Friday, July 25, 2014

Sheryl's Corn Salsa


Lately I have been really in the "nesting" mode! I got the babies room painted and now I just need to finish up the drapes and get fabric for the crib skirt and a pillow. And I am trying not to think too much about my son starting kindergarten in less than 2 weeks! Ah! I'm excited for him to start school but makes me sad at the same time. My little boy is growing up :(


My mother-in-law introduced me to this salsa years ago. And now we always find a way to add this to the menu when we are up visiting them in Utah. When we were there a few weeks ago she made this and served it with some tamales smothered in a great tomatillo green sauce. It was a delicious, easy dinner. This salsa is great as an appetizer or side dish or a midnight snack! :)


Find any excuse to make this salsa, you will not regret it!

Sheryl's Corn Salsa


Ingredients:
  • green pepper, chopped
  • 2 (11ounce) cans shoepeg corn, drained
  • 1 (14 ounce) can olives, chopped 
  • 7-8 roma tomatoes, chopped
  • 3-4 green onions, chopped
  • 1 fresh lime, squeezed
  • 1 (good seasons) zesty italian salad dressing mix (made according to directions on package)
  • avocado, diced (optional)
  • tortilla chips
Directions:
  1. Make the italian dressing according to the package directions. Set aside.
  2. Chop the green pepper, olives, roma tomatoes & green onions and put in a large bowl. Drain the corn and add to the bowl. Pour desired amount of dressing into the bowl and mix. Squeeze the fresh lime juice into the bowl. 
  3. Add the avocado last. If you are not going to eat it all right away, only add avocado to what you are eating. It will store for a few days in the fridge as long as you add the avocado as you go.
  4. Serve with tortilla chips. 
  5. NOTES: Shoepeg corn may be hard to find. It is a small, white colored corn and it's important you use it in this recipe. If you use yellow corn, it will work, but will taste a little different. Also, you must use the Zesty italian dressing packet (not regular).

Friday, July 18, 2014

Oatmeal Fudge Bars

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Oatmeal meets fudge for an easy, amazing bar!

These bars are good. Reeeeeaalllly GOOD! I was up in Utah for a few weeks this summer visiting my in-laws and I decided to make a batch of these bars. My mother in law loves oatmeal and I love fudge and we were both crazy about these bars. I also sent a bunch of them to my brother-in-law who is living in New York while on an a mission for our Church. I hope he enjoyed them as much as we did!


So what are you waiting for?! Make these bars for your next get together! And let me know what you think :)

Oatmeal Fudge Bars


Ingredients:
  • 2 cups brown sugar, packed
  • 1 cup plus 2 Tablespoons butter, softened (divided)
  • 2 teaspoons vanilla (divided)
  • 2 eggs
  • 3 cups quick oats 
  • 2 1/2 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt (divided)
  • 1 (14 ounce) can sweetened condensed milk
  • 1 (12 ounce) package semi-sweet chocolate chips
Directions:
  1. Preheat oven to 350 degrees. Line a 9x13 inch dish with parchment paper or spray with cooking spray.
  2. Combine the brown sugar and 1 cup of the butter and beat until fluffy. Add in 1 teaspoon of the vanilla and the eggs and beat until smooth. In another bowl, combine the oats, flour, baking soda and 1/2 teaspoon salt. Add the dry ingredients to the wet mixture until combined.
  3. Reserve 1/3 of the mixture. Press the rest into the prepared pan.
  4. In a small saucepan, combine the sweetened condensed milk, chocolate chips and remaining butter and cook over medium-low heat. Stir constantly until melted and smooth. Remove from heat and stir in the the remaining 1 teaspoon of vanilla and 1/2 teaspoon salt. Spread the chocolate mixture over the oat mixture in the pan. Now drop the remaining oat mixture by teaspoonfuls over the chocolate mixture.
  5. Bake for 25 minutes or until golden brown. Let cool completely before cutting into bars.
  6. Store in an airtight container.
  7. Recipe Source: Taste & Tell Blog

Tuesday, July 1, 2014

Greek Quinoa Salad

A chilled salad perfect for a hot, summer, weeknight meal!

Oooookay! Have I got a recipe for you! No, but seriously, you gotta try this! Reasons I love this salad:
1. It's quinoa and quinoa is awesome.
2. It's a cold salad and it is over 100 degrees every day (where I live in AZ).
3. It was pretty easy to throw together.
4. I used fresh tomatoes from my brothers garden that were amazing.
4. It tasted out of this world.
5. My husband liked this no-meat dinner! After the first bite he said "wow this is good!" I think he was pleasantly surprised how much he liked it. YAY!


Serve this with a side of warm naan bread or pita bread and you have an easy, filling dinner. My kids didn't love this meal, but I was able to get them to eat some. And of course they liked the garlic naan bread on the side so it worked out okay.



Friday, June 20, 2014

{Slow Cooker} Creamy Tex-Mex Quinoa

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This is a great slow cooker recipe sure to please your whole family!


I have been trying to add more quinoa to our dinner menu lately. I love it but felt like I wanted some variety. This is a crock-pot recipe so it was like a win, win for me! On Sunday I especially like to cook in the slow cooker. So last week I whipped this up. We ate it for dinner with chips & all loved it! (even my husband who usually doesn't love slow cooker food) Everyone ate plenty and then I had enough left over to make taquitos' the next day! If you have extra this would be great in enchiladas too. So versatile. So glad I tried this recipe. It's a great one!



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