VA Peach and all the Fuzz

Living Cling Free in the RV

   Apr 05

Recipes

I’ve added this page for all you food connoisseurs!  I wanted to share some of our favorite recipes we try (of course you can expect a peach cobbler, peach pie, peach cake, peach….)!  I hope you enjoy them as much as we do!  WARNING:  not all these recipes are good for you. 😉

 

 

Jennifer’s Texas Caviar

1 can black beans drained
1 can black-eyed peas drained
2 cans white shoepeg corn
1 small can chopped black olives
1 tomato diced
1 green bell pepper diced
12 oz Wishbone Italian Dressing (more or less to taste)
Mix and chill
Serve with Frito Scoops as a dip or alone as a cold salad

*This is a recipe my sister-in-law, Jennifer, made when we were in Florida for Easter and IT IS GOOD! Warning: it is loaded with fiber!

 

 

Black Bean Quesadilla Nachos
*(I did not measure any ingredients. I just used what I wanted.)

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Black beans
Onion, chopped
Jalepeno slices, chopped
Tomato, diced
Bacon, cooked and crumbled (I omit this sometimes)
*can also add whole kernel corn

Add 1-2 TBSP olive oil into heated pan.  Add onions and cook until translucent.  Add beans, tomato, corn (if used), and jalepenos.  Cook until heated through.  Put on plate of tortilla chips and top with sour cream, salsa, shredded cheddar cheese, and bacon.  Yummy!  We like to have refried beans on the side too.

 

 

Jennifer’s Coleslaw (I didn’t get a picture of this before it was gone)

1 bag tri-colored slaw mix
1 Granny Smith apple, chopped
1/2 red onion, chopped
1 small jar Marie’s Slaw Dressing (refrigerated produce section)
sunflower kernels

Mix together first 4 ingredients.  Refrigerate for a few hours. Sprinkle with sunflower kernels (I use about 1/2 cup or more), stir, and serve.

 

Low Country Boil

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From Paula’s Home Cooking/Savannah Country Cookbook/Paula Deen Celebrates

54321
5 stars based on 10 Reviews

Servings: 6 servings

Prep Time: 20 min

Cook Time: 35 min

Difficulty: Easy

Ingredients

6   ears of corn
6   4-inch smoked sausage link sausage
12   red new potatoes
3 lb fresh shrimp, unpeeled
Crab boil, 2 teaspoons per quart of water

Directions

Fill a large pot with enough water to cover all of the ingredients. Add the crab boil and bring to a boil. Adjust the crab boil to suit your taste. When the water boils, add the potatoes and sausage. Cook on medium heat for 20 minutes. Add corn and cook for an additional 10 minutes. Add shrimp and cook for no more than 3 minutes. Drain and serve with warm bread.

Recipe courtesy Paula Deen

 

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