Tag Archives: cornbread

New Year’s good luck black-eyed peas

black-eyed-peas

If you are a Southerner or a Southerner at heart , black-eyed peas have long been associated with good luck.  Tradition says that a dish of peas at New Year’s will bring luck and prosperity for the new year.  If you add greens which symbolize money, you’ll  have a great combination of wealth and prosperity .

And seeing how the economy is going nowadays , we can all use a little help, hey, it can’t hurt to try! You’ll be surprised  by the great smokey earthy flavors, the nutrition is off the charts , but you don’t have to tell your family that, just say  “for good luck and prosperity” . Our version is easy to make  and uses ham instead of  hard to find ham jowl or hock . The result : a tasty and healthy dish to ring in the New Year. ENJOY!

Ingredients:

2 pints fresh black eyed peas or 2 cans cooked black eyed peas, drained
 1/4 cup chopped ham
6 cups water water
1 cup white wine 
3 TBSP olive oil
1/2 pound chopped collard greens, mustard greens or spinach ( either fresh or frozen)
1 large onion, coarsely chopped
salt and pepper  to taste

In a large skillet over medium heat  , heat olive oil then add onion and ham, cook till onions are translucent.  Add peas and wine, sauté for 5 minutes turn off heat and cover. Meanwhile, bring salted water to a boil in a separate pot. Add greens  and parboil for 2-3 minutes max. Remove at once and place in large serving bowl.  Add pea mixture, salt and pepper to taste and ENJOY your luck for the new year!

Cornbread Stuffing

 

How boring and bland is the boxed stuff ? So why eat it? For years we tried to find a decent, pre-made, store bought version ( just to save time) and wound up having a great bird with great vegetables and awful stuffing.

After tweaking this recipe for years, we found that the key is to start with cornbread instead of regular bread. The result is so decilous, you will want to eat the stuffing on its own!  Cook some in the bird and some extra in a separate dish, you will be asked for more!

Try our very own sundried tomato and chile cornbread for extra zing, or buy it premade to save time.
Ingredients: for 8 to 10 servings

1 cornbread, crumbled
1 lb sausage of your choice, removed from its casing
1 granny apple, peeled and chopped
2 stalks of celery, finely chopped
1 cup of apple juice or cider
1 tsp ground clove
1 tsp cinnamon

Preheat oven to 350 degrees. Brown the sausage in a skillet, save the dripping for gravy. In a large bowl, combine the cornbread with the clove and cinnamon, add the apple, celery and the browned sausage. Mix in the apple juice , add a bit of water if too dry and place in oven proof container, or stuff in your bird.
Bake for 40 minutes, serve as a side. Enjoy!

Orange Roasted Duck

 

Want to be daring? Surprise your guests? Start a rumor that you are a well seasoned chef? Serve roasted DUCK!  It’s sophisticated yet simple to prepare, and duck in now available frozen in most supermarkets. It’s a traditional holiday dish to enjoy for special occasions, and it’s a wonderful variation of the Sunday chicken dinner. Once trimmed it’s surprisingly low in fat, especially since we discard the skin. Serve  with orange or tomato jam .

Ingredients: (for 4 servings)

One 5 lb duckling, trimmed of excess fat and without the gizzards
Salt and pepper to taste
2 Tbls herbes de province
1/2 cup of Bitters or Angostura 
the juice of one orange.

Preheat oven to 375 degrees. Rub the skin of the duck with salt and pepper. Then carefully drizzle the angostura, use as a binding agent for the herbs. After the duck is completely coated, place on a rack in a roasting pan, put 1/2 inch of water under (make sure it does not touch the duck). Let the duck roast for 20 minutes or till the skin is browned, lower the temperature to 325 degrees drizzle the bird with the orange juice. Place back in the oven and let cook for one and a quarter hour or till a meat thermometer reads 165 degrees when inserted in the thickest part of the thigh.

Let the duck ‘rest’ for 10 minutes before carving. The meat will be tender and moist cooked at this temperature and method. It is not greasy or heavy. Serve with orange sauce and cornbread stuffing if desired. Enjoy with a fruity, fragrant wine.

Bonjour Compact Meat Thermometer and Timer Bonjour Compact Meat Thermometer and Timer   

Monitor the inner temperature of poultry or meat without opening the oven door with BonJour’s Compact Meat Thermometer. To use, select the type of meat and desired doneness level, such as “beef” & “medium-rare”. Next, insert the 6″ stainless steel probe into the meat. An alarm will sound when the actual temperature reaches the desired doneness level. Features include: pre-programmed with cooking temperatures, memory function to program other meat temperatures, 99 minute timer, magnetized backing for the outside of oven door, easel stand for the counter top and 3′ cord easily reaches inside oven door. Batteries included.
$24.95

 


Forget disposable aluminum roasting pans, they bend, break, they can’t even hold their contents!!

Get a nonstick set for 99.99 ( baster and lifters included) or just the pan with rack for 59.99

Cooking.com will ship it free till NOV 20 just click below and use code C89225at checkout

Calphalon 16x13x3-in. Nonstick Contemporary Nonstick Roasting Set Calphalon 16x13x3-in. Nonstick Contemporary Nonstick Roasting Set   

Purchase this roasting pan and receive these bonus tools: a baster, injection needle and set of poultry lifters, everything you need to prepare your holiday bird. New looks from Calphalon’s Contemporary Nonstick line. The stainless handles are slim and flared and are multi-riveted for added strength. Made of hard-anodized aluminum with a nonstick interior, this new roaster heats evenly and quickly and comes with a removable, nonstick rack that holds up to a 25-lb. turkey – also ideal for chicken, pork or beef tenderloins. As your main course browns and glistens, vegetables roast and caramelize at the bottom of the pan. $99.99

 


Honey-Mustard Roasted Turkey Breast

Make a whole turkey for a large family ( or if you are a turkey-leftover junky. Try a turkey breast if your loved ones only like white meat, or  a boneless turkey breast for a small gathering , or if more than one meat is served . The best part: Carving  is a breeze!

Ingredients: for 6 servings

1 boneless breast of turkey, defrosted
1/4 cup Dijon mustard
1/4 balsamic vinegar
3 Tbls honey
1/4 stick of butter, molten ( use 4TBSP olive oil if you need milk free)

Preheat oven to 325 degrees. Mix the butter with the other ingredients till well blended. Place turkey on baking tray and spoon on the mixture till its about 1/8 and 1/4 on an inch thick. Place in the oven and cook for 30 minutes. Cover with foil and continue to cook for approximately 1 and 1/2 hour, basting frequently. The turkey will be done when a thermometer inserted in the middle reads 170 degrees. Remove from oven and let stand for 20 minutes. Meanwhile prepare the pan gravy with the drippings Carefully remove the netting and slice. Enjoy with trimmings such as Cranberry sauce, mashed potatoes and cornbread stuffing.

SKIP THE GUESS WORK,  avoid raw or overcooked/ dry turkey from now on. Get this essential tool!! Build up your kitchen arsenal in a smart way and have a worry-free dinner. Enjoy the party instead of minding the roast:  this Meat Thermometer sounds an alarm when the food is done , and all without having to open the oven and waste energy and time.

Bonjour Compact Meat Thermometer and Timer Bonjour Compact Meat Thermometer and Timer          

Monitor the inner temperature of poultry or meat without opening the oven door with BonJour’s Compact Meat Thermometer. To use, select the type of meat and desired doneness level, such as “beef” & “medium-rare”. Next, insert the 6″ stainless steel probe into the meat. An alarm will sound when the actual temperature reaches the desired doneness level. Features include: pre-programmed with cooking temperatures, memory function to program other meat temperatures, 99 minute timer, magnetized backing for the outside of oven door, easel stand for the counter top and 3′ cord easily reaches inside oven door. Batteries included.
$24.95

 

 

 

 


Roasted Tomato Soup

 

 

This is a great summer  or winter dish . It’s fragrant, delicious and  certainly a more upscale version of the canned stuff . It’s the perfect answer to what to do with all those very ripe or “much less than perfect tomatoes”.

It’s lovely topped with grated cheese; use ground white pepper instead if you are watching your fat intake. Try adding a dash of your favorite hot sauce for flare. 
 Did you know that roasting tomatoes increases the amount  of the antioxidant lycopene released?
 Now that’s an ideal food! 

 

 Try it with our cornbread or panini bread and yummy yummy; back to the good old days of a warm satisfying wholesome supper.

 

 Ingredients:

8 medium tomatoes, whole
4 shallots, quartered
3 cups broth either chicken or vegetable (check for soy, corn, gluten)
5 Tbls olive oil
3 springs of thyme
salt and freshly cracked white pepper

To Roast the tomatoes: Preheat oven to 450 degrees, mix the shallots and the tomatoes with the oil. Place in a shallow roasting dish. Cook till the shallots are golden brown and the tomatoes collapse.

Place the roasted veggies in a food processor or blender with 1 cup of broth, process till smooth. You can sieve the mix if you would like. Put the mix in a pan and add the rest of the broth, taste for salt and add the pepper and the thyme. Heat the mix without boiling. Ladle the soup into serving dishes, sprinkle with pecorino cheese if desired.