Collard Greens

I made the best collard greens I can ever remember making yesterday.  If you are not from the south you may not have an appreciation for these and I didn't when I was young, but I have eaten more than my fair share of these.

1 bunch Collard Greens
EVOO
Smoked Turkey Wings
Sugar
Butter
Salt/Pepper
Vinegar

To prepare greens wash them thoroughly and then fold in half to cut out stem that runs the entire length.  After doing several then roll the leaves up tightly like a cigar and then cut into 1/4 inch strips and then cut those to produce nice bite size pieces.


Place prepared collards in large pot with smoked turkey wings and enough water to submerge lower collards and wings but not enough to submerge them all because they will shrink down.  Pours some EVOO liberally over pot of greens.  Salt and pepper to taste and add a couple of tablespoons of sugar and a splash or two of vinegar and place a couple of tablespoons of butter or margarine on top. 

Cover and allow to cook down stirring occasionally.  Repeat several times adding water as needed but being careful not to add too much so the greens remain flavorful.  I let mine couple of hours (about 3) until the wings were falling off the bone.  I removed the skin and bone once that happened and replaced the meat into greens and broke up meat to distribute. 

Serve with corn bread and allow some of that wonderful juice to soak into corn bread.  It's a southern thing, and I was just craving them this weekend and they were wonderful!!!!

Sweet Potato Casserole

Ingredients:

• 3 cups mashed sweet potatoes
• 1 cup brown sugar
• 2 eggs, lightly beaten
• 1 teaspoon vanilla
• 1/2 cup milk
• 1/2 cup melted butter
• .
• Topping:
• 1/2 cup brown sugar
• 1/3 cup flour
• 1/3 cup melted butter
• 1 cup chopped pecans

Preparation:

Combine first 6 ingredients. Pour into a buttered 1 1/2 to 2-quart casserole dish. Mix remaining ingredients together and sprinkle over top. Bake at 350° for 30 to 40 minutes, until hot and browned.
Serves 6 to 8.

I have made many varieties of this casserole, but found that I did not have one on my blog.  This is the one I made yesterday for Thanksgiving and it was wonderful. 

Broccoli Salad

I admit when I first read the ingredients in this recipe I was skeptical, but I had it at a wedding shower and it was really good so I gave it a try. 

1 bunch of broccoli, chopped
1 medium red (purple) onion, chopped
1 cup shredded cheddar cheese
4 T. cooked bacon, crumbled

Mix and set aside.   Mix dressing and pour over top and stir to combine.

Dressing: 1 cup mayo, 1 cup sugar, 3 T. red wine vinegar - Mix and pour over top.

Broccoli Rice Cheese Casserole - Meredith's favorite

2 packages frozen chopped broccoli, thawed
1 small jar cheese whiz
1 stick melted margarine
1/2 c. onion
3/4 c. chopped celery (optional)
1 cup minute rice
1 can cream of chicken soup
1/2 soup can water

Melt margarine and add onion and celery if used and saute until onions are clear.  Add to remaining ingredients and place in baking dish and bake at 350 for 45-60 minutes.

Fried Potatoes and Cowboy Beans

When I was growing up we my mom and I were on a pretty tight budget and this meal was one she made frequently.  It is not low-fat or good for you, but it is true comfort food.

Fried Potatoes aka Taters
2.5-3 pounds of potatoes, peeled and diced
1/4-1/2 c. flour
vegetable or canola oil
salt and pepper

Place potatoes in a frying pan in oil. Sprinkle with flour generously and then cover with lid.  (This step is very important as the flour steams and cooks down on potatoes forming almost a crust on them.)  Turn potatoes with spatula.  Depending on the appearance you may need to add a little more flour for this first turn and allow it to settle on potatoes again.  After this turn as needed to desired browning has occurred and potatoes are done.  Salt and pepper to taste.  (My mom added onions if I wasn't home, but I like them plain with ketchup.)

Sometimes my mom served these with another dish that is not low-fat or healthy but it brings back childhood memories.

Cowboy Beans (Similar to baked beans but with firmer texture like a meatloaf.)
1 pound ground beef
1 can pork-n-beans, drained
Brown sugar (roughly 1/2-3/4 cup)

Mix together well and place in 8X8 pan and bake one hour.  Treat as you would a meatloaf and drain fat and allow to set for a few minutes before serving.

These are just the kind of recipes my daughter may want one day and now she can find them.

This is just good county, southern food. Simple. Cheap. Filling.

Veggie Tales

I was checking my blog and noticed I haven't posted many vegetable recipes.  I do have lots of them, but I guess I haven't gotten around to them in some of my cookbooks so I thought I would post about a few tried and true things I use for weeknight meals.

These are the ONLY peas I will buy.  Paula Deen says the same thing in her cookbooks!

Just a little butter and salt and pepper.

With Brown Sugar and butter!!

Steamed of course- we don't use sauce on these babies.

Drain the water off and replace with water and chicken bouillon cubes, 1T oil and salt/pepper.  Cook to death- as they say in the south. 

These are some of the staples I keep on hand to round out a weeknight easy meal.  I will post more on casseroles and more complicated side dishes in future posts.  I hope I am not the only mom who has to supplement with canned or frozen veggies to get them in our diet.  Let me know yours!

Mmm mm good!

This recipe is from my good friend Robin. Not only are the colors beautiful, the taste is wonderful too!!

Black Eyed Pea Salad

2 cans Bush's black eyed peas (drained)
chopped red pepper, green pepper and red onion
1 package canned or frozen corn (drained)
1/3 c. EVOO
1/3 C. Red Wine Vinegar
1 t. salt
1/2 t. pepper
2 T lime juice (I use fresh)
garlic powder to taste

Chop veggies. Mix marinate.
Combine and keep in fridge.

This can be served as a side dish or on chips/crackers.