'Tis the Season

It's fun to show off your garden produce. I'm so dang proud.









































It's salsa season. Are you excited? You should be.

Because with salsa you can make things like this:





















Yes, please.

Erin's Nach-yos, Mine.

Ingredients:

• Chips (as many as you want)
• 1 Jalapeno
  
• slow cooker Mexican chicken*
  
• 1-2 cups cheddar cheese
• salsa
• (optional) sour cream & gauc
• whatever other toppings make your boat float

Layer first four ingredients, broil on low for 5 minutes or until cheese is melted. Add remaining toppings. As Don suggested, this would be good with pinto/kidney/refried beans as well. But I just happened to grab whatever was on hand.

Slow Cooker Mexican Chicken

Ingredients:

• 3-4 boneless, skinless chicken breast
• 1 (6 oz.) can diced green chilies
• 1/2 cup salsa
• 1 tsp. cumin
• 1 tsp. chili powder
• 1 tsp. salt
• 3/4 cup chicken broth
• 1 (14 oz.) can pinto beans (I didn't have this on hand, thus the reason my nachos didn't have beans)

Combine all except pinto beans in crock-pot on low for 6 hours. Shred chicken with two forks put back into crock-pot with pinto beans. Cook for another 1/2 hour on high.

Salsa

Ingredients:

• 3-4 tomatoes, chopped
  
• 2-3 peppers (jalapeno, bell, habanero, whatever you like), diced
  
• 3-5 tomatillos, diced
  
• 3-4 tbsp fresh chopped parsley
• 1 clove minced garlic
• 1/2 chopped onion
• 1-2 tsp. tumeric
• 1-3 tsp. lemon juice
• salt and pepper to taste

Mix all ingredients to taste. I like to try in with a corn chip to make sure it's just right. Chill in fridge, or inhale immediately.

Enjoy.




















We did.