Chicken N Dumplins

*This is another one of those recipes where everyone's grandma makes the best. However, since mine didn't make this one, I was forced to try and refine the many variations of this recipe to find the one we like the best. So, for any of you whose grandmothers failed to pass down their legendary recipe, this one's for you...

2 cups cooked chicken, chopped

20oz. chicken stock
1 can chicken broth
1 Tbl. poultry seasoning
salt and pepper to taste
3 carrot sticks, chopped
1/2 onion, chopped
2 ribs celery, chopped

1 can chicken gravy

1 can Pillsbury biscuits

Combine first 8 ingredients in pot on stove top and simmer on med-high heat for 15 minutes. While that is simmering, cut pillsbury biscuits in fifths, place on greased pan, and cook at 350 for 5 minutes. They will not be completely cooked. Add the can of chicken gravy and simmer another 10 minutes. Place the biscuits in the pot and simmer another 10 minutes.

*Note: the bread pictured is Wal-mart's 9 grain loaf of bread found in the bakery section and is so so good.

Chicken Stuffing Casserole

*Another good recipe from Kristen- she's such a good wife and cook! I think this recipe was originally found on the back of the stuffing box, but its definitely worth trying, especially when you're in a hurry or want a no-fuss meal. The picture doesn't do it justice.

2-3 boneless, skinless chicken breasts, cooked and chopped
1 can of Cream of Chicken Soup
1 can of Water
1 box of Chicken Stuffing

Mix the chicken, cream of chicken soup and the 1 can of water together and pour in 9x9 pan. Make the Chicken Stuffing according to the directions on the box, then spread the stuffing on the top of the chicken mixture in the dish. Bake at 350 for 30 minutes.

*If you like, you can add a bag of mixed frozen vegetables to the casserole. Just blend in with chicken mixture and top with stuffing.

Puppy Chow - just in time for Christmas!

*This is a fun party snack or a fun anytime snack. I think everyone I know has either made it or tried it, so it certainly isn't new, but it is good!

8 cups Crispix cereal
3/4 cup peanut butter
1 cup chocolate chips
1/4 cup butter
2 cups powdered sugar

Melt the peanut butter, chocolate chips, and butter together. Pour over the cereal in a large kettle or bowl and stir well. Pour the powdered sugar into a large brown paper bag and add the cereal. Fold the bag to seal and shake well to coat evenly.

Bacon Cauliflower Salad

*This is a recipe from Taste of Home that my friend Kristen shared with me. It is a cold salad and requires a couple of hours to chill, but its worth the wait. It makes for a good snack too.

1 med. Cauliflower, broken
1 lb. sliced bacon, cooked and crumbled
1 c. cubed cheddar cheese, cut into thirds
1 med. Green pepper, chopped
1 med. Onion, chopped
1 c. mayo
2-4 t. sugar

Combine dry foods. Combine mayo, sugar, and put over dry ingredients to coat. Chill 4 hours.

Mexican Casserole

*This is a quick homemade Mexican meal that we both loved. Kids would love this meal!

Servings: 4

Prep Time: 20 minutes

Cook Time: 15-20 minutes

1 lb ground beef

1/2 c. onions, diced

1 can Rotel

2 cups cheddar cheese

Taco seasoning packet

Can crescant rolls

Spray 9x9 pan with nonstick spray. Brown ground beef with onions, drain, then return to pan. Add Rotel, taco seasoning and cheddar. Mix well and leave on stove top until cheddar melts. Put one half of crescant roll can in bottom of 9x9 pan. Add beef mixture. Top with other half of crescant roll. Cook at 400 for 15-20 minutes.

Top with lettuce, tomato, sour cream or whatever you like!

*Note: side dish pictured is Bacon Cauliflower Salad.

Ribs in the Crockpot

*If you don't have time to grill, but want delicious ribs when you get home from work, this is a winner! My husband even said they were his favorite ribs and he is definitely a rib connessoir! Its so super easy too!

Country Style Ribs
1 cup catsup
¼ cup finely chopped onion
¼ cup cider vinegar
¼ cup molasses
2 T. Worcestershire sauce
2 cloves garlic, minced
2 ½ lb pork country-style ribs or beef country style ribs

Mix sauce and poor over ribs in crockpot. On high for 3 to 3 ½ hours.

Chicken Pot Pie

*This is such a classic recipe, but it is just too good to leave off! I've tried several variations on this recipe, and we voted this the best. I'm sure your grandma's is just as good, but here it is anyway.

Chicken Pot Pie

2 pre-made pie crusts (frozen or rolled)
2 cups chicken, cooked, diced
1 bag of mixed frozen vegies or 1 can veg-all
1 can cream of potato soup
1 can cream of chicken soup
1 cup of mozzerella cheese
garlic powder, salt, and pepper to taste
- note: make sure you put in enough garlic powder and salt - you can taste the difference

Mix all ingredients well, put in pie crust and top with other pie crust. Bake at 350 for 45-60 minutes. (watch carefully for crust to be done.)

Candy Apple Pie

*This is a fun twist on a regular apple pie. It does take a little time, but its definitely worth it!

Crust:

1 1/2 cups graham cracker crumbs

3 tablespoons sugar

1/2 teaspoon cinnamon

1/3 cup butter, melted

3/4 cup caramel ice cream topping
1 cup chopped pecans

Apple Filling:

5 Granny Smith apples (peeled, cored, sliced very thin)

5 tablespoons butter

1/2 cup brown sugar

1/4 teaspoon salt

1 teaspoon cinnamon

Cream Cheese Topping:

8 oz. cream cheese

1 teaspoon vanilla

1 egg

1 tablespoon lemon juice

1/4 cup sugar

Topping:

3/4 cup heavy cream, whipped

2 tablespoons sugar

1/2 cup caramel ice cream topping

1/4 cup chopped pecans

1. Preheat oven to 375 degrees F.

2. In a medium bowl, combine the crumbs, sugar, cinnamon and melted butter. Mix well and press into a 10-inch pie plate and up the sides. Bake for 6 to 8 minutes until golden in color. Remove pie shell from oven and cool completely. Pour caramel into pie shell and sprinkle with 1 cup of chopped pecans. Refrigerate pie shell while making apple filling.

3. In a large (12-inch) skilet over medium heat, melt butter and add brown sugar, salt and cinnamon. Stir with a wooden spoon. Add apples and stir. Cook over medium to medium-high heat for 15 to 20 minutes until apples are softened and tender. Let cool for 10 minutes and pour into pie shell. Reduce oven to 350 degrees F.

4. In a medium bowl, using a hand-held mixer on low speed, combine cream cheese and sugar for about 1 minute until smooth. Add egg, lemon juice and vanilla and beat for 1 minute or until fully blended. Pour over apple filling in pie shell. Bake for 30 minutes until an inserted knife comes out clean. Remove pie from oven and let cool. Refrigerate for 4 hours. Let stand outside the refrigerator for 30 minutes.

5. Top with whipped cream, caramel and pecans, and swirl with a knife. Slice and serve.

Baked Ziti with Sausage and Peppers

*This is one of those that takes a little longer the first couple of times you make it, but once you get used to the recipe, you can breeze right through it. It's so good, and you can freeze half of it and have it again in a couple of weeks!

1 lb sweet or hot Italian sausage

1 T olive oil

1 green bell pepper, cut into ½ inch slices
2 red bell peppers, cut into ½ inch slices
3 cloves garlic, finely diced
½ tsp salt
¼ tsp. crushed red pepper
2 (28 oz) cans Italian diced peeled tomatoes
½ cup dry red wine
2 tsp paprika
1 lb ziti
1 ¼ cups (6 oz) shredded mozzarella cheese
¾ cup ricotta, dry if available
3 oz. grated Pecorino Romano cheese, plus more for serving

Heat a large nonreactive skillet. Add sausage and cook over moderately-high heat, turning, until nicely browned, about 10 minutes. Prick the sausage as it cooks to release the juices. Remove from the skillet and let cool slightly.

Reduce heat to moderately-low. Add oil, green and red peppers, and garlic. Cook for 1 to 2 minutes being careful not to burn the garlic. Add salt and red pepper. Cook just until peppers begin to soften, about 10 minutes.

Meanwhile, cut the sausage into ½ inch slices. (The sausage will not be cooked all the way through.) Add the sausage pieces, tomatoes with juice, red wine, and paprika to the skillet and bring to a boil. Reduce heat to low and simmer for 15 minutes

Preheat oven to 375. Cook ziti in boiling water for about 7 minutes or until barely al dente. Drain and toss with some sauce to keep noodles from sticking.

Spread 1 cup of the sausage and pepper mixture in the bottom of a 3-quart shallow baking dish. Cover with 1/3 of the pasta, 1 ½ cups of the sausage and pepper mixture and 1/3 of the cheeses. Continue to layer the remaining ingredients, ending with cheeses. Bake for 20 minutes or until hot. Serves 6 to 8.

Chicken Parmigiana

*This recipe is from my friend, Christi Duncan. It's really good and simple. I paired it with linguine.

Ingredients
1/3 cup chopped onion
1 clove garlic, minced
1 tablespoon butter or margarine
1 14-1/2-ounce can diced tomatoes, undrained
1/2 teaspoon sugar
1/8 teaspoon salt
Dash black pepper
1/4 cup snipped fresh basil
4 skinless, boneless chicken breast halves (1 to 1-1/4 pounds)
1/3 cup seasoned fine dry bread crumbs
3 tablespoons grated Parmesan cheese
1/2 teaspoon dried oregano, crushed
1 beaten egg
2 tablespoons milk
3 tablespoons olive oil or cooking oil
1/4 cup shredded mozzarella cheese (1 ounce)
1 tablespoon grated Parmesan cheese

1. For sauce, in a medium saucepan cook onion and garlic in hot butter until onion is tender. Carefully stir in the undrained tomatoes, sugar, salt, and pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes or to desired consistency, stirring occasionally. Stir in basil. Keep warm.
2. Meanwhile, with a meat mallet, pound each chicken breast half between two pieces of plastic wrap to 1/4-inch thickness.
3. In a shallow dish stir together bread crumbs, the 3 tablespoons Parmesan cheese, and oregano. In another bowl stir together the egg and milk. Dip chicken breast halves in egg mixture, then in crumb mixture to coat. In a 12-inch skillet cook chicken in hot oil over medium heat for 2 to 3 minutes on each side or until golden. Transfer chicken to a serving platter.
4. Spoon sauce over chicken. Top with shredded mozzarella and 1 tablespoon Parmesan cheese. Let stand about 2 minutes or until cheese melts. Makes 4 servings.

Amish Cinnamon Bread

*This recipe is not at all original with me, nor is it quick & easy, but it is so delicious, that its worth the 10 days it takes to make it!

Important Notes:

Do not use any type of metal spoon, bowl, or pan.
Do not refrigerate
If air gets in the bag, let it out
It is normal for the batter to rise, bubble and ferment.

Starter***
1 package active dry yeast
1/4 cup warm water
1 cup all purpose flour
1 cup sugar
1 cup warm milk

Day 1 – Do nothing (this is the day you receive your batter. Go by the date on the bag.)
Day 2 – Mush the bag
Day 3 – Mush the bag
Day 4 – Mush the bag
Day 5 – Mush the bag
Day 6 – Add to the bag: 1 cup flour, 1 cup sugar, 1 cup milk – Mush the bag
Day 7 – Mush the bag
Day 8 – Mush the bag
Day 9 – Mush the bag
Day 10 – Follow the instructions below:

1. Pour entire contents of the bag into a large non-metal bowl.
2. Add: 1 ½ cups flour, 1 ½ cups sugar, 1 ½ cups milk. Mix well.
3. Label four one-gallon Ziploc bags with “Day 1” and the date. Fill each of these four bags with 1 cup of the batter mixture. These are the starters for you to pass onto your friends. If you would like, you may keep one for yourself. (Note: if you don’t keep one for yourself, you will have to wait until you receive another starter from a friend)
4. Preheat the oven to 325.
5. To 1 cup of the remaining batter add:

* 3 eggs * 1 ½ tsp. baking powder
* 1 cup oil * ½ tsp. baking soda
* ½ cup milk * ½ tsp. salt
* 1 cup sugar * 2 cups flour
* 2 tsp. cinnamon * 1 large box instant vanilla pudding
* ½ tsp. vanilla

6. Grease bottom and sides of 2 large loaf pans. Mix ½ cup sugar and 1 ½ tsp. cinnamon in a small bowl. Dust the insides of each pan with half of the mixture, making sure to cover bottom and sides well.
7. Pour batter evenly into the 2 pans and sprinkle with remaining cinnamon & sugar mixture.
8. Bake about 1 hour (until toothpick comes out clean). Cool until bread loosens from pan easily. Turn onto serving dish.

Aussie Chicken

*Very similar to Outback's Alice Springs Chicken.

4 skinless, boneless chicken breast halves - pounded to 1/2 inch thickness
2 teaspoons seasoning salt
6 slices bacon, cut in half
1/2 cup prepared mustard
1/2 cup honey
1/4 cup light corn syrup
1/4 cup mayonnaise
1 tablespoon dried onion flakes
1 tablespoon vegetable oil
1 cup sliced fresh mushrooms (I substituted green peppers)

2 cups shredded Colby-Monterey Jack cheese
2 tablespoons chopped fresh parsley

Directions:

1. Rub the chicken breasts with the seasoning salt, cover and refrigerate for 30 minutes.
2. Preheat oven to 350 degrees F (175 degrees C). Place bacon in a large, deep skillet. Cook over medium high heat until crisp. Set aside.
3. In a medium bowl, combine the mustard, honey, corn syrup, mayonnaise and dried onion flakes. Remove half of sauce, cover and refrigerate to serve later.
4. Heat oil in a large skillet over medium heat. Place the breasts in the skillet and saute for 3 to 5 minutes per side, or until browned. Remove from skillet and place the breasts into a 9x13 inch baking dish. Apply the honey mustard sauce to each breast, then layer each breast with mushrooms and bacon. Sprinkle top with shredded cheese.
5. Bake in preheated oven for 15 minutes, or until cheese is melted and chicken juices run clear. Garnish with parsley and serve with the reserved honey mustard sauce.

Pumpkin Dump Cake

*This is a great fall recipe! It makes a great substitute for pumpkin pie if you like a little more substance. It's best hot!

1 large can pumpkin pie filling

4 tsp. pumpkin pie spice

1 can evaporated milk

3 eggs

1 c. sugar

Mix above ingredients together and pour in bottom of greased 9x13 pan.

Topping:

1 box yellow cake mix

3/4 c. (1 1/2 sticks) melted butter

Mix topping together and crumble on top.

Bake at 350 for 1 hour or until brown. Can top with whip cream.

Best Banana Pudding

*This is the best version of banana pudding that we have ever had, and that's saying a lot coming from a Southern girl...Contributed by the infamous Kimberlee Joy (my cooking inspiration).

2 bags Peppridge Farm Chessman Cookies
6-8 bananas, sliced
2 cups milk
15 oz box instant French vanilla pudding
1 8 oz package cream cheese, whipped
2 cans sweetened condensed milk
1 12 oz whipped topping (cool whip)

Line bottom of 9x13 dish with 1 bag of cookies and put bananas on top. Blend milk with pudding. Mix well with mixer. Beat cream cheese, then beat in condensed milk together in a bowl until smooth. Fold in cool whip. Add to pudding mixture, stirring until well blended. Pour mixture over cookies and bananas. Cover with remaining cookies. Refrigerate.

*Recipe from Paula Dean's Dessert Cookbook.

Easy Fettuccini

*You can add shrimp, grilled chicken, steak or whatever you like!

8 oz. fettuccine noodles
½ c. butter
½ c. heavy whipping cream
¾ c. grated parmesan cheese
½ t. salt & dash of pepper
Parsley for garnish

Heat butter and whipping cream over med. heat. Stir frequently until bubbles. Reduce to low and simmer 6 minutes. Stir frequently until thick. Remove from heat. Stir cheese, salt and pepper in. Garnish with parsley.

Ham & Tomato Pie

*Think Chicken Pot Pie remade...This is one of Clinton's favorites.

Prep Time: 20 min.

Servings: 4

1 (8-oz.) package diced cooked ham (I use ham steaks)

1/2 cup sliced green onions (about 4 onions)

1 (9-inch) frozen unbaked pie shell (There's no need to thaw the crust before assembling.)

1 tablespoon Dijon mustard

1 cup (4 oz.) shredded mozzarella cheese, divided

2 medium plum tomatoes, thinly sliced

1 large egg

1/3 cup half-and-half

1 tablespoon chopped fresh basil

1/8 teaspoon pepper

Garnishes: fresh basil sprigs, tomato slices

1. Sauté ham and green onions in a large nonstick skillet over medium heat 5 minutes or until ham is brown and any liquid evaporates.
2. Brush bottom of pie shell evenly with mustard; sprinkle with 1/2 cup mozzarella cheese. Spoon ham mixture evenly over cheese, and top with single layer of sliced tomatoes.
3. Beat egg and half-and-half with a fork until blended; pour over tomatoes. Sprinkle evenly with basil, pepper, and remaining 1/2 cup cheese.
4. Bake on lowest oven rack at 425° for 20 to 23 minutes or until lightly browned and set. Cool on a wire rack 20 minutes. Cut into wedges to serve; garnish, if desired. Yield: Makes 4 to 6 servings

*From Southernliving.com

Oven Roasted Corn

Put corn on the cob in aluminum foil. Top with butter, little lime juice, cilantro, and a pinch of sugar. Cook for 45-60 minutes on 375. Open foil and broil corn for 2 minutes, turning corn half way in between broiling.

Potato Casserole

*I usually cut this in half. A whole recipe is about 6-8 servings.

2 lbs frozen hash browns (I buy the little square has browns)
2 cups sour cream
2 cans cream of mushroom soup
grated onion and salt to taste
1/2 cup melted butter
2 cups grated cheddar cheese
parmesan cheese

Thaw potatoes slightly.
Mix all except parmesan cheese in a 9 X 13 baking dish.
Sprinkle parmesan cheese on top.
Bake at 350 degrees for 1 to 1 and 1/2 hours
Freezes well if you want to make it ahead of time.....taste like FRESH!

Chicken and Spinach Pasta

Servings: 4-6
Prep Time: 20 minutes
6 ounces uncooked egg noodles
1 T olive oil
¼ Cup chopped onion
¼ cup chopped red bell pepper
1 pkg. (10oz) frozen spinach, thawed and drained
2 boneless skinless chicken breasts (3/4 lb.), cooked and cut into 1 inch pieces
1 can ( 4 oz) sliced mushrooms, drained
1 C. (8 oz) shredded Swiss cheese
1 container (8 oz) sour cream
¾ C. half and half
2 eggs, lightly beaten
½ t. salt
Red onion and fresh spinach for garnish

Preheat to 350. Prep noodles according to pkg directions. Spray 13x9 baking dish with nonstick cooking spray.
Heat oil in large skillet over medium-high heat. Add onion and bell pepper; cook and stir 2 minutes or until onion is tender. Add spinach, chicken, mushrooms and cooked noodles; stir to combine.
Combine cheese, sour cream, half & half, eggs, salt in medium bowl; blend well.
Add cheese mixture to chicken mixture; stir to combine. Pour into prepared baking dish. Bake, covered, 30 to 35 minutes or until heated through. Garnish with red onion and fresh spinach, if desired.

Garlic Buttered Sliced Steak with Peppers & Onions

Servings: 4

Prep/Cook time: 20 minutes

I cut this recipe in half and it is plenty for just the two of us, even for Clinton :) Once you get the hang of this recipe, you'll be able to make it very quickly. It's one of our favorites!

3 tablespoons extra-virgin olive oil
2 large yellow skinned onionsm thinly sliced
2 roasted red peppers, drained well and thinly sliced
Salt and pepper (I substituted this for steak seasoning)
A generous handful flat-leaf parsley, finely chopped
4 (1-inch) thick slices from a round loaf of bread, from the center of the loaf
4 tablespoons butter
4 cloves garlic, finely chopped
4 (12 ounce) NY strip steaks


Preheat broiler. Heat a large skillet or a cast iron griddle to high.

Heat extra-virgin olive oil in a medium skillet over medium-low heat, then add onions and roasted peppers, season with salt and pepper and cook gently until soft but not caramelized, 12 to 15 minutes. Stir in parsley.

Toast the bread under broiler and reserve.

Melt butter in a small saucepan over low heat, add garlic. Remove pan from the heat and set aside until the steaks are cooked.

Season 1 side of the steaks with salt and pepper and place seasoned side down in the hot skillet or griddle.. Cook 3 minutes until the meat can be moved easily. Season the reverse side of meat. Flip steaks, reduce heat to medium and cook 6 to 7 minutes for medium rare, 8 to 10 for just pink. Remove meat and let rest a few minutes.

Slice steaks 1/4-inch thick against the grain. Pile onions over toast, top with sliced steak, and spoon garlic butter down over the top of each portion.

Asian Beef & Broccoli Noodles

Servings: 4

Prep/Cook Time: 30 minutes

8 oz. lingiune, uncooked

3 cups broccoli florets

3 carrots peeled, sliced (about 2 cups)

2 tsp. oil

1 lb. beef sirloin steak, cut into strips

1/4 cup Kraft Asian Toasted Sesame Dressing (I added a little more to taste)

1 Tbsp. teriyaki sauce (I added a little more to taste)

Cook pasta as directed, adding vegetables to the boiling water for the last 2 minutes of the pasta cooking time.

Meanwhile, heat oil in large skillet. Add meat and cook until browned (about 4 minutes). Stir in dressing and teriyaki sauce. Cook 2 more minutes or until sauce is thickened, stirring occasionally.

Drain pasta. Add all together and toss to coat.

*Recipe from Kraft Food & Family magazine.

Grape Salad

This dish is so delicious, it could be a dessert!

Grape Salad Ingredients:
2 lbs green seedless grapes
2 lbs red seedless grapes
8 ounces sour cream
8 ounces cream cheese, softened
1/2 cup granulated sugar
1 teaspoon vanilla extract, to taste

Topping Ingredients:
1 cup brown sugar, packed, to taste
1 cup crushed pecan, to taste

Wash and stem grapes. Set aside.
Mix sour cream, cream cheese, white sugar and vanilla by hand until blended.
Stir grapes into mixture, and pour in large serving bowl.
For topping: Combine brown sugar, and crushed pecans.
Sprinkle over top of grapes to cover completely. Chill overnight.

Corn and Cucumber Salad

Servings: 4
Prep/Cook Time: 5 minutes

This cold salad is a Cordell family classic.

2 cans whole kernel corn, drained
1 cucumbers, diced
1/2 cup onions, diced
½ c. sugar
½ c. vinegar
½ c. Italian dressing

Mix sugar, vinegar, Italian dressing, cucumbers, and onions well and add to corn. Refrigerate.

Raspberry Sweet Tea

2 tea bags

1 1/4 cups sugar

1 cup raspberry juice (or any juice you like)

Boil tea bags in water. Remove tea bags. Melt sugar in tea. Pour into pitcher. Add juice, and fill rest with water.

Chicken Salad

Serves 4

Prep/Cook Time: 10 minutes

Chicken Salad

2 cups pre-cooked chicken, diced

1/3 cup mayonnaise

1/3 cup sour cream

1\2 cup seedless grapes, sliced

2 green onions, thinly sliced (include some of the green part)

1 rib celery, thinly sliced

1/2 cup walnuts, chopped

1 Tbsp. lemon juice

1 tsp. honey (I added a little more)

Salt and pepper to taste. (Can substitue seasoned salt for salt)

In a large bowl, combine the chicken, mayonnaise, sour cream, grapes, green onions, and walnuts. Drizzle the honey and lemon juice over the chicken, and sprinkle salt and pepper to taste until thoroughly blended. Can be served on lettuce leaves, or in croissant or sandwich rolls.

Mexican-style Pork Chops

Serves 4

Prep/Cook time: 20 min.

Don't let all the ingredients fool you...this recipe is super easy!

Pork Chops:

2 lb. pork tenderloin

- cut to approx. 1 inch thickness (or buy thin cut)

In a shallow bowl pour:

- 1 1/2 Tbsp. extra virgin olive oil

Combine the following in a separate shallow bowl:

- 1 c. finely crushed tortilla chips (either blue, yellow, or both)

- 1 Tbsp. pepper

- 1/2 tsp. chili powder

- 1/2 tsp. salt

- 1/4 tsp. ground cumin

- Cilantro to taste

Heat 1 1/2 Tbsp. extra virgin olive oil in large skillet on medium heat.

Dredge pork chops in oil and then in chip mixture covering pork chop thoroughly. Cook pork chops on medium heat 6 minutes on each side or until done. Serve/Top with Pico de Gallo.

Pico de Gallo

2 medium tomatoes, seeded and diced

1 meium ripe avocado, diced

1/4 c. diced white onion

1 jalapeno pepper, seeded and finely chopped (I omitted this)

2 Tbsp. lime juice

1 Tbsp. extra virgin olive oil

Salt to taste

Toss together first 6 ingredients in a medium bow. Cover and chill 1 hour. Season with salt to taste.

*recipe from Southernliving.com