Texas Caviar

Happy New Year!

If you are not from the South, you may not know about the New Year's tradition of eating black-eyed peas.  As a matter of fact, you may not even know what black-eyed peas are.  I can hear Annette gasp as she reads that one!

I could go into some kind of explanation about WHY we eat black-eyed peas on New Year's, but in all honesty it would be information I got by way of "Google," because quite frankly I never have been worried about "why."  I just know we do it for good luck, and it is taken seriously!  When I "Googled" the subject, there were plenty of explanations, so Google to your heart's desire.

On to the food ~ black-eyed peas are a pretty fun subject to Annette and I.  We remember picking them as children/teens at various gardens.  For whatever reason, you apparently cannot plant a "few" pea plants - you must plant a million or so - rows and rows and rows...  So then of course you have to invite your friends over, because you have too many peas.  It was the friendly/neighborly thing to do.  I guess our parents had lots of friends. :)
They are of course ready to pick in the heat of the summer, so picking them was so much fun - NOT!  Now shelling them - that was FUN!  I would say that Annette and I feel we were "professional" pea shellers.  Daddy taught us how to do it efficiently, and it is a sweet memory of family time - everyone sitting in the living room, shelling bushel after bushel of peas.  I can still see Daddy smile and laugh as Annette tried to compete for who could shell more.

It is well-known in our family that Annette LOVES black-eyed peas.  Black-eyed peas and cornbread have always been a favorite for her.  You can see her previous post about how to cook them here:
Black-Eyed Peas!!

I, on the other hand, eat peas on New Year's, because that is what I am "supposed" to do.  So, I am sharing a recipe for a different way to enjoy them, called Texas Caviar.  If you can make something that goes with a chip, I am there!

Texas Caviar

Ingredients:
2 cans of black-eyed peas, drained and rinsed
OR 1 bag of frozen black-eyed peas, cooked according to package, cooled and drained1 small can yellow corn, drained and rinsed 
1/2 green bell pepper, diced
1/2 red bell pepper, diced
2 stalks celery, diced
1/4 cup purple/red onion, diced
1/8 cup chopped cilantro 
6-10 pickled jalapeno slices, chopped
1 garlic pod, finely minced
4 to 8 oz. Italian dressing
salt and pepper to taste

Cook and/or drain your black-eyed peas and set aside.
Chop your veggies:

CAUTION:  when chopping jalapenos, remember to avoid contact with eyes by taking every precaution possible (not that I have had a bad experience with this).  I use my handy-dandy chopper that I love oh, so much.

 TIP:  I like to use my kitchen shears to snip cilantro.  Seems easier than chopping.

Toss all ingredients until well mixed and chill for several hours or overnight.

VOILA!
Look how pretty :)

Serve with tortilla chips, pita chips, or even as a salad.

May your New Year be prosperous, and filled with health, love, peace, and joy!

Best Ever Mexican Salad

Hello and Howdy Everyone!

Today I'm (Annette) sharing a true family favorite recipe! You will find this at any of our family gatherings, dinner parties, church or office luncheons, and about any other special occasion you want to make a hit.  I personally have never taken this recipe to any place it wasn't the "favorite" dish and the first to go. BEST EVER MEXICAN SALAD"!  Just makes you want some, right? ;)

I made my family my famous sloppy joe's last night (can sloppy joe's really be famous?) and my little girl specifically asked for Mexican Salad.  Bailey is typically a big meat eater, but, LOVES salads of any kind.  I thought to myself...sloppy joes with Mexican salad? Hum...well why not? It is vegetables.  Right folks?  We want our kids to eat vegetables! So here goes!

Best Ever Mexican Salad

Ingredients

1 large head of lettuce chopped bite size
3 tomatoes chopped
1 medium sweet onion chopped in small pieces
1 1/2 cups longhorn cheddar cheese grated
1 15 oz can Ranch Style Beans drained
1 16 oz bottle Catalina Dressing
1 10 1/2 oz bag Fritos (the original kind) crush up into small pieces

In a large bowl put your chopped lettuce in then add the tomatoes and onions. Spread your cheese generously on top of the salad mixture. Add the ranch style beans and Fritos.

Pour your salad dressing over your salad and fold gently as you don't want to mash up your beans. If you are taking this recipe to a function be sure to bag each ingredient separately and mix together right before you eat it. This will keep your salad from wilting and the chips crunchy. This is definitely a simple recipe, but, I personally have never had anyone else make it for me or bring it to a get together except my family. I promise you will get many compliments on this dish.  It's not just a salad...it can be a meal! :)

Voila!

Well I hope you all enjoy our Mexican Salad as much as we do!  The pictures don't do the salad justice.  I guess I'll have to invest in a better camera like my sissy, Beth.  However, let's face it...Beth is the picture taking queen!  That's a story for another day. ;)
We hope you all have a wonderful week-end with your families and friends! It's such a blessing to have the opportunity to share our food and times with all of you!

Always in Our PJs,
Annette & Beth

Tropical Fruit Salad

Hello Everyone!

For many of us today starts the first day after the holidays.  Beth and I (Annette) wanted to start this week off with some quick, easy and healthy tips and recipes.  She and I have made some New Year's Resolutions!  (Yikes!) We are going to do a few life style changes.  More exercise and better food choices are part of that change.  Don't get me wrong...we will continue to share a variety of recipes and tips as we have a passion for variety.  Just sayin'! ;) We have many Texas recipes to share with you.

This particular recipe is a family favorite especially with my husband, Pete.  Fruit Salad is the dish he requests the most during the holidays and as that special fruit dish to compliment any meal. I have tried many variations of fruit salad, but, this is my favorite. So here goes!

Ingredients

1 can of lightly sweetened tangerines (juices drained)
1 can of lightly sweetened pineapple chunks (juices drained)
2 bananas (peeled and cut into small chunks)
1 large peeled and diced apple (any variety)
1/2 cup chopped pecans (toast at 350 degrees for about 5-6 minutes to bring out the flavor)
1 small tub of Cool Whip (you can use the fat free if you are really counting calories)No fun though!

In a medium bowl combine your tangerines and pineapple.  Put your apples and bananas in a separate dish and toss with a small amount of lemon (as this keeps them from browning). Combine the apple and bananas with your pineapple mixture.  Add the cooled pecans and Cool Whip.  Gently fold all ingredients together so you do not damage fruit and to evenly coat your mixture.

 Voila!

You can add any variation of fruit or nut that you prefer.  For instance some like to add walnuts instead of pecans.  You can add grapes or any other fruit your family enjoys.  Sometimes I add a small handful of coconut, but, have found that some people really enjoy it and some people really don't.

I hope your family will enjoy this as much as my family does.  I made this at Beth's house at Thanksgiving and everyone loved it.  It's simple, fast and healthy! One of the few healthy Thanksgiving dishes I know how to make so far.  :)

Beth and I hope that you will take every opportunity to spend time in the kitchen and at your tables with your families.  This past Thanksgiving and Christmas she and I were like a well oiled machine.  We laughed and cooked together without getting in each others' way. Not always the way it works with two women in the same kitchen...you know what I mean! Right? :) We had so much fun together!  We hope you will do the same.  Here's hoping each of you have a wonderful day and a very healthy and prosperous New Year!

Always in Our PJs,
Annette & Beth