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Southern Style Black-Eyed Peas

Black-eyed peas are often served on New Year's Day to bring good luck. The peas are said to represent coins​ and are eaten to bring prosperity in the coming year.


Ingredients

1 pound dried black-eyed peas
1 large smoked ham hock
1 large onion (sliced)
2 ribs celery (chopped)
2 carrots (chopped)
2 to 4 strips bacon (diced, cooked)
1/8 to 1/4 teaspoon cayenne pepper (or to taste)
1/2 teaspoon garlic powder (or use 1 fresh clove garlic, minced)
3 cups water
1 to 2 teaspoons salt
Freshly ground black pepper

Steps to Make It

Gather the ingredients.

Put the peas in a large saucepan or Dutch oven; cover the peas with water to about 3 inches over the peas. Bring to a boil, reduce heat, then simmer for 15 minutes.

Meanwhile, place the ham hock, sliced onion, celery, carrots, bacon, pepper, and garlic in the slow cooker. Add 3 cups water.

Cover and cook on HIGH for 1 hour.

Drain the peas and transfer to the slow cooker.

Reduce heat to LOW, cover, and cook for 5 to 7 hours.

Remove the ham hock from the pot. Remove the meat from the hock and shred or chop. Add the meat back to the peas.

Taste and add salt and freshly ground black pepper, as needed.

Serve the peas with freshly baked cornbread and enjoy!

Tips

Many people have difficulty with peas and beans becoming tender in the slow cooker. This can be caused by salt or acidic ingredients, the hardness of the water, or the age of the peas or beans. An overnight soak isn't essential for black-eyed peas, but if you regularly have trouble with peas and beans becoming tender in the slow cooker, go ahead and soak them overnight.

Variations

Add about 1/2 to 1 teaspoon of crushed red pepper flakes instead of cayenne pepper.
Add 1/2 cup of chopped green or red bell pepper to the crock pot along with the onions.
Add a teaspoon or two of jalapeño peppers to the crockpot.
Instead of a ham hock, add a meaty ham bone along with leftover or purchased diced ham.
Replace the ham with about 12 to 16 ounces of sliced or diced smoked sausage.
For Southwest flavor, add a teaspoon of chili powder and 1/2 teaspoon of ground cumin to the crock pot with the peas.

Easy Chicken Corn Chowder
Ingredients:

2 tablespoons butter
1 small onion, finely chopped
1 celery rib, finely chopped
1 small sweet red pepper, finely chopped
2 cans (14-3/4 ounces each) cream-style corn
1-1/2 cups chopped cooked chicken
1 can (12 ounces) reduced-fat evaporated milk
1 teaspoon chicken bouillon granules
1/2 teaspoon pepper
8 bacon strips, cooked and crumbled

Directions:

In a large saucepan, heat butter over medium-high heat. Add onion, celery and red pepper; cook and stir 6-8 minutes or until tender.
Stir in corn, chicken, milk, bouillon and pepper; heat through, stirring occasionally (do not boil). Top servings with bacon.

Flounder with Shrimp Stuffing

Ingredients

STUFFING:
6 tablespoons butter, cubed
1 small onion, finely chopped
1/4 cup finely chopped celery
1/4 cup finely chopped green pepper
1 pound uncooked shrimp, peeled, deveined and chopped
1/4 cup beef broth
1 teaspoon diced pimientos, drained
1 teaspoon Worcestershire sauce
1/2 teaspoon dill weed
1/2 teaspoon minced chives
1/8 teaspoon salt
1/8 teaspoon cayenne pepper
1-1/2 cups soft bread crumbs
FISH:
6 flounder fillets (3 ounces each)
5 tablespoons butter, melted
2 tablespoons lemon juice
1 teaspoon minced fresh parsley
1/2 teaspoon paprika
Salt and pepper to taste

Directions

Preheat oven to 375°. In a large skillet, melt butter. Add onion, celery and green pepper; saute until tender. Add shrimp; cook and stir until shrimp turn pink. Add broth, pimientos, Worcestershire sauce, dill, chives, salt and cayenne; heat through. Remove from heat; stir in bread crumbs.
Spoon about 1/2 cup stuffing onto each fillet; roll up. Place seam side down in a greased 13x9-in. baking dish. Drizzle with butter and lemon juice. Sprinkle with seasonings. Bake, uncovered, 20-25 minutes or until fish flakes easily with a fork.

Strawberry Pie
Original recipe makes 1 9-inch pie
1 (9 inch) pie crust, baked

1 quart fresh strawberries

1 cup white sugar

3 tablespoons cornstarch

3/4 cup water or ginger ale

1/2 cup heavy whipping cream

Arrange half of strawberries in baked pastry shell. Mash remaining berries and combine with sugar in a medium saucepan. Place saucepan over medium heat and bring to a boil, stirring frequently.
In a small bowl, whisk together cornstarch and water. Gradually stir cornstarch mixture into boiling strawberry mixture. Reduce heat and simmer mixture until thickened, about 10 minutes, stirring constantly. Pour mixture over berries in pastry shell. Chill for several hours before serving. In a small bowl, whip cream until soft peaks form. Serve each slice of pie with a dollop of whipped cream.

Cheesy Cheeseburger Bake
Ingredients
1
lb (at least 80%) lean ground beef
3/4
cup chopped onion
1
can (11 oz) condensed Cheddar cheese soup
1
cup frozen mixed vegetables
1/4
cup milk
2
cups baking mix
3/4
cup water
cup shredded Cheddar cheese (4 oz)

Steps

1
Heat oven to 400°F. Generously spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 10-inch skillet, cook beef and onion over medium heat, stirring occasionally, until beef is browned; drain. Stir in soup, vegetables and milk.
2
In baking dish, stir baking mix and water until moistened; spread evenly. Spread beef mixture over batter. Sprinkle with cheese.
3
Bake 30 minutes.

Blueberry Ambrosia Fruit Salad

Ingredients

1 cup pineapple tidbits or crushed drained
1 cup green seedless grapes halved
1 cup blueberries
2 cups small marshmallows
1 cup sour cream
1 Tablespoon sugar

Instructions

Mix all ingredients in a bowl.
Refrigerate for at least 1 hour before serving stirring occasionally.

Impossible Pie
Makes it's own crust.
Ingredients

4 eggs
3/4 cup white granulated sugar
1/2 stick butter or 4 tablespoons softened
1 teaspoon vanilla extract
1/2 teaspoon ground nutmeg
1/2 cup all-purpose flour
2 cups milk
1 cup shredded coconut

Instructions

Cream eggs, sugar, butter and vanilla with mixer.
Add nutmeg, flour and milk and continue mixing until all ingredients are wet. Stir in coconut with a spoon.
Spray a 10 inch deep dish pie plate with cooking spray and pour in pie ingredients. Bake in a preheated 350 degree oven 55 to 60 minutes until brown on top.

Recipe Notes

This pie will rise up during baking and then fall after it begins to cool. I always put a baking sheet under this pie to catch any drips when it rises up in the oven. The pie will slice better if you let it cool in the refrigerator before slicing.

Grandma's Southern Corn Bread

Ingredients

8 tablespoons (1 stick) unsalted butter
1 (8-1/4-ounce) can creamed corn
1 (8-1/4-ounce) can whole corn kernels, drained
1 cup finely chopped scallions, including some of the tender green tops
1 cup sour cream
1 large egg
1 (8-ounce) package cornbread mix

Instructions:

Preheat the oven to 350°F. Coat a deep-dish pie plate or 8 x 8-inch baking dish with cooking spray.

Put the butter in a large microwave-safe bowl and microwave until melted, about 1 minute.

Stir in the creamed corn, whole corn kernels, scallions, and sour cream. Add the egg and mix well. Add the cornbread mix and stir just until no dry mix remains—do not overmix.

Pour the batter into the baking dish and cook for about 1 hour, until beginning to brown around the edges and a toothpick inserted in the center comes out clean.

Orange Creamsicle Mimosas

Ingredients

1/2 cup sugar
1 cup orange juice
1/2 cup half and half
Champagne or sparkling wine to top off glass

Instructions

Place sugar in blender with lid on, blend 30 seconds to make sugar "super fine".
Pour orange juice into blender.
Add in half and half. Place lid on blender and blend until mixed.Pour into carafe for serving and refrigerate if not serving immediately.
Fill glass halfway with mixture.
Top with sparkling beverage of choice to top of glass.
Notes

Garnish with orange slices if desired.

Use bubbly beverage of choice: champagne, sparkling wine or non-alcoholic sparkling grape juice.

Southern Style Green Beans

Ingredients

4 slices bacon, diced
2 pounds green beans ends snapped off and longer beans snapped in half
2 cups chicken broth
2 cups water
1 teaspoon seasoned salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/4 teaspoon red pepper flakes
1 tablespoon butter, optional

Instructions

Brown and crisp bacon in a large pot. Remove bacon from pot and reserve.
Add green beans to pot along with all remaining ingredients, except butter.
Bring to a boil and then turn heat to medium-low. Cover and simmer for 1-2 hours, stirring occasionally.
Drain beans and add butter if using. Check beans for seasoning.

Macaroni, Pineapple, and Ham Salad
Ingredients:

1 (16 ounce) package whole wheat elbow macaroni
1 cup Italian-style salad dressing
2 (8 ounce) cans crushed pineapple, drained
1 (8 ounce) ham steak, cut into cubes
2 stalks celery, diced
2 plum tomatoes, diced
2 hard-boiled eggs, chopped
1/2 onion, diced
White Onion, Large

Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes; drain. Transfer hot macaroni to a large bowl.
Pour Italian-style salad dressing and crushed pineapple over the macaroni; stir. Add ham, celery, tomatoes, eggs, and onion; stir.
Cover bowl with plastic wrap and refrigerate until chilled, at least 1 hour.

Strawberry Cream Cheese Cookies

Ingredients
For the cookie dough

Cooking spray
3/4 c.

chopped strawberries
1 tbsp.

lemon juice
1/2 c.

plus 1 tbsp. granulated sugar
2 c.

all-purpose flour
1/2 tsp.

baking powder
1/4 tsp.

kosher salt
1/2 c.

butter, softened
1/4 c.

packed brown sugar
1

large egg
1 tsp.

pure vanilla extract
For the filling
4 tbsp.

cream cheese, softened
3 tbsp.

powdered sugar

Zest of 1 lemon
Directions

Preheat oven to 350°. Line two large baking sheets with parchment paper and grease with cooking spray.
Make cookie dough: In a small bowl, stir strawberries, lemon juice and 1 tablespoon granulated sugar until combined. Let sit 10 minutes, then drain.
In a medium bowl, whisk together flour, baking powder, and salt. In a large bowl using a hand mixer, beat butter, remaining ½ cup sugar, and brown sugar until light and fluffy. Beat in egg and vanilla extract, then stir in flour mixture until just combined.
Using a wooden spoon, very gently fold in strawberries. Set aside.
Make filling: Line a large plate or baking sheet with parchment paper. In a medium bowl, combine cream cheese, powdered sugar, and lemon zest until smooth. Scoop into 12 small balls (about 1 ½ teaspoons each) and place on prepared baking sheet.
Using a medium cookie scoop, scoop heaping tablespoons of dough (about 24 balls) and flatten into pancake-like circles on the baking sheet. Place cream cheese filling on top of 12 pieces of dough. Place remaining dough on top of filling and pinch edges together. Roll gently into balls.
Arrange stuffed cookie dough balls 2" apart on baking sheets and bake until cookies are set and just golden around edges, about 18 minutes.

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