Pillow Pea Soup

Pillow Pea Soup

James Tolbert Pillow

a.k.a Uncle Jim

1 cup carrots, diced
1 cup onions, diced
2 cups celery, diced
2 cloves garlic

4 cups dried split peas {2-1lb bags}

18 cups veggie or meat stock {salt free chicken boullion preferred} 

1/2 tsp. black pepper

1 tsp. salt

1 tsp. thyme

1/8 tsp. cayenne pepper

1 pkg, pre-cubbed ham, optional

2 Tbspn flour, optional

Saute onions, garlic, carrots, and celery. Then add broth/stock and rest of the ingredients. Simmer in large pot until peas are tender. Making sure to stir before dipping out a bowl of soup, because all the good stuff settles to the bottom!

Color Run Chicken Tortilla Soup

Color Run Chicken Tortilla Soup

I have made this several different times with all or very few of the ingredients on hand. If you don't have fresh onions or garlic skip straight to the second part and add powdered garlic and onions when you add the chili. Or if you don't have oregano add a little Italian Seasoning. I have used all chicken broth and no water, or all water with only a little chicken bullion.
Make it till you like it!
1 onion chopped
3 cloves garlic
1 Tablespoon oil
Saute until soft
2tsp chili
1 tsp oregano
1 28oz can crushed tomatoes
1 10.5 oz chicken broth
1 1/4 cups water
Add & Simmer 5-10 minutes
1 can corn
1 can hominy
1 4oz green chiles
1 15oz black beans
2 cooked boneless skinless chicken breast or 2 cans chicken
Stir in & simmer 10 minutes

Toppings:
Avocado
Cheese
Green Chilies
Green Onions
Cilantro
Sour Cream

Newburn Sweet Pulled Pork

Newburn Sweet Pulled Pork
{used for tacos, taquitos, sandwiches, flautas) 

3-5 lb tenderloin roast

18oz Dr. Pepper

1 cup brown sugar

1 tsp Cumin

1 tsp garlic, minced

(can add black pepper & red pepper flakes for extra kick)

Put in crock pot on low for 8 hours 

OR In oven covered with foil 300* for 7-8 hours (draining some liquid 1/2 way thru)

Cilantro Lime Ranch

2 Tomatillos

1/2 bunch cilantro

1 tsp garlic

juice from 1 lime

1/2 jalapeno or 4oz small chopped can 

Blend in a blender.

Nay's Thanksgiving Rolls

 Nay's Thanksgiving Rolls

4 c. Flour, divided

5 Tbl Sugar

1 tsp. Salt 

2 pkgs yeast or 4 1/2 tsp

1 c milk

1/2 c water

1/4 c butter

Mix 1 1/2 cups flour, sugar & warm water in mixing bowl. 

Combine milk water & butter in pan & heat until very warm. 

Gradually add milk mixture to the dry ingredients & stir 2 minutes.

Add rest of flour to make soft dough (about 2 1/2 cups) 

Knead 5 minutes. Cover let rise 15 minutes.

Bake approximately 12 minutes 400*

Does great when you double it.

Can also swap 2 or 4 cups wheat flour for white. 

Pesto Chicken Stuffed Shells

We LOVE these. My friend halved the Parmesan cheese and added mozzarella cheese, and it was gooey good. 

Pesto Chicken Stuffed Shells
original Joelen recipe

12-16 jumbo pasta shells
water for boiling pasta
4oz cream cheese, softened
1 cup freshly grated Parmesan or Asiago cheese + 1/4 cup for topping
3 tablespoons prepared pesto (homemade or store bought)
2 cups shredded cooked chicken
2 cloves garlic, minced
salt and pepper to taste


In a large pot over high heat, boil water and prepare pasta shells as directed on package. Cook pasta shells only until al dente. The pasta will finish cooking when the dish is baked. Drain the pasta shells and set aside.

In a large bowl, combine the rest of the ingredients, except the 1/4 cup of cheese for the topping. Fill the pasta shells with the filling and place in a baking dish.  Sprinkle the remaining 1/4 cup of cheese over filled shells. 

Preheat oven to 350 degrees and bake shells uncovered for 30 minutes or until shells are bubbling hot and cheese melts.


http://joelens.blogspot.com/2010/05/pesto-chicken-stuffed-shells.html

Jiffy Corn Dog Mini Muffins

Admit it...you like Corn Dogs. Besides these are the perfect potluck food. 

Jiffy Corn Dog Mini Muffins

1-8.5 oz. box of Jiffy Corn Muffin Mix

1 egg, slightly beaten

1/3 cup skim milk
1 TBS honey

4 Oscar Mayer Turkey Hot dogs, each cut into 5 pieces 

1. Spray the wells of a mini muffin pan with cooking spray.  Preheat oven to 400 degrees F. 

2.  In a med bowl, combine the mix, egg, honey and skim milk.  Allow to sit for 3 - 4 min.  Stir batter.  

3.  Fill each mini muffin well with about 1/2 TBS batter.  Place a piece of hot dog into each well, pressing in.  

4. Top each hot dog with about a tsp. of batter, covering hot dog.  

5.  Bake in oven for 10 - 15 min.  or until golden brown.  Allow to cool in pan for 5 min. before removing to platter. 

http://mykitchenadventures1.blogspot.com/2011/01/jiffy-corn-dog-mini-muffins.html

Mini German Pancakes

I make these almost every Saturday. They are delicious with pureed fruit or yogurt. These are a mini version of the pie pan sized ones I grew up with.

Mini German Pancakes

(from Chris O's kitchen)

Ingredients:

6 eggs

1 cup milk (you can use skim or low fat milk if you want)

1 cup flour

1/4 tsp salt

Toppings: Powdered sugar and lemon juice, or maple syrup

Directions:

Preheat oven to 425. Spray cupcake pans with no-stick cooking spray. Mix eggs, milk, flour and salt just enough to blend. (Do not over mix. Batter will be lumpy.) Pour batter in cupcake pans. Makes approx. 12-16 mini German pancakes. Bake 18-25 minutes depending on type of cupcake pan and the amount of batter in each cupcake tin. Remove from oven. Let cool for just a minute or two. Remove mini pancakes from pan. Drizzle with lemon juice and sprinkle with powdered sugar. You can also serve with maple syrup if you prefer instead of using lemon juice. Enjoy for breakfast, lunch or dinner!

http://momathonblog.typepad.com/momathon_blog/2008/07/recipe-mini-german-pancakes.html

Shrimp and Grits

We always triple this. It's a new favorite favorite around here. You can't be afraid of cheese with this dinner!

Shrimp and Grits

2 cups water
2 chicken bouillon cubes or 2 tsp chicken bouillon granules
2 tablespoons butter
1/2 cup quick grits
1 cup sharp cheddar cheese, shredded

1 pound shrimp, peeled and deveined, without tails
cajun seasoning
4 slices thick cut bacon
2 teaspoons fresh lemon juice
1/4 cup thinly sliced scallions
1 garlic clove, minced

Arrange bacon on a cooling rack (like for cookies) and set the rack on a sheet pan (something with a lip all the way around). Place the bacon in a cold oven, then turn the oven on to 400 degrees F. Cook the bacon for 15 mins on each side, or until done. Chop into 4 slices into bite-sized pieces and reserve the bacon grease from the bottom of the pan.

In a medium saucepan, bring water, bouillon, butter and grits to a boil. Reduce heat to low and simmer for about 7 mins, until grits and thickened and tender. Remove from heat and stir in cheese.

Add 1-2 tablespoons of the bacon grease to a medium skillet over medium high heat. Season the shrimp with plenty of cajun seasoning. Add the shrimp to the skillet and cook until the shrimp turn pink, about 1 minute per side. Lower the heat to medium and add the bacon scallions, garlic, and squeeze in some lemon juice. Cook for another 1-2 minutes until the garlic and scallions are softened and the shrimp are done.

Serve the grits in bowl and top with the shrimp. Enjoy!

Makes 2 servings.

http://www.kevinandamanda.com/recipes/dinner/shrimp-and-grits.html

Baked Chicken Bacon Ranch Taquitos

Baked Chicken Bacon Ranch Taquitos

Ingredients:
1 (8 oz) package cream cheese, softened (I used Neufchatel cheese)
12 slices of bacon cooked and crumbled
4 cups cooked, shredded chicken(a rotisserie chicken works great for this!)
1 (1 oz) packet dry Ranch Dressing mix
2 cups Monterrey Jack cheese, shredded
3-4 Tablespoons green onion, chopped
20 (6-inch) flour tortillas
Salt
Non-stick cooking spray 

Directions:
Preheat oven to 425 degrees. 
Cover a large baking sheet (I use a cookie sheet) with aluminum foil and spray lightly with cooking spray. 
Mix together cream cheese, chicken, bacon, cheese, and green onions. Add in about 1/2 of the dry Ranch dressing mix and taste- add more if you want more of a Ranch taste (I ended up using only 1/2 of the packet). Mix well. Spoon 2-3 tablespoons of the chicken mixture into a flour tortilla and roll it up.
Place taquito seam-side down on the baking sheet. Repeat about 20 times (I had to use two baking sheets because all of my taquitos would not fit on one). Once finished, spray the tops of the taquitos with non-stick cooking spray (or you could lightly brush some olive oil on them) and sprinkle with salt (I like to use sea salt).
Place pan in oven and bake for 15-20 minutes (or until edges and tops are golden). Let cool for a couple of minutes. Serve with Ranch dressing or Blue Cheese Dressing for dipping (my husband also likes to dip them in "Salsa Ranch"- just mix equal parts salsa and Ranch dressing together).

http://www.sixsistersstuff.com/2012/03/baked-chicken-bacon-ranch-taquitos.html

Perfect Pulled Pork

LuAnn is responsible for finding this yummy recipe. 

Perfect Pulled Pork

1 whole boston butt

Dry Rub

1 tbsp ground cumin
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp chili powder
1 tbsp cayenne pepper
1 tbsp salt
1 tbsp ground pepper
1 tbsp paprika
1/2 cup brown sugar

Mix well and store in an air tight container.

Brine Solution

1/2 cup salt
1/2 cup brown sugar
2 qts cold water
2 bay leaves
3 tbsp dry rub mix

Add salt to cold water and stir very well until all the salt is completely dissolved. Then add the brown sugar, dry rub, and bay leaves and stir well to combine.

Pork shoulder preparation:

Rinse the pork shoulder and place in a large container, pour in the brine solution until the shoulder is completely covered. Cover the container and place in the refrigerator for at least 8 hours. Then remove pork shoulder from brine solution, pat dry with paper towels, place in baking pan that is bigger than the shoulder by at least a inch in length and width and at least 3 inches deep. Sprinkle dry rub onto the surface of the shoulder and massage in such that it adheres to the surface. Coat all sides. Make sure the fat layer on the shoulder is facing up before cooking! Place baking pan uncovered in a 225 degree oven on the middle rack. Insert a probe thermometer into the center or thickest part of the shoulder, but not touching the bone. Monitor the temperature throughout cooking (a digital thermometer with an alarm function is the easiest way to do this). Do not remove from the oven until the center of the shoulder reaches 200 degrees. When the shoulder has reached 200 degrees, shut off the oven and let the roast cool for a couple of hours before removing from the oven. If the bottom of the pan is dry (or crusted with dried spices) then cover the pan with foil to retain internal moisture of the meat during the cooling period. When the temperature drops to 170 degrees or slightly lower, remove from oven. Place on a large, clean work surface such as a cutting board, and remove the large sheet of crusted fat on the top. Pull apart with two forks, it will pull apart very easily. Serve for friends and family!

{Kevin & Amanda http://www.kevinandamanda.com/recipes/dinner/perfect-pulled-pork-slow-roasted-seasoned-savory.html

Slow Cooker, Pumpkin Pie Steel-Cut Oatmeal

I found that my slow cooker cooks this in just 3 hours. 

Slow Cooker, Pumpkin Pie Steel-Cut Oatmeal 

Ingredients

• 1-3/4 cups unsweetened almond milk (or other dairy or non-dairy milk)
• 1-1/2 cups water
• 1 cup uncooked steel-cut oats (gluten-free, if desired)
• 1/4 cup maple syrup (may substitute other preferred sweetener)
• 3/4 cup pumpkin puree (unsweetened,unflavored)
• 1/2 cup unsweetened applesauce (or one apple, peeled, cored, and grated)
• 1 teaspoon vanilla
• 1-2 tablespoons pumpkin pie spice
• 1 tablespoon ground chia or flax seeds
• 1/4 teaspoon salt
• 1-1/2 tablespoons butter, cut into 5-6 pieces (optional)
• Optional garnishes: chopped nuts, raisins, maple syrup, brown sugar, additional milk or butter

Directions

Coat inside of 3-1/2 quart (or larger) slow cooker with cooking spray. Add all ingredients (except optional toppings) to slow cooker, using 1 tablespoon pumpkin pie spice. Stir, cover, and cook on low for  approx. 5 hours, or until oats are cooked & softened, but edges haven't browned. (Slow cooker times may vary.) Taste and stir in more pumpkin pie spice, if desired. Spoon oatmeal into bowls; add optional toppings, if desired. Store leftovers in refrigerator. Freezes well.

Alternative slow cooker method for extended cooking time without over-browning the edges: Insert a heat-tolerant bowl inside the slow cooker; coat inside of bowl with cooking spray. Add all ingredients (except optional toppings) to the bowl; stir to combine. Pour water into the slow cooker on the outside of the bowl so that the water fills approx. halfway up the sides of the bowl. Put the cover on the slow cooker, and cook on low for up to 8 hours.

To reheat single servings: Put 1-cup cooked oatmeal in microwave proof bowl. Add 1/3 cup milk. Microwave on high for 1 minute; stir. Continue cooking for another minute, or until hot. (If frozen, microwave longer at half power.)

Recipe may be doubled in 6-quart or larger slow cooker. Increase cooking time 1 hour.

Nutritional Info (per 3/4 cup serving): 149 calories, 3.6g fat, 27.3g carbs, 3.9g fiber, 4.9g protein; Weight Watchers PointsPlus: 4 pts

{From The Yummy Life http://www.theyummylife.com/Slow_Cooker_Pumpkin_Pie_Oatmeal }

Honey Lime Chicken Enchiladas

Honey Lime Chicken Enchiladas Recipe:

Ingredients:

Marinade:

6 tablespoons honey

5 tablespoons lime juice

1 tablespoon chili powder

1/2 teaspoon garlic powder

Enchiladas:

1 pound chicken, cooked and shredded (I usually boil 4 chicken breasts and shred them)

8-10 flour tortillas

1 pound Monterrey jack cheese, shredded

16 ounces green enchilada sauce

1 cup heavy cream

Directions:

Whisk the first four ingredients and toss with shredded chicken in a Zip-loc bag.  Let it marinate in the fridge for at least a 1/2 hour, but preferably a half day or so.  Pour about 1/2 cup enchilada sauce on the bottom of a 9X13 baking pan.  Fill the tortillas with chicken, saving marinade, and shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas.  Put rolled tortillas in 9x13 pan as you go.  Mix the remaining enchilada sauce with the cream and leftover marinade (if there is any).  Pour sauce on top of the enchiladas.  Sprinkle with remaining cheese.  Bake at 350 degrees for 30 minutes until brown and crispy on top.

{from SixSisters blog}
http://www.sixsistersstuff.com/2011/05/honey-lime-chicken-enchiladas.html#

Popeye's Ice Cream

Popeye's ice cream

3/4 c half and half

1/4 c agave nectar

2/3 c fat-free powdered milk

2 c spinach

1 1/2 Tbsp vanilla

Blend all ingredients in blender and freeze

Variations:  Add 10-12 baby carrots for the spinach

or substitute 1/2 c pumpkin puree for the spinach and add 1/2 tsp pumpkin pie spice

Vegan variation:

3/4 c coconut milk

1 avocado

1/4 c agave nectar

2 c spinach

1/4 tsp almond extract 

3 Tbsp shelled pistachios

Blend and freeze

The original recipe includes 2 1/2 c. of ice to make it in the blender.  Since I made it in the ice cream freezer, I eliminated the ice.  You probably could increase the coconut milk because of this.  It was pretty thick when we made it the other night. 

Texas Sheet Cake

Texas Sheet Cake

2 c sugar

2 c flour

2 tsp baking powder

1/2 tsp salt

1/2 c buttermilk (add 1/2 tsp apple cider vinegar to 1/2 c whole milk) or 1/2 c sour cream

2 eggs

1 tsp vanilla

1 c water

2 sticks butter

4 tsp cocoa

Preheat over to 400. In a bowl mix together the first 7 ingredients. In a small pan bring water, butter & cocoa to boil. Boil for 1 minutes. Add the boiled mixture to the mixing bowl. Pour into greased & floured 11x17 cookie sheet. Bake 12-15 minutes

Frosting:

1/2 c butter

6 Tbs evaporated milk

4 Tbs coca

1 tsp vanilla

1 lb powdered sugar

1 c chopped nuts

In small saucepan bring to boil the butter, milk, & coca. Boil 1 minutes, remove from heat & add powdered sugar & nuts. Stir until smooth. Pour over cake as soon as it is taken from the oven. The frosting will firm as the cake cools. 

Frog Eye Salad

Frog Eye Salad


Cook 4oz Acini De Pepe macaroni

While that's cooking mix:
1/4 C Sugar
1 1/2 tsp. Flour
1/8 tsp Salt
1/2 C. Pineapple Juice (from canned pineapple below)
1 egg
1 1/2 tsp Lemon Juice

2-11oz cans mandarin oranges, drained

1-20oz can pineapple tidbits, juice reserved for mixture above

1 C Miniature marshmallows

1/2 C Shredded coconut

6-8oz Cool Whip

Whisk together 1st 5 ingredients. Cook over medium heat, stirring constantly until thickened.
1 1/2 tsp Lemon Juice
Add lemon juice.
Add mixture to cooked acini de pepe & refrigerate overnight.
The next day add:
2-11oz cans mandarin oranges, drained
1-20oz can pineapple tidbits, juice reserved for mixture above
1 C Miniature marshmallows
1/2 C Shredded coconut
6-8oz Cool Whip

Apple Dumplings

Recipe from www.thepioneerwoman.com

Ingredients

• 2 whole Granny Smith Apples
• 2 cans (8 Oz. Cans) Crescent Rolls
• 2 sticks Butter
• 1-1/2 cup Sugar
• 1 teaspoon Vanilla
• Cinnamon, To Taste
• 1 can (12 Oz.) Mountain Dew Soda

Preparation Instructions

Peel and core apples. Cut each apple into 8 slices each. Roll each apple slice in a crescent roll. Place in a 9 x 13 buttered pan.

Melt butter, then add sugar and barely stir. Add vanilla, stir, and pour entire mixture over apples. Pour Mountain Dew around the edges of the pan. Sprinkle with cinnamon and bake at 350 degrees for 40 minutes. Serve with ice cream, and spoon some of the sweet sauces from the pan over the top.

WARNING: Prepare this dish at your own risk. It is beyond imaginable.

Christy's Oriental Salad

1 large head green or purple cabbage-sliced thinly
8 green onions-finely chopped
2 pkg Ramen Noodles, broken up (not the flavor packets)
1 C. slivered almonds
1 C. shelled sunflower seeds
4 chicken breast-cooked, cooled, cubed (or 2 cans-12.5 oz- chicken breast)

Toss all ingredients in a large bowl & add dressing. Cover & refrigerate several hours before serving.

Dressing:
1 C. oil
1/3 C. rice or cider vinegar
1/4 C. sugar
1 t. salt
1 t. pepper
Mix well in a jar with a lid, so you can shake it. Refrigerate until ready to use.

Grilled Cheese and Tomato Paninis

Josh and I LOVED this glorious twist on the traditional grilled cheese sandwich.

On Italian bread (I used homemade foccacia), spread a little pesto;top with tomato slices and part-skim mozzarella cheese slices. Coat outside of bread with cooking spray;brown in skillet, pressing sandwiches with spatula until cheese melts.

Cinnamon Toast

This is THE BEST cinnamon toast EVER! I always beg Josh to make it for me.

• good white bread
• ground cinnamon
• granulated sugar
• unsalted butter

Heat the broiler, toast thick slices of bread on both sides, then butter thoroughly. Mix the cinnamon sugar sugar, sprinkle generously to cover the bread. Put the toast back under the broiler until the sugar starts to melt and bubble. Remove carefully and eat when the toast has cooled enough not to burn your lips. YUM!

Tortilla Soup

This recipe was given to me by my friend Janet. She raged about it for a month and so I finally had to try it.

• 2 (15-ounce) cans black beans
• 2 (15-ounce) cans Mexican stewed tomatoes
• 1 (15-ounce) can tomato sauce
• 1 (15-ounce) can black olives, halved
• 1 bag frozen corn or 1 can corn
• 1 cup salsa
• 1 small can chopped chili peppers
• 3 large chicken breasts

Put all the ingredients in a crockpot. Cook on low for 8 hours. After it is cooked, shred the chicken. Garnish bowels with tortilla chips, cheese, and sour cream.

Moroccan Lentil Stew

Josh and I have been trying to make time to try some new recipes. The other night we decided to try this recipe out and, though I was skeptical at first, it turned out to be wonderful.

Makes 6 servings
Preparation time:10 minutes

Cooking time:about 25 minutes

• 1 tablespoon olive oil
• 1 medium chopped onion
• 3 cloves minced garlic
• 1 (28-ounce) can no salt added or regular petite diced tomatoes
• 2 (19-ounce) cans lentil soup (such as Progresso)
• 1(15-ounce) can rinsed reduced-sodium garbanzo beans
• 1/2 cup raisins
• 2 teaspoons cinnamon
• 1 1/2 teaspoons cumin
• 1/2 teaspoon crushed red pepper
• 6 tablespoons nonfat Greek yogurt

Heat oil in a large pan on medium. Add onion;cook 3 minutes or until softened. Add garlic; cook 1 minutes, stirring constantly. Stir in tomatoes, soup, garbanzo beans, raisins, cinnamon, cumin and red pepper. Bring stew to simmer on medium-high; stir occasionally. Reduce heat to medium-low and simmer, uncovered, 20 minutes or until liquid is reduced and sauce has thickened, stirring often to prevent sticking; serve. Garnish each serving with yogurt.

Josh and I took out the onion and the raisins and added zucchini and summer squash. We ate it with flat bread, spinach salad, and couscous.

April Fools

Chicken pot pie? Not so! This one calls for pudding, starburst & white chocolate.
Find this recipes & lots more here http://familyfun.go.com/april-fools-day/april-fools-food-pranks-gallery-842659/view-all/

Asparagus or Green Beans

I was not a fan of asparagus until I found this recipie.
Take asparagus, was and remove woody ends (this is easy to do, bend stem until you find the point atwhich it snaps)
Line on foiled covered pan, spary with olive oil (or Pam) then sprinkle lemon pepper.
Bake 425* for 10-12 minutes.

This is also great for fresh green beans.

Acorn Squash

Cut squash in half & clean.
Dice apples & sausage, toss with cinnamon.
Fill the center of the squash with mixture. Top with syrup or brown sugar. Wrap in tin foil. Place in crock pot (add a little water to bottom of crock pot)
Cook on high until squash is tender & done, about 3 hours.

Edamame Fried Rice

2 Tbsp canola oil
1/2 tsp minced garlic
2 cups brown rice
1 med onion, diced
4 oz sliced water chestnuts
1 cup frozen shelled edamame, defrosted
2 eggs-scrambled
1 scallion -green onions
2-3 Tbsp low sodium soy sauce *depending on your taste

Cook rice according to package directions. Scramble eggs, set aside. Meanwhile, heat oil in large saute pan over medium heat. Add onion and cook until soft about 5 minutes. Add garlic & saute 2 more minutes. Reduce heat to low. When rice is rooked, add to pan along with water chestnuts, edamame, eggs, scallion & soy sauce. Toss & serve.

*This is a great one to add cooked chicken or more stir-fry veggies