January Recipe Club

 Anna Kate's Hoppin' John Salad

1/2 c uncooked rice (I always use brown rice these days.)

2 c frozen black-eyed peas

2 tsp salt, divided

1/4 c lemon juice

2 T olive oil

1 jalapeno pepper, seeded and minced (I didn't use nearly this much.)

1 garlic clove, pressed

1/4 tsp pepper

1/2 c chopped celery

1/2 c loosely packed fresh parsley, chopped

1/4 c loosely packed fresh mint, chopped

1. Prepare rice according to package directions.  Cook peas and 1 t salt in water to cover in large pan over med-high heat, stirring often, 30 mins or until tender; drain.

2. Whisk together lemon juice, next 4 ingredients and remaining 1 t salt in large bowl.  Stir in peas, rice, celery, and herbs until blended.  Cover and chill 2 hours.

Sarah's Butternut Squash and Kale

½ whole butternut squash, peeled, seeded and cubed

2 tablespoons butter

1 tablespoon olive oil

½ teaspoon kosher salt

Black pepper to taste

¼ teaspoon chili powder (more to taste)

1 bunch kale, leaves torn, stalks discarded

Preparation Instructions

Heat 1 tablespoon butter and olive oil in a large skillet over high heat. Add squash and sprinkle with salt, pepper, and chili powder.  Cook for several minutes, turning gently with a spatula until squash is a deep golden brown and tender (but not falling apart). Remove to a plate and set aside.

In the same skillet, melt 1 tablespoon of butter over medium high heat and add in the kale. Toss it around with tongs and cook it for 3 to 4 minutes. Add in the cooked squash and gently toss together.

Serve as a side dish with chicken or beef, as a main veggie dish, or as a filling for quesadillas or sandwiches.

Lauren's Spinach Artichoke Bites

One package of cream cheese
1/3 cup mayo
1/2 cup grated parmesan cheese
3 cloves garlic
1 can artichoke hearts drained and chopped
1 cup frozen chopped spinach, thawed and drained
2 tubes of crescent roll dough
shredded mozzarella

Preheat your oven to 375.

Mix the cream cheese, mayo, parmesan, garlic, artichoke, and spinach in a large bowl.

Now roll out your crescent roll dough and cut it in squares.  Place each piece in a miniature muffin tin.  Fill each piece with your artichoke dip from the bowl and top with mozzarella cheese

Amy's Spicey Dr. Pepper Pork

5-7 lb pork butt

1 large onion

2 tablespoon brown sugar

7oz Adoba peppers in sauce

24 oz dr pepper

The actual Pioneer Woman is a little different but I always put in the crock pot. 

Cut onion in large chunks and place in bottom then add all other ingredients. Cook on low for 8 hrs. 

You can serve as BBQ, tacos, potatoe, etc!

***FYI- I never use full 7oz can of peppers. I normally use 1/2 to 3/4 depending on the size of pork! 

Virginia's Sour Cream Cornbread

1 1/2 cups self-rising white cornmeal mix
1/2 cup all-purpose flour
1 (14.75-oz.) can low-sodium cream-style corn
1 (8-oz.) container light sour cream
3 large eggs, lightly beaten
2 tablespoons chopped fresh cilantro
1/2 cup (2 oz.) 2% reduced-fat shredded Cheddar cheese (optional) 

Preheat oven to 450°. Heat a 10-inch cast-iron skillet in oven 5 minutes.  Stir together cornmeal mix and flour in a large bowl; add corn and next 3 ingredients, stirring just until blended. Pour batter into hot lightly greased skillet. Top with cheese, if desired.

Bake at 450° for 22 to 24 minutes or until golden brown and cornbread pulls away from sides of skillet.

Caron's One Pot Shrimp and Grits

8oz andouille sausage chopped

3tbsp olive oil

1.25lb medium- large shrimp peeled

1 medium size sweet onion diced

2 celery ribs chopped

3 garlic cloves chopped

1 cup dry white wine

6 cups vegetable broth

1 can fire roasted diced tomatoes drained

1/2 green bell pepper diced

1/2 red bell pepper diced

1/2 cup chopped green onions

1.5 tsp Cajun seasoning

1tsp salt

1/2tsp pepper

1.5 cups uncooked grits

2tbsp chopped fresh oregano

Cook sausage in large Dutch oven. Remove sausage with slotted spoon, reserving drippings in Dutch oven. Drain sausage on paper towels.

Stir oil into drippings. Cook shrimp in batches over med-high heat until opaque. Remove with slotted spoon. Reduce heat to medium.

Sauté onion and celery in Dutch oven over medium heat 3-5 minutes until tender. Add garlic, and saute one minute. Stir in wine and cook, stirring occasionally, five minutes or until reduced by half. Stir in broth and next 7 ingredients, and bring to boil over medium heat. Whisk in grits and return mixture to a boil, whisking constantly. Reduce heat to medium low and simmer, stirring occasionally, 20-25 ,minutes or until thickened. Stir in oregano, reserved sausage, and shrimp. Cook, stirring occasionally, 5 more minutes.

Dede's Pecan Pie

3 eggs

1/2 cup sugar

1 cup brown corn syrup 

2 heaping tbsp butter

1 tsp vanilla

1 cup pecans, broken

1 unbaked pie shell

Beat eggs thoroughly.   Add sugar and corn syrup.  Add butter, vanilla and pecans. Pour into unbaked pie shell and bake in 400 degree oven for 10 minutes reduce temperature to 300-325 and bake 40 minutes.