Black Eyed Peas & Cabbage Rolls for Good Luck!

I always make Cabbage Rolls for the New Year.  This year, I made both and so glad I did. 
Here is the Black Eyed Pea recipe:

Black Eyed Peas
1 lb. dried black eyed peas
2 ham hocks
3 Knorr vegetable bouillion cubes
1 onion chopped
2 cloves garlic, crushed
red pepper flakes
salt and pepper to taste

Soak peas for 8 hours or overnight.  Add all other ingredients and simmer on low 1 1/2 - 2 hours.  Serve and wait for the good luck!!!


Here is the Cabbage Roll recipe:

Cabbage Rolls

Traditional Ukrainian Dish that my Texas Family Enjoys for New Year’s

¾ lb. Lean Hamburger                                 

2 cups Rice                                                 

6 slices Bacon                                             

1-2 Cabbage Heads                                     

1 large onion, finely chopped

1 16 oz. can tomatoes

salt (about 3 tsp.) & pepper

garlic powder

1/4- 1/2 tsp. dill

ham hocks

We make these for New Year’s Day as “Good Luck”.  Save outer leaves for later and cut core from cabbage and drop in pot of boiling water until leaves are a little soft.  Chop bacon and sauté with chopped onion.  Mix raw hamburger, washed rice, bacon and onions, salt & pepper, garlic powder & dill in large bowl.  Line bottom of roaster with outer cabbage leaves.  Loosely roll cabbage rolls and put in roaster.  Put in ham hocks, tomatoes, oil and vinegar and fill with water to top of cabbage rolls.  Cover with left over leaves (to prevent scorching).  Bake in oven at 325 for 3 hours.  Take lid off for ½ hour if very wet.

½ cup Olive Oil                                            

½ cup Vinegar                                             

Let's Talk Turkey (& Dressing)

I love a slow cooked moist turkey with the dressing (stuffing) inside the turkey to take on the delicious flavors of the turkey.  The dressing should have flavors of sage, celery, onion and a little sugar to take the bitterness out of the sage, but leave the flavor we crave.

Turkey – Roasted

Rub entire exterior of turkey with extra virgin olive oil.

Roasting at 225° – roast .55 hours per pound

Roasting at 250° – roast .49375 hours per pound

Roasting at 275° – roast .4375 hours per pound

Last 15-30 minutes increase heat to 400° to brown with the lid off.

Turkey Stuffing

¾ cup minced onion                                    

1 ½ cups chopped celery                                       

1 cup butter                                                

5 cups Pepperidge Farm Seasoned                

   Bread Crumb Stuffing Mix                         

5 cups Pepperidge Farm Cornbread               

   Stuffing Mix    

2 tsp. salt

1 ½ tsp. ground sage

1 tsp. thyme leaves

½ tsp. pepper

3-4 cups chicken/turkey broth

1-3 Tbsp. sugar (to taste)

Optional:  mushrooms, giblets chopped

Note:  If possible, boil the giblets in chicken broth, celery and onion to make the chicken/turkey broth.  In large skillet, cook and stir onion and celery in butter until onion is tender.  Stir in about 1/3 of the bread cubes.  Turn into deep bowl.  Add remaining ingredients and toss.  Stuff turkey just before roasting.

Pies ~ umm, we always have room for pie!!!

Apple Pie

(Great with Cinnamon Ice Cream - umm)

1 ready-to-use double pie crust                             

½ cup butter                                               

3 Tbsp. flour                                                          

½ cup white sugar                                      

½ cup brown sugar

¼ cup water

8 Granny smith apples, peeled, sliced

1 Tbsp. cinnamon

Melt butter in a sauce pan.  Stir in flour to form a paste.  Add white sugar, brown sugar, water and cinnamon, bring to a boil.  Reduce temperature and dimmer 5 minutes.  Place bottom crust in your pan.  Fill with apples, mounded slightly.  Cover with a lattice work of crust.  Gently pour the sugar and butter liquid over the crust.  Pour slowly so that it does not fun off.  Bake 15 minutes at 425°.  Reduce the temperature to 350° and bake for 35-45 minutes. 

Cranberry Cherry Pie

An Elegant Twist to An Old Tradition

1 (15 oz) pkg. Pillsbury All Ready Pie Crusts                          

2 cups fresh or frozen Cranberries              

¾ cup Sugar    

2 Tbsp. Cornstarch

1 (21 oz. can) Cherry Fruit Pie Filling

Prepare pie crust according to package directions for two-crust pie using 9” pie pan.  Heat oven to 425.  In large bowl combine cranberries, sugar and cornstarch - mix well.  Stir in cherry pie filling, mix lightly.  Spoon into pie crust-lined pan.  To make top crust, cut out 2 hearts or bells with cookie cutter, tops toward center.  Place crust over filling and fold edge of top crust under bottom crust.  Flute edges.  Brush underside of “cut out” heart or bell with water.  Place on crust between cutouts.  Sprinkle top of pie with cinnamon and sugar.  Bake at 425 for 35-45 minutes until crust is golden brown and filling is bubbly.  Cover edge of crust with strips of foil after about 15 to 20 minutes of baking to prevent excessive browning.

Pecan Pie

Maple Syrup Makes it Thick & Rich

Unbaked 9” Single Crust                             

3 Eggs, beaten                                           

1 cup Sugar                                                 

1 ¼ cups Pecan halves

¼ cup Butter, melted

1/8 tsp. Salt

1 tsp.  Vanilla

¾ cup Maple Syrup (thick) 

optional:  1/2 -1 tsp. maple extract (I love this stuff!!!)

Heat oven to 375.  Prepare pie crust of single pie.  For filling – combine eggs, sugar, maple syrup, butter, salt and vanilla in bowl.  Mix thoroughly.  Spoon into unbaked pie shell.  Arrange pecans on top.  Reduce oven temperature to 350 and bake for 45-55 minutes or until filling is set.  (Reduce temperature to 325 or shield with foil if crust and/or pecans begin browning too quickly).  Cool to room temperature before serving.



Pumpkin Pie

¾ cup sugar                                                         

½ tsp. salt                                                  

1 tsp. cinnamon                                          

½ tsp. ginger                                              

¼ tsp. cloves

2 large eggs

1 (15 oz.) Libby’s Pure Pumpkin

1 (12 oz.) can evaporated milk

1 unbaked pie crust (deep dish)

optional:  1 tsp. maple extract

Mix sugar, salt, cinnamon, ginger and cloves in small bowl.  Beat eggs in large bowl.  Stir in pumpkin and sugar-spice mixture.  Gradually stir in evaporated milk.  Pour into pie shell.  Bake in preheated 425 degree oven for 15 minutes.  Reduce temperature to 350° and bake for 40-50 minutes or until knife inserted near the center comes out clean.  Cool for 2 hours.  Top with whipped cream.

More Thanksgiving Goodies

I know it's crazy, but with all the good food at Thanksgivng, somehow I am able to endure the calories, when I can include a low calorie item on my plate.  As I look at my plate and lick my lips, I count 400, 600, 500 calories ~ then, low and behold ~ 80 calories!!!  Oh, good, it's not so bad afterall.  You know what I mean.  We have all done it.  Well, I love to serve a Jell-O salad that can help smooth out the calorie count from all those creamy, buttery and delicious other items.  These are two of my favorites:

Jell-O Salad I

1 20 oz. can crushed pineapple, undrained 

1 medium apple, chopped

2 pkgs. Raspberry Jell-O (I use sugar free)                          

2/3 cup chopped walnuts

1 can whole berry cranberry sauce

Drain pineapple, reserving juice.  Add enough cold water to pineapple juice to measure 3 cups; pour into large saucepan.  Bring to boil, remove from heat.  Add gelatin; stir at least 2 minutes until completely dissolved.  Add cranberry sauce; stir until well blended.  Pour into large bowl.  Refrigerate 1 ½ hours or until slightly thickened (like egg whites).  Stir in pineapple, apple and walnuts.  Pour into serving bowl.  Refrigerate 4 hours or until firm. 

Jell-O Salad II

I like this as a side salad during the holidays

1 ¼ cup boiling water                                 

1 pkg. Cranberry or Raspberry Jell-O (I use sugar free)       

1 can jellied cranberry sauce

1 cup chopped celery

1 cup chopped nuts

Dissolve Jell-O in water, add cranberries, refrigerate until thick (not set), add nuts and celery.

Cooking Up Memories: Thank you Better Made

Cooking Up Memories: Thank you Better Made: "http://www.murphymonitor.com/articles/templates/news.asp?articleid=1371&zoneid=3"

Thank you Better Made

http://www.murphymonitor.com/articles/templates/news.asp?articleid=1371&zoneid=3

Thanksgiving Side Dishes

I love these for the holidays.  Broccoli Salad can be made the day before (reserve the bacon for just before serving).  You can use cranberries, grapes, raisins or you may have another idea.

Broccoli Salad

Excellent Salad for Thanksgiving or any Festive Occasion

1 head of broccoli in small pieces                 Dressing              

1 medium onion, chopped                           1 cup mayonnaise

½ cup dried cranberries                             ½ cup sugar

1 cup pecans                                           2 tsp. vinegar

½ lb. bacon, cooked crisp & crumbled

Prepare all ingredients except bacon and add dressing.  Chill.  Sometimes I do this the day before or a little before serving.  Just before serving, crumble the bacon on top and serve.

Spinach Creamed

5-6 strips bacon, diced                                 2-10 oz. pkgs. frozen spinach, thawed

¼ cup fine chopped onion                                          and well drained           

3 Tbsp. Butter                                              ½ tsp. salt & ¼ tsp. pepper

3 Tbsp. Flour                                                1/8 tsp. nutmeg

1 ¼ cup half and half                                    ¼ cup parmesan cheese

Cook bacon in a skillet and when almost done, add onion.  When onion is tender and bacon is crispy, remove with a slotted spoon and set aside.  In a large sauce pan, melt butter and stir in flour until smooth.  Gradually stir in cream.  Bring to boil over medium heat for 2 minutes, stirring.  Reduce heat, stir in spinach, seasonings, cheese, bacon and onion.  Cook and stir for 5 minutes or until heated through.

And the Winner is . . .

Got notified Tuesday morning that I won the Better Made Recipe Contest!!! Wow - what does a person do with a case of Jumbo Potato Chips monthly? See details below:
http://bmchips.com/oct-2010-recipe-winner.aspx

Which Chili Do I Want?

Okay.  Decisions, decisions.  Now I can't decide which chili I want.  So, I am posting two kinds.  I love them both.  This one is from a fiend that also won a Chili Cookoff the year before me. 

Chili ~ White Chicken

4 boneless chicken breast chopped               1 tsp cayenne pepper (or to taste)

2 Tbsp. olive oil                                         1-2 tsp. cumin

4 cloves garlic, minced                                1-2 tsp. oregano

2-3 stalks celery, chopped                           1 cup corn

2 onions, chopped                                      2 cans cannellini or great northern 

3 bell peppers (green, orange, red)                   beans

3 cans chicken broth                                  Cheese, sour cream, tortilla chips

2 cans chopped green chilies                             & jalapenos for garnish

Heat oil in a large pot over medium heat.  Saute chicken in oil until tender.  Add the garlic, celery, onions, peppers, broth, chilies, corn and seasonings and bring to a boil.  Reduce heat to low and add the beans.  Simmer for 20 minutes, or until heated through.  Pour into individual bowls and top with  cheese and jalapenos.  Thicken with 1-2 Tbsp. flour mixed with water.

Sweet September

Time for Chili!

It's cold outside and I am in the mood for some chili.  This is the recipe that won first place at the Chili Cookoff in Plano last year.  Enjoy!

Chili ~ Brown Dog’s Recipe

This Won

1^st Place

in a Chili Cook-Off

1 Tbsp. Olive Oil                                           3 Tbsp. (heaping) good chili powder

2 ½ lbs. ground beef (chili grind)                     1 pkg. Goya Sazon tomato/cilantro

1/3 cup flour                                               ½ tsp. Aleppo pepper

4 cloves garlic, crushed                                 2 pkg. Goya Sazon Anchiote

1 sweet onion, diced                                    ¼ tsp. Tobasco

1 cup finely chopped mix of red, orange           ½ tsp.  Penzey’s chipotle powder

   And red bell peppers                                  1 tsp. ancho chili powder

1 can low sodium beef broth                          1 tsp. chicken bouillon

1 can chicken broth                                      2 Tbsp. beef bouillon

2 14.5 oz. cans fire roasted tomatoes              ¼ tsp. cayenne pepper

2 8 oz. cans tomato sauce – no salt               2 tsp. cumin

1 Tbsp. Penzey’s Chili 3000                           ½ tsp. sweet Hungarian paprika

2 Tbsp. Penzey’s Chili 9000                           ½ tsp. smoked Spanish paprika

¼ cup minced jalapenos, seeds removed         1 tsp. fresh cracked multi color pepper

                                                                  

Brown ground beef in olive oil in two batches in heavy bottom large stock pot.  Remove beef from pot and add onion, peppers and garlic.  Sauté until onion is clear.  Add the meat back in and sprinkle the flour over all.  Stir well.  Add the

tomatoes, tomato sauce and both cans of broth.  Begin adding the seasonings, stirring often.  Let simmer for 1-2 hours.  Adjust flavorings to taste.

Thanksgiving is a time to enjoy family, friends & food!

Let's have fun this Thanksgiving, making memories in the kitchen while exploring new recipes!

Fun times at the Book Launch & Signing - Can you taste it yet?

Newspaper Article on Strawberry Breakfast or Dessert Crepes!

Cooking Up Memories is here! For further details go to my website at: http://www.susanlavery.com/

http://www.susanlavery.com/