It's Turkey Time so let's talk Turkey . . . . Gobble, Gobble, Gobble
This month is all about this fine butterball and his sidekicks also known as cranberries, sweet potatoes, mashed potatoes and gravy, green beans, corn, stuffing, and lots of pie. We will be enjoying delicious challenges based upon your favorite Thanksgiving recipes so get your fat pants out and get ready to be stuffed! This is your opportunity to not only get some great layouts done but to also get some great recipes from our design team.
Remember - A new Blue Plate Special challenge is posted each Monday, Wednesday, Friday and Saturday, and participants have until the 3rd of the following month to complete and post their creations.
Prize will be a $20 Gift Certificate to their favorite online store (random drawing).....
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*Winner will be chosen via Random.Org.
For all you football fans out there, today is a holiday in Ohio. It is the Ohio State Buckeyes vs. the Michigan Wolverines game that is always scheduled the Saturday after Thanksgiving. And right now, OSU is ranked 2 in the nation and Michigan is 3. What does that mean? For today's food challenge, I was inspired by an appetizer I already made today for my football loving husband and daughters...Cowboy Caviar!
This is a super easy, protein packed dip that my family LOVES! And it's so easy because the ingredients are basically what you decide to put in the bowl and mix up. This is what I do...
DIRECTIONS: Dump all this into a mixing bowl
1 can black beans
1 can garbanzo beans
1 red pepper (or yellow or orange; whatever you have on hand)
1 red onion chopped
1 can corn (I used frozen today and microwaved it before putting it in the bowl)
1 chopped tomato (if I have one; today I didn't so left it out).
1 chopped avocado (if I have one; today I didn't so left it out).
1 deseeded & chopped jalapeno (if I have one; today I didn't so left it out).
DIRECTIONS FOR DRESSING: Dump all this into a little bowl and stir
1/3 cup olive oil
2 TBS red wine vinegar
2 TBS lime juice (fresh or bottled; your choice; I did have a fresh lime today so I squeezed whole thing)
1 tsp sugar
1/2 tsp salt
1/2 tsp pepper
1/4 tsp garlic powder
FINAL DIRECTIONS:
-Pour the dressing onto the ingredients. Mix together well. I usually put in fridge for a little while, but you can serve it once dressing dumped on it. (I think it's better cold). Serve on tortilla chips.
With this being a HUGE day of football in our house and cowboy caviar is being eaten as I type, this is my challenge to you.
1) Use some type of gingham or buffalo plaid on your project to give it a "cowboy" vibe.
2) Mix a variety of papers on your project like mixing the ingredients for this recipe.
3) Pick a sweet picture to feature on your project since what makes this recipe so good is the hint of sweet that comes from the sugar in the dressing.
This is how I used my scrapbook recipe...featuring my sweet cowgirl when she was wearing a cowgirl hat at 6 months old using a mix of Doodlebug Design papers including a gingham print teal as the base.
I can't wait to see how you all are inspired by Cowboy Caviar!
Creating memories, one page at a time.