I began cooking when I was about 11 or 12 years old, and it was almost therapuetic, even then. After I got married, in 1982, I began really trying to come up with recipes and menus of my own.
I catered a few parties here and there, but I have no artistic abilities, so cake decorating wasn't my thing, and that limited my opportunities.
I do make a lovely display of food, and can, given time and space, make a lovely buffet or tablescape, but my food is what I focus on. After all, the beautiful cakes, etc. only look that way until they are cut... it is then that the true test of the cook begins. I'm not saying my food is ugly, because it isn't. You eat with your eyes first, so it has to be visually appealing.
I cook some really fancy things, and I will include those recipes here and there. But everyday food is where the majority of cooks need help. It is the newly married couple, or the beginning cook I want to reach; those struggling to come up with tasty dishes for the average Sunday meal or a dish they can make over the weekend and re heat or restyle during the week, to broaden their menu on a smaller budget.
I love to smoke foods, grill a steak, etc. But I am a southern "if it ain't fried, it ain't supper" kind of gal. Most of my dishes aren't typically low fat nor are they figure friendly. They are comfort food... pure and simple.
One of the hardest things I learned to make was a good mashed potato dish... sounds simple, but there are so many potatoes out there, and some are great for roasting, but few lend themselves to that creamy texture we love when sitting down to a true "Sunday supper at Grandma's" taste.
So it is the everyday cook who should most enjoy my dishes. I certainly don't advocate fried food everyday, but I truly enjoy my share of country fried steak and gravy, fried chicken, pot roast, pork shoulder, etc. I love to eat, I love to cook for others and my motto is "Never trust a skinny cook; if they don't eat their own food, why should I?'"
There are plenty of folks out there who can show you how to make a standing rib roast, and I may publish my own version, but I want you to be able to take that unexpected afternoon off or that lazy Saturday and turn it into something that takes you back to your childhood, or makes you think of your Grandma or Great Grandma when you eat it.
Please let me know how these recipes work for you and your family. Tell me and the followers if you put your own spin on a dish. I'd love to know if the tips, recipes, etc are helpful....comment on individual recipes or post as you like. I love to hear how someone has made a dish their very own.

The photos of recipes you will see here are pics of the actual dishes I have made and served my family... if you look closely, you may see a dirty dish or two, or a hand in the photos... I think you should only publish a recipe you have tried and tested on your own family. ENJOY!

Wednesday, May 9, 2012

Pico De Gallo

1 large onion, chopped (Red Onion is good in this)
4-5 Roma tomatoes, diced
1 med. Jalapeno pepper, finely diced
1/4-1/3 Bunch of cilantro, minced or chopped, depending on your desired size
Vinegar or 1/8 cup of juice from pickled jalapenos
1/2 fresh lime

I don't use jarred jalapenos for this recipe, simply because I want all the colors to be vibrant and all ingredients to be fresh.. if you don't want to bother with fresh jalapeno, by all means, use the jar...I do NOT use seeds, so that most everyone can enjoy the flavors, but you can if you want it hot... use your taste buds as you go, but remember... the heat increases, sometimes doubles, overnight... use heat sparingly.. you can ALWAYS add, but you can NEVER take away the heat.. taste it, add, let it sit, taste it, etc...

Mix all ingredients together, pour vinegar or juice over the mixture. Squeeze the lime over the mixture, stir and refrigerate 4 hours to overnight. Be sure and taste this before you serve it, so you can warn your guests, if it turns out a little hotter than you meant... I have used sugar to tone down heat in chili, etc, but I think it would ruin pico... try it if you get it too hot, or just add some more tomatoes and onions to decrease the ratio if you feel it is entirely too hot.

This is fantastic served on a grilled chicken breast, in fajitas, on top of pintos or white beans, and if you put it in some ranch dressing, top the chicken breast with some cheddar-jack cheese, and melt it, you have a great mexi  ranch chicken breast!
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