Posts from the ‘Beef,Pork,Lamb’ Category

Nov 17

Ginger Cilantro Spicy Tofu In Cabbage Leaves And Hearty Minestrone

Ginger Cilantro Spicy Tofu

This recipe is from one of my favorite bloggers Sonal@Simply Vegetarian777 and one that really inspires me to eat wholesome healthful food. This recipe is very special, you see Sonal dedicated it to me, I was touched and thrilled and had to make it, the recipe is Ginger Cilantro Spicy Tofu in Cabbage Leaves, long name yes and long on flavor. It’s fantastic, so simple to make but really really flavorful. I love the crisp tofu, another recipe that really defines umami, it’s healthful, so flavorful and lends itself to variations in serving. Sonali has you pile the spicy tofu in cabbage leaves (I used savoy cabbage) but you can scoop it up with warm flat bread, eat over rice or on it’s own. Anyway you serve it it’s wonderful, delicious and so good for you.

Delicious

I saw this recipe on the blog Bourbon and Brown Sugar for a Hearty Minestrone With Tortellini And Mini Meatballs there are some really fantastic recipes on her site but this soup spoke to me. It’s a meal in a bowl, there are meatballs, tortellini, loads and loads of vegetables and a delicious broth. It’s just perfect for a cold weather meal, it fills you up and warms you. It’s really simple to make, doesn’t take very long to cook and serves a crowd. I followed the recipe except for two things, used leeks instead of onion, only because I had a huge amount I needed to use and I added the rind of a piece of parmigiana the last 30 minutes of cooking time its an incredibly delicious soup.

Delicious and hearty soup

Nov 3

74 Comments

Beef Stew A Bowl Of Comfort

Beef Stew

Hearty, warming, filling, a meal in a bowl, thats beef stew.Honestly, I don’t eat that much meat, but every now and then I want it and look forward to the cooler weather so I can make this wonderful dish. I don’t use a recipe, you don’t really need to it’s one of those wonderful meals that you can just add ingredients, you be the judge how much or how little, taste, add more of this and that add a variety of vegetables you can get creative. I will give you the basics for my beef stew, there are a million and one recipes out there so here is one more to add to the list.

I like using a good red wine in my stew and always use a wine that is good enough to drink, not that cooking wine you see in the supermarket, but you can omit and use just stock and/or water, good cubed beef, vegetables, let it braise until the meat is so tender it literally melts in your mouth. I don’t add potatoes to my stew, instead I spoon over creamy mashed potatoes, I like yukon gold that I put through a food mill so there are no lumps, add sour cream, butter, salt and pepper.

Beef Stew

Serves 4-6 depending on serving size

2 lbs good cubed beef (I like chuck)

2 tbs flour

2 tbs tomato paste

1 onion finely diced

2 cloves garlic (smash and add whole)

Red wine (half bottle approximately)

water or stock (about 3 1/2 cups) just enough to cover the meat

Carrots I like to use the small baby carrots for this and add them whole (you judge how much)

peas – frozen are fine

Bay leaf, thyme (optional)

Peas- I never measure but I think about 1 cup frozen peas or fresh if you have.

salt and pepper

Heat some olive oil in a dutch oven, add the onion and sweat them, cook just until it gets soft, add garlic and cook for a short time just so it is warmed. Sprinkle the beef with the flour and toss to coat. Add to the pot with the onions and garlic and brown the meat, now add the tomato paste and carrots, stir to combine and cook for approximately 2 minutes just so the tomato paste starts to caramelize. Now add the wine and water or stock. You can season with salt and pepper, cover with lid slightly ajar and bring to a boil, reduce heat to low and simmer stirring occasional for about 2-3-4 hours, check frequently stirring to make sure it doesn’t stick to the bottom and also to make sure the liquid hasn’t reduced to much, adjust if it has. About 15 before you are ready to serve add the peas. The liquid will have reduced significantly and will be thick and rich but if it is not thick enough for your taste, make a slurry using flour and water and pour into the stew, give a stir and cook a few more minutes. Serve alone or with potatoes, egg noodles or warm crusty bread and butter and a glass of your favorite red wine. NOTE: I used Fritz a Cabernet Sauvignon 2010, from Dry Creek Valley in California, this is a deliciously rich wine, that I thought would go well with a hearty beef stew. I drank the rest of the wine with dinner, a really nice pairing.

Oct 18

96 Comments

An Inspiring Meal,Wine Pairing And Fiesta Friday #38

Pork Ragu With Pappardelle

I want to thank everyone who submitted recipes and so sorry it’s a day late. I wanted to cook/bake each one of them (I think I just might do just that). I am inspired when I see the wonderfully delicious and creative recipes you all make and I want to do the same. Thank you. I fed everyone’s names into Random.org and the two recipes that were chosen are:

Pork Ragu with Pappardelle by Matt @ Inspired Food

Tiramisu by Lindy @ Love in the kitchen

Tiramisu

I needed some comfort and the angels must have been at the helm of the random pick, Italian comfort food is just what I needed. Matt’s pork ragu is rich and meaty, and when eaten with pappardelle (I love those pasta ribbons) it’s like getting a hug from Nonna. Rather than make a salad I decided to make brocolli rabe sauteed in garlic and olive oil with toasted pine nuts and shaving of pecorino romano. I deviated only slightly from Matt’s recipe, I did not use oregano, it’s a personal preference.

As luck would have it, or I guess this was fated, when I fed the desserts into the random sorter it spit out Tiramisu, how perfect is that with this wonderful pasta dish. Lindy’s tiramisu is exactly how I like it, the perfect comforting, creamy sweet dessert. I used Kahlua in the dipping/soaking coffee, Lindy gives you a choice of Kahlua, Frangelico or Amaretto and I added 1 tbs of Marsalla to the mascarpone/cream. What a fantastic dessert!!

I could not enjoy such a wonderful bowl of pasta without a great wine. My dear friend Michelle agreed to do a wine pairing. Michelle’s wine blog Rockin Red Blog is a veritable wealth of information on wine. You have to read her wine reviews, I am so in love with her writing style, her reviews are downright sexy (can I say that). Well they are, and I have learned so much from her. I sent her Matt’s great recipe and she paired it with a wonderful Italian red. Here is the wine recommendation and review from Michelle:

cesari mara ripasso

I spent a week in Valpolicella in September visiting wineries and tasting lots of terrific wine. When Suzanne shared this recipe with me it immediately took me back to Italy. I am sure there are many wines that would pair well with this meal but I try to follow the mantra “If it grows together it goes together;” therefore, my recommendation for a wine to pair with Pork Ragu with Pappardelle is a delicious Ripasso from the Valpolicella region of Italy. Many of the fantastic wines I enjoyed in Valpolicella have limited if any distribution to the US. I am recommending a wine that is distributed within the US; however, if you are unable to find this exact wine please go to your favorite local wine retailer, share this recommendation with the wine buyer and ask him/her to please suggest a Ripasso the store has in stock with similar body and flavor profile to enjoy with this meal.

Cesari Mara 2012 Valpolicella Superiore Ripasso DOC: This beautiful Ripasso was crafted from a blend of Corvina, Rondinella and Molinara grapes. It poured a beautiful deep ruby into the glass. This wine opened with quintessential Ripasso aromas of ripe cherries and spice. On the palate it delivered pleasing flavors of ripe cherries, baking spice, cocoa and fresh tobacco leaves with a hint of vanilla on the back of the palate. This Ripasso offered a velvety full mouth feel with a lingering finish coupled with refined tannins and round acidity. This Ripasso begged to be paired with a rich and full pasta meal. I thoroughly enjoyed this wine paired with Bigoli Pasta topped with a Barnyard Ragu and fresh shaved Parmesan Cheese. Furthermore, the Cesari Mara 2012 Ripasso will make an excellent pairing with Pork Ragu with Pappardelle. Click here to find this wine; if necessary I encourage you to order it online. Average retail price $17.

The meal was so wonderful I decided I would make enough pasta and tiramisu for a crowd and bring it to Fiesta Friday hosted by the amazing Angie@The novice gardener. This weeks co hosts are Hilda and Julianna, they are so wonderful agreeing to co host a second week. I hope you brought your appetites since I have brought a lot of food and with everyones amazing and delicious offerings FF#38 is going to be a great party!! Enjoy Everyone!!

Bowl of comfort

YUM!

Fiesta Friday

Oct 9

82 Comments

My Meatloaf Is A Finalist On Food52!

photograph by James Ransom for food52

I am thrilled and honored to be a finalist in the contest “Your Best Dinner That Makes A Good Lunch”. I love this meatloaf recipe l it’s simple and straightforward. I am keeping this post short and sweet as my happiness for being named a finalist is overshadowed by grief and worry, My sweet Izzy is very very ill and I have to make a very difficult decision. Click here to vote and here to check out Food52. Thank you so so much. I really appreciate it.

Izzy please keep her in your thoughts and prayers

Jul 4

79 Comments

Beef Kebab Kubideh On Flatbread For Fiesta Friday #23

Beef Kebab

Kebab Kubideh is minced or ground meat, beef, lamb or even chicken, formed onto a skewer and grilled, the meat is succulent and delicious. It can be served with rice, and on the side Torshi (Iranian pickled vegetables) grilled tomatoes and salad or as shown here on flat bread. I thought that something grilled would be a great addition to the Fiesta Friday dishes. Sprinkle generously with Sumac, if you can’t find it locally order online, Amazon carries as well as many online spice stores, it really adds great flavor to the meat. I want to pass on two recipes for Torshi the first is an eggplant torshi, from Azita from her wonderful blog Fig and Quince, the second is from the incredible Fae of Fae’s Twist and Tango, a mixed vegetable torshi

This weeks Fiesta Friday happens to fall on The 4th of July, a day we celebrate our countries Independence. It’s a day when we all get together with family and friends, eat, drink and remember how lucky we are to have our freedom. So all of us at Angie’s amazing party will do just that, enjoy each others company, eat and drink and have a great time. This weeks party is co hosted by Sylvia@superfoodista and Margy@la petite casserole, I love both of their blogs and am so happy that they are hosting this weeks festivities together.

Makes at least a dozen

2 pounds ground beef (you can also use ground lamb)
1 large onion grated on the largest grate and drained of juices
2 egg yolks
salt and pepper to taste
sumac (optional but highly recommended) to sprinkle on meat after cooking)
2 small cucumbers diced
2 tomatoes diced
1 cup chopped parsley
1/2 teaspoon dried mint
juice of 1 lemon
salt and pepper to taste

Grate the onion and drain, I squeezed it in a double paper towel. Put the onion in a bowl, add the beef, egg yolks and some salt and pepper, Mix well. Cover and refrigerate for 1 hour
If you are using bamboo skewers submerge in water while the meat is resting in the refrigerator. Dice the cucumbers, parsley and tomatoes, add the lemon juice and season with mint, salt and pepper. Form meat onto skewers whatever size you want, heat your grill and place meat skewers onto grill. You want the meat cooked medium done. Let grill 3-4 minutes on each side turning over once. Test for doneness, just poke with your finger it should feel firm but not dry. NOTE: I find it’s best to refrigerate your kebab once formed onto the skewers for about an hour before grilling.
Remove from heat and tent with foil while you prepare your bread. Grill the bread either on the burner or in a pan, brush with olive oil and lay kebab onto bread, sprinkle with a little sumac (optional) and spoon some of the cucumber and tomato on top.
Suggestions for other garnishes: Crumbled feta cheese, plain yogurt mixed with cucumber and mint.

Fiesta Friday

Jun 6

118 Comments

Chinese Spare Ribs For Fiesta Friday #19

Chinese Ribs

I love ribs, and really love the ribs you get in Chinese restaurants, they are sticky and a little sweet and tender, so delicious. I found this recipe on Martha Stewarts site. They are so easy to make,the sauce is amazing and this recipe produces some exceptional ribs. I roasted the ribs for about 4 hours on 300, rather than a couple of hours at 325 degree’s simply because I had things to do and just left in the oven while I ran around.

So my offering for Fiesta Friday #19 is Chinese Ribs, serve with some of that delicious slaw thats here at the party. Our co hosts this week are Prudy@butter basil breadcrumbs and Sue@birgerbird and overseeing all of the party animals is the lovely and talented Angie@the novice gardener. I can’t wait to dig into everything that everyone brought.

Chinese-Style Spare Ribs

http://www.marthastewart.com/349642/chinese-style-spare-ribs
Prep Time 10 minutes
Total Time 2 hours
Serves 6
Ingredients
1/2 cup ketchup
1/2 cup hoisin sauce
1 tablespoon sambal oelek or other spicy chili sauce
2 tablespoons malt vinegar
4 scallions, cut into 2-inch pieces
2-inch piece fresh ginger, peeled and cut into 1/4-inch slices

I changed the recipe just a bit, I like a little sweetness. I added a tbs (not packed) of dark brown sugar and 1 tbs of the Calmer Sutra Ginger honey. I would have added 2 tbs but thats all I had left. I did not have malt vinegar so used apple cider vinegar.

1 rack pork spare ribs, cut into thirds lengthwise
Coarse salt

Directions
Preheat oven to 325 degrees. Line a rimmed baking sheet with foil. In a food processor, pulse ketchup, hoisin, sambal oelek, vinegar, scallions, and ginger until smooth, scraping down sides as necessary. Season ribs with salt and coat both sides with sauce. Roast, bone side down, until ribs are tender but not falling off the bone, 1 1/2 to 2 hours. Cut into single ribs and serve with slaw.

Fiesta Friday

Apr 29

85 Comments

Small Plates- Tapas

Cheese, wine,olives and bread

Tapas anyone?

I was recently inspired to make tapas after reading a post on the very beautiful blog Laura’s Mess. She and friends/fellow bloggers get together and prepare a feast frequently and it’s like a culinary tour of the world. I decided since I love the food of Spain and I am particularly fond of small portions that I would make tapas. You can eat a variety of foods and variety is the spice of life!!

For this meal I made some of my favorite Spanish dishes, they are simple and very tasty and I find that when you set out platters of a variety of food for friends it’s fun, add some good wine to the mix and it’s a great party. You can also make some of the food in advance. The meatballs and tomato sauce and the polenta keep very well for a day or two, I also boiled the potatoes for the patatas bravas a day ahead and fried them the day of, you can also make that yummy sauce ahead.

I am not going to post recipes for all,most of the recipes are not mine, but I will provide the link to the recipe if you want to make. I served the polenta with the meatballs and tomato sauce, the grilled merguez goes beautifully with the patatas bravas. The shrimp, well they are great on their own and don’t forget the cheese and olives and bread with some good olive oil for dipping. Wash it all down with wine I chose Rioja. Sangria would also be lovely with this!!

Here is the menu:

Patatas Bravas

Albondigas- Spanish meatballs (Recipe calls for pork, I used pork and beef)

Merguez (grilled)

Roasted Tomato Sauce (No recipe needed see below for instructions)

Gambas Al Ajillo- Spanish Garlic Shrimp

Cheesy Manchego Polenta

Assorted cheese. bread, olives

Lots of wine

Oven roasted tomatoes and garlic

Sauce-fresh tomato, garlic,thyme and olive oil

The tomato sauce is very simple, pre heat the oven to 375 degrees. Spread cherry tomatoes and at least 3 cloves garlic on sheet pan, I used assorted heirloom, drizzle with olive oil, salt, pepper and sprinkle generously with thyme. Bake for approximately 20-30 minutes or until the tomatoes and garlic are softened and caramelized. Crush with fork or masher and add the meatballs, simmer on low heat for approximately 45 minutes to one hour. Serve with polenta.

Manchego Polenta

Polenta ( You can easily half the recipe if doing tapas)

Serves 4-6 depending on serving size

4 cups whey or water

1 cup polenta (corn meal) I used stone ground

pinch of salt

1 cup grated manchego cheese

2 tbs butter

2 tbs heavy cream, creme fraiche or mascarpone

black pepper (2 or 3 turns of the pepper mill)

In saucepan add the whey or water and pinch of salt, bring to a rolling boil. Whisk in the polenta, don’t dump it all in add slowly while you are whisking it thickens very quickly. Lower heat to low and continue whisking until its done. It takes approximately 3-5 minutes for regular cornmeal and 7-10 minutes for stoneground. Remove from heat add the butter, cheese and heavy cream. Stir until its all incorporated. Cover pan and set aside.

Meatballs

I baked the meatballs at 375 degree’s for 30 minutes then finished on stove top simmering in fresh tomato sauce.

Apr 3

57 Comments

Mixed Beef And Pork Ragu With Rigatoni

A bowl of pasta

I saw a post the other day from The Seasoned Traveller for Pappardelle With Pork Rib Ragu and it immediately brought me back to my childhood, one of my favorite Italian dishes my Mom made was a mixed meat ragu, Mom used both beef and pork and it was delicious the meat was so tender it literally melts in your mouth and the sauce is rich and thick. Laura (The Seasoned Traveller) made a mouthwateringly good ragu and served it with pappardelle, imagine that ribbon like pasta with the thick rich meaty sauce. Delicious right? Laura inspired me to make a ragu, I used beef short ribs and pork country ribs. Now I don’t know if technically that is the correct name for those ribs but thats what I know them as. They are meaty with just the right ratio of fat to muscle. It’s one of my favorite cuts of pork. I first sauteed the ribs in a little olive oil, then added some garlic and basil, tomato and slow simmered for about 3 – 4 1/2 hours until the meat was falling off the bone. I decided to make Rigatoni to serve with this thick rich sauce, the pasta is not delicate and neither is the sauce, its a great match. I make this the day before I serve it, the meat is quite fatty so I refrigerate overnight, scrape off most of the fat, reheat and adjust seasoning before serving. Added bonus there is something about an Italian sauce that always tastes better the next day, it’s that much more delicious.

Country Pork Ribs

Mixed Meat Ragu

4 meaty pork country ribs

4-6 beef short ribs

olive oil for pan

fresh or dried basil (8 leaves fresh and approximately 2-3 tsp dried basil) I never measure so its approximate do according to taste

2 cans (28 oz each) good whole tomatoes I like San Marzano – pureed in blender, run through food mill or broken up with your hands

1 can (28 oz) crushed tomatoes

1 shallot minced

3 cloves garlic peeled and smashed

peperoncino or crushed red pepper a generous pinch

Salt and pepper to taste

Heat the olive oil in dutch oven, add the short ribs and sear, remove and sear the pork ribs, remove to plate. Add the shallot and saute until it softens, then add the garlic and lightly brown, if using dried basil add to the oil with the garlic also add the crushed red pepper when it is almost done. Add the crushed tomatoes and you can either put the whole tomatoes in the blender or food processor to puree or break with your hands or use a food mill. Add the whole tomato puree to the pot, season with salt and pepper, add the fresh basil. Now add the meat, bring to a boil then reduce to medium and simmer for 3-4 1/2 hours or until meat is fall off the bone tender.

To serve I remove the bones and leave the meat in nice size chunks, I don’t like to shred it. I add some of the sauce to a saute pan. add the al dente pasta and let it cook a minute or two in the sauce. Divide into bowls, add meat and a little more sauce and finish with a nice grating of cheese either parmigiano reggiano or pecorino romano or both.

Meaty and Delicious

Dec 31

77 Comments

Hoppin John For Good Luck, A Broken Finger And Happy 2014

Hoppin John which contains blackeye peas is traditionally served on New Years Eve/ Day. They are supposed to bring good luck. I guess I could use it since I fell the other day, it was my own fault, never, especially on the pot hole laden streets of NYC push a shopping cart in front of you, you should drag it in back. I learned the hard way, I had just come from the food coop, cart full of all sorts of good stuff, it was pretty heavy. Crossing the street walking at a brisk pace, the wheels got stuck in a pothole, I went flying over the cart with my finger in one of the grooves, it completely dislocated my finger. I spent the rest of the day in the ER where they had to put it back together. I was lucky it wasn’t fractured. Unlucky for me it’s my right hand index finger. I will adapt. This was a bit difficult to make not because the recipe is hard but working without my index finger is not easy and painful.Vegetables are not cut in the proper size pieces but the results are the same.

So I thought I better make some blackeye peas for good luck, this is not the way I envisioned starting 2014.

I have not eaten blackeye peas since I was a child. To be perfectly honest, I really disliked them after a very unappetizing school lunch containing the dreaded peas that I was forced to eat. Since then I have tasted them and they were ok, I looked at several hoppin john recipes and decided on one with bacon, because bacon makes everything better!! This recipe is simple to make and so delicious, now why didn’t they serve this at school it could have been spared years of being a blackeye pea hater.

Ingredients

2 cups dried blackeye peas

1 red bell pepper diced

1 yellow bell pepper diced

1 jalapeno peper cut in half lengthwise seeds removed

1 large stalk celery sliced

1 medium onion diced

2 garlic cloves smashed

1 medium size carrot sliced

6 cups stock (vegetable or chicken) or you can use water

4 thick slices of bacon cut into lardons

splash of olive oil

1 bunch collard greens tough stems removed and cut into thin strips

steamed white rice

hot sauce of your choice

splash of apple cider vinegar (optional)

Rinse peas discarding any rocks or peas that don’t look good. Set aside. In dutch oven set on med/high heat saute the bacon to render the fat, remove the bacon leaving about 2 or 3 tbs of bacon fat in the pot my bacon was lean so I had to add a splash of olive oil, set the cooked bacon aside to add later. Still on med/high add onions and saute until they just begin to soften, add the celery, carrot and yellow and red bell pepper. Continue to saute until vegetables soften, add smashed garlic cloves and cook for another minute or two. Add the blackeye peas, reserved bacon, jalapeno pepper, collard greens and liquid, bring to a boil then reduce heat to medium and cook for 3-4 hours, stirring occasionally and adding liquid if it looks too dry. Before serving, remove jalapeno pepper and discard (or you can keep it if you like) I just use for flavor.

Serve over steamed rice, brown or white your choice. Add some hot sauce, an optional splash of vinegar and garnish however you like. I really like some cheddar or manchego cheese grated on top.

A Very Happy New Year to all of you. I wish for all a happy, healthy, successful 2014 and I look forward to blog posts from each and every one of you!!

Oct 25

62 Comments

Awesome Salsa, Empanadas And A Giveaway!

One of the things I love most about blogging is meeting and get to know other bloggers, I love visiting their sites, it’s a source of inspiration for me. One of the blogs I love and follow is Pretty Bitches Can Cook Too, the very pretty Tamara contacted me asking if I would like to do a guest post, and of course I jumped at the opportunity. Not only does Tamara have wonderful recipes on her site, she also is quite an entrepreneur and has a clothing line and makes and bottles her own salsa and hot sauce and is a philanthorpist. She sent me a jar of her Medium Serrano Salsa to try and I told her I would love to create a recipe using her salsa, she also generously offered to provide a lucky reader with a jar, if you love salsa you will LOVE this stuff!!

Salsa

Now, I am not an expert on food from South America or Mexico or even the Southwest US but Tamara’s salsa inspired me to make empanadas. Well, they are sort of empanadas they are not half moon shape but round like little hand pies, it’s my interpretation I guess you could say, I have never made them before and decided they are after all a turnover of a sort, so I used the recipe for galette dough. The tender flaky pastry goes so nicely with the spicy filling. The filling is so simple, ground beef, onion, garlic, black beans and salsa, this is topped off with some Manchego cheese. It’s a great combination and would make a great appetizer or snack, first thought was how great would these be while watching a football game!

Empanadas

The salsa is so good I can think of so many uses for it besides dipping chips or nacho’s. It would make a great base for chili or any dish with a south of the border or southwestern flavor profile. The medium serrano salsa has the just right amount of heat for a wimp like me, you know it’s there but it’s not uncomfortably hot. It’s fresh, and zingy and contains only good stuff, no preservatives or additives. It’s the real deal!

The empanada’s were wonderful served with some avocado (or guacamole), sour cream and some more salsa for dipping.

Spicy and flaky

See above for link to galette dough.

Makes 1 dozen small pies

Filling:

1 lb ground beef, 90% drained after cooking

1 small onion diced

1 clove garlic minced

1 cup black beans (I used canned)which I drained

1 1/2 cups Medium Serrano Salsa (Pretty Bitches Can Cook Too)

1 cup Manchego cheese grated (or grate as you need it, thats what I do) You can also use Monterey Jack or whatever kind of cheese you like

salt and pepper to taste

egg wash

Coat a fry pan with a little olive oil and saute the onions, when they are soft and translucent add the garlic and continue sauteing until completely cooked. Add the ground beef and brown, now add the salsa and black beans. Cook on medium/high for approximately 30 minutes, it will be nice and thick. Set aside to cool to room temperature.

Pre heat oven to 400 degree’s. Roll out your dough to about 1/4 inch thick. Using 3 or 4 inch biscuit cutter cut out rounds, place a spoonful of the meat mixture in the middle top with a generous sprinkle of grated cheese, wet around the edge of the dough and place another round on top, press down and crimp edges with fork. Pierce the top with a fork, Place on parchment lined baking sheet, brush with egg wash and freeze for 15 minutes before baking.

Place directly from freezer to oven and bake for 25-35 minutes or until a beautiful golden brown.

Now for the giveaway:

To be entered in the contest you should:

– Leave comment here

– Follow Tamara on her blog “Pretty Bitches Can Cook Too“

– Like on Facebook

– Follow@prettycooks on Twitter

– Tweet about the giveaway to @prettycooks and @bklynpuggal

Winner will be announced on Oct. 31, 2013 and will be selected by Random.org. Good luck everyone. This salsa is amazing, you will love it!! Be sure to let me know that you were able to complete all the requirements. If you do not have a twitter or facebook account it’s ok, just let me know and you can just leave a comment here. Open to US residents only, sorry my dear friends abroad.

good food with simple ingredients

Posts from the ‘Beef,Pork,Lamb’ Category

Ginger Cilantro Spicy Tofu In Cabbage Leaves And Hearty Minestrone

Beef Stew A Bowl Of Comfort

An Inspiring Meal,Wine Pairing And Fiesta Friday #38

My Meatloaf Is A Finalist On Food52!

Beef Kebab Kubideh On Flatbread For Fiesta Friday #23

Chinese Spare Ribs For Fiesta Friday #19

Small Plates- Tapas

Mixed Beef And Pork Ragu With Rigatoni

Hoppin John For Good Luck, A Broken Finger And Happy 2014

Awesome Salsa, Empanadas And A Giveaway!

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