Category: VEGETABLES

BROCCOLI CHICKEN DIVAN ~ BLOG 365.192

Another “vintage” recipe from my friend’s grandmother’s “antique” recipe box. This type of recipe was once a staple of the working mother in many American households. I believe it was originally found on the back of a Campbell’s soup can label. I also adapted her recipe “slightly” to add a bit more flavor and texture. Quite a tasty and crunchy satisfying meal. 😀 I made this in honor of my late brother-in-law. He would have LOVED this casserole. Today would have been his birthday.

BROCCOLI CHICKEN DIVAN

2-3 small broccoli crowns, trimmed, cut into florets and rinsed
1 1/2 cups rotisserie chicken pieces
1 can Campbell’s broccoli cheese soup
1/3 cup milk
1/2 + 1/2 cup grated sharp cheddar cheese
FRESH ground sea salt and black pepper, to taste
1/3 cup small diced red onion
2 cups prepared rice
2 tablespoons butter, melted
3 tablespoon Panko bread crumbs

  • Grease a shallow 2-3 quart baking dish.
  • Preheat oven to 375°.
  • Blanch broccoli florets 3-4 minutes in boil water, drain WELL and set aisde.
  • In a large bowl whisk together the milk and condensed soup until smooth.
  • Fold in 1/2 cup cheese, onion, chicken pieces, rice and broccoli florets.
  • Season with FRESH ground sea salt and black pepper.
  • Arrange mixture into baking dish, spread smooth.
  • Sprinkle top with remaining cheese.
  • Mix Panko crumbs into melted butter until well mixed.
  • Sprinkle on top of cheese.
  • Bake 30 minutes or until cheese is melted, casserole is heated through and bread crumbs have turned golden.

CRISPY GREENISH SALAD ~ BLOG 365.187

The original recipe called for leaving the peels on the cucumber and apple making this a monochromatically ALL green salad, but we found the peels too bitter. We also usually skip the lettuce and avocado if we’re not making this for a LARGE group because we have leftovers and the lettuce and avocado do NOT hold well.

CRISPY GREENISH SALAD
1 head butter lettuce (optional)
1 avocado (optional)
1 green apple, cored, peeled and chopped small
1 bunch green onions, sliced
Juice of 1 lemon
1 medium cucumber, peeled and diced
2 green tomatoes, diced
2 cups frozen petite peas, thawed and drained WELL (see note)

  • Toss apple pieces in the lemon juice to prevent browning.
  • In a large bowl toss all the ingredients together including the lemon juice in the apples.

DRESSING
1/4 cup avocado oil
Juice of 1 LARGE lime
FRESH ground sea salt and black pepper, to taste
1 teaspoon Italian seasoning

  • Whisk together and drizzle over salad.
  • Toss well and chill before serving.

NOTE: Many recipes say you can use the peas frozen, but we find they leave behind too much moisture.

CHEESY GREEN BEAN CASSEROLE ~ BLOG 365.178

A new twist to the traditional green bean casserole.

CHEESY GREEN BEAN CASSEROLE serves 4

3 tablespoons butter
2 tablespoons WONDRA flour
1 small shallot, FINELY diced
2 cloves garlic, FINELY minced
1/3 cup WHOLE milk
2/3 cup HOMEMADE chicken broth
1/2 teaspoon Worcestershire sauce
3 cups (12 ounces) frozen green beans, thawed
FRESH ground sea salt and black pepper
3/4 cup shredded cheddar cheese
1 cup French’s fried onions, crushed FINE

  • Preheat oven to 350°.
  • Grease a 8×8 baking dish. Set aside.
  • In a large saucepan melt butter over medium heat.
  • Add shallots and garlic, sautéing 1 minute until soft.
  • Whisk in flour until smooth and golden.
  • Gradually whisk in the milk and chicken broth, simmering and stirring constantly 2-3 minutes until thickens.
  • Stir in Worcestershire sauce and season with salt and pepper.
  • Stir in cheese until smooth.
  • Fold in green beans, stirring to combine.
  • Transfer to baking dish.
  • Sprinkle crumbled fried onions evenly over.
  • Bake uncovered 30 minutes until bubbling and golden.

NOTE: For an even deeper flavor, switch out the chicken broth for your favorite lager beer.

SATURDAY NIGHT BAKED BEANS aka COWBOY BEANS ~ BLOG 365.174

SATURDAY NIGHT BAKED BEANS aka COWBOY BEANS

1 1/2 pounds dried beans (I use a combination of navy, pinto and black beans)
1 smoked ham hock
2 tablespoons salt
8 cups HOMEMADE stock
1 pound QUALITY ground beef
1 LARGE Vidalia onion, small diced
1/2 pound salt pork, cut into small cubes
1/2 bacon, diced
1 can hominy, chopped small
1/2 cup molasses
1/2 cup PURE maple syrup
1/2 cup apple cider vinegar
1/2 cup jalapeño ketchup
1 tablespoon Coleman’s dry mustard (optional)
FRESH ground sea salt and black pepper
2 cups dark brown sugar

  • Soak beans overnight, sort out the bad ones and then drain off the water.

 

  • In a large dutch oven cover the ham hock with 8 cups HOMEMADE chicken stock. Simmer 1-2 hours until meat is falling from the bone and liquid has cooked down to about half. Add meat to the slow cooker.
  • Cover the beans and chopped hominy with the ham hock broth in a large dutch oven. Add 2 tablespoons salt and bring to a boil. Reduce heat to a simmer. Cook 25-30 minutes until softened. Drain (but reserve liquid) and add beans to slow cooker.
  • Whisk together the molasses, maple syrup, apple cider vinegar, brown sugar, salt and pepper, jalapeno ketchup and mustard if using. Pour into slow cooker.
  • While beans are simmering brown the ground beef with the onion pieces. Drain and add to slow cooker.
  • In the same skillet brown the bacon and salt pork until JUST crisp. Drain off grease and add to slow cooker.
  • Stir everything together until well mixed. Add enough of the reserved ham hock liquid to just cover the beans, stirring to combine.
  • Cook on high for 1-2 hours and then on low for 5-6 hours. Stir occasionally, adding just enough water to keep beans from drying out.

SWEET & SOUR BEANS ~ BLOG 365.139

This is a wonderful recipe that I found when my friend lent me her mom and grandma’s recipe boxes to go through. It has SOOOO MUCH flavor and has quickly become a favorite way to prepare beans. She thought it was her mom Maxine’s recipe, but when I showed her the recipe she said the writing was too neat, so we’ll never know.

SWEET & SOUR BEANS
1 tablespoon butter
2 cans great northern/Cannelini beans, drained and rinsed
2 slices bacon, cooked crisp and crumbled
1 LARGE shallot or SMALL onion, chopped small
1/4 cup apple cider vinegar
2 tablespoons brown sugar
1/4 cup homemade chicken broth
FRESH ground sea salt and black pepper
1 small can chopped green chiles, drained WELL

  • Melt butter in small skillet.
  • Add shallots/onions, sauteing until tender.
  • Add vinegar, brown sugar and chicken stock, stirring until sugar is dissolved.
  • Add beans and green chiles, stirring to coat well.
  • Simmer 10-15 minutes.
  • Fold in bacon JUST before serving.

ZESTY GARLIC GREEN BEANS ~ BLOG 365.129

ZESTY GARLIC GREEN BEANS
2 tablespoons avocado oil
1 LARGE shallot, sliced thin
1/3 cup HOMEMADE chicken broth
1/2 cup oil-packed chopped sun dried tomatoes
2 – 16 ounce packages frozen green beans (french style are best)
1/2 cup halved grape tomatoes
3 LARGE cloves garlic, minced
FRESH ground sea salt and black pepper, to taste
Juice of 1 LARGE lemon

  • Heat oil over medium heat.
  • Add shallots, sauteing 2-3 minutes.
  • Generously season with FRESH ground sea salt and black pepper.
  • Add garlic and sun-dried tomatoes, sauteing 2 minutes more.
  • Stir in green beans and broth, simmering 5-10 minutes until most of the broth is absorbed.
  • Add grape tomatoes, sauteing a few minutes until tomatoes wilt and heat through.
  • Stir in lemon juice.

PEAS & PEAS with SHALLOTS ~ BLOG 365.96

PEAS & PEAS with SHALLOTS
Oh so easy, but packed with a crunch and deep flavor.

1 tablespoon butter
1/2 pound fresh sugar snap peas, trimmed
1 cup frozen peas
3-4 shallots, THINLY sliced
FRESH ground sea salt and black pepper, to taste

  • In a large heavy skillet, heat butter over medium-high heat.
  • Add half the shallots, sautéing until crisp.
  • Spoon out shallots to drain on paper toweling.
  • Add snap peas, frozen peas and remaining shallots, cooking and stirring 5-6 minutes until crisp-tender.
  • Season with salt and pepper to taste.
  • Top with crisp shallots if desired.

SCALLOPED POTATOES & PEAS ~ BLOG 365.82

SCALLOPED POTATOES & PEAS
4-6 bacon strips, diced
1 medium onion, chopped
4 cups sliced, peeled & cooked potatoes
FRESH ground sea salt & pepper
10 ounce package frozen peas, cooked and drained
2 cups shredded sharp cheddar cheese
1/2 cup Dukes mayonnaise
1/2 cup WHOLE milk

  • In a large skillet cook bacon until crisp.
  • Remove bacon with slotted spoon to drain on paper toweling.
  • Add onions to drippings, sauteing until tender.
  • Layer potatoes.
    on top of onions.
  • Sprinkle generously with FRESH ground sea salt and pepper.
  • Sprinkle peas on top of the potatoes followed by 1 cup of the cheese and most of the bacon.
  • Whisk together the milk and mayonnaise until smooth.
  • Pour milk mixture over top and sprinkle with remaining cheese.
  • Simmer on low 5-10 minutes or so to heat through.
  • Let stand 5 minutes before serving.

KENTUCKY STYLE WHITE “BAKED” BEANS ~ BLOG 365.68

KENTUCKY STYLE ‘BAKED’ WHITE BEANS adapted from COOK’S COUNTRY
1/2 pound country ham steak, roughly chopped small or shredded
1 tablespoon butter or avocado oil
1 LARGE shallot, chopped
2-3 garlic cloves, minced
3 cans (15 ounce) cannellini beans, drained and rinsed
2 1/2 cups water
2 1/2 cups homemade chicken broth
2 tablespoons white wine vinegar
1/2-3/4 pound ham hock (optional)
1/4 teaspoon liquid smoke (I like mesquite, but hickory is also good)
FRESH ground sea salt and black pepper

  • Heat butter over medium heat in a dutch oven until melted.
  • Add shallots, cooking until soft and beginning to brown.
  • Add garlic, sautéing a minute more until fragrant.
  • Add beans, water, broth, liquid smoke, vinegar, ham hock and ham pieces and bring to a boil over high heat.
  • Reduce heat to medium low and simmer 30-45 minutes, stirring occasionally until beans are tender.
  • Remove ham hock if using.
  • Season to taste and serve.

GREEN CHILI CREAMED CORN ~ BLOG 365.59

GREEN CHILI CREAMED CORN
6 cups FRESH or frozen corn
8 ounces cream cheese, cubed
1 SMALL jar pimientos, drained WELL
1 SMALL can chopped green chiles
1/2 cup homemade chicken broth
1/4 cup butter, cubed
1/4 cup pickled jalapenos (optional)
1 tablespoon sugar
1/4 teaspoon crushed red pepper flakes

  • In a SMALL slow cooker combine ALL ingredients.
  • Cook, covered on low 2-3 hours until heated through.
  • Stir well to combine before serving.

PAN SEARED CHICKEN with CHARRED CARROTS and APPLE BROWN BUTTER VINAIGRETTE ~ BLOG 365.6

PAN SEARED CHICKEN with CHARRED CARROTS and APPLE BROWN BUTTER VINAIGRETTE

1 + 2 + 1 tablespoon butter
1 pound carrots, peeled and cut into large chunks
4 chicken breasts
1/4 up almond flour
1 bunch green onions, sliced
FRESH ground sea salt and black pepper
1 tablespoon FRESH thyme leaves
1/4 teaspoon red chili flakes
1 LARGE Granny Smith Apple, peeled, cored and diced
Juice of 1 LARGE lemon
1 tablespoon apple cider vinegar
1 teaspoon sugar

  • Preheat oven to 350°.
  • Melt 1 tablespoon butter in ovenproof skillet (preferably cast iron) over medium heat.
  • Add carrot chunks in a single layer cooking 6-8 minutes, turning as necessary until all sides are charred.
  • Transfer pan to oven and roast 30 minutes or until caramelized and tender.
  • Add 2 more tablespoons butter to pan.
  • Generously season chicken with FRESH ground sea salt and black pepper.
  • Add chicken to hot butter and sear 3-4 minutes on both sides.
  • Transfer chicken to carrot pan in the oven to bake 10 minutes while you prepare the vinaigrette.
  • Add remaining butter to pan.
  • When melted add green onions, chili flakes, apple pieces, sugar and thyme leaves sauteing t minutes until apples are tender.
  • Add lemon juice and vinegar, stir to coat and cooking 2-3 minutes more until most of the liquid is absorbed.
  • Plate chicken and carrots.
  • Spoon apples and sauce over carrots and chicken.

CARAMELIZED BALSAMIC ONIONS

CARAMELIZED BALSAMIC ONIONS serves 4

As the onions cook, the balsamic mixture becomes syrupy and caramelizes the onions, giving them a bronzed caramel color and a luscious, rich flavor.

2 tablespoons butter, melted
1 tablespoon avocado oil
⅓ cup QUALITY balsamic vinegar
2 tablespoons homemade bone chicken broth or dry white wine
1 tablespoon sugar
FRESH ground sea salt and black pepper
1 1/2 pounds medium yellow onions
1 bunch FRESH thyme leaves

  • Preheat oven to 425°.
  • Combine butter and avocado oil in rectangular baking dish.
  • Whisk in vinegar, wine or broth, sugar, salt and pepper. Set aside.
Peel off papery outer layers of onions, but do not cut off either end.
  • Cut onions in half from stem through root end.
  • Place onions in dish, cut-sides up.
  • Cover loosely with foil and bake for 30 minutes.
Remove foil and using tongs, carefully turn onions over to cut-sides down.
  • Bake, uncovered, for 20 to 25 minutes longer or until onions are tender and balsamic mixture is thick and caramelized.
  • Serve cut-sides up.
  • Sprinkle with FRESH thyme.


NOTES: To make ahead: Prepare onions as directed. Cool, cover, and chill overnight. To reheat, preheat oven to 325°. Bake, covered, 40 minutes or until warmed through.