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You can find my slow cooker recipes here.
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Recipes
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Southern Style Blackeye Peas
I was craving blackeye peas and mashed potatoes today. Maybe it was a pregnancy thing. I grew up in the South and one of my babysitters when I was little, Ms Ruth, made the best blackeye peas and mashed potatoes for lunch. It was my favorite. This recipe is adapted from Serious Eats Recipes.
Ingredients
1. Soak the blackeye peas
2. Place the bacon in a small cast-iron pot or Dutch oven over medium-high heat and cook until it renders its fat, about 6 or 7 minutes.
3. Add the onion, garlic, oregano (or Italian seasoning), and black pepper and cook, stirring, for about 8 minutes.
4. Add the drained peas, bay leaves, salt, and 6 cups water. Simmer gently with lid tilted until desired tenderness is reached, about 1 1/2 to 2 hours.
5. Stir in the Tabasco and serve.
Ingredients
- 1 pound dried black-eyed peas
- 5 ounces (6 slices) bacon, cut into 3/4-inch squares
- 1 onion, chopped
- 4 garlic cloves, peeled and chopped
- 1 tablespoon dried oregano or Italian seasoning
- 1/4 teaspoon freshly ground black pepper
- 2 bay leaves
- 2 teaspoons sea salt
- 2 teaspoons Tabasco or other hot sauce
1. Soak the blackeye peas
- Quick soak: Rinse and sort the peas in a large pot. Add 6-8 cups hot water. Bring to a rapid boil; boil for 2 minutes. Remove from heat. Cover and let stand 1 hour. Drain soak water and rinse peas.
- Overnight soak: Rinse and sort peas in a large pot. Add 6-8 cups cold water. Let stand overnight or at least 6-8 hours. Drain soak water and rinse peas.
2. Place the bacon in a small cast-iron pot or Dutch oven over medium-high heat and cook until it renders its fat, about 6 or 7 minutes.
3. Add the onion, garlic, oregano (or Italian seasoning), and black pepper and cook, stirring, for about 8 minutes.
4. Add the drained peas, bay leaves, salt, and 6 cups water. Simmer gently with lid tilted until desired tenderness is reached, about 1 1/2 to 2 hours.
5. Stir in the Tabasco and serve.
Stromboli (pictured below)
This is the best recipe for Stromboli. My students made this in class and it was one of their favorites year after year.
Dough:
1 cup warm water (105 degrees - just run hot tap water for a few seconds and it will be fine.)
1 Tbsp. sugar
1 pkg. yeast
3 cups flour
1 1/2 tsp. salt
1 Tbsp. Italian seasoning
2 Tbsp. olive or vegetable oil (I use olive)
1. Dissolve yeast and sugar in water until foamy.
2. In a separate bowl, stir together 2 cups of the flour, salt, and seasoning. (Save the 3rd cup of flour for later.)
3. Add the oil and dissolved yeast mixture to the flour and seasoning mixture. Stir until well blended. Stir in as much of the 3rd cup of flour as possible. (I do this in my Kitchen Aid mixer with the dough hook or you can do this by hand.)
4. Transfer to floured board or counter. Knead in remaining flour. (If using mixer with dough hook attachment, you can skip this kneading step.)
5. Place in greased bowl to rise. Let rise for an hour or more. You can make dough a day ahead and let it rise at room temperature then transfer to covered container or large ziploc bag and refrigerate until needed. I would let it rest at room temperature for at least 30 minutes before using it if it has been refrigerated.
Green Sauce: Inside fillings:
1 egg, beaten pepperoni (turkey pepperoni has less fat and is delicious)
1/2 tsp. garlic powder mozzarella cheese
1 T. oregano provolone cheese
1/2 tsp. pepper mushrooms
2 Tbsp. olive oil green, red, yellow, or orange peppers
1 Tbsp. parmesan cheese thin ham
1. Pre-heat oven to 425 degrees. Roll dough to a 9" X 12" rectangle.
2. Mix Green sauce ingredients together in a small bowl. Brush green sauce over dough.
3. Cover with choice of toppings. Roll up jelly-roll style and pinch seam and ends closed.
4. Spray a sided baking sheet with non-stick cooking spray. Place stromboli on baking sheet in a half moon shape.
5. Cut slits evenly through top of dough (12-16 slits or more) with kitchen shears. Place foil loosely over top to prevent over browning. Remove foil last 10 minutes. Total baking time is 25-30 minutes.
6. Rub crust with butter once done. Serve with pizza sauce for dipping. My favorite pizza sauce is Dei Fratelli (shown in the second picture).
Dough:
1 cup warm water (105 degrees - just run hot tap water for a few seconds and it will be fine.)
1 Tbsp. sugar
1 pkg. yeast
3 cups flour
1 1/2 tsp. salt
1 Tbsp. Italian seasoning
2 Tbsp. olive or vegetable oil (I use olive)
1. Dissolve yeast and sugar in water until foamy.
2. In a separate bowl, stir together 2 cups of the flour, salt, and seasoning. (Save the 3rd cup of flour for later.)
3. Add the oil and dissolved yeast mixture to the flour and seasoning mixture. Stir until well blended. Stir in as much of the 3rd cup of flour as possible. (I do this in my Kitchen Aid mixer with the dough hook or you can do this by hand.)
4. Transfer to floured board or counter. Knead in remaining flour. (If using mixer with dough hook attachment, you can skip this kneading step.)
5. Place in greased bowl to rise. Let rise for an hour or more. You can make dough a day ahead and let it rise at room temperature then transfer to covered container or large ziploc bag and refrigerate until needed. I would let it rest at room temperature for at least 30 minutes before using it if it has been refrigerated.
Green Sauce: Inside fillings:
1 egg, beaten pepperoni (turkey pepperoni has less fat and is delicious)
1/2 tsp. garlic powder mozzarella cheese
1 T. oregano provolone cheese
1/2 tsp. pepper mushrooms
2 Tbsp. olive oil green, red, yellow, or orange peppers
1 Tbsp. parmesan cheese thin ham
1. Pre-heat oven to 425 degrees. Roll dough to a 9" X 12" rectangle.
2. Mix Green sauce ingredients together in a small bowl. Brush green sauce over dough.
3. Cover with choice of toppings. Roll up jelly-roll style and pinch seam and ends closed.
4. Spray a sided baking sheet with non-stick cooking spray. Place stromboli on baking sheet in a half moon shape.
5. Cut slits evenly through top of dough (12-16 slits or more) with kitchen shears. Place foil loosely over top to prevent over browning. Remove foil last 10 minutes. Total baking time is 25-30 minutes.
6. Rub crust with butter once done. Serve with pizza sauce for dipping. My favorite pizza sauce is Dei Fratelli (shown in the second picture).
Spicy Mexican Skillet Chicken
This recipe is adapted from a recipe my sister shared with me. I changed it a little to make it easier to eat and added toppings we enjoy with mexican food. A delicious and healthy meal, and so easy to make!
Ingredients:
1 lb. boneless, skinless chicken breasts
2 teaspoons chili powder
1/4 teaspoon salt
1/4 teaspoon pepper
1 Tablespoon vegetable oil
1 can (15 oz.) black beans, rinsed and drained
1 cup frozen whole kernel corn
1/3 cup thick and chunky salsa
chopped fresh cilantro (if desired, I leave this out)
red chili slices (if desired, I also leave this out)
Toppings of your choice:
lime wedges to squeeze juice over your plated meal
guacamole or sliced avocado
sour cream
diced tomato
shredded lettuce
extra salsa (we like corn and black bean salsa)
tortilla chips as a side
1. Cut chicken into 1 inch cubes. Mix chili powder, salt, and pepper. Sprinkle chili powder mixture over chicken and stir to make sure all of the chicken is seasoned.
2. Heat oil in large non-stick skillet over medium heat (I actually use a wok shaped skillet). Cook chicken in oil stirring occasionally until juice is no longer pink when thickest pieces are cut.
3. Stir in beans, corn, and salsa. Heat to boiling; reducing heat. Cover and simmer 3 to 5 minutes or until vegetables are hot. Sprinkle with cilantro and chili slices if desired.
4. Plate meal and top with your favorite toppings.
Ingredients:
1 lb. boneless, skinless chicken breasts
2 teaspoons chili powder
1/4 teaspoon salt
1/4 teaspoon pepper
1 Tablespoon vegetable oil
1 can (15 oz.) black beans, rinsed and drained
1 cup frozen whole kernel corn
1/3 cup thick and chunky salsa
chopped fresh cilantro (if desired, I leave this out)
red chili slices (if desired, I also leave this out)
Toppings of your choice:
lime wedges to squeeze juice over your plated meal
guacamole or sliced avocado
sour cream
diced tomato
shredded lettuce
extra salsa (we like corn and black bean salsa)
tortilla chips as a side
1. Cut chicken into 1 inch cubes. Mix chili powder, salt, and pepper. Sprinkle chili powder mixture over chicken and stir to make sure all of the chicken is seasoned.
2. Heat oil in large non-stick skillet over medium heat (I actually use a wok shaped skillet). Cook chicken in oil stirring occasionally until juice is no longer pink when thickest pieces are cut.
3. Stir in beans, corn, and salsa. Heat to boiling; reducing heat. Cover and simmer 3 to 5 minutes or until vegetables are hot. Sprinkle with cilantro and chili slices if desired.
4. Plate meal and top with your favorite toppings.