Southern Caviar

This was a holiday favorite, but I believe it is equally popular at summertime potlucks.  We nibbled on it with tortilla scoops whilst playing games with the fam over Thanksgiving break last year. I wish there were a more sophisticated name for it, but this is how the recipe came to me and I'm sticking with it.
There are variations to it around.
You COULD add a mild jalapeno, seeded and chopped fine OR 2-3 mild pickled jalapeno slices, minced fine.
You COULD add a can of not-drained Rotel diced tomatoes (that should have a kick).
You COULD substitute shoepeg corn or hominy for the chick peas.
You COULD use green pepper instead of red or yellow.

Southern Caviar

1 can black-eyed peas, rinsed and drained
1 can black beans, rinsed and drained
1 can chick peas, rinsed and drained
2 medium tomatoes, chopped (3 if they're in season!)
4 green onion, chopped (include a little of the green tops as you like)
2 garlic cloves, crushed [or a shake of garlic powder (NOT garlic salt)]
1 medium sweet red, orange or yellow pepper, seeded and chopped
1 / 2 cup chopped onion
1 / 2 cup chopped fresh cilantro or parsley
8 oz. bottled Italian dressing (I use Wish Bone light Italian)

Mix ingredients and refrigerate couple of hours or overnight; I like to use my favorite plastic 9x13 rectangular Tupperware dish so the dressing soaks all the veggies and takes less room in fridge.
Keeps (if there are any leftovers) for 2-3 days in fridge.
Stir before serving, serve with Scoops or other chips.

source:  Diana B.

Sticky Wings

This is a good recipe for entertaining as the bulk of the preparation is done beforehand.

A couple of tips:  When you finish with step 4, be sure to remove the wings from the slow cooker and leave the liquid behind.  Otherwise, when it cools, you will have a large congealed mass of wings & fat.   Also, be sure not to skimp on the sugar.  I was doing a few other things while preparing my final sauce last night and ended up accidentally leaving out about 1/4 c. sugar.  While the wings were still good, they didn't have enough sugar to make that perfect, crisp, sticky char under the broiler. 

Sticky Wings

1 (3in.) piece fresh ginger, peeled & chopped, or 3 tsp. fresh ground ginger
4 garlic cloves, peeled
3/4 c. packed dark brown sugar (divided)
1/4 c. soy sauce (divided)
1/2 tsp. cayenne pepper (divided)
4 lbs. chicken wings, (halved at joined and wingtips removed)
1/4 c. water
1/4 c. tomato paste

1.  Place chicken in slow cooker.
2.  Make a rub by pulsing ginger, garlic, 1/4 c. brown sugar, 1 Tbsp. soy sauce, and 1/4 tsp. cayenne together in food processor until finely ground.
3.  Add rub to chicken and toss until combined.
4.  Cover and cook on low 3-4 hours.
5. Remove chicken from slow cooker using a slotted spoon and transfer to a large bowl.  Let cool 20 min or refrigerate up to 24 hours.
6.  Whisk together water, tomato paste, 1/2 c. brown sugar, 3 Tbsp. soy sauce, and 1/4 tsp. cayenne.  Add half of the sauce to the bowl with the chicken and toss gently.
7. Line a baking sheet with aluminum foil and top with a wire rack.  Spray with cooking spray.  Place chicken on prepared rack.
8.  Broil 10-15 minutes.  Flip wings and brush with remaining sauce.  Broil for another 3 minutes, or until well caramelized and lightly charred.  Serve.

With the proper amount of sugar, these will have a slight char to them.

source:  Cook's Country

Glazed Meatballs

These are perfect for bringing to a potluck or other occasion when you might want to bring a hot appetizer.


Glazed Meatballs

1-1/2 lbs. prepared meatballs (frozen is fine)
1 1/2 c. grape jelly
1 c. barbeque sauce

1.  In large saucepan, combine jelly and barbeque sauce.  Stir over med. heat until jelly melts.
2.  Add meatballs.  Heat 15 minutes or until meatballs are heated through and glazed, stirring occasionally.
or
2.  Place meatballs in slow cooker.  Pour sauce over meatballs, tossing gently to coat.  Cook on low 2-4 hours, or until meatballs are heated through and glazed.

source: Sunday paper coupon insert

Fresh Salsa

My dear friend makes this salsa and gives it out at Christmastime.  It has become quite legendary.  One Christmas she delivered it while I was home alone.  Within half an hour I had devoured the whole jar.  It's that good.  

Fresh Salsa 

6 Roma tomatoes (about 1 lb.), juiced and drained 

2 cans Rotel tomatoes, drained (I use the kind with green chilies) 

½ c. sweet onion 

1 bunch cilantro 

1 jalapeno pepper, or to taste (seeds removed for less heat)

2-3 garlic cloves 

1 tsp. salt 

1 lime juiced 

1.  In a food processor, chop together the onion, cilantro, jalapeno pepper and garlic.  Empty mixture into a bowl. 

2.  Coarsely chop the Roma tomatoes in the food processor.  Add to the onion mixture in the bowl. 

3.  Coarsely chop the canned tomatoes in the food processor.  Add to the onion and tomato mixture in the bowl.  Stir in salt and lime juice.  Serve with tortilla chips. 

* This recipe can be made in the blender, but the resulting salsa will be more pureed. 

** To easily juice and seed the Roma, I cut them in half and squeeze the insides into the trash

source:  Cari C.