247tasty

Prep Time: 20 mins | Cook Time: 10 mins | Total Time: 30 mins | Yield: 4 to 5 Servings

I love this Texas Caviar so much! I’ve been making this for years now and I’m still in love with it to this day! Whenever I have guests over, I always make sure to serve this. They are impressed all the time! You need to try this recipe. It is simply the best, I’m telling you!

Ingredients:

For The Dressing:

½ tsp smoked paprika, sweet or hot
2 cloves of garlic, minced
¾ tsp kosher salt
¼ c olive oil
½ tsp honey
4 tbsp lime juice, freshly squeezed
1 tsp ground cumin
1 tbsp lime zest

For The Caviar Dip:

3 small bell peppers, chopped (approx. ¼ c)
1 small jalapeno pepper, seeded and chopped
1 15-ounce can of black beans, drained and rinsed
3 scallions, both white and green parts are chopped
½ ripe avocado, cut into small cubes
½ c fresh cilantro rinsed and chopped
½ c whole corn kernels I used canned corn, but drained it first
½ c cherry tomatoes, sliced thinly
⅓ c red onion, chopped finely or diced
1 15-ounce can of black-eyed peas, drained and rinsed
To Serve With (Optional)
Tortilla Chips
Your favorite hot sauce

Directions:

For the Dressing:

In a mixing bowl, add garlic, honey, oil, ground cumin, lime juice, salt, honey, and smoked paprika. Stir everything until well incorporated.

For the Dip:

In a large mixing bowl, bell peppers, black beans, scallions, black-eyed peas, fresh cilantro, avocado, jalapeno pepper, corn kernels, and cherry tomatoes. Stir everything until well combined.

Add the dressing on top of the salad, then toss to coat. Taste, then add more seasonings if needed.

Add a bit of hot sauce, then toss to combine.

Serve right away with tortilla chips. Enjoy!

Notes:

Place any leftovers in an airtight container, then put them in the fridge. They can last up to 3 days.

Feel free to use maple syrup in exchange for honey to make this vegan.

Nutrition Facts:

Calories: 167 kcal | Carbohydrates: 11g | Protein: 2g | Fat: 14g | Saturated Fat: 2g | Sodium: 357mg | Potassium: 264mg | Fiber: 3g | Sugar: 3g | Vitamin A: 947IU | Vitamin C: 35mg | Calcium: 16mg | Iron: 1mg

Please don't forget to Like & Share this recipe with your friends. Also, make sure to follow on Facebook and Pinterest to get our latest Daily Yummy Recipes.

Total Time: 30 mins | Yield: 4 Servings

Meat and potatoes in one dish? Yes, please! This is one of my comfort foods! This Potato Kielbasa Skillet is perfect to eat pretty much any time of the day! You will not be disappointed with this at all. Enjoy!

Ingredients:

1/4 tsp pepper
1 tbsp olive oil
5 bacon strips, cooked and crumbled
3/4 lb. smoked kielbasa or Polish sausage, cut into 1/4-inch slices
1 lb. red potatoes (3-4 medium), cut into 1-inch pieces
2 tbsp cider vinegar
4 c fresh baby spinach
1-1/2 tsp minced fresh thyme or 1/2 tsp dried thyme
1/2 c chopped onion
1 tbsp Dijon mustard
3 tbsp water
2 tbsp brown sugar

Directions:

Put water and the potatoes into a heat-proof bowl.

Cover the bowl, then place it in the microwave and heat for about 4 minutes on a high setting or until fork-tender.

Remove the bowl from the microwave and drain the water.

In a mixing bowl, add thyme, sugar, pepper, mustard, and vinegar. Stir everything until well blended.

Place a large skillet on the stove and turn the heat to medium-high. Add oil and allow it to become hot.

Add the kielbasa and onions into the hot skillet, then cook for a few minutes until brown and soft.

Put the potatoes, then stir and cook for 5 more minutes or until they turn brown.

Add the sugar mixture and stir until well blended. Allow the mixture to boil.

Turn the heat down to low, then simmer the Potato Kielbasa for another 2 minutes. Make sure to stir from time to time.

Add the spinach, then stir and cook until completely wilted.

Add the bacon and stir until well combined. Remove the skillet from the heat. Dish out!

Serve right away. Enjoy!

Notes:

You can use Italian sausage links for this recipe if you prefer.

Place any leftovers in an airtight container, then put them in the fridge. Reheat for a few minutes before serving again.

Nutrition Facts:

1-1/2 cups, 472 Calories | 31g Fat (10g saturated fat) | 66mg Cholesterol | 873mg Sodium | 31g Carbohydrate (10g sugars, 3g fiber) | 17g Protein

Please don't forget to Like & Share this recipe with your friends. Also, make sure to follow on Facebook and Pinterest to get our latest Daily Yummy Recipes.

Prep Time: 15 mins | Cook Time: 15 mins | Total Time: 30 mins | Yield: 6 Servings

Pasta, ground beef, and a lot more made this incredible dish a total family comfort food! Ready in just half an hour. You have got to give this recipe a try. Enjoy!

Ingredients:

1 tbsp Worcestershire sauce
1/2 lb. large shells of pasta
3/4 c water
4 cloves garlic (minced)
1 tbsp canola oil
1 tsp red pepper flakes
1 lb. ground beef
1 yellow onion (diced)
1 c jarred salsa
1/2 tsp dried oregano
Salt to taste
2 tbsp taco seasoning
Pepper to taste
1 1/2 c cheddar cheese (shredded)

Garnish:

Chopped parsley
Sour cream
Cheese
Crushed tortilla chips

Directions:

Refer to the directions provided on the package of pasta shells on how to cook them. Drain and rinse with cold water to stop the cooking process.

Place a large skillet on the stove and turn the heat to medium-high. Add oil and allow it to become hot. Add the ground beef, then cook for a few minutes until crumbly and brown.

Leave about 2 tbsp of the grease in the skillet and remove the rest.

Add the garlic and onion into the skillet, then sauté for a few minutes until aromatic and translucent.

Stir in the dried oregano, taco seasoning, Worcestershire sauce, red pepper flakes, salt, and pepper until well incorporated.

Stir in 3/4 cup of water and simmer the mixture for a few more minutes.

Add the cooked pasta shells, then toss to coat.

Stir in the cheese and salsa until well blended. Dish out!

Serve and enjoy!

Notes:

Place any leftovers in an airtight container, then put them in the fridge. Reheat for a few minutes before serving again.

Lean ground beef is the best choice for this recipe.

Add water if the texture of the sauce becomes too thick or tomato paste to thin it out.

You can add milk instead of water if you prefer.

Nutrition Facts:

Calories: 432 kcal | Carbohydrates: 34g | Protein: 25g | Fat: 20g | Saturated Fat: 7g | Cholesterol: 59mg | Sodium: 634mg | Potassium: 486mg | Fiber: 2g | Sugar: 4g | Vitamin A: 445IU | Vitamin C: 2.9mg | Calcium: 162mg | Iron: 2.6mg

Please don't forget to Like & Share this recipe with your friends. Also, make sure to follow on Facebook and Pinterest to get our latest Daily Yummy Recipes.

Prep Time: 30 mins | Cook Time: 1 hr | Total Time: 1 hr 30 mins | Yield: 8 to 10 Servings

This Cowboy Quiche never fails to make our family dinner extra special! Bacon, caramelized onions, and a lot of cheese, it doesn’t get any better than that!

Ingredients:

8 slices bacon, chopped
8 large Eggs
2 medium yellow onions, sliced
¼ tsp black pepper
1 ½ c heavy cream or half-and-half
2 c grated cheddar cheese
2 tbsp salted butter
¾ tsp salt
1 unbaked pie crust

Directions:

Prepare the oven and preheat it to 200 degrees C or 400 degrees F.

Roll out the pie crust, then place it into a deep-dish pie plate. Press the sides of the crust to the plate. Put it in the fridge while you prepare the rest of the ingredients.

Place a large skillet on the stove and turn the heat to medium-low. Add butter and allow it to melt.

Add the onions into the hot skillet, then sauté for about 20 minutes or until they turn golden brown. Remove from the skillet and transfer them into a mixing bowl.

In the same skillet over medium-high heat, add the bacon slices and cook for a few minutes until crispy. Transfer them onto a clean plate lined with paper towels to drain excess grease. Move it into the bowl with the onions.

Add eggs, salt, pepper, and cream into a mixing bowl. Beat until well blended. Transfer the mixture into the bowl with the caramelized onions and bacon. Add the grated cheese as well and stir everything until well combined.

Transfer the mixture to the prepared crust and spread it evenly. Cover with foil.

Place it in the preheated oven and bake for about 45 minutes. Remove the cover and bake for 15 more minutes or until the top turns golden brown.

Remove the quiche from the oven and allow it to rest for about 15 minutes at room temperature. Slice into even servings.

Serve and enjoy!

Notes:

Place any leftovers in an airtight container, then put them in the fridge. They can last up to 3 days or 3 months in the freezer. Reheat for a few minutes before serving again.

Nutrition Facts:

Calories: 564 kcal | Carbohydrates: 15g | Protein: 19g | Fat: 48g | Saturated Fat: 24g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 299mg | Sodium: 740mg | Potassium: 236mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1306IU | Vitamin C: 2mg | Calcium: 273mg | Iron: 2mg

Please don't forget to Like & Share this recipe with your friends. Also, make sure to follow on Facebook and Pinterest to get our latest Daily Yummy Recipes.

Prep Time: 20 mins | Cook Time: 40 mins | Total Time: 1 hr | Yield: 8 Servings

Loaded with delicious flavors, this Quiche is the perfect food to serve for dinner with your loved ones! Ready in just about an hour. Enjoy!

Ingredients:

1 1/3 c Gruyere cheese, shredded and divided
1/2 10 ounces box of frozen chopped spinach, defrosted and wrung out in paper towels to remove excess moisture
6 slices bacon, cooked and crumbled
1 medium yellow onion, finely diced
1 frozen pie crust, deep dish
1/4 c chopped canned mushrooms wrung out in a paper towel to remove excess moisture
1/2 c diced cooked ham (I buy pre-diced from the grocery store)
4 large Eggs
1 tablespoon butter
3/4 c half and half
1/8 teaspoon ground nutmeg
fresh parsley, minced
1/4 teaspoon black pepper
3/4 teaspoon kosher salt

Directions:

Prepare the oven and preheat it to 190 degrees C or 375 degrees F.

Place a medium skillet on the stove and turn the heat to medium-high. Add butter and allow it to melt.

Add the ham and onions into the hot skillet, then sauté for a few minutes until brown. Transfer onto a clean plate.

Add the bacon into the empty skillet, then cook for a few minutes until crispy. Remove from the heat and crumble into small pieces.

Steam the frozen spinach in the microwave for about 6 minutes, then move it into a colander. Allow it to cool and remove the water by pressing it.

Add bacon, eggs, half & half, nutmeg, ham, salt, pepper, spinach, and onions into a mixing bowl. Stir everything until well incorporated.

Press the mushrooms into the same colander, then add them to the egg mixture together with 1 cup of shredded cheese. Stir until well incorporated.

Pour the egg mixture into the prepared pie crust and spread it evenly.

Scatter the rest of the shredded cheese over the egg mixture.

Place it in the preheated oven and bake for about 45 minutes or until the top turns golden brown.

Remove the quiche from the oven and allow it to cool for about 5 minutes at room temperature. Slice into even servings.

Serve and enjoy!

Please don't forget to Like & Share this recipe with your friends. Also, make sure to follow on Facebook and Pinterest to get our latest Daily Yummy Recipes.

Prep Time: 40 mins | Cook Time: 15 mins | Total Time: 55 mins | Yield: 4 Servings

The combination of all the ingredients in this burger is simply the best! From the yogurt sauce to the relish, you will surely love it! Ready in less than an hour. Enjoy!

Ingredients:

Ingredients for the Greek Yogurt Sauce:

½ tsp salt
2 tbsp fresh lemon juice
2 garlic cloves, minced
2 tsp grated lemon zest
1 tbsp olive oil
1 c Greek yogurt

Ingredients for the burgers:

1 tsp salt
1 medium zucchini, coarsely chopped
2 tbsp chopped cilantro
1 large egg, lightly beaten
½ tsp freshly ground black pepper and about 3-4 tbsp olive oil for searing
1 tsp ground cumin
½ medium red bell pepper, finely diced
1 ear of fresh corn husks and silk removed and kernels cut from the cob
1 tsp ground coriander
½ c panko bread crumbs
1 pound ground chicken
3 green onions, thinly sliced
3 garlic cloves, minced

Ingredients for the Tomato-Cucumber Relish:

2 green onions, finely sliced
2 tbsp fresh lemon juice
1 clove of garlic, minced
zest of 1 lemon
⅓ medium seedless English cucumber, finely diced
¼ c finely chopped fresh cilantro
A pinch of salt
1 pt. cherry or grape tomatoes, quartered

Directions:

In a large mixing bowl, add all the ingredients for the Greek yogurt sauce. Stir everything until well incorporated. Put the bowl in the fridge to chill while you prepare the rest of the ingredients.

Prepare the oven and preheat it to 218 degrees C or 425 degrees F.

Set aside the oil and add all the ingredients for the burger into a mixing bowl. Use your clean hands to mix everything until well incorporated. Make small patties out of the meat mixture.

Place a large frying pan on the stove and turn the heat to medium. Add oil and allow it to become hot.

Add the burger patties into the hot skillet, then sear each side for 2 minutes or until they turn golden brown. Transfer them onto a baking sheet.

Place the baking sheet in the preheated oven and cook the burger patties for 7 to 10 minutes. Remove from the oven.

In a mixing bowl, add all the ingredients for the tomato-cucumber relish. Stir to combine.

Serve the burgers with the relish on the side. Enjoy!

Notes:

Feel free to serve these burgers with pasta, mashed potatoes, or rice!

Please don't forget to Like & Share this recipe with your friends. Also, make sure to follow on Facebook and Pinterest to get our latest Daily Yummy Recipes.