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ST. PATRICK'S DAY RECIPE

 Corned beef and cabbage are an American St. Patrick's Day favorite. Today let's prepare the cabbage.

Sauteed (Fried) Cabbage Greens  

                                                                                         

 INGREDIENTS

6 slices of bacon, cut into thirds or
1 teaspoon salt, or to taste
1 teaspoon ground black pepper, or to taste
1 head cabbage, cored and sliced
1 white onion, sliced
1 pinch of white sugar

DIRECTIONS

Place the bacon into a large pot over medium heat. Cook for about 5 minutes
or until bacon is crisp. Add cabbage, onion, and sugar to
the pot. Season with salt and pepper. ; cook and stir continuously for 10 minutes, until tender.

Tip: If you like your bacon a crisp, remove it before you add the cabbage, and add the bacon when it is ready to serve. 

 

PERFECT PINTO BEANS RECIPE

 

How to Cook Pinto Beans

 (Crock Pot and Stove Top)

                                                                        

Clean Your Pinto Beans: Dried pinto beans need to be sorted to remove any little rocks or bad beans not found with the factory cleaning equipment. They also need to be washed. I usually sort mine into a bowl, add some cold water and stir them around well. Then I pour that into a colander and rinse well again with my sink sprayer. 

Quick Soak: Rinse and sort 1 pound (2 cups) of pinto beans. Place in a large pot. Add about 8 cups of HOT water. Bring to a rapid boil and boil for 2 minutes. Remove from heat. Cover and let stand for 2 hours. Drain soak water and rinse.

Overnight Soak: Rinse and sort 1 pound ( 2 cups) of pinto beans. Place in a large pot. Add enough COLD water to cover beans by 2 inches. (About 8 cups) Let stand overnight or at least 6 to 8 hours. Drain soak water and rinse the beans.

Cooking Directions for Crock Pot: Place drained and rinsed pinto beans into a crock pot. Add about 6 - 8 cups of hot water to cover the beans. Add seasonings (except salt) and add smoke turkey tails. If you don't have any smoke turkey tails, just use 2 - 3 tablespoons of butter or margarine. Set on High temperature and let cook for 6 to 8 hours, or all day. Add about 1 teaspoon of salt (or to taste) about 1 hour before finishing cooking.

Cooking Directions for Top of Stove: Place drained and rinsed pinto beans into a large pot. Add about 6 cups of hot water to cover the beans. Add any seasonings desired (except salt), and add turkey tails, butter, or margarine. Bring to a boil. Lower the temperature, cover the pot and simmer for at least 2 hours or until done. Best if simmered 4 hours or more! Add about 1 teaspoon of salt (or to taste) about 1 hour before finishing cooking.

Cooking Direction for Vegetarian Pinto Beans: Follow the direction above, just add 4 cups of Vegetable Broth and 2-4 cups of water.  ELIMINATING THE MEAT AND DAIRY PRODUCTS.

TIP: Use the same recipe for Red Beans.

WHATS COOKN' SUNDAY " Old-fashioned Lemonade "

This is great for a BBQ, I double the recipe and use a cooler and everyone can help themselves to a cup, this is better than soda any day.

Old-fashioned Lemonade

1 ¼ cup granulated sugar
½ cup boiling water
1 ½ cup fresh lemon juice
4 ½ cups cold water
Ice cubes
Lemon Slices

Place sugar, boiling water, and lemon juice in a 2-quart pitcher and stir vigorously with a spoon until sugar is dissolved. Cover and store in the refrigerator until ready to use. Add cold water, ice cubes, and lemon slices. Stir. Pour over ice cubes in a 10 to 12-ounce glass.

Yield: 6 to 8 servings.

Sponsored by Justscrapin Crafty Corner

WHATS COOKN' SUNDAY " GRILLED LEMON CHICKEN"

MY FAVORITE GRILLED LEMON CHICKEN

Ingredients:

1/2 cup fresh lemon juice

1/2 cup soy sauce

1/2 teaspoon ground ginger

1/4 teaspoon ground black pepper

4 (6 ounces) skinless, boneless chicken breast halves

Preparation:

Rinse chicken breasts and pat dry with paper towels.

 Stir together the lemon juice, soy sauce, ginger, and

 black pepper in a bowl; pour into a large, resealable

 plastic bag. Add the chicken breasts, seal the bag, and

 massage to evenly coat the chicken with lemon juice

 mixture. Place in refrigerator to marinate for at least

 20 minutes, or up to 24 hours

.
Preheat an outdoor grill for medium-high heat. Lightly oil grill grate.

Drain and discard marinade from the bag, and place chicken on

 preheated grill about 4 inches from the heat source for about 6 to 8

 minutes on each side Cook until chicken is no longer pink and juices

 run clear.

WHAT'S COOKN' SUNDAY "STRING BEANS WITH TURKEY TAILS"

These green beans don't taste like they came out of a can. They are full of flavor and our family favorite.

STRING BEANS WITH TURKEY TAILS

Ingredients

6 cans cut string beans (drained)

2 pounds of  smoked turkey tails

1 large onion chopped

3 cubes of chicken bouillon

1 teaspoon of black pepper

1 tablespoon of garlic power

Directions

1. Place the turkey tails and onion into a 4-quart Dutch oven and fill over halfway full with water and chicken bouillon cube. Season with pepper and garlic powder. Bring to a boil, for 30 minutes
2.  Add the green beans to the Dutch oven, then cover and simmer over low heat until meat falls off the bones, adding more water if needed cook for about 2 hours. Remove the bones and skin; return the meat to the pot.
3. I use the crockpot....and simmer my beans all day.
4. Always rinse your cans of green beans! 
5. Option: Add 15 small red potatoes peeled and cubed, add a little salt to taste simmer for 10 to 15 minutes, or until they can be easily pierced with a fork, and add to your string beans.

My First Prima Doll Preoject

PERFECT PINTO BEANS RECIPE

How to Cook Pinto Beans

 (Crock Pot and Stove Top)

Clean Your Pinto Beans: Dried pinto beans need to be sorted cooking to remove any little rocks or bad beans not found with the factory cleaning equipment. They also need to be washed. I usually sort mine into a bowl, add some cold water and stir them around good. Then I pour that into a colander and rinse well again with my sink sprayer. 

Overnight Soak: Rinse and sort 1 pound ( 2 cups) of pinto beans. Place in large pot. Add enough COLD water to cover beans by 2 inches. (About 8 cups) Let stand overnight or at least 6 to 8 hours. Drain soak water and rinse beans.

Quick Soak: Rinse and sort 1 pound (2 cups) of pinto beans. Place in large pot. Add about 8 cups of HOT water. Bring to a rapid boil and boil for 2 minutes. Remove from heat. Cover and let stand for 1 hour. Drain soak water and rinse.

Cooking Directions for Crock Pot: Place drained and rinsed pinto beans into a crock pot. Add about 6 - 8 cups of hot water to cover beans. Add seasonings (except salt) and add smoke turkey tails. If you don't have any smoke turkey tails, just use 2 - 3 tablespoons of butter or margarine. Set on High temperature and let cook 6 to 8 hours, or all day. Add about 1 teaspoon of salt (or to taste) about 1 hour before finished cooking.

Cooking Directions for Top of Stove: Place drained and rinsed pinto beans into a large pot. Add about 6 cups of hot water to cover beans. Add any seasonings desired (except salt), add turkey tails, butter, or margarine. Bring to a boil. Lower temperature, cover pot, and simmer for at least 2 hours or until done. Best if simmered 4 hours or more! Add about 1 teaspoon of salt (or to taste) about 1 hour before finished cooking.

Cooking Direction for Vegetarian Pinto Beans: Follow the direction above, just  add 4 cups of Vegetable Broth and 2-4 cups of water.  ELIMINATING THE MEAT AND DAIRY PRODUCTS.

TIP: Us the same recipe for Red Beans.

GRILLED VEGETABLES

This recipe can be used on just about any vegetable, add fresh herbs, spices and salt to taste  

Just a few recipes to get you started 

GRILLED EGGPLANTS

4 baby eggplants (4 ounces each)
Slice each of the eggplants lengthwise in half.
Toss eggplants in prepare vinaigrette as directed below. Grill until tender
Each serving: About 90 calories

Vinaigrette 

1 tablespoon chopped garlic

3 tablespoon coarse mustard

1 tablespoon honey

1/4 cup lemon juice

1/8 cup balsamic vinegar

1/2 cup extra virgin olive oil

salt and pepper

combine garlic,mustard, honey,lemon juice and balsamic vinegar in bowl, add oil slowly, whisking constantly.

To the prepared  vegetables, cover them with the vinaigrette and blend thoroughly

Place vegetables on medium-hot grill and grill for 2 to 5 minutes per side or until desired doneness.

GRILLED PEPPERS

2 medium yellow peppers
2 medium red peppers
Cut each lengthwise in half and discard seeds. Place peppers on grill over medium heat and cook, turning peppers occasionally and brushing with some vinaigrette until peppers are browned and tender when pierced with a fork.
Serve with remaining vinaigrette.
Each serving: about 95 calories

GRILLED ZUCCHINI

Slice each of 4 small zucchini (6 ounces each)
Cut lengthwise in half. Prepare vinaigrette as directed. Toss zucchini in vinaigrette. Grill until tender.
Each serving: About 85 calories,


GRILLED PORTOBELLO MUSHROOMS

Trim tough stem ends from 2 medium-size Portobello mushrooms (4 ounces each) or 1 jumbo mushrooms. Rinse; pat dry. Prepare vinaigrette as directed. Toss mushrooms in vinaigrette. Grill until tender.
Place vegetables on medium-hot grill and grill for 2 to 5 minutes per side or until desired doneness.

CROCK-POT CHICKEN CREOLE

Crock-pot Chicken Creole

3 lbs. chicken thighs
1 cup celery, diced
1 green bell pepper, sliced
1 onion, sliced
1 can sliced mushrooms
1 can diced tomatoes
1 tsp. garlic powder
1 tsp. sugar
2 tsp. Cajun seasoning
1/2 tsp. paprika
salt and  pepper to taste
Louisiana hot sauce to taste
*2 cups rice, cooked

Place chicken in bottom of  crock-pot, combine remaining ingredients  and  add to crock-pot. *(DO NOT ADD RICE)  Cook on high 4 to 5 hours or on low 7-8 hrs

*Cook rice according to package direction. Spoon Creole mixture over hot cooked rice.

LET'S MAKE A CHANGE IN 2019

 Prepare a new plan of action, to be successful in 2019.

     I found this one thing I will do, forgetting those things which are behind, and reaching forth unto those things which are before, I press toward the mark for the prize of high calling of God in Christ Jesus. Philippians 3:13-14

       If you have a hobby or always wanted one this will be the year to start one or put more effort and time into your old hobby. This year I plan to rewrite and add more healthy recipes to my blog, complete twice as many craft project by just putting more time and energy into my hobby. Try my hand at alter art and  mixed media projects, also using up all my scraps and the supplies I have on hand. My creativity  will increase and take my mind away from the problems of today. I know we will make it through 2019 by taking one day at a time and with God on our  side we will be all right.

HOW TO ROAST PUMPKIN SEEDS

Now that you have carved your pumpkin, and removed the membrane and seeds, it time to bake  up a batch of pumpkin seeds to snack on.

Roasted Pumpkin Seeds

Cut a fresh, well-ripened pumpkin in half.
Remove the membrane and seeds.
Remove most of the pulp from the seeds (leaving some pulp on is okay because it adds to the flavor; for the same reason, do not rinse the seeds.
Heat oven to 300.
Spread 1 tablespoon vegetable oil in a shallow pan.
Sprinkle seeds over oil in single layer.
Sprinkle 1 teaspoon salt over seeds.
Bake 15 to 20 minutes or until lightly browned; cool.
and 

Cajun Spiced Roasted Pumpkin Seeds

Ingredients:
1 cup pumpkin seeds
1 scant teaspoon Cajun seasoning, or to taste
paprika, for more color, if desired
a little salt, depending on saltiness of the seasoning
2 dashes Worcestershire sauce
1 tablespoon melted butter or vegetable oil
Preparation:
Rinse seeds well and get as much of the pumpkin pulp off of them as possible. Some of the small pieces are going to adhere, but they won't hurt the seeds at all, and might even add a little more flavor. Pat dry with paper towels. Don't let them dry completely on the paper towels, because they might stick!
Toss pumpkin seeds with seasonings. Combine butter and Worcestershire sauce; stir into seeds until well blended and coated.
Heat oven to 300°. Roast, turning from time to time, for about 45 to 60 minutes, or until nicely browned and crunchy. 

TIPS

Double or triple this roasted pumpkin seed recipe, depending on how many cups of seeds you have. One large pumpkin will generally yield 1 cup or pumpkin seeds, and smaller pie pumpkins will yield about the same amount. Toss a salad with these seeds, sprinkle over a chicken dish, or serve as a snack.

MERRY CHRISTMAS AND HAPPY NEW YEAR TO EVERYONE

May all the dear ones in your life endure a life of happiness in 2017

7thDay of Kwanzaa Principle: Imani or Faith

Health Principle: Believe that you are an important part of Divine Creation. Have faith in your ability to heal yourself and the world.

JOLLOF RICE

Ingredients
1 large onion, slice
1(14.5 ounce) cans diced tomatoes
1/2 (6 ounce) can tomato paste
1 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
1/2 teaspoon red pepper flakes
1 tablespoon Worcestershire sauce
1 teaspoon chopped fresh rosemary
1 (3 pound) whole chicken, cut into 8 pieces
1 cup uncooked white rice
1 cup diced carrots
1 pound fresh green beans, trimmed and snapped into 1 to 2 inch pieces
1//4 teaspoon ground nutmeg

Pour oil into large saucepan. Cook onion in oil over medium-low heat until translucent. Stir in diced tomatoes and tomato paste
and season with salt, black pepper, cayenne pepper, red pepper flakes.
and Worcestershire sauce and rosemary.
Cover, and bring to a boil. Reduce heat, stir in water, and add chicken pieces. Simmer for 30 minutes. Stir in rice, carrots, and green beans, and season with nutmeg. Bring to a boil, then reduce heat to low. Cover, and simmer until the chicken is fork-tender and the rice is cooked, 25 to 30 minutes.

6th Day of Kwanzaa Principle: Kuumba or Creativity

Health Principle: Use imagination to keep diet and exercise routines 

Okra, Corn and Tomatoes

Ingredients

4 slices bacon, chopped
1 medium onion, chopped
2 (10 ounce) packages frozen cut okra
1 (14.5 ounce)cans diced tomatoes
1(20 ounce) packages frozen corn
2 tablespoons Creole seasoning
salt and pepper to taste
1/4 - 1 tsp Cayenne pepper(depending on your heat tolerance).

Place bacon in a large skillet over medium-high heat. Cook and stir to release some of the juices, and then add the onion and okra. Fry until tender and browned, stirring constantly. Add a little vinegar or squeeze of lemon can be used to brighten the taste and reduce the sliminess.  Be careful, as this tends to brown quickly. Pour in the tomatoes, and simmer over medium heat for 20 minutes. Mix in the corn, and simmer for another 10 minutes. Season with Creole seasoning, salt and pepper, and serve.


To make this a one pot meal, add 1/2 pound of cook chicken and ½ pound of kielbasa sausages use a little sprayed in a pan, cook the smoked sausage until it’s a brown on both sides and add with the corn. You can also try 1 pound of clean and deveined raw shrimp add with the corn. Its great serviced over white rice.

5th Day of Kwanzaa Principle: Nia or Purpose

Health Principle: Good health is not accidental. Make health your purposeful objective every day.

In 1880s and 1890s immigrant laborers brought cabbage to America. The term cabbage is a derived from the French word "caboche" (head). During slavery, children that weren’t big enough to work were fed at the Master house. They got milk and mush for breakfast and bread and pot liquor (the liquid remaining after cabbage was cooked).


Fried Cabbage Greens

INGREDIENTS
6 slices of bacon*, cut into thirds
1 teaspoon salt, or to taste
1 teaspoon ground black pepper, or to taste
1 head cabbage, cored and sliced
1 white onion, sliced
1 pinch white sugar

DIRECTIONS
Place the bacon into a large pot over medium heat.
Season with salt and pepper. Cook for about 5 minutes
or until bacon is crisp. Add cabbage, onion, and sugar to
the pot; cook and stir continuously for 15 minutes, until
tender.
*Use 1 tablespoon of vegetable oil (health choice)
Tip:
If you like your bacon a crisp, remove it before you add the cabbage, add the bacon when it ready to service.

4th Day of Kwanzaa - Principle: Ujamaa or Cooperative Economics

Health Principle: Buy food from local farmer’s markets and co–ops. Food will be fresher and you’ll be supporting businesses in your community.

BLACK-EYED PEAS

The first group of Africans slaves landed in Jamestown Virginia, they brought food over to America including seeds of there native crops and introduced several plants and black-eyed peas was one of the seeds. Black-eyed are healthy and slaves ate them to become strong. One of the more popular ways of cooking black-eyed peas is the dish called "Hoppin' John", a traditional African-American dish served on New Year's day for good luck.

BLACK EYED PEAS

(Hoppin’ John)

Ingredients:

1 pound black-eyed peas or 2 package of frozen

4 cups water

1 medium onion

1/2 teaspoon seasoned salt

1/4 teaspoon pepper 3 or 4 *smoked necks bones or smoked turkey tails

1 teaspoon onion powder

1/4 cup margarine

1/4 teaspoon dried red pepper (optional)

3 cups of cooked rice

Preparation:

Thoroughly pick and wash the black-eyes peas in strainer picking out small pebbles. Place peas in pot and add water covering the peas, place in refrigerator for 24 hours. (If frozen just place into pot of water) Place them on the top of the stove, in a large dutch over. Combine with salt, pepper, onion, water, or turkey tails or *pork,  you can add crushed red pepper if you like spicy food. Bring to rapid boil, cover and reduce heat simmer for 1½ to 2 hours or until tender.

Serves 4 to 6

*Clean smoked neck bones (there is a brain stem that runs down the neck of the pig), When the bones are chopped, the stern can be found in the channel-like opening, remove it.

Boil the bones until they are ½ the way tender using enough water to cover, through the boiling period maintain this level of water, drain and use the pot liquor and  add water to make 4 cups.

Serve on top the rice on your plate.

Tips:

If you're up to the challenge, you might try adding the rice to the black-eyed pea mixture. If not, I suggests, "cheat" at serving time placed the black-eyed peas on top of the rice on your plate this works for me.

The challenge: After the peas are tender, Add the rice, reduce the heat to medium-low, and simmer, covered, until the liquid has been absorbed, about 10 to 15 minutes. Mix well, and serve immediately.

3rd Kwanzaa Principle: Ujima or Collective Work and Responsibility

Health Principle: Make collective partnerships of family members, your health care team and friends to realize your healthy living 

Chicken Yassa
services 4-6

Ingredients
• 1 4-6 lb. Chicken
• 3 Medium Onions (Vidalia or other, thinly sliced)
• 1/4 C. Parsley (chopped)
• 1 t. Freshly Ground Pepper
• 1 t. Coarse Salt
• 1 Bay Leaf (crumbled)
• 1/4 t. Thyme
• 1/2 t. Crushed Red Pepper (Optional)
• 1/3 C Lemon Juice
• 1/4 C Oil
• 11/2C Water

Marinate at least 30 minutes, longer or even overnight is ideal.
Preparation
1. Cut the chicken in half or in pieces and spread out on a baking pan
2. Put giblets in water and simmer (for sauce for chicken and onions) (need 1 C. of stock)
3. Cover with the onions, parsley, salt, pepper, bay leaves, thyme and red pepper
4. Pour lemon juice and salad oil over the chicken and onions
5. Marinate for at least 30 minutes
6. After marinating remove the chicken and broil until chicken is browned on all sides
7. Simmer the onion mixture over medium heat stirring occasionally to prevent onions from browning (approx. 5 minutes)
8. Return chicken to baking pan and cover with the onion mixture
9. Pour 1 cup chicken stock (including giblets) over the chicken and onions
10. Make white rice
11. Bake at 375 degrees for 20 minutes until onions turn a light golden color.
12. Serve over rice

2nd Kwanzaa Principle: Kujichagulia or Self–Determinatio

KWANZAA RECIPE DAY-2

Easy West African Peanut Stew
(serves six to eight)

INGREDIENTS
1 tablespoon olive oil
8 boneless chicken thighs, cut into quarters
1 teaspoon kosher salt
1 teaspoon ground black pepper
2 to 3 cloves garlic, crushed
1 onion, chopped
1 teaspoon ground coriander seed
1 teaspoon crushed red pepper flakes
1 teaspoon ground cumin
1 cup chicken broth
3/4 cup unsalted peanut butter
Garnish: chopped peanuts and parsley

INSTRUCTIONS
In a large skillet with a tight-fitting lid, heat oil over medium high heat. Season chicken with salt and pepper. Add chicken to the skillet and brown on both sides. Remove chicken from pan. Reduce heat to medium low and add garlic and onion. Saute for 2 to 3 minutes. Add coriander, red pepper flakes, and cumin.
Be careful not to let the garlic brown.
Mix in broth, chicken, and accumulated juices. Cover skillet and simmer, stirring occasionally for about 30 minutes.
Remove lid and stir in peanut butter, making sure it is blended well. Replace lid and cook until chicken is thoroughly done, about 15 more minutes should do it.
Remove from heat and garnish with chopped peanuts and parsley.
I serve rice and a salad a great little dinner

1st Kwanzaa Principle: Umoja or Unity

Health Principle: Recognize the unity of your body, mind and spirit.

OXTAIL STEW

INGREDIENTS
1 cup chopped celery
1 teaspoon minced garlic
1 (6 ounce) can tomato paste
2 cubes beef bouillon
10 cups water
6 whole black peppercorns
2 bay leaves
1/4 cup oil
3 pounds beef oxtail
1 large onion, chopped
salt and pepper to taste
¼ cup cornstarch dissolved in ½ cup water


DIRECTIONS
1. Place celery, garlic, tomato paste, bouillon cubes, and water into a large Dutch oven; stir until the tomato paste has dissolved. Add peppercorns and bay leaves, place over medium heat and bring to a simmer.
2. Meanwhile, heat oil in a large skillet over medium-high heat. Add oxtail and cook until browned on all sides, about 10 minutes. Remove oxtail from hot oil and place into Dutch oven. Pour out all but 1 tablespoon of oil from the skillet, reduce heat to medium, and cook the onion until softened and translucent, about 5 minutes; add to oxtail.
3. Reduce heat to medium-low, cover, and simmer for 2 1/2 hours. Season with salt and pepper, recover, and continue to cook until the oxtail is tender, but not falling off of the bone, about 30 minutes.
4. Remove oxtail pieces and place into a serving dish. Dutch oven and return to a simmer. Thicken with cornstarch dissolved in water, simmer for 1 minute until thickened and clear. Pour sauce over the oxtail.

Note
Oxtail should be ready when a knife slices easily through the meat. It should not be overcooked otherwise it will fall off the bones and go stringy - and if not cooked long enough it will not come off the bones easily enough. I normally find 4 hours cooking is just perfect.