Southern Black-eyed Peas

 

Black-eyed peas are a New Year's Day staple all across the South, and delicious no matter when you cook them. Served over rice, with a heaping helping of collard greens and a slice of buttered cornbread on the side, they're a symbol of good luck and prosperity for the coming year. I'm not superstitious, but I do love a tasty tradition! Enjoy!

Ingredients:

1 (1-pound) package Black-eye Peas

2 tablespoons olive oil

8 ounces ham, diced

6 thick-cut slices bacon, cut in 1/4-inch strips

1 large onion, chopped (about 1 1/2 cups)

1 red bell pepper, chopped (about 1 cup)

3 stalks celery, chopped (about 1 cup)

4 cloves garlic, chopped

4 cups chicken stock

2 cups water

1/2 teaspoon black pepper

1/4 teaspoon cayenne pepper

Directions:

Rinse and sort black-eyed peas.

Heat olive oil in a large Dutch oven over medium high heat. Add ham and bacon. Cook, stirring occasionally until browned, about 10 minutes. Add onion, bell pepper and celery, sauté for 3 minutes, or until onions are slightly translucent. Add garlic and cook 1 minute more. Add blackeye peas, stock, water, pepper, and cayenne, and bring to a boil. Reduce heat, cover, and simmer until peas are tender, about 75 minutes.

Serving suggestion: Serve over rice alongside Southern Collard Greens and Pan-Fried Pork Chops.

 

The BEST Blueberry Muffins

These have been a breakfast standard for long years now... since we lived in Harrisville, PA and only had two children, now that I think about it!

½ C butter, room temperature

1 C sugar

2 large eggs

1 tsp. vanilla

2 tsp. baking powder

¼ tsp. salt

2 C blueberries, fresh or frozen

2 C flour

½ C milk

1 T sugar mixed with ½ tsp. nutmeg or cinnamon

Using a hand or stand mixer, beat butter in a medium-sized bowl until creamy.  Add sugar and beat until pale and fluffy.  Beat in eggs, one at a time.  Add vanilla, baking powder and salt.  Fold in half the flour, then half the milk, adding remaining flour and milk in same fashion.  Fold in blueberries.  Scoop batter into 12 prepared muffin cups.  Sprinkle with cinnamon-sugar mixture.  Bake in preheated oven at 375 degrees for 25 to 30 minutes (may take slightly longer if using frozen blueberries).  Allow to cool before removing from muffin pan.

Pumpkin version: Same as above, with the following additions/ adjustments:

* add 1/2 C Pumpkin puree, after eggs

* add 1/4 C flour

* add "pumpkin spices": 1 tsp. cinnamon, 1/2 tsp. allspice, 1/2 tsp. nutmeg, 1/4 tsp. cloves

* adjust milk to 1/3 C.

No Peek Casserole

Today is going to be busy, with a toddler running me ragged right about the time I normally need to get dinner going, so it's a great day for this meal.  I don't know if this technically meets the definition of casserole, since the noodles over which it is served are cooked separately and a green vegetable ought to be fixed to go along with, but this is what it's been called for my entire life, and I'm not changing it.  Ridiculously easy to make, decidedly delicious, absolutely convenient on a busy day.

2 lb. Stew Meat (beef)

1 pkg. Dry Onion Soup mix

1 can Golden Mushroom Soup

1 lb. fresh Button Mushrooms, washed and trimmed

½ C Red Wine

Trim meat into 1” cubes.  Combine all ingredients and put into a covered casserole dish.  Bake at 300 degrees for 2 ½ hours.  Remove lid, stir and return to oven for 30 minutes.  Serve over egg noodles.

Zuppa Toscana

1 pound spicy Italian ground sausage 

4 Tbs. butter

½ white onion, diced

1 Tbs. minced garlic

6 C. chicken broth

2 C. water

Red Beans and Rice

Traditional Red Beans and Rice are made with tasso, ham, and/or sausage. Aiming for a more heart-healthy dish, I don’t include those in my red beans. Between the seasonings and the chicken stock, I have noticed no dilution of the flavor. Also, with the possible exception of the parsley, the rest of the ingredients are usually on hand as staples in my kitchen. With minimal preparation time, these are perfect for a busy day at home.

Fruit Crumble

 
This is a perfect use for summer fruits and is quick and easy to make. Don't forget the vanilla ice cream!

Turkey Picadillo

This is my new go-to taco meat. I have been making this since having it at a friend’s house and questioning him closely on how it was made. Traditional picadillo is made with ground beef, and calls for a potato instead of carrots. I make it that way sometimes as well, but developed this version since we usually eat more poultry than beef at home. You’ll notice some flexibility in the ingredients and their amounts. Make this to your taste. If you like it hot—throw in more of those jalapenos (and/or) serrano peppers; if you aren’t sure about the number of garlic cloves—add or subtract! Serve this traditionally in tortillas, or roll into a lettuce wrap, or simply eat it with a spoon. Picadillo keeps well if refrigerated for leftovers, and microwaves easily, so don’t be afraid to make a lot!