Crock Pot Greens and Peas with Ham

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

Tangy Mahi-Mahi Tacos by Kim

Tip: The only cooking involved is the fish, which goes fast, so do your chopping ahead of time if you can. The mango salsa and sour cream sauce will keep in the fridge just fine so I like to make those during nap time and then grill the fish at dinner time.

4 mahi-mahi fillets, thawed
1/2 cup sour cream
1/2 tsp chili powder
1/2 tsp cumin
1 lime, juiced
1 mango, peeled and cubed
1/2 red or sweet white onion, finely chopped
1 avocado, peeled and diced
1 garlic clove, finely minced
1 cup fresh cilantro, chopped
1 jalepeno, seeded and finely minced
whole wheat flour tortillas, warmed
olive oil
salt and pepper to taste
toppings (optional): shredded lettuce, chopped tomato

Brush both sides of thawed mahi-mahi fillets with olive oil and sprinkle with salt and pepper, to taste. Grill fillets over medium heat for 3-4 minutes per side, or until they are no longer translucent in the center. Fish is done when it flakes easily with a fork.
While the fish is grilling, combine sour cream, chili powder, cumin, and half of the lime juice; set aside. In a separate bowl, gently toss the mango, avocado, onion, garlic, jalepeno, and cilantro with the remaining lime juice.
Place cooked mahi-mahi in a warm tortilla. Add mango salsa, lettuce and tomato. Drizzle with the sour cream mixture.
Serving Suggestion: Serve with cilantro-lime Jasmine rice and fresh grilled pineapple.

Mixed Grill Kabobs by Kim

Courtesy of Taste of Home 2003

**This is a HUGE recipe. I cut it in half from what you see below and left out the sausage completely, and it was a perfect amount for my family.

3 cups Pineapple Juice
1 cup cider vinegar
1 cup vegetable oil
1/4 cup sugar
1/4 cup soy sauce
1 Tbsp browning sauce (I used Worcestershire), optional
1/2 tsp garlic powder
1/4 tsp lemon-pepper seasoning
2 lbs steak cut into 1 inch cubes
1 lb fully cooked kielbasa or Polish sausage, cut into 1 inch chunks
3 to 4 medium tomatoes, quartered
3 to 4 medium green peppers, quartered
1 pkg fresh whole mushrooms
5 medium onions, quartered

In a large resealable plastic bag, combine the first eight ingredients. Add the meat and veggies. Seal bag and turn to coat; refrigerate overnight.
Drain and discard marinade. Alternately thread beef, sausage and veggies onto metal or soaked wooden skewers. Grill, covered, over medium-hot heat for 6-8 minutes on each side, or until beef reaches desired done-ness. 10-12 Servings.

Italian Sausage Rigatoni by Kim

courtesy of Johnsonville

1 pkg (19.76 oz) Johnsonville Italian Mild Sausage Links, grilled or broiled and coin-sliced
1 pkg rigatoni pasta
3 tbsp olive oil
2 cloves garlic, minced
1 large red pepper, cut in chunks
1 jar (26 oz) of your favorite pasta sauce

Cook sausage according to package directions, keep warm.
Cook rigatoni according to package directions.
In a large pan, place olive oil and garlic, saute lightly for 30 seconds. Add peppers and cook until crisp-tender. Combine cooked sausage and pasta sauce with peppers and heat until warm.
Mix with pasta, serve warm.

Simple and yummy. I thought it was best the second day! Add your own spin on it to suit your family's taste.

La Madeleine Tomato Basil Soup by Kim

I got this recipe from my friend, Rachel Cisneros, and it is so easy and delicious! I used the canned crushed tomatoes.

4 cups tomatoes (about 8-10 medium sized), peeled, cored and chopped, or 4 cups canned crushed tomatoes
4 cups tomato juice
12 to 14 fresh basil leaves
1 cup whipping cream
1/2 cup sweet unsalted butter, softened
1/4 tsp cracked black pepper
salt to taste
Garnish: whole basil leaves, grated Parmesan cheese

Combine tomatoes and juice in saucepan. Simmer for 30 minutes over medium-low heat. Cool slightly, then place in a blender or food processor. Add basil and process to puree; this will have to be done in batches. If you like a few chunks of tomato in your soup, leave a small amount un-pureed.
Return mixture to saucepan. Add cream and butter. Stir over low heat until butter and cream are incorporate. Stir in salt and pepper before serving.
Garnish if desired.

Slow-Cooker Red Beans and Rice by Kim

courtesy of Southern Living Magazine December 2009

1 lb dried red beans
3/4 lb smoked turkey sausage, thinly sliced
3 celery ribs, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
1 sweet onion, chopped
3 garlic cloves, minced
1 Tbsp Creole seasoning
Hot cooked long grain rice
Louisiana Hot Sauce
Garnish: Finely chopped green onions, finely chopped red onions

1. Combine first 8 ingredients and 7 cups of water in a 4-qt. slow cooker. Cover and cook on HIGH 7 hours or until beans are tender.
2. Serve red bean mixture with hot cooked rice and hot sauce. Garnish if desired.
Makes 10 cups.

Cajun Chicken Pasta by Kim

12 oz linguine, prepared according to package directions
2 lb chicken breast cut into bite sized chunks
1 Tbsp Cajun seasoning
1 1/4 tsp salt, divided
1/4 cup butter
1 small red bell pepper, thinly sliced
1 small green bell pepper, thinly sliced
1 (8oz) pkg fresh mushrooms
2 green onions (white and light green parts only), sliced
1 1/2 cups half and half
1/4 tsp lemon pepper
1/4 tsp dried basil
1/4 tsp garlic powder

Sprinkle chicken evenly with Cajun seasoning and 1 tsp salt. Melt butter in large nonstick skillet over med-high heat; add chicken and saute 5 to 6 minutes or until done. Remove chicken.
Add bell peppers, mushrooms and onions to skillet and saute 9 to 10 minutes or until tender and liquid evaporates.
Return chicken to skillet; stir in half and half, next 3 ingredients, and remaining 1/4 tsp salt. (I like to also add more Cajun seasoning here to taste.) Cook, stirring often, over med-low heat 3 to 4 minutes or until thoroughly heated. Add cooked linguine; toss to coat. Serve immediately.

Avacado-Tomato Toss by Kim

courtesy of Southern Living Magazine, August 2009

1/3 cup chopped fresh cilantro
1/4 cup olive oil
2 Tbsp red wine vinegar
2 Tbsp fresh lime juice
1/2 tsp salt
2 cups halved cherry tomatoes
1/3 cup thinly sliced red onion
2 medium avocados, halved and cut into chunks
4 large romaine lettuce leaves, shredded

Whisk together first 5 ingredients in a large bowl. Add tomatoes, red onion, and avocados, gently stirring to coat. Serve over shredded lettuce.