My Sister’s Bean Salsa

This past weekend I went to my brother’s house to watch the Superbowl, but more importantly to celebrate my 22.5 birthday for the 2nd time with him!!

My sister brought this salsa and I HAD to have the recipe for this.  It was so good.  I mean really good!


I made this and ate it along side of the Creamy Chicken Cups that we had for dinner.  Oh my goodness.  I can’t get over the flavor of this.  I took out a couple of ingredients that I didn’t care for, but it was still pretty good.  This will be made over and over.  And I’m so glad that I have a huge bowl left to have some during the day for a light snack!  Or lunch..


One can white corn
One can black beans
One can pinto beans
One small onion
One small green pepper
Two jalapeño
I left out the red peppers and tomatoes – it’s well known I’m not a tomato fan!
2tbs of cilantro
It also calls for pimentos which I did not use.


1 cup sugar,

3/4 cup apple cider vinegar

1 tsp pepper

1 tsp salt

Then pour over top ingredients and cool.



There isn’t one thing in this salsa that is bad for you.  I love the Organic White Tortilla chips that I buy from Target.  I have actually been to Target almost every single day this week so far.  And since I don’t have any of those chips left to dip into the large bowl of salsa, I’ll be going again!

This will be my lunch for the rest of the week!  Words can’t even describe how good this is.  If you’re a salsa fan and want to try out something new, then this is for you!!!

Happy Birthday to my brother last weekend.  Glad we got together to celebrate another year!  AND that I got to taste this stuff my sister made!  Yay!


Every time I want to take a picture with my brother, he always, says:  “What are you doing?  NO pictures.”  But you always see the smile in the picture!!  He tells me not to post it on Facebook.  I did.  But now he’ll be on my blog too!!!!  Love ya bro!

Enjoy this.   You’re gonna love it.  Trust me.


Have a great weekend.

Two Girls Cooking – Patricia 😉


My sister, Kari

Chicken Empanandas

Chicken Empanadas

I did my grocery shopping today and decided that I was tired of the same old meals that we got stuck in the rut with so I came up with at three new meals that we haven’t tried.  Tonight I made Chicken Empanadas!  I’ve had them before but haven’t made them.  These are pretty good.  I ate them as a meal but could be a great appetizer for a party too!

YIELD Makes 10 appetizer servings


4 ounces cream cheese

2 tablespoons chopped fresh cilantro

2 tablespoons salsa

1/2 teaspoon salt

1/2 teaspoon ground cumin

1/4 teaspoon garlic powder

1 cup finely chopped cooked chicken – I used 4 boneless, skinless chicken breasts.  Cut into small chunks and cooked in olive oil in a frying pan until cooked through.

1 box (15 ounces) refrigerated pie crusts (two 11-inch rounds), at room temperature

1 egg, beaten – I used Olive Oil Cooking Spray

Additional salsa (optional)


1. Heat cream cheese in small heavy saucepan over low heat; cook and stir until melted. Add cilantro, salsa, salt, cumin and garlic powder; stir until smooth. Stir in chicken; remove from heat.

2. Roll out pie crust dough slightly on lightly floured surface. Cut dough with 3-inch round cookie or biscuit cutter. Reroll dough scraps and cut enough additional to make 20 rounds.

Cutting the Dough


3. Preheat oven to 425°F. Line 2 baking sheets with parchment paper or foil. Place about 2 teaspoons chicken mixture in center of each round. Brush edges lightly with water. Pull one side of dough over filling to form half circle; pinch edges to seal.

4. Place 10 empanadas on prepared baking sheets; brush lightly with egg. Bake 16 to 18 minutes or until lightly browned. Serve with salsa.


Empanadas can be prepared ahead of time and frozen. Simply wrap unbaked empanadas in plastic wrap and freeze. To bake, unwrap and follow directions in step 5 baking 18 to 20 minutes.

These are so good!

Happy Weekened!

Patricia – Two Girls Cooking


Chicken Enchilada w/Santa Fe Philly Cooking Cream

Ever since I saw the commercial or online ad for Philly’s Cooking Cream, I’ve used it in quite a few meals.

One of the recipes on their site was for chicken enchiladas.

Here’s what I found:

1 small onion, chopped

2 tsp.oil

3 cups shredded cooked chicken breasts (ok so I didn’t want to cook and cut chicken,  so I used two cans of chicken – tasted awesome)

1 can(14.5 oz.) no-salt-added diced tomatoes,drained (I LEFT OUT TOMATOES – NOT A FAN -used tomato sauce instead)

1 tub(10 oz.)PHILADELPHIA Santa Fe Blend Cooking Creme, divided

1/2 cupKRAFT Mexican Style Finely Shredded Four Cheese (I COULDN’T FIND THAT CHEESE SO I USED CHEDDAR CHEESE)

8 flour tortillas (6 inch)

Here’s what I did:

Heat oven to 350°F.

Cook and stir onions in hot oil in large skillet on medium heat 4 to 5 min. or until crisp-tender.

Stir in chicken, tomatoes, 3/4 cup cooking creme and shredded cheese.  Spoon about 1/3 cup chicken mixture down center of each tortilla; roll up.

Place in 13×9-inch baking dish sprayed with cooking spray; top with remaining cooking creme.

Cover. Bake 15 to 20 min. or until heated through.

Here’s the link to their site if you want to check it out:

I topped it with some more cheese and poured a bit of salsa over the top.  This was really good.

We will be having this again soon.

Have a good rest of the week.

Patricia – Two Girls Cooking

Chile Lime Steak Tacos with Pineapple Salsa

I was never too excited about mexican cuisine until Patricia and I got to know each other. She LOVES it, and so she made me try some things I may have avoided otherwise. Thanks for that Patricia! Now it’s one of my favorites. I still can’t eat it as spicy as she does, but I’m miles ahead of where I was!

When I read on Saturday that Cat Cora would be making Chile Lime Flank Steak Tacos with Pineapple Salsa, I thought…  hmm, that’s not something I’d normally put together. Since I’ve been shown before I can like things I wouldn’t expect, I was game to give this a try. I was very pleasantly surprised at how great these were.

The heat of the chiles is toned down by the sweetness of the pineapple and red onions. So even a spice wimp like me can handle the little bit of jalepeno in the salsa. I’m not usually a fan of cilantro, but I did use it here. It is not overpowering as it can be in some salsas. The steak is so tender and juicy, I may use the marinade even if I’m not making tacos!

From Cat Cora’s Classics with a Twist:


1 tsp chile powder

1/2 tsp ground cumin

1/2 tsp garlic powder

1 tsp kosher salt

1/2 tsp ground black pepper

2 tbsp fresh lime juice

2 tbsp extra virgin olive oil

1 1/2 lbs flank steak, trimmed of fat (I couldn’t find a flank steak, so I used a sirloin)

Mix spices, salt, pepper, lime juice and oil in a small bowl. Place the steak in a shallow dish and rub the paste evenly over both sides. Cover and let marinate for 1-4 hours.


1 small pineapple

1 small red onion

3 tbsp chopped fresh cilantro

2 tbsp fresh lime juice

1 tbsp rice vinegar  (I had white wine vinegar on hand and that worked fine!)

2 tbsp extra virgin olive oil

1 tsp kosher salt

1/2 fresh jalepeno, seeded and minced

Serve on 16 six inch tortillas

Preheat grill to medium-high. Slice off leafy top of the pineapple and just enough of the bottom so the fruit rests flat on a cutting board. Slice off the skin with a sharp knife, cutting from top to bottom and taking off as little of the flesh as possible. Discard the skin. Cut out any “eyes” with a paring knife and discard. Slice the fruit away from the core in 4 or 5 slabs.

Place the pineapple slabs on the hot grill and grill until the fruit is just beginning to show some browning, 1-2 min per side.

Let the pineapple cool for a few minutes, then dice. In a medium bowl, mix the diced pineapple, onion, cilantro, lime juice, vinegar, olive oil and jalepeno and blend well.

Grill the steak for 5 to 6 minutes on each side (slightly longer for well done meat). Remove from the grill and let rest for 10 minutes before slicing. Cat explained this allows the juices to go back into the meat rather than running out onto the cutting board.

Meanwhile, place the tortillas on the hot grill and grill for about 10 seconds on each side, then wrap in a cloth napkin to keep them warm.

Slice the steak across the grain into 1/2 inch thick slices and serve with tortillas and salsa.

Scott was a bit skeptical too when I told him what I was making, but he’s a great sport. He’ll give whatever I make a try. He loved these tacos! Top 3 in his favorite meals he decided, so we’ll definitely be making these again soon.


– Jodi

Salsa Nana

In my opinion, there is nothing better than chips and salsa. I love the taste of certain flavors and have a hard time finding something that I really enjoy. So I started making my own with tomatoes, garlic, onions, fresh lime, cilantro, jalepeno and other ingredients.

The recipe is as follows (and I add as much or as little as I’m in the mood for).

I’m not a huge fan of tomatoes (go figure since I love salsa!!) so I use canned tomatoes.

1 can diced tomatoes
2-3 fresh garlic cloves
half of fresh lime juice
cilantro (to your taste)
1 med onion (I prefer red onion – but use white as well)
1/2 to 1 jalepeno pepper
a few slices of habenero peppers (more if you like it hotter)
dash of salt
Just add the ingredients to a food processor and blend away to your desired consistency. Being that I’m not a fan of tomatoes (I make it hot so I can’t taste them!!), I like my salsa at a thin consistency.

Hope you all enjoy. Maybe we can get Jodi to post her recipe for her home made chips!!