Creamed Corn

3 cup(s) fresh corn kernels, divided

3/4 cup(s) low-fat milk

1 tablespoon(s) cornstarch

1/4 teaspoon(s) salt 

Directions

Place 2 cups corn, milk, cornstarch and salt in a blender; blend until smooth. Transfer the puree to a medium saucepan, and add the remaining 1 cup corn. Cook over medium-high heat, stirring constantly, until the mixture simmers and thickens and the corn is tender, 5 to 7 minutes

 

Green Bean Fries

Ingredients


• oil for frying
• 1 pound fresh green beans, trimmed
• 1/2 cup water
• 1 egg
• 1/2 cup milk
• 2 cups seasoned bread crumbs
• 1 teaspoon chili powder
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 cup all-purpose flour

Directions

1. Heat the oil in a deep fryer or electric skillet to 375 degrees F (190 degrees C).

2. Combine the green beans and water in a saucepan. Cover and bring to a boil. Cook until the beans are bright green, about 4 minutes. Drain and transfer to a bowl. Cover with cold water and set aside.

3. In one bowl, whisk the egg and milk together. In a separate bowl, mix together the bread crumbs, chili powder, garlic powder, and onion powder. Drain the green beans and toss with flour to coat, shaking off the excess. Dip the beans into the egg mixture and then into the bread crumbs, coating thoroughly.

4. Fry beans in batches so they are not touching. Cook until golden brown and crispy, about 2 minutes. Drain on paper towels.

Footnotes

• To cut down on oil in the beans I only fry for 1 minute and then put them in a dry frying pan to finish crisping up, it takes longer but it makes it a bit less oily.

Deep Fried Black Eyed Peas

• 1 pound dried black-eyed peas, sorted and rinsed
• 1 onion, cut into large dice
• 2 bay leaves
• 1 jalapeno pepper, seeded and diced
• canola oil for frying
• 2 teaspoons seafood seasoning (such as Old Bay®)
• 1/2 teaspoon kosher salt

Directions

1. Place the black-eyed peas into a large container and cover with several inches of cool water; let stand 8 hours to overnight.

2. The next day, drain and rinse the peas. Pour in enough water to cover the peas by 3-inches, then stir in the onion, bay leaves, and jalapeno pepper. Bring to a boil, reduce heat to low, and simmer until the peas are tender but not mushy, 40 to 50 minutes. Add more water if needed to keep the peas covered while cooking. Drain the peas in a colander set in the sink, and spread them onto a baking sheet lined with paper towels or dish towels to drain. Discard bay leaves, and refrigerate the peas until ready to fry.

3. Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).

4. Carefully pour about 1 1/2 cups of peas into the hot oil per batch, and fry until crisp, 4 to 7 minutes. Remove the peas, drain on paper towels, and toss the hot peas in a bowl with seafood seasoning and kosher salt. Serve hot.

Green Beans With Walnuts

• 2 pounds fresh green beans, washed and trimmed
• 2 tablespoons butter
• 1 cup chopped walnuts
• 2 tablespoons walnut oil
• 2 tablespoons minced fresh parsley
• ground black pepper to taste
• salt to taste

Directions

1. Place the walnuts on an ungreased baking sheet. Bake at 350 degrees F (175 degrees C) for 5 to 8 minutes.

2. Cook beans in large pot of boiling salted water until just tender, about 5 minutes. Drain. Rinse beans with cold water, and drain well. Can be prepared 6 hours ahead. Let stand at room temperature.

3. Melt butter or margarine with oil in heavy large skillet over high heat. Add beans and toss until heated through, about 4 minutes. Season with salt and pepper. Add walnuts and parsley and toss. Transfer to bowl and serve.

Nutritional Information

Amount Per Serving Calories: 189
Total Fat: 16.2g
Cholesterol: 8mg

Grilled Potatoes and Onion

• 4 potatoes, sliced
• 1 red onion, sliced
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 4 tablespoons butter

Directions

1. Preheat grill for medium heat.

2. For each packet, measure out 2 or 3 squares of aluminum foil large enough to easily wrap the vegetables, and layer one on top of the other. Place some of the potatoes and onion in the center, sprinkle with salt and pepper, and dot with butter. Wrap into a flattened square, and seal the edges. Repeat with remaining potatoes and onion.

3. Place aluminum wrapped package over indirect heat, and cover. Cook for approximately 30 minutes, turning once. Serve hot off the grill.

My Suggestions: Use olive oil instead of butter, because it is healthier and adds a great flavor to the veggies. Add some cloves (or in our case, a whole bulb!) of garlic for added flavor. Don't worry about a pungent flavor; cooked garlic mellows beautifully. Add some fresh (or dried) herbs, such as *basil*, parsley, or dill. Salt and pepper to taste. Also, add other veggies. Don't be afraid to experiment! Grilled zucchini, carrots, and mushrooms are all wonderful. You really don't have to measure, just use as many veggies as you would like. This recipe, as is, is an excellent starting point for us veggie-lovers (such as me!!!)

You absolutely must use the red onions as they turn out sweet with an amazing texture that compliments the potatoes. I quartered my onion and seperated the pieces. Also I always add a sprinkling of celery salt and cayenne to potatoes of this style (a flavor must). And of course added 2 whole cloves of garlic. Also, like others I tossed the potatoes, onions and spices in a little olive oil before putting on foil, also lightly coated with oil. No sticking and the potatoes were perfectly tender after 30 minutes on med heat. YUM!

Roasted Asparagus

Ingredients

• 1 bunch fresh asparagus spears, trimmed
• 2 tablespoons olive oil
• 1 tablespoon dried Herbes de Provence
• sea salt and pepper to taste

Directions
1. Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.

2. Toss the asparagus with olive oil, Herbes de Provence, salt, and pepper in a zip lock bag. Spread the asparagus onto the baking sheet in a single layer.

3. Roast in preheated oven or on the grill until tender and lightly browned, about 12 minutes.

Edible Veggie Bouquets

I’m also loving the idea of doing “mini versions” of edible bouquets for guests in lieu of individual salads – and serving them in small terracotta pots with a side of veggie dip. I’m definitely going to play around with that idea soon… =)

Cabbage

It's no coincidence that this good-luck food is the color of money. Greens, such as kale, collards, and cabbage, are traditionally eaten on New Year's Day because of their association with wealth and economic prosperity.

• 3 slices bacon, cut into thirds
• 1/3 cup vegetable oil
• 1 teaspoon salt, or to taste
• 1 teaspoon ground black pepper, or to taste
• 1 head cabbage, cored and sliced
• 1 white onion, chopped
• 1 pinch white sugar

Directions

1. Place the bacon and vegetable oil into a large pot over medium heat. Season with salt and pepper. Cook for about 5 minutes, or until bacon is crisp. Add cabbage, onion, and sugar to the pot; cook and stir continuously for 5 minutes, until tender.

Fried Cabbage Texas Style

• 1 small head cabbage, thinly sliced
• 1 teaspoon white sugar
• 6 slices bacon
• 5 tablespoons corn bread mix
• 1/4 teaspoon cayenne pepper
• 1/2 cup chopped onion
• 2 fresh jalapeno peppers, seeded and julienned
• salt and pepper to taste

Directions

1. Place the shredded cabbage into a large bowl, and sprinkle the sugar over it. This will remove the excess water from the cabbage. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside, reserving grease in skillet.
2. In a small bowl, mix together the cornbread mix and cayenne pepper. Stir into the cabbage until well blended. In the skillet the bacon was cooked in, saute onion and jalapeno in the hot bacon grease until tender. Stir in cabbage, and season with salt and pepper to taste. Cook until the cabbage wilts, about 15 minutes. Stir in crumbled bacon, and serve immediately.

Parmesan Broccoli Balls

• 1 (10 ounce) package chopped frozen broccoli, thawed
• 1 (6 ounce) package chicken flavored dry stuffing mix
• 1/2 cup grated Parmesan cheese
• 1 medium onion, chopped
• 6 eggs, beaten
• 3/4 cup margarine, melted
• 1 teaspoon ground black pepper
• 1/2 teaspoon garlic salt

1. Place broccoli in a medium saucepan with enough water to cover. Cover, and bring to a boil. Cook 5 minutes. Uncover, and continue cooking 2 to 3 minutes, until tender. Remove from heat, drain, and cool.

2. In a large bowl, mix broccoli, stuffing mix, Parmesan cheese, onion, eggs, margarine, pepper, and garlic salt. Cover, and chill in the refrigerator approximately 1 hour, until moisture has been absorbed.

3. Preheat oven to 325 degrees F (165 degrees C).

4. Roll the chilled mixture into 1 inch balls, and arrange on a medium baking sheet.

5. Bake 15 to 20 minutes in the preheated oven, until browned.

**Variation: increase the Parmesan Cheese to 1 cup and used fresh broccoli instead of frozen.

Potato Skillet

• 4 slices bacon
• 2 peeled and diced potatoes
• 1/8 teaspoon garlic powder
• 1/8 teaspoon seasoning salt
• 1/8 teaspoon black pepper
• 3 eggs, beaten
• 1/4 cup shredded Cheddar cheese

Directions

1. Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Remove bacon slices, reserving grease. Crumble bacon and set aside.

2. Add potatoes to bacon grease and season with garlic salt, seasoned salt and black pepper. Cook until potatoes are soft.

3. When potatoes are tender, add crumbled bacon. Pour eggs over potatoes and cook until firm. Spread with cheese and cover with lid until melted.

Variations: Added some green pepper, sweet onion, (extra bacon) and wow. This is good good stuff. We used Yukon Gold potatoes to give it a buttery delicious flavor.

Roasted Brussels Sprouts

This is recipe is from Barefoot Contessa.


Ingredients:
 1/2 pounds Brussels sprouts
3 tablespoons good olive oil
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Directions
Preheat oven to 400 degrees F.

Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. Mix them in a bowl with the olive oil, salt and pepper. Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly. Sprinkle with more kosher salt ( I like these salty like French fries), and serve immediately

Loaded Mashed Potatoes

Recipe courtesy Paula Deen (Food Network)


Ingredients

• 2 heads garlic
• 6 pounds Idaho potatoes, peeled and quartered
• Salt
• 2 teaspoons freshly ground black pepper
• 1/2 cup butter
• 1 (12-ounce) carton sour cream
• 1 (8-ounce) block sharp white Cheddar, grated
• 1 1/2 pounds cooked bacon, julienned

Directions

Preheat oven to 350 degrees F.

Cut tops off 2 garlic heads. Wrap in foil and roast for 30 minutes. When cool enough to handle remove the flesh from the garlic heads and set aside.

In a large stockpot, cook potatoes in enough salted water to cover for 10 to 15 minutes or until tender.

Drain and return to stockpot. Beat with an electric mixer until smooth; adding salt, to taste, pepper, butter, garlic and sour cream. With a spatula stir in cheese and bacon. Add more salt and pepper, if necessary. Serve immediately.

Green Bean Casserole

Recipe courtesy Paula Deen (Food Network)


Ingredients

• 1/3 stick butter
• 1/2 cup diced onions
• 1/2 cup sliced fresh mushrooms
• 2 cups sliced green beans
• 3 cups chicken broth
• 1 (10 3/4-ounce) can cream of mushroom soup
• 1 (2.8-ounce) can French-fried onion rings
• Pinch House Seasoning, recipe follows
• 1 cup grated Cheddar

Directions

Preheat the oven to 350 degrees F.

Melt the butter in a large skillet. Saute the onions and mushrooms in the butter. Boil green beans in chicken broth for 10 minutes and drain. Add the green beans, mushroom soup, onion rings, and House Seasoning, to taste, to the onion mixture. Stir well. Pour into a greased 1 1/2-quart baking dish. Bake for 20 minutes, then top the casserole with the Cheddar and bake for 10 minutes longer, or until the casserole is hot and cheese is melted.

House Seasoning:

1 cup salt
1/4 cup black pepper
1/4 cup garlic powder

Mix ingredients together and store in an airtight container for up to 6 months.

Baked Herbed Red Potatoes

Ingredients

4 large red potatoes
Thyme
½ cup olive oil
1 oz butter
Salt and pepper to taste

Methods/Steps

With red new potatoes, leaving scrubbed skin intact, cut potatoes into cubes of less than one inch. Into a shallow, open cooking vessel place cubed potatoes and equal portions of light olive oil and butter sufficient to liberally cover all surfaces of the potatoes. Generously sprinkle whole thyme over the potatoes. Turning the potatoes every five minutes, bake at 400 degrees until desired crispness and browning

Mexican Corn on the Cob

From Capi Peck is a chef and owner of one of my favorite restaurants, Trio's. She was asked to come out to the Garden Home Retreat to be a guest chef on the half hour show, P. Allen Smith Gardens. Her instructions were to prepare a dish using locally grown produce and to make it simple. She delighted us with this Mexican corn-on-the-cob, it's a popular treat in Mexico that is purchased from street vendors.


The Cotija cheese is essential to the recipe, Capi advises not to substitute. It is available at most grocery stores and you will definitely find it at a Mexican market. She also said to prepare two ears per person, because that's just how tasty it is!

Servings: 6 - 8

Ingredients:
10-12 fresh ears of corn on the cob, preferably bi-color sweet corn
1 1/2 cups mayonnaise
cayenne pepper to taste
2 cups grated Cotija cheese
2 to 3 limes, cut into wedges

Instructions:
Shuck corn and boil or steam until crisp tender; about 5 to 7 minutes. You can also grill or roast the corn; leave the husk on if you prepare it this way.

Sprinkle grated Cotija cheese on a large plate.

Spread mayonnaise on each ear of corn. Roll the corn cobs in the cheese, sprinkle with cayenne and squeeze a lime wedge over.

Red Garlic Mashed Potatoes

• 8 medium red potatoes, cubed

• 2 teaspoons crushed garlic

• 1/2 cup butter or margarine

• 1/4 cup half-and-half cream

• 1/4 teaspoon steak seasoning

• 1/4 teaspoon garlic powder

• Place the potatoes into a large pot, and fill with enough water to cover. Add 1 teaspoon of the crushed garlic to the water for flavor. Bring to a boil, and cook for about 10 minutes, or until easily pierced with a fork.

• Drain the potatoes, and add the butter. Mash until the butter is melted. Mix in the half-and-half, sugar, steak seasoning, garlic powder and remaining garlic. Mix potatoes with an electric mixer until smooth.

Copper Coins ~ AKA Carrots

2 cans sliced carrots
1 onion sliced
1 bell pepper sliced

Sauce:
1 can tomato soup
1/2 - 1 cup sugar
1/4 - 1/2 cup oil
1/2 - 3/4 cup vinegar
1 t. each salt, pepper, mustard

Mix carrots, onions, and peppers.  Bring sauce mixture to a boil and pour over carrots.  Refrigerate for 24 hours before serving.

Crockpot Corn

5 cans whole kernel corn (drain)
(or large pkg of frozen corn)
1 8oz cream cheese
1 stick butter
sliced/chopped jalapenos to taste




Mix all ingredients in the crockpot and simmer until hot.

Cotton Eye Peas

• 6 slices bacon
• 3 (15.5 ounce) cans jalapeno black-eyed peas
• 1 (14.5 ounce) can diced tomatoes with green chile peppers
• 1/2 small onion, chopped
• 2 stalks celery, chopped
• 1 clove garlic, minced
• 2 fresh jalapeno peppers, seeded and chopped (optional)
• salt and pepper to taste
DIRECTIONS
1. Brown the bacon in a skillet over medium heat until crispy; drain, crumble, and set aside.
2. In a large saucepan, combine the canned black-eyed peas, canned tomatoes, onion, celery, garlic, and jalapeno peppers. Cook over medium heat until the celery and onion are tender. Season with salt and pepper to taste. Add crumbled bacon before serving.

Charm City Corn

4 ears of corn (cut into 1/3 – 1/2)
4 T Butter
1 cup milk
2 t. Old Bay seasoning
Green hot sauce

Bring 2 cups water, 1 cup milk and a pinch of salt to a boil in a pot. Cut 4 ears corn into thirds; add to the pot and cook until crisp-tender, 5 minutes, and drain. In the same pot, melt 4 tablespoons butter with 2 teaspoons Old Bay seasoning, a dash of green hot sauce and some salt. Toss the corn in the butter to coat.