Ham Hocks

Blackeyed Peas

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Sunday Adults

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Kids 7-12

Adults

Delicious, hearty stew with onions, baby carrots and celery with tender oxtail meat.

Oxtail Stew

Ham Hock Day

Cubed Steak

Baked Chicken & Stuffing

Homemade Beef Stew

Lima Beans

Baked Chicken

Shrimp & Grits

Tender Fried Pork Chops

Our Famous Salisbury Steaks

Beef Sausage with peppers and onions

Homemade Broccoli Casserole

Field Peas

Country Fried Steak and Pepper Gravy

Smoked Pork Shoulder

Fried Catfish

Rinse the ham hocks under cold water to remove any excess salt or brine. Peel and chop the onion, garlic, carrots, and celery (if using) into large pieces.

Prepare the Ingredients

In a large pot or Dutch oven, add the rinsed ham hocks, water, black peppercorns, bay leaves, garlic, onion, and salt. If adding carrots and celery, include them as well.

Combine Ingredients in Pot

Bring the mixture to a boil over high heat. Once boiling, reduce the heat to low.

Bring to a Boil

Cover the pot and let it simmer for about 2 to 3 hours, or until the ham hocks are tender and the meat begins to fall off the bone.

Simmer

Once cooked, carefully remove the ham hocks from the pot. Let them cool slightly, then shred the meat, discarding the bones and any excess fat.

Remove and Shred

Strain the broth through a fine-mesh sieve to remove the vegetables and spices. You can use the broth as a soup base or for other recipes.

Strain the Broth

Return the shredded ham to the pot with the strained broth, stir to combine, and serve hot. Enjoy your ham hocks with sides of your choice!

Serve

Ham hocks

Water

Black peppercorns

Bay leaves

Garlic cloves

Onion

Salt

Carrots

Celery stalks

In a large bowl, soak the dried blackeyed peas in water overnight or for at least 6 hours. This helps to soften them and reduce cooking time.

Soak the Blackeyed Peas

In a large pot, heat olive oil over medium heat. Add the chopped onion, green bell pepper, and minced garlic. Sauté for about 5 minutes until the vegetables are softened.

Sauté the Vegetables

Stir in the chopped tomato, cumin, paprika, salt, black pepper, and red pepper flakes. Cook for an additional 3 minutes, stirring occasionally.

Add Tomatoes and Spices

Drain and rinse the soaked blackeyed peas. Add them to the pot along with the vegetable broth and bay leaf. Bring to a boil, then reduce heat to low and simmer for 30-40 minutes, or until the peas are tender.

Cook the Blackeyed Peas

Once the blackeyed peas are cooked, remove the bay leaf. Taste and adjust seasoning if necessary. If the mixture is too thick, add a little more water or broth.

Final Touches

Serve the blackeyed peas hot, garnished with chopped fresh parsley. Enjoy with rice or cornbread for a complete meal.

Garnish and Serve

Blackeyed peas (dried)

Onion, chopped

Garlic, minced

Green bell pepper, chopped

Tomato, chopped

Vegetable broth

Olive oil

Cumin

Paprika

Black pepper

Bay leaf

Red pepper flakes

Fresh parsley, chopped

Brew 2 cups of fresh coffee using your preferred method (drip, French press, etc.).

Brew Coffee

In a separate container, combine the brewed coffee, milk, sugar or sweetener, and vanilla extract. Stir well until the sugar is dissolved.

Mix Ingredients

Pour the mixture into a to-go cup. Optionally, top with whipped cream or a sprinkle of cocoa powder.

Peel the banana and gather all the ingredients.

Prepare Ingredients

In a blender, combine the banana, frozen mixed berries, Greek yogurt, honey, and milk or juice. Blend until smooth.

Blend Smoothie

Pour the smoothie into a to-go cup and enjoy immediately or refrigerate for later.

In a heatproof pitcher, steep the tea bags in 2 cups of boiling water for 5-7 minutes.

Brew Tea

Remove the tea bags and add 2 cups of cold water to the brewed tea.

Add Cold Water

Stir in sugar or sweetener until dissolved. Add lemon slices and mint leaves for extra flavor.

Add Flavorings

Pour the iced tea into to-go cups with ice if desired. Garnish with additional lemon slices or mint leaves.

Freshly brewed coffee

Milk (whole or non-dairy)

Sugar or sweetener

Vanilla extract

Banana (ripe)

Frozen mixed berries

Greek yogurt

Honey

Milk or juice

Tea bags (black or green)

Boiling water

Cold water

Lemon slices

Mint leaves

In a large bowl, combine the cooked rice, grilled chicken, and mixed vegetables. Toss well to combine.

Prepare the Base

In a small bowl, whisk together soy sauce, sesame oil, honey, minced garlic, and grated ginger until well blended.

Make the Sauce

Pour the sauce over the rice mixture in the large bowl. Mix thoroughly to ensure everything is evenly coated.

Combine Ingredients

Top with sliced green onions and sesame seeds before serving.

Garnish

Scoop out portions into meal prep containers for easy to-go servings. This recipe should yield about 4 servings.

Portion the Meal

Cooked Rice

Grilled Chicken Breast

Mixed Vegetables (Carrots, Peas, Bell Peppers)

Soy Sauce

Sesame Oil

Garlic (minced)

Ginger (grated)

Green Onions (sliced)

Sesame Seeds

Gather all the ingredients: gin, elderflower liqueur, fresh lemon juice, tonic water, cucumber slices, fresh mint leaves, and a lemon wedge.

Fill a serving glass with ice to chill while preparing the drink.

Chill the Glass

In a shaker, pour 2 oz of gin, 1 oz of elderflower liqueur, and 0.5 oz of fresh lemon juice. Add ice and shake well for about 15 seconds.

Combine the Liquids

Remove the ice from the serving glass and strain the cocktail mixture into the glass.

Strain the Mixture

Top off the cocktail with 4 oz of tonic water, gently stirring to combine.

Add Tonic Water

Garnish the cocktail with 3 cucumber slices, 5 fresh mint leaves, and a lemon wedge on the rim of the glass.

Add Garnishes

Elderflower Liqueur

Fresh Lemon Juice

Tonic Water

Cucumber Slices

Fresh Mint Leaves

Lemon Wedge

In a large pot, bring water to a boil. Add 1 teaspoon of salt to the boiling water.

Boil the Pasta

Add the whole wheat pasta to the boiling water and cook according to package instructions, usually about 8-10 minutes, or until al dente.

Cook the Pasta

Once done, drain the pasta and set it aside.

Drain the Pasta

While the pasta is cooking, wash and chop the cherry tomatoes in half and slice the zucchini into thin rounds.

Chop the Vegetables

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped zucchini and cook for about 3-4 minutes until slightly tender.

Add the halved cherry tomatoes to the skillet and cook for an additional 2-3 minutes until they start to soften.

Add Cherry Tomatoes

Add the drained pasta to the skillet with the vegetables. Stir well to combine.

Combine Pasta and Vegetables

Sprinkle 1 teaspoon of black pepper, 1 teaspoon of dried oregano, and additional salt if needed. Toss everything together until well mixed.

Season the Dish

Remove the skillet from heat and stir in 1 cup of grated Parmesan cheese until melted and evenly distributed.

Add Cheese

Serve the pasta warm in individual bowls. Optionally, garnish with more grated Parmesan cheese on top.

Plate and Serve

Whole Wheat Pasta

Cherry Tomatoes

Zucchini

Olive Oil

Grated Parmesan Cheese

Black Pepper

Dried Oregano

In a large pot, bring salted water to a boil. Add the whole wheat pasta and cook according to package instructions until al dente, usually about 8-10 minutes. Stir occasionally to prevent sticking.

While the pasta is cooking, wash and halve the cherry tomatoes. In a large skillet, heat the olive oil over medium heat. Add the cherry tomatoes and sauté for about 3-4 minutes until they start to soften.

Prepare the Sauce

Once the pasta is cooked, drain it and add it to the skillet with the sautéed cherry tomatoes. Toss well to combine. Add in the mozzarella cheese and fresh basil leaves, stirring until the cheese starts to melt slightly.

Season the pasta with salt and black pepper, adjusting to taste. Mix until all ingredients are well combined.

Serve the pasta warm. Optionally, sprinkle with Parmesan cheese and red pepper flakes to taste.

Mozzarella Cheese

Fresh Basil Leaves

Parmesan Cheese

Red Pepper Flakes

Begin by rimming the edge of a chilled cocktail glass with lime juice. Dip the rim into salt to coat evenly. Set aside.

Prepare the Glass

In a cocktail shaker, combine the vodka, triple sec, fresh lime juice, and simple syrup. Fill the shaker with ice.

Mix the Cocktail

Secure the lid on the shaker and shake vigorously for about 15-20 seconds until the mixture is well chilled.

Shake

Strain the mixture into the prepared cocktail glass. Optionally, garnish with a lime wedge on the rim.

Strain and Serve

Vodka

Triple Sec

Fresh Lime Juice

Simple Syrup

Lime Wedge

Season the oxtail pieces with salt and black pepper on all sides.

Prepare the Oxtail

Dice the onions, chop the celery stalks into small pieces, and rinse the baby carrots.

Chop Vegetables

Mince Garlic

In a large pot, heat the olive oil over medium-high heat. Add the seasoned oxtail pieces and sear until browned on all sides, about 5-7 minutes.

Sear the Oxtail

Remove the oxtail and set aside. In the same pot, add the diced onions, chopped celery, and baby carrots. Sauté for about 5 minutes until the onions become translucent.

Add the minced garlic and continue to sauté for an additional minute. Pour in the red wine, scraping the bottom of the pot to deglaze.

Add Garlic and Deglaze

Return the seared oxtail to the pot. Add the beef broth, bay leaves, and additional salt and pepper to taste.

Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for about 2-3 hours until the oxtail is tender and falling off the bone.