Black-Eyed Pea Salad

2 scallions minced
1 medium butternut squash, peeled, seeded, and cut into 1-inch cubes
3 tablespoons olive oil
Sea salt and freshly ground black pepper to taste
2 - 16 oz can of Black Eyed Peas ( rinsed and drained)
1 red bell pepper, cored, seeded, and diced
1 serrano pepper, cored, seeded, and diced
1 tablespoons dried oregano
2 tablespoons dried  parsley
 Spicy Vinaigrette (recipe follows)
2 ounces goat cheese, crumbled (about 1/2 cup)


1. Preheat the oven to 400ºF.
2. Scatter the cubes of butternut squash in one layer on a baking sheet with sides. Drizzle the squash with the olive oil, season with salt and pepper, and toss to coat. Roast for 30 to 35 minutes, until the squash is brown around the edges and tender when pierced with a fork, stirring the squash pieces periodically so they brown evenly. Allow it to cool slightly.
3.
Gently scrape the warm squash into a large mixing bowl. Add the peas, bell pepper, serrano pepper, oregano, parsley, salt, pepper, and 1/2 cup of the vinaigrette and toss gently. Season with additional salt, pepper, or vinaigrette to taste. Season with additional salt, pepper, or vinaigrette to taste. Transfer the salad to a serving platter and sprinkle with the crumbled goat cheese. Serve room temp. serves 6



Spicy vinaigrette
 Makes about 1 cup

1/3 cup apple cider vinegar
2 tablespoon honey
2 tablespoons lemon juice
½  teaspoon crushed red pepper
Salt and pepper to taste
1/3 cup olive oil

- Stir vinegar, honey, lemon juice, pepper flakes, salt and pepper together in a med. bowl. Add  the oil slowly, whisking constantly until all is mixed. Use immediately

Blueberry Lemon Scones

1 cup  frozen blueberries ( do not thaw)
1/3 cup sugar
2 cups all-purpose flour                                                                                                      
2 teaspoons baking powder                                                                                                  
1/4 teaspoon salt                                                                                                                  
8 tablespoons butter, cut into cubes                                                                                     
1 cup heavy cream
2 tablespoons lemon juice




Preheat oven to 400 degrees, line a cookie sheet with parchment paper.
Combine sugar with flour, baking powder and salt and lemon juice. Add butter, using a pastry cutter to cut in butter or you may want to use your fingers to be sure butter is evenly mixed into flour mixture. Stir in Blueberry`s then add heavy cream/buttermilk. Use spatula, gently stir dough until it holds together.

Turn onto a lightly floured surface and knead a few times to incorporate dry ingredients. Be gentle so you don't break up fruit and don't overwork the dough. Sprinkle dough with flour if it gets sticky.


Gently pat the dough into a circle that is 3/4 inch thick. If any of the fruit pokes out, push back into dough. Cut circle into 6 wedges, transfer wedges to the cookie sheet, leaving at least 1/2 inch of space between them. bake 15-20 minutes or until the tops are beginning to brown and spring back when you push them. Do not over bake.


* I like to make a glaze to drizzle on my scones once they have cooled. ¼ cup  milk, 1/3 cup of powdered sugar mix, ( add milk very little at time if too thick or  if not thick enough add more powdered sugar till the right consistency) drizzle over scones and serve.

Mexican Cornbread

½ cup softened butter
½ cup sugar
4 eggs
1 can creamed corn
1 cup shredded Cheddar cheese
1 cup flour
1 cup Jiffy corn meal mix
4 tsp. baking powder
½ tsp. salt
1 cup diced ham
1 Serrano pepper diced ( take seeds out first)


Directions…

Preheat oven to 300 degrees
Butter a 9 x 13 baking dish
- Mix all the ingredients in a large bowl  and pour into the baking dish. Bake for 1 hour or until golden on top and cut into squares and serve hot.