Texas Caviar

I had some fellow triplet mama's over the other night and one of the girls brought this, thanks Erica! One word, perfect. It has a blend of everything I love food wise. My husband's words were "phenomenal". My kiddos haven't tried it so I'm not sure of the kids aspect but I will make it without the jalapeno and see what they think. It's a perfect dish for a Summer get-together with friends. Enjoy the holiday weekend!




1 can black beans, drained
2 cans sweet corn, roasted (directions below)
4 Roma tomatoes, diced
1/2 red onion, diced
1/4 bunch cilantro, chopped
1 jalapeno, 1/2 de-seeded then chopped
2 avocados, chopped
Little bit of Italian dressing & Olive Oil
salt & pepper

To roast corn: drain corn, pour onto baking sheet. Coat with olive oil, salt & pepper. Roast at 425 degrees for 30 minutes, stirring half-way through. Combine everything in bowl, adding avocado right before serving and coating with just enough dressing and olive oil to make moist, but not runny. Serve well chilled with tortilla chips.

Add as much or little of the ingredients as you like, it's like salsa, everyone as their own likes and dislikes. We actually eat it with the whole jalapeno b/c we like heat at our house.

Spinach and Cheese Enchiladas

We had these on Cinco De Mayo and they are a family favorite. However, they were too spicy for the kids! I will post them as I made them and then you can make adjustments as needed. Whip up a batch of margaritas and enjoy a Mexican Fiesta next week :)

1/2 box of chopped, frozen spinach (thawed in fridge for at least 24 hours)

Dash of cumin

6 flour tortillas (I use the small to medium size and yes I use flour instead of corn)

1 big can of mild enchilada sauce (I used Old Elpaso)

1/4 of red onion, chopped

1/2 pound of monterey jack Velveeta, cut into small cubes

Shredded monterey jack or colby-jack

Preheat oven to 350. Coat bottom of baking dish with enchilada sauce. Place spinach in collander, push water out until as dry as you can get it, pat with paper towels. Sprinkle spinach with cumin. Place tortillas in damp papter towel on a plate and microwave for 30 seconds. Remove from microwave. Uncover 1 tortilla at a time, pour a small amount of sauce down tortilla then place a line of spinach down middle, top with 3-4 cubes of Velveeta and onions. Roll up and place in prepared baking dish. Top enchilads with the rest of the enchilda sauce. Sprinkle with fresh monterey jack and whatever is left of Velveeta. Bake 30-45 minutes or until cheese is melted. I usually baste the tortillas with the sauce as they are baking so they don't dry out. Let sit 5 mintues before serving. Double ingredients for a big crowd.

Spaghetti and Meatballs

There are basics that everyone should know in cooking and Spaghetti and Meatballs is one of them. These meatballs are so much better than the frozen kind. I cooked half the batch and froze (raw) the other half for later. It doesn't take long to make them either and they cook in the sauce so cleanup time is quick. Add more cheese or spices to your liking. We love garlic so use less if you're more vampire like :)

1 lb. ground beef

1/2 pound ground pork

1 large egg slightly beaten
1/2 cup grated parmesan cheese
1/3 cup breadcrumbs (or use enough to hold the meat together)
1-2 teaspoons garlic powder

1 teaspoon fresh ground black pepper
1/3 cup milk

1/2 teaspoon dried oregano

2 TBS dried parsley

2 jars spaghetti sauce (yes, I use jarred w/ these b/c they add so much flavor to the sauce)

Mix all ingredients together in a large bowl. Shape into small meatballs (at this point you can place on a jelly-roll/baking sheet and freeze to use later, or cover with plastic wrap refrigerate up to 24 hours before using). Drop the meatballs into simmering pasta sauce, do not stir for at least 20 minutes or you will risk breaking the meatballs. Continue cooking in the simmering sauce for another 20 minutes (depending on how fast your sauce is simmering 40 minutes total should fully cook the meatballs). After the 40 minutes cooking time continue cooking your sauce with the meatballs in for as long as desired.
You may also bake the meatballs at 350 degrees F for 25 minutes or until cooked through.

(Recipe adapted from a recipe found on Recipezaar.com)

White Peach Sangria

I am asked what the recipe is for this every time I serve it. However, I considered not sharing this so I could have some recipe that is secret. Good for you, I couldn't resist! This drink reminds me of Summer and I can't wait to make a batch to enjoy during this crazy, hot weather! This recipe originated from Applebee's, but I make it my way and it comes out scrumptious (which isn't good when you're drinking!) Enjoy and be safe!

1 bottle of Sutter Home White Zifandel (the cheaper the better, it gets masked)
3/4 cup Peach Schnapps
1 liter Sprite Zero (to save calories)

Mix together and serve over ice. Garnish with fruit of choice. If making ahead, wait to add Sprite so that it is bubbly.

Sugar Free Coconut Pie

This pie is very low in sugar and carbs for a pie. However, coconut milk is high in saturated fat so it's not necessarily a healthy pie even though it sounds like it should be. It was however, the best sugar free coconut pie I have ever eaten, sorry Mom! Next time, I'm going to try it with Lite Coconut Milk and see if it turns out well. I went full fat for this one!

1 pie crust, baked (yes, I use frozen or refrigerated, who has the time to make one?)

2 pkgs of sugar-free, cook-n-serve vanilla pudding

1 can (15 ounces) coconut milk

regular milk

1/2 cup coconut

1 cup toasted coconut (I followed the directions on bag for the microwave and it worked great!)

1/2 tsp. coconut extract (optional, but highly recommended)

whipped topping

Make pudding as directed for pie using coconut milk and regular milk to make 3 1/2 cups. After pudding as boiled, add 1/2 cup coconut and let filling cool as directed then stir in extract. Pour filling into baked pie crust. Cool at least 2 hours or overnight. Spread with whipped topping. Sprinkle toasted coconut on top.

Boneless Buffalo Chicken

It's funny how every year we find a new, favorite chicken to grill for the Summer. One year it was terryaki, one year it was spicy BBQ, another year, Italian herb. So this year? Is is grilled buffalo chicken breasts. Not any breasts though, highly seasoned ones. I've found my new spice rub for the Summer-Ranch seasoning! It had great flavor that the kids loved (without buffalo sauce of course) and the parents loved it, no messy wings again! If I just had some of that Restaurant Style Ranch left over ;)

chicken breasts, pounded to flatten (as many as you want to serve)

Dry, Ranch seasoning

bottle of Buffalo Sauce (we use Otts) or Louisiana hot sauce

black pepper

Sprinkle the breasts with the dry Ranch on both sides, the more you use the more flavor they will have. Place in fridge for 20 minutes or so. Preheat the grill. Remove chicken from the fridge and sprinkle with pepper. Throw the chicken on an oiled grill. Pour about a 1/2 of cup sauce into a dish. Cook the first side of chicken, usually around 10 minutes, and flip. Coat cooked side of chicken with sauce. Finish cooking other side, flip and coat. Continue flipping and coating until the sauce is as "gooey" as you would like. And if you are making them family friendly then don't coat with sauce :)

Restaurant Style Ranch Dressing

Do you ever go out to dinner and have a side-salad and wonder why restaurants have the best Ranch dressing? Well, I do and I think I finally found the recipe! My sister-in-law gave me the recipe and it so good! I was told not to substitute with Fat Free anything because it won't come out the same, but I did use Light sour cream and thought it tasted great. Not low-calorie by any means but wonder on a salad or as a dip.

1 cup real mayo

1 cup sour cream

1/2 cup milk (more if you want it runnier)

1 envelope Buttermilk Ranch dressing mix

1/8 tsp garlic powder

1/8 tsp paprika

Mix together and chill before serving.