There are two things that Southerners just know…the first is that bacon makes everything better. Secondly, we have a way with words…

Warm Brussels Sprout Salad with Bacon

2014-02-06 04:28:01

Shaved brussel sprouts with bacon, cranberries and pecans.

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Ingredients

1. 4 slices bacon
2. 1 1/2 - 2 cups brussels sprouts, shredded or shaved
3. 1/2 cup pecan pieces, toasted
4. 1/2 cup dried cranberries
5. 1/4 cup apple cider vinegar
6. 1/2 tsp dijon mustard
7. 1 tsp sugar
8. 1/2 tsp salt
9. pepper to taste

Instructions

1. In a large skillet, cook bacon until crispy and set aside to crumble.
2. Reserve about 1 tbsp of bacon fat in skillet.
3. Whisk together vinegar, dijon mustard, sugar, salt and pepper and set aside.
4. Heat bacon fat over medium high heat and add shredded brussels sprouts, let cook for about 5 minutes.
5. Pour the vinegar mixture over the sprouts and continue cooking, stirring occasionally for 5 more minutes.
6. Stir in dried cranberries letting mixture cook for 5 more minutes.
7. Add crumbled bacon and toasted pecan pieces, stir well and let cook for a few more minutes.
8. Serve warm.

http://lolleighcooks.com/

Every time I go to Trader Joe’s, I discover something new and fabulous. I had never eaten a brussels sprout a day in my life until I discovered shredded brussels sprouts in the produce section. Somehow a bag of shredded sprouts seemed much less intimidating than whole brussels sprouts…and besides that we all know that bacon makes everything better!

I was born into a long line of Tennessee Volunteers. I’m pretty sure my granddaddy’s blood ran orange. My great uncle’s middle name is Neyland and on my mother’s wedding day, my granddaddy held a transistor radio to his ear listening to his beloved Vols before he walked her down the aisle. When it came time for me to go to college, there was really no question of where I would go and I headed to Knoxville.

We all just assumed that when my sister went to college she would follow the family tradition. So when she decided on Auburn, we all knew the one big hurdle…telling granddaddy. My granddaddy suffered from memory loss as he got older. Some days he was good and other days he might not recognize us. On the day my sister went to break the news, he was not real clear but she sat down and said “granddaddy, I have to tell you something, I’ve decided to go to Auburn”…he looked at her, clear as a bell, and said “the hell you are”!

So in the spirit of sisterly love, all I have to say is…War Eagle!

Baked Pimento Cheese Dip

2014-01-06 08:53:17

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Ingredients

1. 8 oz package neufatchel or 1/3 less fat cream cheese
2. 1/4 cup Hellman's mayo
3. 1/4 cup 2% Fage greek yogurt
4. 1 1/2 cups monterey jack cheese, shredded
5. 1 1/2 cups sharp cheddar chesse, shredded (I use 2% cheese)
6. 1 small jar diced pimentos, drained
7. 1 small can diced green chiles, drained
8. 1/4 tsp cayenne pepper
9. dash of worcestershire sauce

Instructions

1. Preheat oven to 350 degrees.
2. Let cream cheese soften in a large bowl.
3. Add the rest of the ingredients and mix well.
4. Bake for about 25-30 minutes, until bubbly.
5. Serve with tortilla chips.

Notes

1. You can easily double this recipe for a crowd.

http://lolleighcooks.com/

This is dip does not last long and great for a crowd. I like to serve it with Tostitos Scoops.

It must be a southern man thing… riding around. My granddaddy loved cars, loved to drive and lived life flying by the seat of his pants. When my mom was growing up, it was no big thing to hop in the car for a Sunday drive and wind up in Panama City Beach.

My dad was also notorious for getting us in the car on a Saturday afternoon and riding all over Tennessee. As we got older, my sister and I would crack up, as my dad wove through the back roads of his childhood for hours showing us his elementary school, where he grew up and commenting on the miles and miles of corn growing…it’s a beautiful thing!

Recipe:

12-15 ears fresh, sweet corn

2 tbsp butter

1/2 cup milk

1 tbsp sugar

salt and pepper

The best way to enjoy corn in the summer is to head straight to a farmer’s market and buy it right off the back of a truck. This corn was picked a 6 am and I bought it at 9. You can’t get any more fresh than that!

To shuck the corn, hold corn at the bottom and peel the husk back from the top, tearing away at the bottom of the ear of corn. Peel off the silk and the rinse under running, cold water. Wipe dry with a paper towel to remove any remaining silk.

Using a sharp knife, cut a small piece off of the top of the ear of corn. Stand flat side down in a shallow dish and run a knife down the ear of corn to remove kernels, scraping as close to the cob as possible.

In a large, heavy skillet melt butter over medium-high heat. Add corn and cook for about 5 minutes.

Add milk, season corn with salt and pepper. Reduce heat to medium-low and let simmer for 10-15 minutes. During the last 5 minutes of cooking, stir in sugar.

Notes:

Picking good corn is easy. Choose husks that are bright green and free of any dark brown patches or bruises. If you peel back the husk, the corn should be bright and juicy with no dried areas of corn.

“In the South, perhaps more than any other region, we go back to our home…hoping it remains what it was on a lazy, still summer’s day…”

-Willie Morris

Everything that is summer in the south is at the root of who I am. No matter where I have lived or where I’ve been, my roots bring me back to the lake, celebrating a summer holiday with perfect potato salad.

My Nana was the queen of holiday meals and July 4th is still my favorite thanks to her. Aside from the grilled hamburgers, baked beans and deviled eggs, potato salad is one thing every good southern cook knows how to make by heart. It’s the cornerstone of any summer holiday meal in the south.

So here’s a lightened up version of Nana’s and twist from Lolleigh – potato salad two ways!

 Recipe:

3 lbs red new potatoes, washed

1 hard-boiled egg

1/2 cup celery, diced

1/4 cup sweet pickle relish

4 slices bacon, cooked and crumbled

1 tbsp chives, chopped

2 tbsp sun dried tomatoes, diced

1/2 cup light blue cheese crumbles

1/2 cup Hellmann’s Mayo

1/2 cup light sour cream

1/4 cup 0% Fage greek yogurt

1 tsp white vinegar

salt and pepper

Place whole potatoes in a large pot and cover with water. Bring to a rolling boil and let cook for about 45 minutes or until potatoes are just tender when pierced with a fork.

Pour off water and let cool. Cube potatoes and divide evenly into two bowls.

For the dressing:

Combine Hellmann’s, sour cream, greek yogurt and vinegar. Set aside.

Classic Potato Salad:

Into one bowl of diced potatoes add egg, celery, relish, salt and pepper. Toss with half of the dressing mixture and chill before serving.

Bacon and Blue Cheese Potato Salad:

In the remaining bowl of potatoes add bacon, chives, sun dried tomatoes, blue cheese crumbles, salt and pepper. Toss with the remaining half of the dressing mixture and chill before serving.

Notes:

I never subsitute anything for Hellmann’s, not even the reduced fat version. The real deal is just better!

Happy 4th of July!

The stuff of life can sometimes be a lot like a potato. Most people, experiences and events can have a nice outer skin. It’s after you dig into the inside that you know what you’re dealing with.

I ran across this quote saying,

“Sometimes good things fall apart so that better things fall together”

While a potato may be good plain, when you open it up, take it apart and put it back together again the outcome will surely be better.

Recipe:

3 large baking potatoes

3 slices pepper bacon

1 cup sweet white corn, fresh or frozen

2 tbsp butter, unsalted

3/4 cup light sour cream

1/4 cup milk, warm

3/4 cup cheddar cheese, 2% or low fat

2 tbsp fresh chives, finely chopped

salt and pepper

Preheat oven to 375 degrees.

Wash and dry potatoes. Pierce a few times with a knife, then wrap each potato in foil. Place on a baking sheet and bake for 1 to 1 1/2 hours, until potatoes are tender. Remove from oven, unwrap foil and let cool for about 30 minutes.

Carefully cut potatoes lengthwise and scoop out the meat of the potato. Leave a little bit of the potato attached to the hollowed out skin so that they will stand up to the filling.

Add butter to the potato and mash with a fork or potato masher until butter is melted and incorporated. Then fold in sour cream and warm milk.

Cut bacon into 1/2 inch pieces and cook until crispy. Remove from pan, place on paper towels to drain excess fat. Wipe leftover fat out of pan and place back over medium-high heat, add corn and saute for about 2 minutes.

Stir bacon, corn, fresh chives and cheese into the potato mixture. Season well with salt and pepper. Once the mixture is well combined, carefully fill the potato skins with the mixture.

Bake stuffed potatoes in a 350 degree oven for 30 minutes.

“Our character is what we do when we think no one is looking”

H. Jackson Brown

When I was little I hated carrots. My mom would pile them on my plate and I would just stare at them. I was never one of those kids that snuck them under the table to our dog, instead I was hard headed. I made up my mind and decided that carrots were not for me.

Now that I am older and wiser, roasted carrots are one of my favorite veggies. I am still hard-headed and credit the carrots for building my character!

Recipe:

1 lb bag of carrots, washed and peeled

1 tbsp olive oil

coarse kosher salt

Preheat oven to 425 degrees.

Wash and peel carrots. Then slice on a diagonal into 1/2″ to 3/4″ slices.

Toss carrots in 1 tablespoon of olive oil. Season with salt and then place carrots on a baking sheet.

Roast for 20-30 minutes according to if you prefer them lightly roasted or slightly burnt. Makes 4 servings.

Notes:

Roasted carrots are delicious. They develop a sweet flavor similar to sweet potatoes.

I don’t know of any meal involving pork that isn’t good, do you? Emeril swears by the goodness of pork. This meal is so good it will even fool ya mama into thinking you slaved away in the kitchen all day.

This week we are paying tribute to all that is New Orleans and making delicious food celebrating Mardi Gras. Stick with me and by Fat Tuesday, you’ll be gobbling up jambalaya and screaming “ throw me some beads mistah“!

Recipe:

For pork tenderloin:

1 – 1 lb pork tenderloin, trimmed of any visible fat 

1 tbsp  chili powder

1/2 tbsp paprika

1 tbsp brown sugar

salt and pepper

1 tbsp olive oil

barbecue sauce for finishing

Trim pork tenderloin of any visible fat.

In a small bowl, mix together chili powder, paprika, brown sugar, salt and pepper. Rub mixture onto pork tenderloin and let come to room temperature.

Heat olive oil over medium-high heat in a large pan and sear tenderloin a few minutes on each side until lightly browned. Place in a roasting pan and continue cooking in a 425 degree oven for 15-20 minutes. The meat will register 155-160 degrees when done.

Let meat rest 5-10 minutes before slicing.

Set pan aside with pork drippings and seasonings to use for collard greens.

For Jalapeno-White Cheddar Grit Cake:

4 servings quick cook grits

1/2 cup white cheddar cheese, shredded

2 small jalapeno peppers, diced

splash of hot sauce

Cook grits according to package directions. Then stir in remaining ingredients, when cheese has melted pour grits into an 8×8 pan and put in fridge to chill.

 Just before serving, remove grits from fridge, cut into desired shape and heat grit cake in a skillet over high heat. 

For Collard Greens:

1 – 12 oz bag frozen collard greens

1 piece bacon

3/4 cup low-sodium chicken broth

1 tsp white vinegar

In same pan that pork was seared, cook one slice of bacon over medium-high heat. Remove bacon and gently wipe excess grease out of pan. Pour chicken broth into pan and deglaze, scraping up all the seasoning from the bottom. Add frozen collard greens, bring to a boil and then turn down to a simmer.

Let cook for about 15 minutes and then add vinegar and crumbled bacon just before serving.

For Black-Eyed Peas:

You may either use canned peas, rinsed and drained or cook frozen peas cooked according to package directions.

 Notes:

This meal can really be done in under an hour – just follow the steps below:

1. If using frozen black-eyed peas put them on to cook.

2. Season pork tenderloin and set aside to come to room temperature.

3. Cook grits, stir additional ingredients, pour in 8X8 pan and place in  fridge to chill.

4. Fry bacon in skillet and put collard greens on to cook.

5. Pop tenderloin in the oven to cook for 15-20 minutes.

6. When tenderloin is finished cooking and resting, cut and heat the grit cakes.

Before plating, drizzle a little of your favorite barbecue sauce on the plate for the pork tenderloin to sit on. My favorite is Stubb’s from Austin, Texas – it’s super thick and tangy!

Laissez le bon temps rouler!

So yesterday I revealed my updated and healthier version of a favorite hole in the wall dish, lemon-caper chicken. As promised, here are the two easiest side dishes ever. Even the most celebrated cook would think you took hours mashing these potatoes!

Recipe:

1 1/2 to 2 lbs yukon gold potatoes, washed and partially peeled

roasted garlic

1/2 cup milk, heated

To roast garlic:

Peel away paper skins from a whole head of garlic. Cut off the pointed top, place on a sheet of foil (root side down), drizzle with 1 tbsp olive oil making sure oil covers the exposed cloves. Close foil to make a loose pouch and place on cookie sheet in a 375 degree oven. Bake for about 45 minutes, until garlic is tender and cloves easily squeeze out.

For potatoes:

Place whole potatoes in large pot and fill with cold water, just enough to cover the potatoes. Bring water and potatoes to boil and let cook for 35-40 minutes. The potatoes will become tender and break apart when they are done. Drain the water, reserving a little of the cooking liquid.

Mash potatoes with a potato masher or fork, add warm milk, 3 -4 roasted garlic cloves, salt and pepper to taste. Continue mashing until desired consistency. If you like a creamier mashed potato add a little more milk. To keep warm place over a low heat and stir frequently so potatoes don’t stick to the pan.

For asparagus:

1 lb asparagus

olive oil

salt and pepper

lemon zest

Wash and trim asparagus spears and let dry on a paper towel. Place prepped asparagus of a cookie sheet sprayed lightly with olive oil.

Spray asparagus with olive oil spray or drizzle a little olive oil over asparagus, toss the asparagus to make they are coated evenly. Season with salt and pepper then top with fresh lemon zest to taste.

Place in a 425 degree oven and bake for 15 minutes. Serve immediately.

Notes:

The leftover roasted garlic is great spread on warm bread or rolls in place of butter. You can even use it in a pasta dish.

This is my favorite way to eat asparagus, I took note from the Barefoot Contessa on this one. Roasting vegetables makes them so flavorful and really easy to prepare.

Here’s a trick for trimming the asparagus, hold a each end and gently bend the asparagus spear, it will naturally break off its stem.

Wrapping up meat and three week with this cool, creamy salad just about sums up a good slaw. Some meals are just better with a side of crunchy, tangy slaw. I have never quite understood why some restaurants serve cole slaw in a small silver container on the side of your plate. It seems like an after thought and it’s usually not all that good.

In a meat and three or barbecue joint, the cole slaw is a pretty important side dish. With just the right amount of crunch and zest, a good slaw can compliment an already great meal. I love cole slaw on a good barbecue sandwich or a spicy taco and cannot even imagine a basket of fried fish with out it.

My version has a lot less mayo but still the same zip as a classic southern slaw.

Recipe:

2 cups cole slaw mix

2 tbsp 0% Fage greek yogurt

1 tbsp Hellman’s mayo

1 tsp apple cider vinegar

1 tsp sugar

1/4 tsp celery salt

pepper to taste

Combine yogurt, mayo, vinegar, sugar, celery salt and pepper in a small bowl. Gently toss dressing with slaw and chill at least 30 minutes before serving.

Leftovers? Make some meatloaf sliders. I use Sister Schubert’s wheat dinner rolls, top with meatloaf and spoonful of tangy slaw!

Meat and three week is back in action! Yesterday was spent in a dark, cold house with a 10 month old and three dogs thanks to the ice storm that whipped through Columbus. So here we are at perfect green beans to go along with our meatloaf and mac and cheese.

Until I was well into my twenties, I never ate anybody’s green beans but my Nana’s. Freshly snapped, cooked all day with a big piece of salt pork, they were the real deal.

A few years ago, after I had gotten past only eating Nana’s green beans, my mom let me in on a little secret. Those green beans weren’t always cooked the long hard way – there was a secret and its a good one.

You only need two ingredients to make green beans that look and taste like they have been cooking all day. Frozen green beans, beef bouillon and that’s it! My mom says this is an old Weight Watcher’s way of cooking green beans without any added fat. Follow this secret and you will fool even the pickiest of green beans connoisseurs.

Recipe:

2 – 12 oz bags frozen green beans, italian cut

8 cups water

2 tbsp Wyler’s beef granules

In a large pot, combine green beans, water and beef granules. Bring to a boil and then reduce heat so that there is a steady simmering boil. Cook for one hour or longer. If water gets too low add more.

It’s that easy and the longer you cook them, the better they taste!

Notes:

You can used canned green beans just be sure to rinse and drain them before cooking.