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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Red, White & Bleu Potato Salad

 It's been, what feels like, a long time since I had time to post anything.  I hope everyone is doing well. 

Ingredients:
2 lbs Red potatoes Diced
1 Ripe Tomato Diced
1/2 Cup Olive Oil
3 Tbsp White Vinegar
Fresh Chives
1 1/2 oz or more of Crumbled Bleu Cheese
Salt and pepper

Directions:
Boil Red potaoes in salted water for about 10 minutes.  Cook until still a little firm.  Drain, and cool.
In a bowl, whisk together the vinegar, salt, pepper and olive oil.  Add tomatoes and bleu cheese to the potatoes.  Pour vinegar mixture over top and stir. Serve, yum!

What have you made lately?

Spicy Pasta de-la-creme

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Tomato, tomatoe...

Tomato and Herb Salad  from Sunset

Ingredients

• 2  pounds  assorted vine-ripened tomatoes
• 12 to 14 Slices of Fresh mozzarella
• About 1 tsp. sea salt
• 1 1/2  tablespoons  red wine vinegar
• 1/2  teaspoon  honey
• 1/4  cup  extra-virgin olive oil
• 2  to 3 sprigs marjoram
• 10  to 12 basil leaves

Preparation

1. Slice large tomatoes; leave small tomatoes whole, or cut in wedges or halves. Arrange on a platter with cheese.
2. In a small bowl, whisk 1 tsp. salt, the vinegar, and honey until salt is dissolved; whisk in olive oil. Spoon over tomatoes.
3. Strip marjoram leaves and flowers from sprigs onto salad. With kitchen scissors, snip basil leaves and flowers over tomatoes. Sprinkle with salt to taste.

Lasagna Pie

Allow me to introduce you to Lasagna Pie. 
You may already have most of the ingredients for this.


Ingredients:  

1/3	cup ricotta cheese or small curd creamed cottage cheese
3	tablespoons grated Parmesan cheese
1	pound ground sausage
1	cup shredded mozzarella cheese (4 ounces)
1	can diced tomatoes
1	clove garlic
3	tablespoons red wine
1	cup milk
2	eggs

1/3

cup ricotta cheese or small curd creamed cottage cheese

3

tablespoons grated Parmesan cheese

1

pound ground sausage 

1

cup shredded mozzarella cheese (4 ounces)

1 

 can diced tomatoes

1  

clove garlic 

3 

tablespoons red wine

1

cup milk

2

eggs  

Spread Cottage Cheese on the bottom of non stick sprayed pie plate.  Add Parmesan cheese and sprinkle with pepper.

In blender, add diced tomatoes, garlic and wine. Blend 'til smooth.

Cook Ground Sausage and place in bowl after draining.

Add Shredded mozzarella cheese. I grated my own, and it melts really nice.

Dash of parsley.

Place meat cheese and sauce in bigger bowl, and combine.

Now put that on top of your cottage cheese in your pie plate.

Mix Bisquick, Milk and eggs, and pour into the plate over top the meat and cheese.

Should look about like this.

 

Sprinkle with Parsley or oregano.  

1. Heat oven to 400ºF.
2. Bake 30 to 35 minutes or until knife inserted in center comes out clean. Sprinkle with remaining cheese. Bake 1 to 2 minutes longer or until melted. Cool 5 minutes. Serve with additional spaghetti sauce.

It's Pie day!

Italian Fettuccine Pie
I used Spaghetti sauce instead of died tomatoes. I also did cover this when baking to keep it moist although it says not to.
Here is the recipe:
http://www.bettycrocker.com/recipes/italian-fettuccine-pie/f4f51b5e-a6f4-42bc-adea-d2465032a3e8

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!