Salsa lovers

My husband and I are huge salsa lovers. We have two favorite restaurant salsas that can't be topped...Chili's and Barberito's salsa. Since we live in Raleigh, we can't get Barberito's salsa which is terribly sad. We get Chili's on occasion but not that often since we try not to eat out to save money. So, I've been on a search for a salsa that I can make at home that will satisfy our cravings and not cost $5-6 for a small jar. If this is you, well, look no further this will be the last salsa that you make. It is amazing! Once again, Pioneer Woman, has come through for me. She really needs her own show. I'm just waiting for it. Maybe she already has one that I don't know about? Anyway, I must stop typing and get to the good stuff. Here you go. Prepare to be addicted.

1 can whole tomatoes (28oz)
2 cans Rotel (10oz)
1/4 cup chopped onion
3 cloves garlic, roughly chopped
1 jalapeño, quartered and sliced thin
1/4 tsp salt
1/4 tsp cumin
3/4 cup cilantro
Juice from half a lime

I have tweaked just a few things. So, here is the link to her original recipe in case you want to check it out. http://thepioneerwoman.com/cooking/2010/01/restaurant-style-salsa/

Now, let's start the steps. This makes a ton of salsa so you will need a 12 cup food processor or you will need to blend it together in batches. Trust me, it is worth every second of your time! Place everything in processor and pulse till desired consistency (about 10-15 pulses). I store my salsa in mason jars for easy pouring. I'm not positive how much this makes because we end up eating quite a bit right when it is done. If I had to guess, I would say about 2 quarts.

Tips:
Tomatoes - I've had a lot of fresh tomatoes from The Produce Box. So, instead of buying a can of whole, I just use fresh. I use about three tomatoes if they are really large and 5-6 if they are small or roma size tomatoes. You will need to remove the skin before putting them in the food processor. Here is a link to show you how to do that. http://allrecipes.com/HowTo/peeling-tomatoes/detail.aspx
Jalapeño - For really spicy, leave in all ribs and seeds. For medium, cut the jalapeño in half and remove seeds and ribs from only one half. For mild, remove all seeds and ribs from jalapeño.
Garlic - I love garlic and do not agree with Pioneer woman that there can be too much in the salsa. So, I use my micro plane grater on one clove (so the garlic flavor is more intense) and roughly chop the others. I do like to have sone roughly chopped for texture.
Onions - I love onions but totally agree with pioneer woman that this is all you need for this salsa so don't add any!

Garlic knots

Hmmm...garlic, I love it! Here is a great snack for a party or as a side item to go with spaghetti or baked ziti. These measurements for the ingredients are estimates. I just kind of put however much looks right, but I tried to come up with amounts for you in case you like to measure everything.

20 canned refrigerator biscuits (I buy the extremely cheap store brand that come with the four cans in one pack. They are only like $1 or $2 and I think they work the best.)
1 stick butter
6 garlic cloves (finely minced or use handheld grated)
1/2 cup parmesan
salt, to taste

Take each biscuit and, using scissors, cut them in half. Then, roll each piece into a log or snake shape and twist into a knot. They will be small. Place them all on a greased cookie sheet and cook until lightly golden (on temperature on can). They do not spread much so you can put them pretty close together. Place all the knots in a large bowl.

In a microwave safe container, place the butter and the garlic. Put in the microwave just until the butter is melted. Pour the butter over the knots and toss. Then, toss in the parmesan cheese. Sprinkle with salt.

Bacon Crisps and Stuffed Mushrooms

I had these Bacon Crisps at a party with our community group in TN. They are delicious! Thanks, Tiffany, for introducing me to these!

Paula Deen's Bacon Crisps
1/2 cup freshly grated Parmesan
1 sleeve buttery rectangular crackers (recommended: Waverly Wafers)
1 pound sliced bacon cut in 1/2

Preheat the oven to 250 degrees F.
Place 1 teaspoon of the cheese on each cracker and wrap tightly with a strip of bacon. Place the wrapped crackers on a broiler rack on a baking sheet and put the baking sheets on the oven rack. Bake for 2 hours, or until the bacon is done. Do not turn. Drain on paper towels. Serve hot or at room temperature
Cook's note: You can also bake at 350 degrees F for 40 minutes if you're in a hurry!

I have been LOVING stuffed mushrooms lately! I have combined a few things from a few different recipes and here is what I have found to love.

Talia's stuffed mushrooms
2 (16 oz) packages of white mushrooms (about 2 inches in diameter)
4 tbsp EVOO (plus more to drizzle over mushrooms)
2 tbsp marsala wine
3 garlic cloves (finely minced)
1/2 cup pecorino romano parmesan cheese
3/4 cup panko crumbs
1/4 cup bread crumbs
1 tbsp fresh mint (finely chopped)
2 tbsp fresh parsley (finely chopped)
2 tbsp fresh basil (finely chopped)
salt and pepper

Do not rinse the mushrooms! Simply wipe them off with a dry towel. Pull the stems out of the mushrooms and reserve. Place mushrooms in a bowl with 2 tbsp EVOO and the marsala wine. Toss to coat and let sit. Finely chop about half of the mushrooms stems. In a small skillet, place the remaining 2 tbsp EVOO, mushrooms stems, and garlic. Let cook until the mushrooms are soft.

While the mushrooms are cooking, combine the remaining ingredients in a bowl. Add the mushroom stems to the mixture. Combine. Place the mushrooms on a baking sheet. Spoon the mixture into each mushroom. Drizzle, liberally, with EVOO.

Bake on 400 for about 20-25 minutes or until they are golden on the top.