Pico de Gallo

Since I am not a salsa fan, due to the disagreement of peppers and my stomach as to which is more powerful, I decided to adapt a few things and come up with my own recipe.

Voila!

Super-Mild Pico de Gallo
6 medium tomatoes, chopped
1 medium onion, chopped
2-3 cloves garlic, pressed
1/2 tsp salt
1/3 cup cilantro, chopped

Mix. Eat with chips. Enjoy.

For Mild add:
1 green pepper, chopped

For Regular add:
2-3 jalapenos, seeded and chopped

I don't even want to think about how it would get hotter...

Potato Pancakes

4 potatoes
1 onion

1/2 cup pancake mix
1 tsp salt
1/2 tsp pepper
2 Tbsp sour cream
2 eggs

Peel potatoes and grate into a bowl. Pour off the extra liquid. Peel onion and grate into potatoes. Add remaining ingredients and mix well.

Fry in a hot, oiled skillet until brown on both sides.

Rosemary and Onion Focaccia

1 Tbsp yeast
1 1/4 cups warm water
2 Tbsp olive oil
1 tsp salt
1 Tbsp rosemary
1 tsp onion powder
3 cups white flour
----------------
6 Tbsp olive oil
2 Tbsp rosemary
coarse salt
thinly sliced onion

Dissolve the yeast in 1/2 cup of the warm water- let sit until bubbly.

Combine first set of ingredients, mix thoroughly, then knead until smooth.

Allow to rise until doubled in size.

Use part of the remaining olive oil to oil a 9x13 pan. Punch down the dough and spread evenly in the pan. Dimple the top surface with your fingertips, then drizzle remaining olive oil on top of the dough. Sprinkle with rosemary and salt- place sliced onion rings on top as garnish.

Allow to rise for approximately 15 minutes.

Bake at 425 degrees for 20 minutes, or until golden.

Serve with olive oil for dipping.