Cowboy Caviar, A San Antonio Favorite

Oh caviar!  The savory snack of the rich and famous.  I wouldn't have thought there was any food from the sea that I didn't like but I can do without caviar.  Little black, salty fish eggs, you either love it or hate it.

So when I heard about a neighbor's BBQ where Cowboy Caviar was to be one of the dishes, I assumed

that would be one dish I steer away from.  But once there, I saw the dish of color and beauty that you see here and was pleasantly surprised by the Mexican spices and fresh bounty of vegies in season. 

If you like the basic recipe, make sure to experiment with substituting other types of beans, adding salad sized shrimp, prepared pasta, serving as a side dish with meats or its traditional use, served with big tortilla chips for scooping.  Remember, you can also leave out a spice or vegie you don't like or have on hand.

 Ingredients:

2 c corn or 1 can
1/2 onion, chopped
1 c green or other color bell pepper, chopped
1 bunch green onions, chopped
1 c diced celery
2 jalapeno peppers, chopped (optional)
1 tablespoon minced garlic
1 pint cherry tomatoes, quartered
1 (8 ounce) bottle zesty Italian dressing (or 1/2 c oil and 1/4 c red wine vinegar plus salt and pepper & 1/4 c sugar)
1 (15 ounce) can black beans, drained and rinsed
1 (15 ounce can black eyed peas, drained and rinsed
1/2 teaspoon ground coriander (seeds from cilantro plant, ground)
1/4 teaspoon cumin or to taste (optional, not in the original recipe but it makes a nice addition) 
1 bunch chopped fresh cilantro or to taste


Instructions:

Chop the vegies rather small so they are consistent with size of the corn kernels.  In a large dish, mix everything together except the cilantro . I like to use a 9 X 13 dish because more of the vegies get more of the marinade. Cover and chill in the refrigerator 4 hours or more. I like to drain off the dressing and return a couple teaspoons just to keep it moist.  This cuts down on the calories from the oil in the dressing.  Toss with desired amount of fresh cilantro to serve.

Makes about 10 cups

Teri Blaschke is the RV Park operator of family owned HiddenValley RV Park in San Antonio, TX and writer of the park blog “A Little Piece of Country in San Antonio.” Teri contributes to various other blogs with a focus on either travel or social media and how it relates to the outdoor hospitality industry but her passion is serving the RV travel community by providing a memorable RV camping experience and growing the Hidden Valley RV family.  Connect with Teri on Google+, Facebook, Pinterest and Twitter@HiddenValleyRV and our RV Country Daily Magazine and don't forget to Say hello to the voice of Hidden Valley 

A Meal or a Snack?

Hot Artichoke Crab-meat Dip
 

I was reminded of this recipe while reading the RV Centennial Cookbook.  I've made spinach artichoke dip with the same recipe for years and always loved it, by using a 10 oz box of frozen spinach, defrosted and squeezed dry, instead of the crabmeat.  My family loves an addition of red pepper flakes to the finished product to add some "heat."  In the spinach artichoke version we also like bacon bits.  Our favorite dipper is a grainy, or blue corn chip.
A novel way to serve a creamy dip is in a hollowed out rustic bread loaf .  If you use this idea, cut the center section you hollow out, into small cubes and serve them with toothpicks on the side for dipping.




 Ingredients:
1 8 oz.package softened cream cheese
¼ C. mayonnaise
1 garlic clove, pressed
1 can (14 oz.) artichoke hearts in water, drained and chopped
1 package (8 oz.) imitation crabmeat, chopped or 7oz can of crabmeat (1 ½ C.)
¼ C. (3 oz.) grated fresh Parmesan cheese
⅓ C. thinly sliced green onions with tops
zest of 1 lemon (1 t.)
⅛ t. ground black pepper
⅓ C. chopped red bell pepper

Instructions:

Preheat oven to 350 degrees. Combine cream cheese and mayonnaise. Mix well. Press garlic into mixture. Drain artichokes; chop and mix with crabmeat. Combine Parmesan cheese, green onions, and lemon zest. Mix all ingredients together and add to cream cheese mixture. Spoon mixture into a 1½ qt. baking dish. Bake 25 to 30 minutes or until golden brown around the edges. Sprinkle with red bell pepper and additional green onions.

Another variation with creamy dips is to spread a small portion on a flour tortilla and roll up.  They can either be served as pictured or cut into little round bite sized spirals.  
BTW, you'll be tempted to make this as a meal side dish or even a meal once you try it.   ENJOY!

Taco Dip

Taco Dip

The simplest of dips but always a favorite at our get togethers. 

Ingredients:
8 oz. cream cheese
1 package dry taco seasoning mix
½ C. sour cream
guacamole
finely shredded lettuce
finely shredded Monterey jack or cheddar cheese
Finely chopped tomatoes
sliced black olives


Optional Trimmings:
bell pepper
cilantro (chopped)
salsa
jalapenos

Instructions:

Mix together the cream cheese, sour cream, and taco seasoning until completely blended.
Spread onto a flat dish.
Spread a layer of guacamole over the dip mix.
Top the mixture with lettuce, cheese, tomatoes, bell pepper and black olives. Serve with tortilla chips.

Great With Margaritas or a Cold Brew

San Antonio 7 Layer Dip

San Antonio Seven-Layer Dip

A Texas favorite during happy hour, Superbowl Sunday and pot lucks.
12 Servings

Prep Time: 15 to 30 Minutes, depending on if you use prepared guacamole and re-fried beans or homemade.

Ingredients:
1 package prepared Guacamole or homemade.
1 can (14 1/2 oz.) or homemade Re-fried Beans
1 1/2 cups Sour Cream
1 cup Shredded Cheddar Cheese
2 cups shredded iceberg lettuce (about 1/2 head)
2 cups chopped tomatoes
6 green onions, chopped with tops

Sliced jalapenos (optional)
1 bag (16 oz.) Corn Tortilla Chips

Directions:
1. Prepare guacamole according to package directions or make your own (2  avocados mashed with a fork, seasoned with salt, pepper, garlic powder, lime squeeze, hot sauce) and set aside.

2. Spread beans on the bottom of a 2-quart glass baking dish and top with layers of guacamole, sour cream, cheese, lettuce, tomatoes, and onions and jalapenos, if desired.

3. Serve with corn chips.  An assortment of Blue, white and yellow corn chips is a nice touch.