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
Write a review
Print
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 212014
 

I wound up with several boxes of wheat and barley cereal, so I decided to see what would happen if I tossed it into some bread. Here’s the recipe I came up with. If anyone tries it and alters the recipe, please let me know. I’d like to try different versions.

Bread Machine Wheat & Barley, Flax Seed Honey Bread is a heavier bread and makes a wonderful peanut butter and jelly sandwich. Fantastic french toast, too.

Bread Machine Wheat & Barley, Flax Seed Honey Bread
Write a review
Print
Ingredients
  1. 1 cup milk
  2. 3 Tablespoons butter or margarine
  3. 1/4 cup honey
  4. 2 teaspoons salt
  5. 2 Tablespoons flax seed
  6. 2/3 cup wheat and barley cereal
  7. 2 2/3 cups flour
  8. 2 teaspoons bread machine yeast
Instructions
  1. Add ingredients to bread machine pan in order listed in the bread machine manual. Use white bread cycle on medium or light setting.
Kryson's Kreations http://krysonskreations.com/

 

Sep 092014
 
Hoisin Sauce
Write a review
Print
Ingredients
  1. 4 Tablespoons soy sauce
  2. 2 Tablespoons peanut butter or black bean paste
  3. 1 Tablespoon honey
  4. 2 Tablespoons white vinegar
  5. 1/8 teaspoon garlic powder
  6. 2 Tablespoons sesame oil
  7. 20 drops Chinese hot sauce
  8. 1/8 teaspoon pepper
Kryson's Kreations http://krysonskreations.com/
Jun 152012
 
1 pie crust 1 container whipped cream topping, thawed
1 package sugar-free instant banana pudding 1/2 cup skim milk
whole strawberries mandarin orange segments
halved grapes kiwi slices
apple slices 2 Tablespoons honey
2 Tablespoons sugar 1/2 teaspoon fresh lemon juice
  1. Prepare set crust according to package directions for empty baked crust. Cool.
  2. In a small bowl, beat whipped topping, pudding mix and milk until well combined.  Pour into cooled pie crust.
  3. Arrange fruit over filling as desired.
  4. In small saucepan, combine honey, sugar and lemon juice.  Bring to a boil, stirring until sugar is dissolved.  Cool slightly and brush over fruit.
  5. Serve immediately or refrigerate.

 

Mar 102012
 

1/2 cup butter
2/3 cup brown sugar or honey
1/2 tsp. salt
1 tsp. baking powder
1/8 tsp. cinnamon
1 tsp. vanilla
1/2 cup water
1 1/2 cup whole wheat flour

Cream butter & sugar in mixer. Combine remaining ingredients & add to creamed mixture, alternating with water. Mix well on Speed II. Let stand 30 minutes. Separate into 2 equal balls. Place each ball on greased sheets and roll to 1/8″ thickness. Score lines across with table knife to make 2″ squares. Sprinkle with cinnamon. Bake 350 degrees for 20 minutes.

Nov 192011
 
2 Chickens, cut up 1/4 Cup Dijon Mustard
1/2 Cup Butter, cubed 1 Teaspon Curry Powder
1/2 Cup Honey 1/2 Teaspoon Salt
  1. Place Chicken in a large shallow baking pan.
  2. In saucepan, melt butter, stir in the remaining ingredients and heat through.
  3. Brush glaze over chicken.
  4. Bake @ 350 degrees for 1-1/4 hours or until chicken juices run clear, basting frequently with sauce

Makes: 6-8 servings

Note: I use chicken breasts. I have also add 1T Spicy Spaghetti Seasoning – was good.

%d bloggers like this: