Oklahoma Caviar

It’s been 20 years since I had my first encounter with Oklahoma Caviar and it was love at first bite.  There are countless versions of this recipe, but I’ve yet to sample one I didn’t like.  Here’s my favorite.

SONY DSCThe best thing about this recipe is that it is chockfull of ingredients you can grow in your garden.  It’s also super easy to put together the night before a tailgate or gathering.

SONY DSC

Ingredients:

2 tomatoes
1/2 large red onion, diced
4 or 5 sweet peppers (Add a jalapeño for a little heat)
1 cup corn (canned corn is fine)
1 can of black beans (15 oz.), drained and rinsed
1 can of kidney beans (16 oz.), drained and rinsed
1/2 tsp. of minced garlic
1/2 cup of salsa
1/4 cup of Italian Dressing
2 avocados, sliced and cut (sprinkle with salt, pepper and a generous amount of juice from one lime)
1 lime (for the avocados)

Directions:

Mix all ingredients together in a medium bowl, except for the avocado.  Add the avocado last and fold a few times to incorporate.

This dip is best when it’s been refrigerated over night before eating. Use thick tortilla chips for dipping.

Pork Saltimbocca
Serves 4
A quick and easy meal that is flavorful and delicious. A family pleaser!
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Prep Time
5 min
Cook Time
25 min
Prep Time
5 min
Cook Time
25 min
423 calories
14 g
82 g
27 g
26 g
9 g
206 g
550 g
1 g
0 g
14 g
Nutrition Facts
Serving Size
206g
Servings
4
Amount Per Serving
Calories 423
Calories from Fat 235
% Daily Value *
Total Fat 27g
41%
Saturated Fat 9g
46%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 12g
Cholesterol 82mg
27%
Sodium 550mg
23%
Total Carbohydrates 14g
5%
Dietary Fiber 0g
2%
Sugars 1g
Protein 26g
Vitamin A
6%
Vitamin C
0%
Calcium
26%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. Boneless center-cut pork chops
  2. 3 Tablespoons olive oil
  3. 1/2 cup all-purpose flour
  4. 1 large shallot, diced
  5. 1/2 tsp. ground sage or 8 fresh sage leaves
  6. 1/2 cup dry white wine
  7. 1 cup of chicken broth
  8. thin sliced prosciutto, 1 slice chopped
  9. 1 cup of grated fontina cheese
  10. 1/4 cup of grated parmesan cheese
Instructions
  1. Preheat the oven broiler. In a large oven-proof skillet, heat 2 tablespoons of olive oil.
  2. Dredge the pork chops in the flour and place in the skillet, cooking on med-high until browned about 1 to 2 minutes per side. Then transfer the chops to a plate.
  3. Reduce the heat to medium and add the shallot to the skillet and cook until soft, about 3 minutes. Add the sage and 2 teaspoons of the flour used for dredging the pork chops. Cook, stirring constantly, then add 1/2 cup dry white wine and continue to stir until it is reduced by half. Then add 1 cup of broth, return it to a boil and stir until thickened.
  4. Add the pork, return to a simmer. Top each pork chop with a slice of prosciutto and a few pinches of cheese.
  5. Move the skillet to the oven and broil for 2 minutes, or until cheeses are slightly browned and the sauce is bubbly.
Adapted from From the Food Network Magazine
beta
calories
423
fat
27g
protein
26g
carbs
14g
more
Adapted from From the Food Network Magazine
Garden Soiree http://www.garden-soiree.com/
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