Golden Beets

 Found these as a side once fresh in farmer's market, and haven't gone back to red beets!

Ingredients:

3-4 big golden beets, trimmed, peeled, large chunks

1 bag shishito peppers, cut into thirds for large chunks

white onion, roughly chopped

pistachios, a handful, maybe cut once or left whole

goat cheese crumbles

In oven around 400-450 degrees, put sheetpan in with beets tossed in olive oil, S&P.  Roast for about 10 minutes.

Bring sheetpan out and put the chopped shishitos and onion in, tossing to coat with olive oil.  Return to oven for about 10-15 more minutes.

Add pistachios in for about last 5 minutes of cooking.

Toss with goat cheese before serving.  Good spritz of lemon juice on top is nice too.

Jalapeño Cheddar Sweet Potato Au Gratin

 JW & KATHRYN’S WORLD FAMOUS JALAPENO CHEDDAR SWEET POTATO ES AU GRATIN

Sweet potato jalapeno & cheddar au gratin

 

Idaho potatoes ​​1 ½ pound

Sweet potatoes​​1 ½ pound 

Heavy cream​​2 cups 

Garlic-chopped​​1 teaspoon for cream mixture

Garlic-chopped ​​1 teaspoon for baking dish

Kosher salt​​2 teaspoon 

Nutmeg​​½ teaspoon

Sharp cheddar cheese​2 cups 

Pickled jalapenos​2 tablespoons 

Bread crumbs ​​½ cup 

Butter whole unsalted​½ cup 

 

• Pour the cold heavy cream into the heavy deep sauce pot

• Slice the potatoes on a mandoline approximately ¼ inch thick straight into a heavy deep sauce pot. 

• Once the potatoes are sliced add the kosher salt, chopped pickled jalapenos, and chopped garlic

• Place the sauce pot over low to medium heat. Slowly heat up the mixture to a slow simmer. Be sure to taste the cream mixture, the flavor should have a good balance of seasoned cream with hints of garlic, jalapeno and seasoned cream.

• This mixture will simmer approximately 15-20 minutes.  Once the cream becomes thick and the potatoes are slightly fork tender, remove from the heat. 

• Prepare a heavy duty baking pan by coating the bottom and side surfaces with softened butter. Add the second raw garlic. 

• Transfer the heavy cream, potato mixture to the prepared baking pan. 

• Top with cheddar cheese and bread crumb

• Cover with plastic wrap, then with foil. 

• Place in pre-heated 400 degree oven for 20 minutes.

• After the 20 minutes remove the plastic wrap and foil and bake for an additional 10 minutes or until the top of the au gratin is golden brown

• Ready to eat!! Let me know how it goes

Easy Parmesan "Risotto"

by Ina of course :) 

 Ingredients: 

1 1/2 cups arborio rice 

5 cups simmering chicken stock 

1 cup parm- grated 

1/2 cup dry white wine 

3 tbs unsalted butter, diced 

2 tsp salt 

1 tsp pepper 

1 cup frozen peas 

 Place rice and 4 cups of chicken stock in dutch oven. Cover and bake for 45 minutes until most of the liquid is absorbed and the rice is al dente. Remove from the oven, add the remaining cup of chicken stock, the parm, wine butter, salt and pepper, and stir vigorously for 2-3 minutes until the rice is thick and creamy. Add the peas and stir until heated through. Serve hot.

Edie's Cole Slaw

Yummy and great with ribs 

 Ingredients: 

1 lb mixed slaw with carrots 

1/4 cup green onion, chopped 

1/4 cup onions, white or vidalia 

1/4 cup bell pepper, chopped 

2 tsp black pepper 

1 1/2 tsp garlic powder 

2 tsp creole seasoning, Tony Cachere's 

1 tbs white vinegar 

12 oz mayonnaise

Nordstrom's Tomato Basil Soup

This soup is fantastic and Mom insists we go to Nordstrom's anytime there is one nearby so we can enjoy it!!  From Serious Eats.

Ingredients

• 6 tablespoons olive oil
• 4 large carrots, peeled and diced
• 1 large onion, sliced
• 1 tablespoon dried basil, crushed
• 3 28-ounce cans whole peeled Roma tomatoes
• 1 quart chicken broth
• 1 pint heavy cream
• Salt and pepper to taste

Procedures

1. In a large, heavy saucepan, heat the olive oil over medium-high heat until shimmering. Add carrots and onion and cook until beginning to soften, 10 minutes, then add basil and cook until vegetables are completely soft, about 5 minutes more.
2. Add tomatoes and broth, bring to a boil, then reduce heat and simmer 20-30 minutes, or up to 45 minutes if time permits.
3. After allowing soup to cool somewhat, purée in a blender or food processor until smooth, doing so in batches if necessary. For a much silkier texture, strain the purée before returning to the pot.
4. Stir in cream little by little over over low heat, until desired texture is reached and soup is just heated through. Season to taste with salt and pepper, and serve warm.

Spinach and Mushroom Quesadillas

Spinach and Mushroom Quesadillas

2 tablespoons canola oil

2 medium red onions, thinly sliced

8 ounces (2 ¼ cups) button or cremini mushrooms, thinly sliced

6 ounces (about 8 cups) pre-washed spinach, shredded

Coarse salt and ground pepper

8 flour tortillas (8-inch)

8 ounces (2 cups) pepper Jack cheese, shredded

Preheat oven to 400°. In a 12-inch skillet over medium heat, warm 1 tablespoon oil. Cook the onions, stirring occasionally, until lightly golden, about 5 minutes. Add the mushrooms; cook, stirring occasionally, until they're tender, 6 to 8 minutes.  Add spinach in two batches, letting the first batch wilt slightly before adding the next; cook until spinach is completely wilted and mixture is dry, 2 to 3 minutes total. Season with salt and pepper.  Brush one side of tortillas with remaining tablespoon oil. Place 4 tortillas, oiled sides down, on two baking sheets. Layer each tortilla with cheese, spinach mixture, and more cheese, dividing evenly. Top with the remaining 4 tortillas, oiled sides up, and lightly press to seal.  Bake until cheese has melted and tortillas are golden brown, turning them once, about 10 minutes. To serve, cut quesadillas into quarters.  Note: The quesadillas can be assembled through step three several hours ahead; refrigerate until ready to bake. Serve them with your favorite salsa.

Black Bean Sweet Potato Enchiladas

These are fantastic and perfect frozen ahead of time too!  They may be vegetarian, but you wouldn't know it.  Super satisfying and creative at the same time.  This below is for a double recipe.

Ingredients:

-4 large sweet potatoes

-2 T. olive oil

-2 cloves garlic

-2 roasted green chilis

(or two 4 oz. cans chopped green chiles)

-2 cans black beans, rinsed

-3 large tomatoes

(or two 14 oz. cans diced tomatoes)

-2 T. chili powder

-salt & pepper

-4 C. salsa

-16 large tortillas

-1/2 red onion

 

Preheat the oven to 400 degrees.  Peel your sweet potatoes, and chop them into 1-inch chunks.  Spread them out on ungreased cookie sheets in a single layer.  Roast in the oven for 20 minutes, tossing halfway through.  

 

Meanwhile, prepare the rest of the ingredients.  Chop up your garlic, red onion, green chiles and tomatoes.  

 

After 20 minutes, remove the sweet potatoes from the oven and reduce the temperature to 350 degrees.

 

In a large pan, heat the olive oil over medium-high heat, add the garlic and green chiles and cook for about 30 seconds. Add the black beans, tomatoes, chili powder, salt and pepper. Stir in the roasted sweet potatoes and let everything cook together for about 5 minutes.  While the filling is on the stove, prepare two 9×13 glass dishes by spraying lightly with olive oil spray, and coating the bottom with a light layer of salsa.

 

Grab your tortillas and set up a filling station.  Place a spoonful of filling into the middle of each tortilla, roll it up and place it seam-side down in your dish. Repeat until there are eight enchiladas per pan. Spoon any extra filling over the top.  Add 1 cup salsa and half of the chopped red onion to the top of each dish.  Bake the enchiladas for 20 minutes. (At this point I put one in the oven and one in the freezer)

 

This recipe is perfect the way it is, but you can always change it up.

Vegan options:
-add sauteed onions
-add sauteed mushrooms
-add avocados

Vegetarian options:
-add cheese
-serve with sour cream

Meat-eater options:
-add shredded chicken, pork or beef.

From InspiredRD.

 

Quinoa Salad with Artichokes and Parsley

Ingredients:

1 tablespoon olive oil

1 cup chopped spring or sweet onion

1/2 teaspoon chopped fresh thyme

1 (9-ounce) package frozen artichoke hearts, thawed

1 cup fat-free, lower-sodium chicken broth

1/2 cup uncooked quinoa

1 cup chopped fresh parsley

5 teaspoons grated lemon rind

1 1/2 tablespoons fresh lemon juice

1/4 teaspoon kosher salt

Preparation:

1. Heat oil in a medium saucepan over medium-high heat. Add onion and thyme; sauté 5 minutes or until onion is tender. Add artichokes; sauté 2 minutes or until thoroughly heated. Add broth and quinoa; bring to a simmer. Cover and cook 18 minutes or until liquid is completely absorbed.

2. Remove pan from heat. Stir in parsley, rind, juice, and salt. Serve warm or at room temperature.

From: Cooking Light

The best Portobello Sandwich ever

I had a phase one summer when I was home during college when I made these for myself EVERY day for lunch!!!

6 mini-loaf sourdough rolls

10 slices of portabello mushrooms

Butter

Caesar dressing

Havarti cheese

Lettuce

Tomato

Sauté portabellos in saucepan with butter and Caesar dressing. Warm rolls in oven to get crispy. Use Caesar as a condiment on the rolls. Layer mushroom slices, cheese, tomato, and lettuce for a great sandwich.

Red Beans and Rice

Ok so I know there have got to be many more cajun versions of this out there - but doctor up as you like!!

1lb dried red beans or kidney beans

1 large ham hock from left over ham or sausage.

2 T. margarine or ham fat.

1 large onion finely chopped

1 garlic clove finely minced

1 teaspoon salt

¼ teaspoon red pepper

1 small piece bay leaf

½ teaspoon oregano

2 large ripe tomatoes or canned whole tomatoes

1 T. sugar

Pick and wash red beans. In a large sauce pan boil 1 ½ quarts of water. Drop in the beans, boil 1 min. Set aside until they cool. Cook onion in butter (or ham fat) until tender. Add to beans with garlic, ham hock, tomatoes, bay leaf, salt and pepper. Cook on high heat until hot then reduce to simmer until tender, about 2 ½ to 3 hours.

Take ham hock and cut meat away from the bone. Add to pot of beans and add oregano. Discard the bone.

Serve in soup plates with rice. Garnish with chopped scallions (optional). If using sausage don’t cook any longer than 1 hour.

Homemade Pasta and Tomato-Leek Sauce

My favorite dish to make when someone special is coming over! We got this recipe when in Italy, near Lake Como, during a private cooking class during our honeymoon, and we have modified the sauce-part slightly to make the most light and satisfying dish... that happens to be vegetarian too!

For the pasta:

1 2-lb package of all-purpose flour

10 large eggs, close to room temperature

extra flour for dusting and rolling

For the sauce:

olive oil, up to 1/3 cup

1 group of leeks, chopped finely

1 pint of cherry tomatoes, halved

3-4 cloves garlic, minced

2 lemons, both zested, and both juiced

Lots of freshly grated parmesan cheese

*Pasta:

Line wax paper, if desired, over flat tabletop to be used for making dough (or can clean with vinegar). Pour flour in a circle, with a bare spot in the middle to crack eggs. This should function like a bowl, look like a volcano with flour heaped up on the sides. Crack all of the eggs into the middle of the flour and begin to break up yolks and whites with fingers. Mix all eggs with fingers, and bit by bit work in the edges of the flour to the eggs. The egg mixture should slowly get thicker and thicker as the flour is worked in.

Take care to bring flour in from all sides of the volcano without letting the egg mixture spill out of holes in the 'wall'. Once the mixture is thickened and about 1/3rd of the flour is left, take the sides of the flour volcano and fold all of the flour into the egg mixture at once. This part seems like flour has gone everywhere... but knead the dough and work in the flour from the sides.

If dough seems dry, this is the point where you can add room temperature water to the mixture to make it the right stickiness. There will be some remaining dough clumps on the table that you won't be able to work into the dough once it has achieved a certain consistency. Let dough rest with saran wrap over.

Cut dough into 4 pieces. Individually, take each portion of the dough and form into a ball. Put the ball onto the freshly-floured surface and take fingertips to push out into a plate-shape. Roll with rolling pin, turning and re-flouring as needed, until it is paper-thin and even.

Flour the top side of the flattened dough circle. Lightly pick up the top of the circle and fold dough in half (half moon shape), without pressing. Dust more flour on the top of the half circle of dough, and again pick up the top and fold the dough onto itself, without pressing. One more time dust flour on the top and fold the dough. Now it should resemble a napkin log folded longways several times.

Take a knife, and cut the dough into strips with desired width.... I like my dough strips about the width of my fingers, to make dough like pappardelle. Can also make fettucini or linguini. 

Then, toss the strips of dough up in the air to separate the strands so they are no longer folded on top of themselves, making little nests of dough. There will be a lot of extra flour, but it won't matter and will dissolve in the water and will not cook on the noodles. 

To cook noodles, drop in salted water and cook until desired, about 5-10 minutes depending on how thick your dough is! Will make a TON, so you may want to save about half for future use.... or I just made it all and enjoyed it for a group of 6 and great leftovers.

Sauce:

Saute leeks in olive oil with garlic. When soft, add tomatoes.

Zest both lemons into mixture. Add salt and pepper.  

In a separate bowl, squeeze juice from both lemons and add ~1/4 cup olive oil and salt & pepper.

After pasta cooks, drain and put back in pot and add leek mixture in with pasta. Toss, then add the lemon juice/olive oil mixture for some extra ummph!! Toss in LOTS of cheese for the best pasta ever!

*Let's be honest. We don't always have time for freshly made pasta,
nonetheless hand-mixed and hand-rolled. This dish would be soooooo easy if we
bought the noodles at the store, but at least get the fresher kind from the
refrigerated section!

German Potato Salad

A favorite of the Hartmann/Hlavacek family!  We make this all of the time and it is such a refreshing light version of classic potato salad.

3-4 lbs new potatoes (white and waxy looking or red potatoes,medium-sized

lots of minced fresh parsley (1/2 c - 3/4 c)

½ onion, finely chopped Vidalia (sweet)

Mayonnaise to taste

Salt and pepper to taste

1/3-1/2 c apple cider vinegar

1/3 c light olive oil

Put potatoes in cold water and bring to boil with skins on.  Reduce heat to simmer.  Cooking time will depend on size of potatoes - somewhere around 15-20 minutes.  Watch carefully and test with large pronged fork.  If sizes are different you will have to take small potatoes out first.  Cool and when can be handled, peel.  Don’t wait until they are cold.

Make vinaigrette dressing by whisking 1/3 cup vinegar and around 3/4 cup olive oil.  Add salt and pepper to taste (start with 1/2 teaspoon salt, 1/4 teaspoon pepper).  Whisk until emulsified and tastes good.  Add more vinegar a teaspoon at a time until taste suits you.  You don't want it too oily or too sour!  You could also add 1 teaspoon prepared french dijon mustard

Peel and slice potatoes.  I usually add the onion and dressing as I slice potatoes and put them in the bowl (you may not need all the dressing - you don't want it soupy!)  Add parsley to taste.  If made the day before, cover tightly with plastic wrap and refrigerate.  Before serving add mayo to taste.  I usually use a mixture of regular and light or you can use all regular.  Just add a little at a time and gently fold it into the potatoes.  Taste and adjust salt and pepper as needed.

Ethlyn's Green Bean Casserole

MMMMMmmmm.  Not your B-rate generic housewife version.

Italian breadcrumbs
garlic powder
1 can artichoke hearts, drained and quartered
2 cans whole green beans
1 can diced tomatoes, drained
4 oz swiss cheese
1/4 cup parmesan cheese
1/2 cup mayo
1 cup sour cream
2-3 green onions, chopped

Butter 9 x 13 dish. Sprinkle with Italian breadcrumbs and garlic powder. Add artichoke hearts to dish. Add both cans whole green beans, drained.

Layer next 1 can diced tomatoes, drained. Then add Swiss cheese and Parmesan. Mix together: ½ c mayo, 1 c sour cream, and small chopped onion. Spread on top and sprinkle with more breadcrumbs. Cook 350° for 30 to 40 minutes.

Simple Asparagus

Jimmy used to despise asparagus until he realized how good and crunchy it can be!

1 bunch of green thin asparagus

kosher salt

extra virgin olive oil

Cut tough ends off asparagus.

Place asparagus into 9x13" dish. Drizzle olive oil and sprinkle kosher salt. Toss the asparagus around until fully covered. Place in 400 degree oven for 8-10 minutes or until tender but not soft.

Pop-Pop's Okra and Tomatoes

Mema and Pop-Pop had vegetables for every meal, and in fact often just had a huge spread of okra and tomatoes, corn, green beans, black-eyed peas, and buttermilk cornbread!  Well... as simple as this recipe is, I wanted to know exactly how Pop-Pop did it so I could recreate it for Jimmy!

2 medium to small onions, chopped

cooking oil (extra virgin olive oil)

1 package cut frozen okra or fresh if available (about 1 pound)

1 large can diced tomatoes (no flavor added)

salt 

freshly ground black pepper

2 small bay leaves

Sauté the onions in as little oil as possible until slightly done. Add frozen okra or the equivalent in fresh okra. Turn heat very low and cook for five minutes after okra has thawed. If fresh okra is used, simply cook five minutes. Add tomatoes, salt and pepper to taste and bay leaves. Cook on top of stove over extremely low heat until thick, about forty-five minutes to an hour. This dish is especially good with pork.

Onion Pudding

Described as a pudding, I would have to insist it is much more of a cassarole... old-fashioned terms should not be phased out though!!  We have this every Thanksgiving Day!

3 lb. yellow onions

1 ½ stick butter

2 eggs

1 cup (or more) Italian breadcrumbs

¾ cup milk

Cut off ends of onions and peel them. Boil onions until tender then drain cut with knife and fork. Pour into bowl, Add remaining ingredients and mix together. Grease a circular casserole dish and pour mixture into it. Add milk until just to top of casserole. Sprinkle breadcrumbs on top. Cook uncovered at 350 for 1 hour and 15 minutes. Maybe longer.

-Aunt Sister (Pop-Pop's sister)

Mushroom Bread Pudding With Port Wine Reduction Sauce

Initially brought by the Irvins every year for our Christmas Eve party - now it is a staple we can't do without!

Exotic Mushroom Bread Pudding
Recipe Courtesy of Emeril Lagasse

Ingredients
3 tablespoons butter
3 cups onions, julienned
Salt
Cayenne
Freshly ground black pepper
1/2 pound assorted exotic mushrooms, such as shiitakes, chanterelles, oysters, etc., wiped clean and julienned
1 tablespoon chopped garlic
5 large eggs
2 cups heavy cream
Dash of hot pepper sauce
Dash of Worcestershire sauce
8 slices white bread, crusts removed, cut into 1-inch cubes (about 4 cups)
1/2 cup grated Parmigiano-Reggiano cheese
Parsley, garnish

Directions
Preheat the oven to 350 degrees F. Grease a 2 quart glass rectangular pan with 1 tablespoon of the butter. Heat the remaining 2 tablespoons butter in a large saute pan over medium-high heat. Add the onions. Season with salt, cayenne and black pepper. Cook, stirring, until the onions are soft, about 4 minutes.

Add the mushrooms and cook, stirring, until they are slightly soft, about 3 minutes. Add the garlic and saute for 1 minute. Remove from the heat and cool.

In a large mixing bowl, whisk the eggs until smooth. Add the cream. Season with salt, cayenne, pepper, hot pepper sauce, and Worcestershire sauce. Whisk the mixture until blender.

Add the onion-mushroom mixture and bread crumbs and mix well. Pour the mixture into the prepared pan. Sprinkle the top with the cheese.

Bake until the pudding is golden brown and bubbly, about 55 minutes. Remove from the oven and allow to cool for 5 minutes before serving. To serve, spoon the pudding in the center of each serving plate.

Arrange a few slices of the tenderloin around the pudding. Spoon the Worcestershire sauce over the beef. Garnish with parsley. Serve the Fresh Cranberry Compote on the side.

Tomato and Goat Cheese Tart

Tomato and Goat Cheese Tarts
2008, Barefoot Contessa Back to Basics

Ingredients
1 package (17.3 ounces/2 sheets) puff pastry, defrosted
Good olive oil
4 cups thinly sliced yellow onions (2 large onions)
3 large garlic cloves, cut into thin slivers
Kosher salt and freshly ground black pepper
3 tablespoons dry white wine
2 teaspoons minced fresh thyme leaves
4 tablespoons freshly grated Parmesan, plus 2 ounces shaved with a vegetable peeler
4 ounces garlic-and-herb goat cheese (recommended: Montrachet)
1 large tomato, cut into 4 (1/4-inch-thick) slices
3 tablespoons julienned basil leaves

Directions
Unfold a sheet of puff pastry on a lightly floured surface and roll it lightly to an 11 by 11-inch square. Using a 6-inch wide saucer or other round object as a guide, cut 2 circles from the sheet of puff pastry, discarding the scraps. Repeat with the second pastry sheet to make 4 circles in all. Place the pastry circles on 2 sheet pans lined with parchment paper and refrigerate until ready to use.
Preheat the oven to 425 degrees F.

Heat 3 tablespoons of olive oil in a large skillet over medium to low heat and add the onions and garlic. Saute for 15 to 20 minutes, stirring frequently, until the onions are limp and there is almost no moisture remaining in the skillet. Add 1/2 teaspoon salt, 1/4 teaspoon pepper, the wine, and thyme and continue to cook for another 10 minutes, until the onions are lightly browned. Remove from the heat.

Using a sharp paring knife, score a 1/4-inch-wide border around each pastry circle. Prick the pastry inside the score lines with the tines of a fork and sprinkle a tablespoon of grated Parmesan on each round, staying inside the scored border.

Place 1/4 of the onion mixture on each circle, again staying within the scored edge. Crumble 1 ounce of goat cheese on top of the onions. Place a slice of tomato in the center of each tart. Brush the tomato lightly with olive oil and sprinkle with basil, salt, and pepper. Finally, scatter 4 or 5 shards of Parmesan on each tart.

Bake for 20 to 25 minutes, until the pastry is golden brown. The bottom sheet pan may need an extra few minutes in the oven. Serve hot or warm.

Hopkins Boarding House Squash Casserole

Hopkins Boarding House Squash Casserole
Pensacola Junior League Some Like It South

3 pounds yellow squash
½ cup chopped onion
½ cup butter
2 eggs, beaten
¾ cup crushed Saltines
1 teaspoon salt
½ teaspoon pepper

Wash and trim squash and boil in salted water until tender; then drain and mash.  Sauté onions in butter and add to squash mixture.  Beat eggs and add to squash along with crushed Saltines.  Add salt and pepper.  Mix well and put into buttered 2-quart casserole.  Bake at 325° for 20 minutes.

Salted Potato Fingerlings

A Memphis appetizer discovery from one of Cover and Jeff's engagement parties... these potatoes are a HUGE hit and look so good layed out - I think Cover has a picture that we'll have to upload!  Super easy, too!


Boil water and 1 box of salt and add fingerling potatoes when water boils.  I used (2) 2 pounds bags.
Remove potatoes when start to wrinkle and before peelings crack(about 20-30 minutes).  I took a large one out and
checked the tenderness with a tooth pick.

I drained the potatoes with a slotted spoon and placed on paper towels.  Separate the potatoes so
they will dry completely.

Dip

1 pint Hellman's mayonnaise
1 pint sour cream
1 tablespoon lemon juice
2 tablespoons Mrs. Dash original

Mix together.

Put rock salt around a large tray and put dip in middle.  Put potatoes on top of salt and serve!