Ray's Mango Madness Salsa

• 2 medium-sized mangoes peeled and chopped into small squares
• 1 small serrano pepper, inside cleaned then diced
• 1 small red onion, peeled then diced
• 1 orange, yellow or red bell pepper, inside cleaned then diced
• 1/2 cup chopped fresh cilantro
• 2 tsp fresh grated ginger
• 1/3 cup fresh-squeezed lime juice
• 1/2 cup pineapple nectar
• pinch of salt

Combine in a glass bowl, cover and set in the refrigerator to chill for a few hours and let flavors mingle. Serve with corn chips or use as a condiment with various meats such as fish, lamb or chicken.

¡Katorama Salsa!

Some variations of this salsa can be made with tomatillos or morphed into guacamole. See "Hints" below.

You can chop up the ingredients for a chunky salsa or put it all in a blender or food processor to get a semi-smooth salsa texture like the one I make. I've included links to images for the ingredients you might have questions about. :) Get some really good, sturdy corn chips and dig in! Enjoy!

¡Salsa Dreams!

6-8 Roma tomatoes, diced
1/2 cup green onions, chopped
1 cup cilantro, stems diced small, leaf tops whole
1 lime, juiced
1 tsp lime zest (the outer skin is grated off the lime without the white part)
1-2 green serrano peppers, diced with seeds (for heat)
1-2 tsp sea salt
1 pinch of sugar

Hints:

* Adjust lime, salt and serrano pepper quantities to your taste. Let salsa sit in the refrigerator for a few hours or overnight to let the flavors blend together.

* For green salsa or guacamole, just replace the Roma tomatoes with tomatillos or avocados.

* If you make green salsa, the tomatillos need to be peeled, chopped and sauteed in vegetable oil until soft, and cooled first. Although, some folks leave them raw and don't bother with cooking.

Buttery Chicken Wings

Spinach salad with red onions, grape tomatoes, mizithra cheese. Pinto beans with corn and serrano chilis. Chicken wings sauteed in butter, salt and pepper with paprika and Herbs de Provence.

Kat's Poached Eggs

Poached eggs with salt, pepper and tarragon butter (lined inside poaching cups) on multi-grain toast. Slice up a couple of tomatoes and spread some creamy mayonnaise on the toast and you are set!

Pork Chops with Garlic and Fennel

Not sure where this recipe originated, but have been using it for years -- rich, earthy taste.

2-4 1 inch thick pork chops with bone in
2-4 garlic cloves pressed
1/2 tsp whole fennel seeds
1/4 tsp fresh ground pepper (to taste)
1/4 tsp kosher salt (to taste)
1/4 cup extra virgin olive oil
1 cup red or white wine (or broth)
1/4 cup chopped flat parsley

- Press garlic cloves into a small bowl
- Add pepper and salt with a little extra virgin olive oil and mix to make a paste
- Stir in fennel seeds
- Spread the paste on one side of the chop and rub into meat
- Use the bottom of a small bowl to press the fennel seeds and paste into the meat
- Add extra virgin olive oil to pan on medium-low heat
- Brown slowly, each side for 10 minutes (depending on chop size)
- Add red or white wine 5 minutes before the end of cooking time, cover and simmer on low heat
- Add chopped parsley for garnish

* Some of the garlic paste may come off as the chops cook, but leave it in the pan to create a lovely sauce with the wine.

A few things...

Bought a lovely stoneware egg coddler from England and a beautiful white stoneware bowl! My day is perfect now.

::: bruschetta :::

This appetizer is refreshing any season. Fresh tomatoes are best and the garlic gives it an extra kick!

1 pint grape tomatoes (can use with a mixture of yellow pear tomatoes)
1/4 cup olive oil
5 large fresh basil leaves
1 large garlic clove
pinch kosher salt
fresh ground pepper to taste
rustic sourdough bread

In a small bowl:
⁃ slice grape tomatoes into four quarters
⁃ slice basil into strips (chiffonade)
⁃ finely chop garlic or use press
⁃ add salt and pepper and olive oil

Stir together and let rest at room temperature for 30 minutes

Bread preparation:
⁃ slice bread into one inch slices
⁃ turn stove heat to medium
⁃ place frying pan on heat and thinly coat the bottom with olive oil
⁃ place bread slices in pan and brown both sides
⁃ add olive oil as needed for browning

Top bread with tomato mixture - enjoy!

* Also serve topped with your favorite grated aged cheese
* Add chopped green onions or a few slices of shallots for more zing!

::: Lemon Garlic Paprika Chicken :::

 I love this dish tangy and garlicy, so I add more lemon juice and garlic! The measurements here are not exact since I do this from my head and by look and taste. Experiment! I only use chicken breasts. I've tried thighs and don't like it so much. If you like spicy, then add more Hungarian paprika powder. I could eat this every night - and have!

4 chicken breasts (preferably bone in, with skin)
1 cup extra virgin olive oil
1-2 cups chicken broth
1/2 cup fresh squeezed lemon juice (or to taste)
2 tsp lemon zest
1 medium to large head of garlic (or to taste)
2 tsp paprika (Hungarian powder)
kosher salt (to taste)
black fresh ground pepper (to taste)
1/2 cup rough chopped fresh flat Italian parsley
• turn heat to medium
• pour a 1/2 cup of olive oil into a deep frying pan - set aside other 1/2 cup for later
• add chicken, bone side down and cook for 10-15 minutes with lid on
• remove lid and turn chicken, skin side down
• increase heat to sear the chicken breasts until skin is golden brown - set aside
• turn heat to medium and let oil cool down a bit
• add crushed garlic and cook until just before it turns brown - it should be gold (don't let it get brown or burn)
• note: don't have the oil too hot and have a lid handy - you don't want the oil spatter as you add the next set of liquids
• slowly add chicken broth, lemon juice, lemon zest and last, the 1/2 cup of reserved olive oil
• add 1 tsp paprika - reserve other tsp for later
• add kosher salt and ground black pepper to taste
• simmer and stir liquid until it reduces a bit
• place chicken breasts back in pan, skin side down
• cover pan and lower heat to medium-low
• slowly cook for 20-30 minutes (or until juicy-done) or you can place pan in oven, covered, at 350 degrees for 30 minutes
• the liquid in the pan should thicken a little - add or reduce liquid according to taste
• once done, remove lid, flip the chicken over
• sprinkle one tsp of paprika and the chopped parsley over the chicken

Serve on top of a bed of steamed Jasmine rice. Pour the liquid on the rice and set the chicken breasts on top.