Chicken And Veggie Stir Fry

I wanted something fast and nutritious. So I starting throwing things in the skillet and this is what I came up with!



1 bag frozen corn, peas, carrots, green beans mix( I used the steam in the bag veggies)
1/2 chopped onion
1/2 chopped bell pepper
1 T butter
2 T olive oil
1/2 c half and half (you could use milk)
1 T garlic salt
2 T Cajun seasoning
1/2 c Parmesan cheese(you could use mozzarella)
2 c shredded Rotisserie chicken
3 T chopped fresh parsley
1 t dried basil
1T lemon juice
1 c pre-cooked Jasmati rice(could use brown rice)

Steam bag of veggies in microwave. Saute chicken, onions, and bell peppers in oil, and butter. Add veggies. Add seasonings then half and half and cheese. Add cooked rice. This is simple but yet delish!

Cheese Ball

                                                                                                                                   

• 2 packs of cream cheese (8 oz. each)
• 8 oz. cheddar cheese (shredded)
• 1 tsp. fresh lemon juice (or from the plastic lemon squirt ball)
• 2 tsp. Worcestershire sauce
• dash cayenne pepper (about 1/4 and then to taste)
• 1/8 tsp. salt (seasoned salt is fine here too)
• 1 cup pecans (chopped fine)

1. Let the cream cheese sit out for an hour or so. It's much easier to mix when warm.
2. Put the cream cheese and shredded cheddar cheese in a bowl and mix well. Add the seasonings. Mix well.
3. Put the mixture in the refrigerator for an hour or so. Then, you can form the cheese into a ball. You can do it before, but it's hard to make a ball out of warm cheese.
4. This recipe easily makes two cheese balls. Either roll the cheese ball around in the finely chopped pecans or gently pat the pecans into the cheese. I generally use a combination of rolling and patting.
5. That's the basic southern cheese ball recipe.
6. You can use different cheese such as white cheddar. You can also use different nuts for rolling the cheese ball. You also can add dried fruit to the cheese ball or dried or fresh herbs.

Real Southern Cornbread

                                                                                                    

2 c self-rising cornmeal
1 c self-rising flour
1/4 c olive oil
1 egg
1 1/2 c-2 c buttermilk(add more buttermilk if too dry -1/4 c at a time)

For best results, bake in a cast iron skillet that has been heated on top of the stove with olive oil barely covering the bottom of skillet with a little cornmeal sprinkled in the oil. Bake 425 degrees for 45 min or until golden brown.
Place oil in large bowl and beat egg in oil. Add flour, cornmeal and buttermilk and stir until it looks like a thick cake batter.

Black Eyed Peas

                                                                                               








Psalms 1

1 Blessed is the man who walks not in the counsel of the wicked, nor stands in the way of sinners, nor sits in the seat of scoffers;

2 but his delight is in the law of the LORD, and on his law he meditates day and night.

3 He is like a tree planted by streams of water that yields its fruit in its season, and its leaf does not wither. In all that he does, he prospers.

4 The wicked are not so, but are like chaff that the wind drives away.

5 Therefore the wicked will not stand in the judgment, nor sinners in the congregation of the righteous;

6 for the LORD knows the way of the righteous, but the way of the wicked will perish.

1 bag of black eyed peas
1 T chicken base
2 T Cajun seasoning
1 t garlic salt
1 chopped onion
1 chopped bell pepper
1 T olive oil
1/2 chipotle pepper in adobo chopped

Wash and pick over peas to remove dirt and debris. Put in crock pot and fill with water to just even with the peas. Add all ingredients. Cook 3- 4 hours on high. Yummy!
You can add some ham if you like!

Marla's Overnight Tossed Salad

                                                                                                                                                                                                                                                                                                                                               

                                                                                                         
1 sweet onion diced
1 head iceberg lettuce
1 head cauliflower florets thinly sliced
1 lb black label fried crisp
1/4 c sugar
1/3 c parmesan cheese
2 c mayo

Lettuce and cauliflower must be very dry. Break lettuce into bite size pieces. Add diced onion and thin sliced florets. Place in large bowl. Add crumbled bacon. Mix sugar and cheese and sprinkle over lettuce, florets and onion. Spoon mayo on top and seal the whole salad top with mayo. Refrigerate overnight and toss before serving.