Side dishes are my favorite food group!

Happy Friday to you all! I am going to share a couple of delicious side dish recipes that are dips and I found them in my oh so handy and favorite cookbook from the one and only Pioneer Woman! If you have not made either one of these recipes-- please do, you will be forever grateful!

Salsa

1 can (28 Ounce) Whole Tomatoes With Juice

2 cans (10 Ounce) Rotel (diced Tomatoes And Green Chilies)

1/4 cup Chopped Onion

1 clove Garlic, Minced

1 whole Jalapeno, Quartered And Sliced Thin

1/4 teaspoon Sugar

1/4 teaspoon Salt

1/4 teaspoon Ground Cumin

1/2 cup Cilantro (more To Taste!)

1/2 whole Lime Juice

Preparation Instructions

Note: this is a very large batch. Recommend using a 12-cup food processor, or you can process the ingredients in batches and then mix everything together in a large mixing bowl.

Combine whole tomatoes, Rotel, onion, jalapeno, garlic, sugar, salt, cumin, lime juice, and cilantro in a blender or food processor. Pulse until you get the salsa to the consistency you'd like---I do about 10 to 15 pulses. Test seasonings with a tortilla chip and adjust as needed.

Refrigerate salsa for at least an hour. Serve with tortilla chips or cheese nachos.

Here is my own photo recipe!

Grilled Corn Salad (the best thing I have made to date)

Vegetables: 8 fresh corn ears, 1 red onion (quartered), 2 yellow squash (halved lengthwise), 1 red bell pepper,

2 medium tomatoes

Dressing: 1/2 cup olive oil, 1/3 cup balsamic vinegar, 12 basil leaves (cut into chiffonade; stack the leaves on top of one another, roll tightly, and slice across), 1 teaspoon kosher salt, 2 garlic cloves (chopped)

Directions: Begin by heating a grill pan (or outdoor grill). Drizzle the grill with olive oil. Place the corn on the grill and drizzle liberally with olive oil. Grill for 5-8 minutes until the corn is beginning to brown. Drizzle the onion with olive oil and grill just until it starts to become tender. Do not allow to overcook, as you want the onion to remain somewhat firm. Repeat with halved summer squash and bell pepper. Allow vegetables to cool slightly after grilling. Roughly chop the onions, squash, and pepper. Scrape the corn kernels from the cob. Dice the tomatoes and add them to the mix.

To make the dressing, in a separate bowl, pour the olive oil and balsamic vinger and whisk together until combined. Finally, add the basil, a dash of salt, and garlic and whisk together. Place the vegetables in a large mixing bowl and pour the dressing over the top. Stir to combine. Serve with tortilla chips and crackers, or spoon on top of grilled chicken. Delicious!

I served both of these Tortilla chips and I need another party to occur asap so that I can whip this corn salad up again!