Southwestern Black Bean Dip

 

Greatest Southwestern Ever Black Bean Dip is a dish of good times! It'll become a game-day & party favorite since it's fresh and crispy.

 

15oz can black beans, drained and rinsed

15oz can corn, drained  

3 vine-ripened tomatoes, seeded and chopped

1 green bell pepper, seeded and chopped

1/2 red onion, chopped

1 jalapeno pepper, ribs, and seeds removed then minced

1 clove fresh garlic, minced

1/4 cup chopped cilantro  

1 teaspoon cumin

salt and pepper

3/4 cup homemade Italian Vinaigrette dressing

 

In a mixing dish, add all of the ingredients, then stir to blend. Eat with tortilla chips. It is possible to make this a day ahead of time.

New Year's Eve Appetizer

 

Spinach, Artichoke, and Feta Bites

 

Do you need a fun vegetarian appetizer for your party platters? Look no further these smooth, cheesy snacks will satisfy both vegetarians & meat eaters. Try this at your next holiday gathering.

 

1 box (10 oz) frozen creamed spinach

1 can (8 oz) refrigerated Pillsbury  Original Crescent Rolls (8 Count)  

1 jar (6 oz) Progresso™ marinated artichokes, drained, chopped and patted dry

2 tablespoons drained chopped oil-packed sun-dried tomatoes

¼ cup of crumbled feta cheese

 

Preheat the oven to 375°F. Cooking spray should be sprayed into 24 tiny muffin cups. Make the spinach according to the package directions.

 

If using a dough sheet, unroll it in the work area. Form into a 12x8-inch rectangle. If you're using crescent rolls, unroll the dough into one huge rectangle. Press into a 12x8-inch rectangle, pressing hard to close holes and seams. Cut the dough into 6 rows by 4 rows with a pizza cutter to form 24 squares. Carefully push pieces into small muffin cups, filling them three-quarters of their way up the sides. To each cup, add three-quarters of a teaspoon of artichokes, One heaping teaspoon of spinach, a couple of tomato slices, plus a sprinkling of feta cheese. Cook for eleven to thirteen minutes, till the dough is golden brown. Allow muffin cups to stand for 1 minute. Using a fork, remove from muffin cups. Serve hot.

 

 

New Years Southern Style Black-Eyed Peas

 

A typical southern dinner consists of black-eyed peas simmered down with the Trinity, bacon, jalapeño, a ham bone or ham hock, & a few spices.

 

1/4 pound bacon, chopped

1 cup chopped onion

1/2 medium green bell pepper, chopped

1/2 cup chopped celery

2 cloves garlic, minced

1 cup diced ham

1 pound dried black-eyed peas, rinsed and picked through

2 quarts room temperature chicken stock

2 pounds of meaty smoked pork hocks

2 jalapenos, ribs, and seeds removed and chopped, or to taste

1-1/2 teaspoons kosher salt, or to taste

1/4 teaspoon freshly cracked black pepper, or to taste

1/4 teaspoon Creole or Cajun  

2 small bay leaves

Additional stock or water, if needed

 

Simmer the bacon in a large stockpot until it's done yet not crisp; add the onion, bell pepper, and celery to the rendered bacon grease & simmer till soft. Cook for another minute or two after adding the garlic. Cook till the ham is lightly golden brown.

Cook and stir for two minutes, then gradually add the stock or water, mixing in a bit at a time; bringing to a boil.

Pork hocks, jalapenos, salt, pepper, Cajun spice, & bay leaves are all good additions.

Lower to medium heat then partially cover for 1 to 1-1/2 hours, till the peas are soft and creamy. Only add more chicken stock or water if required to thin down the sauce.

Return to the peas after removing the pork hocks and pulling any flesh from the bone. Seasonings should be tasted and adjusted as necessary.

Combine with warm cooked rice.

Roasted Spanish Potatoes with Paprika and Parsley

  

 

Delicious Roasted Spanish Potatoes with Paprika and Parsley are some of the finest potato side dishes, They are Prepared with basic ingredients, filled with incredible texture and taste, quick to prepare, and ready in about forty minutes.

 

 3 Yukon Gold Potatoes

2 Tbsp Extra-Virgin Olive Oil

1 tsp Spanish Smoked Sweet Paprika

1 tsp Garlic Powder

1 tsp Sea Salt

1/4 tsp Freshly Ground Black Pepper

1/4 cup Fresh Parsley

 

Prepare the oven to 480°F. Clean the Yukon Gold potatoes with cold running water & wipe them dry with a dish cloth. Slice each potato into four quarters, then into six evenly sized pieces. In a large mixing bowl, combine the sliced potatoes, Extra-Virgin Olive Oil (two Tbsp), Spanish Smoked Sweet Paprika one tsp), Garlic Powder one tsp), Sea Salt one tsp), and Freshly Ground Black Pepper (one-fourth tsp). Toss everything together until fully incorporated. Place the coated potatoes on a baking sheet lined with foil paper and arrange them in a single layer. thirty to thirty-five minutes in the oven. Cut Fresh Parsley (one-fourth cup). Place the potatoes in a large mixing basin, followed by the parsley. Toss everything together until fully incorporated. Serve and have fun!