GrannyRene's Chicken & Dumplings / Steamed Cabbage

***My sweet grandmother, GrannyRene, recently came to stay with us, and we had so much fun! We got into the kitchen and cooked up a storm...Chicken & Dumplings, Steamed Cabbage, Collard Greens w/Ham...just to name a few of her specialties. Growing up, she made Chicken & Dumplings often. It has always been a favorite of mine...just the smell of it cooking brings back so many wonderful memories. I've made her Chicken & Dumplings before, but I really wanted GrannyRene to teach me how first-hand. She has several tricks that make them really special! She even wrote down all the recipes for me. I've included a scan of those too. In my opinion, you can't beat a hand-written recipe lovingly written by the cook!

There are so many ways that you can make Chicken & Dumplings (with herbs, onions, etc.), however, GrannyRene's simple recipe is packed with flavor and will always be my favorite! The flavor in this dish will surprise you, considering the short ingredient list. It's perfect on a cool fall evening, and it is the ultimate comfort food!***

Chicken & Dumplings

- GrannyRene's Original Recipe

Ingredients:

1 (2 lb.) whole, boiler chicken
1 can cream of mushroom soup (you can also use cream of chicken soup instead)

2 Qts. water

1/2 cup flour

1 (12 oz) package of frozen dumplings

Salt & Pepper to taste

Directions:

Cut chicken up into desired pieces. Wash and remove excess fat and skin.

Put chicken in a heavy pot and cook in 2 quarts of water until fully cooked and tender. Remove from broth and let cool. Remove meat from bone, tearing into bite-sized pieces.

Add cream of mushroom soup to chicken broth. Season with salt and pepper. Let broth come to a boil.

Take the dumplings and break into bite-sized pieces. Sprinkle dumplings with all-purpose flour until they are covered well (see above photo). Add dumplings to the chicken broth. Turn heat down to medium-low and cook until dumplings are done (The flour on the dumplings will help to thicken the broth). Add the bite-sized chicken pieces to make your meal complete!

Steamed Cabbage

- GrannyRene's Recipe

Ingredients:

1 medium cabbage

1/4 cup extra virgin olive oil

1 cup water

Salt & Pepper to taste

Directions:

To prepare cabbage for cooking, remove first 2-3 outer leaves of cabbage. Cut into four quarters. Remove the center stem of each quarter (see photo below). Wash and drain on paper towels.

Take outer half of each quarter of cabbage and cut into small strips (see photo below).

Place 1 cup water in a large pot and heat over medium-high heat. Put cabbage strips in pot; add olive oil and cook about 20 minutes.

Cut up the remaining cabbage and add to the pot (see below). Cook about 10 minutes longer. By cooking some of the cabbage longer than the rest, you will end up with a nice mixture of soft and crunchy cabbage.

Lavash Crackers w/Sun-Dried Tomato Spread

***This month's Daring Bakers Challenge was a great one. I was happy to see that we had a savory dish for a change...you won't find any buttercream, ganache, or cake in this post! This month's hosts were Natalie from Gluten a Go Go and Shelly from Musings From the Fishbowl. Thanks ladies for a wonderful challenge!

This month, we had to come up with a vegetarian spread/dip to go along with the lavash crackers. We were given complete creative liberty when it came to the spread, as long as it was vegan.

When given the option, there are 3 ingredients that I love incorporating into recipes: Chocolate, Coffee, and Sun-Dried Tomatoes! So naturally, I thought fresh basil and sun-dried tomatoes would make an awesome combination here.

I added chopped fresh basil to the cracker dough after the 90 minute rise...I simply kneaded it into the dough. Once I had the crackers ready to go into the oven, I brushed the tops with sun-dried tomato infused olive oil from the jar, and topped them off with a little coarse sea salt. Yum!

The recipe for the spread is at the bottom of this post, along with a link to a helpful video. It was delicious! The fresh garlic really added a nice flavor, and I always love sun-dried tomatoes. Enjoy!***

Lavash Crackers

Makes 1 sheet pan of crackers

* 1 1/2 cups (6.75 oz) unbleached bread flour or gluten free flour blend (If you use a blend without xanthan gum, add 1 tsp xanthan or guar gum to the recipe)

* 1/2 tsp (.13 oz) salt* 1/2 tsp (.055 oz) instant yeast

* 1 Tb (.75 oz) agave syrup or sugar

* 1 Tb (.5 oz) vegetable oil

* 1/3 to 1/2 cup + 2 Tb (3 to 4 oz) water, at room temperature

* Poppy seeds, sesame seeds, paprika, cumin seeds, caraway seeds, or kosher salt for toppings

1. In a mixing bowl, stir together the flour, salt yeast, agave, oil, and just enough water to bring everything together into a ball. You may not need the full 1/2 cup + 2 Tb of water, but be prepared to use it all if needed.

2. For Non Gluten Free Cracker Dough: Sprinkle some flour on the counter and transfer the dough to the counter. Knead for about 10 minutes, or until the ingredients are evenly distributed. The dough should pass the windowpane test (see http://www.wikihow.com/Determine-if-Bread-Dough-Has-Been-Mixed-Long-Enough for a discription of this) and register 77 degrees to 81 degrees Fahrenheit. The dough should be firmer than French bread dough, but not quite as firm as bagel dough (what I call medium-firm dough), satiny to the touch, not tacky, and supple enough to stretch when pulled. Lightly oil a bowl and transfer the dough to the bowl, rolling it around to coat it with oil. Cover the bowl with plastic wrap.

or

2. For Gluten Free Cracker Dough: The dough should be firmer than French bread dough, but not quite as firm as bagel dough (what I call medium-firm dough), and slightly tacky. Lightly oil a bowl and transfer the dough to the bowl, rolling it around to coat it with oil. Cover the bowl with plastic wrap.

3. Ferment at room temperature for 90 minutes, or until the dough doubles in size. (You can also retard the dough overnight in the refrigerator immediately after kneading or mixing).

4. For Non Gluten Free Cracker Dough: Mist the counter lightly with spray oil and transfer the dough to the counter. Press the dough into a square with your hand and dust the top of the dough lightly with flour. Roll it out with a rolling pin into a paper thin sheet about 15 inches by 12 inches. You may have to stop from time to time so that the gluten can relax. At these times, lift the dough from the counter and wave it a little, and then lay it back down. Cover it with a towel or plastic wrap while it relaxes. When it is the desired thinness, let the dough relax for 5 minutes. Line a sheet pan with baking parchment. Carefully lift the sheet of dough and lay it on the parchment. If it overlaps the edge of the pan, snip off the excess with scissors.

or

4. For Gluten Free Cracker Dough: Lay out two sheets of parchment paper. Divide the cracker dough in half and then sandwich the dough between the two sheets of parchment. Roll out the dough until it is a paper thin sheet about 15 inches by 12 inches. Slowly peel away the top layer of parchment paper. Then set the bottom layer of parchment paper with the cracker dough on it onto a baking sheet.

5. Preheat the oven to 350 degrees Fahrenheit with the oven rack on the middle shelf. Mist the top of the dough with water and sprinkle a covering of seeds or spices on the dough (such as alternating rows of poppy seeds, sesame seeds, paprika, cumin seeds, caraway seeds, kosher or pretzel salt, etc.) Be careful with spices and salt - a little goes a long way. If you want to precut the cracker, use a pizza cutter (rolling blade) and cut diamonds or rectangles in the dough. You do not need to separate the pieces, as they will snap apart after baking. If you want to make shards, bake the sheet of dough without cutting it first.

6. Bake for 15 to 20 minutes, or until the crackers begin to brown evenly across the top (the time will depend on how thinly and evenly you rolled the dough).

7. When the crackers are baked, remove the pan from the oven and let them cool in the pan for about 10 minutes. You can then snap them apart or snap off shards and serve.

Sun-dried Tomato Spread

Ingredients:
2 cans tomato paste
2 tablespoons fresh basil
1 clove crushed garlic
3/4 cup sun-dried tomatoes
1 teaspoon sugar
pinch of salt
1/2 teaspoon of garlic salt

Directions:

Wash and dry some basil. Use about 4 to 6 leaves to make two tablespoons. Put the basil in the mixer. Next add 1 clove of crushed garlic.

Take your sun dried tomatoes of their container and drain out some of the oil. Measure 3/4 of a cup of tomatoes and add them into the mixer. Add a pinch of salt, a teaspoon of sugar and 1/2 teaspoon of garlic salt.

Put on your lid and turn on the mixer. You want to aim for a medium consistency that looks like it will be easy to spread with a knife. You may need to stop mixing and use your scraper to take food off of the sides. If the spread seems thick, slowly add 1/2 a cup of olive oil.

Scoop your spread out of the mixer and place into a service dish or storage container. Be sure to refrigerate it if you are not serving it right away. This is a lovely spread to bring to a party or to have at a picnic.

Source: About.com: Vegetarian Food

Parsleyed Potatoes with Saffron

***Here's another super simple side dish. I served this with "Steak with Shallot Sauce", which I will post tomorrow. It's always fun to use saffron, and I really like the taste it adds to dishes...very unique!***

Ingredients:

1 1/2 lb small red potatoes (preferably 1 1/2 inches in diameter; 20 to 24), peeled

2 tablespoons unsalted butter

Small pinch of saffron threads, crumbled

1 tablespoon finely chopped parsley

Preparation:
Steam potatoes in a steamer rack, covered, over boiling water until tender, 18 to 20 minutes.

Melt butter with saffron in a medium skillet over medium heat until it foams, then add potatoes, parsley, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Cook, shaking skillet to coat potatoes well, until heated through, about 1 minute.

Source: Gourmet Magazine

White Asparagus with Brown Butter Sauce

***I needed a quick side dish the other night, and I saw this recipe right on the white asparagus package. It sounded pretty simple (and it was!), so I gave it a try. This was my first time cooking with white asaparagus. I don't know what I was expecting, but it was really tasty! Brad and I try to eat really healthy, so next time I'll probably find a recipe that doesn't use butter and bread crumbs...but hey, it was a nice change.***

Ingredients:

12 white asparagus spears, peeled & trimmed to 6" lengths

Salt & fresh ground pepper

2 ounces butter

1 cup fresh bread crumbs

1 teaspoon minced fresh parsley

Directions:

In a medium saucepan, bring salted water to a boil. Cook the asparagus for 10-12 minutes, until tender. Drain the asparagus and set aside.

In a large saute pan heat the butter. Add the breadcrumbs and saute until golden. Add the reserved asparagus and saute until well coated with browned butter and bread crumbs.

Sprinkle with parsley, season with salt and pepper. Serve warm.

Crash Hot Potatoes

***Here's another great recipe from Pioneer Woman. You just have to check out her post about this recipe HERE. She's got some fabulously detailed photos. Next time I make this, I'm definitely going to use smaller potatoes. When I went grocery shopping, the only red potatoes available were really large. So, I had trouble mashing these down all the way. They still tasted great...just not quite as flat as they should be.***

Ingredients:

New Potatoes (or other small, round potatoes)

Olive Oil

Kosher Salt

Black Pepper

Rosemary (or desired herbs)...I used freshly chopped parsley

Directions:

Bring a pot of salted water to a boil. Add in as many potatoes as you would like to make and cook them until they are fork-tender.

On a sheet pan, generously drizzle olive oil. Place tender potatoes on the cookie sheet, leaving plenty of room between each one.

With a potato masher, gently press down on each potato until it slightly mashes. Rotate the potato masher 90 degrees and mash again. Brush the tops of each potato generously with more olive oil.

Sprinkle each potato with kosher salt, freshly ground black pepper, and fresh chopped rosemary (or chives or thyme or whatever herb you have available).

Bake in a 450 degree oven for 20-25 minutes until golden brown.

Apple-Broccoli Salad

***In my opinion, you can't go wrong with Southern Living recipes. Time and time again, they get rave reviews...this one included. I imagine this dish is going to make an appearance at future family gatherings...it will make the perfect pot-luck dish. It's light, healthy and delicious, plus the preparation couldn't get any easier.

I am extremely picky when it comes to mayo. I actually used Kraft's new Mayo w/Olive Oil for the dressing in this dish. It was perfect...not too heavy. I also made a few changes, which are noted in the ingredients list below.***

Ingredients:

4 cups small fresh broccoli florets

1/2 cup raisins

1/2 cup chopped pecans, toasted (I used sliced almonds)

6 bacon slices, cooked and crumbled (I cheated and used Bac-Os)
2 large Red Delicious apples, diced

1 small red onion, chopped (I left this out)

1 cup mayonnaise

1/2 cup sugar (I only used about 1/4 cup)

2 tbsp. cider vinegar

Directions:

Combine first 6 ingredients in a large bowl. Combine mayo, sugar, and vinegar; add to broccoli mixture, stirring to coat. Cover and chill.

Source: "Southern Living" Homestyle Cookbook

Summer Vegetable Gratin

***I was so excited when I opened the July/August 2008 issue of Cooks Illustrated magazine. I saw this recipe and knew that I had to try it...especially with all of the fresh summer produce that's available.

I got to visit the Trussville Farmers Market recently, where I bought some beautiful veggies...yellow squash, red tomatoes, green tomatoes, and heirloom tomatoes. So, this was the perfect time to make this gratin. If you're ever in the area, you should definitely stop by Andy Kemp's booth. He's with A & P Farms out of Gallant, AL and Starkville, MS. He had a wonderful assortment of fresh produce...at great prices! He even let me sample an heirloom tomato...I had never had one!

The Trussville Farmers Market is open from 2 - 6 on Tuesdays (across the street from the Trussville Antique Mall).

The mixture of squash, zucchini, and tomatoes in this dish is delicious...and very healthy. You'll REALLY enjoy this one! I'll certainly be making it again.***

Ingredients:

6 Tbsp. olive oil

1 lb zucchini, ends trimmed and cut crosswise into 1/4 thick slices

1 lb summer squash, ends trimmed and cut crosswise into 1/4 thick slices

***2 lbs of only zucchini or only summer squash can be substituted***

2 tsp salt
3 large ripe tomatoes sliced 1/4 inch thick

2 yellow onions, cut in half and then thinly sliced from pole to pole

black pepper to taste

2 garlic cloves, minced or pressed through a garlic press

1 Tbsp fresh thyme leaves minced

3/4 cup bread crumbs

1 cup grated Parmesan cheese

1/4 minced shallots (about 2 medium)

1/4 cup chopped fresh basil leaves

Directions:

Preheat oven to 400. Place the oven rack in the upper middle position. Brush a 9x13 pan with 1Tbsp of olive oil and set aside.

Combine sliced zucchini and squash with 1tsp salt in a large bowl and then transfer the salted veggies to a colander set over the bowl. Let stand for about 45 minutes, the veggies will release about 3 Tbsps of liquid.

Arrange tomato slices in a single layer over double layer paper towels and sprinkle evenly with 1/2 tsp salt and let stand for about 30 minutes. After that time, place a second double layer of paper towels over the tomatoes and press firmly to dry them.

Meanwhile, heat 1 Tbsp olive oil in a large non-stick skillet over medium heat until shimmering. Add onions, 1/2 tsp salt and black pepper to taste. Cook, stirring occasionally, until onions are soft and dark golden brown, about 20 minutes. Set onions aside.

Combine garlic, 3 Tbsp olive oil, black pepper to taste and thyme in a small bowl. In a large bowl, mix the zucchini and squash in half of the garlic oil mixture.

Pour zucchini and squash in the greased 9x13 pan. Arrange the caramelized onions in a single layer over the squash. Place the tomato slices slightly overlapping in a single layer over the onions. Spoon the remaining garlic oil mixture evenly over the tomatoes.

Bake 40 to 45 minutes, tomatoes will have started to brown around the edges and the vegetables are tender.

Mix breadcrumbs, 1 Tbsp oil, Parmesan and shallots in a bowl. Remove baking dish from the oven and increase heat to 450 degrees. Sprinkle breadcrumb mixture on top of tomatoes. Bake about 5 to 10 minutes more, the gratin will be bubbling and the cheese will be lightly browned.

Sprinkle with basil and let rest for about 10 minutes are room temperature before serving.

Red Pepper Variation: Replace 3 roasted red peppers, skinned and cut into 1 inch pieces for 1 lb of the squash (do not SALT the roasted peppers). The Parmesan cheese can be substituted with one cup shredded mozzarella.

Source: Cooks Illustrated magazine; July/August 2008

Mashed Sweet Potatoes

***I must have been in a holiday sort of mood the other night, because I made sweet potato puree and chicken with a cranberry sauce....it almost felt like Thanksgiving...hah. Anyway, this is one of my favorite ways to prepare sweet potatoes. I found THIS recipe over at 101 Cookbooks, and used it as inspiration...I did change it up a little bit.

And did you know that the sweet potato ranks #1 in nutrition?? I found the following info @ http://www.foodreference.com/:

"The reasons the sweet potato took first place? Dietary fiber, naturally occurring sugars, complex carbohydrates, protein, vitamins A and C, iron and calcium. The sweet potato received a score of 184; the vegetable ranked in second place was more than 100 points behind with a score of 83. The numbers for the nutritional sweet potato speak for themselves: almost twice the recommended daily allowance of vitamin A, 42 percent of the recommendation for vitamin C, four times the RDA for beta carotene, and, when eaten with the skin, sweet potatoes have more fiber than oatmeal. All these benefits with only about 130 to 160 calories!"

How cool is that??***

Ingredients:

3 large sweet potatoes, cleaned and left damp

1/2 - 3/4 cup milk or heavy cream

2 Tbsp. butter or margarine

Salt & Pepper

1 Tbsp. cinnamon

1/4 cup light brown sugar (add more or less to your liking)

1 Tsp. vanilla extract

Directions:

Preheat the oven to 350F. Pierce each potato 2 - 3 times with a fork. Put the potatoes on a baking sheet and bake in the oven until tender to a fork tip, about 1 hour. Remove from oven and let cool until warm enough to handle, 10 to 15 minutes. Peel and discard the skin. Place the peeled potatoes into a medium sized bowl and mash with a potato masher.

Meanwhile, pour the milk (or cream) into a 2-quart pot, add the vanilla and brown sugar; stir and heat over medium heat just until hot. Remove from heat. Slowly pour the mixture over the potatoes (in small increments), stir, and add the butter and cinnamon. Keep adding the milk mixture until you achieve the desired consistency.

Stir well. Enjoy!

Purple Potato Gratin

So, I'm strolling the produce section at Whole Foods last week, and what do I see?...Purple potatoes! I didn't think twice...I snatched them up, excited about making some sort of fun, purple dish.

I googled purple potato recipes and a plethora of different things came up. I decided to not go too crazy...I mean, I was using PURPLE potatoes after all...haha. I chose to stick with a classic gratin recipe. I came across THIS recipe at "Eating Out Loud." It looked and sounded delish.

Sadly, I didn't have any bacon on-hand. I know...tragic, right?? This dish would have been so much better with the bacon. I also didn't have any shallots, but I used an onion instead.

DID YOU KNOW?

"Purple Potatoes also called Blue Potatoes or Delta Blues truly are naturally purple! This is from the same powerful antioxidant that give blueberries their brilliant color. Purple Peruvian Potatoes were some of the first potatoes harvested. They were saved for Inca kings. Used in Mexican cooking, purple potatoes are gaining popularity in the U.S. They have a naturally creamy flavor and texture and hold their shape well for salads."

Source: http://www.deliciousorganics.com/recipes/potatoes.htm

Ingredients:

1 1/2 cups milk

1 tablespoon butter

2 tablespoons flour

2/3 cup grated cheese

2 lbs purple potatoes, unpeeled and sliced thinly

1 cup sliced shallots (I used one onion)

1 tablespoon olive oil

4 slices bacon

1/2 cup grated parmesan

Salt & Pepper, to taste

Directions:

To make the gratin sauce place the butter into a small pan and melt. Add flour and stir to combine, cooking over medium heat for about 1 minute. Whisk in the milk and stir until thickened. Stir in cheese, when melted remove from heat. Salt and pepper to taste.

In a frying pan, add the olive oil and shallots. Sautee until shallots are slightly brown and carmelized. Remove from the pan. Add bacon and cook until cooked through but not crispy (it will get crispy in a later portion of the recipe, don't worry). Cut bacon into 1 inch pieces.

Grease a gratin dish or shallow baking dish. Add half of the sliced potatoes to the dish. Sprinkle the shallots over the potato layer. Add the remaining potato slices to the dish. Pour the gratin sauce over the top of the potatoes, spooning into any visible cracks and crevices. Top with parmesan cheese. As a final step, add the bacon over the top. Place into a preheated 350 degree oven for 40 minutes.

Source: Allen's Food Blog @ Eating Out Loud

Roasted Fresh Asparagus with Hazelnut Butter

***Here's another great recipe from my new Biltmore Estate cookbook. One of our favorite veggies is fresh asparagus, so selecting this recipe from the book was a no-brainer. I also just so happened to have the Frangelico from the Giandua Souffle that I made a while back. It was delicious...and we have most of the Hazelnut Butter left over to add to other dishes. It would be good added to something like mashed potatoes. YUM!***


Roasted Fresh Asparagus
Ingredients:
1 lb. green asparagus, trimmed and peeled
2 tbsp. EVOO
2 tsp. lemon juice
1 tsp. kosher salt
1 tsp. pepper
3 tbsp. Hazelnut Butter (below)



Directions:
Preheat the oven to 425 degrees. Toss the asparagus with the olive oil, lemon juice, kosher salt and pepper in a bowl, coating well. Spread on a baking sheet and roast for 10 minutes or until tender. Serve with the Hazelnut Butter.

***************************************************


Hazelnut Butter
Ingredients:
1/3 cup crushed toasted hazelnuts
1/2 cup (1 stick) butter, softened
1 tbsp. minced shallot
2 tbsp. chopped parsley
1/2 tsp. grated lemon zest
2 tsp. lemon juice
1 tbsp. Frangelico Hazelnut Liquer
1 tbsp. honey
1 tsp. kosher salt
1 tsp. pepper

Directions:
Combine the hazelnuts with the butter, shallot, parsley and lemon zest in the bowl of a small tabletop mixer. Add the lemon juice, liquer, honey, kosher salt and pepper. Beat at low speed with a paddle attachment until well mixed, scraping the side of the bowl occasionally.

Shape into a log about 1 inch in diameter on plastic wrap or baking parchment. Wrap and chill until firm. Cut into 1/4-inch slices to serve.

Source: "Biltmore - Our Table to Yours - Chef's Selection Cookbook"

Sauteed Spinach with Pecans & Feta

***If you like spinach, you will love this! It has tons of flavor and would even be a great addition to holiday dinners. I could definitely see this on my table around Thanksgiving or Christmas. It just has that something extra that makes it a special dish.***

Ingredients:
3 (6oz) bags baby spinach (about 16 cups)
1/4 cup water
2 Tbsp extra virgin olive oil (EVOO), plus 2 tsp. for drizzling
3 large shallots, slice thin crosswise(about1 cup)
Table salt
2 tsp. red wine vinegar
1/3 cup chopped pecans (toasted)
1 1/2 oz. feta cheese, crumbled (about 1/4c)

Directions:
1. Place spinach and water in a large microwave-safe bowl. Cover bowl with large microwave-safe dinner plate (plate should completely cover bowl and not rest on spinach). Microwave on high power until spinach is wilted and decreased in volume by half, 3-4 minutes. Using potholders, remove bowl from the microwave and keep covered for 1 minute. Carefully remove plate and transfer spinach to a colander set in the sink. Using back of rubber spatula, gently press spinach against colander to release excess liquid. Transfer spinach to cutting board and rough chop. Return to colander and press a second time.

2. Heat 2 Tbsp. oil and shallots in 10" skillet over medium-high heat. Cook, stirring constantly, until shallots are golden brown, 3-5 mins. Add spinach to skillet, using tongs to stir and coat with oil. Sprinkle with 1/4 tsp salt and continue stirring with tongs until spinach is uniformly wilted and glossy green, about 2 minutes. Sprinkle with vinegar and pecans; stir to combine. Drizzle with remaining 2 tsp. oil and sprinkle with feta. Season with salt to taste and serve immediately.

Source: Cook's Illustrated - May/June 2008

Fresh Pico de Gallo w/Homemade Tortilla Chips

***Brad and I took our honeymoon in the Mayan Riviera. It was the most incredible place I've ever been to...from our beautiful resort, to the fabulous food. One thing that stands out was the yummy chips and pico de gallo. I swear, we could have eaten nothing but that and we would have been happy....LOL. This recipe for pico de gallo is as close to the real thing as I could probably ever get (short of taking a trip back to Mexico!). So, here it is!***

Pico de Gallo:

***I never measure things when making this recipe, so these amounts are just guesstimates....please feel free to adjust these amounts to your liking!***

Ingredients:

1 large tomato, diced into small pieces

1 small onion, diced

1/3 cup fresh cilantro, chopped

Fresh lime juice, to taste

Directions:

Mix all ingredients. Stir well and chill in the fridge. Serve with your favorite tortilla chips!

Homemade Tortilla Chips:

***I know, I know....buying a bag of store-bought tortilla chips is much easier. However, if you have the time, you've got to try this recipe at least once. You won't go back...I promise!***

Ingredients:

1 pkg corn tortillas

Canola Oil

Salt

Directions:

To make the tortilla chips, heat a saucepan of canola oil over medium-high heat. Cut each corn tortilla into 4 chip-sized wedges. Place wedges in hot oil and cook until desired crispness. Using tongs, carefully remove chips from oil and place on a paper towel to drain. Season with salt. Pretty simple, huh?

Italian Sauteed Beans

Ingredients:

1/2 cup roasted red peppers
5 fresh garlic cloves
2 tablespoons extra-virgin olive oil
2 (19-ounce) cans cannellini beans (drained and rinsed)
1/4 cup white wine
1/2 teaspoon dried Italian seasoning
1/2 teaspoon kosher salt
1/2 teaspoon pepper
3 fresh basil leaves (rinsed)

Steps

Cut peppers into 1/4-inch slices. Preheat large sauté pan on medium-high 2–3 minutes. Chop garlic coarsely.

Place oil in pan; swirl to coat. Add garlic, peppers, and remaining ingredients (except basil); cook 4–5 minutes, stirring occasionally, or until beans are thoroughly heated. While beans cook, stack basil leaves and roll tightly; slice thinly into fine ribbons.

Stir in basil; cook 1–2 more minutes or until fragrant. Serve. (Makes 6 servings.)

Source: Publix Apron's Simple Meals - http://www.publix.com/

Sun-Dried Tomato & Basil Rice

***This has to be one of the simplest side dishes ever. All I did was cook a batch of white, long-grain rice. Once it was ready, I added a few tablespoons of Amore brand Sun-Dried Tomato paste and stirred it together. I seasoned it with salt & pepper and then topped it off with dried basil...simple as that! It's such a great way to jazz up plain ol' white rice. My mom makes it by adding stewed tomatoes to white rice...another variation that's also very good.***

Parmesan Mashed Potatoes

***I got this great recipe from a fellow nestie. I had never thought to add parmesan to mashed potatoes, and let me just say that this recipe was fantastic! Thanks for sharing, Annie!***

Ingredients:

3 large baking potatoes

1/4 c. (or so) mayo

1/2 c. (or so) milk

2 tbsp. butter or margarine

Garlic Salt to taste

Parsley to taste

Grated parmesan to taste

Course Ground pepper to taste

Directions:

Scrub and peel potatoes. In a large pot, fill halfway with water and heat on med/high.

Roughly chop potatoes into 2" or so cubes, put into water with a handful of salt. Boil until they are tender when pierced with a fork. Strain and return to pot. Mash to desired consistency.

Add butter, milk, mayo, parmesan, garlic salt, parsley, and ground pepper a little at a time until flavored to taste and has reached the desired consistency. The texture should be light, fluffy, and creamy, and the potatoes should hold their shape. Be careful when adding the milk, because it can dilute the potatoes and make them runny.

Source: Annie's Blog - "Full Hearts, Full Tummies" @ http://dg-in-training.blogspot.com/

Twice-Baked Potatoes

***I got this recipe from my dad....he's such a great cook!***

Ingredients:
3 large Russet potatoes
3-4 tbsp. butter or margarine
1 cup cheddar cheese, shredded; plus more for garnishing
1/2 cup sour cream
4 scallions, chopped
4 slices of bacon, cooked until crisp and finely chopped (you can also use Bac-Os)

***Also, none of these ingredients are exact measurements. I just eyeball most things like this. So, please feel free to play around with the amounts.***

Directions:
Preheat oven to 375 degrees.

Place potatoes in a microwave safe dish and microwave on high for approximately 15 minutes, or until potatoes are tender when pierced with a fork.

Carefully cut each potato in half....be careful, they will be hot! This is the tricky part - Scoop out the potato from each half, making a bowl or shell out of the skin. Be careful not to scoop too close to the skin...this will make the shell too weak. Place the scooped portions into a large bowl. Mash with a potato masher. Add butter, sour cream, and cheese; stir until well combined and butter is melted. Next, add scallions and bacon pieces. Stir again.

Now, spoon a heaping amount of the potato mixture back into each potato skin shell. Bake for 30 - 35 minutes, or until the tops of the potatoes just begin to become golden brown and potatoes are heated through. Remove from oven and sprinkle with more shredded cheese. Place back into the oven just until cheese is melted.

Serve hot!

Baked Pita Chips

*** These are SO incredibly simple to make, and they're very good....almost like mini pizzas, hah. You can alter this recipe to make as many servings as you need! I served them as a side to the Angel Hair Pasta with Chicken & Herbs posted below, so we only ate 3 pita chips each.***

Ingredients:
1 large piece of pita bread
1 - 2 cups mozzarella or cheddar cheese, shredded
Dried oregano

Directions:
Preheat oven to 375 degrees.

Cut pita bread into 6 triangular-shaped pieces. Place pieces on an ungreased baking sheet. Sprinkle with shredded cheese and oregano.

Bake for approximately 15 minutes, or until pita chips are crispy and cheese is melted.

Voila!

Fried Green Tomatoes!

Here's another classic Southern dish. Fried green tomatoes have always been a favorite of mine. I like them best when they're nice and crispy. The Creole seasoning in this recipe adds a nice little "kick" also. I served these with the Shrimp in Lemon Butter posted below. Yum-O!

And of course, anyone in the Birmingham area HAS to head over to the Whistlestop Cafe to try their fried green tomatoes...Yes, that's the very same Whistlestop Cafe from the movie! Theirs are heavenly! Check out the blog at: http://whistlestopcooking.blogspot.com/ and leave a "Hey Y'all" for Sandi. =)

Ingredients:

3 large green tomatoes, cut into 1/8-inch-thick slices

1 tbsp. salt

Hot tap water

3/4 cup all-purpose flour

3/4 cup yellow cornmeal

2 tsp. Creole seasoning

Canola Oil

Directions:

Combine tomato slices, salt, and hot water in a baking dish; let stand 30 minutes. Drain.

Combine flour, cornmeal, and Creole seasoning in a shallow dish. Dredge tomato slices in cornmeal mixture, shaking off excess.

Fry tomato slices in a large skillet of canola oil on medium-high heat until golden brown. Remove tomatoe slices from skillet and let drain on a paper towel. Season with salt.

Source: Southern Living magazine

***I keep any left-over cornmeal mixture in a ziplock bag and re-use it. It can also be used to make fried okra and fried pickles!***

Southern Biscuits

Ingredients:

1 cup skim milk

1 tablespoon freshly squeezed lemon juice

9 1/4 ounces all-purpose flour, plus extra for rolling

4 teaspoons baking powder

1/4 teaspoon baking soda

3/4 teaspoon salt

1 ounce unsalted butter, chilled

2 tablespoons shortening

These biscuits went perfectly with Paula's "Chicken Divan" below. As a Southern girl myself, these biscuits are a staple in my kitchen!

***I had to add a good bit more flour than the recipe calls for. After only adding the 9 1/4 ounces of flour, the dough was too soupy. Just add a little at a time until you get the right consistency.***

Directions:
Preheat the oven to 450 degrees.

Combine the milk and lemon juice in a glass measuring cup and place in the refrigerator.

In a large mixing bowl, whisk together the flour, baking powder, baking soda and salt. Using your fingertips and working quickly, rub the butter and shortening into the dry ingredients until the mixture looks like crumbs. Make a well in the center and pour in the chilled milk mixture. Stir just until the dough comes together. The dough will be very sticky. Turn the dough onto a floured surface, dust top with flour and gently fold the dough over on itself 5 or 6 times. Press into a 1-inch thick round. Cut out biscuits with a 2-inch cutter, being sure to push straight down through the dough. Place the biscuits on a baking sheet so that they just touch. Reform the scrap dough, working it as little as possible and continue cutting.

Bake until biscuits are tall and light gold on top, approximately 15 to 20 minutes.

Source: Alton Brown - http://www.foodnetwork.com/

Oven Roasted Red Potatoes with Rosemary & Garlic

***This is just a simple side dish that I make often. I served it tonight with some of the left-over pork chops stuffed with sun-dried tomatoes and spinach. I also served garlic breadsticks with grapeseed oil and mixed spices/herbs for dipping. Yum-o!***

Ingredients:
1 1/2 pounds small new red potatoes (about 15), chopped
1/4 cup extra-virgin olive oil
4 to 6 cloves garlic, crushed
1 tablespoon fresh or 1 teaspoon dried rosemary



Directions:
Preheat the oven to 350 degrees F.

In a large bowl mix the oil, garlic, and rosemary; add the potatoes and toss well. Transfer the potatoes to a shallow baking pan and roast until potatoes are tender when tested with the tip of a knife. Serve hot. These can also be chilled and served with fried chicken or ham.

Source: Paula Deen - Paula's Home Cooking