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Recipes
Black Eyed Peas
By Sodernsilly
Sort & wash the black eyed peas
- 4-5 green onions, chopped (or 1 medium
- white onion, chopped)
- 3 cloves of garlic, chopped
- 1 (16 oz) bag of dry black eyed peas
- Smoked Turkey (as much as you
- desire. I used half of a fully cooked, smoked turkey leg. Just chopped the meat up into bits. You can leave it whole if you do not like meat in your black eyed peas but like the flavor)
- 6-8 cups of chicken broth (or enough to cover the beans)
- Red pepper flakes,
- black pepper (optional)
Collard Greens
By Sodernsilly
Remove the collard green leaf from the steam
- 1 bunch of collard greens
- 1 fully-cooked, smoked turkey leg (can also use smoked turkey wings)
- 1/2 onion, diced
- 3 garlic cloves, diced
- 3 cups of chicken broth
- 1t. red pepper flakes
- salt, pepper, vinegar, hot sauce (optional)
Oven Fried Chicken
By Sodernsilly
Preheat oven to 400 Wash and dry the chicken
- 2 lbs chicken, cut up
- ½ teaspoon paprika
- 2 teaspoon seasoning salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon poultry seasoning
- ½ teaspoon white or black pepper
- ½ teaspoon Cajun seasoning
- 1 egg
- ½ cup milk
- 2-3 dashes hot sauce (optional)
- 1 cup all-purpose flour
- 2-3 Tablespoons butter (melted)
- 2 Tablespoons olive oil
Spicy White Chicken Chili
By Sodernsilly
In a large stock pot, melt 3-4 Tablespoons of butter
- 1 lb. of chicken (about 3-4 breasts), cubed
- 3-4 Tablespoons butter
- 1 cup celery, chopped
- 1 medium onion, chopped
- 5 cloves of garlic, minced
- 7 oz can of chopped green chiles
- 4 teaspoons ground cumin
- 1 teaspoon paprika
- 3 teaspoons dried oregano
- ½ teaspoon cayenne pepper
- 3 (16 oz cans) Great Northern beans (undrained)
- 3-5 cups of chicken broth (depending on the consistency you prefer)
- 3 cups of Monterey jack cheese
Sausage Hashbrown Casserole
By Sodernsilly
Preheat oven to 375 In a large skillet cook sausage until browned
- 1 lb breakfast sausage (I used hot and spicy turkey)
- ½ small red bell pepper
- ⅓ white onion
- ½ small green bell pepper
- 1 lb frozen hash browns
- ½ cup sour cream
- ½-3/4 cup processed cheese, shredded
- Garlic powder (I used a few dashes)
- salt & pepper
- 4 eggs
- ¼ cup milk
- 1 cup cheese, shredded (I used a mixture of cheeses)
Apple Cranberry Pies
By Sodernsilly
Heat your oven to 400 degrees, middle rack in place
- 12 oz. granny smith apples, chopped (about 3 apples)
- ½ cup fresh cranberries
- ¼ cup brown sugar
- 1 tsp cinnamon
- ⅛ tsp freshly ground nutmeg
- tiny pinch of ground cloves
- pinch of kosher salt
- 1 tsp lemon juice
- ¼ tsp lemon zest
- 1/tsp vanilla extract
- 2 tbsp corn starch
- 2 sheets puff pastry, thawed (see note below)
- 1 egg
ARUGULA-PESTO MAYO
By Sodernsilly
In a food processor, add all of the ingredients except the olive oil
- 1 cup fresh arugula, tightly packed
- ½ cup mayo
- 1 tbsp pesto paste, or prepared pesto in a jar
- ½ lemon, juiced
- 1 tsp garlic paste, or 2 cloves of minced garlic
- Salt, Pepper and Lemon pepper to taste
- 1 tbsp olive oil
CRISPY ONION STRAWS
By Sodernsilly
Cut the onion as thinly as you can into rings
- 1 yellow or sweet vidalia onion, sliced into thin rings
- 2 cups buttermilk, or enough to cover the rings once sliced
- 1 cup all purpose flour
- ½ tbsp seasoned salt
- 1 tsp pepper
- ¼ tsp cayenne pepper
- ¼ tsp paprika
- canola or vegetable oil for frying
SEARED STEAK & CHEESE SANDWICH
By Sodernsilly
Preheat your oven to 500 degrees
- 1 strip steak, cut into two pieces
- 2 tbsp olive oil
- 2 small loaves of ciabatta bread, sliced
- 2 slices of provolone cheese (use any cheese you'd like)
- Fresh arugula
- Crispy onion straws (recipe follows)
- Arugla-Pesto Mayo (recipe follows)
- Steak seasoning suggestions:
- ¼ to ½ tsp sea salt, per side
- ¼ to ½ tsp black pepper, per side
- ¼ to ½ tsp chili powder, per side
- 1 tsp McCormick Garlic & Onion Grillmates seasoning, per side
CREAMY TURKEY POT PIE WITH PUFF PASTRY
By Sodernsilly
Preheat oven to 400 degrees, middle rack in place
- 1 sheet puff pastry, thawed (see note below)
- 3 tbsp olive oil
- 2 tbsp unsalted butter
- 1 11oz smoked hamhock (optional)
- 1 cup baby bella mushrooms, diced
- 1 cup shiitake mushrooms, chopped
- 2 cups Yukon Gold potatos, diced
- 1 cup (about 6oz.) yellow onion, diced
- 1 cup (about 5oz.) celery, diced
- 1 cup (about 6oz) carrots, diced
- 2 tsp. coarse grey sea salt
- ½ tsp granulated garlic
- ½ tsp freshly ground black pepper
- ½ tsp herbes de provonce
- 3 – 4 sprigs fresh thyme
- 3 fresh sage leaves, chopped
- 1 tsp fresh rosemary, chopped
- pinch of red pepper flake
- pinch of cayenne pepper
- ½ cup Chardonnay (any drinkable white wine works)
- 2½ cups low-sodium chicken broth
- 1½ cups half & half
- ½ cup all-purpose flour
- 1 cup English peas, thawed
- ¼ – ½ cup pecorino-romano cheese, grated
- zest of one lemon (about 1-2 tsp)
- juice from one lemon (about 2 tbsp)
- 2-3 cups cooked turkey (dark, white, or both), chopped into bite-sized chunks
- salt & pepper to taste