Monthly Archives: October 2014

Black-Eyed Pea Chicken Salad

2 ½ cups chopped cooked Springer Mountain Farms Chicken
1 ½ cups fresh or frozen black eyed peas, cooked and drained
1 cup chopped organic celery
1 cup chopped green or red bell peppers
½ cup chopped red or Vidalia onion
¼ cup mayonnaise
¼ cup plain yogurt
¼ to ½ tsp sea salt
¼ tsp organic black pepper
chopped parsley, optional

Combine chicken, black eyed peas, celery, chopped peppers, and onion in a large bow; mix gently. Combine mayonnaise, yogurt, salt, and pepper in small bowl; blend well.

Toss mayonnaise mixture with chicken mixture. Spoon salad mixture evenly into centers of red bell pepper halves. Garnish with parsley.

Note: A black eyed pea is a bean, not a pea. Black eyed peas are small, tan beans that take their name from the black eye-shaped mark on the inner curve of the bean.

Miss O’s Organic BBQ Sauce

Created by Hops and Hogs Barbeque

1 cup Heinz Organic Ketchup
2 oz Hunts Tomato Paste
1/2 tsp Simply Organic Black Pepper
5 1/4 tsp Harvest Farms Organic Garlic Granules
1/2 tsp Celtic Sea Salt
1 cup French’s Yellow Mustard
1/3 cup Spectrum Organic Apple Cider Vinegar
2 tbsp Wholesome Sweetner’s Organic Molasses
1 cup Bee Well Honey
3/4 cup Wholesome Organic Light Brown Sugar

Hogs and Hops Barbeque
Joseph Lament
josephlament@att.net
864-280-3229