TRADITIONAL SOUTHERN STYLE GREEN BEANS akin to RAZOOS

TRADITIONAL SOUTHERN STYLE GREEN BEANS akin to RAZOOS – serves 4
These green beans are cooked low and slow until soft and tender in a bacon-infused broth making them super yummy and a family favorite for any holiday.

3 slices bacon, diced
1 pounds green beans ends snapped off and longer beans snapped in half
1 large shallot, diced
2 cloves garlic, minced
1 1/2 cups chicken broth
1 1/2 cups water
1 teaspoon fresh ground Himalayan Pink salt
1/2 teaspoon fresh ground black pepper
1/2 teaspoon garlic powder
1/4 teaspoon red pepper flakes
1 tablespoon butter

  • In a large skillet brown and crisp bacon. Remove bacon with a slotted spoon to drain on paper toweling.
  • Add shallot and garlic to skillet, sautéing until fragrant.
  • Add green beans, water, chicken broth and seasonings to the skillet.
  • Bring to a boil and then reduce heat to medium-low.
  • Cover and simmer for 1-2 hours, stirring occasionally.
  • Drain beans and add butter.
  • Check beans for seasoning and add extra salt and pepper to taste.
  • Sprinkle with bacon and toss to distribute the bacon and butter.

SHARING with FOODIE FRIDAY and TASTY THURSDAY.

BLACK-EYED PEA CHILI

So what do you do with left over pot roast and a can of black-eyed peas? Why, you make chili of course!  I just happened to have all of my normal chili ingredients on hand also.  I prefer Williams Chili Seasoning packet, but I had a coupon for the Mrs. Dash so we gave it a try.  It was okay, but the Mrs. Dash won’t become my go to seasoning.
MANY people swear by starting their year out with black-eyed peas for luck.  I’m not a superstitious person, but hey it can’t hurt! As a kid I HATED black-eyed peas, but I recently found the Trappey’s brand and they are fantastic! Hubs and I ate them plain and polished off the whole can. In fact they were so good that I can’t wait to try their other beans in soups, field peas, navy, black-eyed peas with jalapenos, etc…
BLACK-EYED PEA CHILI

1 can Trappey’s Black-eyed peas with bacon
+/- 2 cups shredded left over pot roast
1 can original Rotel tomatoes
1 1/2 cups V8
1 small HUNT’S tomato sauce
1 tablespoon Frank’s red hot sauce
1 package Williams Chili Seasoning packet
salt and pepper, to taste
water to desired consistency*
cheese bread or corn muffins
sour cream and onions to garnish

  • Mix together everything except the bread and garnish in a stock pot.
  • Bring to a boil.
  • Reduce heat and simmer several hours until you can smell the chili calling you to the kitchen.
  • Ladle into bowls and garnish.
  • Enjoy!

NOTE*: I use about 2 cups.  I like to start thin and simmer until thick (2-3 hours) to allow the flavors to blend together.

SEAGRAMS 7 HONEY GLAZED CARROTS

SEAGRAMS 7 HONEY GLAZED CARROTS serves 4

4 tablespoons butter, divided 1+3
1 1/2 pounds carrots, peeled and cut Into thick slices
1/2 cup Seagrams
PACKED 3/4 cup brown sugar
1 tablespoon honey
3/4 teaspoon Salt
Freshly Ground Pepper, to taste

  • Melt 1 tablespoon of the butter in a large skillet over high heat.
  • Add carrots, cooking for 2-3 minutes.
  • Remove from skillet.
  • Pour in Seagrams 7 and allow to evaporate for 30-60 seconds.
  • Reduce heat to medium, and add remaining butter.
  • When butter melts, sprinkle brown sugar over the top, stirring to combine.
  • Add honey, stirring to blend.
  • Add carrots back to skillet.
  • Toss carrots in sauce, cover and simmer for 5 minutes.
  • Remove lid and add salt and pepper.
  • Continue cooking uncovered until carrots are tender and the glaze is thick, about 5 more minutes.
  • Spoon into serving bowl, sprinkle with chopped parsley or chives if desired and served immediately.

BRUSSELS BISQUE ~ MY WAY

This is a combination of several recipes.  I was never happy with any one of them on a stand alone basis, but loved how combining bits and pieces of each one made the perfect bisque.  So, just in time for cool fall evenings I give you my version of Brussels Bisque.

BRUSSELS BISQUE MY WAY Makes 8 servings.
1/2 cup butter
1/2 pound mushrooms, sliced thin
3 medium carrots, finely chopped
1-1/4 pounds (about 3 cups) Brussels sprouts, trimmed and halved**
1 large onion, chopped
1 bulb garlic, roasted, mashed and rough chopped
3 1/2 cups chicken broth
1/2 cup dry white wine
1 tablespoon Worcestershire sauce
3 tablespoons all-purpose flour
2 cups half-and-half
1-1/4 teaspoons salt
1/4 teaspoon pepper
1/8 teaspoon ground nutmeg
3 tablespoons chopped fresh parsley
Splash (to taste) Frank’s original hot sauce
6 slices bacon, dice and browned
Parmesan Cheese

  • In a large Dutch oven, over medium-high heat, melt butter.
  • Add onions, carrots, Brussels sprouts, mushrooms and half of your garlic; saute 3 minutes.
  • Stir in broth, wine and Worcestershire.
  • Add nutmeg, parsley and hot sauce.
  • Bring to boiling; simmer, covered, until vegetables are tender, about 10 minutes.
  • Remove pan from heat.
  • Pour soup through colander placed over large bowl or pan.
  • Set aside about 3/4 cup Brussels sprouts mixture.
  • Place remaining Brussels sprouts mixture in food processor or immersion blender; puree. ***
  • Return puree and broth mixture to Dutch oven.
  • Place flour in small bowl; gradually add half-and-half, stirring until smooth.
  • Add half-and-half mixture into broth mixture gradually, stirring until well blended.
  • Add mushroom mixture, reserved Brussels sprouts mixture and remaining garlic.
  • Bring to boil, stirring frequently; simmer 10 minutes, or until thickened, stirring occasionally.
  • Pour into bowls top with a dab of butter and lots of fresh grated pepper.
  • Garnish with fresh parsley, Parmesan and crisp bacon pieces.

NOTE:** Spinach or Broccoli can be substituted.
NOTE:*** Remember that hot foods will splatter easily, blend with caution!

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LEMON PEPPER PORK CHOPS with ORANGE MARMALADE BEETS

LEMON PEPPER PORK CHOPS
4 thick boneless pork chops
fresh ground salt and pepper, to taste
2 + 2 tablespoons butter, divided
1 tablespoon avocado oil
1 tablespoon Wondra flour
1 shallot, sliced
1 red bell pepper, seeded and minced
1/2 cup diced grape tomatoes
2 cloves garlic, minced
1/3 cup Barefoot white moscato
1/2 cup chicken broth
1/2 cup lemon curd

  • Melt 2 tablespoons butter and avocado oil in large skillet over medium high heat.
  • Season pork chops with fresh ground salt and pepper.
  • Add pork chops to butter and oil, browning well on both sides – 5 to 7 minutes per side.
  • Remove pork chops to a plate and keep warm in oven.
  • Add shallots, garlic, tomatoes and peppers to butter, sautéing 2-3 minutes.
  • Sprinkle flour over shallots and peppers, stirring until flour is golden brown.
  • Add wine and de-glaze pan for a couple minutes.
  • Add chicken broth and cook 2-3 minutes more.
  • Whisk in lemon curd and cook 3-4 minutes until thickened.

ORANGE MARMALADE BEETS
1/2 cup orange marmalade
6 tablespoons orange juice
1/3 cup butter
1/4 teaspoon salt
1/4 teaspoon pepper
2 cans sliced beets. drained VERY well

  • In a large skillet combine everything but the beets, stirring to blend well.
  • Bring to a boil, cooking and stirring 5 minutes until thickened.
  • Add beets and cook 5 minutes more r until most of the liquid is absorbed.

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ROASTED PEPPER CORN CUPS


ROASTED PEPPER CORN CUPS serves 2
1 tablespoon butter
2 large ears of corn
2 tablespoons sugar
1 shallot, finely diced
1 Serrano pepper, remove veins and seeds, finely diced
Juice of 1 lime
1 teaspoon Worcestershire sauce (I used whiskey flavored)
1 teaspoon liquid smoke (I used mesquite)
1 teaspoon Frank’s original hot sauce
Sea salt and freshly ground pepper
1/3 – 1/2 cup Jack cheese

  • Bring a pot of unsalted water to a boil.
  • Add the sugar and ears of corn. **
  • Boil for 4-5 minutes, then cool completely.
  • Cut corn of the cob.
  • In a skillet, melt butter over medium-high heat.
  • Add shallots and chilies to butter, stirring until starting to caramelize and brown.
  • Add corn cooking until corn starts to brown.
  • Add salt, pepper, Worcestershire sauce, hot sauce, liquid smoke and lime juice stirring to coat.
  • Cook 4-5 minutes, stirring frequently, until liquid is absorbed.
  • Sprinkle a little cheese in each bowl, top with corn mixture and garnish with a little more cheese.

**NOTE: DO NOT ADD SALT TO THE WATER. Salt will harden the corn. The sugar will actually soften the corn and add a touch of flavor.

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PAN SEARED CHICKEN with RUSTIC TOMATO SAUCE & GARLIC GREEN BEANS

This was originally a Blue Apron recipe that hubby and I also dissected and rebuilt to out liking.  I should have taken a picture of my plate with the sauce over the chicken and polenta, it looked so pretty.  Hubby likes his sauce on the side.

PAN SEARED CHICKEN with RUSTIC TOMATO SAUCE & GARLIC GREEN BEANS
Start the sauce first. While it’s cooking start the green beans. Then start the chicken.

SAUCE
1 tablespoon butter
1/2 pound cherry tomatoes, halved
1 garlic glove, minced
Juice of 1 lime
1 tomatillo, diced
2 tablespoons golden vinegar
Fresh ground salt and pepper to taste

  • Several hours before dinner toss the tomatoes, tomatillo and lime juice together. Let sit at room temperature.

 

  • Bring skillet to a medium high heat.
  • Add butter to melt.
  • When sizzling, add garlic and tomatoes simmering until soft, about 10 minutes.
  • Gently smash tomatoes.
  • Add vinegar, stirring to blend.
  • Season to taste.
  • Turn to low and cover.

VEGGIES
1/2 pound fresh green beans
1 small garlic, thinly sliced
2-3 cloves garlic, minced
1/4 teaspoon red pepper flakes
1-2 tablespoons golden vinegar

  • Bring skillet to a medium high heat.
  • Add butter to melt.
  • When sizzling add onions and green beans simmering until soft, about 10 minutes.
  • Add garlic and red pepper flakes
  • Add vinegar, stirring to blend.
  • Season to taste.
  • Turn to low and cover.

CHICKEN
2 boneless, skinless chicken breasts
1 1/2 tablespoons butter or GHEE
Wondra
Fresh ground salt and pepper to taste

  • Bring skillet to a medium high heat.
  • Add butter to melt.
  • When sizzling add chicken and sear 3-4 minutes per side until cooked through and golden.

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PAN SEARED BARRAMUNDI (AUSTRALIAN SEA BASS), GARLIC MASHED POTATOES & PAN ROASTED CORN

This was originally a Blue Apron Recipe and their version was pretty good, but hubby and I dissected it and made it even better! Hubby absolutely hated their tartar sauce, but that was a pretty easy fix.  Barramundi or Sea Bass itself has an almost sweet buttery flavor and a delicate flakiness that can be seriously enhanced with the right seasoning.

PAN SEARED BARRAMUNDI SEA BASS, GARLIC MASHED POTATOES & PAN ROASTED CORN FOR TWO

TARTAR SAUCE
2 tablespoons mayonnaise
1 tablespoon Dijon mustard
2 tablespoons Dill relish or hot dog relish
1 tablespoon capers, slightly smashed
1 tablespoon apple cider vinegar
Pepper, season to taste

  • Mix all 6 ingredients together until well blended.
  • Chill several hours before serving.

GARLIC MASHED POTATOES
3 cloves garlic, minced
1 pound Yukon gold potatoes, cut into a large dice
1/4 cup heavy cream
2 tablespoons butter
Fresh ground salt and pepper, to taste

  • Bring a small pot of salted water to a boil.
  • Add the potatoes and garlic.
  • Cook about 15 minutes until fork tender.
  • Drain in a colander.
  • Place butter in bottom of still warm pan.
  • Rice potatoes over the butter.
  • Add heavy cream and stir together until smooth.
  • Salt and pepper to taste.

PAN ROASTED CORN
1 tablespoon butter
1 tablespoon GHEE*
1 small red onion, sliced into rings
2 ears of fresh Corn on the Cob
2 sprigs dill, minced
1 tablespoon apple cider vinegar
Fresh ground salt and pepper, to taste

  • Cut the corn off the cobs.
  • Over medium high heat melt butter and GHEE.
  • Add onions, cooking a couple minutes until beginning to soften.
  • Add corn to pan and cook 4-5 minutes until sizzling and starting to brown.
  • Add apple cider vinegar and dill, stirring to mix.
  • Salt and pepper to taste.

BARRAMUNDI
2 skin on Barramundi fillets of similar size
2 sprigs Dill, minced
1 tablespoon GHEE*
1 tablespoon butter
Fresh ground salt and pepper, to taste
1 teaspoon paprika
4 sprigs fresh Dill, minced
Lemon slices

  • Over medium high heat melt butter and GHEE.
  • Score the skin side of the fillets.
  • Pat dry and generously season both sides with salt, pepper and paprika.
  • Add fillets to sizzling butter skin side down.
  • Cook 4-5 minutes until skin begins to brown and crisp.
  • Flip fillets and cook another 3-4 minutes or until beginning to crisp and are cooked through.
  • Plate and sprinkle dill over fish fillets.
  • Serve with tartar sauce.

NOTE*: I like the extra flavor from a well made GHEE, but butter or olive oil could easily be substituted.

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SLUMBERING VOLCANOES

A few years back I was reading a novel and it mentioned some interesting recipe titles. I decided to see if they were real recipes or contrived and was pleasantly surprised to find they were real. So over the next few Sundays we can experiment together. I’ve made a few additions over the years and they are getting better and better. Next time I make them I will take yet another new picture, I’m still not thrilled though this one is better than the last.

SLUMBERING VOLCANOES

4 LARGE tomatoes
1 small jar artichoke hearts, drained WELL and chopped (retain 2 tablespoons of juice for later)
3 LARGE egg yolks
4 tablespoons Parmesan cheese
4 tablespoons Panko bread crumbs
1 LARGE clove garlic, minced
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon pepper
3 green onions, minced
4 slices Gruyere’ cheese

1/2 pound shrimp
1 lemon

  • Preheat oven to 350°.
  • Carefully scoop out insides of tomatoes and drain juices from the shells.
  • Spray baking dish with non-stick cooking spray
  • Place tomatoes, hole side up, in baking dish and put in oven for 5 minutes.
  • In a small bowl mix together Parmesan cheese, breadcrumbs, artichokes, pepper, dill, garlic and onion powders until well blended.
  • Remove tomato shells from oven.
  • Fill each tomato with artichoke mixture leaving enough room for the egg yolk.
  • Place “volcanoes” back into oven and bake for approximately 20 minutes. (Time depends on how you prefer eggs cooked… if you want hard yolks – 20 minutes will give you runny yolks.)
  • Top with Gruyere’ cheese and cook 2-3 minutes more until cheese melts.
  • While tomatoes are baking, saute shrimp in butter, artichoke marinade and lemon juice.
  • Serve hot with side condiments of sour cream, chopped chives, green chili salsa, or others of your imagination!

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STICKY GLAZED PORK CHOPS

WHY IT WORKS: LET’S SEE, it’s sticky, it’s sweet, it’s savory, it’s glazed, it’s juicy and IT’S YUMMY! Oh AND the glaze works on pork, chicken, beef and veggies too! It’s also quick and easy, but looks like it was super involved.

STICKY GLAZED ANYTHING
Protein of choice for 2 or veggie combo (I used broccoli and carrots with pork chops)
1 teaspoon sesame oil
1 large green onion, sliced thin on an angle
4 tablespoons sweet chili sauce
1 tablespoon Bragg’s amino acids
2 tablespoons honey
2 tablespoons avocado oil
salt and pepper to taste
sesame seeds

  • Heat avocado oil over medium high heat in cast iron skillet.
  • Season your protein. If using vegetables, season and saute’ just until beginning to soften.
  • Generously season your protein of choice.
  • Sear your choice of meat 3-4 minutes per side, set aside and keep warm.
  • Add sweet chili sauce, Bragg’s amino acids, honey and 1 tablespoon of water to pan, whisking combine.
  • Bring to a SLOW boil and then immediately reduce to a simmer.
  • Add protein or veggies back in and coat well with sauce.
  • Turn frequently and cook until glazed well and sauce has thickened.
  • Top with green onions and sesame seeds.

 

CREAMED CHICKEN & MARINATED CARROTS

I’ve been making these recipes for years.  I originally found them in AMISH & MENNONITE KITCHEN (1995).

WHY THIS RECIPE WORKS and what doesn’t:

The Creamed chicken works as a comfort food that is satisfying and rib sticking too. I made a few “small” changes over the years to add some additional flavor. It can be made quickly and easily on a week night.

The marinated carrots add tons of color and a bit of acidic tang too. You just have to plan ahead on the carrots since this recipe requires marinating and chilling overnight. I’ve included my next best marinated carrot salad recipe (given to me by a very sweet old lady) that I’ve been using since the 80’s. Both recipes keep well in the fridge and taste better several days later.

The cookbook called for the creamed chicken to be served over “FLOATING ISLANDS”. I tried making them twice, but they were VERY bland and terribly horribly full of fat and cholesterol.

CREAMED CHICKEN

2 tablespoons GHEE or butter
1 shallot, sliced or diced thin
3 tablespoons Wondra flour
1/2 teaspoon fresh ground pink Himalayan salt
2 cloves garlic, minced
1 tablespoon chopped celery leaves
1 cup whole milk
1 cup chicken broth
2 cups diced, cooked chicken*

  • In a large skillet melt ghee.
  • Saute’ shallot until translucent.
  • Add flour, salt, pepper and celery leaves, stirring until smooth.
  • Add milk and chicken broth, stirring to blend.
  • Bring to a SLOW boil and and boil slowly for 5 minutes, stirring constantly.
  • Add chicken pieces and heat through.
  • Serve over toast, wide egg noodles or mashed potatoes.

NOTE: *I use rotisserie chicken quite often, but usually just brown and shred 2 skinless, boneless chicken breasts.

MARINATED CARROTS (COLD)

1 pound baby carrots
1 small onion, sliced into rings
1/ green pepper, sliced
1/2 cup tomato juice
1/2 cup sugar
1/2 cup avocado oil
1/2 teaspoon dry mustard
1 cup apple cider vinegar
1/2 teaspoon sea salt
1/4 teaspoon pepper

  • Bring a pot of water to boiling.
  • Add carrots cooking JUST until softened. DRAIN.
  • In a large mixing bowl toss together the carrots, onion rings and bell pepper slices.
  • In another mixing bowl whisk together remaining ingredients and pour over vegetables.
  • Chill and marinate overnight.
  • Serve chilled.

An alternate recipe for this type of marinated carrot salad is:

CARROT COINS
40 ounces +/- canned sliced carrots, drained
14 ounces +/- canned baby peas, drained
1 medium red onion, chopped small
1 can Campbell’s tomato soup**
3/4 cup vinegar (I sometimes use apple cider and it is just as good)
1/2 cup sugar
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup salad oil
1 teaspoon Worcestershire sauce

  • Whisk together soup, salad oil, Worcestershire sauce, sugar, salt and pepper.
  • Add carrots, peas and onions.
  • Chill overnight so flavors blend.
  • Serve cold.

**I replaced the canned soup with the following recipe:

CREAM OF TOMATO SOUP
2 tablespoons butter
3 tablespoons flour
1 cup pureed tomatoes
1 1/2 cups milk
dash each of garlic salt, onion salt, basil, and oregano.
  • Melt the butter in a saucepan over medium heat.
  • Whisk in flour and seasonings and cook until bubbly.
  • Add tomato puree’ and blend well.
  • Remove from heat and gradually whisk in liquid.
  • Return to heat and cook, stirring, until smooth and thickened to desired consistency.

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PIONEER BEAN DINNER

PIONEER BEAN DINNER
1/2 pound ground chuck, browned and drained
1/2 pound bacon, crisply fried and crumbled
1 small onion, chopped small
1/4 cup sugar
1/4 cup brown sugar
1/8 cup Country Bob’s All Purpose Sauce*
1 tablespoon molasses
16 ounces pork and beans
16 ounces black beans

  • Preheat oven to 350°.
  • Combine everything into a greased 9×9 baking dish.
  • Bake for 45-60 minutes.

NOTE 1: *A-1 works also

NOTE 2: This recipe works really well in a slow cooker all day also.