Sara Evans's Peas and Mushroom Alfredo

Tim McGraw may prefer that old fashioned, down-home style of cooking like Chicken and Dumplings, but not every Country Music Star eats Southern.

“Good Housekeeping Magazine” recently printed a Sara Evans’s favorite recipe. The “Cheatin’” and “Real Fine Place To Start” singer chose an Italian influenced entree that would appeal to an audience wider than her Country Music fan base.

Sara Evans’s Peas and Mushroom Alfredo is as up-to-date and trendy “As If” it came from a New York Bistro.

Sara Evans’s Peas and Mushroom Alfredo:

1 pound of fettuccine pasta
2 tablespoons olive oil
1 10 ounce package sliced mushrooms
1 15 to 18 ounce jar Alfredo Sauce
1 10 ounce package frozen peas
1 to 2 cups grated Romano Cheese

Cook the fettuccini in a large saucepan, and set aside. Meanwhile in a large saute pan, heat the olive oil and saute the mushrooms until lightly browned. Add Alfredo sauce and peas and heat through. Grate the cheese with a cheese grater. Stir in one cup of the cheese.

Drain the fettuccini in a colander. In a large serving type bowl, toss the fettuccine and Alfredo sauce mixture. Season with salt and pepper to taste. Serve hot with the remaining Romano Cheese.

Serves 6.

Toby Keith's Black-Eyed Peas

No, Max, I am not a Good Ole Girl heading off to watch NASCAR races, but I do like some Country Music. I have to. The only radio stations that we can seem to pick up in the shop are country. So, yes dear, I know who Martina McBride is–and her Favorite Smoked Pork Chops sound divine.

Want a real Country meal? Serve those chops with Toby Keith’s Black-Eyed Peas. As you know black-eyed peas are a Southern tradition on New Years. Supposed to bring you good luck for the next year. So, of course, when we were in Las Vegas two years ago on New Year’s Eve, we had to go to The I Love This Bar & Grill to have REAL Southern comfort food. That was a pretty good year for the company, so maybe there is something in that superstition.

Toby Keith’s Black-Eyed Peas as Prepared at the I Love This Bar & Grill:

1 10 ounce can black-eyed peas
4 strips bacon
2 tablespoons bacon fat
¾ cup of diced red onion
2 tablespoons Cowboy Mix (below)

Dice the bacon and place in a Dutch Oven type heavy pot. Along with the bacon fat and the red onion. Fry until the onion begins to change color. Add the can of peas and the Cowboy Mix. Cook for 20 to 30 minutes at a hard boil.

Makes 2 to 4 servings

Cowboy Mix:

4 tablespoons kosher salt
¼ tablespoon pasilla powder
2 tablespoons granulated garlic
2 tablespoons sugar
2 tablespoons ground cumin
2 tablespoons black pepper

Mix and use where ever a Tex-Mex flavor is wanted. Store in a small, tightly covered container. This will “fire up” any thing it touches.