Salsa Crazy

I don’t know if I would call these two recipes salsas or  sauces or what…. but, they are both yummy, not just with chips, but they compliment any meat dish very nicely!  It also is a perfect way to use summers fresh bounty of fruit and veggies! Can’t wait for you to try these- if not now- then in the middle of winter when you need a little taste of summer! What we have today: Fresh Peach Salsa AND Black Bean Corn Salsa!
black bean salsa

Peach Salsa

Fresh Peach Salsa







These were both made on a whim- so no step by step pics…. but they were both so good, I had to post! Enjoy!!




Fresh Peach Salsa
A fresh sweet and spicy salsa perfect with chips or served with grilled chicken!
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  1. 2 peaches, peeled and chunked
  2. 1/2 yellow onion
  3. 1/4 cup fresh parsley
  4. 1/2 cup fresh grape tomatoes, cut into quarters
  5. Juice of 1 lime
  6. salt and pepper, to taste
  1. Mix all ingredients together and enjoy!
Sweets & Whimsy


Black Bean Corn Salsa
A delicious and fresh salsa that pairs nicely with grilled flank steak!
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  1. 1 avocado, cut into chunks
  2. 1 can black beans, rinsed and drained
  3. 2 ears corn, roasted and cut off the cob
  4. 1/2 purple onion, finely diced
  5. 1 garlic clove, finely diced
  6. 1 vine ripened tomato, seeded and finely diced
  7. 1/2 jalapeno, seeds removed and finely diced
For the lime sauce
  1. 1 lime, juiced
  2. salt and pepper, to taste
  3. 1 teaspoon sugar
  1. Place all prepared veggies into a large bowl. Whisk sauce ingredients together. Pour over veggie. Stir gently to combine! Enjoy!
Sweets & Whimsy

Zucchini Linguini

There is nothing better in my opinion than a big bowl of pasta, topped with a flavorful sauce, and lots of cheese! It is one of my most favorite things. I decided to try something a little different and I can’t wait for you to try it! I swapped out the pasta for zucchini  and it is fantastic…  we ALL love it- even the kids!! I’d love to see how this would pair with some mini meatballs or thinly sliced Italian sausage. final pictureI decided to use zucchini instead of spaghetti squash because I think the zucchini can hold the sauce better and I love the taste. I only had 2 large zucchinis when I made this. Ideally, for a whole jar of sauce, you should peel 5 medium squash or at least 3 large squash. You will also need a good tomato sauce. I like Barilla, but if the budget allows- Rao’s Marinara sauce is really nice as well. I also like to add some fresh garlic! About 2-3 cloves should do! zucchini linguini ingredientsUsing your Julienne Peeler, Peel the zucchini down to the seeds, turn squash over and repeat. I love the pasta like strands- so pretty! zucchini linguiniPlace zucchini linguine into a microwave safe bowl, cover with tomato sauce, add garlic, and drizzle top with olive oil, mix well. Microwave for 5 minutes with cover on. Stir. Microwave again for 3 minutes or until squash is fully softened and sauce is warmed through.
final picture   You can top this yummy squash pasta with your favorite cheese if you’d like.  I can’t wait for YOU to try this! Perfect for anyone watching their carb intake and perfect for kids who need some creative veggies in their life! 


Zucchini Linguinie
zucchini with marinara sauce. A perfectly delicious alternative for anyone who is trying to avoid carbs.
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  1. 5 small to medium zucchini squash
  2. 1 jar basil and garlic tomato sauce
  3. 2 cloves garlic
  4. drizzle of olive oil
  1. Using a julienne peeler, peel the zucchini until you start seeing seeds. Place zucchini linguine into microwave safe bowl with lid. Mix in tomato sauce and garlic cloves. Drizzle top with olive oil. Cover with lid, microwave for 5 minutes. remove from microwave and stir. Microwave for an additional 2-3 minutes.
  2. *If you do not have a microwave safe dish. You can sautee your zucchini on the stove top until cooked through, add sauce and garlic cloves until warmed through.
  3. **For this dish, I used the Everyday Pampered Chef RockCrock....
Sweets & Whimsy

Asparagus with Tomato Vinaigrette

I love Asparagus! I definitely think I eat with my eyes before my taste buds! I love the green color in-season asparagus brings in the spring! Add some ripe tomatoes and you have a dish that is pleasing to all of the senses! Today, I made Asparagus with a tomato vinaigrette. I love this recipe because it is light and flavorful! I have some other favorites as well that I can’t wait to share! 
final asparagus

 I like to wash and trim my asparagus  while it is still in the rubber bands from the store. I remove one stalk of asparagus and bend until it breaks, then trim the bunch to the same length to remove the woody ends. 

cut asparagus

 Tonight, I decided to simmer my asparagus in lemon water to intensify the flavor. Squeeze juice from one lemon into saute pan. cook asparagus spears in about 1-2″ of liquid. 


 Simmer for about 5 minutes until slightly tender. I like a little bite to my asparagus. 

simmer asparagus

 To make my tomato vinaigrette, I simmered two Roma tomatoes with 3 tablespoons olive oil, 2 teaspoons white wine vinegar, and 2 teaspoons honey. Warm ingredients in a small sauce pan. Season to taste with salt and pepper. 


 Once asparagus is cooked to your liking and tomato vinaigrette is warmed through, place on a serving dish! Nice, fresh, springy side dish!! Enjoy! 

final asparagus

 What are my other favorite ways to enjoy asparagus? Lemon Asparagus is my all time favorite. This takes asparagus from green veggie to decadent side dish. I start by making some lemon butter. Whip a stick of softened butter in a mixer. Add the zest from an entire lemon. Mix until combined. Place lemon butter in fridge until firm. After the asparagus is simmered in lemon water, place on serving platter. Place two to three pats of the lemon butter on the warm asparagus. So much flavor and love the lemony, buttery sauce it makes all by itself!  A-mazing!

 ( I’ll share my recipe for these yummy garlic cheddar biscuits soon) 

lemon asparagus

 If you have asparagus doubters dining at your dinner table. Take Mr. Asparagus and roast him!  Prep your asparagus as usual and place on a baking sheet. Drizzle with olive oil and season with salt and pepper.  Roast at 350 degrees for 10-12 minutes until tops are nice and toasty. If that still doesn’t convince them, a little hollidaise wouldn’t hurt!