We’re just five days away from our Southwestern fiesta with friends, Cinco de Mayo! Searching for some salsas? This Roasted Eggplant Salsa was rescued out of my own recipe box—the one I’ve had for years stuffed with recipe clippings, potluck favorites and scribbles on scratch paper. It’s perfect for a Cinco celebration if you’re looking to add something a little different to your salsa spread this year. I’ve also included one of my favorite recipes for stand-out Salsa Fresca. It uses ingredients found in many diced tomato-based salsas, but you can heat it up or tone it down anyway you like. Then grab a chip and dive right in!
salt and pepper to taste
If you were to ask me what recipe I think everyone should have in their recipe box, it would have to be homemade chicken soup. It’s really kind of magical and the perfect comfort food. It makes people happy, brings them back to health and it’s the one pot of goodness I consider to be a gift from my kitchen when I drive it over to friends or family members. I’ve been making homemade chicken soup for decades, but recently I changed it up a bit; added some new techniques and ingredients that make it better than ever. What makes it so good? Well, I don’t just throw chicken and veggies in a pot anymore. I take the time to sauté the onions with the chicken first until the onions are a golden brown. I had no idea it would make such a difference. I’ve also added a few veggies that you don’t generally think about for chicken soup like a parsnip, rutabaga and leeks. Studies show that chicken soup is a great comforter for colds and flu. I love it because I know it will make you happy!
Watch my How to Video for Chicken Soup Here!