I am a Mexican food fiend. It’s my favorite food group. Yep you read that right. Salsa is my test bed for whether or not a Mexican food place will be good or not. More often than not if the place has good salsa it will have great food.
That being said I have a lot of jalapeños and serrano chiles growing in my garden this year. I have had to figure out something to do with them. My usual go to is salsa. Sometimes I add them to salads and other fun things. This recipe makes a lot of salsa so you may want to share with your neighbors. It’s a good welcome to neighborhood or housewarming gift. My kids love this salsa, lately they have been taking it for lunches. I feel it’s much healthier than a peanut butter and jelly sandwich. Have fun with it, it’s pretty forgiving if you want to add things too it.
Salsa of Awesomeness
1 28oz. Can Diced tomatoes
2 Cans Rotel hot chiles and tomatoes
1 Small onion chopped
5 Cloves garlic
1 t. Garlic powder or to taste
2 t. Kosher salt or to taste
1/4 t. Freshly ground pepper
1/2 t. Cumin
1 Bunch Cilantro, cut off stems
2 Jalapeños Peppers roughly chopped (less or more depending on how spicy you want it. If you want it less spicy remove the ribs and seeds)
2 Serrano peppers roughly chopped (less or more depending on how spicy you want it.)
Juice of 1 Lime
4 Green onions
Put all ingredients, except for green onions, in a blender.
Pulse until everything is mixed and chunky, don’t overmix or it will be salsa soup. Adjust flavors and pulse again
Pour into containers
Chop green onions thin and stir them into the salsa.
Eat up or put in the fridge for the flavors to marry for a few days.
I love breakfast foods. Most of them are like desserts, but you can have them for a whole meal! You have a sugar rush to start your day. Isn’t that the best thing ever? This crunchy french toast is a fun twist on french toast. I have had some frosted flakes in my pantry for a while. The girls haven’t wanted to eat it whatsoever, not sure why not but whatever. I figured I would try to use some of it up. I had seen some recipes where people used Captain Crunch or corn flakes as a kind of batter or outside. I figured I would give it a try. The end result was fantastic. The kids really enjoyed it and thats good enough for me. I hope you try it.
When I make these dinner rolls I remember my Grandma. She made the best dinner rolls. I have her recipe, but every time I try to make them they never turn out right. These dinner rolls taste a lot like hers. I like to think that she smiles down upon me when I make them. One thing you have to know about how I make these, is that I use a lot of butter. They are a hit at every dinner, get together, or feast. There are rarely any left. I can’t describe how good they are. I can try: buttery, flaky, sweet, salty, mmm delicious.
Combine milk, water, sugar, and butter into a microwave safe bowl. Microwave until butter is melted. Once melted take a whisk or other stirring utensil and stir the mixture together, mainly to get the sugar dissolved. Pour this into a stand mixer with the paddle attachment.
To cool this mixture down enough to add the yeast, stir in 3-4 cups of flour, then add the egg, and leave it to cool for a couple of minutes. After it has cooled add the yeast and the salt as the mixer is mixing. Mix it enough to where you see strands of dough (I imagine them as gluten strands) Once mixed in replace the paddle attachment with the dough hook.
Gradually add in 3-4 more cups of flour 1 or 2 cups at a time. Only add enough to make a dense but sticky dough. Don’t add too much flour, less flour is better than more so watch it. When you stick your finger in it, just a little bit of the dough should come off onto your finger. If too much does then add a little more flour, if none does you have added too much.
Let dough raise until its doubled in size. When ready to shape, add 1 stick each of butter to 2 cookie sheets and stick it in the oven under the broiler until the butter melts pretty much all the way, but don’t let it burn. Repeat with other cookies sheet. Take out set and set aside.
I spray my working surface with a light coating of oil as to not add additional flour. Dump your dough out and divide it into 4 balls, as even as you can get them.
Working 1 ball at a time, roll out in to a circle about 1/4″ thick or a bit thicker. Grab that 1 stick of softened butter and smear 1/4 of it over each dough circle. Just get your hands all in it. Don’t be afraid to do it.
Take a pizza cutter and cut the circle into quarters, then take those quarters and cut each into three equal triangles.
Roll the dough starting with the wide end of the triangle
Tuck the tail of the triangle under the roll and place it on the buttered cookie sheet. You will make 3 rows, with 8 rolls per row. This will give you 24 rolls per pan. Two balls of dough will fill 1 pan. You will get a total of 48 rolls
Pre-heat your oven to 350 degrees. Place the pans of rolls in a warm place (on top of the oven if possible) to let them rise. Once they are touching and full in size, cook (one pan at a time) in the oven ’till they are golden brown. About , It may take longer depending on how hot your oven cooks. Keep a close eye on your first pan to get the right time for the second. If you have a convection oven you can put them both in and just make sure to rotate and switch half way through the process.
While they are still hot and fresh out of the oven run a stick of butter over the tops of the rolls.