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Thursday: Steak Sandwiches and Cowboy Caviar

My good pal who “just opens cans” yet has more recipes in my binder than Ina Garten, gave me this recipe for Cowboy Caviar. It’s a hit with every crowd, all year long. Thanks D!
Serves: 4      Prep: 15  Marinating Time: 15 minutes-up to 3 hrs      Cooking: 15


For the Caviar
2 avocados, cubed
1 6 oz can corn, drained
1 15 oz can black beans, drained and rinsed
1 12 oz tub of your favorite salsa
2 tomatoes, chopped
1 jalapeno, seeds removed and finely diced
1 3-4 oz can chopped black olives
2 cloves garlic, minced
1 lime, juiced For the Sammies
2 cups leftover short ribs, deboned and shredded
2 bell peppers, red-orange-yellow, mixed
2 tablespoon balsamic vinegar
1 tablespoon olive oil
4 thick slices of sourdough or peasant style bread


Prep Opportunity 
Marinate the peppers. Slice off the tops and remove the seeds from the peppers. Slice in rounds and trim off any big white parts from the inside. Place in a Ziploc with the balsamic and olive oil for 15 minutes-3 hours.
Assemble the avocado salad. In a good-sized bowl, that you can cover, gently toss all the ingredients. Cover and refrigerate.
Preheat the broiler.
Place 4 thick slices of bread on a broiler proof pan and toast under the broiler for 45 secs-1 minute on each side. Alternately, you can just toast them in the toaster. Set aside.
Heat a non stick pan over medium high heat. Add peppers and marinade. Cook 4-5 minutes until soft. Remove from heat.
Stack ¼ of the peppers, ¼ of the steak and 1-2 pieces of cheese on each piece of toast.
Broil for 3-4 minutes or until brown and bubbling.
Serve each piece cut in half with the Cowboy Caviar on the side.
OK, I wouldn’t be faithful to the Cowboy Caviar recipe if I didn’t tell you that it tastes SOOO good with Fritos Scoops. There I did it – and you’ll thank me for it!!!