Bacon Peppercorn Chicken
3 slices bacon, cut into thirds
2 boneless, skinless chicken breasts
Garlic Salt & Pepper to taste
1/2 tsp paprika
1/2 tsp poultry seasoning
1 small red onion, chopped
2 tsp dijon mustard
1 tbsp lemon juice
1 tbsp green peppercorns
1 1/2 cups water
1/2 cup half and half
4 tbsp shredded swiss cheese
Chopped parsley
Hot, cooked rice
In a heavy, oven-proof skillet, fry the bacon until crisp. Remove from pan and set aside. Season the chicken breasts with garlic salt, pepper, paprika and poultry and saute in the bacon drippings in the same skillet until browned on both sides. Add the onions to the about half way through the browning process. Drain excess fat. Add the mustard, lemon juice, peppercorns and water to the skillet with the chicken and simmer until the chicken is completely done (about 1/2 hour for large chicken breasts)and most of the water has evaporated. Meanwhile, heat the broiler. When the chicken is cooked through, stir the half and half into the drippings. Sprinkle swiss cheese on top of each breast and slide the skillet under the broiler until the cheese melts and starts to turn golden brown. Remove from broiler. Serve chicken and sauce over rice, sprinkled with the reserved crumbled bacon and some parsley.
Quite tasty!
Saturday, January 30, 2010
Oatmeal
My Favorite Oatmeal
1 1/2 cups + 2-3 Tbsp Quaker 1-Minute Oatmeal
Scant 2 1/2 cups water
1/2 tsp maple extract
Pinch salt
1/4 tsp cinnamon
Put the water, maple extract, salt and cinnamon into a saucepan and bring to a full boil over high heat. Stir in the oats and boil exactly 1 minute, stirring occasionally. It should be about the consistency of boiling lava with the bubbles exploding with a plopping sound. If it's not, add more oatmeal! Immediately remove from heat, put the lid on it and let it set for 5 minutes. Serve hot.
This makes very thick oatmeal, which is the only way I can eat this stuff - if it's thin and slimey I WILL gag just looking at it! It needs to be thick enough to hold it's shape when you scoop it out of the pot. This makes enough for a small bowl for me and a big bowl for John. I like mine with a pat of butter and a little brown sugar. John has his with brown sugar and milk....he likes his slimey. I cannot watch him eat this. I know. I'm weird. But I can't help it. Needless to say, I don't make Oatmeal very often.
1 1/2 cups + 2-3 Tbsp Quaker 1-Minute Oatmeal
Scant 2 1/2 cups water
1/2 tsp maple extract
Pinch salt
1/4 tsp cinnamon
Put the water, maple extract, salt and cinnamon into a saucepan and bring to a full boil over high heat. Stir in the oats and boil exactly 1 minute, stirring occasionally. It should be about the consistency of boiling lava with the bubbles exploding with a plopping sound. If it's not, add more oatmeal! Immediately remove from heat, put the lid on it and let it set for 5 minutes. Serve hot.
This makes very thick oatmeal, which is the only way I can eat this stuff - if it's thin and slimey I WILL gag just looking at it! It needs to be thick enough to hold it's shape when you scoop it out of the pot. This makes enough for a small bowl for me and a big bowl for John. I like mine with a pat of butter and a little brown sugar. John has his with brown sugar and milk....he likes his slimey. I cannot watch him eat this. I know. I'm weird. But I can't help it. Needless to say, I don't make Oatmeal very often.
Monday, January 25, 2010
Beefy Bolognese Sauce
Beefy Bolognese Sauce
3 tbsp butter
1 onion, chopped
1 celery stalk, chopped
1 carrot, chopped
2 garlic cloves, pressed
1 lb lean ground chuck
Garlic Salt and Pepper to taste
28-oz can crushed tomatoes
15 oz can petite diced tomatoes with garlic and olive oil
1 tsp sugar
1/3 cup red wine
1 cup beef broth
2 tsp dried Italian seasoning
Melt the butter in a large skillet over medium-high heat. Add onion, celery, carrots and garlic and satue 5 minutes. Add ground chuck. Cook, stirring often until meat is well crumbled and no longer pink. Drain. Stir in remaining ingredients, reduce heat to medium and simmer 30-45 minutes. Serve over hot cooked spaghetti.
Adapted from "Bolognese Sauce" in a Southern Living Everyday Menus magazine. Quite tasty.
3 tbsp butter
1 onion, chopped
1 celery stalk, chopped
1 carrot, chopped
2 garlic cloves, pressed
1 lb lean ground chuck
Garlic Salt and Pepper to taste
28-oz can crushed tomatoes
15 oz can petite diced tomatoes with garlic and olive oil
1 tsp sugar
1/3 cup red wine
1 cup beef broth
2 tsp dried Italian seasoning
Melt the butter in a large skillet over medium-high heat. Add onion, celery, carrots and garlic and satue 5 minutes. Add ground chuck. Cook, stirring often until meat is well crumbled and no longer pink. Drain. Stir in remaining ingredients, reduce heat to medium and simmer 30-45 minutes. Serve over hot cooked spaghetti.
Adapted from "Bolognese Sauce" in a Southern Living Everyday Menus magazine. Quite tasty.
Sunday, January 24, 2010
Chicken Lima Casserole
2 cooked and chopped chicken breasts
4 tbsp butter
1 small onion, chopped
1 16 oz pkg. frozen Fordhook lima beans
Garlic Salt to taste
2 cups water
1 can Cream of Chicken with Herbs soup
1 1/2 cups Minute Rice
4 oz shredded Swiss cheese
1 small can French Fried Onions
Melt the butter in a large skillet and saute the onion until it's starting to turn golden brown. Stir in the lima beans, garlic salt and water and bring to a boil. Cook about 5 minutes, then add the soup and rice. Stir in the cheese until well combined and pour into a buttered casserole. Cover with foil and bake at 350^ for 35minutes. Sprinkle French Fried onions on top, return to oven for 5 minutes. Done!
This was pretty good. I think I can do better though...
4 tbsp butter
1 small onion, chopped
1 16 oz pkg. frozen Fordhook lima beans
Garlic Salt to taste
2 cups water
1 can Cream of Chicken with Herbs soup
1 1/2 cups Minute Rice
4 oz shredded Swiss cheese
1 small can French Fried Onions
Melt the butter in a large skillet and saute the onion until it's starting to turn golden brown. Stir in the lima beans, garlic salt and water and bring to a boil. Cook about 5 minutes, then add the soup and rice. Stir in the cheese until well combined and pour into a buttered casserole. Cover with foil and bake at 350^ for 35minutes. Sprinkle French Fried onions on top, return to oven for 5 minutes. Done!
This was pretty good. I think I can do better though...
Thursday, January 21, 2010
Mexican Chicken Corn Chowder
2 boneless, skinless chicken breasts, cooked and chopped
3 tbsp butter
1 small onion, chopped
1 stalk celery, chopped
1 tsp cumin
1 1/2 tsp chili powder
1 can creamy chicken and mushroom soup
1 can cream style corn
1 cup frozen whole kernel corn
1 can chopped green chiles
2 cups chicken broth
1 cup half and half
1 cup shredded cheddar-jack cheese
Melt the butter in a saucepan. Add the onion and celery and cook, stirring occasionally until tender. Stir in the remaining ingredients including the chopped chicken and heat gently until everything is thoroughly hot and the cheese has melted. Serve in bowls with a garnish of chopped green onions or a sprinkle of fresh chopped cilantro.
Inspired by a recipe of the same name in Southern Living's 2001 Annual Recipes cookbook. This is my new favorite corn chowder!
3 tbsp butter
1 small onion, chopped
1 stalk celery, chopped
1 tsp cumin
1 1/2 tsp chili powder
1 can creamy chicken and mushroom soup
1 can cream style corn
1 cup frozen whole kernel corn
1 can chopped green chiles
2 cups chicken broth
1 cup half and half
1 cup shredded cheddar-jack cheese
Melt the butter in a saucepan. Add the onion and celery and cook, stirring occasionally until tender. Stir in the remaining ingredients including the chopped chicken and heat gently until everything is thoroughly hot and the cheese has melted. Serve in bowls with a garnish of chopped green onions or a sprinkle of fresh chopped cilantro.
Inspired by a recipe of the same name in Southern Living's 2001 Annual Recipes cookbook. This is my new favorite corn chowder!
Wednesday, January 20, 2010
Creamy Ham Chowder
Creamy Ham Chowder
1 small onion, chopped
1 stalk celery, chopped
3 tbsp butter
1/4 tsp poultry seasoning
48 oz carton chicken broth
16 oz pkg frozen mixed vegetables
2 cans Hormel Chunk Ham, flaked
1/2 cup half & half
Melt the butter in a stockpot and saute the onion and celery with the poultry seasoning until tender. Stir in the chicken broth and mixed vegetables and bring to a boil. Reduce heat and simmer until the veggies are cooked through. Stir in the ham and the half and half and cook another 5 minutes or until everything's hot. Serve with a sprinkle of shredded swiss cheese and some plain croutons on top.
This recipe was inspired by one of the same name in the 1988 Southern Living Annual Recipes Cookbook. It's super fast and easy and very tasty!
1 small onion, chopped
1 stalk celery, chopped
3 tbsp butter
1/4 tsp poultry seasoning
48 oz carton chicken broth
16 oz pkg frozen mixed vegetables
2 cans Hormel Chunk Ham, flaked
1/2 cup half & half
Melt the butter in a stockpot and saute the onion and celery with the poultry seasoning until tender. Stir in the chicken broth and mixed vegetables and bring to a boil. Reduce heat and simmer until the veggies are cooked through. Stir in the ham and the half and half and cook another 5 minutes or until everything's hot. Serve with a sprinkle of shredded swiss cheese and some plain croutons on top.
This recipe was inspired by one of the same name in the 1988 Southern Living Annual Recipes Cookbook. It's super fast and easy and very tasty!
Sunday, January 17, 2010
Migas
Migas
4 oz sausage (preferably hot sausage)
3 tbsp minced red onion
2 tbsp bacon fat
2 corn tortillas, cut or torn into small pieces
6 eggs
2 tbsp milk
Salt & Pepper to taste
1 handful shredded cheddar-jack cheese
Salsa or Hot Sauce
Crumble and brown the sausage and onion in the hot bacon fat in an iron skillet. Toss in the tortilla pieces and continue to cook until they are starting to crisp up a bit. Combine the eggs, milk, salt & pepper and pour over the sausage mixture. Cook, stirring occasionally until eggs are just beginning to set. Stir in the cheese and continue cooking a couple of minutes until the eggs are done and the cheese has melted. Serve with Salsa or Hot Sauce.
These are not John's favorite but he'll eat them. I like it! They are also good wrapped up in a flour tortilla (burrito style) with a bit of extra cheese and salsa. You can make the burritos and freeze them in small ziploc bags, to reheat in the microwave later for a quick on-the-go breakfast.
4 oz sausage (preferably hot sausage)
3 tbsp minced red onion
2 tbsp bacon fat
2 corn tortillas, cut or torn into small pieces
6 eggs
2 tbsp milk
Salt & Pepper to taste
1 handful shredded cheddar-jack cheese
Salsa or Hot Sauce
Crumble and brown the sausage and onion in the hot bacon fat in an iron skillet. Toss in the tortilla pieces and continue to cook until they are starting to crisp up a bit. Combine the eggs, milk, salt & pepper and pour over the sausage mixture. Cook, stirring occasionally until eggs are just beginning to set. Stir in the cheese and continue cooking a couple of minutes until the eggs are done and the cheese has melted. Serve with Salsa or Hot Sauce.
These are not John's favorite but he'll eat them. I like it! They are also good wrapped up in a flour tortilla (burrito style) with a bit of extra cheese and salsa. You can make the burritos and freeze them in small ziploc bags, to reheat in the microwave later for a quick on-the-go breakfast.
Tuesday, January 12, 2010
Quick Hoppin' John Soup
Quick Hoppin' John Soup
1 lb Jimmy Dean sausage
1/2 cup chopped red onion
1 (4.5-oz) box Rice a Roni Long Grain & Wild Rice
1/2 cup long-grain white rice
2 (15-oz) can black-eyed peas
1 (15-oz) can diced tomatoes with garlic & oregano
1 (15-oz) can stewed tomatoes
32-oz carton chicken broth
Crumble and brown the sausage and onion in a Dutch oven over medium heat until browned. Stir in the remaining ingredients. Bring to a boil. Reduce heat to low, cover and simmer 20 minutes or until rice is tender.
This was good...next time I'll only use half the sausage though. Adapted from allrecipes.com
1 lb Jimmy Dean sausage
1/2 cup chopped red onion
1 (4.5-oz) box Rice a Roni Long Grain & Wild Rice
1/2 cup long-grain white rice
2 (15-oz) can black-eyed peas
1 (15-oz) can diced tomatoes with garlic & oregano
1 (15-oz) can stewed tomatoes
32-oz carton chicken broth
Crumble and brown the sausage and onion in a Dutch oven over medium heat until browned. Stir in the remaining ingredients. Bring to a boil. Reduce heat to low, cover and simmer 20 minutes or until rice is tender.
This was good...next time I'll only use half the sausage though. Adapted from allrecipes.com
Sunday, January 10, 2010
Spicy Oatmeal Cookies
Spicy Oatmeal Cookies
1/2 cup butter, softened
1/2 cup butter flavored shortening
1 cup packed light brown sugar
1/2 cup white sugar
2 eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon salt
3 cups rolled oats
1/2 cup chopped dates
1/2 cup dried cranberries
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, cream together the butter, butter flavored shortening, brown sugar, white sugar, eggs, and vanilla until smooth. Combine the flour, baking soda, cinnamon, cloves, and salt; stir into the sugar mixture. Stir in the oats, dates and cranberries. Drop by rounded tablespoonfuls onto ungreased cookie sheets.
Bake 12 to 13 minutes until light and golden. Do not overbake. Let them cool for 2 minutes before removing from cookie sheets to cool completely. Store in airtight container.
These have a great mildly spicy flavor but they aren't as chewy as I prefer my oatmeal cookies. But they are a great tasting cookie!
Adapted from Beth's Spicy Oatmeal Cookies at allrecipes.com
1/2 cup butter, softened
1/2 cup butter flavored shortening
1 cup packed light brown sugar
1/2 cup white sugar
2 eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon salt
3 cups rolled oats
1/2 cup chopped dates
1/2 cup dried cranberries
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, cream together the butter, butter flavored shortening, brown sugar, white sugar, eggs, and vanilla until smooth. Combine the flour, baking soda, cinnamon, cloves, and salt; stir into the sugar mixture. Stir in the oats, dates and cranberries. Drop by rounded tablespoonfuls onto ungreased cookie sheets.
Bake 12 to 13 minutes until light and golden. Do not overbake. Let them cool for 2 minutes before removing from cookie sheets to cool completely. Store in airtight container.
These have a great mildly spicy flavor but they aren't as chewy as I prefer my oatmeal cookies. But they are a great tasting cookie!
Adapted from Beth's Spicy Oatmeal Cookies at allrecipes.com
Saturday, January 9, 2010
She-Man Chili
She-Man Chili
Inspired by Monica's He-Man Chili at allrecipes.com, I've had to change the name because a "He-Man" would have used beer - not wine!
2 tbsp bacon fat
1 lb smoked sausage, cut into 1/2" slices
1 1/2 lbs ground chuck
Garlic salt and pepper to taste
1 red onion, chopped
1/2 yellow bell pepper, chopped
3 tbsp chili powder
1 tsp cumin
1/4 tsp cinnamon
1 tbsp beef bouillon granules
1/2 cup red wine
28-oz can crushed tomatoes
11.5 oz can V-8
1 tsp honey
2 (15 oz) cans black beans, rinsed and drained
1 (15 oz) can dark red kidney beans
Melt the bacon fat in a large Dutch oven and saute the sliced sausage until lightly browned. Remove sausage and set aside. Drain off the fat, and crumble the ground chuck into the same pot. Season with garlic salt and pepper and brown well, stirring occasionally. Add the red onion and bell pepper and cook until the onions are translucent. Add the remaining ingredients and bring to a simmer. (If you want thinner chili add some water) Cook, uncovered for 1 hour. Add the sausage to the chili and continue to simmer for another hour.
This was pretty good chili...but in my opinion, beer would have been better than the wine.
Inspired by Monica's He-Man Chili at allrecipes.com, I've had to change the name because a "He-Man" would have used beer - not wine!
2 tbsp bacon fat
1 lb smoked sausage, cut into 1/2" slices
1 1/2 lbs ground chuck
Garlic salt and pepper to taste
1 red onion, chopped
1/2 yellow bell pepper, chopped
3 tbsp chili powder
1 tsp cumin
1/4 tsp cinnamon
1 tbsp beef bouillon granules
1/2 cup red wine
28-oz can crushed tomatoes
11.5 oz can V-8
1 tsp honey
2 (15 oz) cans black beans, rinsed and drained
1 (15 oz) can dark red kidney beans
Melt the bacon fat in a large Dutch oven and saute the sliced sausage until lightly browned. Remove sausage and set aside. Drain off the fat, and crumble the ground chuck into the same pot. Season with garlic salt and pepper and brown well, stirring occasionally. Add the red onion and bell pepper and cook until the onions are translucent. Add the remaining ingredients and bring to a simmer. (If you want thinner chili add some water) Cook, uncovered for 1 hour. Add the sausage to the chili and continue to simmer for another hour.
This was pretty good chili...but in my opinion, beer would have been better than the wine.
Honey Baked Chicken
Honey Baked Chicken
2 boneless skinless chicken breast halves
Garlic Salt & pepper to taste
2 tablespoons butter
1/3 cup honey
1 tablespoon prepared mustard
Season the chicken with garlic salt & pepper and place them in a foil-lined 9-in. square baking pan. Bake, uncovered, at 325 degrees F for 30 minutes. Meanwhile, in a small saucepan, combine remaining ingredients; cook and stir over low heat until well blended and heated through. Pour over chicken. Bake, uncovered, 30-35 minutes longer or until chicken juices run clear. Baste before serving.
Very good and very easy! Served with brown rice and green beans. Adapted from allrecipes.com
2 boneless skinless chicken breast halves
Garlic Salt & pepper to taste
2 tablespoons butter
1/3 cup honey
1 tablespoon prepared mustard
Season the chicken with garlic salt & pepper and place them in a foil-lined 9-in. square baking pan. Bake, uncovered, at 325 degrees F for 30 minutes. Meanwhile, in a small saucepan, combine remaining ingredients; cook and stir over low heat until well blended and heated through. Pour over chicken. Bake, uncovered, 30-35 minutes longer or until chicken juices run clear. Baste before serving.
Very good and very easy! Served with brown rice and green beans. Adapted from allrecipes.com
Tuesday, January 5, 2010
Baked Penne & Meat Sauce
1-1/2 lbs lean ground chuck
2 oz Hormel sliced Turkey Pepperoni, cut into slivers
1/3 cup finely chopped red onion
Garlic Salt & Pepper
1 tbsp Worcestershire sauce
24 oz jar Bertolli Five Cheese pasta sauce
15 oz can petite diced tomatoes with garlic and olive oil
3 tbsp grated Parmesan/Romano cheese
16-oz penne pasta, cooked and drained
1/2 cup sour cream
6 slices Provolone Cheese
2 cups shredded Mozzarella/Provolone cheese
Extra grated Parmesan/Romano cheese
Crumble and brown the ground chuck in a large skillet. Add the pepperoni, onion, garlic salt and pepper about half way through browning process. Stir in the worcestershire, pasta sauce, tomatoes and 3 tbsp Parmesan/Romano cheese. Simmer about 30 minutes.
Preheat oven to 350^F. Spray a large casserole dish with Pam. Stir the drained hot pasta into the ground chuck mixture until well combined. Pour half the pasta into the prepared casserole and stir in the sour cream. Spread into an even layer, top with a sprinkle of Parmesan/Romano and layer the sliced provolone over all. Spread the remaining pasta mixture over the provolone, sprinkle with extra Parmesan/Romano and the shredded Mozzarella cheese.
Bake, uncovered, for 25-30 minutes or until the cheese begins to turn a light golden brown around the edges. Serve hot.
This is delicious if I do say so myself!
2 oz Hormel sliced Turkey Pepperoni, cut into slivers
1/3 cup finely chopped red onion
Garlic Salt & Pepper
1 tbsp Worcestershire sauce
24 oz jar Bertolli Five Cheese pasta sauce
15 oz can petite diced tomatoes with garlic and olive oil
3 tbsp grated Parmesan/Romano cheese
16-oz penne pasta, cooked and drained
1/2 cup sour cream
6 slices Provolone Cheese
2 cups shredded Mozzarella/Provolone cheese
Extra grated Parmesan/Romano cheese
Crumble and brown the ground chuck in a large skillet. Add the pepperoni, onion, garlic salt and pepper about half way through browning process. Stir in the worcestershire, pasta sauce, tomatoes and 3 tbsp Parmesan/Romano cheese. Simmer about 30 minutes.
Preheat oven to 350^F. Spray a large casserole dish with Pam. Stir the drained hot pasta into the ground chuck mixture until well combined. Pour half the pasta into the prepared casserole and stir in the sour cream. Spread into an even layer, top with a sprinkle of Parmesan/Romano and layer the sliced provolone over all. Spread the remaining pasta mixture over the provolone, sprinkle with extra Parmesan/Romano and the shredded Mozzarella cheese.
Bake, uncovered, for 25-30 minutes or until the cheese begins to turn a light golden brown around the edges. Serve hot.
This is delicious if I do say so myself!
Sunday, January 3, 2010
Beef Stew
Beef Stew
2 lbs beef chuck, cut into 1-2 inch chunks
1/2 cup flour
1 tsp garlic salt
1 tsp pepper
4 tbsp olive oil
1 large onion, chopped
2 stalks, celery, chopped
1 packet McCormicks' Beef Stew mix
1 can Campbell's Beefy Mushroom soup
3-4 cups water (I start with 3 and add more if it gets too thick)
1/2 cup red wine
2 cups baby carrots
3 potatoes, cut into bite sized chunks
Combine the flour, garlic salt and pepper. Heat olive oil in a Dutch Oven. Toss the meat in the flour mixture to coat, shake off excess and brown in the oil. Add onion, celery, beef stew mix, soup, water and wine. Bring to a low boil, cover, reduce heat to low and simmer for 2-3 hours, stirring occasionally. Add carrots and cooked about 15 minutes. Add potatoes and cook 15-20 minutes or until done.
Good stew! Great with a hot biscuit on the side!
2 lbs beef chuck, cut into 1-2 inch chunks
1/2 cup flour
1 tsp garlic salt
1 tsp pepper
4 tbsp olive oil
1 large onion, chopped
2 stalks, celery, chopped
1 packet McCormicks' Beef Stew mix
1 can Campbell's Beefy Mushroom soup
3-4 cups water (I start with 3 and add more if it gets too thick)
1/2 cup red wine
2 cups baby carrots
3 potatoes, cut into bite sized chunks
Combine the flour, garlic salt and pepper. Heat olive oil in a Dutch Oven. Toss the meat in the flour mixture to coat, shake off excess and brown in the oil. Add onion, celery, beef stew mix, soup, water and wine. Bring to a low boil, cover, reduce heat to low and simmer for 2-3 hours, stirring occasionally. Add carrots and cooked about 15 minutes. Add potatoes and cook 15-20 minutes or until done.
Good stew! Great with a hot biscuit on the side!
Friday, January 1, 2010
Happy New Year!
The tradition in our family for New Year's Day requires that we eat Black-Eyed Peas for Luck and Greens for Money. I've never been a fan of either of these dishes, but I eat them this one day a year anyway....why tempt fate? We usually have a Baked Ham and Cornbread to accompany the meal, but this year I'm making the Kalua Pig in a Slow Cooker that I tried a couple of months ago (recipe on this site and @ allrecipes.com) and I'm making Baked Corn instead of regular cornbread.
This will be the first year that I don't make something for dessert but my blood sugar has been up the last couple of days - probably because of the Nyquil I'm swigging every night because I'm sick! - so I'm not going to tempt myself with cake. However, I'm going to give you the recipe for my favorite New Year's Cake because it's awesome and delicious with this meal, and what I had planned to make today before my cold screwed everything up!
Black-Eyed Peas
16-oz pkg black-eyed peas, rinsed and picked over
1 hunk of smoked turkey wing (or whatever smoked meat you prefer)
1 large onion, roughly chopped
48 oz carton chicken broth
1/2 tsp crushed red pepper flakes
Salt & Pepper to taste
Place all ingredients in crock pot, turn it on low and cook until the peas are tender. Taste for seasoning, add salt & pepper if needed.
Many Southerners serve this as "Hoppin' John" by combining the peas with cooked rice, but my family's always eaten them plain, in a small bowl. Since my husband adores rice and could eat the stuff with every single meal no matter what's on the menu, I usually make some for him on New Year's. I'm such a good wife!
Turnip Greens
3 (16-oz pkgs) frozen turnip greens
1 (16-oz pkg) frozen turnip greens with chopped turnips
1/4 cup sugar
2 hunks smoked turkey wings
Salt & Pepper to taste
1/2 jar hot pickled peppers or hot cherry peppers
Water
Combine all ingredients in a really big pot with enough water to cover the greens by about 1 inch. Bring to a boil, reduce heat and simmer a couple of hours or until done. Serve with extra hot pickled peppers and a drizzle of vinegar.
This makes a lot, but since my family will devour this in a quest to manifest a prosperous year for themselves, I never have any leftovers!
Baked Corn
1 cup melted butter
15.25 oz can whole kernel corn, drained
14.75 oz can cream style corn
1/2 cup sour cream
2 eggs
15-oz pkg Corn Muffin Mix
Preheat oven to 350^F. Combine all ingredients in a large bowl; mix well. Pour into a 9x13" pan. Bake for 35 to 45 minutes or until done.
This was OK...I had a problem personally with the texture (too squishy) but it had a nice flavor.
Williamsburg Orange Cake
2 1/2 cups all purpose flour
1 1/2 cups sugar
1 1/2 tsp baking soda
3/4 tsp salt
1 1/2 cups buttermilk
1/2 cup butter, softened
1/4 cup Crisco
3 eggs
1 1/2 tsp vanilla
1/2 cup golden raisins, cut up
1/2 cup finely chopped walnuts
1 tbsp grated orange peel
Heat the oven to 350^F. Grease and flour three 8-inch round layer pans. Beat all ingredients in a large mixer bowl on low speed, scraping bowl constantly for 30 seconds. Beat on high speed, scraping occasionally for 3 minutes. Pour into pans. Bake until a wooden pick inserted incenter comes out clean, about 30-35 minutes. Cool. Frost with:
Williamsburg Butter Frosting
1/2 cup butter, softened
4 1/2 cups powdered sugar
4-5 tbsp orange juice
1 tbsp grated orange peel
Beat ingredients until smooth and spreadable.
I've made this cake for New Year's Day more often than any other dessert and everyone always loves it. It's a pain to chop those raisins and grate the oranges but it is so worth it. I've also made this with dried cranberries instead of the golden raisins and that was really good too. Or you can leave the raisins out entirely which I'm not opposed to since I personaly usually pick them out anyway. This recipe was in the very first cookbook I ever bought back in the late '70's and which is now missing it's back cover and half the pages are about to fall out...Betty Crocker's Cookbook!
This will be the first year that I don't make something for dessert but my blood sugar has been up the last couple of days - probably because of the Nyquil I'm swigging every night because I'm sick! - so I'm not going to tempt myself with cake. However, I'm going to give you the recipe for my favorite New Year's Cake because it's awesome and delicious with this meal, and what I had planned to make today before my cold screwed everything up!
Black-Eyed Peas
16-oz pkg black-eyed peas, rinsed and picked over
1 hunk of smoked turkey wing (or whatever smoked meat you prefer)
1 large onion, roughly chopped
48 oz carton chicken broth
1/2 tsp crushed red pepper flakes
Salt & Pepper to taste
Place all ingredients in crock pot, turn it on low and cook until the peas are tender. Taste for seasoning, add salt & pepper if needed.
Many Southerners serve this as "Hoppin' John" by combining the peas with cooked rice, but my family's always eaten them plain, in a small bowl. Since my husband adores rice and could eat the stuff with every single meal no matter what's on the menu, I usually make some for him on New Year's. I'm such a good wife!
Turnip Greens
3 (16-oz pkgs) frozen turnip greens
1 (16-oz pkg) frozen turnip greens with chopped turnips
1/4 cup sugar
2 hunks smoked turkey wings
Salt & Pepper to taste
1/2 jar hot pickled peppers or hot cherry peppers
Water
Combine all ingredients in a really big pot with enough water to cover the greens by about 1 inch. Bring to a boil, reduce heat and simmer a couple of hours or until done. Serve with extra hot pickled peppers and a drizzle of vinegar.
This makes a lot, but since my family will devour this in a quest to manifest a prosperous year for themselves, I never have any leftovers!
Baked Corn
1 cup melted butter
15.25 oz can whole kernel corn, drained
14.75 oz can cream style corn
1/2 cup sour cream
2 eggs
15-oz pkg Corn Muffin Mix
Preheat oven to 350^F. Combine all ingredients in a large bowl; mix well. Pour into a 9x13" pan. Bake for 35 to 45 minutes or until done.
This was OK...I had a problem personally with the texture (too squishy) but it had a nice flavor.
Williamsburg Orange Cake
2 1/2 cups all purpose flour
1 1/2 cups sugar
1 1/2 tsp baking soda
3/4 tsp salt
1 1/2 cups buttermilk
1/2 cup butter, softened
1/4 cup Crisco
3 eggs
1 1/2 tsp vanilla
1/2 cup golden raisins, cut up
1/2 cup finely chopped walnuts
1 tbsp grated orange peel
Heat the oven to 350^F. Grease and flour three 8-inch round layer pans. Beat all ingredients in a large mixer bowl on low speed, scraping bowl constantly for 30 seconds. Beat on high speed, scraping occasionally for 3 minutes. Pour into pans. Bake until a wooden pick inserted incenter comes out clean, about 30-35 minutes. Cool. Frost with:
Williamsburg Butter Frosting
1/2 cup butter, softened
4 1/2 cups powdered sugar
4-5 tbsp orange juice
1 tbsp grated orange peel
Beat ingredients until smooth and spreadable.
I've made this cake for New Year's Day more often than any other dessert and everyone always loves it. It's a pain to chop those raisins and grate the oranges but it is so worth it. I've also made this with dried cranberries instead of the golden raisins and that was really good too. Or you can leave the raisins out entirely which I'm not opposed to since I personaly usually pick them out anyway. This recipe was in the very first cookbook I ever bought back in the late '70's and which is now missing it's back cover and half the pages are about to fall out...Betty Crocker's Cookbook!
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