Saturday, January 9, 2010

black eyed pea jamboree

Most people think to eat these little nuggets on New Years day for good luck. I do that too, but really, I like them year round. Maybe it's a southern thing, but I grew up eating black eyed peas all the time. Delicious in so many recipes, but my old standard is in a dip. Now, I can't take any credit for this recipe, as it comes from the m.o.m.s. cookbook via Rita Rose. But, my version is divine and is always the hit of the party, if I do say so myself! Not that I'm selfish, but....... I hesitate even sharing because that's how good it is. But we're friends and everyone should taste this in their lifetime. Seriously yall, you gotta make this right quick.

3 cans black eyed peas (drained + rinsed)
1/2 stick butter
1 jalapeno, diced and seeds removed
1 small red onion, chopped
6-8 0z shredded sharp cheddar cheese
1 can chopped green chilies

Melt the butter in microwave. Combine all ingredients in a bowl and heat in oven at 350 until cheese is melted and is heated through. Or you can heat it all in microwave - stirring occasionally. Serve with Tostitos.


And since we're on the topic of b-e-peas… funny topic, but whatever, I made this recipe for husbands birthday. His only request was something new please. Well, I did a little flip-dee-loo through my cookbooks and found nothing that pleased him. So, I did the next best thing and looked on epicurious. Fabulous resource this whole online thing! My nose led me straight to a recipe called Garlicky Black-Pepper Shrimp & Black Eyed Peas. Whew, that's a mouth full and not a very good name. But, it was wonderful and pretty easy. Kind of like a Low Country stew or gumbo I'd say. We both went back for seconds which is a sure sign of a good thing. I lacked crusty bread, but it would sure be good to sop up all the broth as ya go.

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