by Kim
32 oz vegetable broth
16 oz frozen black-eyed peas, thawed
1 sweet onion, cut into eighths
1/4 cup cider vinegar
1/4 tsp dried crushed red pepper
2 Tbsp brown sugar
2 Tbsp Dijon mustard
1 (5-6 lb) smoked, fully cooked semi-boneless or boneless ham
1 lb package shredded fresh collard greens
Place first 5 ingredients in a 6-qt. slow cooker. Stir together brown sugar and mustard; rub mixture over ham. Place ham in slow cooker. Cover and cook on HIGH 6 to 7 hours or until ham is tender.
Uncover and add collard greens. Cover and cook on HIGH 1 hour or until tender. Slice ham, and serve with greens mixture.
Sunday, October 28, 2012
Saturday, July 7, 2012
Grilled Chipotle Pork Tenderloin
by Kim
This is a favorite in my house!
1 cup honey dijon mustard
2/3 cup chopped fresh cilantro
1/2 cup lime juice
2 to 3 Tbsp canned chipotle peppers in adobo sauce, minced
4 garlic cloves, minced (or 2 tsp jarred minced onion)
1 tsp ground cumin
3/4 tsp salt
3/4 tsp ground cinnamon
2 (3/4 lb) pork tenderloins
1/4 cup water
Stir together first 8 ingredients. Reserve 1 cup mustard mixture.
Place pork in zip-top freezer bag; pour remaining mustard mixture over pork. Seal and chill, turning occasionally, 2 hours.
Remove pork and discard marinade. Grill pork, covered with grill lid, over medium high heat (350 to 400 degrees) 8 to 9 minutes on each side. Meat thermometer in thickest portion should read 150 degrees. Remove from grill and let stand 10 minutes before slicing.
Bring reserved mustard mixture and 1/4 cup water to a boil in a saucepan. Reduce heat and simmer 2 minutes. Pour over pork and serve.
This is a favorite in my house!
1 cup honey dijon mustard
2/3 cup chopped fresh cilantro
1/2 cup lime juice
2 to 3 Tbsp canned chipotle peppers in adobo sauce, minced
4 garlic cloves, minced (or 2 tsp jarred minced onion)
1 tsp ground cumin
3/4 tsp salt
3/4 tsp ground cinnamon
2 (3/4 lb) pork tenderloins
1/4 cup water
Stir together first 8 ingredients. Reserve 1 cup mustard mixture.
Place pork in zip-top freezer bag; pour remaining mustard mixture over pork. Seal and chill, turning occasionally, 2 hours.
Remove pork and discard marinade. Grill pork, covered with grill lid, over medium high heat (350 to 400 degrees) 8 to 9 minutes on each side. Meat thermometer in thickest portion should read 150 degrees. Remove from grill and let stand 10 minutes before slicing.
Bring reserved mustard mixture and 1/4 cup water to a boil in a saucepan. Reduce heat and simmer 2 minutes. Pour over pork and serve.
Waldorf Salad
by Kim
1/2 cup mayonnaise
1 Tbsp white sugar
1 tsp lemon juice
1/8 tsp salt
3 red delicious apples, peeled, cored and chopped
1 cup thinly sliced celery
1/2 cup chopped walnuts
1/2 cup raisins
mixed greens
In a medium bowl, whisk together first 4 ingredients. Stir in apples, celery, walnuts and raisins. Chill for 1 hour. Serve over mixed greens.
1/2 cup mayonnaise
1 Tbsp white sugar
1 tsp lemon juice
1/8 tsp salt
3 red delicious apples, peeled, cored and chopped
1 cup thinly sliced celery
1/2 cup chopped walnuts
1/2 cup raisins
mixed greens
In a medium bowl, whisk together first 4 ingredients. Stir in apples, celery, walnuts and raisins. Chill for 1 hour. Serve over mixed greens.
Steak and Ale Hawaiian Chicken
by Kim
This marinade works great on sirloin steaks, too!
4-6 Chicken breasts
Marinade:
1/4 cup soy sauce
1/2 cup + 2 Tbsp dry cooking sherry
1 1/2 cup unsweetened pineapple juice
1/4 cup red wine vinegar
1/4 cup + 2 Tbsp sugar
1/2 tsp garlic powder
Combine all ingredients and marinate chicken overnight.
Remove and grill. Baste with marinade only during first several minutes of cooking. Top each breast with a slice of grilled pineapple.
This marinade works great on sirloin steaks, too!
4-6 Chicken breasts
Marinade:
1/4 cup soy sauce
1/2 cup + 2 Tbsp dry cooking sherry
1 1/2 cup unsweetened pineapple juice
1/4 cup red wine vinegar
1/4 cup + 2 Tbsp sugar
1/2 tsp garlic powder
Combine all ingredients and marinate chicken overnight.
Remove and grill. Baste with marinade only during first several minutes of cooking. Top each breast with a slice of grilled pineapple.
Amish Breakfast Casserole
by Kim
This recipe came from Allrecipes.com. Makes a lot, and is very rich and filling.
1 lb sliced bacon, diced (can substitute 1 lb breakfast sausage)
1 medium sweet onion
6 eggs, lightly beaten
4 cups frozen shredded hash browns, thawed
2 cups shredded Cheddar cheese
1 1/2 cups small curd cottage cheese
1 1/4 cups shredded Swiss cheese
In a large skillet, cook bacon (or sausage) and onion until bacon is crisp; drain. In a large bowl, combine remaining ingredients; stir in bacon (or sausage) mixture. Transfer to a greased 13x9 inch baking dish.
Bake, uncovered, at 350 degrees for 35 to 40 minutes or until set and bubbly. Let stand for 10 minutes before cutting.
*Note: When I do this with bacon, I cook bacon in the oven according to package directions and cut up with kitchen shears, and I leave the onion out completely. Much easier when preparing that large quantity of bacon.
This recipe came from Allrecipes.com. Makes a lot, and is very rich and filling.
1 lb sliced bacon, diced (can substitute 1 lb breakfast sausage)
1 medium sweet onion
6 eggs, lightly beaten
4 cups frozen shredded hash browns, thawed
2 cups shredded Cheddar cheese
1 1/2 cups small curd cottage cheese
1 1/4 cups shredded Swiss cheese
In a large skillet, cook bacon (or sausage) and onion until bacon is crisp; drain. In a large bowl, combine remaining ingredients; stir in bacon (or sausage) mixture. Transfer to a greased 13x9 inch baking dish.
Bake, uncovered, at 350 degrees for 35 to 40 minutes or until set and bubbly. Let stand for 10 minutes before cutting.
*Note: When I do this with bacon, I cook bacon in the oven according to package directions and cut up with kitchen shears, and I leave the onion out completely. Much easier when preparing that large quantity of bacon.
Roasted Sesame Pork Tenderloin with Asian Slaw
by Kim, courtesy of Southern Living Magazine March 2011
3 Tbsp soy sauce
1/2 cup sesame-ginger dressing, divided
1 lb pork tenderloin
1 head napa cabbage, shredded (about 4 cups)
4 green onions, sliced
2 large carrots, grated
1 cup chopped fresh cilantro
1/4 cup chopped wasabi and soy sauce flavored almonds
Preheat oven to 450 degrees.
Whisk together soy sauce and 1/4 cup dressing in a zip-top freezer bag. Add pork, turning to coat. Seal and chill 10 minutes, turning once.
Meanwhile, combine cabbage, next 3 ingredients, and remaining 1/4 cup dressing. Cover and chill until ready to serve.
Remove pork from marinade, discarding marinade. Place pork on foil-lined baking sheet.
Bake at 450 degrees for 20 to 25 minutes or until done. Remove from oven and let stand 5 minutes before slicing.
Toss slaw with almonds and serve with pork.
3 Tbsp soy sauce
1/2 cup sesame-ginger dressing, divided
1 lb pork tenderloin
1 head napa cabbage, shredded (about 4 cups)
4 green onions, sliced
2 large carrots, grated
1 cup chopped fresh cilantro
1/4 cup chopped wasabi and soy sauce flavored almonds
Preheat oven to 450 degrees.
Whisk together soy sauce and 1/4 cup dressing in a zip-top freezer bag. Add pork, turning to coat. Seal and chill 10 minutes, turning once.
Meanwhile, combine cabbage, next 3 ingredients, and remaining 1/4 cup dressing. Cover and chill until ready to serve.
Remove pork from marinade, discarding marinade. Place pork on foil-lined baking sheet.
Bake at 450 degrees for 20 to 25 minutes or until done. Remove from oven and let stand 5 minutes before slicing.
Toss slaw with almonds and serve with pork.
Grilled Pork Tenderloin with Squash Medley
by Kim, courtesy of Southern Living Magazine April 2011
1 lb pork tenderloin
2 tsp salt, divided
3/4 tsp pepper, divided
2 Tbsp dijon mustard
1 Tbsp chopped fresh thyme
1 Tbsp olive oil
1 Tbsp honey
1 garlic clove, minced
2 yellow squash
2 zucchini
1 tsp olive oil
1 tsp fresh thyme leaves
Preheat grill to 350 to 400 degrees (medium high heat).
Sprinkle pork with 1 tsp salt and 1/2 tsp pepper. Combine mustard and next 4 ingredients. Rub mustard mixture on pork; cover and let stand 10 minutes.
Preheat oven to 450 degrees. Cut squash and zucchini in half lengthwise, and then into 1/2 inch slices. Toss with 1 tsp olive oil and remaining 1 tsp salt and 1/4 tsp pepper. Place on aluminium foil lined pan and bake 20 minutes or until tender.
Meanwhile, grill pork, covered with grill lid, 10 to 12 minutes on each side or until a meat thermometer inserted into thickest portion registers 155 degrees. Remove from grill; cover with foil, and let stand 10 minutes. Slice pork and serve with squash medley. Sprinkle with thyme.
1 lb pork tenderloin
2 tsp salt, divided
3/4 tsp pepper, divided
2 Tbsp dijon mustard
1 Tbsp chopped fresh thyme
1 Tbsp olive oil
1 Tbsp honey
1 garlic clove, minced
2 yellow squash
2 zucchini
1 tsp olive oil
1 tsp fresh thyme leaves
Preheat grill to 350 to 400 degrees (medium high heat).
Sprinkle pork with 1 tsp salt and 1/2 tsp pepper. Combine mustard and next 4 ingredients. Rub mustard mixture on pork; cover and let stand 10 minutes.
Preheat oven to 450 degrees. Cut squash and zucchini in half lengthwise, and then into 1/2 inch slices. Toss with 1 tsp olive oil and remaining 1 tsp salt and 1/4 tsp pepper. Place on aluminium foil lined pan and bake 20 minutes or until tender.
Meanwhile, grill pork, covered with grill lid, 10 to 12 minutes on each side or until a meat thermometer inserted into thickest portion registers 155 degrees. Remove from grill; cover with foil, and let stand 10 minutes. Slice pork and serve with squash medley. Sprinkle with thyme.
Cabbage Rolls
by Kim
Comfort food. My Grandmother used to make these all the time! This is the stove-top version.
1/3 cup (as measured uncooked) white rice, cooked
8 cabbage leaves
1 lb lean ground beef
1/4 cup chopped onion
1 egg, slightly beaten
1 tsp salt
1/4 tsp ground black pepper
1 10.75 oz can condensed tomato soup
In a large saucepan, bring salted water to a boil and add cabbage leaves. Cook 2 to 4 minutes or until softened; drain.
In a medium mixing bowl, combine ground beef, 1 cup cooked rice, onion egg, salt and pepper, along with 2 Tbsp tomato soup.
Divide beef mixture evenly among cabbage leaves. Roll and secure them with toothpicks.
In a large skillet over medium heat, place cabbage rolls and pour remaining tomato soup over the top. Cover and bring to a boil. Reduce heat to low and simmer for about 40 minutes, stirring and basting with the liquid often.
Comfort food. My Grandmother used to make these all the time! This is the stove-top version.
1/3 cup (as measured uncooked) white rice, cooked
8 cabbage leaves
1 lb lean ground beef
1/4 cup chopped onion
1 egg, slightly beaten
1 tsp salt
1/4 tsp ground black pepper
1 10.75 oz can condensed tomato soup
In a large saucepan, bring salted water to a boil and add cabbage leaves. Cook 2 to 4 minutes or until softened; drain.
In a medium mixing bowl, combine ground beef, 1 cup cooked rice, onion egg, salt and pepper, along with 2 Tbsp tomato soup.
Divide beef mixture evenly among cabbage leaves. Roll and secure them with toothpicks.
In a large skillet over medium heat, place cabbage rolls and pour remaining tomato soup over the top. Cover and bring to a boil. Reduce heat to low and simmer for about 40 minutes, stirring and basting with the liquid often.
Baked Macaroni and Cheese
by Kim
Joy Whithaus found this on allrecipes.com and it is delicious!
8 oz elbow macaroni, cooked and drained
8 oz shredded sharp Cheddar cheese
12 oz small curd cottage cheese
8 oz sour cream
1/4 cup grated Parmesan cheese
salt and pepper to taste
1 cup dry bread crumbs
1/4 cup butter, melted
Preheat oven to 350 degrees.
In 9x13 inch baking dish, stir together cooked macaroni, Cheddar cheese, cottage cheese, sour cream. Parmesan cheese, salt and pepper.
In a small bowl, mix together bread crumbs and melted butter. Sprinkle over macaroni mixture.
Bake 30 to 35 minutes, or until top is golden.
Joy Whithaus found this on allrecipes.com and it is delicious!
8 oz elbow macaroni, cooked and drained
8 oz shredded sharp Cheddar cheese
12 oz small curd cottage cheese
8 oz sour cream
1/4 cup grated Parmesan cheese
salt and pepper to taste
1 cup dry bread crumbs
1/4 cup butter, melted
Preheat oven to 350 degrees.
In 9x13 inch baking dish, stir together cooked macaroni, Cheddar cheese, cottage cheese, sour cream. Parmesan cheese, salt and pepper.
In a small bowl, mix together bread crumbs and melted butter. Sprinkle over macaroni mixture.
Bake 30 to 35 minutes, or until top is golden.
Squash Casserole
by Kim
4 lb yellow squash, sliced
1 large sweet onion, finely chopped
1 cup freshly shredded Cheddar cheese
1 cup mayonnaise
2 Tbsp chopped fresh basil
1 tsp garlic salt
1 tsp freshly ground pepper
2 large eggs, lightly beaten
2 cups soft, fresh bread crumbs, divided
1 1/4 cups freshly shredded Parmesan cheese, divided
2 Tbsp butter, melted
1/2 cup crushed French fried onions
Preheat oven to 350 degrees.
Cook yellow squash and onion in boiling water to cover in a dutch oven 8 minutes or just until veggies are tender; drain well.
Combine squash mixture, Cheddar cheese, next 5 ingredients, 1 cup bread crumbs, and 3/4 cup Parmesan cheese. Spoon into a lightly greased 13x9 inch baking dish.
Stir together melted butter, French fried onions, and remaining 1 cup bread crumbs and 1/2 cup Parmesan cheese. Sprinkle over squash mixture.
Bake at 350 degrees for 35 to 40 minutes or until set.
4 lb yellow squash, sliced
1 large sweet onion, finely chopped
1 cup freshly shredded Cheddar cheese
1 cup mayonnaise
2 Tbsp chopped fresh basil
1 tsp garlic salt
1 tsp freshly ground pepper
2 large eggs, lightly beaten
2 cups soft, fresh bread crumbs, divided
1 1/4 cups freshly shredded Parmesan cheese, divided
2 Tbsp butter, melted
1/2 cup crushed French fried onions
Preheat oven to 350 degrees.
Cook yellow squash and onion in boiling water to cover in a dutch oven 8 minutes or just until veggies are tender; drain well.
Combine squash mixture, Cheddar cheese, next 5 ingredients, 1 cup bread crumbs, and 3/4 cup Parmesan cheese. Spoon into a lightly greased 13x9 inch baking dish.
Stir together melted butter, French fried onions, and remaining 1 cup bread crumbs and 1/2 cup Parmesan cheese. Sprinkle over squash mixture.
Bake at 350 degrees for 35 to 40 minutes or until set.
Crock Pot Creamed Corn
by Kim
1 cup milk
1 cup heavy cream
2 Tbsp sugar
3/4 tsp salt
2 tsp Worcestershire sauce
1/8 tsp cayenne pepper
1/4 cup Wondra quick mixing flour
3 16oz pkgs frozen corn, thawed and drained
1/4 cup grated Parmesan cheese
In a slow cooker, whisk together first seven ingredients until smooth.
Stir in corn.
Cook on High setting 3 to 3 1/2 hours, stirring once or twice until bubbly and thickened.
1 cup milk
1 cup heavy cream
2 Tbsp sugar
3/4 tsp salt
2 tsp Worcestershire sauce
1/8 tsp cayenne pepper
1/4 cup Wondra quick mixing flour
3 16oz pkgs frozen corn, thawed and drained
1/4 cup grated Parmesan cheese
In a slow cooker, whisk together first seven ingredients until smooth.
Stir in corn.
Cook on High setting 3 to 3 1/2 hours, stirring once or twice until bubbly and thickened.
Grilled Chicken-Vegetable Kabobs
by Kim, courtesy of Southern Living Magazine June 2012
1/2 cup red pepper jelly
1/4 tsp dried crushed red pepper
2/3 cup red wine vinegar, divided
1 tsp salt, divided
1 tsp freshly ground black pepper, divided
1 1/2 lb boneless, skinless chicken breasts, cut into 1-inch pieces
1 medium red onion, cut into 8 wedges
2 medium yellow squash, cut into 1-inch pieces
24 small fresh okra (about 3/4 lb)
8 12-inch metal skewers
1/4 cup olive oil
Whisk together pepper jelly, red pepper, 1/3 cup red wine vinegar, and 1/2 tsp each salt and pepper in a shallow dish or zip-top plastic freezer bag. Add chicken, turning to coat. Cover or seal, and chill 30 minutes, turning occasionally.
Preheat grill to 350 to 400 degrees (medium-high heat). Thread vegetables alternately onto 5 skewers, leaving a small space between pieces. Place in shallow pan. Whisk together olive oil and remaining 1/3 cup vinegar, 1/2 tsp salt, and 1/2 tsp pepper. Pour over vegetables or apply with basting brush.
Remove chicken from marinade and discard marinade. Thread onto remaining skewers.
Grill kabobs, covered with grill lid, 6-8 minutes on each side or until chicken is done and veggies are crisp tender.
1/2 cup red pepper jelly
1/4 tsp dried crushed red pepper
2/3 cup red wine vinegar, divided
1 tsp salt, divided
1 tsp freshly ground black pepper, divided
1 1/2 lb boneless, skinless chicken breasts, cut into 1-inch pieces
1 medium red onion, cut into 8 wedges
2 medium yellow squash, cut into 1-inch pieces
24 small fresh okra (about 3/4 lb)
8 12-inch metal skewers
1/4 cup olive oil
Whisk together pepper jelly, red pepper, 1/3 cup red wine vinegar, and 1/2 tsp each salt and pepper in a shallow dish or zip-top plastic freezer bag. Add chicken, turning to coat. Cover or seal, and chill 30 minutes, turning occasionally.
Preheat grill to 350 to 400 degrees (medium-high heat). Thread vegetables alternately onto 5 skewers, leaving a small space between pieces. Place in shallow pan. Whisk together olive oil and remaining 1/3 cup vinegar, 1/2 tsp salt, and 1/2 tsp pepper. Pour over vegetables or apply with basting brush.
Remove chicken from marinade and discard marinade. Thread onto remaining skewers.
Grill kabobs, covered with grill lid, 6-8 minutes on each side or until chicken is done and veggies are crisp tender.
Sour Cream Noodle Bake
Genevieve passed on this recipe from the Pioneer Woman blog. It's fantastic and super easy!
1 1/4 lb ground chuck
15 oz tomato sauce
8 oz egg noodles, cooked al dente
1/2 cup sour cream
1 1/4 cup small curd cottage cheese
1/2 cup sliced green onions (or less to taste)
1 cup freshly grated sharp cheddar cheese
salt and freshly ground black pepper
Preheat oven to 350 degrees.
Brown ground chuck in large skillet. Drain fat, then add tomato sauce, and salt and freshly ground black pepper to taste. Stir and simmer while you prepare the other ingredients.
In a medium bowl, combine sour cream and cottage cheese. Add freshly ground black pepper to taste. Add to cooked noodles and stir. Stir in green onions.
Layer half of noodle mixture in lightly greased 9x13 baking dish, followed by half of meat mixture, followed by half of cheese. Repeat layers once more.
Bake for 20 minutes, or until all cheese is melted and bubbly.
1 1/4 lb ground chuck
15 oz tomato sauce
8 oz egg noodles, cooked al dente
1/2 cup sour cream
1 1/4 cup small curd cottage cheese
1/2 cup sliced green onions (or less to taste)
1 cup freshly grated sharp cheddar cheese
salt and freshly ground black pepper
Preheat oven to 350 degrees.
Brown ground chuck in large skillet. Drain fat, then add tomato sauce, and salt and freshly ground black pepper to taste. Stir and simmer while you prepare the other ingredients.
In a medium bowl, combine sour cream and cottage cheese. Add freshly ground black pepper to taste. Add to cooked noodles and stir. Stir in green onions.
Layer half of noodle mixture in lightly greased 9x13 baking dish, followed by half of meat mixture, followed by half of cheese. Repeat layers once more.
Bake for 20 minutes, or until all cheese is melted and bubbly.
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