Tuesday, December 29, 2009

Black-eyed Pea Salad

My pal Christine's recipe, the best I've had!


1 cup red wine vinegar or balsamic vinegar
Half-cup sugar
1 tsp. salt
Half tsp. black pepper
2 dashes Tabasco sauce
Half-cup vegetable oil

Fresh basil to taste, sliced (optional)


1 cup red or sweet onion, finely chopped
1 or 2 bell peppers (red, green or a combination), seeded and finely chopped
1 or 2 tsp. minced garlic
1 fresh jalapeƱo, finely chopped
4 to 6 15-oz. cans black-eyed peas with snaps, drained (or 2 lbs. dried black-eyed peas, soaked, cooked and drained)

Wednesday, December 16, 2009

Must try - Mini ham, cheese, egg muffins!

If you have a 24-muffin pan for mini muffins, here's another use for it (from Rachael Ray). She said this works with lots of other omelette ingredients, too.
  • 1/4 pound deli sliced Swiss cheese, finely chopped
  • 6 slices Canadian bacon, finely chopped
  • 3 Tbsp snipped or chopped chives
  • A few grinds black pepper
  • 8 eggs
  • 2 Tbsp melted butter, or nonstick spray

Preheat oven to 375.

Mix the chopped cheese, Canadian bacon and chives. Season with a few grinds of pepper. 

In a bowl, beat the eggs. 

Brush the muffin tins with melted butter (or spray). Fill the 24 mini-muffin cups halfway to two-thirds with the cheese mixture. Pour beaten eggs into each cup, filling to just below the rim. 

Bake at 375 until golden, about 12 minutes. 

Can be frozen, then popped out each morning and microwaved!