Southwestern Black-Eyed Pea And Corn Salad

Black-eyed peas illustrate their all-around usefulness in recipes ranging from Black-Eyed Pea Hummus or Texas Caviar Salad to Hoppin John with Grits Polenta. Black-eyed peas are great in soups, salads, sides, and main dishes, you can make them for virtually any meal.

Ingredients:

• 1   medium bell pepper
• 1   small red onion
• 2  15 1/2 ounce cans black-eyed peas
• 1  15 1/4 ounce can corn kernels, no salt added
• 3   tablespoons canola oil
• 2   tablespoons vinegar
• 1   teaspoon ground cumin
• 1/4  teaspoon salt
• 1/2  teaspoon ground black pepper
• 1/4  cup fresh cilantro leaves (optional)

  
  

  Directions:

   

  1. Rinse and dice bell pepper, removing core and seeds. Peel and dice onion.

  2. Add the diced pepper and onion to a large serving bowl.

  3. Drain and rinse canned black-eyed peas and canned corn kernels in a colander.

  4. Add corn and peas to serving bowl.

  5. Measure and add the canola oil, vinegar, cumin, salt, and black pepper to the pea mixture. Mix well.

  6. If using cilantro, rinse and tear the leaves into smaller pieces and add to salad. Mix well before serving.

   

  Tips:

  
  

  1. Try chilling the salad and serving it over spinach or kale. For slightly varied flavor, use any type of vinegar you have on hand, such as balsamic vinegar, red or white wine vinegar, cider vinegar, etc.

   

  Source: bhg.com

Roughneck Chili

Still looking for the perfect basic chili recipe to call your own, one that skimps on the bells and whistles, but delivers all the classic flavor your family craves? Look no further, because we've got you covered! Prefer beans in your chili? Simply add one 15 oz. can, and reduce ground beef to 2 pounds.

Ingredients:

• 3   pounds lean ground beef
• 2  14  ounce can beef broth
• 1  8  ounce can tomato sauce
• 1/2  cup finely chopped green sweet pepper
• 4   drops bottled hot pepper sauce
• 3 - 4   tablespoons chili powder
• 4   teaspoons onion powder
• 1 1/2  teaspoons ground cumin
• 1   teaspoon instant beef bouillon granules
• 1   teaspoon garlic powder
• 1/4 - 1/2  teaspoon cayenne pepper
• 3/4  teaspoon ground white pepper
•  Dairy sour cream (optional)
•  Shredded cheddar or Monterey Jack cheese (optional)
•  Avocado dip (guacamole) (optional)
•  Directions:

   

  1. In a 4-quart Dutch oven cook ground beef until meat is brown; drain fat. Stir in broth, tomato sauce, green pepper, pepper sauce, chili powder, onion powder, cumin, bouillon, garlic powder, cayenne pepper, and white pepper. Bring to boiling; reduce heat. Simmer, covered, for 20 minutes. If desired, top with sour cream, cheese, avocado dip, or tortilla chips.

   

  VariationRoughneck Chili with Beans: 

   

  Prepare as above except decrease ground beef to 2 pounds and add one 15-ounce can kidney, great northern, or chili beans, rinsed and drained, before simmering.

   

  Tortilla chips (optional)

   

  Source: recipe.com

Broiled Salmon With Miso Glaze

Combine miso, mirin, soy sauce and ginger, and you get a rich and delectable Japanese-style glaze for salmon (or chicken, tofu, pork chops, etc.). These versatile ingredients last for months in the refrigerator and add incomparable flavor.

Ingredients: 

1   tablespoon miso, preferably white (see Note)
1   tablespoon mirin, (see Note)
1 1/2  teaspoons reduced-sodium soy sauce
1 1/2  teaspoons minced fresh ginger
Hot pepper sauce, to taste
8   ounces center-cut salmon fillet, skinned (see Tip) and cut into 2 portions
1   tablespoon thinly sliced scallions
1   tablespoon chopped fresh cilantro
1 1/2  teaspoons toasted sesame seeds, (see Tip)


Directions:

1. Position rack in upper third of oven; preheat broiler. Line a small baking pan with foil. Coat the foil with cooking spray.

2. Whisk miso, mirin, soy sauce, ginger and hot sauce in a small bowl until smooth.

3. Place salmon fillets, skinned-side down, in the prepared pan. Brush generously with the miso mixture. Broil the salmon until just cooked through in the center, 6 to 8 minutes. Garnish the salmon with scallions, cilantro and sesame seeds.

 

Ingredient notes:

1. Miso is fermented soybean paste made by inoculating a mixture of soybeans, salt and grains (usually barley or rice) with koji, a beneficial mold. Aged for up to 3 years, miso is undeniably salty, but a little goes a long way. Shiromiso (sweet or white miso), made with soy and rice, is yellow and milder in flavor; use for soup, salad dressings and sauces for fish or chicken.

2. Mirin is a sweet, low-alcohol rice wine essential in Japanese cooking. Look for it in your supermarket with the Asian ingredients.

 

Tips:

1. Place a fish fillet on a clean cutting board, skin side down. Starting at the tail end, slip the blade of a long, sharp knife between the fish flesh and the skin, holding the skin down firmly with your other hand. Gently push the blade along at a 30 degrees angle, separating the fillet from the skin without cutting through either.

2. To toast sesame seeds, heat a small dry skillet over low heat. Add sesame seeds and stir constantly until golden and fragrant, about 2 minutes. Transfer to a small bowl and let cool.

Source: bhg.com

Buffalo-Style Chicken Fingers

Love wings but not the mess of preparing and cooking them? Substitute this neat-to-eat chicken breast version, which can be made ahead, frozen, and reheated.

Ingredients:

•  1   cup crushed corn flakes
•  1   tablespoon finely snipped parsley
•  1/4  teaspoon salt
•  1   pound skinless, boneless chicken breasts
•  1/3  cup bottled blue cheese salad dressing
•  2   teaspoons water
•  1 - 2   teaspoons bottled hot pepper sauce
•  Celery sticks
•  Bottled blue cheese salad dressing

   

  Directions:

   

  1. Combine crushed corn flakes, parsley, and salt in a shallow bowl or pie plate. Cut chicken breasts into strips about 3/4 inch wide and 3 inches long. Combine the 1/3 cup dressing, water, and hot pepper sauce in a large mixing bowl. Add chicken; stir to coat. Roll chicken pieces individually in crumb mixture to coat. Place strips on a foil-lined baking sheet. Freeze until firm, about 2 hours.

  2. To serve, heat oven to 425 degree F. Place frozen chicken strips in a single layer in a lightly greased 15x10x1-inch baking pan. Bake for 18 to 20 minutes or until meat is no longer pink in center and crumbs are golden. Serve warm with celery sticks and additional blue cheese dressing for dipping. Makes 12 servings.

   

  Make Ahead Tip Make Ahead Tip Place frozen strips in a freezer container. Cover and freeze up to 1 month.

   

  Source: bhg.com

Grilled Salmon With Herb Crust

Finely chopped herbs create a flavorful crust on this grilled salmon, which is low in both calories and sodium.

Ingredients:

• 12   ounces fresh or frozen skinless salmon fillets, 3/4-inch thick
• 1/3  cup coarsely chopped fresh oregano
• 1/3  cup coarsely chopped fresh cilantro
• 1/4  cup sliced green onion
• 1   clove garlic
• 1   tablespoon fresh lemon juice
• 2   teaspoons olive oil
• 1/4  teaspoon salt
• 1/8  teaspoon pepper

Directions:

 

1. Thaw salmon, if frozen. Rinse fish; pat dry with paper towels. Cut into two (6-ounce) pieces. Set aside.

2. In the bowl of a food processor or a mini-chopper combine oregano, cilantro, green onion, garlic, lemon juice, oil, salt, and pepper. Cover and process until chopped. (Or, use a knife to finely chop oregano, cilantro, green onion, and garlic. Transfer to a shallow bowl. Stir in lemon juice, oil, salt, and pepper.) Generously coat both sides of salmon with the herb mixture.

3. Cook the salmon on the rack of an uncovered grill directly over medium-hot coals for 6 to 8 minutes or until the salmon just begins to flake easily with a fork. To serve, cut each salmon piece in half. Makes 4 servings.

Source: bhg

Yummy Mummy

The kids will love this one. Looks just like a mummy and tastes great!

 

Ingredients:

• 1   package Smithfield Smoked Sausage Loops or Links
• 1  13.8 ounce package prepared pizza dough
•  Ketchup and mustard for dipping

   

  Directions:

   

  1.Preheat oven to 400 degrees F. Roll out 1 package of prepared pizza dough and cut into 15 thin strips.

  2.If you are using Smithfield Smoked Sausage Loops, slice the sausage into 3- to 4-inch pieces.

  3.Starting with a completely dry sausage, wrap 3 strips of pizza dough around the meat in overlapping various patterns. Don't be too perfect, or it won't look like a mummy. Make sure to leave some of the sausage visible through the strips.

  4.Place mummies on a parchment lined sheet tray and bake for 13 minutes. Serve with mustard and ketchup.

   

  Source: Recipes.com

Meatball Pizzas

Have a ball with this pizza dinner. It's topped with meatballs, cherry tomatoes, and mozzarella cheese balls.

 

Ingredients:

 

Sauce:

•  Store-bought or homemade marinara or pizza sauce

Toppings:

•  Cooked frozen meatballs
•  Halved cherry tomatoes
•  Halved mozzarella balls (see Note)

   

  Directions:

   

  1.Spread the sauce and toppings on 4 mini pizza crusts (see Basic Pizza Dough recipe on www.parents.com); bake for 8 minutes at 425 degrees F.

   

  NoteNote:  

   

  If you want the cheese to keep its shape, don't add it until about 30 seconds before the pizza is done.

  
  

  Source: Recipes.com