A Southern Tradition: Food and Football

It is play-off time here in the South! The SEC Championship is this weekend, Bama v. Georgia — As if we need another reason to eat during the holiday season!

So, if you are headed to a buddy’s house to watch these two teams battle it out on the grid iron and need something to take with you, take a look at these easy, no-bake and fairly cheap appetizers!

Texas Caviar

Ingredients

  • ½ large onion, chopped
  • 3 bunches of green onions, chopped
  • 1 green bell pepper, chopped
  • 2 jalapeno peppers, chopped
  • 1 tablespoon minced garlic
  • 1 pint cherry tomatoes, quartered
  • 8 ounces zesty Italian dressing
  • 1 can (15 ounces) black beans, drained
  • 1 can (15 ounces) black-eyed peas, drained
  • ½ teaspoon ground coriander
  • 1 bunch fresh cilantro

Directions

1. Get it together!

2. Chop and dice!

3. Mix it all up….

4. Refrigerate for at least 2 hours and enjoy! (This is phenomenal with the Tostitos Hint of Jalapeno Tortilla chips)

Yummy Cream Cheese Pinwheels (Recipe courtesy of my MawMaw Faye, Thanks!!0

Ingredients

  • 10 medium, soft, flour tortillas
  • 1 package fiesta ranch dip mix
  • 1 bar of cream cheese
  • 1 small can of chopped black olives

Directions

  1. Gather your stuff!

2.    Chop your olives when you realize you bought sliced by accident.

***Skip to #3 if you double check what you grab from the grocery shelf***

3.    Mix cream cheese, ranch mix and black olives together until smooth.

4.   Spread about 2 tablespoons of mixture onto each tortilla. (Avoid the edge)

5.   Roll it up!

6.   Cut off the very ends of the roll up and discard those two pieces. Slice the    remainder of the roll up into 5 pinwheels.

7.  Enjoy!

(You can always put a piece of sliced meat of your choosing before rolling themn up to make these more filling!)

What are your favorite game day goodies??

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Massive Menu Monday: A Rainy November Day + Taco Soup

On days like these, I crave soups, stews and chilis. Paired with some saltines or chips and sharp bar cheese slices, they can make any gloomy day better.

My husband has always talked about his Mom’s Taco Soup. So, while living with them until our hosue was finished, my mother-in-law shared the recipe with me. It has now made a spot in my “recipe rotation” and occupying my slow cooker at this moment! So quick and easy!

Now, I will share it with you!

Taco Soup

Ingredients

  1. 1 pound mild sausage, browned & drained
  2. 1 can diced tomatoes and green chilis, (28-ounces)
  3. 1 can corn, undrained, (15 1/4-ounces)
  4. 1 can black beans, undrained, (15-ounces)
  5. 1 envelope dry Ranch Dressing mix
  6. 1 envelope dry taco seasoning
  7. 1 small onion, chopped
  8. Tortilla, or corn, chips
  9. Shredded cheese of your choice
  10. Sour cream

Directions

  1. Combine all ingredients except chips, shredded cheese, and sour cream in slow cooker.
  2. Cover and cook on low 4 to 6 hours.
  3. Garnish individual servings with chips, cheese, and sour cream.

Check it out on my PepperPlate for Print Friendly options! Taco Soup

Enjoy!