Stewed Okra and Tomatoes

 Ingredients:

• 4 slices diced into small pieces bacon
• 1 small peeled and chopped onion
• 2 cloves minced garlic
• 1 large can diced tomatoes
• 1 tablespoon chicken base
• 1 tablespoon sugar
• 1 16 ounce bag of frozen, cut okra 
• fresh ground black pepper

Directions

Cook bacon slightly. Sauté onion and garlic with bacon until tender. Add tomatoes, chicken base, sugar and pepper. Stir well and let simmer for about 20 minutes. Adjust seasoning if needed. Add the okra and simmer until okra is done, about 18-20 more minutes.

Lemon Roasted Broccolini

 Take a bunch of broccolini 

Slice up 2 lemons

Smash 5-6 garlic cloves

Drizzle with olive oil, salt, pepper

Sprinkle with grated parmesan cheese

Roast for 15 minutes at 425

Roasted Baby Potatoes

 Ingredients:

3 pounds gold potatoes or red potatoes

1/4 cup olive oil

1 1/2 teaspoons kosher salt

1 teaspoon pepper

1 teaspoon pepper

6 cloves of garlic (minced)

2 Tablespoons parsley (optional to garnish when done)

Directions:

Cut potatoes into quarters.  Combine all ingredients except parsley in a large bowl.  Mix to coat potatoes.  Bake potatoes for 45-60 minutes.  Turn potatoes about every 20 minutes to brown on all sides.

Note:  Try and time with dinner.  If you let them rest, they will get a little soggy.  Still good, but they lose some of the crispy texture they have when they are right out of the oven.

Smashed Potatoes with Lemon Vinagrette

Ingredients

Potatoes:

2 pounds baby or fingerling potatoes

1/4 cup olive oil, plus extra as needed

3 cloves garlic, peeled and halved

Dressing:

3 tablespoons olive oil

3 tablespoons fresh lemon juice

2 tablespoons chopped fresh parsley leaves

1 tablespoon chopped fresh thyme leaves

2 lemons, zested

Kosher salt and freshly ground black pepper

Directions:

1. For the potatoes: Put the potatoes in an 8-quart stockpot with enough cold water to cover by at least 2 inches. Bring the water to a boil over medium heat and cook until the potatoes are tender, about 20 to 25 minutes. Drain the potatoes in a colander and allow to dry for 5 minutes. Using the palm of your hand, gently press the potatoes until lightly smashed.
2. In a large, nonstick skillet, heat 1/4 cup of oil over medium-high heat. Add the garlic and cook until fragrant and lightly brown, about 1 minute. Remove the garlic and discard. In batches, add the potatoes and cook, without stirring, until the bottoms turn golden brown, about 5 to 8 minutes. Using a spatula, turn the potatoes over and cook, drizzling with oil, if needed, until golden brown on the other side for another 5 to 8 minutes.
3. For the dressing: In a small bowl, whisk together the oil, lemon juice, parsley, thyme, and lemon zest. Season with salt and pepper, to taste.
4. Spoon the dressing over the potatoes and toss gently until coated. Season with salt and pepper, to taste.
5. Transfer the potatoes to a serving bowl and serve.

Simple Sauteed Zucchini/Squash

Ingredients:

Zucchini/Squash
Olive Oil
Salt/Pepper
Dried Thyme (or Italian Seasoning)

Directions:

1.  Cut zucchini into 1 inch chunks
2.  Heat oil in a pan on medium until shimmery
3.  Sauce zucchini for 8-10 minutes
4.  Season with dried thyme (or another seasoning)

Black Bean & Corn Salad with Chipotle-Honey Vinaigrette

Black Bean & Corn Salad with Chipotle-Honey Vinaigrette

By Jennifer Segal

This make-ahead black bean and corn salad is a real crowd-pleaser. Bonus: it doubles as a dip!

Servings: 6 (as a side dish)

Total Time: 30 Minutes, plus at least one hour to chill

INGREDIENTS

FOR THE SALAD

• 2 ears fresh corn (or just use frozen corn -- straight from the bag, no need to defrost.  I used about 14 oz -- same as black bean amount)
• 1 cup chopped red onion (this might seem like a lot, but it's not, just put in the full cup)
• 1 (14.5 oz) can black beans
• 1 red bell pepper, diced (about 1 cup)
• 1/2 cup loosely packed fresh chopped cilantro (plus a bit more for garnish, if desired -- i used more than 1/2 cup)
• 1 avocado

FOR THE DRESSING

• 2 tablespoons red wine vinegar
• 2 tablespoons fresh lime juice, from 1-2 limes
• 2 tablespoons honey
• 1/4 cup plus 2 tablespoons vegetable oil
• 1 large garlic clove, roughly chopped
• 1/4 teaspoon dried oregano
• 3/4 teaspoon cumin
• 3/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 canned chipotle peppers in adobo sauce (2 peppers, not 2 cans; use smaller peppers and if they are all large, use only 1-1/2)

INSTRUCTIONS

1. Bring a large pot of salted water to a boil. Add the corn, cover, and turn the heat down to low. Simmer for 10 minutes. Remove the corn from the water and let cool.  Or skip this step and just add frozen corn.  I used a mixture of frozen corn (10 oz bag) and then added in some frozen roasted corn from Trader Joes until I felt it was about 14.5oz.
2. Meanwhile, place the chopped red onions in a small bowl and cover with water. Let sit about ten minutes, then drain completely in a sieve and set aside.
3. Place the beans in a sieve; run under cold water to rinse well. Let drain completely and set aside.
4. Holding the cooled corn upright in a large bowl, cut the kernels off the cob in strips. Add the beans, red onion, red bell pepper and cilantro.
5. Make the dressing by combining all of the ingredients in a blender or mini food processor; process until smooth.
6. Pour the dressing over the salad and toss well. Cover and refrigerate for at least 1 hour or, preferably, overnight.
7. Right before serving, slice the avocado in half. Remove the pit; using a butter knife, cut a grid in each half. Holding the avocado halves over the salad, use a spoon to scoop out the diced flesh. Toss the salad gently, then taste and adjust seasoning if necessary (I usually add a squeeze of fresh lime to freshen it up). Garnish with a bit of fresh chopped cilantro if desired. Serve cold.

Cheesy Baked Tortellini

Cheesy Baked Tortellini
Giada

Ingredients:

2 cups marinara sauce (I used Rao's)

1/3 cup mascarpone cheese

1/4 cup chopped fresh Italian parsley leaves (I didn't use)

2 teaspoons chopped fresh thyme leaves

1 pound purchased fresh cheese tortellini (refrigerated)

2 ounces thinly sliced smoked mozzarella

1/4 cup freshly grated Parmesan

Directions:

1.  Preheat the oven to 350 degrees F.
2.  Whisk the sauce, mascarpone cheese, parsley and thyme in a large bowl to blend. 

3.  Cook the tortellini in a large pot of boiling salted water until just tender, about 2 minutes. Drain. 4.  Add the tortellini to the sauce and toss to coat. 

5.  Transfer the tortellini mixture to the prepared baking dish. 

6.  Top the mixture with the smoked mozzarella and Parmesan. 

7.  Cover and bake until the sauce bubbles and the cheeses on top melt, about 30 minutes.

Notes:  I only had ravioli and it was great.  I also only had regular mozarella and it was delicious.  And I baked it uncovered.  Great recipe... easy substitutions in a pinch too!

4 minute KFC Gravy

Ingredients:

1 tsp chicken stock base
1 tsp beef stock base
2-2 1/4cups water
4 tbsp butter
4 tbsp flour
1/2 tsp onion powder
1/4 tsp black pepper

1.  Bring both stocks and water to a boil.
2.  Melt butter in a saucepan.
3.  Whisk in flour and onion powder and black pepper
4.  While stirring, slowly pour in half the stock liquid.  Once incorporate into the roux it will thicken quickly.  Add remaining liquid and mix together.
5.  Stir for 1.5-2 minutes until it thickens into a gravy consistency.  Taste and add more salt and pepper if needed. 

Braised Fennel

Ingredients:

3 Tablespoons unsalted butter
1/2 teaspoon sugar
1/4 teaspoon salt
2 fennel bulbs, halved and each half cut into 4 wedges
1/4 cup dry white wine
1/4 cup chicken broth
1 teaspoon minced thyme leaves
1 teaspoon lemon juice
Ground pepper

Instructions:
Melt 2 Tablespoons butter in a 12 inch skillet over medium heat.  Springle the 1/2 teaspoon sugar and 1/4 teaspoon salt (don't over salt) evenly over the bottom of the skillet and add the fennel, cut side down, in a single layer.  Stir occasionally, until golden brown, about 10 minutes

Add the wine, broth and thyme.  Reduce the heat to low, cover and simmer until a knife inserted into the root end meets little resistance, about 20 minutes.

Transfer fennel to warmed serving platter, leaving the broth mixture in the skillet and cover.  Return the liquid to a simmer over medium high heat for about 1-2 minutes until mixture in thick and syrup like.  Turn off the heat and add 1 Tablespoon butter, lemon juice and season with salt and pepper (if necessary).  Spoon the sauce over the fennel and serve immediately.

Cheesy Ham and Hashbrown Casserole

Ingredients:

1 (32 ounce) package frozen hash brown potatoes
8 ounces cooked, diced ham
2 (10.75 ounce) cans condensed cream of potato soup
1 (16 ounce) container sour cream
2 cups shredded sharp Cheddar cheese
1 1/2 cups grated Parmesan cheese

Directions:

1.  Preheat oven to 375 degrees F 

2.  In a large bowl, mix hash browns, ham, cream of potato soup, sour cream, and Cheddar cheese. 3.  3.  Spread evenly into a 9x13 dish. 

4.  Sprinkle with Parmesan cheese.
5.  Bake 1 hour in the preheated oven, or until bubbly and lightly brown. 

Notes:  I did steps 1-3 and put in refrigerator.  Sprinkled parm on and baked in the am to save time.

Easy Peasy Roasted Veggies

Easy Peasy Roasted Veggies

Ingredients:

3-5 large carrots, peeled and cut into 1 to 1.5  inch chunks
Brussel Sprouts cut into half vertically
1 pound baby potatoes, cut into half
1 large red onion, cut into thick one inch pieces
Could also add other chunky vegetables (peeled sweet potatoes, bell pepper, broccoli, cauliflower, etc. -- just make sure everything is about the same size)

Herbs -- fresh is best but dried is okay -- thyme, rosemary, oregano, basil
Olive oil
Balsamic Vinegar (2-3 Tbsp.)
Salt and Pepper

Directions:

Preheat oven to 400.  Put veggies on Silpat on cookie sheet.  Do not overlap or veggies will steam and not roast.  Sprinkle with olive oil, balsamic vinegar, herbs, salt and pepper.  Roast for about 40 minutes and flip/stir occasionally.

Jen's Roasted Grape Tomatoes

Jen's Roasted Grape Tomatoes:

Ingredients:

Grape Tomatoes
Olive Oil
Garlic Cloves
Herbs de Provence Seasoning (or fresh herbs)
Salt
Pepper
Fresh Basil
Bread

Optional:  Crushed Red Pepper

Directions:

Preheat oven to 400 degrees.  Rinse and dry tomatoes and put on a cookie sheet with a Silpat.  Add 7-10 whole cloves of garlic.  Toss with olive oil, salt, pepper, herbs de provence.  Roast for about 20 minutes until skins burst.  Top with fresh basil and eat as a side dish or spoon onto bread.

Lazy Dog Brussel Sprouts

Lazy Dog Brussel Sprouts:

Ingredients:

1 lb Brussels Sprouts

2 fl oz Olive Oil

1/2 tsp Salt

1/2 tsp Garlic, chopped fine

1/4 cup Lemon Juice

2 T Capers

4 T Romano cheese grated

1 cup Housemade Croutons

·        2 cups of French Bread, cut into 1” cubes

·        2 T. Olive oil

·        ¼ tsp Italian Seasonings

·        ¼ tsp Garlic powder

·        ¼ tsp Salt

Croutons Recipe

1.      Toss bread with seasonings and oil.

2.      Place single layer on baking tray.

3.      Place in preheated 325 degree oven.

4.      Bake for 10-15 minutes until light golden brown and crispy.

Brussels Sprouts Recipe

1.     Clean the Brussels sprouts and trim the bottom. Cut them in half vertically. 

2.     Toss Brussels sprouts with olive oil and salt. Roast in a preheated 450 degree oven until slightly charred. About 12 minutes.

3.     Place toasted croutons in the bottom of the serving dish you are using.

4.     Transfer cooked Brussels sprouts to a mixing bowl and toss with garlic, lemon juice, capers, cheese and salt until everything looks evenly coated.  

5.     Pour the contents of the bowl over your croutons and enjoy.

Sautéed Broccolini

Sautéed Broccolini
Ina Garten

Ingredients:

• 1 bunch broccolini
• Kosher salt
• 2 tablespoons unsalted butter
• 1/2 lemon, zested
• 1 teaspoon minced garlic
• 1 tablespoon lemon juice
• 1/4 teaspoon freshly ground black pepper

Directions:

Blanch the broccolini in a large pot of boiling salted water for 2 minutes. Drain immediately and immerse in a bowl of ice water.

Melt the butter in a large saute pan. Add the lemon zest and garlic and stir. Drain the broccolini and add it to the garlic mixture and heat for 2 minutes. Add the lemon juice, 1/2 teaspoon salt and the pepper, and toss well before serving.

Zucchini Parmesan Crisps

Zucchini Parmesan Crisps

Food Network, Ellie Krieger

Ingredients:

2 medium zucchini (or 1 large zucchini from the garden) -- about a pound total

1 Tablespoon olive oil

4 oz Fresh Parmesan (grated on the grater -- in strands, not ground)

4 oz Plain Breadcrumbs

Salt

Pepper

Directions:

Preheat the oven to 450 degrees F.  Line baking sheet with Silpat.  Slice the zucchini into 1/4-inch thick rounds. In a medium bowl, toss the zucchini with the oil. In a small bowl, combine the Parmesan, bread crumbs, salt, and pepper. Dip each round into the Parmesan mixture, coating it evenly on both sides, pressing the coating on to stick, and place in a single layer on the prepared baking sheet.  Bake the zucchini rounds until browned and crisp, about 25 minutes. Remove with spatula. Serve immediately.

Can serve with ranch or just eat straight!

Sauteed Spinach with Garlic

Sauteed Spinach with Garlic
Barefoot Contessa

Ingredients:

1 1/2 pounds baby spinach leaves
2 Tbsp Olive Oil
6 Cloves Garlic (2 Tbsp)
2 teaspoons kosher salt
3/4 teaspoon pepper
1 Tablespoon butter
Lemon



Rinse the spinach well in cold water to make sure it's very clean. Spin it dry in a salad spinner, leaving just a little water clinging to the leaves.

In a very large pot or Dutch oven, heat the olive oil and saute the garlic over medium heat for about 1 minute, but not until it's browned. Add all the spinach, the salt, and pepper to the pot, toss it with the garlic and oil, cover the pot, and cook it for 2 minutes. Uncover the pot, turn the heat on high, and cook the spinach for another minute, stirring with a wooden spoon, until all the spinach is wilted. Using a slotted spoon, lift the spinach to a serving bowl and top with the butter, a squeeze of lemon, and a sprinkling of sea or kosher salt. Serve hot.

Maple Glazed Autumn Vegetables

Maple Glazed Autumn Vegetables:

6 Tablespoons unsalted butter
1 pound parsnips, peeled and cut into 1/2 inch chunks
1 butternut squash, peeled, seeded and cut into 1 inch chunks
1 acorn squash, peeled, seeded and cut into 1 inch chunks
1 Tablespoon fresh sage
1 teaspoon chopped fresh thyme
1/4 cup maple syrup
Salt
Pepper
1-2 Tablespoons chopped fresh flat leaf parsley

Directions:

In a large skilled melt 4 Tablespoons of the butter over medium high heat.  Add the parsnips, butternut squash and acorn squash and stir to coat with the butter.  Cover and cook until browned, about 5 minutes.

Reduce the heat to medium-low.  Cover and cook, stirring occasionally, until the vegetables are tender, 10 to 15 minutes more.  Add the sage, thyme, maple syrup and the remaining 2 Tablespoons of butter.  Season with salt and pepper and stir to combine.  Transfer to a warmed serving bowl, garnish with parsley and serve immediately.

OR:  Take a 9x13 pan and rub with butter.  Put all vegetables in dish and drizzle with 4 Tablespoons of melted butter.  Toss to coat.  Season with salt and pepper.  Roast at 425 degrees for about 40 minutes.  Add herbs, cook for 5-10 minutes and then add 2 extra Tablespoons of butter and syrup and cook for 5 or so minutes more.  Garnish with parsley and serve.

Hashbrown Casserole with Cornflakes

Hashbrown Casserole with Cornflakes:
Mel's Kitchen Cafe

3 Tablespoons butter
1 large yellow onion, chopped
1/4 cup all purpose flour
1 1/2 cups chicken broth
1 cup milk
1 1/2 teaspoons salt
1/2 teaspoon pepper
1/2 teaspoon dried thyme
2 cups shredded sharp cheddar
28 oz bag frozen shredded hash browns
1/2 cup sour cream

Topping:
3 cups cornflakes, lightly crushed
2 Tablespoons melted butter

Melt the butter in a large pot over medium heat.  Add the onion and cook until onion is softened and translucent (about 5-6 minutes).  Stir in the flour and cook, stirring constantly for about a minute.  Combine the chicken broth and milk in a liquid measure and slowly whisk in the mixture.  Add the salt, pepper and thyme.  Stir to combine.  Bring the mixture to a boil and then reduce the heat to medium-low and simmer, stirring frequently, until the mixture is slightly thickened (about 5 minutes).

Take the pot off the heat and stir in the cheese until smooth.  Mix in the frozen hash browns until well combined.  Finally stir in the sour cream.

In a medium bowl, toss the lightly crushed cornflakes with the melted butter until evenly combined.  Scoop out the potato mixture into a 9x13 inch dish and top with the buttered cornflakes.

Bake at 350 degrees for 45 minutes.

Note:  Can prepare ahead up until the cornflakes.

Roasted New Potatoes with Fresh Horseradish and Coarse Mustard

Roasted New Potatoes with Fresh Horseradish and Coarse Mustard:

3 pounds new potatoes (quartered, if using red potatoes, cut in half if using smaller potatoes)
2 Tablespoons vegetable oil
2/3 cup grated Fresh Horseradish
1/3 cup coarse mustard (I use Maille)
1/2 stick butter, melted

Place potatoes on a baking pan and coat with the oil.  Season with salt and pepper.  Roast in a 400 degree oven for 30 minutes.

Combine horseradish, mustard and melted butter in a bowl.  Spoon half over the potatoes.  Roast another 15 minutes.  Toss potatoes with remaining mixture and roast until very tender, about 10 minutes.

Note:  I ALWAYS serve this with the Prime Rib with Cabernet Port Jus recipe.

Sautéed Cucumber Rings

Sautéed Cucumber Rings:
Good Housekeeping Illustrated Cookbook

3 medium cucumbers
2 Tablespoons butter
1/2 teaspoon salt
1/8 teaspoon pepper

Peel cucumbers.  Cut each cucumber into thirds.  With spoon handle, hollow out and remove seeds.  Slice cucumber into rings.

In a large skillet, melt butter.  Add cucumber rings, salt and pepper.  Cook 10 minutes or until cucumbers are just tender crisp, stirring occasionally.