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English Peas with Mushrooms and Roma Tomatoes

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This is what you need-
4 slices bacon, chopped
8 oz mushrooms, sliced
24 oz fresh English peas
3 Roma tomatoes, diced and drained
2 cloves garlic, minced
1 tablespoon butter
Salt and pepper, to taste

Let’s do it–
Get you a large skillet out, turn your heat to medium and fry  bacon until crisp. Remove your bacon and let drain, keeping you about 1 ½ tablespoons of the bacon drippings in the pan. I do love me a recipe that starts with bacon drippings. Next, add your shrooms to the drippings and cook until they are tender; that should take about 10 minutes or so. Next, add the English peas to the mushrooms and give it a good stir making sure that the peas are coated with all of the bacon goodness. Add you about ½ cup of good chicken stock to the peas, preferably homemade. If you ain’t got time for all that, use store bought. Give the peas a good stir and taste the broth and season accordingly with a little salt and pepper. Put you a lid on it and cook for about 15-20 minutes, stirring often. Don’t cook the peas to death like your Granny did. They are great when they are still a little crisp. We think you should give it a chance and try them like that. We are from the South and our mother cooked all of our vegetables to death and we do like them like that from time to time. If you don’t like the peas crisp, you can always cook a little longer. Towards the end of cooking add your Roma tomatoes, garlic, bacon and butter. All of those colors look beautiful together. Taste the peas and season to your likings. Serve in a pretty glass bowl

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Blue Cheese Chips

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This recipe is super sonic simple and it is the sho nuff.

Blue Cheese Chips

This is whatvyou need-
5 cups of Zapp’s Kettle Chips
½ cup of diced tomatoes, drained
½ cup of spring onions with tops, chopped
½ lb. of bacon, cooked and chopped (optional)
¾ cup of Blue cheese crumbles

This is what you are going to do-
Place chips on a pizza stone or baking sheet. Layer tomatoes, onions, bacon and blue cheese.
Broil on high until cheese is melted approximately 2 – 3 minutes, watching carefully.
Serve immediately

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English Peas with Mushrooms, Bacon and Roma Tomatoes

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English Peas with Mushrooms, Bacon and Roma Tomatoes

This is what you need-

4 slices bacon, chopped
8 oz mushrooms, sliced
24 oz fresh English peas
3 Roma tomatoes, diced and drained
2 cloves garlic, minced
1 tablespoon butter
Salt and pepper, to taste

Let’s do it-Get you a large skillet out, turn your heat to medium and fry up the bacon until crisp. Remove your bacon and let drain, keeping you about 1 ½ tablespoons of the bacon drippings in the pan. I do love me a recipe that starts with bacon drippings. Next, add your shrooms to the drippings and cook until they are tender; that should take about 10 minutes or so. Next, add the English peas to the mushrooms and give it a good stir making sure that the peas are coated with all of the bacon goodness. Add you about ½ cup of good chicken stock to the peas, preferably homemade. If you ain’t got time for all that, use store bought. Give the peas a good stir and taste the broth and season accordingly with a little salt and pepper. Put you a lid on it and cook for about 15-20 minutes, stirring often. Don’t cook the peas to death like your Granny did. They are great when they are still a little crisp. We think you should give it a chance and try them like that. We are from the South and our mother cooked all of our vegetables to death and we do like them like that from time to time. If you don’t like the peas crisp, you can always cook a little longer. Towards the end of cooking add your Roma tomatoes, garlic, bacon and butter. All of those colors look beautiful together. Taste the peas and season to your likings. Serve in a pretty glass bowl

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Susan’s Baked Rice

This recipe was featured in Paula Deen’s first cookbook. In our opinion, it should be featured in all cookbooks everywhere. This rice is so easy, inexpensive and oh so good. This recipe is what we call an, “Ole Trusty”,because we have made it, it was good, so we will make it again. We were actually raised on this rice, Mama made this for every holiday get together.

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Get some love-
1 large onion, chopped
1 large bell pepper, chopped
1 stick butter
4-6 chicken bouillon cubes
1 cup uncooked white rice
2 cups water
Ground black pepper

Show some love-
You are definitely showing some love with this recipe. This rice dish may seem simple, but this dish is a taste of tradition in our world. You are going to preheat oven to 350 degrees. While the oven is preheating, simply sauté onions and bell pepper in butter and add the essential seasoning, the bouillon cubes. Stir until the bouillons have disappeared. Combine the rice and water and add to the goodness of that butter mixture. Pour into a 13×9 baking dish. Sprinkle with the black pepper, cover with aluminum foil and bake for 1 hour or until rice is tender and all liquid has been absorbed. You better get back Jack, this is going to be some kind of good eating right here.

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Brussel Sprouts with Bacon and Honey Mustard

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What you will need-
½ pound bacon, diced
16 ounces fresh Brussel sprouts
1 clove garlic, chopped
1 tablespoon butter, melted
2 Tablespoons whole grain Dijon mustard
2 Tablespoon honey
Salt and pepper to taste

Do it like this-
In a large skillet cook your bacon over medium heat, drain and reserve 1 tablespoon bacon drippings. Trim the ends off the Brussel sprouts. Cut in half, lengthwise. Place the sprouts in a steamer basket. Place in a saucepan over ¾ cups of water; bring to a boil. Cover and cook for 4-6 minutes, drain. Heat skillet over medium heat and add bacon drippings and garlic. Cook garlic over medium heat until fragrant. Add sprouts, cover and cook for 4-5 minutes. In a small bowl, combine the butter, honey and mustard. Drizzle over sprouts and continue to cook for 3-4 minutes. Toss with bacon and season with salt and pepper.

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Green Bean Casserole (Crock Pot)

20131204-052653.jpgThis is for all you crock pot lovers out there. This is easy, easy,easy and gives you that extra space you know you are going to need for your ham and other dishes.
Crock on with your bad selves.

Green Bean Casserole (crock pot)
Get you-

2 (14 1/2 ounce) can French Style Green Beans, drained

1 (14 1/2 ounce) can cut green beans, drained

2 (10 3/4 ounce) cans cream of mushroom soup

3 (4 ounce) cans of mushrooms, drained

1 small onion, cut in half and sliced

½ cup of half and half

1 teaspoon Worcestershire sauce

½ teaspoon black pepper

1 can (6oz) French fried onions, divided

¾ cup of chopped pecans

Let’s get to crockin-
Combine canned green beans with 2 cans of mushrooms and onion slices. Place in crock pot sprayed with cooking spray. Mix cream of mushroom soup, other can of mushrooms, half and half, Worcestershire sauce, black pepper, half of the French fried onion rings in separate bowl. Cover green beans with sauce, do not stir. Cook on low for 4 hours. Heat pecans and the remaining French fried onions in a non stick skillet over medium low heat, stirring often, until toasted and fragrant. Sprinkle over casserole just before serving.

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Roasted Root Vegetables with Pine Nut Pesto

Roasted Root Vegetables with Pine Nut Pesto

Gather these ingredients-

½ pound carrots cut into 1 inch pieces
½ pound turnip roots, peeled and quartered
½ pound sweet potatoes, peeled and cut into 1 inch pieces
1 pound parsnips cut into 1 inch pieces
1 pound Brussels sprouts, halved lengthwise
1 large eggplant, peeled and cut in 1 ½ inch pieces
2 large shallots cut in half
4 thyme sprigs
½ cup extra virgin olive oil
Salt and pepper
¼ cup pine nuts
2 large cloves garlic, minced
1 tablespoon butter
¼ cup of parmesan cheese

Let’s make it-

Turn your oven to 475 degrees and let it preheat. Get you a large bowl and toss vegetables, shallots, thyme and ¼ cup of olive oil. Season it up good with plenty of salt and pepper. Roast in the oven for about 35 – 40 minutes, or until vegetables are fork tender. While the veggies are roasting lets make the pesto. Get you a small skillet and heat 1 tablespoon of the olive oil. Add the pine nuts and cook over low heat. Don’t burn them, you must stir constantly for about 2 – 3 minutes. Add you some butter and garlic and cook, stirring, until the pine nuts are browned and the garlic is golden, about 2 minutes. The smell will be unbelievably good. You need to let the pine nuts cool, then transfer to a small processor. Add the parmesan cheese and the remaining 3 tablespoons of olive oil and pulse. Taste and season the pine nut pesto, with salt and pepper, to your likings. Toss the roasted vegetables with the pesto and serve on a large platter. Garnish with Parmesan slivers.

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Brussel Sprouts with Bacon and Honey Mustard

Ingredients:
½ pound bacon, diced
16 ounces fresh Brussel sprouts
1 clove garlic, chopped
1 tablespoon butter, melted
2 Tablespoons whole grain Dijon mustard
2 Tablespoon honey
Salt and pepper to taste

Directions:
In a large skillet cook bacon over medium heat, drain and reserve 1 tablespoon bacon drippings. Trim the ends off the Brussel sprouts. Cut in half, lengthwise. Place the sprouts in a steamer basket. Place in a saucepan over ¾ cups of water; bring to a boil. Cover and cook for 4-6 minutes, drain. Heat skillet over medium heat and add bacon drippings and garlic. Cook garlic over medium heat until fragrant. Add sprouts, cover and cook for 4-5 minutes. In a small bowl, combine the butter, honey and mustard. Drizzle over sprouts and continue to cook for 3-4 minutes. Toss with bacon and season with salt and pepper.

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