September 4, 2009
Challenge Part 1
I actually do have a family gathering coming up at the end of the month. My dad is turning 60 so we’re celebrating with a cookout. My master plan is to drink lots of water to curb my hunger. I may throw in some iced tea just to mix it up a bit. If my mom isn’t planning to have a veggie tray, I will be bringing one with a low-fat ranch dressing I found. It’s made with yogurt…pretty tasty.
I plan to have one plate of food only & one piece of cake. No seconds. My other goal is just to stay away from the food table as much as possible. I’m hoping my cousins will be bringing the cornhole game & Amish testicle toss ( I have no idea what the real name of the game is, but that’s what we call it). I haven’t seen my cousins since last summer so it will be nice to catch up with them AWAY from the food.
I will work out for 45 minutes prior to going to the party. I know once I get there anything else I plan to do that day will fall to the wayside. In addition to that, my brother & his family will be here from Seattle so I want to spend as much time with them as possible.
Part 2
Chips and salsa are always a huge hit. I have 2 great salsa recipes. I think they’re easy to make and so fabulously yum that I probably will never buy jarred salsa again. The homemade fresh just tastes so much better. This salsa is also great toppings for tacos, chicken, or eggs.
I AT LEAST double this recipe because I always end up wanting more once I get a taste.
#1 Tomato Cilantro Salsa by John D Lee
1 big ripe tomato ( or 2 med or 3 small)
2 Tbsp chopped white onion
1 Tbsp finely chopped cilantro
Fresh chopped chili pepper to your taste
¼ of a lime
Salt
Chop tomato & add it to mixing bowl. Include juice, skin, & seeds.
Add the chopped onion, chili, & cilantro.
Squeeze your lime quarter into the mixture.
Add a pinch of salt and taste. Add more as necessary to your liking.
Enjoy your fresh salsa!
The next recipe is from www.cdkitchen.com It tastes much like the corn salsa from Chipotle if you have that restaurant near you.
This recipe makes 3 cups.
2 ears of very fresh corn (I save the time & hassle & use a bag of Steamfresh frozen corn)
2 vine-ripened tomatoes
1 small red onion
¾ c diced red bell pepper
2 jalapeño chiles, minced (save some of the seeds)
2 tsp pureed canned chipotle chiles (I’ve omitted these before and it still tastes good)
2 limes (juice)
1 Tbsp olive oil
¼ c chopped cilantro
Salt to taste
Remove husks and silk from the corn. Rinse. Simmer corn in rapidly boiling water for 2 minutes; drain and immediately plunge the ears into a bowl of cold water to stop the cooking. Cut kernels off the cob.
Cut tomatoes into the same size dice as the onion and bell pepper.
Combine corn with the diced vegetables; sprinkle in the reserved jalapeño seeds. Stir in the chipotle puree, lime juice, olive oil, cilantro, and salt.
Stir and eat!
