{fresh} corn black bean salsa

freshsalsa (1)

We are such a salsa family let me tell you. We make this at the beginning of most weeks and it is usually gone by the end of the week. I love a good chunky, fresh salsa and this one is so simple to throw together and adjust to your liking. Every year my dad cans a bunch of salsa, so we are spoiled with always having that around. But when we run out this is the recipe we turn to. No boiling the tomatoes, or taking of the skins of the tomatoes, or chopping a bunch ingredients. Just throw it all together and enjoy a fresh, chunky salsa that will last up to a week in your fridge.

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{fresh} corn black bean salsa
  • 1 16 ounce jar of salsa
  • 1 can diced tomatoes
  • 1 can diced fire roasted tomatoes
  • 1 bag frozen yellow corn
  • 1 can black beans, drained & rinsed
  • ½ cup chopped cilantro
  1. Mix together salsa, tomatoes, frozen corn, black beans and cilantro.
  2. Store in fridge for at least 2 hours or until ready to serve.
  3. Serve with your favorite chips or in your favorite mexican dishes.
We made this salsa totally organic but you don't have to. Here are the organic brands we used:: ones we use all the time and have come to love, and are affordable. -Muir Glen organic canned tomatoes (& fire roasted) -Wild Harvest organic thick & chunky salsa (medium), organic black beans (canned) -Sno Pac organic frozen corn -local organic cilantro -Garden of Eatin' organic Blue tortilla Chips gluten free *this makes about 6 cups of salsa



Sunny side up skillet

You will need:

  • 8 cups frozen shredded hash browns
  • 6 baby red potatoes, diced
  • 4 tablespoons butter
  • 1 onion, diced
  • 1 green pepper, diced
  • 1 red pepper diced
  • small package of mushrooms, cleaned
  • 10 strips of bacon, cooked
  • sharp cheddar cheese, grated
  • eggs
  • salsa or pico de gallo
  • olive oil
  • salt
  • pepper

Fry the hash browns and red potatoes in olive oil with salt and pepper, in separate skillets until golden brown. Heat 2 tablespoons of butter in a large skillet, throw in the veggies and half of the bacon(chopped). Cook over medium heat until onions are transparent and mushrooms are tender. Layer the hash browns, potatoes, veggie & bacon mixture, and grated cheese. Melt the remaining 2 tablespoons of butter (also use a tablespoon of your bacon grease for better tasting eggs) in a nonstick skillet and fry the eggs just until the egg whites begin to harden. Place eggs on top of your skillet and serve with salsa and bacon.

This came from Food Network Magazine’s May 2012 issue but we of course modified it a bit. You can make the eggs to your liking if you are not a sunny side up type of guy or gal! Our whole family loved this & next time we have guests over for breakfast I will definitely be making this again!


California burger with chive sauce


You will need:

  • 1/2 cup mayo
  • 1/2 cup plain greek yogurt
  • 2 tablespoons finely chopped fresh chives

Mix mayo, yogurt and chives in a bowl. Set aside.

Avocado lime salsa

You will need:

  • 1 avocado, peeled, pitted & diced
  • 1 cucumber peeled & diced
  • 1 large tomato or 10 cherry tomatoes diced
  • 2 tablespoons lime juice
  • 2 tablespoons finely chopped basil
  • 2 tablespoons finely chopped parsley

Mix all ingredients together and set aside. (tip: keep the pit of the avocado in the salsa until serving to keep avocados from turning brown)

You will also need:

  • 3-4 burgers patties cooked
  • toasted bun or bread
  • sliced pepper jack cheese
  • brussel sprouts

Cook burgers, top with slice of pepper jack. Place burgers on toasted bun or bread with chive sauce spread on both pieces. Top with avocado lime salsa and brussel sprouts.

One of my new favorite recipes! We found the “California sandwich” recipe  on Pinterest and altered it a bit….and by altering it a bit I mean we added a burger! This is better than any burger you will order in a restaurant!