We love our Mexican food in Texas. Chips and salsa are like bread and butter. Chile con queso and green sauce is right up there with steak. Try this green sauce recipe and let me know what you think.
Three Large Tomatoes
Large Bunch of Cilantro
16 Ounces Sour Cream
Jalapeno To Taste
Four Large Avocados
Cover tomatoes with water in a large stock pot and boil until skin breaks. Remove tomatoes from water and remove skins. Place all ingredients in a food processor. You will need an extra bowl because the amount is larger than the processor. Just process a little at a time and stir into the extra bowl. Taste as you go and add salt or jalapenos to your taste.
This recipe is from my mother in law and it’s been around since the ice box days when you had a block of ice delivered and placed in the box. Most of these kind of recipes have a pinch of that and a dash of this so don’t expect the exact number of cucumbers or onions to be included in the recipe. They are tangy and sweet all at the same time and worth the small amount of effort. I make these when I don’t want to go through the whole production of canning. With the amount of cucumbers I pulled from the garden I used a double batch of liquid.
1 1/2 Cup Sugar
1 1/2 Cup Heinz White Vinegar
1/2 Teaspoon Salt
1/2 Teaspoon Salt
1/2 Teaspoon Celery Seed
1/2 Teaspoon Mustard
Fresh Pickling Cucumbers
Slice Onions and Pickles as thin as possible. Layer in a glass bowl or jar. Mix above ingredients in a sauce pan and bring to a boil. Pour over layered cucumbers and pickles. Let Cool. Cover with lid or plastic wrap. Place in “ice box” for twenty four hours before serving.
It’s that wonderful time of year when all the vegetables are coming ripe in the garden. You can find me canning or grilling; also, feeding the vegetable hound. In case you forgot about grilling inside here is a quick reminder or try the same ingredients outside.
Grilled Yellow Squash, Okra, New Potatoes and Shrimp
Extra Virgin Olive Oil
Stick of Butter Melted
Fresh Dill, Rosemary, Thyme
Cut potatoes in 1/4 inch slices or wedges whichever you prefer. Boil in water, but not until done, just soften the potatoes, drain. Melt a stick of butter along with olive oil and drizzle over potatoes. Toss in your fresh herbs or use whatever dry seasoning you prefer. Now, grill inside on the stove or outside on the barbey. Brown on each side.
For the shrimp: Make sure you butterfly the shrimp. In other words, cut a little deeper slice along the top part or vein area. I always buy deveined shrimp. This increases the flavor to me and makes for a better looking shrimp. I added some spicy peppers and fresh pressed garlic to the same ingredients for vegetables.
Grilling on the gas cook top with a Caphalon Grill Pan looks like this:
The Vegetable Hound lives in my house. She has tomato radar that hones in on any tomato slicing going on and stands at the counter awaiting her portion. When she is ignored, she gets very impatient and barks loudly; sometimes standing at the kitchen counter for long periods just to get a whiff. When she is awarded her beloved tomato, she grins eagerly for the next helping. Her sensibilities can detect the home grown variety making her all the more tuned into what could possibly satiate her doggy appetite.
Garden Tomatoes With Olive Oil, Sea Salt, Crushed Pepper and White Wine Vinegar. Oh, and a few home grown Bell Peppers. Divinely Simple!
When I am really pressed for time, frantic to be exact, and having company in an hour this is what I make. I have the ingredients on hand at all times and count on the embellishments like a special salsa from a local restaurant and homemade guacamole with special cheeses to liven things up. I found the pretty tortilla strips with the croutons at HEB. I get rave reviews and actually feel embarrassed when I get asked for the recipe because it is so simple and delicious. Here’s the clincher…are you ready? It is low calorie. Weight Watchers would deem this 2 points a cup without chicken added and 4 points with it. This is not low carb as you can tell because of the beans and corn.
In this case, it was rainy and the wind was bellowing outside so I made this for lunch and had leftovers for supper. I don’t know if I have mentioned that I home school and cook at least twice a day. That’s why it’s my secret weapon. Don’t laugh or be discouraged when you see the ingredients…it has a wonderful flavor and your guests will be asking for the recipe. It’s a promise.
2 Cans Rotel Medium or 16 ounces Salsa, home made or otherwise
2 Cans Corn
2 Cans Pinto Beans
1 Packet Taco Seasoning
1 Packet Dry Ranch Dressing Mix
1 Packaged Grilled Fajita Chicken Breast or Your Choice or None at all
Get a pot. Open the cans. Tear the packets. Add it all. Stir it all. Bring to boil. Turn down heat. Simmer until served.
That’s it, really, that’s it. Try it and tell me what you think.