seal again, and shake to mix. Pour into prepared pan, and season with salt and pepper.
Bake for 35-40 minutes or until the cauliflower is pretty tender – but NOT mushy! Set oven to Broil.
Top with Asiago, sprinkle with parsley. Place back into the oven, broil for 3-5 minutes or until brown.
I served this with Famous Roast Chicken!
As always – enjoy!!!
Love me some peaches. So does my daughter! Truth be told, she was absolutely horrified when I told her I was going to make “peach pickles”! She said “don’t waste PEACHES!”
However, all good 🙂 They are fabulous! These are a great summer side dish or a top to a salad.. Or good on fish or chicken!
1/2 cup white balsamic vinegar
1/4 cup sugar
2 tsp kosher salt
1 cup water
about 1 pound fresh peaches
2 mint sprigs
Bring all brine ingredients to a boil over medium heat in a small pan. Remove from heat. Cool, stirring occasionally. I hastened the cooling process by placing the whole pot in the fridge. LOL
Cut peaches into slices. Place in 24 oz glass container. Add the mint sprigs. When brine is cool, pour it over the peaches. Screw that lid on tight, and place in the fridge for 12 hours. Enjoy! These will keep a week in the refrigerator.
As always – ENJOY!!!
OK, I know this site is
about fashion. Or fingernail polish. Or manicures.
However, I just had to rant and rave about this nail polish.
I painted my nails on July 3. I have cut the grass, I have edged, I have planted things, I have dug in the dirt. I have painted my deck. I have cooked. I have done laundry. I’ve typed a lot.
And yet? They still look like this!! Amazing!
And just for the record, these are my real nails.
Yummy this was good – made it on the spur of the moment (was watching England play Japan in soccer). I also roasted chicken to put with this..
3 Tbs extra virgin olive oil
1 pound box pasta – I used penne
1 pints cherry tomatoes
1/2 tsp freshly ground salt
1/2 tsp freshly ground black pepper
1/2 tsp minced garlic
1 cup fresh basil leaves, I tore mine into small pieces
1/2 – 3/4 cup small pieces goat cheese
Cook pasta according to directions.
Heat oil in skillet over medium high heat. Add tomatoes and cook until they burst, about 5-7 minutes. Add garlic. Season with salt and pepper. Reduce heat to low. Before draining pasta, add basil to the tomatoes.
Remove from heat. Drain pasta, place in serving dish, spoon tomatoes over top. Sprinkle with goat cheese.
As always, enjoy!!!
I didn’t have any peaches yesterday (we eat them too fast) and I wanted something sweet to go with dinner.. So, apple cobbler it was! I tweaked the original recipe and put in FAR less sugar, and it tasted yummy! I used organic apples so did NOT peel them (most of the good stuff is in the peel!)
1 cup all purpose flour
1 1/4 tsp baking powder
1/4 tsp salt
1/2 cup sugar
1/2 cup softened unsalted butter (1 stick)
1 tsp cinnamon
4-5 washed apples – use a mix of tart and not as tart 🙂
Preheat oven to 350.
Mix flour, sugar, baking powder, salt and cinnamon together. Cut in butter with pastry blender until it resembles small crumbs…
Grease a 9×13 pan, dust the bottom of the pan with the flour/sugar mixture. Reserve 1/2-3/4 cup for topping.
Cut all apples (once again I did not peel – use your own judgement!) into like pieces – I used an apple corer.
Put one layer of apples in the pan, then another layer of flour/sugar mixture, and keep layering until all apples are used. Place remaining 1/2-3/4 cup flour/sugar mixture on top.
Place (uncovered) in oven and bake for about 45 minutes. The time depends on the heat in your oven (I used a toaster oven as it was blazing hot outside and I did not want to crank up the regular oven). Cobbler is ready when apples are tender.
Serve warm – with vanilla ice cream of course 🙂
As always – enjoy!
Love these pickles!
Yes I added jalapeños again!