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Appetizers
Breakfast
Desserts: Cakes
Avocado Salad
A friend of my dad gifted us with a beautiful bounty of tomatoes and turnips. So in a quest to eat them all and not let one single tomato go bad I decided to whip up this fabulous easy, delicious and nutritious dish. Even if your not a black eyed peas fan or not to fond of avocado’s (which I don’t believe you exists) you’ve gotta try this combination of flavors.
This would be great to take to a party because it doesn’t have to be refrigerated. Also tastes great as a dip with tortilla chips.
Ingredients: 3 Large Avocado’s, 4 Large tomatoes, 1/2 small onion, 1 can black eyed-peas, 1/2 cup Catalina dressing, salt & pepper to taste and a splash of Tabasco
Drain black eyed peas, but do not rinse
Find your prettiest Mexican styled bowl
Slice avocado’s in half, hit the seed with the blade of your knife and pop the seed out
Then scoop around the flesh with a spoon, and chop into bit sized pieces and add to bowl
Chop tomatoes and add to bowl
Finely chop onions and add to bowl
Then add drained black eye peas
salt & pepper to taste
And a splash of tabasco
Measure 1/2 cup catalina dressing and pour into salad (you could also use french or thousand island)
Mix well and enjoy!
Print This Recipe
Avocado Salad3 Large Avocado’s
4 Large tomatoes
1/2 small onion
1 can black eyed-peas
1/2 cup Catalina dressing
salt & pepper to taste
a splash of Tabasco
Drain 1 can of black eyed peas, chop avocado’s, tomatoes, and onion. Add all the ingredients to a large bowl and mix thoroughly. Serve by itself or with chips.
Baked Cabbage
My Mom recently acquired this delicious recipe from a friend of hers and has made it several times since. In fact it’s the kind of recipe that no matter how many times you eat it you want more, at every possible occasion. In fact she served it at Thanksgiving and Christmas and I begged her to make it again for New Years Day, which she obliged, and I am forever grateful. The best part is that she shared the recipe with me, and now I am sharing it with you.
It’s so creamy the cabbage just melds to the cream, top that with bacon and it’s a winner. Not to mention it only has 5 ingredients. Serve this to your family and they will be begging you for more. Just ask my Mom!
Ingredients: 1 large head of cabbage (shredded), 1 large onion sliced, 3 T. cornstarch, salt & pepper, splash of Tabasco (optional), 2 cups heavy cream, raw bacon, chopped (about 7 pieces)
Start off with a large head of cabbage, remove the tough outer leaves and rinse well.
Then cut off the stem
then cut in half length wise straight down the middle
see the center of the stem that will need to be removed
so cut each half in half again
Then place the flat side down and at a angle where the stem is,
go ahead and chop it out and discard
Then simply chop the rest of the cabbage
add all the chopped cabbage to the 9 X 13 casserole, it’s ok if it seems to be overflowing. Cabbage wilts a lot as it bakes.
Then slice a whole onion
and add on top of the sliced cabbage
Then in a separate bowl its time for the creamy goodness.
Start off with 3 T cornstarch
add 2 cups of heavy cream
1 tsp salt and 1/2 tsp black pepper
add a splash of Tabasco (optional) but I think it adds a great depth of flavor
whisk together until smooth and lump free
Then pour evenly over the cabbage
Then dice up 7 pieces of raw bacon
and spread them out on top of the cabbage
Cover with foil and place on a larger pan (just in case of spillover) bake at 350° for 1 1/2 hours. Remove the foil for the last ten minutes to brown the bacon.
when you remove it from the oven it will look like this.
and then you stir it and see all the wonderful creaminess! Enjoy!
Print This Recipe
Baked Cabbage1 large head of cabbage (shredded)
1 large onion sliced
3 T. cornstarch
salt & pepper
2 c heavy cream
splash of Tabasco (optional)
raw bacon crumbled (about 7 pieces)
Place cabbage & onion in a buttered, 9 x 12 baking dish.
Mix cornstarch, salt, and pepper….add cream & whisk.
Pour over cabbage.
Top with the crumbled, raw bacon.
Cover with foil and bake @ 350 degrees for about 1.5 hrs.
Remove foil the last few minutes so bacon will brown.
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Broccoli and Cheese
One of my and my families all time favorite holiday side dishes is Broccoli and Cheese, very simple and it always flies off the platter. The cheese sauce is very creamy with a hint of onions and garlic which pairs perfectly with the broccoli. I swear even the kids will eat this broccoli and even ask for more, seriously no joking! The cheese sauce also goes really well on cauliflower! I hope you enjoy it as much as my family does!
Ingredients: 2 bags Broccoli Wokly, 1 small onion, 3-4 cloves garlic, 3 TBS butter, 1 can cream of mushroom, 1/3 stick of velvetta
melt butter in large sauce pan
after cooking a few minutes add your garlic and saute still onions are translucent.
Add Cream of Mushroom and cubed Velveeta stir until melted
While cheese is melting, microwave broccoli in bag for 4 minutes
Add cooked Broccoli to serving dish
And spoon over cheese mixture
Either Serve immediately or bake in oven for 15 minutes for extra goodness.
Buttermilk Ranch Dressing
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There is one staple in our house I am not sure we could live without, ranch dressing. My family loves it probably more than they should. I don’t mind serving it with lots of fresh veggies as long as they eat them. Usually carrots or celery are the go to dippers. I ran across this Buttermilk Ranch Dressing on Pinterest (you pinning yet?) I couldn’t resist any longer.
The true test came yesterday when I served the boys, spinach, broccoli and carrots with the buttermilk ranch, and guess what, they ate it all, even the spinach. They “loves the leaves”, they said. Shocking to me, how many 3 year olds eat spinach, fresh! I credit it to this extra yummy dressing, that gets even better as it melds together. I am just thinking of all the things I can smother in it. To make me feel a little better about eating it, I used fat free sour cream and low fat buttermilk.
Ingredients: 1 1/4 cups sour cream, 1/2 cup buttermilk, 1/4 cup mayonnaise, 1 tablespoon lemon juice, 1/4 onion, 1 large garlic clove, minced, 4 tablespoons fresh chopped parsley, 1 teaspoon sea salt or to taste, 1/4 teaspoon black pepper, 1 teaspoon fresh dill or 1/4 teaspoon dried dill
Roughly chop the fresh dill and parsley
quarter an onion
Add all the ingredients to the food processor.
And process until smooth.
Pour into a jar or container and refrigerate at least a few hours before serving. The longer it has a chance to meld the better.
Serve with as many fresh veggies as possible.
Buttermilk Ranch Dressing
Slightly adapted from Simple Bites
1 1/4 cups sour cream
1/2 cup buttermilk
1/4 cup mayonnaise
1 tablespoon lemon juice
1/4 onion
1 large garlic clove, minced
4 tablespoons fresh chopped parsley
1 teaspoon sea salt or to taste
1/4 teaspoon black pepper
1 teaspoon fresh dill or 1/4 teaspoon dried dillCombine all ingredients in food processor or blender. Blend well.
Refrigerate for at least a few hours before serving. Taste and additional salt as necessary. This makes for a fairly thick dressing. If a thinner consistency is desired replace part of the sour cream with additional buttermilk. Serve on your favorite salad or fresh veggies.
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Cauliflower Fritters
One of my favorite things about having a vegetable garden is almost being forced into creating new recipes. Take the cauliflower this year, it did so amazing I was “forced” to create two new dishes we absolutely love.
A little bit of time and effort working the dirt, planting, and watering. That’s it. We’ve basically done nothing else. I also get the joy of telling the boys, this is from our garden. They actually think every veggie is from Daddy’s garden (I never get any credit) and all rice is from Poppy’s rice fields.
Ok, so this is a food post, back to it.
These fritters are simple to make and super delicious as a side dish, or even on top of a bed of mixed greens. It makes quite a few so be prepared for leftovers (my favorite).
This recipe is gluten free, but you could easily sub the rice flour with all purpose flour.
Ingredients: 1 large head cauliflower (about 2 1/4 pounds), trimmed and chopped, 1/2 cup flour (I used Brown rice flour), 1 large egg, beaten, 1/4 tsp red pepper flakes, salt and pepper to taste
I used Bob’s Red Mill Brown Rice Flour, it gives it a really mild flavor and the perfect amount of crispness.
Add the cauliflower to your steamer, and steam until tender about 10-15 minutes.
In a pinch you can use frozen cauliflower that you can steam in the bag, but fresh has much more flavor.
Steam until it’s fork tender and then mash.
I left mine with a little texture, but you could mash fully or even put it in the food processor to make it really smooth.
Then add the egg, flour, red pepper flakes, salt and pepper, mix well.
Roll into balls and flatten into patties, cooking over medium high heat with a few tablespoons of oil.
Fry on each side, until golden brown. About 3-4 minutes per side.
Serve as a side dish, or on top of salad greens.
Print This RecipeCauliflower Fritters
adapted from Rachael Ray
Ingredients
1 large head cauliflower (about 2 1/4 pounds), trimmed and chopped
1/2 cup flour (I used Brown rice flour)
1 large egg, beaten
1/4 tsp red pepper flakes
salt and pepper to taste
Directions
Steam the cauliflower until tender, 10 to 15 minutes. Transfer to a large bowl, mash and let cool for 10 minutes. Stir in the flour, egg, red pepper flakes, season with salt and pepper. Roll 1/4 cupfuls into balls, then flatten into patties, to make a total of 12 to 14. In a skillet, heat 2 tablespoons extra-virgin olive oil over medium-high heat. Working in batches, fry the patties until golden-brown, about 4 minutes on each side. Serve as a side or on top of salad greens.
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From the Land of Monkeys “Mouth Watering Mondays”
Balancing Beauty and Bedlam “Tasty Tuesday”
ZenSational Meals
Real Sustenance, “Seasonal Sundays”
Simply Sugar and Gluten Free, “Slightly Indulgent”
All the Small Stuff, “Tuesday at the Table”
Life as Mom “Recipe Swap”
A Prairie Story, “Recipe Swap”
It’s a Keeper, “It’s a Keeper Thursday”
Grocery Cart Challenge ”Recipe Swap”
Designs by Gollum “Foodie Friday”
and “Ann Kroeker “Food on Fridays”
Chopped Salad with Fried Garbanzo Beans
I am always in search of a really good salad with fresh and unique ingredients that make it so much more exciting to eat. I ran across this recipe in the Oprah Magazine and saw fried garbanzo beans, interesting. Never had that before and knew I had to try it. Needless to say this salad is a meal in itself, delicious, easy to prepare and won’t disappoint your taste buds at all, lots of yummy flavors going on in it.
Ingredients: 3/4 cup olive oil, divided, 1 cup canned garbanzo beans, rinsed and drained, 1 tsp. kosher salt, divided, 1/4 tsp. black pepper, divided, 1/8 tsp. chili powder, 4 slices (1/4 pound) bacon, 3 Tbsp. apple cider vinegar, 1/4 tsp. fresh basil, 1/4 tsp. dried oregano, 1 clove garlic, finely chopped, 1 small shallot, finely chopped, 12 cherry tomatoes, halved, 1 cucumber, preferably English, peeled, seeded, and chopped, 1 bag mixed baby greens, 1/2 cup small feta cheese cubes
You can use whatever vinegar you have on hand, red wine vinegar, apple cider. I used this Bragg Apple Cider Vinegar with the ‘Mother’. Apparently the mother has lots of health benefits for your body, as opposed to regular ole vinegar. You can see more details on the Bragg website. I think it tastes good and love the extra healthy benefits.
First up, rinse the garbanzo beans well.
Add them to a hot pan with about 6 T of olive oil, and fry them up, until they reach a golden color.
Mix up the seasoning that will top the beans, black pepper, salt and chili powder, set aside.
chop the shallots, garlic and cucumbers.
Set the beans aside on a paper towel to cool and drain.
Sprinkle with the seasoning blend and toss well.
Sample a few, they are yummy!
Then fry up the bacon in the same pan, and set aside to cool and crumble.
In a large salad bowl, add the shallot, garlic, vinegar, basil and oregano.
Mix well while adding the rest of the oil olive (about 6 Tablespoons), season with a bit of salt and pepper.
Add the tomatoes and cucumbers to the dressing.
and the salad greens, and toss well.
top with the feta cheese.
Bacon and garbanzo beans.
Just look at those gorgeous colors.
Be sure to share, and enjoy!
Print This RecipeChopped Salad with Fried Garbanzo Beans
adapted from Oprah magazine
Ingredients
3/4 cup olive oil , divided
1 cup canned garbanzo beans , rinsed and drained
1 tsp. kosher salt , divided
1/4 tsp. freshly ground black pepper , divided
1/8 tsp. chili powder
4 slices (1/4 pound) bacon
3 Tbsp. apple cider vinegar
1/4 tsp. fresh basil
1/4 tsp. dried oregano
1 clove garlic , finely chopped
1 small shallot , finely chopped
12 cherry tomatoes , halved
1 cucumber , preferably English, peeled, seeded, and chopped
1 bag mixed baby greens
1/2 cup small feta cheese cubes
Directions
Heat 6 tablespoons oil in a large skillet over medium-high heat. Carefully add garbanzo beans and fry, stirring often, until crisp and golden, 5 to 7 minutes. Using a slotted spoon, transfer to a paper-towel-lined plate and sprinkle with 1/4 teaspoon salt, 1/8 teaspoon pepper, and chili powder; set aside.
Carefully discard oil in skillet and wipe clean. Return skillet to medium heat, add bacon, and cook, turning occasionally, until crisp, 7 to 8 minutes; transfer to a paper-towel-lined plate. When cool enough to handle, crumble into small pieces.
In a large bowl, whisk together vinegar, basil, oregano, garlic, shallot, and remaining 6 tablespoons oil, 3/4 teaspoon salt, and 1/8 teaspoon pepper to make a dressing. Add tomatoes, cucumbers, lettuce, and cheese, tossing gently to combine. Transfer to bowls, garnish with bacon and garbanzo beans, and serve.
I am happy to list this post @
From the Land of Monkeys “Mouth Watering Mondays”
Balancing Beauty and Bedlam “Tasty Tuesday”
ZenSational Meals
Real Sustenance, “Seasonal Sundays”
Simply Sugar and Gluten Free, “Slightly Indulgent”
All the Small Stuff, “Tuesday at the Table”
Life as Mom “Recipe Swap”
A Prairie Story, “Recipe Swap”
It’s a Keeper, “It’s a Keeper Thursday”
Grocery Cart Challenge ”Recipe Swap”
Designs by Gollum “Foodie Friday”
and “Ann Kroeker “Food on Fridays”
Creamed Corn with Bacon
This weeks Food Network Chef’s Challenge hosted by I Blame My Mother is Michael Symon. Michael won the Next Food Network Iron Chef competition and is also a owner of several restaurants. I wasn’t too familiar with his style of cooking since I didn’t see his show. But I stumbled across this recipe for Creamed Corn with Bacon and knew it would be something our family would enjoy.
Though I made some major changes to the recipe using everyday ingredients and making it a little more time efficient. I didn’t make my own corn cob stock, and I used frozen corn instead of fresh, and sour cream in place of cream fraiche. I also used regular bacon in lieu of Lardoon bacon (really thick bacon). If you’d like to see the original recipe, click here.
Verdict: This creamed corn was simply amazing. The fresh cilantro and lemon zest add a bright fresh wonderfully flavor to the creamy melt in your mouth smooth corn. I will be making this time and time again.
Be sure to stop by I Blame My Mother to see what the other participants cooked.
Let me show you what I did:
Ingredients: 1 teaspoon extra-virgin olive oil, 1/4 pound bacon cut into pieces, 1 small onion, diced, 1 clove garlic minced, 1 bag frozen corn, 1 teaspoon salt, 1 cups chicken stock, 1/2 cup sour cream, 1/2 cup freshly chopped cilantro leaves, 1/2 lemon, zested
Chop bacon into bite sized pieces and add to a medium large stock pot over medium high heat.
Meanwhile diced 1 clove of garlic
and one small onion.
Once the bacon has rendered down most of the fat.
Add the onion, cook for about 1 minute.
Then add the garlic and cook another 30 seconds or so.
Then add in the frozen corn
salt
and chicken stock.
Simmer until the chicken stock reduces about 5 minutes.
Then add in the sour cream and cook another 3-4 minutes until cream thickens.
If it doesn’t seem to thicken, in a small dish add a tsp of corn starch and 1 tsp of water, mix and add to the corn mixture, stirring well until the sauce thickens.
Remove from heat.
Then zest half a lemon
and chop 1/2 cup fresh cilantro, add to corn.
Along with the lemon zest. Stir well and serve.
Enjoy!
Print This RecipeCreamed Corn with Bacon
Ingredients
1 teaspoon extra-virgin olive oil
1/4 pound bacon cut into pieces
1 small onion, diced
1 clove garlic minced
1 bag frozen corn
1 teaspoon salt
1 cups chicken stock
1/2 cup sour cream
1/2 cup freshly chopped cilantro leaves
1 lemon, zested
Directions:
Begin heating a large saucepan, and glaze bottom with the extra-virgin olive oil. Add the bacon and cook over medium heat, rendering the fat and browning the pieces, stirring as needed. Add the onion and sweat, about 45 seconds. Add the garlic and continue to cook, stirring, another 30 seconds. Add the corn and salt, continuing to cook for another 2 minutes. Add the chicken stock and bring to a simmer, cooking until the liquid reduces to approximately 2/3 cup. Add the sour cream and simmer 3 minutes or until the mixture begins to thicken. If it doesn’t thicken mix a tsp of corn starch with a little water and add to corn, quickly stirring until thickened.
Remove pan from heat; stir in cilantro and lime zest. Check for seasoning and serve.
Crock-pot Pinto Beans
Beans, Beans, they’re good for your heart, the more you eat the more you Fart. Oh umm, excuse me! I like that song.
I just love me some beans, they are warm, comforting, spicy, filling and so easy to make!! I know sometimes beans get a bad rap, for being gaseousness (made up word, I think) making little suckers and such. But in all honesty, they are so darn good for you, full of protein, fiber, and nutrients. For instance, I made these crockpot beans with full intentions of turning them into re-fried beans and making breakfast taquitos with them. But they went so fast this never happened. So note to self, when making this double the recipe.
Ingredients: 1 lb pinto beans, 1 can Rotel tomatoes, 1 onion, 4-6 garlic cloves, 1 tsp chili powder, 1 tsp cumin, 1 tsp salt, 2 jalapenos (optional), 1/2 lb ham pieces, 4-5 cups water.
Start off with rinsing the beans really well
See I found a clump of dirt, yuck!
Once rinsed thoroughly add to crockpot along with 4 cups of water
Chop and de-seed the jalapenos, garlic and onions
Add them all to the beans
Then add 1 tsp cumin, chili powder, and salt
At my grocery store they sell the packets of boneless ham pieces, use about half the package
roughly chop and add to beans
Then add 1 can of Rotel, if the water isn’t covering all the veggies, add a bit more water
Cook on high for 7-8 hours, until beans are cooked to perfection
Serve as a meal, with cornbread. Great in Mexican dishes, taquitos, eggs, as a side dish, you name it!
Crock- pot Pinto Beans
1 lb pinto beans
1 can rotel tomatoes
1 onion
4-6 garlic cloves
1 tsp chili powder
1 tsp cumin
1 tsp salt
2 jalapenos (optional)
1/2 lb ham pieces (optional but highly recommended)
4-5 cups water.
Start by rinsing your beans very well, checking for any beans to discard, dirt etc. Add washed beans to crock pot along with 4 cups water. Chop and de-seed jalapeno, chop onion and garlic add all to beans. Add spices, stir well. If using ham pieces, roughly chop and add to beans. Then dump in 1 can of rotel tomatoes stir well. If water isn’t covering all ingredients go ahead and add up to 1 cup more water. Cover and cook on high for 7-8 hours. Serve alone or with cornbread. Enjoy!
Fried Green Tomatoes
Ever since DT started gardening I’ve slowly been forced encouraged to take an active role in the garden and I’ve wanted to make fried green tomatoes. Of course, one of my all time favorite movies could have slightly influenced me, though year after year we always let the tomatoes ripen and use them in the normal fashion.
Well enough was enough. I took matters into my own hands and snuck into the garden to grab 3 huge green tomatoes.
Boy am I glad I did. These tomatoes were slightly sweet, tart, crispy and delicious.
Let me show you how they were done. TOWANDA!!!
Ingredients: 1 large egg, lightly beaten, 1/2 cup buttermilk, 1/2 cup cornmeal, 1/2 teaspoon salt, 1/2 teaspoon pepper, 1/2 cup all-purpose flour, 3 medium-size, firm green tomatoes, cut into 1/3-inch-thick slices, Vegetable oil
The green beauties.
In 3 separate pie plates mix the dredging materials.
In the 1st pie plate add the egg and buttermilk, beat these together.
In the 2nd pie plate add 1/4 cup of flour, cornmeal, salt and pepper.
and in the 3rd pie plate add the remaining 1/4 cup of flour. (not pictured)
Then slice the tomatoes about 1/3 inch thick.
Ok so one is turning slightly pink!
Heat the oil in a skillet and let it get really hot. When you drop a bit of flour in the oil and it boils immediately, it’s ready.
First dredge in the plain flour,
then the buttermilk mixture.
and into the cornmeal mixture.
Cook in small batches, about 3-4 at a time. For about 1-2 minutes per side.
Flip and see the golden brown goodness. The smell is just insanely good.
Place on paper towels to cool. And continue batch cooking till all the tomatoes are done.
Or if you know what’s really good to sample the tomatoes while they are still piping hot.
Burning your lips and yelling TOWANDA is a given!
Yum, nothing quite like that.
Fried Green Tomatoes
adapted from Southern Living, June 2011 edition
Ingredients
1 large egg, lightly beaten
1/2 cup buttermilk
1/2 cup cornmeal
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup all-purpose flour
3 medium-size, firm green tomatoes, cut into 1/3-inch-thick slices (about 1 1/4 lb.)
Vegetable oilDirections
In a pie plate whisk together egg and buttermilk. In another pie plate, combine cornmeal,1/4 cup flour, salt, pepper. In another pie plate add 1/4 cup flour. Dredge tomato slices in remaining 1/4 cup flour; dip in egg mixture, and dredge in cornmeal mixture.
Pour oil to a depth of 1/2 inch in a large cast-iron skillet; heat to medium-high heat. Drop tomatoes, in batches, into hot oil, and cook 2 minutes on each side or until golden. Drain on paper towels. Sprinkle hot tomatoes with salt to taste.
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From the Land of Monkeys “Mouth Watering Mondays”
Balancing Beauty and Bedlam “Tasty Tuesday”
ZenSational Meals
Real Sustenance, “Seasonal Sundays”
Simply Sugar and Gluten Free, “Slightly Indulgent”
All the Small Stuff, “Tuesday at the Table”
Life as Mom “Recipe Swap”
A Prairie Story, “Recipe Swap”
Miz Helen’s, “Full Plate Thursday”
It’s a Keeper, “It’s a Keeper Thursday”
Grocery Cart Challenge ”Recipe Swap”
Designs by Gollum “Foodie Friday”
and “Ann Kroeker “Food on Fridays”
Fried Patty Pan Squash
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This is the first year we successfully grew patty-pan squash. Oh how my Mom was so looking forward to this squash. She tells the story about how this is the first thing she learned to cook from her Grandma Thompson. Grandma Thompson was an amazing cook, she could cook a pot of green beans like nobody’s business. She also always had for us kids pistachio pudding and had pecan pinwheels every time we came over. We knew exactly where to find them. On trips to visit our Memaw (her daughter) she always rode with us and we (my brother’s and I) would fight over who got to lay their head in her lap and she would scratch our heads as we fell sound asleep. She lived until she was 93 and I was 10, I feel so very blessed to have such a very special great grandmother.
So back to this recipe it evokes such special memories in my Mom and I wanted to provide her with that enjoyable experience by growing some. Mom said let the get big, and big they did. This recipe is very simple and could be used for almost any summer squash. It would be easy to tweak to how every many squash you are frying. Small batches or large, just simply adjust the amounts of eggs or cornmeal.
A few ingredients: Squash, Cornmeal, eggs, salt and pepper
In a pie plate, crack the eggs
Meanwhile Mom peeled the squash
Beat the eggs well
add salt and pepper, and lots of it, maybe 1 tsp salt, 1/2 tsp pepper
Whisk together.
Heat a large skillet with about 1/4 inch of oil.
Cut the tops and bottoms off the squash
and thinly slice.
If some of the seeds are too large, just pop them out.
Now in a large plastic bag. Add 2 cups of cornmeal.
about a teaspoon of salt.
and 1/2 teaspoon of pepper. You don’t want to skimp of the salt and pepper, because this is your chance to season well.
Then dip the squash in the egg wash.
and place the cornmeal and shake well.
The add to the pan and let cook for about 2-3 minutes, till browning.
Then flip and repeat till the other side is done.
Remove and add to paper towels to cool.
But if your like us and can’t wait to cool, go ahead and break off a piece.
and enjoy!
Print This RecipeFried Patty Pan Squash
Ingredients:
2-3 Patty Pan Squash 2-3 inches wide
2 cups Cornmeal
3 Eggs
Salt and pepper
Crack eggs into a pie plate, beat and add generous amounts of salt and pepper, mix well. Then in a large plastic zip-lock bag, add cornmeal and generous amounts of salt and pepper. Wash, peel and slice squash. Dip in egg wash and then cornmeal. Fry in 1/4 inch hot oil, for 2-3 minutes each side. Remove and set aside on paper towel to cool. Enjoy.
Hearts of Palm Salad
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After a party the other day My parents had my Dad came boasting about how great a salad was. Really a Salad I thought? This coming from my Dad a total meat and potatoes guy? This has to be documented.
Lucky for me they were able to get the recipe quickly and I made it the very next day. Now folks I am not kidding this salad is some dangerously good stuff. Very simple to make but dangerously (did I just say that) delicious. Dangerous because you won’t want to stop eating it. It has Hearts of Romaine, Hearts of Palm and Artichokes Hearts, not to mention bacon and also avocados. It hits the spectrum of every awesome ingredients in a salad, heck I bet some hard boiled eggs would even be great in this.
Let me show you how to make and please be forever grateful of my good ole Dad.
Ingredients: Spicy onion dressing: 1/4 small onion, chopped, 3 Tbls. apple cider vinegar (I used Red wine Vinegar), 2 tsp. spicy brown mustard, 1/2 tsp. sugar, 1/2 tsp. salt, 1/4 tsp. pepper, 1 cup vegetable oil
Salad: 16 oz. bacon–cook until crisp over medium heat–cool and crumble, 1 can hearts of palm–I used 14 ounces for 1 recipe, 1 (8 oz.) can of artichoke hearts quarters (not marinated), 3 bunches Hearts of romaine lettuce-washed and chopped into bite sized, 2 Avocados, diced, 1 cup (4 oz) feta cheese
To start make the dressing in a food processor or blender, go ahead and add the vinegar
and 1/4 of an onion, process until chopped finely
then add the mustard
sugar (I used agave nectar)
salt
and black pepper, process until combined.
then while the processor is on high, slowly add the oil
until the dressing is smooth and creamy, set aside and refrigerate if needed.
Meanwhile cut the bacon into small pieces. I like to cook it this way because all the bacon can go into one pan at once
add to the pan and fry
drain and set aside to cool.
Then chop the artichoke hearts
and hearts of palm
Slice the avacodos
scoop out the skin
and dice
add to a small bowl and mix to combine
Then throughly wash the hearts of romaine
cut the bottoms off, and chop into bite sized pieces.
and add to a large serving bowl
Please use a block of feta instead of pre crumbled feta. It taste so much better, it’s smoothier, creamier and just delicious.
But if all you can find is crumbled feta by all means use it.
cut the feta into bite sized pieces
and add in with the hearts mixture.
When your ready to serve, add in the hearts of palm mixture to the romaine.
Then the bacon
and then the dressing
toss well and serve immediately.
Beware if you make this for a dinner party you won’t have any extra’s so be sure to double the recipe, it goes quickly and you will want leftovers.
This time last February 2009: I made a Mardi Gras King’s Cake
Print This Recipe Hearts of Palm Salad
(adapted from the Plano Jr. League Cookbook)
Spicy Onion Dressing
1/4 small onion, chopped
3 Tbls. apple cider vinegar
2 tsp. spicy brown mustard
1/2 tsp. sugar
1/2 tsp. salt
1/4 tsp. pepper
1 cup vegetable oilCombine onion and vinegar in a blender and process until onion is pureed. Add the mustard, sugar, salt and pepper and blend till smooth. Add the vegetable oil gradually, processing constantly at high speed until thickened.
Salad
16 oz. bacon–cook until crisp over medium heat–cool and crumble
1 (7 oz) can hearts of palm–I used 14 ounces for 1 recipe
1 (8 oz.) can of artichoke hearts quarters (not marinated)
3 bunches Hearts of romaine lettuce-washed and chopped into bite sized
2 Avocados, diced
1 cup (4 oz) feta cheeseDrain and chop the hearts of palm. Drain artichoke hearts and cut up. Peel, seed and dice the avocados. I combined the cooked bacon, hearts of palm, artichoke hearts and feta in one bowl. Added to romaine/green leaf mix at the last minute and then dress it.
SERVES 6-8
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Mexican Rice
I had a really hard time finding the perfect recipe for Mexican rice. That is, until my friend, Nina posted this recipe on facebook. I knew I had to try it. It was exactly the type of recipe I was looking for, packed with seasonings and flavor! I’ve tweaked it just a bit to add peppers from our garden. This rice has a wonderful flavor, is easy to prepare and is so much better than the box mixes. Thanks Nina for sharing.
Ingredients: 2 T vegetable oil; 1 cup rice; 2 cups of water (or chicken broth); 1 can of tomato sauce; 1/2 Onion, diced; 1/2 bell pepper, diced; 1 jalapeno, diced (optional); 1 T cumin; 1 T chili powder; 1 T garlic powder; salt to taste
I used 1 jalapeno, 3 banana peppers, and two small bell peppers, all from our garden.
If you don’t have any peppers on hand, don’t worry, you can make this rice without them.
In a medium saucepan, add in the Vegetable oil.
Add the rice, be sure to stir the rice untill it is evenly coated with oil.
Set to medium high heat till the rice browns a bit. This step adds incredible depth of flavor to the rice.
Meanwhile dice your veggies. If you have picky eaters and/or if you prefer, you can simply add the veggies, tomato sauce and water to a blender and puree. Whichever floats your boat, I prefer the diced, but puree is fine too.
Then add in the water or chicken broth or puree to the rice.
Add the tomato sauce and diced veggies.
Add the chili powder, garlic powder, cumin, and salt. Mix well.
Cover and set to heat to high. Once it’s boiling, reduce the heat to low, cover and simmer for about 15-20 minutes.
The rice will be perfection, fluffy and delicious.
Serve hot with your favorite Mexican foods. Enjoy!
Print This RecipeMexican Rice
adapted from NinaZH
2 T vegetable oil
1 cup rice
2 cups of water (or chicken broth)
1 can of tomato sauce
1/2 Onion, diced
1/2 bell pepper, diced
1 jalapeno, diced (optional)
1 T cumin
1 T chili powder
1 T garlic powder
salt to tasteBrown rice in oil, then add everything else, cover bring to a boil, and then lower the heat and let simmer for 15- 20 minutes. Enjoy!
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MoMo’s Sweet Rice
This is a family favorite created by my great grandmother. My Great Grandmother MoMo (pronounced Ma-Mo) use to make the best sweet rice. It’s like a dessert for dinner. Though the recipe was never written down my Aunt Sue Sue has been recreating it and has found the closest recipe to MoMo’s. Its so sweet and delicious it just melts in your mouth. You have to try this wonderful recipe.
I come from at least 3 generation’s of rice farmers and trust me they know how to cook rice!
My grandfather Pop-po, (MoMo’s 3rd) son tells the story that this rice recipe was their dessert, being poor rice farmers they always had tons of rice! She also use to bake the rice and make a custard type rice pudding. I will have to try this as well.
Start off with cooked rice, 2 Quarts milk, 1 cup sugar, and salt, cook for 25- 30 minutes stirring often until thick.
Add remaining sugar, cinnamon and butter, stir well
Turn off heat and add vanilla, stir until incorporated
Finished product, look how yummy.
Aunt Sue Sue taste testing!
Pop-Po (my grandfather) trying a bite
Momo’s Sweet Rice
2 quarts cooked rice
2 quarts milk
1 ¾ sugar
1 tsp salt
1 T vanilla
½ cup butter
2 tsp cinnamon
Combine cooked rice, milk, half of sugar and salt in large pot. Cook over medium heat until think and creamy about 25-30 minutes, stirring often. Add butter, remaining sugar, and cinnamon. Remove from heat and stir in vanilla. Can be served warm or cold.
Roasted Cheesy Tomatoes
On our 5th wedding anniversary DT and I took a trip to Galveston and we ate at the famous Gaidos restaurant. Gaidos is a “fancy” seafood restaurant right on the beach of Galveston, the food is so delicious and so fresh! I ate the fresh tuna and DT had the fried platter and as a side choice they had parmesan tomatoes. We both just loved them. And I knew I could easily recreate them at home.
Ingredients: fresh tomatoes, parmesan cheese, queso fresco cheese, extra virgin olive oil, salt and pepper
Queso Fresco is a fresh Mexican style cheese, it is similar in texture to feta, but very mild, creamy tasting cheese. It melts beautifully.
Coat a large baking sheet with olive oil.
Slice tomatoes into 1/4 inch slices.
Lay them on the baking sheet, and salt and pepper each tomato slice.
Then add some parmesan cheese to each slice, about 1 teaspoon.
Then add some crumbled queso fresco to each.
Drizzle a couple of drops of olive oil on top.
And bake at 450° for about 12-13 minutes, then put the broiler on to brown the cheese, for another minute or. Watch closely!
These are so simply amazing!
Roasted Cheesy Tomatoes
4 tomatoes, sliced 1/4th inch
1/4 cup shredded parmesan cheese
1/4 cup Queso fresco, crumbled
Extra virgin Olive Oil
Salt and Pepper to tastePreheat oven to 450 degrees. Coat Baking sheet with Olive Oil, place slice on baking sheet.
Top each tomato slice with salt and pepper, Parmesan, and Queso fresco. Drizzle with a few drops of oil and bake until the tomatoes are tender, about 12-13 minutes. Then turn the broiled on high and brown the cheese, another minute of so. Watch carefully.
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Roasted Corn and Avocado Salad
This salad is my newest obsession. I’ve made it twice already and it’s so good I don’t want to share. I just want it all to my greedy little self. It’s bright flavors, creaminess of the avocados, slight spice of the seasonings, marries together so well. It’s the perfect summer salad.
And if you can get your hands on some fresh sweet corn, you must make this. If you can’t find fresh, frozen works well too. And at about 300 calories per serving this salad makes the perfect lunch or side dish. Or breakfast, who am I kidding. I could eat this any time.
Ingredients: 4 Ears Corn, husk removed, remove corn with sharp knife (frozen, defrosted corn could be used too), 2 Avocados, diced, 1 cup cherry tomatoes, sliced, 1/4 sweet onion, finely diced, 3/4 cup Queso Fresco, crumbled, 2 cucumbers, skin on and chopped small dice
If using fresh corn, removed the husks and silks.
Isn’t that corn gorgeous. Fresh is so good, I could eat it raw.
In fact I did while slices in off the cob, I snuck a few sweet bites.
Ina large skillet over medium-high heat, roast the corn until it’s golden brown. Then stir until all sides are roasted. Only takes about 2-3 minutes.
Go ahead and prepare the other ingredients, chopped cucumber (fresh from the garden)
Finely diced onion, sweet of course.
Cherry tomatoes, and even some from the garden, see the ones a the bottom, they are called chocolate cherry tomatoes.
Once you have some beautiful color on the corn, set aside to cool.
Dice the avocados.
Chop and crumble the queso fresco. If never using queso fresco, it’s similar in texture to feta, slightly salty, and delicious.
Then add all the ingredients to a large bowl and set aside, or refrigerate until serving.
To make the spicy vinaigrette: 4 tablespoons coconut oil, 2 tablespoons apple cider vinegar, 1/2 teaspoon garlic powder, 2 tablespoon fresh cilantro, minced, 1/2 teaspoon chili powder, 1/2 teaspoon cumin, 1/2 teaspoon Salt, 1/4 tsp black pepper
In a microwavable bowl, add the coconut oil, it’s solid at room temperature. If you don’t have Coconut oil use Olive Oil. I am loving coconut oil at the moment and using it as often as I can.
Melt the oil in the microwave about 15-20 seconds.
Then add in the spices and vinegar.
and minced cilantro. Stir vigorously.
Pour over the salad, mix well and serve. It’s just that simple.
Oh the bright flavors really pop! You must try this salad soon!
Roasted Corn and avocado Salad with Spicy Vinaigrette
Adapted from Authentic Suburban Gourmet
4 Ears Corn, husk removed, remove corn with sharp knife (frozen, defrosted corn could be used too)
2 Avocados, diced
1 cup. cherry tomatoes, sliced
1/4 sweet onion, finely diced
3/4 cup Queso Fresco, crumbled
2 cucumbers, skin on and chopped small dicePrepare Corn in a large skillet over medium high heat roast the corn, until golden brown about 2-3 minutes, let cool. Then add all the ingredients to large bowl and refrigerate until ready to use.
Spicy Vinaigrette
4 tablespoons coconut oil
2 tablespoons apple cider vinegar
1/2 teaspoon garlic powder
2 tablespoon fresh cilantro, minced
1/2 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon Salt
1/4 tsp black pepperAdd all the ingredients to a bowl or jar and mix or shake really well. Taste and adjust seasoning, per taste. When ready to serve salad, add the dressing and gently toss.
6 Servings per recipe
Per serving Calories 297, Carbs 16, Fat 23, Sugars 4, Sodium 153, and Fiber 2
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The Ultimate Dressing
I am so excited to be sharing this recipe with you. In our family we call it “Momma’s Dressing”, but for you guys I renamed it The Ultimate Dressing, because it really is like no other. My maternal Grandma (Memaw) makes this dressing twice a year, Thanksgiving and Christmas, and I always am eagerly awaiting to sink my teeth into this delicious masterpiece. It is with out a question my most favorite holiday food.
I remember the very day I fell in love with this dressing. I was a college student (so yes I am a slow learner, as she has made this my whole life) living on ramen noodles, cereal, and the occasional dining hall foods. So I was uber dying for some really good homecooking. Thanksgiving rolled around and the second I tasted her dressing I wanted nothing else, no desserts, no turkey, just dressing. I gained 5 lbs that day. It was heaven. I went back to school dreaming of that dressing, but still to this day, have never made it. In fact my Mom made it for the first time herself and I am here to share it with you.
When I say it’s like no other I mean it. It has a whole chicken, almost 2 quarts of broth, cornbread, a whole loaf of bread, and lots of sauteed veggies in it. Each layer is packed with yumminess and all mixed together it’s like Thanksgiving all rolled in one.
This recipe is best made in 2 days as it has quite a few steps.
Day one you will make the cornbread (recipe below), bake, cool and crumble it.
Process the whole loaf of white bread until a fine crumble in a food processor and bake the crumbs until dry.
In a large stock pot boil a whole chicken, with veggies and spices, removing it from the bone and skin and saving the meat and strained broth.
The glorious broth, with most of the fat removed.
You will also saute in butter, celery and onion. All of these step ingredients can be put in baggies and refrigerated until the day you are ready to assemble and bake the dressing.
On the day of the feast.
In a very large bowl, add the crumbled cornbread, chicken, salt, pepper and sage.
Mix in the veggies.
Add some broth, stir, and then taste to check seasonings. Add more seasoning if necessary.
Mix in eggs,
and bread crumbs.
The breadcrumbs will really firm up the dressing.
So be sure to add more broth, at least 4-6 cups.
Add be careful not to mix too much, stir very gently. You will want this dressing very moist. Add more broth as needed.
Then put in your casserole dishes to bake. Mom made a recipe and a half, but a normal recipe would fill a large lasagna pan or maybe a 9 x 13 and a 8 x 8.
Bake at 350° for about 30-45 minutes, until a nice golden crust forms.
Serve while still pipping hot.
And be ready for your dressing life to forever be changed.
Come to Momma!
The Ultimate Dressing:
DAY ONE
Shopping List:
1 chicken (2 ½‑3 lbs)
celery
onions
bay leaves
cornmeal
loaf white bread
rubbed sageChicken:
Cover chicken with water; add salt, pepper, onion (cut in quarters), 1 bay leaf, stalk or 2 of celery. Bring to boil. Lower heat and simmer until chicken is tender. Remove from broth. Cool. Then remove skin and bones; cut chicken meat in bite size pieces. Refrigerate. Strain the broth and save to use in dressing. Should be at least 1 ½ quarts. Refrigerate broth (remove fat after it cools).
Bread:
Make bread crumbs in food processor. Place in shallow pan and put in oven @ 200°, stirring frequently til dry. Cool then put in baggie.
Cornbread:
1 cup cornmeal
1 cup flour
½ teaspoon salt
4 teaspoon baking powder
1 egg
1 cup milk
¼ cup oilSift dry ingredients. Add egg, milk, & oil. Stir until smooth. Bake @ 425° for 20‑25 minutes. Cool. Crumble and keep in baggie.
Vegetables:
Saute onions (2 chopped) and celery (3 or 4 stalks sliced thin) in 1 stick of butter until tender. Cool. Store in refrigerator.
DAY OF MEAL:
Dressing:
Mix cornbread, vegetables, chicken, reserved chicken broth, 1/2 tsp salt, 1/2 tsp pepper, and sage (start with 2 teaspoons and taste, add more if you want). Taste for seasoning and add more if needed. Add 3 slightly beaten eggs, mix. Last add the dried bread crumbs. More chicken broth if needed (uncooked dressing should be very moist). Stir gently so it doesn’t get gummy. Place in pans for baking and refrigerate, or proceed to baking instructions.
Bake at 350° for about 30 to 45 minutes.
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Zucchini Cakes
Zucchini has been on the mind and table a lot lately. So we are trying all kinds of new and delicious ways to eat the versatile veggie. We tried this the other day and it’s quickly becoming a new family favorite that will be making an appearance sooner rather than later. One of the great things about this recipe is you can use whatever cheese, and seasonings your would like or have on hand.
Let me show you how easy they are.
Ingredients: 1 large zucchini, finely grated and drained, 1 small onion, chopped, 1 egg, beaten, 1/2 cup freshly grated Romano cheese, 1/4 cup milk, 1 cup all-purpose flour (more if needed), salt and pepper to taste, garlic powder to taste, pinch of red pepper flakes (optional), 1/4 cup vegetable oil
First off grate the zucchini over a thin kitchen towel
then pick it up from all sides and hold over the sink and squeeze as much liquid out as you can.
Place the zucchini in a large bowl.
then grate the onion
add to the bowl along with 1 beaten egg
add the romano cheese (you could easily use cheddar, Parmesan, mozzarella, or whatever floats your boat)
Then add the milk
flour (I like to use white whole wheat flour), add more if you think it needs it.
about 1 tsp salt
and 1/2 a tsp pepper
sprinkle in some garlic powder to taste
and a pinch of red pepper flakes
Mix until its all incorporated, if the mixture looks dry you can add a little more milk.
Then in a large skillet over medium high heat add a tablespoon of oil, let it heat up.
Then add a spoonfuls of the zucchini batter
Press flat so it will cook evenly
Once the sides look brown and slightly dry, go ahead and flip them over.
cook for another 2-3 minutes, then set aside to cool. Continue till all is cooked, adding more oil as needed.
We served with a little ranch and a sprinkle of red pepper flakes.
This is totally optional, but we just love ranch for dipping.
and dipping, yum!
Print This RecipeZucchini Cakes
Ingredients
1 large zucchini, finely grated and drained
1 small onion, chopped
1 egg, beaten
1/2 cup freshly grated Romano cheese
1/4 cup milk
1 cup all-purpose flour (more if needed)
salt and pepper to taste
garlic powder to taste
pinch of red pepper flakes (optional)
1/4 cup vegetable oil
Directions
In a large bowl, mix together the zucchini, onion, eggs, Romano cheese, milk, and flour. Season with salt, pepper, garlic powder, and red pepper flakes.
Heat about 1 tablespoon of oil in a large skillet over medium heat. Drop 1/4 cupfuls of the batter into the skillet, and flatten slightly with the back of a spatula. Turn cakes over when the center appears dry. Cook on the other side until golden brown. Set aside and keep warm. Add more oil to skillet as needed, and continue with remaining batter.
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