Category: VEGETABLE

HALUSKI aka POLISH COLESLAW ~ BLOG 365.58

I found this recipe while looking for a recipe to use up some cabbage I had. I wanted something other than a traditional slaw.

Haluski is a delectable dish combining cabbage, onions, noodles, and bacon of Polish and Slovakian origin that is as easy and quick to prepare as it is flavorable.

The dish originated somewhere in central or eastern Europe, but has roots in many similar dumpling-based dishes from several countries, including the Czech Republic, Hungary, Poland, and Slovakia. The dish’s origins are difficult to trace because it’s made with such simple ingredients that were easy and affordable to find. The variations can be found all over Eastern Europe, and the dish is known by various different local names, including Kaposztas Kocka, Strapačky, and Bunderkov Haluski. The name of the dish varies depending on the country and family. No matter where it originated from, it is a super delicious comfort food.

HALUSKI aka POLISH COLESLAW

8 ounces uncooked wide egg noodles
6 tablespoons unsalted butter
6 slices bacon, uncooked and coarsely chopped
1 LARGE shallot, chopped
2-3 cloves garlic, minced
2-3 tablespoons apple cider vinegar
1 1/2 to 2 pounds green cabbage, cut in bite sized pieces
FRESH ground sea salt and pepper, to taste

  • Boil the egg noodles in a large pot of salted water with a little apple cider vinegar according to package directions and drain well.
  • Melt butter in a large skillet over medium heat.
  • Add the onion and garlic to the skillet until the onions are soft.
  • Add apple cider vinegar.
  • Add the bacon, stirring for several more minutes.
  • Add the cabbage and continue cooking and stirring until the cabbage is tender.
  • Add the cooked egg noodles to the cabbage mixture and toss to coat.
  • Season to taste with fresh ground sea salt and black pepper.

NOTES

  • Get your bacon really crispy. Crispy bacon holds up better in this dish.
  • Generously season with FRESH ground salt and black pepper.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheat on the stove top over low heat or in the microwave at reduced power.
  • Can also be made with red cabbage for more color.

STUFFED BANANA PEPPERS ~ BLOG 366.228

STUFFED BANANA PEPPERS adapted from Mary Berg  Yield: 4 servings

FRESH ground Kosher salt and black pepper
4 banana peppers
1/4 cup FINE breadcrumbs
1 tablespoon Pampered Chef Chile Lime seasoning
2 tablespoons WHOLE milk
2 tablespoons avocado oil, divided
1 yellow onion, FINELY minced
2 garlic cloves, FINELY minced
1 cup MILD ROTEL (drained)
3/4 pound lean ground beef
1 LARGE egg yolk
1-2 cups homemade tomato sauce
1/4 cup finely grated Parmigiano-Reggiano, plus more for serving
1 tablespoon FINELY chopped FRESH parsley, plus more for serving
2 teaspoon FINELY chopped FRESH oregano

  • Heat your oven to 350°.
  • Bring a medium saucepan of salt seasoned water to a boil over high heat.
  • Add the banana peppers to blanch 2-3 minutes until JUST slightly tender.
  • Drain and slice one side off the pepper to expose the interior and remove the ribs and seeds.
  • Set the peppers aside and finely chop the small piece you cut from each pepper.
  • In a large mixing bowl, combine the breadcrumbs and milk and set aside.
  • Heat 1 tablespoon of the oil in a skillet over medium heat and add in the onion and chopped pepper.
  • Season with the Chile lime seasoning, salt and pepper, cooking 3-5 minutes until tender and lightly golden.
  • Stir in the garlic and transfer half of the mixture into the bowl with the breadcrumbs and set aside to cool to room temperature.
  • Add the ROTEL into the pan with the remaining onion mixture, bring to a simmer, cover with an off-kilter lid and reduce the heat to low to cook and keep warm.
  • Add the ground beef to the bowl with the breadcrumb mixture along with the egg yolk, cheese, parsley and oregano.
  • Place a small amount of tomato sauce on the bottom of the baking dish.
  • Season well with salt and pepper to taste and mix well to combine.
  • Stuff the meat mixture into the peppers and set into a greased baking dish.
  • Drizzle with the remaining tomato sauce, cover with foil and bake for 25-30 minutes.
  • Remove the foil and continue baking 10-15 minutes until golden and cooked through.
  • Serve the peppers topped with the sauce and a HUGE sprinkling of the Parmigiano-Reggiano and FRESH chopped parsley.

SWEET CORN TOMALITOS ~ BLOG 366.166

SWEET CORN TOMALITOS

Sweet Corn Tomalitos, a Chevy’s copycat recipe tastes just like the scoop of corn bread cake served along with their entrees.
  
6 tablespoons butter, softened)
1/2 cup masa harina (Mexican corn flour)
1/4 cup water
14 ounces QUALITY canned cream style corn
1/3 cup corn meal
1/3 cup sugar
2 tablespoons WHOLE milk
1/4 teaspoon sea salt
1/2 teaspoon QUALITY baking powder

  • Preheat oven to 350°.

  • In a medium bowl beat butter until creamy.
  • Add the corn flour and water, beating JUST until well mixed.
  • Add corn mixture into the butter mixture.

  • Add corn meal, sugar, milk, salt and baking powder, stirring to combine well.

  • Pour batter into an ungreased 8×8-inch baking pan.
  • Smooth batter and cover with aluminum foil.
  • Place pan in a 9×13 inch baking dish that is filled 1/3 of the way with water. Pretend you’re baking a cheesecake 🙂
  • Bake for 50 to 60 minutes until JUST set.
  • Allow to cool for 10 minutes.
  • Use an ice cream scoop or dough scoop for easy removal from pan.


BALSAMIC BASIL TOMATOES ~ BLOG 366.149

I usually make Sweet and Sour Tomatoes, but every now and then a completely savory version is in the cards!

BALSAMIC BASIL TOMATOES
5 medium tomatoes, cut into thick slices or 3 cups cherry tomatoes, halved
1 LARGE shallot, THINLY sliced
1/2 cup FRESH basil chiffonade
1/4 cup olive oil*
1/3 cup QUALITY balsamic vinegar*
3 cloves garlic, FINELY minced
FRESH ground sea salt and black pepper

  • Whisk together olive oil, balsamic vinegar, basil, minced garlic, FRESH ground sea salt and black pepper. Set aside.
  • Arrange tomato slices and sliced shallots in a 3 quart serving dish. If using cherry tomatoes, toss them with the shallots, garlic and basil.
  • Pour marinade over tomatoes.
  • Chill 3-4 hours minimum before serving.

NOTES:

  • I use avocado oil which is more neutral allowing a QUALITY balsamic vinegar and flavorful basil to shine through.
  • I often use a combination of champagne vinegar and white balsamic vinegar.
  • This marinade pairs well with crisp cooked broccoli florets or even green beans substituted for the tomatoes – or any combination of the three.

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.

LOADED CAULIFLOWER CASSEROLE

LOADED CAULIFLOWER CASSEROLE

2 pounds cauliflower florets, cut into bite sized pieces
8 ounces cream cheese, softened to room temperature
1/2 cup FULL fat sour cream
1 1/2 cups FINELY shredded sharp cheddar cheese
1 1/2 cups FINELY shredded Monterey Jack cheese
3/4 teaspoon garlic powder
3/4 teaspoon onion powder
1/2 – 1 teaspoon SLAP YO MAMA seasoning(depending on your level of heat)
4-6 slices crispy cooked bacon, coarsely chopped
1 bunch FRESH chopped green onions, chives or parsley (save some for garnish)
FRESH ground sea salt and black pepper to taste

  • Steam the cauliflower florets 10 minutes until fork tender.
  • Drain WELL.
  • Preheat oven to 425°.
  • Spray a 9 x 13 inch baking dish with non-stick cooking spray.
  • In a large bowl combine the cream cheese, sour cream, cheddar cheese, Monterey Jack, garlic powder, onion powder and slap your mama seasoning until well blended. Mix until creamy and smooth.
  • GENTLY fold in cauliflower, 1/2 of the bacon and green onions.
  • Season to taste with FRESH ground sea salt and black pepper.
  • Spoon into a casserole dish and top with the remaining bacon.
  • Bake uncovered for 20-25 minutes or until the cheese is completely melted.
  • Top with remaining chives and serve.

NOTE: This Loaded Cauliflower Casserole also makes a wonderfully filling full meal by adding 2 cups rotisserie chicken pieces, 1 pound of browned ground beef or pork.

STOVE TOP BACON “BAKED” BEANS

STOVE TOP BACON “BAKED” BEANS
8 thick-cut slices bacon, cooked crisp and crumbled
1 LARGE bunch green onions, sliced thin
1 red bell pepper, chopped
FRESH ground sea salt and black pepper, to taste (more pepper than salt since the bacon is salty)
4 garlic cloves, minced (or 1 1/2 tablespoon Garden Gourmet chunky garlic paste
2 cups KINDERS or Guy Fieri Carolina Mop BBQ sauce or
1/4 cup molasses
2 tablespoons QUALITY champagne vinegar
Two 15.5-ounce cans navy beans, rinsed and drained
Sliced scallions, for finishing

  • Leave the bacon grease in the pan and add the onion and bell pepper.
  • Season with a pinch of salt, cooking and stirring occasionally for 4-5 minutes until the vegetables begin to soften.
  • Add the garlic sautéing 30 seconds or so until fragrant.
  • Add the BBQ sauce, molasses, vinegar and half of the bacon.
  • Season again with another pinch of salt.
  • Bring to a SLOW boil over medium heat and reduce to a simmer.
  • Stir in the beans, simmering until thickened, about 15 minutes.
  • Season to taste.
  • Sprinkle with the remaining bacon and scallions.
  • Serve immediately.

POTATO & CORN SALAD

POTATO & CORN SALAD
2 pounds YUKON potatoes, bite sized diced
4 ears sweet corn, cut off the cob
1 can chopped green chiles, drained well
1 LARGE shallot, diced
2 tablespoons butter
FRESH ground sea salt and black pepper
1/4 cup chopped FRESH cilantro
2/3 cup Mexican sour cream
1/3 cup Dukes Hint of Lime mayonnaise
2 LARGE limes, juiced
3 tablespoons apple cider vinegar
1 cup crumbled Cotija cheese
Lime Wedges, for garnish
Minced green onions, for garnish

  • Place potatoes in a large sauce pan and cover with water and bring to a boil. Reduce heat and simmer uncovered 5 minutes until potatoes are fork tender. Drain.
  • While potatoes are cooking, prepare corn.
  • Melt butter in large skillet (preferably cast iron).
  • Add corn and shallots, sauteing until corn is a bit charred.
  • Add green chiles and FRESH ground sea salt and black pepper, sauteing 5 minutes more and then set aside to cool a bit.
  • While potatoes are cooking and corn is sauteing, prepare sauce.
  • Whisk together the mayonnaise, sour cream, apple cider vinegar and lime juice.
  • After potatoes are drained ad them while still warm to the mayonnaise mixture.
  • Fold in the corn mixture and cheese, stirring to blend well.
  • Chill several hours until ready to serve.
  • Serve with lime wedges and sprinkled minced green onion.

SMOKEY BAKED BEANS

SMOKEY BAKED BEANS

1/2 pound bacon, diced
1 small Vidalia onion, diced
2 (22 ounce) cans Bush’s Bourbon Brown Sugar Grillin’ beans
1/2 cup packed brown sugar
1 ounce Bourbon or Whiskey (your choice)
1/4 cup Heinz Chili Sauce
1 teaspoon Hickory Liquid smoke

  • Preheat oven to 350°.
  • In a large skillet over medium heat render bacon until JUST crisp. Drain on paper toweling. Reserve 1 tablespoon of the drippings in the pan.
  • Add onion to bacon grease, cooking until softened. Drain well.
  • Whisk together the chili sauce, liquid smoke, whiskey or bourbon and brown sugar.
  • Fold in beans and the majority of the bacon pieces, saving a few for garnish.
  • Pour into Pampered Chef enameled cast iron baking dish.
  • Bake 30 minutes.

BAKED TOMATOES with PARMESAN BROCCOLI STUFFING

BAKED TOMATOES with PARMESAN BROCCOLI STUFFING Serves 4

4 LARGE tomatoes
2 cups minced broccoli florets
¼ cup FINELY shredded mozzarella cheese
3 tablespoons Parmesan cheese
3 cloves garlic, minced
2 tablespoons FINELY minced onion
2 tablespoons chopped FRESH basil
Juice from 1 LARGE lemon
FRESH ground sea salt and black pepper, to taste

  • Preheat oven to 400°.
  • Cut tomatoes in half crosswise.
  • Using a spoon, scoop out pulp.
  • Chop tomato pulp, place in medium bowl and add broccoli, cheeses, garlic, onion, basil, lemon juice, salt and pepper.
  • Arrange tomato halves, cut sides up, on baking sheet. Sprinkle with salt then evenly fill with stuffing mixture.
  • Bake 15 minutes or until tomatoes are tender and heated through.

NOTES & HINTS:

  • Tomatoes can be assembled a day ahead, covered and stored on a baking sheet in refrigerator.
  • A grapefruit spoon with serrated edges works well for cleaning out the tomatoes from their pulp.

ASIAGO PASTA PEAS

ASIAGO PASTA PEAS
16 ounces ditalini pasta
2 cups FRESH hulled peas
2 green onions, minced
1 clove garlic, minced
2 cups heavy cream
1 tablespoon butter
1 teaspoon onion powder
FRESH ground sea salt and black pepper, to taste
1 cup shredded Asiago cheese

  • Cook pasta per package directions.
  • Drain well and return to pot.
  • Whisk together the heavy cream, salt, pepper and onion powder.
  • Add cream mixture, garlic and peas to pan you cooked the pasta in and bring to a simmer over medium-low heat.
  • After 2 minutes add in pasta.
  • When cream begins to thicken fold in cheese, stirring to melt.
  • Season to taste.
  • Serve immediately.

SMASHED SUNCHOKES with TARRAGON BUTTER

SMASHED SUNCHOKES with TARRAGON BUTTER
1 pound sunchokes, rinsed, peeled and trimmed of any dark spots
FRESH ground sea salt and black pepper
1 tablespoon avocado oil
2 tablespoons unsalted butter
1 tablespoon FRESH tarragon leaves
Finishing salt

  • 
In a medium saucepan, cover sunchokes with 1 inch cold water.
  • Season generously with salt. The water should taste nicely salted, as if you were seasoning soup.
  • Bring to a boil over high heat, then reduce heat to maintain a gentle simmer.
  • Cook until paring knife inserted into a sunchoke meets little resistance, about 10 minutes; DO NOT OVERCOOK.


  • Drain sunchokes in a colander.
  • When cool enough to handle, place sunchokes on work surface or cutting board and “smash” enough to flatten, but not break them apart with a heavy skillet. 


  • In a large cast iron skillet, heat oil over medium heat until shimmering.
  • Add sunchokes in a single layer and cook without moving until well browned, about 3 minutes.
  • Flip sunchokes, then add butter to the pan and allow to melt.
  • Add half of the tarragon leaves to the melted butter and continue to cook, spooning butter over sunchokes, until browned on the second side, about 3 minutes longer.

  • Transfer sunchokes to a serving plate and spoon the tarragon butter on top.
  • Garnish with remaining tarragon leaves and sprinkle with flaky salt.
  • Serve immediately.