Favorite Recipes

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Favorite Recipes!  Here I will be posting some of my favorite recipes and pictures of them. Remember, you are what you eat!

2 cups diced tomatoes (I used Roma)
1/2 cup onion
1 T minced garlic
1 can green Chiles (I used LaVictoria mild fire roasted)
fresh cilantro (as much as you want)
1 T apple cider vinegar (I put this in the chiles can and swish around to get the leftover stuff)
1 tsp sea salt
fresh ground pepper to taste

Mix all the ingredients together and chill at least two hours so the flavors can seep together…if you can last that long. Eat with some healthy tortilla chips.

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Tomatillo Salsa

8 medium sized green tomatillos, husked and washed

1 can green Chiles (I used LaVictoria mild fire roasted)

1 T apple cider vinegar

Fresh cilantro

½ cup onion

1 tsp sea salt

Fresh ground pepper

½ of a yellow Anaheim pepper

¼ of a green bell pepper


Husk and wash the tomatillos, cleaning them carefully to get off all the sticky residue. Cut in half, removing the center core from each piece. Place face down on a cookie sheet and roast in the oven until slightly brown. Turn over and repeat. Put all the ingredients in a blender and blend until pureed. Refrigerate until cold and serve with corn chips.


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Deep Fried Zucchini

(Jaker’s Restaurant)

6 eggs

2¼ cup milk

1/3 cup parmesan (shredded)

½ tsp salt

½ tsp ground pepper

3 cups flour

1/3 cup Salad Supreme (found in the spice aisle)

2 tsp melted butter

Preheat deep fryer to 350°.

Add milk and eggs in mixing bowl and mix thoroughly.  Combine dry ingredients and butter with milk-egg mixture and mix until smooth.  Dip thinly slice zucchini into mixture and place individually into hot oil.  Cook until golden brown on both sides.

I have also dipped and cooked onion circles, fresh green beans, and pieces of cooked roast beef.

Light Rolls

2 cup warm water (about 110-120°)

½ cup sugar

2 T yeast

6 cup flour

1 tsp salt

1 egg, beaten

1 T oil

Optional Ingredients:

1 T dry milk

1 T potato flakes

Mix yeast, sugar, and water and let sit until yeast has dissolved. Add the salt, egg, oil, and 3 cups of the flour.  Beat well and add the remaining flour.  Cover and let rise until doubled.  Shape into rolls and let rise.

Bake at 420° for approximately 10-15 minutes until golden brown on the top.  Remove from oven.  Immediately brush softened butter across the top of the rolls while still warm.


Pumpkin Bread

Ann Romney’s “Romney Family Table” Cookbook

3 cups flour

2 cups sugar

1 T cinnamon

1 tsp baking soda

1 tsp salt

1¼ cut vegetable oil

2 cups canned pumpkin

4 beaten eggs

1 cup pecan pieces (optional)

1 (8-oz) package semisweet chocolate chips (optional but super crucial!)

Preheat oven to 350° F.  Grease or spray two 9×5 inch loaf pans.  (I use the mini loaf pans and it usually makes 5-6 loaves).

Combine flour, sugar, cinnamon, baking soda, and salt in a large mixing bowl.  Add vegetable oil, pumpkin, and eggs to flour mixture.  Stir until moistened.  Stir in pecans and chocolate chips.  Divide batter equally among the prepared loaf pans.

Bake 1 hour (less time for mini pans) or until a toothpick inserted into the center comes out clean.  Cool 10 m9nutes in pans then remove to wire racks.


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