Black Bean and Corn Dip

My side of the family always hosts a Father's Day cookout each year and everyone who attends brings some type of dish or dessert to share. I like light and refreshing dips in the summer and have made a similar dip like this before and knew it would be a hit. The only difference from the dip I've always made is the addition of Italian dressing and I think it gives it a little extra zip. Once tomatoes are in season then I plan to make it with fresh tomatoes, but the canned tomatoes worked just fine here! I think this dip would even work well over chicken. Try this if you are looking for an alternative to a creamy dip this summer!

Black Bean and Corn Dip

Source: Inspired by Soupbelly's Cowboy Caviar

Ingredients:
1-1/2 cans black beans, drained and rinsed
2 cups of corn (thawed frozen corn or fresh corn cut off the ear)
1 can petite diced tomatoes, drained
3/4 cup chopped cilantro
Juice from 1 lime
3/4 cup Italian dressing
1/2 teaspoon salt

Directions:
1. Mix all ingredients until well blended. Chill for at least 1 hour. Serve with tortilla chips.Pin It

Another Fresh Salsa

My mom gave me some tomatoes and peppers from her garden. After ripening on the windowsill, I realized that they needed to be used quickly. I did not have any meals coming up that needed tomatoes so I decided to whip up a quick salsa. I even got to use some of my herbs (that are now dying). Now I did make this a couple of weeks ago so hopefully I can remember everything I put in it!

Multi-colored Tomato Salsa
Source: Original Stef recipe


Ingredients:
2 large tomatoes (I used 1 yellow & 1 red)
2 small peppers (I used 1 jalepeno & 1 garden salsa)
1 teaspoon olive oil
Small handful each of parsley and basil
1 clove of garlic (I didn't have any fresh so I used jarred)

Directions:
Chop tomatoes, peppers and herbs. Mix all ingredients together. Serve with tortilla chips!

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Fresh Salsa

I'm kind of addicted to salsa and tortilla chips. However, I usually just pick up a jar at the store and call it a day. The new Pace pineapple mango chipotle salsa is amazing by the way. I need to figure out how to recreate that. But - if you are looking for a light, fresh-tasting salsa then look no further. Even though this salsa incorporates a can of tomatoes with fresh tomatoes and other vegetables and herbs, it still tastes really fresh. I won't even tell you how many bags of tortilla chips I have bought in the past week. It's a little bit embarrassing. Now, on to the recipe!

Fresh Salsa
Source: Annie's Eats, who adapted it from her friend's recipe


Ingredients:
2 fresh jalapeno peppers, seeded and very coarsely chopped
4 cloves garlic, halved
2 large vine-ripened tomatoes
1 (28 0z.) can diced tomatoes (drained or not, depending on how much liquid you want in your salsa)
2 tbsp. red wine vinegar
1 tbsp. cumin
1/2 sweet yellow onion, coarsely chopped
1/4 tsp. salt
1/2 tsp. ground cayenne pepper
1/4 cup fresh cilantro
juice of one lime

Directions:
In the bowl of a food processor, combine the jalapenos and garlic. Process until finely chopped. Scrape down the sides of the bowl. Add all other ingredients to the food processor. Pulse in very brief pulses until the vegetables have reached the size you desire (it does not take many pulses so don’t overdo it). Transfer to an airtight container and refrigerate at least 2 hours before serving to allow the flavors to blend.

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Football Party

I had friends over to watch the Browns today and I made my classic tortilla chip dip and newly attempted meatballs. The food was good even though the game was not!

Southwest Bean Party Dip
*Adapted from 101 More Things to do with a Slow Cooker by Stephanie Ashcraft

Ingredients:

1/2 to 1 pound ground beef, browned and drained (I used ground turkey instead)
2 cans refried beans
2 cans diced tomatoes and chiles, with liquid
1 package taco seasoning
1 pound Velveeta cheese, cubed

Combine all ingredients in greased 4 1/2 to 6 quart slow cooker. Cover and cook on low heat 3-4 hours or on high heat 1 1/2 hours, stirring every 30 minutes until cheese is melted.

Ready to go in the crock pot!

My friend wanted to hold it outside by the lake - even though you can't really see the lake at all! Anyways, here is the dip ready to be served!

Meatballs
*I got this recipe on the boards somewhere (I think) so if it yours please let me know so I can give you credit!

Ingredients:
32 oz. bottle of bbq sauce
32 oz. jar of grape jelly
1 bag of frozen meatballs

Put bbq sauce and grape jelly in large pot over medium to medium-high heat and heat until mixed well. Then put meatballs in and wait for them to get hot.

The ingredients - mostly off-brands to make it a cheap appetizer!

And the result - this was my first time making these and they turned out great!

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