Black Bean and Corn Salsa

This is one of my favorite things to make in the summer time. For this recipe, I grill the corn and it gives the salsa an extra summery flavor. 

Ingredients:

1 can black beans, drained and rinsed

3 ears of corn

1/3 cup diced red onion

1/3 cup chopped cilantro

1 tsp cumin

1 TBS olive oil

Juice of 1 lime

Dash of pepper

1. Brush olive oil on the corn and grill on all sides until cooked with nice grill marks.

2. Cut the corn off the cob and mix will all other ingredients. Serve with tortilla chips, enjoy!

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Veggie pizza...or whatever you want to call it!

I like to make this in the summer and munch on for lunch or even dinner. This is a great thing to take to a large gathering, because it makes a whole cookie-sheet. This weekend, I was hungry for this, but with just two of us it seemed like too much, so I shared it with our neighbors.  Their daughter said it tastes like salad!

My neighbor said the name "Veggie Pizza" was deceiving.  This got me thinking that maybe we should name this something different?  

Comment on the blog post and come up 

with a new name for this dish!  

We will vote on the names submitted and the winner will be mentioned in the blog!  Since we have so many viewers from so many different countries, this will be a way for us to get to know you!  

INGREDIENTS:
2 packages crescent rolls
8 oz. cream cheese-softened
Small sour cream (8 oz)
1 package dry ranch dressing mix
1 cup mayonnaise (I used Miracle Whip)
Finely chopped vegetables as desired.  I used broccoli, carrots and cauliflower (I chopped them in the food processor)
Shredded cheddar cheese

1.  Spread rolls on cookie sheet.  Cook "crust" per directions on package. - Cool

2.  Mix the cream cheese, sour cream, dry ranch dressing and mayonnaise.  





3.  Spread the cream cheese mixture on the cooled crust.  Top with vegetables and cheddar cheese.  Refrigerate and cut into serving size pieces.  

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Tomato, Basil & Mozzarella Bites

I'm am SO obsessed with these little appetizers because they are so refreshing and summery and they are a great way to use up all the fresh basil that grows in my herb garden. I make these for summer parties because when you put them on the toothpick they are so convenient for everyone to snack on. It's a really easy recipe too, you can adjust it depending on how much you have of each ingredient, just sprinkle a dash of the balsamic vinegar and olive oil enough to coat the tomatoes and mozzarella. YUM!!

Ingredients
Cherry tomatoes, sliced in half
Fresh basil leaves
Fresh mozzarella (the little mozzarella balls call "Bocconcini" work perfectly)
Balsamic vinegar
Olive oil
Pepper
Toothpicks

1. In a bowl, combine the halved cherry tomatoes and the diced mozzarella (or the Bocconcini if you have it).

2. Sprinkle a dash of the balsamic vinegar and the olive oil enough to coat all of your tomatoes and mozzarella, but not too much. Also sprinkle a little bit of pepper on the mixture at this point.

3. On toothpicks, alternate the marinated tomatoes and mozzarella with small pieces of the fresh basil leaves. Enjoy!!

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Redneck Caviar

Thanks to my freeend Vicki fer introducin me ta Redneck Caviar.  It don't make no cent thit a niiiiice laaady from out West in Indianer would be givin me a redneck recipea, but she did an it had done become one of my kin's favorite snacks.

Now this recipea makes a crapload (that is redneck for a lot!).  So you could cut it in half I reckin.  But it do keep in the icebox for a month if you caint eat it all up in one sittin.

INGREDIENTS
3 Cans black-eyed peas (drained)
2 Cans Shoepeg corn (drained) see note below
2 Cans Rotel tomatoes
2 Tomatoes (diced)
2 Green Peppers (diced)
1- 16oz. bottle of Italian Dressing (I use fat-free)

I had never heard of Shoepeg corn before this recipe;
I'm sure regular white corn can also be used.

1 teaspoon garlic powder
1 teaspoon garlic salt

Steps

1.  Mix all ingredients together
2.  Eat with your fingers or corn chips 

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Chicken Fingers

This was always one of the kids favorites and through the years, I actually got all of them to help make them.  One of the kids' babysitters, Dawn used to make these for the kids from time to time and they were a huge hit!  Of course, this is the same babysitter who made Corinne eat cottage cheese and scarred her for life!  Her life was so hard.   

When all the boys were in the house, I used to use at least 3 packages of chicken tenders.  If you use more chicken tenders than 1 package, increase the rest of the ingredients accordingly.

INGREDIENTS
1 package chicken tenders, cleaned and any fat and tendons cut off
1 egg
1/4 cup milk
1 sleeve crackers (I use Keebler Town House)    
Parsley, Paprika and Pepper to taste
Vegetable or Canola oil

1.  Place 1 sleeve of crackers in a plastic storage bag and roll with a rolling pin.  Mix in the Parsley, Paprika and Pepper into the cracker crumbs. Pour into a bowl or plate.

2.  Clean the chicken and set aside.
3.  Mix the egg and milk with fork in a bowl.

Love this breading set, a gift from Corinne!

4.  Heat enough oil in frying pan (about 1/4 inch) over medium heat.
5.  Dip chicken in egg mixture, then coat both sides of chicken in cracker mixture.
6.  Fry both sides of chicken tenders for approximately 2 minutes, or until golden brown.  Drain on paper towels  If you are making a lot, keep warm in oven.  

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Goat Cheese Appetizer with Pita Chips

This dish is inspired by a baked goat cheese appetizer I had at a restaurant once. My husband suggested adding the marinara and presto! Paired with some homeade pita chips, it's delish! We sometimes have this for dinner with some wine. I know! It's bad! No veggies or meat...what the hell kind of dinner is that? But it's also great for an appetizer to share...with wine....notice a trend here?

Ingredients:
- 4 oz. log of goat cheese
- 1/2 cup marinara sauce
- 1/4 cup bread crumbs
- 1 T. olive oil

Pita Chips:
- 3 or 4 pita pockets
- 3 T. olive oil
- 2 T. balsamic vinegar
- 1 T. italian spices

1. For the pita chips, cut into bite-sized pieces and place on a cookie sheet. Drizzle with olive oil, balsamic vinegar, and italian spices. Toss together until everything is coated. Bake at 400 degrees for about 15 minutes or until crispy.

2. Brown breadcrumbs in a pan with 1 Tablespoon of olive oil. Watch the breadcrumbs so they don't burn! When they are done, place the breadcrumbs on a cutting board and spread them out in a circle.

3. Place the goat cheese log on the breadcrumbs and roll it to coat all over.

4. Pour marinara sauce in a shallow baking dish, place the goat cheese log in the marinara sauce. Bake at 400 for about 10 minutes or until the goat cheese is soft.

5. Serve with pita chips, enjoy!

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Sausage Sauerkraut Bites

I know I know...right now you're probably saying "Sauerkraut...ewwww!! Scary!!". That used to be me...until I tried these delicious sausage sauerkraut bites. I first got this recipe from my mom and now I make them on New Years Eve because they are so good and I can feel like I'm getting the sauerkraut in! You can make them ahead of time and then heat them up in a 350 degree oven for 10-15 minutes before serving.

Ingredients:
- 16 oz. pork sausage meat
- 1/2 cup chopped onion
- 1 jar sauerkraut (32 oz.) drained & pressed dry
- 4 T. bread crumbs
- 6 oz. cream cheese
- 1/2 t. garlic powder
- 1/2 t. pepper
- 4 eggs, beaten
- 1 cup flour
- 1 cup breadcrumbs

*make sure the sauerkraut is drained and pressed dry. I usually put it in a strainer and then squeeze all of the liquid out of it before adding it into the recipe.

1. Cook sausage meat and onion in a medium-high heat pan.

2. When sausage and onion mixture is cooked, mix in a bowl with cream cheese, 4 T. of breadcrumbs, garlic powder, pepper, and sauerkraut. Place in the refrigerator for 2 hours (or more).

3. When refrigerated, shape mixture into balls.

4. Set out three bowls and place the flour in one bowl, eggs in another, and breadcrumbs in the third bowl. Place the balls first into the flour, then the egg mixture, then the breadcrumbs. When coated, place into a medium-high heat pan with olive oil on the bottom.

5. Brown all sides of the sauerkraut bites in the pan. When finished, serve with spicy brown mustard. Enjoy!

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World Famous Guacamole

OK, so it’s not “World Famous” yet, but I’ve had a lot of requests for my guacamole from friends who would go so far as to lick the guacamole bowl at the end of a party (you know who you are!).

The simpler the better for guacamole, it’s all about the natural avocado flavor so don’t overdo it. When I have it in the house, I chop up a few pieces of bacon to add to the guacamole and it’s very tasty, but don’t go out of your way to get bacon at the grocery store, the guacamole is still very delicious without it. This recipe feeds 3-4 people as a snack or appetizer.

Ingredients:
-  2 avocadoes, diced
- ¼ cup chopped cilantro
- Juice of 1 lime
- 1 t. cumin
- Salt and pepper
- ¼ cup diced red onion
- 2 slices cooked bacon, chopped

1. Carefully cut the avocado in half and then slice it in a criss-cross pattern inside the skin.

2. Spoon out the avocado pieces into a bowl, mix with cilantro, cumin, red onion, bacon, salt & pepper, and lime juice.

3. Mix together with a fork until creamy but still a little chunky. If it needs more flavor, try adding a little bit more pepper or cumin. Serve with tortilla chips and remember to lick the bowl!