Slow Cooker Spicy Black-Eyed Peas
6 cups water
1 cube chicken bouillon
1 pound dried black-eyed peas, sorted and rinsed
1 onion, diced
2 cloves garlic, diced
1 red bell pepper, stemmed, seeded, and diced
1 jalapeno chile, seeded and minced
8 ounces diced ham
4 slices bacon, chopped
½ teaspoon cayenne pepper
1 ½ teaspoons cumin
salt, to taste
1 teaspoon ground black pepper
Pour the water into a slow cooker, add the bouillon cube, and stir to dissolve. Combine the black-eyed peas, onion, garlic, bell pepper, jalapeno pepper, ham, bacon, cayenne pepper, cumin, salt, and pepper; stir to blend. Cover the slow cooker and cook on Low for 6 to 8 hours until the beans are tender.
Speckled Trout in Capers and White Wine
1 pound fresh speckled trout
2 tablespoons butter
1 tablespoon lemon pepper
1 teaspoon capers
1 pinch paprika, or to taste
¼ cup white cooking wine
1 teaspoon minced fresh parsley, or to taste
Preheat oven to 400 degrees F (200 degrees C). Line a baking dish with aluminum foil.
Place trout in the middle of the aluminum foil; top with butter, lemon pepper, capers, and paprika. Pour cooking wine over trout. Close foil around the trout.
Bake in the preheated oven until fish flakes easily with a fork, about 30 minutes. Garnish trout with parsley.