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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

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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.



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This is another great dish from Taste of Home. Spring is finally here and Easter is around the corner. This is a great side dish for your Easter table and I know it will be on mine  I really love the addition of the lemon pepper seasoning.  It’s a nice twist and lets face it Parmesan makes everything good! This recipe says it serves four but I always make more!

1 pound fresh asparagus, trimmed
3 Tablespoons olive oil
1/3 cup grated Parmesan
1 teaspoon lemon pepper seasoning
1/4 teaspoon salt

Preheat oven to 400 degrees. Place asparagus on an ungreased baking sheet. Drizzle with oil, toss to coat the asparagus. Sprinkle with cheese, lemon pepper and salt. Bake 20-25 minutes or until tender stirring occasionally.


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This is another fantastic recipe from Taste of Home! This is an easy dish to put together and easy to change up the vegetables to fit to your family tastes.  This would be a great summer lunch or perfect for a Mother’s Day or Easter brunch! I just love roasted vegetables so this dish was a big hit at our house!



1 small eggplant, cut into 1 inch pieces
1 large zucchini, cut into 1/4 inch slices
4 plum tomatoes, chopped
1 medium sweet red pepper, cut into 1 inch pieces
4 Tablespoons olive oil, divided
4 garlic cloves, minced
1/2 teaspoon salt
1/8 teaspoon pepper
1 sheet refrigerated pie pastry
1 Tablespoon cornmeal
2 Tablespoons shredded Parmesan cheese (I used shaved Parmesan)
Fresh minced Basil, optional

Preheat oven to 450 degrees. In a large bowl combine your vegetables, 3 Tablespoons of olive oil, garlic, salt and pepper. Transfer to an ungreased baking sheet. Bake at 450 degrees for 25 to 30 minutes or until vegetables are tender and the moisture has evaporated. Stir every ten minutes.
On a lightly floured surface, roll out your pie pastry into a 13 inch circle. Sprinkle cornmeal over a greased 14 inch pizza pan (or ungreased pizza stone). Place pastry on prepared pan.
Spoon vegetable mixture over the pastry leaving a 1 1-2 inch edge around the edge of the pastry. Fold up the edges of the pastry leaving the center uncovered. Brush pastry with remaining oil.
Bake at 450 degrees for 20-25 minutes or until crust is golden brown. Sprinkle with cheese. Cut into wedges and garnish with basil if desired.


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img_7980Yesterday I started telling you about this fabulous new book from Taste of Home and how it’s about bringing the family back to the dinner table.  Not only ideas about talking with your family or of taking away distraction, it is one of the most user friendly cook books I have. The book is broken down in to the obvious categories but it also has “at a glance icons”so you know exactly what to expect when making the recipe. Let me explain a little more. My recipe yesterday was not only in the CHICKEN AND TURKEY category it was also a fast fix meaning this recipe can be made in thirty minutes or less.
There is also a 5 ingredient icon, a slow cooker icon as well as an eat smart icon which is one of the recipes I am sharing with you today. The eat smart is exactly that, something a little healthier! This is an apple, maple, pecan salad in the NO FUSS SALAD category. We loved this salad and it screams New England with the apples in the salad and the maple syrup in the dressing. There is really so much I love about this book. Before I get to the recipe, I was to let you know this book also includes easy meal plans! I just love this feature! I also think if you have kids and teens interested in cooking this is the perfect book for them to start cooking and learning about recipes! I love this book so much I will be purchasing one for a family member!  Now, on to the recipe. Stay tuned tomorrow for another great recipe and more information about the Taste of Home 100 Family Meals!

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1/4 cup lemon juice
1/4 cup canola oil
1/4 cup maple syrup
1 1/2 teaspoon Dijon             mustard
1/2 teaspoon coursely        ground pepper
4 cups shredded                        cabbage
3 large Granny Smith apples,  julienned
1/2 cup crumbled Gorgonzola cheese
1 cup chopped pecans, toasted

Whisk the first five ingredients until blended. Combine the cabbage, apples and Gorgonzola, toss with dressing to coat. Let stand 30 minutes before serving. Sprinkle with pecans.

NOTE – To toast pecans bake in a shallow pan on 350 degrees for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring pecans occasionally.

PER SERVING – 3/4 cup equals 169 cal., 13g fat (2g sat. Fat),
4mg chol., 84mg sodium., 14g carb (9 sugars, 3G fiber) 2g pro.
Diabetic exchanges 1 starch, 2 1/2 fat.




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