The Musings of a Working Mom

So my sister makes a mean fresh homemade salsa - although she tends to make it way too spicy for my liking but I decided to give it a go and here is the result: Looks delish, right?  The recipe is actually very simple and you can add or subtract to it as you wish.   Ingredients 3-4 large tomatoes, diced - reserve 1 finely chopped tomato for the end 1 can Rotel Tomatoes 1 large onion, cut into chunks 1 small red onion, chopped - reserve for the end  1+ jalapeño pepper(s) - add more if you like or omit altogether 2-3 cloves garlic, roughly chopped Lemon juice Ground Cumin Salt  Oregano Directions Place the garlic in the food processor and pulse until finely chopped.  Then add the fresh and canned tomatoes (remember to reserve 1 tomato, chopped for the end), onions and jalapeño pepper(s) and pulse.  Finely add the seasons and lemon juice and pulse until combined.  Taste and season to your personal liking.  Finally ...

Well, even though we are half way through the month, I finally received my Ipsy bag yesterday...but that's OK because the bag is super cute and the contents are pretty good too!  I do have to say that the NYX Mosaic Powder was completely shattered but I contacted Ipsy about it and they said that they will send me a replacement product - pretty good customer service if you ask me;) The theme for this month is "On The Wild Side".... My June Ipsy bag contained: -First off the bag is an adorable leopard print pouch - smaller in size than previous months bags but so cute and perfect for your handbag! -NYX Mosaic Powder in Dare (12) - full size -Star Looks Lip Liner in Tickle Me Pink - full size -Chella Cosmetics Brow Highlighter Pencil in Ivory Lace - full size -J.Cat Beauty Sparkling Cream Palette in Suzie (SCP107) - full size -PSSSST! the True Original: Instant Dry Shampoo - Travel size

Here's another variation on our grilled pizza - Spinach, Mushrooms & Ricotta Pizza. This one was easy!  I sautéed a bag of baby spinach in some extra virgin Spanish olive oil (from Trader Joe's) along with some crushed red pepper flakes and finely minced garlic (remove from pan and set aside when done).  In the same pan, add some more EVOO and saute 6 oz baby bella mushrooms on med heat until brown.  Add some salt along the way to help the mushrooms "sweat" out it's liquids.  Once brown, I added a splash of Dry Sherry and sauteed until all of the liquid had cooked off.  When done, remove cooked mushrooms from the pan and set aside.  Now comes the easy part.  As per my original grilled pizza recipe, I roll out the pizza dough (from Trader Joe's) and cook it on one side on the grill for about 4 minutes.  Remove from the grill, flip and top w/toppings - drizzle with EVOO, spinach, mushrooms & dollops of ricotta and place back onto the grill...