🥔 Perfect Creamed Potatoes and Peas! Quick, Comforting, Perfect Side Dish!

🌱 Ingredients:

Potatoes: 1 lb, peeled & sliced

Peas: 1 cup

Butter: 1 tbsp

Milk: 1 cup

Flour: 1 tbsp

Salt & pepper to taste

Instructions:

🌱 Steps:

Boil Potatoes: Peel, slice, and boil until tender, about 15-20 mins. Drain.

Simmer Peas: Cook in water for 6-7 mins until firm yet tender. Drain.

Make Roux: Melt butter, stir in flour.

Add Milk: Whisk into roux until thick.

Combine & Simmer: Mix potatoes, peas, and sauce. Season. Simmer 5 mins.

Serve Warm: Enjoy this creamy, comforting delight!

Irish Potato Candy

Irish Potato Candy is a yummy dessert that contrary to popular belief, has no actual potatoes in the recipe. This is a classic treat you’ve either grown up adoring or never heard of before. Either way, you are going to want to save this!

Ingredients:

4 oz cream cheese softened

¼ cup unsalted butter softened

4 cups powdered sugar

2 ½ cups shredded coconut

1 tsp pure vanilla extract

1 tbsp ground cinnamon

½ cup light brown sugar

Instructions:

Using a hand mixer, cream together the butter and cream cheese until combined and smooth.

Beat in the vanilla until combined.

Gradually mix in the powdered sugar until combined.

Using a rubber spatula, fold in the shredded coconut.

Cover with foil and place into the fridge for 1 hour.

Line cookie sheet with parchment paper.

Using a tablespoon, scoop out some of the mixture and roll it into a ball.

Set onto the cookie sheet, repeat step until all of the mixture is rolled into a ball.

In a medium bowl, whisk together the brown sugar and cinnamon.

Coat each dough ball in the brown sugar mixture.

Place onto a serving tray and continue the step until all balls have been coated.

8 Chicken Marinade Recipes 🔥🔥

(For 1 to 2 pounds Roughly)

1. Asian Honey Marinade

• Ingredients:

• 1/4 cup soy sauce

• 1/4 cup honey

• 2 tablespoons rice vinegar

• 2 cloves garlic, minced

• 1 teaspoon grated ginger

• 1 tablespoon sesame oil

• Instructions:

• Combine all ingredients in a bowl. Marinate chicken for 1-4 hours for a sweet, savory, and umami flavor.

2. Jalapeno Garlic Marinade

• Ingredients:

• 1/4 cup olive oil

• 2 jalapenos, seeded and finely chopped

• 4 cloves garlic, minced

• Juice of 1 lime

• 1 tablespoon honey

• Salt and pepper, to taste

• Instructions:

• Mix ingredients well. Marinate chicken for 2-4 hours for a spicy and garlicky kick.

3. Italian Marinade

• Ingredients:

• 1/4 cup olive oil

• 1/4 cup red wine vinegar

• 1 tablespoon Italian seasoning

• 2 cloves garlic, minced

• 1 teaspoon dried oregano

• Salt and pepper, to taste

• Instructions:

• Combine and marinate chicken for 30 minutes to 2 hours. Expect a classic, zesty Italian flavor.

4. Fajita Marinade

• Ingredients:

• 1/4 cup olive oil

• Juice of 2 limes

• 1 tablespoon chili powder

• 1 teaspoon cumin

• 1/2 teaspoon paprika

• 1/2 teaspoon cayenne pepper (optional)

• 2 cloves garlic, minced

• Instructions:

• Whisk ingredients together. Marinate chicken for 1-3 hours to get the vibrant, tangy, and spiced fajita flavor.

5. Honey Mustard Marinade

• Ingredients:

• 1/4 cup Dijon mustard

• 1/4 cup honey

• 2 tablespoons apple cider vinegar

• 1/4 cup olive oil

• Salt and pepper, to taste

• Instructions:

• Mix all ingredients. Marinate chicken for 1-2 hours. The result is sweet, tangy, and creamy.

6. Nashville Hot Marinade

• Ingredients:

• 1/2 cup buttermilk

• 1/4 cup hot sauce

• 1 tablespoon paprika

• 1 tablespoon brown sugar

• 1/2 teaspoon cayenne pepper (adjust to taste)

• 1 teaspoon garlic powder

• Instructions:

• Combine ingredients, and marinate chicken for at least 1 hour. Expect spicy, smoky, and slightly sweet notes.

7. Teriyaki Marinade

• Ingredients:

• 1/3 cup soy sauce

• 1/4 cup brown sugar

• 2 tablespoons mirin (optional)

• 1 teaspoon grated ginger

• 2 cloves garlic, minced

• 1/4 cup water

• Instructions:

• Mix until sugar dissolves. Marinate chicken for 1-4 hours for a traditional, sweet-savory glaze.

8. Cilantro Lime Marinade

• Ingredients:

• 1/4 cup olive oil

• Juice of 2 limes

• 1/4 cup fresh cilantro, finely chopped

• 2 cloves garlic, minced

• 1 teaspoon cumin

• Salt and pepper, to taste

• Instructions:

• Blend all ingredients. Marinate chicken for 30 minutes to 2 hours for a bright, zesty, and herbaceous flavor.

Easy Marinated Cheese Appetizer with Salami & Pickles 🧀

Ingredients:

8 oz block of sharp cheddar cheese, cut into cubes 🧀

8 oz block of pepper jack cheese, cut into cubes 🧀

1/4 cup olive oil 🫒

1/4 cup white wine vinegar or apple cider vinegar 🍏

1 tsp dried Italian seasoning 🌿

1/2 tsp garlic powder 🧄

Salt and pepper, to taste 🧂

1/2 cup sliced salami, cut into bite-sized pieces 🍖

1/2 cup small pickles, like cornichons or dill pickles, sliced 🥒

Fresh herbs, like parsley or basil, for garnish 🌿 (optional)

Instructions:

Marinate the cheese: In a bowl, whisk together olive oil, vinegar, Italian seasoning, garlic powder, salt, and pepper. Add the cheese cubes to the mixture and toss to coat. Let marinate for at least 30 minutes, or up to 2 hours in the fridge.

Assemble the appetizer: Arrange marinated cheese cubes on a platter. Add salami slices and pickles around the cheese for a beautiful display.

Garnish: Sprinkle fresh herbs for extra flavor and a pop of color.

Serve and enjoy! This appetizer is delicious on its own or with crackers.

Bologna or Ham Salad (Old Recipe)

Ingredients:

1 pound of Bologna

3 hard boiled eggs

1/4 cup pickle relish

1 cup Mayonnaise

(Shredded cheddar cheese optional)

Instructions:

Add bologna hard-boiled eggs to food processor; pulse until roughly chopped.

Pour bologna/egg mixture into a bowl and add relish and mayonnaise.

Stir until combined.

Cheese lovers can add shredded cheddar cheese.

Black-eyed Pea Soup 🍲

Ingredients:

1 pound bulk pork sausage

1 pound ground beef

1 large onion, diced

4 cups water

3 (15 ounce) cans black-eyed peas, drained

1 (28 ounce) can diced tomatoes

1 (10 ounce) can diced tomatoes with green chile peppers (such as Rotel), undrained

1 (4 ounce) can chopped green chilies

4 beef bouillon cubes

4 teaspoons molasses

1 teaspoon Worcestershire sauce

¾ teaspoon garlic salt

½ teaspoon salt

¼ teaspoon ground black pepper

¼ teaspoon ground cumin

Instructions:

Heat a Dutch oven over medium heat. Cook and stir pork sausage, ground beef, and onion in the hot pot until meat is no longer pink, 10 to 12 minutes; drain off excess fat. Pour in water, then stir in black-eyed peas, diced tomatoes, tomatoes with green chiles, canned green chilies, beef bouillon cubes, molasses, Worcestershire sauce, garlic salt, salt, black pepper, and cumin until thoroughly mixed.

Bring soup to a boil; reduce heat, cover, and simmer for 45 minutes.

Perfect Midwestern Fried Chicken

Ingredients:

2 beaten egg

1 cup buttermilk

2 teaspoons Cajun seasoning

2 teaspoon paprika

4 teaspoons garlic powder

2 teaspoon black pepper

2 tsp salt

2 cup all-purpose flour

Lard or Shortening

Chicken pieces of your choice

Instructions:

Beat the egg and buttermilk together in a bowl.

Combine the flour with the garlic, salt, pepper, cajun seasoning and paprika in a big plastic bag.

Put the chicken in the bag, seal it and shake to coat it.

Dip the flour-coated chicken in the egg mixture and again in the flour mixture.

Heat the oil in a skillet to 365 degrees F. Brown the chicken on all sides in the hot oil.

Turn the heat down to medium low and give the chicken another half an hour or until it is cooked through.

Simple and quick to make and bursting with flavor, you can have this delicious chorizo on hand any time you need it - just grab some from the freezer

Ingredients:

1 lb coarsely ground lean pork

6 oz coarsely ground pork fat (ask your butcher)

5 cloves garlic ,minced

2 tablespoons ancho chile powder

1 tablespoon sweet paprika

1 teaspoon smoked paprika

1 1/2 teaspoons salt

2 teaspoons dried Mexican oregano

1/2 teaspoon freshly ground black pepper

1/2 teaspoon ground cumin

1/2 teaspoon ground coriander

1/4 teaspoon ground cinnamon

1/4 teaspoon ground cloves

4 tablespoons cider vinegar

Instructions:

Place the meat in a large bowl and all all remaining ingredients. Use your hands to thoroughly combine the mixture. Place the chorizo in a colander or sieve over a bowl, cover tightly with plastic wrap, and refrigerate for 3 days, daily squeezing out and discarding any liquid. After 3 days, divide the meat up into 6 little 4 oz loaves, wrap each one in plastic wrap and place the loaves in a freezer bag or wrap again in aluminum foil. You can also use wax or freezer paper.

The chorizo will keep in the freezer for up to 4 months. Storing it longer doesn't really pose a safety concern, but the taste will suffer.

Makes 1 1/2 pounds, divided into six 4 oz. servings.