Hoppin' John

 

adapted from bettycrocker.com

Ingredients

• 1bag (1 lb) dried black-eyed peas, soaked overnight and rinsed
• 1tablespoon EVOO or avocado  oil
• 1medium onion, chopped
•         2  green peppers or 6 multi colored sweet mini peppers
• 3cloves garlic, minced
•        1 cup chopped smoked ham, sauasge links or ground sausage
• 1carton (32 oz)  chicken broth (4 cups)
• 1can (10 to 14.5 oz) diced tomatoes with green chiles, undrained
• Salt to taste
• 6cups hot cooked white rice

• Sort and rinse peas. Soak peas in enough water to cover at least 8 hours or overnight.
• Cook in slow cooker or insta pot. 
• 1
  In large pot, heat oil over medium heat. Add onion and peppers; sauté about 5 minutes or until onion is translucent. Add garlic; sauté about 2 minutes or until fragrant.
• 2
  Add ham , broth, tomatoes. Heat to boiling. Reduce heat to simmer; stir in soaked peas. Add salt to taste. Cook 50 to 60 minutes or until peas are tender.
• 3
   Serve over hot cooked rice.

Sausage Balls

 

•       3 cups of Bisquick mix Original or Gluten Free 
• 1lb uncooked bulk pork sausage (chicken, deer...)
  
• 4cups shredded cheddar cheese (16 oz)
•   1/2cup grated Parmesan cheese
• 1/2cup milk

Preheat oven to 350. 

Mix all ingredients together. 

Roll into 1 inch balls. 

Place of cooking sheet and bake 20-25 mnutes. 

These can be placed in freezer for 1 month, uncooked, in ziploc bag and cooked as needed.

 

Marry Me Chicken Soup

 

Adapted from Original Recipe on Marry Me Chicken Soup - I Am Homesteader

• ▢1 tablespoon extra virgin olive oil (or avocado)
• ▢1 small yellow onion, diced (about ½ cup)
• ▢½ cup (about 8) sun-dried tomatoes, softened in hot water, drained, chopped (although delish omit for for sulfite and GERD) 
• ▢1 teaspoon garlic, minced
• ▢8 cups (64 ounces) chicken broth
• ▢1 cup (238 g) heavy whipping cream
• ▢1 package (8 ounces) cream cheese, softened, cubed
• ▢1 cup (100 g) parmesan cheese, shredded
• ▢2 cups (280 g) cooked chicken, cubed 
• ▢8 ounces orecchiette pasta (or pasta of your choice)
• ▢1 teaspoon salt
• ▢1 teaspoon black pepper
• ▢½ teaspoon crushed red pepper flakes (opt)
• ▢1 cup (30 g) fresh baby spinach 
• ▢parmesan, grated, for garnish

Instructions

• To a large pot over medium heat, add the olive oil. Once hot, add the onion and sun-dried tomatoes. Cook until softened (about 3-5 minutes).
• Add the minced garlic and cook for 1 minute.
• Pour in chicken broth and heavy whipping cream, stirring to combine.
• Add the cream cheese and parmesan, stirring continuously until the cheese is fully melted and the soup becomes creamy.
• Add the dry orecchiette pasta, salt, black pepper, and red pepper flakes. Stir to combine.
• Cover the pot with a tight-fitting lid and cook, stirring occasionally until the pasta is cooked (14-16 minutes).
• In the last five minutes of cooking the pasta, add the rotisserie chicken. In the final minute, add spinach, cooking until the spinach wilts slightly.
• Serve hot, garnished with parmesan cheese.