So a few years ago I took my kids to TGIFridays for lunch at the end of the school year. For the most part, I was reminded of why I can not stand the place; too loud, bad service, oversized meals, but I did enjoy the barbeque chicken salad I had there. I never tried to replicate it at home because I did not have a corn-black bean salsa that I really enjoyed. Once I found the Southwestern Salsa with Black Beans and Corn recipe from Southern Living (note I cut the recipe in half as it makes a lot), I did my best to replicate the salad. Essentially, I line a plate with greens and alternate the salsa, tomatoes, avocado, and cheese. I drizzle the salad with ranch dressing and barbeque sauce, and lay sliced barbecue chicken across the top. The salad is hearty and delicious, yet comes together quite easily.

Well I have been diving into cooking a little bit more this past week, but pictures have been missing. I recently tried a dip by Sandra Lee that is meant to be used over roasted asparagus, but I used it with cold veggies (snow peas, zucchini and carrots - I would have made cold roasted asparagus if I could have found some - as an appetizer), and it was wonderful. Curry-Cashew Mayonnaise is very easy to make and a nice variation on dips for veggies. I upped the cashews and the curry a little, but really it is to your own tastes. (The photo is courtesy of foodnetwork.com).

The other new dish I tried was Grilled Potato and Onion Salad with Blue Cheese and Bacon. Okay - this is not a light dish, but so yummy with some grilled steaks. The presentation was somewhat lacking on mine because I used the grill as opposed to the grill rack to grill the potatoes. Mine was more like Charred potato salad. It will definitely be kept in the recipe bin, I just need to work on my grilling skills. If you are so inspired, I hope you try either of these recipes.

Um yeah...so about this blogging thing. I kind of left it behind with high school boys swim season, trying to find a new job and dealing with changes in my life. But you know what, I miss it. I hope I haven't left you all out in the cold (like my last post). So here is to a new renewed vigor in posting. Today's entry is Cooking Light's Rum Glazed Banana Cake; except I don't use a Rum-Glaze and I have taken to adding mini-chocolate chip cookies. Still, I get compliments on this cake everytime I make it! It also converts easily to two loaf pans.