30 Days of Holiday: Redneck Caviar

Had I heard it's name before I tried this dish, I would never have made it.  I even researched other names before posting in hopes of finding one more complimentary.  I failed.  You can call it 'Texas Caviar" or "Poor Man's Caviar".  I thought the name "Cowboy Caviar" kind of catchy.  I don't know how caviar came into play but that part seems set in stone, so I decided to introduce this recipe the way it was introduced to me, as Redneck Caviar.  Despite any predjudices you may have, which may include running in horror for the remote control every time your hear Jeff Foxworthy's nasal twang, I hope you'll give this a try. 

The taste is fresh and puts me more in mind of a salad than anything else.  I've been known to eat it right out of the bowl. 

What's In It:

2 15 oz. cans black eyed peas, drained (Don't waste your money on the fancy kind with hunks of meat floating around in them.  Store brands are adequate for all beans and corn in the recipe.)
1 15 oz can black beans, drained (I'm not a big fan of black beans so I omit these.  You decide.)
2 15 oz. cans white shoe peg corn, drained  
2 10 oz. cans Ro-Tel tomatoes, drained (Ro-Tel and ONLY Ro-Tel)
2 lg. bell peppers, chopped (Be creative!  Use any color you like!)
1 bunch green onions, sliced thin (stem and all)
3 ripe tomatoes, chopped fine (By ripe, I mean either bright red and right off the vine, or after several days of sitting on your kitchen window sill.  Pink is generally not a good color for food unless it's on the inside of a good cut of beef or on top of a cupcake.)
1 tsp. garlic powder
1 tsp. garlic salt
1 tsp. parsley flakes (Fresh is better, of course.  If you've got it, go ahead and use 1 1/2 to 2 tsp.)
1 16 oz. bottle Zesty Italian Dressing (Again, save your money.  I usually buy a big bottle of the store brand.)

How To Make It:

Mix all ingredients, preferably in a large bowl with a lid.
Refrigerate at least 12 hours.
Serve with Frito Scoops.  (Go ahead and use something else if you like....you'll be back.)

Told you it was easy!



© Copyright 2009-2010 Stacye Carroll All Rights Reserved

30 Days of Holiday: Hot Artichoke Dip

I always have three or four appetizers around for guests to sample while everyone arrives.  Hot Artichoke Dip is always a hit.  I like the added spice and versatility of this recipe.  It can be served with a variety of chips or crackers, but we like tortilla chips best.  Or stuff it inside mushroom caps for a more impressive presentation!

This dip does not travel particularly well.  If you want to take it to a party, take it unbaked and slip it into your host's oven after you arrive. 

What's In It:

1 (14 oz.) c. artichoke hearts, drained
1 c. freshly grated Parmesan cheese (The powdered stuff in the shaker has a place, but this isn't it.)
8 oz. cream cheese at room temperature (Use "lite" if you like, but it won't be as good.)
1/2 c. mayonnaise (See above)
1/2 tsp. dried dill
1/4 tsp. minced garlic

How To Make It:

Heat oven to 400 degrees.
Coarsely chop artichoke hearts in food processor.  Add all other ingredients and process until smooth.
Scrape mixture into 10" pie plate, smoothing top with spatula.
Bake until bubbling, about 15 minutes.  Serve with chip of choice.

Alternate serving suggestion:  Spoon dip into fresh, washed mushroom caps (You will need about three pounds)  Brush edges of the caps with melted butter and place in 13" by 9" baking dish.  Bake in 400 degree oven for about 15 minutes.  Serve immediately.

© Copyright 2009-2010 Stacye Carroll All Rights Reserved