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.
This week I have a couple of great Taste of Home recipes for you! Every once in a while all of the Volunteer Field Editors are asked to make and review various TOH recipes. Last week we were put to that challenge. We were given a number of recipes to chose from, make them and share our thoughts. I picked three recipes and absolutely loved two of them. Third recipe just did not come together for me but I will be trying it again as I really like the flavors in the recipe. The first recipe I made and am sharing with you is the Cinnamon Pecan Bars. These are really simple and the cinnamon chips adds a great flavor to the cake.
NOTE– A number of volunteer editors had difficulty finding the cinnamon chips. I found them at my local Walmart, but I was unable to find the butter pecan cake so I used a butter cake mix.
1 package butter pecan cake mix or butter cake mix
1/2 cup packed dark brown sugar
2 large eggs
1/2 cup butter melted
1/2 cup chopped pecans
1/2 cup cinnamon baking chips
Preheat oven to 350 degrees. In a large bowl combine cake mix, brown sugar. Add eggs and melted butter, mix well. Stir in the pecans and baking chips. Spread into a greased 13 x 9 baking pan. Bake until golden brown, 25-30 minutes. Cool in pan on a wire cooling rack. Cut into bars when cool.
I don’t know about you, but I feel like this year is already flying by! It’s almost May! I don’t know where the time goes. Easter was just a short time ago and Mother’s Day is just around the corner. I made this sheet cake for Easter and shared it with a couple of my neighbors as it definitely made more than we could eat. I also made another dessert for my Easter table. But, if you are hosting Mother’s Day this cake would certainly make a nice addition to your menu. It’s easy to make, large enough for a crowd, and sweet, but not over the top sweet.
2 cups all purpose flour
2 cups sugar
2 large eggs
1 cup chopped nuts (I used pecans)
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon vanilla extract
1 can (20 ounces) crushed pineapple, not drained
CREAM CHEESE ICING
1 (8 ounce) cream cheese, softened
1/2 cup butter, softened
3 3/4 cup confectioners sugar
1 teaspoon vanilla extract
1/2 cup chopped nuts
Preheat oven to 350 degrees. In a large bowl combine cake ingredients, beat until smooth. Pour into a 9 x 13 greased baking dish. Bake for 35 minutes or until a toothpick inserted in the center comes out clean. Cool completely.
FOR THE ICING
Combine the cream cheese, butter, confectioners sugar and vanilla until smooth. Spread over cooled cake and sprinkle with nuts.
I recently had the chance to do a small catering job for my Mom, Lydia Williams who is an amazing photographer. She had many of her award winning photographs on metal and also featured on puzzles, Christmas cards, calendars, magazines and pamphlets at an exhibit held at our local library. One of the dishes I made was a goat cheese whip. It was a huge hit; everyone enjoyed this and it was a fabulous addition to my cheese board! So next time you are putting together a cheese board add this you will not be disappointed !
5 ounces of goat cheese, softened
2 ounces cream cheese, softened
1 Tablespoon honey, more for garnish
1/4 teaspoon salt
1/8 teaspoon black pepper
1/4 cup pomegranate arias, plus more for garnish
Serve with crackers or toasted baguette slices.
In the bottom of a stand mixer bowl add goat cheese and cream cheese. Using the whisk attachment, whisk on high until light and fluffy, this takes a couple minutes. Add honey, salt and pepper. Whip again about 30 more seconds. Add pomegranates and fold into the mixture. Transfer to your serving container, sprinkle with additional pomegranate, drizzle with a bit more honey and serve with crackers or baguette slices.
If you would like to see some beautiful photographs please feel free to visit my Mom’s website at http://www.lydiawilliamsphotography.com