Damn Good Salsa

I love salsa! 

Recently we did a Salsa & Chips day at work and I brought in a couple of store bought kinds (no judging, it was a big group, LOL) and also a batch of my Chipotle Sour Cream. We had some other people bring some in and this one was so good I asked for the recipe.  They sent me a picture of a work email from 2007 where the recipe had been shared before.  It was so good and so easy, I wanted to make sure to blog this for posterity's sake!

It seems like a lot of spices with 1 tablespoon of each, but believe me, it makes it great! Heck, I even added more pepper and salt to make it just as good as my co-workers version! This is best if you make it a day or two before you need it, but it also tastes great right away.

Thank you for my neighbor, Chrissy, who had an extra chili powder when we didn't have chili powder at our vacation home.  I'm stunned I did not have chili powder at this place!

Makes about 4 cups

Ingredients:

1 Tbsp of the following:

-Salt

-Black Pepper

-Cumin

-Paprika

-Chili Powder

1 can (28oz) crushed tomatoes

2 cloves garlic

1/2-3/4 cup diced white onion

1/4 cup green onions, diced

2 jalapenos, diced small

1 bunch of cilantro, chopped

6oz spicy V-8 tomato juice

Juice of 1 lime

Mix and chill until ready for eating!  We pretty much put salsa on everything, so go for it!

Shakshuka- Baked Middle Eastern Spicy Eggs

Recently we flew an early flight on first class with Alaska Air, and one of my breakfast choices was Eggs Shakshuka. I'd had them and made them before, so I was eager to have them. I mean, I am not usually eager for airplane food, but these were terrific!  I had to laugh because my hubby immediately wanted to know what I was having. He chose something else- hahaha!  I did give him a bit of a taste (maybe a wee bit begrudgingly) as they were so good.  A couple weeks later, I had more tomatoes than I knew I could use before they went bad so I made this for brunch one morning!  As we served this for just the two of us, I did freeze the leftover sauce and used it for a fantastic topping for baked white fish.  Hubby keeps asking where did I get this recipe, I just laugh and say its an old basic.  He's hooked.

I used half fresh diced tomatoes and one can of diced tomatoes for my recipe, but super easy to use two cans of diced tomatoes instead. If using fresh tomatoes then it "might" be best to peel them....as the skin can be a bit annoying. I didn't peel mine... too lazy.  HINT: a quick dunk in a boiling pot of water for 1 minutes will make the skin easily peel off if you feel so inclined.

Serves 4-6

Ingredients

2 tablespoons olive oil

1 medium onion, diced

1 red bell pepper, seeded and diced

4 garlic cloves, finely chopped

2-3 teaspoon paprika

1-2 teaspoon cumin

1 teaspoon chili powder

1/4 tsp cayenne (optional, and will make it spicy)

2 15oz cans of diced tomatoes w/juice

6-8 large eggs (either 1 or 2 each

salt and pepper, to taste

1/4 cup fresh cilantro (or parsley), chopped

1/2 cup crumbled feta (optional)

Pita bread or toast, for serving

 Heat olive oil in a large oven safe sauté pan on medium heat. Add the chopped bell pepper and onion and cook for 5 minutes or until the onion becomes translucent. 

Add garlic and spices and cook an additional minute.

Pour the can of tomatoes and juice into the pan and bring sauce to a simmer for 10-15 minutes on a medium heat. Season with salt and pepper.

Use your large spoon to make small wells in the sauce and crack the eggs into each well. Cover the pan and cook for 5-8 minutes, or until the eggs are done to your liking.

 

The trick serving this dish with runny yolks but cooked whites is to take it out of the oven BEFORE the egg whites look cooked. I know, crazy, but it works great! Let them sit for a couple minutes and the egg whites will cook all the way through.

Garnish with chopped cilantro and feta.

Need some regular cooking or travel ideas?  "Like" my Facebook page

 

Cruise Food

We like to cruise! It's such a relaxing and easy way to get from place to place. It's so nice to go to bed knowing you will be somewhere new when you wake up.

I like to cruise on NCL where they have 'freestyle dining', meaning they have multiple restaurants (usually about 12 or more) and you can get a table for 2 and dine any time you want. I have cruised on a cruise line that wants you to sit at a table for 8 every night at the same time. I am really, really NOT a fan of that.

Personally, I am thrilled to avoid the buffet as it is not what I like on my vacation. I want to relax and have a leisurely meal. We tend to avoid the buffets, but occasionally, you will want to hit one of the deck buffets for lunch outdoors as its the only way to dine outside.

Here's some of the meals that I've enjoyed over the years on a NCL cruise. We've cruised 13 times with another planned later this year. This post has been in 'draft' mode for years and I felt I really needed to finish it.

Antipasto Plate appetizer at La Cucina Italian restaurant

This Osso Bucco is consistently my favorite when I dine at La Cucina on NCL cruises.

Chicken Parmigana with pasta

A little night cap, a limoncello martini and a whisky on the rocks

After all that fun and food last night, you'd best be getting a good breakfast. We always prefer a table for two (hopefully with a window view) and some table service for our breakfast.

Lots of choices, but here's a traditional combination!

A custom omelette is always a good choice too! With a side of pancakes...

This is one of our favorite breakfasts on a cruise ship, smoked salmon and a bagel.  You can even get this as a "starter" before your omelette.

 
Another breakfast day...

Le Bistro, fine French dining on board.  Beautiful setting, great dishes and completely delicious food! Seriously, I missed getting pictures of some of our courses- I think it was French Onion soup and a spring salad.

My hubby had this.... let's see, prawns, scallops and white fish, or is that potato?  What could this be?

Dover sole for me and it was terrific!

A creme brulee with a bit of fruit and a shortbread cookie too.  Served with coffee, and I can't remember, and definitely a Grand Marnier on the side. I wish it was in a snifter glass though. LOL

A little lemon tart with a bit of meringue, served with some yummy cassis gelato.

Teppanyaki Japanese restaurant.  Assigned times for dining, definitely fun for dinner and a SHOW.  Kind of corny, but the food is always so good consistently.

Me, enjoying someone bringing me endless cups of coffee in the morning. My favorite way to start my day.

Marry Me Chicken (or Pork!)

 I am a skeptic.

Just because someone makes up a name like "Marry Me Chicken", doesn't mean it's that good, you know?  My hubby is a notorious chicken hater, I mean... how is that even a thing? I happen to like chicken, so he does eat it (which is very good for him, LOL). I made this recipe from Pinterest (there are dozens of versions) and did not tell him the name. He was immediately a fan the recipe, so maybe there is something to this name!  This year we celebrate 37 years of marriage, so I guess I didn't need this back in the days before we got engaged. I think this recipe would work well with thin sliced boneless porkchops or pork loin medallions too.

My kitchen is a bit of a mess in the picture below, but it includes my houseplants in old crocks from a salad bar, my French Gien mini Christmas plate that I bought on a holiday trip to France in 2018, and also my favorite cheap white wine, Kirkland/Costco Sauvignon Blanc. The entree is served on my Lenox Winter Greetings Christmas china. I take it out and use it every year from the day after Thanksgiving until New Year's day.

Serves 4

Ingredients

1-2 Tbsp olive oil

4 thin chicken breasts

2 cloves garlic, minced

1/2 cup white wine (like sauvignon blanc), or chicken stock

1/2 cup whipping cream

1/4-1/2 cup sundried tomatoes, chopped

1/2-3/4 cup finely shredded fresh parmesan (i used a microplaner)

2 Tbsp fresh basil, minced

1/4-1/2 tsp dried red pepper flakes (optional)

Salt & Pepper

Salt and Pepper the chicken breasts. In a frying pan (cast iron or stainless will work best), over medium heat, put the chicken on to brown on each side, about 6-8 minutes per side.

While the chicken is cooling, mince your garlic and grate your parmesan.

Chop up the sundried tomatoes

Here's what my chicken looked like when I flipped it.

When the chicken is done (or almost done...) take it out of the pan. Add a bit more olive oil, if needed, and cook up the garlic. 

Deglaze the pan with the white wine (or chicken stock) and adding the sundried tomatoes and the pepper flakes (if using). Cook for a couple more minutes, then add the cream and the cheese.

Stir to combine, then add the cooked chicken and any juices back to the pan.  Continue to cook and stir gently around the chicken breasts. Don't let it boil though!

Almost done... just add the shredded basil and continue heating gently to thicken the sauce and cook the basil slightly. Serve at once. Great with noodles, but nice on it's own with a green salad too.

All Purpose Seasoning Salt

Perusing through my draft recipes, I find this one that I remember fondly. Heading into the kitchen to make up a batch right now.  Below is what I had started to write... not sure why I didn't post it.

It's been a lazy summer. Not much blogging, mostly just grilling some meat or fish and tossing a salad for dinner.  But I have created a "go to" seasoning salt that I want to share. We've been using this on fish, chicken, beef, veggies, eggs, you name it!

Makes about 1/2 cup
Ingredients

4  Tbsp kosher salt
1 1/2 Tbsp Italian Seasoning, ground
1 Tbsp garlic powder
1 1/2  Tbsp onion powder
1 Tbsp ground back pepper

Mix together, using a mortar and pestle to break up the Italian seasoning a bit (if desired), or maybe a spice grinder, if you have one. Store in an empty spice container. 

Sprinkle onto meats before grilling or pan frying, but might be a good go-to for a pot of spaghetti sauce too.