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Dine In: Spicy Black-eyed Peas

Spicy Black-eyed PeasHappy New Year!

I love the first day of the year; there’s so much potential, so much joy, so much hope.

The best part is that the clock striking midnight or the calendar page turning over isn’t the only way to signify a new beginning. It’s my personal belief that we are constantly renewed by the grace of the Lord, and that can happen at any hour of any day!

Back to New Year’s Day… Even though I grew up in the South, I had never been introduced to the traditions of eating black-eyed peas and greens on New Year’s Day until I moved to Germany, of all places. My friends in the apartment across the hall were invited for New Year’s, and I asked them what they wanted to eat. “Collard greens and peas” was the answer. I was shocked. I’d never heard of this! I opened up my red and white-checked Betty Crocker cookbook and went to work.

That year, I thought the collard greens stunk to high heaven when simmering all day in my small apartment, and I didn’t eat any of the black-eyed peas. I think I still had a lucky year regardless of what it was I ate, however.

I’ve come to appreciate black-eyed peas so much more. Collard greens, well, not so much, but I can always swap it out for spinach, which is still leafy green and a promise of good fortune in the new year. In fact, this recipe originally didn’t call for the spinach, but I added it in and it worked just fine, not to mention killing two traditions with one stone. Or something like that.

Happy 2016, friends!

Spicy Black-eyed Peas with Spinach

4 slices bacon
1 medium onion, chopped
1 (16 oz) pkg dried black-eyed peas, washed
1 (12 oz) can diced tomatoes and green chilies
1 tsp salt
1 tsp chili powder
1/2 tsp freshly ground black pepper
3 cups water
3 cups fresh baby spinach
4 Tbs hot sauce

In a large heavy saucepan, cook bacon until crisp. Remove the bacon from the pan, reserving the grease; crumble bacon. Set bacon aside.

Add the onions to the bacon grease in the pan and sauté until translucent and tender. Add the peas, tomatoes and green chilies, salt, chili powder, pepper and water.

Cover and cook over medium heat for about 1 hour, or until the peas are tender. Add spinach and hot sauce; cook until the spinach is wilted.

Serve topped with crumbled, crispy bacon.

Note: You can even serve this over rice for a heartier dish.

Serves 4

Nutritional Information: Calories Per Serving: 280, Calories from Fat: 117, Fat: 13 g, Trans Fat: 0 g (4 g Saturated Fat), Cholesterol: 31 mg, Sodium: 1949 mg, Potassium: 560 mg, Carbohydrates: 24 g, Fiber: 6 g, Sugar: 4.5 g, Protein: 18 g.

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Dine In: Merry Christmas

Cranberry ChutneyMerry Christmas!

It’s one of my favorite days of the year. Not only do I get to wake up to the squeals of excited boys, but my parents are here visiting from Virginia. My heart is full to overflowing.

Growing up, we always had a big Christmas breakfast. Mom would start the day before, making cinnamon roll dough from scratch. It would rise twice and then she’d roll it out, covering it liberally with a mixture of brown sugar and cinnamon. The rolls would rise again overnight and be ready to be popped into the oven Christmas morning then topped with a warm, gooey glaze as they were served. We had those with Little Smokies sausages. Seriously, I could have eaten those out of the pan. We never seemed to have them any other time but Christmas, so I took full advantage when they were simmering on the stove.

The rest of the day, we usually snacked. It was such a novelty not to have to sit at the table and eat a well-balanced meal three times that day that we all loved it! Often, “lunch” would be one of the many varieties of Christmas cookies my mom had baked: sugar (which we decorated, another family tradition), snowballs (or Mexican wedding cookies, my favorite), peanut butter Hershey kiss cookies (peanut butter is a viable lunch, right?) or a peanut butter chocolate swirled roll-up cookie that I also loved.

Sometimes she’d set out bowls of nuts or plates of appetizers like cheese and crackers or an appetizer dip.

I think I’m going to do the same thing today. We’ll grill steaks later, but for midday, it sounds like the snacks have it!

Merry Christmas and happy eating!

Cranberry Chutney

1/2 cup sugar
1/2 cup brown sugar, packed
1 cup water
12 oz fresh or frozen cranberries
1/2 cup Granny Smith apple, finely diced
3 Tbs prepared horseradish
1 Tbs Dijon mustard
8 oz cream cheese, room temperature
assorted crackers

In a heavy pan, stir water and sugars together to mix. Bring to a boil over medium-high heat. Stir in cranberries; return to a boil. Simmer for 10 minutes or until thickened, stirring occasionally.

Stir in apple, horseradish and mustard.

Transfer to a bowl and refrigerate overnight.

Place a block of cream cheese on a decorative plate and surround with assorted crackers. Spoon a heaping mound of the cranberry chutney on top of the cream cheese to cover it.

Scoop the cranberry cream cheese mixture on top of a cracker and enjoy.

Nutritional Information: Calories Per Serving: 178, Fat: 8 g (5 g Saturated Fat), Cholesterol: 25 mg, Sodium: 114 mg, Carbohydrates: 26 g, Fiber: 1 g, Protein: 2 g.

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Dine In: Italian Festive Bread

Italian Festive BreadSome might say the words “Italian” and “Festive” go together like pepperoni and mushrooms, and I have to say I agree.

In Italy, every meal is a celebration; at least, that’s what I experienced in my trips to the motherland. Food is celebrated, quality ingredients are a cause for joy and food and family go hand-in-hand. I’m pretty sure the expression “food is love” originated on the shores of the Amalfi Coast or in the hills of Tuscany.

So, it’s not a stretch to use the term “festive” for this bread. I used to make something like it when I lived in Europe, although I baked the meats and cheeses right into the bread and served the peppers on the side. It was perfect road trip food, combining carbs, protein, fat and the peppers to cut the fat. Plus, you can eat it with your fingers.

You can use almost any combination of Italian meats and cheeses in this bread, and the note at the end explains how to exchange the mayonnaise for butter.

Italian Festive Bread

1 loaf baked Italian bread
1 cup mayonnaise
1/2 tsp onion powder
1 tsp garlic powder
1 tsp dried parsley
4-5 basil leaves, chopped
1 tsp oregano
1 tsp thyme
1 Tbs pepperoncini brine from the jar
4 oz sliced salami (or large slices of pepperoni)
4 oz sliced provolone
4 oz sliced mozzarella
4 oz sliced Muenster cheese
1/4 cup pepperoncini peppers, diced
1/4 cup red onion, sliced

Preheat the oven to 350° F.

Slice the bread into 1-inch slabs, being careful not to slice all the way through to the bottom. Place on a large sheet of heavy-duty aluminum foil.

Mix the mayonnaise, onion powder, garlic powder, parsley, basil, oregano, thyme and pepperoncini brine. Spread the mixture liberally over each slice of bread. Place a slice of salami between each slice of bread and add a piece of cheese, alternating varieties. Finish by adding pepperoncini pieces and red onion slices between each slice. Wrap tightly in foil and bake about 25-30 minutes or until the outside is crispy and all the cheese is melted.

Note: We don’t all like mayonnaise in my house, so I softened 1/2 cup of butter to room temperature, mixed the herbs into the butter and used in place of the mayonnaise.

Serves 4-6

Nutritional Information: Calories Per Serving: 733, Calories from Fat: 354, Fat: 40 g, Trans Fat: 0 g (16 g Saturated Fat), Cholesterol: 78 mg, Sodium: 1566 mg, Potassium: 135 mg, Carbohydrates: 63 g, Fiber: 3.6 g, Sugar: 7 g, Protein: 31 g.

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Dine In: Meatball Sub Bites

Meatball Sub BitesIt’s Christmas party season, and I have two to go to this weekend!

I love good holiday party food. I mean….a good holiday PARTY. Family, friends, food. Did I mention the food? I love the food.

Party food is just fun, and I love gatherings where guests bring their favorite dish. There’s never a shortage of delicious and varied treats.

I also just love a good party atmosphere, too. Laughing, talking, mingling and reconnecting with family and friends make the season bright for me.

I try to make something different when it’s up to me to bring a dish to share. I’m going to bring these Meatball Sub Bites to a party this Friday night. I have a little extra time on Fridays to bake these, as the workday ends a few hours early on Fridays. I’ll probably triple the recipe, too.

Meatball Sub Bites

1 can refrigerated crescent roll dough
4 oz cream cheese, room temperature
3/4 tsp Italian seasoning
1 cup mozzarella, shredded
12 frozen meatballs
1 1/4 cup marinara sauce

Preheat oven to 375° F. Spray a muffin tin with nonstick cooking spray or line with cupcake liners.

Roll crescent roll dough into a rectangle; press seams together. Cut dough into 12 squares, and press each square into muffin pan.

Mix cream cheese with Italian seasoning and 1/2 cup of mozzarella cheese. Place a heaping spoonful of the cheese mixture on top of dough in each muffin cup. Top with a meatball. Drizzle with desired amount of marinara sauce. Sprinkle with the remaining 1/2 cup of mozzarella cheese. Bake 15 to 18 minutes or until golden-brown.

Makes 12

Nutritional Information: Calories Per Serving: 306, Calories from Fat: 158, Fat: 18 g, Trans Fat: 0 g (7 g Saturated Fat), Cholesterol: 37 mg, Sodium: 718 mg, Potassium: 133 mg, Carbohydrates: 23 g, Fiber: 2 g, Sugar: 4 g, Protein: 14 g.

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Dine In: Double Chocolate Snowball Cookies

Double Chocolate Snowball CookiesSnowballs were my FAVORITE Christmas cookie as a child. I didn’t know then that they are also known by the name “Mexican Wedding Cookie,” nor the tradition behind them. I only knew that my mom made them at Christmas and that I loved them.

When I was growing up, it felt like we made all our Christmas cookies at one time. While we had scads of choices (“Snowballs,” decorated sugar, peanut butter Hershey’s Kiss, etc.), it almost felt like cookie overload (if there’s such a thing). All the cookies were concentrated into one weekend and consumed over a one-week period.

I like to spread the love a little. Plus, let’s be honest. I don’t have time to make four different kinds of cookies at one time. If I make one different type of cookie each week through the month of December, we have a variety of goodies all season long!

Double Chocolate Snowball Cookies

1 cup unsalted butter, softened
1/2 cup powdered sugar
1/4 cup unsweetened cocoa powder
1 tsp vanilla
2 1/4 cups flour
1/2 tsp salt
3/4 cup mini chocolate chips
additional powdered sugar, for rolling (about 1 to 1 1/2 cups)

Make dough ahead of time, and freeze for about 2 hours until well-chilled for best results.
Preheat oven to 375° F. Line 2 baking trays with parchment paper or spray with nonstick cooking spray.

Beat butter, 1/2 cup powdered sugar, cocoa and vanilla together with an electric mixer until butter is light yellow and the mixture is light and fluffy. Slowly stir in flour and salt. Do not overmix.
Stir in the chocolate chips by hand.

Place in freezer for 2 hours.

Roll dough into approximately 1-inch balls and place on baking sheet.

Bake cookies for 7 to 10 minutes or until slightly golden. Remove from oven and cool for 5 to 10 minutes. While still warm, roll in a small bowl of 1 cup powdered sugar, and roll each cookie in the sugar until coated. Place on a rack to cool.

Makes: 4 dozen

Nutritional Information: Calories Per Serving: 79, Calories from Fat: 45, Fat: 5 g, Trans Fat: 0 g (3 g Saturated Fat), Cholesterol: 10 mg, Sodium: 51 mg, Potassium: 14 mg, Carbohydrates: 8 g, Fiber: 0 g, Sugar: 3 g, Protein: 1 g.

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Dine In: Black Friday Casserole

Black Friday CasseroleI think I love and hate Black Friday in equal measure! I love it because I can get great bargains and deals on Christmas gifts. I hate it because in order to get those deals, there’s all that pressure to get online or out to the stores as early as humanly possible. I really, really dislike the pressure!

I’m not a Black Friday shopper, as far as going out to a physical store location goes. I stay safely tucked in bed until a reasonable hour and do my shopping online, or wait until the crowds die down and hit some local businesses.

However, my best friend takes Black Friday shopping and elevates it to an art form. The latter part of Thanksgiving Day, after the turkey has been eaten and the mess cleaned up, is dedicated to strategizing and planning her Black Friday attack.

More power to her! Would it be wrong for me to give her some cash and my shopping list, too?

Yes, it probably would; I wouldn’t be earning my bargains.

In the meantime, I can be prepping a Black Friday lunch using almost all leftovers from Thanksgiving dinner!

Black Friday Casserole

2 cups cornbread dressing, cooked
3 to 4 Tbs chicken stock
1/4 cup cream cheese, room temperature
1/2 cup turkey gravy
2 cups cooked turkey, cubed
1 cup green beans
1/2 cup cheddar cheese, shredded
1/4 tsp salt
1/4 tsp pepper
2 cups mashed potatoes
1/4 cup half-and-half cream
2 Tbs butter, melted
1/2 cup French-fried onions, optional

Preheat oven to 350° F. Mix the stuffing with enough broth to make the mixture moist. Press onto the bottom and sides of a greased pie plate. Bake for about 15 minutes or until golden-brown.

In a large bowl, combine the cream cheese and gravy. Beat until smooth. Stir in turkey, green beans, cheddar cheese, salt and pepper. Spread over the baked stuffing crust. In another bowl, mix the mashed potatoes with the cream. Spread over the turkey mixture. Brush with melted butter, and sprinkle with the French-fried onions. Bake until heated through and slightly browned on top, about 20 to 25 minutes.

Serves 6

Nutritional Information: Calories Per Serving: 470, Calories from Fat: 188, Fat: 21 g, Trans Fat: 0 g (11 g Saturated Fat), Cholesterol: 89 mg, Sodium: 1564 mg, Potassium: 587 mg, Carbohydrates: 46 g, Fiber: 1 g, Sugar: 0 g, Protein: 24 g.

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Dine In: Baked Jalapeño Chicken Sliders

Baked Jalapeño Chicken SlidersLast year, some girlfriends and I got together on a Friday night in mid-November before the chaos of the holidays really kicked into high gear, and had a wonderful evening of food, fellowship and creating fun Christmas presents for teachers and co-workers. We each brought a dish and sampled each other’s favorites, while helping each other “mass-produce” the cutest Christmas gifts! One friend set up a coffee and hot chocolate bar, so the evening ended around the fireplace with a peppermint mocha espresso for me and whatever else my friends could dream up.

The gifts were easy and adorable. We bought tubes of Brookshire’s Sugar Cookie Dough. Super simple. We purchased metal cookie cutters in bulk, as well as clear glass ball Christmas ornaments. We carefully removed the “hangers” from the ornaments, and filled the glass bulbs with different kinds of cookie sprinkles and jimmies in holiday colors. Red sugar, green sugar, silver jimmies, multi-colored holiday jimmies and anything else festive we found. Then, we packaged several Christmas ornaments in assorted varieties with some sugar cookie dough and a cookie cutter! Voila, instant gift! (You might want to keep the dough refrigerated up until the time you give the gift, however.)
The food was fabulous as well. I made these super-easy sliders that were a huge hit.

Baked Jalapeño Chicken Sliders

12 King’s Hawaiian rolls
8 oz cream cheese, room temperature
2 cups shredded Monterey Jack cheese, divided
5 strips bacon, cooked until crisp and diced
2 chicken breasts, cooked and shredded
1 large jalapeño, seeded and diced
1 1/2 Tbs butter, melted
1/2 tsp garlic salt

Preheat oven to 400° F.

Remove rolls from the foil tray, being careful not to separate rolls. Using a serrated knife, slice through the rolls horizontally, so they each have a top and a bottom. Spray 9 x 13 baking dish with nonstick cooking spray, and place the bottom layer of rolls into the dish.

In a large bowl, combine cream cheese and half the Monterey Jack cheese. Add in the crispy bacon, chicken and jalapeño. Mix well.

Spread the chicken mixture over the bottom layer of the rolls. Sprinkle the top of filling with the remaining cup of cheese. Addtop layer of rolls.

Mix the melted butter with garlic salt. Brush over rolls. Bake for 20 minutes or until the tops of the rolls are golden-brown. Serve warm.

Serves 12

Nutritional Information: Calories Per Serving: 247, Calories from Fat: 178, Fat: 20 g, Trans Fat: 0 g (10 g Saturated Fat), Cholesterol: 71 mg, Sodium: 477 mg, Potassium: 139 mg, Carbohydrates: 2 g, Fiber: 0 g, Sugar: 0 g, Protein: 15 g.

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Dine In: Braised Short Ribs

Braised Short RibsLast Friday night was the perfect night to stay home and cook something fabulous.

It was raining, chilly and the eve of a certain spooky holiday that’s perfect for watching scary movies and snuggling.

So, stay home and cook, we did. I’m oh-so-glad we did, too. It’s five days later, and my house STILL smells like the delicious braised short ribs we made. Yep, they were that good that the scent is still lingering.

This recipe is adapted from a Pioneer Woman recipe. If you’re going to make a slow-cooked, savory dish that features bone-in meat in a rich sauce, the Pioneer Woman is a pretty good example to follow! She serves hers on creamy polenta. I opted for mashed potatoes. Anything to sop up the delicious gravy that’s produced during the braising process would be a good accompaniment for this dish.

Braised Short Ribs

8 whole beef short ribs (bone-in)
kosher salt and pepper, to taste
1/4 cup all purpose flour
6 slices bacon, diced
2 Tbs extra virgin olive oil
1 white onion, diced
2 cups baby carrots
4 oz tomato paste
2 Tbs apple cider vinegar
2 cups beef stock
4 Tbs garlic, minced
2 sprigs fresh thyme
2 sprigs fresh rosemary

Coat ribs liberally in salt and pepper, and then dredge in flour, pressing flour to adhere to meat. Set aside.

In a large Dutch oven or heavy-duty skillet, brown bacon over medium heat until crispy and fat is rendered. Remove bacon with a slotted spoon; set on paper towels to drain.

Add olive oil to the bacon grease in the pan, and raise the heat to high. Working in two batches, brown ribs on all sides, about 45 seconds per side. Remove ribs and let rest. Reduce heat to medium.

Add onions, carrots and garlic to the pan; cook for 2 minutes. Add broth and scrape the browned bits from the bottom of the pan. Add tomato paste and vinegar. Bring to a boil and cook 2 minutes.

If you’re continuing to cook in your Dutch oven, proceed. If you need to transfer vegetable broth mixture to an oven-proof baking dish with a lid, do that now.

Add broth, 1 teaspoon kosher salt and black pepper to the liquid in the large ovenproof pot. Add ribs to the liquid; they should be almost completely submerged.

Add whole sprigs of fresh rosemary and thyme.

Place a lid on the pot and put in the oven. Cook at 350° F for 2 hours, and then reduce heat to 325° F, cooking an additional 45 minutes at that temperature. Remove from oven and let stand, covered, for 20 minutes. Meat should be fork-tender and falling off the bone. Serve on top of creamy polenta, mashed potatoes, rice or egg noodles.

Serves 4

Nutritional Information: Calories Per Serving: 377, Calories from Fat: 228, Fat: 25 g, Trans Fat: 0 g (7 g Saturated Fat), Cholesterol: 47 mg, Sodium: 1408 mg, Potassium: 694 mg, Carbohydrates: 18 g, Fiber: 2 g, Sugar: 5 g, Protein: 20 g.

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Dine In: Blackened Shrimp with Cajun Garlic Butter

Blackened Shrimp with Cajun Garlic ButterFour years of my childhood were spent living in Louisiana while my dad was employed by the public health service, but I never really took to Cajun food until adulthood.

Now, it seems that I can’t get enough.

It bears to mention that Cajun and Creole are very different.

The Cajun people and Cajun foods come from the Acadians and their descendants, largely transplants from French areas of Canada. They have their own foods and distinct dialects.

While a lot of people are guilty of using the terms Cajun and Creole interchangeably, they’ll be the first to point out the differences.

Cajun cuisine focuses on local ingredients and wild game like duck or rabbit, vegetables and grains, as well as fish and shellfish. This shrimp recipe is the perfect blend of Cajun foods and spices!

Blackened Shrimp with Cajun Garlic Butter

Serves 6

For the Shrimp:
1 lemon, juiced (reserve zest for butter)
2 lbs large shrimp
3 Tbs Tony Chachere’s Cajun Seasoning
lemon wedges, for serving (optional)
fresh thyme sprigs, for garnish (optional)

For the Cajun Garlic Butter:
1/2 cup unsalted butter
4 cloves garlic, minced
1 tsp grated lemon zest, finely chopped
1 to 2 tsp Tony Chachere’s Cajun Seasoning
1 tsp fresh oregano, finely chopped
1 tsp fresh thyme, finely chopped
splash of Worcestershire sauce

Pour lemon juice into a large bowl. Toss shrimp in lemon juice and let marinate for 10 minutes at most. (Don’t go longer than 10 minutes or the citrus juices will cook the shrimp.) Drain and pat dry.

Sprinkle with Cajun seasoning and toss to coat. Let stand another 10 minutes.

Prepare the butter sauce by melting the butter in a small saucepan with the rest of the ingredients and keep warm until ready to serve.

Preheat the grill to medium heat and skewer the shrimp on metal or wooden skewers that have been soaked for at least 30 minutes. Cook the shrimp about 2 minutes on each side until they are opaque.

Toss with fresh thyme leaves. Serve with Cajun garlic butter and lemon wedges.

Nutritional Information: Calories Per Serving: 262, Calories from Fat: 139, Fat: 15 g, Trans Fat: 0 g (10 g Saturated Fat), Cholesterol: 257 mg, Sodium: 389 mg, Potassium: 21 mg, Carbohydrates: 4 g, Fiber: 1 g, Sugar: 1 g, Protein: 29 g.

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Dine In: Slow Cooker Pecan Pie

Slow Cooker Pecan PieYesterday, when Paul and I were in the checkout line at Brookshire’s, I commented on the tasty-looking picture on the front of a food magazine. Within seconds, he’d grabbed it off the rack and tossed it into the cart.

“I’m buying that for you,” he said.

So, what does it mean when your boyfriend rapidly buys you a cooking magazine you’d commented on?

  1. He loves you.
  2. He loves the recipe on the cover and hopes you’ll make it for him.
  3. All of the above.

The recipe was for pecan pie (his favorite) in a slow cooker (my favorite).

This recipe is especially perfect for a Friday night when all you really have to do is dump ingredients into a slow cooker, pour a glass of wine and sit on the back porch to enjoy the dusky twilight and each other’s company while the pie cooks.

You really want to line the slow cooker with parchment paper for this recipe. It helps keep the crust crisp. It also allows you to rotate the pie while it’s cooking to avoid hot spots, and it allows for easy removal of the pie once it’s finished.

Slow Cooker Pecan Pie

parchment paper
1 uncooked pie crust, rolled into the shape of your slow cooker
3 eggs
1 cup sugar
2/3 cup dark corn syrup
1 cup pecans, coarsely chopped
1/2 cup margarine, melted
1 tsp vanilla

Cut parchment paper into two strips, placing them down the sides and bottom of slow cooker, overlapping. Spray with nonstick cooking spray.

Press the pie crust dough into the bottom of the slow cooker on top of the paper, and press about 1/2 inch up the sides.

In a medium mixing bowl, stir together the remaining ingredients until well-mixed. Pour on top of the pie crust.

Cover and cook on high setting for 2 to 3 hours, rotating the pie once through the process.

Remove pie from the slow cooker and let cool on a rack. Serve with ice cream.

Serves 6

Nutritional Information: Calories Per Serving: 425, Calories from Fat: 181, Fat: 20 g, Trans Fat: 0 g (4 g Saturated Fat), Cholesterol: 83 mg, Sodium: 232 mg, Potassium: 48 mg, Carbohydrates: 62 g, Sugar: 43 g, Protein: 3 g.

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