Wednesday, May 28, 2014

Cowboy Caviar

Cowboy Caviar
1 can blackeyed peas
1 can hominy
1 can whole kernel corn
1 or 2 tomatoes, depending on size
1 green pepper
1 jalapeno
1/2 cup yellow onion
4-6 green onions
2 cloves garlic
1/2 cup parsley or cilantro
1/2 cup salsa
1/2 cup salad vinegar
1/4 cup olive oil
Tortilla Chips

Rinse and drain peas, hominy and corn.

De-seed and chop the tomatoes, green pepper and jalapeno.
Chop the onions, mince the garlic.
Rough chop the parsley or cilantro.

Toss all except dressing until well mixed.
Stir in the salsa.

Blend the vinegar with olive oil and pour over the mixture.
Let stand several hours or overnight.

Serve with tortilla chips.
It's best served well chilled.

Saturday, May 10, 2014

Chocolate Lava Cakes

Molten Chocolate Lava Cakes

1 cup Semi Sweet Chocolate Chips
1/2 cup butter
1 cup powdered sugar
2 whole eggs
2 egg yolks
6 Tbsp. flour

Preheat oven to 425 degrees.
Grease 4 custard cups and place on baking sheet.

Place chocolate chips and butter in glass batter bowl.
Microwave on high for 1 minute, or until butter is melted.

Whisk until chocolate is completely melted and mixture is smooth.

Stir in sugar. 
Add whole eggs and egg yolks. Mix well.
Stir in flour.

Pour into prepared custard cups.

Bake 14 minutes or until the sides are firm and centers are still soft.
Let stand 1 minute.

Meanwhile, prepare your dessert plate.
Chocolate syrup, cocoa and powdered sugar.

Carefully, rim the cake with a metal spatula or knife to loosen.
Invert onto dessert plate.

Serve warm with whipped cream or ice cream.

Happy Mother's Day.