Here are some of our favorite Holiday Recipes
Perfect to wow the Family
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Black Eye Peas
Ingredients:
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1 pound dried black-eyed peas (fresh or canned black-eyed peas can be substituted)
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2 tablespoons vegetable oil
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6 ounces pork shoulder, diced into 1/2-inch cubes
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4 strips thick sliced bacon, cut into 1/2-inch pieces
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1 medium onion, small diced
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4 garlic cloves, sliced
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1 1/2 teaspoons salt
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1 teaspoon freshly cracked black pepper
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1/2 teaspoon cayenne pepper
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1 teaspoon garlic powder
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4 cups chicken stock
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2 cups water
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3 bay leaves
Directions:
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If using dried black-eyed peas, put them in a large pot and cover with about 4 inches of water. Soak the peas overnight, then drain the water and rinse. Alternatively, you can "quick-soak" the peas by bringing them and the water to a boil for 2 minutes. After this, remove them from the heat, cover the pot and soak the peas for 1 hour. Then, drain and rinse the peas.
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Heat the oil in a large pot over medium-high heat. When the oil is shimmering, add the pork. Sear until the pork is browned on all sides, 4 to 5 minutes. Add the bacon, onion and garlic to the pot and cook, stirring, until the onion and garlic are lightly browned, about 6 to 8 minutes. Add the salt, black pepper, cayenne and garlic powder. Cook until the entire mixture is coated with the spices, about 2 minutes. Pour in the stock and water and drop in the bay leaves. Bring the mixture to a boil, then reduce the heat and simmer, covered, for about 30 minutes.
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When the pork begins to fall apart, add the prepared peas to the pot and simmer until the peas are very soft, about 1 to 1 1/2 hours (see Cook's Note).
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Taste for seasonings. Discard the bay leaves and transfer the black-eyed peas to a serving bowl.
Southern Fried Cabbage
Ingredients:
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12 oz bacon, diced raw
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1 head cabbage, chopped
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1 onion, diced
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2 Tbsp Worcestershire
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1 Tbsp apple cider vinegar
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2 Tbsp brown sugar
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1 tsp garlic powder
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black pepper to taste
Directions:
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Add chopped bacon to a large pot.
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Cook over medium heat until extra crispy.
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Remove bacon from pot, leaving the grease.
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Add cabbage to pot and cook over medium high heat for 10 minutes, Stirring every minute or so.
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Add onion and continue cooking 5 more minutes, still stirring every minute.
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Add Worcestershire, apple cider vinegar, garlic powder, & brown sugar.
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Reduce heat to medium and continue cooking for 20 – 30 minutes, stirring occasionally, until cabbage is cooked through.
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Add cooked bacon to cabbage and taste to adjust seasoning and serve.
Directions:
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Preheat the oven to 350 degrees F (check your oven racks to make sure they are positioned so that you have enough room for the cake). Set out a 10- to 12-cup nonstick Bundt cake pan but do not grease it (yet!).
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In the bowl of a standing mixer fitted with the paddle attachment or a large mixing bowl, cream the butter and Greek yogurt on medium speed until beginning to turn smooth, about 20 seconds. Add the sugar and beat 1 minute. Scrape down the bowl, then add the salt. Beat 1 additional minute until fluffy and lightened in color.
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Add the eggs, one at a time, beating well after each addition, stopping to scrape down the bowl once or twice to make sure the ingredients are combining evenly.
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In a separate bowl, whisk together the flour, baking powder, and baking soda. Add 1/3 of the flour mixture to the butter mixture, mixing on low speed just until the flour disappears. Add 1/2 of the buttermilk, beating on low to incorporate, then the second 1/3 of the flour mixture, the remaining buttermilk, then the last 1/3 of the flour mixture, beating just until the flour disappears and the ingredients are blended. The batter will look a little shagging by should not have any large lumps. On low speed or by hand, mix in the lemon zest (I like to zest my lemons right over the mixing bowl to catch every last precious bit of the zest).
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Thoroughly grease the bundt pan with nonstick spray (I don’t recommend adding flour as it puts a funny coating on the cake. If you’d like to be extra double sure it doesn’t stick, dust the cake lightly with almond flour or a different nut flour). Spoon 1/4 of batter into the prepared pan, then sprinkle with 1/2 cup of the blueberries. Add the next 1/4 of the batter and sprinkle with the next 1/3 of the blueberries. Continue alternating the cake and berries, ending with the batter. With a spoon or spatula, gently level the cake batter and smooth the top.
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Bake the cake for 45 to 55 minutes, or until a toothpick inserted into the center comes out clean. If you are using a dark pan, check at the 40-minute mark as the cake will bake more quickly.
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Remove the cake from the oven. Immediately run a thin knife carefully between cake and pan all around the edge to loosen it. Place the pan upside down on a cooling rack. If the cake immediately drops out of the pan onto the rack, remove the pan. If the cake doesn’t drop onto the rack, let it rest for 5 minutes upside down in the pan, then carefully lift the pan off the cake. If the cake STILL feels like it's sticking, give it another 5 minutes upside down, then very gently shake the pan back and forth to loosen and remove it. Let cool completely on the rack.
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While the cake cools, prepare the glaze: In a small bowl, whisk together the powdered sugar, lemon juice, and buttermilk until smooth. If you desire a thicker glaze, add a bit more powdered sugar until your desired consistency is reached. Drizzle over the cooled cake. Slice and enjoy!
Ingredients:
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8 tablespoons unsalted butter (1 stick) at room temperature
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1/4 cup nonfat plain Greek yogurt at room temperature
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1 3/4 cups granulated sugar
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3/4 teaspoon kosher salt
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4 large eggs at room temperature
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3 cups all-purpose flour
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2 teaspoons baking powder
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1/2 teaspoon baking soda
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1 cup well-shaken low-fat buttermilk, at room temperature
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Zest of 2 medium lemons
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1 1/2 cups fresh blueberries optional (see notes if using frozen)
Lemon Glaze:
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1/2 cup powdered sugar
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1 tablespoon freshly squeezed lemon juice
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1/2 tablespoon low-fat buttermilk
Lemon Blueberry Bundt Cake
Homemade Sweet
Grape Juice
Ingredients:
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1-2 lbs Red Grapes
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2 cup Water
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¼ cup Sugar
Directions:​
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Fill Blender with grapes (depending on size of blender will depend on the amount of grapes).
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Add water and sugar.
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Blend all ingredients in Blender
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Strain pulp if desired.
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Serve Chilled.
Fettuccine Alfredo with Green Beans & Tapenade
Ingredients:
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4 tablespoons (½ stick) unsalted butter
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1 teaspoon finely minced garlic
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1 cup heavy cream
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Salt and freshly ground pepper to taste
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¾ cup finely grated Parmesan divided
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1 pound dried fettucine
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¾ pound green beans trimmed and cut in half crosswise (about 2-inch pieces)
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½ cup Green Olive Tapenade ½ recipe
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½ cup coarsely chopped fresh parsley
Directions:​
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In a small saucepan, melt the butter over medium heat. Add the garlic and sauté for 1 minute until it just turns golden. Whisk in the cream and bring to a simmer. Season with salt (go lightly because of the salty tapenade) and pepper, then simmer for about 8 minutes until it its reduced and thickened. Whisk in ½ cup of the grated Parmesan.
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Meanwhile, bring a large pot of salted water to a boil. Cook the fettucine according to package directions, adding the cut green beans during the last two minutes of cooking. Drain the pasta and green beans.
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Return the cooked pasta and the beans to the same pot, and pour in the hot alfredo sauce. Toss to coat the pasta and beans well.
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Immediately turn the pasta and beans into a shallow serving dish or plate it up in individual bowls. Give a final grind of black pepper, dollop over the tapenade, sprinkle over the remaining Parmesan and either toss yourself, or let each diner toss their serving. Sprinkle with parsley as desired and serve hot.