Southern Style Pinto Beans with Smoked Turkey

Ingredients:

1 package smoked turkey legs (three legs)

64 oz dry pinto beans

1 onion chopped

1 green bell pepper chopped

4 cloves of garlic chopped

1 Serrano pepper chopped

Sea salt

Black pepper

Paprika

A little cayenne pepper

Rick’s Hot and Spicy All Purpose Seasoning (5in1) or Lawry’s seasoning salt

Equipment: Large stock pot

Rinse pinto beans off first. Boil on high heat with turkey legs, onions and green peppers for 3 hours. Season until you are satisfied with the taste. Make sure to replenish water throughout and stir all the way to the bottom as to not burn the beans. The meat will fall off the bones. Remove as much cartilage as you can find and the large bones once the meat has fully come off. Turn down the heat to low and let simmer for 2 more hours.

Serve over rice with cornbread. I used Jiffy cornbread with a couple of adjustments since I didn’t feel like making it from scratch 🤣

2 boxes Jiffy cornbread mix

Add 2/3 cups of sweet corn into your batter per their ingredients on the back. It will bake to a golden brown about 19 mins total due to the larger amount. Once it’s done glaze with honey butter.

Honey butter glaze:

3/4 stick of butter

2 tablespoons honey

1 teaspoon of salt

Melt, whisk, pour and spread over baked cornbread.

September 3, 2018 0

My Omelette is Cool

I absolutely love EGGS!!! Now I typically eat them sunny side up with rice and veggies. For some reason omelettes haven’t on my radar. It’s like I forgot about them or something until recently. I was at a BBQ the other day and was trading food stories with a friend. Boy he was bragging bragging about his omelettes. Sorry I took this as a challenge.

The ALPHA cook in me came out. I felt compelled to prove I make omelettes better. So made it the following morning, sent the pic and he was crickets. He struggled with that good job text I swear but I finally got it.🤣 I know….I’m very petty when it comes to competition.

Ingredients:

4 eggs

Onions

Carrots

Green bell pepper

Tomato

Spinach

Cheddar cheese

Mushrooms

1/2 Serrano pepper

1 clove of garlic finely chopped

1 tablespoon of ranch dressing

1 tablespoon almond milk

Sea salt

Black pepper

Paprika

Vegetable oil

Beat the eggs with ranch dressing, almond milk, salt, paprika and pepper. Dice the vegetables small in a separate bowl except the tomatoes and toss until they are well mixed. On medium heat pour in the egg batter and let it cook in vegetable oil for about two minutes. Then add your veggies evenly as to give the appearance of pizza toppings. Allow to cook and the eggs will thicken. Lastly add the tomatoes and cheese. Sprinkle a little salt and pepper on top. Once the cheese has melted and you have a slight brown border around the edges that’s how you know it’s ready!

August 28, 2018 1

Pan-seared Ribeye??! Today was my lucky day!!

Ingredients:

1 pack of Ribeye Steaks

Rosemary

Thyme

Basil

Sea salt

Cayenne pepper

Black pepper

1/3 cup of green onion chopped

1 lemon

Butter

Olive oil

Normally this cut of meat is out of my price range but the other day at the dealership the meat lady came by lol. So I got them for half price. I will not elaborate further. I was super pumped needless to say and so were the kids. There was 2 ribeyes per pack but due to their size and thickness, I realized I could cut them in half. Only one pack was need for me and the kids. So I still have a pack left!

Party of 4… your table awaits!!

Season the meat to your preferences with the ingredients above and allow it to marinade for 30 mins. Then pan-sear them on medium high on each side in a little butter and olive oil. Squeeze the lemon on each side of the steak. Once you have that nice blackened sear on each side. Place them in the oven on 350 degrees for 10 mins to cook them through.

Fyi: I don’t eat my steaks rare which is why I place them in the oven to further cook. Remember a great sear locks in the juices!

August 26, 2018 1

Ginger Beef and Chinese Broccoli

Ingredients:

2 bundles of Chinese Broccoli sliced

1 beef roast sliced thin

1 1/2 onion sliced

3 cloves garlic chopped

1 cup ginger root sliced thin

1 cup beef broth

Red cooking wine

1 tablespoon brown sugar

2 tablespoons red pepper powder

1 tablespoon sesame oil

2 tablespoons flour

Black pepper

Sea salt

Ginger powder

Soy sauce

Vegetable oil

Equipment: Large Wok

So today I had a craving for Chinese broccoli. It’s like a leafy broccoli whose stalks have a crunch and tops cook down like other leafy vegetables. 2 bundles should be sufficient for a family of four so that’s what I buy. I have to go to an Asian grocery store (O-mart) in Killeen, to get it because it’s not sold at Walmart or H.E.B. Well worth it though. Pictured below is the broccoli. See how completely different it looks!

I also use a red pepper powder I get from O-mart just as an FYI.

This is very easy and nutritious to make. Remember stir-fries save working moms lives! Marinade your meat before dealing with the vegetables. Season it with red pepper powder, a little soy sauce, sea salt, black pepper, sesame oil, and a little red wine. Mix in the flour so there is a slight coating on it. Set it aside and prepare your vegetables.

To prepare the broccoli, I chop the stalks off and dice them. Then slice the leafy part. I separate them because they cook at different rates.

Combine your ginger, onions, and garlic in a wok with a little vegetable oil. Sprinkle salt, pepper, and a little soy sauce. Begin to saute them on medium heat for a few minutes.

Then add your broccoli stalks and continue to saute.

After about 5 mins add the meat and stir until its starts to brown and mixes with the veggies. Pour in beef broth and let it simmer. Then finally add the leafy part of the broccoli. Put a cover over it and step away for about 5 minutes. Then remove the top and start mixing the uncooked broccoli in deeper and bring the cooked down broccoli to the top along with meat and veggies. Mix in more salt, pepper, soy sauce and now ginger powder. Once your meat is cooked through and all your broccoli leaves are cooked down you can serve over Jasmine rice.

August 25, 2018 2

Pasta Salad

Ingredients:

2 vine tomatoes diced

1 cucumber peeled and diced

1 cup olives diced

1 cup of cheddar cheese diced

1 cup bell pepper chopped

1 cup red onion chopped

1 package of Tri-color Rotini Pasta

Italian dressing

2 tablespoons chopped garlic

Sea salt

Black pepper

Garlic powder

McCormick Salad supreme seasoning

Italian seasoning blendAfter you have boiled your noodles rise them in cool water. This cools them down for a quick serve. Toss with vegetables, cheese, and plenty of Italian dressing. Season liberally with Italian seasoning, salad supreme seasoning, black pepper, sea salt, and garlic powder. Super easy.

August 20, 2018 1