Cowboy Candy

Ingredients:
1  - lb fresh sliced jalapenos
2/3 -  cup cider vinegar
1 - cup drained canned pineapple
2-  cups sugar
2 - tablespoons mustard seed
Directions:
Slice jalapenos. Mix cider vinegar, sugar, and mustard seed to low boil. Reduce for 5 minutes to a simmer. Add jalapenos at the simmer for 5 minutes more. Load hot sterilized jars with 4 to 5 chunks of  drained pineapple. Using a slotted spoon add jalapenos first and add liquid filling the jars leaving a 1/4 head space. Remove air bubbles with a rubber spatula and refill to head space if needed. Wipe rims with wet paper towel. Add hot lids/rings and place in water bath canner. Process at a full boil for 15 minutes. Makes 2 pints and 1 half pints or 5 half pints.

Serving ideas:

Drain a jar of Cowboy Candy and  put on your favorite Pizza and Bake.

Drain a jar of Cowboy Candy and finely chop and mix with softened cream cheese. Serve on crackers.

Roasted Mexican Street Corn

Ingredients:
10 - Ears of  Corn roasted
3 -  tablespoons fresh Cilantro, chopped
1/2 - cup Mayo
2 -tablespoons Lime juice
Olive oil
1/4 - tsp. Paprika
Directions:
Clean the  ears of corn and coat with olive oil and place on a hot grill.  Once the corns starts to get a char, flip them over and do the other side.  Take off the grill and set aside until the corn is cooled and cut if of the cob.
Mix corn and chopped cilantro together, set aside.
Combine mayonnaise, paprika and lime juice. Mix and then add the mayonnaise mixture to corn mixture and stir.
Place in bowl, then sprinkle a pinch of Paprika over the top.
Refrigerate until ready to serve. This recipe  can eaten as a side side or as a  dip with chips.

Southern Roasted Zucchini Salad

Ingredients :
2 -  med. sized Zucchini`s cut  into 1/2 inch slices
3 - tablespoons Olive oil
1 - tsp. Ground Cumin
1 - tsp. minced Garlic
2 - tsp. Lemon juice
Salt and Pepper
2  - tablespoons of dried Parsley
1 - tsp. of dried Thyme
Feta Cheese Crumbles

1 - cup of Grape Tomatoes cut  in half lengthwise

1 - cup cooked and drained Lady Cream Peas.  *See notes below

Directions: 

Soak 1 cup of Lady Cream  Peas over night and cook until tender and drain  and set aside leave at room temp. 

Slice the Grape tomatoes and put in a bowl and set aside.

Slice the Zucchini`s and place in a large bowl, add the Cumin and the Olive  oil, mix till Zucchini is coated. 

Place a Grill skillet on the  stove  and heat till hot. 

Place the Zucchini on the hot grill,  and leave the remaining Olive  in the bowl. Cook Zucchini abt. 4 min.or until it gets a char and flip over for another 4 min. . Do not over cook the Zucchini it will get mushy.

Once the Zucchini is done, place it  back in the bowl with the remaining Olive oil, add the Lady Peas and the tomatoes and toss. 

Add Lemon, Parsley, Thyme, Salt and Pepper, Garlic in the bowl and toss gently till all  is mixed. 

Transfer to a serving bowl/Platter and Sprinkle Feta Crumbles and serve at room temperature.

Serves 4

* Notes

Lady Cream Peas is a southern item. I bought my dried  Lady Cream Peas from the Camellia Brand online. Depending where you live you might find them in  your local grocery. Here is the  link for Camellia...https://www.camelliabrand.com/shop-online/. If  you love Black eyed Peas you could use them as a substitute. I prefer the Lady Cream Peas because of the  mild flavor they have.