Pico de Gallo Mexican Salsa

Pico de Gallo

  • 6 tomatoes with seeds removed!
  • 1-3 jalapenos (warning: hot) OPTIONAL
  • 1 medium white onion
  • ½ a medium red onion
  • 1 cup cilantro
  • 5 cloves garlic
  • 3 limes juice
  • 1 tbsp cumin
  • 1 tsp sea salt (More can always be added but not taken away!)
  • 1 tsp chili powder

Mix all ingredients and chill until ready to use.

Jiffy Mix Cornbread with Jalapeno and Cheese

Until recently, we were unable to find Jiffy cornbread mix here. Having found it, I searched Pinterest to look for an upgrade to the mix. Below is the enhanced recipe…

Jiffy Mix Jalapeno and Cheese Corn Bread

INGREDIENTS

  • 1 box of Jiffy Corn Muffin Mix
  • 2 Tbsp. of melted butter (I use unsalted)
  • 1/3 cup of milk – I used 2%, but you can substitute whatever you have on hand
  • 1/2 cup of shredded cheddar cheese
  • 1 /2 of 15 oz. can of Niblets corn – drained
  • 1 – medium Jalapeno diced (or) 2 Tbsp. of canned jalapeno diced (optional)
  • 1 egg

INSTRUCTIONS

1. Preheat oven to 375 degrees

2. Using a large mixing bowl, add the corn muffin mix and all of the other ingredients and mix until the dough is moist

3. Grease an 8×8 pan and pour the mixture into the pan

4. Bake at 375 degrees for about 25-35 minutes – or until a toothpick inserted in the middle comes out clean

5. Bread will still be very moist when done, don’t let that confuse you with it not being cooked.

NOTES

*Adjust baking time per baking dish. Muffins will be ready on the earlier side of time frame (around 15-20 min., loaf pan will probably take the full amount of time because of the depth of the batter – maybe longer, use the toothpick method. you can use an 8×8 or 9×9 pan to spread the batter out a little, and you are probably looking at closer to 25 minutes.

Coconut Chicken (pollo al coco)

Here is a straightforward recipe for a quick meal. I came across it in our local Costco magazine this month and decided to give it a try. My suggested changes are in red as always.

Pollo al Coco (Chicken with Coconut)

  1. MIX together –

1 teaspoon cumin. 1 teaspoon paprika and 1 teaspoon cilantro

  1. BLEND into –

4 pieces of chicken cut into cubes ( I used thighs)

  1. COOK in 1 tablespoon of olive oil for 8 to 10 minutes until cooked through
  2. ADD –

1 teaspoon of olive oil

1 small chopped onion

1 teaspoon fresh minced ginger

2 jalapeno chilies minced without seeds (can be omitted)

2 teaspoons minced garlic

SAUTE to blend the spices with the chicken

  1. ADD –

1 can cubed tomatoes

  1. SIMMER 7 to 10 minutes, stirring very frequently.
  2. ADD –

400 ml of coconut milk (next time I would use coconut cream to make a thicker sauce)

  1. HEAT through…

SERVE over rice…sprinkle with chopped parsley