Sunday, December 30, 2012
tasty! This is also good in a wrap with a bit of hummus!!!
1 vegetable bullion cube
salt and pepper
honey Dijon mustard
a bunch of collards
frozen bag of black eyed peas(16 ounce bag)
Optional: barbecue sauce or ham
cooked rice if desired
Prepare the collards--removing large stems and chopping the greens. Place greens and black eyed peas in large kettle and cover with water. Add a vegetable bullion cube, a bit of liquid smoke (about 1/2 teaspoon), some dashes of Texas Pete, sprinkling of garlic powder, some grated onion and salt and pepper. (you can also add some ham if desired). Boil for 3 minutes and then reduce heat and simmer 40-45 minutes until all is tender. Drain and stir in honey Dijon mustard to taste. Serve over rice. This is also good with barbecue sauce drizzled over it.
Thursday, December 27, 2012
crock-Pot Brown Sugar Ham from the crock pot ladies--see link at end of post!
This was sooooo good and it just fell apart. I served it with special crockpot mashed potatoes, and home made crock pot applesauce and rosemary brussels sprouts and corn.
Author: Lady Heidi
Recipe type: Entree
Prep time: 5 mins
Cook time: 4 hours (I cooked mine more like 6 hours--I was busy!)
Total time: 4 hours 5 mins
The key to this recipe is to let the ham sit after cooking to let it reabsorb some of the juices.
- 1 (4-5) Pound Ham (I prefer a spiral sliced ham for easy serving) (I used a semi boneless cooked ham about 5 pounds)
- 1 Cup Light Or Dark Brown Sugar
- 1 Teaspoon Ground Cloves
- In a small bowl combine the brown sugar and ground cloves and stir to mix.
- Spread ½ of the brown sugar mixture on the bottom of a 6-7 quart oval crock-pot.(mine was more like 5 qt)
- Place ham, cut side down, into crock-pot on top of the brown sugar.
- Rub the remaining brown sugar mixture all over the rest of the ham.
- Cover and cook on low 4 hours.(I did it 6 hours)
- Turn crock-pot off and let sit for 30 minutes so that the ham can reabsorb some of the juices that will come out when cooked for a moister meat.
Spoon the remaining crock-pot ham juices over the ham when serving. Delish!http://crockpotladies.
delicious--idea from here: /http://crockpotladies.com/recipe-categories/side-dishes/crockpot-mashed-potatoes/
Love this. Even the grand kiddies loved it!! (My Grand daughter asked me to make more the next night--she is 6)
2 packages of cook in the bag (10 oz each) Brussels sprouts (cooked in the bag)
3 & 1/2 cloves garlic
2 rosemary sprigs (about inches each)
salt to taste
Cook the Brussels Sprouts in the bags according to directions. While it is cooking, place some oil in a non stick pan (such as the ceramic kind). Add the garlic and rosemary and allow this to cook on medium low for 5 -10 minutes to get the oil nice and fragrant. Add the cooked Brussels sprouts and stir them to coat---you can slice some if desired. Add more oil if needed at this time, drizzling over the Veggies. Turn up heat to brown a bit.
In the picture---this was taken before browning.
Saturday, December 22, 2012
We like this at Christmas time. We cover it with pecans, but you don't have to.
(In this picture it does not show the peppers in it because I forgot!
two 8 ounce cream cheese (soften it up before making)
8 oz shredded sharp cheddar cheese
2 tb finely chopped bell peppers
a few shakes of Texas Pete (5 or 6 shakes
1-1 1/2 Tbl finely chopped pimentos
Combine first 5 ingredients. Shape in ball. Roll in pecans.
We had these one night at a Hispanic event. I really loved them. They are served with shredded barbecue
chicken, sliced lettuce and you can add shredded cheese, sour cream or whatever you desire.
I cooked the Chicken in the crock pot first.
I placed boneless, skinless chicken thighs in the little crock pot and poured about 3/4 cup of barbecue sauce over them. They did make a ton of liquid as they cooked. I cooked them 6-7 hours on low because I was busy. I had actually cooked them 1 hour on high and then the rest (5 hours) on low. But it doesn't take that long. They just fall nicely apart and are very moist.
Boneless, skinless chicken thighs--as much as you want
Barbecue Sauce (I like Weber Hickory smoked---see picture below--makes it taste like pork!)
sour cream if desired
Tomatoes if desired
Shredded cheese, if desired.
avocados or guacamole sauce (good recipe here)
Cook the chicken in the crockpot with about 1/2 to 3/4 cup of barbecue sauce --depending on how much chicken you use--I just drizzled it over the chicken. It will make a lot of liquid as it cooks. Cook on low 5-6 hours. (It may be done sooner, but you can cook it that long).
Shred the chicken with a fork--or however--it falls apart. Then just microwave the tostadas --takes about ten seconds to warm 3-4 of them spread out in the microwave. Assemble them with your ingredients.