A much needed loooonnngggg break from working just happened.
And as much as I missed all of y’alls pretty faces, I won’t apologize. I just won’t. ;)
Why? Because I spent time with the kids and Beau doing family things, and tried to find a groove of doing family things, all while trying to also live our day-to-day busy lives.
And that ain’t easy, but…
Good news! We found one (a groove that is). Now that the groove is set (word!) the blog is “back in business” and I couldn’t be more stoked.
Stoked to be so excited to bring you so many changes, good ones of course, to Flip Flop Kitchen over the next few months (did you notice the new website design?!?!). So sit back, relax, and get ready to read all about our private lives and scrumptious recipes. But, in the meantime I bring you this cowboy caviar, my friends.
Fun Facts About Cowboy Caviar
- There really isn’t any caviar (AKA fish eggs) in it.
- It literally takes under 10 min to make.
- Everyone that eats it will want the recipe.
This recipe was devoured at Nanette Lorraine’s 3rd birthday party. It was a huge hit. We served it with blue and white tortilla chips. Gotta give people options. Ya feel me? ;) Peeps kept asking what it was and how it was made- in between bites and mouthfuls of it, of course.
So, what exactly is in this cowboy caviar, you ask? Alright. I’ll tell. I’ll tell.
The Low-down on Cowboy Caviar’s Ingredients
- Roma Tomatoes
- Corn (from the cob, yo)
- Black Beans
- Black-eyed Peas
- Red Onion
- Red Bell Pepper
- Fresh Garlic
- Dressing- olive oil, red wine vinegar, fresh lime juice, dried oregano, dried basil, red chili flakes, cilantro, and salt & pepper.
Fresh ingredients always make for the best dips. Well, anything made with fresh is the best. You agree? It’s pretty much why we love going to Vero Beach’s Oceanside Farmers Market on Saturday’s. ⬇
Quick Tips for Cowboy Caviar
- If you are making ahead of time place ingredients in one bowl and make dressing in another bowl. Don’t mix the dressing with the dip until serving.
- IF there is any leftover (or if you make a double batch like we do) this makes for a great easy weekday meal. Throw the leftover cowboy caviar in a crockpot with your favorite kind of chicken. Serve over rice and top with sour cream. Easy peasy.
- Use fresh ears of corn (2). Pop them in the microwave with husks on for 2 min per ear.
And now down to the nitty gritty…
- For the Dip
- 15oz can of black beans, drained (seasoned is awesome but plain works too!)
- 15oz can of black-eyed peas, drained
- 2 ears of corn, microwaved and trimmed off of cob
- 1 medium red pepper, diced
- 3 large roma tomatoes, very ripe and diced
- 1 jalapeño, seeds removed and diced
- 3/4 cup red onion, diced
- 3 medium cloves garlic, peeled and diced
- For the Dressing
- 2 Tablespoons olive oil
- 3 Tablespoons red wine vinegar
- 1/2 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/4 teaspoon red pepper flakes
- 1/2 cup chopped cilantro, fresh
- 2 Tablespoons lime juice, fresh
- salt/pepper, to taste
- [b]Dressing[/b]: whisk all dressing ingredients into small bowl. Set aside.
- [b]Prep Ears of Corn[/b]: leaving husk on, microwave both ears of corn together for 4 minutes. Let cool. Cut corn off of cob. Place in large bowl.
- [b]Dip[/b]: Add all dip ingredients to large bowl with corn.
- Combine: right before serving pour the dressing into the large bowl with the dip. Toss gently to combine.
Show me how you chef like-a-boss. Snap a pic and hashtag it #flipflopkitchen when you make this. I’d ❤️ to see how you made it!