Tag: Clean

Smoky Tomato-Chipotle Salsa

Smoky Tomato-Chipotle Salsa

by Pam on October 8, 2014

This is my family’s new favorite salsa. We all, kids included, loved it! It’s spicy, smoky, and full of flavor. I loved the freshness the heirloom tomatoes gave to this salsa and the fire roasted tomatoes gave it a nice depth of flavor. I normally use green onions in my salsas but this time I used a sweet yellow onion. The chipotle peppers gave it a great smoky and spicy flavor and the lime juice gave it zing. We all couldn’t get enough, especially my daughter; I have a feeling I will be making this one again very soon.

Clean tomatoes, remove stem, then gently cut an X on the bottom of the tomatoes. Heat a large pot of water until boiling. Add the tomatoes and boil for 10-15 seconds. Remove from water and put into an ice bath. Once the tomatoes have cooled, gently peel off the skin.

Place tomatoes, cilantro, garlic, onion, chipotle peppers, lime juice, cumin, oregano, sea salt, and fresh cracked pepper in a food processor or blender. Puree until thoroughly mixed. Taste and re-season if necessary. Letting it sit in the refrigerator for a few hours lets the flavors combine and makes the salsa taste even better. Enjoy!



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Smoky Tomato-Chipotle Salsa




Yield: About 3 cups

Total Time: 10 min.



Ingredients:

6 Heirloom tomatoes
1 14 oz can of fire roasted tomatoes
1/2 cup of cilantro, chopped
1/2 sweet yellow onion, diced
3 chipotle peppers (more or less depending on desired spiciness)
3 cloves of garlic
Juice of 1 lime
1/4 tsp dried oregano
1/4 tsp cumin
Sea salt and freshly cracked pepper, to taste

Directions:

Clean tomatoes, remove stem, then gently cut an X on the bottom of the tomatoes. Heat a large pot of water until boiling. Add the tomatoes and boil for 10-15 seconds. Remove from water and put into an ice bath. Once the tomatoes have cooled, gently peel off the skin.

Place tomatoes, cilantro, garlic, onion, chipotle peppers, lime juice, cumin, oregano, sea salt, and fresh cracked pepper in a food processor or blender. Puree until thoroughly mixed. Taste and re-season if necessary. Letting it sit in the refrigerator for a few hours lets the flavors combine and makes the salsa taste even better. Enjoy!



Recipe and photos by For the Love of Cooking.net

References

  1. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  2. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

Blackberry Galette with Homemade Vanilla Whipped Cream:

Blackberry Galette with Homemade Vanilla Whipped Cream:

by Pam on January 28, 2013

My doctor has been off duty since Thursday, (wish I would have known) which is why I haven’t heard back from her regarding the results of my MRI. Thankfully, she is back to work tomorrow and my fingers are crossed that she calls me with the results.

Originally posted: June 11, 2010

This recipe is so simple to make and is always a big hit with my kids and dinner guests. I found some beautiful organic blackberries on sale recently and couldn’t resist buying them. I used a store bought pie crust because it is a huge time saver for me. The kids and I made this galette for friends who were coming over for dinner, needless to say, it disappeared quickly.

Preheat the oven to 350 degrees. Line a baking sheet with a silpat mat.

Clean the blackberries then place into a bowl and sprinkle the sugar and corn starch on top. Gently stir the blackberries until the sugar and corn starch are evenly covering the berries.

Pour the blackberries inside the pie crust starting one inch from the edge. Fold the edge of the dough over the blackberries. Brush the dough with the beaten egg. Sprinkle the edges with the raw sugar. Bake in the oven for 40-45 minutes, or until golden brown.

While the galette is baking, make the whipped cream. Pour the whipping cream in a large bowl, add powdered sugar until the cream is at your desired degree of sweetness (I used 2 tablespoons). Gently remove the seeds from the vanilla pod and place into the whipping cream. Using a beater, mix on high until the whipping cream is thick and fluffy.

Remove the galette from the oven and let cool for 5-10 minutes before slicing. Serve with homemade whipped cream. Enjoy.

 



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Blackberry Galette with Homemade Vanilla Whipped Cream:






Ingredients:

1 pie crust
2 cups of blackberries
2 tbsp white sugar (more or less depending on the sweetness of the berries)
2 tsp corn starch
1 egg, beaten
Raw sugar
1 half a pint of whipping cream
Powdered sugar, to taste
1 vanilla bean, seeds removed

Directions:

Preheat the oven to 350 degrees. Line a baking sheet with a silpat mat.

Clean the blackberries then place into a bowl and sprinkle the sugar and corn starch on top. Gently stir the blackberries until the sugar and corn starch are evenly covering the berries.

Pour the blackberries inside the pie crust starting one inch from the edge. Fold the edge of the dough over the blackberries. Brush the dough with the beaten egg. Sprinkle the edges with the raw sugar. Bake in the oven for 40-45 minutes, or until golden brown.

While the galette is baking, make the whipped cream. Pour the whipping cream in a large bowl, add powdered sugar until the cream is at your desired degree of sweetness (I used 2 tablespoons). Gently remove the seeds from the vanilla pod and place into the whipping cream. Using a beater, mix on high until the whipping cream is thick and fluffy.

Remove the galette from the oven and let cool for 5-10 minutes before slicing. Serve with homemade whipped cream. Enjoy.



Recipe and photos by For the Love of Cooking.net

Recipe and photos by For the Love of Cooking.net

Recipe and photos by For the Love of Cooking.net

References

  1. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  2. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

Thin Omelet with Sautéed Mushrooms, Ham, Spinach, and Extra Sharp Cheddar

Thin Omelet with Sautéed Mushrooms, Ham, Spinach, and Extra Sharp Cheddar

by Pam on February 10, 2014

We’ve  had snow and  freezing rain for the last few days which makes the snow covered roads pure ice and very dangerous to drive on. Needless to say, we have stayed home, read a lot, watched movies, baked cookies, played in the snow, had a few snowball fights, took walks, and relaxed. I’ve been cooking lots of simple and comforting old favorites, which has been fun and tasty. The kids love having  fresh snow and no school – so do I!!

I fed the kids leftovers for lunch today but  I needed to come up with something for my lunch. I found 1 egg, a couple of mushrooms, a piece of Canadian bacon, and a hunk of extra sharp white cheddar in the refrigerator so I decided to make an omelet. I like my omelets very thin so I cook them with one egg; my husband on the other hand, prefers a thicker egg layer so I make his with two eggs. I did a quick sauté of mushrooms, ham, and spinach then made a thin egg omelet and topped it with extra sharp cheddar omelet . The omelet is delicate and delicious – seriously so good! I’ll be making this again soon.

Heat the olive oil in a non-stick skillet over medium heat. Add the mushrooms once the pan is hot. Cook, stirring occasionally, for 2-3 minutes until tender. Add the crushed red pepper flakes, ham, and spinach to the skillet and continue cooking for 1 minute. Season with sea salt and freshly cracked pepper, to taste. Remove from the skillet and set aside for later use.

Clean the skillet out with a paper towel then spray it with cooking spray. Turn the stove to medium low and turn the broiler on in your oven. Crack one or two eggs into a bowl, add the milk, and whisk until well blended; season with sea salt and freshly cracked pepper, to taste. Pour the egg mixture into the skillet and swirl so the pan is evenly coated with egg.

Once your egg is starting to set, spoon on the mushroom filling then top with the shredded cheese. Move the skillet to the oven and place on the top rack (don’t put the handle in the oven if it’s not oven safe) and let the broiler cook the top part of the egg, it takes only 20-30 seconds or so. Remove the pan and flip the other part of the egg mixture on top of the veggie mixture. Slide onto a plate and serve immediately. Enjoy.



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Thin Omelette with Sautéed Mushrooms, Ham, Spinach, and Extra Sharp Cheddar






Ingredients:

1-2 tsp olive oil
2-3 mushrooms, sliced
1-2 eggs (I used one for mine)
1 tbsp milk
Sea salt and freshly cracked pepper, to taste
Dash of crushed red pepper flakes
1 slice of Canadian bacon, diced
2 tbsp baby spinach, chopped
Extra sharp white cheddar cheese, shredded

Directions:

Heat the olive oil in a non-stick skillet over medium heat. Add the mushrooms once the pan is hot. Cook, stirring occasionally, for 2-3 minutes until tender. Add the crushed red pepper flakes, ham, and spinach to the skillet and continue cooking for 1 minute. Season with sea salt and freshly cracked pepper, to taste. Remove from the skillet and set aside for later use.

Clean the skillet out with a paper towel then spray it with cooking spray. Turn the stove to medium low and turn the broiler on in your oven. Crack one or two eggs into a bowl, add the milk, and whisk until well blended; season with sea salt and freshly cracked pepper, to taste. Pour the egg mixture into the skillet and swirl so the pan is evenly coated with egg.

Once your egg is starting to set, spoon on the mushroom filling then top with the shredded cheese. Move the skillet to the oven and place on the top rack (don’t put the handle in the oven if it’s not oven safe) and let the broiler cook the top part of the egg, it takes only 20-30 seconds or so. Remove the pan and flip the other part of the egg mixture on top of the veggie mixture. Slide onto a plate and serve immediately. Enjoy.



Recipe and photos by For the Love of Cooking.net

References

  1. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  2. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

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