When I think of Peggy's cooking, the last thing I think about is a crock pot. She probably dies a little inside every time this blog has a slow cooker recipe on it. But lets get real, in today's busy fast paced life, sometimes you only get 20 minutes in your day to throw a meal together, and it most likely isn't near meal time. So a crock pot can be a life saver for busy moms. Just tell the foodie inside of you to look the other way. This recipe will certainly not go down in our blog history for most beautiful, but it is definitely delicious. And coming together in less than 5 minutes of prep? How can you say no to that? 

Ingredients: 
2 frozen chicken breasts
2 cups salsa
2 cups chicken broth 
8 ounces quinoa 
1 can black beans, rinsed and drained
2 ears corn, trimmed
1 cup cheese, shredded 
1 tsp cumin
1/2 tsp salt
1/4 tsp pepper
1 avacado, diced
2 tsp cilantro, minced
1 lime

Directions: Place your chicken breasts in the slow cooker, add your salsa, broth, quinoa, beans, corn, cheese, salt, and pepper. Cook on high for 4 hours. Pull apart your chicken into bite sized pieces. Mix in the juice of 1 lime. Top with avacado and cilantro. 

This dish is super simple, so fast, and extremely flavorful. 
Enjoy!

I must be on a copy cat recipe kit recently because this is my second one in just a matter of weeks. I think it has to do with some confidence that I am gaining in the kitchen recently. I love finding new recipes that I love at restaurants and trying to recreate them. This particular recipe hails from Disney's Animal Kingdom. The Harambe Market in the Africa section of this park has started serving a black eyed pea and corn salad that is just to die for. It hits all the right notes. Here is my take and my version that you can now enjoy from the comfort of your home. 

Ingredients: 

2 cans black eyed peas, rinsed

1 ear corn, cooked 

1/4 cup roma tomato, diced

1/4 cup celery stalk, diced

1/4 cup red onion, diced

2 tablespoons parsley, chopped

2 tablespoons rice wine vinegar

2 tablespoons safflower oil

1/2 tsp sugar 

1/2 tsp salt

1/2 tsp pepper

fresh lemon zest

Directions: mix all ingredients together, chill then serve. 

This can be stored for several days and makes a wonderful make ahead side dish. This salad is refreshing and good for you. It's got a great depth of flavor and a wonderful crunch. 

Enjoy!

My husband has been making this black bean salad recipe for us for years. Its a perfect addition to any outdoor barbecue, picnic, or even just a fresh dinner at home. It has a great fresh crisp somewhat text mex flavor to it. There is no cooking involved, just a little washing and chopping. Go ahead and try this easy healthful salad out tonight. 

Ingredients: 

2 cans black beans, drained and rinsed 

2 ears of fresh corn, removed from cob

1/4 cup bell pepper, diced to about 1/2 the size of one black bean

1/4 cup red onion, diced to 1/4 the size of one black bean

2 roma tomatoes, diced to about 1/2 the size of one black bean

1/4 cup pineapple tidbits, chopped in half

1 tablespoon cilantro, chopped

3 tablespoons lavender honey

4 tablespoons red wine vinegar

juice from 1/2 of a lime

1/2 tsp cumin

1 tablespoon lavender salt

1 tsp fresh ground pepper

Directions: 

Chop ingredients as directed above, mix together. Eat. 

So simple!

One thing I love about this recipe is that if you have some left over, if its left to sit overnight the flavors are even better the next day! So if you ever need a great make ahead dish, this is a real winner. 

Enjoy!

Have you ever had a shrimp boil for dinner? It's such a fun and unique meal idea that you family is sure to love. All of the yummy cajun flavors, the hearty potatoes and corn, there is just nothing not to get excited about. So throw some newspaper across your table and come join us for a cajun shrimp boil!

• Ingredients: 
• 2 lemons, cut in half
• 2 tablespoons ground bay leaves
• 2 tablespoons celery salt
• 1 tablespoon dry mustard
• 2 teaspoons ground black pepper
• 2 teaspoons ground ginger
• 2 teaspoons sweet paprika
• 1 teaspoon ground white pepper
• 1 teaspoon ground nutmeg
• 1 teaspoon ground cloves
• 1 teaspoon ground allspice
• 1/2 teaspoon crushed red pepper flakes
• 1/2 teaspoon ground mace
• 1/2 teaspoon ground cardamom
• 1/4 teaspoon lavender
• 6 sprigs fresh thyme
• 8 cloves garlic, smashed
• 1 large onion, quartered
• 1 pound small red potatoes 
• 4 ears of corn cut in half
• 1 1/2 pound large gulf shrimp with shells
• 2 tablespoons butter

Directions: Fill a large pot with water. Add your lemons, spices, garlic, and onion. Cover and bring to a boil, then reduce to simmer for 3 minutes. Add the potatoes to the pot and cook until just tender (about 10 minutes) Add the corn and cook for 5 more minutes. Peel and deveine your shrimp, add to pot for about 2-3 minutes. Remove your shrimp and vegetables from the pot, but keep 1 cup of the broth in the pan. Add your butter to that broth until the butter melts. Serve the broth over the shrimp and veggies. You can serve with lemon wedges and hot sauce as well. 

There is something so wonderful about your entire family gathering around a big ol' shared plate for dinner. This dish is flavorful, filling, and oh so satisfying. Give it a try and put a taste of the south in your mouth. Bon Appetite!