Roasted Corn Salsa

Over the weekend I spent time in my garden admiring what has grown.  For those who know me well...know that I do not have a green thumb.  In fact...I often joke that I have a black thumb. 

When my husband suggested that we plant a garden this  year....I kinda chuckled and thought this should be good. But....what the heck I  gave it a shot.   Jakey and I started all of our plants from seed...with the exception of the tomato, strawberry plants and herbs.  So after four months of watering and weeding we have lots of bounty to harvest.  I have to admit that I am a little proud of the fact that our little seedlings grew and produced veggies.

There are a few things I didn't try and grow.....corn being one of them....mostly because of space.  But I just zip down to our local Farmer's Market and pick up local corn when I need it.  When my husband and I first built our house there was an older gentleman that lived on our road with his wife and late summer he would sell corn from his garden.  He was a very sweet "Grandpa" and we loved stopping to get corn from his.  He passed away some time ago....we still drive by the house and remember the corn that he shared with the neighbors.  But the cilantro and peppers came from our garden.

My husband threw this salsa together for the first time last summer when we were trying to figure out what to do with a bunch of leftover grilled corn.  He looked at the pepper selection and this is what he came up with.  Like many of our recipes...it is more of a process than an exact recipe....so feel free to mix it up a bit and enjoy the summer's harvest.

 

We had corn left over that had been boiled.  Typically we will grill our corn...but the boys really don't care for it that way...so last night it was boiled.  But....not a problem.  Cut it off the cob into a bowl....stand the cob up and run the knife down....all the corn will fall into the bowl.

 



Place a tiny bit of olive oil into a non-stick pan and heat over medium heat.  Sauté the corn until it starts to get a nice color on it.  The sugars in the corn will start to caramelize and make it delish.  Don't worry you will know when it is done.  Remove from heat and allow to cool.

While the corn cools dice the peppers.

Dice the red onion.

Chop the cilantro.

Open a can of black beans....Rinse and Drain well.

Add all the ingredients together....toss to mix well.  Add a tablespoon of lime juice and salt.  Toss again.

Roasted Corn Salsa

 

1/2 of a large red bell pepper, diced

1/2 of a red onion, diced

2 jalapeno peppers, diced

3 ears of corn, roasted/grilled

handful of chopped cilantro

1 can black beans, drained and rinsed

1 tbsp. lime juice

salt to taste

 

1.  Add all of the ingredients together in a large bowl.   Toss together...combine well.

 

 

 

Serve with your favorite tortilla chip....and enjoy!

 

Happy Monday My Friends!









Tazo Passion Tea Lemonade

Ok....so several years ago Starbucks came out with a menu item I simply could not live without.  Tazo Passion Tea  Lemonade.....I remember like it was yesterday.  We had taken a mid summer vacation to Great Wolf Lodge and the boys were running around playing....I had a magazine to read and stopped in at Starbucks to get an iced coffee.  There it was....a new drink....just waiting to be tried.  That was all it took.....I was hooked.  Needless to say I spent way too much money that summer enjoying the goodness that came in that cup. 

Last summer I found the copycat for it on Pinterest....I know...what?...me on Pinterest....that's a shocker!  Anyway...I was so excited.  I went out and bought a box of the tea bags and the lemonade....made my simple syrup...I was a happy momma!  So just last week I was chatting with a friend and noticed that she had a box of Tazo Passion Tea on her counter...it caught my attention because it had a different look.  This box was for Iced Tea!  Holy Cats....This is the best thing ever! 

So off I went to get a box.  Each box will make 6 64oz pitchers....but the best part is instead of having a bunch of little tea bags....you only need 1!  Boil your water....pour it into the pitcher over the filter bag and let it set 5 minutes....remove the bag and fill with lemonade....could not be easier!

 

 

I know that this really isn't life changing.....but sometimes it is the little things in life that make you smile.  So for me....today....it is Tazo Passion Tea Lemonade in my favorite glass.  Summer happiness in a cup....tea and flip flops.

 

 

Tazo Passion Tea Lemonade

 

1 Tazo iced passion filter tea bag

4 cups lemonade

4 cups boiling water

simple syrup if desired

 

1.  Boil 4 cups of water.  Pour over filter tea bag and steep for 5 minutes.

 

2.  Add 4 cups of lemonade.  Stir to mix well.

 

3.  Pour over ice.  Add simple syrup if desired if tea is too tart.

 

 

Happy Friday My Friends! 

 Find the simple thing to make you smile today!

 

 





Chocolate Chip Cookie Dip

I will be the first one to admit I have a sweet tooth.  Given the choice most times I will choose sweet over salty.  I have even been known to snitch a spoonful of frosting out of the fridge when the cookie jar is empty. 

Over the last few weeks I have seen several recipes for cookie dough dip....egg free of course.  And since I am a cookie dough eater...I had to choose one and  try it out.  I think my love of cookie dough comes from all the time I spent baking with my Grandma.  It didn't matter what type of cookie it was....we were always sampling the dough...and then the cookies after they came out of the oven.

I was really hoping that I could find a more "healthy" version.....but really....cookie dough dip....how healthy can you make it.  So this recipe was shared from www.yourhomebasedmom.com and it is very easy and super delish.  The boys love it on graham crackers and apples.  Yep....apples.....hah!  That's how I was able to throw the healthy in.  No...not really....still isn't healthy.  But a little sweet reward is ok once in awhile.....right?

Chocolate Chip Cookie Dip

 

1 8oz pkg of cream cheese, room temp

1/2 cup powdered sugar

1/2 cup butter

1/3 cup brown sugar

1 1/2 tsp vanilla

 3/4 cup chocolate chips

 

1.  In a small saucepan melt butter.  Add brown sugar, stirring til combined and sugar is dissolved.

 

2.  Add vanilla, mix well.  Allow butter mixture to cool.

 

3.  Beat cream cheese and powdered sugar until smooth and creamy.  Add in cooled butter mixture and beat until will combined.

 

4.  Fold in chocolate chips.  Place in refrigerator until set and thickened.

 

5.  Serve with graham crackers and apples.

 

 

 

Happy Wednesday My Friends!  Enjoy!





Twisted Cosmo

Summer time happy hour....gotta love em!  After spending the day by the pool, splashing around with the boys a great refreshing cocktail sounds like a pretty good idea.  When deciding on a summer cocktail I typically try to keep them light....especially when it is really warm.  I have to laugh because living in Western Washington we rarely have "hot" days....so I have to refer to them as really warm.

Fall and winter martinis can be creamy and delish....but summer I am looking for tart.  When Jacob was just a little guy he would tell me how sour things were by how many eyes he closed at the taste.  I am definitely not looking for one eye sour....just tart. 

I actually found this at www.coastalliving.com and it was called Island Girl.  That makes me think tropical and this is not what I would call tropical.  To me....it is like a Cosmo martini with a little extra.  Besides renaming it I did make a few changes....you know me....I just can't let it go without making it my own. 

And yes....those of you wondering....I did paint this glass after I saw the really cute ones that were posted on Pinterest.  Mine didn't turn out super....but I have to admit that it has become my fave
. 

 

Twisted Cosmo

16 oz cran-raspberry juice

16 lime flavored vodka

8 oz ginger-ale soda

4 oz fresh lime juice

Fresh lime for garnish

 

1.  Add all ingredients into a pitcher.  Mix gently.

 

2.  Pour over a glass filled with ice.

 

3.  Squeeze juice from a fresh lime slice and then place in glass for garnish.

 

*This amount will make 8 glasses.

 

So gather a group of friends....laugh...share a cocktail and enjoy!

 





Happy Saturday!  Cheers

 

 

Garlic and Chipotle Chicken

Ever have on of those days that you wish you could do-over?  By 5:00 I had put myself on time-out....completely shut myself off from my kids for nearly an hour.  I just couldn't take it any more....the fighting and arguing.  For my own sanity I had to get away.  I wish I could tell you I was a perfect mom that had perfect children and a perfect life.....but that would only be a fairytale....just a dream that I think we all have.  But truth be told.... I struggle day to day trying to keep everyone happy...I struggle to keep my 14 year old from using his Ipod and Xbox to shut out his family.  I struggle to keep my 9 year old from screaming all the injustice of his day as his runs through the kitchen slamming doors.  I struggle to keep my sanity.  Most days I just smile and  think "tomorrow is a new day"....but not today.

Today, after driving all over 2 counties to find maintenance supplies for the pool I came home and tossed dinner in the crockpot....glad I did because I don't think anyone would have gotten dinner if I hadn't. 

This is one of our favorite crockpot dinners.  I got this recipe from my cousin's wife.  When we have family gatherings she will make this and my husband loves it.  He asked her to share the recipe with me and I would say it is a once a month meal.  It makes plenty to feed a crowd or to have leftovers......the boys love using it for nachos. 

When making this I will heat tortillas....corn and flour.  I like to grill my corn tortillas a bit....gives them a great flavor.  I often serve Spanish rice and refried beans to round out the meal.  Feel free to add sour cream, shredded lettuce, tomato, green onions, taco sauce and even sliced avocado.

Add boneless/skinless chicken thighs into the crockpot.  Top with your favorite salsa, chipotle peppers in adobo sauce and slice garlic cloves.    Cover and cook on low for 6-8 hours. 

I have to admit....I usually put my chicken in frozen.  It always comes out delish....and defrosting takes time that honestly I don't always have.

Once it is done cooking you should be able to shred the chicken very easily.  Just take two forks and pull the meat apart.  There will be juice/broth....I just use a slotted spoon when I am serving and it will remove most of it from the meat when you are placing it on a tortilla. 

 

Garlic and Chipotle Chicken

 

5-6 chicken thighs, boneless/skinless

1 1/2 cups of your favorite salsa

2 chipotle peppers, sliced

2 tbsp. of the adobo sauce from peppers

6 fresh garlic cloves, thinly sliced

 

1.  Place all the ingredients into a crockpot.  Cover and cook on low for 6-8 hours or on high 4 hours.

 

2.  When finished cooking shred chicken.  Allow to cook on low for an additional 30 min after shredding.  This will allow the chicken to become more flavorful.

 

3.. Serve with warm tortillas.

 

*Feel free to adjust the amount of the peppers and sauce to your taste.  As I have said before I tend to keep it not to spicy so the boys can enjoy as well.

 

Happy Thursday My Friends. 

 Remember...as parents we may not always have "Perfect" but we have kids that we adore and in all reality "Perfect" would be boring.



Dip, Tapenade, Salsa Oh My!

Happy 4th of July!  It has been gorgeous here in the PNW all week....today...a little overcast and  cooler.  I am not really complaining because typical weather for this holiday is drizzle/rain and cool.  I can remember all to well wearing jackets and even having blankets as we positioned ourselves to watch a fireworks show.  So today with temps in the high 70's....I think it will be just about perfect.

Family, friends, food and fireworks....that is what it is all about right?  At least for us it is.  We are off to spend the day with a group of great friends.  Naturally, the bbq will be busy cooking burgers and hot dogs.  Plenty of salads will be served along with a platter of fresh fruit.  When I thought about what else to take along my mind instantly went to dips and salsa.  For years my husband has been making pineapple salsa.....oh it is so yummy and a black olive tapenade that is this wonderful combination of olives, garlic and Parmesan cheese.  I had those two at the top of my list but wanted one more to round it out....something creamy and delish.

For those of you that have ever had dill pickle dip....you know that it is oddly delicious.  Kinda tangy...yet creamy....just odd....but yummy.  Since we were having burgers....what goes on a  burger... great dill pickles.  So I decided last minute that I was going to add this to the menu....and I had already been to Walmart and Safeway and I really didn't want to go again.  When I looked in my pantry....no dills!  Have I mentioned Jakey loves him some dill pickles.  But...I did have pickled asparagus.  Not the same veg...but the same idea....so I decided to give it a try.  When I pickle my asparagus I add whole garlic cloves and jalapeno slices....so I thought chopping those as well would add great flavor. 

These 3 recipes are super easy....very fast and usually inexpensive to make.  The salsa and tapenade are always my husbands "Go To" when we need something quickly.

Pineapple Salsa

 

2 cans pineapple tidbits, drained

1/3 cup cilantro, chopped

1-2 habenaro peppers, diced and seeded

2 tsp  rice wine vinegar

sugar to taste if needed

 

1.  Drain pineapple and place in a large bowl.

 

2.  Chop cilantro and peppers.  Add to pineapple.

 

3.  Drizzle vinegar over fruit mixture and toss to mix well.

 

4.  Add sugar if too tart/tangy.  Toss again to mix in sugar.  Refrigerate until ready to serve

 

* Feel free to use any type of pepper.  Jalapeno works well...and is not as spicy.  Can also use just red bell pepper...adds great color without the heat.

 

 

 

Black Olive Tapenade

 

3 cans large black olives, drained

1 1/2 cups grated Parmesan cheese

4 tbsp. minced garlic

olive oil if needed

 

 

1.  Place drained olives, cheese and garlic into a food processor.

 

2.  Pulse until all ingredients are well combined.  Then continue chopping until olives are a fine consistency.

 

3.. Drizzle in a bit of olive oil....it helps it all stick together.  Makes it easier to hold on a cracker.

 

4.  Can serve immediately or cover and place in refrigerator.  Let set out at room temp for 15 minutes or so before you serve.

 

 

 

 

Dilly Asparagus Dip

 

8 oz cream cheese, softened

1 cup chopped pickled asparagus

1/4 cup finely diced sweet onion

salt and pepper to taste

 

1.  Finely chop asparagus and onion.

 

2.  Add to room temp cream cheese.  Mix will until well combined.

 

3.  Add salt and pepper to taste.  Before adding salt be sure to taste it first....the pickled veg adds a lot of salt.

 

4.  Cover and place in the refrigerator until ready to serve.

 

*  Feel free to add pickled jalapeno as well....adds a nice flavor without a lot of heat.

 



 

 

Happy Independence Day My Friends!  Not matter how you choose to celebrate....Enjoy!