New Year's Dinner

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Updated: 12/31/2013 8:26 am
Southwestern Black-Eyed Pea Salad

2 (15.8 ounce) cans black-eyed peas, drained
 1 (14.5 ounce) can petite diced tomatoes, drained
1- 2 fresh medium jalapenos, stemmed, seeded and minced
1/2  small onion, cut into small dice
 1/2 yellow bell pepper, stemmed, seeded and cut into small dice
 1/4 cup chopped fresh cilantro
 6 tablespoons red wine vinegar
4 tablespoons olive oil (not extra virgin)
2 tablespoon Worcestershire sauce
 1/2 teaspoon salt
 1/2 teaspoon ground black pepper
 1/2 teaspoon garlic powder
 1 teaspoon dried oregano (1 tablespoon fresh oregano)
 1 teaspoons ground cumin

Mix all ingredients in a medium bowl; cover and refrigerate 2 hours or up to 2 days. Before serving, adjust seasonings to taste, adding extra vinegar, salt and pepper. Transfer to a serving bowl.
Combine sauerkraut, apple, onion, brown sugar and maple syrup. Set aside. 

Lucky Pork and Sauerkraut Dinner

1 32 oz. Pkg or jar of sauerkraut, undrained
1 medium apple, cored and sliced into thin wedges
1/4 cup minced onion
2 TB brown sugar
2 TB maple syrup
1 (2-3 lb) boneless pork roast
1/2 tsp. Salt
1/2 tsp. Pepper
2 TB butter

Heat oven 350. Combine sauerkraut, apple, onion, brown sugar and maple syrup. Set aside. 
Salt and pepper pork roast. Melt butter in oven-safe pot with a top. Sear pork over medium heat. 
Add sauerkraut mixture. Bake 1 1/2-2 hours until 160* internally. 

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