Roasted Figs With Goat Cheese and Honey Glaze

Last recipe of the year...Look at that photo...doesn't that look good? I mean come on...

If you're not drooling right now,If your mouth isn't watering  then something is seriously wrong with you!

Let's take a look at this tasty recipe....

 Before roasting, sandwich figs with goat cheese and drizzle them with honey. Serve with baguette slices for a delicious appetizer.

INGREDIENTS:

• 8 fresh figs, such as Mission, rinsed and patted dry
• 3 ounces goat cheese, crumbled or cut into 8 large chunks
• 1 tablespoon honey
• 1 tablespoon extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• Multigrain baguette slices, for serving, optional

DIRECTIONS:

 Preheat oven to 425°F. Trim stems from figs and slice in half lengthwise.

Sandwich fig halves with cheese; arrange figs standing up in a 6-inch heavy-bottom skillet (preferably cast-iron).

Drizzle with honey and oil; sprinkle with 1/8 tsp. each salt and pepper. Roast until warm and bubbly, 15 to 20 minutes.

Serve with baguette slices, if desired.

Mmmmmmmmmmm enjoy!  May you all have a very Happy New Year!

Instant Pot Hoppin John

I believe that every year I have some type of Hoppin John recipe on here...and in the tradition of my New years here is another one...Instant Pot Hoppin John..

Use your instant pot to make a Hoppin' John dish that is so hearty and flavorful, the promise of luck when eaten on New Years is merely an added bonus. This old Southern tradition says that each person should eat one pea per year for good luck and posterity. Fix this and you've got your whole crew covered with this fast, delicious go-to recipe for the whole year...

INGREDIENTS:

• 1 pound dried black-eyed peas
• 1 (1-lb.) ham hock
• 1 onion, halved
• 3 garlic cloves
• 4 bay leaves
• 1/2 pound bacon, diced
• 1 cup chopped onion
• 3 ribs of celery, diced
• 1 red bell pepper, diced
• 1 jalapeño pepper
• 1/2 teaspoon chopped fresh thyme
• 1 cup long-grain rice
• 1 bunch green onions
• 1/4 cup chopped fresh parsley
• 1 teaspoon coarse salt
• 1 teaspoon ground black pepper

DIRECTIONS: 

Step 1

Place black-eyed peas, ham hock, halved onion, garlic, and bay leaves with 5 cups of water in an Instant Pot. Turn on the pot’s pressure cooker setting, according to package instructions. Cook, covered, until beans are tender, 15 to 20 minutes.

Step 2

Drain the peas, saving liquid in a bowl. Discard the onion, garlic, and bay leaves. Pull meat off of ham hock. Shred and reserve meat; discard bone.

Step 3

Wipe out the pot and turn on the sauté setting. Add bacon and cook, stirring occasionally, until crispy, about 8 minutes. Add 1 cup chopped onion, celery, bell pepper, and jalapeño. Cook, stirring occasionally, until onions are tender and translucent, about 5 minutes. Add the thyme, 1 1/2 cups water, and 1 cup reserved bean liquid to pot; bring to a boil.

Step 4

Change heat to rice setting, stir in the rice; cover and simmer until the rice is tender, about 10 minutes.

Step 5

Stir in the green onions, parsley, black-eyed peas, and shredded ham; sprinkle with salt and pepper. Adjust the consistency with additional reserved bean liquid if needed. The Hoppin’ John should be moist, but not soupy.

There you have it...Enjoy!  Eat Well My friends!

Hamburger Soup

Yes,I know...This is the week for shocking "Good Foodie" titles...but you should pay attention to this one....It's a good hearty soup for a winter day...

Hamburger Soup!

INGREDIENTS:

(8 oz) extra lean ground beef
 (8 oz) uncooked ground turkey breast
1 cup finely chopped onions
2 carrots, coarse shredded 2 celery ribs, sliced
2 garlic cloves, minced
6 cups reduced sodium beef broth
2 (14-1/2 oz) cans diced tomatoes, undrained
1 tsp dried sage, crushed
1 tsp dried thyme, crushed
1/2 tsp dried rosemary, crushed
1/4 tsp salt
1/4 tsp ground black pepper
2 cups chopped potatoes
Fresh Sage, (optional)

DIRECTIONS: 

  1. In a Dutch oven, combine beef, turkey, onion, carrot, celery, and garlic; cook until meat is brown and onion is tender.

 2. Drain off fat. Stir beef broth, undrained tomatoes, dried sage, thyme, rosemary, salt, and pepper into beef mixture in Dutch oven. Bring to a boil; stir in potatoes. Reduce heat.

3. Cover and simmer for 10 to 15 minutes or until vegetables are tender.

If desired, garnish with fresh sage. Yield: 12 Servings Serving Size: 1 Cup per serving..

Enjoy!  Eat Hearty my friends!

Earthquake Cake

Yes you heard me right...That's what this is called...Hope it fires up your sweet tooth!

Here is the quick recipe-

INGREDIENTS:

1 box German Chocolate Cake Mix (do not prepare as directed on box, prepare as directed below)
1/3 cup oil
3 eggs
1 and 1/3 cup water
 2/3 cup shredded coconut
2/3 cup chocolate chips
1/2 cup chopped pecans
1/2 cup butter 8 oz cream cheese
1 pound powdered sugar (3 and 3/4 cups)

DIRECTIONS:
Preheat the oven to 350 degrees F. Grease a 9 x 13 inch pan.

Sprinkle the coconut, chocolate chips, and pecans on the bottom of the pan.

Mix the german chocolate cake mix with the oil, eggs, and water.

Pour the cake mix on top of the coconut/chocolate chip/pecan layer.

In a saucepan, melt the butter and cream cheese.

Beat in 1 pound of powdered sugar until it's smooth to the butter/cream cheese.

Spread this mixture on top of the uncooked german chocolate cake in the pan, and swirl into the cake mix using a knife.

 Bake for 35-45 minutes.

It is done when it doesn't wobble in the pan if you shake it.

The toothpick test shouldn't work because the cake should be more gooey in nature.
 

ENJOY!!

Cornbread Stuffing And Sausage

There is nothing like stuffing to bolster a diner of Chicken or Turkey......So Check out this recipe for cornbread stuffing with sausage ,straight from New Orleans...

INGREDIENTS: 

• 1 box Zatarain’s® Honey Butter Cornbread Mix (Shameless Product Plug)
• 2 tablespoons butter
• 1 package (12 ounces) fully cooked smoked andouille sausage, finely chopped
• 1 cup chopped onion
• 1/2 cup chopped celery
• 1/2 cup chopped green bell pepper
• 1/2 cup Kitchen Basics® Original Chicken Stock

DIRECTIONS:

• Preheat oven to 375°F. Prepare cornbread as directed on package. Cool completely on wire rack. Coarsely crumble cornbread and place in large bowl. Set aside.
• Melt butter in large skillet or cast iron skillet on medium heat. Add sausage; cook and stir 3 minutes or until browned. Add onion, celery and bell pepper; cook and stir 5 minutes or until vegetables are tender-crisp.
• Stir sausage mixture into crumbled cornbread. Add stock; toss gently until well mixed. Spoon into 13x9-inch baking dish lightly sprayed with no stick cooking spray. 

  
  

  Bake 12 to 15 minutes or until heated through and lightly browned. 

  
  

  
  

  Enjoy with Turkey, Chicken or just by itself....Eat Well My Friends!