It’s super easy style salsa (try saying that 5 times fast)!

This salsa is healthy, quick, and even better than the restaurant because you made it!


2 cans (14.5 oz each) whole tomatoes, drained
3-4 canned, whole jalapenos (not pickled)
1 yellow onion, quartered
1 teaspoon garlic salt
1/2 teaspoon salt
1 teaspoon cumin
1/2 teaspoon sugar
2 teaspoons lime juice


Place all of the ingredients together into a food processor or blender and puree until smooth. Serve with tortilla chips.

Who likes tortilla chips? We know we do, especially when they’re crispy. This recipe is going to have you wanting to make more, plus these chips are baked, not fried!


*serves 6

8 (12inch) Flour Tortillas, you can also use corn tortillas
1 Tbsp of Vegetable Oil
1 tsp Cumin
1 tsp of Chili Powder
Salt and Pepper to taste


Preheat the oven to 350 degrees
Brush the tortillas on both sides with the vegetable oil and stack them together, cut them into small wedges and place them in a single layer on a couple baking sheets.
Sprinkle over the cumin mixture and pop them in the oven.
Bake for about 10 minutes or until crispy and lightly golden, making sure you rotate the baking sheets half way though for even crispiness.

Serve with your favorite dip and enjoy!

This recipe is loaded with flavor. Seriously. 


3 lbs. baby red potatoes – skin left on-washed, eyes removed and cut in half
1 Tbs. olive oil
½ tsp. salt
¼ tsp. ground black pepper
1 cup mayonnaise
2 cups sour cream
2 cups cheddar cheese – shredded – reserve ½ cup for topping
4 green onions – sliced thin – reserve some for topping
½ lb. bacon (or more – used about 10 pieces in the video and a little for the top)
Salt and pepper to taste


Preheat oven to 450 degrees F
In a large bowl, toss potatoes with olive oil, ½ tsp. of salt and pepper.
Line a baking sheet with parchment paper. Place potatoes on baking sheet in a single layer. Cook for about 25 minutes or until lightly browned. Toss once during cooking to brown evenly. Allow to cool slightly.
While the potatoes are in the oven, cook the bacon until crisp. Drain on paper towels. Chop or crumble into bite size pieces. Save some for the topping. (not shown in video)
Grease a 9×13 baking dish with non stick spray or butter
Place cooking rack in center of oven.
Preheat oven to 350 degrees F, if baking immediately (See note below, to prepare ahead)
In a bowl, combine the mayonnaise and sour cream.
In a large bowl, combine the potatoes, mayonnaise/sour cream mixture, 1 ½ cups of cheddar cheese, most of the green onions and the bacon. Toss to combine. Season to taste with additional salt and pepper.
Pour into prepared dish. Sprinkle top with reserved ½ cup of cheese, some crumbled bacon and green onions.
Place in preheated oven on center rack for about 15 minutes or until cheese melts. Serve hot. Also can be had cold and this dish is great either way, but preferred hot out of the oven and then it can cool down to room temp, if there’s any left! -Goes great with steak, burgers, chicken or you name it! Yum! Enjoy!
Note: Can be made ahead. Prepare recipe up to #10, then cover with plastic wrap or foil and refrigerate overnight or up to 2 days. Before cooking, remove from refrigerator and let sit at room temperature for about 2 hours. Cook as directed.

Want a new recipe for dinner or your next cookout? Try out this flavorful steak! 


(for 4 servings)

1 trimmed flank streak (1 1/2 to 2 lbs)
salt and pepper to taste

For the marinade:

6 garlic cloves
1/2 cup rosemary leaves
1/4 cup lemon juice
1/3 cup olive oil
1 tsp coarsely ground black pepper
1/2 tsp red pepper flakes
1/2 tsp salt

For the dressing:

3 tbsp lemon juice
1/3 cup extra virgin olive oil
2 tsp lemon zest
1 tsp minced rosemary leaves
1/8 tsp red pepper flakes
pinch salt


Zest a couple lemons (before squeezing).

In a blender mix the marinade of rosemary leaves, garlic, black pepper, red pepper flakes, squeezed lemon juice, olive oil, and salt. Process until completely smooth. Once finished, put aside until steak is prepped.

Take the fully trimmed flank steak and puncture with a fork (approx. 28-32 times) to help the marinade absorb into the meat.

Pour the marinade over the steak and spread evenly with a fork. Flip several times to make sure both sides are coded equally.

Wrap with plastic and refrigerate between 4-8 hours (let marinate as long as your prefer).

While steak is in the fridge make the lemon dressing using a mason jar or whisk and bowl. Throw in the lemon zest along with finely minced rosemary, pepper flakes, freshly squeezed lemon juice, olive oil, and another pinch of salt. Shake vigorously for one minute (no stopping). Shake again before serving.

Once steak has marinated, you’re ready to grill. Scrape off obvious excess marinade with tongs. Re-season with salt and pepper.

Place on very well preheated grill (preferably smoky charcoal fire).

Grill about 6 minutes per side (or internal temp of 120-125°F). Meat may be a little rare (you’ll see why this is important). If you want grill marks by giving it a half turn wait at least 3 or 4 minutes. While waiting, gently brush dressing you made on top (couple tablespoons) using rosemary sprigs.

When done, let rest for 6 to 7 minutes before slicing so that it doesn’t pour out onto cutting board!

When done resting. Make sure you find the grain, which runs length wise. Cut it down the middle. By taking the steak off at 120°F you’ll see that it has everything from medium-well all the way up to rare on the same piece. Slice each long rectangle crossways against the grain, put it on a plate, and drizzle on dressing and black pepper.


You’re done! We hope you enjoy it as much as we liked talking about it!

Are you ready for this? This homemade barbecue sauce is easy, tasty, and worth the try. Mmm hm.


1 tablespoon chili powder
1 tablespoon Hungarian paprika
1 teaspoon turmeric or Coleman’s dry mustard
1 teaspoon ground cumin
1/4 teaspoon ground cloves (optional)
1/4 cup brown sugar

follow by

1 cup ketchup
1/4 cup apple cider vinegar
1/4 cup water
2 tablespoons molasses
1 tablespoon Worcestershire sauce
1 tablespoon jason’s garlic shallot puree (or 2 cloves mashed garlic)
1 teaspoon coarsely ground cracked black pepper


In a sauce pot, mix the ketchup, cider vinegar, water, brown sugar, molasses, Worcestershire sauce, chili powder, cumin, paprika, ground cloves, turmeric, garlic shallot puree.

Turn stove burner to medium or high heat.

Heat the sauce until it starts to simmer. Cook until thickens, stirring occasionally. (30 minutes)

Remove from heat source and stir in cracked pepper.


Voila! Enjoy!

For those nights you want to make dinner but don’t want to devote your entire night to cooking a single meal.


Easy Beef and Broccoli

2 cups instant white rice, uncooked
1 Tbsp. oil
1 lb. beef stir-fry strips
2 cups frozen broccoli florets
1/4 cup hoisin sauce
1/4 cup KRAFT CATALINA Dressing
1 Tbsp. grated ginger root


Easy Beef and Broccoli

1. COOK rice as directed on package. Meanwhile, heat oil in large nonstick skillet on medium-high heat. Add meat; cook 3 min. or until evenly browned, stirring frequently.

2. ADD broccoli, hoisin sauce, dressing and ginger root; stir. Cover. Cook 5 min. or until heated through.

3. SERVE over the rice.

• If you can’t find beef stir-fry strips in your supermarket, you can use any grilling steak, cut into thin strips, instead.
• Substitute jarred minced ginger for the grated ginger root.


STOVE TOP One-Dish Chicken Skillet

1-1/2 cups hot water
1/4 cup (1/2 stick) butter or margarine, melted
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
6 small boneless skinless chicken breast halves (1-1/2 lb.)
1 can (10-3/4 oz.) condensed cream of mushroom soup
1/3 cup  Sour Cream


1. MIX hot water, butter and stuffing mix.

2. COOK chicken in large nonstick skillet sprayed with cooking spray on medium heat 5 min. on each side.

3. MIX soup and sour cream; pour over chicken. Top with stuffing; cover. Cook on low heat 10 min. or until chicken is done (165ºF).

• Substitute fat-free milk for the sour cream.