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.


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.




Thankful Thursday


  • 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?


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


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?


Thankful Thursday


  • 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!


Thankful Thursday


  • 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.


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…


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….


Hope you all are having a wonderful Wednesday!


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.


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!)


Ready to devour--


What’s your favorite way to cook venison?


Butt In the Oven

Yep, you read that title right…Butt In the Oven–

No, No…Not the kind that is connected to your body, sills. This is the kind that is connected to a pig. Yikes, I know.

This weekend one of my dear sweet friends from High School had a wedding shower and I was in charge of making the food. Of course, I don’t mind because this is my most favorite part!

I decided to cook a Boston Butt as the main meat because I knew that everyone would enjoy it and it’s quite an easy fix–

Dry Rub
  • 1/2 Cup Brown Sugar
  • 1 tbsp Garlic Powder
  • 1 tbsp Onion Powder
  • 1 tbsp Cayenne Pepper
  • 1 tbsp Paprika (For those of you who like a little spice)
  • 1 tbsp Pepper
  • 1 tbsp Salt

Mix well


Since I had my pork shoulder in the freezer, I got it out 3 days in advance and put it in the fridge. Then I brought it out of the fridge 1 hour before I planned to cook it so that it could reach room temperature.

  1. Set the oven temperature to 225.
  2. Rinse the pork.
  3. Pat dry with paper towels.
  4. Place in a large roasting pan that is at least 3 inches deep with the fat layer facing up. (I used the aluminum throw away pans, so I don’t have to deal with the mess.)
  5. Sprinkle dry rub all over the surface of the pork. (I like to rub the shoulder with Mustard before the dry rub so it sticks better and makes it all yummy and delicious!)
  6. Massage the rub all over the pork, so that it adheres to the surface.
  7. Insert the pork shoulder into the oven for 6-8 hours.
  8. Check the temperature to see when the center of the pork reaches 200 degrees.
  9. When you see it is at 200, turn off the oven and let the shoulder cool for 1-2 hours before removing.
  10. When the temperature reaches 170 remove from the oven.
  11. Put shoulder on a cutting board and cut off the fat layer.
  12. Pull apart the rest of the meat with two forks.
  13. Serve and enjoy!


Oh Boy! Doesn’t that look delicious? I’d say so myself!


Shrimp Toco’s

If you are like me, you are still trying to be Healthy from the infamous ‘New Year’s Resolution’ that we all make. Well, as much as I want to be healthy, it can be hard. I love fries. Of course, who doesn’t? (If you don’t, I’m sorry–you are missing out!)
I must make a change in the way that I eat. 
With that being said, I have tried to come up with ‘more healthy’ recipes so I hope that you will enjoy this one–

Lettuce Wrap Shrimp Toco’s

Who doesn’t love Toco’s?
Not only are they quick to make, they are also an easy clean up and quite healthy!

Ingredients :

  • Large leaf of Roman lettuce (instead of a tortilla)
  • Large Shrimp
  • Diced tomato
  • Chopped Red onion
  • Chopped Cilantro
  • Spicy Mayonnaise
    • 1 cup of mayonnaise
    • 1 Teaspoon Siracha
    • 1 Teaspoon Honey
    • 1 Teaspoon Rice Vinegar
      • Contents can vary depending on how spicy you may like your sauce.

Preparation :

  1. Sauté the Shrimp
  2. Wash the lettuce, then put the Shrimp on it
  3. Add Tomato, Onion & Cilantro
  4. Finish off with the Spicy Mayo

Lastly, go to the fridge and get a cold one out and ENJOY! You deserve it–