Thursday, January 25, 2018

Fettuccine Salad


I used to LOVE getting this at Souper Salad back when they were open... and this is a really good copy-cat version.

Fettuccine Salad

8 oz Fettuccini, cooked & drained
1/2 cup Mayonnaise (I used Hellman's, but just make sure it's real mayo)
1/2 cup Frozen Corn
1/4 cup Parmesan, grated (I used fresh Parm and my Microplane - but I'd get the powder)
1/2 tsp Garlic Powder
1 tsp Pepper
Salt to taste

Mix all together in a large bowl while the noodles are warm. Chill for at least 2 hours before serving. Enjoy!
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Thursday, January 11, 2018

New Years Day Black-Eyed Peas


New Years Day Black-Eyed Peas

1 lb dry peas
2 smoked ham hocks
Rendered grease from 4 slices of bacon
6.5 cups chicken stock
1/2 small white onion chopped (could also use green onion here)
Pepper - grind to taste (1/2 tsp)
Salt (add after cooking to taste) - broth and ham hocks will add quite a bit of salt, so not much is needed

Put all ingredients into the instant pot and set to manual and high for 30 min. Be sure to account for about 20 extra minutes to your total cooking time - 10 for the pressure to come up and 10 for the release. 

Serve hot and add a garnish of chow-chow on the side if you like to add that. 
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New Years Day Greens



New Years Day Greens

Rendered grease from 4 slices of bacon
1 bag chopped turnip greens
1 bag chopped mustard greens
1 bag chopped collard greens
2 smoked ham hocks
10 cups chicken stock
Salt and Pepper to taste
1 turnip - cut into 3/4” chunks

Heat bacon grease in the bottom of a large stock pot - when hot, add one bag of the greens and cook until wilted.  Add the next bags of greens and wilt.  Add the final bag of greens - by this point, you may need to go ahead and add the cover to help wilt the greens.  Once wilted, add your broth and 2 ham hocks.  Bring the greens to a boil and then turn down the heat to med-low and simmer for 4 hours minimum.  Serve piping hot with cornbread and hot pepper sauce.
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