Pico de Gallo

1/2 tsp salt
1 minced clove of garlic
2 large, ripe tomatoes, seeded and finely chopped
1 small onion, finely chopped
3 tbsps finely chopped fresh cilantro
1-2 jalapeno peppers, seeded and finely chopped
2 tsps fresh lime juice

Mix it all in a bowl and refrigerate for at least 1/2 an hour before serving.

I cannot make enough of it. Joe eats it as fast as I can make it!

Mock Shirshank Dip

Remember when I blogged (on the other blog) about that dip that Victoria and Tricia (aka Shirshank) brought back from their trip to visit Tricia's family? Well, I found myself wandering aimlessly through the grocery store today trying to figure out what I wanted for lunch. The only thing that sounded good to me was that dip. Not knowing exactly how to make it, I decided to try to recreate it using my mad cooking skills. LOL! So, here you go. It's not true Shirshank dip, but it's darn close and darn good, too! And, of course, I did my best to make it as guilt-free as possible.


1 8 oz container reduced fat cream cheese
1 can white corn
approx. 2 tbsp salsa (I use El Fenix)
dash of paprika
dash of garlic salt
dash of black pepper
2 chopped green onions
approx. 1/4 c shredded cheese of choice (I used a mixture of mozzarella, colby jack and a Mexican blend)


On the stove or in a crock pot, warm (med-low heat) all ingredients together, mixing as the cheese slowly melts. Serve warm with multi-grain tortilla chips for a delicious treat!