Best Fresh Salsa EVER!

Mr friend introduced me to this recipe a while ago and I love it! It makes a lot which I just freeze in freezer containers. I have found that by freezing this it tastes a lot more like fresh salsa than the canned version. It is nice to have some salsa canned and some frozen.

- 51 Roma Tomatoes
- 8 Purple onions
- 17 jalapenos
- 8 green peppers
- 34 garlic cloves
- 17 tsp salt
- 17 T Apple Cider vinegar
cilantro to taste ( usually use at least one to two bunches, just depends on how much you like cilantro:)

Baked Egg Rolls

2 Cups crated carrots
1 can bean sprouts, drained
1/4 C chopped green peppers and green onions
1 garlic clove, minced
2 C finely diced cooked chicken

4 tsp cornstarch
1 TB water
1 TB light soy sauce
1 tsp vegetable oil
1 tsp brown sugar
1 pinch cayenne pepper
16 egg roll wrappers

Coat large skillet with nonstick cooking spray; add the first six ingredients. Cook and stir over medium heat until vegetables are tender, about 3 minutes. Add chicken; heat through.

In a small bowl, combine cornstarch, water, soy sauce, oil, brown sugar and cayenne until smooth; stir into chicken mixture. Bring to a boil. Cook and stir for 2 minutes; remove from the heat. Spoon 1/4 C of chicken mixture on the bottom third of one egg roll wrapper; fold sides toward center and roll tightly. Place seam side down on a baking sheet coated with nonstick cooking spray. Repeat with remaining wrappers and filling. Spray tops of egg rolls with nonstick cooking spray. Bake at 425 degrees for 10-15 minutes or until lightly browned turning half way through.

Fiesta Pasta Salad

Ingredients

10 oz bow tie pasta

1 can black beans

1 can corn ( I prefer shoe peg)

1 1/2 cup cherry tomatoes

green onion

green pepper

(4 ck breasts)

Dressing

1/2 cup oil

1/2 cup white vinegar

1 pkg. taco seasoning

ranch dressing (about 1/4 cup)

Directions

Cook the pasta until al dente. Chop up all the veggies. Mix together the dressing. Add as much ranch dressing as you like to the dressing- I did about 1/4 cup. Add the veggies, corn and beans to the pasta. Add the dressing and mix everything together. It's even better the next day!

I found this recipe...HERE

Apple Pie Filling

6 qt sliced fresh apples
5 1/2 C sugar
1 1/2 C clear gel
1 TB cinnamon
2 1/2 C cold water
5 C Apple juice
3/4 C bottled lemon juice
7 drops of food coloring (optional)

Use firm, crisp apples. If apples lack tartness use an additional 1/4 c of lemon juice for each 6 quarts of slices.

Procedure:
Wash, peel and core apples. Prepare slices 1/2 inc wide and place in water containing ascorbic acid to prevent browning.

For fresh fruit, place 6 cups at a time in 1 gallon of boiling water.

Boil each batch 1 minute after the water returns to a boil. drain, but keep heated fruit in a covered bowl or pot. Combine sugar, clear gel and cinnamon in a large kettle with water and apple juice. (if you put the liquids in first and whisk in the sugar and clear gel already combined it doesn't lump as much). If desired, food coloring may be added. Stir and cook on medium high heat until mixture thickens and begins to bubble. Add lemon juice an boil 1 minute, stirring constantly. Fold in drained apples slices immediately and fill jars with mixture without delay, leaving 1 inch head space. Adjust lids and process immediately for 35 minutes in a water bath.

Zucchini Bread

This Zucchini bread is one of our favorites!!

Brown Sugar Spiced Pork Loin

Rub ingredients:

• 2 tsp salt
• 1/2 tsp black pepper
• 1 tsp ground cumin
• 1 tsp chili powder
• 1 tsp cinnamon
• 2 1/2 lbs pork tenderloin cut into 4 chunks
• 2 Tbsp olive oil

Glaze ingredients:

• 1 cup packed dark brown sugar
• 2 Tbsp finely chopped garlic
• 1 Tbsp Tabasco sauce

Preheat oven to 350. In a small bowl, stir together salt, pepper, cumin, chili powder and cinnamon. then coat the pork with the spice rub. Heat the oil in an ovenproof heavy skillet over medium high heat until the oil is hot. Brown the pork, turning on each side. Leave pork in the skillet.

Stir together the brown sugar, garlic, and Tabasco and pat on top of each tenderloin. Roast in the middle of the oven until a thermometer registers about 140, usually about 25 minutes. Let pork stand in skillet at room temperature for 10 minutes. The temperature will rise to about 155 while standing.

I can't remember where I got this recipe from, but it was sure a hit at our house. Even my 2 year old vegetarian loved it! I went a little easier on the Tabasco and Chili powder so it wasn't too spicy for the kids, I will definitely be making it again!

Simple Italian Grilled Chicken

• No-Stick cooking spray
• 3 Tbsp Olive Oil
• 1 Tbsp lemon juice
• 1 Tbsp Italian seasoning
• 1 tsp garlic salt
• 1/4 tsp ground black pepper
• 4 boneless skinless chicken breasts

1. Coat grill pan with no-stick spray. Heat over medium heat.
2. Combine Olive oil, lemon juice, Italian seasoning, garlic salt and pepper in medium microwaveable bowl. Microwave on High for 1 minute, stir.
3. Dip chicken in olive oil mixture to coat evenly. Place on hot grill pan.
4. Cook 6 to 8 minutes per side until juices run clear and thermometer reads 165. Allow to rest for 5 minutes before serving.

I got this out of a magazine, it was from Crisco in one of their adds! It was really simple and truly tasty!

Things I did different....didn't microwave the olive oil mixture, only because I forgot to, and we didn't use a grill pan because we don't have one, we just put it straight on the grill and it worked fine. We also basted the chicken with the olive oil mixture once on each side while it was cooking...watch out for the flames when it drips onto the grill though!