Slow Cooker Green Beans and Bacon

Ingredients:

• 1 lb fresh string bean, cut into 1-inch lengths ( OR leave whole, cut ends)
• 6 - 8 slices bacon, chopped
• 1 - 2 tablespoon garlic, diced
• 1 medium onion, chopped
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• fresh ground pepper

Directions:

Place bacon at the bottom of the slow cooker. Place other ingredients on top of the bacon in crock pot. Stir. Cover and cook on low for 6 hours. If you have a large slow cooker, you can double the recipe.

Cheesy Corn Casserole

Ingredients:

• 4 slices bacon, finely chopped
• 6 tbsp. unsalted butter, cubed
• 4 cloves garlic, finely chopped
• ½ cup flour
• 3 cups milk
• 4 oz. cream cheese, cubed
• 2 oz. Velveeta, cubed
• 2 cups grated extra-sharp cheddar cheese
• 1 tsp. paprika
• 3 lb. fresh or frozen corn kernels
• Kosher salt and freshly ground black pepper, to taste

Directions:

Heat oven to 375°. 

Heat bacon in a 6-qt. saucepan over medium heat, and cook, stirring, until browned, about 8 minutes. 

Add butter and garlic, and cook until fragrant, about 1 minute. 

Add flour, and cook, stirring, for 1 minute. 

Whisk in milk, and bring to a boil; cook, stirring constantly, until thickened, about 2 minutes. Add cream cheese, Velveeta, cheddar, and paprika, and cook until smooth. 

Remove from heat and stir in corn; season with salt and pepper. 

Transfer mixture to a 9″ × 13″ baking dish and bake until top is golden brown and bubbling, about 40 minutes. Let cool before serving.

Portobello Mushroom Fries

Ingredients:

Oil, for frying
5 large portobello mushrooms
1/2 cup all-purpose flour
1 1/2 cup panko bread crumbs
1/4 cup finely grated Parmigiano-Reggiano
2 tablespoons finely chopped fresh parsley leaves
1/2 teaspoon red pepper flakes
Salt and freshly ground black pepper
3 eggs, lightly beaten

Directions:

Preheat oil in a deep-fryer to 350 degrees F.

Remove the gills and stems from the underside of the mushrooms and trim the edges off. Slice into 1/4-inch strips.

Measure flour into a pie plate. In another pie plate or bowl, combine panko, Parmigiano, parsley, red pepper flakes and salt and pepper.

Dredge the mushrooms in flour, followed by the egg wash and finally in the panko.

Working in batches, place the breaded mushroom slices in the hot oil and fry for 3 to 4 minutes, until golden brown. Drain on a paper towel lined sheet tray.

Lemon Butter Pasta

Ingredients:

1 pound Pasta (fettuccine, Linguine, Angel Hair)
8 Tablespoons Butter
1 whole Lemon
Salt And Pepper, to taste

Directions:

Cook the noodles according to package instructions. (If using angel hair, stop just short of the al dente stage.) Drain and set aside.

Melt butter in a large skillet over medium-high heat. Toss in the cooked pasta and cook it around in the butter for a couple of minutes.

Zest the lemon. Squeeze in the juice, then add the zest of half the lemon.

Add salt and pepper to taste, then toss around and serve.

Onion and Bacon Tart

Ingredients:

6 oz. slab bacon, cut into ¼″ matchsticks
4 tbsp. unsalted butter
2 medium yellow onions, thinly sliced lengthwise Kosher salt and freshly ground black pepper, to taste
1 ½ cups flour
2 tsp. dry mustard
1 ¼ cups milk
3 eggs, lightly beaten 

Directions:

 

Heat bacon in a 12″ skillet over medium-high heat, and cook, stirring occasionally, until fat renders and bacon is crisp, about 12 minutes. Using a slotted spoon, transfer bacon to paper towels to drain; pour bacon fat into a 9″ × 11″ baking dish and set aside. Return skillet to medium-high heat, and add butter; add onions, salt, and pepper, and cook, stirring, until lightly caramelized, about 10 minutes. Remove from heat and set aside.
 

Heat oven to 425°. In a large bowl, whisk together flour, mustard, and pepper; add milk and eggs, and stir until smooth. Let batter rest for 10 minutes. Meanwhile, place baking dish with bacon fat in oven and let heat for 10 minutes. Remove baking dish from oven, pour in batter, and spinkle with rendered bacon and caramelized onions; return to oven and bake until puffed and golden brown, about 30 minutes.

Spicy Peanut Noodle Salad

 

Ingredients

8 ounces fresh Chinese noodles (see note)

Dressing

1/2 cup chunky peanut butter
3 tablespoons soy sauce
3 tablespoons fresh ground chili sauce
2 tablespoons juice from 2 limes (or rice wine vinegar)
1 tablespoon toasted sesame seed oil
1 clove garlic, grated
1 tablespoon sugar or honey
3 tablespoons warm water
 

To Assemble

 2 large red, orange, or yellow bell peppers, sliced into thin strips
1 large cucumber, seeded and sliced into fine julienne or small half moons
1 cup mung bean sprouts
1 cup loosely packed fresh basil, mint, or cilantro leaves
8 scallions, finely sliced at a severe bias to create long, thin strips
2 jalapeño peppers, seeds and ribs removed, sliced into fine strips
1 to 2 red thai bird chilis, finely minced (optonal)
1/2 cup roughly crushed roasted peanuts

Directions:

Cook noodles according to package directions. Drain and transfer to a large bowl of ice water. Agitate noodles until thoroughly chilled. Set aside while you make the dressing.

In a large bowl, combine peanut butter, soy sauce, chili sauce, lime juice, sesame seed oil, garlic, sugar or honey, and water. Whisk until homogeneous. Drain noodles thoroughly and add to bowl. Add bell peppers, cucumber, bean sprouts, basil leaves, scallions, jalapeños, and bird chilis (if using). Toss to combine. Serve immediately, topped with roasted peanuts.

Pat Summitt's Jalapeno Corn Casserole

Ingredients:

4 cans of corn
1 stick of butter 8

8 ounces of cream cheese
1 jar of jalapeno peppers (or diced green chiles)

Directions: 

Preheat oven to 350 degrees. 

Put the four cans of corn in a casserole dish, melt the margarine and cream cheese in the microwave. Stir and pour over the corn. Depending on how hot you want the dish, add peppers and juice accordingly. Stir and then put it in the oven for 40-45 minutes.

Grilled Artichokes

Ingredients:

 

2 to 4 large globe artichokes
1 lemon, cut into wedges
1/3 cup olive oil
1 tablespoon of chopped fresh herbs such as rosemary, oregano, and thyme
Salt
 

Directions:

 

Place chopped herbs in a small bowl, cover with olive oil. Microwave on high heat for 30 seconds (or heat oil and herbs on the stove top until warm). Let the herbs seep in the warm olive oil while you prepare the artichokes.

Prepare a large pot with an inch of water at the bottom and a steamer rack. Prepare the artichokes. Have lemon wedges ready. If you want a nice presentation, use scissors to snip away the pointy tips of the artichoke leaves. As you trim the artichokes, rub the cut areas with juice from the lemon wedges to prevent the artichokes from turning brown from oxidation. Use a vegetable peeler to cut away the thick outer layer of the artichoke stems. Trim the stems to 2 inches from the base of the artichoke. Cut off and discard the top 1/2 inch of the artichokes. Cut the artichokes in half. Use a strong metal spoon to scoop out the fuzzy chokes and the small inner artichoke leaves. Rub lemon juice all over the inside and exposed cut areas of the artichokes.

Heat the water in the large pot with a steamer rack on high. When it comes to a boil, reduce the heat to medium high and place the artichoke halves, cut side down on the steam rack. Cover. Steam for 20 minutes (less of more, depending on the size of the artichokes), until you can easily pull off the outer leaves, and you can pierce the heart easily with a knife. The artichokes can be just a tiny bit less cooked than would be typically perfect for steamed artichokes, as you will be cooking them further on the grill.

Prepare your grill for direct, high heat. Use a pastry brush to brush the artichoke all over with the herb infused oil. Sprinkle all over with salt. Place the artichoke halves cut-side-down on the grill grates. Cover, and grill for 5 to 10 minutes, until you have nice grill mark on the cut sides of the artichokes.

To serve, sprinkle the cut sides with more lemon juice. Serve alone or with mayonnaise, remoulade, or aioli.

Southern-Style Spinach Artichoke Dip

Ingredients:

3 Tablespoons Butter
4 Tablespoons Garlic, Minced
1 bag Spinach
Salt And Pepper, to taste
2 cans Artichoke Hearts, Rinsed And Drained
3 Tablespoons Butter (additional)
3 Tablespoons Flour
1-1/2 cup Whole Milk (more If Needed)
1 package (8 Ounce) Softened Cream Cheese
1/2 cup Crumbled Feta
1/2 cup Grated Parmesan
3/4 cups Grated Pepper Jack Cheese
1/4 teaspoon Cayenne
Extra Grated Pepper Jack
Tortilla Chips 
 

Directions:

 

Melt 3 tablespoons butter in a skillet over medium heat. Add the minced garlic and cook for a couple of minutes. Crank up the heat a bit and throw in the spinach. Stir around and cook for a couple of minutes until the spinach wilts. Remove the spinach from the skillet and put it in a small strainer. Squeeze the excess juice back into the skillet. Set the spinach aside. 

Throw in the artichokes and cook over medium high heat for several minutes, until liquid is cooked off and artichokes start to get a little color. Remove the artichokes. 

In the same skillet or a different pot, melt 3 additional tablespoons of butter and whisk in 3 tablespoons of flour until it makes a paste. Cook over medium-low heat for a minute or two, then pour in milk. Stir and cook until slightly thickened; splash in more milk if needed. 

Add cream cheese, feta, Parmesan, pepper jack, and cayenne and stir until cheese are melted and sauce is smooth. Chop artichokes and spinach and add to the sauce. Stir to combine. 

Pour into buttered baking dish. Top with extra grated pepper jack and bake at 375 for 15 minutes, or until cheese is melted and bubbly. 

Serve with chips.

Artichoke and Baked Brie

Ingredients:

2 large artichokes, top quarter and stems sliced off
3 ounces brie, rind removed and cut into chunks
1/2 cup heavy cream
1 egg yolk
1/4 cup freshly grated parmesan, plus more for the top
1 teaspoon fresh thyme leaves
2 tablespoons finely sliced almonds, crushed into coarse crumbs with a rolling pin

Directions:

In a large pot of salted water, boil the artichokes for 15-20 minutes (pull on a leaf to check for doneness; it should come right off). Take the artichokes out of the water and let them drain well, upside down, in a colander.
 

Put the brie in a small pot with the cream and let it melt on a low flame while constantly stirring.
 

When the mix is smooth, turn off the heat and, while stirring, add the yolk, the grated parmesan, the thyme and the crushed almonds.
 

Preheat the broiler to low and position the rack close to the bottom of the oven.
 

Fill the artichokes with the mix (it should cover the tops as well), sprinkle them with some more grated parmesan and almonds and place them standing head up in an oiled casserole dish.
 

Put under the broiler and let them cook for about 10 minutes, checking often, or until the cheese turns into a golden crust.

Tortilla Espanola

Ingredients:

3⁄4 cup Spanish olive oil
6 medium russet potatoes, peeled, quartered, and thinly sliced
1 medium yellow onion, peeled, halved, and thinly sliced
6 eggs

Directions:

Heat oil over medium-high heat in a 10" sauté pan. Add potatoes and onions and cook, lifting and turning, until potatoes are soft but not brown, about 20 minutes.

Beat eggs in a large bowl until pale yellow. Transfer sautéed potatoes and onions with a slotted spoon to beaten eggs. Reserve oil.

Heat 1 tbsp. reserved oil in the same pan over medium heat. Add egg and potato mixture, spreading potatoes evenly in the pan. Cook uncovered until the bottom is lightly browned, about 3 minutes.

Gently shake pan so tortilla doesn't stick, then slide a spatula along edges and underneath tortilla. Place a large plate over pan and quickly turn plate and pan over so tortilla falls onto plate. Add 1 tsp. reserved oil to pan, slide tortilla back in (uncooked side down), carefully tuck in sides with a fork, and continue cooking over medium heat until eggs are just set, about 3 minutes. Cut into wedges and serve at room temperature.

Orzo Stuffed Peppers

Ingredients:

1 (28-ounce) can Italian tomatoes
2 zucchini, grated
1/2 cup chopped fresh mint leaves
1/2 cup grated Pecorino Romano, plus more for sprinkling
1/4 cup extra-virgin olive oil
3 cloves garlic, minced
1 teaspoon salt
1 teaspoon freshly ground black pepper
4 cups chicken broth
1 1/2 cups orzo (rice-shaped pasta)
6 sweet bell peppers (red or yellow)

Directions:

Preheat the oven to 400 degrees F.

Pour the tomatoes into a large bowl and break apart using a pair of kitchen shears or your finger tips. Add the zucchini, mint, cheese, olive oil, garlic, salt, and pepper. Stir to combine.

Meanwhile, bring the chicken broth to a boil in a medium saucepan over high heat. Add the orzo and cook for 4 minutes. The orzo should be only partially cooked. Use a fine mesh sieve to transfer the orzo to the large bowl with the other vegetables. Stir the orzo into the vegetable mix to combine. Transfer the warm chicken broth to a 3-quart baking dish.

Slice the tops off the peppers and remove all ribs and seeds. Cut a very thin slice from the base to help the peppers stand up.

Place the peppers in the baking dish with the warm chicken broth. Spoon the orzo mixture into the peppers. Cover the dish with foil and bake for 45 minutes. Remove the foil, sprinkle the top of each pepper with cheese and continue baking until the cheese is golden, about 15 minutes. Remove from the oven, carefully transfer the orzo stuffed pepper to a serving plate.

Cheesy 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.

Eggplant Gratin

Ingredients:

Good olive oil, for frying
3/4 pound eggplant, unpeeled, sliced 1/2-inch thick
1/4 cup ricotta cheese
1 extra-large egg
1/4 cup half-and-half
1/2 cup plus 2 tablespoons freshly grated Parmesan
Kosher salt
Freshly ground black pepper
1/2 cup good bottled marinara sauce

Directions:

Preheat the oven to 400 degrees F.

Heat about 1/8-inch of olive oil in a very large frying pan over medium heat. When the oil is almost smoking, add several slices of eggplant and cook, turning once, until they are evenly browned on both sides and cooked through, about 5 minutes. Be careful, it splatters! Transfer the cooked eggplant slices to paper towels to drain. Add more oil, heat, and add more eggplant until all the slices are cooked.

Meanwhile, in a small bowl, mix together the ricotta, egg, half-and-half, 1/4 cup of the Parmesan, 1/8 teaspoon salt, and 1/8 teaspoon pepper.

In each of 2 individual gratin dishes, place a layer of eggplant slices, then sprinkle with Parmesan, salt and pepper and spoon 1/2 of the marinara sauce. Next, add a second layer of eggplant, more salt and pepper, half the ricotta mixture, and finally 1 tablespoon of grated Parmesan on top.

Place the gratins on a baking sheet and bake for 25 to 30 minutes or until the custard sets and the top is browned. Serve warm.

Southern Corn Fritters

Ingredients:

 

3-4 ears  fresh or cooked corn, kernels removed from cobs

3 eggs

3 tablespoons flour

3 tablespoons cornmeal

Salt and pepper

2 green onions, thinly sliced

1 cup Cheddar cheese, grated

1/4 cup canola oil

Directions:

 

Whisk corn and eggs together. Add flour, cornmeal, salt and pepper. Mix. Add green onions and Cheddar. Mix again until all ingredients are incorporated.

In a deep ftying pan, heat oil to medium. When oil is hot, add a rounded tablespoon of batter. Flatten and fry for two to three minutes on each side until golden and cooked through. Serve plain or with maple butter.

Maple Butter

Whisk together equal amounts of butter and maple syrup.

Vegetable Chili with Polenta

Ingredients:

 

3 tablespoons olive oil
1 large onion, finely chopped
2 garlic cloves, minced
2 tablespoons chili powder
1 1/2 teaspoons ground cumin
1 14.5-ounce can diced tomatoes with juice
1 15.5-ounce can red kidney beans, drained and rinsed
1 15.5-ounce can cannellini or great Northern beans, drained and rinsed
1 tablespoon red wine vinegar
kosher salt and black pepper
1/2 cup quick-cooking polenta
1 tablespoon butter
green chili or jalapeño salsa, optional
 

Directions:

 

Heat the oil in a large skillet over medium heat. Add the onion, garlic, chili powder, and cumin and sauté until onions are soft.

Add the tomatoes and 1 cup water. Bring to a simmer, partially cover with a lid, and cook 10 minutes.

Add the beans and return to a simmer. Continue cooking, uncovered, for 15 minutes or until the chili is thick.

Remove from heat and stir in the vinegar. Season to taste with salt and pepper.

Meanwhile, prepare the polenta according to the package directions; stir in the butter. Season to taste with salt and pepper.

Divide the polenta between 4 bowls. Ladle the chili over the top. Spoon a little salsa on top, if desired.

Portobello, Mushroom and Avocado Burger

Ingredients:

4 medium portabella mushrooms, stems removed
1 medium onion, cut into 1/2 inch slices
3 tbsp olive oil
3/4 tsp salt, divided
1/2 teaspoon ground black pepper, divided
1 avocado, sliced
2 tbsp low-fat yogurt
1/2 tsp minced garlic
4 hamburger buns, lightly toasted
4 roasted red peppers, from a jar

Directions:

Brush mushrooms and onion slices with oil; sprinkle with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper.

Heat large skillet or grill pan over medium heat until hot. Add mushrooms; cook until tender, 8 to 10 minutes, turning once. Transfer mushrooms to plate, cavity side up; cover to keep warm.

In same skillet, cook onion slices until golden, about 8 minutes, turning occasionally.

Meanwhile, combine in small bowl, 1/2 of the avocado, yogurt, garlic and remaining 1/4 teaspoon each salt and pepper; mash until smooth.

Spoon onions and roasted peppers into mushroom cavities, divided equally. Spread smooth Avocado mixture on bottom of each bun; top each with stuffed mushrooms. 

Top with remaining sliced avocado. Cover with tops of buns.

Pimento Cheese Deviled Eggs

Ingredients:

6 eggs, hard-boiled and peeled
1/4 cup finely shredded sharp Cheddar cheese
2 tablespoons mayonnaise
1 tablespoon pimentos, drained and chopped
2 teaspoons Dijon mustard
2 teaspoons finely chopped Vidalia onion
salt and pepper, to taste

Directions:

Cut eggs in half, reserving whites.  Place yolks in a bowl and add cheese, mayonnaise, pimentos, mustard, onion and garlic.  Season with salt and pepper.  Spoon or pipe into reserved whites.

Deep-Fried Pickles

Ingredients:

Vegetable oil, for frying
1 cup all-purpose flour
Salt and fresh ground black pepper
4 large eggs, beaten
1 cup cornmeal
1 (16-ounce) jar bread and butter pickles
Honey Mustard Sauce, recipe follows

Directions:

In a heavy-bottomed pot, heat 2-inches of oil to 350 degrees F.

Put the flour and a dash of salt and pepper in a small bowl, the beaten eggs in another bowl, and the cornmeal with a dash of salt and pepper in a third bowl. Dredge the pickles in the flour, then the egg, and then the cornmeal. In batches, carefully lower the pickles into the oil and fry for 3 minutes. Using a slotted spoon remove from the oil to paper towels to drain.
Transfer to a serving platter and serve with Honey Mustard Sauce.

Honey Mustard Sauce:

1/4 cup sour cream
1/4 cup Dijon mustard
1/2 cup mayonnaise
2 tablespoons honey

Potatoes Au Gratin

Ingredients:

1 1/2 cup milk

2 garlic cloves

2 tablespoons unsalted butter, softened

1 1/2 pound Yukon Gold potatoes

2 cups grated Gruyere

Salt and pepper

Directions:

Heat the oven to 425 degrees. Put the milk in a small heavy saucepan and peel and smash one of the garlic cloves. Add it to the pot and then heat the milk gently until it starts to bubble at the edges. Remove from the heat and let steep while you continue with the recipe. 

Peel the second garlic clove, cut it in half and rub the cut side around the inside of an oval gratin dish about 9 inches long and 2 inches deep. Rub 1 tablespoon of the butter over the inside of the baking dish. 

Peel the potatoes and cut them into 1/8-inch-thick slices (use a mandoline to get them nice and even), laying the slices on a kitchen towel to drain. Layer about a third of the potatoes in the bottom of the baking dish, fanning them into concentric, overlapping circles. Season the potatoes with salt and pepper and sprinkle a third of the cheese over them. Repeat with two more layers of potatoes, salt and pepper and cheese, making the top layer as neat and tidy as you can. 

Remove the garlic clove from the hot milk and pour the milk evenly over the potatoes. Dot the top of the potatoes with the remaining tablespoon of butter and bake the gratin for about 30 minutes, until it's browned and bubbly. Let the potatoes cool for 5 minutes before serving.