Black Bean and Corn Salsa

I guess that I'm on a side dish/BBQ kick and this is probably because it's hot and I'm not heating my kitchen up for dinner so we grill a lot! I have made this salsa 4 times since I made the recipe up and each time I make it, it gets devoured! If you really don't like beans, like my husband, I guess that you could leave them out but you really can't taste them! I also have to note that you are welcome to add as much or as little of things as you would like to this recipe. The heat level is different each time I make it because of how much spice I add to it! Happy BBQing!

Black Bean and Corn Salsa

Makes about 4 cups of salsa

2 cans of corn

2 cans of black beans

8 oz. mild chilies, diced

2 Tablespoons chopped cilantro

2 teaspoons cumin

1/2 teaspoon salt

1/2 teaspoon crushed red pepper

1 teaspoon garlic salt

1 cup chopped green onion

1 medium seeded tomato, chopped

1 red onion, chopped fine

1/2 cup lime juice

Combine all ingredients in a large bowl and chill for 4 hours. Serve with tortilla chips.

Tortellini Salad

This is the perfect side dish to any BBQ or Summer dinner! It is light, full of vegetables and it even better the next day after it sits for a bit!

Tortellini Salad

Recipe From Our Family Treat

Ingredients:

1 package of tortellini

1 cup cubed hard salami

1 cup chopped asparagus (1 inch length)

2 green onions chopped

1 can large artichoke hearts diced

1/2 cup fresh chopped parsley (Italian)

Dressing:

1 tbsp mayonnaise

1 tbsp Dijon mustard

1 tbsp honey

2 tsp lemon juice

1 tsp lime juice

1 tsp salt

1 tsp pepper

Start by bringing up a large pot of water to a boil. Chop the vegetables, and add into a bowl. In a separate bowl whisk together the ingredients for the dressing. To the boiling water add the asparagus and the pasta. Cook together until pasta is done (follow package instructions) remove and shock both the pasta and asparagus in a bowl of ice water. Add the salami, pasta, and all the vegetables to the large bowl, and toss with the dressing. Let chill for 2 hrs before service. That is it...... seems too easy... but it won't taste that way.

Ham Fried Lice

Chris and I are not huge fans of Asian food but we do love Ham Fried Rice! I had never made it before and thought it would be really hard, but it's not! This recipe makes a large quantity so we always have leftovers! The original recipe is just for fried rice, but I add ham to mine. If you wanted to you could add chicken or just leave the meat out!

Ham Fried Rice

Adapted From Heartland Fried Rice Recipe in Angel Shannon's Stick of Butter Cookbook

Makes 6 servings

5 eggs

1 stick of butter

3 cups cooked white rice, unsalted and cooled I have also used wheat rice and it works just fine)

1/4 cup finely minced fresh onion

1/4 cup finely chopped celery

1/4 cup soy sauce

1 cup cooked, diced ham

Melt 2 tablespoons butter in large skillet. Add the fresh onion and celery, cook until just soft. Break eggs into a bowl and whisk together. Pour eggs into skillet with onion and celery and scramble until firmly set, breaking the eggs into small pieces.

Add remaining butter, soy sauce and rice. Cook over medium high heat for about 5 minutes, turning rice over occasionally.

**The original recipe says to cook the rice for 20 minutes once everything is added. Since everything is already cooked at that point, I don't see why you need to cook it that long. So I just cook it for 5 minutes to warm the ham up.

Funeral Potatoes-or whatever you call them!

These potatoes are a Mormon staple! They seem to accompany every occasion you can think of like baby blessings, family reunions, church parties, luncheons, etc. And there are many names for them like Church Potatoes, Funeral Potatoes, Mormon Potatoes and Christmas Potatoes. Whatever you call them,I am in love with them and have always wanted to make them. So when I was assigned to make them for my family reunion I got really excited! I Googled them and finally found the perfect recipe on KSL.com (which is owned by the Mormon church, so you're know they authentic). My mouth is salivating just thinking about these potatoes!

6 cups of diced potatoes (use 6-8 peeled, diced and cooked or 2 pounds of frozen Southern Style Hashbrowns, unthawed)
1 can (10 3/4 oz) condensed cream of chicken soup
1/2 soup can milk
1 cup sour cream
1 cup cheddar cheese, grated
1/2 cup grated onion (or use 1 tablespoon dried onion)
Salt and Pepper to taste
3 Tablespoons butter, melted
3/4 cup Corn Flake crumbs

Place the potatoes in a 9X13 pan. Combine soup, milk, sour cream, cheese, onion, salt and pepper. If a saucier dish is required add 2-3 tablespoons additional milk. Mix well. Spread sauce over potatoes. Melt butter and combine with corn flake crumbs. Sprinkle crumbs over potatoes. Bake uncovered at 350 degrees for 30-45 minutes or until hot and bubbly.

Side Note: I did not think that the 3/4 cup Corn Flake crumbs were enough, so I doubled the Corn Flake crumbs and the butter to fully cover the potatoes.