The Salad Caper

I wasn’t able to do this last week so I’m going to be early this week!

#66:

#1. Are your Kitchen utensils nylon, silicone, wood or other?
Most are wood and silver stainless steel (Is that how you call it?)

#2. Do you prefer dishes washed in a dishwasher or by hand?
We don’t have a dishwasher so I’m forced to wash by hand.

#3. How many sets of dishes do you have?
Two.

#4. Share a recipe that calls for only one pot or pan.
Korean Beef Stew – I was able to cook this and it was great! So easy too!

#67:

#1. Potato chips. Flavored? Regular, ridged or stacked?
I want them ridged, flavored (cheese or barbecue).

#2. Cheese doodles. Yellow or white? Puffed or crunchy?
Yellow crunchy please!

#3. Pretzels? Your favorite shape? Favorite flavor?
Classic pretzel shape. Love love Auntie Anne’s almond pretzel with caramel dip.

#4. Share a recipe for salsa or dip.

Tomatillo Salsa

INGREDIENTS:

• 1 pound fresh tomatillos
• 2 tablespoons chopped jalapeno peppers
• 6 green onions, with 2 to 3 inches of green, chopped
• 1 cup fresh cilantro leaves
• 1 teaspoon honey
• 1 clove garlic, chopped
• Salt and pepper, to taste

PREPARATION:

Remove husks and stems from tomatillos; rinse and coarsely chop. Place in food processor with the peppers, onions, cilantro, honey, and garlic. Pulse until coarsely chopped. Drain off excess liquids and add salt and pepper to taste. Refrigerate for a few hours before using.

Serve the tomatillo salsa with fried or grilled pork chops, chicken, or fish.