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.

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.

Parmesan Garlic Roasted Asparagus

Oven Roasted Asparagus

1 bunch asparagus

3 tbsp. olive oil

2 cloves garlic

course salt

freshly ground black pepper

2 tbsp. grated fresh parmesan cheese

Our supermarket has a beautiful selection of fresh asparagus

at fabulous prices this spring.

Choose a bundle with thin spears.

Wash asparagus and snap off the tough ends.

Toss with olive oil.

Arrange in a single layer on your baking sheet.

Sprinkle with minced garlic,

salt and pepper to taste.

Bake at 425 degrees for 12 to 15 minutes.

Sprinkle with parmesan cheese.

Return to oven until cheese is melted.

Weekend Brunch~Biscuits and Gravy

Old Farmhouse Sausage Gravy

12 oz. pork sausage

1/3 cup all purpose flour

1/2 tsp. salt

1/4 tsp. black pepper

3 cups milk

Break up the pork sausage and 

cook over medium heat until no pink remains.

When making a roux, 

have everything measured and ready to go.

Here we are making a double batch, so I'm adding some butter.

Remove the browned sausage,

prepare the roux,

and return sausage to the pan.

Homemade Biscuits are the best.

Serve Sausage Gravy over Biscuits.

It's a perfect weekend brunch.

Blender Orange Drinks

 Orange Drink

6 oz. frozen orange juice concentrate

1 cup water

1 cup lowfat milk

2 - 4 tbsp. sugar or honey

1 tsp. vanilla

Since frozen juice is available in 12 oz. containers,

you will need to shimmy it out onto a plate and cut in half.

Use 1% or skim milk...

Whirl in your blender until combined.

Add ice and blend until you reach the desired consistency.

Experiment with other flavors of juice,

like grape or strawberry pineapple.

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This is a refreshing snack 

for spring and summer.

Corned Beef Hash

Corned Beef Hash

St. Patricks Day is now behind us. 

Your supermarket is probably running a special on corned beef brisket.

Purchase a roast that is large enough to have corned beef and cabbage,

and to make corned beef hash for brunch this weekend.

2 cups corned beef, cut into strips

(be sure to cut across the grain)

Peel and dice 2 to 3 potatoes.

1 medium onion, minced

Drizzle olive oil around the pan.

Melt 2 tbsp. butter.

Cook potatoes until they start to soften and become browned.

Add onion and corned beef.

Cover and cook over medium heat.

Turn and cook until tender and golden brown.

Salt and pepper to taste.

Serve with eggs over-easy.