Shopping Around the World
Shopping Around the World is hosted by us and our friend Fozziemom. This month since it is the Thanksgiving holidays here in the States, we are focusing on Thanksgiving foods. We have elected to post a side dish that everyone loves here in the south – black-eyed peas. Yummo! I admit that even this little oinker loves these peas. They are tasty… but of course I like mine without the bacon – you know for obvious reasons – snorts and rolls with piggy laughter. I leave the recipe and other delights of this recipe to mom – take it away mom! ❤
Black-eyed peas. Some people hear the name and stick out their tongue making a grimace while others smile and can’t wait to jump in feet first and eat their way out of the bowl. Which category do you fall into my friends? You’re not sure yet? Let me tell you my recipe and then you can make your choice. You will need the following:
⇔ Two cans of black-eyed peas (you can use fresh peas- I take help where I can) $0.98 each = $1.96
⇔ Four slices of bacon $3.99 pack/12 slices = $1.32
⇔ Cilantro $1.49 a pack; onion $0.49; olive oil $6.99 bottle; red pepper flakes $1.49 bottle = $1.50
Total Cost per Dish $4.78
The first thing we do is get out the old southern iron skillet. Put a tad of oil in the bottom, cut up the bacon strips and fry them in the skillet. While the bacon is cooking, dice up your onion and chop up your cilantro. Once the bacon has cooked, scoop out the fried bacon and put on a paper towel to drain. Leave the bacon grease in the skillet and add your onions to give them some color. While the onions are cooking, open your cans of black-eyed peas, drain them and wash them. Now some people use the juice out of the can, we don’t. If you like it, by all means use it. Once the onions have some color, pour in your two cans of black-eyed peas. Season with salt, pepper and red pepper flakes to your taste. Your black-eyed peas will have a semi fried taste – awesome. Trust me. Once everything is heated through, pour into a serving dish and top with cilantro and your fried bacon. You will never want black-eyed peas the old way again 🙂
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Welcome my friends to another week of Travels in the South. This week, mom/dad found this delicious appetizer at one of our local restaurants. They are now hooked and want this ‘dip’ all of the time. Trust me, it’s even good the next day IF you have leftovers.
The restaurant that mom/dad goes to calls this a white queso dip… of course mom/dad now call it that “wonderful awesome dip to be shared’. I guess their name is too long for the menu – snorts with piggy laughter. This dip has shredded Monterrey Jack cheese, house made pico-de-gallo, seasoned beef, chopped cilantro and crumbled queso fresco. It is served with salsa on the side and hot tortilla chips. And it’s served in a cute little southern small iron skillet.
Now are you licking your lips wanting some?
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My friend Fozzie and I have scheduled a group posting today of Shopping Around the World. We thought it would be interesting to see the differences between different countries all over.Here are our prices for the following from our area – Georgia USA.
Items to price this month:
- Milk. Mom usually buys 1/2 gallon store brand which lately has been on sale for $1.00
- Tomatoes. Mom loves Roma tomatoes. They are small but meaty. She bought some for the dinner at $1.29 a pound – that was about 4 tomatoes.
- Canned Product. Black beans. How could you possibly go wrong with black beans – especially when you can buy store brand for a $1.00 a can. Mom bought two cans for the meal.
- Homemade Dish. Jalapeno Cornbread with Black Beans 🙂 yum – see below
- Random Item of your choice. Jalapeno. Mom bought one very large one and it only cost $0.69 the day she was at the market.
Okay my friends. Mommy went easy – really easy on this month’s Shopping Around the World – go mom! She was able to combine all of her prices and items into the Homemade Dish – which is one of our favorites here at the Hotel Thompson.
Jalapeno Cornbread made with with a diced up Jalapeno (according to taste how much you throw in), cup of milk, 1 egg, 2 tablespoons of melted butter, 1 cup of cornmeal and shredded cheddar cheese. We have a small iron skillet that will serve four slices of cornbread. Mix ingredients, except for shredded cheddar cheese, and bake in the oven at 350 degrees for 30 minutes. When done turn over skillet onto a plate and top with shredded cheddar cheese.
Black Beans with tomatoes, diced Jalapeno’s and diced red onions. So easy here – snorts. Open store bought black beans and heat over the stove on medium heat. Add a little chicken broth (or whatever broth you have on hand), diced Jalapenos (to taste for heat) and diced tomatoes. When bubbles, turn down to low and stir.
When bread is ready, spoon black beans into bowl and top with more diced tomatoes. Mom even added some cilantro into the mix this date. A meal made for a king and queen. Filling and hot for a cold rainy night that we seem to be having a LOT of lately. Happy eats my friends.
Oh… and this entire meal when you break it down ends up to be around less than $6.00 for two people.
I hope you had fun my friends with this month’s edition of Shopping Around the World. Hope to see you shopping soon!
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