SOUTHWEST BLACK EYED PEAS ~ BLOG 366.89

SOUTHWEST BLACK EYED PEAS
1 pound black eyed peas, sorted and rinsed
1 LARGE Vidalia onion, chopped
2 tablespoons avocado oil
2 ounces pork belly, chopped
5-6 cloves garlic, minced
1 small can chopped green chiles, drained
1/4-1/2 teaspoon red chile flakes
1 tablespoon FRESH minced thyme
4 cups homemade chicken stock
FRESH ground sea salt and black pepper
2 ham hocks

  • Place peas in a large dutch oven. Add water and cover by 2 inches.
  • Bring to a boil for 2 minutes.
  • Remove from heat, cover and let stand 1-2 hours.
  • Drain and rinse peas. Set aside.
  • In the dutch oven heat oil over medium heat.
  • Add onion, sauteing until tender.
  • Add pork, garlic, green chiles, thyme, pepper flakes, FRESH ground salt and pepper, cooking 1 minute more.
  • Add the broth, peas and ham hocks.
  • Reduce heat, simmer, uncovered 35-40 minutes or until peas are tender, stirring occasionally and adding more broth as necessary.
  • Remove ham hocks, cool and remove meat from bone.
  • Finely chop meat and return to the pan.
  • Discard bones.

HAM & POTATO SOUP ~ BLOG 366.88

HAM & POTATO SOUP
1 3/4 pounds golden potatoes, peeled and large diced
1 stalk celery, diced
1 bunch green onions, sliced
3 1/2 cups homemade chicken stock
FRESH ground sea salt and black pepper, to taste
5 tablespoons butter
5 tablespoons WONDRA flour
2 cups WHOLE milk
2 cups diced cooked ham steak
FRESH chopped Italian parsley
Shredded cheese (optional)

  • In a stock pot stir together the broth, potatoes, celery and onions.
  • Bring to a SLOW boil.
  • Reduce heat to medium low and cook 10-15 minutes until potatoes are tender.
  • Stir in seasoning, to taste.
  • In another pan melt butter.
  • Whisk in flour, stirring constantly until flour is smooth and golden.
  • Gradually add the milk, stirring constantly, until smooth and thickened.
  • Add in stock mixture, stirring until blended.
  • Add ham pieces and simmer 4-5 minutes.
  • Ladle into bowls and garnish. enjoy

MAGIC KINGDOM COOKIES ~ BLOG 366.86

I collect old recipe boxes full of old recipes. One of my more recent boxes had a recipe in it for “Disneyland 40th Anniversary Cookies”. Disneyland’s 40th anniversary would have been July 17, 1995. The recipe card had so many notations on it that it was really difficult to decipher. I did a bit of research, but didn’t find a specific recipe for a 40th anniversary cookie. I did the best I could, but ultimately made my own recipe out of the notes, hence the new name. These cookies have become our new family favorites!

MAGIC KINGDOM COOKIES makes 5 dozen
2 1/2 cups AP flour
1 1/2 teaspoons baking powder
1 cup sugar
1 cup packed brown sugar
2 LARGE eggs
1 teaspoon PURE vanilla extract
1 cup butter, melted and cooled
1 cup peanut butter
1 cup quick oats
1 cup ground walnuts
1 cup shredded coconut
1 1/2 cups semi-sweet chocolate chips
1 cup raisins *see note*

  • Sift together the flour and baking soda. Set aside.
  • Cream together the butter, peanut butter, sugar, brown sugar, eggs and vanilla until creamy.
  • Add walnuts, coconut and flour mixture alternately until all incorporated.
  • Fold in chocolate chips and Craisins until well blended.
  • Chill mixture 30 minutes.
  • Preheat oven to 350.
  • Scoop cookies with 1 inch scoop onto parchment lined cookie sheets.
  • Bake 15 minutes.
  • Cool on cookie sheets 10 minutes before moving to wax paper to cool completely.

NOTE: I was out out regular raisin so I used Craisins the first time and then golden raisin the next time. The golden raisins are my favorite.

HAPPY HOMEMAKER MONDAY week 13 of 2024 ~ BLOG 366.85

Be sure to join us for Happy Homemaker Monday and link up with our host, Sandra at Diary of a Stay at Home Mom

Good morning my friends. I’m so glad you are joining me in my corner of blogland. Pour a cup of coffee and grab a slice of my Lemon Blueberry coffee cake (the recipe will be posted next week) while we chat. This is going to be a super busy week to end March with. And Easter will be the topper.

I’m mostly recovered from my month away, but still dealing with a few issues I haven’t unpacked mentally yet. Some things after I’ve finished unpacking them will not see the light of day and for that I refer you to my inspiration category this week. 😀

It may be spring where you are, but here we’re still having mostly winter. Spring pops in for an hour here or there, but has yet to make a notable appearance. This week is full of rain with highs near 50°.  So I have yet to put away flannels, turtlenecks and UGGs.

THIS WEEK’S TO DO LIST, PROJECTS & APPOINTMENTS
  • LAUNDRY & CLEANING I’ll finish with the deep clean this week, but am caught up on laundry. I’m trying to clean out drawers and the closet as spring approaches.
  • GROCERIES & ERRANDS I have an appointment in town tomorrow and will pick up just a few things after.
  • PAPERWORK, PHONE CALLS, PROJECTS & TRAVELS I have so much paperwork to catch up on! This week will be jam packed with so much to do!
  • RECIPE RESEARCH & MENU PLANNING I’m looking into some spring recipes that are a bit lighter.

WHAT’S ON THE DVR/TV
 We’re ALMOST caught up with the things that recorded while we were gone – TOURNAMENT of CHAMPIONS, CSI, FBI’s, CHICAGO SERIES, GOOD DOCTOR, YOUNG SHELDON, GHOSTS

I have never stopped reading a book before, but I’m about to if I can’t get done this week with THE ALICE NETWORK.

BREAKFAST is always a work in progress for me – it will generally be hot water and a fruit yogurt 😀
MONDAY 3/25
TUESDAY 3/26
WEDNESDAY 3/27
THURSDAY 3/28
FRIDAY 3/29
SATURDAY 3/30
SUNDAY 3/31
DINNER
 RANCHERAS CHICKEN FRIED STEAK
HERB ROASTED CHICKEN with MASHED POTATOES
 TEXAS STYLE STEAKS with CHEDDAR RICE
 FRIED CHICKEN SALAD
 working the cribbage event at the Eagles so not cooking at home
 working the cribbage event at the Eagles so not cooking at home
 HAM, SCALLOPED POTATOES, GLAZED CARROTS
DESSERT
 
 LEMON BLUEBERRY COFFEE CAKE
 
DUTCH APPLE PIE (HUBBY’S REQUEST)

It’s mating season at the Peacock Farm 😀

that said I’m loving my new shirt: 😀

Easter is upon us so here are a few color combos that I’m in love with 😀

COWBOY BREAD aka CINNAMON COFFEE CAKE ~ BLOG 366.82

COWBOY BREAD
CAKE
2 1/2 cups AP flour
2 1/2 cups PACKED brown sugar
2 1/2 teaspoons QUALITY cinnamon
1/2 teaspoon FRESH ground nutmeg
1/2 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons COLD butter, diced
1 cup buttermilk
2 LARGE eggs, lightly beaten

  • Preheat oven to 375°.
  • Grease and flour 13×9 inch baking dish.
  • Sift together the flour, sugar, cinnamon, nutmeg, baking soda and salt into a large bowl.
  • Cut in butter pieces until mixture is similar to wet sand.
  • Remove 1/2 cup of the mixture into a separate bowl.

TOPPING
1/4 cup packed brown sugar
2 tablespoons COLD unsalted butter, diced

  • Add sugar and butter to the 1/2 cup reserved cake mixture, combining well.
  • Set aside.

ASSEMBLY

  • Whisk buttermilk and eggs into the cake mixture until smooth.
  • Pour mixture into prepared baking dish.
  • Sprinkle topping evenly over top.
  • Bake 25-30 minutes until toothpick comes out clean.
  • Cool on wire rack 30 minutes before cutting.

IRISH CABBAGE SOUP ~ BLOG 366.81

IRISH CABBAGE SOUP
1 pound QUALITY ground beef
3 green onions, sliced
2 stalks celery, chopped
2 cloves garlic, minced
2 tablespoons champagne vinegar
FRESH ground sea salt and black pepper, to taste
16 ounce can small white beans, rinsed and drained
28 ounce can diced tomatoes, undrained
1/2 head medium cabbage head, chopped
3-3 1/2 cups homemade bone broth (see note)
4 teaspoons beef base (bouillon or better than bouillon paste)

  • Brown ground beef until no longer pink. Drain off grease.
  • In a dutch oven combine all ingredients except the beef and beans.
  • Bring to a SLOW boil, reduce heat, stir in meat and beans.
  • Simmer 1 hour.

NOTE: For a truly Irish soup, substitute 12 ounces of Irish beer (Guinness) for 12 ounces of the chicken broth and omit the champagne vinegar.