Cowboy Caviar

Sunday, March 20, 2011

I found this recipe several years ago and I have made various editions throughout the years.  Such an easy appetizer and healthy, as well.

Cowboy Caviar from
1 (15.5 ounce) can black beans, drained
1 (15.5 ounce) can black-eyed peas, drained
1 (14.5 ounce) can diced tomatoes, drained
2 cups frozen corn kernels, thawed
1/2 medium onion, chopped
1/4 green bell pepper, finely chopped
1/2 cup chopped pickled jalapeno peppers
1/2 teaspoon garlic salt
1 cup Italian salad dressing
3/4 cup chopped cilantro

Directions:  Mix beans, peas, tomatoes, corn, onion, bell pepper, and jalapeno peppers in a large bowl. Season with garlic salt. Add dressing and cilantro; toss to coat. Refrigerate for 20 minutes or until ready to serve.

-I omitted the jalapeno.

Here's what you'll need:

Drain and rinse the beans, peas, and corns.

Dice up 1/2 of a green bell pepper.

Dice up 1/2 of an onion.

Drain a can of diced tomatoes.

Mince up 1/4 cup of cilantro.

Add 1 cup of Italian dressing.

Mix together and sprinkle some garlic salt on top.

Here's what you'll end up with:
Our Thoughts:
This has been a go-to recipe for years.  I love the different texture of the beans, corns, and peas combined with the crunch of the green pepper.  The Italian dressing is tangy and the tomatoes really soak up that flavor.  You can serve this with chips, crackers, or even celery.

This is also so easy because I usually have most of the ingredients in the pantry.  If you do not have fresh cilantro, you can use dried cilantro.  Or, if you have fresh parsley you could use that, too.

Hope you enjoy!

PW's Guacamole

After making the Pioneer Woman's pico de gallo, I wanted to go ahead and make her guacamole so I added 4 ripe avacados.

Here's what you'll need:  (Click on the above link for the pico)

Cut around the avacado down until you hit the pit.  Twist the avacado open and pull out the pit.

Scoop out the meat of the avacado.

Use a fork to mash up the avacados.  You can make it as smooth or as lumpy as you prefer.

Add the mashed up avacados to the pico and mix.

Here's what you'll end up with:  (I sprinkled with a little more coarse salt to finish)
Our Thoughts:
I could go on and on and on about this guacamole.  It was fantastic.  NEVER buy store-bought or pre-made guacamole again.  It is way too easy to make this fantastic recipe.  Seriously awesome!

Hope you enjoy!

PW's Pico de Gallo

Last night we had a charity event in which everyone brings snacks.  I didn't want to mess with bringing a crockpot and dealing with a hot dish so I decided to bring the Pioneer Woman's guacamole.  As a base, though, she uses pico de gallo.  Here is her recipe.

Here's what you'll need:

Dice up equal parts onion and tomato.

Cut and de-seed a jalapeno.  Dice up 1/2 of it.

Finely mince fresh cilantro.  Use enough to match the onion and tomato.

Squeeze 1/2 of a lime and mix.

Sprinkle in some coarse salt and here's what you'll end up with:
Our Thoughts:
This pico is so simple yet so tasty.  It is versatile and a little goes along way.  I didn't have the onions as uniformly cut as I would have liked so I had to go back through and pick out some larger pieces to cut up again.

I will definitely make this recipe over and over.  Perfect for summer.

Hope you enjoy!

Sloppy Maple-BBQ Turkey Joes

Wednesday, March 16, 2011

Sloppy Maple-BBQ Turkey Joes from Everyday Magazine
1Tbsp extra-virgin olive oil
1 1/2lbs ground turkey
1Tbsp poultry seasoning
Salt and pepper
1 small red bell pepper, chopped
1 small onion, chopped
2 cloves garlic, finely chopped
1 cup tomato sauce
1/4 cup dark amber pure maple syrup
About 3Tbsp soy sauce
About 2Tbsp cider vinegar
About 2Tbsp brown sugar
1 rounded Tbsp dijon mustard
8 soft burger rolls, split
Shredded cheddar or pepper jack cheese, chopped scallions,
and chopped pickled for topping

Directions:  In a large skillet, heat the EVOO, 1 turn of the pan, over medium-high heat.  Add the turkey and season with the poultry seasoning, salt and pepper.  Cook until browned, then stir in the bell pepper, onion and garlic and cook until vegetables are tender, 5 or 6  minutes.  In a bowl, stir together the tomato sauce, maple syrup, soy sauce, vinegar, brown sugar and mustard.  Pour the sauce over the meat and simmer over medium-low heat for a few minutes to combine the flavors.  Serve the sloppy turkey on the rolls with toppings.

Here's what you'll need:

Cut up the pepper, onion, and garlic.

Put some olive oil in a pan and then add the ground turkey.

Once the turkey is browned, add the veggies.

As the veggies are cooking, combine the tomato sauce, maple syrup, brown sugar, cider vinegar, soy sauce, and mustard.

Add the sauce to the mixture and let it simmer.

Here's what you'll end up with:

Our Thoughts:
This sloppy joe dish was good.  I don't normally put red pepper in my sloppy joes.  Green pepper could be substituted (just buy whatever is cheapest) without changing the flavor but keeping the texture.

As far as the sauce is concerned, I really think that this sauce is no better than a store-bought canned sauce but it took more ingredients.  Luckily, I had all of the ingredients on hand but if I were to go out and buy each one just to make this one sauce it would have been pricey.

The one thing that did definitely add flavor to the sloppy joe is the addition of the poultry seasoning while the ground turkey was cooking.  While eating the sandwich, I could really taste the depth that the poultry seasoning added and I will definitely do that next time.

I served this with one of our new "go-to" recipes.  Scott actually prefers this roasted acorn squash to normal baked french fries.  If you know my husband then you know that is saying a lot.

Hope you enjoy!

Seven Layer Casserole

Tuesday, March 15, 2011

Seven Layer Casserole from Mennonite Girls Can Cook
3 medium potatoes, thinly sliced
1 onion, sliced into rings
2-3 carrots, thinly sliced
1/2 cup uncooked long-grain white rice
2 cups peas, frozen
1 pound pork sausage or farmer sausage
1 10 oz. / 284 ml can condensed tomato soup
1 cup water
salt and pepper to taste

Directions: Lightly grease 2 1/2 quart casserole dish. Layer the potatoes, onions and carrots.

Sprinkle with a layer of rice and then peas. Arrange sausages on top. Combine tomato soup with water and pour evenly over casserole. Season with salt and pepper. Cover and bake at 350°F for about 1 1/2 to 2 hours.

-I used 2 packages of beef smoked sausage.
-I used long grain and wild rice.

Here's what you'll need:

Preheat the oven to 350 degrees.

Thinly slice 2-3 potatoes and lay them out in a baking dish that has. been lightly sprayed with cooking spray

Thinly slice an onion into rings and lay them on top of the potatoes

Thinly slice some carrots and lay them on top of the onions.

Pour the rice over the veggies.

Add the peas.

Cut up the sausage and lay it on top.

Mix the tomato soup and water and pour it over everything.

Cover and bake for 1 1/2 to 2 hours.

Here's what you'll end up with:
Our Thoughts:
We loved this dish!  It was so hearty, comforting, and filling.  You could add any kind of veggies to this dish like corn, squash, and zucchini.

I substituted beef smoked sausage but you could also use pork or turkey or a combination of all three. 

If you are looking for a different and delicious dish, give this one a try!

Hope you enjoy!