Mondays are one of my favorite days of the week. How many people do you know who can say that?! I love them because I am a hairdresser so I sleep in and stay in the house in my PJs until, well…I can’t tell you how long. I did accomplish a new recipe to share though and it did not require standing in the kitchen all day!
The girls and I were getting together at April’s as usual. When flipping through the Stockyards City cookbook, deciding what to take to dinner, the Amazing Asian Salad Toss caught my eye. We decided to build the whole meal around the salad. April made her famous homemade chicken curry to add to the mix. I must say this took all of 5-10 minutes to put together and all the girls cleaned their bowls, a few went back for seconds, and acted as if I made something from scratch!
Not exactly fish eggs…much better! I am a hairstylist and any excuse we can find to bring food to the salon we jump at. The day before Halloween we all dressed up and had a pot luck. I have to say I don’t think I have ever seen that much food in one place before! I knew from the past that its best to take something that can easily be snacked on in-between clients. Everyone at work “jokingly” calls me Betty Crocker; little do they know it’s really not as hard as it looks!
Flipping through the cookbook I looked for a recipe that had ingredients that I might already have at home. I finally decided on Cowboy Caviar. It definitely doesn’t look too pretty, if you’re a presentation person, but sure does taste good! (Friends at work turned their noses up at first but by the end of the day it was gone!) This is a very simple recipe if you need something last minute. Also, if you are following through the cookbook with us and cooking most of these items I would suggest buying a large bag of shredded cheese and a box of cream cheese from Sams. It will save you time and money, both of which I know we can all use these days!
by Tracy Holland
1 can black beans, rinsed and drained
1 (8oz) pkg. cream cheese, softened
2 cans chopped black olives
2 T. oil
2 T. lime juice ( I cut one lime in half and squeezed the juice from it into the mix)
1/4 tsp. ground cumin
1/4 tsp. salt
1/4 tsp. crushed red pepper
Combine beans, olives, oil, lime juice and spices. Let sit 2 hours. Spread cream cheese on a plate and top with bean mixture. Refrigerate until ready to serve.
Editor’s Note – Want to see the other recipe’s Whitni and Jani have prepared from the cookbook thus far? Simply go to our “Categories” section on the right hand of our home page, and use the drop down selector to find “Stockyards City Cookbook.”
Showcasing Red Dirt culture ~ authored and managed by contributors with connections to the great state of Oklahoma.