Lately I've been in a love affair with Cilantro. So naturally the first recipe from the stack needed to include this herb. Plus, who doesn't love a Mexican dish? I made a recipe from Taste of Home called Mexican Rice Skillet. It's like a Mexican version of fried rice.
While this was not an instant favorite, it was very enjoyable. I have a problem of changing recipes as I make them to fit my likes/dislikes. On this one, I used my favorite go to canned turkey from Bowman Landes. I love the ease of using this free range already cooked turkey instead of chicken in dishes. I'm also not a huge fan of taco sauce, so I used about half the recipes request. The most exciting part of this cooking adventure was roasting my own red peppers instead of buying a jar at the store. I learned this trick from Barefoot Contessa (another love of mine we can discuss later).
The results were very tasty. It reminded me a lot of a meal version of Cowboy Caviar. My husband immediately made it into nachos with chips and sour cream. But I enjoyed the rice based dish. I'm sure I'll make this one again. It just won't be in the favorites rotation.
Week 1 mission accomplished. I have one recipe out of the stack and neatly organized. I may be back again this weekend. Ben and I are planning on making raspberry jam with fresh raspberries from the garden!
Cowboy Caviar Recipe:
4 roma tomatoes diced
1 can black eyed beans
1 can corn
2 tbl red wine vinegar
2 tsp hot sauce
1 tsp olive oil
1 clove garlic
1/8 tsp. pepper
2/3 cup cilantro
In medium bowl mix together tomatoes, beans, corn, and cilantro. Use the vinegar, hot sauce, olive oil, garlic, and pepper to make a dressing. Poor dressing over first mixture and serve with chips. I think the original recipe called for an avocado. For those of you who enjoy avocado, I recommend adding one. Unfortunately I have an intolerance to avocados.
1 comment:
Love your new blog. It is bookmarked. I will have to try this recipe sometime! I always love your cowboy caviar!!
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