Oh my god, guys, it's Thursday!!! Yes, I know, I'm stating the obvious, but if you're a TV junkie like I am, you know what that means... it's time to catch up on last night's American Horror Story season premiere via On Demand!!! You can't even begin to imagine how excited I am, since apart from the show starting, this means that my entire Fall lineup is about to start as well! There's Gotham, and Modern Family, and How To Get Away With Murder, etc, etc. I'll make sure to get all into it as the days go by. So, I have theories about this year's AHS theme. After going through all of the teasers and pictures, and after reading the description that Uverse provided on the Guide, I'm thinking the theme has to do with poltergeists, or people's nightmares, or maybe some Children of the Corn vibes. Regardless, I'm prepared to be spooked and just straight up freaked out. Since I was pressed for time tonight in making dinner after the gym, and since A and I are on a health kick lately, we wanted something filling without being overbearing, and we didn't really want something that required a fork and knife. After browsing the pantry, the fridge, and the cookbooks, I came across this quick and easy blackeye peas salsa (since I chose to not leave everything in the fridge overnight). It has great nutritional value while being tasty, fresh with a spicy kick, and easy to eat: you just have to use tortilla chips to scoop it up with no need for forks and big plates! This plate can be recreated as a pre-planned snack or as a party platter when having people over, since everyone can just serve their portions with chips all from a big bowl, without any fuss. Speaking of no fuss, once I finish this post, you best believe we'll be munching on this post-workout meal while watching the season premiere of AHS. To my fellow American Horror Story fans, cheers to a great season, and please, no spoilers! :)
Blackeye Peas Salsa
adapted from: New Cook Book 14th Edition by Better Homes and Gardens
*makes 2 cups*
15 1/2 oz canned blackeye peas, rinsed and drained
2 thinly sliced green onions
1/4 cup finely chopped red bell pepper
2 tbsp extra virgin olive oil
2 tbsp apple cider vinegar
1 fresh jalapeño chile pepper, seeded and chopped
1/4 tsp pure ground black pepper
1 tsp minced garlic
scooped tortilla chips
1) In a bowl combine blackeye peas, green onion, bell pepper, oil, vinegar, chile pepper, black pepper, salt, and garlic.
2) Cover and chill overnight.
3) Serve with tortilla chips.