Easy Restaurant Style Salsa Just 5 ingredients makes this easy to make salsa my go-to salsa of choice. And, it’s fresher tasting than the store-bought jarred stuff. This post may contain affiliate links. I earn a small commission for my endorsement, recommendation, testimonial, and/or link to some products or services from this website. Your…
I’ve needed a little bit of inspiration for dinner lately. I feel like we are in a bit of a rut. So, I decided to turn to some old recipes that I haven’t made in a long time. I guess, what’s old is new again. This Southwestern Falafel with Easy Spanish Rice and Green Salad was a big hit, and I’ll be making it again by request!
Ok, let’s be honest. You made some New Year’s resolutions to be healthier. Maybe to eat healthier or exercise more or something. And, well, it’s the middle of January, and your enthusiasm may be waning a little. Maybe just a little! That’s where my Shaved Broccoli Salad comes in.
Tailgating Month on the Blog is so much fun! And, I’m excited to bring you the next yummy idea! This one’s more of a main dish, rather than just a snack. It’s super yummy and really fun! These Corn Fritters are great by themselves, but pair them with some avocado and enchilada sauce, then serve on a Pretzel Bun… we’re talking tailgating heaven!
Last week I made my Smoky Black Bean Chili for dinner. It’s great because it cooks in the crock pot, leaving the kitchen nice and cool. Since it makes a big ‘ol pot of chili there were lots of leftovers that I stuck in the freezer. And, last night I made enchiladas with the chili, some more black beans, zucchini, and corn. Man, was it yummy!
For Easter we had a (not so traditional) taco bar. Dan grilled up a big ol’ mess of fajita veggies and carne asada. We had rice and beans, cheese, lettuce, salsa, guacamole, tortillas. One of the things I made was this Mexican Corn Salad.