Tag: tortilla chips

Appetizers · Mexican Dishes · Salads

Cowboy Caviar

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Cowboy Caviar is an old recipe that was created by Helen Corbitt, famed 1950s Neiman Marcus food director, it was first served as “pickled black-eyed peas” on New Year’s Eve at the Houston Country Club. Soon after, it was dubbed “Texas caviar.” I found this tidbit of history interesting. Cowboy Caviar is great served as an appetizer with tortilla chips. My favorite is to serve it with a cheese, or chicken and cheese, quesadilla. It is also a great topper for any green salad. The recipe made quite a bit and I wondered how I would get through it…never fear…I shared it at a party and leftovers with my daughter, who is now a big fan!

Cowboy Caviar

INGREDIENTS:
  • 3 Roma tomatoes seeds removed, diced
  • 2 ripe avocados diced
  • ⅓ cup red onion diced
  • 15 oz black beans rinsed and drained
  • 15 oz black eyed peas rinsed and drained
  • 1 ½ cups frozen sweet corn thawed (I just usually toss it in the salad frozen unless I plan on eating it immediately, it thaws quite quickly) (Note: Forklore used fresh cooked sweet corn and it was amazing!)
  • 1 bell pepper diced (I used half a green and half a red, but color doesn’t matter)
  • 1 jalapeno pepper seeds removed, diced into very small pieces (or substitute for pepper flakes if you don’t have a jalapeno)
  • ⅓ cup Cilantro finely chopped
DRESSING:
  • ⅓ cup olive oil
  • 2 tablespoons lime juice fresh preferred
  • 2 tablespoons red wine vinegar
  • 1 teaspoon sugar
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ¼ teaspoon garlic powder
  • Tortilla chips for serving
Directions:
  • Combine tomatoes, avocado, onion, black beans, black eyed peas, corn, pepper, jalapeno pepper, and cilantro in a large bowl. Toss/stir well so that ingredients are well-combined.
  • In a separate bowl, whisk together olive oil, lime juice, red wine vinegar, sugar, salt, pepper, and garlic powder.
  • Pour dressing over other ingredients and stir/toss very well.
  • Keep refrigerated. If not serving immediately, be sure to toss/stir well before serving.

Recipe from Spendwithpennies

Mexican Dishes · Soups and Stews

White Chicken Chili

cathysmaha1 Comment

White Chicken Chili is a stick to your ribs, flavorful soup for cold weather. The original recipe does not have corn and thickens the chili with flour and milk. I chose to add cream cheese, inspired by other recipes. I serve with cilantro, cheese and chips but add whatever inspires you.

A great recipe to make for a crowd, perhaps New Years Day!

Crockpot White Chicken Chili

INGREDIENTS:
  • 1 lb. chicken breasts (~2 large chicken breasts)
  • 15 oz. can great northern beans, drained and rinsed
  • 1 can corn, drained
  • 4 oz. can chopped green chiles
  • 1-2 fresh jalapenos, seeded then minced (use 1 for mild chili)
  • 1 shallot of 1/2 onion, chopped
  • 2 cloves garlic, minced
  • 1 1/2 teaspoon cumin
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • big pinch dried oregano
  • 2 cups chicken broth
  • juice of 1/2 small lime
  • 4 oz. cream cheese, cubed
  • Toppings: green Tabasco sauce, verde sauce, lime wedges, tortilla chips, shredded cheese, chopped cilantro, sour cream
DIRECTIONS:
  1. Add first 13 ingredients: chicken breasts through lime juice into 6 quart crock pot. Stir to combine. Cover and cook on low for 4 hours or until chicken shreds easily.
  2. Remove chicken then shred and place back in crockpot.
  3. Add cream cheese cubed and cook until melted (just a few minutes).

Recipe adapted from IowaGirlEats

Soups and Stews

Sopa de la Casa

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Sopa de la Casa is a recipe I discovered in the early 1980s. It reminded me of the scrumptious tortilla soup that I first enjoyed at Tijuana Tilly’s, in Tijuana, Mexico. Sopa de la Casa was a regular on my table before my daughters were born and it was time to revisit this easy, delicous recipe. It was just as I remembered!

Sopa de la Casa

INGREDIENTS:
  • 8 slices bacon, diced
  • 1 1/4 c. finely chopped onion
  • 1 1/4 c. finely chopped celery
  • 2 green peppers, finely chopped
  • 2 cloves garlic, minced
  • 2 cans (14.5 oz. each) chicken broth
  • 1 can (31 oz.) refried beans
  • 1/2 t. pepper
  • 2 T. chili powder
DIRECTIONS:
  1. In a soup pot, cook bacon until crisp. Move cooked bacon to a separate bowl. Drain half of the bacon drippings. Add onion, celery, green pepper and garlic. Cook until tender.
  2. Blend in chicken broth, cooked bacon, refried beans, pepper and chili powder. Bring to boil. Remove from heat.
  3. Garnish with tortilla chips and shredded Monterey Jack cheese.

Garden · New Favorite · Vegan · Vegetarian

Raspberry Salsa

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Raspberries have always been my favorite fruit.  My Mother grew red and black raspberries on the farm.  When we moved into our home in 1988 we, too, planted red raspberries in our yard.  Very few raspberries make their way into the house, instead being consumed right there on the spot.

Through the years I’ve tasted several wonderful commercial raspberry salsas and it was time to make one from scratch.  Several recipes call for tomatoes but I’m a raspberry purist and didn’t want to ruin the tart, tangy goodness of fresh raspberries.

The salsa was good with tortilla chips (I’m thinking a cinnamon chip would be great with it!) and as a side to fresh grilled salmon.  The salsa would be wonderful with a grilled or broiled chicken breast as well.

Our summer bounty will fast come to a close so enjoy while you can! Also try the fresh peach or tomato salsas:

Peach Salsa
Fresh Tomato Salsa

English: Raspberries Français : Framboises Deu...

FRESH RASPBERRY SALSA

2 cups fresh raspberries
1/4 cup chopped sweet onion
3 tsp.  finely chopped jalapeno chile peppers
1 clove minced garlic
1/4 cup chopped fresh cilantro
1/2 tsp. sugar
3 tablespoons fresh lime juice

  • Combine raspberries, sweet onion, jalapeno, garlic, cilantro, white sugar and lime juice.
  • Cover and chill in the refrigerator at least 1 hour before serving.
  • Optional: Mash berries slightly before chilling and garnish with whole raspberries.