1 ½ tsp. cumin seeds2 – 15 oz. cans black beans, rinsed and drained1 – 15 ¼ oz. can whole kernel corn, drained1 red pepper, minced1 small purple onion, minced (1 c.)½ c. chopped fresh cilantro½ c. chopped fresh parsley1/3 c. lime juice¼ c. olive oil3 cloves garlic, crushed½ t. salt1 t. dried crushed red pepper½ t. freshly ground black pepper Toast cumin seeds in a skillet … [Read more...] about Southwestern Salsa with Black Beans and Corn
appetizer
Shrimp Fondue
2 cans cream of shrimp6 oz. sharp cheddar cheese1/2 c. milk2 cans shrimp1/4 t. chipotle Tobasco sauce1/2 c. white wine In medium saucepan over medium low heat, blend together soup, shrimp, milk, Tobasco and white wine until heated through (about 8 minutes). Turn heat down to low and slowly stir in cheddar, stirring constantly until melted. May want to transfer to warm fondue … [Read more...] about Shrimp Fondue
Grilled Tomatoes
10 large firm ripe tomatoes4 c. finely grated dry French bread crumbs4-6 T butter, melted2 cloves garlic, minced4 green onions, minced2 t. dried oregano, crushed1 t. salt1/8 t. freshly ground black pepper1/2 c. freshly grated Parmesan cheese Cut tops off tomatoes and scoop out pulp, save for another recipe (like MaryAnn’s Hot Sauce!). Combine remaining ingredients. Fill the … [Read more...] about Grilled Tomatoes
Killer Queso
1 can cream of chicken soup¾ c. evaporated milk1 – 7 oz. can diced green chilies2 T. minced jalapeños1 – 4 oz. jar chopped pimientos, drained1 t. ground cumin1 – 1 oz. pkg. ranch dip mix1 can Ro*tel tomatoes1 lb. Velveeta, cut into cubes¼ c. minced fresh cilantroMinced fresh cilantro for garnishTortilla Chips for dipping Combine soup, evaporated milk, green chilies, … [Read more...] about Killer Queso