We love blackberry jelly.  I just planted a bush in the backyard this spring.  I know it’ll be long time before I have enough berries to make presevers, but I can’t wait.  This recipe is so quick and easy that you can make it before you start the pot of coffee and it’ll be ready by the time the eggs are perfectly sunny-side up.

This is a single recipe but just double or triple as needed.  You can also use any berry or fruit that you prefer.

Ingredients:
6 oz. fresh blackberries
1/4 cup sugar
1/4 cup water
1 tsp. lemon zest

Directions:
In a small saucepan over medium-low heat add the berries, sugar and water. Simmer until the berries start to fall apart and the the syrup starts to thicken; about 10-15 minutes. Remove from heat. Add lemon zest.

Place in a mason jar or small serving bowl.  Refrigerate until chilled.

I took Sunday night’s Porchetta leftovers and made a toasty pork sandwich topped with caramelized balsamic onion and melted provolone cheese.  These are easy to make, all you need is an onion and a little time, but totally worth it.  They make a great topping for sandwiches or a juicy steak.

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Ingredients:
1 medium white onion, sliced thin
2-3 tbsp. olive oil
2 tbsp. balsamic vinegar

Directions:
In a large skillet, drizzle in 2 tbsp. of the olive oil over medium-high heat. Add the onions and cook, stirring constantly, until the onions begin to soften and a nice golden brown, about 25 minutes. Add additional olive oil if the onions become dry.

Add balsamic vinegar and cook for another 5-10 minutes and the vinegar has thickened.

I tried this sauce over the 4th of July weekend to go with my ribs.  It is definetly one to keep on hand.  It was so easy to make and I had everything in my pantry that I needed. I will keep this recipe up my sleeve to use in a pinch; hell, I will use this one instead of my favorite store brand.  I added my a splash of  hot sauce to give it a bit of a kick! 

Neely’s BBQ Sauce on the Food Network.

Tomorrow is New Year’s day and I’ve been told that black eyed peas are lucky and should be eaten on this day.  But why are they lucky?  Well according to Wikipedia, the tradition dates as farback as ancient Egypt.  During the time of the Pharaohs, it was believed that eating a meager food like black-eyed peas showed humility before the gods, and you would be blessed.  It seems odd that such a belief would spread to the southern states.  But most commonly thought is that it dates back to the Civil War.  When Union soldiers raided the Confederates food supplies, legend says they took everything except the peas, which were considered animal food, and salted pork.  The Confederates considered themselves lucky to be left with those meager supplies, and survived the winter.  Peas became symbolic of luck.  So tomorrow we will be eating pulled pork and this recipe for black eyed pea salsa.  Enjoy!

Ingredients:
1/3 cup White wine (or any other) vinegar
1/2 cup Olive Oil
3 tbsp. Sugar
1 tsp. Celery Seed
1/2 tsp. Dry Mustard
Salt & Pepper
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2 cans Black Eyed Peas
2 stalks celery, finely chopped
3 Green Onions, sliced
1 Red Bell Pepper, finely chopped
1 Cucumber, seeded and chopped
2 fresh Jalapeno, seeded and chopped
1 bunch Cilantro (about 1 cup), chopped

Directions:
Mix together dressing ingredients. Set aside.

Combine all vegetables (except cilantro) with black eyed peas. Pour dressing over the top and gently stir together. Add cilantro and stir gently.

Cover and refrigerate for at least an hour. Serve with tortilla chips.

This herb infused dressing is great as a marinade and to drizzle over your grilled meats. It’s full of fresh herbs from the garden, garlic and olive oil. The lime juice in this version really brightens it up. Delicious over any grilled meat, poultry or even fish.

Ingredients:
1 cup olive oil
2 limes, juiced
4 cloves garlic
2 minced shallots
1 tablespoon each minced basil, thyme and oregano leaves
3/4 teaspoon red pepper flakes
Salt and pepper

Directions:
Combine all ingredients in a bowl and season with salt and pepper. Divide the chimichurri between 2 bowls. Use on 1/2 as a marinade and 1/2 as the finishing sauce.

I like to use this salsa on a grilled chicken salad. Add a few crumbled tortilla chips and a spicy ranch dressing. It’s also great on grilled fish or on it’s own with chips.

Ingredients:
1 can black beans, drained and rinsed
1 can corn, drained and rinsed
2 cups cherry tomatoes, quartered
1 cup red onion, diced
3 tbsp. green Tabasco sauce
1/4 cup apple cider vinegar
3 tbsp. olive oil
2 tbsp. fresh cilantro, chopped
salt and pepper

Directions:
Mix all ingredients together. You may want to adjust the green Tabasco sauce to your liking. Chill for several hours before serving. This will keep in your refrigerator for up to a week.