Pioneer Woman's Salsa

I heard great things about this recipe, so I had to try it out for myself.  I made a few changes from Pioneer Woman's original recipe - I used one can of Rotel with cilantro and lime juice added instead of using a lime, and I left out the jalapenos and cumin.   It couldn't be easier to make; you just throw everything in the food processor and mix it all up for a minute or two. I was very impressed with how easy and delicious it was, and it makes a ton so it's perfect when you need to make something quickly for a crowd.

Pioneer Woman's Salsa 

1 28 oz. can whole tomatoes with juice

1 can original Rotel

1 can Rotel with lime juice and cilantro

1 clove garlic, minced

1/4 tsp sugar

1/4 tsp salt

1/4 cup cilantro

Combine all ingredients in food processor and pulse until it's the consistency you like.  Taste and add seasoning as needed.

Pioneer Woman's Crash Hot Potatoes

These are absolutely delicious-the best qualities of french fries and baked potatoes all in one.

Crash Hot Potatoes

Ingredients

• 12 whole New Potatoes (or Other Small Round Potatoes)
• 3 Tablespoons Olive Oil
• Kosher Salt To Taste
• Black Pepper To Taste
• Rosemary (or Other Herbs Of Choice) To Taste

Preparation Instructions

Bring a pot of salted water to a boil. Add in as many potatoes as you wish to make and cook them until they are fork-tender.

On a sheet pan, generously drizzle olive oil. Place tender potatoes on the cookie sheet leaving plenty of room between each potato.

With a potato masher, gently press down each potato until it slightly mashes, rotate the potato masher 90 degrees and mash again. Brush the tops of each crushed potato generously with more olive oil.

Sprinkle potatoes with kosher salt, fresh ground black pepper and fresh chopped rosemary (or chives or thyme or whatever herb you have available.)

Bake in a 450 degree oven for 20-25 minutes until golden brown.

Shrimp Quesadillas

This is kind of a spin off of Pioneer Woman's Spicy Shrimp. I cooked them last night and used the leftover peeled shrimp to make quesadillas.

Shrimp Quesadillas

1 lb leftover shrimp(Pioneer Woman's recipe)

1 1/2 cups Monterey Jack cheese

8 tortillas

butter or margarine

Melt margarine in a pan on medium heat. Place one tortilla in the pan. Cover with as much cheese and shrimp as you desire. Place another tortilla on top. Cook for a few minutes until tortilla is brown on the bottom. Flip and allow other tortilla to brown. Remove to a plate to cool. Repeat with the rest of the ingredients. Enjoy!