Happy New Year!

Happy New Year, everyone. Wow, it's been awhile since I posted anything on here, so I better get to work! The truth is, Jeff has been doing a significant amount of the cooking (1) because he's wonderful and (2) because I've been working later. We ate some delicious authentic Mexican tacos last night with homemade tortillas. If you're ever in Roanoke, TX give Tortilla Flats a try! But, that did put me in a mood for some south of the border recipes. The salsa recipe is from Leatta's mom, Arlene, and is so delicious. It makes a huge batch, so be ready to share. The margarita recipe is an old tried and true staple that we've been making since graduate school. Enjoy!

Arlene's Homemade Salsa

1 can diced tomatoes (14 oz)
1 large can crushed tomatoes
1 to 2 cans El Pato hot sauce (1 for mild, 2 for medium)
1 red onion, diced
1 green bell pepper, diced
1 bunch green onions, chopped
1 bunch cilantro, chopped

Place first 3 ingredients in a large mixing bowl. Add red onion, green pepper, green onions, and cilantro. Stir well until ingredients are spread evenly throughout. Regrigerate at least 1 hour before serving (making the night before you plan to eat this is even better).


Margarita Mayhem
6 oz frozen limeade concentrate
6 oz blanco or silver tequila
2 oz triple sec
6 oz Sprite or lemon-lime flavored soda
5 cups crushed ice

Place first 4 ingredient in blender and then add ice until full. Blend well and serve.

Apple and Potato Hash

Todd and I made this the other day after seeing it on Rachel Ray. It probably would have turned out better if we had followed the recipe but it was good anyway. We didn't use the cheese because he doesn't like cheese but I liked it that way. The apples add a lot of sweetness and the bacon and potatoes make it a great filling breakfast! She served it with pork chops which would be awesome too!

• 4 slices good quality bacon, chopped
• 1 1/2 pounds Yukon Gold or other golden potatoes, cut into 1/2-inch dice
• 2 medium onions, cut into 1/2-inch dice
• 2 to 3 Gala, Honeycrisp or Golden Delicious apples, cored and cut into 1/2-inch dice
• 1 teaspoon caraway, about 1/3 palmful (optional)
• 1 tablespoon cider vinegar
• 1/2 cup cloudy cider or chicken stock
• 1/2 pound brick extra-sharp white cheddar cheese, shredded
• Add a turn of the pan of oil to the hot skillet. Add bacon and cook 2 minutes to render some of the fat. Add potatoes and onions, season with pepper and cook 7-8 minutes. Add in the apples, and caraway, if using. Cook 5-6 minutes more. Add salt to taste, vinegar, and cider or stock to pan. Turn the hash in the pan until the liquid evaporates, about 2 minutes. Top hash with shredded cheese and serve.