I love going to a restaurant that has nachos and good salsa. Throw in some queso and I’m a happy girl! I’ve tried a few homemade salsa’s, but they just have that taste and texture that restaurants seem to get. I’ve found one that works! This is so easy to whip up and tastes great. It’s a bit hot when you leave the jalapeno ribs and seeds in it, so unless you want something really, really hot I’d take them out!

Restaurant Style Salsa

• 1 can (28 Ounce) Whole Tomatoes With Juice
• 2 cans (10 Ounce) Rotel (diced Tomatoes And Green Chilies)
• ¼ cups Chopped Onion
• 1 clove Garlic, Minced
• 1 whole Jalapeno, Quartered And Sliced Thin
• ¼ teaspoons Sugar
• ¼ teaspoons Salt
• ¼ teaspoons Ground Cumin
• ½ cups Cilantro (more To Taste!)
• ½ whole Lime Juice

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Combine all of the ingredients in a blender or food processor. Pulse until you get the salsa to the consistency you’d like. I do about 10 to 15 pulses. Test seasonings with a tortilla chip and adjust as needed.

Refrigerate salsa for at least an hour.  This makes a large batch, so you can also freeze it for 3 months!

Source: Pioneer Woman Cooks

After Caroline was born I needed to find some recipes that allowed us to have a good meal, but was quick and easy. I had tried this recipe once or twice a couple of years back and realized I needed to add it back into rotation. The concept from the original blogger was to create a meal that resembled something you’d order out. So, rather than give in and head to your local chain restaurant just make it at home!

Garlic and Herb Chicken

Ingredients:

1 1/2 cups chicken broth

1 Tbsp cornstarch

2 boneless skinless chicken breasts

1 Tbsp olive oil

4 cloves garlic,minced
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1 1/2 tsp parsley

1/8 tsp red pepper flakes

1 tsp onion powder

Salt and pepper to taste

Pound chicken breasts so they are thin and even. Whisk together chicken broth and cornstarch; set aside.

Preheat saute pan to medium heat and add in olive oil and garlic. Add chicken to pan and cook until done (approximately 20 minutes). Remove chicken from pan and place on a plate, tent with foil to keep warm.

Add chicken broth and cornstarch mixture to the pan and simmer until thickened. Add in remaining seasonings and stir to mix. Add chicken back into pan and turn to coat both sides with sauce.

Drizzle remaining garlic herb sauce over potatoes or vegetables.

Adapted from : Amber’s Delectable Delights

I made these a couple of months back, when we were in the cold, gray month of February. I was holding off on them now that Spring is here, except Spring isn’t here in Maine. The leaves are popping out, the Cherry trees flowers have already come and gone, but it’s been raining a week straight and it’s in the 50’s. So, it’s still good weather for baked beans! Plus, beans always go great with hot dogs and it is almost hot dog season! These can be made ahead and refrigerated in an airtight container for up to 4 days.

Boston Baked Beans

Ingredients

4 oz salt pork, trimmed of rind and cut into 1/2 inch cubes

2 oz bacon (2 slices), cut into 1/4 in pieces

1 medium onion, chopped fine

1/2 cup mild molasses
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1 Tbsp mild molasses

1 1/2 Tbsp. brown mustard

1 lb. dried small white beans (about 2 cups), rinsed and picked over

Table salt

1 tsp. cider vinegar

Ground black pepper

Adjust oven rack to lower-middle position; heat oven to 300 degrees. Add salt pork and bacon to 8-quart Dutch oven; cook over medium heat, stirring occasionally, until lightly browned and most fat is rendered, about 7 minutes. Add onion and continue to cook, stirring occasionally, until onion is softened, about 8 minutes. Add 1/2 cup of molasses, mustard, beans, 1 1/4 tsp of salt, and 9 cups of water; increase heat to medium-high and bring to boil. Cover pot and set in oven. Bake until beans are tender, about 4 hours, stirring once after 2 hours. Remove lid and continue to bake until liquid has thickened to a syrupy consistency, 1 to 1 1/2 hours longer. Remove beans from oven; stir in remaining Tbsp. of molasses, vinegar, and additional salt and pepper to taste. Serve.

Source: Cook’s Illustrated January 1, 2003

I decided to veer from my standby brownie recipe and makes these one night. We were going over to our family’s house for dinner and I wanted to bring a treat. I always get nervous when trying out a new recipe, but I had a feeling these wouldn’t fail me.

These brownies are very rich and delicious, just as Cooks warns.  I’m a girl who loves a big brownie, but you may want to cut these a little smaller! The outside of the brownie has that nice flakiness to it, but the inside is so dense and rich. This isn’t your ordinary school bake sale brownie.

Chewy, Fudgy Triple Chocolate Brownies

• 5 oz semisweet chocolate or bittersweet chocolate, chopped
• 2 oz unsweetened chocolate, chopped
• 8 Tbsp. unsalted butter, cut into quarters
• 3 Tbsp cocoa powder
• 3 large eggs
• 1 1/4 cups granulated sugar
• 2 tsp. vanilla extract
• 1/2 tsp table salt
• 1 cup unbleached all purpose flour

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Adjust oven rack to lower-middle position and heat oven to 350 degrees. Spray 8-inch square baking pan with nonstick vegetable cooking spray. Fold two 12-inch pieces of foil lengthwise so that they measure 7 inches wide. Fit one sheet in bottom of greased pan, pushing it into corners and up sides of pan; overhang will help in removal of baked brownies. Fit second sheet in pan in same manner, perpendicular to first sheet. Spray foil with nonstick cooking spray.
In medium heatproof bowl, set over a pan of almost-simmering water, melt chocolates and butter, stirring occasionally until mixture is smooth. Whisk in cocoa until smooth. Set aside to cool slightly.
Whisk together eggs, sugar, vanilla, and salt in medium bowl until combined, about 15 seconds. Whisk warm chocolate mixture into egg mixture; then stir in flour with wooden spoon until just combined. Pour mixture into prepared pan, spread into corners, and level surface with rubber spatula; bake until slightly puffed and toothpick inserted in center comes out with a small amount of sticky crumbs clinging to it, 35 to 40 minutes. Cool on wire rack to room temperature, about 2 hours, then remove brownies from pan using foil handles. Cut into 1-inch squares and serve. (Do not cut brownies until ready to serve; brownies can be wrapped in plastic and refrigerated up to 5 days.
Source: Cooks Illustrated, May 2000