Okra and Tomatoes


Okra and Tomatoes
Fresh summer okra, sliced and cooked with canned tomatoes (you could use fresh instead), bacon, onion, celery, and a few seasonings makes a delicious vegetable side dish for almost any meal.

Ingredients

  • 4 slices bacon
  • 1 medium onion, chopped
  • 1/3 cup chopped celery
  • 1 (14.5-ounce) can diced tomatoes
  • 1 (14.5-ounce) can stewed tomatoes
  • 1/2 cup water or chicken broth
  • 4 cups sliced okra
  • 3/4 teaspoon seasoned salt
  • 1 teaspoon Tabasco sauce
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon black pepper

Instructions

  1. Cook bacon in a cast iron Dutch oven. Remove bacon and set aside.
  2. Add onion and celery to the bacon grease and cook until soft, about 7-8 minutes.
  3. Add tomatoes, water, okra, and seasonings. Cook 20-25 minutes, maintaining a simmer and stirring occasionally.
  4. Crumble bacon and stir in just before serving.
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Sweet & Tangy Citrus Slaw


Sweet & Tangy Citrus Slaw
This slaw is refreshingly bright and crunchy. It’s the perfect accompaniment to burgers or Sloppy Joe’s. Make it at least an hour or up to a day ahead of time, as the flavor and texture improve as it sits. And feel free to buy the cabbage and carrots already shredded to make life easy — I do.

Ingredients

  • 6 cups shredded red cabbage
  • 3 cups shredded carrots
  • 1/4 cup finely chopped shallots, from 1 to 2 shallots
  • 1 clove garlic, minced
  • 1/2 cup coarsely chopped fresh cilantro (parsley may be substituted)
  • Zest and juice from 1 orange (about 1 teaspoon zest and 1/4 cup juice)
  • 1/4 cup fresh lime juice, from 2 limes
  • 1/3 cup vegetable oil
  • 1-1/2 tablespoons sugar or honey
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper

Procedure

  1. Combine all of the ingredients in a large bowl and toss well.
  2. Cover and refrigerate for at least 1 hour or overnight.
  3. Stir well, then taste and adjust seasoning, if necessary (I sometimes add a bit more sugar or honey).

Creamy Tuscan Garlic Chicken


Creamy Tuscan Garlic Chicken
Creamy Tuscan Garlic Chicken has the most amazing creamy garlic sauce with spinach and sun dried tomatoes. This meal is a restaurant quality meal ready in 30 minutes!

Ingredients

  • 1 1/2 pounds boneless skinless chicken breasts, thinly sliced
  • 2 Tablespoons olive oil
  • 1 cup heavy cream
  • 1/2 cup chicken broth
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • 1/2 cup parmesan cheese
  • 1 cup spinach, chopped
  • 1/2 cup sun dried tomatoes

Procedure

  1. In a large skillet add olive oil and cook the chicken on medium high heat for 3-5 minutes on each side or until brown on each side and cooked until no longer pink in center. Remove chicken and set aside on a plate.
  2. Add the heavy cream, chicken broth, garlic powder, italian seasoning, and parmesan cheese.
  3. Whisk over medium high heat until it starts to thicken.
  4. Add the spinach and sundried tomatoes and let it simmer until the spinach starts to wilt.
  5. Add the chicken back to the pan and serve over pasta if desired.

Cook’s Notes

  • If you are serving over pasta and like it saucy, definitely double the sauce.

Bacon-Wrapped Pickles


Bacon-Wrapped Pickles
Ingredients

  • 12 mini dill pickles
  • 1 block cream cheese, softened
  • 1 1/2 cup shredded Cheddar
  • 1 clove garlic, chopped
  • 12 slices bacon, halved

Procedure

  1. Preheat oven to 350º.
  2. Halve pickles and scoop out centers. Discard centers.
  3. In a small bowl, stir together cream cheese, cheddar, and garlic until combined.
  4. Spoon mixture into pickles and wrap with a half slice of bacon.
  5. Transfer to a parchment-lined baking sheet and bake until mixture is warm and bacon is crispy, 15 minutes.
  6. Serve immediately.

Pigs In A Blanket

Semmelknöedel (Bread Dumplings)


IMG_0735

Ingredients

  • 1 (1 pound) loaf stale French bread, cut into 1 inch cubes
  • 1 cup milk
  • 2 tablespoons butter
  • 1 onion, finely chopped
  • 1 tablespoon chopped fresh parsley
  • 2 eggs
  • 1/2 teaspoon salt
  • 1 pinch ground black pepper
  • 1/2 cup dry bread crumbs (optional)

Directions

  1. Place the bread cubes into a large bowl.
  2. Heat the milk until it starts to bubble at the edges, then pour it over the bread cubes. Stir briefly to coat the bread. Let soak for 15 minutes.
  3. Meanwhile, melt the butter in a skillet over medium heat. Add the onions; cook and stir until tender.
  4. Stir in the parsley, and remove from the heat.
  5. Mix into the bowl with the bread along with the eggs, salt and pepper.
  6. Use your hands, squeezing the dough through your fingers until it is smooth and sticky.
  7. Bring a large pot of lightly salted water to a boil. The water should be at least 3 or 4 inches deep.
  8. When the water is boiling, make a test dumpling about the size of a small orange or tangerine, by patting and cupping between wet hands.
  9. Gently drop into the boiling water. If it falls apart, the dough is too wet. In this case, stir some bread crumbs into the rest of the dumpling batter.
  10. Form the remaining dough into large dumplings, and carefully drop into the boiling water. Simmer for 20 minutes, then remove to a serving plate with a large slotted spoon. They should come out soft, spongy and delicious!

Cooking Rice in the Microwave


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Ingredients

2 Servings

  • 1/2 cup rice
  • 1 cup water
  • 1/4 teaspoon salt
  • 1 teaspoon butter or margarine.

4 Servings

  • 1 cup rice
  • 2 cups water
  • 1/2 teaspoon salt
  • 2 tsp butter or margarine.

6 Servings

  • 1‑1/2 cup rice
  • 3 cups water
  • 3/4 teaspoon salt
  • 1 Tablespoon butter or margarine.

12 Servings

  • 3 cups rice
  • 6 cups water
  • 1‑1/2 teaspoons salt
  • 2 Tablespoons butter or margarine

Preparation

  1. Combine rice and water in a microwave‑safe dish. Add butter or margarine and salt if desired.
  2. Cover and cook on high for 5 minutes.
  3. Reduce to medium and cook for 20 minutes.
  4. Remove from microwave. Let stand covered for 5 minutes (or until all water is absorbed). Fluff with fork and serve.

 Cook’s Notes

  • Microwave ovens vary, times given are approximate.
  • For Best Results:
    • For firmer rice, use less water and simmer for a shorter time.
    • For softer rice, use more water and simmer for a longer time.
    • Do not lift lid during cook (the steam cooks the rice).