For Your Sunday Night Snacking

Okay, y’all, I’m trying to get this in during the first part of the week so that you can employ my strategy if you so choose.

I’m talking about the Sunday night meal, here. For some reason — probably a late lunch in the early afternoon — I’m just not that interested in cooking dinner on Sunday nights. Most of the time, I’m not even hungry. And, these people that I live with…these typically ravenous people…they don’t even ask when dinner is on Sunday. So, the motivation to do something big or involved is low, very low.

This dish is the answer for me. Why? Because I can throw it together with no effort. While it bakes I can scramble some sandwiches or boxed mac and cheese for the picky progeny and have something delicious (and cheap!) 20 minutes later. This plus a piece of fruit and maybe a little wine is a great Sunday dinner, in my book.

Black-eyed Pea Bake

1 can black-eyed peas, drained
1/4 cup chopped onion
1/4 cup sour cream
1 cup shredded cheese
8 + slices jarred jalapeno slices
1/4 cup salsa
hot sauce to taste
pepper to taste

Place the peas and jalepeno in the bowl of a food processor. Pulse the machine a few times. Add the onion and pulse it some more. Add the remaining ingredients and pulse a few times. Then put the mixture into a pie plate (or similar sized casserole — a 9 X 9 would be fine) and cook it at 350 degrees for 20 minutes or until golden brown.

Serve with tortilla chips.

I’ve had this recipe for less than a week and I’ve already made it twice. Enough said. In the future I’ll be squirreling away spare cups of cheese and extra 1/4 cups of onion in the freezer so that I can make this without having to go to the store…oh, yes, and I’ll have to hide the chips from J.

Have you heard about mothers of boys hiding food? I’m guilty, guilty, guilty. I must hide it, though, or it will vanish, I tell you.

Also, I got the recipe originally from Pioneer Woman. This is my tweaked version.

Happy eating, y’all!