Chipotle salsa

A last minute hodge podge of things left over from other recipes, this topped some rotisserie chicken quesadillas for dinner last night. I always forget just how easy it is to make salsa. Just throw a bunch of stuff in a food processor, and you’ve got it. They don’t look like much, but chipotles make everything taste better.

Notice that chipotle pimento cheese in the second bowl? It is my new most favorite thing to eat.

Chipotle Salsa

In a food processor, combine half a can of diced tomatoes, drained, one chipotle pepper, 1/4 C cilantro leaves. Blend until smooth.

Some roasted garlic and/or tomatillos would have been nice here as well.


More success with Homesick Texan

I made these flour tortillas from the Homesick Texan cookbook (remember that pimento cheese?). They were so super simple, and tasted way better than the ones in the bag. Sadly, it only made 8 of them and they went fast. Next time, double recipe.

Santa? I’d like this book for Christmas, please.

Olive Flatbread

A lovely addition to a happy hour menu, or the perfect crunch alongside a salad.

Olive Flatbread

Preheat the oven to 425. Roll the pizza crust out as thin as possible. Pop it in the oven for 10 minutes. After 10 minutes, remove it and (without burning yourself) spread the garlic oil all over the crust, and sprinkle on the olives. Bake for 10 more minutes. Serve warm.


Chipotle pimento stuffed jalapenos

Remember how excited I was about the Homesick Texan cookbook? I started with the Chipotle Pimento Cheese.

It was amazing on chips.








It was amazing on celery.








And even though it was too fabulous as a dip, I used it to stuff some jalapenos. And it was – as you can imagine – amazing.

Chipotle pimento stuffed jalapenos (just ever so slightly adapted from the Homesick Texan cookbook due to ingredients I was lacking)

  • 1 C cheddar, shredded
  • 1 C Monterrey Jack, shredded
  • 1 green onion, sliced
  • 1 clove garlic, minced
  • 1/2 C mayonnaise
  • 1/4 C jarred pimentos, chopped
  • 1 canned chipotle en adobo, diced
  • 1/2 C chopped cilantro
  • 1/4 t cumin
  • 5 jalapenos, sliced lengthwise and hollowed out
  • crushed taco chips

Mix together everything but jalapenos and taco chips. Let sit in refrigerator for at least 1 hour (this part is difficult, as you will want to continue eating it). Turn on the broiler, then fill each jalapeno half with cheese mixture. Sprinkle crushed taco chips on top. Broil for 5-7 minutes, until chips are browned and cheese is melted.

Recipe Classic: 7 layer dip

Remember this? When hubs and I were first married, this was a staple of our diet. We probably ate tens of thousands of tons of 7 layer dip, and millions of chips to go along with it. I don’t watch sports, but I’m pretty sure this says game day.

7 Layer Dip

  • 1 can refried beans
  • 8 oz sour cream
  • chili powder
  • cumin
  • 2 C shredded cheddar
  • iceburg lettuce, shredded
  • 1 tomato, chopped (I used the last of summer’s cherry tomatoes)
  • 3 jalapenos, seeded and chopped
  • 2 green onions, sliced

Spread the refried beans in a thin layer on a serving platter. Next, smooth the sour cream on top of that. Shake some cumin and chili powder over it (not much, like less than a teaspoon – I just shake it on like salt). Sprinkle on the cheese, lettuce, tomatoes, jalapenos, and green onions, taking care to spread them evenly over the whole thing. You want to get a taste of every layer in every bite. Serve with chips.

Sometimes I put some black olives on, too, though that makes it 8 layer dip. How do you make this dip?

Watermelon Feta salad

It’s another month of Secret Recipe Club. This month, I was lucky enough to be assigned La Phemme Phoodie, a delightful blog on food, travel, and eating in Philly.

Her photos are gorgeous:

Lobster in Maine

Supper dog at a Philly hotspot

Gummy bears, lined up for Gummy Bear shots

Blackberry soup (looks totally to die for)

It was a tough choice, but I finally decided to make this Watermelon Feta salad,
adapted only slightly to what we had on hand. It was fun and delicious, and my mom helped.

We cubed about 4 cups of watermelon, peeled and cubed a cucumber (the very last one in the garden!), threw in some crumbled feta, and drizzled everything with Olive Orchard Greek oil. Perfect side!

Check out all of today’s secret recipe club reveals here:

Homemade ricotta

In an apparent 180 degree turn from last weekend, when I chose to cook nothing, today I decided to make my own cheese. I’ve seen it in a few cookbooks and blogs lately, and it’s been something I’ve wanted to try for a while now.

We picked up some Snowville whole milk and whipping cream at the market today and we were off. I used Ina’s recipe, swapping out regular white vinegar for the white wine vinegar called for. It really was super easy and the 6yo helped as well.

Here she is, my first cheese:

I was surprised at the amount of whey left over after draining the curds. I’m going to do some exploring to see how we can use that up.