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Recipes from the southwest - 3 recipes

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Black-eyed peas plus flavorful salsa equals Texas Caviar! Scoop up this cilantro- and lime-flavored appetizer with ...

  • 1 (14-ounce) can black-eyed peas, rinsed and drained
  • 1/2 cup red bell pepper, chopped
  • 1 cup diced avocado
  • 1/2 cup store-bought fresh black bean and corn salsa
  • 1/2 cup fresh cilantro, chopped
  • 1 garlic clove, minced
  • 1 tablespoon fresh lime juice
  • 1 teaspoon dried oregano
4.2/5 (142 Votes)

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In a large bowl, combine the tequila, lime juice, hot sauce and vegetable or canola oil

  • 1/2 cuptequila
  • Juice of 4 limes
  • 1 tablespoonhot sauce
  • 1/4 cupvegetable or canola oil
  • 4 bone-in skin-off chicken breasts
  • Salt and ground black pepper
  • 2 tablespoonscilantro leaves; finely chopped
  • 1/4 cupranch salad dressing
  • 1/4 cupsalsa
  • 1 cupshredded monterey jack cheese/cheddar blend
  • 2 cupscorn chips; crumbled
4.6/5 (11 Votes)

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Place the first five ingredients in a 5-qt

  • 4 bone-in chicken thighs (1-1/2 pounds), skin removed
  • 2 cups frozen lima beans
  • 2 cups frozen corn
  • 1 large green pepper, chopped
  • 1 large onion, chopped
  • 2 cans (14 ounces each) fire-roasted diced tomatoes, undrained
  • 1/4 cup tomato paste
  • 3 tablespoons Worcestershire sauce
  • 3 garlic cloves, minced
  • 1-1/2 teaspoons ground cumin
  • 1-1/2 teaspoons dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • Chopped fresh cilantro or parsley
4.4/5 (16 Votes)

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Southwestern Chicken & Lima Bean Stew Texas Caviar