Salsa de Tomatillo

There's a hole-in-the-wall Mexican place that Jimmie loves, called Pollo Feliz. Interestingly, they specialize in fried chicken, but also offer tacos, quesadillas, etc. The BEST part of Pollo Feliz is the fresh salsa bar.

Last time we were there, Jimmie got the little old lady to spill the beans on the ingredients in her tomatillo salsa. I created my own version today, which Jimmie says is better than hers. :D

Smart man.

Tomatillo Salsa

1 lb tomatillos (8 or 9)
1 avocado
1 small white onion
3-4 cloves garlic
2 jalapenos (depending on your HOT-i-tude)
1 small bunch cilantro
1 1/4 tsp salt (to taste)
1/4 tsp sugar
3/4 cups water

Combine in blender or food processor. I pureed mine until smooth.

Post-Edits:

#1) This salsa kept well for 2-3 days in the fridge. The acidity in the tomatillos must preserve the avocado. It is much more mild the second day.

#2) If you want pretty green flecks in the salsa, puree everything but the cilantro, then toss it in last and pulse for just a few seconds.

Orange Blueberry Muffins

On days like this...

...all I want to do is bake. And, since I was working from home and had several conference calls this afternoon, that's what I did.

Orange Blueberry Muffins

1 1/4 cups orange juice

zest of one orange

1 cup vegetable oil

3 eggs, beaten

1 cup quick oatmeal

1 tsp vanilla

3 cups flour

1 cup sugar

1/2 tsp baking soda

4 tsp baking powder

1 tsp salt

3 cups blueberries

3 Tbsp sugar (I used course sugar)

1/2 cup finely chopped walnuts

Combine orange juice, zest, oil, eggs, quick oatmeal and vanilla.

In another bowl, combine flour, sugar, baking soda, baking powder and salt.

Fold the wet ingredients into the dry just until blended.

Fold in the blueberries (I used frozen).

Fill 24 cupcake liners 2/3 full.

Sprinkle combination of chopped walnuts and sugar onto each cupcake.

Bake at 400 degrees for 15-18 minutes (until golden).

Potato Ham Chowder

I always have to get this recipe from my sister when I have leftover ham. I'm posting it while the chowder is simmering, so I'll have it next time!

1 Tbsp olive oil
1/2 cup onion, diced
1 medium potato, cubed

1 cup water

1 packet McCormick Original Gravy Mix
2 cups milk
1 bayleaf
1-2 cups diced ham

Sautee onion in olive oil for about 3 minutes.
Add cubed potato and water. Boil for 5 minutes until potatoes begin to soften.
Combine gravy mix and milk, then add to pot.
Add the bayleaf, reduce heat to low and simmer 10-15 minutes.
Add ham last.