Peach Salsa

6 large ripe peaches

6 slices of pickled jalepenos, like for nachos, chopped

1/4 c. red bell pepper, finely chopped

1/2 red onion, finely chopped

1 small amount of chopped fresh cilantro, about 1 Tbsp chopped

1/3 c. balsamic vinegar

2 Tbsp honey

2 Tbsp jalapeno liquid from the jar of slices

Heat the balsamic vinegar over medium heat until reduced by at least half. Whisk in the honey until smooth. Remove from the heat and whisk in the jalapeno liquid. Set aside to cool

Peel and chop the peaches. 

Combine the peaches, red onion, red pepper, jalapenos, cilantro and balsamic vinegar sauce.  

Stir to combine. 

Serve with chips or over pork chops. 

Fresh Blueberry Sauce

5 c. fresh blueberries

3 Tbsp sugar

1 tsp. lemon juice

3 Tbsp water

1 1/2 tsp instant clear gel

Place half the blueberries in a large bowl and mash lightly. I started to use a potato mashed but it mushed the blueberries too much, I like them to only be broken up a bit but not a paste. Add the sugar and remaining blueberries and continue mashing until most of the blueberries are at least somewhat squished. Add the water and lemon juice, stir for a minute and let stand for 10 minutes. Sprinkle the clear gel over the top and stir again for another minute. Let stand for ten minutes and serve.

I love the use of the clear gel because it thickens the sauce around the berries without having to cook them at all leaving it so they are still fresh. This can be made with fresh strawberries as well. Slice the strawberries instead of mashing them and skip the water. Let the sliced berries sit with the sugar for about 20 minutes and then add the clear gel until thickened.

This is great over ice cream, in crepes, or just in a bowl with whipped cream.

The Best Macaroni and Cheese Recipe

I have been searching for a really long time for the perfect macaroni and cheese recipe. I'm talking years here, and either the texture was wrong, it wasn't cheesy enough, it was too stringy, it was bland, something was always wrong. 

I've tried flour thickened sauce, cornstarch, cream soups, cream cheese, baked, you name it, I've tried it. Ask Husband Man, he's had to live through them all.

In between looking everywhere for new ideas I have been trying some things on my own. And I have finally settled on something I consider the perfect macaroni and cheese, with a few weird things I am particular about. First off, use a good quality block of sharp cheddar cheese and secondly shred it yourself. Thirdly, this is not low fat, don't try and fix that or it wont be the same. I'm not a big mustard fan myself, so rest assured, this isn't a mustardy sauce, but it's not the same without it.

Now that I have the basics down I can't wait to start playing with other cheese and flavors.

1 1/2 lb elbow or corkscrew pasta

3 c. half-an-half

2 eggs

16 oz. good quality extra sharp cheddar cheese

1/2 stick butter

1/4 tsp. yellow mustard

1/8 tsp. Worcestershire sauce

Generous dash freshly grated nutmeg

Same with freshly grated black pepper

dash Tabasco sauce

3 Tbsp. flour 

Cook the pasta in lightly salted water until desired tenderness, drain and set aside. 

Heat the half-an-half until small bubbles form. Slowly whisk the hot half-an-half into the eggs in a separate bowl. Add the egg and half-an-half mixture back to the pot on the stove and cook, over medium low heat, stirring constantly, for about 20 minutes until thick and coats the back of a spoon.  Stir in the butter

Pour into the vitamix along with the cheese. Run on high for 4 - 5 minutes until the cheese is mixed in. Add the mustard, Worcestershire, nutmeg, pepper, and Tabasco and blend until mixed. 

Combine the flour and enough water to form a pourable paste. Pour into the cheese sauce and blend on high until the sauce thickens a bit, about 10 - 15 minutes. Pour over pasta and let stand for 10 minutes and then enjoy!

Poppy Seed Salad Dressing

I like making my own dressings because then I know what is in them. I got this recipe from my little sister, it's quite tasty, great on summer salads

The onion says grated, which is pretty unusual but exactly what it sounds like. Chopping wont give it the same affect, grating releases the juices better.

3/4 tbsp. poppy seeds
1/3 c. apple cider vinegar
3/4 c. good quality olive oil
1 tbsp. grated onion
1/4 c. white sugar
2 Tbsp. Honey
1/4 tsp. salt
3/4 tsp. prepared mustard

Whisk all together until sugar is dissolved.