My newest addiction...

I think I mentioned a long while ago we were working on a garden?

It's growing.

That in itself is a miracle.

The Crumbs are looking forward to eating the vegetables.

That is another miracle.

We are going to have lots of tomatoes. Lots.

So I am exploring things I can make with them.

Big Shooter and I love brushetta. He makes it for me all year round.

So I decided to try a few little variations to make it more interesting. Y'all already may make it like this. Or it may just be too simple for your tastes.

But, lemme just tell ya...

This one knocks my socks off!

Slice and toast these. Dice these. And these.
Add these. And mix. I almost forgot the best part!

Spread this on hot slices.

Scoop the tomato mixture on and ...

Sprinkle this on top.

Viola!!

I can't seem to get enough of it. I've had it for lunch. And with dinner for the past 5 days. When I get to use fresh-from-the-garden tomatoes...Woo Eeee! Look out Rachel Ray! (Big Shooter has a crush on her by the way.)

Just wanted to share. It was love at first bite.

Got this one covered for ya Dad!

If you are looking for something absolutely delicious and so, so easy to make - look no further people!

I am speaking of the Pioneer Woman's latest recipe.
If you have been living in a third world country you might not know who I'm talking about. Other wise you, and a very small handful of Americans, are missing out...

She is funny. She is down to earth. She is married with kids. And the girl can cook!
It looked just like the first photo going in and then just like this photo coming out...

And the taste? Oh. My. Word. The taste.

Y.U.M.

We are going to be using the heckfire out of this recipe. I gar-un-tee ya of that! First we are going to add artichoke hearts, sun dried tomatoes, black olives and a little feta... It was so dang easy. If you know anything about me, you know I get to check the Beginner bubble whenever I list my cooking skills. Easy-peasy lemon squeezy is right up my alley!

The reason for the title?

Well, someone I might or might not know, someone I might or might not be related to, someone coming to visit me soon might or might not have been asked to be the Test Chef for a certain agoraphobic woman living on a huge cattle ranch and writing a cookbook. Maybe.

So hurry. Don't dilly dally. Click on over to Pioneer Woman Cooks and check it out!

Love Note to my Big Shooter: Thanks for always trying what I make and never dreaming of suggesting we go out and get something else... until I do first.

Summer is Here

Every time I make Cowboy Salsa someone asks for the recipe. There are many versions out there. This one is from a dear Momma friend who's recipe calls for cumin. It lends a unique and addictive flavor. Guaranteed.

Cowboy Salsa

1 15 oz. can black beans (rinsed)

1 15 oz. can sweet corn (drained)

1 med. jalapeno (seeded and finely chopped)

4 Roma tomatoes (chopped)

1 yellow, orange or red bell pepper (diced)

1 small purple onion (diced)

1 avocado (diced)

1 tsp. cumin

2 Tbs. olive oil

1/4 cup lime or lemon juice

1 tsp. salt

2 cloves minced garlic

1/3 cup cilantro

Mix all ingredients, except avocado, together in large bowl. Add avocado right before serving. Tastes best after ingredients have had time to marinate a few hours but can be served immediately.

Great with tortilla chips and fabulous over grilled chicken, pork or fish.

***Head back over to Rocks in my Dryer for more Works for my Wednesday tips!

What's for dinner?

We have been blessed beyond scrumptious these past weeks! The Shooter Family has been in Hog (Beef, Chicken, Turkey, Dessert, You-name-it!) Heaven!

Thank you from me seems so small a token for the act of love and support these dear Sister-Friends have shown.

Yet, that is all my heart keeps singing ~ Thank you. Thank you. THANK YOU GIRLS!

For:
committing to a meal
planning a meal
shopping for a meal
preparing a meal
cleaning up after a meal
delivering a meal
making me smile from ear to ear when I remembered you were coming to my rescue!
loving us and supporting us in such a helpful, meaningful way

You all have ROCKED our limited culinary worlds. So guess what people? I have asked (begged in some cases) for each of them to submit their recipes so I can share with you.

I wanted to put them on in order...but, that's not gonna happen cause I seem to have a few shy friends that forgot what I'm like when I want something real bad...like a recipe. You listening Sister-Friends? I'm coming to your kitchens to get those recipes...or you can just email 'em to me and save us both the blubbering I can so easily resort to in times of emergency.

This was from my friend Jen.

Here’s the recipe for Chicken Enchiladas. This is a large recipe (2 - 9x13 pans) and it can be halved. We make the whole thing and freeze half.

For the Enchiladas:

2 pkgs (8 ct.) flour tortillas
3 lbs chicken, broiled and chopped fine (I use frozen boneless, skinless chicken breasts)
2 lbs Monterey Jack cheese, shredded

Lay all the tortillas out on the table and evenly distribute the chicken and cheese between them. Roll them up tightly and place 8 in each 9x13 ungreased pan.

Sauce:

1 cup butter (not margarine)
1 cup flour
6 cups chicken broth (I use water off of broiled chicken)
2 cups sour cream
Jalapenos, chopped fine to taste (*I also use some of the juice off of the jalapenos for flavor without adding more chunks of jalapeno)
1 to 2 tsp salt (**taste while adding salt. It will take more than you might expect to get the right flavor. Don’t be afraid to add more. I usually do it one generous pinch at a time tasting after each addition)

Preheat the oven to 350 degrees. In a large sauce pan melt the butter and add the flour. Mix well and pour in all the broth. Bring to a boil and stir continuously until thickened. Add the remaining ingredients noting * & ** above. Evenly distribute between the two pans of enchiladas using a rubber spatula to separate the individual enchiladas and allowing the sauce to run between them. Cook in the preheated oven for 25 to 30 minutes or until heated through.

Allow to cool a little before serving. They will be quite hot but VERY good!!!!!

Thanks Jen! Very good was an understatement!