Cowboy Caviar

Cowboy Caviar is one of my favorite recipes for football tailgates or a night of entertaining. This is basically a ‘re-vamped’ version of salsa. While this recipe is quite healthy, it is extremely addicting.

Salsa

Cowboy Caviar

Ingredients :

  • 1 Can Black Eyed Peas, drained & rinsed
  • 1 Can Corn
  • 1 Avocado, chopped
  • 1 Small Onion, diced
  • 1 Medium Jalapeño, minced & seeded if you do not like the extra heat
  • 2 Cloves of Garlic, minced
  • 3 Cans of diced Tomatoes [fresh are always better if you have them]
  • 2 Tablespoons Red Wine Vinegar
  • 6 Tablespoons Olive Oil
  • 2 Teaspoons Franks Hot Sauce {I tend to use more because I love spice}
  • 1/2 Fresh Cilantro, chopped
  • Salt to Taste
  • Pepper to Taste

Combine all ingredients and refrigerate at least 2 hours prior to serving.

When ready, serve with tortilla chips.

Enjoy!

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Thankful Thursday

thankful

  • Fresh Seafood.
  • Parker’s Market Sweet Tea.
  • J is coming in ONE week.
  • Meeting new blog ‘friends’ and sharing this blog-life with them.
  • Neighbor’s who bring back treats from trips they go on to share with me.
What are YOU thankful for?

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Turkey Meatloaf

With this terribly yucky weather outside, I decided I wanted to make a delicious and warm meal to enjoy. When I went to my favorite store {SAMs} I bought two big packs of turkey meat, so I knew this recipe would be perfect– 
Turkey Meatloaf

turkeymeatloaf

Ingredients :

  • 1 1/4 lbs Ground Turkey
  • 1 Cup Chopped Onion
  • 3 Garlic Cloves, minced
  • 1 Egg
  • 1/2 Cup Breadcrumbs
  • 1/2 Cup Brown Sugar
  • 3/4 Cup Ketchup
  • 1/4 Cup Yellow Mustard
  • 2 1/2 Tablespoons Olive Oil or Butter
  • 2 Teaspoons Worcestershire  Sauce
  • 3/4 Teaspoon Salt
  • 3/4 Teaspoon Pepper

Preparation :

  1. Preheat the oven to 350 degrees.
  2. Melt the Olive Oil or Butter in skillet.
  3. Sauté the onion and garlic for 5 minutes. {Stir occasionally.}
  4. Remove the onion and garlic from the skillet and let cool.
  5. Combine the rest of the ingredients {turkey, egg, breadcrumbs, 1/4 Ketchup, mustard, worcestershire, salt & pep} into a large mixing bowl.
  6. Add in the onion and garlic and mix all together.
  7. Transfer the meatloaf mixture into a {greased to cut down on the clean-up process} loaf pan and press flat.
  8. Cover the top of the meatloaf mixture with the remaining ketchup. 
  9. Place in over and bake for 50-55 minutes.

My most favorite way to enjoy meatloaf :

  • Get a sheet pan and lay tinfoil down on it {to cut down on the clean-up process}
  • Cut a few pieces of the meatloaf and lay on the tinfoil.
  • Put more ketchup on the slices and put in the over on medium/low broil for aprox 10 minutes. {I love when the ketchup has browned a bit}
  • Toast a slice of my homemade bread.
  • Put a bit of mustard on the toasted slice.
  • Lay the meatloaf on top and ENJOY!

What is your favorite way to enjoy meatloaf?

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Not Your Usual Chops

Walking into the grocery without a list is always interesting for me. I have my ‘go-to’ meals, but I also love to find new things and come up with a recipe. 
First, I walk in and go straight to the meat that is on sell. Usually I find a random mix of  pork-chops, filets, ribs, pork-sausage, and chicken. Depending on the day, I find the different types of meat. This particular day, I decided to buy the pork-chops.
Pork
For those of you who live in the South, know what I’m talking about when you think ‘pork-chops’ you automatically think ‘fried’. Well, yes…fried are absolutely WONDERFUL, yet…I’m trying to be a bit healthier. Tough, I know. If you have never had a fried pork-chop, you must try one. They are heavenly. {Maybe i’ll branch out and put those on here one day!}
As for now…I’ll stick with my ‘healthier’ version–

Mustard & Vinegar Based Pork-Chops

porkprepIngredients :

  • 1/3 Cup Dijon Mustard
  • 1/4 Cup Yellow Mustard
  • 2 Garlic Cloves, crushed
  • 1/4 Cup Olive Oil
  • 1/4 Cup White Vinegar
  • 1 1/2 Tablespoon Apple Cider Vinegar
  • 1 Tablespoon Dried Parsley
  • 1 Tablespoon Dried Thyme
  • Salt to Taste
  • Pepper to Taste

Preparation :

  1. Mix all of the ingredients of the marinade together.
  2. Pour the marinade over the chops and let sit in the fridge for at least 2 hours. {The longer the better.}
  3. Flip the chops during the marinading process so that all sides are covered well.
  4. Heat up the grill or skillet and cook your chops.
  5. Finish off with fresh parsley.

porkfinal

{Delishhhhh}

What is your favorite way to cook your chops? I’d love to hear!

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Thankful Thursday

thankful

  • Being able to have my very own garden.
  • Grilling on my new grill.
  • Jen allowing me to dress her any way I want.
  • Finding new delicious treats at SAM’s. {My favorite place.}
  • J’s excitement for coming home in 2 weeks!

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Thankful Thursday

thankful

  • The beautiful weather.
  • Sweet neighbors that check up on me.
  • Blooms peeping out on all things that bloom in the Spring!
  • Having a DVR, so I don’t miss out on my favorite shows.
  • Finalizing a big trip planned for J and I.

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Help In the Garden?!

Since the weather is so unbelievably nice, I can’t help but spend all of my time outside!

Today, I had a few more things to plant in my garden that I bought on Sunday, and I noticed that Jen’s was willing to be my ‘co-green-thumb’…So, I ran inside to get my phone and came back out and noticed that my ‘co-green-thumb’ had decided this was her way to help…

jengarden

Sitting in the garden while watching ME do all of the work.

How sweet of her–

Well, I better get back to finishing my planting while Jen’s is watching over me.

Maybe she is taking lessons to one day help? One can only dream….

lettuceonions

Hope you all are having a wonderful Wednesday!

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Garlic’s-On-The-Way

Garlic. Also known as a staple in my house…

Today as I was enjoying the beautiful weather, I decided to check on my garlic and see how it was coming along.

Since I have never grown garlic before, I am ectremely anxious to see how it turns out! Of course, I have grown many other things, I’ve just never taken on the task of garlic.

So, I wanted to share my ‘GARLIC EXCITEMENT’ with you today!

garlic

Do you have a garden? If so, what do you grow??

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Garlic & Basil Pesto

Who doesn’t love a good Pesto?
This particular recipe is one of my favorites because it is quick and easy!

pesto

Ingredients :

  • 2 1/2 Cups Fresh Basil Leaves
  • 1 1/2 Tablespoon Minced Garlic (I am a garlic lover, so you could go light on this if you choose)
  • 1/2 Cup Fresh Flat-leaf Parsley
  • 1/3 Cup Grated Parmesan Cheese 
  • 1/4 Cup Pine Nuts
  • 1/2 Cup EVOO (Extra-Virgin Olive Oil)
  • 1/4 Teaspoon Salt
  • 1/4 Teaspoon Ground Black Pepper (If you’d like to add more, please do so)

Preparation :

  1. Place all ingredients into a food processor except for the EVOO, Salt & Pepper. (I decided to cut up my Basil a bit before I did this, but you do not have to do so.)
  2. While the food processor is on, add the EVOO until your pesto starts to form a bit of a paste.
  3. Add Salt and Pepper to your liking. 
  4. Remove the pesto and enjoy!

**Since I like to freeze my pesto so I can use it whenever, I decided to get an ice cube tray and put the pesto in it. First, I rubbed each ‘ice cube’ section with EVOO, and then placed the pesto in each individual ‘ice cube’ section. Then I covered the whole ice cube tray in plastic wrap.

pesto1

I’d love to hear what your favorite Pesto recipe is–

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Venison Steak @ The Fireplace

Growing up in the South, I quickly learned that deer is something most have in their freezer.

If not, you know someone who does.

Since I enjoy most all types of meat, I like to find different ways to prepare them each time.

For these particular deer ‘steaks’, I took the back-straps of the deer to use.

I started by unthawing the deer meat from the freezer 2 days prior to cooking. Then I made the marinade that the meat would soak in and tenderize.

Marinade :

  • 1/4 C Balsamic Vinegar
  • 1/4 C Worcestershire sauce
  • 1/4 C Soy Sauce
  • 1/4 C Olive Oil
  • 2 Tablespoons Franks Hot Sauce
  • 2 Tablespoons Garlic Powder
  • 2 Tablespoons Onion Powder
  • Salt & Pepper to your liking

Mix all together in a big ziplock bag and add meat. Let the meat soak overnight in the fridge.

deer

Preparation :

(Please note, my way of cooking this is not how I would usually cook steak, I just wanted trying out new things!)

  • First I cleaned out the fireplace.
  • Gathered 8 bricks to build up the ‘cooking area’ so logs could go underneath.
  • The grill crate from the Big Green Egg was added on top of the bricks.
  • Start the fire and wait for the wood to start burning down into coals.
  • Place the deer steaks on top of the crate.
  • Cook until your liking. (I wanted mine medium-rare * more rare than medium)
  • Finish off each stake with a piece of Rosemary! (My favorite touch. I could put Rosemary on anything!)

deer1

Ready to devour--

deer2

What’s your favorite way to cook venison?

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