And the Winner is.....

Ok I have found it I can't believe it but yes I found a peach mango salsa that is way easy and I love. I found it in the taste of home cookbook. I died when I saw and just had to try it it was so yummmy not only has a salsa but I used it to make peach mango salsa chicken. It was to die for. Even Aaron did not complain.

Peach Mango Salsa
1 1/2 C chopped fresh tomatoes
3/4 C of peeled and chopped peaches
1/2 C chopped red onion
1/2 C chopped yellow pepper
1/2 C peeled and chopped mango
2 Tbsp seeded and chopped Jalapeno
3 garlic gloves minced
1 1/2 tsp lime juice
1/2 tsp minced fresh cilantro

Mix together and enjoy

You can also throw everything in a food processor if you have one I just used my food chopper.

Roasted Chicken

This is the BEST roast chicken ever!! Full of flavor and extremely moist!! Definitely the go to recipe..and I love to mix it with the Cool & Crunchy Tacos.

Here is the link to the recipe:

http://thepioneerwoman.com/cooking/2010/04/herb-roasted-whole-chicken/

.Tuna Pasta Thing.

lol I have NO idea what this is called, but you CAN'T mess it up!!! It sounds growse, but it is surprisingly REALLY GOOD! Devin didn't stick his nose up to tuna that isn't in a sandwich--which means that it's GOOD! This recipe is really depending on how much you want to eat. Here is a list of things you'll need. Feel free to add whatever else you think would be good in it.

Pasta (My friend does macaroni that is short, but I LOVED it with the bowtie pasta)
Tuna Fish
Mayonnaise
Boiled Eggs
Bacon
Green Onions
Red Bell Pepper
Cubed Cheese

I cooked about 8-10oz. of Bowtie Pasta. I used 2 cans of tuna. I eyeballed the Mayonnaise but it's probably around 1 cup. I hard boiled 4 eggs, cooked 8-10 slices of bacon, diced up 1 pepper, and cut 2 whole green onions. I served it cold, but I think I would've liked it warm too. It's your preference!

I have an addiction

Yes it is true I have a complete addiction and I just can't get enough. I just wish I had a good recipe so that I did not have to buy it all the time. Are you ready I am addicted to Mango peach salsa, and lemon chicken of course not together though. I love it I want it all the time. I am also going to be trying a new recipe as soon as I get the sauce I need I will let you know how it is. It is is for Raspberry Habanero goat cheese puffs. I will tell you all about it after I make them I can't wait.

.Bean Salsa AKA Cowboy Caviar.

I got this recipe from my Sister-in-Law and I LOVE IT!!! Super easy and super yummy!

1 can Corn, drained

1 can Black Beans, drained

1 can Black Eyed Peas, drained

1 packet of Italian Dressing Mix

2-3 Avacados, chopped

3 Roma Tomatos

1/2 a bunch of Cilantro, chopped

Salt to taste

Make Italian dressing as instructed on the package. Put all ingredients in a bowl and then pour the dressing over and mix. Refrigerate overnight. Serve with Tortilla Chips

Cool and Crunchu Chicken Tacos

OK this is way YUMMY!! It is a new Pampered Chef recipe that I tried and it has become one of my favorites. It is one you need to try. I love that it is cold perfect for summer.

Cool and Crunchy Chicken Tacos

12- Hard Taco Shells
1- small head romaine lettuce
1-2 limes divided
1/2 C Mayo
2 tsp ground cumin
1/4 tsp cayenne Pepper (optional but I recommend)
3 cups cooked, diced chicken
1/2 a small jicama
1 small mango
1/4 tsp salt
1 avocado peeled and sliced (optional)

Shred Lettuce; zest limes to measure about 1 tsp; juice limes to measure about 3 tbsp; Place zest, juice, mayo, cumin, and cayenne paper in large mixing bowl. Mix well. Spoon 1/3 cup of this sauce into resealable plastic baggie you will use this to drizzle the top of your taco. Add chicken to remaining sauce mix well. Peel jicama and mango cut and slice into pieces place in medium mixing bowl, chop cilantro and add to jicama and mango, and salt and the the juice of the remaining lime. mix well. Fill taco shells with lettuce, chicken mixture, jicama and mango mixture, cut off corner of baggie and drizzle with sauce and enjoy.

.Lemon Rosemary Chicken.

6 Chicken Thighs, bone-in & skin on
1 Package of fresh Rosemary
1 Bulb of Garlic
6-7 Lemons
Kosher Salt
Pepper

Preheat oven to 450

Place rinsed Chicken Thighs in a 9x13. Juice all of the 6-7 lemons and pour into the 9x13. Peel your garlic & place WHOLE cloves in 9x13 (I always put 12 cloves in-between the thighs). Next put the Kosher Salt all over the thighs (HINT: The more salt the crispier the skin..which is a yummy thing). Now add the pepper to your liking. You can either chop up your rosemary and put that in or peel it off the little sprigs/twigs and put in whole. Now place in oven for 35-40 minutes.

Serve with rice and I like to have broccoli too!