Welcome to my online kitchen. Here you’ll find some of my favorite recipes but all must be made with a pinch of love.
If you have a favorite recipe that you’d like to share, please send it to me by email on my Contact page. Include a picture of your kitchen (with you in it, of course) and, if you’d like, we’ll publish it on this site.
I sometimes do my best thinking — and plotting — in the kitchen. (Crocheting works well too!)
Our family loves Southwest cooking. This time of year, before we get into holiday cooking, I like to experiment with recipes I’ve been given, adding my own twist or two.
Following are a few of the family favorites:
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Amy’s Homemade Salsa My daughter Amy married into a family with wonderfully diverse backgrounds — her husband Mark’s father was born and raised in New Mexico and his mother was born and raised in Ireland. Amy makes the best salsa I’ve ever tasted. She also makes homemade tortillas for special occasions. Here’s her very simple and tasty salsa recipe: |
| 2-3 large beefsteak tomatoes (or equivalent) — leave whole.11 jalapenos — leave whole. (Do not seed.) |
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Place in saucepan and add enough water (about three cups) to cover tomatoes and jalapenos. Bring to boil and immediately turn to simmer. Simmer for 45 minutes (or longer) until jalapenos are drab and limp. Drain off water. Peel skin from tomatoes, and take “hats” off jalapenos. Leave seeds in. Place all in blender with 1 or more cloves of garlic, chopped, ½ white onion, small handful of cilantro, juice from ½ lime, and two pinches salt. Blend until chunky stage and cool in fridge. |
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Teresa’s Tacos (Makes a dozen) Best tacos this side of the Rio Grande – The following recipe was given to my husband by a friend |
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| 1 tablespoon olive oil1 lb ground beef¼ red onion, chopped
1 clove garlic, minced 1 tablespoon Worchester sauce ½ teaspoon ground cumin ½ teaspoon dried oregano Salt and pepper to taste A dash or two of Tabasco sauce 1 can of pinto beans rinsed and drained ¼ cup salsa (we like Pace Picante Sauce “Medium,” though ¼ cup (more or less) canola oil for frying tortillas A dozen corn tortillas |
The following fixin’s can be prepared ahead of time, refrigerated, then placed on table for family and friends to build their own tacos:1 cup lettuce, slice thin
1 cup grated cheddar cheese 1 cup diced fresh tomatoes ½ cup diced scallions ½ cup diced cilantro ½ cup sour cream – a dollop for the top of each taco 1 cup of diced avocados – or make optional guacamole below Pace Picante Sauce or other favorite taco accompaniments |
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Brown hamburger at a moderate to low temperature and drain excess grease. Add chopped onions and garlic and sauté until tender. Add seasonings—Worchester Sauce, cumin, oregano, salt, and pepper. Add can of pinto beans, drained, and mash into meat mixture with potato masher. Add Salsa to taste and until consistency is “spoon drop perfect” — not runny, not dry. Prepare iron skillet (my preference) with ¼ cup oil over medium heat (not smoking). Place tablespoon or two of meat mixture into center of uncooked tortilla. Place flat in hot oil and cook until soft. Fold and continue frying until crisp, turning from side to side with tongs. I can generally fry three “tacos” at a time. Drain well on paper towels. Serve immediately with everyone adding their own “fixins” at the table. |
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