New Year's Hoppin' Johns

It's been a long time since I posted! Over 3 years to be exact. Well, life has gotten busy, new job, Covid restrictions, and my pursing my MBA. But, I've still been cooking, creating recipes, experimenting in the kitchen. I've also combined some of that with trying some meal prep delivery services - 3 to be exact. Each time, I realize I like the things I create better.

I've also gotten a new grill, a Kamado Joe and I hope to post some recipes and YouTube videos using that in the future. 

But I digress, I often make black-eyed peas and ham for New Year's. My own version of Hoppin' John's. This year, I took it up a notch with some additional veggies and smoked pepper flakes. Hope you enjoy it as much as I did!

Hoppin’ John’s

 

Ingredients

 

·      ½ pound dried black-eyed peas, picked over for stones, rinsed, soaked in water overnight, and drained

·      2 tbsp bacon drippings

·      1small onion, chopped

·      2large garlic cloves, minced

·      1 large carrot diced

·      2 celery stalks split and diced

·      4 cups chicken stock, store-bought or homemade

·      3/4-cup diced (¼-inch) ham (2½ ounces)

·      ¾ teaspoon smokey red-pepper flakes

·      Fine salt and black pepper

·      ½ cup long-grain rice

 

Directions

Soak the black-eyed peas in cold water overnight, then drain when ready to cook.

In a large saucepan, heat bacon drippings until sizzling. Add the onion and garlic and cook until just translucent, about 3 minutes. Add carrots and celery and saute’ for 2 minutes longer. Stir in the chicken stock, black-eyed peas, ham, red-pepper flakes, ½ teaspoon salt and ½ teaspoon fresh ground black pepper. Bring to a boil, then reduce the heat, cover, and simmer on low heat.

 

 Stir in the rice. Cover and return the pot to a simmer. Reduce the heat to a simmer, cover and cook until the rice is tender, about 20 minutes longer. 

 

Mozzarella Stuffed Mini Meatloaves

Meatloaf is the consummate American comfort food. I don't care much for the mushy ketchup smothered versions that are so prevalent in Americana cookbooks, so I like to create my own. My favorite (Not Your Grandma's Meatloaf that I published in November 2017), is spicy and not at all smothered in red sauce. This version does have the sauce, though it's neither BBQ or ketchup for a zesty difference. Served here with Traeger tots (recipe forthcoming) and grilled asparagus with spanish rosemary salt.



Prep time: 15 minutes
Cook time: 45 minutes
Preheat Oven: 400 degrees
Makes: 6 single serving meatloaves

Ingredients:

Meatloaves
1 large egg
3/4 cup milk
1/2 cup quick cook oats
1 tsp salt
1/2 tsp ground black pepper
1/2 tsp italian seasoning
1/2 tsp smoked paprika
1/2 tsp garlic powder
1/2 medium onion, finely diced
1 lb lean ground beef
3 string cheese, cut in half crosswise

Sauce
2/3 cup tomato sauce
2 tbsp sweet chili sauce
1 tbsp yellow mustard
1/2 tsp italian seasoning

Directions:

Line a large cooking sheet with foil and spray with nonstick cooking spray.

In a large bowl, combine egg, milk, oats, and spices; stir until well. Allow oats to absorb liquid for 5-10 minutes while prepping other ingredients. Add chopped onion and ground beef and mix well. Form into 6 equal sized balls. Insert each meatloaf with a piece of the string cheese half, making sure to wrap the meat mixture completely around the cheese. Place on baking sheet.

In a separate bowl, stir together tomato sauce, sweet chili sauce, mustard and italian seasoning. Spoon evenly over each meatloaf ball.

Bake for 45 minutes.

Easy Instant Pot Shoyu Chicken Ramen

I realized that I cook and create recipes far more often during the fall and winter months, than I do during the summer. That's probably why I can't make this blog attract more traffic. I'm OK with that. If it's simply something I can share with family and friends, I just hope they enjoy.

I was in a car accident a couple months ago which means that my evenings have been screwed up with getting home late for massage appointments and other appointments. That has thrown off my exercise regime. So this last week, I told my husband I need to get back into it which means MEAL PLANNING. So today we sat down and put together a plan for the week. Since it's starting to get chilly, I'm all about comfort food - yet I still want to be healthy - low fat, filling but not high in calories. Shoyu Ramen totally fits that bill!

This recipe isn't a truly authentic recipe because I didn't take a super long time to make the broth. But, for a quick, tasty meal - it totally hits the spot. I hope you enjoy it as much as we do!

Easy Instant Pot Shoyu Chicken Ramen

Prep Time:
Cook Time:
Serves: 6

Ingredients:

• 2 Tbsp Sesame Oil
• 1 Tbsp freshly grated ginger
• 3 cloves garlic, minced
• 8 oz fresh mushrooms, sliced
• 1 whole 3-4 lb chicken, (remove the giblets and discard)
• 2 Tbsp shoyu (soy sauce)
• 8 c water
• 2 tsp salt 
• 1 tsp fresh ground pepper
• 1 package chuka soba noodles (can also use a couple cups of spiralized daikon radish for a gluten free/low carb option)
• 1 cup shredded carrots
• 1 cup of thinly sliced  baby spinach
• 1 can bamboo shoots
• 1 can of corn, or 12 oz frozen corn
• 1/2 cup chopped green onions

Optional:

• 6 soft boiled eggs
• Sesame seeds (for garnish)
• Strips of nori (for garnish)

Directions:

Push the saute button on Instant Pot. Add sesame oil and let it heat for a minute or two. Then add garlic and ginger and saute for 1-2 minutes. Turn off Instant Pot. Deglaze pot with 1 cup of water.

Add the mushrooms, remaining water, soy sauce, salt, and pepper. Place whole chicken into Instant Pot, cover, turn valve to sealing and set it to manual, high pressure for 20 minutes. NPR for 10-15 minutes, then release pressure. Leave Instant Pot on keep warm.

Carefully remove the lid turned away from you to avoid the steam. Remove the chicken and set aside on a cutting board. Let chicken set for a few minutes and then shred removing bones and skin.

After chicken is shredded turn pot to saute and when broth comes to a boil, add noodles and cook according to package instructions. (If using daikon, cook for 1 minute)

When noodles are cooked, stir in meat, carrots, spinach, bamboo shoots, and corn and turn instant pot off.

Serve and sprinkle with green onions. Add halved soft boiled eggs and sprinkle with sesame seeds, if desired.

Coconut Chocolate Chip Ice Cream

It's been a while! Life has kept me busy recently so I haven't been creating as much. This time of year I always make at least one batch of my husband's favorite ice cream for his birthday. Since this is a concoction that I modified for him, I felt it fitting to add to my recipe blog. I hope you enjoy it as much as our family does!



The key to this recipe is the richness you get from the cream of coconut. You can find cream of coconut in a can in the mixers section of your grocery store. It's used to make traditional pina coladas. I double this recipe, but I have a large Ninja mixer so it will all fit during the blending process as well as a large ice cream maker that makes 4 quarts at a time.

Coconut Chocolate Chip Ice Cream

Prep Time: 10 minutes
Soft Serve ready: 20-60 minutes (based on your ice cream making method)

Ingredients:

• 1 c. milk
• 1 15 oz can cream of coconute
• 1 1/2 c. heavy whipping cream
• 1 1/2 c. flaked coconut
• 1 c. mini semi-sweet chocolate chips

Directions: 

Combine all ingredients except chocolate chips in a blender and mix thoroughly. Pour mixture into ice cream maker and stir in chocolate chips. Freeze according to manufacturer's instructions.

Enjoy!

Italian White Bean and Sausage Soup

This time of year, I love to make soups. There's something really comforting about a big bowl of hearty soup on a cold winter's night. This soup was inspired by a vegetarian bean dish in a Weight Watcher's cookbook. I took extensive liberties with the original recipe to turn it into a hearty and meaty soup.

The nice thing about this recipe is it is ready fast. You can simmer it a bit longer to allow the flavors to blend, but this is one you can have ready to serve in less than 45 minutes, start to finish.

Italian White Bean and Sausage Soup

Prep time: 10 minutes
Cook time: 25 minutes
Serves: 4

Ingredients:

• 6 slices of bacon, chopped
• 3 celery stalks, sliced lengthwise and chopped
• 1 c. chopped onion
• 1 clove garlic, minced
• 1/2 tsp sage
• 1/2 tsp ground, dried rosemary
• 1/4 tsp thyme
• 1/4 tsp basil
• 1 tsp salt
• 1/2 tsp fresh ground pepper
• 1 - 14 oz can diced tomatoes
• 1 - 15 oz can cannellini beans, rinsed and drained
• 2 - Andouille sausages (6 - 8 oz) halved then sliced*
• 1 tsp red wine vinegar
• 1/4 c finely chopped fresh flat leaf parsley

Directions:

Chop bacon and fry in a large stock pot. When bacon is mostly cooked, but not crispy, add the vegetables and garlic and cook with the bacon in the bacon fat until veggies are soft, about 5 minutes. 

Add stock, tomatoes, spices, and red-wine vinegar and bring to a boil. Once soup is boiling, add beans and sausage, stir, and reduce heat to low. Simmer for a minimum 20 minutes.

Stir in parsley before serving.

About the sausage, I use this kind: two sausages are plenty for this recipe. 

Hope you enjoy!

Not Your Grandma's Meatloaf!

I've never been a fan of traditional meatloaf. I like it in theory, but it's always been a bland let-down to me. Also, I don't like the ketchup and/or BBQ sauce that most meatloaf is slathered in. Just doesn't work for me. This recipe works because the sweetness of ketchup is replaced by tomato sauce.




Although I call this "spicy" meatloaf, to me, it's really not that spicy. Just full of great flavors. I call it spicy though because I know others have a bigger sensitivity to strong flavors. This one gets the most of its "spicy" from hot Italian turkey sausage. There is one jalapeno in it, but as long as you take the seeds and veins out of it, you shouldn't find it hot at all. All of the spices along with veggies that are left with a little bit of crunch make this a great comfort food!

Not Your Grandma's Meatloaf

Prep time: 25 minutes
Cooking time: 1 hr 15 minutes
Preheat oven to 350 degrees

Ingredients:

• 2 tbsp olive oil
• 1 jalapeno pepper, seeded and chopped
• 1 onion, chopped
• 1 large celery stalk, chopped
• 2 cloves garlic, minced
• 3/4 tsp kosher salt
• 1/2 tsp ground cumin
• 1/4 tsp ground nutmeg
• 2 eggs
• 1/2 cup milk
• 1/2 cup tomato sauce
• 1 cup dry Italian bread crumbs
• 1 lb ground beef or turkey
• 1 lb hot Italian turkey sausage

Directions:

In a medium skillet over medium-high heat, heat oil. Saute onion, celery, garlic, and jalapeno in the hot pan and cook until vegetables are tender, but not browned or mushy, about 5 minutes. Remove from heat and stir in the salt, cumin, and nutmeg, mixing well.

In a large bowl, whisk the eggs, then blend in the milk, tomato sauce, and breadcrumbs. Add the two meats and cooked vegetables and stir or work with hands until well combined.

Pat into 8" round casserole pan. Bake 1 hour and 15 minutes or until an instant-read thermometer inserted in the middle registers 150 degrees. Remove from oven and carefully pour off fat. Let stand 10 minutes before serving. 

Served with Syracuse salt potatoes and garlic green beans

Texas Trash (Spicy Chex Mix)

There are a few things that I only make once a year. One is homemade coconut, chocolate chip ice cream, I only make it in July for my husband's birthday. Another is Texas Trash snack mix which I only make for Thanksgiving/Christmas. I make a double or triple batch and freeze the extra so it lasts through the holiday season.

As you can probably tell by now, my family and I like spicy foods. Our savory snack choices are usually no different. This recipe for Texas Trash can be found all over the internet. I've made a few tweaks to mine, because we like the spice. It's not hot, but it definitely has zip. I've also changed a few of the ingredients to make it "mine". Hope you enjoy!

Texas Trash

Preheat oven to 250 degrees
Prep time: 15 minutes
Cooking time: 1 hour

Ingredients:

• 1/2 cup butter, melted in a cup with a spout
• 1/4 tsp celery salt
• 1/4 tsp garlic powder
• 1 1/4 tsp seasoning salt
• 1/4 tsp cayenne pepper (rounded so it's a bit more than 1/4 tsp)
• 1 Tbsp Worcestershire sauce
• 1 Tbsp Tabasco sauce
• 2 cups Cheerios
• 2 cups Rice Chex
• 2 cups Corn Chex
• 2 cups pretzel sticks
• 1 cup mixed nuts
• 1 cup goldfish crackers (I use the colored ones but just because I like color)

Directions:

Mix the celery salt, garlic powder, seasoning salt, cayenne, Worcestershire, and Tabasco into the melted butter, set aside.

Mix all the dry ingredients in a large baking dish. Stir butter mixture before pouring over the dry mixture. Stir well until all pieces are coated.

Bake in oven for 1 hour, stirring every 15 minutes.

Cool completely before storing in an airtight container.