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.

Sensibly Delicious Lemon-Garlic Shrimp with Pan-Roasted Veggies

This dish is both delicious & quick to prepare...not to mention, very impresive!

Ingredients: Shrimp, Lemon, Veggy (you choose!), Garlic, veg oil, s&p

Shrimp Prep: To about 1lb of raw shrimp, add some cooking oil (I only cook with EVOO), but use whatever you have. Add some lemon slices, minced garlic, and s&p (sald & pepper) to taste. Let sit for a few minutes...WHILE you cut your green beans and/or any other veggie you have/like and add them to a hot pan with about 2tbs EVOO and minced garlic. Keep tossing until cook through and charred marks appear. Add s&p to taste and cover and let steam until tender, about 10 mins.

Back to the shrimp: Toss them into a hot pan with about 1-2 tbsp EVOO and stir and toss until charred on both sides, about 5-7 mins.

Serve hot over Couscous (or your choise of grain or starch), with the roasted veggies. ENJOY!