Taco Omelets

6 lg. eggs (3 per omelet)
1/2 C. diced red onion
2 Tbsp. olive oil
1 lb. lean ground beef
1 tsp. cumin
1/2 tsp. garlic powder
1 tsp. salt
1 tsp. freshly ground pepper
1/2 Tbsp. + 2 tsp. butter
1/4 head of lettuce, shredded
1/2 C. diced tomato
fresh, minced cilantro to taste
1/2 C. sliced green onions
1/2 C. assorted colors of bell pepper
dollop of sour cream
shredded Monterey jack cheese

Saute red onion in olive oil in a large skillet over medium heat for 3 min. Add beef, and as the meat begins to brown, add cumin, garlic powder, salt & pepper. Remove browned beef from heat & drain.
Melt 1/2 Tbsp. butter in an 8 in. omelet pan over medium heat. Beat three eggs together with a fork or whisk. Add the beaten eggs to the pan. Allow eggs to cook for about 45 sec. , and then gently lift the edges allowing the uncooked portion on top to move to the bottom of the pan.
Add 1/2 tsp. butter under the edge of the omelet at either side. Flip the omelet quickly, and then transfer to a plate. Repeat with other three eggs.
Top the omelets with 1/2 C. of the meat mixture. Add a handful of the lettuce, tomato, cheese, and cilantro. Garnish with green onions and bell peppers.
Finish the omelet with a generous dollop of sour cream.
Each omelet serves 2. Serve immediately.

Guacamole Tossed Salad

2 medium tomatoes, seeded & chopped
1/2 sm. red onion, sliced & separated into rings
6 bacon strips, cooked & crumbled
1/3 C. vegetable oil
2 Tbsp. cider vinegar
1 tsp. salt
1/4 tsp. pepper
1/4 tsp. hot pepper sauce
2 lg. ripe avocados, peeled & cubed
4 C. torn salad greens

In a bowl, combine tomatoes, onion & bacon. In a small bowl, whisk oil, vinegar, salt, pepper, & hot pepper sauce. Pour over tomato mixture; toss gently. Add avocados. Place greens in a large salad bowl; add avocado mixture and toss to coat. Serve immediately.

Grilled South Pacific Strip Steak

4 New York strip steaks, cut 1/2 in. thick
1 1/2 C. purchased fresh pineapple chunks packed in juice
1/2 C. hoisin sauce (found in the Asian section)
1 lg. red bell pepper, cut into 1 1/2 in. pieces
1 sm. red onion, cut into 8 wedges
1/3 C. apricot preserves
2 Tbsp. fresh lemon juice
2 Tbsp. chopped fresh cilantro

1. Soak four 12 in. bamboo skewers in water 10 min.
2. Drain pineapple, reserving 1/2 C. juice. Combine pineapple juice & hoisin sauce in a small bowl. Place steaks in a zip-top bag. Pour 1/4 C. hoisin-pineapple mixture over steaks, turning to coat. Close bag securely & marinate 15 min. to 2 hrs.
3. Alternately thread pineapple chunks, red pepper and onion onto wooden skewers. Place in glass dish; brush 1/4 C. hoisin-pineapple mixture on kabobs. Cover & marinate in refrigerator up to 2 hrs.
4. Remove steaks & kabobs from marinade & discard marinade. Place steaks & kabobs on grill over medium, ash-covered coals. Grill covered 9-11 min. (over med. heat on preheated gas grill, covered, 9-12 min.) until steaks are med. rare to med. doneness & vegetables are crisp-tender, turning occasionally.
5. Meanwhile, combine remaining hoisin-pineapple mixture, apricot preserves & lemon juice in small saucepan; cook & stir over medium heat until hot. Serve steaks with kabobs & sauce. Sprinkle with cilantro.

Crunchy Asian Salad

1 envelope dry Italian salad dressing mix
1/2 C. sugar
2 Tbsp. soy sauce
2 pkg (3oz each) ramen noodle soup mix
2pkg (16oz each) coleslaw blend
4 green onions, sliced
1/2 C. dry roasted sunflower kernels
1/2 C. sliced almonds, toasted

Prepare salad dressing mix as directed on envelope. Stir in sugar and soy sauce. Break apart ramen noodles; place in large bowl. Reserve seasoning packet for another use. Add coleslaw blend, onions, sunflower kernels and almonds to noodles; mix lightly. Add dressing & toss to coat. Serve immediately.

Red Curry Shrimp

14 oz. can coconut milk
2 Tbsp. red curry paste
1 Tbsp. brown sugar
1 lb large shrimp, peeled and deveined
1 C. assorted vegetables, such as sugar snap peas, bamboo shoots, and sliced red pepper
2 Tbsp. fish sauce
1/4 C. fresh Thai basil (optional)
fresh chilies, thinly sliced (optional)

Bring coconut milk to simmer in large skillet on medium heat. Stir in curry paste and sugar until well blended; bring to boil. Reduce heat to low; simmer 5 min.
Stir in shrimp and vegetables. Cook 3-5 min. or just until shrimp turn pink, and vegetables are crisp-tender. Stir in basil and fish sauce.
Serve with Jasmine rice and garnish with additional basil and red chile slices, if desired.

Chicken, Avacado, & Provolone Wraps

2 C. shredded or chopped cooked chicken
1/3 C. prepared salsa
1/4 C. chopped cilantro
1 ripe avacado, peeled, pitted, & diced
8 slices deli-style sliced provolone
4 8in. flour tortillas, or wrap of your choice
4 lg. red leaf or Boston lettuce leaves

Combine chicken, salsa, and cilantro in a medium bowl; toss well. Add avacado & toss again. Arrange cheese on tortillas; top with lettuce leaves and chicken mixture. Roll up and slice diagonallyin half.

Lemon-Blush Napoleons

24 (3 1/4" X 3") wonton wrappers (or 3 per serving)
2 Tbsp. butter or margarine, melted
4 tsp. coarse sanding sugar
1 3/4 C. nonfat plain Greek yogurt
1/2 C. lemon curd
6 C. raspberries (1 1/2lb)
confectioner's sugar for dusting

Preheat oven to 325 degrees. Grease 2 cookie sheets. Place wonton wrappers in one layer on waxed paper. With a pastry brush, lightly brush with some melted margaring and sprinkle with 2 tsp. sanding sugar. Turn over and repeat. Place wontons on cookie sheets.
Bake wontons 12-14 min., or until golden on both sides, turning and rotating pans half way through. Transfer to cooling racks.
In a medium bowl, stir yogurt and lemon curd until blended.
When ready to serve, arrange one baked wonton on each serving plate. Spread 3 Tbsp. of yogurt mixture on each. Arrange 9 raspberries per wonton on yogurt mixture. Repeat layering with wontons, yogurt mixture, and raspberries. Top with a wonton and dust with sifted confectioner's sugar to serve.

Pineapple Salad

2 1/2 C. chopped fresh pineapple, divided
2 Tbsp. champagne vinegar
1/8 tsp. crushed red pepper
1/4 tsp. salt
1/4 tsp. pepper
1/4 C. extra virgin olive oil
5 oz. arugula
2 romaine lettuce hearts, chopped
6 slices cooked bacon, crumbled

Blend 1/2 C. fresh pineapple, champagne vinegar, red pepper, salt and pepper until smooth. With blender running, drizzle in olive oil.
Toss dressing with 2 C. chopped fresh pineapple, arugula, and lettuce. Top with crumbled bacon.

Helpful tip: To check the ripeness of a pineapple, smell the base. It should smell sweet and fragrant.

Citrus Salmon

2 Tbsp. lemon pepper blend (such as Mrs. Dash)
4 4-oz. salmon fillets
4 slices of lemon
4 slices of orange
2 Tbsp. white wine
cooking spray

Preheat oven to 375 degrees. Spray a 9 X 9 X 2 in. pan with cooking spray. Lay fish in pan, skin side down. Coat each fillet with lemon pepper blend. Place slices of lemon and orange on top of fillets. Sprinkle with white wine. Place in oven for 5 min. Reduce heat to 325 degrees and continue to cook for 5 min. Rest 3-4 min. before serving.

Cold Sesame Noodle Salad

1 lb. spaghetti
6 Tbsp. toasted sesame oil (found in Asian section)
1/4 C. soy sauce
1 Tbsp. grated fresh ginger
1 1/2 tsp. chili-garlic sauce (found in Asian section)
Kosher salt
4 Kirby cucumbers, quartered and sliced
4 scallions (white and light green parts), sliced
2 medium carrots, grated
1 C. fresh cilantro, chopped
1/2 C. peanuts, chopped

Cook spaghetti according to package directions; drain and run under cold water to cool.
Meanwhile, in a small bowl, whisk together the oil, soy sauce, ginger, chili-garlic sauce and 1/2 tsp. salt.
In a large bowl, combine cucumbers, scallions, carrots, cilantro and peanuts. Add the pasta and dressing and toss to combine.

Orange-Arugula Crab Salad Bites

3 Tbsp. mayonnaise
1/2 tsp. grated orange zest
1/2 tsp. sweet smoked paprika
8 oz lump crabmeat
1/3 C. finely chopped baby arugula, plus more for garnish
salt and pepper to taste
30 mini phyllo cups

In a medium bowl, whisk together mayonnaise, orange zest, and smoked paprika. Add crabmeat and toss to coat. Stir in arugula, then season with salt and pepper.
Fill each phyllo cup with about 1/2 Tbsp. of crab salad, then garnish with a sprinkle of chopped arugula.

Mediterranian Macaroni Salad

1/3 C. olive oil
1/4 C. fresh lemon juice
1 tsp. salt, divided
1/2 tsp. pepper, divided
2 C. elbow macaroni, cooked according to package direction & cooled
3 scallions (white & green parts), finely chopped
1 C. halved cherry or grape tomatoes
4oz smoked mozzarella, cut into 1/4 in. cubes
1 tsp. fresh or dried oregano

For dressing, combine oil, loemon juice, and half the salt and pepper in a small bowl; whisk well and set aside.
In a large serving bowl, combine remaining ingredients, including remaining salt and pepper.
Toss salad with dressing. Can be served chilled or at room temperature.

Lemon Pie Dip

14oz. can sweetened condensed milk
1/2 C. fresh lemon juice
graham cracker sticks

Whisk together condensed milk and lemon juice in a bowl until blended and smooth. Chill 2 hrs. Serve with graham cracker sticks.

Baked Catfish Po'Boys with Cajun Remoulade

3/4 C. buttermilk
3 Tbsp. course grain Dijon mustard, divided
3 tsp. hot sauce, divided
3 tsp. Cajun seasoning mix, divided
4 catfish fillets (about 1 1/4 lbs)
1/2 C. unseasoned cornmeal fish fry mix
1/2 tsp. salt
1/2 tsp. black pepper
1/4 C. reduced fat mayonnaise
1 tsp. Worcestershire sauce
olive oil cooking spray
four 5in. sections of crusty French bread or hoagie rolls, halved horizonatally
2 C. shredded romaine lettuce
1 lg. tomato, thinly sliced

Whisk together the buttermilk, 2 Tbsp. of the mustard, 2 tsp. of the hot sauce, and 1 tsp. of the Cajun seasoning. Add the catfish fillets. Cover with plastic wrap, and refrigerate for at least 20 min. or up to 2 hrs.
Blend together the fish fry mix, 1 tsp. Cajun seasoning, salt, and pepper. Set aside.
To make the remoulade, whisk the mayonnaise, Worcestershire, the remaining Tbsp. of mustard, the remaining tsp. of hot sauce, and the remaining tsp. of Cajun seasoning.
When ready to cook the fish, heat the broiler. Use the cooking spray to lightly coat a wire rack large enough to hold the fish in a single layer. Place the rack on a baking sheet.
Remove the fish from the refrigerator and turn each fillet in the buttermilk mixture to recoat. Transfer to cornmeal mixture, turning fillets to coat completely. Lightly mist fillets on both sides with cooking spray and place on prepared rack (they should not touch).
Broil 4 in. from heat source for 3 min., then carefully flip the fillets and broil another 3 min., or until the fish opaque and flakes easily at center.
Assemble the sandwiches by spreading the cut side of each piece of bread with remoulade. On the bottom half of each bread section, layer with catfish fillet, shredded lettuce, sliced tomato, and top piece of bread. Serve immediately.

Sweet Potato and Corn Fritters

2 tsp. finely chopped fresh ginger
2 Tbsp. chopped fresh chives
1/2 C. self-rising flour
1/4 C. milk
1 C. sweet corn (fresh or canned, such as shoepeg; a can of creamed corn can also be substituted)
1 egg, separated (hold white & yolk in separate bowls)
1/2 C. roughly mashed, cooked, cold sweet potato
butter or canola oil for frying

In a bowl, mix together ginger, chives, flour, milk, corn & egg yolk.
In a clean bowl, beat the egg white with electric mixer until stiff. Fold egg white and sweet potato into corn mixture.
Heat butter or oil in a nonstick frying pan, and cook large spoonfuls of batter (pancake sized) over a low to med-low heat for about 3 min. on each side, or until golden brown.

Chocolate Peanut Butter Cups

1/2 C. butter or margarine
3/4 C. crunchy peanut butter
3/4 C. graham cracker crumbs (packaged or about 10 squares)
1/4 C. maple sugar or regular granulated sugar
1 C. semi-sweet chocolate chips
1/4 C. milk
1/4 C. chopped peanuts

Line a 12-cup muffin tin with paper liners.
Melt butter in a small saucepan over medium heat. Stir in peanut butter, graham cracker crumbs, and sugar; mix well. Remove from heat. Divide mixture evenly among muffin cups, about 2 Tbsp. per cup.
Combine chocolate and milk in another small saucepan. Stir over medium heat until chocolate is melted and smooth. Spoon evenly over peanut butter mixture. Top with chopped nuts. Refrigerate until set, about 2hr.

Antipasto Skewers

2 red bell peppers
2 6oz. jars marinated artichoke hearts (16 pieces), drained, patted dry, & cut crosswise into 1 1/2in. pieces
12oz. mozzarella, cut into 1 1/2in. chunks (fresh is best)
2 Tbsp. balsamic vinegar
1 1/2 tsp. Dijon mustard
1/4 C. olive oil
1/4 tsp. salt
pinch of pepper
chopped fresh basil or parsley for garnish, optional

Preheat broiler to high & line a baking sheet with foil. Seed & core peppers & cut in half. Place halved peppers skin side up on baking sheet & broil until blackened, 10-12 min. Transfer to a paper bag, seal bag & allow to steam for 10 min. Hold peppers under cold running water to remove skin. Pat dry with paper towels & cut into squares.
Thread artichoke hearts, peppers, & cheese onto 24 small wooden skewers or lg. toothpicks, alternating decoratively.
In a small bowl, whisk together vinegar, mustard, oil, salt, & pepper until blended & smooth. Arrange skewers on a lg. platter. Brush liberally with balsamic mixture & sprinkle with basil or parsley, if desired. Serve at room temperature.

Orange and Balsamic Chicken Breasts

1 1/2 lb. boneless, skinless chicken breast, pounded to 1/2 in. thickness
salt
1/4 C. all-purpose flour
2 Tbsp. unsalted butter
1 Tbsp. vegetable oil
1 shallot, finely chopped
1/3 C. chicken broth
1/3 C. orange juice
1 Tbsp. balsamic vinegar
1 tsp. sugar

Sprinkle chicken with salt & dredge in flour, shaking off excess. Warm 1 Tbsp. butter & oil in a skillet over medium-high heat until butter foams. Add chicken, cooking until cooked through & golden, turning once, about 8 min. total. Transfer to plate & cover with foil. Add shallot to skillet & saute until softened, about 1 min. Add broth, orange juice, vinegar, & sugar. Cook, stirring, until slightly reduced, 1-2 min. Remove from heat, add remaining butter, & stir until thickened. Season with salt. Slice chicken, pour sauce over top, & serve.

 

Sparkling Strawberry Tea

10oz. pkg. frozen strawberries in syrup, thawed
6 C. water
3 family-size tea bags
1/2 C. sugar
6oz. can frozen limeade concentrate, thawed
fresh mint sprigs, optional
2 liters sparkling water, chilled
strawberries cut in half to just below stem for garnish, optional

In a blender or food processor, process thawed strawberries until smooth & set aside. In a medium-size saucepan, bring the water to a gentle boil . Add tea bags, cover & remove from heat. Let steep 10 min. Remove tea bags without squeezing them. Stir in sugar until dissolved. Stir in limeade & strawberry puree. Pour tea into 2 qt. container & add mint sprigs if desired. Let cool. Remove mint, then chill. When ready to serve, pour tea mixture into a serving pitcher or punch bowl large enough to hold the tea plus sparkling water. Slowly add sparkling water. Serve over ice. If desired, garnish each glass with a sliced strawberry (or add sliced strawberries to punch bowl).

Helpful Tip: I encourage you to use fresh strawberries. Simply slice them, add 1/2 C. sugar & refrigerate 1 hr., stirring occasionally. This recipe makes about 1 gallon.

Mango Couscous

1/4 C. chopped macadamia nuts

1 1/4 C. chicken broth

1/4 C. mango nectar

1 1/2C. plain couscous

3/4 C. chopped, dried mango

1 tsp. grated lime peel

2 tsp. fresh lime juice

2 Tbsp. fresh minced cilantro

1 Tbsp. fresh chopped mint

Place macadamia nuts in a shallow pan. Bake at 350 degrees F for 10 min. or until lightly toasted, stirring occasionally.

Meanwhile, microwave broth and mango nectar in a med. sized microwavable bowl on High for 3-5 min. or until mixture begins to boil. Place couscous and dried mango in a lg. bowl. Stir in broth mixture. Cover and let stand 5 min. Fluff with a fork and stir in nuts , lime peel, lime juice, cilantro, and mint.

Vegetable Linguine with Cilantro Pesto

8 oz. linguine or fettuccine pasta
8 oz. baby zucchini, halved lengthwise, or 1 sm. zucchini, sliced
8 oz. pkg. fresh baby carrots, halved
2 seedless oranges
1/2 C. olive oil
1 C. fresh cilantro leaves
1 tsp. salt
1 tsp. dry mustard
1 tsp. minced garlic
1/2 tsp. crushed red pepper
cilantro & shredded orange peel for garnish, optional

Cook pasta according to package directions, adding zucchini & carrots the last 5 min. Drain, reserving 1/4 C. pasta water. Return pasta to pan.
For pesto, peel & quarter one orange. In food processor, combine orange, olive oil, cilantro, pasta water, 1 tsp. salt, mustard, garlic, & red pepper. Process until finely chopped (pesto consistency).
Peel remaining orange, including membranes & chop. Toss all ingredients together. Top with cilantro & orange peel, if desired.

Strawberry Chicken Salad for Four

4 C. Romaine lettuce, torn into bite size pieces
1 C. rotisserie chicken, sliced
2 C. sliced fresh strawberries
1/4 C. dried cranberries
1/2 C. sugared walnuts
1/2 C. crumbled feta
raspberry walnut or poppyseed salad dressing

Evenly divide lettuce, chicken, strawberries, cranberries & walnuts onto 4 plates. Top with feta & the dressing of your choice.

Slow Cooker Spring Vegetables & New Potatoes

2 lb. small red potatoes
2 C. baby carrots, cut in half lengthwise
1 lg. sweet onion, cut in half & thinly sliced
2 tsp. salt
1 lb. fresh asparagus, cut into 2 in. pieces
1/4 C. olive or vegetable oil
6 Tbsp. chopped, fresh dill
1-2 tsp. grated lemon peel
2 Tbsp. Dijon mustard

Wash potatoes & cut in half (or so that all pieces are similar in size). In a 5-6 qt. slow cooker, place carrots. Top with onion & potatoes; sprinkle with 1 tsp. of the salt. Cover & cook on low heat 5-6 hrs. Add asparagus pieces to cooker. Increase heat to High; cover & cook 15-20 min. longer or until asparagus is crisp-tender. In a small bowl, mix oil, dill, lemon peel, mustard & remaining tsp. of salt. Pour over vegetables in cooker, stirring to coat. Vegetables will hold on Low heat setting up to 2 hours; stir occasionally.

Grilled Mustard-Glazed Pork Tenderloin

8 oz. jar Dijon mustard
1/3 C. orange juice
2 Tbsp. Creole seasoning
1 1/2 lb. pork tenderloins

Stir together first 3 ingredients. Place pork in shallow dish or zip-top bag; pour mustard mixture over pork. Cover or seal, & chill 2 hours, turning occasionally. Remove pork from marinade, discarding marinade. Grill, covered with grill lid, over medium-high heat (350-400 degrees F) 10-12 min. on each side or until meat thermometer inserted into thickest portion registers 155 degrees. Remove from grill; let stand covered with tented foil until thermometer reads 160 degrees. Remove foil & let stand 5 more min. before slicing.

Helpful Tip: A trimmed pork tenderloin should be free of any visible fat & silver skin. Use a very sharp knife, angled upward, to trim silver skin away from meat, pulling tightly as you go.

Mini Spinach Frittatas

1 C. ricotta cheese
3/4 C. grated Parmesan cheese
2/3 C. chopped fresh mushrooms
10 oz. package frozen, chopped spinach, thawed & squeezed dry
1 egg
1/2 tsp. dried oregano
1/4 tsp. salt
1/4 tsp. pepper
24 pepperoni slices

Preheat oven to 375 degrees F. In a small bowl, combine the first 8 ingredients. Place a slice of pepperoni in each of 24 greased miniature muffin cups. Fill muffin cups with cheese mixture. Bake 20-25 min. or until toothpick comes out clean. Carefully run a knife around edges of muffin cups to loosen.

Ranch Pasta Salad

1 lb. box shells pasta, cooked according to package directions & cooled
1 1/4 C. frozen corn, thawed
1 1/4 C. frozen peas, thawed
8 oz. bag Kraft Sharp Cheddar cheese crumbles
2.5 oz. pouch real bacon pieces
1/2 tsp. Mrs. Dash table blend seasoning
1 1/2 C.+ ranch dressing

Mix all ingredients in a large mixing bowl. Chill 2 hours prior to serving. I often add additional rach dressing (almost another cup) after salad has chilled, as the pasta soaks up the dressing.

Pimento Cheese

20 oz. Cracker Barrel extra sharp cheddar cheese, shredded
8 oz. diced pimentos with juice
2 Tbsp. white vinegar
2 Tbsp. sugar
1/4 tsp. freshly ground pepper, if desired
1/4 C. + mayonnaise (I 'm not a mayo fan & never measure, so begin with 1/4 C. & add small amounts until desired consistency is reached)

Mix ingredients well & chill 2 hours prior to serving. Great on sandwiches, with crackers, or veggies.

Helpful Tip: The secret to great pimento cheese is great cheese. Don't skimp!

Strawberry Upside-Down Cake

2 C. chopped, fresh strawberries

6 oz. package dry strawberry Jell-O

3 C. miniature marshmallows

1 box white or yellow cake mix, batter prepared according to directions on package

8 oz. Cool Whip, optional

Preheat oven to 350 degrees F. Lightly spray 13" X 9" baking dish. Spread strawberries in bottom of pan. Evenly sprinkle dry Jell-O over strawberries. Top with miniature marshmallows. Pour cake batter over marshmallows. Bake 40-50 min. or until a toothpick inserted in the center comes out clean. Cool in pan 15 min. Run a knife around edges of pan & turn out onto cake plate. Top each serving with Cool Whip, if desired. Store in refrigerator.

Lemon-Lime Punch

2 qt. chilled or cold water
2 C. sugar
2 envelopes unsweetened lemon-lime Kool-Aid
1 46oz can unsweetened pineapple juice, chilled
1 liter giner ale, chilled
1 qt. lime sherbet

In a bowl, combine water, sugar, and Kool-Aid; stir until dissolved. Stir in pineapple juice. Refrigerate until ready to serve. Just before serving, stir in ginger ale and top with scoops of sherbet.

Helpful Tip: This recipe yields 1 1/2 gallons. My rule is 1 gallon for every 10 people when entertaining.

Dreamsicle Pie

8 oz. Cool Whip
8 oz. sour cream
1/4 C. dry Tang drink mix
14 oz. can sweetened condensed milk
1 9" graham cracker crust

Beat all filling ingredients, except Cool Whip, with electric mixer on low until smooth. Fold in Cool Whip until well-blended. Pour into pie crust & freeze 2 hours prior to serving. May store in freezer or refrigerator.

Helpful Tip: This recipe can easily be doubled by making a home made graham cracker crust & using a 13" X 9" dish.

graham cracker crust for 13" X 9" dish:
1/2 C. butter or margarine melted (can be melted in dish)
2 C. finely crushed graham cracker crumbs (can buy packaged)
3 Tbsp. powdered (confectioner's) sugar

Combine ingredients & pat firmly into the bottom of dish. Don't forget to double the filling ingredients!

Chunky Bean Salsa

1 can black-eyed peas, rinsed & drained
1 can black beans, rinsed & drained
1 can Mexicorn, drained
1 can Ro-tel tomatoes with green chilies
1 jalapeno, finely diced
1/2 of a large red onion, finely diced
1 small red pepper, diced small
2 Tbsp. minced, fresh cilantro
1/2 tsp. cumin
1/2 tsp. garlic salt
1/2 package of dry Italian dressing
1 cup zesty Italian dressing

Mix ingredients well, refrigerate 2 hours, & serve with tortilla chips. This recipe is easily doubled.