Mamaw's Stewed Peppers

My grandparents lived 550 miles from our home so we only made the trip to East Texas a few times a year when I was growing up. That mileage plus the extra to reach their farm outside of Nacogdoches meant I didn't have the luxury of learning all the secret wonders that was Mamaw's cooking. As I child I didn't fully appreciate her methods. I would watch her wring a chicken in the backyard to make chicken and dumplings, and then I would lose interest. That recipe, minus the wringing of any necks, will be a blog for this fall.

One of the dishes she made that was uniquely hers was what we called stewed peppers. I never had the chance to get the recipe from her before we lost her to Alzheimer's. It wasn't until I was an adult that I realized this simple but loving woman held a treasure of cooking ideas. I've also tried to scour the Internet looking for a runner up. I finally threw in the towel and started experimenting in my kitchen. My dad has done the same and I think both of us have come close. At least it helps us feel connected to her.

Start with about 4 to 6 jalapenos. More for those with the love of the heat and less for those who have a delicate tongue. One thick slice from a yellow or white onion. Please use some kind of gloves when handling jalapenos. When I don't, I inevitably wind up touching my eye or nose and bazinga!

Before chopping the two up, those with delicacy issues might want to remove the core and seeds from the peppers. Me, I just put them in my small 3-cup chopper and throw caution to the wind.

Either way, quarter the peppers and the onion slice before chopping.

After the two ingredients are minced, put it in a pan with about 1/12 to 2 cups of water and turn the heat on high.

You want to boil the peppers and onions until they are soft, so about 5 minutes or more. As a side note, if you want the water to boil fast, put a lid on it.

Using a package of cornbread mix, pour about 3/4 of the mix in the boiling pepper mix and 1/2 teaspoon of garlic salt.

Whisk until it is blended and becomes thick.

Once the mix becomes thick, turn the heat down to medium. Next add about 1 tablespoon or a little more of oil. Before stirring this together add 2 eggs.

My dad and Pam have chickens so I have the pleasure of having fresh eggs. Mix this together and continue cooking and stirring until the eggs are completely cooked.

And this is what we call stewed peppers.

Mamaw served this with just about every meal we had at their house. It's good hot or cold. It's good on meats, vegetables, tamales or whatever you think might need a little boost of goodness. My friend Monica likes to eat it like a dip, with tortilla chips.

Try this and tell me what you think. Tell me what ingredients you added or what you put it on. Please, no tofu suggestions. I don't what my sweet grandmother to haunt you with unkind words hurled at you in Spanish.

Happy Cooking!