Loaded Blue Corn Turkey Nachos [RECIPE]

Loaded Blue Corn Turkey Nachos

Loaded Blue Corn Turkey Nachos are great for lunch, dinner, or even a midnight snack. But be forewarned: They’re addictive! (Photo by Jathan Fink, Jadeworks Entertainment)

For those of you who know how much we love to cook, I have a confession to make. There are plenty of times we just feel like munching. With busy schedules, making full-blown dinners for just the two of us can be a bit of a chore. There are lots of nights we just want something fast, easy, and yummy that we can nosh on while watching the latest episode of our favorite crime dramas. In those cases, we whip up one of our favorite nacho recipes, like these loaded blue corn turkey nachos. Read more of this post

Topsy-Turvy Nacho Pie [RECIPE]

Topsy-Turvy Nacho Pie

Quick, delicious, and easy to prepare, our Topsy-Turvy Nacho Pie might just be your latest addiction.
(Photos by Jathan Fink, Jadeworks Entertainment)

Our life stays so busy, we’re always looking for recipes that allow us to get dinner on the table in a hurry. This one definitely qualifies, and it as yummy as it is easy to prepare. Best of all, your family will ask for more! Just one note of caution: remember that all jalapenos are not created equal. Some are definitely hotter than others! So sample a slice before chowing down on them with abandon. They may be much spicier than they appear! Read more of this post

Frito Pie [RECIPE]

Frito Pie

It doesn’t have to be game day to serve up a yummy family favorite like Frito Pie.
(Photo by Jathan Fink, Jadeworks Entertainment)

As a kid, Frito Pie was always one of my favorite school lunches. It was crunchy, cheesy and simply good, filling grub. But one of the things I didn’t like about it is that sometimes it was a little too oily, which wasn’t a good thing for a teenager worried about his complexion. Now I’ve replaced half the meat with ground turkey, added more seasoning for a deeper flavor profile, and even thrown in a bit of corn meal for extra creaminess. I hope you like this grown-up version as much as I do! Read more of this post

Diana’s Peanut Butter Cookies

Diana's Peanut Butter Cookies

Indulge your sweet tooth with Diana’s Peanut Butter Cookies. (Photo by Jathan Fink, Jadeworks Entertainment)

One of our all-time favorite comfort foods is peanut butter. And who doesn’t love cookies? Marry the two, and you come up with a scrumptious treat that never stays in the jar for long! Your family will devour these before you know it, so you may need to double the recipe. We can’t lay claim to this yummy version though. Our maid of honor and one of our dearest friends shared this with us. But they are simply too good to keep to ourselves! Read more of this post

Hoppin’ John

Growing up in the South, I frequently discovered marvelous one-pot dinners made with easy-to-find ingredients. For many families, both money and groceries are oftentimes in short supply, and out of necessity cooks learned to make due with what they had on hand. Dishes like gumbo, etouffee and dirty rice utilize simple items including rice, legumes, vegetables and bits of meat or fish. Many of these dishes remain favorites to this day. With Hoppin’ John, the earthy flavor of black-eyed peas combined with bits of salted pork and a dash of spice create a mouth-watering treat that satisfy the biggest appetites with minimal cost.

Hoppin' John

Pork and black-eyed peas come together to create Hoppin' John, a spicy Southern staple.

PREP: 10 minutes
COOK: 48 minutes
STAND: 10 minutes

INGREDIENTS
1-1/3 cups dried black-eyed peas, rinsed
4 slices bacon, diced
1 medium onion, chopped
4 cups water
1 pound diced ham
1/4 teaspoon cayenne
1/8 teaspoon black pepper
3/4 cup instant rice, uncooked
3 scallions, chopped

  1. In a large Dutch oven, cook bacon over medium heat for about 8 minutes, or until crisp. Remove bacon with slotted spoon. Set aside.
  2. Add onion to drippings; cook 5 minutes or until tender.
  3. Stir in black-eyed peas, bacon, water, ham, cayenne and black pepper. Bring to a boil; reduce heat. Simmer, covered, for 35 minutes.
  4. Return to boiling. Stir in rice and remove from heat. Let mixture stand, covered, for 10 minutes.
  5. Stir in scallions before serving.

TIP: Although this dish can be served alone, the meal can be rounded out with hot skillet cornbread and a mess ‘o greens.

YIELDS: 8 servings.

© 2011 Jadeworks Entertainment.