Tomatillo Salsa Verde

Tomatillo Salsa Verde

Tomatillo Salsa Verde


Mexican, Sauce, TO TRY


1 1/2 lb tomatillos

1/2 cup chopped white onion

2 cloves (or more) garlic (optional)

1/2 cup cilantro leaves

1 Tbsp fresh lime juice

2 Jalapeño peppers OR 2 serrano peppers, stemmed, seeded and chopped (you can use whole for more heat if you want)

Salt to taste


1 Remove papery husks from tomatillos and rinse well.

2a Oven Roasting Method Cut the tomatillos in half and place cut side down on a foil-lined baking sheet. Add a few garlic cloves in their skin (if using) Place under a broiler for about 5-7 minutes to lightly blacken the skins of the tomatillos.

2b Pan Roasting Method Coat the bottom of a skillet with a little vegetable oil. Heat on high heat. Place the tomatillos in the pan and sear on one side, then flip over and brown on the other side. Remove from heat.

2c Boiling Method Place tomatillos in a saucepan, cover with water. Bring to a boil and simmer for 5 minutes. Remove tomatillos with a slotted spoon.

3 Pulse in blender: Place the cooked tomatillos, lime juice, onions, garlic (if using), cilantro, chili peppers in a blender or food processor and pulse until all ingredients are finely chopped and mixed.

4 Season to taste with salt. Cool in refrigerator.

Serve with chips or as a salsa accompaniment to Mexican dishes.

InstaPot Roast

Made this two nights ago and we ate EVERY bit of it as leftovers. That almost never happens.

InstaPot Roast

InstaPot Roast


Main Dish, Meats


2-4 lb cross rib, chuck or blade beef roast

1-2 tbsp olive or canola oil

1 1/2 cup onion in 1” dice

4 cloves garlic, minced

2 stalks celery, sliced

2 cups beef/chicken broth (or water)

(1-2 tbsp Beef Better than Bouillon – optional)

2-4 tbsp tomato paste (optional)

2 tbsp soy sauce

2 tbsp Worcester sauce

1 1/2 tbsp regular or balsamic vinegar

1/2 tsp basil

1/4 tsp thyme

2 bay leaves

1 tbsp brown sugar

1 tsp salt

1/2 tsp pepper

3 cups potato chunks (about 1 1/2” pieces)

4 – 6 carrots, in 3” pieces

3 tbsp flour

1/2 cup water


Pat the roast dry with paper towel and generously season with salt and pepper. Press Sauté on the Instant Pot and when the display says HOT, add the oil. Put the roast in and brown it well without moving it for 3 or 4 minutes. Then flip it and do the same on the other side. If you want, you can brown the sides, too. Browning it will produce a rich, beefy flavor. Then transfer it to a plate.

Add the onions and mushrooms and stir for a couple minutes. Add the garlic and press Cancel. Stir in the garlic as the pot cools down. Add celery and the broth (or water) and stir to deglaze the pan, scraping all brown bits off the bottom. Be sure to get ALL the bits up or you could end up with the “Burn” warning and your IP will shut off.

Add the tomato paste, if using, soy sauce, Worcestershire sauce, vinegar, basil, thyme, bay leaves, brown sugar and salt and pepper.

Put the roast and any juices back in the pot. Close the lid and make sure the valve on the top is set to SEALING. Press Pressure Cook (or Manual) and sue the +/- buttons to get it to 50 minutes. Then, just walk away.

When it beeps that it’s done, leave it for 15-20 minutes natural release. Then flip the valve from Sealing to Venting and when the pin drops, open the pot and take a whiff, Delicious, right?

Remove the roast and cover it with foil. Throw away the bay leaves. Put the potato chunks and carrots in the pot and give them a stir. Close the lid and set the valve to Sealing. Press Pressure Cook (or Manual) and adjust the time to 5 minutes. While it’s cooking, mix the flour and water until completely smooth or shake it in a jar.

When it beeps that it’s done, press Cancel and flip the valve to Venting for quick release. When the pin drops, remove the lid.

Scoop out the vegetables in to a bowl and hit the Sauté button again. When it comes to a boil, add about half the flour/water slurry and stir to thicken. If you like it thicker, add more but keep in mind it will thicken as it cools.

Taste and adjust seasoning with salt and pepper and You. Are. Done.

*Garnish with fresh parsley if desired.

It’s PEACH season 🍑

Even though I live part-time in Georgia, I ALWAYS order peaches from Dickey Farms. For a few short weeks each year, they ship perfectly ripe DELICIOUS soft ball size peaches, to your door.

My FIRST recipe each year for peaches used to be cobbler, but this pie 🥧 recipe came along from the Peach Truck Cookbook.

You may have better luck than I did using the Peach Truck’s delivery service. It was the one year Dickey’s wasn’t shipping due to the season being so short. I was very disappointed by the condition of the peaches. Very bruised, which of course ruins the peach’s taste and texture.

So although I cannot recommend The Peach Truck’s shipping, I HIGHLY recommend their cookbook. Every recipe I’ve tried has been a winner!

Peach 🍑 Pie with Southern Baked Pies, pie server

Peach Pie


Desserts, Fresh Fruit, Fruit, Pie


Millie’s CRUST:

3 cups all- purpose flour, plus more for dusting

1 tbsp sugar

1/2 tsp salt

1 1/4 cups cubed cold vegetable shortening

5 tbsp ice water

1 tbsp apple cider vinegar

1 large egg


4 pounds fresh peaches, pitted and sliced (about 12 cups)

1/2 cup plus 1 tbsp sugar

1/4 cup cornstarch 

pinch of kosher salt

2 tbsp fresh lemon juice

1 tsp vanilla bean paste or pure vanilla extract

1 large egg


Peach Pie adapted from the Peach Truck Cookbook


1. To make the crust, sift together the flour, sugar, and salt into a medium bowl. Cut in the shortening with a pastry blender until the mixture resembles large peas. Whisk together the ice water, vinegar, and egg in a small bowl. Add the egg mixture to the flour mixture and stir with a fork until just combined. Divide the dough in half; flatten each half into a disk and wrap in plastic wrap. Chill for 2 hours or overnight.

2. Preheat oven to 425 degrees. Line a baking sheet with parchment paper.

3. Roll out one dough disk on a lightly floured surface to a round about 1/4 inch thick. Fit the dough into a 9-inch pie plate. Roll out the other dough disk to a round about 1/4 inch thick. Place the round of dough on the prepared baking sheet. Cut into 2 1/2 inch wide strips. Chill the dough while preparing the filling.

4. To make the filling, combine the peaches, the 1/2 cup sugar, the cornstarch , salt, lemon juice, and vanilla in large bowl.

5. Spoon the filling into the dough-lined plate. Arrange the pastry strips on the top of the pie in a lattice. Fold the edges under and crimp. Beat the egg and the 1 tbsp water together in a small bowl. Brush the egg lightly over the top crust.
Sprinkle with the 1 tbsp sugar.

6. Line a baking sheet with aluminum foil and place on the bottom rack of the oven (this is to catch any filling that bubbles over). Bake the pie on the center rack for 15 minutes.
Reduce the oven temperature to 375 degrees and bake 40 to 50 minutes more, until golden brown and bubbling, shielding the pie with a sheet of foil after 20 minutes if the crust is getting too brown. Let cool completely on a wire rack, about 2 hours, before slicing and serving.

Lattice placed and ready to brush with the egg wash
Let cool 2 hours and serve

The Peach Truck Cookbook: 100 Delicious Recipes for All Things Peach

Small Batch Preserving

Every summer as my garden starts to produce tomatoes, I take advantage of this recipe.

Fresh ripe plum tomatoes

You only need 6 pounds of tomatoes, which is perfect for the Ball Canner I bought to preserve jams and jellies.

Seasoned Tomato Sauce

Seasoned Tomato Sauce




12 cups chopped ripe plum tomatoes (about 6 lbs.), unpeeled

1 cup chopped onion

2 cloves garlic, minced

2 tbsp chopped fresh oregano or 1 tsp dried

1 tsp granulated sugar

1/2 tsp freshly ground pepper

2 bay leaves

2 tsp red wine vinegar or lemon juice

1/2 tsp pickling salt


Combine tomatoes, onion, garlic, oregano, sugar, pepper and bay leaves in a large stainless steel or enameled saucepan. Bring to a boil over high heat, reuce heat and boil gently, uncovered, stirring occasionally, for 1.25 hours or until very thick. Press through a food mill or coarse sieve; remove and discard seeds and skins.

Add vinegar and salt to pulp.

Remove hot jars from canner and ladle sauce into jars to within 1/2 inch of rim (headspace). Process for 35 minutes for half-pint and pint jars as directed by your canning preferences. I use a Ball Electric Canner and on it you choose SAUCES and PROGRAM number 6.

One and a half hours of cooking, later …
Using a food press to remove tomato seeds and skin …
Into my Fresh Tech Electric Canner by Ball
7 cups finished project

Serving suggestions:

Savory Seafood Sauce
Stir together 1/2 cup Seasoned Tomato Sauce, 2 tbps each: lemon juice and prepared horseradish

Herbed Pizza Sauce
Combine 1 cup Seasoned Tomato Sauce, 1/2 tsp each: dried oregano, dried basil and dried parsely and 1 clove crushed garlic.

Link to Small Batch Preserving: