experiments of a "chef-for-fun"
We love S’mores around here! One of the great joys of the summer is relaxing around a campfire just hanging out with friends. While enjoying that fire – marshmallows toasted (or burnt) to perfection are just right! After enjoying that fire you come inside to head to bed and realize that you now smell like you’ve been camping all week.
Well -FEAR NO MORE… I have your Smoke-Free-S’mores here!
read more »
This dip is perfect for a crowd at your next party. At our Super Bowl Party this year this dip was the one that had the highest percentage of it eaten, so that should speak for itself. There is nothing “healthy” about this – so make sure to cook it for a crowd so the calories consumed will be lower… high calories (divided by) more people (equals) less calories per person!
Mix all ingredients well together in a small bowl. Serve with Quesadillas or Chips or just a Spoon
.
.
.
.
And I leave you with this, Today’s Question of the Day… What is your favorite thing you have ever eaten which you just can’t seem to re-create (at a restaurant or that you made once, but never again)?
Just the other day I was wishing that I had some Tomatillos because I was craving a green salsa! That day just happened to be a Friday and I was getting ready to go over to our CSA. Lo & Behold we got a pound of tomatillos in our pick-up that day. I let out a little cheer and got to researching some recipes so I could make the most of my salsa without screwing it up! This is a mixture of dozens of websites worth of research on Tomatillo Salsa, including Jersey Girl & Tyler Florence.
Now, you may be asking yourself, “Self – what is a tomatillo”. I’m here to help! Tomatillos are a fruit (related to tomatoes) which grows in a paper-like husk that must be removed (and the fruit washed to remove the film from the husk) before using. They are most often picked and used green (although the husk often has a yellowish-brown color to it and like tomatoes, there are many different varieties with different colored fruits). When used fresh they have a slight lemony/acidic flavor to them so roasting them brings out the flavors and softens the skins, but also breaks them down (making them more soupy – not a problem for a salsa). Growing up working at Quiet Valley, we grew these things – but called them “Ground Cherries”. I do not remember what we used them for but I just recently found out they were the same thing! 
That was your lesson for the day, hope that you feel more educated & learned something new for the day (can we tell its back to school time & I will be once again just a “teacher by day” and only a “chef by night”).
This is awesome on chips, used to kick up your quesadilla, on top of grilled meats, eaten with a spoon, mixed into something to spice it up – just enjoy (we enjoyed it as an appetizer before my dad’s birthday dinner & cake celebration).
.
.
Pre heat oven to 400 On a baking tray, roast tomatillos, onion, garlic and jalapenos for 12 to 15 minutes. Transfer the roasted vegetables and any juices on the bottom of the tray to a food processor. Add the cumin, salt, cilantro, and lime juice and pulse mixture until well combined but still chunky.
One year ago: Grilled Fresh Veggie Panini 
Oh yeah & have you checked out my ONE YEAR ANNIVERSARY post from earlier his week about an AWESOME Chocolate Ice Cream Layer Cake I made to celebrate Dad’s Birthday and my Blog-iversary??
.
And I leave you with this… What fruit/vegetable/etc have you seen at the market and have had no idea what to do with. (AND – did you buy it and experiment or just keep walking?)
