Simple Eating – Fresh Salsa

This is a recipe that can be changed every which way to accommodate any preferred taste, but it’s also great straight forward. I’ve used it for chili, chips and salsa, tacos, and even lettuce wraps. You can put it on almost anything for any meal to add flavor with fresh veggies! It’s also cheap and easy to make. I guarantee you’ll make it time and again.


Fresh Salsa

by Rebecca Besser



3 large tomatoes

1 medium to large onion

2 jalapenos

1 tsp salt



Dice tomatoes. Finely dice onions and jalapeno peppers (remove veins (the pith) and seeds if you don’t want the heat from the jalapenos).

Add salt to taste (you don’t have to use it all–add in half and see if it’s enough, and add additional if/as needed).

Mix well until combined.

It should look like this:


Optional ingredients:

You can add a can of drained corn, black beans, and/or black eyed peas.

You can add lime juice if you want more acid.

You can add a tablespoon or two into smashed avocados, lime juice, and cilantro (if you like it) and wham you have guacamole!

You can use different peppers–poblano peppers or even bell peppers–instead of jalapenos.

You can use frozen or canned jalapenos if that’s what you have.


Best if eaten within a week.


Copyright © Rebecca Besser 2020

Simple Eating – Build A Mountain

Kim Curley is a a wonderful woman and one of my closest friends. She was also one of the first to step up to share recipes when I expressed my idea for this section of my blog on Facebook.

Build A Mountain

By Kim Curley



Canned Tuna mixed with mayonnaise (like you’re making tuna salad, except don’t add pickle relish or anything else to the mix)

Mashed potatoes



Make sure your canned tuna and mayo are pre-mixed first and set aside. You can even do this earlier and let it sit in the fridge.

Cook enough mashed potatoes according to instructions for the amount of people you’re feeding (2, 4, 6, etc.). Set aside.

Now, the building phase:

On plates or bowls, shred or tear your lettuce into bite size portions. Place mashed potatoes on top of lettuce, followed by tuna mixture.

You’ve built your mountain!

If you want, you can stir the mixture all together, or you can eat it as layered.

Extras: add a little extra butter, salt and pepper to taste.

To really spice it up, if you’ve got a little Tabasco, a few drops-not a lot!-might make it taste better for some folks.

We’ve used this numerous times when we’re down to nothing in the pantry, as well as an inexpensive, but filling meal when the purse strings need to be tightened! Enjoy!

Copyright © Kim Curley 2020

Simple Eating – Crock Pot Chicken And Dumplings

Gwen Wells is a lovely woman that I know IRL. When I posted online about starting a simple recipe section on my blog to help people eat better with what they have available, she was one of the first to step up to share a recipe. I hope you enjoy it!

Crock Pot Chicken And Dumplings

by Gwen Wells


4 chicken breasts (frozen or thawed)

1 can cream of mushroom soup

1 can cream of chicken soup

salt, pepper, oregano to taste

2 Tbsp butter

onion (chopped)

2 cups chicken broth (or 2 chicken bouillon cubes and 2 c water)

2 tubes refrigerator biscuits (to be used at the end of cooking)




Put chicken breasts in crock pot.


Mix remaining ingredients (except biscuits) together and pour over chicken.  Cook on low for 6-8 hours.  When the chicken is cooked, take 2 forks and shred chicken in the crock pot.


One hour before eating, cut biscuits into quarters and drop into crock pot mixture and stir.  Cook one additional hour.  Serve.



You could use canned chicken, or thighs etc. You’d just have to debone after cooking.


Gwen says this recipe’s leftovers are even better than fresh, so don’t throw any away!

Copyright © Gwen Wells 2020

Simple Eating – Marinades


by Chris Redding


This is adapted from a workshop I teach called Cooking on a Deadline.

Right now it could be called: Cooking During the Apocalypse or When Every Night is an Episode of Chopped.

This blog post will focus on marinades. They are an easy way to flavor your meat. When you’ve marinated something you can then grill it, broil it or sauté it. Your choice.

The marinades I use have several basic components. You will probably have these in your kitchen so you can keep social distancing or for introverts, Tuesday.

Start with an oil, but I don’t use too much and if you have to watch your fat this is the part you can skip. The next is an acid. Most of the time I use vinegar which was on my list of kitchen must haves. I like to keep a variety of vinegars in the house. They don’t go bad and can be used for many things. Lemons and limes work also. Lemon juice in that plastic lemon will work also. No need to be too proud during this crazy time.  Acids help break down the meat making it tender.

Next there are herbs and/or spices. You can do ANYTHING here. Choose whatever combination you like or whatever you have in the cupboard. Pull out that bottle of rubbed sage you only use at Thanksgiving. Someone sent you Hawaiian sea salt or Sel de Mar from France, put it in there. The sky, or your cabinet, is the limit.

For an extra kick, tabasco sauces which I think I need to add to my kitchen must haves. Or Dijon mustard works also. Hey, at this point, salad dressing works, too. There are no marinade police so do what you want.

Using this formula, you can make any kind of marinade. I usually make these a day ahead or that morning. Beef and pork can be marinated for a while. Chicken or fish don’t need as much time.

Let’s try one:

Oil, olive oil is best and extra virgin has the most flavor, but any will do.

Acid, we’ll use balsamic vinegar this time. White vinegar works if that is all you have.

Herbs/spices, this time of year I have fresh basil, so that gets cut up and put in along with salt and pepper and maybe even some fresh chives. Sadly right now unless you planned for it, you won’t have those. Stick whatever dried stuff you have in there, but rub it between your well-washed hands to bring out the esters.

If you want it a little spicy, but some chipotle tabasco sauce in it.

Easy, peasy. Now put your meat in a gallon-sized Ziploc bag. Pour the marinade over it. Zip it, then rub the marinade into the meat. Put it in your fridge and it will be ready to go that evening or the next evening. Voila!

Note: You can marinate fresh vegetables too, for some extra flavor!

Chris Redding writes paranormal romance mostly involving gargoyles. There is often at least one of them who loves to cook. She graduated from Penn State with a degree in journalism. She is a ghostwriter, developmental editor and writing coach.  or email,

Copyright © Chris Redding 2020

Simple Eating – Cooking With Limited Options

Currently the world has gone crazy. People are buying out the grocery stores in an effort to keep themselves and their families fed during social distancing, stay at home, and shelter in place orders. This is making desired and even common food items hard to get. In turn, it’s getting increasingly harder for people who don’t have a good selection of goods to make a decent meal.

And there are even the people who don’t have much, if any, experience with cooking who can’t afford take-out every day/night because they might not currently have an income. Their limited funds add another challenge into the mix of simply eating.

All of this puts a lot of people in a difficult position. What do you make to eat? How do you make something your family will eat with what you have? How do you make something edible with just a couple, odd ball ingredients?

Since I can see this becoming a bigger and bigger issue for people over time, I’ve decided to add a recipe section to my blog (Simple Eating). I plan to post simple recipes from myself and others that anyone can make, or that can be made using just a few ingredients people might be able to get their hands on. There will also be posts to resources or other simple recipes when they can be found online.

Together we can get through this, and to do that, we all need to eat! I hope you find these recipes helpful as you and your family navigate the dietary challenges of your grocery stores, pantries, and skills.

Nurse Blood Blurb – Justin T. Coons

Justin T Coons is a freelance artist & illustrator. Neo-pulp, horror, bizzaro, & pinup.

His painting, Have a Heart (, was the inspiration for Nurse Blood.

Justin’s art has graced the cover of my book, Undead Drive-Thru, twice; he did the internal art for the first version. And he did the cover art for the first version of Nurse Blood.

Find his art by following the link below, and see what he has to say about my novel, Nurse Blood!

Nurse Blood by Rebecca Besser

Click here to get Nurse Blood for free on Kindle from March 13-17, 2020!

Nurse Blood Blurb – Courtney Rene

Courtney Rene is a very talented author who is mainly published with Rogue Phoenix Press. She has two amazing series that are geared toward teen/YA ladies. She’s also a guest author in my title, Zombies Inside! We live close together and coordinate books signings (she likes dark fiction too). We are also both graduates of the Institute of Children’s Literature!

Find her books by following the link below, and see what she has to say about my novel, Nurse Blood!

Nurse Blood by Rebecca Beser

Click here to get Nurse Blood for free on Kindle from March 13-17, 2020!

Nurse Blood Blurb – Mark Taylor

Mark Taylor’s debut novel, Shutter Speed, crash landed on planet earth in 2013. Its dark brooding style benchmarked his writing and has led to further releases of novel and short story collection alike.

While most of Mark’s work is macabre, occasion has it that he will write about kittens and daisies. Just not very often.

Some say he is a product of his environment, others, a product of his own imagination.

Whichever it is he works happily, portraying dark existences on this planet and others. He relays his fears and doubts on his characters, so always has a smile. If Mark is real, as some say he is, you might find him in England.

Find his books by following the link below, and see what he has to say about my novel, Nurse Blood!

Nurse Blood by Rebecca Besser

Click here to get Nurse Blood for free on Kindle from March 13-17, 2020!

Nurse Blood Blurb – Kim Curley

Kim Curley is a graduate of the Institute of Children’s Literature. She has been published in two nonfiction collections and was a contributing author to Earth’s End (a scifi anthology that won Turning Pages Reader’s Choice Book of the Year award in 2012 in the scifi category); her novella, Faith, was included in the book.

Find her books by following the link below, and see what she has to say about my novel, Nurse Blood!

Nurse Blood by Rebecca Besser

Click here to get Nurse Blood for free on Kindle from March 13-17, 2020!

Nurse Blood Blurb – Monique Snyman

Monique Snyman lives in Pretoria, South Africa, with an adorable Chihuahua that keeps her company and a bloodthirsty lawyer who keeps her sane. She is a full-time author, part-time editor and in-between reviewer of all things entertaining. Her short fiction has been published in a number of small press anthologies, and the Charming Incantations series will continue to be published through Rainstorm Press.

She also just released her new book, Multi Nation! (Find it, buy it, and read it!)

Unfortunately she has recently said goodbye to the site this quote was taken from, but she’s just consolidating so she can focus more on her GREAT writing!

Find her books by following the link below, and see what she has to say about my novel, Nurse Blood!

Nurse Blood by Rebecca Besser

Click here to get Nurse Blood for free on Kindle from March 13-17, 2020!

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