Morehead Mind Sauce

Yup, thanks to my brother my salsa has a name!!

So now, let's make some Morehead Mind Sauce!

First you will need the following ingredients:

Extra Virgin Olive Oil

Kosher Salt or Sea Salt

1 can diced tomatoes (no salt added when you can)

1 can petite diced tomatoes (no salt added when you can)

Shallot

Garlic

Lime

Cilantro

Jalapeño 

It seems like every time I make my salsa I blend the ingredients a different way and with the tiny food processor I have I usually have to do the two cans of tomatoes separate. Here is one variation of how to combine everything.

Roughly chop garlic, shallot, cilantro, and jalapeño. Drain diced tomatoes and puree in food processor with a pinch of Kosher salt. Then puree in the garlic, shallot, jalapeño (remove the seeds and ribs) with tomatoes one at a time. Add limejuice and a little bit of olive oil. Put in cilantro and puree again. Drain can of petite diced tomatoes. Pulse in food processor just enough to combine.

**TIP** Wear disposable rubber gloves when working with Jalapeños!!

Food can be decoration.

Mise en Place

If you like chunkier salsa do NOT full puree the can of petite diced tomatoes 

---Dare to Cook---

There is a chicken in my pie!

So over spring break I had these purple passion potatoes that I needed to cook before they went bad. They were just little things to so I the great idea to try my hand at making chicken pot pie. The only problem was there was no recipe, that I found, that included potatoes! So what's a girl to do? That's right, make it up as she goes. And that is exactly what I did.
Now before you go following this recipe I must warn you that it is a work in progress because while this chicken pot pie was tasty (my boyfriend even went for seconds!) it was by no means perfect. There were two things that I would like to improve for next time. First, add more chicken! Ideally you would get some chicken, cut it up, and cook it yourself, but I was pressed for time and used packaged precooked chicken. I only used on packet and I should have used two. My pie ended up being more of a veggie pot pie with some chicken. Second, while tasty the inside of the pie was VERY soupy. Next time I will add something as a thickener. Now, on to the recipe and pictures. These pictures are not my usual quality because I took them with my phone and not my camera.

For THIS recipe you will need:
frozen puff pastry
frozen mixed veggies
purple passion potatoes
chicken stock (low sodium)
1 can cream of chicken soup
precook packaged chicken
salt and pepper to taste
1 egg yolk + just a little water

Oh and a pie pan would be helpful.

BEFORE YOU START take a piece of puff pastry out of the freezer, wrap in a paper towel and just leave it on the counter.
First cut the potatoes into bite size pieces and boil in salted water until fork tender. Drain and place back in pot.
In a sauce pot mix together and heat up the can of cream of chicken soup with the chicken stock (to measure out the stock I just filled up the soup can with stock and poured it in.)
In the soup and stock mixture place the chicken, veggies, potato pieces, and salt and pepper.
Once everything is warmed through pour into pie pan and place the puff pastry on top.
Crimp puff pastry to edges of pan and put three slits down the center, too keep it from exploding in the oven.
Right before you put it in a 350 degree oven for half an hour beat the egg yolk with about a table spoon of water and spread over the top of the pie.

One other tip, place the pie plate on top of a cookie sheet, just incase there is spill over.

And this is what you get!
(Stay tuned for recipe improvements.)

Looks yummy!

Tasty, but soupy.

---Dare to Cook---