Black eyed pea salsa

We were having my sister-in-law Angie over for dinner last night. My go to appetizer/snack is guacamole. I went to the store yesterday, but all the avocados weren't ripe enough or were way past ripe. I then decided to try this salsa instead. Scott was very upset when I told him I was substituting a bean dip for our favorite guacamole.

In the end, we really liked this salsa. It was fresh and a nice change. The apple cider vinegar really added an extra kick to the salsa flavor. This sits well overnight too!

Black eyed pea salsa-adapted from The New Cookbook by Better Homes and Gardens
Total time: 5 minutes
Makes 2 cups

• 1 15-ounce can black eyed peas, rinsed and drained
• 1 small yellow onion, diced
• 1 small red pepper, diced
• 1 jalapeno pepper, seeded and diced
• 2 tablespoons cooking oil
• 2 tablespoons cider vinegar
• 1/4 teaspoon cracked black pepper
• 2 cloves garlic, minced
• Tortilla chips for serving

In a serving bowl, combine all ingredients and mix well. Serve with chips.

Picante Pot Roast with Couscous

This is a really quick dinner recipe that can be made with precooked pot roast, for those nights you just don't want to take a long time cooking dinner. The addition of salsa to the pot roast really gives it an extra kick!

Picante Pot Roast with Couscous-adapted from New Cookbook by Better Homes and Gardens
Total Time: 20 Minutes
Serves 4

• 16-17 ounce package refrigerated cooked beef pot roast with juices
• 8 ounces fresh mushrooms, sliced
• 1 cup prepared salsa
• 1 cup quick-cooking couscous
• 1/2 teaspoon garlic salt
• 1/2 teaspoon seasoned pepper
• 1/4 teaspoon cayenne pepper
• Sour cream, for serving

Transfer liquid from pot roast package into a large skillet; add mushrooms and salsa. Cut pot roast into 1-inch pieces and add to skillet. Bring to boiling and then reduce the heat. Simmer, covered, for 10 minutes.

Meanwhile, cook couscous according to package directions. Add garlic salt, seasoned pepper and cayenne pepper to taste.

Spoon pot roast mixture over couscous and serve with sour cream.

Roasted Asparagus

I've recently realized that I probably have an obnoxious love of asparagus. I feel like we never had it at home when I was a kid, so I never really wanted to try it when I got out on my own in college. Now, I've had just plain baked asparagus and prosciutto wrapped asparagus--if you have not tried this, it is definitely something you need to do. A friend made these over Thanksgiving, and I've been craving them ever since.

Anyway, this recipe was so simple. I love the added pepper and onion for a little extra flavor. It's incredibly easy that can be ready for dinner in less than 30 minutes, and only about 5 minutes of prep! The one new thing I learned is how to trim the asparagus. You can see the instructions on the Better Homes and Gardens website.

And yes, you can see by the picture below, we had this with GIANT, delicious ribeye steaks with mushrooms and onions. Best. Dinner. Ever.

Roasted Asparagus-adapted from Better Homes and Garden's New Cookbook
Total Time: 30 Minutes
Serves 6

• 2 pounds asparagus
• 1/2 large onion, thinly sliced
• 1 small yellow pepper, thinly sliced
• 1 tablespoon olive oil
• 1/2 teaspoon seasoned salt
• 1/2 teaspoon seasoned pepper

Preheat oven to 400 degrees. Snap off and discard woody bases from asparagus. Place asparagus, onion, pepper in a large baking dish (I used 9x12). Drizzle vegetables with olive oil, seasoned salt and pepper. Roast, uncovered for about 20 minutes, or until asparagus is tender.