Cowboy Caviar

I had this for the first time when I worked at Modern Display in Salt Lake City. The girl that made it said she just called it yummy salsa...I agree but I like the name of Cowboy Caviar better.

Cowboy Caviar
1 pkg zesty italian dressing packet
Oil
Balsamic vinegar
Red wine vinegar

Mix zesty italian dressing according to package directions. I like to use half red wine vinegar and half balsamic vinegar but you can use just red wine vinegar- I don't recommend just balsamic vinegar though because it throws the flavor off in my opinion. Set aside to let the flavors meld.

2 avocados, diced
4 roma tomatoes, diced
1/2 red onion, diced
1 can black eyed peas OR 1 can black beans
1 can white corn
1 jalepeno pepper, minced (optional)

Cut up the vegetables to about the size of a corn kernel. Place all the above items in a bowl and pour dressing over and stir/fold together.

I like to let the mixture sit for a couple of hours to let the flavor of the dressing soak into the vegetables.

Enjoy with corn chips. I have also eaten this over a grilled chicken breast and it was fantastic!!

Lettuce Wraps

I loved Chili's lettuce wraps when they had them but I was always told the P.F. Changs are better. I found this recipe on Recipezaar.com Recipe # 15865 . I made a few modifications and have noted them below. So yummy! We decided this will be in the regular rotation of meals that we enjoy at our house and I have to agree these are much better than Chili's!

P.F. Changs Lettuce Wraps Knock off

3 Tbsp oil
2 boneless, skinless chicken breasts
1 small can water chestnuts
2/3 cup mushrooms
3-4 green onions, I just used the white part
1 teaspoon minced garlic (oops I forgot to add this but it would taste good)
1 bunch of green leaf lettuce, cut off the stem

Special Sauce

1/4 cup sugar
1/2 cup water
2 Tbsp soy sauce
2 Tbsp rice wine vinegar
2 Tbsp ketchup
1 Tbsp lemon juice
1/8 tsp sesame oil
1 tsp hot mustard- can add more if you want more heat
2 tsp garlic and red chile paste

Stir Fry Sauce

4 Tbsp soy sauce
4 Tbsp brown sugar
1 tsp rice wine vinegar

Directions

- Make special sauce and set to the side while you prep and cook the remainder of the meal.

- Bring oil to high heat in a large frying pan

- Fry chicken breasts for 4-5 minutes on each side or until cooked through.

- Set chicken aside to cool while prepping vegetables

- Mince water chesnuts, mushrooms, onions & garlic
**The recipe say peas size but I chopped mine very fine to hide the mushrooms from hubby since he doesn't care for them, if he can see them. (yes I'm tricky)

- When chicken has cooled, mince into small pieces. (I used my Pampered Chef chopper for veggies and chicken and it worked great)

-Prepare stir fry sauce in a small bowl

- Heat 1 Tbsp oil in pan and add chicken and veggies, cook for 2- 3 minutes

- Add stir fry sauce to mixture and cook an additional few minutes.
** I added a teaspoon of the red chile and garlic paste to the chicken too because we like heat!

- Serve in lettuce leaves and spoon a small amount of special sauce on each lettuce cup

- Enjoy!