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Catch Em, Clean Em, Eat Em

Catch Em, Clean Em, Eat Em

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catch em, clean em, eat em

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

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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.

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