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Tuesday, August 23

Salsa Guacamole


  • 6 small ripe avocados, halved, pitted and peeled
  • 1/4 cup lemon juice
  • 1 cup salsa
  • 2 green onions, finely chopped
  • 1/4 teaspoon salt or salt-free seasoning blend
  • 1/4 teaspoon garlic powder
  • Tortilla chips


  • In a bowl, mash avocados with lemon juice.
  • Stir in salsa, onions, salt and garlic powder. Serve immediately with tortilla chips.

10 Minute Zesty Salsa


  • 2 large tomatoes, diced
  • 6 green onions, chopped
  • 1 cup (4 ounces) finely shredded Monterey Jack cheese
  • 1 can (4 ounces) chopped green chilies
  • 1 can (2-1/4 ounces) sliced ripe olives, drained
  • 1/4 cup prepared zesty Italian salad dressing
  • Tortilla chips


In a bowl, combine the first six ingredients; mix well. Cover and refrigerate for at least 1 hour. Serve with tortilla chips.


Bacon-Wrapped Stuffed Jalapenos


  • 24 medium jalapeno peppers
  • 1 pound uncooked chorizo or bulk spicy pork sausage
  • 2 cups (8 ounces) shredded cheddar cheese
  • 12 bacon strips, cut in half

  • Directions:
    • Make a lengthwise cut in each jalapeno, about 1/8 inch deep; remove seeds. Combine the sausage and cheese; stuff into jalapenos. Wrap each with a piece of bacon; secure with toothpicks.
    • Prepare grill for indirect heat, using a drip pan. Place jalapenos over pan; grill, covered, over indirect medium heat for 17-20 minutes on each side or until a meat thermometer inserted into filling reads 160°. Grill, covered, over direct heat 1-2 minutes longer or until bacon is crisp. 
      *photo and recipe courtesy of

Mini Corn Salsa Tostadas

I love Mexican food, super! 

And I am so glad I stumble on this certain article about Mexican appetizers that I think I want to try someday. heehee!

First in line is this Mini Corn Salsa Tostadas.


  • 3 flour tortillas (8 inches)
  • 3/4 cup fat-free sour cream
  • 3 teaspoons minced fresh cilantro,divided
  • 2 green onions, finely chopped
  • 1/4 teaspoon garlic powder
  • 3/4 cup fresh or frozen corn, thawed
  • 1 plum tomato, diced
  • 1 tablespoon chopped jalapeno pepper
  • 2 tablespoons orange juice
  • 1 teaspoon canola oil
  • 1/2 teaspoon salt


  • Using a 2-in. round cookie cutter, cut 12 circles from each tortilla. Coat both sides of circles with cooking spray. Place in a single layer on a baking sheet. Bake at 400° for 4-5 minutes or until crisp. Cool.
  • In a small bowl, combine the sour cream, 1 teaspoon cilantro, onions and garlic powder; cover and refrigerate. In another bowl, combine the corn, tomato, jalapeno, orange juice, oil, salt and remaining cilantro; cover and refrigerate. Just before serving, spread 1 teaspoon sour cream mixture over each tostada. Using a slotted spoon, top each with a teaspoonful of corn salsa. 
    *photo and recipe courtesy of

      4 Cool Ways to Pack a Lunch

      Black + Blum Lunch Pot

      This is “the grown-up answer to the lunch box,” according to Fast Company. It’s modeled on the Japanese bento box. This version has two containers that stack easily and stay together via a sturdy strap. It even comes with a spork. $22,

      PlanetBox Basic raved about the stainless steel design and the five compartments that help keep your lunch items separate and organized—no plastic containers needed. $34.95 and up,

      Koko Kate Nylon Lunch Bag

      What lunch box? This stylish drawstring tote looks more like a purse, notes the Wall Street Journal. It comes with a plastic fork and spoon and a water-bottle holder. $20.48,

      Built Gourmet Getaway Lunch Tote test-drove several lunch containers and chose this as its top pick because it’s “flexible, accommodating, generous, and comfortable.” The fabric stretches, insulates, and is machine washable. $23 to $25,