Pan Roasted Green Chile & Tomato Salsa

Once you make this sala you can use the concept to many any other sala.

INGREDIENTS:

5-10 Green Chiles

2 - 3 Roma Tomatoes

Cilantro

Limes/Lemons

Salt

Cut tomotoes in quarters and place in foil, skin side down. Pinch the foil closed leaving a little opening for steam to escape. Place the foil pouch in a shallow pan and put the peppers around it on the pan. Road at med heat for about 5-7 mins, turning the peppers when brown on first side.


Peak inside the foil to see if tomatoes are soft/cooked. There should be some liquid and they should look soft. Lift on a piece to see if the skins are brown. It's better it they turn brown.


Put the peppers in a pestol & mortar or in a blender. Once crushed add tomotoes and mash to desired consistancy. Add salt to taste.


You can add fresh cilantro if decired. Serve over quesadillas or any other food you eat with salsa. TIP: To control the hotness, reserve some of the peppers and add to taste.


These quesadillas are made with Pepper Jack cheese on corn tortillas. A squeeze of lime or lemon makes everything taste better.

Beef & Rice Albondigas

This dish is a perfect example of what to do with your leftovers! Leftover ground beef after making meatloaf became Albondigas (Mexican Meatball Soup)!
I also make Albondigas with Chicken and cormeal. That recipe coming soon!

Brownining forms a nice tasty crust

Balls are slightly flattend so you only have to brown two sides
INGREDIENTS:
1/2 Lb ground beef
1/2 cup cooked rice (measure after it's cooked)
1 egg, beaten
1 carrot, chopped
1/2 cup chopped onion - divided
3/4 cup chopped cilantro - divided
3 chopped garlic cloves - divided
1 tsp cumin
1 tsp dried oregano
1 16-on can tamatoes
Oil (I use olive oil)
salt & pepper to taste
Lemon or lime (optional)

Mix the beef with rice and add the carrots, the egg, half the cilantro, garlic, and oninos. Add salt & pepper to taste. (put smidget of the mixture on the tip of your toungue). The mixture will a bit sticky, just wet enough to form golf-size (or smaller) balls. Form the balls.

Heat some oil (about 1/4) on a shallow pan and brown meatballs. When you put the balls in the pan, press lightly with your spoon to make them more "2-sided", as supposed to round. It's easier to brown them.

Remove them on to a plate and add the remaining onions, garlic, and cilantro to the oil. Saltee for about 5 mins and add your tomatoes. Any tomatoes you have will work.

Simmer about 3 mins and add the cumin, oregano, and 4 cups of water or broth. You could also use a cube or two of any bouillon you have. Bring to a soft boil add the meatballs. Let simmer for about 10 mins. Taste the broth and season as needed.

SERVE in a bowl with freshly chopped cilantro and a squeeze of lime or lemon and maybe a sprinkle of dried red papper flakes. DELISH!!!

My New Friend....CRAIG'S LIST!

So a few days ago I got a desk & chair for $5 on CL , brought it home and "staged" it...and resold it for $40!

Wow, I'm thinking that at this rate of return I might do this more often. Here are the pics.