Roasted Datil Pepper Salsa

I enjoy creating recipes with unusual ingredients. One of my first posts was datil pepper key lime hot wings. I feel it's time to revisit datil peppers again. Datil peppers are native to the St. Augustine area. I have been trying to grow them for years. Hurricanes and other disasters always seem to destroy my plants. This year I have a plant that is producing peppers. Datils are a very hot fruity pepper. A very little bit goes a long way. A word of CAUTION, wear gloves when handling, and never touch you eyes with the gloves. This recipe uses one small, 3/4 inch long pepper.

Ingredients:
1 datil pepper
1 Heirloom tomato
1/2 small white onion
1 ear of corn
1 bell pepper (any color)

1/4 cup cilantro
1 to 2 tablespoons key lime juice

On a medium hot grill place all the ingredients except the cilantro. I like to use a little oak for added smokeiness. Grill, turning frequently, until all the vegetables are grill marked and well roasted. Diced the veggies and add to a small bowl. Scrap the inside of the datil and add to the mixture.

Add the chopped cilantro and the key lime juice. Use in your favorite dish, I love eating it on fajitas, steaks, or with tortilla chips. If the salsa is too hot, add a little more lime juice. This will reduce the heat. Enjoy.

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Butternut Squash Lasagna

The holidays are a difficult time if you are dieting. My wife saw a recipe for a low-carb lasagna in a magazine, and asked me to make it. I read it and thought, it just wasn't lasagna. I went through the pantry looking for ingredients that would create a healthy and delicious meal.
There are two ways to make the noodles. You can slice them by hand, or you can do it the way I do, with a vegetable sheet cutter on my KitchenAid mixer. Once you get the hang of using the sheeter, it's a breeze to slice long ribbons of vegetables that can be sliced to your desired length.

Ingredients:
8 to 12 sheets or slices of butternut squash
2 cups fresh spinach
1 can spaghetti sauce
1 can diced tomatoes
4 cups fat free mozzarella shredded cheese
1 pound ground turkey breast
1 teaspoon Italian seasoning
1 teaspoon minced garlic
1/2 cup diced black olives
1 cup finely diced butternut squash
1 teaspoon olive oil
cooking spray

Begin by cutting your "noodles". Next in a preheated pan, ad…

Cast Iron Ginger Cakes

These desserts are the perfect way to end a meal. Made in Lodge Cast Iron mini pans, they are the right size for a satisfying finish. Fresh blackberries add just the touch.

Recipe:
Preheat oven and pans to 375 degrees.
Cream together:
4 tablespoons softened butter
1/4 cup sugar
1/2 tsp ginger
1/4 tsp nutmeg
1/4 cup molasses
1/2 tsp baking soda
1 tsp vanilla extract
pinch of salt
1/2 tsp cinnamon
2 tablespoons heavy cream
3 tablespoons milk

Add 1 cup pastry flour and mix together.
Add optional blackberries or raspberries.

Split batter between two small 6 inch or six 3 1/2 inch cast iron pans.
Bake 20 minutes until toothpick in center comes out clean.

Country Fried Steak with Sun Dried Tomato Gravy

Sometimes I just want comfort food. Country fried steak takes me back to my grandma's kitchen. This is a great recipe with the unexpected twist of sun dried tomatoes in the gravy and marinade.

Start by making the marinade. In a zip top bag add:
1/2 cup beef broth
1 teaspoon sun dried tomato spread
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon onion powder
1/4 teaspoon garlic powder

Shake bag to mix well.
Add cube steak and let rest for 30 minutes.

While meat is marinating, start making the gravy. In a skillet, add 2 tablespoons butter and two tablespoons flour. Heat over a low heat until the butter melts, making a thick roux.

Add:
2 cups beef broth
2 tablespoons sun dried tomato spread
1 finely diced roasted red pepper
2 packets no-salt added beef bouillon
Heat and stir until gravy thickens.

In two bowls, add half a cup of flour in one and two beaten eggs in the other.
Remove steaks from bag and lightly pat dry. Dredge in flour, shake off excess flour and place in egg m…

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