Category: VEGETABLE

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.

SCALLOPED SWEET CORN CASSEROLE

This is one of those recipes that was immediately altered (because I ended up not having the ingredients on hand that I thought I did so I substituted 😀 ) and was such a hit that we’ll never go back and make it the way the recipe directed.

SCALLOPED SWEET CORN CASSEROLE
4 teaspoons cornstarch
2/3 cup water
1/4 cup butter
1 can Green Giant white shoepeg corn
3 green onions, sliced thin
2 cups frozen corn
FRESH ground sea salt and black pepper
1 tablespoon FRESH chopped thyme leaves
1 tablespoon sugar
3 LARGE eggs
2/3 + 3/4 cups WHOLE milk, divided
3 cups bread cubes (I used a buttermilk)
1 1/2 cups Crispix cereal (or rice Krispies), crushed
3 tablespoons butter, melted

  • Preheat oven to 350°.
  • In a small bowl whisk together the cornstarch and water until smooth.
  • In a large skillet melt butter over medium heat.
  • Add corn, green onions, 2/3 cup milk, thyme leaves, FRESH ground sea salt and black pepper, stirring to blend. Bring to a SLOW boil.
  • Stir in cornstarch mixture and reduce heat, simmering until the moisture is absorbed and the sauce thickens. Remove from heat and cool slightly.
  • While the corn portion is cooling, whisk the eggs together with the 3/4 cup milk.
  • Fold in bread cubes, stirring to absorb the egg mixture.
  • Fold in corn mixture.
  • Transfer to prepared 8×8 baking dish.
  • Bake, uncovered, 30-35 minutes.
  • In a small bowl melt butter.
  • Fold in cereal pieces to form a crumbly mixture.
  • Spread evenly over top of the casserole and return to the oven for 10 minutes until golden brown.