Corn Salsa

Are you ready for Cinco de Mayo?

I sure am...Bring on the margaritas!

And sombreros.

Here's a quick salsa perfect it you need to throw something together last minute. You shouldn't be drinking all that tequila on an empty stomach anyway :)

WHAT YOU WILL NEED:

• 1 12oz bag of frozen corn, defrosted and drained
• 1 tablespoon olive oil
• 2 medium-sized jalapeños, seeds removed and diced *
• 1/2 red onion, chopped
• 3/4 cup fresh cilantro, chopped
• 2 limes 
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

**You can can also use fresh corn. Either cut it directly off the cob or roast it on the grill then cut it off**

**If you want an extra spicy salsa keep some of the seeds from the jalapeños**

Chop your red onion, jalapeños, and cilantro.

Heat 1 tablespoon of olive oil in a pan over medium heat. Add the corn.

Saute the corn until it starts to turn brown.

Mix the corn, onion, jalapeños, and cilantro in a mixing bowl. Squeeze in the juice of the 2 limes and season with salt and pepper.

Serve with tortilla chips!

Have a happy Cinco De Mayo weekend!!

Toasted Almond Parmesan Dip

I made this in early April when I went to my parents house for dinner with Jaime but have been slacking on posting it on here...typical.

I don't have much to say about this one except it is so simple to make and absolutely delicious! How could it not be when it is coming from Jessica at How Sweet It Is?? I literally drool over every single one of her recipes and am constantly bookmarking them to try out!

Do me a favor? Make this...SOON. 

Thanks.

Recipe from How Sweet It Is

WHAT YOU WILL NEED:

• 6 ounces  light cream cheese
• 2 ounces mascarpone cheese
• 1 cup parmesan cheese
• 3/4 cup sliced toasted almonds
• 1/4 teaspoon black pepper
• 1/8 teaspoon nutmeg
• pinch of salt

Preheat oven to 375 degrees F.

Toast the sliced almonds over a low heat until the start to turn brown. Remove from heat and set aside.

In a bowl, combine cream cheese, mascarpone, parmesan and 1/2 cup of the almonds.  

Mix to combine, then press into a baking dish. Bake for 25-30 minutes.

Remove from oven and top with remaining almonds. Serve with crackers or pita chips and dig in! 

This will be gone in about 2.5 seconds.

Guest Blog Post: Eva Longoria's Chunky Guacamole with Baked Tortilla Chips

I am really excited because today I got to do another guest post on my good friend Jaime's blog - La vie...J'aime.


In honor of Cinco de Mayo which is coming up on Saturday I have made Eva Longoria's Chunky Guacamole recipe along with some homemade baked tortilla chips!

I first tried Eva's guacamole at her restaurant Beso in Las Vegas. Here's a picture of some of my co-workers/amazing friends during our dinner!

So head on over to Jaime's blog to get the recipe and let me know what you think!


Happy Cinco de Mayo!!

Pea Puree and Tomato Crostini

My friends Lauren and Matt have a holiday party every year - it's ALWAYS too much fun :) 

This year I wanted to make these Pea Puree and and Tomato crostini. 1) Because it was red and green and festive for the holiday and 2) It is delicious. 

I would know because I stole the recipe from my friend Krista at Lillian and Alice who made them for a get together I had over the summer.

What you will need:

• 1 10oz bag of frozen peas - defrosted
• 1 garlic clove peeled
• 1/2 cup Parmesan Cheese
• 1 teaspoon salt
• Pepper to taste
• 1/3 cup olive oil
• 1 day old loaf of french bread
• More olive oil for brushing
• 1 pint of cherry tomatoes - quartered
• 3/4 cup of pine nuts
• 1 lemon

If you don't have day old bread take a fresh loaf, slice into 1/2 inch slices and toast in the oven at 300F for 10 minutes.

Toast the pine nuts over a medium low heat until golden brown. I burned mine because I got distracted. I always burn them.

Set them aside.

Quarter the tomatoes. Also set aside.

Place the thawed peas, garlic clove and parmesan cheese in a food processor. Season with salt and pepper.

Pulse to chop then slowly stream in the olive oil until you get the consistency you want.

 Brush each side of the bread with olive oil.

Place on a hot grill pan for 2-3 minutes per side.

Top with the pea puree, tomatoes, and toasted pine nuts. Squeeze fresh lemon juice on top when ready to serve.

Some of us at the party :)