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Jan 262016
 

Black Eyed Pea Soup With Ham And Spinach

Kenny STILL had to have a dash of vinegar...

Kenny STILL had to have a dash of vinegar…

With the cold that came all the way down to Florida this past weekend, it was the perfect time for me to get busy in the kitchen making a dish that would warm our tummies and sooth our souls. I know a lot of you up north had it down right freezing compared to us but when we don’t get out of the 40’s during the day time, no sun and have old man winter blowing those cold temps out of the north, it’s down right freezing to us here in the south! I even got to see a few SNOW flakes fluttering in the air on Saturday morn, WOW, I was a happy, happy camper!

I had a few plans for Saturday that went by the wayside as all we wanted to do was get the fireplace cranked up and enjoy what I hypothetically called a “SNOW DAY” for us retired fogies, just relaxing, snuggled up on the couch and watching movies.

pes soup and outside fire 009

I had seen a recipe similar to this by Chef Curtis who represents our Winn Dixie grocery stores and with a few alternate ingredients, it served us up something tasty and was a perfect compliment for the cold weather along with some homemade cornbread!

 
Author:
Ingredients
  • 8 oz bacon, chopped
  • 1 medium sweet onion, chopped
  • 2 cloves of garlic, minced
  • 1 teas crushed red pepper
  • ⅓ cup vinegar
  • 1 tbsp light brown sugar, packed
  • 1 16 oz bag dried black eyed peas, rinsed
  • 10 cups water, more if needed
  • 1 lb fresh baby spinach
  • 2 cups cooked ham, cubed
Instructions
  1. Cook bacon over medium heat in a Dutch oven until crispy, drain on paper towels reserving fat in pan.
  2. Add onions and garlic to pan and saute until transparent in color; add the red pepper, vinegar, brown sugar and the 10 cups of water.
  3. Cover and simmer for 15 minutes.
  4. Stir in black eyed peas, cover and simmer for another hour or until peas start to soften adding more water if necessary.
  5. In batches, add spinach, letting each batch wilt before adding next batch.
  6. Recover and let simmer another 45 minutes or until peas are of desired consistency.
  7. Stir in ham and heat just until ham is heated through.
  8. Ladle into soup bowls and top with crumbled bacon pieces and more chopped onion if desired.
  9. Have some extra vinegar close by as husband added more to his!

 

Well, I actually have a couple of more recipes to share with you before the week is over! It’s been refreshing to have all the Christmas decor put up for another year and the house back to our normal craziness with one exception, Kenny decided to repaint our living room and we are so happy with the outcome and I am soooo happy to have time back in my kitchen to experiment again with some great tasting recipes and of course some bloopers too…….. Hope you enjoy and see ya in a day or two with some special pickles that anyone can do! Oh and a special Happy Birthday to our granddaughter’s boyfriend Eric who hits the big 30 tomorrow, Happy Birthday Eric!!!!

 

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Jun 182015
 

Ham And Cheese Quiche With Grits Crust

grits quiech 001

Does that look good or what!

With having our chickens back, we have been enjoying more quiche lately! When granddaughter came for her birthday, I had one made as I knew they would be here early with empty tummies. Daughter Michelle, had spent the night and she along with Husband and myself dug into it before the crew got here. When birthday girl showed up with her gang, Andy spied the pie sitting on the stove and said that it looked awfully good as he was practically drooling over it and with that the three of them dug in. Okay, now I’m down to one generous piece left that I was going to save for Kenny and I for lunch the following day, NOT! With the last of the family showing up around lunch time, I had yet to put up the quiche, and our other granddaughter’s boyfriend, made it disappear in no time………. I just don’t understand where the saying, REAL MEN DON’T EAT QUICHE!, comes from as there were three of them here and they all had their fair share and then some!!

Who took my fork???

Who took my fork???

With no quiche left for us, I had a mental plan to make another one real soon and it was then that I decided to use cooked grits for the crust. What more could you ask for, ham, eggs and grits all in one tasty dish? Sounds good, right? So with that I give you my recipe that can be altered with your favorite breakfast meat and cheese…

Ham And Cheese Quiche With Grits Crust
 
Author:
Ingredients
  • 1 cup regular cooking grits not instant
  • 4 cups water
  • ¼ teas salt
  • 1 tbsp unsalted butter
  • 1 cup diced ham
  • ½ cup of diced onions
  • 4 oz grated cheddar cheese
  • 4 large eggs
  • 2 cups heavy cream
  • Salt and fresh ground pepper to taste
Instructions
  1. Bring water to a boil with the salt and butter; slowly stir in grits, reduce heat immediately to low and cover. Watch grits to make sure they don't boil over as they do tend to do this at times especially with a glass top stove.
  2. Let grits cool slightly and then press them into a quiche dish to form a nice crust. Some grits may be left over depending on the size dish you use.
  3. Sprinkle ham over crust and top with cheese.
  4. Whisk together the eggs, heavy cream and seasonings.
  5. Bake in a preheated 425 degree oven for 15 minutes, reduce heat to 300 degrees and continue to bake for 40 minutes or until a knife inserted in the center comes out clean.
  6. Let cool just slightly before cutting.

If you don’t have one of those men I was talking about earlier, you know the kind who think real men don’t eat quiche, serve this one up for a tasty breakfast treat on Father’s Day this Sunday, enjoy!

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