Follower Friday: Avocado Lime Salsa

FOLLOWER FRIDAY!! It's been awhile, hasn't it?  I asked Crystal if she'd do today's post.  She's...amazing!  I married her husbands best friend.  My first date with my husband was actually a double with Crystal and her husband.  Crazy huh?  From the beginning she was kind and loving to me.  When my husband and I got engaged, I knew she'd be a dear friend for life!  She was at my wedding, threw me my FIRST baby shower, and drove an hour one night to dip strawberries with me.  She's selfless, an amazing mother and let's be honest, I wish I had her taste in fashion.  Enjoy her recipe!

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Thank you Tiff for giving me the opportunity to be featured as a Follower Friday on your blog! I thought long and hard about what recipe to share (I'm not very savvy in the kitchen, and I haven't really considered myself to have any awesome recipes up my sleeve.) The only recipe I have taken pride in is for sugar cookies, which I got from my mom, and Tiff has featured here. So wouldn't it only be appropriate for me to share a tried and true recipe given to me by my mother-in-law for this? :)

Get ready to jump into spring/summer with this DELICIOUS side or snack. (Heck I eat so much of this stuff it becomes more like a meal than a snack! Ha ha)

AVOCADO LIME SALSA

You will need:

1 packet Italian Salad Dressing Mix- made according to package directions

Olive Oil (called for on dressing mix)

Vinegar (called for on dressing mix)

2 Avocados

4 to 5 roma tomatoes, diced

1 can white corn (shoepeg), drained

1 can black-eyed peas, drained

1/2 bunch cilantro, washed and chopped

2 to 3 limes, squeezed

Side Note: I've noticed brand of Dressing Mix doesn't matter for this so I just get the cheapest ;)

Mix salad dressing in a large bowl.

Slice Avocado

How I slice it: After cutting in half and removing the seed, slice to the skin vertically and then again horizontally, then scoop out with spoon and break up the slices.

Add drained corn and beans

Slice tomato

How I was taught: after removing top of tomato, slice down about halfway one direction and then again the other direction, then cut across the length of the tomato to get "dices". Repeat on the remaining half. (The reason I go only halfway is so your slices don't flop all over the place as you are trying to cut across)

Continue adding the remaining ingredients (Cliantro and squeezed limes) Then stir and your done!

Serve with your choice of tortilla chips :)

This is best served on the same day, but can be refrigerated for about a day. (After that the cilantro gets limp and the vinegar flavor soaks into all the ingredients a little too much) 

Mmmm....DELICIOUS! Enjoy :)

stir fry

I can't remember if I've told you this but I just love a big bowl of food all mixed together.  Ya know like a big plate of rice, beans, and tortillas or a bowl of chinese food.  And this is probably why I have a huge crush on stir fry.  My hubby doesn't really care for vegetables which is just so sad!  So I rarely make stir fry.  But tonight he was out with my toddler.  They called to say they would stop to eat somewhere so I decided us girls at home (me and my 18 month old) were going to have stir fry.  And here's how I made it.

 

 

Chicken:

Cut two chicken breasts into small chunks. 

Heat 2 T of oil and 2 T of butter in a pan.  (I LOVE the taste of butter...I know, fat fatty over here)

Throw in chicken, 3-4 T of parmesan cheese, 2 tsp of garlic powder, 2 tsp of dried onions, and salt and pepper to taste

Cook until nice and brown!

 

Rice:

Combine 2 chicken bouillion cubes, 2 cups of water and 1 cup of uncooked rice

Bring to a boil, turn heat down to low, cover and simmer for 20 minutes.

 

Vegetables:

I love the stir fry mix of frozen veggies.  But you can just add frozen peas or whatever you like.  I cook about two cups according to the package, drain and set aside.

 

When everything is finished, combine the rice and vegetables into the pan with the cooked chicken.  Mix all together, top with parmesan cheese, salt, pepper and SERVE!