Meal #3

Phewf ... tonight's meal somewhat redeems last night's food blunder(s).

1. I learned a lesson on how to balance out tomato sauce when it tastes too "tangy" ... believe it or not, add a pinch of brown sugar! The disastrous garden sloppy joe reared its ugly head and made a re-appearance tonight, but instead of being shunned, was welcomed with open mouths. The sugar really helped!

2. I made savory scones ... I don't mean to toot my own horn, but this is the first time I've made scones as savory delectibles. They weren't bad! Think: Minced garlic, cheddar cheese, fresh basil ... all wrapped into doughy goodness. That best sums it up.

3. An old favorite .. Taco Salad.
I like this salad SO much, I will leave you the recipe below. What I'm leaving is an adaptation from the "Chicken Taco Salad" out of "Bikini Bootcamp" book. I admit to buying this book on a whim, but now I use several of the recipes over and Over ... they've become staples. Here's a link if you'd like to check this book out: http://www.amazon.com/gp/product/0767925904

Taco Salad - 1 serving
1.5 cups shredded romaine lettuce
1\2 (15oz) can black beans, drained and rinsed
1 tomato, cubed
1\4 avocado, cubed
handful of tortilla chips crumbled
a sprinkling of shredded cheddar cheese
1 Tbsp extra virgin olive oil
Salt and pepper
Salsa Mexicana (recipe below)

1. Combine the lettuce, beans, tomato, avocado and toss in a bowl. Toss with the oil and season to tate with salt and pepper.
2. Add crumbled taco chips, shredded cheddar cheese, and salsa to taste and serve

Salsa Mexicana - 4 servings
4 medium tomatoes, chopped
1\2 large onion, chopped
1\4 cup minced fresh cilantro leaves
2 Tbsp fresh lime juice
1\2 jalapeno chile, seeded and minced (OPTIONAL)
Salt and pepper

1. Combine the tomatoes, onion, cilantro, lime juice, and chile in a medium bowl and mix well.
2. Season to taste with salt and pepper. Keep chilled.

*Tip - It's best not to keep fresh salsa for more than a day or two because the tomatoes become acidic.

Bon Appetite!