Cowboy Caviar

1 (15-oz) can black beans, drained and rinsed
1 cup tomatoes, diced
1 cup sweet corn (fresh, canned, or frozen)
½ red onion, finely chopped

½ - 1 cup fresh cilantro, chopped
1 jalapeño, seeded and minced (optional for heat)

1 red bell pepper, diced (optional)

Dressing:
⅓ cup olive oil

2 T. cup fresh lime juice
2 T. red (or white) wine vinegar
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon garlic powder
½ teaspoon salt
¼ teaspoon black pepper

1 T. sugar or honey

Drain and rinse the black beans. Dice the tomatoes, red onion, and optional bell pepper and jalapeño. Chop the cilantro. In a small bowl, whisk together olive oil, lime juice, vinegar, and spices until well combined. In a large bowl, toss together the beans, corn, tomatoes, bell peppers, onion, jalapeño, and cilantro. Pour the dressing over the mixture and toss to coat everything evenly. Cover and chill for an hour or more. Serve with tortilla chips, as a taco topping, or as a fresh side salad.

Crispy Buffalo Chicken Breasts

4 chicken breasts, halved into 8 pieces

1 cup panko bread crumbs

2 T. Frank's Seasoning

2 T. melted butter

1/4 - 1/2 cup sour cream

Brush one side of chicken with sour cream. Mix bread crumbs, Frank's, and butter in a shallow dish. Coat the sour cream side of chicken breast with crumb mixture. Place chicken coated side up on greased baking sheet. Bake at 400 for about 20 minutes or until cooked through.

Jasper Fries (Potato Wedges)

6 medium potatoes

2 T. butter, melted

2 T. oil

1 t. seasoned salt

Cut potatoes into wedges. Place butter, oil, and salt in plastic zip bag. Add potatoes and shake to coat. Place in single layer on greased baking sheet. Bake at 450 for 30-45 minutes or until tender and golden.

Note: I balance the wedges with the skin side down and pointed edge up so I don't have to turn them over half way through cooking.

West Virginia Chili Dog Sauce

 

• 1 lb ground beef
• 1 tsp chili powder
• 1 tsp paprika
• 1 tsp cumin
• 1 tsp kosher salt
• 1 tsp black pepper
• 1 tbsp dried minced onion
• 1 tbsp garlic powder
• 1/4 tsp of red pepper flakes
• 2–3 cups water
• 1 cup ketchup
• 1/4 cup brown sugar
• 1/4 cup Worcestershire sauce

1. Brown ground beef, breaking it into fine crumbles. Stir in spices. Add water, making sure the beef is submerged. Bring to a simmer. (You can use a crockpot with the lid off for simmering.) Cook uncovered on for 1- 2 hours, stirring occasionally. Stir in ketchup, Worcestershire, and brown sugar. Simmer for an additional 30 minutes to 1 hour until thickened. Serve over grilled hot dogs with mustard, chopped onions, and coleslaw. 

Homemade Croutons

bread, rolls, or buns - of any kind, chopped into 1 inch cubes (stale works best)

2 - 4 T. butter, melted

2 - 4 T. olive oil 

1/2 - 1 tsp. garlic salt

1/2 - 1 tsp. garlic powder

Mix all ingredients in a large bowl. Place on large baking sheet. Bake at 400 for 10-12 minutes or until golden brown. Stir once or twice while baking. 

Chopped Sub Sandwich (aka Sloppy Subs)

Chop the following and mix in a big bowl:

8 slices provolone

6-8 oz. salami

6-8 oz. pepperoni

8 oz. ham

2 cups shredded lettuce

1/4 cup finely chopped red onion

1/4 cup chopped banana peppers

Mix for dressing:

4 T. olive oil

4 T. red wine vinegar

1 t. dijon mustard

1 t. Italian seasoning

1 t. sugar

Serve on:

6 hoagie rolls with dressing and mayo.

This amount serves 6.

Baked Potato Bar

Baking potatoes (1 per person). Baked at 350-400 for 1 - 2 hours.

Topping Ideas:
cheese, shredded
cheese, nacho
chili
butter 
bacon bits
chives
jalapeños
sour cream
broccoli
crispy onions 

any leftover meat (pork, ham, steak, chicken)

Easy Shrimp Tacos

2 pounds raw frozen shrimp

1 bag of slaw mix (or shredded cabbage)

8-12 corn tortillas

Marinade:

1/4 cup olive oil

1 T. lime juice

1/2 T. chili powder

1 t. paprika

1 t. kosher salt

1 t. onion powder

1 t. garlic powder

1 t. cumin

1/4 t. cayenne 

Cilantro Crema:

1 cup sour cream

1/2 cup cilantro leaves

2 t. lime juice

1/2 t. salt

Thaw and dry shrimp. Mix marinade and pour over shrimp. Refrigerate 15-20 minutes or longer. Mix all Crema ingredients in blender or food processor. Set aside. Heat skillet over medium heat. Cook shrimp for 5 minutes or until pink, flipping once. Add shrimp, slaw, and crema to the corn tortillas.

Korean Rice Bowls

2 lb. ground beef

6 cloves garlic, minced 

1/2 cup brown sugar

1/2 cup soy sauce

4 t. sesame oil

1/2 t. ground ginger

1/2 t. crushed red pepper

1/2 t. pepper

4 cups hot cooked rice

optional: sesame seeds or green onions for garnish

In larger skillet cook ground beef until no longer pink. Drain. Add garlic to meat. In a small bowl, whisk brown sugar, soy sauce, sesame oil, and spices. Pour over beef and let simmer for 5 minutes. Serve over hot rice. Garnish with sesame seeds or green onions, if desired.

Apple Crisp

10 cups sliced peeled apples

1/2 cup sugar

1 t. cinnamon

1 cup flour

1 cup brown sugar

1/2 cup quick cooking oats

1 t. baking powder

1/4 t. nutmeg

1 t. cinnamon

1/2 cup cold butter

vanilla ice cream, optional

Place apples in a large bowl and toss with 1/2 sugar and cinnamon. Put into greased 9x13 pan. Combine flour, brown sugar, oats, and spices. Cut in butter until you get coarse crumbs. Sprinkle over apples. Bake at 375 for 50 minutes or until apples are tender. Serve warm with ice cream.

From Taste of Home