Snap Beans And Field Peas

Field peas cooked with green beans wow how good.. Your guest will smell them all over the house cooking up a storm. These peas are similar to black-eyed peas but has a reddish color and taste deeply than black-eyed peas and more firmer.

1 bag of dry field peas

1 cup raw green beans cut in half

1 medium onion, chopped

1 T. minced garlic

4 T. bacon dripping

Salt sand pepper to taste

Place peas into pot and cover with about 2 inches of water for 2 hours
Add rest of ingredients.
Cook over medium heat until peas are tender. ADD GREEN SNAP BEANS.. Taste for seasoning.
Add more water if peas are not done and water cooks down too low.



Camellia Field Peas 1 LB

smoothies recipes

Teriyaki Glaze Chicken Thighs

4 Boneless Skin Chicken Thighs

2 tbsp corn starch

2 tbsp cold water

1 cup white sugar

1 cup soy sauce

1⁄3 cup cider vinegar

2 clove garlic, minced

1/2 tsp ground ginger

1⁄2 tsp ground black pepper

INSTRUCTIONS
In a medium saucepan over medium low heat, whisk together soy sauce, cider vinegar, garlic, ginger,cold water, and cornstarch, black pepper. Turn the heat to medium high until it comes to a boil and reduce heat to low. Whisk until the sauce starts to thicken.
Line a 9×13 with aluminum foil and spray with cooking spray. This helps for easier clean up. Preheat oven to 425 degrees. Lightly sprinkle each side of the chicken with pepper.
Lay the chicken in the pan and generously coat each side of the chicken breast with the teriyaki glaze. Cook for about 30-35 minutes or until the chicken is no longer pink and the juices run clear. Brush each side with the glaze every 10 minutes while cooking. When finished, serve over rice and pour the rest of the sauce over the chicken and rice

Or

Marinate the chicken for an hour mixture.
Heat oil in a skillet over high heat. Place the chicken on the pan (skin side down), sear for 1-2 minutes until the skin is browned.  Remove from skillet.
Place chicken in a baking dish (skin side up).  Bake in the preheated over at 400 degrees for 5 minutes.
Remove chicken from oven.  Brush chicken with the remaining sauce from marinate.  Bake the chicken for another 20 minutes or until no longer pink and juices run clear.

MUSHROOM & SPINACH QUICHE

1 tablespoon butter
8 ounces fresh mushrooms, sliced
4 ounces red onion, chopped fine, 1 medium
10 ounces frozen spinach, thawed and drained
5 eggs
1/2 cup heavy cream
1/2 teaspoon salt
1/4 teaspoon pepper
8 ounces sharp cheddar cheese, shredded

In a large skillet, sauté the mushrooms and onions in the butter until tender. Remove from the heat and stir in the spinach. In a large bowl, whisk the eggs. Whisk in the cream, salt and pepper. Add the mushroom mixture and stir well. Stir in the cheese. Pour everything into a greased 10-inch pie plate. Bake at 350º 35-40 minutes or until set and lightly browned. Let stand 10 minutes before serving.