Cinco de Mayo is tomorrow and this is perfect for your fiesta! A couple of years ago one of the chefs from a culinary school here in Atlanta came to pitch the school to my students. As always the visit was a treat for me as well as my students. It included a short video about the school as well as a short demo. The highlight was the food demo and on this particular trip to my class it was one I’m sure they will always remember. He made migas. Some of my students knew what they were , but most did not. Scrambled eggs with peppers and add fried tortilla strips are migas in a nutshell. What was the best to most including me was the Pico de Gallo that he put on top. This fresh and simple recipe opened up my student’s eyes to just how easy it is to make this wonderful topping for tacos, migas, or just about anything. In fact this is so good you just might want to puree it and drink it with a straw.
I like it packed with some heat. Some jalapenos are hot and others are just bland. I will cut and taste until I find one that has just the right amount of heat. I want it with a big kick. I know that some don’t like the heat and that means leave out the seeds because they are the heater! Try to make it about 30 minutes before serving to let the flavor develop. The leftovers will be good for about 2 days, but I doubt they will last that long. I serve as a side for all my Mexican dishes but I especially like to dump a huge amount on this salad. Hope you enjoy this recipe as much as I have for about the last four years. Have fun at your fiesta!
Pico de Gallo put together from several recipes
Yield about 1 1/2 cups
- 3 small tomatoes diced (about 1 1/4 cups)
- 1/2 jalapeno diced
- 3 tablespoons finely chopped red onion
- 1/4 cup coarsely chopped cilantro
- 1/2 lime freshly squeezed ( about tablespoon)
- 1 teaspoon kosher salt or 1/2 teaspoon of fine salt
- Dice tomatoes. I like to use the tomato juice. You may want to drain and save the juice. You could add it as needed.
- Add chopped jalapeno, onion and cilantro.
- Squeeze 1/2 a lime into vegetables. Again you may need all the juice and you may not depending on the size of the lime. Taste and adjust as needed. You may even need more.
- Add salt. I usually start with 1/2 teaspoon and add more to taste.
- Let it sit for about 30 minutes before serving.
I am right in the middle of my winter vacation sitting here thinking I’m dwindling my precious free time away. Why is it when I have free time at home I must get a hundred things crossed off my list? Why can’t I just pretend that I am at the beach? I never make out a “To Do List” at the beach. So if you have some precious time that you don’t want to spend in the kitchen this is just the recipe for something quick and easy that will satisfy every hearty appetite.
This has been one of my favorite salads since discovering it about six years ago. With corn and tomatoes at their peak the salad will be fantastic, but it is great in the winter using frozen corn and grape tomatoes. To me grape tomatoes are pretty good most anytime during the year. In fact that is what the original recipe calls for. I just like using some of the home-grown tomatoes from Waldrop’s that I truly love. All of these flavors just melt together corn, tomatoes, avocado, red onion, lime juice and cilantro. They just go together for a sumptuous salad that you will never forget. Don’t think just salad because it will go with most any main dish or I love it with fish tacos. YUM! Now pull out some of summer’s fresh corn and enjoy a real treat.
If you don’t try any new recipes this summer you have to try this one! It’s absolutely one of the best side dishes I have ever had. Promise. It is amazing. The whole truth and nothing but the truth. It could be that I used corn from my CSA box and tomatoes from Waldrop’s, but I’m betting that any summer corn and tomatoes will work. This is going to be a new summer favorite for you and me.
I did a great thing when I picked up this Gourmet Quick Kitchen almost a year ago. Every single recipe has been fabulous!! This one is no exception. You should get yourself some corn, tomatoes, and scallions and put this dish together. Rave reviews will be flying from everyone. It is so easy and quick, too. I’m still in awe of its deliciousness. Is that a word? Enough gushing. So here you go fresh home-grown tomatoes and corn that will make your head swim.
A couple of weeks ago our family went to a long time friend’s wedding in Greenville, SC. It was a beautiful wedding and a really fun time. We arrived on Thursday and had dinner downtown. I was awestruck at the downtown area. It is just absolutely beautiful. Big oak trees line the street making a cool walk even on a hot summer day. The sidewalks are large enough for restaurants to have outside dining. And who doesn’t love outside dining? I just loved the atmosphere in the area. On Friday we were doing a little window shopping and walked by a group of young men having what looked like a business lunch and the food looked absolutely wonderful. So we got a table for two under one of the huge oak trees and enjoyed the cool breeze. And this is when I had the best Greek Salad with grilled chicken I have ever had. In fact I enjoyed it so much I ordered it again on Saturday for lunch. I knew than that I had to make this at home. How could I live without such a mixture of goodness?
I love this dish! Oh My! It has a lot of flavor. It is very quick to make! What else do you want? Someone to make it for you? This recipe is a cinch . You will be in and out of the kitchen in no time. The compliments will come flying your way and you will be wondering what happened. It is just so easy to make this dish and it is amazing that it just has flavors that you would not imagine. I was totally shocked.
This dish is one of the easiest I have made that packs flavor just about too good to describe. When I made it for my classes this week I am telling you that people were coming out of the woodwork to find out what I was cooking. It was so bad that my students said, “Mrs. Lupo we are just going to have to close the door all these visitors stopping by are very distracting!” This dish smells so good! It is unbelievable that just two ingredients can meld such a rich flavor in such a short time. I was surprised and so were my students. Trust me on this one. It is a keeper! Continue reading
Farmer’s markets are all the rage right now. It seems that home grown and organically grown are important factors for shoppers today. I know that it is for me. For the last four summers I have done some of my vegetable shopping at Waldrop’s Farm. Until this year it was just a small stand beside the road. You would just drive up, choose what you wanted, and leave money in the jar. Now it is quite different and I love it! Just look at what Allen built.
Where have I been? For the last two weeks I have really been busy. I took a trip to south Georgia with a good friend of mine and I came back with three and a half bushels of peas. That was a job! Then I took a beach trip with my two younger sisters. We had a great time and I did not want to leave the sand, water, sun and the peace. It was so relaxing! Now with just two weeks left and I will be a working girl again. But I am not blogging about the end of the summer yet. I’ve got two weeks!!
I love summer for so many reasons. Free time, no stress, tomatoes, okra, blueberries, peas, basil, watermelon, squash and the list goes on. There’s nothing better on a hot summer day than a cold piece of sweet watermelon. As a child I spent many hours in the backyard eating watermelon with juice running down my chin and spitting black seeds as far as I could. Then running through the sprinkler to get off all the stickiness or squirting each other with the hose. What fun! But now I am all grown up. Really.