I made this the other day for the first time in a while. I’d forgotten how easy it was and how good it is compared to store-bought salsa! I got this recipe from a friend at my old school. It quickly became a favorite among the teachers and we always made sure she brought it to our potlucks. It really is easy because you used canned tomatoes, but it still tastes so fresh. Here you go!

Homemade Salsa

• 1 medium yellow onion, cut into quarters
• 1 large clove garlic, cut in quarters
• 3 fresh jalapeños, seeded & cut in quarters {I usually leave one with the seeds in it- but that makes it very spicy.}
• leaves from 1 bunch of cilantro
• 1 can Rotel tomatoes
• 1 14 oz can Mexican Style stewed tomatoes
• 1 14 oz can diced tomatoes
• salt to taste

Baked Beans from a can + sautéed yellow squash + Crescent Roll Hot Dogs = EASY summer meal!

My mom is an amazing cook. I grew up eating the best of the best- homemade everything. From the best chicken fried steak in Texas to homemade rolls and my all-time favorite coconut meringue pie, my momma’s cooking is uh-mazing. I didn’t grow up eating anything out of a box {other than cereal} and we rarely ate fast food. We had tacos, beans and cornbread, potato cakes, pulled pork, spaghetti and meatballs, enchiladas, etc…every. single. night. My dad helped a little by cooking me homemade waffles with homemade maple syrup pretty much every morning of my childhood. Spoiled much? Seriously. I had it goooood.

You’d think that I would have left home with some cooking skills. But because I just ate the food and didn’t take the time to learn, well… I didn’t learn to really cook. Sure, I knew how to scramble an egg or make a grilled cheese sandwich, but that’s about it. I made my way through college eating ramen noodles and frozen pizza. And poor Trey. When we got married I made things like Hamburger Helper and spaghetti with jarred sauce with the meat already in it. {Not that there’s anything wrong with those things, they just aren’t what you would call fancy cooking!} 

Well, let’s just say that my cooking has definitely improved. Thanks to many, many phone chats with my momma and advice from my friend Krista who was a great cook when we met, our weekly menu has changed over the last ten years. Those two have taught me A LOT. {Krista will still laugh at me about the things I didn’t know. But it’s ok because I still make fun of her for calling a flour tortilla a tortilla shell! Those Southerners…} Anyway, thanks to my mom and Krista, I have many go-to recipes {around 40 of them} that we rotate through our menu. Then I throw in at least a few new recipes a month, too. I have my favorite cookbooks and my go-to food blogs where I’m always finding new ideas.

Most of the meals I plan are somewhat involved. I love to cook, so I usually look forward to it! But there are definitely those days where I can’t imagine putting together a big meal, and that’s when I dig around the fridge and pantry and put together something like you see above! It’s not always fancy cooking around here, that’s for sure. But you know what? That dinner was a big hit at the Clemens’ house, and it took 20 minutes to throw together {and almost NO clean-up too!}. That, my friends, is a cooking success!

Here’s a link to the crescent roll hot dogs just in case you’ve never made them! What’s your go-to easy meal? I need some more ideas!

Ok, here it is! A healthy recipe for a YUMMY salad with homemade caesar dressing and homemade croutons, too! I adapted this from a recipe in Rachael Ray’s 365: No Repeats {which I’ve said before, is one of my favorite cookbooks ever}.

Tex Mex Chicken Caesar Salad

3 boneless, skinless chicken breasts, pounded thin and cubed
2 TBSP chili powder
1 tsp ground cumin
1/2 tsp salt
About 1/2 cup Extra Virgin Olive Oil
4 tsp finely chopped garlic cloves (I buy the kind in the jar)
3 cups cubed whole wheat bakery bread (about 1/2 a loaf)
2 cups grated parmesan cheese (I use a small pre-shredded bag)
1 tsp crushed red pepper flakes (more if you like a little kick!)
2 limes (zest and juice of)
1 TBSP Dijon mustard
1 TBSP Worcestershire sauce
1/2 cup chopped fresh cilantro leaves
coarse black pepper
1 large romaine lettuce heart, coarsely chopped
1 bag baby spinach
2 ripe avocados, cut into bite-sized pieces

Preheat oven to 375.

Chicken: In a medium bowl combine 1 tablespoon of the chili powder, the cumin, 2 tablespoons of the olive oil, and some salt. Add the cubed chicken and coat in the seasoning. Heat skillet on medium-high and cook chicken 10 minutes or until cooked through.

Croutons: While the chicken is cooking, cube the bread and place in large bowl. Add 2 tsp of the garlic, remaining tablespoon of chili powder, 3 TBSP of the olive oil and a handful of parmesan cheese. Toss to coat thoroughly. Spread croutons evenly on baking stone and bake until crisp and golden, around 15 minutes.

Dressing: Using a large salad bowl, whisk together 1/3 cup olive oil, red pepper flakes, remaining 2 tsp of garlic, lime zest and juice, mustard, Worcestershire, cilantro, and salt and pepper to taste. Add the lettuce and spinach, followed by the croutons, avocado, and remaining cheese. Toss the salad to coat, adjust the salt and pepper, and pile the salad into bowls. Top with chicken.

Try this salad ASAP! We love it and the recipe makes a TON- you could easily feed four adults and still have leftovers. Hope you enjoy!