Nov 112017
 

The Cooking Gene: A Journey Through African American Culinary History in the Old South by Michael W. Twitty

Hardcover: 464 pages
Publisher: Amistad (August 1, 2017)
Language: English
ISBN-10: 0062379291
ISBN-13: 978-0062379290

A renowned culinary historian offers a fresh perspective on our most divisive cultural issue, race, in this illuminating memoir of Southern cuisine and food culture that traces his ancestry—both black and white—through food, from Africa to America and slavery to freedom.

Southern food is integral to the American culinary tradition, yet the question of who “owns” it is one of the most provocative touch points in our ongoing struggles over race. In this unique memoir, culinary historian Michael W. Twitty takes readers to the white-hot center of this fight, tracing the roots of his own family and the charged politics surrounding the origins of soul food, barbecue, and all Southern cuisine.

From the tobacco and rice farms of colonial times to plantation kitchens and backbreaking cotton fields, Twitty tells his family story through the foods that enabled his ancestors’ survival across three centuries. He sifts through stories, recipes, genetic tests, and historical documents, and travels from Civil War battlefields in Virginia to synagogues in Alabama to Black-owned organic farms in Georgia.

As he takes us through his ancestral culinary history, Twitty suggests that healing may come from embracing the discomfort of the Southern past. Along the way, he reveals a truth that is more than skin deep—the power that food has to bring the kin of the enslaved and their former slaveholders to the table, where they can discover the real America together.

Thoughts
This is not a true cookbook, it’s also a mix of historical non-fiction, the African Slave experience, how and what the slaves cooked and what they used to cook it. It’s about how the author became so obsessed with food and his need to to learn about his ancesters who were slaves.

The book is funny, sad, thought provoking and at times a tough read. I learned a lot from this book. But the library wanted it back sooner than I wanted to let it go, and so I rushed through it. Because of that I feel the need to re-read it, slowly next time. I want to take my time and enjoy it completely.

I love the photos that were in the book.

Here are the first two things I plan on making from the book:
Kitchen Pepper: Goes in everything in place of just pepper
1 tsp coarsely ground black pepper
1 tsp ground white pepper
1 tsp red pepper flakes
1 tsp ground mace
1 tsp ground Ceylon cinnamon
1 tsp ground nutmeg
1 tsp ground allspice
1 tsp ground ginger

Mix together and store in a cool place

 

Mr. Wesley Jones’s Barbecue Mop
1/2 stick unsalted butter
1 large yellow or white onion, well chopped
2 cloves garlic, minced
1 cup apple cider vinegar
1/2 cup water
1 tbsp kosher salt
1 tsp coarse black pepper
1 pod long red cayenne pepper or 1 tsp red pepper flakes
1 tsp dried rubbed sage
1 tsp dried basil leaves or 1 tbsp minced fresh basil
1/2 tsp crushed coriander seed
1/4 cup dark brown sugar or 4 tbsp molasses (not blackstrap)

Melt the butter in a large saucepan
Add onion and garlic and saute on medium heat until translucent
Turn heat down slightly and add vinegar, water, and the salt and spices
Allow to cook gently for about thirty minutes to an hour
To be used as a light mop sauce or glaze during the last 15-30 minutes of barbecuing and as a dip for cooked meat.

I highly recommended this book, and I also recommend his blog, Afroculinaria 

 

Weekend Cooking

Oct 212017
 

Brunswick Stew from The Blue Willow Inn Bible of Southern Cooking

 
My husband loved Sonny’s  and really loved their Brunswick Stew (not all Sonny’s have it). I never made it at home, but when I saw this quick and easy recipe I decided to make it. I can’t imagine any restaurant making it with just canned ingredients, but I like quick and easy.

Brunswick Stew
2 (15-ounce) cans stewed tomatoes
2 (15-ounce) cans creamed corn
2 (13-ounce) cans chicken
2 (10-ounce) cans BBQ pork
1 (14-ounce) bottle ketchup
1 tsp. garlic powder
1 tsp. apple cider vinegar
1 tsp. salt
1 tsp. pepper

Combine all ingredients in slow cooker and cook on low for two to three hour

Serve with Jiffy cornbread  or Ritz crackers

Thoughts
Since this was made with canned ingredients my expectations weren’t that high. Plus, it uses a 14 oz. bottle of ketchup. I like ketchup, but…

I was really surprised at how good it was. Even my son Anthony said it was pretty good, and he’s never been a fan of any kind of stew.

It couldn’t have been any easier. Open some cans and measure in some salt, pepper, garlic powder, and apple cider vinegar. Heat. Voila.

I was going to use my slow cooker but decided at the last minute to make it and it would have taken too long, so I just did it on the stove, and we loved how it turned out. I also used saltine crackers because that’s what I had on hand.

I plan on making this again. Quick, easy, and yummy!

I just wish my husband was still here so he could try it 🙁

 

Weekend Cooking

Souper Sundays

Apr 152017
 

I saw this recipe @ House Of Yumm and since I love grilled cheese and all the ingredients used in it, I decided to try it. The only thing different I did  was use slices of Colby Jack cheese instead of shredded Monterey Jack.

2 slices of bread
3 slices of pineapple, fresh or canned
3 slices canadian bacon
shredded Monterey Jack cheese
butter
oregano and parsley

Butter one side of each slice of bread and sprinkle with parsley and oregano to taste

On non buttered side of bread place the shredded cheese, then the canadian bacon, pineapple, and top with the other slice of bread, buttered side facing up

Cook sandwich on stove top on a griddle or frying pan

Once bread is toasted on one side flip the sandwich to toast the other side

Cook on a low heat to allow the cheese to melt while the bread is toasting

What I Thought
This sandwich was so good! I’ve never added oregano and parsley to the bread when making grilled cheese, and I loved the flavor it added. Quick and simple, and very yummy, I’ll be making this again!

Weekend Cooking

Souper Sunday

Mar 042017
 

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I love soup and this is one from my cookbook

Gooseberry Patch 101 Soups, Salads, & Sandwiches

This was so easy to make, it only took a few minutes to get the ingredients in the pot and it was done in about 15 min. I didn’t eat cornbread with it like Katie French ,the woman who sent the recipe to Gooseberry Patch, recommended. I used croutons instead, and was very happy with that decision. This recipe will go into my rotation to be made every so often. It is really good!

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Se that soup cup? I bought 4 at Publix  and wish I’d bought more. I love them! They’re oven, fridge, microwave, and dishwasher safe and have lids.

This counts toward my Pin It & Do It: Food challenge

Weekend Cooking

Souper Sundays

Jan 202017
 

 

Paula Deen’s Crock Pot Potato Soup

1 bag (30 oz) frozen hash-brown potatoes
2 cans (14 oz ea) chicken broth
1 can (10.75 oz) cream of chicken soup
1/2 C chopped onion
1/3 tsp ground black pepper
1 pkg (8 oz) cream cheese, softened

Optional Garnish: minced green onion, shredded Cheddar and bacon

 

In a crock pot, combine potatoes, broth, soup, onion, and pepper. Cover, and cook on low for 5 hours.

Stir in cream cheese, cook 30 minutes, stirring occasionally, until combined.

Garnish with green onion, and/or Cheddar and bacon if desired.

 

Thoughts
I’ve always made homemade potato soup using my mom’s recipe. This time I thought I’d look for a recipe online and see what I could find. I found this recipe by Paula Deen and thought I’d try it.

I wondered how the ingredients would work since I’ve never used cream cheese, chicken broth, or cream of chicken soup. It was easier than easy to make, and the ingredients didn’t cost much.

The soup was good, but I think I’ll stick with my mom’s recipe most of the time, and use this for when I’m not feeling like peeling a bunch of potatoes.

As you can see, I took the photo without the optional garnishes. It was fine without them, but they do add a bit more flavor.

 

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wkendcooking

Hosted @ Beth Fish Reads

&

Souper Sundays2

Hosted @ Kahakai Kitchen

 

Jan 142017
 

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This is #1 of 6 recipes for my Pin It & Do It Challenge

The reason I chose this recipe instead of the one of the many others on the web, was because it has a 5 star rating from 1038 reviews. How could it not taste good with that kind of rating?

Simple BBQ Ribs
2 1/2 pounds country style pork ribs
1 tablespoon garlic powder
1 teaspoon ground black pepper
2 tablespoons salt
1 cup barbeque sauce

Place ribs in a large pot with enough water to cover.
Season with garlic powder, black pepper and salt.
Bring water to a boil, and cook ribs until tender.

Preheat oven to 325 degrees F (165 degrees C).
Remove ribs from pot, and place them in a 9×13 inch baking dish.
Pour barbeque sauce over ribs.
Cover dish with aluminum foil

Bake in the preheated oven for 1 to 1 1/2 hours, or until internal temperature of pork has reached 160 degrees F (70 degrees C).

Changes I Made
I didn’t follow this recipe exactly. Instead of bringing the water to a boil, I turned the burner on low and just let the ribs cook for about 4 hours. I also poured a whole 18 oz. bottle of Stubb’s Hicory Bourbon BBQ Sauce over them instead of 1 cup.

What I Thought
WOW, these ribs were so tender! I’ve never had ribs that were that tender before. They tasted really good. We loved them and I’ll definitely make them again. I’ve added this recipe to my list of favorites. The next time we have a family get together, these are definitely going on the menu. Best ribs I’ve ever had!! There were a few ribs left, so the next day I made a sandwich with colby/jack cheese and pickles. Yummy!

This counts toward my Pin It & Do It: Food challenge

 

wkendcooking

Hosted @ Beth Fish Reads

Nov 052016
 

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I’ve been craving the Cheese Ravioli w/ Broccoli & Alfredo Sauce that I’ve made before. This time I wanted to try it with cheese tortellini and switch the broccoli with peas and corn.

Cheese Tortellini With Peas, Corn & Alfredo Sauce
2- 16 oz. Cheese Tortellini
16 oz. frozen peas
16 oz. frozen corn
2- 16 oz. jars Alfredo Sauce

Make tortellini as directed on bag
Make peas and corn as directed on bag
Place tortellini, peas and corn in large pot
Add Alfredo sauce
Heat, stirring occasionally
Serve
Thoughts
I only made half a recipe since there is only two of us, and there was still a small bowl left over. I thought this was really good and suprisingly, so did son Anthony! It was a really low cost meal and so quick and easy to make. Not 100% sure, but I think I like the cheese ravioli and broccoli just a bit more because, well, it has broccoli. My son likes peas and carrots more than he does broccoli. This recipe is a keeper for when I want a quick and easy meal! The corn is hard to see, but believe me, it’s in there.
wkendcookingWeekend Cooking is hosted @ Beth Fish Reads
Oct 252016
 

We love chili. I make it throughout the year, whether it’s cold or hot outside. I always use a recipe Henry and I came up with many years ago. But this time I used one I saw @ Around My Family Table. Here’s the recipe:

10 Can Chili
2 lbs ground beef
2-15oz cans tomato sauce
2-15oz cans kidney beans (with liquid)
2-15oz cans pinto beans (with liquid)
1 med onion, diced or one handful of dried onion flakes
1-2 small cans diced green chilis
2-15oz cans diced tomatoes
4 teaspoons cumin powder
4 tablespoons chili powder
1 1/2 teaspoons black pepper
2 teaspoons salt
2 cups water

Brown the ground beef in a skillet over medium heat.  Drain off the fat.

In a large pot, combine the beef plus all the remaining ingredients, and bring to a simmer over low heat.

Cook, stirring every 15 minutes, for 2 to 3 hours.

(For the slow cooker: brown the meat.  Add everything to slow cooker pot.  Cook on low half the day or high for several hours.  Stir often.)

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Adaptions
used 2 1/4 lbs. ground chuck
didn’t add onions
melted slices of American cheese in the bowls

Thoughts
This recipe made six big bowls which was too much, we ate it for dinner three nights. If I make it again I’ll only use one can each and cut back on the spices since we both thought it was a little too spicy.

My family says I’m weird, but I always smear peanut butter on a piece of bread (or two) and fold it over to eat with my chili. It’s so good!

This is a cheap, quick way to make a pot of chili. I loved that it has cumin, I love cumin!

Souper Sundays

Oct 162016
 

I was supposed to make these Bacon, Egg, And Cheese Eggo Waffle Sandwich last week, but didn’t get a round to it. So today, I decided to make it.  The ingredients cost less than $10.

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I very very rarely eat pancakes or waffles, I’m talking beaucoup years in between. But when I saw this recipe on the internet, it was different enough to pique my interest.

My son thought they were good but needed a little extra flavor so he put strawberry jam on his. When I tasted mine I thought the same thing, so I added some to mine. Much better! I left the cheese off, and that may have made a difference, so I may make these again with a different variety of ingredients, like adding the cheese, or some syrup instead of jam.  I’ll also buy a different flavor of waffles. When I went to shop for the ingredients, I had no idea there were so many different kinds of them. The best thing about this sandwich was the bacon, of course!

Linking to:
Weekend Cooking
Souper Sundays

Oct 082016
 

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It’s time to cook with Heidi Swanson @ I ♥ Cooking Club

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California Yogurt Bowl

Spoon one cup of whole milk yogurt into bowl

Top the yogurt with:
a bit of thinly sliced, ripe avocado
1/3 cup lightly smashed boysenberries (or blackberries)
1 tablespoon maple syrup
scant 1/4 cup raw rolled oats
a tiny bit of sea salt, optional
Each bowl serves one

Thoughts
This was my first time trying a Heidi Swanson recipes, and it is very good. In fact, is now my new favorite breakfast. I’ll be making it a lot from now on. It will also be a great choice for when I feel a bit hungry and want something that’s light and healthy. Quick, easy, and healthy. Seriously yummy!

I adapted this a bit by not using maple syrup, I used honey instead because that’s what I had on hand. I also cut up some extra avocado and blackberries to put on top.

 

I ♥ Cooking Club

Weekend Cooking

Oct 012016
 

1

Italian Sausage Baby Broccoli Pasta with Oregano Gremolata and Pramesan

9 oz  Sweet Italian Sausage
6 oz  Gemelli Pasta
6 oz Baby Broccoli
1/4 Cup Parmesan Cheese
2 Cloves Garlic
1 oz Almonds
1/4 oz Oregano
1 Lemon
1 T Olive Oil

Wash and dry all produce. Preheat the oven to 425 degrees.
Bring a large pot of salted water to a boil. Line up the baby broccoli
on your cutting board, and cut into 1-inch pieces. Discard the ends.
Roughly chop the garlic. Pick the oregano leaves off the stems.
Discard the stems.

Place the sausage onto a baking sheet. Cook in
the oven for about 15 minutes.

Add the pasta to the boiling water. Cook 9-11
minutes, until al dente. While the pasta cooks, add the baby broccoli
to the same water. Cook 3-4 minutes, until tender. Remove the baby
broccoli with a slotted spoon and set aside.

Meanwhile, place the almonds, oregano
leaves, and chopped garlic in a pile on your cutting board. Run your
knife over the mixture until finely chopped (some larger pieces of
nuts can remain). Check on the pasta, drain when ready, then return
to the pot.

Heat a large drizzle of olive oil in a large pan
over medium-low heat. Add the gremolata mixture. Cook, tossing, for
3-4 minutes, until beginning to turn golden brown. Season generously
with salt and pepper. Remove pan from heat. Zest about 1 teaspoon
lemon directly in the pan, and stir thoroughly to release the lemon oils.

Thinly slice the sausage. Halve the lemon. Toss the
sausage, baby broccoli, gremolata, half the Parmesan cheese, and
a drizzle of olive oil into the pot with the pasta. Reheat over medium
heat if necessary. Season generously with salt and pepper. Stir in
a squeeze of lemon, to taste. Divide between bowls, serve with the
remaining Parmesan cheese.

Thoughts
I really liked this and thought it had a nice flavor. My son Anthony liked it but didn’t think it had enough flavor. After sprinkling with garlic salt he was satisfied with the taste.

The recipe was easy to do and didn’t take that much time, about 30 min.

wkendcookingWeekend Cooking is hosted @ Beth Fish Reads

Sep 292016
 

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It would seem I’m on a Panini kick. Today I made a peanut butter and Nutella panini. I spread one slice of bread with  peanut butter, another with Nutella, and then put them together and placed on the panini press. Simple, but oh so delicious! The mix of peanut butter and the chocolate are amazing! And I loved the crunchiness of the bread.

Sep 202016
 

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Ham, Turkey, & Sharp Cheddar Panini
2 slices bread
2-4 slices each of ham and turkey
1-2 slices deli sharp cheddar cheese
butter

Butter one side of each of the bread slices
Place one piece of bread butter side down on a panini press
Layer the ham, turkey and cheese on top of the bread
Top with the other bread, butter side up
Close the Panini press and let grill until bread is golden brown

I enjoy a good Panini once in a while, and this is a good one for when you don’t have a tomato or avocado on hand. I definitely would have added them if I’d had some, but this was still a yummy Panini. Sometimes it’s good to go simple.

 

Souper Sundays2
Souper Sundays is hosted @ Kahakai Kitchen
Aug 202016
 

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101 Soups, Salads & Sandwiches by Gooseberry Patch

Whether you’re looking for lunch recipes, side dishes, or hearty mains, you’ll love the variety in 101 Soups, Salads & Sandwiches Cookbook. Chicken & Dumplin’ Soup, Spicy Sausage Chowder and Pioneer Beef Stew and BBQ Sloppy Joe Soup will all hit the spot! Tarragon Steak Dinner Salad and Pasta Taco Salad make tasty mains, while Mustard-Thyme Potato Salad and Raspberry Chicken Salad are great for toting to potlucks and picnics. Bite-sized or stacked high, friends & family will love sandwiches like Cheeseburger Roll-Ups, BBQ Chicken Calzones, Tuna Paninis and Lasagna Buns. Plus, with the “Terrific Toppings” chapter, you can sprinkle soups and salads with homemade garnishes like Zesty Pita Crisps and Bacon-Onion Croutons, and pile more flavor on sandwiches with Lemony Sage Mayonnaise or easy Refrigerator Pickles.

Thoughts
I’ve been a fan of Gooseberry Patch for so many years so when I saw this book I couldn’t resist buying it. I love that it’s spiral bound, and the pages are easy to wipe clean if something splatters on them.

This book will come in handy when I’m looking for a soup, salad, or sandwich recipe to post for Souper Sundays (soup, salads, or sandwiches) or Weekend Cooking.

Here are some of the recipes I want to try:
Soups
Chicken Cacciatore
Kielbasa
Meatball Vegetable Cheese

Salads
Berry Chicken
Layered Caribbean Chicken
White Bean & Tomato

Sandwiches
Scott’s Ham & Pear
Toasted Chicken Salad Bagels
Yiayia’s Chicken Pitas

Each recipe has the name and place of the person who submited it, and a few of their thouhts on the dish. The last page has U.S. to Canadian Equivlents, Baking Pan Sizes, Recipe Abbreviations, and Kitchen Measurements.

I love this book and want to add more Gooseberry cookbooks to my kitchen library.

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wkendcookingWeekend Cooking is hosted @ Beth Fish Reads

Souper Sundays2
Souper Sundays is hosted @ Kahakai Kitchen
Jul 292016
 

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The July movie pick @ Food N’ Flix was Popeye, chosen by Elizabeth at The Lawyer’s Cookbook. The cast includes Robin Williams, Shelley Duvall, and Ray Walston, who by the way was on one of my favorite tv shows when I was a kid, My Favorite Martian.

I loved the Popeye cartoon when I was a child and was really excited to watch this movie since it’s been many many years since I saw it. To be honest, unlike the first time I watched it, all the singing and “silly” talk got to me a bit. I almost stopped watching it a few times, but I didn’t, and am glad I didn’t. It must have been the mood I was in, because it never bothered me before, in fact I always found it “cute”. Still, when the movie was over, my thoughts were that I loved the movie and wouldn’t mind watching it again.

There were a few times food was mentioned or seen in the movie, other than spinach and hamburgers of course, but the one that grabbed me the most was a conversation between George W. Geezil and  Wimpy. Here’s what was said:

 

 

George W. Geezil: What is that glop you’re eating?

J. Wellington Wimpy: It’s a soup burger.
These are difficult times. Burgers can’t be choosers.

 

So, I decided to make this recipe, which I found HERE, and adapted it a bit.

Burger Soup
1 lb. extra-lean, ground sirloin

1 chopped onion, about 1 cup

2 clove garlic

1 15 oz. no-salt-added tomato sauce

1 14 1/2 oz. canned, chopped, no-salt-added tomatoes

4 cups low-sodium chicken broth

1 16 oz. packaged, frozen mixed vegetables

1/3 cup brown rice, uncooked

In a large pot, cook the meat, onion, and garlic over medium heat until the meat is done.

Drain excess liquid.

Add the tomato sauce, tomatoes, broth, mixed vegetables, and rice.

Cover the pot, allow the mixture to come to a boil, reduce heat, and cook 35 minutes or until rice is done.

 

Popeye Hamburger Soup

Adaptions
I didn’t think this had very much flavor, so I added 1 tsp. each of cayenne pepper, garlic powder & onion powder. That made it a lot better.

Thoughts
This was a good soup. The ingredients didn’t cost much to buy, and it was easy and quick to make. The next time I make it I’m going to use a few each of Yukon potatoes, carrots, and a small bag of frozen peas, and maybe celery, instead of using a bag of mixed vegetables. was good good, but I like to try different ingredients to see which way tastes the best. I served it with a crusty bread which I didn’t take a photo of 🙁

Also linking to:
Weekend Cooking
Souper (Soup, Salad, & Sammie) Sunday

 

Jul 162016
 

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The June/July book selection @ Cook The Books is Scarlet Feather by Maeve Binchy

I’ve never read this author before so I was excited to read this book.

The book is about Cathy Scarlet and Tom Feather who are starting a catering business in Dublin. Add some relatives, friends, and some minor characters here and there and well, I thought there was just too many characters.

It’s a bit longer than what I prefer, and I do think it could have been a shorter and still had the same impact on the reader, but it did flow along well enough to keep my interest.

The book ended rather abruptly I thought, and kind of left me wondering what was next. Overall, this was a good book and I’m glad I read it.

There were so many foods mentioned in the book, and I wrote the name and page number of all the ones that I thought I might make. I finally narrowed it down to  two, Paella, which is mentioned on page 156 and Irish Stew which is mentioned on page 480.  I finally settled on Paella since I’ve never had it.

Here is what is said when the Paella is mentioned:

 

Tom said that the whole trick for the estate agents’ reception was setting up the Spanish atmosphere. Cathy said that was all very well certainly, but they must have a whole range of tapas to start. Followed by a knockout paella with all the right flavors.

 

I found a recipe here, and adapted it a bit:
Quick Chicken & Chorizo Paella
1 tablespoon vegetable oil
14 ounces chorizo, cut into 1/2 inch slices
1 small onion, chopped
1 red bell pepper, chopped
2 cloves garlic, chopped
1/4 teaspoon pimenton or paprika (I used pimenton, which is just smokier)
2 cups short- or medium-grain rice
1 pinch saffron threads
2 bay leaves
4 cups chicken stock
1 1/4 pounds chicken, cut into chunks (didn’t use)
1/2 cup frozen peas (I used a cup)
1 tomato, chopped
Coarse salt and freshly ground black pepper to taste

Heat oven to 400°F.
Heat oil in a large casserole or paella pan over high heat.
Add chorizo and cook until browned and fragrant, about 1 minute.
Add onion, red bell pepper, and garlic.
Cook, stirring occasionally, until vegetables are tender, about 3 minutes.
Add rice (medium or short grain rice), pimenton, saffron, and bay leaves.
Stir to combine and coat the rice, about 1 minute.
Add chicken stock and bring to a boil.
Add roast chicken, frozen peas, and tomato; stir to combine.
Transfer skillet to oven.
Cook uncovered until rice is tender and no liquid remains, about 20 minutes.
Remove from the oven.
Fluff with a fork and serve immediately.

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I had both the chicken and chorizo on the counter to use, but decided to go with just the chorizo. The next time I make it I’ll use just the chicken, then both.

This was really good and very easy to make. The paella was full of flavor and was all I needed as a main dish. The recipe made enough for 6 bowls, so there’s plenty leftovers, saving you from having to cook the next night and/or trying to figure out what to take for lunch.

Cook The Books

Weekend Cooking

Jun 272016
 

Last week I was searching for sandwiches to see if I could find one I had never tried before. I kept seeing “Monte Cristo” and so I wanted to try one. I had the one I wanted to try, but because I am who I am,  I kept searching and then I found one here. It uses turkey along with ham.

Monte Cristo (I adapted it)
2 slices bread
1 teaspoon mayonnaise
1 teaspoon prepared mustard
2 slices cooked ham (I used thick sliced Boar’s Head ham from the deli)
2 slices cooked turkey (I used left over crock pot turkey breast)
1 slice Swiss cheese (I used Gruyer)
1 egg
1/2 cup milk

Spread bread with mayonnaise and mustard.
Alternate ham, Swiss and turkey slices on bread.
Beat egg and milk in a small bowl.
Coat the sandwich with the egg and milk mixture.
Heat a greased skillet over medium heat, brown the sandwich on both sides.
Serve hot.

 

Half one

Thoughts
This was so good! The bread was nice and crispy and the flavors of the turkey, ham and melted cheese was amazing. I normally don’t use so much meat, but sometimes you just want a sandwich that’s thick and meaty. Today was one of those days. I only ate half of the sandwich because it was so filling. I’ll eat the other half tomorrow for lunch. The next time I’ll make it with thin slices from the deli and see which one I like the most.

Try it, you’ll like it!

 Linking to:
Jun 112016
 
Crock Pot Chicken Thighs With Vegetables
Adapted from this recipe
1 cup chicken broth
12 medium chicken thighs
1 1/2 tsps leaves dried basil
1 tsp garlic powder
1/2 tsp black pepper
1 tsp cayenne pepper
1 tsp ground curry powder
1 package mixed vegetables

Rinse chicken and remove skin, leaving the bone in.

Place a layer of thighs in the bottom of the crock pot.

Sprinkle with seasonings. Repeat until all thighs are in the pot.

Pour a cup of chicken broth down the side of the pot, being careful not to disturb the seasonings.

Cook on low setting of crock pot for 6 hours.

Add mixed vegetables, recover and cook for 1 1/2 hour or until vegetables are heated through.

Adaptions
I had a pack of 12 boneless skinless chicken thighs thawing in the fridge so I checked online to see what I could make with them and found this recipe. The original recipe called for turmeric which I thought I had, but I didn’t, so I used curry powder instead. I had a bag of frozen vegetables in the freezer which had peas, baby carrots, baby corn, and sugar snap peas so that’s what I used.

The original recipe said to cook on high for 4 hours, but I like cooking with the crock pot on low, so I cooked it for 6 hours. After I added the vegetables I cooked for an hour but they were still not warm enough, so I cooked for another 30 min. or so.

Thoughts
This was SO good! The seasoning on the thighs stuck really well and I thought it was perfect. If you don’t like your food really spicy you might want to cut back a little on the seasonings.

The chicken was mostly falling apart and it was all very tender. You could eat the chicken and vegetables without the broth, but I added quite a bit and it was more like a soup or stew.

This was really quick and easy to prepare, and was very yummy. I liked it so much I had it the next day for lunch. I will be making it again.

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Hosted @ Kahakai Kitchen

May 302016
 

IHCCLocalSeasonal

This week at I ♥ Heart Cooking Club it’s time to make a recipe with ingredients grown locally. Black-eyed peas are grown in Florida during this time so I chose this recipe. I love black-eyed peas!

Black-Eyed Peas and Greens Soup  (adapted from this recipe)
1 lb. boneless country pork ribs, trimmed of excess fat, cut into 1-in chunks (I used boneless pork chops)
1/4 cup olive oil, divided
1 white onion, thinly sliced
2 garlic cloves, finely chopped
1 tsp. Winn-Dixie crushed red pepper flakes
1/4 cup cider vinegar  (I used white wine vinegar)
1 tbs. dark brown sugar
6 oz. Winn-Dixie dried black-eyed peas, rinsed
2 bunches green kale, (about 1 lb.) stems removed, leaves coarsely chopped
Season pork generously with salt and pepper

Heat a large heavy pot over medium-high heat until hot

Add 2 tbs of oil and pork and cook, turning occasionally, for about 6 minutes, or until browned all over

Using a slotted spoon, transfer pork to a plate

To pot, add remaining 2 tbs of oil, onions, garlic, and red pepper flakes

Reduce heat to medium and cook, stirring often, for about 5 minutes, or until onions soften

Add vinegar, sugar, 1 tsp of salt, and 10 cups of water and bring to a simmer

Return pork and any of its accumulated juices to pot

Reduce heat to low, cover, and simmer for 15 minutes

Stir in black-eyed peas, cover, and simmer for 1 hour, or until peas have softened slightly

Working in batches, add kale, letting each addition wilt before adding next

Cover and simmer for about 45 minutes, or until pork and beans are tender

Season soup with salt and pepper

Ladle into bowls and serve

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Thoughts
I had all the ingredients on hand and the pork chops were getting close to the “use by” date so I cooked them the way the recipe said and then stored in a baggy in the fridge until I was ready to make the soup. I  added it back to the pot when the recipe said to. I was afraid being cold for a few days would make them tough, but they simmered in the soup and  were so tender and yummy. I thought this soup was amazing, but my son thought it was a bit too spicy, so next time I make it I’ll cut back on the red pepper flakes. I’ll also use less kale because we both thought there was too much compared to the amount of peas. I made cornbread to go with the soup.

This is another “will make again” recipes!

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