Runnin Wild Cowboy Caviar

cowboy caviar pic

INGREDIENTS:

  • 1/2 cup olive oil
  • 1/3 cup sugar
  • 1/3 cup white wine vinegar
  • 1 teaspoon chili powder
  • 1 teaspoon Runnin Wild Gourmet Peppered Sea Salt Seasoning
  • 1 teaspoon Runnin Wild Gourmet Vegetable Seasoning
  • 1 pound roma tomatoes, seeded and diced
  • 1 (15 ounce) can black-eyed peas, drained and rinsed
  • 1 (15 ounce) can black beans, drained and rinsed
  • 1 (11 ounce) can super sweet corn, drained
  • 1 red onion, diced
  • 1/2 cup diced green bell pepper
  • 1/2 cup diced red bell pepper
  • 1 cup chopped cilantro (from 1 bunch)

PROCEDURE:

  1. In a large mixing bowl, whisk together the the olive oil, sugar, white wine vinegar, chili powder, Runnin Wild Peppered Sea Salt Seasoning and Runnin Wild Vegetable Seasoning.
  2. Add tomatoes, black-eyed peas, black beans, corn, red onion, and bell peppers. Stir to combine.
  3. Stir in cilantro. Cover and chill at least 1 hour or overnight to blend flavors. Serve chilled or at room temperature. Enjoy!

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Runnin Wild Chicken Marsala with Basil and Mushrooms

RUNNIN WILD MARSALA PIC

INGREDIENTS:

PROCEDURE:

  1. Mix flour, Runnin Wild Peppered Sea Salt Seasoning, garlic powder, pepper, and Runnin Wild Garlic Butter Seasoning in a shallow dish. Coat chicken in flour mixture. Reserve excess flour to use for thickening.
  2. Heat 2 tablespoons of the oil and butter in a large skillet on medium heat. Add 1/2 of the chicken, cook 5 to 6 minutes or until browned on both sides. Remove from skillet. Repeat with remaining chicken.
  3. Heat remaining 1 tablespoon of oil in skillet. Add mushrooms; cook and stir 2 to 3 minutes. Add chicken stock; stir to loosen any browned bits in bottom of skillet. Stir in wine, basil, and onion powder. Bring to boil. Reduce heat to low; simmer 5 minutes. If thicker sauce is desired, whisk in 1 to 2 tablespoons of the reserved flour.
  4. Return chicken to skillet; simmer until heated through. Serve over cooked pasta if desired. Enjoy!

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