Southern Black Eyed Peas

Southern, Soul Food Black Eyed Peas

Nothing says Happy New Years better than a pot of southern black eyed peas & soul food collard greens! Whether you buy into the hype that eating these dishes will bring wealth & a slew of other good things, just enjoying them with family and being thankful that I've made it into another year is MORE THAN ENOUGH for me!

This is my grandmothers soul food recipe (that I've tweaked a bit). It's a basic recipe for a pot of good ol, southern black eyed peas.  She blesses us with these throughout the year but on New Years they tend to taste a bit better.  Talk about flavorful!!! Forget the bland, mushy black eyed peas you may have tasted in the past. This recipe always gets a "wow, these are some good black eyed peas!" from newbies that have never tasted hers before.  Like always my grandmother just smiles and say "well...it could be better" lol (she's adorable!)

This recipe could easily be turned into vegetarian-friendly black eyed peas by omitting the meat and using vegetable broth instead of chicken broth. You can even get all fancy smancy and throw in some chopped tomatoes, celery and all that other jazz.

Either way they taste fabulous! Pour on some hot sauce and give me a fat piece of cornbread on the side and I'm a happy woman!

Watch me make these black eyed peas from start to finish!

Ingredients

4-5 green onions, chopped (or 1 medium white onion, chopped)
3 cloves of garlic, chopped
1 (16 oz) bag of dry black eyed peas
Smoked Turkey or Ham (as much as you desire. I used half of a fully cooked, smoked turkey leg. Just chopped the meat up into bits. You can leave it whole if you do not like meat in your black eyed peas but like the flavor)
6-8 cups of chicken broth (or enough to cover the beans)
Red pepper flakes, black pepper (optional)


Step 1.) Sort & wash the black eyed peas. Set aside.
Step 2.) Chop onions & garlic.
Step 3.) In a large pot, add in 2 Tablespoons of olive oil and saute the onions and garlic until tender.
Step 3.) Add in the chopped meat, black eye peas, & chicken broth
Step 4.) Cover and bring to a boil. Reduce heat and simmer for 1 hour or  until black eyed peas are tender.
Step 5.) Remove from heat and let sit covered for about 10-15 minutes.
Step 6.) Season with red pepper & black pepper if desired.

Enjoy!!!

Cheesy Baked Ravioli

I was never a fan of ravioli as a child, especially that canned crap. As an adult I absolutely love the stuff especially if it's homemade but frozen suits me just fine! This baked ravioli recipe has to be one of my toddlers favorite meals. I like it because it's quick and easy. Something I can throw together and still have it come out tasting like a time-consuming, homemade meal. Not to mention it soothes my beastly craving for homemade lasagna. (which is exactly what it tastes like to me)

One thing I love about baked ravioli (besides it being so cute & fun to eat) is that it is so versatile. Sometimes I add in a layer of spinach & spicy sausage to give it a lil pizzaz.  I've even used the chicken stuffed ravioli with success.

This baked ravioli would be a great dish to make for last minute company or to take to a potluck. You could even get the veggie stuffed ravioli & make it a completely vegetarian recipe. It also freezes like a champ! Uh! Gotta love it! If only men could be this accommodating.... ;  )

Ingredients

1 small onion

2 cloves of garlic

1 lb ground beef or ground turkey

2  (24oz each) jars of spaghetti sauce ( I used a jar of Bertolli five cheese & a jar of Bertolli Tomato Basil flavor)

1 1/2 bags of cheese (8oz bags each)  (I used 1/2 bag of mozzarella & a bag of Sargentos Italian Blend cheese)

1 (1 lb) bag of frozen cheese ravioli

Step 1.) Dice up onion & garlic.

Step 2.) Saute onion & garlic in 1-2 Tablespoons of olive oil on medium heat until tender.

Step 3.) Add in ground beef & cook until done. Drain the excess oil from the pan.

Step 4.) Add in the spaghetti sauces. Stir until combined.

Step 5.) Spread a thin layer of sauce on the bottom of a 9 X 13 inch baking pan. 

Step 6.) Add a layer of the frozen ravioli, a layer of the sauce mixture and then a layer of cheese. Repeat this step one more time.

Step 7.) Place into the oven and cook for 35 -40 minutes.

Throw together a big bowl of salad and a basket of french bread and dinner is a wrap!

Enjoy!

Bacon Cheddar Jalapeno Poppers Appetizers

Bacon Cheddar Jalapeno Poppers

Jalapeno poppers are normally an end of summer/early fall appetizer, but in my circle, they pop up year'round. These lil appetizers are so addictive and really should come with a serving limit! I found myself saying " I'll just have one more" several times.  When I was first introduced to jalapeno poppers I wasn't to thrilled to give them a try. I'm not one to just sit around eating peppers like that and I definitely don't like things real hot.

Maaaan oh man was I surprised when these little gems hit my taste buds. It was like taking a bite of a gourmet supreme pizza is the best way I can describe the taste.  These jalapeno poppers have a lil spice but nothing that makes you pant while begging for water.  Removing the membranes, seeds and baking really tone down these lil fellas. They are cute, cheesy, creamy and that bacon just ties in so well with the pepper.  SCRUMPTIOUS!

I  "popped" one after the other I couldn't believe I was sitting there eating jalapenos like that.  I just couldn't get enough of them so yeah...jalapeno poppers you have just found your way into my recipe collection.


Ingredients (makes 24 jalapeno poppers)
12 large jalapenos
8 oz of bacon (half a pack. You can add more if you really like bacon.) I use turkey bacon.
1 cup of sharp cheddar cheese (I like to use 1/2 cup sharp cheddar & 1/2 of smoked cheddar)
1  (8 oz) cream cheese, softened

Preheat oven to 450

Disclaimer

*quick note before making these* It may be a good idea to wear gloves when working with jalapenos. Some people are sensitive to jalapenos and it irritates the fingers. They don't bother me but I do hold my shirt over my nose when I'm cutting them because the zest for some reason irritates my throat.  Remember DO NOT TOUCH YOUR EYES, NOSE or LIPS before thoroughly washing your hands and under your nails with hot, soapy water.  Fresh jalapenos are not joke and will burn the hell outta you.

Ok on to this delicious recipe!

Step 1.) Remove the stems from the jalapenos

Step 2.) Cut jalapeno lengthwise and remove the membranes and seed.  You can rinse them off with cool water to help wash away the seeds if needed.

Step 3.) Fry bacon according to package. When done, drain bacon of paper towels and let cool.

Step 4.) When bacon has cooled, stack a few pieces up and dice into bits.

Step 5.) In a medium-sized bowl, add softened cream cheese, & cheddar cheese. Stir until creamy  and then stir in bacon.

Step 6.) Stuff the jalapeno peppers with the cheese mixture and place on a foil lined baking sheet. 

Step 7.) Bake for 10-15 minutes. 

Let them cool off and then get to poppin!!!

Strawberries & Champagne Punch

Strawberries & Champagne Punch

I really like this version of Strawberry Champagne punch. In my family we call it the "giggling punch" because it doesn't matter if I use champagne or sparkling grape juice this stuff still makes people "jolly" for some reason.

It's lightly fizzy, fruity, crisp, refreshing and the champagne taste is pretty mild for those champagne haters. Just be careful cause whew lawd....it can sneak up on you!  I love champagne punch around the holidays because it goes so well with formal meals.  Throw in a few frozen berries in the bottom of the glass before serving and you have yourself one tasty, sexy drink! Great for Valentines Day dinner as well.

To me, champagne punch tastes the best when it's been in the freezer for about an hour and gets those lil ice chips in them. I like it ICE COLD BABY!!


Ingredients (all ingredients should be super chilled)

1 ( 64 oz.) bottle of 100% White Grape juice (I like using white grape peach. There are so many white grape combos out there that taste so great with this. Choose your favorite, just make sure it's relatively light in color!)
1 (2 liter) bottle of 7-up
1 bottle of extra dry Champagne (750 ml)  (or sparkling white grape juice)
16 oz bottle of club soda
1/2 -1 cup sugar
Frozen strawberries

Step 1.) In a large punch bowl, add white grape juice & 7up. Stir gently to combine.

Step 2.) Stir in club soda & champagne.

Step 3.) Taste and add sugar if you like a sweeter champagne punch.

Step 4.) Drop frozen strawberries into glass and pour on the champagne punch!

Serve immediately or chill until ready to serve.

Pillsbury's Honey Butter Biscuits Giveaway

Contest Closed
For my Subscribers Only!

Pillsbury is introducing a new biscuit flavor.....HONEY BUTTER!! Yumm! They are offering one of my readers a chance to win a honey butter biscuit prize pack which includes:

1.  A glass butter dish
2.  A butter knife
3. 2 coupons for 2 FREE cans of Pillsbury Honey Butter Biscuits 

My Review:

I made these last night and they were so good. I baked one can for breakfast, served along side with cheese grits, sausage & eggs. For dessert I made the other can by rolling them into balls & frying them in oil. When they were done I  sprinkled on some powdered sugar. Tasted just like a funnel cake! Pilsbury has always been one of my favorite canned biscuits. I'll be buying this new honey butter flavor again.

Wanna win this prize pack? All you have to do is answer this one question:

What is a typical breakfast in your house?

Winner will be picked at random using an online number generator. Your number is the order you post in.

Winner announced on Wednesday December 30!

Winner: Congrats #12! (Sweet Soul Creations!)

Thanks to all who participated!

This giveaway was provided by Pillsbury through myblogspark.

Chunky Spicy White Chicken Chili

Spicy Chunky White Chicken Chili

I was first introduced to white chicken chili through my mother-in-law and simply fell in love with it. It looked like such a complex chili that would take all day to make, but I knew that if she made it then that most definitely wasn't the case. She is the queen of all recipes quick, easy and delicious!

This chicken chili is adapted from her recipe and makes one BANGIN pot of white chicken chili. Everyone has their preference on the consistency of chili. Some like it soupy and some like it chunky. I prefer the latter but if you like a more soupy white chicken chili them simply add more chicken broth to the recipe.

This white chicken chili recipe is so hearty and the PERFECT chili to serve on a cold day when you're not in the mood for a heavy traditional style chili. It has that spicy kick, juicy chunks of chicken, flavorful onions, celery, garlic & cheese! You really can't go wrong with this stuff!  Even bean haters tend to tolerate this chili.

Pair this bad boy up with some cornbread or  crusty, buttered french bread and you got something going on!!!

Watch me make this easy, quick White Chicken Chili Recipe from start to finish!

Ingredients (makes about 10 servings)
1 lb of chicken (about 3-4 breasts), cubed
3-4 Tablespoons butter
1 cup celery, chopped
1 medium onion, chopped
5 cloves of garlic, minced
7 oz can of chopped green chiles
4 teaspoons ground cumin
1 teaspoon paprika
3 teaspoons dried oregano
1/2 teaspoon cayenne pepper
3 (16 oz cans) Great Northern beans (undrained)
3-5 cups of chicken broth (depending on the consistency you prefer)
3 cups of Monterey jack cheese

Step 1.) In a large stock pot, melt 3-4 Tablespoons of butter.  Add in cubed chicken and cook over medium heat just until the outside is white.
Step 2.) Add in chopped onions & celery. Saute over medium heat for about 10 minutes or until very tender.
Step 3.) Add in the garlic, green chiles, cumin, paprika, oregano & cayenne. Stir until well combined. Saute for about 2 minutes
Step 4.) Add in the beans and chicken broth (add in enough broth to reach the consistency you prefer. I added in 4 cups)
Step 5.) Bring to a boil. Reduce heat and add in the cheese!
Step 6.) Taste the broth. Add in salt & pepper to kick up the taste more if desired.
Step 7.) Ladle into a bowl and sprinkle on a lil more cheese.  Yumm!!!

Enjoy!!!

Amish Bread Recipe...GONE SO WRONG!

What in the AMISH BREAD HELL!! How does a bread explode all over the oven. Please explain this to me. I made this video in tribute to my husbands Amish Bread. Yall....I don't even have words to say right now really. This is the same man that is coming out with a cooking blog. A cooking blog..Wow!! I'm still in shock that is he serious about this!

Yall he sits and plans out the meals he's gonna make on his blog and everything!  He hates cooking but being the competitive man that he is (and I love it) he is determined to take on this mission to prove that he can do it.  I'll support him every step of the way.... I mean I wanna be the supportive wife that encourages her man to grow...

BUT

I will not stand by him and watch my beloved oven and pans be violated in this manner!!!!!

Just watch the video. Give me some advice! Do I support him in this endeavor or tell him to breath, relax and just let this dream go like Sister Patterson's hairline?

Redemption!!!
**UPDATE***  My husband attempted this bread again on 12/26/09 and it was a success!!! Yayy! It turned out soooo soft and moist. Good job for trying again baby!!
( FYI: He used his SISTERS pan this time and lined the bottom of the oven: )

Classic Party Fruit Punch Drink

Classic Party Fruit Punch

This easy fruit punch drink recipe has sooooo much history with me. A pure classic! It is the fruit punch that my mother made for EVERYTHING! Birthday parties, baby showers, holidays, school parties you name it and this fruit punch was there! Aside from this being one insanely quick & easy fruit punch recipe,  it is very addictive. I can sit and watch folks down several cups without even noticing it. It's amazing how much punch people drink.

Whenever I make this fruit punch drink I always double or triple the recipe, especially if there will be kids around. This punch is a kid magnet and my husbands favorite. God forbid I try a new punch recipe because his whole world just comes crashing down.

I can't say I blame him though. This fruit punch drink is fruity, sweet, lightly fizzy & very refreshing! It's the kind of fruit punch that make you just gulp it down without stopping and then let out a loud "aaaaahhhhh" after finishing it.....And now I've made myself thirsty! Off to have a cold glass of fruit punch!

NOTE* Allow this fruit punch to sit for at least 30 minutes in the fridge before serving to let the flavors mingle. It taste even better when you make it a day ahead.

Ingredients~ Makes about two punch bowls full (make sure that all ingredients are super cold)
1 46 oz can of naturally sweet pineapple juice
1 2 litter bottle of Ginger Ale
1 gallon of Hawaiian Punch (Fruit Juicy Red flavor)
1-2 cups of sugar (I always use 2 cups! Hey it's punch!)

Step 1.) In a punch bowl add Hawaiian punch (I always make the punch up in my super large mixing bowl and when I'm ready to serve it I just pour it into the punch bowl.  Sometimes I even stick it in the freezer so that it's kinda slushy when I serve it.)

Step 2.) Next, add in the pineapple juice 

Step 3.) Add in the ginger ale & stir gently. 

Step 4.) Now add in the sugar and stir until dissolved.

Serve icey cold.  Float an ice ring in the center to keep the punch cold. (This punch never lasts long enough for me to ever need an ice ring)

ENJOY!!

Easy Blackberry Cobbler Recipe

Easy Blackberry Cobbler

I LOVE COBBLER! There is just something about it's rustic appearance, simple ingredients & incredible taste that does it for me.

This is my third cobbler I've made this week. (I'll be hitting the p90X workout hard tomorrow) I'm going through a crazy cobbler crave and I just can't get enough of them! I know fruit cobblers are typically a summer  dessert, but there is just something comforting about cozying up on the couch with a bowl of warm, blackberry cobbler after a savory winter dinner.

They are so simple, easy and quick to whip up. This recipe for blackberry cobbler is one of my favorites because it is fast, pure and has that old fashioned cobbler taste. It has an awesome golden, buttery tasting crust that has a light crunch to the top and a soft, fluffy underside. I could sit and eat the crust all by itself.  The blackberries have the right amount of sweetness and taste great with vanilla ice cream on the side

I'm not sure where this recipe originated from. It's been in my collection for as long as I can remember. It's a trusty ol recipe that I've never felt the need to tweak. To me, it is a perfect traditional southern cobbler.

My husband will challenge that statement though. Even though he loves this cobbler he prefers his with a double crust and a more pie crust type of crust. If you prefer your cobblers that way as well, then sit tight because I got that baby coming for you!

Ingredients
3 cups blackberries, fresh or frozen (I used frozen blackberries, thawed)
3/4 cup sugar

1 cup flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 teaspoon vanilla (optional)
1/2 sugar
1/2 cup butter, melted

Preheat Oven to 375

Step 1.) Add blackberries to a bowl and then add in 3/4 cup sugar. Stir and let sit until juices form (about 10-15 minutes) Set Aside;

Step 2.) In a bowl, add in flour, baking powder, salt, sugar

Step 3.) Add milk. Give it a stir to combine all ingredients and then add in vanilla, if using.

Step 4.) Stir in the melted butter

Step 5.) Grease a 9 x 9 inch square pan with butter (I love using my lil oval casserole dish for cobbler)

Step 6.) Pour batter into the pan.

Step 7.) Drop the blackberries right on top of the batter. Don't worry about doing this pretty or trying to get all the dough covered up. The imperfections is what makes a cobbler gorgeous! Just drop it on there hun.

Step 8.) Bake for 30-35 minutes or until crust is golden. Let cool for at least 10 minutes before digging in. One day I'll actually follow that rule.

Enjoy!!!