The juices from the Cap Ranch Smoked Chicken add wonderful flavor to the Black-Eyed peas in this recipe, and the tart-sweet raspberries provide a lovely conterpoint to the smokiness of the meat. Here’s a company meal you can put on the table in less than 10 minutes.

2 Cans (15 oz) Black-Eyed Peas
1 Whole Cap Ranch Smoked Chicken
1 Package (10 oz) Frozen Raspberries
1/4 Cup Red Wine
2 Cups Cap Ranch Ham (cut into small pieces)

1. Drain the black-eyed peas. Rinse & drain again. Place the peas in a shallow 3 to 4 quart microwave safe casserole dish.

2. Cut chicken into serving pieces and arrange them to top off the peas. Place in microwave and cook on medium-high (80%) power for about 5 minutes, until the peas and chicken are heated through.
3. Meanwhile, place the raspberries in a small saucepan, add the wine and heat gently, stirring occasionally. To serve, spoon the warm raspberry sauce over the chicken. Pass any extra sauce on the side.

1 lb Boneless Cap Ranch Smoked Turkey Breast Slices Ground Pepper
1/2 Cup Prepared Marinara Sauce or Extra-Chunky Spaghetti Sauce with Crushed Garlic
1 Package (8oz) Sliced Monterrey Jack Cheese
1/2 Cup Grated Parmesan Cheese

Preheat the broiler, season the turkey slices with pepper to taste.

1. Arrange the turkey slices on a broiler pan and broil 3 to 4 inches from the heat just until the Turkey begins to turn opaque. (About 2 to 3 minutes)
2. Remove the Turkey from the oven and spread some of the sauce over each slice. Cover with a slice of cheese. Sprinkle the Parmesan on top and return to the broiler until the cheese is melted, 1 to 2 minutes.