Collards
INGREDIENTS
• 12 ounces assorted greens, like kale, collard, Swiss chard
• 1 teaspoon olive oil
• 1 large clove garlic, chopped
• 1 cup no-salt-added chicken stock
• 1 tablespoon white wine (or dry sherry)
• ¼ teaspoon hot red pepper flakes
PREPARATION
1 Wash the greens and remove tough stems. Cut or break greens into 2-inch lengths.
2 Heat a nonstick pan over high heat; reduce heat to medium-high, add the oil and sauté the garlic for 30 seconds. Add the greens, and sauté for 1 minute.
3 Stir in the stock, Sherry and hot pepper flakes; cover, and cook 8 to 10 minutes, until greens are soft.
BLACK EYED PEA DIP
4 cups cooked, dried black eyed peas or 4 cups canned peas (mash some)
1 tbsp pea juice
5 jalapeno peppers chopped (remove seeds) --(I used substantially less)
1/2 medium onion chopped
4 oz. can green chilis chopped
1 clove garlic minced
1/2 lb. Old English sharp cheese
1 stick butter
Mix all except cheese and butter. Melt cheese and butter in double boiler (I use microwave). Add all other ingredients. Simmer until hot. Serve hot.
Potatoes Dauphinoise
Ingredients
- 1 tablespoon unsalted butter, room temperature
- 2 1/2 pounds Yukon Gold potatoes
- 2 1/2 cups heavy cream
- 1 1/2 cups whole milk
- 1 garlic clove, smashed
- 1 teaspoon coarse salt
- 1/4 teaspoon ground white pepper
- 4 ounces Gruyere cheese
- 1/8 teaspoon freshly grated nutmeg
Directions
- Step 1 Preheat oven to 400 degrees with rack in middle position. Spread butter across bottom and sides of a 2-quart baking dish.
Step 2 Peel potatoes and slice 1/8 inch thick. Place slices in a large bowl of cold water and drain thoroughly.
Step 3 Bring heavy cream, milk, and garlic to a simmer in a large, wide saucepan. Add potatoes, salt, and pepper and continue to simmer, stirring occasionally, until potatoes are tender, 20 minutes.
Step 4 Using a slotted spoon, transfer half the potatoes to prepared baking dish and sprinkle with half of the cheese. Add remaining potatoes to baking dish and pour enough cream mixture over potatoes to just cover. Sprinkle with remaining cheese, place on a rimmed baking sheet, and bake until bubbly and golden brown on top, 40 to 45 minutes.
Step 5 Remove from oven and grate nutmeg over top just before serving.
Easy Southern Style Green Beans
Now these easy Southern Green Beans combines fresh green beans, smoked bacon, and onion into the most mouth watering side imaginable.Prep Time: 20 minutes Cook Time: 90 minutes Total Time: 1 hour 50 minutes Yield: 6 1x Category: Vegetable Method: Stove top Cuisine: Southern
INGREDIENTS
- 4 slices bacon diced
- 1 medium onion finely chopped
- 2 cloves garlic minced
- 2 lbs fresh green beans trimmed
- 2 1/2 – 3-1/2 cups chicken broth
- Optional 1 teaspoon Cajun seasoning (please see notes)
- 2 tablespoons butter
INSTRUCTIONS
- In large saucepan over medium heat cook bacon until almost completely brown. Add onion and cook for additional 5 minutes. Turn heat to low and add garlic; cook for 30 seconds. Remove bacon/onion mixture to a bowl. Do not wash saucepan.
- Add green beans and enough chicken broth to just cover the green beans. Add Cajun seasoning.
- Bring to a low boil. Cover and reduce to simmer. Simmer for 1 – 1 1/2 hours stirring occasionally. Drain chicken broth, return bacon/onion mixture and heat for 1-2 minutes. Add butter, stir and serve.
NOTES
Readers with a more sensitive palate that want to tone it down can add a couple of pinches of crushed red pepper and about a half teaspoon fresh cracked pepper and salt. For those of you who really like it toned way down just one half teaspoon each of fresh cracked pepper and salt should be enough seasoning. Any combination of the above is good as well as most people know their seasoning tolerance.
Traditional Creamed Onions
These creamed onions are a delicious side dish to serve with ham, turkey, or any roast. Full of creamy goodness!
Ingredients
4 cups water
8 ounces pearl onions, peeled
6 tablespoons butter
6 tablespoons all-purpose flour
3 cups milk
1 pinch salt and freshly ground black pepper
Directions
Gather all ingredients.
Pour water into a medium pot and bring to a boil; add onions and cook until tender. Drain in a colander, reserving 2 cups of cooking liquid; set onions aside.
Melt butter in a saucepan over medium heat; whisk in flour to make a paste. Stir milk into reserved cooking water; add milk mixture slowly to the saucepan, stirring constantly, and cook until thickened.
Season with salt and pepper; stir in onions and transfer to a serving dish.
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