Wednesday:) What’s Cookin’ Miss Toni? ~Cha-Cha~ Cha

3 Jun

“Compliments will get you everywhere, or at least something good to eat.”

~Toni Armenta Andrukaitis

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Last Saturday, I had lunch with my friend Karen at Panera. We had a lot of catching up to do, and our leisurely lunch turned out to be a four hour lunch. Even Giligan and the crew only had a three hour tour before being stranded on the island.

During the course of the conversation, talking about kids, grandkids, friends, crazy rainy weather and dumb ass stupid ex-husbands, (did I say that out loud? It was just me) and we started talking about cooking. I was telling her about some of the vegan meals I made when my son came to visit. Then, I told her about my bad ass brownies (trade mark protected-not really.) So, out of the blue, she asked me for my recipe for my black eyed pea/bean salsa dip that I make. Uh oh! 🤷🏻‍♀️

If you know me, I don’t follow recipes. I just throw in stuff I have handy and wing it. I told her the basic ingredients, and she looked like maybe she got the idea.

So today, I decided just to make a big batch of the stuff and then she wouldn’t have to use the trial and error system that I’m known for. She was so kind to invite a bunch of us to the Smiles Charity Concert on Sunday, so this would make a nice thank you. Better than a card. You can’t eat a card. Well, you can if you’re a goat. She’s not a goat, but she’s a great KID. Ha, ((Did I say that out loud?)

I started out by pan roasting 5 cans of corn in a little vegetable oil until it starts to brown and crackle a little, then add salt, pepper and a ton of garlic powder. Well, not a ton, but a whole lot. (Use you’re judgement)
Then, I added about 5 or 6 cans of black eyed peas, 3 or 4 cans of black beans, a few cans of diced tomatoes, one was Rotel. (Drained, of course- beans, not tomatoes) Not pictured- 2 big jars of salsa (not Bernard’s-I save that for special meals) Then, maybe a cup or 2 of apple cider vinegar (that’s the secret) and a little more oil, maybe 1/2 cup? And maybe more garlic powder. I love garlic.

Now, you mix that all together in the largest big ass bowl (did I say that out loud?🤦‍♀️) that you have. I counted. I used about 20 cans and 2 big jars of ingredients. I just used what I had in my pantry. Yes, I keep a lot of stuff in my pantry… just for such occasions.

It’s good to refrigerate at least a few hours before serving. But, a day or two is even better. Serve cold with some tortilla chips. My favorite are Great Value Salsa Verde Chips from Walmart, but I rarely can find them. I have friends scouting them out for me when they shop. I’m down to my last bag. Oh no!

Now, when you serve this black eyed pea/salsa dip, (I think they call it Texas Caviar), try and get the salsa verde chips and wash it down with a margarita.

Ta- da… you’re welcome…de nada… adios!

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