I may be proud of my Salsa more than any other recipe. It’s evolved over the years and tastes different based on the tomatoes I have on hand. Fresh garden tomatoes are the best of course, but there’s only a short period of time when I have them on hand. So on those occasions when I have a craving and no fresh tomatoes I have to go with canned tomatoes. I’ve found that the fire roasted tomatoes have a slightly smokey flavor and are a bit thicker which makes a better consistency.
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I’ve re-discovered pork. Truth is, I really didn’t know how to make it and it would turn out dry and tasteless. Once I found out how to use a rub to seal in the juices and follow up with a glaze, pork is now a family favorite. I wanted to try orange with chipotle to see how those two flavors would go together. No more wondering, it turned out better than I expected.
Nothing beats a pizza made out of homemade bread right out of the oven. I love making bread and I make it the old fashioned way, by hand. Don’t have one of those fancy stand mixers with a dough hook to knead the dough. It takes about 2 hours from start to finish to make flatbreads including the time it takes to raise the dough. I started thinking it would be fun to make individual pizzas so that everyone could top them with their favorite toppings. Before I learned to make flatbreads I would buy Pita Bread at the store. I’ve since found out they’re really easy to make, taste better and I can make up to 8 flatbreads at a time. There are many things I can do with flatbread but I’ll get into that another time. . . but for now lets get started on the Greek Pizza.
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I love the Southwest and every time I walk into the local Price Chopper store they amaze me with all the fresh and dried chiles they carry and it reminds me of home. In New Mexico, Red and Green Chile are staples of any kitchen, but in the Midwest it’s harder to find those chile comforts of home. So when I walked in and found these huge jalapenos, they called out to me . . . stuff me, stuff me. So this is what I put together.
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An Inspired Cook 