Southern Fried Cabbage

I am sure that I am not alone on Pinterest when I find a great recipe, make it, eat it and FORGET TO TAKE A PHOTO!!! Such is the case with me again. Nevertheless, it turned out great! Trust me!!!

Southern Fried Cabbage

Ingredients

  • 6 slices bacon cut in pieces
  • 2 tablespoons bacon grease
  • 1 cup onions chopped
  • 1 1/2 pounds cabbage chopped
  • 1 tablespoon garlic chopped
  • 1/3 cup chicken stock
  • 1 teaspoon seasoned salt or more to taste
  • crushed red pepper flakes optional, to taste

Instructions

Sauté the bacon in a heavy skillet until crispy.

Remove the bacon from the skillet and set aside.

Spoon off all but about 2 tablespoons of bacon grease.

Add the onions to the skillet and sauté until they just begin to become translucent.

Add the cabbage and garlic; sauté, stirring often, for about 10 minutes.

Add the chicken stock and seasoned salt. Simmer for about 10 minutes, or until it is as tender as you like and the liquid has mostly evaporated.

Stir in the bacon and serve.

Wonderful Spring Salad!

When you feel like a salad and check the refrigerator for ingredients…

Ingredients

  • Chopped fried bacon (3 strips)
  • Feta cheese crumbles
  • Mushrooms of your choice
  • Grape tomatoes
  • Fried croutons
  • Baby spinach leaves
  • Brianna’s Poppy Seed dressing
  • 2 Green onions sliced
  • 4 hard boiled eggs (optional) chopped

Fry up the bacon and remove from pan. Add some croutons into the bacon fat!

Assemble all of the ingredients and mix with Brianna’s Poppy Seed Dressing!

Broccoli with Mushrooms

My apologies for not posting last week, as I was undergoing surgery and was convalescing at home as per doctor’s orders. It fell to my spouse to be the chief cook and bottle washer, among providing nursing care! I am back on my feet and back in the kitchen once again!

This weeks recipe is fairly simple, just broccoli and mushrooms as a side dish for some wonderful sausage with spinach and feta (COSTCO). A simple dish to prepare… If I were to make this again, I would add some chopped cooked bacon!

Brussel Sprouts and Mushrooms

  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 500 grams cremini mushrooms, quartered
  • 1/2 cup onion, diced
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 3 cloves garlic, minced
  • 4 cups Brussels sprouts, trimmed, washed, and halved
  • 1 teaspoon dried thyme
  • 1 teaspoon spicy mustard

4 large eggs, optional*

1. Add the olive oil, butter, mushrooms, onions, salt, and ground black pepper to a heavy-bottomed frying pan or skillet. Over medium heat, cook the mushrooms and onions until the mushrooms have browned -about 15 minutes.

2. Next, add the dried thyme, garlic, sprouts, and mustard. Stir to combine with the mushrooms. Allow the sprouts to sear and caramelize – about 15 minutes.

3. *While the sprouts are cooking, you can fry the eggs, sunnyside-up, if you are adding a fried egg to the top of your serving. Otherwise, skip this step.

Creamy Baked Acorn Squash

Amazingly, as I write this I note that is recipe#450! Outside today (August 19) the skies are sunny here in our part of Mexico, but the winds are beginning to howl with the approach of Hurricane Grace. Thankfully, it will pass south of us, but we still expect winds and rain.

Rarely do we see acorn squash in our part of Mexico; for that matter, we rarely see butternut squash or spaghetti squash. Whenever we find them, we grab them up! This latest squash recipe, incorporating sweet potatoes, is awesome!

Creamy Baked Acorn Squash

If you need to feed four people,use two acorn squash…

  • 1 large acorn squash, cut in half and seeds removed
  • 2 tablespoons of grass-fed butter, unsalted
  • 1/2 cup of heavy cream OR coconut milk with cream
  • Salt
  • Pepper
  • 5-6 sprigs of thyme
  • 1-2 sweet potatoes, peeled and sliced (optional)
  • 1 tablespoon of olive oil for the sweet potatoes only (optional)
  • 1/4 cup hard cheese like: parmesan, pecorino Romano (optional)

1.  Preheat oven to 375 degrees.

2.  Prepare squash and sweet potatoes.  If using the sweet potatoes, drizzle the olive oil over the tops of them.  Place in baking dish.  Add heavy cream, salt, pepper and thyme to the center of the acorn squash.  Bake for 40 minutes.  Remove and grate cheese over the top.  Bake an additional 20 minutes of until squash is soft.  Bake uncovered.

Buen provecho amigos!

Tangy Coleslaw

It’s the weekend and BBQ time and or light lunch/dinner. Prepare this tangy coleslaw early, refrigerate and you are all set. Try some of the add-ons to stretch the recipe. For a faster prep, buy the already shredded coleslaw at your favourite market!

Tangy Coleslaw

For the Slaw:

  • 1 head cabbage, shredded; or about 1 1/2 to 2 pounds of packaged shredded coleslaw mix
  • 1 medium red onion, quartered and thinly sliced

For the Dressing:

  • 1 cup vinegar
  • 2/3 cup vegetable oil
  • 1 cup sugar to taste (actually 1/2 cup is sufficient)
  • 1 teaspoon kosher salt
  • 1 teaspoon dry mustard
  • 1 teaspoon celery seeds

Instructions

  1. Combine shredded cabbage or coleslaw mix with the sliced onion in a large bowl.
  2. Combine the dressing ingredients in a saucepan and bring to a boil. Remove from the stove.
  3. Pour the hot dressing over the cabbage and toss well to coat.
  4. Cool the coleslaw slightly, cover, and then refrigerate until serving time.

Loaded Mashed Potato Mix

What to serve with some beautiful beef filets? Of course, potatoes, but what kind? Since there were no real potatoes in the house, I turned to my fall back potatoes – INSTANT! (I always have a few different kinds of Idaho Instant potatoes in the pantry). For this recipe, I chose the Idaho Baby Reds.

Not wanting to simply whip up according to the package, I found a recipe on Pinterest. (You are NOT surprised.) It was delicious and perfect with the filets and roasted asparagus. So perfect, that I neglected to take a photo…

Loaded Idaho Mashed Potato Mix

Ingredients

  • 6 cups prepared mashed potatoes made with butter and milk (or broth)
  • 1 cup sour cream
  • 1 envelope ranch salad dressing mix unprepared (I substituted Emeril’s Essence)
  • 2 cups shredded cheddar cheese divided
  • 6 slices cooked bacon chopped
  • 6 green onions thinly sliced (optional)

1. Preheat oven to 350 degrees.

2. In a large bowl, combine mashed potatoes, sour cream, ranch dressing mix, 1 cup cheese, bacon and onions.

3. Spread into large casserole dish. Bake for 25 minutes or until heated. Remove from oven and sprinkle top with remaining 1 cup cheese.

4. Return to oven and bake for an additional 5 minutes, or until cheese on top is melted.

5. Garnish if desired with extra bacon and green onions.

6. Serves 6-8

Thai Cucumber Salad

Great anyday salad, but perfect for a day of NO COOKING, like Saturday or Sunday! And you know we enjoy Thai food whenever we get to our favourite restaurant in nearby Baca. It is a quick and easy salad that even the kids could make if you supervise their cutting! Personally, I used my mandoline.

This salad tasted so good even with regular cucumbers (seeds and all) and I enjoyed it so much that I forgot to get a real picture before it was GONE!

I replaced the red chile pepper with a bit of finely diced red pepper but still used the red pepper flakes for a little heat.

Thai Cucumber Salad

Ingredients

  • 1/3 cup rice vinegar
  • 1 tsp sugar
  • 1 tsp sesame oil
  • 1 red Thai chile pepper, finely chopped (optional)
  • 1 large cucumber, spiralized or sliced
  • 2 shallots, finely diced
  • 1/4 tsp red pepper flakes, or to taste

1. Combine rice vinegar, sugar, sesame oil and red Thai chile pepper in a small bowl. Mix well.

2. In another small bowl, combine cucumber, shallots and red pepper flakes. Mix well.

3. Pour liquid mixture over cucumber mixture. Toss until cucumbers are coated well. Place in fridge until ready to serve.

Chilled Asparagus with Citrus Dressing

For a great summer lunch try this chilled asparagus with some salmon poached in wine. I usually do the salmon with cold green beans (blanched), but not having found any at Costco, I went for using asparagus, which I believe you northerners are seeing IN SEASON. We started the meal with a cold strawberry soup ( which is somewhere on this blog if you do a search). The great thing about this meal is that you can easily prepare it all in the morning and just plate it up when company arrives.

Chilled Asparagus with Citrus Dressing

INGREDIENTS

  • 1-pound asparagus, woody ends cut off
  • 1 teaspoon orange zest
  • Juice of an orange
  • Juice of half a lemon
  • 1 tablespoon Dijon mustard
  • 2 teaspoon white wine vinegar
  • 1 teaspoon extra virgin olive oil
  • 1 teaspoon honey
  • 1/4 teaspoon kosher salt
  • Black pepper to taste

INSTRUCTIONS

1. Bring a large pot of salted water to a boil.

2. Add in the asparagus and cook for 2 minutes.

3. Immediately remove the asparagus from the boiling water and place it into an ice bath to stop the cooking process.

4. Once the asparagus has cooled remove it from the water, blot it dry with a towel, and place it in a large bowl.

5. In a glass measuring cup combine the remaining ingredients (everything from zest down to pepper) and whisk together to form the citrus vinaigrette.

6. Pour the desired amount of vinaigrette over the asparagus and toss to coat.

7. Cover and refrigerate until ready to serve, then top with a little more salt and pepper.

Greek Salad and Dressing for Two

Tired of the same old green salads? No lettuce in the house? Greek salad is the answer – minus lettuce, which is not even normally found in a true Greek salad.

Start with a freshmade dressing, refrigerated while you chop up the salad ingredientes. This is one of our new favorites, for sure! And it looks beautiful as well.

You won’t find a better Greek salad anywhere…

Greek Salad and Dressing for Two

Ingredients

  • 1 large clove garlic finely minced
  • 1/2 cup extra-virgin olive oil
  • 3 tablespoons red wine vinegar
  • 1 tablespoon lemon juice
  • 1/2 teaspoon Dijon mustard
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • Freshly ground black pepper to taste

1. Measure all ingredients into a jar with a tight-fitting lid. Shake vigorously until well-blended and emulsified. Taste and adjust seasonings, adding more salt and pepper if necessary.

(Alternatively, you may whisk the ingredients together in a bowl, process the ingredients in a mini food processor, or blend them together in a blender.) Store leftovers in a sealed container in the refrigerator; allow to come to room temperature and shake well before using.

Greek Salad

  • 1 Roma tomato diced
  • ¼ red onion diced
  • ½ English seedless cucumber large dice
  • ½ red pepper diced
  • ½ cup whole black olives
  • ½ cup crumbled feta cheese

Mix all salad ingredients in a bowl. Toss with dressing and refrigerate 15 minutes.

Roasted Frozen Broccoli Florets

How many times have you realized that the only vegetables in the house were in the freezer? Sure you can sometimes steam them, but often they turn out mushy. Thankfully on Pinterest you can find recipes for using them straight from the freezer without thawing! This recipe is a keeper, along with others I found there for using frozen spinach in a pasta and frozen butternut squash. (more on those another day).

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Roasted Frozen Broccoli

Ingredients

  • 10 oz bag of frozen broccoli florets
  • olive oil spray
  • salt
  • pepper
  • garlic powder
  • onion powder

Instructions

Line a baking sheet with parchment paper.

Arrange frozen broccoli florets in a single layer on the parchment paper

Spray the frozen broccoli with olive oil spray to coat

Sprinkle on even amounts of salt, pepper, garlic powder, and onion powder over the tops of the broccoli (no need to toss or stir)

Roast at 450 degrees for 15 – 20 minutes, checking once or twice, until broccoli is crisped to your liking

Remove from oven and sprinkle on parmesan cheese.

Serve immediately.