Dec 312015
 

Many of us eat black-eyed peas for luck on New Year’s Day. I used to cook dried black-eyed peas with some fatty ham and jalapeño which is good, but I wanted something a little more exciting. After playing around with some recipes online, I came up with this dish. Even my husband, who doesn’t like beans or peas, enjoyed it.

Adding tomatoes symbolize health and kale to symbolize money to the black-eyed peas (prosperity or coin) and ham (forward movement or positive motion), should make this year very lucky! Luck aside, it’s a tasty rendition of a traditional dish.

New Years Black-Eyed Peas
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Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Ingredients
  1. 2 tablespoon olive oil
  2. 1/2 lb bacon or fatty ham, diced
  3. 1 small onion, diced
  4. 2-3 cloves garlic, crushed
  5. 1 28-oz can diced tomatoes, undrained
  6. 2 15-oz can black-eyed peas, drained and rinsed
  7. 3 cups water
  8. 1 Tablespoon beef Better Than Bouillon or crystal/cube equivalent
  9. 1/4 cup jalapeño peppers (from jar), chopped
  10. 1/2 teaspoon ground cumin
  11. 1/2 teaspoon chili powder
  12. 1/4 teaspoon ground coriander
  13. 1 tablespoon white vinegar
  14. 1 tablespoon honey
  15. 1 bunch kale leaves, washed and cut into 1-inch pieces
  16. 1 cup Monterey Jack cheese, shredded
  17. 2 cups cooked rice
Instructions
  1. Heat the olive oil in a large soup pot at medium heat. Add the bacon or ham and cook for 2-3 minutes.
  2. Add chopped onions and garlic. Cook for 2-3 minutes or until onions begin to soften.
  3. Add diced tomatoes with juice, water, bouillon, black-eyed peas, jalapeño, vinegar, cumin, chili powder and coriander. Stir, then cook uncovered over medium heat for about 15 minutes.
  4. Stir in honey and kale. Cook another 10 minutes.
  5. Serve over rice with grated cheese on top.
Adapted from Shannon Kuhn
Adapted from Shannon Kuhn
Kryson's Kreations http://krysonskreations.com/

Sep 152015
 

We’ve hit cooler weather a few times over the last few weeks and chili is starting to sound good. I was looking for something a little different when I ran across a recipe for Slow Cooker Salsa Chili. I love salsa, so I thought salsa chili in the crock pot sounded like a wonderful idea. I added a few tweaks of my own and this is what I came up with.

Mild, with a little spice to it, this chili worked for everyone. Not everyone likes hot chili like I do.

Slow Cooker Salsa Chili
Serves 6
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Cook Time
8 hr
Cook Time
8 hr
Ingredients
  1. 1 pound ground beef
  2. 1 medium onion, chopped
  3. 2 cloves garlic, minced
  4. 1 15 ounce can tomato sauce
  5. 1 16 ounce jar salsa
  6. 1 Tablespoon chili powder
  7. 2 teaspoons dried cilantro
  8. 1 16 ounce can pinto beans, drained and rinsed
  9. shredded cheddar cheese, for garnish (optional)
  10. sliced green onions or chopped red onions, for garnish (optional)
  11. sour cream, for garnish (optional)
Instructions
  1. Cook ground beef, onion and garlic over medium heat until beef is cooked through. Drain.
  2. In 4 quart slow cooker, combine beef and remaining ingredients except beans and garnishes.
  3. Cover and cook on low for 8 to 10 hours.
  4. Add beans and stir. Replace cover and cook 5 to 10 minutes longer or until beans are hot.
  5. Top with desired garnishes and serve.
Notes
  1. It's even better when you use homemade ingredients. You can replace the jar of salsa with 2 cups homemade salsa and the can of pinto beans with 2 cups homemade pinto beans, drained and rinsed.
  2. Tortilla chips, cottage cheese, guacamole, sliced black olives, green chiles and jalapenos make great garnishes. I tend switch it up and serve it a little different every time. Honestly, it depends on what I have on hand to what I garnish it with.
  3. Freeze Ahead:
  4. Cook the ground beef with onions and garlic and cool. Mix the rest of the ingredients except beans and garnishes and freeze in a Foodsaver or gallon bag. Make sure to get all the air out of the bag you can before freezing.
  5. When you’re ready to make the chili, thaw until the mixture fits in your slow cooker. I try to freeze it so that it fits right out of the bag in case I forget to take it out of the freezer the day before to thaw. If partially frozen, cook on high for 1 hour, then turn it to low for 7-9 additional hours. If completely thawed, cook for 8 to 10 hours on low.
  6. Don't forget the beans and garnishes!
Adapted from Betty Crocker
Adapted from Betty Crocker
Kryson's Kreations http://krysonskreations.com/

 

Aug 072015
 

I’m not sure where July went. I blinked and it was August already! So, it’s catch up time again. I’ll start with a recipe I promised my daughter I would post…

I started making my own taco seasoning when I would run out of the packets of seasoning, but I never found the exact right mixture to continue making my own until now. I started playing with a base recipe and found an ingredient mixture that everyone seemed to like better than the packets. It’s easy to modify to fit your likes, so give it a try and let me know how you changed it.

Fast, easy and worth it!

Taco Seasoning
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Ingredients
  1. 2 Tablespoons chili powder
  2. 1 teaspoon garlic powder
  3. 1 teaspoon onion powder
  4. 1/2 teaspoon crushed red pepper flakes or cayenne pepper
  5. 1/2 teaspoon dried cilantro
  6. 1 teaspoon paprika
  7. 3 1/2 teaspoons ground cumin
  8. 1 teaspoon salt
  9. 1 1/2 teaspoons black pepper
  10. 2 1/2 teaspoons corn starch, masa flour, clearjel, or flour
Instructions
  1. Mix all ingredients and store in airtight container.
Notes
  1. Enough spice for 2 pounds of meat.
  2. Drain meat, add spices and 1 cup of water. Heat until thickened.
  3. You can add more or less water depending on how thick or thin you like it.
  4. Too hot? Try using less crushed red pepper flakes or cayenne pepper. Not hot enough? Add more!
Kryson's Kreations http://krysonskreations.com/

May 082015
 

This Chex Mix recipe has been passed down through the generations. I don’t know where it originally came from, but my grandmother, mother and I have all made it throughout the years. It makes tons so it’s perfect for parties. I even make a batch to take camping and keep the leftovers in the freezer for movie nights.

I tried making Chex Mix in my 18 quart roaster because I didn’t have a pan big enough to hold all the ingredients, but condensation settled on the lid of the roaster and dripped back into the mix. I was afraid it would get soggy, so I finished it in the oven using the pan from the roaster.

Chex Mix
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Cook Time
1 hr 30 min
Cook Time
1 hr 30 min
Ingredients
  1. 1 lb Spanish peanuts
  2. 1 lb cashews
  3. 12 oz box Rice Chex
  4. 12 oz box Corn Chex
  5. 12 oz box Kix
  6. 12 oz box Cheerios
  7. 1 lb bag straight pretzels, broken or mini pretzels
  8. 1 lb butter
  9. 3 cups salad oil (I used olive oil)
  10. 4 teaspoons celery salt
  11. 4 teaspoons savory leaf
  12. 4 teaspoons season-all salt
  13. 4 teaspoons garlic powder
  14. 2 teaspoons onion powder
  15. 3 teaspoons chili powder
  16. 2 teaspoons Worcestershire
Instructions
  1. Preheat oven to 250°
  2. Mix peanuts, cashews, Rice Chex, Corn Chex, Kix, Cheerios and pretzels in 15+ quart pan.
  3. Melt butter in medium size bowl. Add salad oil, spices and Worcestershire.
  4. Keep spice mixture well stirred. Spices settle quickly.
  5. Pour spice mixture over cereal and stir gently.
  6. Bake for 1 hour 30 minutes. Stir every 20 minutes.
Notes
  1. Don’t like nuts? Try adding Cheese-Its, Goldfish or other favorite snacks instead. The version in the pictures has Cheese-Its and no nuts.
  2. Play with adding different ingredients to change it up!
  3. Sesame Sticks also make a great addition.
  4. Broken Melba Toast is good, too.
  5. I left the measurements in teaspoons so it’s easier to cut the recipe in half.
Kryson's Kreations http://krysonskreations.com/

Sep 202011
 
3/4 cup quick-cooking oats 1 1/2 cups sliced almonds
3/4 cup all-purpose flour 10 Tablespoons unsalted butter, melted
3/4 cup sugar 1/4 cup half-and-half or whole milk
1 teaspoon ground cinnamon 1/4 cup light corn syrup
3/4 teaspoon chili powder 1 teaspoon pure vanilla extract
1/2 teaspoon baking soda 4 ounces fine-quality bittersweet chocolate, chopped
1/2 teaspoon salt
  1. Heat oven to 350.
  2. Line cookie sheet with baking mat or heavy-duty aluminum foil buttered generously.
  3. In large bowl, whisk oats, flour, sugar, cinnamon, chili powder, baking soda and salt.  Stir in almonds.
  4. Add butter, half-and-half or milk, corn syrup and vanilla.  Stir to combine.
  5. Scoop heaping teaspoons of batter onto cookie sheets at least 3 inches apart.  Bake one sheet at a time until the cookies are flat and browned around the edges.  About 7 to 9 minutes.  Cool cookies on the sheet several minutes until firm enough to transfer to cooling rack.
  6. When all cookies are baked, melt the chocolate in a metal bowl set over a pan of simmering water.  Using a very small tipped pastry bag or the tines of a fork, drizzle he chocolate in a zigzag pattern over the tops of the cookies.

Makes about 4 dozen

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