Pico de Gallo #Freaky Friday


It’s Friday!  It’s Freaky Friday!  Freaky Friday is a recipe swap I am doing with a great group of bloggers.  I was assigned a blog to pick a recipe from and recreate their recipe. The group of bloggers have no idea who has their blog or know anyone else’s blog or recipes as its been a secret. Today, we are all sharing our recipe posts.  I am sharing Lisa’s delicious recipe for Pico de Gallo from Lisa’s Dinnertime Dish. Lisa is from Minnesota and is a wife and Mom to three children. Her goal is to ensure people to get in the kitchen and cook healthy and affordable meals.


I am anxious to try Lisa’s  Spicy Jalapeño Vinaigrette and her Five Minute Enchilada Sauce! Lisa has some great recipes on her blog and they are not all Mexican and spicy but I am drawn to those. Please be sure you check out her blog and all of the other bloggers and their wonderful recipes.


Ingredients:

4 Roma tomatoes

1/4 cup red onion

1/3 cup cilantro

1 jalapeño

1 lime, juiced

1/4 teaspoon pepper

1/4 teaspoon salt

Dice the the tomatoes, onions and jalapeño. Add the lime juice to the ingredients and mix to combine.

Jacked Up Cornbread

This delicious cornbread has creamed corn, diced jalapeños and Monterey Jack Cheese, hence the name, “jacked up”! This is the perfect addition to any meal. especially New Years! Great with soup or chili too.

Ingredients:
1 1/4 cup flour
3/4 corn meal
2 teaspoons of baking powder
1/2 teaspoon salt
1/4 teaspoon sugar
1/4 cup vegetable oil
1 egg, beaten
1 small can of creamed corn (8.5 ounce can)
3/4 cup milk
3 Tablespoons of diced jalapeños or more to taste (drain well if you use the jar kind)
4 ounces (or more) of Monterey Jack Cheese, grated (place in freezer for 15 minutes before grating, it makes it easier)

Preheat oven to 400 degrees. Mix dry ingredients with a whisk. Add wet ingredients. Add jalapeños and cheese. Blend. Bake in a 2 quart baking dish for 20 – 30 minutes or until done. Cut, serve and enjoy.

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Jalapeño Cranberry Sauce


I love cranberry sauce. My sons love this spicy version that I have been making for years. Trust me, it is delicious on a turkey sandwich or panini.

Ingredients:
1 can of canned jellied cranberry sauce
1/2 cup of cranberry juice
2 envelopes of gelatin, I used Knox*
1/2 cup of red jalapeño pepper jelly (it is sold in my grocery store and Walmart, I picked up some at the produce stand)
1/4 cup dried cranberries
1/4 cup finely chopped onion
2 garlic cloves, minced

In a separate bowl, place cranberry juice and sprinkle gelatin packets over the top of if juice. Let it set until the juice absorbs the the gelatin. Put all ingredients including the juice with the gelatin into a saucepan. Bring to a boil. Reduce heat and simmer uncovered for 15 minutes or until thickened. Stir occasionally. Refrigerate. Upon refrigeration, the sauce will thicken. This cranberry sauce is mildly hot. Just a touch of heat. If you like things really spicy, add a red jalapeño pepper or Serrano chili pepper, finely diced to the saucepan before cooking. This recipe makes about 2 cups. I highly suggest doubling this recipe.

This would also make an outstanding appetizer if you made this, put over a block of cream cheese and served with crackers.

*If you prefer your cranberry sauce to be semi-solid and a touch liquidy, only use one gelatin packet. If you use 2, like I do, it will be solid cranberry sauce.

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