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Thursday, July 28, 2011

Roasted Tomato Salsa


This recipe is so easy and delicious!  Once tomatoes start ripening, this is a great way to use several at one time and the whole batch lasts for about a week in the refrigerator (if you don't eat it all in one sitting)!
The first time I made this recipe was for the first clothing swap I hosted while living in Pennsylvania.  Needless to say, it was a huge hit!  I even had a friend's husband say it was the best salsa he had ever eaten, then went and got a food processor so they could make it at home!
I got this recipe from Martha Stewart...personally.  No, just kidding, but I got it from her magazine a few years ago.  Close enough...all the recipes without all the snarky remarks on how I'm doing it "wrong" and bringing "shame" to the Martha Stewart name.  *sigh* Anyway, I can't take credit for the recipe, but I will take credit for how awesome it turns out each time I make it!!


Roasted Tomato Salsa
courtesy of: Goddess Supreme, Martha Stewart

7-9 plum tomatoes, halved
2-4 white onions, quartered or halved, depending on size   
1 jalapeno
1 clove of garlic, unpeeled
1 tsp. salt 

Place an oven rack on the highest setting and preheat your oven's broiler (mine heats to 500 degrees).  Place all ingredients (minus salt) on baking sheet, cut sides down.  Broil in oven until the outer skins char and turn black, 7-12 minutes depending on your broiler.  Remove baking sheet from oven and let cool.  Once the ingredients are cooled, process in a food processor (may have to do in batches), place in a large mixing bowl, add salt, and stir.  Serve immediately or chilled with your favorite chips.  Personally, I love the "Hint of Lime" Tostitos!!



PS.  I do love Martha Stewart, just sometimes get the feeling that she believes that only she can do anything 100% correctly.  She toots her own horn, basically.  Anyway, no offense Martha!  Love you and will keep cooking your recipes.  All hail the Queen!

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Monday, July 18, 2011

That's Amore...



"When the moon hits your eye like-a big-a pizza pie, that's amore!"  I strongly believe that if love could be made into a food, it would be a hot, cheesy, pizza with a soft, yet crispy, crust.  It would have been cooked in a hot wood-fire oven and it would be delicious!!  Nothing satifies me more than that.  I love pizza and could totally eat it 2-3 times a week if I could store that much flour in my house.  We do make pizza about once a week and never seem to get tired of it!

The recipe for the dough we use comes from Tyler Florence (Food Network star, chef, dude) and is, by far, the best recipe we have found.  It is slightly salty and cooks up crispy on the outside with a soft chewy interior. We mix it up in our bread machine, but can easily be mixed by hand.

Pizza Dough
Courtesy of: Tyler Florence

1 cup water
2 Tbsp. olive oil
3 cups flour
1 Tbsp. salt
1 tsp. sugar
2 1/4 tsp. (1 packet) yeast

Place in bread machine and run pizza dough cycle.
Remove from bread machine and divide into 3 individual doughs.  Place on a well-floured surface, cover with oiled plastic wrap and let rise until lightly puffed (10-15 mins).
Preheat oven to 500 degrees.
Roll or stretch dough to desired size and thickness.  Place on a floured pizza piel or upside-down baking sheet. Top with sauce, cheese, and favorite toppings!  Slide pizza onto preheated pizza stone or place baking sheet into oven.  Bake until cheese is bubbly and slightly browned

Get adventurous and toss that dough around!



ENJOY!!















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Saturday, July 2, 2011

BBQ Smoking Experiment


Andrew and I have now tried smoking a pork roast twice on our charcoal grill.  Both times, they have turned out fantastic!!  Juicy, moist, tender, and delicious!
Before trying the pork, we were on the fence about our charcoal grill.  It creates a more distinctive flavor but takes longer to heat than a gas grill.  However, once we learned how to smoke, we changed our mind!
We have smoked pork twice and have entertained family or friends both times.  If any of our friends ever want to come over for some smoked pork, we would love to have you over!!  Just give us 10 hours advance notice!!


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