Texas Cowboy Salsa (aka Cowboy Caviar)

My mom shared this yummy recipe with me at a family reunion. It is another great summer recipe, although I also served it at a New Year's Eve party and it was a  total hit. It kind of reminds me of a bean salad with the marinade, but way better! My kids often ask me to make this because they like it so much. Be aware that this makes a large batch which is perfect for a group, it's delicious! 

Texas Cowboy Salsa

1 can each-drain and rinse

  Pinto beans

  Northern beans

  Black beans

  Black eyed peas

  Kidney beans

  White kidney beans

  Corn

Chop fine-

   1 c green pepper

   1 c celery

   1 onion

2 cans diced green chilies

Mix all together in a container with a tight lid.

I use a large flat one so it covers better to marinate.

Depending on the amount of beans used, you will need to make

½ more or double the marinate.

In a saucepan bring to a boil:

   1 cup oil

   1 cup sugar

   1 tsp water

    ¾ c white vinegar

    1 tsp salt

     ½ tsp pepper

Let marinade cool, and  then stir in with bean mixture. 

Let marinate for 24 hours before serving for best flavor. 

Serve with tortilla chips and enjoy!

Tabbouleh

Well, I've been "missing" for a while. We decided to sell our home and move to a new home. It all went very well and I'm finally back to sharing recipes again!

Here is an amazing recipe that I am excited to share with you. I got from my sweet friend Holly after she brought it to a summer picnic. It is refreshing and full of flavor. I am not normally a big fan of Tabbouleh that you get from a deli because I really don't care for parsley. But, this recipe uses flat leaf Italian parsley and not nearly as much as you see in those deli recipes. I think this is divine. My family can just sit and eat this for a meal and be happy. I hope you enjoy this too. It's a great refreshing summer salad. 

Tabbouleh

1 1/2 cup bulgar wheat
1 medium onion, diced
1/2 bunch green onions, diced (both green and white parts)
1 1/2 cup Italian/flat leaf parsley, finely chopped
3/4 cup lemon juice
1/2 cup olive oil
1 2-oz package pine nuts
1/2 cup feta cheese
 2+ tomatoes, chopped
1 teaspoon salt freshly ground pepper

Directions:
1. put bulgar wheat in a bowl and cover with water. Let soak for 1 hour
2. Drain bulgar, if necessary you can use cheesecloth to squeeze out excess liquid 
3. Add all non-liquid ingredients to a big bowl and toss together 
4. Add liquid; adjust amounts to achieve correct moistness. (It should be a little juicy, but not soupy)
5. Serve with cut pita bread

Guacamole Salsa

I came across this recipe on yummy blog Frosted Bake Shop. The kids weren't' quite sure of it because of the tang of the tomatillos but my husband and I loved it. We had it on chicken tacos and the next day I used it to top my taco soup and boy, that was good! It is also good with tortilla chips as a snack, with burritos or any thing else that you would put salsa on. Enjoy!

Guacamole Salsa - from Frosted Bake Shop

1 lb. tomatillos (or more if you want it thinner)
1 jalapeno pepper, cut up (remove the seeds for less spice or add more if you like it spicy)
1/3 bunch cilantro
1 thick slice of onion
1 garlic clove
1 avocado
1 tsp. salt

Directions:
Peel the husks off and wash the tomatillos. Cut them into quarters and put in the blender. Add the jalapeno, cilantro, onion, garlic, avocado & salt. Be sure to put the tomatillos in the bottom of the blender and not the avocado so it doesn't stick to the blade. You might have to help it start by shaking or using a mixer at first. But, once it gets going the juice from the tomatillos will help move the other ingredients around. That is it!
The recipe says that it lasts for about a week in the fridge. It does thicken up in the fridge, so if you want it thinner grab a couple more tomatillos to mix in again. So easy and so good!!

Mexican Veggie Dip

I friend of mine brought this to a Christmas dinner party and I fell in love with it! I have made it a number of times and am finally sharing it with you. It is so refreshing with the veggies and satisfying with the dip. This is a new family favorite! I almost forgot to take a picture so this is a picture of it half gone from the pan :)

Mexican Veggie Dip

Mix together:

2 blocks of cream cheese, softened

¾ cup mayo

2-4 tsp taco seasoning ( to taste)

Spread in the bottom of a 9x13 pan

In a large bowl, mix together:

1 can corn

1 can black beans, drained and rinsed

sliced green onion

1 red bell pepper, chopped

Spread the veggie mixture over dip and serve with chips. So refreshing and yummy!

Jodi's Mexican Salad

My sweet friend Jodi made this salad when we were visiting this summer. It was delicious and I am so happy she shared it with me. I recently made it for a pot luck and had lots of compliments. I hope you enjoy it too!



Mexican Salad
1 head of lettuce, torn up
2-3 tomatoes, diced
1 or 2 cans kidney beans, rinsed and drained
1/2 - 1 purple onion, diced
1 cup grated cheese
The amounts aren't anything exact--it depends on what your family or guests like!

Catalina dressing
Fritos, crushed

*Mix everything except the dressing and Fritos, then add those to as much as you are going to serve. If you don't dress all of it, you can save the Fritos and lettuce from getting mushy/wilted

Easy Stuffed Jalepenos

These spicy appetizers are so easy and delicious. My friend Carmen shared this recipe with me and we love them! Make them for your next gathering and they will be a hit.

Easy Stuffed Jalapeno Appetizers

Fresh Jalapenos
1 lb breakfast sausage
1 8oz block cream cheese
grated Parmesan cheese

Take fresh jalapenos and cut lengthwise in half. Scoop out seeds to make “boats”. Rinse and set aside to dry.

Brown 1 lb breakfast sausage, drain fat add 1 – 8oz block of cream cheese, stir till melted.

Fill jalapeño boats with sausage filling and place on a cookie sheet. Sprinkle with Parmesean cheese.

Bake at 350* for 15-20 minutes (until jalapeños are cooked through)

Great Easy Salsa!!

Andi’s Salsa – so easy even I can do it!

1 can of whole tomatoes (Big)
1 small can of green chilies
2 bunches of green onions (I use less)
¼ a bunch of Cilantro
Garlic salt to desired taste

Put in Blender
Cut off ends of onions – cut up about an inch long stems
Snap off leaf part of cilantro - about 1/4 of bunch
1 can of Green chilies

garlic salt
Juice only from can

Pulse just a little – not too much, you do not want to puree it

Add the tomatoes – pulse a few more times

Done!!!