Tag: taco seasoning

Book Tour Dates and Locations

I’m honored to be able to travel out and get to hug some more necks on this book tour!

Unfortunately, due to my accident we have had to cut back on the book tour dates in order to accommodate my current abilities. However, I will be traveling again in the spring and will announce those dates and cities as soon as they are available.

If you don’t see a city near you, I will be happy to send you a signed book plate to make your book an autographed copy – see bottom of this post for details. 

I will add more dates and television appearances to this page as they become available.

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Times and exact locations will be added soon so check back!

September 15 – QVC appearance on In The Kitchen With David

October 22 – Book Debut! Book signing in Huntsville, Alabama at Jones Valley Barnes and Noble*

  • *Portion of proceeds from this event will go to support Manna House and my entire family (husband, kids, and parents!) will be at this event and happy to sign your books as well (the kids will sign until they get tired and then they’re off to get homework done).

October 24 – Better TV show appearance in NYC

November 5 – Birmingham, Alabama Books A Million

November 10 – Huntsville, Alabama Sam’s Club

November 14 – Columbia, South Carolina Books A Million

November 15 – Lexington, Kentucky Kroger

November 16 – Kentucky Book Festival Frankfort, Kentucky

November 19 – Nashville, Tennessee Kroger

November 21 – Dallas, Texas Barnes and Noble

November 22 – Houston, Texas Blue Willow Books

December 3 – Atlanta, Georgia Eagle Eye Bookstore

December 4 – New Orleans, Louisiana  Octavia Books

December 7 – Huntsville, Alabama Kroger

Don’t see a city near you on the book tour? No worries! I’ll be visiting more cities in the spring when I’m able to get around better.

In the meantime, if you’d like an autographed book plate custom designed to match the book, I’ll be happy to send you one! These have a peel away backing that allow you to stick it inside your book in order to make it an autographed copy.

All have been hand signed by me and will be sent out by my mother. 

For Bookplates: Please send a stamped, self addressed envelope to:

Christy Jordan
ATTN: Book Plates
P.O. Box 1075
Rogersville, AL 35652
*Please include a note on how many book plates you need, up to four per envelope.

If you’re planning on coming to one of these events please let me know in the comments section below! I’d love to be able to know your name and what city I’m going to get to meet you in.

Also, if you are planning on watching my television appearances, sending for book plates, or buying the book, I’d love to hear from you as well!

Related posts:

Mango Pineapple Salsa

Wonderfully tasty and a great compliment to spicy foods. Just a little slicing and dicing and your there. Great for a party and friends.
I have been on a Mexican spree recently and this has been the main side dish and it is just great. This is another repost since the first post was several years ago and is buried in the first year of the blog with only a few hundred visits. It deserves much much more.

Rating

An easy 5. My wife has been trying to live on it.

Note: If you don’t know how to cut a mango, you can not just jump in and do it. Here is one LINK but there are many others.
In the original recipe there is cilantro. You will see it in the ingredients but some of the pictures (the new ones) do not show it. We do not like cilantro in this house. Both my wife and I do not like the taste. I have left in in the ingredients but I don’t use it. I did leave the lemon out. It is just not needed.

Start by cleaning the pineapple and pepper. Chop half the pineapple and half the pepper into 1/4 inch pieces. 

Clean the jalapeno by cut off ends and de-seeding then chop fine. Chip half of a small red onion into 1/8 inch pieces.

Chop the cilantro if using.

Cut the mango and the roma tomato into 1/4 inch pieces.

Add all to mixing bowl and add the juice of one lime. Mix well. Refrigerate for 1 hour at least before serving.

Mango Pineapple Salsa
by DrDan at 101 Cooking for Two June-30-2013

Wonderfully tasty and a great compliment to spicy foods. Just a little slicing and dicing and your there. Great for a party and friends.
Ingredients
  • 1 mango chopped 1/4 inch and peeled
  • 1/2 fresh pineapple chopped 1/4 inch
  • 1/2 red pepper diced 1/4 inch
  • 1 Roma tomato chopped 1/4 inch
  • 1/2 small red onion chipped 1/8 inch
  • 1 jalapeno cored and seeded chopped very finely
  • 3 T chopped cilantro (optional)
  • 1 lime
Instructions
1) Start by cleaning the pineapple and pepper. Chop half the pineapple and half the pepper into 1/4 inch pieces. 2) Clean the jalapeno by cut off ends and de-seeding then chop fine. Chip half of a small red onion into 1/8 inch pieces.3) Chop the cilantro if using. 4) Cut the mango and the roma tomato into 1/4 inch pieces.5) Add all to mixing bowl and add the juice of one lime. Mix well. Refrigerate for 1 hour at least before serving.
Details

Prep time: 15 mins Total time: 15 mins Yield: 6 servings

Updated

June 30 2013

Dan Mikesell

Green Tabasco & a Green Martini

See the summer out with a bang — make a batch of this fresh green Tabasco and then use a few good dashes in an amazing cocktail that plays up the contrast of cool cucumbers and cilantro against the fiery Serrano pepper.   My husband and I both loved this drink.  It’s perfect for the end of a hot day, and I think it would go really well with any south of the border themed appetizers, even something as simple as chips and salsa or guacamole.   It doesn’t look like much, I know, but the flavor is really nice.  You can also serve it over ice, which was especially cooling, and we ultimately preferred it that way.

You can call it green Tabasco, green sriracha, or salsa verde —  this is the green version of a classic red hot sauce.  But don’t think that means it’s milder.  The pound of Serrano chilies that goes into this sauce packs a wallop.  If you love hot sauce, then you’ll love being able to make our own and control what goes in.   It’s good on everything and it keeps plenty long enough to polish it off.

Hot peppers are plentiful right now since  late summer is technically when they’re  in season.  But luckily you can get them year round in most stores.  A lot of hot sauce recipes call for cooking the pureed peppers.  I see no need for that, and I prefer the bright green color and the bright kick of the raw peppers.  After pureeing them you let the mash hang out in the fridge for a day or two to mature.  Then you strain the mixture, pressing like crazy to get all the juice extracted, and you’ll be left with a cup of pure green gold.  I think green hot sauces have more of the fresh pepper flavor than the reds do.  This one is really good and really versatile.

The puree hangs out in the fridge to mature for a day or two before being strained.

What You Will Need

  • 1 lb Serrano or jalapeno peppers
  • 1 clove garlic
  • 1 tsp salt
  • 1 Tbsp brown sugar
  • 1/4 cup white or cider vinegar

Instructions

  1. Rinse the peppers, and cut off the stem tops. Slice the peppers, seeds and all. Put them into the bowl of a food processor. Add the garlic, salt and brown sugar. Puree the mixture, pulsing and scraping down the sides of the machine as necessary to get it as finely pureed as you can. Be careful as the fumes will be powerful.
  2. Add the vinegar to the peppers and stir well. Put the mash in a bowl or jar with a lid and refrigerate for 24 – 48 hours.
  3. Strain the mixture through a mesh seive, pressing with the back of a spoon to get all the liquid out. Do it in batches, and keep at it — the more you press the more liquid will be released. You should end up with at least a cup of sauce.
  4. Store the sauce in a clean bottle in the refrigerator. It should last a couple of months.
  5. Give the bottle a shake before using.

Notes

Hot peppers are powerful, so be sure to wash well after handling them, and be extra careful around pets and children.

2.2

http://theviewfromgreatisland.com/2013/08/its-5-oclock-somewhere-friday-house-made-green-tabasco-a-fiery-green-martini.html

*Recipe from [The View from Great Island|http://theviewfromgreatisland.com] All images and content are copyright protected. If you want to use this recipe, please link back to this page.

Recycled commercial hot sauce bottles are perfect to use because they let you pour the sauce out in dashes. Use a small funnel to fill them.

What You Will Need

  • a 1 inch slice of peeled cucumber, chopped
  • a few cilantro leaves (about a Tbsp)
  • 2 oz gin
  • 3/4 oz fresh lemon juice (about a 1/2 lemon)
  • 1 oz simple syrup or Agave nectar
  • 1 tsp greenTabasco sauce

Instructions

  1. Put the cucumber and cilantro in the bottom of a cocktail shaker and muddle, or crush them with the back of a spoon to release their juices and flavors.
  2. Add the gin, lemon juice, simple syrup and Tabasco. Add ice and shake well.
  3. Strain into a martini glass, or serve over fresh ice in an old fashioned glass.
  4. Garnish with a cucumber wheel.

Notes

2.2

http://theviewfromgreatisland.com/2013/08/its-5-oclock-somewhere-friday-house-made-green-tabasco-a-fiery-green-martini.html

*Recipe from [The View from Great Island|http://theviewfromgreatisland.com] All images and content are copyright protected. If you want to use this recipe, please link back to this page.

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