Pico de gallo

I love everything Mexican and everything tastes better than when you smother it with sour cream, pico de gallo and guacamole!! Here is my Pico recipe:

{keep in mind my pictures are for a HUGE batch of pico, I have already adjusted the recipe for you to make a smaller batch!}

First gather all your ingredients. I like to seed my tomatoes so that I don't get all of the juice and seeds in my Pico. Then I dice them pretty small. I like everything about the same size.

Next, dice the onion. I like to make it pretty small also, almost the same size as the tomatoes. I use spanish onions.

Next dice the jalapeno, I usually make these as small as I possibly can cut them. I hate biting into a big piece of a jalapeno. Then mix together with all the remaining ingredients.

Pico de gallo

6-8 roma tomatoes, diced {small oval tomatoes, I used large ones today}
1/2-1 medium onion, diced
1 jalapeno pepper, diced small
1/2 bunch cilantro, chopped up small
1 garlic clove {you can use garlic powder if you don't have fresh garlic}
juice of 1 lime
salt and pepper to taste

Mix all together and let sit for 30 minutes to an hour before serving. YUMMO!!!

Guacamole

I have finally figured out how to make AWESOME Guacamole. Thanks Janet for the recipe.

GUACAMOLE from Janet Solis

4-6 ripe avocados
1 large onion {I use a Spanish onion}
1-3 jalapeno peppers {depending on how hot you want it}
4-6 roma tomatoes {seeded}
1-2 limes
1/2 bunch Fresh Cilantro
Oregano
Salt
Pepper
1 clove Garlic {or garlic powder}

Dice onion, tomato and peppers as desired. {I like mine pretty small}. Mash avocados and mix together with all diced veggies. Squeeze juice of limes over the guacamole. Add garlic, cilantro and spices. I just sprinkle the oregano, salt and pepper to taste.

Be prepared to eat it ALL in one sitting! It really is amazing!!

Sweet Chicken Bacon Wraps

Sweet Chicken Bacon Wraps
Makes 12-15 wraps

4 boneless, skinless, chicken breasts 1 (1-pound) package sliced bacon2/3 cup firmly packed brown sugar2 tablespoons chili powder


1. Preheat oven to 350 degrees F.


2. Cut chicken breasts into 1-inch cubes. Cut each bacon slice into thirds. Wrap each chicken cube with bacon and secure with a wooden pick. Stir together brown sugar and chili powder. Dredge wrapped chicken in mixture. Coat a rack and broiler pan with nonstick cooking spray. Place chicken wrap on rack in broiler pan. Bake 350 for 30 to 35 minutes or until bacon is crisp. 


Source: Paula Deen and The Food Network

Cheese Ball

This is a family favorite and a MUST have for all family gatherings.

Cheese Ball


2 - 8oz pkg Cream Cheese
1- jar Roka Blue Cheese
1- jar Old English or American Cheese
1- tsp Worcestershire Sauce
1 - tbsp dry minced onions {add more or less if desired}
1- tsp parsley flakes
OPTIONAL: Walnuts to roll ball into

Mix together well and chill to incorporate all flavors. {a couple hours is fine}. Serve with crackers. Makes 2 cheese balls.

OPTIONAL: You can roll in nuts and form into a ball shape. {Jase is allergic to nuts so I never roll it in nuts}