Archive for Appetizer & Side Dish Recipes

Homemade Salsa

The fruits of my labor have finally paid off, as I made my first batch of salsa this year and all but a few ingredients came from my garden. I had to do a lot of research on canning, since I have never done it before. Luckily everything turned out good and the jars sealed. You can find the recipe below.


sal2   sal3


8 cups tomatoes, chopped (I used a mix between red and yellow tomatoes)
2 1⁄2 cups onions, chopped
1⁄2 cup green peppers
1 cup sweet bell peppers
1 cup jalapeno pepper, chopped ( I used a variety of peppers to give it more heat)
1 super chili pepper, chopped
6 garlic cloves, minced
1 teaspoon cumin
1 teaspoon black pepper
1⁄8 cup canning salt
1⁄3 cup vinegar
1 (15 ounce) tomato sauce
1 (12 ounce) tomato paste
1 (15 ounce) black beans, drained and rinsed
2 cups frozen corn


Mix all together and bring to a slow boil for 10 minutes.
Seal in sterilized jars and cook in a hot water bath for 10 minutes.

Note: I had some salsa over at Jeff’s place the other night and used a recipe I found at that was similar to his and modified it to meet my needs.

I used different color sweet bell peppers to give it a more aesthetic look and a sweeter taste. I also used a mix of Jalapeno, Habanero, Chili and Hungarian wax peppers to give it more heat and added cilantro as well.

RITZ Fried Pickles

1 qt. (4 cups) oil
2 eggs
2 tsp. water
4 large dill pickles, each cut into 9 slices
1/4 cup mayonnaise
1 Tbsp. prepared horseradish
1/3 cup flour
32 RITZ Crackers, finely crushed
HEAT oil to 350°F in deep fryer.
MIX mayonnaise and horseradish until blended. Refrigerate until ready to use.
WHISK eggs and water until blended. Coat pickle slices in flour, then in eggs then cracker crumbs, turning to evenly coat both sides of each slice. Place in single layer on parchment-covered baking sheet.
ADD, in batches, to hot oil; cook 1 min. or until golden brown. Drain on paper towels.
SERVE warm with mayonnaise mixture.


Fried Green Tomatoes



3 firm green tomatoes, sliced
½ cup cornmeal
½ cup flour
½ tsp Cajun seasoning
½ cup buttermilk
1 egg
3 Tbsp vegetable oil for frying


Spread tomato slices on paper towels. Sprinkle with salt. Allow 15 minutes resting for salt to remove excess water from tomatoes. Blot each side dry with paper towels.
In a shallow dish sift together cornmeal, flour and Cajun seasoning.
Pour buttermilk in a second shallow dish. Whisk in egg.
Coat tomatoes in cornmeal mixture, dip in buttermilk and coat a second time with cornmeal. Allow 5 minute rest. Sprinkle with cornmeal mix a third time just before frying.
Heat vegetable oil in a cast iron skillet. Fry both sides of tomato slices crisp and golden. Serve immediately.

Deviled Eggs With Tuna


6 large eggs, hard-boiled with shells removed
1 can (7 oz.) chunk white tuna, packed in water
1 tsp prepared Dijon mustard
2 cloves garlic
3 T lime juice
Salt and pepper to taste
1/4 cup fresh parsley


Slice the eggs in half lengthwise and carefully discard three of the six yolks. Reserve the other three. Set egg white hollows aside. Drain the canned tuna, removing excess water by pressing it with the back of a spoon against the colander. Process the tuna, egg yolks, mustard, garlic, lime juice, salt and pepper in a food processor to a puree. Adjust seasoning. Spoon or pipe the tuna mixture into the hollowed eggs. Garnish with parsley and serve at room temperature or chilled.

Crockpot Ranch Potatoes


2 pounds small red potatoes, quartered
8 ounces cream cheese, softened
1 envelope buttermilk ranch dressing mix
1 can cream of potato soup
1/2 cup milk


Place potatoes in crockpot. Combine cream cheese and dressing mix; add soup and milk and blend well. Pour mixture over potatoes and mix completely. Cook on low for 7 to 9 hours or on high for 3 1/2 to 4 1/2 hours.

Menu Title