Texas Caviar ~ Simply Delicious Sunday

While researching black eyed peas (not an easy thing to do with a band by the same name) I ran across a reference to Texas Caviar. I read and read all those recipes and found the 2 consistent ingredients are black eyed peas and Italian dressing. So I started with those ingredients and from there added the ingredients I like most. We loved the results. We ate it for New Year’s day with fresh tortilla chips, prime rib and twice baked potatoes. Eating black-eyed peas on New Year’s Day is thought to bring prosperity. See what you think. I also found it ironic, at least in my case that since my family is from and for the majority in Texas that I had never heard of this before.

Texas Caviar

TEXAS CAVIAR
1 pound black eyed peas
2 cups Italian salad dressing
1 cup grape tomatoes, quartered
1 large shallot, chopped
1 bunch finely chopped green onions (tops too)
finely chopped jalapeno peppers to taste
3 cloves finely chopped garlic
Salt & hot pepper sauce to taste (I used Frank’s red pepper sauce)
Tortilla chips
  • Soak peas in enough water to cover overnight.
  • Drain well. Pick out bad beans.
  • Transfer peas to saucepan. Add enough fresh water to cover.
  • Over high heat bring to boil.
  • Let slow boil until tender, about an hour or so, but do not overcook.
  • While peas are cooking chop remaining ingredients and mix well with dressing.
  • Drain peas well.
  • Blend into dressing mixture and let cool.
  • Chill several hours.
  • Serve with tortilla chips.

Originally native to India, but widely grown in many countries in Asia, the black-eyed pea was introduced into the West Indies and from there to the Southern United States as early as the 1600s in Virginia. Most of the black-eye pea cultivation in the region, however, took firmer hold in Florida and the Carolinas during the 1700s, reaching Virginia in full force following the American Revolution. The crop would also eventually prove popular in Texas. Throughout the South, the black-eyed pea is still a widely used ingredient in soul food and various types of Southern U.S. cuisine. The planting of crops of black-eyed peas was promoted by George Washington Carver because, as a legume, it adds nitrogen to the soil and has high nutritional value. Black-eyed peas are an excellent source of calcium. Isn’t Wikipedia wonderful? I learn something every day!

Italian BBQ Chicken & Corn Casserole
With the big move I was reaching for recipes that would work around the things I had on hand. I came up with this recipe and it was a huge hit and sooooooooo easy, not that I’ll let hubby know that LOL.


ITALIAN BBQ CHICKEN and CORN CASSEROLE
2 pounds chicken tenders
2 cans whole kernel corn, drained well
salt & pepper
1/4 cup butter
1/2 cup finely chopped Vidalia onion
1 teaspoon minced garlic, jar
1 teaspoon sea salt
1 teaspoon red pepper flakes
1 teaspoon Hungarian paprika
1/2 teaspoon fresh ground pepper
2/3 cups apple cider vinegar
1/2 cup water
1/2 cup dark brown sugar, packed
1 tablespoon Worcestershire sauce
1/4 cup molasses
1/2 cup Classico sun-dried tomato pesto

  • Preheat oven to 325 degrees.
  • Arrange chicken tenders in the bottom of a buttered glass baking dish.*
  • Salt and pepper well.
  • Spread corn over chicken.
  • In a saucepan, melt the butter until frothy.
  • Add the onion and garlic and cook a few minutes until translucent.
  • Whisk in the remaining ingredients and simmer over medium high heat until thickens.
  • Pour over the chicken and corn.
  • Bake 45-60 minutes.
  • Serve with Beer Bread for a yummy cold night meal.

*If you want to cut down baking time, brown the chicken first and decrease baking time by 30 minutes.

Cream of Broccoli Potato Cheese Soup & Sour Cream Biscuits




CREAM OF BROCCOLI POTATO CHEESE SOUP
2 cups frozen hash browns
3 carrots, peeled and chopped
2 stalks celery, minced
1 Vidalia Onion, chopped
1 large crown broccoli, chopped
3-4 cups boiling water (depending on desired consistency)
2 tablespoons Better Bouillon
4 ounces sharp cheddar cheese, grated (about 2 cups)
salt & pepper to taste
~~~~~~~~~~~~~~~~~~
1/2 cup salted butter, softened
3 teaspoons minced garlic, jar
dash of white pepper
3/4 cup grated aged cheddar cheese

  • Whisk together the 1/2 cup salted butter, minced garlic and white pepper.
  • Fold in grated cheese
  • In a large skillet cook over low heat until it all melts together.
  • Add frozen hash browns and saute’ until golden brown.
  • Add onions and celery. Cook until translucent.
  • In a large saucepan whisk the bouillon into the hot water.
  • Add the carrots, potatoes, celery, broccoli pieces and onions.
  • Simmer on low 1 hour until all vegetables are soft and tender.
  • Mash vegetables.
  • Add cheese and blend well.
  • Salt and pepper to taste.

SOUR CREAM BISCUITS
2 3/4 cups self rising flour
1 cup butter, melted
1 cup sour cream

  • Preheat oven 450 degrees
  • Mix all ingredients together.
  • Drop evenly into muffin tins.
  • Bake for 15 minutes.
  • Makes 12 biscuits.
Meat & Bean Tostadas

What I really love about this recipe is that all the parts can be made ahead and then you can assemble them cold one at a time or all at once.

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Meat & Bean Tostadas
2 pounds ground beef
1 large Vidalia onion, chopped and divided in 1/2
1 can Rotel original tomatoes
1 small can chopped green chiles
1 recipe Taco seasoning
1 batch Refried beans
grated cheddar cheese
1 tomato, chopped
chopped olives
taco sauce
sour cream

  • Brown ground beef with 1/2 of the chopped onion.
  • Drain off fat.
  • Add Rotel tomatoes, green chiles and Taco seasoning. Simmer over low heat for about 15 minutes until liquid is absorbed.
  • Layer tostada shells with a layer of Refried beans, a little cheese, meat, tomatoes, olives and a little more cheese.
  • Bake 10 minutes until heated through.
  • Top with taco sauce and sour cream.
  • Enjoy.

 

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Shirred Eggs ~ Simply Delicious Sunday


SHIRRED EGGS
for 4 Jumbo eggs:
4 tablespoons butter, melted
1 cup diced ham or crumbled bacon
2 green onions, minced
1 cup cheese, your choice
salt & pepper to taste
Frank’s Hot Sauce

  • Preheat oven to 350°.
  • Melt butter and place 1 tablespoon in the bottom of each ramekin. Make sure you swirl it around the sides too.
  • Sprinkle your meat and onions into the ramekin.
  • Crack an egg into each ramekin.
  • Salt & pepper.
  • Bake for 6-10 minutes or until egg whites are just set.
  • Top with cheese.
  • Bake another 6-10 minutes or until eggs are set to desired doneness.
  • With a spoon gently remove egg from cup onto plate or toast.
*At home I use individual ramekins for just the two of us, but when camping or having company I use a muffin tin to make them all at once.
Chicken Fried Chicken with Peppered gravy, Family Favorite Mashed Potatoes and Sugared Carrots ~ Simply Delicious Sunday

CHICKEN FRIED CHICKEN
2 large boneless chicken breasts
1 cup buttermilk
1 cup flour
1 teaspoon salt
1 teaspoon pepper
2-4 tablespoons butter(enough to keep chicken from burning~add as necessary)

  • Rinse and pat dry the chicken breasts.
  • In a shallow glass pan, pour buttermilk over chicken 1-2 hours prior to cooking.
  • Make sure to coat chicken well and turn at least once during soaking.
  • Drain, but do NOT rinse the buttermilk off.
  • In a medium sized fry pan melt the butter over medium heat. As butter melts and begins to very slightly sizzle, prepare breasts.
  • In a small ziploc bag mix together the flour, salt and pepper.
  • One at a time, put each chicken breast in bag and coat well with flour mix and then into sizzling butter.
  • Cook on one side until edges begin to bleed and then turn.
  • About 6 minutes each side depending on plumpness.
  • Keep chicken warm.

PEPPERED GRAVY
3 tablespoons butter
5 tablespoons Wondra flour
1 1/4 cups whole milk
3/4 cup whipping cream
3/4 teaspoon salt
1/2 teaspoon Black pepper + (to taste)

  • Melt butter into bottom of pan you just cooked the chicken in.
  • Scrape up any of the chicken pieces and mix into new butter.
  • Add flour slowly, stirring until absorbed by butter and golden brown.
  • Slowly add first the milk and then the cream.
  • Stir constantly until thickens.
  • If necessary sprinkle in more Wondra until desired thickness is reached.
  • Serve over chicken and mashed potatoes.

FAMILY FAVORITE MASHED POTATOES
4 large Yukon potatoes, peeled & quartered
4 ounces Philadelphia Cream Cheese, softened
1 small bunch green onions, sliced thin
1/4 + buttermilk
4 tablespoons butter
salt & pepper to taste

  • Boil potatoes in salted water until fork tender.
  • Drain.
  • Mash all together salt and peppering to taste.

SUGARED CARROTS
1 small bag baby carrots, washed
1 cup packed dark brown sugar
4 tablespoons PURE maple syrup
2 tablespoons melted butter

  • Preheat oven to 350 degrees.
  • Blanche carrots in sugared water until just tender.
  • Drain.
  • Blend together brown sugar, maple syrup and butter.
  • Toss with carrots.
  • Bake 20 minutes.
7UP TROPICAL PORK CHOPS ~ Simply Delicious Sunday

We don’t have a lot of rules here at ThE KrAzY kItChEn. We do ask that whatever meme you are participating in that you use good blog etiquette and link to us here at ThE KrAzY kItChEn. We have been experiencing, like so many others, SPAMMING and you can help us eliminate a good deal of it, by making it easier for us by using a meme badge if you like, and by linking back to us.

Here at Simply Delicious Sunday I’ve made a few badges for you to choose from. Some of you still have the even older ones and those are okay too if you like them. The most important part is to be sure and link to us. We really appreciate your help.


7UP TROPICAL GLAZED PORK CHOPS
4-6 large pork steaks, chops or loin
4 ounces 7UP
3/4 cup apricot pineapple preserves
1 cup brown sugar
8 ounces crushed pineapple juice
1 teaspoon red pepper flakes

  • Preheat oven to 425 degrees.
  • Whisk together the 7UP, pineapple, apricot preserves, red pepper flakes and brown sugar.
  • Generously salt and pepper the pork chops.
  • Spread a small layer of the glaze on the bottom of the roasting pan.
  • Lay the pork chops on top and spread the remaining glaze on top and along the sides.
  • Baste as necessary.
  • Bake 25-30 minutes or until meat thermometer reads 165-170 degrees.

This is also a great way to prepare chicken.

Baked Omelet with Paprika Cheese Hash Browns ~ Simply Delicious Sunday

BAKED OMELET with PAPRIKA CHEESE HASH BROWNS

This combination is perfect together. I prepare all the ingredients before I begin. I them assemble the omelet and while it is baking I prepare the hash browns. They are almost always done at the same time which makes it perfect in my book.



BAKED OMELET
4 large eggs
1/4 cup milk
1 small tomato, diced
1 small bunch green onions, sliced thin
4 ounces chopped ham (or meat of your choice)
1/2 cup finely shredded white cheddar
salt and pepper to taste
PURE

  • Preheat oven to 375 degrees.
  • Whisk eggs and milk until well blended.
  • Generously spray a 9 inch square baking dish with PURE.
  • Sprinkle onions, tomatoes and meat over the bottom of the baking dish.
  • Sprinkle 1/3 of the cheese over this layer.
  • Pour eggs over the cheese.
  • Top with 1/3 more of the cheese.
  • Bake 20 minutes or until just set.
  • Top with remaining cheese and leave in oven just until melted.

PAPRIKA CHEESE HASH BROWNS
4 cups shredded or finely chopped potatoes, dry well with paper towels
4-6 tablespoons butter
1 small bunch green onions, sliced fine
paprika
celery salt
salt and pepper
1/2 cup finely shredded white cheddar (or cheese of your choice)

  • Melt butter in a large skillet* over medium high heat.
  • Add potatoes, onions and season well with salt, pepper, celery salt and paprika.
  • Brown well.
  • Sprinkle cheese over top and fold in.

*Use a skillet large enough to have a single layer of potatoes. They will brown better if they are not crowded.

Monte Cristo Sandwiches ~ Soups, Salads, Casseroles & More

So you’ve probably noticed that we have been experimenting with our look and layout here at OuR KrAzY KiTcHeN. We hope you like our new look!

MONTE CRISTO SANDWICHES
2-3 tablespoons butter
powdered sugar
for each sandwich you will need:
2 slices thick Potato bread
1 slice roasted turkey
1 slice swiss cheese
1 slice smoked or baked ham
BATTER (enough for 2 sandwiches)
1/2 cup milk
1 JUMBO egg
1/4 teaspoon salt
1/8 teaspoon white pepper
1/2 teaspoon sugar
1/4 teaspoon nutmeg
1/2 cup self rising flour

  • Assemble sandwiches with the cheese between the 2 pieces of meat.
  • Cut into halves or quarters.
  • Whisk together the milk and egg. Add the seasonings. Add the flour last.
  • Melt butter on griddle.
  • Dip each sandwich piece in batter coating well.
  • Fry each sandwich until crisp. Make sure to turn onto each side and edge to grill batter well.
  • Cool on paper towels.
  • Dust with powdered sugar.
  • Serve with fresh raspberry jam.
Half the battle of making this sandwich is finding a good quality and tasty turkey and ham. The other half is actually using your fingers to dip the sandwich pieces in the batter.

RASPBERRY JAM

8 cups raspberries
6 cups sugar
3 tablespoons lemon juice
1 tablespoon orange peel
1/4 teaspoon nutmeg
1/2 teaspoon cinnamon
1 package unflavored gelatin

  • Combine fruit, sugar, lemon juice, nutmeg, cinnamon and orange peel in a stock pot.
  • Bring to a full rolling boil – stirring constantly. Let boil 1 full minute.
  • Remove from heat and stir in gelatin.
  • Skim any foam.
  • Pour into sterilized jars.
  • Water bath process 15 minutes.
Coffee BBQ Chicken, Vegetable Yam Mash & Cherry Green Beans

Many of you know that we are sitting and waiting for our investment house to sell so we can move home. One of the things I DON’T want to do is move food cross country so I have been taking my recipe experiment nights and trying to use what we have on hand and use up ALL stock (packages and bottles that are space hogs and breakable especially). The result? I have actually developed some great new recipes that I don’t mind sharing and we will eat again and again. This week we have Coffee BBQ Chicken, Vegetable Yam Mash & Cherry Green Beans. I hope you enjoy them.

COFFEE BBQ CHICKEN
4 boneless, skinless chicken breasts or 3 pounds of chicken wings
1/2 cup STRONG coffee
1/2 cup ketchup
1/4 cup minced green onion
2 teaspoons minced garlic, jar
1/8 cup Worcestershire sauce
1/8 cup apple cider vinegar
1 teaspoon chili powder
3/4 teaspoon salt
3 tablespoons brown sugar
Juice of 1 lime*
honey
~~~~~~~~~~~~~~~
Juice of 1 orange*
1 7up
dash apple cider vinegar
dash Worcestershire sauce
salt & pepper

  • Pierce each piece of chicken a few times with a fork.
  • Whisk together the 7up, Juice of 1 orange, dash of apple cider vinegar and dash of Worcestershire sauce.
  • In an airtight container place chicken pieces side by side. Salt and pepper generously.
  • Pour the 7up mixture over top and marinade for several hours or overnight.
  • Preheat oven to 325 degrees.
  • In a small saucepan whisk together the first 11 ingredients and simmer for 30 minutes to meld flavors.
  • Add honey to thicken.
  • In a shallow baking dish place chicken pieces side by side. Pour BBQ sauce over top to cover and bake for 1 hour or until tender.

*I saved the pulp from each to simmer in the BBQ sauce.

VEGETABLE YAM MASH
1 large yam*, peeled and quartered
1 large russet potato*, peeled and quartered
1 cup sour cream
2 tablespoons melted butter
1 package KNORR vegetable recipe mix

  • Melt the butter and blend with the sour cream.
  • Add in the vegetable mix and blend well. Set aside while you prepare the yam and potato. This can also be done the day before and refrigerated until needed.
  • In boiling, salted water cook yam and potato until tender.
  • Add yam and potato to the sour cream mix and mash together until well blended.

*any combination of the two would work well

CHERRY GREEN BEANS
1 cup green beans, trimmed and cut into bite sized pieces
1 large bunch green onions, sliced
1/2 cup chopped fresh cherries
1 lime, juiced
2 teaspoons minced garlic, jar
2 tablespoons butter
2 tablespoons white balsamic vinegar
salt and pepper to taste
1 teaspoon soy sauce
1 tablespoon sugar

  • Melt butter. Saute’ green beans until tender.
  • Salt and pepper to taste.
  • Add garlic and onions and cook until translucent.
  • Whisk together the soy sauce, balsamic vinegar, lime juice and sugar until sugar is dissolved.
  • Pour over the bean mixture and simmer 2-3 minutes.
  • Add cherries and heat through.