Cowboy Caviar

I've been making my Hubby of few of his favorites this weekend.  This is one of them.  You probably guessed by the title of this post that this dish is called "Cowboy Caviar".  I love the name don't you?  It is one of those eat off and on through the day sorts of dishes that disappears quickly. It can be served with chips as a bean salsa or as a side dish as a bean salad and it is delicious in either capacity.  It is a hit at "get togethers", and is nice to keep in the fridge to serve to a hungry cowboy with some tortilla chips to take the edge off of a hungry appetite before dinner.  

Here's what you will need: 

1 15 oz can of Black Eyed Peas 

1 15 oz can of Black Beans, 3/4 cup Fresh Corn off the cob or two cobs of corn (Frozen is okay).

1/2 cup red onion, diced

3/4 cup chopped green bell pepper

1 1/2 cups tomatoes, diced (I like to use the little grape tomatoes…but any will work).

1 Pickled Jalapeño  pepper, diced (optional… or you can replace with green chilis).

1 ripe avocado, chopped

6 strips of bacon fried and crumbled

1 cup crumbled feta or chopped queso fresco or cheddar cheese

Cilantro for garnish.

Vinaigrette (recipe follows)

Tortilla Chips

Begin by chopping vegetables, frying bacon and cutting the corn from the cob; Reserve 1 Tablespoon of bacon grease after frying, and lightly and quickly brown the corn.  Set to the side until needed.

Drain and rinse your beans and place in a medium sized serving or mixing bowl.

Add peppers,

Tomatoes, onion and corn,

Avocado,

Cheese,

and bacon.

Stir gently.

Whisk together dressing ingredients.

Drizzle over beans and vegetables. Stir until dressing is well distributed.  

Put into a nice serving bowl.

Enjoy!

I love this as a bean salsa and so does Steve.

Num Num!

Ingredients:
1 (15 ounce) can seasoned black-eyed peas, drained and rinsed
1 (15 ounce) can seasoned or plain black beans or pinto beans drained and rinsed
3/4 cup Fresh Corn off the cob or two cobs of corn (Frozen is okay).
1/2 cup red onion, diced
3/4 cup chopped green bell pepper
1 1/2 cups tomatoes, diced (I like to use the little grape tomatoes…but any will work).
4 or five slices jalapeno pepper slices, diced (optional… or you can replace with green chilis).
1 ripe avocado, chopped
6 strips of bacon fried and crumbled

1 cup crumbled feta or chopped queso fresco or cheddar cheese
Cilantro for garnish.

Dressing:
2 tablespoon olive oil
1 tablespoon white wine vinegar
1  large lime, juiced (or two small limes juiced)
1/2 tsp garlic powder
Salt and pepper to taste

Instructions:

1. Fry up bacon and reserve 1 Tablespoon of drippings.
2. Cut corn from the cob and brown quickly in the bacon drippings; no need to cook thoroughly, allow the corn to remain crisp.
3. Chop remaining vegetables.
4. Gently combine all ingredients except Cilantro.
5. Make dressing by combining all the ingredients and whisking together well.
6. Drizzle the dressing over the bean and vegetable mixture, then stir gently.
7. Garnish with Cilantro.
8. Serve with Corn Chips or as a salad/sidedish.
9. Enjoy!

This makes a nice appetizer for a Holiday.  I'm serving a it up for our Labor Day weekend.

Have a nice Labor Day Weekend Every One!

Quinoa Lentil Salad

Beans or legumes combined with grains make a complete protein,  They also make nice salads, and are perfect in summer to serve as light, cool suppers, or side dishes.  You can easily take extra left over beans of any kind and grains of any kind and combine them with a variety of ingredients; veggies, fruits, cheeses, nuts and a nice dressing; toss together and you have a delicious salad.

I  have come to enjoy Quinoa over the years.  It is a nice variation from brown rice, and is higher in protein, fiber and many vitamins.  This salad is loaded with healthy ingredients and is so refreshing and delicious.

Dice all of your veggies: Tomatoes

Onions

Carrots

Celery

Cucumber

And fresh Basil (or any herbs you like).

Combine in a bowl.

Drizzle with Lemon Juice and Olive Oil.

Gently Toss to combine.

Top with Feta Cheese and serve.

Quinoa Lentil Salad

Ingredients:
1 1/2 cups cooked quinoa
1 1/4 cups cooked lentils
1 1/2 cups chopped tomatoes
1/2 of a medium/small onion, diced
1 clove fresh garlic, crushed and diced
1 carrot, peeled and diced
1/3 cup thinly sliced and diced celery
3/4 cup diced cucumber
1/3 cup fresh herbs, chopped ( I have used parsley, basil and dill, and sometimes a combination).
3 -4 Tablespoons fresh lemon juice
2 Tablespoons olive oil
salt and pepper to taste
1/3 cup feta cheese, crumbled

Instructions:

1. Place quinoa, lentils and all of the chopped vegetables and herbs in a bowl.
2. Drizzle with fresh lemon juice, olive oil and salt and pepper.
3. Toss gently to mix.
4. Top with feta cheese
5. Enjoy!

Enjoy!

Picnic Beans

This dish is inspired by a neighbor of ours back in Colorado.  She called them Picnic Beans, and often served them on branding day.   They are a nice way to have baked beans with a meal, or on a picnic, without the "baking" part, which is perfect for keeping the summer kitchen cool. I have thought they could be called "Unbaked Beans", and have sometimes called them that.  They are basically baked beans with a healthier twist of fresh veggies added, no extra sugar added and served cold.  They are delicious.

Start with 2 15 oz cans of any variety of baked beans.

Pour them into a bowl.

Add 1 chopped green pepper….

…... chopped tomatoes (I used about a cup of small, colorful, heirloom tomatoes)…...

1/2 of a red onion, chopped…..

…..6 slices of bacon, cooked and crumbled….

…. stir well….

Pour into a serving bowl…

Sprinkle with fresh chopped herbs…..

Picnic Beans
Ingredients:
2 15 oz cans of Pork and Beans of choice
1 green onion, chopped
1 cup chopped tomatoes
1/2 a small red or white onion, chopped
6 slices of bacon of choice, fried and crumbled or chopped
1 Tablespoon fresh chopped chives
1 Tablespoon fresh chopped basil

Instructions:

1. Begin by cooking bacon, and chopping veggies.
2. Pour two cans of beans into a medium mixing bowl.
3. Add the next 4 ingredients and stir together until well combined.
4. Pour into a serving bowl and top with fresh herbs.
5. Serve and enjoy.

 This is delicious served with hamburgers, sandwiches, fried chicken or as a side with any meal.

Enjoy!

Green Beans and Cauliflower Supreme

This is a refreshingly different side dish. It is a wonderful change from the "Classic Green Bean Casserole" that seems to be standard year after year for Thanksgiving, and was a perfect addition to our "Little Thanksgiving Meal" this year. This is a recipe I got from my Mama-in-Law the first year Steve and I were married. It is one of our favorites.

Green Beans and Cauliflower Supreme

Ingredients:
6 slices bacon fried and crumbled
1 head of cauliflower
2 cans french cut green beans
1/4 cup chopped onion
3 Tablespoons brown sugar
3 Tablespoons cider vinegar
1 teaspoon salt
1/4 teaspoon pepper

Instructions:

1. Fry bacon and then drain the drippings/grease into a separate container. 
2. Measure back 3 tablespoons of the grease into the skillet and set to the side.
3. Set bacon to the side to cool: Crumble when cool. 
4. Steam the whole cauliflower in a pot of lightly salted water for approximately 10 -15 minutes (or when cauliflower is tender when pierced with a knife... Don't allow it to over-cook, it is better if it is not mushy). 
5. Drain it thoroughly and set to the side. 
6. While cauliflower is cooking, heat green beans, then drain the juice. 
7. In the frying pan with the bacon drippings, add onions and sauté until tender. 
8. Add brown sugar, vinegar and salt and pepper. Stir and simmer about 3 minutes.
9. Place the whole, cooked, cauliflower in a serving bowl or platter. Arrange green beans around the edge. 
10. Pour hot dressing over all and top with bacon bits. 
11. To serve, use a large serving spoon and cut into cauliflower, taking up a portion of green beans and scooping up the dressing with it.

Enjoy