Saturday, October 31, 2015

Homemade Hot Salsa Mexican Restaurant Style

My $2.00 Pot Of Chicken Soup

Homemade Tomatillo Salsa

Spanish Rice Recipe

Super Sexy Truffles

Hi Folks,

 One of the goals I had when I started this blog was that I wanted to try making things I had never made before, we always seem to be eating the same meals day in and day out.

While this isn't a meal, it was something I had never made before.

My wife loves Truffles, so I decided to make some for her. I was surprised how stupidly simple they are to make.

I only used three ingredients for the base of my Truffles.



And vanilla, I used the powdered sugar and the cocoa to roll the Truffles in.

What I did was measure 10 ounces of chocolate, into a bowl. I used the bittersweet 60 % cacao first, at least 60 % cacao is what is recommended when making Truffles.

The semi sweet was not 60 %, more about that later.

 I poured 1/2 cup of cream, and 1 teaspoon of vanilla, into a measuring cup and  heated to boiling in the microwave, then I poured it over the chocolate and waited 3 minutes for the chocolate to melt.

Then I mixed till the chocolate was dissolved and the mixture was smooth. I had to place the bowl in the microwave for another fifteen seconds, to accomplish this.

I decided to try two different
versions of the bittersweet, in
one I added coconut.

In the other I used
 1/4 teaspoon of ground red

I used the cinnamon sugar to roll the Truffles in.

I poured the melted chocolate into bowls,  and placed 
them in the refrigerator uncovered, for one hour.

I mixed the semi sweet chocolate in the same way but omitted the coconut and pepper.

After an hour I assembled the bowls I would roll the Truffles in with cocoa, powdered sugar and cinnamon sugar.

Also a cup of warm water and a spoon to scoop the chocolate with. I used the towel to remove excess water from the spoon.

I scooped out the chocolate for my first Truffle, and rolled it in my hand to get a more round shape.

This part is messy, your hands will get chocolate on them.

Rolled the Truffle in the cocoa.

And placed it on a plate. I did all the ground pepper ones on a red
plate so that I could be sure to keep them separate.

My wife doesn't do spicy very much, so if these proved to be too spicy for her, I didn't want her to find one by surprise later on.

Which turned out to be a good thing because after they had chilled, and  she tried them, she commented " oh these aren't too spicy, they taste really good."

Then she swallowed.

Thirty seconds later the heat hit the back of  her throat and she said

" Oh my God, these are too spicy for me."

So I was the one who ate the rest of the pepper ones.

Anyway I continued scooping and rolling till I had all the bittersweet Truffles rolled out.

Then I started on the semi - sweet, and found out why you need to use 60 % cocoa.

The truffles melt really fast, if you don't use the 60%. This probably would not have been a problem, if I had used a small melon baller, so that I would not have had to touch them very much, and they wouldn't have melted the way they did.

But you know what they say about hind sight, so I wound up with some misshapen Truffles. They still tasted good just weren't so pretty.

Keep Truffles refrigerated.

I hope you try this recipe and make your own Truffles.

Thanks for reading,

Thursday, October 29, 2015

Soft Pork Tacos

                                       Pork Roast part 4

Hi Folks,

This is the fourth and final part of pork roast part one, which was my second post, where I wrote about purchasing two six pound pork roasts on sale  for about $24.00.

One of the goals I have for this blog is helping people to save money on their grocery bill and still eat really good food.

Now with this particular roast I cooked, my family and I could have had a nice roast dinner, and had some leftovers for later, and still came out cheap, at $12.00 for the roast.

But my intentions were to get at least 4 meals out of it at a cost of $3.00 a meal for the entree. So after cooking the roast I divided it into four portions, and planned what to do with them.

So if the store where you regularly shop has a really good sale on roasts, buy one and instead of thinking of it as one nice meal, think about how many meals you could make out of it, or if you can afford it buy two, and still have that nice roast dinner.

Even if you only had five meals out of the two roasts, that's still less than $5.00 per meal for the main part of your meal, and for four people it breaks down to $1.25 per person.

That's about the cost for something of the $1.00 menu at a fast food place.

Anyway this is what I did for my fourth meal.

I thawed the pork, warmed
it on the stove, and added tomatillo salsa to it. You can find the recipe for the salsa here on my blog, or just add your own favorite salsa.

I warmed the pork and salsa till
heated through.

Added Spanish rice for a side, you can find that recipe here also, warmed some flour tortillas, and here is the end result.

The pork made eight soft tacos, I just add some cilantro and a squirt of lime, and they where delicious.

I hope you try this recipe, or at least buy that roast and make your own four meals out of it.

Thinks for reading, Roy.

Here's a link to my youtube channel.Roys Kitchen

Wednesday, October 28, 2015

Homemade Hot Salsa Mexican Restaurant Style

 Hi Folks, Here's another red salsa that is not  as hot as an earlier post and it also makes a smaller amount.

You will need:

3 serrano peppers or peppers of your choice
2 cloves of garlic
1 half of an onion

Place ingredients in a pan and roast on stove top or under broiler. Roast until
ingredients become soft and charred. Rotating and checking often.

As ingredients become charred and soft
transfer to another container.

Cover with plastic wrap or foil.

The onions will take the longest amount of time.

Once the onions are soft and have some char, add them to the container and wait 10 minutes.

After 10  minutes peel the garlic,
and remove the stems from the peppers.
You can also remove the outer skin from the peppers and the seeds if you wish.

 Place ingredients  into a blender, add a 14.5 ounce can of tomatoes (whole or diced), 1/2 tsp of salt and 1 clove of peeled raw garlic.

 Blend until smooth.
 If you desire add 3 tablespoons of cilantro, and blend.

Transfer to another container and chill for at least 1 hour.

I hope you try and enjoy this salsa. Eat it with chips, or add it to cooked meats to make tacos or enchiladas, add it to some scrambled eggs and serve on top of some refried beans. It is a very versatile salsa.

Thanks for reading.

Here's a link to my youtube channel where you can find this and other recipes.

Homemade Hot Salsa Mexican Restaurant Style

Spanish Rice Recipe

Hi Folks,

This is a easy recipe for a delicious side for your other Mexican dishes.

You will need
2 Tablespoons of
oil of your choice.
Add to pan over
medium high heat.
 When oil is heated, add 1 cup of white rice, I prefer extra long grain, but any white rice will do.
Cook rice for 5-7 minutes or until rice is a nice rich tan color.
When rice is browned, add 1/2 cup of tomato puree or crushed tomatoes, cook for 2-3 minutes.
 Add 2 cloves of minced garlic

2 Tablespoons bell pepper chopped

2 tablespoons onion chopped
 Add 1 1/2 cups of water and bring to boil.
 When rice comes to a boil add

the juice of 1 lime

1 whole serrano pepper,
or pepper of choice
 Do not cut up the pepper unless you want to add more heat to your rice, if this is the case then by all means go for it.
The whole pepper just adds flavor and a mild heat.

 Cover and reduce heat to a medium simmer and cook for 10 - 15 minutes. I find it best when cooking rice, to use a pan with a glass lid, so I can see what is going on.
After 10 minutes check rice, if you don't have a glass lid just peek and see what is going on.
If rice is ready the water will have all been absorbed and you
should see little tunnels
throughout the rice.

I know they say don't look under the lid when cooking rice, but how else are you going to know whenit is done? When you smell it

Go ahead and peek it will be alright.

After rice is done fluff with a fork and transfer to a platter, and serve.

I hope you enjoy this recipe thanks for reading.

Here's a link to my youtube channel where you can find this and other recipes.

Spanish Rice Recipe

Homemade Tomatillo Salsa

 Hi Folks,

This is a very simple recipe for a tomaillo salsa that only takes
about 45 - 60 minutes from start to finish. The cost is well under $2.00, the main cost being the tomatillos.

If you have never had a tomatillo salsa the flavor is a little tart and sour and a little tangy. There is no heat unless you add peppers, so you can adjust the heat level with either more or less peppers, I just find this recipe right for me.

You will need:

1 pound of tomatillos
( tomatillos should be firm and a bright green )
3 cloves of garlic
2 serrano peppers

Peel and wash the tomatillos, place ingredients in a pan, roast on stove top or under broiler, checking and rotating often until ingredients are charred and soft, everything won't cook at the same time, so as ingredients become charred and soft, transfer to a container and cover with plastic wrap or foil

Continue in this manner until everything is charred and soft.
Once everything is in the container and covered, wait 30 minutes.

After 30 minutes, you will have something that looks like this, your ingredients will have become softer and produced a good amount of liquid.

Remove the stems from the serranos
and the tomatillos,  peel the garlic.
Put all the ingredients, including liquid into a blender and blend until smooth.

The end result will look something like this, and will produce about
a cup of of salsa.

This salsa goes well with chips, tacos, enchiladas, eggs or as the base for other Mexican sauces.

You could also add lime juice, and cilantro, and mix with sour cream to transform this salsa into something that is even more yummy. Just try that on your on your next soft tacos.

I hope you you try and enjoy this recipe.

Thanks for reading.

Here's a link for my youtube channel where you can find this and other recipes.
Homemade Tomatillo Salsa