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!
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
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.
This recipe comes from tablefortwoblog.com
We made this last week for a party and it was loved by everyone! There were so many dishes and so much food but this one was loved by all. This is a great addition to any of your summer parties. You know it’s a well tested dish coming from Taste of Home!
Yields 20 servings
5 pounds small unpeeled red potatoes, cubed
1 teaspoon salt
1/2 teaspoon pepper
8 hard cooked large eggs, chopped
1 pound cooked and crumbled bacon
2 cups shredded cheddar cheese
1 sweet onion, chopped
3 dill pickles, chopped
1 1/2 cups sour cream
1 cup mayonnaise
2-3 Tablespoons prepared mustard
Preheat the oven to 425 degrees. Sprinkle potatoes with salt and pepper. Bake uncovered on a greased baking sheet until tender, 40-45 minutes. Cool in pan on a wire rack.
Combine potatoes with the next five ingredients. In another bowl combine sour cream, mayonnaise and mustard. Pour over potato mixture tossing to coat. Refrigerate until serving.
I love one pan dishes, so simple and this is great for a weeknight dinner but fancy enough for company too! I let my market pick the vegetables for me and I highly recommend you do too! All the great vegetables are coming out in our stores and farmer’s markets. The citrus butter on this dish goes a long way, such a great pop of flavor on the salmon and vegetables. I cut my zucchini in about 1/4 to 1/2 inch rounds. Try to cut the veggies all in similar size so they all cook the same.
4 salmon fillets
1 bunch of asparagus, cut into one inch pieces and the ends trimmed off
1 bell pepper, any color, sliced
1 red onion, sliced
6 Tablespoons butter, melted
1 Tablespoon fresh squeezed grapefruit juice
Zest of one lime
Preheat oven to 400 degrees. Mix the melted butter with the grapefruit juice and lime zest. Set aside. Place the salmon and vegetables on the sheet pan, sprinkle with salt and pepper. Drizzle all of the melted butter mixture over salmon and vegetables. Cover with tin foil and bake for 25 minutes. Remove from oven and serve warm.
I love easy and delicious and this pie is just that. Jim loves a good blueberry dessert and this fit the bill! Both Jim and Robby loved this pie so much, so it did not last for 24 hours! I loved how simple it was to make. This would make a terrific dessert to bring to any of your summer gatherings or for the Fourth of July! I will be making this over and over again!
1 pre-made graham cracker crust
8 ounces of cream cheese, softened
1/4 cup powdered sugar
1 Tablespoon milk
1 teaspoon vanilla extract
3 cups fresh blueberries
Juice and zest of one lemon
1/2 cup of your favorite blueberry jam
Cool Whip for topping
In a medium bowl whip the softened cream cheese, powdered sugar, milk, and vanilla until light and fluffy. Spread into the bottom of the pre-made graham cracker crust. Combine the berries with the lemon zest and lemon juice, add the 1/2 cup of blueberry jam, mixing well. Pour on top of the cream cheese mixture, spreading evenly over the cream cheese layer. Chill until ready to serve. Top slices with Cool Whip.
Can be found at www.chindeep.com
These Taste of Home peanut butter filled brownies became a fast favorite of many of the Volunteer Field Editors. I made them for my family and I can see why they are loved by so many! These are easy to make and if you love peanut butter and chocolate you will love these.
Makes 1 dozen.
1 package fudge brownie mix (8 inch square pan size)
1/2 cup mini semi-sweet chocolate chips
1/3 cup creamy peanut butter
3 Tablespoons cream cheese, softened
1 large egg
1/4 cup sugar
Confectioners sugar for dusting, optional
Preheat oven to 350 degrees. Prepare brownie mix according to package directions and stir in mini chocolate chips.
For filling: In a small bowl beat peanut butter, cream cheese, egg, and sugar until smooth.
Fill paper lined cups one third of the way full with the brownie batter. Drop filling by teaspoon into the center of each cupcake. Cover the peanut butter filling with remaining batter.
Bake 15-20 minutes or until toothpick inserted into the brownie portion comes out clean. Cool ten minutes before removing from the pan to a wire rack to cool completely. Dust tops with confectioners sugar if desired. Store in the refrigerator.