Southwest Stuffed Poblano Peppers

• 3-4  poblano peppers cut in half lengthwise, then remove seeds and ribs
• 1 teaspoon vegetable oil
• 1 pound ground beef
• 1 teaspoon minced garlic
• 1 teaspoon Fresh Jax taco seasoning
• 1 cup cooked Congaree & Penn white rice
• 1 cup black beans rinsed and drained
• 2 ears corn kernels removed from cobb
• 1 tomato petite diced 
• 1 1/2 cups shredded Monterey Jack cheese divided use
• 2 tablespoons chopped cilantro
• cooking spray

1. Preheat the oven to 350 degrees F. Coat a baking sheet with cooking spray. Lay the poblano peppers on the pan in a single layer.
2. Bake the peppers for 10-15 minutes or until softened.
3. Heat the oil in a large pan over medium high heat. Add the ground beef and cook for 5-6 minutes, breaking up the meat with a spatula, until the meat is cooked through.
4. Add the garlic and cook for 30 seconds.
5. Add the taco seasoning along with 2 tablespoons of water. Stir to coat the meat in seasoning.
6. Add the rice, beans, corn, tomatoes and 3/4 cheese to the pan. Remove the pan from the heat and stir to combine.
7. Divide the meat mixture evenly between the peppers. Top with remaining cheese.
8. Return the peppers to the oven. Bake for 10-15 minutes or until cheese is melted. Sprinkle with cilantro, then serve.

Southern Style White Acre Peas

• 1 bag fresh white acre peas removed from shell
• 3 cups water
• 1 smoked ham hock can substitute 1/4 lb salt pork, or 1/4 lb leftover ham*
• 1/2 cup minced onion
• 2 cloves garlic minced
• 1 Tbsp bacon grease can substitute olive oil
• 1/2 tsp kosher salt
• 1/4 tsp ground black pepper
• fresh parsley for garnish optional

1. Add bacon grease or olive oil to a medium-size saucepan over medium-low heat. Once the pan is hot, add the onion and saute for about 6-7 minutes. Add the garlic and saute for another minute. Watch the garlic carefully to make sure it doesn’t burn.
2. Add the ham hock or whatever pork product you are using, the peas, water, kosher salt, and pepper. Add more water if necessary to cover the peas by at least an inch and turn the heat up until the peas come to a boil.
3. Reduce the heat to low and let the peas simmer for about 20-25 minutes. Taste a few to check for seasoning and to see if they are done. If not continue cooking for a few more minutes. The fresher the peas are, and the smaller they are, the less time they will need to cook.
4. Garnish with fresh parsley if desired and serve.

Homemade Pickles

• Pickling Cucumbers – Sliced in strips, wedges or rounds.
• Vidalia Onion .
• Fresh Dill  – You’ll know this produce item by the distinct smell. It also gives these pickles their signature dill taste.
• Apple Cider Vinegar – This has a mellow fruity flavor that melds well with the spices that go along with this recipe.
• Water – To fill the jar to the top.
• Garlic – You can’t go wrong with garlic!
• Pickling Salt – If you can’t find pickling salt, use kosher salt instead.
• Granulated Sugar – This balances the savoriness of the pickles but doesn’t overpower it.
• Whole Black Peppercorns – Whole black peppercorns are used instead of ground pepper for a milder taste.
• Whole Yellow Mustard Seeds – Super small, yet these seeds are packed with bold flavor!
• Red Pepper Flakes – Adjust the spice level to your liking by adding more or less to your pickles.

1. Pack a clean pint-sized jar with sliced cucumbers, onion slices, and dill sprigs. Leave a 1/2 inch of space at the top of the jar for liquid.
2. In a small saucepot heat the vinegar, water, garlic, and all spices until the mixture comes to a simmer and the salt and sugar dissolve.
3. Cool the brine down to warm, and fill the jar so everything is covered with brine.
4. Close the lid tightly and refrigerate for 24 hours before eating.