Recipe: Cowboy Caviar



Cowboy-Cavia Photo 1Last summer I was exploring on Pinterest…man, you could spend HOURS doing that! Anyway, I found this recipe and while on vacation I mixed up a batch of this cowboy caviar…it was a hit! It’s light, tasty, and full of good stuff!

Ingredients:

  • 1/2 cup olive oil
  • 1/4 cup sugar (experiment, do this to taste)
  • 1/3 cup white wine vinegar
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • 1 pound Roma tomatoes, seeded and diced
  • 1 (15 ounce) can black-eyed peas, drained and rinsed
  • 1 (15 ounce) can black beans, drained and rinsed
  • 1 (11 ounce) can super sweet corn, drained (see notes)
  • 1 red onion, diced
  • 1/2 cup diced green bell pepper
  • 1/2 cup diced red bell pepper
  • 1 cup chopped cilantro (from 1 bunch)

InstructionsCowboy-Caviar Photo 2

  1. In a large bowl, whisk together the olive oil, sugar, white wine vinegar, chili powder, and salt.

  2. Add tomatoes, black-eyed peas, beans, corn, red onion, and bell peppers. Stir to combine.

  3. Stir in cilantro. Cover and chill at least 1 hour or overnight to blend flavors. Serve chilled or at room temperature.

Recipe Notes

  1. Regular canned sweet corn or frozen corn may be substituted for the extra sweet corn. The closest measurement for either option is 3/4 cup, but feel free to use the whole 15-ounce can of corn.
  2. 1 sweet onion or a bunch of green onions may be substituted for the red onion.
  3. A single bell pepper may be substituted for the 1/2 cup each of chopped red and green bell peppers.

Serve with your favorite tortilla chips, nut crackers, or use it as a condiment on your tacos, or burgers.

Cowboy-Caviar Photo 3

Enjoy and thanks for reading!

Angie

 

Share

Posted in Cooking in your kitchen on June 15th, 2017 by Angie | | 0 Comments



Recipe: Red, White & Blue Salad



Here’s a tasty recipe to try that would work great for the Fourth of July. It has festive red, white and blue ingredients and is easy to make, healthy and quite tasty. Give it a try if you like.

Red, White And Blue Salad

red white and blue salad

  • 3-4 cups of fresh mixed greens, or spinach cleaned and torn
  • 1/2 cup or so fresh blueberries
  • 1/2 cup or so fresh strawberries cut in small chunks
  • 1 oz (28g) Crumbled Feta
  • 1 tbsp Sweet Poppy Dressing

Poppy Seed Dressing

  • 2 Tbsp. Honey
  • 3 Tbsp. Apple cider vinegar, or Red Wine Vinegar
  • 1/2 cup Olive oil
  • 1 tbsp Poppy seeds
  • Salt and pepper to taste

Directions:
Wash the greens, as well as the blueberries and strawberries. Place the greens, or spinach in a large bowl. Add the blueberries and strawberries and mix together. Add the Feta crumbles.

For the dressing, mix together all the of the ingredients. Pour over individual salad plates.

Enjoy!

Barb

P.S. If you like recipe’s, make sure you check out and purchase our cookbook, Indulge 101 Recipe Favorites for others. Keep in mind that profits from the cookbook will be donated to www.healinghaiti.org

Share

Posted in Cooking in your kitchen on June 28th, 2016 by Barb | | 0 Comments



Recipe: Baked Salmon With Fresh Herbs & Black Olives



In this blog, I wanted to share a recipe for some baked salmon with fresh herbs & black olives. It is easy to make, good for you and pretty tasty. If you like salmon and black olives, you will probably like this recipe. Give it a try if you like.

Baked Salmon With Fresh Herbs & Black Olives

salmon_w black olives_herbs

  • 2-4 pieces of salmon (thawed)
  • Black olives (sliced) Use a small can.
  • Fresh parsley (chopped) I used several stems.
  • Fresh basil leaves (chopped) (Use 2-4 fresh leaves)
  • Fresh rosemary (chopped) (Use 2-3 stems)
  • Fresh thyme (chopped) (I used 2 stems)
  • Sprinkle with soy sauce, or coconut amino’s

Coat a glass baking dish with olive oil. Place the the salmon in the dish and rub the olive on the top of the fish. After coating the top with the oil, turn it over so the skin side is down. Chop up the fresh herbs and place in a bowl. Add the sliced black olives on top of the fish. Sprinkle the fresh cut herbs on top of the olives. Drizzle a little soy sauce, or coconut amino’s over the top. (I used the coconut amino’s.) Bake the salmon in the oven for 20 minutes. Serve right out of the oven alone, or with other side items.

salmon_w black olives_herbs_2

Enjoy!

Barb

P.S. If you like recipe’s, make sure you check out and purchase our cookbook, Indulge 101 Recipe Favorites for others. Keep in mind that profits from the cookbook will be donated to www.healinghaiti.org

Share

Posted in Cooking in your kitchen, Uncategorized on June 3rd, 2016 by Barb | | 0 Comments



Recipe: Black Bean, Spinach & Chicken Tostadas



In this blog, I wanted to share a recipe I made while we were on vacation. It is easy to make, has some healthy ingredients, and is quite tasty. If you like Mexican food, you definitely should give this a try.

Black Bean, Spinach & Chicken Tostados

tostada

2 chicken breasts (cut in pieces)
1/2 can black beans
1 small purple onion (chopped)
1 large handful spinach, or other power greens
Cajun seasoning, or other favorite seasoning
1 small avocado (cut into slices)
1 small Roma tomato (cut into slices)
Tostado shells
Shredded cheddar cheese
Salsa

Coat a medium size frying pan with olive oil. Add the chicken pieces and brown on low heat until cooked through. Add the onion and black beans and stir into the chicken. Add the spinach or other greens. Stir until the vegetables are cooked and warm. Add the Cajun, or other seasoning and stir into the mix. Set aside when done. Place your tostado shell on a plate. Add the chicken and vegetable mix. Top with the shredded cheese. Add avocado slices and tomato slices to garnish the top. Serve with salsa if desired. Makes 2-3 servings.

Enjoy!

Barb

P.S. If you like recipe’s, make sure you check out and purchase our cookbook, Indulge 101 Recipe Favorites for others. Keep in mind that profits from the cookbook will be donated to www.healinghaiti.org

Share

Posted in Cooking in your kitchen on January 29th, 2016 by Barb | | 0 Comments



Recipe: Salted Pretzel Bark



Here’s a tasty treat to try. I made it for the holidays and works great for a party. It is super easy to make and satisfies the sweet and salty tastes. Give it a try if you’d like.

Salted Pretzel Bark

Salted pretzel bark_2

1/2 cup butter (1 stick)
1/2 cup coconut oil
1 cup coconut palm sugar
1/2 bag pretzels  (use enough to generously cover the bottom of 13″ x 9″ pan.)
1 cup almonds
12 oz. bag dark chocolate chunks (I used Whole Foods 365 brand that is 67% cacao content)
Sea salt

Line a 13″ x 9″ pan with parchment paper. Cover with pretzels and then add the almonds. In a medium saucepan, melt the butter and coconut oil, or use a double broiler. Add the coconut palm sugan. Stir constantly, until the mixture is melted. Do not overcook. Spread the mixture over the pretzels and nuts. Bake for 5 minutes. Remove and add the chocolate chunks. Place back in the overn for 45 seconds, or until the chips are soft. Spread with a spatula. Sprinkle with sea salt. Refrigerate until the chocolate hardens, or place in the freezer to speed the process. Cut, or break in chunks to serve.

Enjoy in moderation!

Barb

P.S. If you like recipe’s, make sure you check out and purchase our cookbook, Indulge 101 Recipe Favorites for others. Keep in mind that profits from the cookbook will be donated to www.healinghaiti.org

Share

Posted in Cooking in your kitchen on December 28th, 2015 by Barb | | 0 Comments



Next Page »
Paramount Granite Company - The Natural Choice

The Paramount Blog

Specializing in the Fabrication and Installation of Stone & "Quartz" Countertops, Islands, Vanities, Fireplaces, Bar Tops and more...

Our blog contains info, links, opinions and tips regarding our company, natural stone, our industry, expertise and our projects. We hope you subscribe to our feed!


Paramount Website  |  Contact Us