I know I have been severely lacking on the posts lately, and really I have no excuse, seeing as I am not currently employed.  Well until next Monday.  I have been painting a TON (14 foot high walls means lots and lots of paint, tape, and trips to the Home Depot, which is conveniently down the street), and have sort of been neglecting other parts of my life.  The good news is that my main living room wall is done, and looks great.  I’m still working on the magnetic chalkboard wall in the kitchen, which requires a million coats of paint.  I will be sure to share it when it’s done, as it will be quite the achievement.

Now that summer is officially here (well, not really, but it sure feels like it), I have a great summer party recipe for you.  One day Brad and I were waiting for some friends who we were going to dinner with, and we needed a snack, but had nothing to eat.  We discovered that we had a ton of corn tortillas leftover from another meal, and he set out to find out how to make them into chips.  Well I am really glad he did, because homemade tortilla chips are so delicious and way less bad for you (we bake them), and actually pretty easy to make.  So no more store-bought bags for us.  I’ll be requesting he make them all the time this summer.

We recently had a LOST finale viewing party (although only one of the guests actually stayed to watch LOST) and I figured a great starter would be these chips paired with an easy and delicious black bean and corn salsa that my mom had shared with me a few years ago.  It involves both canned corn and beans, and fresh veggies like onions, peppers, and cilantro.  The two together are great, and I definitely plan to make this combo many times over the course of the summer.  It’s also super easy to double, and everyone generally loves it.  So go out and make it for your next party, I promise it will be a hit!

Homemade Tortilla Chips

Corn tortillas
Olive oil
Kosher salt

Preheat oven to 400.  Brush tortillas with small amount of olive oil, and sprinkle with salt.  Stack a few in a pile and cut into sixths (depending on size of tortillas, we use smaller ones).  Arrange on a baking sheet and bake for anywhere between 5-10 minutes.  We don’t set the oven, just kind of watch them to make sure they brown properly but don’t burn.  If they are slightly brown they will be crispier, which I prefer.  Serve immediately, or store in an airtight container.

Black Bean Corn Salsa

16 ounces canned black beans
16 ounces canned corn
1/2 cup chopped cilantro
1/4 cup chopped scallion
1/4 cup chopped red onion
1/4 cup chopped orange pepper
1/3 cup fresh lime juice
3 TB olive oil
1 TB ground cumin
Salt and pepper
1/2 cup chopped tomato

In large bowl, combine beans, corn, cilantro, scallion, red onion, orange pepper, lime juice, olive oil, cumin, salt and pepper to taste.  Cover and chill at least two hours, up to overnight.  Just before serving, stir in tomatoes.