Thursday, August 23, 2012


Well a friend of ours gave us a good amount of Roma tomatoes. So I thought lets cook up some salsa. I thought I would try a sweet/hot version. Normally Chris and I don't like sweeter salsas-ever. But we both had this one tonight and we were both very happy with it. So much so I'm getting some more tomatoes from my friend tomorrow and I'm going to whip another batch. Now this is a nice easy batch that you can store in freezer bags and toss in the freezer. Gotta love that.
10-12 ripe Roma tomatoes (or any average size tomato really)
2 medium onions-finally chopped
8 garlic cloves -minced
2 tablespoons olive oil
2 (6oz) cans of tomato paste
1/2 can of jalapeno peppers-hot(or what ever you want to fit your taste)
2 bell peppers-chopped..I used orange and yellow
1/2 cup cider vinegar
1 tablespoon paprika
2 teaspoons splenda
1 1/2 teaspoon salt
1 cup water
Heat oil in a large skillet-over medium heat then add onions and garlic-stirring often. While they are cooking up dice the tomatoes. When onions are soft add tomato paste, tomatoes, jalapeno, bell peppers, vinegar, splenda, paprika, salt and water. Bring to a boil, stirring occasionally -about 30 minutes.
Cool to room temperature before packing into zip top freezer bags.
Makes 8-10 cups-gently press bags flat then you can stack them in the freezer.

Sunday, August 5, 2012


I love Sunday dinners and try to do them at least twice a month. It's just me and my husband...but it means a lot to both of us. So many memories for both of us as children and remembering the little more pricey and little more extravagant dinners with your family.  Plus it's such a calming time for me in the kitchen..taking my time to prepare a meal that normally you might not have time to do during your hectic work week. Sometimes I get so excited for Sunday dinners that I can't decide what to make. happens..we both get that "I'm so full feeling" afterwards and sit back and relax. SO REWARDING...IN SO MANY WAYS! With all that in mind, this is what I made for Sunday dinner today. Enjoy!

Salisbury Steaks with French onion gravy
*adapted from Rachael Ray recipe*

  • EVOO for liberal drizzling
  • 2 tablespoons butter
  • 2 large onions, sliced
  • Salt and coarse black pepper
  • Ground thyme
  • 1 bay leaf
  •  2 tablespoons grated Parmesan cheese
  • About 2 pounds ground sirloin
  • 1 large egg, beaten
  • 1/4 cup Worcestershire sauce
  •  1 tablespoon garlic powder
  •  1/2 teaspoon Xanthum Gum
  • 1 1/2 cup beef stock
  • Place a drizzle of EVOO in a skillet over medium heat and melt the butter into the oil. Add the onions, season with salt and pepper, a little ground thyme and add the bay. Caramelize the onions until very soft and sweet and light golden in color, 20 to 25 minutes.
     Place the meat in a bowl and add the egg.  Add the Worcestershire, garlic powder and cheese to the beef. Sprinkle with salt and pepper and combine. Form into 4 (1-inch thick) oval loaves. Heat a drizzle of EVOO in a large skillet over medium-high heat. Add the loaves and cook until cooked through, about over the caramelized onions, stir 1 minute.  Add the beef stock along with the Xanthum gum and thicken a moment. Take the bay leave out. Serve the gravy over the Salisbury steaks.

    Drop biscuits

    1 cup sour cream
    2 sticks unsalted butter-softened
    2 cups Carbquik *you can get from
    1/4 tsp butter flavoring *optional

    Mix butter, sour cream and butter flavoring. Add in the Carbquik and mix until doughy. Spray a muffin pan (holds 12) with cooking spray. Drop evenly into each divot. Bake at 400 degrees for about 15-20 minutes or until golden brown on top.
    *these are good with the gravy on top.