Let’s break this blogs all time record!

I was looking through the archives, you know, all 15 of the blog posts and I got a wild idea! I’m going to break the current record held in February of 5 posts!! You heard me right…5!

Tying for second place is January and July with 4 posts each. Poor May and June only got 1 and I completely forgot about March and April! They must feel totally unloved.

I would like to make July the month I blow it out of the park with lots of recipes and meal ideas! What do you think??

Here’s what I’m currently working on:

Slow Cooker Chicken and Dumps
Baked Mac ‘n Cheese
Taco Casserole
Cola Chicken ( I can’t wait to try this )

I really need to add more desserts to my repertoire, but that is a tricky bag of slippery slopes. I don’t need to be eating desserts…all that OFTEN. So maybe I can whip up something every once in a while and squeeze it in here. That’s my plan. We’ll see how THAT goes! 

Here’s to taking what’s left of July and getting in as many recipes and meal plans as I can! I can do it! I know I can!!

See ya sooner!

Love and cheese puffs,

Let's get ready to Rummmmmble!!

 In this corner we have 4 hungry kids and 1 hungry husband.

In this corner we have 1 frazzled Mom who doesn't know what to make for dinner again!

Welcome to the Ultimate Dinner Dilemma!!

Tagging in for Mom is Ultimate Crock Pot Beef Stroganoff- a heavy weight with sour cream!

No seriously, this summer has been a fight of major proportions when it comes to what to make for dinner. I know I'm not the only one right??  I've talked about this recipe before here. It's super easy and economical. I posted a link over in the Recipe Love section to the right. (Let me know if the link isn't working-sometimes bloggers change where they keep their posts and so that means I need to update too!)

I spent $8.99 on 2.51 lbs of beef stew meat. This kind that's already cut up. I could probably save more by buying it in bulk and cutting it up myself, but let's face it. I won't do that. The recipe is so simple, I didn't even have to buy anything else for it but the meat.

ULTIMATE CROCK POT BEEF STROGANOFF

2-3 lbs. beef stew meat, cut in bite size pieces
Salt and Pepper the meat

1 onion finely minced, or sliced (your preference- I finally added onion finely minced and I hope it disappears so my kids won't notice!)
Sliced fresh mushrooms, optional
Sour Cream, optional but recommended

In a 2 cup glass measuring cup mix the following:

1 1/2 TBS of Worcestershire sauce
1/2 tsp. garlic salt

1 1/2 TBS ketchup
1 1/2 -2 cups beef broth - either made by beef granules or canned (depending on how much sauce you want and if you want to thicken it with whatever you have in your pantry *see added notes below*)

1. Salt and Pepper meat, throw in bottom of crock pot. Mix in onions. Add mushrooms if using.

2. Pour beef broth mixture over meat and wait for it....COVER. Turn on High and WALK AWAY for 7-8 hours!! 

That's it! Told you it was easy.

I plan on serving it with spaghetti noodles and a small salad. Like I said before, the cost of the meat was $9.00 and I had everything else on hand in my pantry. So my family of six can eat this meal at a cost of $1.50 per person! You can't eat anywhere for that! And honestly it tastes so good, you don't even mind eating it when it's 104 degrees outside because you made it in the crock pot and the house stayed cool from not using the oven! 

Here is a picture from the blog I originally got the recipe from-

Via My Kitchen Cafe
all rights reserved

I can't take any pictures of it, because it's all gone!! But it looked a lot like this, but more shredded and we put parmesan cheese on top!

**Added after the fact**
Ok, so I think I may have told you to put too much liquid in this recipe. See, I forget that liquid doesn't evaporate from the crock pot, it only multiplies; like gremlins. So, after it cooked for 5 hours on low, I cranked it up to high and cooked it another 4 hours. It was very tender and shredded as I stirred it, but I like it that way. I added two big dollops of sour cream and some corn starch and water to thicken it. When THAT didn't thicken it enough, I added a package of Garlic Alfredo Sauce and microwaved it for 5 minutes or so. I totally flew by the seat of my pants. It gave it an awesome flavor, so I knew I was pretty much using it as a thickening agent. Then I topped the spaghetti with it and added some parm cheese. Not really the typical recipe for Beef Stroganoff, but it was sure good! And, since I sunburned the heck out of my legs today, I didn't have to spend an hour cooking in the kitchen. I liked that. Liked it enough to take my youngest boy out on a date.
How ever you choose to thicken it, you really can't mess this dish up. I hope you're not scared to cook it! Go experiment, I won't tell!

*****

Peace, Love, and Tender Beef,

  

Pork and Black Beans

This is a wonderful recipe from a WW cookbook I got from Angie and/or Jon for Christmas a few years ago.  After going through the book and marking all of the recipes that looked good (aka like something Dad would make for me), this one has definitely become a favorite.   Pair this with low-carb flour tortillas, corn tortillas or baked Tostitos and fat-free sour cream and fresh cilantro (add points accordingly for the extras).  I love this recipe!

Pork and Black Beans
  Makes 4 serving
  3 WW points per serving

2 garlic cloves, minced
1/2 t. hot paprika (I use regular, non-hot)
1/4 t. ground cumin
1/4 t. salt
5 ounces lean pork tenderloin
1 t. extra virgin olive oil
2 T. white vinegar
One 15-ounce can black beans, rinsed and drained
1/2 carrot, finely diced
2 T. fresh lime juice
1/2 tomato, diced
1 red onion, chopped
2 T. chopped cilantro

1. In a small bowl, combine the garlic, paprika, cumin and salt; rub into the pork.
   
2. In a medium nonstick skillet, heat the oil.  Saute the pork until browned, 2-3 minutes on each side.  Reduce the heat and cook, covered, turning occasionally, until cooked through, about 10 minutes.  Transfer to a plate.  Halve the pork lengthwise, then cut crosswise into thin slices.
   
3. Add the vinegar to the pan drippings and simmer, stirring, until the acidity cooks off, about 2 minutes.  Add the beans, carrot and lime juice; cook, tossing, about 1 minute.  Transfer to a medium bowl.  Add the pork, tomato, onion and cilantro; toss to combine.

I love this recipe because it's so good and so low in points.  Even if you eat the whole thing, it's only 12 points!  Eat half and it's a lot of food and less points than most other dinners.  Gotta love the fiber!  I have used more pork and increased the points and then ate only one serving for about 5-6 points.

Try it and tell me how much you loved it! 

Beans, Beans, the Magical Fruit...

I won't finish the song, but I know you know it!

Today I want to talk about yummy black beans. I am by no means an expert, but I've come to really like and appreciate this little bean.

The internet says this:

An oval bean with a black skin, cream-colored flesh, and a sweet flavor. Black beans have long been popular in Mexico, Central and South America, the Caribbean and the southern United States. Also called turtle bean. Matches well with: avocados, bacon, cheese, chilies, cilantro, coriander, cumin, garlic, ham, jalapenos, mint, onion, oranges, peppers, rice, sour cream, tequila, tomatoes.

Me and beans haven't always gotten along. It's not because of it's magical properties (although I've been known to make some pretty loud "magic", if you know what I mean!), but more of a texture thing. When I was a little girl, I would sit in front of a pile of stewed tomatoes and gag at the thought of eating them. I may or may not have actually gagged, but you'll have to confirm that with my Mom. I'll never tell.
I had issues with many foods and their textures growing up. Peas (canned- still don't like them. I prefer frozen.), stewed tomatoes (LOVE tomatoes and always have, just not the slimy whole kind. Now I love any kind of tomato, stewed or fresh.), LIVER (ewww, who really "likes" liver besides my parents? I will NEVER grow to like liver...*shudder*) garbanzo beans, kidney beans, any beans except green, and that's really all I can think of now. But other than that, I loved food. Probably why I wanted to be a chef and have been fat all my life. Food is awesome and tastes REALLY good!! And it's fun...but let's move on shall we?

My Sister, Leslie has loved black beans for many many years ever since she was a Missionary in Guatemala and has some great recipes to share. Maybe if we encourage her, she'll post them here for all of us to try?

So, why black beans? Well...I was talking with my Mom yesterday on Skype and she was eating what she called "Speedy Black Bean Soup". I wasn't familiar with that recipe (like if she cooked it herself or bought it that way), and maybe she can guest post on here too and give us all the recipe?!

Anyhoo...this morning after I went to the bank, I got to thinking. "I have to package up some chicken for the freezer, why don't I just cook up some chicken with some black beans and tomatoes? Oooh yum, that sounds good", I said outloud...to no one in particular. I was alone in the room, ok? Like you don't talk to yourself? I do! And viola! Easy-Peasy Black Bean "Soup" was born. Right there in my kitchen. It cooed at me and I tickled it under the chin and put it though college. Seriously though, anyone can make this. It's just that easy.

So onto the recipe right?? I know you are dying to hear my latest and greatest culinary discovery right? Riiiight??!!

No culinary discovery here, but this is some good eats!

Easy-Peasy Black Bean "Soup"

I call it "soup" because you can add more liquid, i.e. chicken broth or water to make it more soup-y, but I liked it thicker like a stew or thick soup. It's all about preference. Yours, not mine. I aim to please. 

Serves generously 2 or less generously 4

Time: about 30 min. or 45 if you want to simmer it longer

Ingredients:

Chicken breast, cut into bite size pieces

Onion, chopped

2 cans black beans, 

2 cans diced tomatoes

chili powder, cumin, salt and pepper, garlic salt, and minced garlic to taste

Olive oil

*optional* sour cream or plain yogurt and shredded cheese.

Rinse and pat dry chicken breast, cut into bite size pieces, season with chili powder, cumin, salt, pepper, garlic salt. Drizzle with olive oil and mix in shallow bowl to distribute spices.
Dice onion. Heat skillet to medium high heat and drizzle with olive oil. Brown chicken for a few minutes and add onion and stir around until it looks good. :o) 

Sort of looks like this: 

Then add canned diced tomatoes with all the juice. Stir and admire your work.

It'll look something like this:

So far this isn't rocket science and most of my readers (all 3 of you...ok 5 since I know my FAMILY reads this) know how to do basic cooking, like browning meat, and stirring around some canned ingredients. 

Then I added the black beans. The first can I kept all the liquid, but the second can, I drained off some of the clear stuff on the top. Probably would have kept that in since I ended up adding some water because I let it cook too long and some of the liquid evaporated. 

And it looked like this: 

Lower the heat to simmer and cook with lid on until liquid is somewhat reduced and the flavors have had time to mingle and date. You'll thank yourself for it later when you taste its goody goodness!

Here you'll have to use your imagination. I forgot to take a picture of the finished product. I know, I'm a dork. I did post about it on Facebook though...without a picture. 

Angie said: "I wish you had smell-a-vision or taste-a-vision because I just made killer black bean and chicken soup for lunch!! I impress myself. Thanks Mom for having black bean soup yesterday for lunch so I could today! ♥"

It was really tasty, and very easy to make. My Mom later told me she made hers with corn and balsamic vinegar. I'm thinking to myself, "Why didn't I think of that?" I guess I'll have to do some more experimenting and play with it some more!

I hope you give it a try. It was even better for dinner cold with some tortilla chips! It's like so versatile. And like, so like yummy! Oh muh gosh! For realz! (Did you hear my best valley-girl accent? You did? Yay, that is LIKE so radical!!) Ok, like enjoy your magical beans you guys!! They're good for your colon!

Tootles!  (Ha! I said "toot"!!! LOL)

You say Potato, I say HEAVEN!!

 

Nothing says 4th of July like BBQ and potato salad. One of my favorite potato salad recipes is from a dear friend of mine, Debbi. She introduced me to this sinful dish a couple of years ago at our annual Kaboom Town Fireworks Celebration. Its creamy, sweet, tender goodness is a welcome addition to any bbq or main meat dish. It's so simple to make and only 6 ingredients! 

Debbi's Potato Salad

New Potato Salad
Prep time: 30 minutes
Yields: 6-8 servings
6-8 new potatoes (enough to yield 6 C when cooked and cubed)
1 C celery slices
1/2 C chopped onion (white works best, but you can also use red)
1/3 C chopped sweet pickle
1 C mayonnaise
2 eggs, hard boiled
salt, pepper, and paprika

Cut potatoes into cubes and place in a large pot of boiling water. Boil, covered, for 20-25 minutes, or until potatoes are soft enough to prick with a fork. Drain and let cool. (I did not rinse my potatoes, I cooled them on a sheet pan lined with parchment paper for about 30 min.)

While potatoes are cooking, dice up onion, egg, pickle, and slice celery. Combine vegetables, pickle, egg, and mayonnaise; mix lightly. Season to taste with salt and pepper. Chill in fridge at least 1 hour. Best the next day. 

The thing I love about this salad is the ease of prep and the few ingredients it takes to make a creamy delicious side dish. I hope you try it out and I think you'll put it on your favorite list too! 

Feel free to substitute fat free mayo or low fat mayo for a WW style recipe. I haven't tried it myself as I allowed myself to have it this holiday weekend without guilt. I made point friendly sweet and spicy beans and had fat free hot dogs (only 1 point each!). Not sure it would be the same with ff or lf mayo, but it sure wouldn't hurt to experiment!

Happy 4th of July!!

Bean Salad in Italy

While in Italy with SweetBippy and her dad (my dad first but I'm okay with sharing), we whipped up a tasty 3 bean salad consisting of cannellini beans (white kidney beans), cici beans (garbanzos) and Italian red beans.  I doctored them up with olive oil, red wine vinegar, salt, pepper, red onion, green olives, garlic and some other stuff which I can't remember right now.

Let me tell you what...SweetBippy is NOT a big fan of beans.  She went along with the idea because we were tired of staring at each other while standing in the store and needed to come up with a second side dish and our dad likes beans.  I think we were making this as part of our Father's day feast but I may be a little fuzzy on the details.

*edited by Sweetbippy* It was actually the last meal we made on Thursday after we saw David in all his naked glory because we were both wearing dresses that day. And you're right, we were having trouble making decisions that day on what to bring home to eat. Good choice Sister! I bought beans to recreate that salad! I'll be calling you for the recipe! 

Anyway, even though she was skeptical, she LOVED the bean salad.   Dad loved the bean salad.  I declared the bean salad to be my new best friend. 

If I had a picture, I would totally post it but it seems that all of the food pictures were not taken by me.

*edited by Sweetbippy* 

Instead, I give you a like to a cannellini bean spread that looks like it could be the bean salad's delicious cousin.

And my second new best friend.

Leslie

*edited by Sweetbippy*

I was actually craving some bean salad today so I attempted to recreate as best I could the bean salad we had in Italy. The only things missing was fresh grated parmesan cheese, salami milano from the local store, and this awesome olive "salad" made with 3 or 4 kinds of olives, olive oil, and spices. I may go down to my local market and get some olive salad so I can recreate the best bean salad I've ever had.

Here is my version:

Italian Style Bean Salad

1 can garbanzo beans, rinsed and drained
1 can light red kidney beans, rinsed and drained
1 can great northern beans
(cannellini beans if you can find them or other small white bean like navy), rinsed and drained

olive oil, about 4 tbs.
red wine vinegar, about 4 tbs.
garlic, chopped ( I used bottled)
Salt and Pepper to taste

Veggies: I used white onion because that is what I had, but it tastes wonderful with red onion as well. I added what I had in the fridge ( cucumber, and red pepper both diced) and some campari tomatoes (like large grape tomatoes very sweet and delish!). I also added fresh basil that I pulled off the plant, to taste. About 3 tbsp.
Some grated parm cheese, and some shredded parm cheese. 

Mix together and let sit to marinate about 20 min.

Enjoy! 

(Leslie, if I've forgotten anything, feel free to speak up!! )

This is what happens when you join Weight Watchers…

I can’t believe it’s been 3 months since my last blog post! I’m so sorry! I got all excited by the pretty blog template and the cherries, then totally expected that I would blog all my favorite recipes. The best of intentions right?

The truth is, once I joined WW I really changed the way I cooked. I am trying to re-work some of my most favorite recipes, but there are just some that are way too high in points for me to justify cooking.

I’ve been slowly successful with my new way of eating and moving. I’ve lost almost 17 lbs since my last blog post. I feel tons better and have really grown to like Bagel Thins and Fat Free Shredded Cheese! My favorite thing to eat much to the chagrin of my children, ”Grilled chicken again??!!” is grilled chicken and grilled asparagus. I could eat a ton of that yummy charred asparagus!

Don’t worry, this won’t turn into a Weight Watchers blog per say, but I will be sharing healthier versions of my favorite recipes and new ones that I come across along the way.

There are a couple of good WW friendly recipe blogs I’ve been browsing and bookmarking that I’d love to share with you. {Click on the pictures to visit them and browse their recipes!}

Chubbie Chica has great menu’s that she posts with mini recipes and WW point info. If you are like me, I get stuck in a rut and make the same dishes over and over, so I really appreciate someone else’s menu ideas.

 

©2010 Gina's Weight Watcher Recipes - All rights reserved.

Gina’s Weight Watcher Recipes is full of wonderful pictures of the recipes she shares! It’s like the WW version of Pioneer Woman Cooks!, well without the cowboys and droopy eared Bassett hound.
My Sister and I drool over the pictures and make mental notes to definitely make that next time!

 

Don’t give up on me and my cooking blog just yet! Keep checking back and I promise I’ll make more of an effort. Really!!

 

I’ll leave you with this: a before and after

           
      Taken December 2009                            Taken May 2010

 

I have trouble following recipes…

So here’s the thing- I love recipes. Reading them, making them up, and using them for inspiration. Problem is, I don’t always do exactly what they say.
Case in point: Lasagna Roll Ups
I looked all over the internet for a recipe for one. They all seemed to call for spinach. While I LOVE spinach, my children do not and even though Jon says he will eat it in a dish, I know it’s not his favorite.
That being said, I wasn’t satisfied with  my search results.
So what did I do?
I came up with a recipe all on my own.

What is wrong with that you ask? Well, nothing really except I’m not good at writing the recipe down for someone else to make it, if I used a little of this and a pinch of that. I’m pretty much flying by the seat of my pants and hoping that it’ll turn out good. Not everyone is comfortable with that method of cooking. Some of you need to be able to follow the recipe to the letter. Me? Not so much. Good thing about what I did is this method is basic. A foundation of sorts. If you use the basic ratio of ricotta cheese, 1 egg, and some cheeses, you can add pretty much whatever else you want to it to make it your own.
So, for your culinary enjoyment, and if you choose to attempt to make these on yourself, I give you….(drum roll please)

Lasagna Roll Ups

Ok, so I browned some ground beef. I happened to brown about 5 lbs worth all at the same time. I browned it with some chopped up garlic.
The reason I tell you this is because I didn’t measure out how much cooked meat I used in the roll ups. See? I told you I made this up as I went along. But lets say for recipe sake, I used 2 lbs of ground beef.

Ok, let’s start over. Tee-hee…

2 lbs. ground beef, browned and drained
2 cloves garlic, minced
12 lasagna noodles, cooked about 10-11 min. in boiling salted water
1 1/2 cups of whole milk ricotta cheese
garlic salt, salt and pepper
1 cup of shredded parmesan cheese (Im guessing how much I used because I didn’t measure, I just used it throughout and mixed it in the cheese mixture and on top)
1 egg
1 Jar Marinara sauce, your choice
1 Jar Alfredo sauce, your choice
Shredded Mozzarella cheese, about 2 cups, divided

Brown beef, drain. Let cool. Boil water, boil noodles, when cooked, set aside to cool on baking sheet sprayed with a little pam so they don’t stick.

Mix ricotta, garlic salt, salt and pepper, parm. cheese, cooled beef, and 1 egg. Mix until incorporated. Before you add the egg, taste mixture and adjust your seasoning. I liked it heavily flavored with garlic salt, but you can use as little or as much as you like.

Spread about 1 cup or so of alfredo sauce on the bottom of a 9x13 pan. I used a deep metal pan with square sides as my pyrex glass dish was in the fridge with something yucky in it from who knows how long ago! LOL ahem…moving on.

Take on lasagna noodle and lay it out long ways. Sprinkle with a little mozzarella cheese and put a spoonful of the meat and cheese mixture onto the noodle. Rolling the end of the noodle around the beef/cheese mixture, roll up the rest of the length of the noodle. Repeat the same steps until all 12 noodles are filled and put in the bottom of the pan. It should look like this:

 

Sprinkle with more mozzarella cheese. Spoon marinara sauce over the top of each roll. Top with more mozzarella and parmesan cheese.

Cover with foil sprayed with pam, (so the cheese won’t stick) and bake at 375* for about 30 min. I started at 350*, but turned it up half way thru because it wasn’t heating up fast enough. Then I took the foil off and baked it for 15 more minutes to melt the cheese and make sure it was heated through.

oh by the way, this made 12 rolls, and for our family, that means 2 rolls each. If you are one or two people, you could still make the 12 rolls, and freeze the cooked portions for later. Do with it what you will, I know you can do the math. ;o)

Behold the cheesy yumminess that is lasagna rolls.

 
Like my new tablecloth? Wal-Mart, 4 bucks.

The verdict:

Jon loved them! They were tasty and easy to eat, unlike regular lasagna that oozes out all over the pan when you cut and serve them.
Dan and Lauren ate their 1 piece and along with french bread, they seemed satisfied.
Michael Jon liked the noodle, but not the filling because he heard me say there was a raw egg in it. Oy. Had he not heard that, I think he would have been more willing to like the way it tasted.
I thought they were delish! Easy to eat, easy to prepare given the late start I had to making dinner.
Brenna fell asleep, so we’ll have to ask her another time.

I thought it could have used more sauce on top, but only 1 other thought they could have been saucier. The boys said it was perfect the way it was.

This “recipe” is very forgiving. I ran out of meat with like 5 noodles left, so because I browned up so much at once, I just added more meat and more ricotta cheese and a couple shakes more of garlic salt. Easy peasy!

I think they will freeze well and reheat well also. Don’t you think Leslie?You’ve made them before, and you said they froze well. Chime in Sister!

I hope you try this recipe and let me know how they turn out for you. Remember, you can add thawed and drained spinach, mushrooms, or sautéed onion in the with the browned beef. Don’t feel limited by our bland palates! Go forth and make it your own! I know you can do it!!

  

This is what happens when I’m sick…

I don’t cook.

I planned out my meals for the whole month. I think I’ve only executed 2 or 3 of those meals.

I’m feeling somewhat better thanks to anti-biotics and LOTS of rest. Rest is nice sometimes, but eating out fast food all the time, not so much.

Tonight, my hubby wasn’t feeling so well, (he accidentally took 2- TWO- Benadryl tablets hoping it would help his sinuses and all it did was knock him out) so I couldn’t just expect him to go and get our usual Sunday meal out. Oh, did I mention I’m spoiled? Yeah…let’s not go there.

So anywhoo…

I whipped up a yummy meal of salmon filets, rice pilaf, and mixed veggies. Oh, I made a dilled mustard butter sauce to put on the salmon. So yum! I love pan seared salmon with some sort of sauce (usually with dill because I love the two flavors together).

I try to keep staples in the pantry for quick meal sides and I always have some sort of frozen veggies on hand.
For next week, I’ve taken another look at the menu and it looks like we’re on for some

Sloppy Joe’s with Mac N Cheese

Mandarin Orange Chicken

Shredded Beef and Salsa Verde Enchilada Bake

Somewhere in there I need to get in some salads for lunch and a workout or 7. It’s so hard to change your eating habits when you live with 5 other people. Four of those people are under the age of 15 and more often than not dictate what our meals are. I try to provide lots of variety, but if I was as adventurous as I would like to be, I would have some protesters on my hands! :o)  Besides, I don’t think my family wants to eat Mexican food every night!

What are you going to make this week??

Tortilla Soup and what not...

Can you tell I like easy cooking? Can you tell I like lots of flavor without a lot of work?

Nothing is easier  or more flavorful than opening a couple of cans from the pantry that you keep on hand to make a super yummy (I'm a word smith I know!) bowl of soup. 

One of the easiest tortilla soup recipes I've stolen and adapted just got tastier thanks to my homemade salsa recipe!   I dare you to try it and not thank me later! It's so good and super easy to make. Did I mention it was easy?

Ready? Set? Thank me later!!

 Angie's Homemade Tortilla Soup

• 2 large ladles of Angie's Homemade Salsa
• 1 can chicken broth
• 1 can chicken breast in water, do not drain
• 1 can black beans, use 1-2 tablespoons, undrained
• 1 sm. can sliced black olives, to taste
• shredded monterey jack cheese
• tortilla chips crushed, or white corn tortilla (1) folded in 4th, and cut into small strips
• Feel free to add any other garnishes to the soup like, avacado or sour cream. 

Dump all ingredients into sauce pan, or bowl for microwave and heat until hot. Garnish with shredded cheese. The end.

See?? I told you it would be easy!! And guess what???!!! 

My girls ate it even tho it had "stuff" in it!! (You know, the same stuff they won't eat on a tortilla chips!)

Stay tuned for a White Chicken Chili  recipe using my homemade salsa that'll blow your socks off!!