Search Recipes
- 1 poblano pepper
- canola oil
- 3 cups watermelon seeded and diced
- 1/3 cup red onion minced
- 1/2 cup cilantro chopped
- 1 1/2 teaspoons fresh lime juice
- 1 1/4 teaspoons cumin seed
- salt to taste
- Heat grill or oven to 400. Brush outside of poblano pepper with canola oil and grill or bake for 8-10 minutes.
- When the pepper cools, peel off charred skin. Cut off the top, discard seeds and dice pepper. Add to a medium bowl.
- Stir in remaining ingredients until combined. Serve with tortilla chips.
- 1 28oz can Fire Roasted Crushed Tomatoes pour in slow cooker
- 1 14.5 oz can Petite Diced Tomatoes pour in slow cooker
- 2 tsp chili powder add to slow cooker
- 2 tsp ground cumin add to slow cooker
- 1/2 tsp kosher salt add to slow cooker
- 1/2 tsp black pepper add to slow cooker
- 1 Whole Large Onion Chopped add to slow cooker
- 1 Whole Poblano Pepper Chopped add to slow cooker
- 2 Cloves Garlic Chopped add to slow cooker
- 2 15 oz cans Pinto or Kidney beans
- 1 Cup Frozen Corn Thawed
- 2 Cups Cooked Chicken Shredded
Add all ingredients to slow cooker except Beans, Chicken and Corn These three ingredients only get stirred in the last 10 minutes of being done its best to cook on low but can be cooked on high its a great meal for the family and easy to make.
- 1 can purple hull peas rinsed and drained
- 1 can crowder peas rinsed and drained
- 1 green bell pepper finely chopped
- 1 yellow bell pepper finely chopped
- 1 can Mexicorn
- 4 green onions finely sliced
- 8 ounces diced pimento
- 2 cloves garlic minced
- 2 tablespoons parsley minced/dried
- 2 tablespoons cilantro minced/dried
- 1 chipotle pepper in adobo sauced, minced
- 1/2 bottle Sundried Tomato dressing
- Mix all ingredients together in a bowl.
Serve with tortilla chips or crackers. Best if allowed to sit overnight.
- 1 pound Browned ground hot sausage
- 1 4 tablespoons (1/2 stick) stick of butter
- 1 1 cup chopped onion
- 1 1/2 cup Chopped green pepper
- 1 4 tablespoons flour
- 1 6 whole potatoes Chopped into small pieces
- 1 2 cups milk
- 1 32 ounce box chicken broth
- Melt butter in large pot, cook onions and green peppers until soft. Add flour and stir constantly for about 3-5 minutes, flour butter mixture will be thick. Slowly add the milk constantly stirring. Should have a nice thick milk mixture once all the milk is added. Constantly stir until the mixture boils. Add all the broth to the mixture slowly, stirring the entire time. Add cooked sausage and chopped potatoes. Season with salt and pepper. Soup is done once the potatoes have softened.
This soup is delicious with grated cheese or crumbled bacon on top as well as oyster crackers.
- 1 Pound Browned ground beed
- 1 1/2 Cup chopped onion
- 1 1/2 tsp salt
- 1 1/4 tsp pepper
- 1 15 ounce can Pork and beans
- 1 1 Tblspn Worcestershire sauce
- 1 1/2 Cup ketchup
- 1 2 tablespoons vinegar
- 1 1 Tablespoon brown sugar
- Mix all ingredients in a cassarole dish and cook uncovered for 30 minutes at 350 degrees. Great comfort food, nice along with warm bread or biscuits.
*Please send us your original recipes, developed by you or family members. Please do not send recipes copied from other sources, such as a book or magazine. Those recipes chosen for print in Arkansas Living magazine will receive a set Arkansas Living measuring cups!
Arkansas Living Magazine is not responsible for the origin of reader submitted recipes. Recipes used with permission of source will be noted.