Salsa Verde

Ingredients:

• 1 1/4 pd green tomatoes (they aren't bitter like tomatillos)
• 2 cloves garlic
• 2 - 3 jalapenos (it's always a hit and miss on the heat with them)
• 1/4 of a medium white onion, chopped
• handful of cilantro
• kosher salt to taste

Put a piece of foil in a skillet (foil long enough so there is overhang to cover tomatoes after roasted). Roast jalapenos, tomatoes and garlic (garlic with skin on) in skillet over medium-high heat until they are charred and are soft. Cover with foil and let rest for about 30 minutes. Squeeze garlic out of skin and into blender. Blend all ingredients and add salt to taste. Refrigerate so flavors meld.

Pico de Gallo

Ingredients:

• 5 roma tomatoes
• 3 jalapenos
• 1/2 large onion
• 1 bunch cilantro
• 1 lime
  
  Dice tomatoes, jalapenos (remove seeds and membrane for less heat) onion and cilantro. Add juice of one lime. Add two shakes of salt.

Jalapeno Heaven

Ingredients:

• jalapenos
• bacon
• cream cheese
• toothpicks

Cut jalapenos in half lengthwise, gut (for lack of a better word!) jalapeno half with spoon to remove membrane and seeds, fill with cream cheese, cut bacon slices in 4 pieces. Stretch bacon around jalapeno and secure with toothpick. Bake at 375 degrees for 20-25 minutes.

I baked for 30 minutes and topped off with a shot of the broiler for 4 minutes to crisp up the bacon. yummy!....and addictive.

Microwave Caramel Corn

Ingredients:

• Microwave Caramel Corn 1 (3.5 ounces) bag microwave popcorn or 2 quarts plain popped popcorn
• 1/3 cup butter
• 2/3 cup firmly packed brown sugar
• 1/3 cup light or dark corn syrup, or Lyle's Golden Syrup
• 1/2 tsp vanilla extract
• 1/4 tsp baking soda
• peanuts, optional (or you can use a different type of nut if you prefer)

Prepare microwave popcorn as directed on bag.Remove any unpopped kernels. (This step is really important, because a broken tooth is not a good gift.)

In 2 quart microwave-safe bowl, microwave butter on high until melted, about 1& 1/2 minutes.Stir in sugar and corn syrup, and microwave on high for 4-5 minutes. Stir in vanilla and baking soda until well blended. Stir in popcorn, mixing well. (It may be a bit tricky to mix the popcorn in at first, but the more you stir, the easier it gets. I like to add half, stir it to coat, than add the rest.) If you are using nuts, add them here too. Microwave on high for 4 to 6 minutes, stirring every 2 minutes to coat popcorn evenly.***Watch it carefully--if you have a very powerful microwave, watch closely so it doesn't start to burn, and you may want to reduce the 2 minute intervals to 1 or 1 1/2 minutes.Transfer caramel corn to tray lined with parchment paper. Cool and break popcorn apart.

Store in airtight container.

Yield: 2 quarts

Preparation time: 5 minutes

Ready in: 18 minutes

Spicy Mixed Olives with Garlic and Orange

Ingredients:

• 1 cup green olives in brine, drained
• 1 cup black olives in brine, drained
• 1/2 red chile pepper, seeded and minced
• 2 cloves garlic, crushed
• zest of 1 orange
• 1 tbl fresh thyme
• extra virgin olive oil, enough to moisten olives

Toss everything together in a pretty bowl.
Let flavors mingle for a couple of hours -- if you can wait that long.

Serve at room temperature with bread

Turnip Gratin

Ingredients:

• 1 clove garlic, minced
• 2 tbl butter, I only used a little over 1 tbl
• 1 1/2 pds turnips, peeled and cut in 1/8 inch slices, parboiled for 2-3 minutes and drained
• kosher salt and fresh cracked pepper
• 1 tsp fresh or dried herbs, parsley, tarragon, thyme and oregano
• 1/2 cup gruyere cheese
• 1/2 cup parmesan cheese, grated and mixed with gruyere
• 2/3 cup heavy cream
• 1/4 cup panko bread crumbs

Preheat oven to 400 degrees. F. Spray small baking dish with cooking spray. Arrange 1/3 of the parboiled turnip slices in a layer in bottom of dish. Sprinkle with garlic, salt and freshly ground pepper, herbs and 1/3 of the cheese, repeat layering, making three layers, finishing with cheese on top. Pour the cream over the turnips, sprinkle with the bread crumbs and bits of butter.

Bake 45 minutes in a 400 degree F oven

Serves 4

Red Sauce

Ingredients:

• 4 tsp olive oil


• 2 - 28oz. cans whole tomatoes, drained reserve liquid


• 1 sweet yellow onion, chopped


• 1 tsp dried oreganto, divided


• 2 tsp dried basil, divided


• 6 gloves garlic


• sea salt and fresh cracked pepper, to taste


• 1 tsp sugar


• 4-6 fresh basil leaves, chopped


• 1 tbl fresh parsley, chopped
  

Preheat the oven to 375 degrees. Line a baking sheet with tin foil and coat it with olive oil cooking spray. Place the onion and whole tomatoes on the center of sheet, reserving the juice. Slide the garlic cloves inside the tomatoes - this protects the garlic from burning and infuses the tomato with the roasted garlic flavor . Sprinkle 1/2 teaspoon of oregano and 1 teaspoon of dried basil all over the tomatoes along with the sea salt and pepper to taste. Drizzle with olive oil and place in the oven for 30-40 minutes or until the tomatoes, onions and garlic are tender, sweet and juicy. Be careful not to over cook them because the tomatoes will dry up.
Once they are roasted, remove from the oven and place in a Dutch oven. Over medium low heat combine the roasted tomatoes and onions, the reserved tomato sauce, sugar and remaining dried oregano and dried basil. Puree the mixture with an immersion blender. Simmer, covered, for at least two hours. Add the fresh basil and parsley; taste and re-season with salt or pepper if needed.