Favorite: Thanksgiving Recipe {repost..but worthy}!

Hellooo...it's me!!

 

My plans to get back into blogging continue to fail me.

Minky and I are currently stuck in the flu trench. We've been

passing all this craziness back and forth.

 

But through it all I am so THANKFUL that my little Mink is here for me to rock

and nurse back to health...because really fighting the flu and cold is nothing compared to what so many mamas go through and endure on a daily basis with their little ones.
 

I've especially had to remind myself of this these past two weeks as I have been convinced that my hips were going to fall off! My days have been spent carrying my not so baby anymore in my Ergo(front pack) throughout our house... it's the only way I can seem to comfort him for a long period of time. I hope I've burnt some sort of calories through this Ergo rocking process especially since Thanksgiving is coming...just sayin'. Jay died laughing when he saw the sight of me extra waddling around our house with my lanky toddler strapped to my front, his legs slightly elevated due to my prego bump...

"Babe, didn't we retire that pack when Grey turned a year... 7 months ago?!"

:)

Again.. lots to be grateful for.

 

And now people for the recipe...

 

I am sorry it is so late and it's a repost from last year. I had quite the lineup to share. But since I am crunched on time I am giving you my favorite *OVERNIGHT* salsa recipe that I am now known for contributing to our Thanksgiving meal since I stole it from my fav blogger...

 

Here it is...c'mon squeeze it into your lineup.
Enjoy
;)

Avocado Salsa!!!

 Ingredients:

1-2/3 cups frozen corn, thawed

2 cans (2-1/4 ounces each) sliced ripe olives, drained

1 medium sweet red pepper, chopped

1 small onion, chopped

5 garlic cloves, minced

1/3 cup olive oil

1/4 cup lemon juice

3 tablespoons cider vinegar

1 teaspoon dried oregano

1/2 teaspoon salt

1/2 teaspoon pepper

4 medium ripe avocados, peeled

Tortilla chips

Directions:

In a large bowl, combine corn, olives, red pepper and onion. In a

small bowl, combine garlic, oil, lemon juice, vinegar, oregano, salt

and pepper. Pour over corn mixture and toss to coat. Cover and

refrigerate overnight.

Just before serving, chop avocados and stir into salsa. Serve with

tortilla chips.

recipe>taste of home

 

I hope you all have a blessed Thanksgiving!!!
xoxo