| Some
of the best things about being married to a fireman are that they are usually
very handy around the house, they know how to keep things spic 'n span, and they
can cook! Jeff makes a great salsa! It was so popular with my daughter and her
roommates at UC San Diego that they thought maybe they should bottle it and go
into business. She was reluctant to let me post it here, thinking it should be
kept a "family secret." |  
Jeff's
Famous Salsa!
2
cans stewed tomatoes 1
onion, diced finely 2
serrano chiles, sliced thinly (more or less to taste) 1/2
bunch chopped cilantro Juice
of a Mexican lime Add
the stewed tomatoes to a mixing bowl, juice and all, and chop into smaller pieces.
Add the rest of the ingredients and store in refrigerator in an air-tight jar...that's
it!!! Viva La Salsa! | 
| We
have a wonderful salsa and chips bowl that we got this past summer in Taos, New
Mexico. We love to serve this salsa with frosty Margaritas. Jeff and I have these
great "cactus-stemmed" Margarita glasses and pitcher that we got in
Nogales, Mexico. I deftly bargained the shopkeeper down to $5.00 per glass. As
we were crossing the border back to the US, we saw the same glasses for $4.00
each... | 
| Most
people probably don't realize that when firemen are on duty they do all their
own shopping, pay for their meals, and do the cooking. Some stations have as many
as 17 or 18 guys, so the food has to plentiful and cheap! The following recipe
is a firestation staple...it's cheap, easy and tasty. Kids love it, too! |
Fire
House Taco Salad
| 1
lb ground beef 1
15 oz can of kidney beans, drained 1
small can of sliced black olives, drained 1
head lettuce, chopped 3
large tomatoes, chopped 6-8
oz cheddar cheese, shredded Tortilla
chips Original
dressing- Mix equal parts (approx. 1/2 cup each) ketchup and mayonnaise together.
Or you can use Italian, thousand island, or ranch dressing, if preferred Brown
ground beef in skillet, stirring until crumbly. Drain well. In a large salad bowl
add the lettuce, tomatoes, beans, olives and ground beef. Mix together and slowly
add the cheese. Add salad dressing of your choice, toss, and sprinkle with slightly
crushed chips. Jeff's salsa makes a great topping. Avocado slices add a nice touch,
too. Serves
4 | 
| This
next recipe was inspired by California Pizza Kitchen's Bar-b-q Chicken Chopped
Salad but we've added our own special touches. The presentation is the key with
this salad. Make it on individual plates, not all tossed together. See picture
below. |
Santa
Fe Bar-B-Q Chicken Chopped Salad
| 4
boneless, skinless chicken breasts, cooked, but barbecued is best I
can black beans, drained and rinsed 1
small can shoepeg or white corn, or freshly sliced off the cob is even better 8
oz jack cheese, shredded Chopped
lettuce. Use a variety of light and dark lettuces such as romaine, red leaf, iceberg,
and any other more exotic lettuces that you enjoy. We like to add a small amount
of cilantro for flavor 4
large tomatoes, diced 1
large avocado, diced Barbecue
Sauce (We like Masterpiece) Italian
dressing or ranch dressing Tortilla
chips 1
lime, sliced Arrange
the mixed lettuce on four individual plates. Around the outside rim place a circle
of tomatoes. Next a circle of avocado, then black beans, then corn. Arrange slices
of bar-b-qued chicken on top and drizzle with small amount of barbecue sauce.
Pour dressing over all, sprinkle with cheese and top with some slightly crumbled
tortilla chips. Squeeze a little lime, if you like or just use to decorate the
plate. Serves
4 | 
  
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