Pinto Beans w/ chow chow

PINTO BEANS: AND HOT WATER CORNBREAD

4 cups Dry Pinto Beans
4 slices Thick Bacon (can Also Use Salt Pork, Or Ham Hock, Or Diced Ham) or smoked turkey
1 teaspoon Salt
2 teaspoons Ground Black Pepper

INSTRUCTIONS
For the beans: Rinse beans in cool water; pour them into a large pot, cover with water by 2 to 3 inches. Slice the bacon into 1-inch thick pieces and throw it into the pot. Bring to a boil, then reduce heat and cover. Simmer for 3 hours, or until beans are tender. Add additional hot water to the pot as needed. Beans should have a thick broth. Toward end of cooking time, add salt and pepper and season to taste. Don’t over-salt. For a variety try adding chili powder, garlic or Tabasco. Serve in a bowl with cornbread. Can be served with small bowls of grated cheese, chopped onions, chopped fresh jalapenos, sour cream, and/or cilantro.

For the hot water cornbread:

1 1/2 cups of yellow corn meal
half cup of white flour
1/2 cup of canola oil for cooking
1 teaspoon of baking soda,
1 teaspoon salt
1 teaspoon sugar
2 cups of hot water
How to make it

Mix all ingredients in a bowl
Stir ingredients as you gradually add the hot water till dough is stiff
Make dough into patties* wet hands with cold water before making patties- to avoid sticking
Fry in pre-heated greased cast iron skillet (if possible)

What You Need: for the chow chow 

• 4 pounds red bell peppers, 
• cut into 1/4-inch dices
• 3 pounds green tomatoes cut into 1/4-inch dices
• 4 pounds sweet onions, 
• cut into 1/4-inch dices
• 1/2 cup jalepenos seeded and diced
• One 3 1/4-pound head of green cabbage, cored and finely chopped
• 1/2 cup kosher salt 
• 6 cups sugar 
• 4 cups cider vinegar 
• 2 cups water 
• 2 tablespoons yellow mustard seeds 
• 1 tablespoon dry mustard 
• 1 tablespoon crushed red pepper
• 1 tablespoon celery seeds
• 2 teaspoons ground ginger
• 1 1/2 teaspoons turmeric
• 1 tablespoon minced garlic

How to Make It:

In a food processor, fitted with a metal blade, pulse the tomatoes about 10 times

. Pour the tomatoes into a bowl. Add the peppers, onions, and jalapeno to the processor and pulse the vegetables for about 10 times. Add the mixture to the tomatoes. In a large, heavy pot, bring the sugar, vinegar and water to a boil. Add the mustard seeds, dry mustard, crushed red pepper, celery seeds, ginger and turmeric and stir well. Add the vegetables and bring to a boil. Simmer over moderate heat, stirring occasionally, until the relish is thick and saucy, about 1 hour. Pack the chowchow into 6 hot 1-quart canning jars, leaving 1/2 inch of space at the top, and close with the lids and rings. To process, simmer the jars at 180° for 30 minutes and monitor the water temperature with a thermometer. Store the jars in a cool, dark place for at least 2 weeks before serving, to allow the flavors to meld; store unopened for up to 1 year. Refrigerate after opening.

Pineapple upside down cuffins

1 box Pillsbury Moist Supreme Classic Yellow Cake Mix with pudding in the mix

1 (3.4 ounce) Vanilla Instant Pudding

3 eggs

1/3 cup oil

2/3 cup pineapple juice

1/3 cup milk

1 (8 ounce) can pineapple slices, drained (save juice)

1 (8 ounce) can crushed pineapple, drained (save juice)

Topping

1 stick butter, melted

1 cup brown sugar

maraschino cherries

Spray muffin tins well with cooking spray.  Melt butter and sugar together on top of the stove. Add 1 tablespoon sugar mixture to each muffin cup. Next, put in 1 tablespoon crushed, drained pineapple or 1 pineapple slice in bottom of each cup. In a large bowl mix cake mix, pudding mix, eggs, oil, juice and milk with mixer.  Fill cups 1/2 to 3/4 full with cake mix.  Bake in preheated 350 degree oven for 25 minutes. Remove and let cool at least 10 minutes. Run a knife around the edges to loosen muffins from cups before removing.  Turn cupcakes upside down on a platter and add cherries.

Pasta jambalaya

Ingredients

• 1 pound chicken breast cut into 1? pieces
• 1/2 pound shrimp deveined
• 1/2 pound andouille sausage sliced into 1/2? thick pieces
• 3 tablespoons Cajun spice blend
• 1/2 red bell pepper diced
• 1/2 green bell pepper diced
• 1/2 red onion thinly diced
• 3 cloves garlic minced
• 1/2 tsp. Kosher Salt
• 1/4 teaspoon ground black pepper
• 3 tablespoons canola oil
• 1 medium tomato diced
• 1 cup chicken broth
• 1 pound fettucine pasta cooked but not rinsed
• parsley and leftover minced bell peppers for garnish

Instructions

1. In a large bowl add the chicken, shrimp, sausage, cajun spices, red bell pepper, green bell pepper, red onion, garlic, Kosher salt and black pepper in a bowl and toss.
2. In a large skillet or a cast iron skillet add the canola oil on high heat.
3. In two batches sear off the ingredients until they're cooked through, about 4-5 minutes.
4. Add the tomatoes and chicken stock to the pan with all the cooked ingredients.
5. Cook for a minute or two then add in the cooked pasta and using tongs coat the pasta with the sauce.
6. Garnish with parsley and leftover minced bell peppers if desired.

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Homemade Meatballs

 

Ingredients

• 
  
• 3 slices of bread cubed
• 3/4 cup whole milk
• 1 lb. 85% lean ground beef
• 1 lb. ground pork , veal or turkey 
• 2 large eggs
• 1 finely minced yellow onion
• 2 teaspoons garlic powder 
• 1 teaspoon onion powder 
• 2 Tbsp basil
• 2 parsley
• 1 teaspoon oregano
• 1 /3 cup finely shredded Parmesan cheese
• 1 teaspoon seasoned salt 
• 1 teaspoon black pepper 
• 3/4 cup olive oil, only if you are frying the meatballs- see below
• 2 jars of spaghetti sauce of your choice. Add the same spices to the jarred spaghetti sauce. I also add A tablespoon of sugar and 3 tablespoons of margarine. That’s just how I make my spaghetti delicious! 
• ****serve with spaghetti noodles and cook noodles according to package ******* DO NOT OVERCOOK 

Instructions

1. In a large mixing bowl stir together bread and milk .if you need more milk add it 1 Tbsp at a time to moisten bread fully. Let rest while you prep ingredients (or at least 5 minutes).
2. To bread mixture add beef, pork, eggs, onion, garlic, basil, parsley, oregano, parmesan and season over top of ingredients evenly with salt and pepper 
3. Gently toss mixture and break meat up with fingertips until ingredients are evenly mixed.
4. Shape mixture with wet hands into even size meatballs, about 1 1/4-inches each or you can use a scoop.

Oven Baked Method

1. Preheat oven to 400 degrees before you begin preparing meatballs.
2. Spray two dark coated non-stick pans well with non-stick cooking spray or brush with olive oil.
3. Place formed meatballs on baking sheets, fitting about 20 per each and spacing evenly apart. Bake in upper and lower third of oven 10 minutes. 
4. Remove and turn meatballs if browned already on bottom (use a thin metal spatula to scrape from baking sheet). Transfer pans to opposite racks and bake until cooked through, about 8 - 12 minutes longer (should register 165 degrees in center of meatballs).
5. Stir into warmed marinara sauce. Simmer on low heat if desired for even more tender meatballs (about 10 - 20 minutes, toss occasionally gently).

Pan Fried Stovetop Method

1. To pan fry meatballs pour 3/4 cup olive oil into a 12-inch non-stick skillet, heat over medium heat.
2. Cook meatballs in 3 batches (so they aren't overcrowded) until golden brown on bottom, about 4 - 6 minutes. Then turn to opposite side and cook opposite side until golden brown. Transfer to paper towels to drain.
3. Transfer meatballs to warmed marinara sauce (see note 5) in a large pot, submerge in sauce. Cover and simmer over low heat until meatballs are 165 degrees in center, gently tossing meatballs occasionally, about 15 - 20 minutes.

Carrot cake cheesecake

INGREDIENTS

CHEESECAKE:

•  2 (8-ounces each) packages cream cheese, room temperature
•  1/2 cup granulated sugar
•  2 large eggs
•  1 teaspoon flour
•  1 teaspoon vanilla extract
•  1/2 cup sour cream

CARROT CAKE:

•  3/4 cup vegetable or canola oil
•  1/4 cup packed light brown sugar
•  3/4 cup granulated sugar
•  2 large eggs
•  1 teaspoon vanilla extract
•  1 1/4 cups all-purpose flour
•  1/2 teaspoon baking soda
•  3/4 teaspoon cinnamon
•  1/4 teaspoon nutmeg
•  Pinch cloves
•  1/4 teaspoon salt
•  1/2 pound finely grated carrots (1 cup or so)

CREAM CHEESE FROSTING:

•  3 ounces cream cheese, room temperature
•  2 tablespoons butter, softened
•  1 1/2 cups powdered sugar
•  1 teaspoon vanilla
•  1 tablespoon sour cream

INSTRUCTIONS

1. For the cheesecake, in a medium bowl using an electric mixer on high speed, beat the cream cheese, sugar, eggs and flour until smooth. Add the vanilla and sour cream and mix just until blended. Set aside.
2. For the carrot cake, in a large bowl using an electric mixer, beat together the oil, brown sugar and granulated sugar until smooth. Add the eggs and vanilla and beat until the mixture is light creamy and light. Stir in the flour, baking soda, cinnamon, nutmeg, cloves and salt until just combined. Mix in the carrots.
3. Preheat the oven to 350 degrees F. Lightly grease a 9- or 10-inch springform pan with cooking spray. Spread half of the carrot cake batter into the bottom of the prepared pan. Dollop half of the cheesecake batter on top of the carrot cake layer in large spoonfuls. Don't spread or swirl together. Just dollop. Dollop the rest of the carrot cake batter on and around the spoonfuls of cheesecake batter. Again, don't spread it out. If the lumpiness is stressing you out, I promise that it will all work out. Spread the last half of the cheesecake batter on top of all the layers and spread with an offset spatula into an even layer. Tap the pan on the counter a couple of times to get rid of any air bubbles.
4. Bake the cheesecake for 60-70 minutes (check earlier if using a 10-inch springform pan; it won't bake as long as a 9-inch pan), tenting the top of the cheesecake with foil the last 20 -30 minutes of baking if it is browning too quickly. The cheesecake will puff a great deal in the oven thanks to the leavening in the carrot cake and it might even crack. That's ok. It will settle after it cools and will be covered with frosting so the cracks won't matter. Take care not to overbake the cheesecake or the carrot cake bottom and sides will be dry. It's a fine balance between taking it out before it's overbaked but not so early that the cake batter is still raw. Keep in mind that each oven can vary in temperature so watch closely as it gets to the 60 minute mark. The top center part of the cheesecake (just about a 2- or 3-inch diameter circle) should still be slightly soft and jiggly when you take it out.
5. Let the cheesecake cool completely on a wire rack in the pan. While it cools, make the frosting by whipping together the cream cheese and butter until creamy and smooth. Mix in the powdered sugar a little at a time until the frosting is well-combined with no lumps. Add the vanilla and sour cream and mix well.
6. When the cheesecake has cooled, spread the frosting evenly over the top of the cheesecake. Cover with tin foil or plastic wrap and refrigerate until well chilled before serving. The cheesecake can be made up to two days in advance.

Lemon sugar cookies

INGREDIENTS

COOKIES:

•  1 1/4 cups (9.25 ounces) granulated sugar
•  2 tablespoons lemon zest (from about 3 medium lemons)
•  1 cup butter (8 ounces, 16 tablespoons), softened
•  3/4 cup neutral-flavored oil (canola, vegetable, grapeseed, etc)
•  3/4 cup (3 ounces) powdered sugar
•  1/2 teaspoon baking soda
•  1/2 teaspoon cream of tartar
•  1/2 teaspoon salt
•  3 to 4 tablespoons fresh lemon juice
•  2 large eggs
•  5 1/2 cups (27.5 ounces) all-purpose flour (I use unbleached)
•  Granulated sugar for pressing the cookies

FROSTING:

•  1 cup (8 ounces, 16 tablespoons) butter, softened
•  1 tablespoon sour cream
•  1/2 to 1 tablespoon lemon zest (from about 1 medium lemon)
•  5 cups (20 ounces) powdered sugar
•  1/4 cup fresh lemon juice

INSTRUCTIONS

1. Preheat the oven to 350 degrees F (or 325 degrees F for convection bake) and line several half sheet pans with parchment paper.
2. In a medium bowl, add the granulated sugar and lemon zest and rub the mixture together with your fingers until well-combined and it smells very lemony. Set aside.
3. In the bowl of a stand mixer fitted with the paddle attachment (or in a bowl using a handheld electric mixer), add the butter, oil, granulated sugar/lemon zest mixture, and powdered sugar. Sprinkle the baking soda, cream of tartar, and salt across the top of the sugars (don't add the baking soda and cream of tartar in one lump or it might clump while mixing). Mix until well-combined and super creamy, 1-2 minutes, scraping down the sides of the bowl as needed.
4. Add the lemon juice and eggs and mix until well-combined, 1-2 minutes, again scraping down the sides of the bowl as needed.
5. Add the flour and mix until no dry streaks remain and the mixture is evenly combined; don't overmix.
6. Scoop the dough into about 3-tablespoon sized portions (I use a #20 cookie scoop) and roll into balls. Place several inches apart on the prepared baking sheets. Add about 1/2 cup granulated sugar to a shallow dish or bowl. Lightly spray the bottom of a flat-bottomed glass with cooking spray and dip the bottom of the glass into the sugar. Press each cookie into an even thickness dipping the bottom of the glass into the sugar between each press (no need to spray it again with cooking spray after the first time). The edges of the cookie will ruffle out a bit. It's really up to you how thick or thin to press the cookies. I like them between 1/4- and 1/2-inch thick.
7. Bake the cookies for 10-12 minutes until just set. Try not to let them get golden on the edges or very much on the bottom - that means they've baked too long and they may be dry and crumbly instead of creamy and soft.
8. Let the cookies cool for a few minutes on the baking sheets before removing to a cooling rack to cool completely.
9. For the frosting, in a medium bowl (can use a handheld or stand mixer) combine the butter, sour cream and lemon zest. Mix until thick and smooth and creamy, 1-2 minutes. Add the powdered sugar and lemon juice, and mix until well-combined and creamy, scraping down the sides of the bowl as needed. Add additional lemon juice, sour cream or milk/cream, if needed, to adjust the consistency of the frosting so it is thick and creamy but still soft and spreadable.
10. Frost the cooled cookies and decorate with a bit of fresh lemon zest or sprinkles (optional).

Potato donuts

INGREDIENTS

For the donuts:

• 2 medium-size Russet  potatoes peeled
• 2 1/2 to 3 cups all-purpose flour
• 1 large egg
• 3/4 cup plus 2 tablespoons potato cooking water divided . So after you boil the potatoes keep the water.
• 1/4 cup sugar
• 2 tablespoons butter
• 1/2 teaspoon salt
• 1 1/4 teaspoons active dry yeast
• 1/2 teaspoon ground mace
• 1/8 teaspoon freshly grated nutmeg
• Veg oil for deep-frying

For the glaze:

• 1/4 cup milk
• 2 cups powdered sugar
• 1 teaspoon vanilla

INSTRUCTIONS

1. To make the donuts, boil the potatoes until fork tender. Set aside the water.
2. mash by hand, leaving no lumps. Measure out 3/4 cup of mashed potatoes.
3. In the bowl of a stand mixer, combine the mashed potatoes with 1/2 cup of flour and the egg.
4. In a small pot, heat the 3/4 cup of potato water, sugar, butter, and salt over low heat until the butter has melted.
5. Stir this mixture into the potato mixture and blend until smooth.
6. Dissolve the yeast in the remaining 2 tablespoons of warm potato water.
7. Add to the potato mixture. Mix in the mace and nutmeg and mix thoroughly.
8. Add remaining flour a little at a time, with your mixer on low and fitted with the dough hook, until a stiff dough forms. Continue kneading until smooth and elastic.
9. Remove dough to a greased bowl and place in a warm spot to rise until doubled in bulk, about one hour.
10. Turn the dough onto a floured surface and roll to 1/2 inch thickness.
11. Cut the dough with a floured biscuit or donut cutter. (I find this dough to be pretty soft, so I use a biscuit cutter since it's easier to move the full circle around than it is to move around the donut shape.)
12. Cover and let rise until doubled in bulk, about 45 minutes.
13. Heat a deep skillet or pot with 2 inches of oil to 375 degrees.
14. Fry the donuts in batches (don't overcrowd the pan), flipping as needed until golden brown on both sides.
15. Drain a paper towel lined plate.
16. To make the glaze, heat the milk in a small saucepan until warm. Remove from the heat and stir in the powdered sugar and vanilla. Whisk together to form a glaze.
17. Dunk the warm donuts in the glaze. Let sit for 5 minutes to set.
18. Serve immediately.