WORLD's BEST Black Eyed Peas Sausage Soup

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 OH BOY SOUP!!!

But not just any soup, this is that traditional New Year's Day "Good Luck" Soup.  For million's, it would be unthinkable not to celebrate the New Year without Black Eyed Peas in some form.  This is without a doubt, the world's best way to have good luck throughout the year.

But, it is also good enough to have anytime of the year.  This is good, not just a gimmick good, I mean really, "Talk about Good" good.

Plenty of sausage for the meat lovers, plenty of vegetables for the health conscious, plenty of color (traditional Collared Greens (can use spinach or even Kale) and the high protein of a full pound of Black Eyed Peas.  Delieicous in so many ways.

You can see in the photos, I added a pan of Mississippi Corn Bread as a side.  See yesterday's post for that easy to follow recipe.  This specialty Corn Bread is indeed the perfect side dish for this soup.  Sturdy enough to pour the soup over without disintegrating into corn dust and with plenty of flavors to compete with the loaded flavors of this BEST EVER BLACK EYED PEAS SOUP!

Keep scrolling down for this easy to follow recipe.

This does call for a couple of specialty items to pull this off with style.  You can certainly make do with any old soup pot, but if you make a lot of soups and stews you will grow to love a Dutch Oven.  Look for one that is Ceramic lined for easy cleaning, HEAVY for even heating and stylish, able to go from oven to table with flair.

And I finally splurged this year for a presentation Crock Pot that travels well... Like these...

 

IK... Good Luck to all and Happy New Year... Keep scrolling down, the recipe follows.

 OK... Here's what I did...

Black Eyed Peas
Sausage Soup

Ingredients

• 1 Pound Black Eyed Peas Soup
• 4 quarts Salted Water to soak the peas overnight
• 1 Pound Italian Sausage, Browned...  bulk sausage.  If you have links, remove casing
• 2 Medium Onions, diced
• 6 Stalks Celery, cut into dime size 1/4 inch slices
• 1 Head of Fennel, sliced thin then chopped into 1 imch pieces
• 4 Cloves Garlic, Minced
• 2 TBS Herbes de Provance
• 1 TBS each Salt and Pepper
• 2 TBS Cajun Spices
• 1 Gallon Chicken Stock
• 1/2 Cup Parmesan Cheese
• 1 Bunch Collared Greens, cut into ribbons
• 1 stick Butter (8 TBS)
• 8 TBS Flour

Cooking Directions

1. Place beans in a large bowl and cover with 3 quarts of water. Add 2 tablespoons kosher salt and set aside at room temperature overnight. (See note above)
2. In a large heavy Dutch Oven Add sausage and cook, breaking it up with a wooden spoon or potato masher until starting to brown, about 8 minutes total. Add onion, Fennel and celery and Saute, stirring, until softened, about 4 minutes. Add garlic, and Seasonings (Savory, Herbes de Provence), Spicy (Cajun Spice), Salt and pepper, until fragrant, about 30 seconds. Add chicken stock and heat to simmer.
3. Drain and rinse beans, then add to simmering pot.  Continue to simmer, stirring occasionally, until beans are fully softened, about 1 hour. 
4. Make a thickening Roux.  In a heavy bottomed Saute pan, Melt the butter over medium low heat.  Add the flour and stir to mix.  Continue stirring non stop for about 5 minutes until the roux just starts to darken and there is a hint of a nutty aroma.  Be careful to not burn the roux.  It is important to stir this constantly.
5. Add the roux to the pot, as well as the Parmesan cheese, stir to mix.  
6. Add the slivered Collared greens.
7. Transfer to a Crock Pot Slow cooler and provide a delicious hot soup throughout the day...
   Good Luck to all
   Happy New Year and of course... ENJOY!

Salami Pinwheel Spirals Roll-Ups Appetizers on a Ritz

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 Oh Boy Pinwheel Appetizers!

But not just any pinwheels, these are simply LOADED with flavor, a delicious ring of thin sliced hard salami spiraled around sweet cream cheese and dotted with roasted red bell Pepper pimento pieces.  I added just a hint of a Tuscan garlic Herb Mix to za za zing them up a bit and you have an absolute crowd pleasing plate of appetizers!

And of course...

Everything's better on a Ritz, right?

There is not much difficult about these little gems.  You will need to lay out the salami slices, starting at the top of a large cutting board, one row at a time, overlap them until you have a 12 inch X 12 inch square.  When you plop the cream cheese onto the square to spread, plop this time starting at the bottom of the square, evenly heavy across the length of the square.  Then it is easier to spread all in one direction with the grain of the overlapping slices.  When you start to roll-up, again starting from the bottom, just keep pressing any rogue salami slices as you roll.

Really, not to hard at all and well worth the effort...  Everything really is better on a Ritz!

Enjoy!

  OK... Here's what I did...

Salami  Pinwheel Spirals Roll-Ups Appetizers on a Ritz

Ingredients - Makes 35 Mini Sandwiches

• 2 Bricks (8 OZ each) Cream Cheese, softened to room temperature
• 2 Pounds Hard Salami, sliced thin
• 1/4 Cup Ranch Salad Dressing
• 2 TBS Tuscan Garlic herb Mix (McCormick Brand)
• 1 small jar Roasted red Peppers, drained and chopped
• 35 Ritz Crackers

Cooking Directions

1. First, Make the Goo...
   In the bowl of a Stand Mixer (KitchenAid), Add the Cream Cheese, Pimentos and the Ranch Salad Dressing together and mix until creamy.  Add the spice mix and fold to mix.  I use the whisk attachment and scrape down the bowl frequently.  This will take about 5 minutes to get the whipped texture.
2. Spread your Salami slices out starting at the top of a large cutting board, working in rows, overlapping side to side and top to bottom.  You should be able to make 4 squares from the 2 pounds of meat
3.  and evenly distribute cream cheese mixture among 5 squares and spread just shy of the edges.
4. Starting from the bottom, roll up the Salami.  Not too tightly or the goo will seep out the ends.  Wrap in plastic cling wrap and refrigerate for at least 3 hours or overnight.
5. Arrange the Ritz crackers on a serving dish.
6. Unwrap and Slice the Salami Roll.  Cut the ends off.  Cut the remaining tube into 3/4 inch Pieces, Arrange attractively on a cracker.  Wrap the platter and return to the fridge until ready to serve.
7. Serve Chilled and ENJOY!

Caesar Salad Pinwheels Roll-Ups Appetizers

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  Oh Boy Pinwheel Appetizers...

But not just any Pinwheels, these have all the flavors of a Classic Caesar Salad.  Chicken, Crispy Romaine lettuce, Parmesan Cheese, The unique flavors of Caesar Salad Dressing and even the Parmesan Cheese Garnish!

Just the name classes these up enough to serve for a party.


I even made a few up for those pesky vegetarians who always pop up when you are planning a party.  Just leave out the Chicken and you have a Veggie Version.

Guaranteed empty platter recipe.  Quick and easy to make and always popular!

Enjoy!

 OK... Here's what I did...

Caesar Salad  Pinwheel Roll-Ups Appetizers

Ingredients - Makes 35 Mini Sandwiches

• 2 Bricks (8 OZ each) Cream Cheese, softened to room temperature
• 1-3/4 Cups (The meat from a Breast, leg and thigh from a Rotisserie Chicken) Cooked Chicken  Chopped to a Small Dice
• 1/4 Cup Caesar Salad Dressing
• 1/4 Cup Parmesan Cheese
• 1/2 Cup Croutons, Crushed and crumbled
• 14 large leaves from a head of Romaine lettuce
• 7 (12 inch) Flour tortillas

Cooking Directions

1. First, Make the Goo...
   In the bowl of a Stand Mixer (KitchenAid), Add the cream Cheese and the Caesar Salad Dressing together and mix until creamy.  I use the whisk attachment and scrape down the bowl frequently.  This will take about 5 minutes to get the whipped texture.
2. Spread your tortillas out and evenly distribute cream cheese mixture among 7 tortillas and spread just shy of the edges.
3. Add a layer of chicken, a layer of croutons and a layer of the Parmesan Cheese
4. Roll up the Tortillas.  Not too tightly or the goo will seep out the ends.  Wrap in plastic cling wrap and refrigerate for at least 3 hours or overnight.
5. Unwrap and Slice.  Cut the ends off.  Cut the remaining tube into 3/4 inch Pieces, Arrange attractively on a platter.  Wrap the platter and return to the fridge until ready to serve.
6. Serve Chilled and ENJOY!

Sweet Creamy Spicy Ranch Pinwheel Appetizers

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 Oh Boy Pinwheel Appetizers...

But not just any Pinwheels, this is a GREAT idea for a Holiday Party with the colors.  Anything red and green accented becomes a holiday appetizer.  But it is also a great way to use up a few leftovers from Holiday cooking.

Got a few extra Green Onions... Here you go.
Only need to use half a Red bell Pepper... Here you go again.
Got a few Black Olives left../ Well, you get the idea.

Hunt down bricks of cream cheese on sale.  Two weeks before Thanksgiving many store put cream cheese on sale for about a dollar a brick.  Go ahead, buy a dozen.  Cheesecakes, pinwheels, Cheese Balls. Dips... All sorts of ideas.  Betcha you can use up all dozen before the holidays are over.  Suddenly these Beautiful Tasty Appetizers become not just affordable but actually cheap... About a quarter apiece.  What a deal!

Love the Ranch spice mix.  I fund a spicy Ranch spice mix to mix into the cream cheese base.  Added a fantastic surprise flavor.  If you have sensitive palates that you want to please with less spicy foods, feel free to use the Original version of the ranch mix (and probably want to avoid the Olives as well).

The How To's of this recipe are pretty easy.  Spread the mix on a tortilla, gently but firmly roll the tortillas (you will know if you are using too much firmness, the goo oozes out the sides).  Roll up and stor in the fridge until the cream cheese re-firms up.  Slice and enjoy.  Here's a photo that gives you an idea of what I mean...

And as Always... ENJOY!

 OK... Here's what I did...

Sweet Creamy Spicy Ranch Pinwheel Appetizers

Ingredients

• 2 Bricks (8 OZ each) Cream Cheese, softened to room temperature
• 1 Package Spicy Ranch Dressing Mix (The spice mix package, NOT the bottled Dressing)
• 6 Green onions, thin sliced, white and green parts
• 1/2 Red Pepper, chopped and minced small (Same size as the sliced green onions)
• 10 Large Ripe Black Olives, chopped and minced (Same size as the green onions)
• 5 (12 inch) Flour tortillas
• Sprinkle of Sweet Paprika

Cooking Directions

1. First, Make the Goo...
   In the bowl of a Stand Mixer (KitchenAid), Add the cream Cheese and the ranch spice mix together and mix until creamy.  I use the whisk attachment and scrape down the bowl frequently.  This will take about 5 minutes to get the whipped texture.
2. Add the 'Fixins, the Red Bell Peppers, the Green onions and the Black Olives and fold until well combined and evenly mixed.  I do this by hand.
3. Spread your tortillas out and evenly distribute cream cheese mixture among tortillas and spread just shy of the edges.
4. Roll up the Tortillas.  Not too tightly or the goo will seep out the ends.  Wrap in plastic cling wrap and refrigerate for at least 3 hours or overnight.
5. Unwrap and Slice into 1/2 inch Pieces, Arrange attractively on a platter.  Sprinkle a little Smoked Paprika for extra flavor and color presentation.  Wrap the platter and return to the fridge until ready to serve.
6. Serve Chilled and ENJOY!

Lemon Poppy Seed Mini Muffins

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 OH BOY... Mini Muffins!

But not just any mini muffins, these have such a rick full flavor of LEMONS combined with the Earthy savory flavor of Poppy Seed.

They have a wonderful presentation look.  Not only the speckles of poppy Seed but also the mild lemon yellow color.

BUT ALSO...

The hints of deeper lemon yellow color from a sprinkling of lemon sugar.  The lemon sugar is the key to these muffins, on a couple of levels.  Lemon sugar is very simple to make, but will turn a simple muffin into a star of Pow Zap Zing extra flavor.

I did a separate post on DIY Lemon Sugar.  Just follow the Blue Letter links to see the details.  But really, there are only 2 ingredients, Lemon Zest and sugar.  The trick is to ise your fingers and rub the zest (with the oils) into the sugar.  There is far more lemon flavor in the zest than there is in the juice.  Just keep rubbing until the zest and sugar combine into a sandy texture.

Once you have your lemon sugar, just follow the simple recipe.  Lemon sugar is baked into the muffins and then a sprinkle of extra flavor of additional lemon sugar is added to the tops just as they come out of the oven.

Lemony Sweet and Lemony Delicious!

ENJOY Indeed!

 OK... Here's what I did...

Lemon-Poppy Seed
 Mini Muffins

Ingredients

• For the Lemon Sugar -
  Zest from 3 Lemons (Also juice the lemons, you will use the juice later)
• 1-1/2 Cup Sugar
• 3/4 Cup (1-1/2 Stick) Butter, softened to room temperature
• 3/4 Cup Lemon Sugar
• 3 Large Eggs, slightly beaten
• 2 Cups Flour
• 2 tsp Baking Powder
• 1 tsp Baking Soda
• 4 TBS Poppy Seeds
• 3/4 Cup Buttermilk
• 1/4 Cup Lemon Juice
• 1 tsp Vanilla
• Use remaining lemon sugar to sprinkle on top of each muffin

Cooking Directions

1. Prepare a 48 mini muffin size  pan with non-stick spray.  Preheat the oven to 350 degrees
2. First, make the Lemon Sugar
   Zest 3 Lemons, mix with 1-1/2 Cup Sugar.  Using your fingers, rub the zest into the sugar until the oils have combined the sugar and the zest.  Will be the texture of sand.  Juice the lemons, saving the juice on a separate bowl.
3. In bowl of a stand mixer, cream together the butter and the Lemon Sugar.  use the whisk and cream for about 5 minutes.
4. Meanwhile, In a large bowl, combine the dry ingredients, Flour, Baking Powder, Baking Soda, and Poppy Seeds
5. Back to the stand mixer, add the eggs.  Then hand whisk in the remaining wet ingredients, Buttermilk, Lemon Juice and Vanilla.
6. Mix the wet ingredients into the bowl with the dry stir to evenly mix.  But only mi until just combined.  Do not over mix.
7. Add the batter into the muffin pan, filling to the top of each cavity. 
8. Bake 25 minutes until the tops just starts to brown.  Remove from the oven.  While still HOT, sprinkle a bit of additional Lemon Sugar on the tops of each Muffin.
9. Let the muffins rest in the pan for another 5 minutes.  Remove from the pan and allow to cool,
10. Serve Warm.  Store in an airtight container.
    ... and ENJOY!

Creamy Cheesy Hash Brown Potato Casserole with Crunchy Corn Flakes Crust Topping

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 OH BOY... Hash Brown Potatoes...

But not just any hash browns... They just scream Grandma's recipe file.  This has been around for decades, easy to picture any of our Grannies serving this up at any number of Church Basements for those nostalgic Potluck suppers I love so much.

Yeap, this is the Cream of Mushroom soup recipe.

Yeap, this is the Corn Flakes crushed over the top recipe.

And Yeap, this is the potato casserole recipe that is perfect for those large gatherings.  Easier than whipped potatoes, can be assembled in advance so all you have to do is bake (while the turkey rests).

And best of all, this is the pan of food that is on everyone's "Seconds" plate.  It tastes so good that people can't get enough.  If any dish is empty after the meal, this is that recipe!

All those new fangled side dishes out there, dozens (hundreds of dozens maybe) of new ways to make potatoes, but this is that recipe that sticks with you.

Grandma knew best.

Recently I started adding these to my Catering menu.  I was amazed when first people ordered them and second that  there were never ever left overs.  PEOPLE LOVE THIS RECIPE!

ENJOY indeed!

 OK... Here's what I did...

Creamy Cheesy Hash Brown Potato Casserole with Crunchy Corn Flakes Crust Topping

Ingredients

• 2 Can Condensed Cream of Mushroom Soup
• 2 Cups Sour Cream
• large pinch of Salt
• Large pinch of Pepper (to Taste, I used 3 or 4 large pinches, I like a peppery casserole)
• 2 Cup Shredded Cheddar Cheese
• 1/2 Cup Sliced Green Onions (Thin slices, green and white parts
• 10 Cups Frozen Hash Browns (thawed)
• 4 Cups Crushed Corn Flake Cereal
• 1/4 Cup (4 TBS, half a stick) Butter, melted
• Additional Green Onions, sliced for Garnish

Cooking Directions

1. Preheat oven to 350 degrees. Prepare a 9X13 Casserole dish with non-stick spray.
2. In a large bowl, whisk together the soup, sour Cream, Salt and Pepper. Stir in the Cheese, Onions and Hash Browns. Mix until evenly combined.          
3. Spoon into the baking dish.
4. In a mixing bowl, mix the Corn Flakes and the melted butter. Sprinkle evenly over the top of the potatoes.
5. Bake uncovered for 45 minutes until the Corn Flakes have started to crisp and crust and the juices inside the casserole are bubbling. Remove from oven and cover with aluminum foil and allow to rest for 15 minutes,
6. Just before serving, sprinkle additional sliced green onions on top.
7. Serve HOT and ENJOY!

SUPERGREENS Salad with Walnuts and Apples and Fresh Made Apple Honey Vinaigrette

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 OH BOY... Salad

But not just any salad, this one is fast and east to assemble, yet has a very dramatic presentation.

But the star of this show is the amazing honey mustard vinaigrette that has hints and accents of the self same apples topping the salad.

I love to make fresh salad dressing.  It is inexpensive, always tastes better than the bottled dressing, and best of all, keeps your fridge clear of all those 1/2 used salad dressing bottles.  As the saying goes, "Once you go fresh made vinaigrette, you never go back".

This is a go to recipe I use for catering.  The ring of nuts works for most people with nut allergies, while the supergreens appeal to the health crazed.  Win Win, Tasty, Popular and just plain GOOD FOR YOU!

ENJOY!

 OK... Here's what I did...

Supergreens Salad
with Walnuts and Apples
and Fresh Made
Apple Honey Mustard Vinaigrette

Ingredients

• FOR THE APPLES
  2 Honey Crisp Apples, sliced thin
  (reserve 1/4 of an Apple for Vinaigrette)
• 1/2 Cup Lemon Juice
• FOR THE SALAD
• 16 Ounce Package "Power Greens" Mixed Salad (Kale, Chard, Carrots)
• 2 Cups Walnuts
• FOR THE VINAIGRETTE
  1/4 of an Apple, chopped
• 2 TBS Honey
• 2 TBS Seasoned Garlic Rice Wine Vinegar
• 2 TBS Yellow Mustard
• 2 TBS Olive Oil
• Pinch Salt and pepper
• 1 TBS Sugar

Cooking Directions

1. First, slice the apples. rub the slices with the lemon juice.  Allow them to rest in the juice while you assemble the salad.
2. For the salad, heap the mixed greens onto a large serving platter.
3. Line the edge of the heap with the walnuts.
4. Make the Vinaigrette... Add all of the ingredients into a blender or food processor.  Whir until completely smooth, no chunks of apples and the dressing does not separate (if it does in transport, simply shake until smooth again).  WAIT TO DRESS THE SALAD UNTIL JUST READY TO SERVE.
5. Add the Apples to the center of the heap of greens.  If serving immediately, add the dressing.  If delayed, cover with cling wrap and chill in the fridge.  Only add dressing just before serving.
6. Serve Chilled and ENJOY!

World's BEST Easiest FRUIT TRAY PRESENTATION

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 OH BOY... a Fruit Tray

But not just any fruit tray.  This one is (for the price) just about as good as it gets.  Love the dramatic presentation.  But also LOVE LOVE LOVE the cost.  This tray comes in at about $12 for the tray.  Which, sadly, is a good price considering you are using 6 different types of fruit.

Fruit ain't cheap.

I have done lots of fruit trays.  Some I have spent as much as $50 for (Nuts, dipped chocolate fruit, wider variety... You get the idea).

But, pound for pound, here's my favorite,  Not only for the variety, the colorful presentation, the ease of making this up... But of course for the price.

We are all on some type of budget.

Keep scrolling down for an ingredient list and easy HOW TO instructions.

ENJOY!

 OK... Here's what I did...

World's BEST Easiest (Inexpensive) Fruit Tray
Presentation

Ingredients

• 2 Large seedless Oranges, sliced thin
• 1 Pound Seedless Red Grapes
• 1 Pound Strawberries, slices
• 1 Fresh Pineapple, cored, peeles and cut into chunks
• 2 Kiwi Fruits, peeled and cut into slices
• 1 Musk Melon, peeled, seeds removed and cut into chunks
• LARGE Serving Platter

Cooking Directions

1. Precut all the fruit.
2. First, arrange the orange slices around the two sides of a large platter.
3. Arrange the Grapes on the top and bottom
4. Starting from the bottom, add the Melon.  there will be lots of melon, arrange this on half of the remaining empty space on the platter.
5. Add the Kiwi on top of half of the melon (there is less kiwi than melon.  This way the kiwi sticks out above the melon.
6. Add the Pineapple on half of the remaining empty space.
7. Add the Strawberries to the remaining empty space.
8. Cover with cling wrap and refrigerate until ready to serve.
9. Serve chilled and ENJOY!

Chocolate Chip LOADED Mini-Muffins

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 Oh Boy - mini Muffins!

But not just any Mini Muffins, these are beautiful LOADED muffins with tiny Chocolate Chips (to match the size of the tiny muffins) spread through out the sweet creamy muffin...  Like the best parts of a soft chewy chocolate chip cookie!

This is a buttermilk recipe meaning the batter turns into just about the most moist and tender muffin you can imagine.  Soft and chewy, sweet and Chocolaty delicious!

I make these when i have little kids visiting.

Great for breakfast (they never turn 'em down), great as a snack and great to grab and go after school between lessens.

Love the easy to follow recipe and love the look and best of all, the flavor...

Enjoy!!!

 OK... Here's what I did...

Loaded Cheddar Cheese Mini Muffins

Ingredients

• 3/4 Cup (1-1/2 Sticks) Butter, Melted
• 1-1/4 Cup Buttermilk
• 3 Large Eggs
• 1 tsp Vanilla
• 3 Cups Flour
• 1-1/4 Cup Sugar
• 2 tsp Baking Powder
• 1 tsp Baking Soda
• 1 tsp Salt
• 3 Cups (18 Ounces) Mini Chocolate Chips
• Non-Stick Spray

Cooking Directions

1. Prepare a 48 mini muffin size  pan with non-stick spray.  Preheat the oven to 350 degrees
2. In a large bowl, combine the dry ingredients, Flour, Sugar, Baking Powder, Baking Soda and Salt
3. In a small mixing bowl, whisk together the wet ingredients, Vanilla, Eggs Butter and Buttermilk.
4. Mix the wet ingredients into the bowl with the dry and fold to thoroughly combine.  Add the Chocolate Chips and stir to evenly mix.
5. Pour the batter into the muffin pan, filling to the top of each cavity. 
6. Bake 25 minutes until the tops just starts to brown.  Remove from the oven but let the muffins rest in the pan for another 5 minutes.  Remove from the pan and allow to cool,
7. Serve Warm.  Store in an airtight container.
   ... and ENJOY!