Summer is finally here, and, if you live in Texas too, then you know how hot it already is! I wish the heat would just wait a little while, and not bombard us right at the beginning of June! Oh well, I guess I just have to sit around in the AC and pray for December to come, when it gets somewhat cooler! *sniffle*
At least I’ll have this salsa to suffer through the high temperatures with me! It’s so cool and refreshing and it’s stocked full of healthy summer veggies! Corn, tomatoes, and avocados make this salsa irresistible and it’s a great crowd pleaser at barbeques and cook-outs. I hope it helps you beat the heat!
Black Bean Salsa
- 1 can black beans, drained and rinsed
- 2 ears corn, shucked
- 1 lb. grape tomatoes
- 2 avocados
- cilantro, chopped
- 1 jalapeno, chopped
- 2 limes, juiced
- salt and pepper
Put the corn in a pot of boiling water and let it cook for about 3-5 minutes. Cut the kernels off the cob and put them in a bowl with the black beans. Cut the tomatoes into bite-size pieces and do the same with the avocados. Add them, the lime juice, salt and pepper, chopped jalapeno, and chopped cilantro to the bowl and stir it together. Put it in the fridge for at least a half hour to let it sit and develop flavor, and then serve it with corn chips.
In our garden this year, we decided to try something new and kinda different; we planted potatoes! They are super low-maintenance, and they’re fun for kids to help with. My brothers got a kick out of seeing the “eyes” on the potatoes turn into plants!
Start by taking some old, gross, nasty, horrible-smelling, rotten potatoes that have grown eyes and roots and everything and cut them into chunks. They need some eyes, roots, and potato flesh on each chunk.
Cover it with dirt and give it plenty of water for the first few weeks. The first sprouts should start popping up within 1-2 weeks of planting the potatoes. The sprouts will have thick stems and hearty, dark green leaves on them when they first pop up. Do NOT mistake them for weeds! These are the plants right now. We’ll dig up the potatoes in the fall, and I can’t wait to see if they worked! Have fun!
This is the first blog post I’ve written in over two months, and I have to say that I can’t believe it’s been this long!!!! I’ve been so busy with school, dance competitions, drill team, babysitting, play performances, and a million other things that I haven’t had time to cook! But, now that summer is finally here, I’ll be cooking and posting a lot more often!!!! And what better dish to start back again with than this yummy summer pasta!?! It’s so light and healthy that you won’t feel guilty about having fourths of it, and it’s just in time to help you get back in shape for bikini season. Made with garden fresh tomatoes, and wholesome spinach, this dish is a winner, winner, chicken pasta dinner!
Chicken Florentine Pasta (The Pioneer Woman)
- 1 pound Penne
- 4 whole Boneless, Skinless Chicken Breast
- Salt And Pepper, to taste
- 2 Tablespoons Butter
- 2 Tablespoons Olive Oil
- 4 cloves Garlic, Minced
- 3/4 cups Dry White Wine
- 3/4 cups Low-sodium Broth, More If Needed
- 1 bag Baby Spinach
- 2 cups Grape Tomatoes, Halved Lengthwise
- 4 ounces, weight Parmesan Cheese, Shaved With Vegetable Peeler
Cook pasta according to package directions in lightly salted water. Drain and set aside.
Cut chicken breasts into chunks and sprinkle on salt and pepper.
Heat butter and olive oil over high heat in a large skillet. Add chicken chunks in a single layer and do not stir for a minute or two in order to allow the chicken to brown on the first side. Turn the chicken and brown on the other side. Cook until done, then remove chicken from the skillet.
Turn heat to medium. Add garlic and quickly stir to avoid burning. After about 30 seconds, pour in wine and broth, stirring to deglaze the pan. Allow the liquid to bubble up, then continue cooking until it’s reduced by at least half (most of the surface of the liquid should be bubbling at this point.)
Turn off the heat. Add spinach, tomatoes, chicken, and cooked pasta to the skillet. Toss to combine; the spinach will wilt as you toss everything. Add plenty of Parmesan shavings and toss to combine.
Serve with extra Parmesan shavings.