Sassy Salsa


Sassy Salsa

Salsa is by far one of my favorite snacks to make. It’s fresh, tasty and simple. Another great thing about salsa is you can grow everything you need to make it. Since I love gardening, this is a perfect match!

What You’ll Need:

2-3 medium tomatoes

4-5 sweet peppers (yellow, orange and red)

1 medium jalapeño (or if some like it hot, then add another)

1/4 medium onion

2 cloves garlic

3 stems of cilantro

pinch of salt and a dash of pepper

juice from 1/2 of lime

What’s next:

This is by far one of the easiest dishes to make… all you do is chop! If you prefer hand chopping, like me, then set aside about 30 minutes for your salsa prep. If you want to use a food processor or handy chopper be my guest! They do make things easier. Be careful you don’t get over zealous with chopping up the tomatoes or they will become mushy. I personally like chunky salsa, so I don’t mush my tomatoes.

Once you have chopped all your beautiful veggies and enjoyed the amazing aroma, start mixing. Let the salsa chill in the fridge at least two hours prior to serving to ensure the flavors have melded together.

Serve with you favorite chips and company!

Enjoy! xo-M



Homemade Lightly Breaded Chicken Tenders


Homemade Lightly Breaded Chicken Tenders

Yummo – Who doesn’t love chicken tenders?! Normally I cooked chicken tenders without breading them but to switch it up for a change I decide to. They turned out great and tasty!

What you will need:

1 pack of thawed chicken tenderloins

EVOO (Extra Virgin Olive Oil)


Garlic Powder

1 egg

1 tablespoon of milk

Bread crumbs


In a medium sized bowl place your chicken tenders and then drizzled a healthy dose of EVOO on top. Mix around with tongs. (Remember, don’t cross contaminate your hands or utensils when working with raw meat.) I then sprinkled on a pinch of coarse Kosher salt, fresh ground pepper and a dash of garlic powder. Mix the tenders around some more to ensure they are each evenly coated.

In a separate bowl or dish, crack one egg and beat. Add a tablespoon of milk and whip into the egg. Prepare another bowl with about a cup of bread crumbs. This will be your assembly station. It is best to have all of your stations ready to go before beginning the dip and coat process. Go ahead and prep your large non-stick skillet on the stove top. Drizzle a little more EVOO (enough to go twice around the pan) to ensure we don’t loose any of our yummy crumbles when browning. Turn the heat to low-medium.

Once your stations are ready begin dipping one to two tenders at a time into the egg wash then coat with crumbs. (add more crumbs to your bowl as needed) When a tender has been crumb coated place into the skillet. Continue the process until all tenders are in the skillet. Keep an eye on your heat. I never turned it above medium as they will cook slowly and thoroughly on medium. Turn your tenders every two minutes to ensure both sides are browning and cooking evenly.

After about 10-12 minutes your tenders should look golden and juicy. (As a rule of thumb, I always check the thickest tender before plating them to make sure they are cooked completely.) Once done, plate and serve with whatever side you desire. I served our tenders with baked potatoes and green beans. Another fun thing to do when preparing tenders is to create your own dipping sauces. My favorite is homemade honey mustard! What’s yours?