Ranchero Salsa

About a month ago my mother -in -law was here and made this salsa for us. It was so yummy!!! She gave me the recipe and I have made it 4 times since she left and my husband and I can't get enough of it. It gives me major heart burn (since I am pregnant) but it is so worth it. It take a litttle time because you have to charr and roast all the ingredients but it is so worth it!!

Ranchero Salsa(makes a lot so cut in half if have a small family)
8 tomatoes
4-7 jalapenos(depending on how spicy you like your salsa)
1 green chili
1 large onion
1 large bulb of garlic
1/2 tsp black pepper
1 tsp salt
juice of one lime
1-2 T. of cilantro(if desired)

Cut the tomatoes in half and place on a baking sheet. Broil until skin is black. Roast the bulb of garlic in the oven with the tomatoes. Just place the whole bulb skin and all on the rack in the oven and rotate it every few minutes or so until garlic is soft to the touch. Meanwhile, cut the stems off the jalapeno and green chili. Take the skin off the onion and charr them all on a grill or in a skillet on the stove until black on all side. Place the jalapenos, chili, onion, and garlic in a blender and blend to desired consistency. Then add the tomatoes and blend till desired consistency. Add salt, pepper, juice of lime, and cilantro and mix till combined. Serve warm or wait till cools. Serve with chips, burritos, tacos, or anything you like salsa on.

Skillet Chili Mac with Corn and Green Chilies

I found this recipe a while back over at My Kitchen Cafe. My kids love anything with pasta and cheese so I thought we give it a try. It was a nice little change!! The kids loved it!!! It was quick and easy to prepare which is an added bonus.

Skillet Chili Mac adapted from My Kitchen Cafe
1 pound ground beef
1 onion, chopped
1 T. minced garlic
1 T. chili powder
1/2 T. corriander
1/2 T. cumin
1 tsp salt
1 T. brown sugar
2-8 oz. cans tomato sauce
2 cups water
2 cups(8 oz) elbow macaroni
1 cup frozen corn
1 (4 oz)can diced green chilies
2 T. fresh Cilantro
2 cup shredded cheese. I used sharp cheddar but use any combination you like

Brown the beef in a 12 inch skillet. When beef is almost done drain the grease. Add the onion, garlic, and spices. Cook until beef no longer pink and onion is tender. Stir in the brown sugar, tomato sauce, water, and macaroni. Cover and cook, stirring often and kepping the heat at a steady simmer, until the macaroni is tender, about 12-15 minutes. Stir in 1 cup of cheese, frozen corn, green chilies, and cilantro. Sprinkle the remaining 1 cup cheese on top and cover and let sit until chees is melted, about 2 minutes. Serve and enjoy!!!

Creamy Scalloped Potatoes

I am back!!! Sorry it has been so long. I am finally starting to feel better and getting back into the kitchen. We found out we are having another boy last week and we are so excited!!. I am halfway through the pregnancy now which is a great feeling other than gaining weight!!!(that is my least favorite part) Anyway, growing up my mom always made meatloaf and scalloped potatoes. I have to say I love both of these things. If you love scalloped potatoes you should give these a try you will not be dissappointed. The recipe comes from my mom and the only thing I changed was I added cheese to them as well.


Scalloped Potatoes (double if making for more than 5 people and put in 9x13 pan)
4 cups thinly sliced potatoes(I use my box grater to do this)
3 T butter
3 T flour
1 tsp salt
1 tsp pepper
2 1/2 cups milk
1/2 of an onion chopped
1-2 cups cheddar cheese

Heat oven to 350. Melt the 3 T. butter over low heat. Whisk in the flour, salt and pepper and cook over low heat until smooth and bubbly. Cook for about 1 minute so you cook out the flour taste. Whisk in the milk, turn up the heat, bring to a boil and cook while stirring until thick(about 1 minute) Making two layers. Layer the potatoes in a 9x9 or 8x8 pan then a layer of the sauce,1 cup cheese and half of the onion, and sprinkle each layer with salt and pepper. Repeat that layer using the rest of potatoes, sauce, onion and cheese. Cover and bake for 30 minutes then uncover and bake for 60 minutes more or until the potatoes are tender. Let stand 5-10 minutes than enjoy.


They take a while to cook but they are well worth it believe me!!! We had mini meatloaves and fresh corn on the cob with them!!!