The Eat Food NOT Money Cookbook

Texas caviar


This is a very simple cold “dip”. Serve with crackers or tortilla chips.

What you’ll need:

1 (14 oz) can black eyed peas, drained
1 (15 oz) can white hominy or sweet corn, drained
2 medium tomatoes, chopped
4 green onions, sliced
2 garlic cloves, minced
1 medium bell pepper, chopped
1/2 c. (1 small to medium) yellow or purple onion, chopped (the purple is sweeter)
1/4 c. cilantro, chopped
1 c. picante sauce

Combine all in a large bowl and mix lightly. Cover and chill for at least 2 hours, stirring occasionally.

black eyed peas – $0.89
hominy – $0.54
tomato – $1.00
small onions – $1.50/bunch
garlic cloves – $1.12
bell pepper – $0.90
onion – $1.12
salsa – $1.59
Total – $8.54


November 19, 2009 Posted by | -party ideas, -vegetables, -vote for Foodista contest, SIDE DISHES | , , , , , , , , | 2 Comments

Chunky chicken salad

I worked for almost 10 years in a certain roast beef restaurant that shall remain nameless but I’m sure you would all recognize the hat. 😉 We made THE BEST chicken salad I have ever eaten! (With the exception of my grandmother’s of course.) The recipe we used at the restaurant made an enormous amount of chicken salad (as I’m sure you can imagine) so I scaled it down for home use. I left all the ingredients the same.

What you’ll need:

2 large (1 lb/ 16 oz) cans breast meat chicken chunks, drained and rinsed
1 cup (1 large or 2 small) diced red apples with the skins on
1 cup red seedless grapes, rinsed and sliced in half *measure after slicing*
½ cup diced fresh celery
½ cup chopped pecans
1 ½ cups mayonnaise

Put your gloves on because this recipe gets mixed by hand…literally! Add ingredients one at a time into a large bowl ending with the mayonnaise. Add the mayo ½ cup at a time and slightly stir in with a large spoon until you’ve reached desired creaminess. Use more for really creamy chicken salad and less for a dryer chicken salad. Mix it really well with your hands. This ensures that the mayo and the juices from the other ingredients get thoroughly mixed and if you use a spoon to just mix it up a little it will not taste the same I promise. I know because I tried it. Sometimes I’m stubborn. Refrigerate for at least 3 hours before serving. Serve on bread with lettuce or topping lettuce in a bowl or stuffed in a pita like in the picture mmm mmm. This makes about 2 ½ pounds of chicken salad or 8 – 10 servings. It can be kept refrigerated in an airtight container up to 3 days.

canned chicken chunks – $2.50
apples – $2.25/bag
grapes – $1.99/bunch
celery – $0.99
pecans – $3.00
mayonnaise – $2.50
Total – $10.24

February 27, 2009 Posted by | -chicken, -party ideas, -vote for Foodista contest, MAIN DISHES | , , , , , | 5 Comments

Very cherry cupcakes

I just got done making these as a Valentine’s Day surprise for my hubby. I hope he likes them (I really already know that he loves them :-D) I think you’ll like them too! This recipe makes & frosts 13 cupcakes.

What you’ll need:

For cake:

2 c flour
1 c sugar
1 ½ tsp baking soda
¼ tsp salt
2 eggs, beaten
2/3 c oil
1 can cherry pie filling with about ¼ c set aside

Mix together by hand flour, sugar, baking soda and salt. Stir in oil and eggs. Mixture will be crumbly. Using an electric mixer (or a blender works too), beat in cherry pie filling. Pour into cupcake tins that have either been sprayed with nonstick cooking spray or lined with cupcake liners. Bake @ 350 degrees for about 23 minutes or until toothpick inserted in center comes out clean. This recipe can be made into a sheet cake (9 x 13 inch); just increase the baking time to 30 minutes. Mmmm look at that cherry poking out of there!

Let cool on wire rack in the pan for about 10 minutes then remove from pan and let cool completely before frosting.

For frosting:

¼ c butter
4 – 5 c + 1 – 2 c powdered sugar
1 tsp vanilla
The reserved cherry pie filling (¼ c)

Cream butter and vanilla. Gradually add powdered sugar (1 c at a time) until desired consistency. Beat in cherry pie filling (this will make the frosting thinner again). Beat in remaining powdered sugar ½ c at a time until desired consistency is again reached.

flour – $2.12/5 pound bag
sugar – $1.99/4 lb bag
powdered sugar – $1.69
eggs – $1.09/ dozen
butter – $1.75/pound
pie filling – $1.99
Total – $3.61

February 14, 2009 Posted by | -cakes/cupcakes, -fruit dishes, -vote for Foodista contest, DELICIOUS DESSERTS, HOLIDAYS/SPECIAL OCCASIONS | , , , , , | 2 Comments

Easy beef empanadas

I just love empanadas and these are super simple. Canned biscuits make it so easy although I do like making my own dough too. Maybe tomorrow I’ll post a different type of empanada with the homemade dough. =)

What you’ll need:

1 lb ground beef
1 garlic clove
1 tsp salt
1 (15 oz) can corn, drained
½ c chopped onion
8 oz (1 c) grated cheddar cheese
1 c salsa, any variety you prefer
2 cans of refrigerated biscuits

Brown the ground beef in a frying pan adding the salt and pepper just before done. Drain and allow to cool. In a large bowl mix the corn, onions, cheese, and salsa, then add the cooled beef mixing carefully so not to break up all the cheese. Roll the biscuits out flat to about 2 ½ times their original size. Spoon about ¼ cup of the mixture onto the center of each circle being careful not the cover the edges. Fold the dough over the filling and pinch the edges closed. Make sure the edges are sealed well or your filling will ooze out while it’s baking! Place on lightly greased cookie sheet and bake @ 375 degrees until lightly browned, usually about 6 minutes but times may vary. Just watch them closely and when they are browned remove from oven. Serve warm. Makes 12 – 16 empanadas depending on how much filling you use on each one.

ground beef – $2.00/lb
garlic cloves – $1.12
whole kernel corn – $0.40
onion – $1.12
shredded cheese – cheddar – $1.50
salsa – $1.59
canned biscuits – $1.09/4 pack
Total – $6.11

February 1, 2009 Posted by | ----ground beef, -beef, -party ideas, -vote for Foodista contest, MAIN DISHES | , , , , , , , | 6 Comments


Another of my New Orleans favorites!

What you’ll need:

1 cup lukewarm water
¼ cup sugar
½ teaspoon salt
1 egg, room temperature & beaten
2 tablespoons butter, softened
½ cup evaporated milk
4 cups flour
3 teaspoons instant active dry yeast
Vegetable oil for frying
Powdered sugar for dusting

Using a mixer with a dough hook, place water, sugar, salt, egg, butter, evaporated milk, flour, and yeast in the bowl. Beat until smooth. If using a bread machine, select dough setting and press Start. When dough cycle has finished, remove dough from pan and turn out onto a lightly floured surface. If mixing by hand, mix ingredients until a dough forms, turn out onto a floured surface and knead around 200 times. Form dough into an oval, place in a lightly greased bowl, cover with plastic wrap, and refrigerate until well chilled (3 to 4 hours) or overnight.

To prepare dough, remove from refrigerator and roll out on a lightly floured board to ½ inch thickness. Cut into approximately 3-inch squares.

In a deep fryer or large pot, heat just enough vegetable oil to completely cover beignets to 360 degrees. Fry the beignets (2 or 3 at a time) 2 to 3 minutes or until they are puffed and golden brown on both sides, turning them in the oil with tongs once or twice to get them evenly brown; beignets will rise to the surface of the oil as soon as they begin to puff. Remove from oil and drain on paper towels, then sprinkle heavily with powdered sugar. Serve hot. Makes 18 beignets.

sugar – $1.99/4 lb bag
eggs – $1.09/ dozen
butter – $1.75/pound
evaporated milk – $1.50
flour – $2.12/5 pound bag
yeast – $2.12/jar
powdered sugar – $1.69
Total – $3.25

January 26, 2009 Posted by | -breakfast items, -kids favorites, -vote for Foodista contest, MAIN DISHES | , , , | 2 Comments