Black-Eyed Pea Dip

DO NOT let the name of this sway you! I don't like black-eyed peas really at all and I LOVE LOVE LOVE this dip. Brittany in Little Rock, Ar brought this to a party one night and it was all the talk!:)

This is now one of my staples to bring when I need a quick and easy dip recipe.

Great for football season! Geaux Tigers!

Ingredients:

2 cans black-eyed peas
2 cans Rotel (original)
1 medium tub of sour cream
1 Bag of shredded cheddar cheese
extra jalepenos are optional, diced (canned or fresh)
bag of frito's chips (scoops works the best)
1. Drain the black-eyed peas and rotel really good. Mash 1/2 of the black-eyed peas.

2. Mix with the sour cream.

3. Top with the cheese and bake for about 30-45 minutes at 375 degrees. It's ready when it is bubbling around the edges and the cheese is good and melted.

4. Serve with Fritos!

Stuffed Chicken Breast

This is the best stuffed chicken breast I have ever had and ever made. Kayla made it for me once when she was living in Houston and I went to visit her. When she told me how easy it was it made it that much more exciting!

Ingredients:

3 chicken breast

1 tub (8oz) chive and onion cream cheese (you can use the 1/3 less fat and tastes just the same)

Tony Chachere's (you can sub with salt, pepper, red pepper and garlic salt if you do not have)

Bacon ~ 6 slices

1. Heat oven to 325 degrees. Pound the chicken (cover with plastic wrap to keep from splattering).

2. Spinkle Tony's on both sides of chicken.

3. Cook bacon until almost crispy. Put 1/3 of the cream cheese in each chicken breast.

4. Roll the chicken and use toothpicks to keep in place. Wrap each chicken breast with 1-2 peices of partially cooked bacon.

5. Bake in oven ~30 minutes.

Turkey Meatloaf with Balsamic Glaze

This is a Bobby Flay recipe I found and I fell in love! It is one of the most flavorful meatloaf's I have ever had. The balsamic glaze is amazing, but you could use bbq sauce if you prefer.

I told my mom to make this and not tell my dad it was healthy, so he would actually try it! I honestly do not think you can tell this is healthy, but it's jammed packed with veggies! mmmmm mmmmm making my mouth water thinking about it!!

Ingredients

• 2 tablespoons olive oil
• 1 small zucchini, finely diced
• 1 red bell pepper, finely diced
• 1 yellow bell pepper, finely diced
• 5 cloves garlic, smashed to a paste with coarse salt
• 1/2 teaspoon red pepper flakes
• Kosher salt and freshly ground pepper
• 1 large egg, lightly beaten
• 1 tablespoon finely chopped fresh thyme
• 1/4 cup chopped fresh parsley
• 1 1/2 pounds ground turkey
• 1 cup breadcrumbs
• 1/2 cup freshly grated Romano or Parmesan cheese
• 3/4 cup ketchup
• 1/4 cup plus 2 tablespoons balsamic vinegar

Directions

Preheat the oven to 425 degrees. Heat the oil in a large saute pan over high heat. Add the zucchini, bell peppers, garlic paste and 1/4 teaspoon red pepper flakes. Season with salt and pepper and cook until the vegetables are almost soft, about 5 minutes. Set aside to cool.

Whisk the egg and fresh herbs in a large bowl. Add the turkey, breadcrumbs, grated cheese, 1/2 cup ketchup, 2 tablespoons balsamic vinegar and the cooled vegetables; mix until just combined.

Gently press the mixture into a 9-by-5-inch loaf pan. Whisk the remaining 1/4 cup ketchup, 1/4 cup balsamic vinegar and 1/4 teaspoon red pepper flakes in a small bowl; brush the mixture over the entire loaf. Bake for 1 to 1 1/4 hours. Let rest for 10 minutes before slicing.

Zucchini Bread

I got this recipe from a co-worker, Tonya, at my old job in Little Rock. Every time I make this I think of Baptist hospital and all my friends that still work there. Tonya told me she usually uses wheat flour instead of white flour, but either way I'm sure you will enjoy this recipe.

Ingredients:

2-3 cups grated zucchini

1 cup oil

3 eggs

2 1/4 cup sugar

1 tsp vanilla

3 cups flour

1/2 tsp salt

1 tsp baking soda

1/2 tsp baking powder

3 heaping tsp cinnamon

1/2 cup Pecans or walnuts *optional

Makes 2 loaves.

Mix the wet ingredients, then the dry ingredients and then mix together.

Bake 350 for ~ 1 hour.

Goat Cheese, Pesto, Sun-Dried Tomato Terrine

This is my absolute favorite cheese spread of all time. This is the recipe that started my food blog obsession. (I got it from crumblycookie.net) I loved the idea of the authors honesty about each recipe. Her honestly helped me decide if a recipe was worth my time or not.

Every time I serve this the compliments keep coming until the last bite!

Recently I brought it to the hurricane Irene party in Ipswich, MA and it was gone before the rain even started!

Ingredients:

10 oz goat cheese

1/4-1/2 cup cream (you can sub skim milk and it still turns out great)

Kosher salt and black pepper

3 Tbs. basil pesto

5 oil-packed sun-dried tomatoes, drained and finely chopped

1/4 cup pine nuts, toasted and coarsely chopped

extra-virgin olive oil for drizzling

1. Line the inside of a deep bowl, such as a soup bowl, with saran wrap. Let the ends extend over the sides a few inches.

2. In a bowl, mash goat cheese and 1/4 cup cream with a fork and season with 1/4 tea. salt and a few grinds of pepper; add more cream if the cheese hasn't softened.

3. Spoon about 1/3 of the cheese into the lined bowl and pack it into an even layer.

4. Spread the pesto almost completely to the sides of the first layer of cheese. Top with another third of the cheese, the sun-dried tomatoes, and all but 1/2 tea. of the roasted pine nuts (roast pine nuts in a non-stick pan ~2-4 min). Top with remaining cheese.

5. Pack down, fold the plastic over, and refrigerate at least 30 min.

6. Half an hour before serving, take the bowl out of the refrigerator. Pull on the edges of the plastic to loosen the terrine from the bowl. Invert the terrine onto a plate, drizzle with a little olive oil. Sprinkle with pepper and remaining pine nuts.

Serve with crackers of your choice!

Cake Batter Blondies

I love cake batter anything and everything! I saw this recipe after browsing pinterest for the first time and had to try them right away. They are really really good but also really really sweet. I think next time I would only add 1/4 cup chocolate chips, which may help cut out some of the sweetness. There is another recipe variation I have seen as well I may have to try and once I do I'll be sure to compare the two for you.

Ingredients:

1 box yellow cake mix

1/4 cup canola oil

1 egg

1/3-1/2 cup milk

1/4 cup rainbow sprinkles

1/2 cup white chocolate chips (optional)

1. Combine the first four ingredients in a large bowl. Add the milk slowly--you want the batter to remain as dense as possible.

2. Mix in the rainbow sprinkles and white chips. Pour into a 8 x 8 in cake pan.

3. Bake for 30 min at 350 degrees.

Basil Infused Vodka

I went to the Cisco Brewery in Nantucket last year and this is where I discovered Basil Infused Vodka! It was amazing!!! I had a strawberry, ginger ale, basil vodka drink and it was amazing. I am not one who usually goes for a mixed drink, but this one was not very sweet and so good and refreshing.

So, I had to try to make my own and it turned out great and was so so easy.

I suggest using it in a strawberry ginger-ale concoction or maybe a grapefruit basil Martini. However you mix it, I'm sure you will be happy and satisfied!

Ingredients:

Vodka (however much you want to infuse)

Basil

Airtight glass jar

1. Put vodka in airtight jar. Add a large amount of basil (I used about 1 1/2 cup vodka and about 3/4 cup basil.

2. Store in a cool, dark place for ~ 1 week. (I suggest the fridge or your pantry).

You can infuse your favorite type of booze and/or use your favorite fruit, vegetable, herb or spice. Some infusions can take 2-3 weeks so plan accordingly.

Some other suggestions:

strawberries

blueberries

cucumbers

mangos

jalapenos

lemons

Stuffed Artichoke

One of my favorite things growing up was stuffed artichokes! Whenever I see a nice big artichoke at the store I must have one...or two! While in college Maw Maw Josie would stuff and freeze them for me to take home. So now when I make them I always make two and save one for later!


These can be cooked on the stove or in a crock-pot. The crock-pot makes it much easier and you don't have to watch them as much. If you cook on the stove you need to make sure there is always water in the bottom of the pan and be careful not to burn the bottoms.


Ingredients:
2 Artichokes
3/4 cup bread crumbs (I usually use Italian flavored)
1/3 cup shredded Parmesan cheese
3/4 tea. Tony Chachere's
Stem of artichoke peeled and minced
1 Tb. olive oil
1Tb. water




1. Trim the top of the artichoke, and cut the spiky tips off each leaf.
2. Mix all ingredients together in a bowl.
3. Spoon the filling into the artichoke.
4. Cook in a crock-pot ~3 hours, or on the stove for 1.5 hours or until leaves are easy to pull out. Can dip in butter if you would like, after you eat the leaves make sure to eat the heart (the bottom part after cutting off the fur and the remaining leaves!

Vegetable Lasagna

I found this recipe in the September 2011 issue of Cook's Illustrated. I made a few changes and I have included them in my version of the recipe. It did not call for mushrooms, but I was in the mood for mushrooms and had to add them. I thought it would add good flavor and make it more "meaty." I would suggest not leaving these out! All and all this was a great recipe if your looking for a tasty veggie lasagna.

Ingredients:

No-Cook Tomato Sauce:

1 28 oz. can crushed tomatoes

1/4 cup chopped fresh basil

2 Tb. extra-virgin Olive oil

2 garlic cloves, minced

1 tea. kosher salt

1/4 tea. red pepper flakes

No-Cook Cream Sauce:

4 oz. Parmesan cheese, grated (2 cups)

1-2 cups whole-milk cottage cheese (the original recipe calls for 1 cup, however I suggest using 2)

1 cup cream

2 garlic cloves, minced

1 tea. cornstarch

1/2 tea. kosher salt

1/2 tea. pepper

Vegetable Filling:

1 1/2 lbs. eggplant, peeled and cut into 1/2 in. cubes ~ 7 cups

Kosher salt and pepper

1 lb. zucchini, cut into cubes ~4 cups

1 lb. yellow squash, cut into cubes ~4 cups

5 Tb. plus 1 tea. olive oil

4 garlic cloves, minced

1 Tb. minced fresh thyme

12 oz. baby spinach

12 no Boil lasagna noodles

12 oz. mozzarella, shredded ~3 cups

2 Tb. chopped fresh basil

1 package mushrooms

1. Whisk all tomato sauce ingredients in a bowl and set aside.

2. Whisk all the ingredients for the cream sauce in a separate bowl and set aside.

3. For the filling: Heat oven to 375 degrees. Toss eggplant with 1 tea. salt in bowl and line the surface of a plate with coffee filters and lightly spray with vegetable oil spray. Spread the eggplant over the filters. Microwave the eggplant, uncovered, until dry to touch and slightly shriveled, about 10min., tossing once halfway through, let cool slightly. (This will keep the eggplant from causing your final lasagna from being too watery and mushy) Return eggplant to bowl and toss with zucchini and squash.

4. Combine 1 Tb. oil, garlic, and thyme in small bowl. Heat 2 Tb. oil in skillet over med-high heat. Add half eggplant mixture, 1/4 tea salt, and 1/4 tea pepper. cook, stirring occasionally, until veggies are lightly browned, about 7 min. Add the mushrooms halfway through. Push veggies to sides of skillet; add half garlic thyme mixture, cook ~30 seconds until fragrant. Transfer to med bowl, repeat with the remaining eggplant mixture.

5. Heat the spinach in a skillet on med-high heat with 1 tea. oil. until spinach is wilted. Transfer spinach to a paper towel-lined plate and drain 2min, stir into eggplant mixture.

6. To Assemble: Spray 13x9 baking dish with vegetable oil spray. Spread 1 cup tomato sauce in bottom, shingle 4 noodles on top of sauce. Spread half of the veggie mixture over noodles, followed by half cream mixture, and 1 cup mozzarella. Repeat layering with 4 noodles, 1 cup tomato sauce, remaining veggies, reaming cream sauce, and 1 cup mozzarella. Place remaining 4 noodles on top layer of cheese. Spread remaining 1 cup tomato sauce over noodles and sprinkle with 1 cup mozzarella. Lightly spray large sheet of aluminum foil with veg oil spray and cover lasagna. Bake until bubbling ~35 min. Cool, sprinkle with basil and serve.

Pesto Portobello's

This is a great, quick and simple recipe. Ben made these for us while I was in NM and they were a hit! He made them outside on the grill, which I would definitely recommend, but baking is just fine as well.

The other day I really wanted a homemade meal but was looking for something extremely simple since I'd been feeling a little under the weather. This recipe was the winner, minimal ingredients, minimal time but maximum flavor!

Ingredients:

3-4 Portobello Mushrooms

Pesto

Tomato

Mozzarella cheese, shredded

Heat oven to 350 degrees. Scoop out the inside of the mushroom. Add 1-2 Tbls. pesto each mushroom cap. Add 1-2 slices tomato, sprinkle with cheese. Bake 10-12 min or until cheese browns.