Jessica's Joyful Kitchen

3-16 ounce cans black-eyed peas, rinsed and drained  1 cup finely chopped green pepper  3/4 cup finely chopped jalapeno peppers  3/4 cup finely chopped onion  2 garlic cloves, chopped Vinaigrette: (or half a bottle of light Italian dressing) 3 oz EVOO  3 oz apple cider vinegar 1 Tbsp  fresh lemon juice 1/2 tsp. Italian seasoning  1/4 tsp. paprika  1/2 tsp. salt  1/4 tsp. black pepper  Combine first 5 ingredients in bowl, prepare and add the vinaigrette and stir. Refrigerate until ready to serve. Serve with whole-wheat pita or baked tortilla chips.

8 small potatoes (like Yukon gold or red new), about 1 pound Cooking spray 1 tablespoon olive oil 1/8 teaspoon garlic powder 1/4 teaspoon pepper 1/4 teaspoon salt Preheat the oven to 450 degrees F. Steam the potatoes, whole, for 20 minutes, until they are still firm yet easily pierced with a fork. Drain. Spray a baking sheet with cooking spray. Place a potato on the tray, cut a small cross about 1/4-inch deep into the potato and crush the potato with the back of a wooden spoon to flatten into a patty about 1/2-inch thick. Try to crush it just enough so it stays together with most of its skin intact. Repeat with the remaining potatoes. Brush the tops of the potatoes with the oil, sprinkle with garlic powder, salt, and pepper and bake until crisp and golden, about 20 minutes. Recipe Adapted from ELLIE Krieger

2 teaspoons olive oil 1 medium onion, diced 2 cloves garlic, minced 1 (15.5-ounce) can black beans, preferably low-sodium, drained and rinsed 1 tablespoon minced chipotle pepper in adobo 4 tablespoons lime juice 1/4 teaspoon ground cumin 1 tablespoon water 1/2 teaspoon salt 2 cups corn kernels (10-ounce box frozen corn) 1/4 cup chopped cilantro leaves 2 ripe avocados 4 medium tomatoes, seeded and diced (about 2 cups) 1/4 cup thinly sliced scallion 1 tablespoon finely diced jalapeno pepper, optional 3/4 cup shredded extra-sharp Cheddar (I used pepper-jack and only 1/4 cup as garnish) 1 (4oz ) can sliced olives, highly recommended Heat the oil in a skillet over medium-high heat. Add onions and cook until they soften, about 3 minutes. Stir in the garlic and cook for 2 minutes more. Put half of the onion mixture into a food processor with the black beans, chipotle pepper, 2 tablespoons of the lime juice, cumin, wate...

Makes: 12 cakes 2 (15-ounce) cans salmon, drained (skin and bones removed) 1 egg 1 egg white 1 c yellow corn meal 1 tbsp baking powder 2 tsp creole seasoning ½ tsp salt ½ tsp pepper Juice of 1 lemon 1/2 c milk Heat a griddle or large skillet over medium heat. Flake salmon into a large bowl; beat the two eggs and add to the bowl. Add the remaining ingredients. Add more cornmeal or milk, if needed to reach desired thickness. Lightly oil the griddle, form 12 rounds and cook 5 minutes per side. Serve salmon cakes with red pepper relish.

Prep Time: 15 minutes Cook Time: 7–10 minutes Chill Time: 6–8 hours Total Time: About 6½–8½ hours Servings: 8 Category: Dessert Notes After Making This has been my favorite dessert since I was a little girl. My mom would make this for me, and I would eat a piece for breakfast, an after-school snack, and dessert every night until it was gone. My grandfather was also a huge fan of Mom’s cheesecake. Most of the time, if she made one for our family, she would make him one too. But on the rare occasion that she didn’t, I would wait until I had eaten it all and then tell him all about what he had just missed.  To this day, it’s still one of my very favorite desserts. This is the simplest, best-tasting little cheesecake there is; I doubt I’ll ever find a better one. Ingredients Crust ⅓ cup (78g) unsalted butter, melted 1¼ cups (125g) graham cracker crumbs, about 16 graham cracker squares 2 tablespoons (25g) granulated sugar Filling 2 packages (8 oz/226g each) redu...

Loaded Baked Potato Soup 6 potatoes with skins, baked 4 Tbsp EVOO 4 Tbsp butter ½ cup flour 2 tsp salt 6 cups 2% milk 1 can chicken broth 8 oz reduced fat sour cream 8 oz reduced fat cheddar cheese, shredded Optional garnishes: crumbled bacon, shredded cheese, chives Whisk oil and butter in a large soup pot over medium heat, whisk in flour and salt. Slowly whisk in milk and chicken broth; a small amount at first to incorporate. Use medium heat until milk thickens, stirring occasionally. Add sour cream. Break potatoes into small pieces; add to pot along with shredded cheese. Heat through. Serve with garnish of choice.

Happy Easter! Hot Cross Buns Dough: 3/4 cup warm water (110 degrees F/45 degrees C) 3 tablespoons butter 1 tablespoon instant powdered milk 1/4 cup white sugar 1/4 teaspoon salt 1 egg, plus 1 egg white 1 teaspoon vanilla extract 1 3/4 cups all-purpose flour 1 3/4 cups whole-wheat flour 1 tablespoon active dry yeast 3/4 cup mix raisins and dried cranberries 1/2 teaspoon ground cinnamon 1/4 teaspoon allspice 1 teaspoon orange zest Egg wash: 1 egg 1 tablespoon water Glaze: 1/2 cup confectioners' sugar 1/4 teaspoon vanilla extract 2 teaspoons milk Dough: Put warm water, butter, skim milk powder, sugar, salt, egg, flours, vanilla, and yeast in bread maker. Add dried fruit, spices, and zest and start on dough program. Punch down on floured surface, cover, and let rest 10 minutes. Shape into 12 balls and place in a greased 9-in round pan. Cover and let rise in a warm place till double, about 30 minutes. Snip an “+” on each top. Egg wash: Whisk egg and water. Brush on dough tops. ...