1 1/2 c fresh cranberries
1/2 c bottled roasted red peppers, drained and chopped
3 tbsp honey
1/2 tsp grated lime zest
2 tbsp lime juice
1 green onion, chopped
1 jalapeno, seeded and minced
chopped fresh cilantro
Process cranberries in food processor until coarsley chopped and transfer to a bowl. Add bell peppers and remaining ingredients. Stir well and combine. Cover and chill until ready to serve!
** This goes with the Black Eyed Pea Cakes!! Yummy Yummy! Thanks to Southern Living Christmas 2006 for the recipe **
Monday, December 21, 2009
Black Eyed Pea Cakes - Southern Living Christmas 2006
2 cans (15.83 oz) black eyed peas rinsed & drained
1 large egg
1 tsp ground cumin
3/4 tsp salt
1 1/4 c Japanese Bread Crumbs (panko) divided
1/2 c bottled roasted red peppers, drained and chopped
1/3 c chopped red onion
1/2 c chopped cilantro
3 tbsp all purpose flour
2 minced garlic cloves
Peanut Oil (or other oil) for frying
Cranberry Red Pepper Salsa (see next recipe)
Process 1 1/2 cups of black eyed peas int he food processor until coarsly chopped. Whisk egg, cumin and salt in large bowl. Add chopped peas, whole peas, 3/4 c bread crumbs and next 5 ingredients. Stir well to combine. Place remaining breadcrumbs in a shallow dish. Using a 1/4 c measuring cup, shape pea mixture into a cake and dredge in breadcrumbs. Repeat with remaining mixutre. Place on a baking sheet lined with plastic and cover and chill overnight.
Pour 1 inch of oil into a large skillet and heat to 350. Fry in batches approximately 3 minutes or until golden. Drain and serve immediately.
** This is a new holiday tradition at my house! I love these things! You can also bake them but the outside doesn't get quite as crispy **
1 large egg
1 tsp ground cumin
3/4 tsp salt
1 1/4 c Japanese Bread Crumbs (panko) divided
1/2 c bottled roasted red peppers, drained and chopped
1/3 c chopped red onion
1/2 c chopped cilantro
3 tbsp all purpose flour
2 minced garlic cloves
Peanut Oil (or other oil) for frying
Cranberry Red Pepper Salsa (see next recipe)
Process 1 1/2 cups of black eyed peas int he food processor until coarsly chopped. Whisk egg, cumin and salt in large bowl. Add chopped peas, whole peas, 3/4 c bread crumbs and next 5 ingredients. Stir well to combine. Place remaining breadcrumbs in a shallow dish. Using a 1/4 c measuring cup, shape pea mixture into a cake and dredge in breadcrumbs. Repeat with remaining mixutre. Place on a baking sheet lined with plastic and cover and chill overnight.
Pour 1 inch of oil into a large skillet and heat to 350. Fry in batches approximately 3 minutes or until golden. Drain and serve immediately.
** This is a new holiday tradition at my house! I love these things! You can also bake them but the outside doesn't get quite as crispy **
Sunday, December 13, 2009
Heather's Jambalaya
2 boneless skinless chicken breasts
1 T parsley
1 tsp dried cilantro
1 tsp paparika
2 T garlic
2 bay leaves
S&P
1 large chicken bullion
5 cups water
Add the above ingredients to a oven safe stock pot. Bring to a boil and then turn down and simmer for 25 to 30 minutes with a lid on. Turn off and remove from heat. Drain the chicken into a bowl and strain the stock. Set aside for later.
1 green bell pepper - chopped
3-4 stalks of celery - cleaned and chopped
1 onion - chopped
1 T garlic
1 tsp liquid Swamp Fire
1 T parsley
1 T dried cilantro
S&P
1 tsp Tony Chachere's (cajun seasoning)
1 pkg Turkey Keilbasa - sliced
Chicken
1 1/2 c white rice
3 -4 c Stock
Saute: green peppers, celery, onion, garlic and all spices for about 5 minutes. Add the keilbasa and brown - about another 5 to 10 minutes. Then add the chicken and stir. Add the rice and 3 cups of stock. Bring to a boil and then bake at 350 for 1 hour. Check at 30 minutes and stir so it doesn't stick.
** You can use any type of sausage and leftover chicken is good **
1 T parsley
1 tsp dried cilantro
1 tsp paparika
2 T garlic
2 bay leaves
S&P
1 large chicken bullion
5 cups water
Add the above ingredients to a oven safe stock pot. Bring to a boil and then turn down and simmer for 25 to 30 minutes with a lid on. Turn off and remove from heat. Drain the chicken into a bowl and strain the stock. Set aside for later.
1 green bell pepper - chopped
3-4 stalks of celery - cleaned and chopped
1 onion - chopped
1 T garlic
1 tsp liquid Swamp Fire
1 T parsley
1 T dried cilantro
S&P
1 tsp Tony Chachere's (cajun seasoning)
1 pkg Turkey Keilbasa - sliced
Chicken
1 1/2 c white rice
3 -4 c Stock
Saute: green peppers, celery, onion, garlic and all spices for about 5 minutes. Add the keilbasa and brown - about another 5 to 10 minutes. Then add the chicken and stir. Add the rice and 3 cups of stock. Bring to a boil and then bake at 350 for 1 hour. Check at 30 minutes and stir so it doesn't stick.
** You can use any type of sausage and leftover chicken is good **
Frog Eye Salad (Fruit Salad)
1 C sugar
2 T flour
1 3/4 C pineapple juice
2 eggs
1 T lemon juice
1 T oil
1 C shredded coconut
3 (11 oz) cans Mandarin Oranges
2 (20 oz) cans Pineapple Chunks
1 (20 oz) can Crushed Pineapple
1 (9oz) carton Cool Whip
1 C miniature marshmellows
1 (16 oz) box Acini de Pepe
Cook the Acini de Pepe according to the directions on the box with 1 T oil in salted water. Drain and cool.
Drain the pineapple juice into a microwave safe bowl. Stir in the flour and sugar. Add in the eggs and beat together. Add to microwave and cook in 1 minute intervals for 5-8 minutes. Stir at the end of each minute. Once the mixture becomes thick remove from microwave and set aside. Once the Acini de Pepe has cooled add it to a refridgerator safe container with a sealable lid. Pour the pineapple mixture over the Acini de Pepe and refridgerate overnight or up to 2 days.
The day you serve: add the drained pineapple and mandarin oranges to the Acini de Pepe mixture. (Make sure to squeeze them out to get most of the juice out). Then add the marshmellows, coconut and cool whip and stir to combine.
This is really easy but makes a large amount. Great to serve at large get togethers. We ususally have it for Thanksgiving and Christmas.
** Thanks Grandma Gohlke for this recipe! It is tried and true and one of my all time favorites!! **
** You can leave out the coconut if someone in your family is allergic **
** Can be frozen but does change the texture a bit **
2 T flour
1 3/4 C pineapple juice
2 eggs
1 T lemon juice
1 T oil
1 C shredded coconut
3 (11 oz) cans Mandarin Oranges
2 (20 oz) cans Pineapple Chunks
1 (20 oz) can Crushed Pineapple
1 (9oz) carton Cool Whip
1 C miniature marshmellows
1 (16 oz) box Acini de Pepe
Cook the Acini de Pepe according to the directions on the box with 1 T oil in salted water. Drain and cool.
Drain the pineapple juice into a microwave safe bowl. Stir in the flour and sugar. Add in the eggs and beat together. Add to microwave and cook in 1 minute intervals for 5-8 minutes. Stir at the end of each minute. Once the mixture becomes thick remove from microwave and set aside. Once the Acini de Pepe has cooled add it to a refridgerator safe container with a sealable lid. Pour the pineapple mixture over the Acini de Pepe and refridgerate overnight or up to 2 days.
The day you serve: add the drained pineapple and mandarin oranges to the Acini de Pepe mixture. (Make sure to squeeze them out to get most of the juice out). Then add the marshmellows, coconut and cool whip and stir to combine.
This is really easy but makes a large amount. Great to serve at large get togethers. We ususally have it for Thanksgiving and Christmas.
** Thanks Grandma Gohlke for this recipe! It is tried and true and one of my all time favorites!! **
** You can leave out the coconut if someone in your family is allergic **
** Can be frozen but does change the texture a bit **
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