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 262016
 

The other day I asked my son Anthony to stop at the store on his way home from work and get me a box of Suzy Q’s. This is what he came home with:

 

 

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wkendcookingWeekend Cooking is hosted @ Beth Fish Reads
is open to anyone who has any kind of food-related post to share: Book (novel, nonfiction) reviews, cookbook reviews, movie reviews, recipes, random thoughts, gadgets, quotations, photographs, etc.
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 242016
 

I signed up for Hello Fresh about a week and a half ago, have made two of the recipes so far, and really liked both. I like that you can choose from 3 different plans, Vegetarian, Classic or Family. I chose Classic, 5 meals, for 2 people. You can click on their link and check out the plans and recipes.

Some of the recipes are not what I would try on my own, but so far both my son and I are enjoying them.

The first recipe I made was Dukkah-Crusted Pork Chops with Mashed Potatoes and Lemony Greens. I loved everything, but my son isn’t a fan of lemon and thought the greens were too lemony.

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The second one I made was Rockfish Piccata with Sautéed Spinach, Israeli Couscous, and Lemon Caper Sauce. We both liked it all, and since I don’t like fish much I was surprised that my favorite thing was the fish.

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I like that they include prep and total time to prepare, allergy alerts, cooking level, and nutritional values. As far as I can tell for the classic 5 day plan, they give you six different recipes a week, and you get to choose the five you want.

 

wkendcookingWeekend Cooking is hosted @ Beth Fish Reads

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
Sep 102016
 
082696ae35b00b68debde43052da4fc10e431b64(Image Credit: Sarah Starkey)
This article showed up in my email and I thought it was worth sharing. I think anyone who cooks has burnt a pan or two over the years.
Here’s the link to the article @ Apatrtment Therapy. I don’t live in an apartment, but since I’m moving to a house that’s only about 800 sq. ft., I subscribed to this because they have all kinds of information for living in a smaller place.

 

What You Need:
1 cup of vinegar
2 tablespoons of baking soda
1 cup of water (give or take depending on the size of your pan)
A burnt stainless steel pan that was left empty and unattended on a heated hot plate. oops!.
A scourer, because I can’t find any way to avoid it entirely

1. Fill the bottom of the pan with a layer of water.

2. Add the vinegar.

3. Bring the pan to the boil. It should be looking a bit cleaner already.

4. Remove the pan from the heat and add the baking soda. Expect fizz!

5. Empty the pan and scour as normal; if necessary add an extra bit of dry baking soda.

6. If there are any super stubborn marks that don’t come off with scouring, make a paste of baking soda and a couple of drops of water. Leave the paste on the marks for a while and return to clean as normal.

7. Ta-da! Now you can put your feet up and enjoy the many hours you saved yourself standing over the sink.

wkendcookingWeekend Cooking is hosted @ Beth Fish Reads
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
Aug 062016
 

This is not the sandwich I had planned to make and share today, but someone left the Chipotle mayo at work (shhh, it was Anthony). I’ve been seeing a commercial for some brand of mayo, can’t remember which one, that says a grilled cheese with mayo instead of butter is so much better. Since my son Anthony and I both love grilled cheese sandwiches every once in a while, I wanted to test that out for myself. Luckily I had all the ingredients.

Not the best photos, but I was in a hurry.

mayo

 

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Thoughts
Anthony and I both thought these tasted almost the same as when made with butter except that there was a slight sweet taste to it. We both said we’d rather stick with butter, but mayo would be good for anyone who wouldn’t mind a slightly sweet grilled cheese sandwich.

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 182016
 

I’ve been on a cookbook kick lately and when I saw this the other day I couldn’t resist it. I love that it has a collection of “the best of the best”.

14633739 Food & Wine: Best of the Best, Vol 15 by Mary G. Burnham (Editor), Food & Wine Magazine
Here, in one definitive volume, is Food & Wine Magazine’s collection of the most exceptional recipes from the 25 best cookbooks of the year.

115 Delicious recipes, all vigorously tested by the cooks at Food & Wine, for everything from salads and soups to pastas, chicken and desserts.

The latest dishes from superstar authors such as Jacques Pepin, Bobby Flay, Mario Batali & Nancy Silverton along with simple, fail-safe wine pairings.

More than 20 exclusive, never-before-published recipes, including Smoky Eggplant Dip, Braised Chicken Thighs with Green Olives, Crispy Fresh Salmon Cakes and Lemon Cloud Cake.

Thoughts
There are so many recipes in this book that I want to try. I went through the book pretty fast because I wanted to check out all the recipes, so I’ll have to go back through it and mark them with Post-it tabs. There’s something for everyone in this cookbook, even desserts.

A few of the cookbooks and their recipes are:
A Girl & Her Pig by April Bloomfield~ Merlot Braised Smoked Pork Belly with Apples

Burma: Rivers of Flavor by Naomi Duguid~ Kachin Chicken Curry

Baking Out Lou by Hedy Goldsmith & Abigail Johnson Dodge~ Old School Raspberry Bars

The Smitten Kitchen by Deb Perlman~ New York Breakfast Casserole

Michael Symon’s Carnivore by Michael Symon & Douglas Trattner~ Spicy Sriracha Chicken Wings

Simply Mink In Your Kitchen by Ming Tsai & Arthur Boehm~ Chile Miso Pork Stew

I think this is a great addition to any cookbook collection.

 

wkendcookingWeekend Cooking is hosted @ Beth Fish Reads

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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Souper_Sundays2

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!

Also linking to: