Texas Caviar...

This is a Texas favorite, you can either use this as dip with tortilla chips or use as a side salad with barbeque. I use one jalapeno pepper, but if you prefer spicy food add another. Make sure you make ahead time, the longer the beans, onion and peppers marinate in the salad dressing, the better it gets!

Ingredients:

½ onion, chopped

1 green pepper, chopped

1 bunch of green onions, chopped

1 jalapeno pepper, chopped

2 Tablespoons garlic, minced

8 ounces of Newman’s Family Italian Dressing

15 ounce (1 can) Ranch Style Black Beans, drained

15 ounce (1 can) black-eyed peas, drained

¼ cup fresh cilantro, chopped

1 pint of cherry tomatoes

Directions:

In a bowl, mix together onion, green bell pepper, green onions, jalapeno pepper, garlic, cherry tomatoes, Italian dressing, black beans, and black-eyed peas. Cover and chill in the refrigerator 2 hours. Toss with fresh cilantro to serve.

Crock-pot Chicken Fajitas

I have been making this recipe for close to thirteen years. When I came up with the idea for this recipe “it was let me throw all of these ingredients into the bowl and see what comes out.” This is quick, versatile, simple, tasty, and most off all inexpensive to make

Ingredients:

1 can of Rotel (heat and style is up to you)

2 cans of Black Beans, undrained (we like Ranch Style Brand)

Onion, small and chopped

2 boneless skinless frozen Chicken Breasts

1 clove Garlic, minced

Cumin, ground to taste

1 bunch of Cilantro

Place chicken in bottom of pot.  My family does not care for cilantro chopped up in their food so I lay the entire bunch on top of the chicken. Pour black beans, onion, garlic and Rotel over chicken, lightly dust with cumin. Cover cook on low for 6-8 hours.

When done gently push back beans and Rotel, lift out and discard cilantro. Carefully lift out the chicken, which will be very tender, slice or shred into preferred size.

Serve a variety of ways: over rice, tortilla chips or in tortillas (wheat, flour or corn.) I will usually serve with spanish rice, lettuce, tomatoes, sour cream, salsa, and sliced avocado in tortillas

Serves 4 people