Black Bean & Corn Salsa Nacho Skillet!

“Cooking is like love. It should be entered into with abandon or not at all.”
– Harriet Van Horne

Dave said, “Lets make some black bean & corn salsa!” Of course it was game on… & of course I said, “Let’s give it a twist!” You can make this recipe as is served with chips, or you can add the Queso & chorizo to give it that special Jean twist! Let me know how you like it in the comments below!

Our Favorite Recipes

Ingredients for the Salsa:

  • 1-15.25 ounce can black beans, drained & rinsed
  • 1-15.25 ounce can whole kernel corn, drained & rinsed
  • 1 cup diced Roma tomato- about 2 large
  • 1/2 cup diced red shallot- about 1 medium to large
  • 1/4 cup diced jalapeno pepper, ribbed & seeded- about 1 large or 2 medium
  • 1 glove fresh garlic OR 1 tsp jarred
  • 1/4 cup finely chopped fresh cilantro
  • 2 TBSP Lemon juice
  • 1 TBSP Extra virgin olive oil
  • 1/2 tsp cumin
  • 1/4 tsp pink Himalayan salt
  • 1/4 tsp fresh ground black pepper
  • Bag of your favorite tortilla chips!

    Ingredients for Nacho Skillet:
  • 1 pound chorizo pork sausage fried & drained
  • 1 TBSP Extra virgin olive oil to fry sausage in
  • 1 cup taco blend shredded cheese
  • 1 cup your favorite Queso- I like On The Border with Monterey Jack

We have been feasting from our garden daily. Using fresh ingredients gives this recipe such wonderful flavor.

Pro tip: If you would like to use fresh sweet corn, simply purchase 2 ears, steam until cooked, and then cut the kernels off. Super easy, & super yum!

1. Drain & wash both the black beans and corn in a colander until the water runs clear.

2. Combine the remaining ingredients into a large bowl; mix well, cover and refrigerate for 1 hour stirring every 15 minutes.

3. While the salsa is chilling fry chorizo sausage in olive oil until cooked thoroughly; once cooked drain in a colander.

4. Place fried sausage in a 6×9 baking dish.

5. Spread 2 cups of the salsa over the sausage evenly.

6. Sprinkle 1 cup of shredded cheese over salsa. Then pour 1 cup of Queso over cheese.

7. Cover baking dish with foil and bake at 350 degrees for 20 minutes or until cheese is bubbling.

You can also warm this in the microwave on high for 10 to 12 minutes if you prefer.

Serve with your favorite tortilla chips!

Pro tip: I purchase all my pork & beef from local farmers. The taste is genuinely so much more flavorful!

One of the meat, egg, & cheese vendors at The Royal Oak Farmers Market

If you enjoyed this post & thought this was a super yummy recipe leave me a comment.
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Happy Day,

Brussels Sprouts: Some supper yummy recipes!

Yes we are still in the season of Fall! I don’t care what the weather is doing… I don’t care how much snow is on the ground… and I don’t care what the temperature is! It is Fall!

So… Brussels sprouts are a late fall crop that do taste much better with at least one good frost, even better with a couple.  Many people have only ever eaten them out of the grocery store where they are way too big and bitter… because more than likely they were not frosted. The frost is what takes the bitterness out of them… so if you’ve grown them, don’t be too hasty to cut the stalks because you don’t want to harvest when the thermometer is below yours and my comfort zone!

Many people simply boil or steam their sprouts and that is for sure a yummy way to serve them, but not close to the only way.  Here are some super yummy recipes to expand your horizons!


I thought I’d throw in a BONUS recipe from my cookbook, Lovingly Seasoned Eats & Treats… Enjoy friends.

By the way… you can purchase my cookbook Lovingly Seasoned Eats & Treats by clicking this link that will take you directly to my PayPal account

Or click the Facebook link over to the left of this post. The first pinned post will give you more info. Leave me a private message (and don’t forget to give me a LIKE 😉 and tell me you’d like my cookbook. I will give you my address to mail a check to if you’d prefer to purchase it that way! Be sure to click the link over to the left “Cookbook Testimonials” to see all the testimonials of others who have purchased it. You can also see lots of details and photo’s of the pages by clicking the link that says “My Cookbook” over to the left as well.

Brussels Sprouts photo: Brussel Sprouts brussels-sprouts.jpg

Brussels Sprouts and Bacon Crumb Topping

1/3 c. regular bread crumbs
2 Tbsp. salted butter, melted
6 slices bacon; friend, drained and crumbled. Reserve 2 Tbsp. of bacon fat
1 tsp. dried parsley or 1 Tbsp. fresh snipped
1 quart (4 cups) cleaned and stemmed Brussels sprouts
1 small red onion, diced
1 tsp. sea salt
1/2 tsp. fresh ground pepper
2 Tbsp. olive oil
1/3 c. chicken broth

1. In a large skillet toast the bread crumbs on low heat, tossing continuously for about 3-5 minute. When toasted remove from heat and place the crumbs in a large mixing bowl. Add butter, crumbled bacon, parsley, salt and pepper; toss till evenly mixed. Put aside.

2. In a large skillet sauté Brussels sprouts and onions in olive oil and reserved bacon fat; about 10 minutes, stirring frequently. Add broth, bring to boil then turn down heat and simmer covered for 10-15 more minutes, or until sprouts are tender.

3. Remove from heat and place sprouts and onions into a serving bowl; toss the bacon crumbs in mixing thoroughly. Serve hot.


Balsamic Roasted Brussels Sprouts with Cherry Tomatoes

1 quart (4 cups) cleaned and stemmed Brussels Sprouts
1 pint (2 cups) cherry tomatoes
1/4 c. olive oil
1/4 c. Balsamic vinegar
1/4 c. parmesan cheese, shredded
2 Tbsp. brown sugar
1 tsp. sea salt
1/4 tsp. fresh ground pepper

Toss everything together in a baking dish, being sure the sprouts and tomatoes are evenly coated and in a single layer. Bake at 350 degrees for 30-45 minutes or until the sprouts are fork tender. Serve immediately!

Lemon Butter Sauce
Toss this yummy butter over steamed or fried Brussels sprouts to add a zip! This recipe will coat 1 quart or 4 cups of sprouts.

1/2 cup butter, melted
1 tsp. salt
1 tsp. paprika
1/2 tsp. pepper
1 Tbsp. lemon juice from fresh squeezed lemon

Mix everything together and pour over cooked Brussels spouts. Super Yummy!

Creamed Brussels Sprouts

1 quart (4 cups) cleaned and stemmed Brussels sprouts
1/4 c. butter
1/4 c. flour
1 tsp. sea salt
1/2 tsp. pepper
1 chicken bouillon cube
2 c. whole milk

1. Boil sprouts in salt water for about 10 minutes, or until fork tender.  Drain and place sprouts in a baking dish.

2. While sprouts are cooking: In a sauce pan melt butter on medium heat; stir in flour until a paste; stir in milk; add seasonings. Stir until thick about 1-2 minutes, don’t stop stirring. Pour over sprouts and serve immediately.

Potatoes are a major fall crop as well and one of the most versatile veggies in the kitchen. From mashed to boiled with brown butter and then home fries and Potato Pancakes!

Growing up my grandfather loved when my grandma made his favorite Crispy Potato Pancakes for breakfast! So here’s the bonus recipe from my cookbook, Lovingly Seasoned Eats & Treats!

For those of you who have purchased my cookbook, this recipe can be found on Pg. 191 and is the first recipe on the page!

Potato Pancakes photo: Potato pancakes potato_pancake.jpg

Crispy Potato Pancakes

3 c. peeled, shredded raw potatoes
1/4 c. grated onions
1 tsp. parsley flakes
1/4 tsp. salt
dash of pepper
1/8 tsp. nutmeg (optional in my opinion)
2 egg yolks
2 Tbsp. flour
2 egg whites, stiffly beaten
butter for frying

1. Toss grated potatoes into ice water. Drain well. Press out all water between paper towels.

2. Combine onion, parsley, nutmeg and egg yolks. Mix well.  Add to potato and blend well.

3. Sprinkle over top; mix. Fold in stiffly beaten egg whites.

4. Heat an electric frypan to 375 degrees and lightly grease with butter. Drop potato mixture by large spoonful’s onto frypan. cook until browned, turning as often as needed to  make crispy and cooked through.

Potato Pancakes photo:  DSCF1134.jpg

Yields: approximately 6-8 small pancakes.

Hope you all enjoy these yummy treats as much as my family does!
Happy Day,