A Favorite Appetizer for a Crowd

I have been absent from my blog for several reasons. One of them is that we had to take an emergency trip to Fl. when one of our loved ones cancer returned and they needed surgery. I am republishing this recipe for those of you who haven't seen it. It is definitely a crowd favorite! I hope you enjoy it!!! Most people call this "Cowboy Caviar". I don't know why but I do know it is delicious and everyone I have served it to, loves it. I hope you will try it soon! here is the recipe and some pics I took making it. I copied the recipe from "Spend With Pennies". 

COWBOY CAVIAR

A fresh, simple dip that can be thrown together in under 15 minutes!  This Cowboy Caviar makes a great side dish for any picnic, potluck, or party, and is a great way to use up your summer produce!

INGREDIENTS:

• 3 Roma tomatoes , seeds removed, diced
• 2 ripe avocados diced
• 1 15 oz can black beans , rinsed and drained
• 1 15 oz can 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).
• 1 bell pepper , diced (I used half a green and half a red, but color doesn’t matter)
• ⅓ cup red onion , diced
• 1 jalapeno pepper , seeds removed, diced into very small pieces
• ⅓ cup Cilantro , finely chopped

DRESSING

• ⅓ cup olive oil
• 2 Tablespoons red wine vinegar
• 2 Tablespoons lime juice (fresh preferred)
• 1 teaspoon sugar
• ½ teaspoon salt
• ½ teaspoon pepper
• 1/4 tsp garlic powder
• Tortilla chips , for serving

Follow Spend With Pennies on Pinterest

  

DIRECTIONS:

Report this ad

1. 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.
2. In a separate bowl, whisk together olive oil, lime juice, red wine vinegar, sugar, salt, pepper, and garlic powder.
3. Pour dressing over other ingredients and stir/toss very well.
4. Keep refrigerated. If not serving immediately, be sure to toss/stir well before serving.

 As you can see I did a mix of green red and yellow sweet peppers.

Thanks for your visit. Not much is happening around here as Summer is winding down. Are you thinking of or planning for Fall? I am, planning and making lists:) I LOVE Fall and Fall decorating. But, I do NOT want to rush the seasons and I especially don't want to rush into Winter:(

XO, Pinky

I will share this here:

Metamorphosis Monday, The Scoop, Wow Us Wednesdays,

 Tablescape Thursday, Feathered Nest Friday

 Inspire Me Tuesday,

Wow Us Wednesdays, Feathered Nest Friday

 Foodie Friday and Everything Else Link Party

Share Your Style

Have a Daily Cup of Mrs. Olson ~ Share Your Cup Thursday

The Dedicated House – Make it Pretty Monday

 A Stroll Thru Life – Inspire Me Tuesday

TUESDAYS AT OUR HOME

Breakfast for 10!

I hosted a breakfast for some of my neighbors on Monday. It was a lot of fun, and always so nice to get together with new FRIENDS!!! I set 2 tables, I can't fit 10 at either table, unfortunately. It was a fun morning, and no one left til 11:45 so I guess they had a good time:) I thought I would share our bounty:) The breakfast room table sat 6 today. I did a VERY simple table!

 Leaf embroidered placemats and leaf napkins.

 I used plain green placemats at the ends. My brown bamboo flatware is my go to in the Fall!

 The dining room table for 4.

 I got this new runner recently so used simple orange placemats with leaves imprinted on them.

 The buffet area was set up with the food.

 The fruit salad was served in this beautiful bowl I found at WALMART!!! It is their Better Homes and Gardens Fall collection. It has pumpkins and acorns on the inside too! I love it!

 3 kinds of breads: lemon, blueberry and banana walnut. Pumpkin streudel mini muffins too.

The juice station. We had OJ, cranberry and water in the pitcher.

 Regular and decaf coffee.

 My plate and juice. I love to mix OJ and cranberry:)

 Egg casserole

 French toast casserole.

 It was a fun morning. Wish you all could have been here!!!

 

XO, Pinky

If you would like the recipes you can find them here:

http://designsbypinky.blogspot.com/2014/10/delicious-egg-casserole-and-more.html

Sharing here:

Metamorphosis Monday, Inspire Me Tuesday, Wow Us Wednesdays, Tutorials Tips and Tidbits, Home and Garden Thursday, Be Inspired Friday, Feathered Nest Friday, Seasonal Sundays, Happy List Tuesdays

Treasure Hunt Thursdays

Create It Thursday

Paula and Patti at Ivy and Elephants for What's It Wednesday

The Scoop,  Inspire Me Tuesday,

Wow Us Wednesdays, Feathered Nest Friday

 Foodie Friday and Everything Else Link Party

Share Your Style

~~~Pepper Steak with Rice~~~

Today I thought I would repost a favorite recipe of ours. It is a simple recipe and very flavorful. A great week night dinner, and after having turkey for some reason we crave a little beef:)  Hope you enjoy it if you try it. I start out with a pound of round steak and pound it thin and cut it into strips.

 I add the 2 cloves of garlic, chopped fine into a bowl

 then add the oil and the meat strips and combine

 next, add the TBSP of paprika to the mix and mix it all together and let sit while you slice your vegetables.

 green pepper, I did 2 medium ones

 Now, add the meat to a skillet and brown on both sides,

 I didn't get a picture but you then add the beef broth and simmer this for 30 mins., covered.

 Add your peppers and onions and let cook for 5 mins. more.

 Then you add the fresh tomatoes and gently stir them into the mix and heat for about 2-3 mins.

 Serve over rice and ENJOY!!!

 

Here is the recipe I use:

3 cups hot cooked rice

1lb. round steak

1T. paprika

2 cloves garlic, crushed (I use the chopped garlic from a jar if I don't have fresh)

1 can beef broth

1 cup sliced green onions (I use yellow onions, 1 LARGE, since we LOVE onions!)

2 green peppers, cut in strips

2 T. corn starch

1/4 cup each of water (I use Sherry) and soy sauce

2 large, fresh tomatoes cut into 1/8ths

Directions:

While rice is cooking cut round steak into strips and put into bowl with 1 Tbsp. oil, garlic and paprika.Using a large skillet, brown meat. Add broth, cover and simmer for 30 mins. Stir in onions and green papper and cook 5 mins. more.Blend cornstarch, sherry and soy and stir into meat mixture til clear and thickened, about 2 mins. Add tomatoes and stir gently. Serve over rice.

Makes 31/2 servings.....unless you have my Joe at the table:):)

~~Yummy Asparagus Roll Ups!!~~~

Good Saturday  evening! I wanted to share an appetizer that I made for a birthday dinner last night. There are many variations of these roll ups, and this one is different from ones I have made in the past. These were VERY delicious!

 You will see in the recipe that you take regular sandwich bread, cut the crusts off, and roll it flat with a rolling pin!!!

 Then the cream cheese mixture is spread onto the bread.

 Next you sprinkle the bacon bits onto the bread.

 I decided to sprinkle them onto the 2 sides of the bread so that when  cut them in half it made it easier, and the bread didn't tear.

 Here they are all rolled up. I forgot to get a picture of them cut in half and the out of the oven. But, they were a big hit, and very easy to assemble so I would highly recommend them for your next party!

ere is the recipe:
Asparagus Roll-Ups Recipe photo by Taste of HomeAsparagus Roll-Ups Recipe
2

• 

                   

 

 

Asparagus Roll-Ups Recipe

• Prep/Total Time: 30 min.
• Yield: 10 Servings

20 10 30

Ingredients

• 16 fresh asparagus, trimmed
• 16 slices sandwich bread, crusts removed
• 1 package (8 ounces) cream cheese, softened
• 8 bacon strips, cooked and crumbled
• 2 tablespoons minced chives
• 1/4 cup butter, melted
• 3 tablespoons grated Parmesan cheese

Directions

• In a large saucepan, bring 1/2 in. of water to a boil. Add asparagus; cover and boil for 3 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry. Set aside.
• Flatten bread with a rolling pin. Combine the cream cheese, bacon and chives; spread 1 tablespoonful on each slice of bread. Top with an asparagus spear. Roll up tightly; place seam side down on a greased baking sheet. Brush with butter and sprinkle with Parmesan cheese.
• Cut roll-ups in half. Bake at 400 degrees for 10-12 mins or til lighlt browned. Yield 32 appetizers. NOTE: there were 20pieces of adparagus in my bunch and I used almost a full loaf of bread.

I am joining these parties:
StoneGable for Tutorials Tips and Tidbits~
2805 for Potpourri Friday~
Metamorphous Monday
Cowgirl Up
Wow-Us-Wednesdays
What's it Wednesday

Feathered Nest Friday

Show and Tell Friday