Black Eye Peas
Ingredients
1 pound dried black-eyed peas (fresh or canned black-eyed peas can be substituted)
2 tablespoons vegetable oil
6 ounces pork shoulder, diced into 1/2-inch cubes
4 strips thick sliced bacon, cut into 1/2-inch pieces
1 medium onion, small diced
4 garlic cloves, sliced
1 1/2 teaspoons salt
1 teaspoon freshly cracked black pepper
1/2 teaspoon cayenne pepper
1 teaspoon garlic powder
4 cups chicken stock
2 cups water
3 bay leaves
Hot-pepper vinegar, as desired
Directions
If using dried black-eyed peas, put them in a large pot and cover with about 4 inches of water. Soak the peas overnight, then drain the water and rinse. Alternatively, you can "quick-soak" the peas by bringing them and the water to a boil for 2 minutes. After this, remove them from the heat, cover the pot and soak the peas for 1 hour. Then, drain and rinse the peas.
Heat the oil in a large pot over medium-high heat. When the oil is shimmering, add the pork. Sear until the pork is browned on all sides, 4 to 5 minutes. Add the bacon, onion and garlic to the pot and cook, stirring, until the onion and garlic are lightly browned, about 6 to 8 minutes. Add the salt, black pepper, cayenne and garlic powder. Cook until the entire mixture is coated with the spices, about 2 minutes. Pour in the stock and water and drop in the bay leaves. Bring the mixture to a boil, then reduce the heat and simmer, covered, for about 30 minutes.
When the pork begins to fall apart, add the prepared peas to the pot and simmer until the peas are very soft, about 1 to 1 1/2 hours (see Cook's Note).
Taste for seasonings, and add some hot-pepper vinegar, if desired. Discard the bay leaves and transfer the black-eyed peas to a serving bowl.
Cook’s NoteUsing the back of a spoon, smash some of the peas against the inside of the pot then stir them into the mixture. This will break up some of the peas and give them a creamier consistency. Alternatively, you can puree 1 cup of the peas and broth in a blender or a food processor, then return the puree to the pot.
Squash Casserole
Ingredients
3 pounds yellow squash, sliced
5 tablespoons butter or margarine, divided
1 small onion, chopped (about 1/2 cup)
1 cup (4 ounces) shredded sharp Cheddar cheese
2 large eggs, lightly beaten
¼ cup mayonnaise
2 teaspoons sugar
1 teaspoon salt
20 round buttery crackers, crushed (about 3/4 cup)
Directions
Cook squash in boiling water to cover in a large skillet 8 to 10 minutes or just until tender. Drain well; gently press between paper towels.
Melt 4 tablespoons butter in skillet over medium-high heat; add onion, and sauté 5 minutes or until tender. Remove skillet from heat; stir in squash, cheese, and next 4 ingredients. Spoon mixture into a lightly greased 11- x 7-inch baking dish
Melt remaining 1 tablespoon butter. Stir together melted butter and crushed crackers; sprinkle evenly over top of casserole.
Bake at 350° for 30 to 35 minutes or until set.
Note: To lighten, reduce butter to 3 tablespoons, using 2 tablespoons to sauté onion. Substitute 1/2 cup egg substitute for eggs and low-fat versions of mayonnaise, cheese, and crackers. Proceed as directed.
Ingredients
3 pounds yellow squash, sliced
5 tablespoons butter or margarine, divided
1 small onion, chopped (about 1/2 cup)
1 cup (4 ounces) shredded sharp Cheddar cheese
2 large eggs, lightly beaten
¼ cup mayonnaise
2 teaspoons sugar
1 teaspoon salt
20 round buttery crackers, crushed (about 3/4 cup)
Directions
Cook squash in boiling water to cover in a large skillet 8 to 10 minutes or just until tender. Drain well; gently press between paper towels.
Melt 4 tablespoons butter in skillet over medium-high heat; add onion, and sauté 5 minutes or until tender. Remove skillet from heat; stir in squash, cheese, and next 4 ingredients. Spoon mixture into a lightly greased 11- x 7-inch baking dish
Melt remaining 1 tablespoon butter. Stir together melted butter and crushed crackers; sprinkle evenly over top of casserole.
Bake at 350° for 30 to 35 minutes or until set.
Note: To lighten, reduce butter to 3 tablespoons, using 2 tablespoons to sauté onion. Substitute 1/2 cup egg substitute for eggs and low-fat versions of mayonnaise, cheese, and crackers. Proceed as directed.
Fried Green Tomatoes
Ingredients
4 large green tomatoes
2 eggs
½ cup milk
1 cup all-purpose flour
½ cup cornmeal
½ cup bread crumbs
2 teaspoons coarse kosher salt
¼ teaspoon ground black pepper
1 quart vegetable oil for frying
Directions
Instructions
Slice tomatoes 1/2 inch thick. Discard the ends.
Whisk eggs and milk together in a medium-size bowl. Scoop flour onto a plate. Mix cornmeal, bread crumbs and salt and pepper on another plate. Dip tomatoes into flour to coat. Then dip the tomatoes into milk and egg mixture. Dredge in breadcrumbs to completely coat.
In a large skillet, pour vegetable oil (enough so that there is 1/2 inch of oil in the pan) and heat over a medium heat. Place tomatoes into the frying pan in batches of 4 or 5, depending on the size of your skillet. Do not crowd the tomatoes, they should not touch each other. When the tomatoes are browned, flip and fry them on the other side. Drain them on paper towels.
Ingredients
4 large green tomatoes
2 eggs
½ cup milk
1 cup all-purpose flour
½ cup cornmeal
½ cup bread crumbs
2 teaspoons coarse kosher salt
¼ teaspoon ground black pepper
1 quart vegetable oil for frying
Directions
Instructions
Slice tomatoes 1/2 inch thick. Discard the ends.
Whisk eggs and milk together in a medium-size bowl. Scoop flour onto a plate. Mix cornmeal, bread crumbs and salt and pepper on another plate. Dip tomatoes into flour to coat. Then dip the tomatoes into milk and egg mixture. Dredge in breadcrumbs to completely coat.
In a large skillet, pour vegetable oil (enough so that there is 1/2 inch of oil in the pan) and heat over a medium heat. Place tomatoes into the frying pan in batches of 4 or 5, depending on the size of your skillet. Do not crowd the tomatoes, they should not touch each other. When the tomatoes are browned, flip and fry them on the other side. Drain them on paper towels.
Blackeyed Peas with Bacon
Corn Pudding
Ingredients
5 eggs
⅓ cup butter, melted
¼ cup white sugar
½ cup milk
4 tablespoons cornstarch
1 (14 ounce) can corn kernels, drained 2 (14.75 ounce) cans cream-style corn
Directions
Preheat oven to 400 Degrees. Grease a 2 quart casserole dish.
Step 2 In a large bowl, lightly beat eggs. Add melted butter, sugar, and milk. Whisk in cornstarch. Stir in corn and creamed corn. Blend well. Pour mixture into prepared casserole dish. Step 3 Bake for 1 hour.
Homemade Creamed Corn
Ingredients4 cups corn kernels drained if canned
1 small onion diced
3 tablespoons butter
2 tablespoons flour
2 teaspoons sugar
3/4 cup heavy cream
1 1/4 cup milk
salt & pepper to taste
2 sprigs fresh thyme or 1/8 teaspoon driedInstructionsCombine onion and butter and cook over medium heat until the onion is translucent, about 4 minutes.
Add flour, salt and pepper. Cook 2-3 minutes while stirring. Add corn and mix well.
Add in milk, cream, sugar and thyme. Stir over medium heat until mixture comes to a boil and thickens. Allow to boil 1 minute while stirring.
Remove 1 cup of the corn mixture and blend with a hand mixer until smooth. Stir back into the creamed corn.
Taste and season with salt and pepper.NotesYou can blend more than 1 cup of the corn mixture if you prefer a smoother creamed corn.
Ingredients4 cups corn kernels drained if canned
1 small onion diced
3 tablespoons butter
2 tablespoons flour
2 teaspoons sugar
3/4 cup heavy cream
1 1/4 cup milk
salt & pepper to taste
2 sprigs fresh thyme or 1/8 teaspoon driedInstructionsCombine onion and butter and cook over medium heat until the onion is translucent, about 4 minutes.
Add flour, salt and pepper. Cook 2-3 minutes while stirring. Add corn and mix well.
Add in milk, cream, sugar and thyme. Stir over medium heat until mixture comes to a boil and thickens. Allow to boil 1 minute while stirring.
Remove 1 cup of the corn mixture and blend with a hand mixer until smooth. Stir back into the creamed corn.
Taste and season with salt and pepper.NotesYou can blend more than 1 cup of the corn mixture if you prefer a smoother creamed corn.
Potato Pancakes
Ingredients
2 cups mashed potatoes 1 cup all-purpose flour
1 onion, diced
1 egg
½ teaspoon ground black pepper
½ teaspoon salt
½ cup vegetable oil, or as needed
Instructions
Mix mashed potatoes, flour, onion, egg, black pepper, and salt together in a bowl until batter consistency.
Heat vegetable oil in a skillet over medium heat. Drop 4-inch circles of batter into hot oil. Cook until golden brown, about 5 minutes per side. Remove with a slotted spoon and drain on paper towels. Repeat with remaining batter.
Ingredients
2 cups mashed potatoes 1 cup all-purpose flour
1 onion, diced
1 egg
½ teaspoon ground black pepper
½ teaspoon salt
½ cup vegetable oil, or as needed
Instructions
Mix mashed potatoes, flour, onion, egg, black pepper, and salt together in a bowl until batter consistency.
Heat vegetable oil in a skillet over medium heat. Drop 4-inch circles of batter into hot oil. Cook until golden brown, about 5 minutes per side. Remove with a slotted spoon and drain on paper towels. Repeat with remaining batter.
4 zucchini, quartered lengthwise
1/2 cup freshly grated Parmesan
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon garlic powder
Kosher salt and freshly ground black pepper, to taste
2 tablespoons olive oil
2 tablespoon chopped fresh parsley leavesDirections:Preheat oven to 350 degrees F. Coat a cooling rack with nonstick spray and place on a baking sheet; set aside.
In a small bowl, combine Parmesan, thyme, oregano, basil, garlic powder, salt and pepper, to taste.
Place zucchini onto prepared baking sheet. Drizzle with olive oil and sprinkle with Parmesan mixture. Place into oven and bake until tender, about 15 minutes. Then broil for 2-3 minutes, or until crisp and golden brown.
Serve immediately, garnished with parsley, if desired.
Tofu
Mushrooms 8 oz
Oil 2 TBS
Garlic 3 cloves
Soy sauce 2 TBSP
Agave 2 TBSP
Sesame oil 1 TBSP
Sesame seeds 1 tsp
Green onion 2 chopped
Brown tofu oil add mushrooms. In small bowl combine garlic, soy sauce, agave, sesame oil, and sesame seeds. Pour over tofu and mushrooms. Cook until most of liquid is absorbed, stir in chopped green onion
Mushrooms 8 oz
Oil 2 TBS
Garlic 3 cloves
Soy sauce 2 TBSP
Agave 2 TBSP
Sesame oil 1 TBSP
Sesame seeds 1 tsp
Green onion 2 chopped
Brown tofu oil add mushrooms. In small bowl combine garlic, soy sauce, agave, sesame oil, and sesame seeds. Pour over tofu and mushrooms. Cook until most of liquid is absorbed, stir in chopped green onion
CRANBERRY RELISH
1/2 cup each of water and orange juice
3/4 cup sugar
1 bag whole fresh cranberries
1 tablespoon grated orange rind
Directions:
Make this a day ahead and serve chilled. In a non-reactive saucepan, combine the water, orange juice and sugar. Bring to a boil, stirring continuously. Add the cranberries and cook only for about minutes or until the skins of the berries pop. Remove pan from heat and add orange rind. Transfer mixture to a bowl and let cool to room temperature.
Leftovers can be thinned with some liqueur and used as a hot sauce to spoon over frozen yogurt or pound cake.
1/2 cup each of water and orange juice
3/4 cup sugar
1 bag whole fresh cranberries
1 tablespoon grated orange rind
Directions:
Make this a day ahead and serve chilled. In a non-reactive saucepan, combine the water, orange juice and sugar. Bring to a boil, stirring continuously. Add the cranberries and cook only for about minutes or until the skins of the berries pop. Remove pan from heat and add orange rind. Transfer mixture to a bowl and let cool to room temperature.
Leftovers can be thinned with some liqueur and used as a hot sauce to spoon over frozen yogurt or pound cake.
Rudy’s Slow Cooker Creamed Corn
Ingredients
2 1/2 pounds frozen corn kernels
1 cup heavy cream
1 (8 oz.) package cream cheese, room temperature
1/2 cup parmesan cheese, grated
6 tablespoons unsalted butter, room temperature
1 tablespoon sugar
kosher salt and freshly ground pepper, to taste
Directions
Ingredients
2 1/2 pounds frozen corn kernels
1 cup heavy cream
1 (8 oz.) package cream cheese, room temperature
1/2 cup parmesan cheese, grated
6 tablespoons unsalted butter, room temperature
1 tablespoon sugar
kosher salt and freshly ground pepper, to taste
Directions
- Whisk together heavy cream, cream cheese and butter in slow cooker until mostly smooth.
- Stir in corn, parmesan cheese and sugar, then season with salt and pepper.
- Cover slow cooker and cook on low for 4-5 hours, stirring occasionally, or until mixture is smooth and creamy and corn is tender-crisp.
- Serve hot.
Zucchini, Black Bean and Rice Skillet
Ingredients
1 tablespoon Pure Wesson® Canola Oil
1 small zucchini, quartered lengthwise, sliced (about 1 1/2 cups)
1/2 cup chopped onion
1/2 cup diced green bell pepper
1 can (15 oz each) Rosarita® Premium Whole Black Beans, drained, rinsed
1 can (14.5 oz each) Hunt's® Fire Roasted Diced Tomatoes with Garlic, undrained
3/4 cup water
1/4 teaspoon dried oregano
1 cup instant white rice, uncooked
1/2 cup shredded Cheddar and Monterey Jack cheese blend
Directions
Heat oil in large skillet over medium heat. Add zucchini, onion and bell pepper; cook 5 minutes, stirring occasionally.
Add beans, undrained tomatoes, water and oregano. Increase heat and bring to a boil.
Add rice; stir well. Cover; remove from heat and let stand 7 minutes or until liquid is absorbed. Sprinkle with cheese.
Ingredients
1 tablespoon Pure Wesson® Canola Oil
1 small zucchini, quartered lengthwise, sliced (about 1 1/2 cups)
1/2 cup chopped onion
1/2 cup diced green bell pepper
1 can (15 oz each) Rosarita® Premium Whole Black Beans, drained, rinsed
1 can (14.5 oz each) Hunt's® Fire Roasted Diced Tomatoes with Garlic, undrained
3/4 cup water
1/4 teaspoon dried oregano
1 cup instant white rice, uncooked
1/2 cup shredded Cheddar and Monterey Jack cheese blend
Directions
Heat oil in large skillet over medium heat. Add zucchini, onion and bell pepper; cook 5 minutes, stirring occasionally.
Add beans, undrained tomatoes, water and oregano. Increase heat and bring to a boil.
Add rice; stir well. Cover; remove from heat and let stand 7 minutes or until liquid is absorbed. Sprinkle with cheese.
Sweet Potato Souffle
3 c cooked,mashed sweet potatoes
2 eggs
1 c sugar
1/2 c butter (softened)
1 tsp vanilla
Mix and place in greased baking dish.
Topping:
1 c brown sugar
1 cut pecans
1/3 c self rising flour
1/3 c butter (softened)
Mix until crumbly, sprinkle on top of sweet potato mixture. Bake 30 minutes at 350 degrees.
3 c cooked,mashed sweet potatoes
2 eggs
1 c sugar
1/2 c butter (softened)
1 tsp vanilla
Mix and place in greased baking dish.
Topping:
1 c brown sugar
1 cut pecans
1/3 c self rising flour
1/3 c butter (softened)
Mix until crumbly, sprinkle on top of sweet potato mixture. Bake 30 minutes at 350 degrees.
Oven Fried Sweet Potatoes
INGREDIENTS:
4 medium sweet potatoes
1 tablespoon canola oil
1⁄2 teaspoon coarse black pepper
1⁄4 teaspoon kosher salt
1⁄2 teaspoon paprika
1⁄4 teaspoon cayenne pepper
2 -3 cloves garlic, minced
DIRECTIONS:
Cut the potatoes into thin wedges.
Pile them in a bowl and cover them with cold water.
Let rest 15 minutes.
Preheat oven to 375 degrees F.
Coat a baking sheet with vegetable spray.
Set aside.
Drain the potatoes and dry them with paper towels.
Press the potatoes with paper towels to remove all water.
Transfer the potatoes to a large bowl.
Sprinkle the potatoes with oil, tossing the potatoes to disburse it.
Then sprinkle with pepper, salt, paprika and cayenne pepper.
Bake the potatoes at 375 degrees F for 20 minutes.
Turn over the potatoes.
Sprinkle potatoes with garlic and continue cooking for another 15-20 minutes or until crisp and brown.
Serve immediately.
http://www.food.com/recipe/oven-fried-sweet-potatoes-13221http://www.food.com/recipe/oven-fried-sweet-potatoes-13221
INGREDIENTS:
4 medium sweet potatoes
1 tablespoon canola oil
1⁄2 teaspoon coarse black pepper
1⁄4 teaspoon kosher salt
1⁄2 teaspoon paprika
1⁄4 teaspoon cayenne pepper
2 -3 cloves garlic, minced
DIRECTIONS:
Cut the potatoes into thin wedges.
Pile them in a bowl and cover them with cold water.
Let rest 15 minutes.
Preheat oven to 375 degrees F.
Coat a baking sheet with vegetable spray.
Set aside.
Drain the potatoes and dry them with paper towels.
Press the potatoes with paper towels to remove all water.
Transfer the potatoes to a large bowl.
Sprinkle the potatoes with oil, tossing the potatoes to disburse it.
Then sprinkle with pepper, salt, paprika and cayenne pepper.
Bake the potatoes at 375 degrees F for 20 minutes.
Turn over the potatoes.
Sprinkle potatoes with garlic and continue cooking for another 15-20 minutes or until crisp and brown.
Serve immediately.
http://www.food.com/recipe/oven-fried-sweet-potatoes-13221http://www.food.com/recipe/oven-fried-sweet-potatoes-13221
Roasted Green Beans
INGREDIENTS:
2 lbs green beans
1 -2 tablespoon olive oil (or just enough to lightly coat beans)
1 teaspoon kosher salt (or to taste, may substitute with Mrs. Dash if desired)
1⁄2 teaspoon fresh ground pepper (or to taste, omit if using Mrs. Dash)
DIRECTIONS:
Preheat oven to 400°F.
Wash, dry well, and trim green beans.
Put green beans on a jelly roll pan.
Drizzle with olive oil.
Sprinkle with salt and pepper to taste (I like them salty so I use about 1 1/2 teaspoons of salt and about 8-10 grinds of the pepper mill). *Mrs. Dash may be substituted for salt and pepper as desired.
Use your hands to be sure all the beans are evenly coated and spread them out into 1 layer.
Roast for 20-25 minutes, turning after 15 minutes, until beans are fairly brown in spots and somewhat shriveled.
Serve hot or at room temperature.
http://www.food.com/recipe/roasted-green-beans-133821
INGREDIENTS:
2 lbs green beans
1 -2 tablespoon olive oil (or just enough to lightly coat beans)
1 teaspoon kosher salt (or to taste, may substitute with Mrs. Dash if desired)
1⁄2 teaspoon fresh ground pepper (or to taste, omit if using Mrs. Dash)
DIRECTIONS:
Preheat oven to 400°F.
Wash, dry well, and trim green beans.
Put green beans on a jelly roll pan.
Drizzle with olive oil.
Sprinkle with salt and pepper to taste (I like them salty so I use about 1 1/2 teaspoons of salt and about 8-10 grinds of the pepper mill). *Mrs. Dash may be substituted for salt and pepper as desired.
Use your hands to be sure all the beans are evenly coated and spread them out into 1 layer.
Roast for 20-25 minutes, turning after 15 minutes, until beans are fairly brown in spots and somewhat shriveled.
Serve hot or at room temperature.
http://www.food.com/recipe/roasted-green-beans-133821
Mabel's Sweet Potato Souffle
3 c cooked mashed sweet potatoes
2 eggs
1 c sugar
1/2 c butter (softened)
1 tsp. vanilla
Mix and put in greased baking dish
Topping:
1 c brown sugar
1 c nuts
1/3 c self rising glour
1/3 c butter (softened)
Mix until crumbly, spread on top of sweet potato mixture. Bake 30 minutes 350 degrees.
3 c cooked mashed sweet potatoes
2 eggs
1 c sugar
1/2 c butter (softened)
1 tsp. vanilla
Mix and put in greased baking dish
Topping:
1 c brown sugar
1 c nuts
1/3 c self rising glour
1/3 c butter (softened)
Mix until crumbly, spread on top of sweet potato mixture. Bake 30 minutes 350 degrees.
CHEESY LEFTOVER MASHED POTATO PANCAKES
prep time: 20 MIN
cook time: 5 MIN
INGREDIENTS:
3 cups chilled leftover mashed potatoes
2/3 cup shredded cheddar cheese
2 Tablespoons chopped scallions, green and white parts
1 egg, lightly beaten
3 Tablespoons plus 1/2 cup all-purpose flour
Vegetable oil, for pan-frying
Sour cream, for serving
DIRECTIONS:
In a large bowl, stir together the mashed potatoes, cheese, scallions, egg and 3 tablespoons flour until combined. (See Kelly's Notes.) Using your hands, divide the mixture into 12 portions. Roll each portion into a compact ball then flatten it into a pancake about a 1/2-inch-thick.
Place the remaining 1/2 cup of flour in a shallow dish and carefully dredge each pancake in the flour.
Heat 3 to 4 tablespoons of vegetable oil in a large sauté pan over medium heat. (Add enough oil to thoroughly coat the bottom of the pan.)
Fry the pancakes, in batches, until they're golden brown and crispy on both sides, 3 to 4 minutes. Add more oil to the pan as needed between batches. (Do not overcrowd the pan and do not flip the pancakes too soon or they won't develop a crisp crust.) Transfer the pancakes to a paper towel-lined plate and immediately sprinkle them with salt.
Serve the potato pancakes topped with sour cream and garnished with additional chopped scallions.
Notes:
All leftover mashed potatoes will vary in consistency depending on how much cream, milk or melted butter you added to the original batch. If the mashed potato pancake mixture looks too dry and isn't holding together, add one more egg. If it looks too wet, add more flour, 1 tablespoon at a time, until the mixture is cohesive.
http://www.justataste.com/2013/11/cheesy-leftover-mashed-potato-pancakes-recipe/
prep time: 20 MIN
cook time: 5 MIN
INGREDIENTS:
3 cups chilled leftover mashed potatoes
2/3 cup shredded cheddar cheese
2 Tablespoons chopped scallions, green and white parts
1 egg, lightly beaten
3 Tablespoons plus 1/2 cup all-purpose flour
Vegetable oil, for pan-frying
Sour cream, for serving
DIRECTIONS:
In a large bowl, stir together the mashed potatoes, cheese, scallions, egg and 3 tablespoons flour until combined. (See Kelly's Notes.) Using your hands, divide the mixture into 12 portions. Roll each portion into a compact ball then flatten it into a pancake about a 1/2-inch-thick.
Place the remaining 1/2 cup of flour in a shallow dish and carefully dredge each pancake in the flour.
Heat 3 to 4 tablespoons of vegetable oil in a large sauté pan over medium heat. (Add enough oil to thoroughly coat the bottom of the pan.)
Fry the pancakes, in batches, until they're golden brown and crispy on both sides, 3 to 4 minutes. Add more oil to the pan as needed between batches. (Do not overcrowd the pan and do not flip the pancakes too soon or they won't develop a crisp crust.) Transfer the pancakes to a paper towel-lined plate and immediately sprinkle them with salt.
Serve the potato pancakes topped with sour cream and garnished with additional chopped scallions.
Notes:
All leftover mashed potatoes will vary in consistency depending on how much cream, milk or melted butter you added to the original batch. If the mashed potato pancake mixture looks too dry and isn't holding together, add one more egg. If it looks too wet, add more flour, 1 tablespoon at a time, until the mixture is cohesive.
http://www.justataste.com/2013/11/cheesy-leftover-mashed-potato-pancakes-recipe/
Seasoned Green Beans
Ingredients:
2 tablespoons olive oil
1 tablespoon garlic, peeled and minced
1 green onion, chopped
1 sweet bell pepper, seeded and chopped
1 teaspoon dried basil
1 teaspoon salt
1/2 teaspoon pepper
1 (20 ounce) package frozen green beans
1/4 cup grated parmesan cheese (optional)
Directions:
For Once A Month Cooking preparation, combine everything in bowl, then place in freezer bag.
Place optional cheese in a smaller bag and insert in freezer bag.
Squeeze out as much air as possible before sealing.
Freeze until needed.
When ready to serve, heat skillet to medium-high and saute with 2 T water for about 8-10 min until beans are are brightly colored and tender.
Transfer to platter, sprinkle with cheese if desired.
OR
Roast on baking sheet 475F until browned, about 10 minutes; add cheese if desired.
http://www.food.com/recipe/seasoned-green-beans-oamc
Ingredients:
2 tablespoons olive oil
1 tablespoon garlic, peeled and minced
1 green onion, chopped
1 sweet bell pepper, seeded and chopped
1 teaspoon dried basil
1 teaspoon salt
1/2 teaspoon pepper
1 (20 ounce) package frozen green beans
1/4 cup grated parmesan cheese (optional)
Directions:
For Once A Month Cooking preparation, combine everything in bowl, then place in freezer bag.
Place optional cheese in a smaller bag and insert in freezer bag.
Squeeze out as much air as possible before sealing.
Freeze until needed.
When ready to serve, heat skillet to medium-high and saute with 2 T water for about 8-10 min until beans are are brightly colored and tender.
Transfer to platter, sprinkle with cheese if desired.
OR
Roast on baking sheet 475F until browned, about 10 minutes; add cheese if desired.
http://www.food.com/recipe/seasoned-green-beans-oamc
Cracker Barrel Green Beans
Ingredients:
1/4 lb sliced bacon, cut into 1-inch pieces
3 (14 1/2 ounce) cans green beans, with liquid
1/4 yellow onion, peeled and chopped
1 teaspoon granulated sugar
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
Directions:
In a 2-quart saucepan over medium heat, cook bacon until lightly brown but not crisp.
When bacon has browned, add green beans.
Add salt, sugar and pepper and mix well.
Place onion on top of green beans.
Cover saucepan with a lid and bring to a light boil.
Turn heat down to low and simmer beans for 45 minutes.
<a href="http://www.food.com/recipe/cracker-barrel-green-beans-78938?oc=linkback">http://www.food.com/recipe/cracker-barrel-green-beans-78938?oc=linkback</a>
Ingredients:
1/4 lb sliced bacon, cut into 1-inch pieces
3 (14 1/2 ounce) cans green beans, with liquid
1/4 yellow onion, peeled and chopped
1 teaspoon granulated sugar
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
Directions:
In a 2-quart saucepan over medium heat, cook bacon until lightly brown but not crisp.
When bacon has browned, add green beans.
Add salt, sugar and pepper and mix well.
Place onion on top of green beans.
Cover saucepan with a lid and bring to a light boil.
Turn heat down to low and simmer beans for 45 minutes.
<a href="http://www.food.com/recipe/cracker-barrel-green-beans-78938?oc=linkback">http://www.food.com/recipe/cracker-barrel-green-beans-78938?oc=linkback</a>
Mom's Best Stuffing
Ingredients:
12 ounces bulk sausage or 12 ounces sausage links
1/2 cup butter
3 cups onions, chopped
1 cup celery, chopped
3 cups mushrooms, chopped
6 cups cornbread stuffing mix
6 cups bread cubes
1 teaspoon rubbed sage
1 teaspoon dried thyme
1 tablespoon poultry seasoning
1 teaspoon salt
1 teaspoon fresh ground pepper
1 cup pecans, chopped
1 1/2 cups turkey broth or 1 1/2 cups chicken broth
2 eggs
Directions:
Saute sausage until brown; remove from pan and cut into small bites.
In a large skillet, melt butter and cook onion, celery, and mushrooms over medium heat for 3 minutes or until softened.
Transfer sausage and veggies, including any butter that is left in the pan to a bowl.
Add stuffing mix, bread cubes, sage, thyme, poultry seasoning, salt, pepper, pecans, turkey stock, and eggs.
Toss well and adjust seasoning.
Stuffing should be moist but not soggy. Add more stock if needed.
Transfer to a baking dish.
Bake in a 325 degree Fahrenheit oven for 20 minutes covered and 10 minutes uncovered until heated through and crust forms on top.
Or better yet stuff it into a big fat turkey.
http://www.food.com/recipe/moms-best-stuffing
Ingredients:
12 ounces bulk sausage or 12 ounces sausage links
1/2 cup butter
3 cups onions, chopped
1 cup celery, chopped
3 cups mushrooms, chopped
6 cups cornbread stuffing mix
6 cups bread cubes
1 teaspoon rubbed sage
1 teaspoon dried thyme
1 tablespoon poultry seasoning
1 teaspoon salt
1 teaspoon fresh ground pepper
1 cup pecans, chopped
1 1/2 cups turkey broth or 1 1/2 cups chicken broth
2 eggs
Directions:
Saute sausage until brown; remove from pan and cut into small bites.
In a large skillet, melt butter and cook onion, celery, and mushrooms over medium heat for 3 minutes or until softened.
Transfer sausage and veggies, including any butter that is left in the pan to a bowl.
Add stuffing mix, bread cubes, sage, thyme, poultry seasoning, salt, pepper, pecans, turkey stock, and eggs.
Toss well and adjust seasoning.
Stuffing should be moist but not soggy. Add more stock if needed.
Transfer to a baking dish.
Bake in a 325 degree Fahrenheit oven for 20 minutes covered and 10 minutes uncovered until heated through and crust forms on top.
Or better yet stuff it into a big fat turkey.
http://www.food.com/recipe/moms-best-stuffing
Mashed Red Potatoes With Garlic and Parmesan
Ingredients:
2 1/2 lbs red potatoes, unpeeled, quartered
3 garlic cloves, peeled
2 tablespoons butter
1/2 cup milk
1 teaspoon salt
1/4 cup grated parmesan cheese
Directions:
Put potatoes and garlic in large pan. Cover with water and bring to a boil.
Reduce heat and simmer for 25 minutes, until potatoes are tender.
Drain well.
Mash with the butter, milk, and salt. Stir in the parmesan cheese.
http://www.food.com/recipe/mashed-red-potatoes-with-garlic-and-parmesan
Ingredients:
2 1/2 lbs red potatoes, unpeeled, quartered
3 garlic cloves, peeled
2 tablespoons butter
1/2 cup milk
1 teaspoon salt
1/4 cup grated parmesan cheese
Directions:
Put potatoes and garlic in large pan. Cover with water and bring to a boil.
Reduce heat and simmer for 25 minutes, until potatoes are tender.
Drain well.
Mash with the butter, milk, and salt. Stir in the parmesan cheese.
http://www.food.com/recipe/mashed-red-potatoes-with-garlic-and-parmesan
Yummy Sweet Potato Casserole
Ingredients:
4 cups sweet potato, cubed
1/2 cup white sugar
2 eggs, beaten
1/2 teaspoon salt
4 tablespoons butter, softened
1/2 cup milk
1/2 teaspoon vanilla extract
1/2 cup packed brown sugar
1/3 cup all-purpose flour
3 tablespoons butter, softened
1/2 cup chopped pecans
Directions:
Preheat oven to 325
Put sweet potatoes in a medium saucepan with water to cover. Cook over medium high heat until tender; drain and mash.
In a large bowl, mix together the sweet potatoes, white sugar, eggs, salt, butter, milk and vanilla extract. Mix until smooth. Transfer to a 9x13 inch baking dish.
In medium bowl, mix the brown sugar and flour. Cut in the butter until the mixture is coarse. Stir in the pecans. Sprinkle the mixture over the sweet potato mixture.
Bake in the preheated oven 30 minutes, or until the topping is lightly brown.
http://allrecipes.com/recipe/yummy-sweet-potato-casserole/
Ingredients:
4 cups sweet potato, cubed
1/2 cup white sugar
2 eggs, beaten
1/2 teaspoon salt
4 tablespoons butter, softened
1/2 cup milk
1/2 teaspoon vanilla extract
1/2 cup packed brown sugar
1/3 cup all-purpose flour
3 tablespoons butter, softened
1/2 cup chopped pecans
Directions:
Preheat oven to 325
Put sweet potatoes in a medium saucepan with water to cover. Cook over medium high heat until tender; drain and mash.
In a large bowl, mix together the sweet potatoes, white sugar, eggs, salt, butter, milk and vanilla extract. Mix until smooth. Transfer to a 9x13 inch baking dish.
In medium bowl, mix the brown sugar and flour. Cut in the butter until the mixture is coarse. Stir in the pecans. Sprinkle the mixture over the sweet potato mixture.
Bake in the preheated oven 30 minutes, or until the topping is lightly brown.
http://allrecipes.com/recipe/yummy-sweet-potato-casserole/
Sesame Parmesan Zucchini
1 or 2 medium zucchini, quartered and cut into 1/2-inch slices
2 tablespoons olive oil (can use more sesame & less olive oil)
1/4 teaspoon sesame oil
2 teaspoons sesame seeds
2 tablespoons Parmesan cheese
1/4 teaspoon cayenne pepper
1/2 teaspoon garlic salt
Directions:
Preheat oven to 400 degrees F (200 degrees C).
In a large bowl, toss the zucchini with the olive oil, sesame oil, sesame seeds, Parmesan cheese, cayenne pepper, and garlic salt. Spread in a single layer on a baking sheet.
Bake 20 minutes in the preheated oven, until lightly browned.
***For a special touch, sprinkle extra parmesan after pulling out of oven.
http://allrecipes.com/recipe/sesame-parmesan-zucchini/detail.aspx
1 or 2 medium zucchini, quartered and cut into 1/2-inch slices
2 tablespoons olive oil (can use more sesame & less olive oil)
1/4 teaspoon sesame oil
2 teaspoons sesame seeds
2 tablespoons Parmesan cheese
1/4 teaspoon cayenne pepper
1/2 teaspoon garlic salt
Directions:
Preheat oven to 400 degrees F (200 degrees C).
In a large bowl, toss the zucchini with the olive oil, sesame oil, sesame seeds, Parmesan cheese, cayenne pepper, and garlic salt. Spread in a single layer on a baking sheet.
Bake 20 minutes in the preheated oven, until lightly browned.
***For a special touch, sprinkle extra parmesan after pulling out of oven.
http://allrecipes.com/recipe/sesame-parmesan-zucchini/detail.aspx
Scalloped Potatoes
4 cups thinly sliced potatoes
3 tablespoons butter
3 tablespoons flour
1 1/2 cups milk
1 teaspoon salt
1 pinch cayenne pepper
1 cup grated sharp cheddar cheese
1/2 cup grated cheese, to sprinkle on top
sprinkling of paprika
In a small sauce pan, melt butter and blend in flour. Let sit for a minute. Add all of cold milk, stirring with a whisk. Season with salt and cayenne. Cook sauce on low until smooth and boiling, stirring occasionally with a whisk. Reduce heat and stir in cheese.
Place a half of the sliced potatoes in a lightly greased one quart casserole dish. Pour half of cheese sauce over potatoes.
Repeat with second layer of potatoes and cheese sauce. Sprinkle the remaining cheese on top. Top with some paprika for color.
Bake uncovered for about 1 hour at 350°F.
4 cups thinly sliced potatoes
3 tablespoons butter
3 tablespoons flour
1 1/2 cups milk
1 teaspoon salt
1 pinch cayenne pepper
1 cup grated sharp cheddar cheese
1/2 cup grated cheese, to sprinkle on top
sprinkling of paprika
In a small sauce pan, melt butter and blend in flour. Let sit for a minute. Add all of cold milk, stirring with a whisk. Season with salt and cayenne. Cook sauce on low until smooth and boiling, stirring occasionally with a whisk. Reduce heat and stir in cheese.
Place a half of the sliced potatoes in a lightly greased one quart casserole dish. Pour half of cheese sauce over potatoes.
Repeat with second layer of potatoes and cheese sauce. Sprinkle the remaining cheese on top. Top with some paprika for color.
Bake uncovered for about 1 hour at 350°F.
Crash Hot Sweet Potatoes
1 ½ tablespoons light brown sugar
½ teaspoon kosher salt
½ teaspoon ground cumin
½ teaspoon New Mexico chili powder
½ teaspoon smoked sweet paprika
¼ teaspoon onion powder
¼ teaspoon chipotle chili powder
⅛ teaspoon granulated garlic
10 coarse grinds of black pepper
medium to large sweet potatoes
tablespoons melted butter
2 tablespoons olive oil
Instructions:
Set a 3 quart sauce pan of water with a teaspoon of kosher salt on a medium flame until it begins to simmer.
Oil a large baking sheet, or cover with parchment paper.
In a small bowl, mix together all of the dry spices, and set aside
Peel the sweet potatoes, and cut into 1 & ½ inch thick slices.
When the water is simmering, add the potato slices and cook for around 10 minutes, until the slices are getting a little soft.
Remove the slices to a cooling rack. You can leave them on the rack until they cool off and the outsides are dry, or if you are in a hurry, blot all of the moisture from the surface of the slices. This is important – they have to be dry on the outside or they won’t get crispy.
Start the oven preheating to 400º
Lay the slices of sweet potato on the prepared pan, and use a water glass to gently compress each slice – you want them to flatten out and the edges should get kind of ruffly.
Mix the butter and oil together.
Using a pastry brush or the back of a spoon, spread a thin layer of the oil and butter mixture on each slice.
Sprinkle some of the spice mixture over each slice, and press onto the surface lightly so that it sticks to the potato slices.
Gently turn oven each slice, and repeat the oil/butter and dry spice application as you did on the first side.
Roast in the oven for about 15 minutes, until the bottom of the slices is getting caramelized and crispy.
Carefully flip over each slice and roast another 10 minutes or so, until both sides are crispy and the spice mixture has melted together and turned all nicely brown.
Serve immediately.
www.creeksidecook.com
1 ½ tablespoons light brown sugar
½ teaspoon kosher salt
½ teaspoon ground cumin
½ teaspoon New Mexico chili powder
½ teaspoon smoked sweet paprika
¼ teaspoon onion powder
¼ teaspoon chipotle chili powder
⅛ teaspoon granulated garlic
10 coarse grinds of black pepper
medium to large sweet potatoes
tablespoons melted butter
2 tablespoons olive oil
Instructions:
Set a 3 quart sauce pan of water with a teaspoon of kosher salt on a medium flame until it begins to simmer.
Oil a large baking sheet, or cover with parchment paper.
In a small bowl, mix together all of the dry spices, and set aside
Peel the sweet potatoes, and cut into 1 & ½ inch thick slices.
When the water is simmering, add the potato slices and cook for around 10 minutes, until the slices are getting a little soft.
Remove the slices to a cooling rack. You can leave them on the rack until they cool off and the outsides are dry, or if you are in a hurry, blot all of the moisture from the surface of the slices. This is important – they have to be dry on the outside or they won’t get crispy.
Start the oven preheating to 400º
Lay the slices of sweet potato on the prepared pan, and use a water glass to gently compress each slice – you want them to flatten out and the edges should get kind of ruffly.
Mix the butter and oil together.
Using a pastry brush or the back of a spoon, spread a thin layer of the oil and butter mixture on each slice.
Sprinkle some of the spice mixture over each slice, and press onto the surface lightly so that it sticks to the potato slices.
Gently turn oven each slice, and repeat the oil/butter and dry spice application as you did on the first side.
Roast in the oven for about 15 minutes, until the bottom of the slices is getting caramelized and crispy.
Carefully flip over each slice and roast another 10 minutes or so, until both sides are crispy and the spice mixture has melted together and turned all nicely brown.
Serve immediately.
www.creeksidecook.com
Spicy Black Eyed Peas
Ingredients:
4 slices of bacon
1medium onion, chopped
1(16 ounce) package dried black-eyed peas, washed 1(12 ounce) can diced tomatoes and green chilies
1 teaspoon salt
1/2 teaspoon chili powder
1/2 teaspoon pepper
1 cup water
Directions:
In a large saucepan, cook bacon until crisp. Remove bacon, crumble and set aside to use as topping for peas. Saute onion in bacon drippings until tender. Or you can use Crockpot. Add peas, diced tomatoes and green chilies, salt, chili powder, pepper and water. Cook, covered, over medium heat for 45 minutes to 1 hour, or until peas are tender. Add additional water if necessary.
http://pauladeen.com
Ingredients:
4 slices of bacon
1medium onion, chopped
1(16 ounce) package dried black-eyed peas, washed 1(12 ounce) can diced tomatoes and green chilies
1 teaspoon salt
1/2 teaspoon chili powder
1/2 teaspoon pepper
1 cup water
Directions:
In a large saucepan, cook bacon until crisp. Remove bacon, crumble and set aside to use as topping for peas. Saute onion in bacon drippings until tender. Or you can use Crockpot. Add peas, diced tomatoes and green chilies, salt, chili powder, pepper and water. Cook, covered, over medium heat for 45 minutes to 1 hour, or until peas are tender. Add additional water if necessary.
http://pauladeen.com
Roasted Broccoli
Broccoli
Olive oil
Salt and pepper
A few Tbsp of olive oil in a ziploc with some salt and pepper and the broccoli and shake.
Then spread on a cookie sheet and spread minced garlic over it and roast at 425 deg F for 20-25 minutes.
http://www.christinacreative.com/this-is-our-favorite-way/
Broccoli
Olive oil
Salt and pepper
A few Tbsp of olive oil in a ziploc with some salt and pepper and the broccoli and shake.
Then spread on a cookie sheet and spread minced garlic over it and roast at 425 deg F for 20-25 minutes.
http://www.christinacreative.com/this-is-our-favorite-way/
Perfect Baked Potatoes
7 large russet potatoes
olive oil
salt and pepper
Preheat your oven to 425 degrees.
Find yourself 7 large russet potatoes and toss them into the sink. Scrub them with warm water. Use a wire bristled brush to scrub the dirt from the potato.
Pat the potatoes dry with a towel.
Line a large baking sheet with tin foil and lay the potatoes out over the foil.
Drizzle olive oil over the top of the potatoes, then rub the oil all over them.
Sprinkle them with salt and pepper on both sides. (Montreal Steak Seasoning also works well).
Use a fork to poke holes in several spots on each potato
.
Pop them in the oven and bake for 45-60 minutes, or until the potato is soft on the inside.
Let them cool for a few minutes, then slice them open and enjoy!
http://jamiecooksitup.net/
7 large russet potatoes
olive oil
salt and pepper
Preheat your oven to 425 degrees.
Find yourself 7 large russet potatoes and toss them into the sink. Scrub them with warm water. Use a wire bristled brush to scrub the dirt from the potato.
Pat the potatoes dry with a towel.
Line a large baking sheet with tin foil and lay the potatoes out over the foil.
Drizzle olive oil over the top of the potatoes, then rub the oil all over them.
Sprinkle them with salt and pepper on both sides. (Montreal Steak Seasoning also works well).
Use a fork to poke holes in several spots on each potato
.
Pop them in the oven and bake for 45-60 minutes, or until the potato is soft on the inside.
Let them cool for a few minutes, then slice them open and enjoy!
http://jamiecooksitup.net/
Southern Style Black-Eyed Peas
Ingredients:
1/4 pound of bacon, chopped
1 cup of chopped onion
1/2 of a medium green bell pepper, chopped
1/2 cup of chopped celery
2 cloves of garlic, minced
Leftover diced ham and/or a ham bone or ham hocks, if ya got it
About 2 quarts of hot water (can also use chicken broth or stock)
1 pound of dried black-eyed peas, rinsed and picked through
1 to 2 jalapenos, ribs and seeds removed and chopped, or to taste, optional
Couple pinches of kosher salt, or to taste
1/4 to 1/2 teaspoon of freshly cracked black pepper, or to taste
1/4 teaspoon of Cajun seasoning (like Slap Ya Mama), or to taste, optional
2 bay leaves
Additional water or chicken broth or stock, if needed
Instructions:
In a tall stockpot cook the bacon until done but not crisp; add the onion, bell pepper, and celery to the rendered bacon fat and cook just until tender.
Add the garlic and cook another minute or so. If you have some leftover ham, add it here also and cook it until browned. Toss the peas in the pot and sort of stir fry them with the veggies for a bit. Then slowly begin adding the hot water, stirring in as you do, and bring it up to a full boil.
If you're lucky enough to have a ham bone, stick it in there after you add the water but before you add the peas, reduce heat to medium and allow the ham bone to cook by itself for about an hour to deepen the stock.
Once that cooks (or if you don't happen to have a ham bone) go ahead and just add the dried peas and then the jalapeno, salt, pepper, Cajun seasoning and bay leaves. Then bring it all to a boil.
Reduce to a medium simmer and partially cover, cooking for about 1 to 1-1/2 hours or until peas are tender and creamy. Add additional chicken stock or water only if necessary to slightly thin out. Serve over hot cooked rice (that's how we do it down here) or stir them into the rice if ya like!
Cook's Notes: This is the same basic recipe that I use for all of the southern peas I cook. Southern peas cover a wide range and are sometimes referred to as cowpeas because they were used as fodder for livestock in years past. The most popular southern peas include black-eyed peas, pink eyes, crowder peas, field peas, cream peas and purple hull peas, but just about any kind of bean can also be seasoned in this manner.
http://deepsouthdish.com
Ingredients:
1/4 pound of bacon, chopped
1 cup of chopped onion
1/2 of a medium green bell pepper, chopped
1/2 cup of chopped celery
2 cloves of garlic, minced
Leftover diced ham and/or a ham bone or ham hocks, if ya got it
About 2 quarts of hot water (can also use chicken broth or stock)
1 pound of dried black-eyed peas, rinsed and picked through
1 to 2 jalapenos, ribs and seeds removed and chopped, or to taste, optional
Couple pinches of kosher salt, or to taste
1/4 to 1/2 teaspoon of freshly cracked black pepper, or to taste
1/4 teaspoon of Cajun seasoning (like Slap Ya Mama), or to taste, optional
2 bay leaves
Additional water or chicken broth or stock, if needed
Instructions:
In a tall stockpot cook the bacon until done but not crisp; add the onion, bell pepper, and celery to the rendered bacon fat and cook just until tender.
Add the garlic and cook another minute or so. If you have some leftover ham, add it here also and cook it until browned. Toss the peas in the pot and sort of stir fry them with the veggies for a bit. Then slowly begin adding the hot water, stirring in as you do, and bring it up to a full boil.
If you're lucky enough to have a ham bone, stick it in there after you add the water but before you add the peas, reduce heat to medium and allow the ham bone to cook by itself for about an hour to deepen the stock.
Once that cooks (or if you don't happen to have a ham bone) go ahead and just add the dried peas and then the jalapeno, salt, pepper, Cajun seasoning and bay leaves. Then bring it all to a boil.
Reduce to a medium simmer and partially cover, cooking for about 1 to 1-1/2 hours or until peas are tender and creamy. Add additional chicken stock or water only if necessary to slightly thin out. Serve over hot cooked rice (that's how we do it down here) or stir them into the rice if ya like!
Cook's Notes: This is the same basic recipe that I use for all of the southern peas I cook. Southern peas cover a wide range and are sometimes referred to as cowpeas because they were used as fodder for livestock in years past. The most popular southern peas include black-eyed peas, pink eyes, crowder peas, field peas, cream peas and purple hull peas, but just about any kind of bean can also be seasoned in this manner.
http://deepsouthdish.com
Spinach Recipe
INGREDIENTS:
2 large bunches of spinach, about 1 lb
Olive oil, extra virgin
3 cloves garlic, sliced
Salt to taste
Cut off the thick stems of the spinach and discard. Clean the spinach by filling up your sink with water and soaking the spinach to loosen any sand or dirt. Drain the spinach and then repeat soaking and draining. Put the spinach in a salad spinner to remove any excess moisture.
Heat 2 Tbsp olive oil in a large skillet on medium high heat. Add the garlic and sauté for about 1 minute, until the garlic is just beginning to brown.
Add the spinach to the pan, packing it down a bit if you need to with your hand. Use a couple spatulas to lift the spinach and turn it over in the pan so that you coat more of it with the olive oil and garlic. Do this a couple of times. Cover the pan and cook for 1 minute. Uncover and turn the spinach over again. Cover the pan and cook for an additional minute.
After 2 minutes of covered cooking the spinach should be completely wilted. Remove from heat. Drain any excess moisture from the pan. Add a little more olive oil, sprinkle with salt to taste. Serve immediately.
http://www.simplyrecipes.com/recipes/spinach/
INGREDIENTS:
2 large bunches of spinach, about 1 lb
Olive oil, extra virgin
3 cloves garlic, sliced
Salt to taste
Cut off the thick stems of the spinach and discard. Clean the spinach by filling up your sink with water and soaking the spinach to loosen any sand or dirt. Drain the spinach and then repeat soaking and draining. Put the spinach in a salad spinner to remove any excess moisture.
Heat 2 Tbsp olive oil in a large skillet on medium high heat. Add the garlic and sauté for about 1 minute, until the garlic is just beginning to brown.
Add the spinach to the pan, packing it down a bit if you need to with your hand. Use a couple spatulas to lift the spinach and turn it over in the pan so that you coat more of it with the olive oil and garlic. Do this a couple of times. Cover the pan and cook for 1 minute. Uncover and turn the spinach over again. Cover the pan and cook for an additional minute.
After 2 minutes of covered cooking the spinach should be completely wilted. Remove from heat. Drain any excess moisture from the pan. Add a little more olive oil, sprinkle with salt to taste. Serve immediately.
http://www.simplyrecipes.com/recipes/spinach/
Japanese Zucchini and Onions
Ingredients:
2 tablespoons vegetable oil
1 medium onion, thinly sliced
2 medium zucchinis, cut into thin strips
2 tablespoons teriyaki sauce
1 tablespoon soy sauce
1 tablespoon toasted sesame seeds
ground black pepper
Directions:
Warm the oil in a large skillet over medium heat. Stir in onions, and cook 5 minutes. Add zucchini, and cook, stirring, about 1 minute. Stir in teriyaki sauce, soy sauce, and sesame seeds. Cook until zucchini are tender, about 5 minutes. Stir in ground pepper, and serve immediately.
http://allrecipes.com/recipe/japanese-zucchini-and-onions/detail.aspx
Ingredients:
2 tablespoons vegetable oil
1 medium onion, thinly sliced
2 medium zucchinis, cut into thin strips
2 tablespoons teriyaki sauce
1 tablespoon soy sauce
1 tablespoon toasted sesame seeds
ground black pepper
Directions:
Warm the oil in a large skillet over medium heat. Stir in onions, and cook 5 minutes. Add zucchini, and cook, stirring, about 1 minute. Stir in teriyaki sauce, soy sauce, and sesame seeds. Cook until zucchini are tender, about 5 minutes. Stir in ground pepper, and serve immediately.
http://allrecipes.com/recipe/japanese-zucchini-and-onions/detail.aspx
Southern Skillet Corn
6 ears corn
3 tablespoons flour
2 teaspoons sugar
1 teaspoon salt
1/4 teaspoon pepper
1 1/2 cups water
3 tablespoons butter
Shuck corn and pull off silks, then rinse under cool running water. In a large bowl, cut the corn from the cob with a sharp knife. Scrap up the cob with a spoon to get the milk. Combine flour, sugar, salt and pepper in a small bowl, then add to 1 1/2 cups of water. Stir with a fork or whisk or combine. Melt butter over medium-low heat in a large, heavy bottomed skillet. Add corn and flour mixture and cook over medium-low heat for 40-45 minutes, stirring occasionally.
Makes 6 servings.
http://www.kevinandamanda.com/recipes
6 ears corn
3 tablespoons flour
2 teaspoons sugar
1 teaspoon salt
1/4 teaspoon pepper
1 1/2 cups water
3 tablespoons butter
Shuck corn and pull off silks, then rinse under cool running water. In a large bowl, cut the corn from the cob with a sharp knife. Scrap up the cob with a spoon to get the milk. Combine flour, sugar, salt and pepper in a small bowl, then add to 1 1/2 cups of water. Stir with a fork or whisk or combine. Melt butter over medium-low heat in a large, heavy bottomed skillet. Add corn and flour mixture and cook over medium-low heat for 40-45 minutes, stirring occasionally.
Makes 6 servings.
http://www.kevinandamanda.com/recipes
Sweet Potato Gnocchi
1 1/2 pounds sweet potatoes (about 2-3 large potatoes)
3/4 - 1 cup all-purpose flour, plus more for rolling
1 Tablespoon dried sage (or 2 Tablespoons fresh)
1/2 teaspoon salt
Pepper, to taste (about 1 teaspoon)
1/2 teaspoon nutmeg
1/4 cup grated Parmesan cheese
For sauce:
1/3-1/2 cup unsalted butter
2 Tablespoons rubbed sage (or 1/4 cup fresh sage)
Preheat over to 350°F. Cover a baking pan with foil. Using a fork, poke a few holes in each sweet potato to allow steam to escape during cooking. Place on prepared pan and bake until tender, about 45-60 minutes. Remove from oven and allow to cool until they can be safely handled. At this time, peel the potatoes, mash or rice them and allow them to cool completely in the refrigerator (it's important that they not be the slightest bit hot).
When potatoes are cool, transfer to a mixing bowl and combine with the flour, sage, salt, pepper, nutmeg and cheese. Stir gently until just combined. You should add only as much flour as is necessary for the dough to just come together - it will still be soft and somewhat sticky.
On a well floured surface, divide the dough into roughly 5 or 6 fist-sized pieces. Be sure to flour your hands before working, if your dough is at all sticky. Working with one piece at a time, roll each piece into a long rope about 1-inch in diameter. Using a sharp knife, cut dough into 1-inch pieces (I cut mine smaller for greater surface area and sauce-absorbing power!). Roll each piece over the tines of a fork to create the characteristic ridges (these aren't just pretty, they help the sauce stick), pr use a gnocchi board if you have one. Collect the formed gnocchi on a floured baking sheet.
When your gnocchi are formed, bring a large pot of salted water to a boil. Drop the gnocchi gently into the boiling water. It's best to work in batches so that the water stays on the boil and so you don't crowd the pot. The gnocchi are ready when they rise to the surface (this should take no more than a couple of minutes). Remove them to a clean baking sheet with a slotted spoon and allow them to cool thoroughly.
For Browned Butter and Sage version: Heat butter in a large skillet over medium-high heat. Allow butter to sit until it has completely melted and the edges begin to brown (butter may foam slightly as the milk solids separate, this is normal!). It should smell rich and nutty, not acrid or burnt. Stir browned butter and add sage, cooking for just 20-30 seconds more. Be careful not to burn the butter (you'll know it because it starts to smell acrid and turns from rich caramel to dark, dark brown) as this will make your sauce bitter. Add gnocchi to sauce and toss gently to coat, taking care not to mash them with your utensils (top tip: you can make the sauce a bit creamier by adding a few spoonfuls of the leftover pasta water). Heat until just warmed, then add pepper and salt to taste. Serve with a light dusting of shaved Parmesan cheese.
This recipe makes a lot of gnocchi, so if you're not feeding an entire familia, I recommend freezing or refrigerating the leftovers. Gnocchi are best frozen after boiling, but before you cook them in the browned butter sauce. Freeze them on a baking sheet, then store in a ziploc or airtight container for up to a month. Then, all you need to do is thaw them and warm them in you skillet with your sauce of choice. If you've already cooked them with sauce, I recommend refrigeration.
http://www.travelingspoonblog.blogspot.com
1 1/2 pounds sweet potatoes (about 2-3 large potatoes)
3/4 - 1 cup all-purpose flour, plus more for rolling
1 Tablespoon dried sage (or 2 Tablespoons fresh)
1/2 teaspoon salt
Pepper, to taste (about 1 teaspoon)
1/2 teaspoon nutmeg
1/4 cup grated Parmesan cheese
For sauce:
1/3-1/2 cup unsalted butter
2 Tablespoons rubbed sage (or 1/4 cup fresh sage)
Preheat over to 350°F. Cover a baking pan with foil. Using a fork, poke a few holes in each sweet potato to allow steam to escape during cooking. Place on prepared pan and bake until tender, about 45-60 minutes. Remove from oven and allow to cool until they can be safely handled. At this time, peel the potatoes, mash or rice them and allow them to cool completely in the refrigerator (it's important that they not be the slightest bit hot).
When potatoes are cool, transfer to a mixing bowl and combine with the flour, sage, salt, pepper, nutmeg and cheese. Stir gently until just combined. You should add only as much flour as is necessary for the dough to just come together - it will still be soft and somewhat sticky.
On a well floured surface, divide the dough into roughly 5 or 6 fist-sized pieces. Be sure to flour your hands before working, if your dough is at all sticky. Working with one piece at a time, roll each piece into a long rope about 1-inch in diameter. Using a sharp knife, cut dough into 1-inch pieces (I cut mine smaller for greater surface area and sauce-absorbing power!). Roll each piece over the tines of a fork to create the characteristic ridges (these aren't just pretty, they help the sauce stick), pr use a gnocchi board if you have one. Collect the formed gnocchi on a floured baking sheet.
When your gnocchi are formed, bring a large pot of salted water to a boil. Drop the gnocchi gently into the boiling water. It's best to work in batches so that the water stays on the boil and so you don't crowd the pot. The gnocchi are ready when they rise to the surface (this should take no more than a couple of minutes). Remove them to a clean baking sheet with a slotted spoon and allow them to cool thoroughly.
For Browned Butter and Sage version: Heat butter in a large skillet over medium-high heat. Allow butter to sit until it has completely melted and the edges begin to brown (butter may foam slightly as the milk solids separate, this is normal!). It should smell rich and nutty, not acrid or burnt. Stir browned butter and add sage, cooking for just 20-30 seconds more. Be careful not to burn the butter (you'll know it because it starts to smell acrid and turns from rich caramel to dark, dark brown) as this will make your sauce bitter. Add gnocchi to sauce and toss gently to coat, taking care not to mash them with your utensils (top tip: you can make the sauce a bit creamier by adding a few spoonfuls of the leftover pasta water). Heat until just warmed, then add pepper and salt to taste. Serve with a light dusting of shaved Parmesan cheese.
This recipe makes a lot of gnocchi, so if you're not feeding an entire familia, I recommend freezing or refrigerating the leftovers. Gnocchi are best frozen after boiling, but before you cook them in the browned butter sauce. Freeze them on a baking sheet, then store in a ziploc or airtight container for up to a month. Then, all you need to do is thaw them and warm them in you skillet with your sauce of choice. If you've already cooked them with sauce, I recommend refrigeration.
http://www.travelingspoonblog.blogspot.com
Green Chile and Rice Casserole
Ingredients:
1 (6 ounce) package dry instant long grain and wild rice mix
1 (8 ounce) container sour cream
1 (4 ounce) can chopped green chiles, drained
1 (16 ounce) package shredded Cheddar cheese
Directions:
Preheat oven to 325 degrees F (165 degrees C). Lightly grease a medium baking dish.
Prepare the instant long grain and wild rice mix according to package directions.
Spread 1/2 the cooked rice mix over the bottom of the prepared baking dish.
In a bowl, mix the sour cream and green chiles. Spread 1/2 the sour cream mixture over rice, and top with 1/2 the cheese. Repeat the layers
Bake 25 minutes in the preheated oven, or until bubbly.
http://allrecipes.com/Recipe/Green-Chile-and-Rice-Casserole/Detail.aspx
Ingredients:
1 (6 ounce) package dry instant long grain and wild rice mix
1 (8 ounce) container sour cream
1 (4 ounce) can chopped green chiles, drained
1 (16 ounce) package shredded Cheddar cheese
Directions:
Preheat oven to 325 degrees F (165 degrees C). Lightly grease a medium baking dish.
Prepare the instant long grain and wild rice mix according to package directions.
Spread 1/2 the cooked rice mix over the bottom of the prepared baking dish.
In a bowl, mix the sour cream and green chiles. Spread 1/2 the sour cream mixture over rice, and top with 1/2 the cheese. Repeat the layers
Bake 25 minutes in the preheated oven, or until bubbly.
http://allrecipes.com/Recipe/Green-Chile-and-Rice-Casserole/Detail.aspx
Roasted Spiced Sweet Potatoes
Ingredients:
1 teaspoon coriander seeds or ground coriander
1/2 teaspoon fennel seeds
1/2 teaspoon dried oregano
1/2 teaspoon dried hot red pepper flakes
1 teaspoon kosher salt
2 lb medium sweet potatoes
3 tablespoons vegetable oil or olive oil
Directions:
Preheat oven to 425 degrees. Prepare a baking sheet with foil (for easier clean up), shiny side down. Spray with cooking spray or drizzle with oil.
Coarsely grind coriander, fennel, oregano and red pepper flakes in an electric coffee/spice grinder or with a mortar and pestle. Stir together spices and salt.
Cut potatoes lengthwise into 1-inch wedges.
Toss wedges with oil and spices in a large roasting pan and roast in middle of oven 20 minutes. Turn wedges over with a spatula and roast until tender and slightly golden, 15 to 20 minutes more.
Yield: 4 servings
www.bakinandeggs.com/roastedspicedsweetpotatoes
Ingredients:
1 teaspoon coriander seeds or ground coriander
1/2 teaspoon fennel seeds
1/2 teaspoon dried oregano
1/2 teaspoon dried hot red pepper flakes
1 teaspoon kosher salt
2 lb medium sweet potatoes
3 tablespoons vegetable oil or olive oil
Directions:
Preheat oven to 425 degrees. Prepare a baking sheet with foil (for easier clean up), shiny side down. Spray with cooking spray or drizzle with oil.
Coarsely grind coriander, fennel, oregano and red pepper flakes in an electric coffee/spice grinder or with a mortar and pestle. Stir together spices and salt.
Cut potatoes lengthwise into 1-inch wedges.
Toss wedges with oil and spices in a large roasting pan and roast in middle of oven 20 minutes. Turn wedges over with a spatula and roast until tender and slightly golden, 15 to 20 minutes more.
Yield: 4 servings
www.bakinandeggs.com/roastedspicedsweetpotatoes
No Fry Fries
INGREDIENTS:
2 large russet potatoes (2/3 lb each), peeled
2 tablespoons olive oil
3/4 teaspoon coarse sea salt
PREPARATION:
Heat oven to 450°. Cut potatoes in half horizontally; cut each half into 1/3-inch-thick fries and place in a bowl of cold water. Remove from water and dry thoroughly. Toss with oil and sprinkle with salt. Place fries on a cookie sheet. Roast until browned and cooked through, turning occasionally, 25 minutes.
175 calories per serving, 7 g fat (1 g saturated), 27 g carbs, 2 g fiber, 3 g protein
www.self.com
INGREDIENTS:
2 large russet potatoes (2/3 lb each), peeled
2 tablespoons olive oil
3/4 teaspoon coarse sea salt
PREPARATION:
Heat oven to 450°. Cut potatoes in half horizontally; cut each half into 1/3-inch-thick fries and place in a bowl of cold water. Remove from water and dry thoroughly. Toss with oil and sprinkle with salt. Place fries on a cookie sheet. Roast until browned and cooked through, turning occasionally, 25 minutes.
175 calories per serving, 7 g fat (1 g saturated), 27 g carbs, 2 g fiber, 3 g protein
www.self.com
How to Make a Simple Pot of Anasazi Beans
1 lb anasazi beans
1 cup onion, chopped
4 garlic cloves, minced
2 jalapenos, chopped
1 tablespoon olive oil
1 teaspoon cumin (more if you like)
salt and pepper optional epazote
Directions:
Wash and soak a pound of beans according to the directions on the package. Drain them and put them in a
pot.
Cover them with water and cook them until they are tender, adding more water if necessary.
While the beans are cooking, saute chopped onions, minced garlic cloves, and jalapenos in olive oil. Add the vegetable mixture to the beans while they are cooking. Season with cumin, salt, and pepper.
http://www.food.com/recipe/how-to-make-a-simple-pot-of-anasazi-beans-
1 lb anasazi beans
1 cup onion, chopped
4 garlic cloves, minced
2 jalapenos, chopped
1 tablespoon olive oil
1 teaspoon cumin (more if you like)
salt and pepper optional epazote
Directions:
Wash and soak a pound of beans according to the directions on the package. Drain them and put them in a
pot.
Cover them with water and cook them until they are tender, adding more water if necessary.
While the beans are cooking, saute chopped onions, minced garlic cloves, and jalapenos in olive oil. Add the vegetable mixture to the beans while they are cooking. Season with cumin, salt, and pepper.
http://www.food.com/recipe/how-to-make-a-simple-pot-of-anasazi-beans-
Rudy’s Creamed Corn
Ingredients:
4 lbs. frozen sweet corn
2 8 oz blocks cream cheese, diced into 1 inch squares
1 stick (4 oz) of salted butter
3/4 cup heavy whipping cream
4 tablespoons of sugar
1 teaspoon black pepper
1/2 teaspoon salt
Directions:
Throw all the ingredients, without any sort of ceremony or circumstance, into a crockpot on medium or low for at least 4 hours. If you need it done faster, cook it on the stove or on high in the crockpot, but be prepared to sacrifice a little of the savory goodness that results when corn is allowed to soak in dairy for hours. All of the cream cheese pieces should be completely melted and will easily break down and combine with the cream and butter to make the ‘gravy’.
Do not over-salt. There is plenty of salt in the butter and cream cheese. Over-salting will ruin this dish.
If you want a lighter version of this, please follow the recipe on RecipeZaar that this recipe is adapted from.
http://www.bluebonnetsandbrownies.com/2011/08/07/rudys-creamed-corn-recipe/
Cilantro Lime Rice
1 cup. uncooked rice
1 T oil
1 tsp minced garlic (I use the jarred kind)
1 tsp fresh squeezed lime juice
2 cups water (or chicken broth – leave out bouillon)
2 tsp chicken bouillon granules (or 2 bouillon cubes)
1 T fresh squeezed lime juice
2 tsp sugar
3 T fresh chopped cilantro
http://www.onegoodthingbyjillee.com
1 cup. uncooked rice
1 T oil
1 tsp minced garlic (I use the jarred kind)
1 tsp fresh squeezed lime juice
2 cups water (or chicken broth – leave out bouillon)
2 tsp chicken bouillon granules (or 2 bouillon cubes)
1 T fresh squeezed lime juice
2 tsp sugar
3 T fresh chopped cilantro
http://www.onegoodthingbyjillee.com
Cilantro Lime Rice (Cafe Rio Copycat Recipe)
1 cup uncooked rice
1 T oil
1 tsp minced garlic (I use the jarred kind)
1 tsp fresh squeezed lime juice
2 cups water (or chicken broth – leave out bouillon)
2 tsp chicken bouillon granules (or 2 bouillon cubes)
1 T fresh squeezed lime juice
2 tsp sugar
3 T fresh chopped cilantro
In a saucepan combine rice, butter, garlic, 1 tsp. lime, chicken broth and water. Bring to a boil. Cover and cook on low 15 minutes, until rice is tender. Remove from heat. In a bowl combine lime juice, sugar and chopped cilantro. Pour over hot cooked rice and mix in as you fluff the rice.
http://www.onegoodthingbyjillee.com/2013/05/my-favorite-cafe-rio-copycat-recipes.html
1 cup uncooked rice
1 T oil
1 tsp minced garlic (I use the jarred kind)
1 tsp fresh squeezed lime juice
2 cups water (or chicken broth – leave out bouillon)
2 tsp chicken bouillon granules (or 2 bouillon cubes)
1 T fresh squeezed lime juice
2 tsp sugar
3 T fresh chopped cilantro
In a saucepan combine rice, butter, garlic, 1 tsp. lime, chicken broth and water. Bring to a boil. Cover and cook on low 15 minutes, until rice is tender. Remove from heat. In a bowl combine lime juice, sugar and chopped cilantro. Pour over hot cooked rice and mix in as you fluff the rice.
http://www.onegoodthingbyjillee.com/2013/05/my-favorite-cafe-rio-copycat-recipes.html
Yellow Squash Casserole
Ingredients:
1 tablespoon vegetable oil
6 medium yellow summer squash, thinly sliced
1 large Vidalia onion, thinly sliced
1 tablespoon butter
1/2 cup grated Parmesan
1 cup shredded sharp Cheddar
1/2 cup sour cream
Salt and freshly ground black pepper
1 sleeve crackers, crushed medium to fine (recommended: Ritz)
Directions:
Preheat the oven to 350 degrees F.
Grease a 2-quart casserole dish.
Heat the oil in a large skillet over medium heat. Saute the squash, onion, and butter until soft. Transfer to a bowl and stir in the Parmesan, Cheddar, and sour cream. Add salt and pepper, to taste.
Place in the prepared casserole dish and sprinkle the cracker crumbs evenly over the top. Bake for 20 minutes or until the top is golden and bubbly.
Ingredients:
1 tablespoon vegetable oil
6 medium yellow summer squash, thinly sliced
1 large Vidalia onion, thinly sliced
1 tablespoon butter
1/2 cup grated Parmesan
1 cup shredded sharp Cheddar
1/2 cup sour cream
Salt and freshly ground black pepper
1 sleeve crackers, crushed medium to fine (recommended: Ritz)
Directions:
Preheat the oven to 350 degrees F.
Grease a 2-quart casserole dish.
Heat the oil in a large skillet over medium heat. Saute the squash, onion, and butter until soft. Transfer to a bowl and stir in the Parmesan, Cheddar, and sour cream. Add salt and pepper, to taste.
Place in the prepared casserole dish and sprinkle the cracker crumbs evenly over the top. Bake for 20 minutes or until the top is golden and bubbly.
Oven-Fried Okra
Make sure you read through the whole recipe before starting. It is really easy to make, but there are a few important steps.
16 oz bag frozen sliced okra, thawed {about 3 1/2 cups}
1 tsp Cajun or creole seasoning
1/2 tsp garlic salt
1 C yellow corn meal
Canola oil spray
1 gallon zip lock bag
Preheat oven to 425 degrees.
Turn the zip-lock bag inside out and spray with canola oil spray.
Pour the okra in the bag along with the Cajun seasoning and garlic salt. Seal bag and shake vigorously. Let rest for 10 minutes so the juices extract from the okra.
Add the cornmeal to the bag and shake up again. Let rest 10 more minutes. Give the bag one more good shake. Pour okra over a strainer or colander {either over the sink or over a bowl} so the extra cornmeal will fall off. Spread the okra over a foil covered baking sheet and spread out evenly. Spray okra with canola oil spray.
Bake for 20 minutes, remove from oven, flip okra over, lightly spray again and return to oven for 20 more minutes. And that's it!
BBQ Potatoes
Ingredients:
1 1/2 pound potatoes (equal sized)
1 grated garlic clove or 1/4 to 1/2 tsp garlic powder
chicken or vegetable broth
tiny cubes butter
minced parsley
pepper and salt
Optional: lime or lemon juice
Directions:
Preheat oven or BBQ to 350Fº
Use an ovenproof dish. Place the peeled and washed (even-sized) potatoes in there and make sure they fit snuggly together.
Add the grated garlic or powder to the broth and heat it for a minute to get the flavors going. Pour hot broth in there until there’s about 1 inch of broth in the dish and sprinkle a little salt and pepper on top of the potatoes.
Place a tiny slice of butter on top of each potato. As the potatoes start to cook the butter will melt all over, it’s delicious. Not diet-friendly, but very tasty.
Maybe I should have called them BBQ Butter Potatoes? Oh well.
Place the dish in your BBQ or oven and give them 35 to 40 minutes. Check them for readiness.
I gave mine almost 10 minutes extra. Mainly because I really like a crunchy brown bottom-layer.
Sprinkle the potatoes with finely minced parsley and if you really want to up the flavors: squeeze some lime or lemon juice on top. It’s crazy good.
Note: a BBQ gives far more direct heat than an oven does, so when using your oven you will have to dice the potatoes or adjust the cooking time.
http://www.kayotic.nl/blog
Ingredients:
1 1/2 pound potatoes (equal sized)
1 grated garlic clove or 1/4 to 1/2 tsp garlic powder
chicken or vegetable broth
tiny cubes butter
minced parsley
pepper and salt
Optional: lime or lemon juice
Directions:
Preheat oven or BBQ to 350Fº
Use an ovenproof dish. Place the peeled and washed (even-sized) potatoes in there and make sure they fit snuggly together.
Add the grated garlic or powder to the broth and heat it for a minute to get the flavors going. Pour hot broth in there until there’s about 1 inch of broth in the dish and sprinkle a little salt and pepper on top of the potatoes.
Place a tiny slice of butter on top of each potato. As the potatoes start to cook the butter will melt all over, it’s delicious. Not diet-friendly, but very tasty.
Maybe I should have called them BBQ Butter Potatoes? Oh well.
Place the dish in your BBQ or oven and give them 35 to 40 minutes. Check them for readiness.
I gave mine almost 10 minutes extra. Mainly because I really like a crunchy brown bottom-layer.
Sprinkle the potatoes with finely minced parsley and if you really want to up the flavors: squeeze some lime or lemon juice on top. It’s crazy good.
Note: a BBQ gives far more direct heat than an oven does, so when using your oven you will have to dice the potatoes or adjust the cooking time.
http://www.kayotic.nl/blog
Roast Potatoes
6 medium sized russet potatoes, peeled
Parboil the potatoes in salted water for about 5 minutes. Some people prefer to boil them longer; up to 8 minutes or so. This will produce a thicker and crispier jacket to the potato if you prefer.
Meanwhile in a 375 degree F oven, heat a baking pan of sufficient size to hold your potatoes without crowding them. A glass or metal pan is fine, as long as it is well heated beforehand. This will help to prevent the potatoes from sticking to the pan.
After parboiling, drain the potatoes and let them stand for 5 minutes. Then toss the potatoes with:
¼ cup olive oil (butter or other oil will work as well; a butter/olive oil combination is very good too)
½ tsp kosher salt
½ tsp cracked black pepper
1 whole garlic bulb broken into about 4 pieces (optional)
Transfer the seasoned potatoes, garlic and oil to the hot baking pan. These should sizzle as they hit the pan; a good indication that they will not stick. Roast the potatoes for about 60-75 minutes or until they are nicely golden brown all over, turning them every 20 minutes or so. After the first 10 minutes, give the pan a shake to make sure the potatoes are not stuck to it. The roasted garlic may have to be removed before the potatoes are finished as it generally cooks faster
6 medium sized russet potatoes, peeled
Parboil the potatoes in salted water for about 5 minutes. Some people prefer to boil them longer; up to 8 minutes or so. This will produce a thicker and crispier jacket to the potato if you prefer.
Meanwhile in a 375 degree F oven, heat a baking pan of sufficient size to hold your potatoes without crowding them. A glass or metal pan is fine, as long as it is well heated beforehand. This will help to prevent the potatoes from sticking to the pan.
After parboiling, drain the potatoes and let them stand for 5 minutes. Then toss the potatoes with:
¼ cup olive oil (butter or other oil will work as well; a butter/olive oil combination is very good too)
½ tsp kosher salt
½ tsp cracked black pepper
1 whole garlic bulb broken into about 4 pieces (optional)
Transfer the seasoned potatoes, garlic and oil to the hot baking pan. These should sizzle as they hit the pan; a good indication that they will not stick. Roast the potatoes for about 60-75 minutes or until they are nicely golden brown all over, turning them every 20 minutes or so. After the first 10 minutes, give the pan a shake to make sure the potatoes are not stuck to it. The roasted garlic may have to be removed before the potatoes are finished as it generally cooks faster
Sugar Snap Peas with Fresh Mint Oil
Ingredients:
2/3 cup fresh mint leaves
2/3 cup canola oil
Salt and ground pepper
1 pound sugar snap peas, strings removed
Optional: Lemon wedges and sea salt for serving
Directions:
Bring 2 quarts of water to a boil in a 3-quart saucepan. Add mint and blanch just until it is limp and turns bright green, about 30 seconds. Remove mint from pan with a slotted spoon. Plunge into cold water to stop cooking and set color. Drain mint, squeezing out excess liquid. Place mint in blender jar and pulse until finely chopped. With blender running, slowly add oil and blend until mint is pureed. Transfer to a bowl. Season to taste with salt and pepper. Set aside.
Add salt to water in which mint cooked. Bring to a boil. Blanch peas until tender and bright green, about 3 minutes. Plunge peas into a bowl of cold water to stop cooking. Drain well and pat dry with paper towels. Transfer to a bowl. Toss with 2 tablespoons mint oil. Arrange on a serving platter. Sprinkle lightly with sea salt if using. Garnish with lemon wedges. Yield: 4 servings.
Ingredients:
2/3 cup fresh mint leaves
2/3 cup canola oil
Salt and ground pepper
1 pound sugar snap peas, strings removed
Optional: Lemon wedges and sea salt for serving
Directions:
Bring 2 quarts of water to a boil in a 3-quart saucepan. Add mint and blanch just until it is limp and turns bright green, about 30 seconds. Remove mint from pan with a slotted spoon. Plunge into cold water to stop cooking and set color. Drain mint, squeezing out excess liquid. Place mint in blender jar and pulse until finely chopped. With blender running, slowly add oil and blend until mint is pureed. Transfer to a bowl. Season to taste with salt and pepper. Set aside.
Add salt to water in which mint cooked. Bring to a boil. Blanch peas until tender and bright green, about 3 minutes. Plunge peas into a bowl of cold water to stop cooking. Drain well and pat dry with paper towels. Transfer to a bowl. Toss with 2 tablespoons mint oil. Arrange on a serving platter. Sprinkle lightly with sea salt if using. Garnish with lemon wedges. Yield: 4 servings.
Roasted or Grilled Cabbage
1 tsp olive oil
2 tbsp real bacon bits
2 tbsp lemon juice
1 tbsp worcestershire sauce
1/4 tsp kosher salt
1/4 tsp ground black pepper (more or less to taste)
1 Medium Head of Cabbage
Preheat the oven (or the grill) to 425 degrees.
Mix the olive oil, bacon bits, lemon juice, worcestershire sauce, salt and pepper to make the marinade.
Prepare the cabbage. Rinse it under water and remove any yucky loose leaves.
Cut the head in half on the core, then cut into quarters
Lay each wedge on a sheet of aluminum foil large enough to wrap it up in. Spoon about 2 tbsp of the marinade on top making sure to get it in all the nooks and crannies.
Wrap each wedge and bake for 20-30 minutes.
I say 20-30 becuase they will continue to cook once you pull them out. If you are going to let them sit for a little while pull them out around the 20 minute mark.
The wedges reheat wonderfull in the oven or the microwave!
1 tsp olive oil
2 tbsp real bacon bits
2 tbsp lemon juice
1 tbsp worcestershire sauce
1/4 tsp kosher salt
1/4 tsp ground black pepper (more or less to taste)
1 Medium Head of Cabbage
Preheat the oven (or the grill) to 425 degrees.
Mix the olive oil, bacon bits, lemon juice, worcestershire sauce, salt and pepper to make the marinade.
Prepare the cabbage. Rinse it under water and remove any yucky loose leaves.
Cut the head in half on the core, then cut into quarters
Lay each wedge on a sheet of aluminum foil large enough to wrap it up in. Spoon about 2 tbsp of the marinade on top making sure to get it in all the nooks and crannies.
Wrap each wedge and bake for 20-30 minutes.
I say 20-30 becuase they will continue to cook once you pull them out. If you are going to let them sit for a little while pull them out around the 20 minute mark.
The wedges reheat wonderfull in the oven or the microwave!
Baked Parmesan Tomatoes
INGREDIENTS:
4 tomatoes, halved horizontally
1/4 cup freshly grated Parmesan cheese
1 teaspoon chopped fresh oregano
1/4 teaspoon salt
Freshly ground pepper, to taste
4 teaspoons extra-virgin olive oil
Directions:
Preheat oven to 450° F.
Place tomatoes cut-side up on a baking sheet. Top with Parmesan, oregano, salt and pepper. Drizzle with oil and bake until the tomatoes are tender, about 15 minutes.
NUTRITION Per serving: 91 calories; 6 g fat ( 2 g sat , 4 g mono ); 4 mg cholesterol; 6 g carbohydrates; 3 g protein; 2 gfiber; 375 mg sodium; 363 mg potassium.
INGREDIENTS:
4 tomatoes, halved horizontally
1/4 cup freshly grated Parmesan cheese
1 teaspoon chopped fresh oregano
1/4 teaspoon salt
Freshly ground pepper, to taste
4 teaspoons extra-virgin olive oil
Directions:
Preheat oven to 450° F.
Place tomatoes cut-side up on a baking sheet. Top with Parmesan, oregano, salt and pepper. Drizzle with oil and bake until the tomatoes are tender, about 15 minutes.
NUTRITION Per serving: 91 calories; 6 g fat ( 2 g sat , 4 g mono ); 4 mg cholesterol; 6 g carbohydrates; 3 g protein; 2 gfiber; 375 mg sodium; 363 mg potassium.
Fried Green Tomatoes
1 large egg, lightly beaten
1/2 cup buttermilk
1/2 cup all-purpose flour, divided
1/2 cup cornmeal
1 teaspoon salt
1/2 teaspoon pepper
3 medium-size green tomatoes, cut into 1/3-inch slices
Vegetable oil
Salt to taste
Preparation;
Combine egg and buttermilk; set aside.
Combine 1/4 cup all-purpose flour, cornmeal, 1 teaspoon salt, and pepper in a shallow bowl or pan.
Dredge tomato slices in remaining 1/4 cup flour; dip in egg mixture, and dredge in cornmeal mixture.
Pour oil to a depth of 1/4 to 1/2 inch in a large cast-iron skillet; heat to 375°. Drop tomatoes, in batches, into hot oil, and cook 2 minutes on each side or until golden. Drain on paper towels or a rack. Sprinkle hot tomatoes with salt.
http://www.myrecipes.com
1 large egg, lightly beaten
1/2 cup buttermilk
1/2 cup all-purpose flour, divided
1/2 cup cornmeal
1 teaspoon salt
1/2 teaspoon pepper
3 medium-size green tomatoes, cut into 1/3-inch slices
Vegetable oil
Salt to taste
Preparation;
Combine egg and buttermilk; set aside.
Combine 1/4 cup all-purpose flour, cornmeal, 1 teaspoon salt, and pepper in a shallow bowl or pan.
Dredge tomato slices in remaining 1/4 cup flour; dip in egg mixture, and dredge in cornmeal mixture.
Pour oil to a depth of 1/4 to 1/2 inch in a large cast-iron skillet; heat to 375°. Drop tomatoes, in batches, into hot oil, and cook 2 minutes on each side or until golden. Drain on paper towels or a rack. Sprinkle hot tomatoes with salt.
http://www.myrecipes.com
Ruths Chris Sweet Potato Casserole
Ingredients:
CRUST
1 cup brown sugar
1/3 cup flour
1 cup chopped nuts (pecans preferred)
1/3 stick butter -- melted (Do not omit or reduce this amount)
SWEET POTATO MIXTURE
3 cups mashed sweet potatoes (Garnets looks best and I bake mine first)
1 cup sugar
1/2 teaspoon salt
1 teaspoon vanilla
2 eggs -- well beaten
1 stick butter -- ( 1/2 cup) melted (You can leave it out or reduce it, if you wish)
Directions:
Combine brown sugar, flour, nuts and butter in mixing bowl. Set aside.
Preheat oven to 350 degrees.
Combine sweet potatoes, sugar, salt, vanilla, eggs and butter in a mixing bowl in the order listed. Mix thoroughly.
Pour mixture into buttered baking dish.
Sprinkle the surface of the sweet potato mixture evenly with the crust mixture.
Bake for 30 minutes. Allow to set at least 30 minutes before serving.
Serves 6 Hint: Double the recipe. People will love the leftovers, which also freeze beautifully.
Ingredients:
CRUST
1 cup brown sugar
1/3 cup flour
1 cup chopped nuts (pecans preferred)
1/3 stick butter -- melted (Do not omit or reduce this amount)
SWEET POTATO MIXTURE
3 cups mashed sweet potatoes (Garnets looks best and I bake mine first)
1 cup sugar
1/2 teaspoon salt
1 teaspoon vanilla
2 eggs -- well beaten
1 stick butter -- ( 1/2 cup) melted (You can leave it out or reduce it, if you wish)
Directions:
Combine brown sugar, flour, nuts and butter in mixing bowl. Set aside.
Preheat oven to 350 degrees.
Combine sweet potatoes, sugar, salt, vanilla, eggs and butter in a mixing bowl in the order listed. Mix thoroughly.
Pour mixture into buttered baking dish.
Sprinkle the surface of the sweet potato mixture evenly with the crust mixture.
Bake for 30 minutes. Allow to set at least 30 minutes before serving.
Serves 6 Hint: Double the recipe. People will love the leftovers, which also freeze beautifully.
Summer Corn Cakes with Chopped Tomato and Avocado
Makes about 12 large cakes
3 ears corn, shucked
1 c all purpose flour
1/2 c cornmeal (if you can only find cornmeal mix, skip the baking powder)
1/4 c red diced onion
1/4 c thinly sliced fresh basil
1 tsp. baking powder
1/2 tsp. baking soda
sea salt and freshly ground pepper
2 large eggs, lightly beaten
2 Tbsp. buttermilk
2 Tbsp. unsalted butter melted
canola oil for frying
CHOPPED TOMATO AND AVOCADO SALSA (RECIPE FOLLOWS)
Preheat oven to 200 degrees F.
Line a baking sheet with a brown paper bag.
Cut the corn from the cobs into a large bowl, and scrape the stripped cobs with the back of the knife (or a spoon) to release the juices into the bowl.
Place 2 cups of the corn kernels into a food processor, and pulse several times, until the corn is slightly pureed but still chunky. Scrape into the bowl with the remaining corn kernels.
Add flour, cornmeal, onion, basil, baking powder, baking soda, salt and pepper to the corn. Stir to mix.
Add the eggs, buttermilk and butter, and stir just to combine. (Do not overmix.)
Place a large skillet over medium heat. Add just enough canola oil to barely cover the bottom, and heat until sizzling hot.
One heaping tablespoon at a time, scoop the batter into the skillet. Cooking in batches of 4 to 5 to avoid overcrowding, fry the cakes 1 to 2 minutes per side, until golden brown.
Drain on the lined baking sheet, and place in the oven to keep warm while cooking the remaining corn cakes. Serve warm topped with a heap of Chopped Tomato and Avocado Salsa.
Makes about 12 large cakes
3 ears corn, shucked
1 c all purpose flour
1/2 c cornmeal (if you can only find cornmeal mix, skip the baking powder)
1/4 c red diced onion
1/4 c thinly sliced fresh basil
1 tsp. baking powder
1/2 tsp. baking soda
sea salt and freshly ground pepper
2 large eggs, lightly beaten
2 Tbsp. buttermilk
2 Tbsp. unsalted butter melted
canola oil for frying
CHOPPED TOMATO AND AVOCADO SALSA (RECIPE FOLLOWS)
Preheat oven to 200 degrees F.
Line a baking sheet with a brown paper bag.
Cut the corn from the cobs into a large bowl, and scrape the stripped cobs with the back of the knife (or a spoon) to release the juices into the bowl.
Place 2 cups of the corn kernels into a food processor, and pulse several times, until the corn is slightly pureed but still chunky. Scrape into the bowl with the remaining corn kernels.
Add flour, cornmeal, onion, basil, baking powder, baking soda, salt and pepper to the corn. Stir to mix.
Add the eggs, buttermilk and butter, and stir just to combine. (Do not overmix.)
Place a large skillet over medium heat. Add just enough canola oil to barely cover the bottom, and heat until sizzling hot.
One heaping tablespoon at a time, scoop the batter into the skillet. Cooking in batches of 4 to 5 to avoid overcrowding, fry the cakes 1 to 2 minutes per side, until golden brown.
Drain on the lined baking sheet, and place in the oven to keep warm while cooking the remaining corn cakes. Serve warm topped with a heap of Chopped Tomato and Avocado Salsa.
Spinach Squares
2 large eggs
1 C milk
1 C 100% white whole wheat flour
1 tsp. baking powder
2 C cheddar cheese, shredded
8 oz. spinach
In a large bowl, mix together the flour and baking powder.
Then, make a well in the center of the flour and crack the eggs.
Add in the milk and mix well.
Next, stir in the spinach. Then, add in the cheese.
Pour into a greased 9x9 glass baking dish.
Bake at 350 for 40ish minutes, until a knife inserted into the center comes out clean.
Enjoy!
2 large eggs
1 C milk
1 C 100% white whole wheat flour
1 tsp. baking powder
2 C cheddar cheese, shredded
8 oz. spinach
In a large bowl, mix together the flour and baking powder.
Then, make a well in the center of the flour and crack the eggs.
Add in the milk and mix well.
Next, stir in the spinach. Then, add in the cheese.
Pour into a greased 9x9 glass baking dish.
Bake at 350 for 40ish minutes, until a knife inserted into the center comes out clean.
Enjoy!
Fried Squash Blossoms
3/4 cup cornstarch
1 teaspoon baking powder
1/4 teaspoon pepper
1/4 cup flour
1/2 teaspoon season salt
1/2 cup water
1 egg -- slightly beaten
10 to 15 squash blossoms
1/2 cup whole-milk ricotta
1/4 cup mayonnaise
1 tsp dried oregano
1 tbsp bread crumbs
Vegetable oil
Salt & Pepper to taste
First, make the batter. Combine the first 5 ingredients, and then stir in the egg and water until smooth. Store in the refrigerator for 15 to 20 minutes.
While the batter is chilling, prepare the squash blossoms.
Carefully separate the flower petals without breaking them and remove the pistil in the center. Combine the cheese, mayonnaise, oregano, and breadcrumbs until smooth. Carefully add about a tablespoon of this mixture to each blossom and twist the top of the flower tight.
Heat enough oil in a frying pan - about an inch deep - to accommodate the blossoms. Get the batter out of the fridge and dip each blossom in batter, coating it. Carefully place each batter-covered blossom in the hot oil and fry until golden crisp on both sides. Remove and drain on paper towels, then sprinkle with salt and pepper. Enjoy! Serves 3 to 4.
3/4 cup cornstarch
1 teaspoon baking powder
1/4 teaspoon pepper
1/4 cup flour
1/2 teaspoon season salt
1/2 cup water
1 egg -- slightly beaten
10 to 15 squash blossoms
1/2 cup whole-milk ricotta
1/4 cup mayonnaise
1 tsp dried oregano
1 tbsp bread crumbs
Vegetable oil
Salt & Pepper to taste
First, make the batter. Combine the first 5 ingredients, and then stir in the egg and water until smooth. Store in the refrigerator for 15 to 20 minutes.
While the batter is chilling, prepare the squash blossoms.
Carefully separate the flower petals without breaking them and remove the pistil in the center. Combine the cheese, mayonnaise, oregano, and breadcrumbs until smooth. Carefully add about a tablespoon of this mixture to each blossom and twist the top of the flower tight.
Heat enough oil in a frying pan - about an inch deep - to accommodate the blossoms. Get the batter out of the fridge and dip each blossom in batter, coating it. Carefully place each batter-covered blossom in the hot oil and fry until golden crisp on both sides. Remove and drain on paper towels, then sprinkle with salt and pepper. Enjoy! Serves 3 to 4.
Grilled Polenta Cakes with Carmalized Onions, Goat Cheese and Honey
2 cups water
1 teaspoon kosher salt
1 cup polenta
2 tablespoons extra virgin olive oil
For the Topping:
1 tablespoon extra virgin olive oil
1 tablespoon butter
1 yellow onion, halved and sliced in 1/4" slices
2 ounces goat cheese, crumbled
honey, to drizzle
Bring the water, milk, and salt to a boil. Slowly whisk in the polenta. Turn heat to low, and continue whisking for 5 minutes, or until polenta is smooth and creamy. Spread the polenta in a 9x9 baking dish, and set aside to cool.
While the polenta is setting up, add the butter and olive oil to a heavy-bottomed skillet set to medium-low heat. Add the sliced onions and a sprinkle of kosher salt, and cook, stirring occasionally until soft, golden, and caramelized- about 20-25 minutes.
Pour 1 tablespoon olive oil into another skillet, set over medium heat. Using a 3" round cookie cutter, cut out circles of the firm polenta, and place in the heated skillet. Cook until slightly browned and crusty on one side, about 2 minutes, then flip and cook the other sides another two minutes.
To assemble the polenta cakes, place on a plate, add one tablespoon of caramelized onions to each cake, top each with about a teaspoon of crumbled goat cheese, and drizzle with honey. Enjoy!
2 cups water
1 teaspoon kosher salt
1 cup polenta
2 tablespoons extra virgin olive oil
For the Topping:
1 tablespoon extra virgin olive oil
1 tablespoon butter
1 yellow onion, halved and sliced in 1/4" slices
2 ounces goat cheese, crumbled
honey, to drizzle
Bring the water, milk, and salt to a boil. Slowly whisk in the polenta. Turn heat to low, and continue whisking for 5 minutes, or until polenta is smooth and creamy. Spread the polenta in a 9x9 baking dish, and set aside to cool.
While the polenta is setting up, add the butter and olive oil to a heavy-bottomed skillet set to medium-low heat. Add the sliced onions and a sprinkle of kosher salt, and cook, stirring occasionally until soft, golden, and caramelized- about 20-25 minutes.
Pour 1 tablespoon olive oil into another skillet, set over medium heat. Using a 3" round cookie cutter, cut out circles of the firm polenta, and place in the heated skillet. Cook until slightly browned and crusty on one side, about 2 minutes, then flip and cook the other sides another two minutes.
To assemble the polenta cakes, place on a plate, add one tablespoon of caramelized onions to each cake, top each with about a teaspoon of crumbled goat cheese, and drizzle with honey. Enjoy!
Absurdly Addictive Asparagus
4 ounces of pancetta, cut into 3/8 inch to 1/4 inch dice
1 tablespoon butter
1 pound asparagus, woody ends trimmed and sliced into 2 inch pieces on the bias
1 1/4 cup leek, thinly sliced crosswise (white and pale green parts only)
2 cloves garlic, minced
Zest of one lemon
1 teaspoon orange zest
2 tablespoons toasted pine nuts
1-2 tablespoon Italian parsley, chopped
Salt and freshly ground pepper to taste
In a large non-stick pan, sauté pancetta, stirring frequently, over medium heat, until crisp and lightly golden.
Add 1 tablespoon of butter to pan. Add asparagus pieces and leek and sauté until asparagus is tender crisp, about 3-4 minutes.
Add garlic, lemon and orange zest, toasted pine nuts and parsley and sauté for about 1 minute, until fragrant. Season to taste with freshly ground pepper and salt and serve immediately.
4 ounces of pancetta, cut into 3/8 inch to 1/4 inch dice
1 tablespoon butter
1 pound asparagus, woody ends trimmed and sliced into 2 inch pieces on the bias
1 1/4 cup leek, thinly sliced crosswise (white and pale green parts only)
2 cloves garlic, minced
Zest of one lemon
1 teaspoon orange zest
2 tablespoons toasted pine nuts
1-2 tablespoon Italian parsley, chopped
Salt and freshly ground pepper to taste
In a large non-stick pan, sauté pancetta, stirring frequently, over medium heat, until crisp and lightly golden.
Add 1 tablespoon of butter to pan. Add asparagus pieces and leek and sauté until asparagus is tender crisp, about 3-4 minutes.
Add garlic, lemon and orange zest, toasted pine nuts and parsley and sauté for about 1 minute, until fragrant. Season to taste with freshly ground pepper and salt and serve immediately.
Italian Edamame
1 16 oz package frozen edamame in shell
½ cup extra virgin olive oil
4 cloves garlic
¼ cup Italian seasoned bread crumbs
¼ cup freshly grated Romano cheese
Directions
Put frozen edamame in a bowl and cook for about 2 minutes. Just until they are no longer frozen. In a small food processor, combine olive oil and garlic. Process until well combined. Heat a large saute pan over medium high heat. Add the edamame and toss for a few seconds. Add the garlic oil and saute for a minute or two, stirring constantly. Add breadcrumbs and Romano cheese. Toss to coat and serve immediately.
Baked Butternut Squash Fries
1 - 2lb butternut squash
2 tablespoons canola oil
salt
Preheat the oven to 400 degrees F.
Peel and cut the squash into long, thin french fry shapes (roughly 1/3″ thick).
In a large bowl, toss the squash with oil, using your hands to evenly coat each one. Lay them on a wire rack (<-- this is key!) set on top of a baking sheet and salt them generously.
Bake for about 40 minutes, flipping halfway for even crispness. Serve immediately with extra salt and ketchup.
**Nutrition info for 1/4 of the entire recipe:
Calories: 151.9, Fat: 7.2g, Cholesterol: 0mg, Carb: 23.6g, Fiber: 6.6g, Protein: 2.0g
1 - 2lb butternut squash
2 tablespoons canola oil
salt
Preheat the oven to 400 degrees F.
Peel and cut the squash into long, thin french fry shapes (roughly 1/3″ thick).
In a large bowl, toss the squash with oil, using your hands to evenly coat each one. Lay them on a wire rack (<-- this is key!) set on top of a baking sheet and salt them generously.
Bake for about 40 minutes, flipping halfway for even crispness. Serve immediately with extra salt and ketchup.
**Nutrition info for 1/4 of the entire recipe:
Calories: 151.9, Fat: 7.2g, Cholesterol: 0mg, Carb: 23.6g, Fiber: 6.6g, Protein: 2.0g
Deep Fried Squash
Vegetable oil, for frying
1/2 cup whole buttermilk
3 large eggs
4 medium yellow squash, cut into 1/4-inch thick slices
1 cup yellow cornmeal
1 cup all-purpose flour
3 tablespoons Cajun or Creole seasoning
1/2 teaspoon baking powder
1/4 teaspoon salt
Freshly ground black pepper
Chopped fresh parsley, for garnish
Directions:
In a large Dutch oven, pour the oil to a depth of 2 inches; heat to 365 degrees F.
In a large bowl, whisk together the buttermilk and eggs until smooth. Add the squash, tossing gently to coat; let stand for 30 minutes. Drain the squash, discarding the buttermilk mixture.
In a shallow dish, combine the cornmeal, flour, Cajun or Creole seasoning, baking powder, salt, and pepper, to taste. Dredge the squash in the mixture to coat.
Fry the squash, in batches, until golden brown, 2 to 3 minutes. Drain on paper towels. Garnish with parsley, if desired. Serve immediately.
Vegetable oil, for frying
1/2 cup whole buttermilk
3 large eggs
4 medium yellow squash, cut into 1/4-inch thick slices
1 cup yellow cornmeal
1 cup all-purpose flour
3 tablespoons Cajun or Creole seasoning
1/2 teaspoon baking powder
1/4 teaspoon salt
Freshly ground black pepper
Chopped fresh parsley, for garnish
Directions:
In a large Dutch oven, pour the oil to a depth of 2 inches; heat to 365 degrees F.
In a large bowl, whisk together the buttermilk and eggs until smooth. Add the squash, tossing gently to coat; let stand for 30 minutes. Drain the squash, discarding the buttermilk mixture.
In a shallow dish, combine the cornmeal, flour, Cajun or Creole seasoning, baking powder, salt, and pepper, to taste. Dredge the squash in the mixture to coat.
Fry the squash, in batches, until golden brown, 2 to 3 minutes. Drain on paper towels. Garnish with parsley, if desired. Serve immediately.
Roasted Red Potatoes
4 red potatoes
1 Tablespoon olive oil
2 Tablespoons bread crumbs
1 Tablespoon Parmesan cheese
Various seasonings (I use salt, garlic powder, onion powder, and parsley)
Directions:
Preheat oven to 375 degrees.
Slice potatoes into wedges and place in bowl.
Toss in olive oil until coated and then add all remaining ingredients and toss until evenly coated.
Bake in preheated oven 30-40 minutes or until desired degree of crispness, turning wedges over halfway through baking.
4 red potatoes
1 Tablespoon olive oil
2 Tablespoons bread crumbs
1 Tablespoon Parmesan cheese
Various seasonings (I use salt, garlic powder, onion powder, and parsley)
Directions:
Preheat oven to 375 degrees.
Slice potatoes into wedges and place in bowl.
Toss in olive oil until coated and then add all remaining ingredients and toss until evenly coated.
Bake in preheated oven 30-40 minutes or until desired degree of crispness, turning wedges over halfway through baking.
Honey Roasted Red Potatoes
1 pound red potatoes, cut in 1 inch chunks
2 tablespoons diced onion
4 tablespoons butter, melted
2 tablespoons honey
2 teaspoons dry mustard
Salt to taste
Ground black pepper to taste
Preheat oven to 375 degrees F (190 degrees C). Lightly coat an 11×7 inch baking dish with nonstick cooking spray.
Place potatoes in a single layer in prepared dish, and top with onion. In a small bowl, combine melted butter, honey, mustard, salt and pepper; drizzle over potatoes and onion. Mix thoroughly to coat all potatoes.
Bake in the preheated 375 degrees oven for 40 or so minutes until tender, stirring a few times during cooking.
**If you want them extra crispy outside, throw on broil for 1-2 minutes.
Can double this recipe, easily.
1 pound red potatoes, cut in 1 inch chunks
2 tablespoons diced onion
4 tablespoons butter, melted
2 tablespoons honey
2 teaspoons dry mustard
Salt to taste
Ground black pepper to taste
Preheat oven to 375 degrees F (190 degrees C). Lightly coat an 11×7 inch baking dish with nonstick cooking spray.
Place potatoes in a single layer in prepared dish, and top with onion. In a small bowl, combine melted butter, honey, mustard, salt and pepper; drizzle over potatoes and onion. Mix thoroughly to coat all potatoes.
Bake in the preheated 375 degrees oven for 40 or so minutes until tender, stirring a few times during cooking.
**If you want them extra crispy outside, throw on broil for 1-2 minutes.
Can double this recipe, easily.
Macaroni and Cheese Casserole
1 package (1 lb. box) San Giorgio Elbows, uncooked
1/2 cup butter or margarine
1/2 cup all-purpose flour
salt and ground black pepper to taste
5 cups of milk (I used whole milk)
4 cups (16 oz.) shredded cheddar cheese (see my note above)
Cook pasta according to package directions. Heat oven to 350 degrees F. In a large saucepan over medium heat, melt the butter. Blend in the flour, salt and pepper; gradually stir in the milk. Cook constantly until the sauce begins to thicken and mixture begins to boil. Slowly add in the cheese, stir until all of the cheese has melted. (I found it best to use a nonstick silicone spatula for stirring the cheese). In a 3 quart casserole dish, stir together the cooked pasta with the cheese sauce. Bake in a preheated 350 degree oven for 30 minutes or until hot and bubbly.
This recipe makes 8 to 10 servings.
1 package (1 lb. box) San Giorgio Elbows, uncooked
1/2 cup butter or margarine
1/2 cup all-purpose flour
salt and ground black pepper to taste
5 cups of milk (I used whole milk)
4 cups (16 oz.) shredded cheddar cheese (see my note above)
Cook pasta according to package directions. Heat oven to 350 degrees F. In a large saucepan over medium heat, melt the butter. Blend in the flour, salt and pepper; gradually stir in the milk. Cook constantly until the sauce begins to thicken and mixture begins to boil. Slowly add in the cheese, stir until all of the cheese has melted. (I found it best to use a nonstick silicone spatula for stirring the cheese). In a 3 quart casserole dish, stir together the cooked pasta with the cheese sauce. Bake in a preheated 350 degree oven for 30 minutes or until hot and bubbly.
This recipe makes 8 to 10 servings.
Sweet Potato Fries
Cut your sweet potatoes until they’re a medium thickness. Not hugely thick cut and not shoestring.
Let potatoes soak in water for an hour – half the day. (not mandatory, but recommended)
Preheat oven to 425°
Throw a Tablespoon or two of cornstarch into a plastic bag.
Dump a handful of sweet potatoes into the bag with the cornstarch. Twist the top of the bag so it forms a balloon with some air inside and shake the fries around until they’re lightly coated with the cornstarch.
Put your coated fries on a non stick cookie sheet.
Drizzle 2 Tablespoons of olive oil over the fries.
Using your hands, make sure the fries are well coated.
Arrange them on the sheet again, so they have space between each fry. The less fries on the pan the better they’ll cook. Too many shoved together and they’ll never get crispy. They’ll just steam. Pop the fries into your preheated oven and cook for 15 minutes.
Meanwhile you can make the dipping sauce. Mix together 1/2 cup of mayonaise with 1 teaspoon of Sriracha sauce and 1/4 teaspoon of Cayenne Pepper.
You can adjust the proportions to taste. Mix it up and taste it then adjust as you like.
Check the fries after 15 minutes, flip them over (you might have to use a spatula depending on how “non stick” your pan is) and return to the oven if necessary for another 5 minutes.
Cut your sweet potatoes until they’re a medium thickness. Not hugely thick cut and not shoestring.
Let potatoes soak in water for an hour – half the day. (not mandatory, but recommended)
Preheat oven to 425°
Throw a Tablespoon or two of cornstarch into a plastic bag.
Dump a handful of sweet potatoes into the bag with the cornstarch. Twist the top of the bag so it forms a balloon with some air inside and shake the fries around until they’re lightly coated with the cornstarch.
Put your coated fries on a non stick cookie sheet.
Drizzle 2 Tablespoons of olive oil over the fries.
Using your hands, make sure the fries are well coated.
Arrange them on the sheet again, so they have space between each fry. The less fries on the pan the better they’ll cook. Too many shoved together and they’ll never get crispy. They’ll just steam. Pop the fries into your preheated oven and cook for 15 minutes.
Meanwhile you can make the dipping sauce. Mix together 1/2 cup of mayonaise with 1 teaspoon of Sriracha sauce and 1/4 teaspoon of Cayenne Pepper.
You can adjust the proportions to taste. Mix it up and taste it then adjust as you like.
Check the fries after 15 minutes, flip them over (you might have to use a spatula depending on how “non stick” your pan is) and return to the oven if necessary for another 5 minutes.
Pan-Fried Brussels Sprouts Tossed in a Sriracha Honey Lime Sauce
Ingredients:
1 lb. brussel sprouts
1/4 cup olive oil
1 Tbsp. Sriracha
3 Tbsp. honey
1 Tbsp. lime juice
salt
Directions:
Trim the ends off the Brussels sprouts and then cut each one in half. Heat olive oil in a large skillet over medium-high heat. Add Brussels sprouts to pan cut side down (Careful: hot oil may splatter!) and season with salt. Fry until golden brown.
In a small bowl, whisk together Sriracha, honey, and lime juice. Taste and add more Sriracha to desired heat level. Remove Brussels sprouts and add to a bowl. Toss with Sriracha mixture. Serve while it's still hot!
http://fromdahliastodoxies.blogspot.com/2012/03/brussels-sprouts-with-sriracha-honey.html
Ingredients:
1 lb. brussel sprouts
1/4 cup olive oil
1 Tbsp. Sriracha
3 Tbsp. honey
1 Tbsp. lime juice
salt
Directions:
Trim the ends off the Brussels sprouts and then cut each one in half. Heat olive oil in a large skillet over medium-high heat. Add Brussels sprouts to pan cut side down (Careful: hot oil may splatter!) and season with salt. Fry until golden brown.
In a small bowl, whisk together Sriracha, honey, and lime juice. Taste and add more Sriracha to desired heat level. Remove Brussels sprouts and add to a bowl. Toss with Sriracha mixture. Serve while it's still hot!
http://fromdahliastodoxies.blogspot.com/2012/03/brussels-sprouts-with-sriracha-honey.html
Roasted Brussel Sprouts
1 pound brussel sprouts
1 tablespoon olive oil
½ cup Giada De Laurentiis parmesan garlic vinaigrette (this is available at Target)
pinch of ground pepper
½ tablespoon kosher salt, separated
Directions
Preheat the oven to 400 degrees.
Line a baking sheet with parchment paper. Cut the stems off of your brussel sprouts and then slice them in half. Place them in a Ziploc bag.
Add the olive oil, vinaigrette, ground pepper and half of the salt to the Ziploc bag. Give it a good shake. Empty the brussel sprouts onto the pan. Turn the brussel sprouts cut side down and roast for 20 minutes.
If you have really large brussel sprouts roast for 25 minutes. You want the brussel sprouts to be browned and crispy. Take them out of the oven and sprinkle with the remaining salt.
1 pound brussel sprouts
1 tablespoon olive oil
½ cup Giada De Laurentiis parmesan garlic vinaigrette (this is available at Target)
pinch of ground pepper
½ tablespoon kosher salt, separated
Directions
Preheat the oven to 400 degrees.
Line a baking sheet with parchment paper. Cut the stems off of your brussel sprouts and then slice them in half. Place them in a Ziploc bag.
Add the olive oil, vinaigrette, ground pepper and half of the salt to the Ziploc bag. Give it a good shake. Empty the brussel sprouts onto the pan. Turn the brussel sprouts cut side down and roast for 20 minutes.
If you have really large brussel sprouts roast for 25 minutes. You want the brussel sprouts to be browned and crispy. Take them out of the oven and sprinkle with the remaining salt.
Asian Green Beans
1 ½ lbs. Fresh Green Beans (snapped)
3 tbs soy sauce
1 tbs sesame oil (or any other oil)
1 tsp sugar
6 gloves garlic, minced
Boil bean for 4-5 minutes
Combine next 3 ingredients and set aside
Drain Beans
Spray wok or skillet
Cook garlic 20-30 seconds
Add beans and cook for 2 minutes
Add sauce and cook until desired tenderness.
1 ½ lbs. Fresh Green Beans (snapped)
3 tbs soy sauce
1 tbs sesame oil (or any other oil)
1 tsp sugar
6 gloves garlic, minced
Boil bean for 4-5 minutes
Combine next 3 ingredients and set aside
Drain Beans
Spray wok or skillet
Cook garlic 20-30 seconds
Add beans and cook for 2 minutes
Add sauce and cook until desired tenderness.