Homemade Salsa Roja


  • 4 garlic cloves
  • 2 seeded jalapeño 
  • 2 roasted skinned jalapeño 
  • 2 dry ancho chilies (seeded and cut into thin strips)
  • 1 Tbs EVOO
  • 1 lime’s juice
  • 1/4 cup fresh cilantro 
  • 1/2 red onion, quartered
  • 6 Roma tomatoes 
  • 1 Tbs chili powder
  • 1 Tbs cumin
  • 1 tsp salt
  • 1/2 tsp pepper


1. Put ingredients up to red onion in food processor and pulse 8 times

2. Add remaining ingredients and pulse 4-6 times. 

South Carolina Style Mustard BBQ Sauce

Simple Carolina mustard BBQ sauce. A personal favorite with pulled pork. 


  • 3⁄4 cup yellow mustard
  • 3⁄4 cup apple cider vinegar
  • 3 tablespoons light brown sugar
  • 1 1⁄2 tablespoons unsalted butter
  • 2 teaspoons salt
  • 2 tablespoons Worcestershire sauce
  • 1 1⁄4 teaspoons fresh ground black pepper
  • 1 teaspoon Tabasco (to taste)
  • 1 teaspoon Aardvark habanero sauce (to taste)


Simmer all ingredients over medium low heat, whisking occasionally for 20-30 min. Do not let it come to a full boil or you risk burning the sauce. Remove from heat and let cool. 

Store remainder bottled in refrigerator (I like to use the mustard bottle from above so I have it in a squeeze bottle)

Uncle Jack’s Basement BBQ Sauce Recipe

my uncle jack doesn’t cook much, but curiously he loves collecting cook books. I found this recipe in a BBQ cookbook from the 1960s. 

Serves 6 pints, so get ready to freeze some or or my preference fire up the smoker and throw a block party!


  • 28 oz. ketchup
  • 12 oz. chili sauce
  • 1/3 cup yellow mustard 
  • 1 Tbs dry mustard powder
  • 1.5 cup firmly packed dark brown sugar
  • 2 Tbs coarsly ground black pepper
  • 1.5 cup white wine vinegar
  • 1 cup fresh lemon juice
  • 1/2 cup A1 sauce
  • 3 dashes Tobasco sauce
  • 1/4 cup worcestershire sauce
  • 1 Tbs soy sauce
  • 2 Tbs vegetable oil
  • 12 oz. beer (I prefer a NW Pale – something light and malty, not hoppy)
  • Minced garlic (optional)


Combine all ingredients except the garlic well. Pour into jars to store. This keeps in the fridge for several weeks. In the freezer indefinitely. 

About an hour before serving add minced garlic if that’s your preference. 

Green Chile-Chicken Casserole

This is a Kelly specialty. Simple and delicious!


– 1 1/3 cups fat-free, less-sodium chicken broth 
– 1 cup canned chopped green chiles, drained
– 1 cup chopped onion
– 1 cup fat-free sour cream
– 3/4 teaspoon salt
– 1/2 teaspoon ground cumin
– 1/2 teaspoon freshly ground black pepper
– 2 (10 1/2-ounce) cans condensed 98% fat-free cream of chicken soup, undiluted (such as Campbell’s)
– 1 garlic clove, minced
– 12 (6-inch) corn tortillas 
– 4 cups shredded cooked chicken breast (about 1 pound)
– 2 cups (8 ounces) finely shredded sharp cheddar cheese


Preheat oven to 350°.
1. Combine the first 9 ingredients (up to minced garlic) in a large saucepan, stirring with a whisk. Bring to a boil, stirring constantly. Remove from heat.

2. Spread 1 cup soup mixture in a 13 x 9-inch baking dish coated with cooking spray. Arrange 6 tortillas over the soup mixture, and top with 1 cup chicken and 1/2 cup cheese. 

3. Repeat layers, ending with the cheese. Spread remaining soup mixture over cheese. 

4. Bake at 350° for 30 minutes or until bubbly.

Savory Mushroom, Shallot and Fontina Quiche

Was looking for a straightforward savory quiche to serve for a brunch get together. This recipe worked great, served as the centerpiece of the brunch buffett with fresh fruit, applewood smoked sausages, aged white cheddar, aged smoked gouda and home made cinnamon rolls (ok they were Pillsburry, but they were still delicious)


1 refrigerated pie crust (half of 15-ounce package)

2 tablespoons (1/4 stick) butter

2/3 cup chopped shallots (about 3 medium)

5 cups sliced assorted mushrooms (such as chanterelle, stemmed shiitake, oyster, crimini, and button; 12 to 14 ounces), large mushrooms halved

4 large eggs

2/3 cup half and half

1/3 cup whole milk

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

1/2 teaspoon freshly grated or ground nutmeg

1 1/2 cups (packed) coarsely grated Fontina cheese (about 7 ounces), divided


1. Preheat oven to 450°F. Unroll crust completely. Press firmly onto bottom and up sides of 9-inch-diameter deep-dish glass pie dish. Bake until light golden brown, pressing on sides of crust with back of spoon if crust begins to slide down sides of dish, about 17 minutes. If using a frozen pie crust, 7-9 minutes. 

Reduce oven temperature to 325°F.

Meanwhile, melt butter in heavy large skillet over medium-high heat. Add shallots; sauté until beginning to soften, about 2 minutes. Add mushrooms; sprinkle with salt and pepper and sauté until mushrooms are tender and beginning to brown, about 8 minutes. Transfer to plate; spread out to cool slightly.

Whisk eggs, half and half, milk, 1/2 teaspoon salt, 1/2 teaspoon pepper, and nutmeg in large bowl to blend. Stir in 1 cup Fontina cheese and sautéed mushrooms. Pour filling into crust. Sprinkle remaining 1/2 cup cheese over quiche.

Bake quiche until puffed, golden brown, and just set in center, about 45 minutes. Cool 30 minutes. Cut into wedges.

Carolina Style Smoked Pork Rub

Nice peppery rub and wet mop for a hickory smoked 6-lb. bone in pork shoulder.

Dry Rub
– 3 Tbsp coarsely ground black pepper
– 3 Tbsp firmly packed dark brown sugar
– 3 Tbsp paprika
– 2 Tbsp coarse kosher salt
– 1 tspn cayenne

Wet Mop
– 0.5 cup apple cider vinegar
– 0.25 cup water
– 2 Tbsp Worcestershire sauce
– 1 Tbsp coarsely ground black pepper
– 1 Tbsp coarse kosher salt
– 2 tspn vegetable oil

Mom’s Seafood Cioppino


– 1 large onion
– 1 red bell pepper- sliced into thin strips
– 5 large diced tomatoes or 1 26 oz. can of diced tomatoes
– 1 cup red or white wine
– 1 cube chicken bullion or 1 cup clam juice

– olive oil, butter
– 1 pinch of saffron
– 1/4 tsp. ground thyme
– 2 cloves garlic minced
– 1 bay leaf
– 1/2 tsp basil

– one can canned clams and clam broth
– ½ lb. each shrimp (cleaned and de-veined), scallops, crabmeat, mussels
– 1 lb. white fish (halibut, sea bass, or talapia)
– 8 fresh clams

Garnish (optional)
– 1/2 tsp. parsley
– Red Pepper Flakes

1. Saute onion until transparent in olive oil
2. Add red pepper strips and a pat of butter for flavor. Cook until soft.
3. Add diced tomatoes cook until soft.
4. Add white or red wine, crushed chicken bullion cube, clam juice [drained juice from can of clams].
Reserve the clams from the can to add to the sauce later.
5. Add herbs and seasoning and let simmer for 20 min.
6. Add the seafood in this order with a lid on the pot:
– Fresh Crab (let simmer for 5 min)
– White fish
– Whole live clams
– Mussels
[let the shells open up- when the shells have opened you can add the other seafood in the following order. If any of the shellfish shells do not open after a few minutes and all the others have opened- throw the unopened ones out- they are bad].
– Remaining clams reserved from the can
– Shrimp
– Scallops
[Cook these last items just for a few minutes- if you overcook they will become tough].
6. Serve over fettucini and sprinkle with parsley and red pepper flakes