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.
Pin It Now!

Family Fun - Stir Fry Bowls

I know I posted something similar to this a month or so ago, but this is different and even more fun, so I wanted to share it with you!

Last night I made fried rice using the packets in the photo at the top. It was GREAT!  Although, I've made some from scratch that were great, too. In fact, I posted a recipe from my sister not long ago that she said is really good.

I used chopped up bell peppers, sliced red onions,  chopped squash, carrots, fresh green beans, and broccoli florets.   I also opened up the sweet and sour chicken sauce, stir fry sauce, and the small seasoning packets and put them in separate containers.  Salt and pepper were out, as well. I used chopped up chicken for the meat, but steak, shrimp, pork would all work, too!

Each person got a bowl and placed their meat, veggies, and sauce/seasonings in there, then brought it to me - the make-shift Hibachi chef!  I rinsed out their bowl (because of the raw chicken) then stir fried each bowl of goodies individually.

The fried rice was placed in the bowl, then was topped with each family member's creation.  It took a while with five people (good thing Lauren isn't here!! Ha ha!), but it was lots of fun and well worth the time.  It all tasted great!  We're looking forward to making this a regular family meal that's healthy and delicious.

Pin It Now!

Corn Shucking the Easy Way!

Blog reader, Marsha, sent this wonderful tip for shucking corn:

1.  Cut the stem end off about 1 ½ inches and leave husk ON.
2.  Put one ear of corn in the microwave and cook for 4 minutes.
3.  Take corn out and hold by the top (I call it the furry end) and shake and the corn will fall out almost 100% free of the silk.
4.  Adjust if cooking more than one ear at a time.
5.  Enjoy!

Thanks, Marsha!
Pin It Now!

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.

Pin It Now!

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! 

Pin It Now!

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!

Pin It Now!

Roasted Yellow Squash

Our oldest son planted a garden this year and grew some yellow squash for me.  I was excited, but since I'm the only one who will eat it boiled, decided to try it another way - roasted.  I think I have a few more in the family that will now eat squash! Yay!  That's a good thing since we're going to have an abundance of the yellow veggie!

Oh, and by the way....can you believe it?  It's a NEW recipe!!  I'm so excited!  It's because for the first time this summer, I've actually been home a few days.  Hopefully there will be more new recipes to come in the future.

I found the recipe at this link: 

http://www.skinnytaste.com/2012/08/roasted-yellow-squash.html

My pictures of the finished squash don't look as good as the ones on the link, but it tasted great and that's all that matters!

Roasted Yellow Squash

2 cups yellow squash, cut into 1/4 inch thick half moons

1/2 tablespoon olive oil (I used a little bit more because it wasn't coating the squash well)

pinch of garlic powder

salt and pepper, to taste

Preheat oven to 400 degrees. In a medium bowl combine yellow squash, olive oil, garlic powder, salt and pepper and toss to mix. Place the squash on a baking sheet in a single layer and bake in the lower part of the oven 10 to 12 minutes (my "vintage"....well "old" oven took 20 - 25 minutes!), or until the bottom is golden. Remove and serve immediately.

Pin It Now!

Vegetable Casserole (Variation #3)

 This has always been one of my favorite side dishes because it was one of my Grandma Sibyl's recipes and one I especially remember her making and serving for holidays (Christmas and Easter).  When I first posted this, I posted her original recipe, plus my variation.  However, yesterday when I was getting it ready for a church potluck meal for today, I realized I had opened up a can of creamed corn instead of regular corn.  Rather than waste it, I decided to try it.  It was delicious!  So, I decided to share this new variation with you.  The other two variations are below, as well. 

Now that I look at the recipes, I realize I have made other changes.  And, as I was actually typing the recipe, I realized I didn't put in the sour cream.  I guess that was a good thing, since I added the creamed corn.  So, maybe this isn't actually a variation, but a whole new recipe!  Yes!  I think so!

VEGETABLE  CASSEROLE (Variation #3) 
Note: This one makes a 9 x 13 inch dish.

1 can whole kernel corn, drained
1 can creamed corn
2 cans French-style green beans (I used regular cut green beans, just cut them with a knife while they were in the can)
2 cans cream of mushroom soup
3 -4 cups shredded cheddar cheese
1 small onion, chopped
2 sticks butter (not margarine)
1 small can green chilies
crushed cheese crackers (I used Goldfish, as you can tell!!)

Melt one stick of butter in small saucepan.  Add onions and saute until browned.  While this is sauteing, mix whole kernel corn, creamed corn, both cans of soup, and cheese in large bowl.  Add sauteed onion and butter.  Pour into 9 x 13 inch dish.  Top with crushed cheese crackers.  Can now refrigerate to bake later or bake now.  Before baking, melt stick of butter and pour over top of crackers.  Bake in preheated 350 degree oven until bubbly.  If refrigerated, it will take 45 min. to an hour.  If cooked immediately, it will take about 30 - 45 min.


GRANDMA'S VEGETABLE CASSEROLE
1 can whole kernel corn, drained
1 can French-style green beans, drained
1/2 cup celery, chopped
1/4 cup green bell pepper, chopped
1/2 cup onion, chopped
1/2 cup sour cream
1 can celery soup
1 cup grated cheddar cheese
Cheese nips

Mix together and pour in 9 x 9 dish. Cover with crushed cheese nips. Melt 1/2 stick oleo and pour over nips. Bake at 350 degrees until bubbles, about 30 minutes.

VEGETABLE CASSEROLE
2 cans whole kernel corn, drained
2 cans French-style green beans, drained
1 - 4 oz. can chopped green chilies
1 - 8 oz. carton sour cream
1 small onion, chopped
1 can cream of chicken soup
1 can cream of mushroom soup (I've used all cream of mushroom soup, too)
2 cups grated cheddar cheese
Cheese flavored crackers, crushed (ex. Cheez-Its, Goldfish, etc.)
2 sticks butter or margarine

In small skillet, cook chopped onion and 1 stick butter or margarine until onions are translucent. In large bowl, combine corn, green beans, chilies, sour cream, soups, and cheese. Mix in cooked onions. Pour ingredients into 9 x 13 casserole dish. Top with crushed crackers. Melt remaining stick of butter and pour over crackers. Bake 45 minutes (or until bubbling) at 350 degrees. 

If you are making it ahead of time, refrigerate casserole until needed. Add crackers and melted butter or margarine just before baking.

I take this casserole to church potluck dinners and serve at Thanksgiving dinner with my husband's family. It always makes me think of Grandma!
Pin It Now!

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.
Pin It Now!

Vegetable Casserole

Posted by Lori:
This is one of my Grandma Sibyl's recipes. I remember her serving it for every holiday dinner at her house. I always really liked it, although I don't think I had any idea what was in it at the time, or I might not have eaten it!

I am going to give you her original recipe, followed by the recipe with my own adaptations. By looking at the ingredients and directions, you may prefer one over the other, according to your taste preferences. My recipe is also doubled, since I always cook BIG!

GRANDMA'S VEGETABLE CASSEROLE
1 can whole kernel corn, drained
1 can French-style green beans, drained
1/2 cup celery, chopped
1/4 cup green bell pepper, chopped
1/2 cup onion, chopped
1/2 cup sour cream
1 can celery soup
1 cup grated cheddar cheese
Cheese nips

Mix together and pour in 9 x 9 dish. Cover with crushed cheese nips. Melt 1/2 stick oleo and pour over nips. Bake at 350 degrees until bubbles, about 30 minutes.

VEGETABLE CASSEROLE
2 cans whole kernel corn, drained
2 cans French-style green beans, drained
1 - 4 oz. can chopped green chilies
1 - 8 oz. carton sour cream
1 small onion, chopped
1 can cream of chicken soup
1 can cream of mushroom soup (I've used all cream of mushroom soup, too)
2 cups grated cheddar cheese
Cheese flavored crackers, crushed (ex. Cheez-Its, Goldfish, etc.)
2 sticks butter or margarine

In small skillet, cook chopped onion and 1 stick butter or margarine until onions are translucent. In large bowl, combine corn, green beans, chilies, sour cream, soups, and cheese. Mix in cooked onions. Pour ingredients into 9 x 13 casserole dish. Top with crushed crackers. Melt remaining stick of butter and pour over crackers. Bake 45 minutes (or until bubbling) at 350 degrees.

If you are making it ahead of time, refrigerate casserole until needed. Add crackers and melted butter or margarine just before baking.

I take this casserole to church potluck dinners and serve at Thanksgiving dinner with my husband's family. It always makes me think of Grandma!
Pin It Now!

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!
Pin It Now!

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.

Pin It Now!

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.

Pin It Now!

Fried Potatoes and Onions

Posted by Lori:

Rarely do I make French fries for my family - or anything fried very often, for that matter (not that they don't eat it elsewhere such as at school or fast food/restaurants) - but yesterday we were having beans and cornbread and I mentioned that fried potatoes sounded good to go along with the meal.  My oldest son, Zachary, asked what I meant by fried potatoes.  I explained them to him - that they were a soft type of French fry.  He sounded interested.  I got to thinking and concluded that I hadn't ever made fried potatoes for them - these kind of fried potatoes, anyway. So, I decided to look up different fried potato recipes.

I found this recipe at Food.com.  The recipe was called Uncle Bill's Fried Potatoes and Onions and was written by William (Uncle Bill) Anatooskin.  So, thanks, Uncle Bill, for a great recipe!  I think it said it was his grandmother's recipe.  I'll share it will all of you, too.

Fried Potatoes and Onions


4 large russet potatoes or 4 large Yukon gold potatoes
1 large onions, sliced thin
4 tablespoons butter, if necessary (or more)
1/2 teaspoon granulated garlic powder
1/4 teaspoon salt
1/4 teaspoon black pepper
Peel and slice potatoes about 1/8 inch thick or thinner.

Slice onion thinly.

In a large frying pan on medium-high heat, melt butter.

Add sliced potatoes and onions, cover and fry for 10 minutes. Using a spatula, turn the potatoes and onions over so they do not break apart. If potatoes appear too dry, add some additional butter.

Sprinkle with granulated garlic powder, salt and pepper and continue to fry with cover removed for another 5 minutes or until potatoes begin to turn slightly brown; turning occasionally.


Serve hot with your meal.

Note: You may use 2 or 3 large garlic cloves (chopped small), instead of granulated garlic powder. Add to the potatoes after the first 10 minutes of cooking time.
Pin It Now!

Baked Okra

Posted by Donna

My husband decided to plant a few seeds of okra this year. He ended up with four plants that were about six feet tall. We're not sure why they got so tall, but our local newspaper featured a man who also had okra plants just as tall. Out of those four plants, we've had an over abundance of okra. My husband would eat fried okra every meal. We were having it almost everyday, but that much fried "stuff" isn't the healthiest of choices. I had tried pouring a little olive oil on top of the okra and baking it, but didn't like that too well. One of my daughter's friends told her to try baking okra using this recipe and I liked it much better. Nothing can take the place of it being fried, but this certainly tasted good and it is much healthier.

Spray a foil lined cookie sheet with Pam.


Toss the desired amount of okra in corn meal, seasoned with salt and pepper.

Spread the okra out in a single layer on top of the foil.

Lightly spray the top of the mealed okra with Pam.

Bake at 400 degrees until slightly browned. Don't overbake. Mine took about 20 minutes.



When we were visiting in Lubbock here recently, Kimberly was out of corn meal. Instead, she used Panko crumbs and the okra turned out really well.









Pin It Now!

Potato Casserole

Posted by Donna:


I love potato casseroles, but for some reason I don't fix them that often. I get hung up on the easy way out and do mashed potatoes or baked potatoes. However, when I do take the time to do the casserole, this is the recipe I use. A teacher friend shared this with me many years ago.

Potato Casserole

1 two-pound bag frozen hash brown potatoes
1/4 to 1/2 cup finely chopped onion
1 can cream of chicken soup
1 pt. sour cream
1/2 cup melted butter
salt and pepper

Mix together and pour in a long, oblong greased casserole dish.

Mix crushed Corn Flakes with more melted butter and sprinkle on the top of the potato mixture.

Bake uncovered at 350 degrees for 45 minutes to 1 hour.


Pin It Now!

Marinated Veggies

Posted by Donna:

One of my favorite sides in the summer is this simple two veggie combination. I like to have this instead of a green salad.

small banana peppers,seeded and chopped
tomatoes, seeded and chopped ( I like fresh best, but if those aren't available, I use the Roma tomatoes)
Italian Dressing

Combine all the ingredients and chill about an hour before serving. This is especially good with red beans and cornbread---and fried potatoes----and green onions.
Pin It Now!

Freezing Fresh Corn on the Cob

A friend recently visited a town that grows lots of corn.  She and her husband took orders from people all over town and then spent several hours delivering the corn when they arrived back here in Tipton.  I think she said she had 40 orders at $10.00 each.  The corn came in a huge grocery bag piled high.

I had never put up fresh corn on the cob, but this same friend told me just what to do - using the dishwasher I had washed a large amount of potatoes in the dishwasher before baking them. 

The corn turned out perfectly.  In fact, that same friend said it could be eaten straight from the dishwasher.  I tried it - delicious! For this Gratituesday, I'm grateful for fresh corn on the cob - straight from the garden and into my dishwasher, then into my freezer!  To see what others are grateful for, visit Heavenly Homemakers.

Step 1:  Remove husks and silk.

Step 2:  Place corn in dishwasher.  Wash (without soap, of course) on normal cycle and heated drying cycle.

Step 3:  Remove heated corn and put in pot filled with ice water to stop the cooking.

Step 4: Once cool, remove the corn, drain thoroughly (I used paper towels), and package for freezing.

Step 5:  Place corn in several zipper-type freezer bags and place in freezer.

Cook and enjoy!
Pin It Now!

Fried Squash

Posted by Donna:

I know everyone has fried squash at one time or another, and I also know we all have our own way of doing so. My favorite blog is cherryhillcottage.typepad.com If you love simple recipes and great ideas to decorate, this is a site worth visiting.

I had never soaked my squash in milk before coating it in cornmeal until a week or so ago. I saw this on the cherryhillcottage website. The cornmeal stayed on the squash so much better. You may already do this; but, just in case you haven't, I thought I would share the idea.



Pin It Now!