Carolyn's Famous Potluck Bean Dip, from Carolyn

The layered taco dip sounds a lot like my famous potluck bean dip, which I have not been able to eat in a long, long time. Sigh. It is only 4 layers: a can of refried beans, a brick of cream cheese, a layer of salsa, and shredded cheddar. Cream cheese on bottom, then salsa, then beans, then cheddar. (The beans can go under or on top of the salsa... either way works.) Nuke until everything is melty. Ohhhhh, I want some!

Corn Salsa, by Mel

Corn Salsa
1 medium ripe red tomato, diced
1 - 1 1/2 ears of fresh sweet corn, cut from cob
1/8 cup small diced onion
1/8 cup small diced red bell pepper
splash (2 tbsp?) red wine vinegar
fresh chopped cilantro to taste
2 1/2 tsp kosher salt
1/4 - 1/2 super small chopped jalapeno, if you'd like the heat (and/or ground cayenne pepper, to taste.)
Put everything in the same bowl. Best if made 3 hours before and refrigerated, to let everything mingle. (If adding any heat, know that it gets hotter the longer you let it mingle.)

Two Yogurt Chicken Marinades, from Kris

Yogurt also makes a great marinade for chicken. I regularly use yogurt to marinate chicken that I will cook on the grill. Sounds weird, but it always turns out juicy.

In a large zipbag, mix yogurt with juice from 1 lemon, add 2 tsp curry powder, 2 tsp paprika, 1 tsp ground dry mustard, 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp ground ginger, 1/2 tsp garlic powder. Add chicken and marinate for at least 4 hours. Grill until chicken is done.

Or you can also mix (in a large zipbag), yogurt with 1/2 - 3/4 cup of your favorite fresh salsa. I like to use the baja salsa from "Baja Fresh" restaurant. Marinate chicken at least 4 hours then grill.

A White Fish idea from Sarah

Whenever I cook white fish, (unless I pan sear it) I coat it in finely chopped walnuts or pecans, either bake it or panfry it, and serve it with a yummy fruit salsa (pineapples, strawberries, blueberries, a little jar salsa , lemon juice, and balsamic vinegar.

Salmon and salsa, an idea from Carrie

I like to top my salmon steaks with a little fresh salsa (not the bottled stuff - I buy the deli kind) and a little lime, then bake in the oven....yummm!

Carrie later had salmon again and added:

This time I'm topping it with a yummy fresh mango salsa (nothing out of the jar for us!)

Diced mango, red pepper, red onion, lime juice, cilantro and ginger!

Veggie enchiladas from Laura

The veggie enchiladas are super easy. I got the recipe from my sister's ex-boyfriend's mother, and I think that she got it on the back of package of cheese!

Veggie Enchiladas

15 0z can of Black Beans
1 cup of frozen corn (the baby sweet corn, I hate the big yellow ones)
8 oz shredded Cheddar Cheese
20 oz. Enchilada Sauce
1 cup of homemade salsa (Just tomato, hot pepper and cilantro with a little oil etc...)
12 tortillas

Combine the beans, corn, 1 1/2 cups of the cheese and all of the salsa. Spoon a generous amount into each tortilla and roll up.. Place seam down in a 9"x13" baking pan. Cover with enchilada sauce. Bake at 350 for 15 minutes, then sprinkle the remaining cheese on top until it gets bubbly.