Salsa

Years ago, when my daughter was in high school, one of her girlfriend's gave me her family's salsa recipe.  It's the only one I've ever used since.   It's really quick & easy & my hubby's favorite.   I hope you give it a try! 

1-2 green onions

1/4 onion

2 jalapenos (remove the seeds & ribs for less heat)

1/2 bunch cilantro

1 can Rotel

1 can Mexican-style stewed tomatoes

1 can stewed tomatoes

salt & pepper

garlic salt or powder

dash of ground cumin

Chop the first 4 ingredients in a food processor.  Add the rest of the ingredients & pulse until it's the consistency that you like.  Serve with your favorite chips.

I like to mix some of this salsa with some sour cream & use it as a dressing over taco salad.

Chicken, Black Bean, Corn & Tomato Salad

After reading an article from http://www.realage.com/  & discovering that we all need to eat more beans to reduce the amount of belly fat, I tried this delicious meal.  It's also a cool & refreshing Summertime meal.  I hope you try it!

12 ounces skinless, boneless chicken breasts,

     poached (I grilled it)

1 - 15 ounce can black beans, drained & rinsed

1 large vine-ripened tomato or 2 plum

   tomatoes, cored & diced

1 c. frozen corn, thawed

1 T. EVOO

3 cloves garlic, minced

2 t. dried oregano
1 1/2 t. ground cumin
2 T. sherry or apple cider vinegar
1/2 t. salt

1/2 c. chopped scallions

1/4 c. chopped fresh parsley (I think cilantro would be better)

Shred or chop chicken & combine with black beans, tomatoes & corn in a salad bowl.

Heat oil in a small skillet over medium heat.  Add garlic & saute until just beginning to color, about 30 seconds.  Add oregano & cumin; stir until fragrant, about 10 seconds.  Remove from heat; add vinegar & salt.  Pour over the salad.  Add scallions & parsley; gently toss to combine.

Note:  Next time I will add a minced jalapeno.  I also think some cooked brown rice or barley would be a good substitute for the corn.

Makes 4 servings at 250 calories; 6 g. fat; 26 g carbs; 24 g. protein; 6 g. fiber

Recipe source:  http://www.eatingwell.com/

I am sharing this with On the Menu Monday at Stonegable. Recipe of the Week

Frosted Soft Sugar Cookies

 

Wow, I tried these cookies recently & couldn't believe how addictive they are!!  I'd like to re-name them "Happy Kids Cookies" for they make little & big kids very happy.  Four of my 6 grandkids helped me frost & decorate them.  I hope you try them, for there's a little bit of kid in all of us!!

Cookies

4 1/2 c. flour

4 1/2 t. baking powder

3/4 t. salt

2 sticks butter, softened

1/2 c. shortening (I used butter-flavored)

1 1/2 c. sugar

3 eggs

5 t. vanilla

In a medium bowl, combine the flour, baking powder & salt & whisk together.  In bowl  of mixer, combine the butter, shortening & sugar & beat until soft & fluffy, about 3 minutes.  Beat in the eggs, one at a time, mixing well after each & scraping down the bowl   Blend in the vanilla.  With the mixer on low speed, add the dry ingredients mixing until incorporated & evenly mixed.  Cover & chill for 1 hour.

When you are ready to bake, preheat the oven to 350 degrees.  Line baking sheets with silpats or parchment paper.  Scoop the dough into about a 2" ball & roll.  I used my ice cream scoop for this part.  Flatten the cookies slightly & space them about 2-3" apart.  Bake 10-12 minutes.   Don' t overbake!  The cookies should remain very light in color.  Let cool on baking sheet for a few minutes & then transfer to a wire rack to cool.

Frosting

4 c. powdered sugar
1/4 c. butter, softened
2 t. vanilla

5-6 T. milk (plus more, if needed)

food coloring

sprinkles

Cream together the powdered sugar & butter with an electric mixer.  Add the vanilla & milk.  The frosting should be fairly thick.  Divide into bowls for coloring & tint.  Spoon the frosting onto the cooled cookies.  (Add a little milk if the frosting thickens.)  Top with sprinkles before the frosting sets.

Store in an airtight container.  These cookies will stay soft & delicious for several days, if they last that long!!!

Yield: about 3 dozen good-sized cookies

This recipe is slightly adapted from Annie's Eats.  I am sharing this recipe with Tea Party Tuesday & Full Plate Thursday at Miz Helen's Country Cottage  &    Recipe of the Week.

Here are the happy kids!