Black Eyed Pea Soup

Since it has been so cold, I've been making some new WARM recipes in the crock pot. Here is one that I got brave and made, wasn't sure I'd like black eyed peas... I am not the typical southern cook nor eater. However, Mark and I both loved it and have plenty of leftovers for lunches this week!

Ingredients:
-1 pound dried black eyed peas
-1 pound spicy sausage, I used Hillshire Farm Hot Smoked Sausage
- 6 cups chicken broth
- 1 yellow onion, diced
- 1 cup diced carrots
- 1 cup diced celery
- 4 cloves garlic, diced
- 1/2 tsp Italian seasoning
- 1 tsp kosher salt
- 1/2 tsp black pepper

Directions:
- Soak your beans overnight. Drain in the morning.
- Use a 5 to 6 quart crockpot. This will serve about 8 people.
- Dice the veggies, and dump them into your crockpot with the pre-soaked beans.
- Add sliced sausage.
- Pour in broth, and stir in Italian seasoning, salt, and pepper.
- Cover and cook on low for 8 hours, or on high for about 6.

Tips from Kitchen of Reality:
- I hate tiny diced up onions-- so I peeled and then cut the onion in half and put it in the crock pot. It left the flavor and then I took it out before serving.
- Mark and I both hate celery, so we left that out too.
- The spicy sausage was AWESOME!! Totally flavored the whole dish.
- This is a great dish to serve with cornbread.

Stuffed Chicken

4 chicken breasts
10 black olives, chopped
3 oz crumbled Feta cheese
4 tsp sundried tomatoes, chopped
2 tsp dried dill
4 fresh basil leaves, chopped

Mix and stuff in chicken breasts.


Marinade

5 fresh basil leaves, chopped
pinch of S&P
2 tsp honey
1 tbsp vinegar
1/2 tsp Dijon mustard
3 tbsp oil

Brush on chicken while grilling

Cook time: 7-10 minutes

Rhina's Tomato Basil Salad

4 medium tomatoes, sliced
2 tbsp chopped fresh basil or 2 tsp dried basil
2 tbsp balsamic vinegar
1 tbsp olive oil
1/2 tsp sugar
1/2 tsp pepper
2 tbsp shredded mozzarella cheese
2 tsp shredded or grated Parmesan cheese

Arrange tomatoes on plate. Sprinkle with basil.

In small bowl, whisk together vinegar, oil, sugar and pepper - pour over tomatoes.

Sprinkle Parmesan and mozzarella cheeses on top. Cover and refrigerate.

Strawberry Congealed Salad

2 1/2 c chopped pretzels
3 tbsp sugar
3/4 c butter (softened - this does not mean melted!)
8 oz cream cheese
2 c cool whip
1 c sugar (I know I've already said sugar...just go with me here)
2 c boiling water
6 oz strawberry Jello
20 oz frozen sliced strawberries

Combine first 3 ingredients. Press in bottom of 9x12 in dish. Bake at 375 for 10 minutes. Mix next 3 ingredients and pour on top of cooled pretzels. Dissolve Jello in boiling water. Mix in frozen strawberries. Put Jello mix in fridge until almost set. Pour on top of cream cheese and congeal.