New Year's Black-Eyed Peas

It's not New Year's Day without at least a spoonful of Black Eyed Peas, is it? You know they are supposed to bring you good luck, how could you not have at least a spoonful?...Wink!

So, with the new year approaching, whip up a batch for your family... This recipe is so easy and delicious, you're all sure to have a lucky 2011!

Ingredients:

1 cup thick-cut bacon, chopped

1/2 medium yellow onion, chopped

2 cloves garlic, minced

1 medium jalepeno, chopped (with or without seeds, your call)

4 cups water (plus 1 cup later, if needed)

1 12 oz. package of pre-soaked black-eyed peas

1 teaspoon salt

1/2 teaspoon pepper

1/8 teaspoon ground cumin

2-3 dashes of Tabasco

In a stockpot over medium heat, cook the bacon until browned and crisp. Depending on the size of your pot, you might want to do in two batches so as not to overcrowd the pot. Remove bacon to a plate and drain excess grease from the pot, but leave any browned bits in the pot. Add the onions, jalepeno and garlic to the pot and saute for two minutes. Add the water, peas, salt, pepper, cumin and tabasco and bring to a simmer. Simmer uncovered on low for approximately two hours, stirring occasionaly.

After the first hour, check the water level to see if it looks dry. If needed, add about one additional cup of water. Also, check the broth for flavor and adjust seasonings, if needed.

After the second hour, taste the black-eyed peas for tenderness. Remove from heat or continue cooking depending on how you like your black-eyes peas. Personally, I like them with a little broth and not too mushy, but you can certainly cook them longer if you prefer. Serve with corn bread.

I hope everyone has a wonderful new year full of blessings!

Happy New Year!

Enjoy!

Southwestern Turkey Chili

Still have leftover turkey hanging around? Try this super easy recipe for turkey chili. It is perfect for the cold weather and you can make it in a snap!

You can also substitute chicken for the turkey if you want to make this any other time of year when you don't necessarily have leftover turkey!

Ingredients
1 tablespoon olive oil
1 cup yellow onion, chopped
1 cup green bell pepper, chopped
1 lb. leftover turkey, shredded
1 14.5 oz. can of petite diced tomatoes
1 10 oz. can of Rotel
1 15 oz. can of pinto beans, drained and rinsed
1 15 oz. can of black beans, drained and rinsed
1 cup frozen yellow corn
1 teaspoon dried onion
1 tablespoon garlic powder
1 tablespoon ground cumin
1 tablespoon chili powder
1/2 teaspoon cayenne pepper
4 cups water

Optional toppings:
Shredded cheese
Sour Cream
Fresh Cilantro, chopped
Tortilla Chips

Heat olive oil in a skillet over medium high heat. Saute onion and bell pepper for 3-4 minutes. Transfer to a slow cook and add all remaining ingredients, stirring to combine. Turn slowcooker to high and cook on high for 4 hours or low for 8 hours. Serve with desired toppings and tortilla chips or corn bread.

Turkey and Dumpling Soup

True or False: It's the day after Thanksgiving and your fridge is loaded down with leftovers from the day before. I'm going to go with True.

While you definitely can't go wrong with just heating up a little turkey, mashed potatoes and drizzling on a little gravy, here is a great recipe if you want something a little different or have more turkey than you know what to do with! Plus this the perfect thing to make on a cold rainy day like today! )Well, at least here in Louisiana--even though it was 80 degrees yesterday!)

Ingredients
1 tablespoon oil or butter
3/4 cup chopped yellow onion (1 small onion-baseball size)
3/4 cup chopped celery
3/4 cup chopped carrot
1 tablespoon flour
8 cups turkey stock, see below for recipe or purchase at the store
2 cups water
1 lb. leftover turkey (more or less, depending on your leftovers)
1 bay leaf
1/2 teaspoon dried rosemary

In a large stockpot, heat oil or butter over medium heat. Saute onion, celery and carrot 3-5 minutes. Sprinkly veggies with flour and cook for one to two minutes. Pour about one cup of stock into the pot, scraping up the brown bits on the bottom and stirring to incorporate. Turn heat to high and bring to a boil. Pour in remaining stock and water. Add turkey and stir in bay leaf and rosemary. Reduce heat and simmer for one hour. Taste soup and season with salt and pepper, as desired.

Dumplings
1 1/2 cup Bisquick
1/3 cup milk
Pinch of salt
1/2 teaspoon dried rosemary, chopped or crumbled in your hand

In a small bowl, combine all ingredients until you get a slightly sticky dough. Bring broth mixture to a boil and spoon about a teaspoon at a time of dumpling dough into the boiling liquid. Cook uncovered for about 10 minutes and then cover and cook for another 10 minutes.

Serve with leftover rolls and whatever else you have! And if you have leftover soup, save it for the next day--it'll be even better!

Turkey Stock
Turkey Carcass,  meat removed and broken down to fit into the pot
16 cups of water
2 celery ribs, cut into two inch pieces
2 large carrots, peeled and cut into two inch pieces
2 onion, quartered
3 sprigs fresh thyme
1 sprig fresh rosemary
1 clove of garlic, peeled
2 teaspoons black peppercorn

Add all ingredients to a large stock pot. Bring to a boil then reduce to low and simmer for about 2 1/2 to 3 hours, skimming fat, occasionally. Strain the stock and use in your favorite recipes, like this one, or freeze for later use.