Pimento cheese is one of those foods that has been so corrupted by the food industry that it has become synonymous with other crappy foods like Spam. I'm not even certain what store bought pimento cheese might contain, nor do I want to find out. It's a shame because pimento cheese can be a delightful treat, even if it does Read the full post…
In a few days it will officially be fall but the temperatures are still warm enough for me to continue swimming for a few more days. The breeze was a little cool but that didn't stop me from swimming several laps this morning and I felt great afterwards! Have you exercised lately? With fall's cooler temperatures and fewer insects, you Read the full post…
A friend of mine was recently diagnosed with shingles so I felt I should discuss this nasty virus once again. If you ever had chicken pox, you are at risk for getting shingles and believe me, you don't want it. Shingles is a painful rash with blisters that scab over and may take 4 weeks or more to heal. The Read the full post…
There are times when I think I could easily become a vegetarian, especially when I try a new dish that is as good as the vegetarian tacos I had at Local Lime restaurant in Little Rock and the tofu fried rice at Sai Tai here in Jonesboro. My husband and I celebrated our 23rd anniversary this past weekend by spending Read the full post…
Summer is winding down , the year is more than half way over and our January resolutions are long forgotten. It's time for a health reality check. First of all, how is your health lately? If you have enjoyed good health, are you thankful? Take some time to appreciate how wonderful it feels to be healthy, for your family to Read the full post…
I'm back from a lovely beach vacation and I wish I was still there with all my heart. Wouldn't it be nice if our every day life was as nice as a vacation? If we could relax, eat well, sleep and exercise just enough without having to worry about bills, work, illnesses and school, our lives would be perfect. But Read the full post…
Ahhhhh. New year, new recipes, so little time to cook. Though I’m tired from all the holiday cooking, I’ve found inspiration to get me going again. The foodie in me just can’t stay out of the kitchen for long. I received two new cookbooks for Christmas plus some needed kitchen gadgets like a cookie scoop, sifter, pie weights and a shield for the edge of the pie crust so it won’t get too brown before the filling is done. In addition to the cookbooks, the December issue of Southern Living and the January issue of Better Homes And Gardens are packed with wonderful recipes plus I found a few other gems here and there. So you can expect to reap the benefits of my test kitchen in the coming weeks.
While at my mother in law’s, I found this tasty little recipe in an old Southern Living and had to try it on New Year’s Day. I thought it was a great twist on getting those lucky black eyed peas. However, I always try to give an honest review so I must admit that no one else was as enthusiastic as I was. I think my carb loving friends and any vegetarians out there will appreciate this recipe though. I did tweak the recipe a bit because there are no heirloom tomatoes readily available at this time of year and the slaw called for did not appeal to me. This is my version.
Black-eyed Pea Cakes with Lime Marinated Tomatoes
1 15 oz. can black eyed peas, undrained
2 minced garlic cloves
1 6 oz. package buttermilk cornbread mix
1 large egg, lightly beaten
1/4 cup sour cream or non fat plain Greek yogurt
1 1/2 tsp. chipolte chili powder, or to taste
1/2 tsp. salt
1/2 pint of grape or cherry tomatoes, rinsed and halved
juice of 1/2 of a lime
1 Tbsp. chopped fresh cilantro
Combine tomatoes, lime juice and cilantro in a bowl and set aside. Coarsely mash peas with a fork. Stir in garlic and next 5 ingredients until just blended. Spoon about 1/3 cup batter onto a hot, lightly greased griddle. Cook about 2 minutes or edges look dry, then flip and cook other side. Serve cakes with a dollop of sour cream or non fat plain Greek yogurt and a spoon full of tomatoes. Makes a nice side dish. Remember you can substitute the Greek yogurt, skip the fat, get all the taste and feel virtuous.
Next time I’m going to share a lamb roast recipe that is ridiculously easy. I have been intimidated by roasts for years but no more. I learned a handy little tip that produced a lovely crisp brown crust with a velvety tender meat inside. Believe me, if you want to impress someone, this recipe will do it.
Upadated on January 8, 2013
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