Black Eye Peas

Ingredients:
1 – 16oz. bag dry Black Eye Peas, soaked overnight

1/2 Hot Finger Pepper, halved with seeds removed

1 tsp. Kosher Salt

1/4 tsp. Chili Powder

1/4 tsp. Cumin

1 large clove Garlic, minced

Water for Soaking

6 cups Water, enough to cover peas plus another inch or two

Splash of Lemon juice

Utensils needed:

Electric Pressure Cooker or Large Pot

Medium Sized Mixing Bowl

Knife and Cutting Board

Measuring Tools

Stirring Spoon

Directions:

- Place dry beans in mixing bowl and cover with water. Place lid or aluminum foil over bowl and soak overnight.  The beans will double in volume. Drain and rinse beans in a strainer before cooking them.

- I typically will put on a pair of kitchen gloves before I handle any hot peppers. I learned my lesson early on of rubbing my eyes after chopping a jalapeño, and having it burn really badly. 

- Place rinsed beans, hot finger pepper, salt, chili powder, cumin, garlic, and six cups water in an electric pressure cooker or large pot. Set your pressure cooker to manual mode, and the time for 15 minutes. If you are using the pot and stove method, then place the filled pot on the stove and bring to a boil. Once the water is boiling, reduce heat and simmer for 30-40 minutes, or until beans are tender.  

-When ready to serve add a splash of lemon juice to the dish. It will add a hint of freshness to a sometimes heavy southern dish.

Garlic Chili Greens

Ingredients:
2 Strips Bacon

2 Tbs. Garlic Chili Sauce

1 Bag Frozen Chopped Collard Greens, Thawed

1 Bag Frozen Chopped Turnip Greens with Turnips, Thawed

1 tsp. Kosher Salt

Utensils needed:

Medium Sized Sauce Pan

Stirring Spoon

Directions:

- Place medium sized sauce pan over medium-high heat, and cook 2 strips of bacon till crispy. Remove bacon and allow grease to cool slightly.

- Add in garlic chili sauce to bacon drippings and sauté while you grab your greens. Add collard and turnip greens to sizzling mixture, and cook over medium-high heat for 5-7 minutes. Keep stirring continuously. Serve immediately, or reduce to low and cover. 

Garlic Mashed Potatoes

   

Ingredients:
1 – 3lb. Bag of Red Potatoes
Water to boil potatoes

2 Cloves of Garlic, Pressed

1 Stick Butter

1/4 cup Milk

1/2 tsp. Salt

1/2 tsp. Black Pepper

1 tsp. Horseradish Mustard

Utensils needed:

Knife and Cutting Board

Strainer

Large pot

Stand Mixer, or Potato Masher

Directions:

- Allow all ingredients to come to room temperature.

- Cut potatoes into quarters. All potatoes should be approximately the same size. This will allow for even cooking. I prefer to leave the skins on, but you can potatoes can be peeled if desired.

- Place cubed potatoes in a large pot, and cover with water. Cook potatoes over medium-high heat until fork tender.

- Once cooked, strain the water from the potatoes.

- Combine warm potatoes with butter in mixing bowl. Let stand for a few minutes to allow the warm potatoes to fully melt the butter. Add the rest of the ingredients to the bowl, and smash or whip till smooth. Serve warm. 

Millet Fried Chicken

Sunday afternoon cooking seems to be the new highlight of my weekend. I love to get in the kitchen and whip up a couple yummy dishes for me and my family to snack on all week. Today I had a hankering for a southern staple, fried chicken. Typically I've always made this with all-purpose flour. My family has converted to a Gluten-Free diet so I had to find a way to make one of my favorite dishes, and still have the same great taste. The millet flour breading keeps the crust light, but still holds true to that old taste of home.     

Ingredients:

1 1/2” cups Millet Flour

1/4 tsp. Freshly Ground Black Pepper

1 tsp. Kosher Salt + a couple pinches

1 tsp. Cajun Seasoning

1 tsp. Paprika

1 cup milk

3 Boneless Skinless Chicken Breast

Utensils needed:

Large Frying Pan

Tongs

2 medium sized bowls

Dinner Plate

Paper towels

Directions:

- Preheat oil over medium-high heat.

- Place your 2 medium sized bowls side by side. In one bowl, place your milk. In the second bowl thoroughly mix flour, pepper, salt, Cajun seasoning, and paprika.

- Take the first chicken breast and dip it in the milk, then transfer it to the bowl with the flour mixture. Thoroughly cover and press mixture into all the nooks and cranny’s before gently shaking off the excess.

- Gently place floured breast into hot oil making sure to leave room for the other breasts.

- Repeat the dip and flour steps above for the remaining pieces of chicken.

- Cover with a splatter screen and cook for 5-7 minutes before turning. After turning the chicken cook for another 5-7 minutes, or until internal temperature reaches 180°. The trick to cooking good fried chicken is to only turn it once, and to have your oil heated before you put the chicken in.

- Place several layers of paper towels on the dinner plate. Remove your fried breast from the oil and place on the paper towel covered plate. 

- Sprinkle with a pinch of salt immediately. This will help give it that extra burst of added flavor. 

Mexican Stuffed Peppers

After a season of holiday eating, my family was begging for something different. Striving to make something healthy and flavorful, I pondered the idea of doing stuffed peppers. This dish is easy to make, and can even incorporate leftover grains and veggies for added variations.

Ingredients:

4 Medium Sized Bell Peppers, washed

1 Link soy chorizo

1 cup Millet

2 cups water + 1/4 cup water

2 Tbs olive oil

10-15 small mushrooms, cut into large chunks

1 cup green onion, sliced

3 cloves garlic, pressed

1-16oz bag Pinto Beans, cook till soft

Salt

Chili Powder

Utensils needed:

Large Kitchen Knife and Cutting Board

Medium sauce pan

10” non-stick skillet

1 baking dish large enough to hold the 4 peppers

Large mixing bowl

Garlic press
Fork and Spoon

Directions:

-  Preheat oven to 375°

-In a medium sauce pan heat 2 tbs olive oil. Add millet grain, and toast till lightly  browned. Add 2 cups water and simmer on med-low till millet is cooked, approx. 25 mins.

-Over medium-high heat place olive oil, chorizo (casing removed), green onion, and mushrooms in a non-stick skillet. Sautee for 3-5 mins, and then add ¼ cup water and place a lid on top. Let mixture steam for 3-5 mins. Remove from heat.

- I use a pressure cooker to cook the dried beans, but canned pintos can easily be substituted if you don’t have the time to cook dry beans.

- In a large mixing bowl, combine mushroom chorizo mixture, millet, and half the cooked pinto beans. Mix thoroughly and add salt to taste.  Scoop out 1 cup of this mixture to combine into the pinto beans.

- Now to stuff the peppers. You will want to cut the tops off of the peppers, and clean out the seeds and innards. With a large spoon fill each pepper with the mixture from the mixing bowl. You will want to make sure to pack the mixture in firmly.  Place peppers in the baking dish, and then into the preheated oven. Bake on 375° for 20 minutes

- Smash cooked pinto beans with a fork, and add the reserved chorizo mixture. Add 1 tsp chili powder and salt to taste.

- Serve with a side of fresh avocado, tomato, or salsa.