We always make homemade salsa and in fact that is half the reason we grow a garden. Here is my super simple technique. It will take a bit longer if you don;t have a food processor, but just get a friend to help you chop. This will be enough to feed a small army.

• 12 med size fresh tomatoes
• 3 large peeled cloves of garlic
• 1 large onion
• 1 bunch of fresh cliantro
• large handful of peppers, 6-10 your choice, we use jalapenos, cayenne, gypsy, poblano, and Anaheim, sometimes habanera
• salt to taste

you will want chips to eat it with, we cook our own, see note below

Start by washing all of your ingredients. We will be using a food processor with the bottom mixing blade. Not the slicer or shredding disc. We will be using the pulse button.

Step #1 – Start with 6 of the tomatoes cut in half, cover and puree by pulsing several times, then put in mixing bowl.

Step #2 – Place garlic and cilantro in processor, cover and pulse until coarsely chopped.

Add to mixing bowl.

Step #3- Add all peppers, if big then cut in half or quarters, also add onion, peeled and quartered. Cover and pulse until chopped.

Add to mixing bowl.

Step #4 – Add remaining 6 tomatoes quartered, cover and pulse slightly only until diced in large chunks.

Add to mixing bowl.

Final step – Mix well and add salt to taste. Then refrigerate for 30 minutes to let flavors blend.

Homemade salsa is great on many things but best with home cooked tortillas. Take a stack of corn tortillas and cut the whole stack in 4ths using a butcher knife. Then separate and cook each in hot oil. We use a deep fryer and tongs. Be careful and only cook for a few seconds each. Drain on paper towels. You will think you are eating in a Mexican restaurant! Ole!

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this is another creative recipe – determine your own ingredients and amounts

you will need

• large flour tortillas, 1 per serving
• cooked rice, about 1/2 cup per serving
• diced veggies, squash, zucchini, green beans, mushrooms, onions, peppers, whatever you like or is growing in your garden
• diced fresh tomatoes
• olive oil or butter

combine and sauté or stir fry your diced veggies using the butter or oil, all except the tomatoes, set those aside, brown your tortillas in a skillet

on a tortilla add veggies, cooked rice and tomatoes, season with salt and pepper or maybe even teriyaki sauce and fold one end over slightly then roll like a burrito, or eat like a large taco

yummy, fast, healthy, and cheap! but be forewarned your family may want seconds

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• 7 eggs
• 2 bunches fresh spinach washed and stems removed
• 3 banana peppers chopped
• 1 bell pepper chopped
• 2 cups cooked white rice
• 9 oz shredded cheese, colby/jack mix
• 3 T butter

preheat oven to 350 degrees     

In a blender add all eggs, and peppers and 1 and 1/2 bunches of spinach. Blend well, then place in mixing bowl and add rice and remaining spinach, stir well. Take baking dish and add butter, place in oven until butter melts, then pour in mixture. Bake until firm, approx 20 minutes, remove and spread cheese on top, then bake until bubbly. Enjoy!

6-8 servings

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At our house we love Mexican food. I should say LOVE. We are sort of part Mexican, not by heredity but geographically, we are from California. Add to that I have this cooking thing in my blood, if I can imagine the taste I can make it. Well, last time I said something about all the wonderful peppers in my garden someone suggested we make chili rellenos. That was a thought I could not escape. But none of our peppers were the kind big enough to stuff. So what is my big  tip? Improvise!

What we came up with is a chili relleno casserole of sorts. First we start the sauce, in your blender add 5 squeezed fresh tomatoes, 3 cloves of garlic, 1/2 onion diced, and 1 red bell pepper diced,  puree. Pour into sauce pan and turn on med. Then into a bowl add the other half diced onion, and 12 to 15 chopped peppers. We used some sort of chili pepper (I forget all that we planted) bell peppers and several jalapenos, yes we like to live on the edge.

Then go back to your blender and add 3 fresh eggs, whip till frothy, then add one and a half cups flour, a T of baking powder and 1 cup milk, blend a little more until well mixed.

Then take a large skillet an add enough oil to cover the bottom of the pan, heat to frying temp. Pour in the batter, and add peppers on one side (think stuffed omelet). Then add 2 cups shredded fiesta blend cheese.

Turn your pan down and cover. Meanwhile your sauce should be bubbling and thickening.

When you have determined your batter is done, use a large spatula and flip empty side up on top of stuffed side. Again think omelet. Cover pan back up and leave on low until inside is thoroughly cooked, or take out of pan and microwave a bit more if the outside is cooking before the inside.

Then serve on plate with sauce spooned over it. This has the same flavor as a chili relleno and is absolutely addictive! Even when Hannah adds too many jalapenos and you are breathing fire. They like it that way around here. You could roast the peppers first but we like the not-all-the-way-cooked fresh taste.

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I love salads but I do not especially love making them. I don’t like the bagged greens as much as the fresh in a bundle ones. I especially like fresh spinach and either butter lettuce or green leaf. One huge helper has been this trusty salad spinner. I got one for us and another for my married daughter. You simply rinse your greens then tear them up and put in the spinner, add more water and spin! It spins the excess water right off so you don’t have soggy greens and your dressing isn’t runny and watered down. Then you can add all of your chopped veggies and some dressing and wa la! A wonderful salad! We only like to make as much salad as will be eaten at the meal, but we do go ahead and do the whole amount of greens and keep them in the spinner in the fridge. They keep well this way without getting soggy . So yeah unsoggy salads work for me!

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chimichangas are just basically fried burritos with toppings

• flour tortillas
• filling, our favorite is shredded beef and rice but we have also used cooked ground beef and refried beans
• cooking oil
• shredded mexican blend cheese
• mexican red sauce
• shredded lettuce
• sour cream
• diced cilantro
• diced tomatoes

Your amounts will depend on the size of your crowd and the size of your tortillas.

Put enough cooking oil in a skillet to well cover the bottom and heat. Warm your filling to serving temp. Take a tortilla and add enough filling to cover a strip down the middle. Not as full as you would a taco. Fold the bottom and top in toward the middle but not as far as to touch. Then roll the sides in. It should look long and like a roll. Then place in the pan with the fold side down. Fry until golden brown then turn and cook on other side. You want your oil hot enough to fry but not so hot that it burns right away. The point is to make your tortillas crunchy. When done remove and place on paper towel.

To serve we make a big presentation with these. On each plate make a bed of lettuce then add chimichanga, then red sauce then shredded cheese, then dollop of sour cream, then diced tomatoes and then diced cilantro. The toppings make this a gourmet dish.

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we use shredded beef in all kinds of dishes, tacos, enchiladas, sandwiches, burritos, chimichangas, tamales, and taquitos it can be made ahead and frozen

• beef roast, we use shoulder roast since our local market often has it on sale
• peppers (your choice)
• onions
• crockpot or slow cooker

This is really really easy. Take your roast and put it in the cooker, add quartered onions and sliced peppers. You can add as much or as little as you like. We usually use about 2-3 onions and 5-6 peppers with a 2-3 pound roast. Add enough water to cover, turn it to medium and let it cook until tender. When you can pull it apart with two forks it is done. If you have too much liquid put it in a pan on the stove and cook it down until all the broth evaporates.

Wasn’t that simple? Depending on what we are using it for we will sometimes mix with cooked rice.

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check back later today I will be posting his recipe

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This is a great budget meal especially if you find a shoulder roast or such on sale. Here is what you will need for a family size meal.

• small roast
• 2 onions
• 1-2 bell peppers
• 1/2 C. flour
• 3 Tbs cooking oil
• 1/4 C. corn starch

Heat your oil in a skillet. Coat roast with flour and brown in skillet. Cut your onions and peppers in bite size pieces and put in crock pot along with browned roast. add enough water to fully cover all, I usually just fill to top. Cook on high for several hours until meat is tender. Remove roast and cut off fat and shred meat, set aside. Put the corn starch in a sifter and sift over the remaining liquid, stirring. Continue stirring until well dissolved and starting to thicken. Then add the shredded meat and turn to low until ready to serve. We serve this over either boiled potatoes, mashed potatoes or cooked rice.

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• 2 pounds ground beef, or ground chuck, or venison, or stewing beef, or sausage, or any combination that amounts to 2 pounds
• 3 onions diced
• handfull of peppers of your choice, diced
• 6 pound can of tomato sauce
• 6 pound can of diced tomatoes
• 6 pound can of pinto beans
• your favorite seasonings

In a large skillet brown meant and onions and peppers. Then add all ingredients to a very large crockpot or electric roaster. Season according to your preference,  we use lots of chili powder and cajun seasoning. Cook on low about 4-6 hours, or until the aroma makes your stomach growl. Serve with a topping of fresh diced tomatoes, fresh diced onions, shredded cheese and sour cream. Also great to have cornbread muffins on the side.

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