1 10oz. can Rotel Tomatoes, original style

Freshly squeezed lime juice of a large lime or 2 T juice

2 T minced garlic

2 T ground cumin

1 T chopped cilantro, or more to taste

4-5 fresh tomatoes, chopped

1 15oz. Can Trappey’s jalapeno black-eyed peas, drained

1      15oz can white corn, drained well

1 15oz can yellow corn, drained well

Tony Chachere’s Original Seasoning, to taste

Tabasco sauce if desired

                 Combine Rotel, lime juice, garlic, cumin, cilantro and green onions in large container.  Add fresh tomatoes.

Fold black-eyed peas and corn into tomato mixture.  Add Tony’s and Tabasco to taste.  Refrigerate overnight for best flavor.

Serve with chips,  as filling for tortilla wrap, or as a side dish.  It’s addictive and great for weekend barbecues!

2 T vegetable oil

1/4 C honey

3 T red wine vinegar

1/4 C soy sauce

1 clove garlic, minced

2 T chopped parsley

1 tsp ginger powder

1/2 tsp ground black pepper

3.5-4 lbs chicken, skinless (I use breasts or strips)

                 Combine marinade ingredients and mix well.  Add chicken, and turn to coat all pieces. Cover and

refrigerate for 2 hours or more, turning occasionally. 

                 Grill: Grill chicken 6 inches from hot coals for 30-45 minutes, brushing with marinade and turning     frequently, until tender.

Broiler: Preheat broiler.  Arrange pieces on

baking sheet and place 5 inches from heat. Broil 25-30 minutes, brushing with marinade and turning frequently.

A Family Favorite (and heart healthy)!!