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Archive for the ‘Appetizers’ Category

Also called, Texas Caviar, this stuff is oh so good.

I honestly have sat down and just devoured this relish with some chips and called it a day.

However, if you have more willpower than I do, you can actually use it as a relish. But, who has willpower like that?

 

Corn and Black Bean Relish

1 can of rinsed black beans
1 can of sweet corn, drained
Juice of one lime
1 jalapeno, minced
2 tbsp minced red onion
salt to taste

Combine, let marinate for 30 minutes, and either go to town with some chips or top other delicious meals! Like fish tacos! Yum!

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I LOVE chips and salsa. I will admit that I occasionally make a meal out of it. That being said, I am very picky and there are only a couple of salsas that I like.

This recipe is really easy, zesty, spicy…. perfectly yum!

1 can of Hot Rotel
1 16 oz can of diced tomatoes
2 whole jalapenos (I sometimes like serranos instead)
1 whole bunch of cilantro
1 tbsp ground cumin
1tbsp of onion powder
Juice of one lime
Salt to taste

Blend blend blend!

Dip and enjoy!

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Thanks to a great friend here in Mobile, a few of us Coast Guard wives were able to get together yesterday for a BBQ. She won a Backyard BBQ from the local FOX news channel and we had a catered BBQ dinner from a local joint. We had a great time! There was a lot of leftover food. So, I was able to bring home a bunch of leftover chicken. Now, we could very well just eat it as is. However, we all know that we can get in a taste bud rut after a while. So, my brain started thinking about other ways that I could transform this chicken into something spectacular. So, I came up with this simple and flavorful way to transforming leftovers into a zesty chicken salad with a Southwestern flare. I hope that you try it out and enjoy it!

  •  2 cups of shredded leftover chicken
  • 1/4 cup of Ranch dressing
  • 1 Chipotle pepper in Adobe
  • 1 clove of garlic
  • 2 tbsp of lime juice
  • 2 tsbp of chopped cilantro
  • 1/4 cup of corn
  • 1/4 cup of black beans
  • 1/4 cup of sliced red onion (caramelized)
  • 1/4 cup of diced avocado
  • 1/4 cup of diced tomatoes
  • Salt and pepper to taste
  • Shredded lettuce, flour tortillas, chips, or anything you’d like to serve it with

– In a food processor, combine the Ranch, chipotle pepper, garlic, lime juice, and cilantro. Process until smooth.
– In a large mixing bowl, combine the shredded chicken, Ranch mixture, corn, black beans, caramelized red onion, avocado, and tomatoes. Toss until evenly coated in the Ranch mixture. Add salt and pepper to your taste.
– Serve either on shredded lettuce, as a wrap, or as a dip! You can even serve it warm (that’s how I like mine)!

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Tonight we had Cooking Club at my house. We each decided to do copy cat recipes. We had homemade renditions of P.F. Chang’s Lettuce Wraps, Red Lobster’s Parrot Bay Shrimp, Chili’s Southwest Egg rolls, and Starbucks Cinnamon Chocolate Bread.

However, tonight I also made my own Roasted Garlic and Herb dip. It was so yummy! So, here’s the recipe!

  • 1 large head of garlic
  • 2 extra cloves of garlic minced
  • 2 tbsp of Thyme
  • Olive Oil
  • 3 cups of Sour Cream
  • Salt and Pepper to taste

1. Preheat your oven to 400°.
2. Take your head of garlic and cut the tips off the top to expose the garlic.
3. Place the garlic into an oven safe dish, drizzle with olive oil, and sprinkle 1 tbsp of thyme
4. Cover with aluminum foil and bake for one hour
5. Allow the garlic to cool and then mince or crush (preferably with a garlic mincer like Pampered Chef)
6. In a bowl, combine the garlic (don’t forget the extra raw garlic), sour cream, remaining thyme, and then salt and pepper to taste. Stir until combined.
7. Chill or serve with pita chips or bread (or whatever else you desire)

 

Cost:

Garlic: $0.33
Sour Cream: $1.29
Other: $0.50

Total: $2.12 / 12 servings = $0.18 per serving

 

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