Tomato, Black Bean and Corn Salsa

Chicken guacamole taco

This mixture goes great with a lot of foods.  Add it to your chicken tacos, use it for a dip, or top off one your your dishes.

Ingredients:
5 Roma Tomatoes
1/2 Cup Corn
1/2 Can Black beans, rinsed
1 Seeded Jalapenos, diced small
1/2 Small red onion diced small
Juice of 1 lime
2 Table spoons olive oil
Salt and pepper
chopped Cilantro optional

Combine all ingredients and mix well.  Refrigerate for an hour or up to 4 days.  Super refreshing and healthy, great for BBQ's!

Tomato, black bean and corn salsa

Seasoned Pretzels
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Breaded Honey Mustard Chicken

This chicken is full of flavor and super easy to make.

You'll need:
6 Chicken Tenderloins
2 Slices of bacon, cooked and crumbled
1 1/2 cup breadcrumbs, panko style
Garlic Powder
Onion Powder
1/2 cup prepared honey mustard
3 Tbsp melted butter

Directions:
Preheat oven to 425 F degrees.  Cover a baking sheet with foil and spray nonstick.  Place tenderloins on sheet and brush with honey mustard, just the tops.  Mix bacon, breadcrumbs, garlic and onion powder together.  Top with breadcrumb mixture, again just the tops of these. Drizzle with butter. Bake for 20-25 minutes or until cooked through.  Serve with additional honey mustard.  Enjoy!

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Sweet Potato Latkes

 Sewright-Blog by Ruth Yoder

Sweet Potato Latkes

• 2 medium sweet potatoes, peeled and grated (equals about 4 cups)
• 2 Tbsp. Applesauce
• 2 green onions, finely chopped
• ½ small onion, grated
• 1 cup Bisquick
• 1 egg, beaten
• 1/2 teaspoon salt
• Sprinkle of black pepper
• Canola oil for frying
• Sour cream as “garnish”.

Directions:
In a bowl, stir together potatoes, green onion, onion, apple, egg, salt, and pepper. Gradually add the bisquick mix and stir to combine.
Heat oil in a deep skillet over moderate high heat until hot but not smoking. Working in batches of 4 or 5, spoon a large spoonful of the mixture into the oil and lightly flatten.
Reduce heat slightly and cook for about 2 minutes on each side or until golden brown. Transfer latkes with spatula to a plate layered with paper towels.
Once they sit for a moment or two and drain, transfer them to a cookie sheet. I keep them warm in the oven, till I serve them.

These are really good! I've had white potato ones before, but these are much better for you and have more flavor.
Enjoy!

Garden Salsa

Can't start this salsa without some Roma tomatoes...
Christie and I made this, this past weekend. Added some cilantro, lime juice, olive oil, chili peppers, salt and pepper, and viola!