If you’ve been a follower (and if not, I’d love if you would; signups for email, facebook, and twitter are to the right) ya gotta know by now that I am a Soup lover, and def a Chili lover (they are all on my main index for Soups Chowders & Chili.) I have all kinds of Chili on my site ranging from old school to family-friendly, green to red, and a few grown-up ones. This Spicy Black Bean Chili is in that last category.
There was a time an Easy Mixed Berry Crisp like this was a big splurge, but with berries so available these days, fresh and frozen and so much more reasonably priced then they used to be, it’s a much more affordable splurge. And this Easy Mixed Berry Crisp is so worth it. It’s super simple but the berry flavor is outstanding.
Not too long ago, I was looking at some of my posts about Black-Eyed Peas. A Black-Eyed Pea & Rice Salad (I loooove that salad!) and since the Holidays are approaching and Black-eyed peas are considered a “lucky” dish for New Year’s, I was thinking too, of the dish, Traditional Black Eyed Peas. Since they have been on my mind, I thought now would be a great day to talk about Black-Eyed Peas, their nutrition, how to shop for them and how to store them.
Over the years, I have given shopping hints on almost every post. This year, I’ve decided to move forward with my original vision, and cover an ingredient from some of my posts pretty much from top to bottom, with a goal of eventually having my site be a better resource for you. Today, obs, I am choosing Black-eyed peas.
For someone who doesn’t frequent a lot of steakhouses, I seem to be building up quite a little collection of Steakhouse Recipes. (Click on the tag “Steakhouse” at the bottom of this post to see some of them.) Here’s another, a copycat version of Longhorn Steakhouse’s Longhorn Grilled Chicken Strawberry Salad.
Do you guys brine your pork chops? If you don’t I highly recommend you give it a shot and this Favorite Pork Chop Brine is a great one to start with. With very little effort and just a little planning, you can take today’s leaner (and sometimes drier) pork chops and help nudge them towards something more succulent and juicy by brining. You’ll still need to be careful not to overcook that pork, but brining is a game-changer.