Pico de Gallo Salsa

164. What could be better than a fresh bowl of homemade Pico de Gallo Salsa?

Recently, my daughter invited friends over. She made a cake and I made a huge bowl of salsa to dip several bags of Tostitos and Scoops in. The salsa disappeared along with the cake.

Pico de Gallo Salsa

6 large ripe tomatoes, chopped

2 to 4 fresh jalapenos, chopped fine, seeds removed

1 large onion, chopped

2 large scallions, chopped

6 cloves garlic, crushed and chopped very fine

1 large lime, juiced

1/2 cup chopped fresh cilantro

1/4 cup chopped fresh parsley

tsp. chili powder

2 Tblsp. olive oil, (adds a shine and helps develop the flavors)

Salt and fresh ground Pepper to taste

Wash and prep all the ingredients.

Place all in a large bowl and stir to blend.
Cover with plastic wrap and refrigerate for 3 hours. The flavors will bloom and develop. Before serving, taste salsa and adjust seasoning if necessary. ENJOY!!!

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"The difference between ordinary and extraordinary is that little extra."
~Author Unknown

Stuffed Pork Chops

41.  I love Giada De Laurentiis, a chef on the Food Network.  She is lovely and her recipes are awesome!  Every once in a while I catch her show on tv.  She made a fantastic recipe, that I have been dying to try, back in December.  It was Pork Chops stuffed with Sun-Dried Tomatoes and Spinach.  Sun-dried tomatoes and parmesan cheese are always in my fridge, and my honey found pork chops on sale yesterday at the store.  I was happy to find this recipe on-line.  It was a "MMMMMMMMM" meal! 

My family just kept saying "MMMMM" with every bite!  

So here it is, "Pork Chops Stuffed With Sun-Dried Tomatoes and Spinach".  I also served

boiled potatoes with saute' onions and parsley on the side.   

"Food is so primal, so essential a part of our lives,

often the mere sharing of recipes with strangers 

turns them into good friends..."

 ~ Jasmine Heiler