Pico de Gallo

Fresh, simple and delicious!

There are such wonderful authentic Mexican restaurants here in Southern California.  I seem to always have tortillas on hand as a staple alongside my bread. My daughter likes cheese quesadillas  and the rest of us like beef and chicken fajitas, burritos, etc etc.

Pico de Gallo is basically an uncooked salsa, also known as Salsa Fresca.  Traditionally it is made with fresh tomatoes, onions and chillies.   Make this a few hours ahead of time to allow the flavors to blend.

• Servings: 6-8
• Time: 20 min
• Difficulty: easy
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Ingredients:

• 3 ripe tomatoes chopped small (sometimes I cheat and use  1 can of diced tomatoes well-drained)
• 1/3 of a medium size red onion finely minced
• 1 green onion finely minced
• 1 jalapeno pepper finely minced
• 1 clove of garlic finely minced
• a bunch of fresh cilantro chopped medium.
• salt and pepper to taste
• 2 tbsp of olive oil
• juice from one lime.

Directions:

Mix all ingredients together, cover, refrigerate and let sit for a few hours before serving to allow flavors to develop.

Grilled Roasted Potatoes

Super easy, clean fresh tasting!

Grilled Roasted Potatoes

• Servings: 4-6
• Time: 30min
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Ingredients:

• 8 small baby potatoes cut in quarters
• 2 tbsp of Extra Virgin Olive Oil
• 1/2 tsp of kosher salt
• 1/2 tsp of fresh cracked black pepper
• 1/4 tsp of garlic powder
• 1 tbsp of fresh rosemary chopped fine
• 1 tsp of fresh thyme

Directions:

Place parchment paper on a half sheet pan and place your cut potatoes on the paper (otherwise the potatoes stick to the pan). Add all other ingredients and toss well. Cover the half sheet pan with tin foil and place on a 425 degree grill for aproximately 20 min. I open the tinfoil half way through to give them a stir and then close up the tinfoil again.  Also pick the potatoes with a fork to double-check if they are done 🙂

Super easy and wonderfully delicious.

Grilled Lamb Chops

I made a lamb dinner for our passover meal and these gorgeous chops were marinated and cooked on the grill till medium rare! Super yummy and easy peasy!

• Servings: 4-6
• Time: 4 1/2 hrs(including marinating time)
• Difficulty: medium
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Ingredients:

• 6-8 lamb chops (which mine were quite small)
• 1/2 cup of Extra Virgin Olive Oil
• 1/4 cup of freshly squeezed lemon juice and the zest from that lemon.
• 1 tsp of freshly cracked black pepper
• 1 tsp of dried oregano
• 2 tsp of  kosher salt
• 3 garlic cloves minced fine
• 2 tsp of fresh thyme
• 2 tbsp of freshly chopped rosemary

Directions:

4 hours prior to the time you would like to start to cook your lamb you need to start marinating them.  So take all the ingredients minus the lamb and place in a gallon size zip lock bag and give it a good shake to mix all the ingredients up.

Put your lamb chops in the bag and let the Marinade begin! After 2 hours flip your bag to make sure all surfaces get to hang out with the concoction.

When you are ready to cook your lamb preheat your grill to 450 degrees and place chops on hot grill. After 5 minutes flip your chops for another 5 minutes for medium rare or till the internal temp is 140 Degrees. Let rest for 5-10 minutes before cutting into the meat or you will lose all that moistness. Meat has to rest before you can dive into it. Patience and you will be rewarded with tender juicy meat, haste and you will have dry, tough meat.

 

Stay tuned for upcoming recipes this week, I served this meal with roasted mini potatoes, french green beans, matzoh crackers and red wine. Simple, rustic and delicious! Cheers!

Roasted Plum Tomatoes

These pack a ton of flavor and melt in your mouth! Easy peasy to make and super healthy, diet friendly!

Ingredients:

• 8 plum tomatoes
• Extra Virgin Olive Oil
• balsamic vinegar
• freshly cracked black pepper
• kosher salt
• 2 freshly minced garlic

Directions:

Turn your oven onto 400 degrees. Cut all plum tomatoes in half and scoop out the seeds. Place on a sheet pan.

Drizzle the tomatoes with EVOO, balsamic vinegar, salt and pepper liberally. Sprinkle minced garlic on top.

Place in the oven for 30 minutes till softened. I served this like a tomato chutney with some porterhouses I grilled at a friends house.

I helped a friend move and made dinner for her the other night.  I made apple crisp for dessert! That will be posted for tomorrow’s recipe.

 

Roasted Plum Tomatoes

• Servings: 4-6
• Time: 45 min
• Difficulty: easy
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Ingredients:

• 8 plum tomatoes
• Extra Virgin Olive Oil
• balsamic vinegar
• freshly cracked black pepper
• kosher salt
• 2 freshly minced garlic

Directions:

Turn your oven onto 400 degrees. Cut all plum tomatoes in half and scoop out the seeds. Place on a sheet pan.

Drizzle the tomatoes with EVOO, balsamic vinegar, salt and pepper liberally. Sprinkle minced garlic on top.

Place in the oven for 30 minutes till softened. I like to serve this like a tomato chutney with some porterhouses! Enjoy!

Sautéed Collard Greens

I love to compliment the flavor of dark greens with a bit of shallots and garlic in my pan first!

Ingredients:

• 1 shallot minced fine
• 1 garlic clove minced fine
• 1 tablespoon of Extra Virgin Olive Oil
• 1 package of pre washed and trimmed collard greens
• 1/2 tsp of chili pepper flakes (optional)

Directions:

Pour your extra virgin olive oil into a sauce pan and heat your pan to med high.  Once hot cook your shallots till soften and translucent this will take only 2 minutes then throw in your garlic and sauté for another minute.

Throw in your collard greens I bought rainbow collard greens and the colors were lovely. The colors of the stems and veins are such a contrast to the green it put a smile on my face. I know I’m weird and easily impressed 😛

Ok toss this around as best you can it will wilt down quickly.

Now if you like a little heat I sometimes throw in some chili pepper flakes at this stage and continue to toss for another minute. Take off heat and salt and pepper your greens to taste. Serve and enjoy.

I made this as a side dish to my Polenta and braised beef short ribs. Check out those recipes too if you’d like 🙂

Sautéed Collard Greens

• Servings: 4-6
• Time: 15min
• Difficulty: easy
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Ingredients:

• 1 shallot minced fine
• 1 garlic clove minced fine
• 1 tablespoon of Extra Virgin Olive Oil
• 1 package of pre washed and trimmed collard greens
• 1/2 tsp of chili pepper flakes (optional)

Directions:

Pour your extra virgin olive oil into a sauce pan and heat your pan to med high.  Once hot cook your shallots till soften and translucent this will take only 2 minutes then throw in your garlic and sauté for another minute.

Throw in your collard greens and toss this around as best you can it will wilt down quickly.

Now if you like a little heat I sometimes throw in some chili pepper flakes at this stage and continue to toss for another minute. Take off heat and salt and pepper your greens to taste. Serve and enjoy.