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/

Jan 122015
 

When I took the first bite of Curried Pork, I wasn’t sure that I was going to like it. The more I ate, the more I liked it. Spicy and just a little sweet, this recipe is a flavorful balance.

If you’ve never tried curry before, this is a good recipe try.

I like it best with smoked pork shoulder. I only cook it for 4 to 5 hours since the smoked pork is already cooked. The smokey flavor adds another dimension to the taste that I really enjoy.

Slow Cooker Curried Pork
Serves 8
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Total Time
10 hr
Total Time
10 hr
Ingredients
  1. 2 pounds boneless pork shoulder, cubed
  2. 2 Tablespoons cooking oil
  3. 1/2 teaspoon salt
  4. 1/4 teaspoon pepper
  5. 1 medium onion, chopped
  6. 1 medium apple, diced
  7. 3 Tablespoons curry powder
  8. 1/2 teaspoon paprika
  9. 1/2 teaspoon dried oregano, crushed
  10. 2 teaspoons chicken Better than Bouillon or granule equivalent
  11. 1 Tablespoon flour
  12. 2 cups hot cooked rice
  13. Apple wedges for garish, if desired
Instructions
  1. Brown pork in hot oil. Transfer to slow cooker and sprinkle with salt and pepper.
  2. Add onion, apple, curry, paprika, and oregano. Mix bouillon and 1 cup of water. Pour over pork.
  3. Cover and cook on low for 8 to 10 hours.
  4. Turn to high. Blend 2 Tablespoons cold water and flour. Stir into pork. Cover and cook until thick, about 15 minutes.
  5. Serve over rice and garnish with apple wedges.
Adapted from Abby Knox
Adapted from Abby Knox
Kryson's Kreations http://krysonskreations.com/

Slow Cooker Curried Pork

 

Jan 052015
 

I was pleasantly surprised at how well this turned out. Sweet but not too sweet and tangy but not bitter.  

Consider garnishing with lemon slices. I thought it might be too much lemon, so I didn’t. I will try it next time.

Serve with in season quick stir-fried vegetables for a well-rounded, time-saving meal.

 

Slow Cooker Lemon Chicken
Serves 6
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Total Time
4 hr
Total Time
4 hr
Ingredients
  1. 3 to 4 pounds chicken leg quarters or thighs
  2. 1/3 cup flour
  3. 1 1/2 teaspoons salt
  4. 2 to 3 Tablespoons cooking oil
  5. 1 6-oz can frozen lemonade concentrate, thawed
  6. 1/4 teaspoon nutmeg
  7. 3 Tablespoons brown sugar
  8. 3 Tablespoons ketchup
  9. 2 Tablespoons vinegar
  10. 2 Tablespoons cold water
  11. 2 Tablespoons cornstarch
  12. 2 cups hot cooked rice
Instructions
  1. Skin chicken. Combine flour and salt. Coat chicken thoroughly.
  2. Brown chicken on all sides in hot oil. Drain. Transfer to slow cooker.
  3. Stir together lemonade concentrate, nutmeg, brown sugar, ketchup and vinegar. Pour over chicken.
  4. Cover and cook in high for 3 to 4 hours.
  5. Remove chicken. Pour liquid from slow cooker into saucepan. Return chicken to slow cooker to keep warm.
  6. Skim fat from liquid in saucepan. Blend cold water into cornstarch and stir into the hot liquid in saucepan. Cook and stir until thick and bubbly.
  7. Serve chicken with sauce over hot rice.
Kryson's Kreations http://krysonskreations.com/

lemon-chicken02

 

Sep 252014
 

I remember loving my mother’s Pork Marengo as a child, so when she passed down some of her recipes to me this was one of the first I tried my hand at.

I’ve modified the recipe slightly over the years and sometimes add more mushrooms and tomatoes than listed here when I have extras that need to be used. It’s even better with fresh tomatoes.

You can substitute canned mushrooms for the fresh ones, but it’s quite a taste difference. I try to avoid canned mushrooms because they have that “canned” taste, but sometimes it’s just more convenient.

Slow Cooker Pork Marengo
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Cook Time
8 hr
Cook Time
8 hr
Ingredients
  1. 2 pounds boneless pork shoulder, cut in 1 inch cubes
  2. 2/3 cup chopped onion
  3. 8 ounces sliced fresh mushrooms
  4. 2 Tablespoons vegetable oil
  5. 1 16 ounce can diced tomatoes
  6. 1 teaspoon instant chicken bouillon granules
  7. 1 teaspoon dried marjoram, crushed
  8. 1 teaspoon salt
  9. 1/2 teaspoon dried thyme, crushed
  10. Pepper to taste
  11. 1/3 cup cold water
  12. 3 Tablespoons flour
  13. cooked rice
Instructions
  1. Add undrained tomatoes, chicken bouillon, marjoram, salt, thyme and pepper to slow cooker. Stir well.
  2. Brown half of pork cubes, onion and mushrooms at a time in hot oil. Drain. Transfer meat mixture to slow cooker. Stir.
  3. Cover and cook on low for 8 to 10 hours.
  4. Turn to slow cooker to high. Blend cold water slowly into flour and stir into pork mixture. Cook uncovered on high 15-20 minutes or until thickened. Stir occasionally.
  5. Serve over hot rice.
Kryson's Kreations http://krysonskreations.com/

porkmarego02

Aug 242011
 

Beef With Sour Cream

  • Servings: 6
  • Time: ~1 hour
  • Difficulty: Easy
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Ingredients:

  • 1 lb lean beef round steak
  • 1/4 cup flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon pepper
  • 2 Tablespoons vegetable oil
  • 1 cup water
  • 1 beef bouillon cube
  • 1/2 teaspoon thyme
  • 1 4oz can sliced mushrooms
  • 1 10oz package peas
  • 1/2 cup sour cream
  • 4 cups hot cooked rice

Directions:

  1. Remove bone and fat from steak. Cut meat unto thin, narrow strips.
  2. Add salt, pepper and garlic powder to flour. Dip meat into this mixture.
  3. Using a large skillet, quickly brown meat on all sides in hot oil.
  4. Add onions, water and bouillon cube, thyme and liquid from mushrooms.
  5. Cover and simmer about 45 minutes or until meat is tender.
  6. Add mushrooms and peas.
  7. Cover and cook 5 to 7 minutes.
  8. Stir in sour cream. Heat but do not boil. Serve over hot fluffy rice.

Tip: I usually use about 1 1/2 lbs of steak and fresh mushrooms if I have them. If using fresh mushrooms, saute mushrooms and reserve liquid to use in step 4.

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