Fried Cabbage

Do you like cabbage?  I sure do! However, no one in my family does, so I rarely make it.

Here's a delicious recipe for Fried Cabbage that I've heard is great and want to try soon.  It's flavored must wonderful!  With bacon, of course it is!

1 pound bacon, finely chopped
1 medium onion, chopped
2 pounds cabbage, finely diced
1/4 teaspoon red pepper flakes
1/2 teaspoon salt
1/2 teaspoon black pepper

Fry bacon until crisp and well browned. Drain and set aside. Add chopped onion to the bacon grease and stir until translucent. Add cabbage, pepper flakes, salt and pepper, stirring until all cabbage is coated. Add the crumbled bacon bits and cover. Cook over low heat until cabbage is tender.
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Baked Corn

I really don't like to cook food in the microwave. I don't mind heating something quickly, but don't want to nuke my food too long, you know?  So, when I bought this corn, I planned to just put it in a pan on the stove.  This "experiment" started out to be roasted corn, but maybe it just didn't cook long enough or at a hot enough temperature, but we ended up really, really liking the way it turned out, anyway!  So, I thought I would share it with you.

BAKED CORN

2 packages frozen corn (I used Valley Fresh Steamers Extra Sweet Niblets Corn from Green Giant)

6 tablespoons salted butter

1 teaspoon sea salt (can use regular salt)

1/8 teaspoon pepper

Place corn in baking dish.  Slice butter into 1/4 inch pieces and place over corn.  Sprinkle with salt and pepper.  Bake uncovered at 350 degrees for 45-60 minutes (my oven cooks slow, so it took 60).  Stir once or twice while baking.

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Onion Strips

This is probably a recipe I never should have tried.....but I did. And my family is glad that I did!

We had eaten Onion Strips at a restaurant in Memphis, TN, called Huey's, so we were all kind of craving them. We were also having cheeseburgers, so it just kind of made sense that we would want these to go along with them.

Some "Pioneer Woman" recipes haven't worked out like I wanted them to, but maybe that's because I don't like following directions. I would rather do my own thing, so rarely follow them. I also get tired of all of the pictures, but some people probably like those to see how to do things.  Anyway, this one I did follow!  And it was great!

ONION STRIPS (She calls them "straws)

1 whole Large Onion
2 cups Buttermilk
2 cups All-purpose Flour
1 Tablespoon (scant) Salt
1/4 teaspoon (to 1/2 Teaspoon) Cayenne Pepper (I used red pepper) 
1 quart (to 2 Quarts) Canola Oil
 Black Pepper To Taste

Slice onion very thin. Place in a baking dish and cover with buttermilk and soak for at least an hour.

Combine dry ingredients and set aside.

Heat oil to 375 degrees.

Grab a handful of onions, throw into the flour mixture, tap to shake off excess, and PLUNGE into hot oil. Fry for a few minutes and remove as soon as golden brown.

Repeat until onions are gone.

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Roasted Broccoli

This is such a good recipe! It's my favorite way to eat broccoli.

2 – Bunches broccoli cut into florets
1/4 Cup – Olive Oil
1 Teaspoon – Salt
1/2 Teaspoon – Pepper

Preheat oven to 425. Wash and dry the broccoli thoroughly. Line a large cookie sheet with foil. In a large bowl, place broccoli and remaining ingredients, tossing to coat well. Pour onto lined cookie sheet and roast until broccoli is tender and edges are browned.  The original recipe says 20 minutes, but in my old (vintage!) oven, it took a lot longer.  Stir after 10-15 minutes.  Serve immediately.

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Roasted Brussels Sprouts

Last week I decided to try a recipe that I had seen often on my Facebook newsfeed - Roasted Brussels Sprouts.  They are easy to make, healthy, and while they won't become my favorite food, they were definitely very good!

Just for fun, and because my oldest son found a ripe ear of corn in garden, I cooked it along with the sprouts.  

ROASTED BRUSSELS SPROUTS

Recipe source: The Curious Coconut

1 pound Brussels Sprouts 

2 tablespoons olive oil

Salt and pepper

Preheat oven to 375. Rinse sprouts and drain. Peel tough, dark green, outer leaves from each sprout (about 2-4 per sprout). You can save the leaves in a covered container in the refrigerator to make chips (Recipe HERE) from the leaves. Cut the hard stem from the bottom of each sprout and slice each in half lengthwise. Gently coat each sprout half with fat of choice and arrange in a single layer on a cookie sheet or in a baking dish. Roast for 25-35 minutes, turning sprouts over about halfway through.

Sprouts are done when slightly browned and tender when pierced with a fork. Sprinkle with salt and pepper! 

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Parmesan Creamed Corn

This is the BEST creamed corn recipe we've ever had! My son, Zachary, found it and made it for he and his brothers last week, then he made it again last night for us and a group of Sojourners we were having over.

He found the recipe on Allrecipes.com. It was posted by Diana Yockey.  (Snamed it Cream Corn Like No Other). The first time he made it, he used canned corn and it worked fine, but frozen corn is better.

PARMESAN CREAMED CORN

2 (10 ounce) packages frozen corn kernels, thawed
1 cup heavy cream
1 teaspoon salt
2 tablespoons granulated sugar
1/4 teaspoon freshly ground black pepper
2 tablespoons butter
1 cup whole milk
2 tablespoons all-purpose flour
1/4 cup freshly grated Parmesan cheese

In a skillet over medium heat, combine the corn, cream, salt, sugar, pepper and butter. Whisk together the milk and flour, and stir into the corn mixture. Cook stirring over medium heat until the mixture is thickened, and corn is cooked through. Remove from heat, and stir in the Parmesan cheese until melted. Serve hot.
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Grandma Nell's Macaroni and Cheese

From Lori: Mom posted this recipe five years ago (NOTICE MY NOTE OF THE CHEESE I USE), but since I'm making it this morning for a youth lunch, I decided to post it again. This was my Great Grandma Nell's recipe. Even though it's still great, it's never like hers. I think the cheese just isn't the same as hers. I think her original recipe said Velveeta Slices.  Whichever cheese you use, you will find this recipe very adjustable!  

From Mom: This may seem like a strange recipe to post, or a very simple recipe to post; but, I visited with a lady one day, and she told me about the wonderful homemade macaroni and cheese she had eaten recently at a family get-together. I've always made homemade macaroni and cheese instead of buying the boxed. Not that the boxed isn't good. Some of my grandchildren prefer it over the homemade. I decided I should post my grandmother's recipe---it is definitely a wonderful homemade sidedish. It's the only one I ever make.

Macaroni and Cheese

Boil, then drain the macaroni--I always use a 16 oz. pkg. for our family of thirteen.

Butter the bottom of 9 x 13 baking dish. Put a layer of macaroni in the bottom of the dish. Put dollops of butter on top of the macaroni. Lay slices of sharp cheddar cheese (LORI USES KRAFT AMERICAN SLICED CHEESE) on top of the macaroni and butter. ( I like the Sargento cheese. I usually buy two 8 oz. pkg.) Put another layer of macaroni on top of the cheese. This time I put the cheese on top of the macaroni first. Then I put my dollops of butter on top of the cheese. Pour a can of  evaporated milk over the macaroni and cheese. Bake at 350 degrees until the cheese is beginning to brown.

There are times I have to add just a little more evaporated milk. You want your milk to come to the bottom of the TOP layer of macaroni. Usually one can is enough, but sometimes the macaroni soaks up the milk and you have to add just a little more. I'd rather have too little than too much.

(Note from Lori:  Sometimes I add more cheese....stir it half way through cooking....then taste it to see if anything needs adjusting. But that's probably because I am always making it in a HUGE catering aluminum pan and I don't do it the same every time!)
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Oven Baked Fries

                                                           

We like to bake frozen fries from time to time, but they're just not as good as the unhealthy, fried variety.  I decided to try something different with them, and it worked! YAY!  

26 oz. frozen french fries

1/3 cup olive oil

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon salt
Pepper, if desired

Mix together olive oil, garlic powder, onion powder, and salt. Place fries in large bowl. Pour oil mixture over fries and stir to coat. Pour onto large baking sheet and bake in preheated 450 degree oven according to package directions.  (My oven takes a lot longer than it says.)

                                                  

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Okra and Tomates

 

I tried to have my husband name this dish.  He said to call it, "Okramater Salad".  Ummmmm. NO!  Then he said to call it "Okramater Goulash".  Ummmmm.  NO, again! Haha! So I just called it simply what it was: Okra and Tomatoes.

 Our oldest son grew the okra in our garden, but I didn't want to fry it with breading.  I put a little bit of olive oil in a frying pan, along with a pat of butter. Olive oil will burn quickly, so adding the butter allows it to cook at a higher temperature. It also makes it have a more "fried" flavor.

 I stir fried the okra until it was soft, beginning to brown, and no longer sticky/stringy.

Then I added sweet cherub tomatoes. They weren't home-grown, but tasted really good.  I cooked this for five minutes or so....just until the tomatoes began to soften.

We really liked this dish! It had a great, fresh flavor....like fresh from the garden!

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The Lady's Coleslaw (Paula Deen)

I've never made coleslaw before.  In fact, I've only just started liking it in the past few years.  But I needed to make it for Teacher Appreciation Week, so decided to go with this recipe.  I took the easy way out and just bought the cole slaw mix.  I just guessed on the ratio of bagged to her list, but it came out fine.  I was also doing it times six, twice, so it was in a huge bowl!

The Lady's Coleslaw
by Paula Deen

1/2 bell pepper, chopped
1 green onion, chopped
1/2 large carrot, chopped
1/8 cup chopped fresh parsley leaves
1/2 cabbage head
1/2 cup mayonnaise
1/2 teaspoon seasoning salt (recommended: Jane's Krazy Mixed-up Salt)
1/4 teaspoon coarsely ground black pepper
2 tablespoons sugar
1/4 teaspoon lemon-pepper seasoning
1 tablespoon white vinegar

Using a food processor, gently process the bell pepper, onion, carrot, and parsley, being careful not to over process.  Cut 1/2 of the cabbage into chunks and place in the food processor and process lightly, making sure the cabbage doesn't become mushy.  Slice the remaining cabbage thinly.  Mix the cabbage together with the processed vegetables.  In a separate bowl, mix the remaining ingredients together and allow to stand for a few minutes.  Combine the mayonnaise mixture with the vegetables and toss.  Chill for 1 hour before serving.
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Corn Casserole

Posted by Lori:

I haven't made this recipe in a while because I'm the only one in my family who likes cream cheese, but it's a delicious side dish for those of you who do!  I like making things like this for fellowship dinners, that way I can have some, but don't have any leftovers to deal with afterwards.

Corn Casserole

2 cans whole kernel corn, drained
1 stick margarine or butter, softened
1 - 8 ounce package cream cheese, softened
1 small can green chilies, diced

Place all ingredients in a medium mixing bowl. Mix thoroughly.  Pour into casserole dish and top with crushed cheese flavored crackers, if desired.  Bake at 350 degrees for 30 minutes, or until heated through.
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Roasted Veggies

Posted by Lori:


I "stole" this recipe on Facebook!  Some of my Facebook friends keep talking about some yummy veggies made by another Facebook friend. So......when another friend posted the recipe, of course I "had" to snag it for myself and for YOU!  I can't wait to try this recipe!  How about you?


ROASTED VEGGIES


Spray pan with Pam. (She used a glass pan.) Preheat oven to 400 degrees. Cook a few slices of bacon while cutting up your veggies. Use any veggies you like. She used new potatoes, onions, squash & zucchini (Another friend used carrots, too). Put half the veggies in the pan and season with pepper and "Jane's Crazy Mixed-up Salt" which can be purchased at United (a local chain store in our area of Oklahoma/Texas.  You might find it in your local or area grocery store.)  Add the other half of the veggies and season. Add bacon and a little grease and olive oil. Stir all together and bake 45 minutes to 1 hour. Enjoy!
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Southern Skillet Corn

Posted by Lori:

Recently we purchased two large bags of fresh corn on the cob.  We had hopes of growing our own, but our oldest son's corn crop only grew a few feet and produced one ear!  With the purchased corn, we shucked and cleaned it then froze it. (Remember last year I showed you how to clean it in the dishwasher?  If not, read HERE.)  Sunday I cooked a few bags of the corn and had several ears left.  I found a delicious recipe for fresh corn on the cob and adapted it to use the leftover corn cobs.  It was DELICIOUS!  Definitely a keeper!

Southern Skillet Corn
(Adapted from recipe at Kevin & Amanda.  HERE is their original recipe using fresh, uncooked corn on the cob.)

6 ears leftover corn on the cob
3 tablespoons flour
2 teaspoons sugar
1 1/2 teaspoon salt
1/4 teaspoon pepper
1 cup water 
3 tablespoons butter

Cut corn off of the cob.  (I like leaving some big pieces all stuck together.)  

Melt butter over medium heat in a large skillet.  Combine flour, sugar, salt and pepper in a small bowl.   Add corn, flour mixture, and water to corn mixture.  Stir or whisk together to combine.  Cook for 10 - 15 minutes until mixture gets thickened, stirring occasionally.

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Spiced-up Hominy

Posted by Donna via Larry:


Larry came home from drinking coffee Monday and said he needed me to buy a can of hominy because a coffee-drinking friend shared a recipe with him that was really good. Larry loves hominy--so, this was right up his alley. The man told him he had made this and taken it to a fellowship meal at his church, and that the men loved it.


Ingredients:

1 can of hominy
Salsa--at least a cup or to your liking
Larry also added some hot sauce to his.


Heat the hominy,undrained. After the hominy is hot, drain the juice off and add the salsa. He said he thought this made hominy not taste so bland.

As far as I'm concerned, most men can put picante sauce or hot sauce or salsa on anything and they'll think it's great. Pin It Now!

Corn Casserole

Posted by Lori:

I made this Corn Casserole last week.  It was supposed to go along with our meal, but I got it started late and ended up not having it ready until we were done.  So.......not everyone tried it, but those of us who did, thought it was great!  I look forward to making it again soon!

Corn Casserole

1 stick butter
1 (17 oz.) can whole kernel corn, undrained
1 (16 1/2 oz.) can cream style corn, undrained
1 (8 oz.) container sour cream
1 (8 1/2 oz.) box Jiffy cornbread mix
1 c. cheese, grated

Melt butter in a pan. Add whole kernel corn, cream style corn, sour cream, and cornbread mix. Stir until blended. Place in baking dish that has been sprayed with a non-stick vegetable spray. Bake at 350 degrees for 15 minutes. Add grated cheese to top and bake for 30 additional minutes.

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Corn on the Cob the Easy Way

This video is amazing!  It's from YouTube and shows how to shuck corn, removing all of the silk - by using the microwave!!  Thank you to this man for taking the time to show this neat trick and for whoever it was that talked him into it and videoed it! :)

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Green Bean Bundles

Posted by Lori:

This recipe looks fancy, but is simple to make.  There are a lot of different varieties of the same recipe on the internet, so you can easily adjust ingredients to your liking.  I bought fresh, organic whole green beans (they are thin and long).  They come packaged, not loose.

Green Bean Bundles

1 pound fresh green beans –  (thin/young)
Approximately 1/2 pound of bacon – slice bacon in half
1/2 cup butter
1/3 cup brown sugar
1 tablespoon Worcestershire sauce
1/2 teaspoon garlic powder
a few dashes of pepper

toothpicks

Preheat oven to 350 degrees. Boil a big pot of water.  Place green beans in boiling water for 3 minutes.  Remove the green beans and dry them off.  Wrap 10 green beans with bacon and bundle them together by wrapiing one piece of the halved bacon around them.  Secure bacon with a tooth pick.  Place bundles in 9 x 13 inch baking dish. Repeat until you run out of green beans or bacon.


In a small saucepan combine butter, brown sugar, Worcestershire sauce, garlic powder, and pepper, and mix until the butter and brown sugar has blended. Drizzle butter/brown sugar mixture over each green bean bundle. Cover with foil and bake for about 45 minutes.
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Garlic Oven Fries

Posted by Lori:

When we go to Texas Rangers baseball games, four of the six of us like to order garlic fries.  They are delicious!!  Today on Gooseberry Patch's Facebook page, they celebrated National French Fry Day by having a contest to see which French fry recipe was a favorite.  This recipe won the contest.  It is from their fall cookbook that is shown below.  

I think I'm going to have to try these soon.  They would be much healthier than the Rangers ones since they aren't fried.  The ones at the Rangers' games also have Parmesan cheese sprinkled on top and they serve them with ranch dressing.

Garlic Oven Fries

4 baking potatoes

4 T. extra-virgin olive oil

2 t. salt

1 t. freshly ground pepper

1-1/2 T. garlic

Scrub and rinse potatoes well; cut lengthwise into 1/2-inch wide slices. Place in a medium bowl and toss with olive oil, salt, pepper and garlic. Arrange potato slices on an ungreased baking sheet in a single layer. Bake at 400 degrees until potatoes are golden on the bottom, about 30 minutes. Turn over and continue baking until golden all over, another 15 minutes. Serve immediately. Makes 4 servings.

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Doctored Up Boxed Macaroni and Cheese

Posted by Lori:

My three oldest children stayed at my mother-in-law's for several years when I was working three days a week.  Even though I quit when they were 5, 3, and almost 2, they still remember lunch time at Grammy's house as some of their favorite meals.  The one thing she introduced them to was macaroni and cheese from a box.  That was something that I just couldn't understand, having grown up eating homemade macaroni and cheese.  It's just something about that artificial powdered orange cheese packet that bugs me! I was reluctant to even make it for them, but they eventually persuaded me and I gave in; however, I've also continued to make homemade and now they all actually like it a lot, too.  Even the fourth child is okay with both.

I would say that most of the time we go the homemade route, but a few days ago I decided to make them "boxed"....but with a twist.  Instead of using the regular milk as called for on the directions, I substituted canned evaporated milk.  I ate a few spoonfuls and was pleasantly surprised that it gave it a more homemade taste.  All four children thought I was crazy for trying something (they blame this blog for my willingness to be creative!), but they all thought it was SUPER! 

So, next time you open that "blue" box, or whatever color box you choose.....try adding the evaporated milk and see what you think!  (Note:  FYI - Target in Wichita Falls, TX, today had Kraft Mac & Cheese in the Disney Cars 2 shapes for only 90 cents!!!  I couldn't resist!  AND, they also had Kraft FLAT marshmallows - perfect for s'mores.  I bought every package at $1.19 each....to use at Bible camp in a few weeks! :).
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Baked Mashed Potatoes with Parmesan Cheese and Bread Crumbs

These were part of the Italian meal we enjoyed last night.  This is a Giada De Laurentiis - Food Network Recipe.  Very good!

Baked Mashed Potatoes with Parmesan Cheese and Bread Crumbs

1 tablespoon butter

4 pounds russet potatoes, peeled, cut into 1-inch pieces

1 cup whole milk (I used 2%)
1/2 cup (1 stick) butter, melted
1 1/2 cups grated mozzarella
1 cup freshly grated Parmesan (
Salt and freshly ground black pepper (mine wasn't freshly ground, but I've heard it's great!)
2 tablespoons plain dry bread crumbs (I used Italian Bread Crumbs and didn't measure, just sprinkled them on all over the top.)

Preheat the oven to 400 degrees F. Coat a 13 by 9 by 2-inch baking dish with 1 tablespoon of butter and set aside.

Cook the potatoes in a large pot of boiling salted water until they are very tender, about 15 minutes. Drain; return the potatoes to the same pot and mash well. Mix in the milk and melted butter. Mix in the mozzarella and 3/4 cup of the Parmesan. Season, to taste, with salt and pepper. Transfer the potatoes to the prepared baking dish. Stir the bread crumbs and remaining 1/4 cup of Parmesan in a small bowl to blend. Sprinkle the bread crumb mixture over the mashed potatoes. Recipe can be prepared up to this point 6 hours ahead of time; cover and chill.

Bake, uncovered, until the topping is golden brown, about 20 minutes.

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