Rosie's salsa

As far as we're concerned, salsa isn't salsa unless it is fresh! And this is definitely fresh... Though Rose just began putting things together (and she does makes it best) we talked her into guessing amounts so that we could try to duplicate! Sure hope it is tasty for you... this is (BY FAR) the most requested recipe we have!

So... with Cinco De Mayo around the corner, we hope you'll celebrate in style!

Ingredients:

8- 10 Roma tomatoes (actually any tomatoes will do...)

1 bunch cilantro (depending on how much you like cilantro, a huge bunch will work as will a small bunch!)

1 large white or yellow onion

1 jalapeno

1 Anaheim pepper

1 lime

1 can crushed tomatoes (home canned tomatoes crushed in the food processor are amazing!)

garlic salt

We food process all the salsa veggies. But if you don't have a food processor, chop up small...

DO NOT PUREE them though... you want them to be a little chunky!

so... to recap...

tomatoes (food process- fp-) chunky... and dump into bowl.

onion, jalapeno, pepper and cilantro (fp) add to bowl.

squeeze juice from lime into salsa and stir together.

add the canned tomatoes and stir well...

garlic salt to taste... WE GO HEAVY but not too salty (especially with salty chips!)

It makes lots... you'll eat lots! ENJOY!

Baba Ganoush

I ate this at the lovely Dillard home a few nights ago and then I found out that not only is it good for you, but it tastes so yummy... Make lots... eat lots... wake up the next day still tasting it even if you brush your teeth the night before!

Ingredients:

3 medium-sized eggplants

1/2 cup (130g) tahini (roasted sesame paste) ~you get it by the peanut butter...

1 1/4 teaspoons coarse salt

3 tablespoons freshly-squeezed lemon juice

3 cloves garlic, peeled and smashed

1/8 teaspoon chili powder

1 tablespoon olive oil

a half bunch picked flat-leaf parsley or cilantro leaves

How to make:

1. Preheat the oven to 375F (190C).
2. Prick each eggplant a few times, then char the outside of the eggplants by placing them directly on the flame of a gas burner and as the skin chars, turn them until the eggplants are uniformly-charred on the outside. (If you don't have a gas stove, you can char them under the broiler. If not, skip to the next step.)
3. Place the eggplants on a baking sheet and roast in the oven for 20 to 30 minutes, until they're completely soft; you should be able to easily poke a paring knife into them and meet no resistance.
4. Remove from oven and let cool.
5. Split the eggplant and scrape out the pulp. Puree the pulp in a blender or food processor with the other ingredients until smooth.
6. Taste, and season with additional salt and lemon juice, if necessary. Chill for a few hours before serving. Serve with crackers, sliced baguette, or toasted pita chips.

* we were served this with whole wheat pitas... and it was divine! Today I put it on my salad... and enjoyed it again.

*I understand you can get this recipe on the Internet... but I didn't know where, so I posted it after receiving it as a gift from the lovely Ms Jo. Happy eating!

Artichoke Dip

If there is something we're confidant on, it is that there will be food in heaven! And this, my friends, is one of those taste tempting dishes being offered at the appetizer table!

We just partook of this recipe during two (separate) Holiday celebrations! Nothing brings in the New year like an island of delectable delicatessens...

Eat all you want... Diet start tomorrow!

An idea for something, other than your fork, to pile steamy artichoke dip on, would be the ever-so delightful pita chips (Costco carries a doozie) or maybe crackers... but pitas are our fav!

Fundamentals of this recipe are:

1 lg. can artichoke hearts (diced)
1 c. Parmesan cheese
1/2 c. mayonnaise
1/2 c. sour cream
8 oz cream cheese
pinch of dill
pinch of garlic salt

Directions:

Mix all ingredients.
Bake at 350 degrees (uncovered) ~ in casserole dish~ for 20-30 minutes or until bubbly.

*Serve with bread, crackers or chilled vegetables... or pita chips!