This simple side dish is so easy to put together and full of great flavor. This dish is best made the day before you want to eat it so it’s perfect for parties when you have so much to do. It’s also a reasonably healthy side dish. This is one of my husbands favorite side dishes. You can change out the chopped parsley for cilantro and if you want a little more heat, add a diced and seeded jalapeño. As you can see it’s easily adaptable to the flavors you like!

INGREDIENTS
1 pound Roma tomatoes, seeded and diced
1 can (15 ounce) black eyed peas, rinsed and drained
1 can (15 ounce) black beans, rinsed and drained
1 cup frozen sweet corn, thawed
1/2 cup diced red onion
1/2 cup diced green bell pepper
1/2 cup diced red bell pepper
1/2 cup olive oil
2 Tablespoons granulated sugar
1/3 cup white vinegar
1 teaspoon chili powder
1 teaspoon salt
Chopped parsley or cilantro to top

Tortilla  chips for serving
Large Fritos for serving

DIRECTIONS
In a large bowl add the first 7 ingredients and mix. In a small bowl add the olive oil, sugar, chili powder and salt. Mix well and add to the vegetable mixture and stir to combine. Top with chopped parsley or cilantro. Refrigerate until ready to serve.

Enjoy!

 

This recipe comes from tablefortwoblog.com

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Some like it HOT! This is very, very HOT!  BUT…You can use jalepeno’s or any other milder pepper in place of the ghost pepper! My family likes heat.  Robby likes it a little too much! My friend’s, Jenn and Corey, grow an amazing garden and part of their garden is a variety of hot peppers.  This includes ghost peppers! If you are not familiar with ghost peppers they are CRAZY HOT! I will tell you a story about Robby and a couple of his friends that happened a couple years ago. Robby and his friends got their hands on a ghost pepper (I have no idea where it came from) but it ended up becoming a dare on who was going to eat it ! Oh my! This all came about during a sleep over at MY house and after Jim and I went to bed. Well…needless to say the poor soul that lost the bet spent a portion of the night throwing up as it was so hot! Hmmmm….SORRY! Not a good way to start a post about food is it?! Well, what can I say…teenage boys!  I still love them!

INGREDIENTS
2 ghost peppers  (I took the seeds out)
4 tomatoes, seeded and chopped
handful of cilantro
6 cloves of garlic
1 onion
salt to taste
pepper to taste
juice of two limes

DIRECTIONS
Place all ingredients in a blender or food processor and pulse until you get your desired consistency.

Note:  This gets hotter the longer it sits, you can add a 1/2 tsp. of sugar if needed!
Store in the refrigerator.

Thanks Corey and Jenn!

Enjoy,

 

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So we have all seen the hot pepper jelly over the cream cheese.  My version is just slightly different but I like it much better! This is a party pleaser that everyone just loves!

INGREDIENTS
1 container of whipped cream cheese
1 jar of Hot Pepper Jelly ( I used Howard’s brand)

DIRECTIONS
Mix both ingredients together and serve with your favorite crackers!

 

Enjoy,

 

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This is a great and easy recipe that can be made ahead.  Wonderful for all of your Summer BBQ’s coming up!  Robby, and a friend of his, just had this for an afternoon snack! They both gave it a big thumbs up!

INGREDIENTS
3/4 cup milk (I used 1%)
1/2 cup low-fat sour cream
1 package (3.4 ounces) instant vanilla pudding
1 can (8 ounces) crushed pineapple, UNDRAINED
1/2 cup sweetened flaked coconut (toasted and divided)
1 lime
Assorted cut up fruit

DIRECTIONS
To toast coconut, place coconut on a baking sheet and toast in a 350 degree oven for 3-4 minutes watching close… as it can burn quickly. Combine milk, sour cream and pudding in a medium bowl and mix until well combined. Stir in pineapple with all the juices and 1/3 cup of the coconut. Zest teaspoon of the lime and add.  Add one teaspoon of lime juice and stir. Cover and refrigerate for at least 30 minutes before serving. Just before serving sprinkle with remaining coconut.

Enjoy,

 

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This recipe is from the Pampered Chef

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With it being such a long winter and the whisper of spring (or in our case,  the rain drops),  I just can’t get enough spring vegetables and summer party food. This recipe is so simple with a bit of heat or a kick of heat depending on how much you want!  This will be making the rotation on my party menu!

 

 

 

INGREDIENTS
8 oz. sour cream (can use low fat)
1 1/2 shredded cheese , I used Monterey Jack and cheddar
2 cans whole kernel corn (can use frozen, thawed)
7 oz. can diced green chilies, drained
Jalapeño slices (the ones in the jar)
Tony C’s seasoning ( this is sold in most grocery stores, or it can be left out)
Root Cellar Preserve sweet and spicy pickles (these our our favorite pickles.  I found them at Stonewall Kitchen). You can also order them on line or can be left out…just add more jalapeño slices!  I liked the addition of the pickles. It gave it not only heat, but some sweetness as well!

DIRECTIONS
Add all ingredients into a bowl, Stir,  cover and refrigerate.
Serve with scoop chips

Enjoy,

 

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