Best-Ever Salsa!

Making homemade salsa is so simple! Just stuff all your ingredients in a blender and turn it on!!  Really, that's it!

Here's what I use to make mine...

•  fresh home-grown tomatoes (or store bought if you don't have a "tomato forest" like I do--canned works too)
• 2 or 3 jalapenos (or more)--cut the stems off, but leave the seeds and ribs in for extra kick!
• 1 onion, peeled and quartered
• handful of cilantro
• squirt of lime juice
• couple spoons of garlic
• salt and pepper to taste

Don't you love my precise measurements?  Salsa is a trial and error process...make it as spicy or mild as you like!

Now, stuff everything in your blender...

Now....blend...

 Enjoy!  Beware, it's addicting!

Pan-Fried Chicken Fettuccine Alfredo

Get ready for a meal that will make its way into your regular rotation! It's creamy and savory and just all-around perfect!  I found this recipe online and made my own tweaks to it.  Here's my version of Pan-Fried Chicken Fettuccine Alfredo.

First, beat 1 egg with 1 cup of milk, 1 TBSP lemon juice and 1 1/2 tsp. garlic powder. Put all of this in a ziploc baggie with some thin chicken breasts (2, 3, or 4 depending on how many people you're cooking for), and let it sit for about 3 or 4 hours.

After you chicken marinates, mix together a cup of flour, 1/3 cup italian bread crumbs, 1 tsp. baking soda, 1 tsp. kosher salt, and 1 1/2 tsp. Montreal Steak seasoning. Dredge your chicken in this mixture. You can let it sit for a bit after you coat it while you get the sauce and noodles started.

Go ahead and get your water boiling for the noodles. Add  some salt and cook about a half of a package of fettuccine noodles (for 2-3 people).

Meanwhile, heat one cup of chicken broth over medium high heat until you get a rolling boil. Then, reduce heat to medium and add 2 cups heavy whipping cream, 2 TBSP cornstarch, and some minced garlic (I buy a big jar of minced garlic at Wal-Mart--and used a spoon or two of it). 

Reduce the heat on the sauce to a low simmer and add 1 cup grated Parmesan, and salt and pepper to taste. Let that cook for about 15 minutes or so, stirring often to melt the cheese and incorporate it evenly.

In a skillet (Yes, you're going to be using almost every burner on your stovetop.), melt 2 TBSP butter with 2 TBSP olive oil. Cook your chicken until done. (I sprinkled mine with some basil and parsley while it was browning in the butter.)

Now, go back to your sauce and add some more basil and parsley--dried or fresh--to taste.

Serve with noodles on the bottom, topped with sauce, then chicken, then sauce again. Garnish dish with more basil and parsley and grated Parmesan.

Now...enjoy the best Alfredo you've ever tasted!

Tip of the day

I first became infatuated with this idea when I saw the cute little pre-packaged containers of grapes and cheese in the Whole Foods produce section.  Then I looked at the price tag and decided this was a d-i-y project that I could tackle.  This is my favorite snack that I eat every day!!  I never get tired of the combination of grapes and cheese.

Usually one bunch will last a week. So I buy a bunch on the weekend (or two if I'm packing for two weeks)--along with my cheese--and pre-package my snacks for the whole week in zip loc baggies.  I like to mix my cheeses also. A few cubes of cheddar, a few of swiss, and a few of mozerella taste great with the grapes. I prefer purple grapes becuase they're usually sweeter...but the combination with a tart green grape is tasty sometimes too. Don't forget to wash your grapes. I use a spray that removes the wax build-up, and makes the grapes taste even better! (I prefer "Veggie Wash" brand.  "Fit" is good too.  Both of these are available at Wal-Mart or your grocery store.)

I take a baggie each day and keep it in my fridge at school, eating a few for breakfast and snacking on the rest throughout the day.  It's perfect!

Pancakes from Scratch

I wanted to try something new for a Saturday morning breakfast. I was out of Bisquick, so I decided to make pancakes from scratch.  I found this recipe on All Recipes. They were De-Lish!  I loved the way they almost crisped up on the outside, but remained wonderfully fluffy inside.  I'll never do Bisquick pancakes again.  They were oh-so simple, but oh-so good!

1 1/2 cups flour

3 1/2 t. baking powder

1 t. salt

1 t. sugar

1 1/4 cups milk

1 egg

3 T butter, melted

Sift together dry ingredients. In a separate bowl, mix milk, egg, and melted butter. Make a well in the center of the dry mixture and add the wet stuff. Mix until smooth.

Heat oil in a skillet. Use about 1/4 cup of batter per pancake.

We freeze the extra ones.  Then, you can take them out and stick them in the toaster for a quick (Eggo-like) breakfast.