Mustard glazed carrots

Mustard glazed carrots
1 package of baby carrots
1/2 c. water
2 T. butter
2 T. dijon mustard
2 T. brown sugar
1 T. dried parsley flakes

Place carrots and water  in small covered skillet to steam over low-medium heat until desired doneness.  I like ours softened but not mushy.  Takes about 5-7 minutes.  When done, drain water. Add butter, mustard, brown sugar, parsley flakes and salt and pepper.  Stir over low heat for 2-3 minutes until all carrots are covered with the glaze and warmed.

Collard Greens

Being the true southerners that we are...we eat our greens and black eyed peas on New Years.   We eat our peas in the form of this delicious dip, but none the less we get them.  My husband LOVES collard greens - in fact most years we grow them ourselves, but did not get them planted in time this winter.  I made this batch so I make them with less bacon than he does.


1 bag of collard greens (I wash and remove the stems and tear into bite size pieces.  I suggest you do the same with store bought bagged versions as well)
6 slices of bacon, diced
1 onion,diced
32 oz. chicken broth
1 T. minced garlic
salt and pepper to taste.


In a large pot, brown bacon pieces until almost done. Throw in the onion and let it soften.  Add collard greens and cover with chicken broth.  You may need to add some water as well.  Cook on low for 1-2 hours.  Adding water if needed and stirring occasionally.  Season with salt and pepper.

Roasted New Potatoes

1/4 c. olive oil
10 garlic cloves, smashed
20 new potatoes, quartered
1 T. chopped fresh rosemary
1 1/2 T. chopped fresh thyme
Salt and Pepper to taste
2T. chopped fresh parsley
1/4 c. grated parmesan

Combine oil and garlic in a bowl.  Set aside for 1 hour.

Preheat oven to 400.  Place potatoes in large baking dish and sprinkle with rosemary, thyme and salt and pepper.  Pour oil over potatoes and toss gently to coat potatoes.  Bake for 45 minutes, stirring occasionally. Tranfer to serving dish and top with parsley and parmesan.  Serve warm.

Summer Squash and Zucchini

3 medium summer squash or Zucchini or a combo of the 2

1 small onion, diced

1 t. minced garlic

1 T. butter

Salt and peper to taste

Directions:
Slice the squash/zucchini into rounds.  Put squash and onion in a pot and cover with water. Add garlic, butter, salt and pepper. Cover pot, bring water to a boil and boil until tender about 10 minutes.  Drain and add more salt and pepper to taste.

Sauteed Carrots

These carrots are absolutely delicious.  We are obsessed with them and they are super easy.  The kids love them which is always a plus when you can get another veggie down them.  They also go great with so many dishes as well - we have had them with pork, chicken and casseroles.  

Sauteed Carrots
1 pound of carrots
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 tablespoons unsalted butter
1  tablespoons chopped fresh flat-leaf parsley (or dried parsley)



Peel the carrots and cut them diagonally in 1/4-inch slices. You should have about 3 cups of carrots. Place the carrots, 1/3 cup water, the salt, and pepper in a large saute pan and bring to a boil. Cover the pan and cook over medium-low heat for 7 to 8 minutes, until the carrots are just cooked through and tender but not mushy. Add the butter and saute for another minute, until the water evaporates and the carrots are coated with butter. Remove from heat, toss with the parsley. Sprinkle with salt and pepper and serve.

Broccoli Casserole

• 2 packages (16 ounces each) frozen broccoli florets
• 1 can cream of mushroom soup
• 1 cup  lite sour cream
• 1-1/2 cups shredded sharp cheddar cheese, divided
• 1 can (6 ounces) french-fried onions, divided

Directions

• Cook broccoli according to package directions; drain well. In a large saucepan, combine the soup, sour cream, 1 cup cheese and 1-1/4 cups onions. Cook over medium heat for 4-5 minutes or until heated through. Stir in the broccoli.
• Pour into a greased 2-qt. baking dish. Bake, uncovered, at 325° for 25-30 minutes or until bubbly. Sprinkle with the remaining cheese and onions. Bake 10-15 minutes longer or until cheese is melted. 

Garden Green Beans

2 lbs. of fresh green beans, stemmed and snapped
1 T. salt
8 oz. bacon, chopped
1 onion, diced
6 T. butter, cut into pieces
Black pepper

In a stockpot, bring 4 quarts of water to a boil.  Add green beans and 1 T. salt.  Cook, uncovered for 30 minutes or until almost done.  Drain Beans.

In a large skillet, cook bacon over medium heat for 5 minutes.  Add onion; cook 3-4 minutes.  Add green beans; cook uncovered for 15 minutes, stirring occasionally.  Add butter, stirring until melted.  Season with salt and pepper.

Roasted Mini Potatoes

1 bag of mini mixed color potatoes (mine had red, white and purple)
Olive Oil
Kosher Flake Salt
Ground Pepper
Garlic Powder

Wash and dry potatoes. They should all be pretty close in size, but you made need to cut a few in half to make them all uniform in size. Place in mixing bowl and drizzle with olive oil. Probably a 1/4 cup. Season with salt, pepper and garlic powder. Place on baking sheet. Roast in 400 oven for 25 minutes or until tender; stirring occasionally.

Corn Casserole

This casserole is quick and easy to make. I took it for potluck last night. I use it as a side, but it could probably be a bread too.

Corn Casserole

1 15-oz. can of corn, drained
1 15-0z. can of creamed corn
1/2 onion, finely diced
1 stick of butter, melted
1 box of jiffy corn muffin mix
1 8-oz. sour cream
2 eggs

Mix all and spread into 9x13 pan. Bake at 350 for 30-40 minutes. Cut into squares and serve.

Zucchini and Ham Casserole

Each Summer we would go to our Great Aunt and Uncle's lake house in Michigan for a day visiting with cousins and family we don't get to see too often. We would always have lots of yummy food, but one of my most favorite dishes was this casserole. I always make it when I have leftover ham. It's so good. I took it to potluck dinner at church last night and brought home an empty dish - always a good sign!


Cook 4 c. diced zucchini for 7-8 minutes, drain.

While the zucchini is cooking - make a white sauce

In a saucepan over medium heat, melt 4 T. butter and add 1/2 onion finely chopped, after it sautes for a minute or two add in 3 T. of flour and stir to combine and continue cooking for another 1-2 minutes. Add 3/4t. salt and whisk in 1 1/2 c. milk. Cook until thickened.

In a large mixing bowl, mix together, cooked zucchini, white sauce, 2 T. parsley, 2 1/2 c. cubed ham, 2 1/2 c. seasoned croutons and 1 c. shredded cheddar cheese.

Bake at 350 for 30-40 minutes.

Orzo Pasta Salad

A great summer dish!

Orzo Pasta Salad
adapted from Taste of the South - Summer 2007

16 oz. orzo pasta, cooked and drained

16oz. mushrooms, sliced
1 zucchini, cut into julienne strips
1 yellow squash, cut into julienne strips
2 carrots, cut into julienne strips
1 red bell pepper, cut into julienne strips
1/2 red onion, cut into julienne strips
1/2 t. salt
1/2 t. ground black pepper
olive oil

Toss veggies in seasonings and olive oil. Place on baking sheet and roast 10 minutes at 350*. After 10 minutes, stir veggies around and cook about 8 more minutes. Cool and then mix with pasta. Pour in dressing and toss to combine.

Dressing:
1/2 c. olive oil
1 t. dried parsley
1 t. dried basil
1 t. dried oregano
1 T. minced garlic
2 T. apple cider vinegar
zest from 1 small lemon
1/2 t. salt
1/2 t. pepper
Whisk to combine.

Baked Carrots

Great side dish for something new and different.


Baked Carrots

2 lbs. of carrots, sliced
8 oz. swiss cheese, shredded
4 T. butter
1 c. chopped onion
3 T. flour
1 t. salt
1 t. chili powder
2 c. milk
1/2 sleeve Ritz crackers, crushed
5 slices of bacon, cooked and crumbled
2 T. butter, melted

Bring a large saucepan of water to a boil. Add carrots and coook 5-7 minutes or until carrots are crisp-tender. Layer 1/2 the carrots in a 2-quart baking dish. Cover with half the cheese. Repeat layers.

In a medium saucepan, melt butter over medium heat. Add onion and cook for 2 minutes, or until soft. Sprinkle flour, salt and chili powder over onions. Cook for 1 minute, stirring constantly. Add milk and cook for 10 minutes, stirring until thickened. Pour sauce over carrots and cheese.

Sprinkle bacon and cracker crumbs on top. Drizzle with melted butter. Bake at 350 for 25 minutes.

Broccoli Cornbread

Courtesy of Betty Sims and the cooking class she did for JLMC members in February.



8 T. of butter
1 (10-oz.) frozen chopped broccoli, thawed and drained
1/2 c. finely chopped onion
4 large eggs, lightly beaten
3/4 c. (6 oz.) 2% fat small curd cottage cheese
1/2 t. salt
1 (8 1/2) pkg. corn muffin mix

Preheat oven to 400*. Lightly spray 9x13 dish with cooking spray. In mixing bowl, melt butter. Add broccoli, onion, eggs, cottage cheese and salt. Stir in muffin mix. Pour batter into baking dish. Bake for 25 minutes.

Roasted Veggies

1 red onion, cut into chunks
2 yellow squash, quartered lengthwise
1 red bell pepper, cut into strips
1 bunch of asaparagus, trimmed
2 zucchini, cut into spears

Mix veggies with olive oil, salt and pepper. Spread on baking sheet. Roast at 400* for about 30 minutes.

Salad with Roasted Beets

Just Delicious...


Mixed Salad Greens
Roasted Beets (recipe follows)
1 Orange, peeled and sctiond
Thinly sliced red onion
Chopped Walnuts
Orange Vinaigrette (recipe follows)


Roasted Beets
Take 4 Beets (mine were smaller) and cut into 6 wedges each. Toss with olive oil and salt and wrap up in foil. Bake at 400* for 45 minutes.



Orange Vinaigrette
1/8 cup white wine vinegar
3T. fresh orange juice
2 t. dijon mustard
Salt to taste
1/2 teaspoon pepper
1/4 cup olive oil

Whisk all together. Drizzle over salad

Sweet Potato Casserole

Another good one for Thanksgiving. I made this for our Sunday School Class dinner tonight. I hope it's a hit.

3 c. cooked and mashed sweet potatoes
1/3 c. milk
1 c. sugar
1 stick of butter, melted
2 eggs
1 T. vanilla

Mix all and place in baking dish.

Top with

1 c. brown sugar
1/3 c. butter
1/2 c. flour
1/2 c. chopped pecans
Mix all.

Bake at 350 for 25 minutes.

Squash Casserole

We had this the other night and that we always have for Thanksgiving.


3 c. cooked yellow squash, drained
2 pieces of bread, torn into small pieces
1 egg, beaten
salt and pepper
1/4 c. butter, melted
1/2 c. finely chopped onion
1/2 c. milk
1 c. grated cheddar cheese

Mix all. Bake at 350 for 45 minutes

Candied Carrots

2 lbs. of carrots, cut into sticks - I used frozen baby carrots
1/4 c. butter
1/4 c. brown sugar
1/4 t. salt
1/4 t. pepper

Place carrots in large saucpan; Add 1 inch of water. Bring to a boil; reduce heat, cover and simmer8-10 minutes or until tender, but not mushy. Drain and set aside. In same pan, combine butter, brown sugar, salt and pepper; cook and stir until butter is melted. Return carrots to the pan; cook and stir over medium heat for 5 minutes or until glazed.

Green Bean Bundles

2 cans whole green beans
1 c. brown sugar
2 t. dry ground mustard
1/2 c. butter
Bacon (sliced in half and microwaved for 1 minute)



Drain green beans. Place 5-6 in a bundle with 1/2 slice of bacon around each bundle; secure with a toothpick. Place in baking dish.

Melt Brown sugar, ground mustard and 1 stick of butter and pour over bundles in dish. Bake at 350 for 30-45 minutes uncovered.

Sweet Potato Fries

Sweet Potato Fries

2-3 medium sweet potatoes, julienned into 1/4-wide strips

3 T. olive oil

1/2 t. salt

1/2 t. pepper

1/2 t. garlic powder

1 T. Corn starch

Preheat oven to 425 degrees.


This is a picture of my sweet potatoes after they were julienned.  I have to admit I use a mandolin for easy prep.  This is the perfect size and I like that they are uniform for even cooking.

Combine sweet potatoes, seasonings, cornstarch and oil in gallon sized ziploc bag.  Shake to coat well.  Pour onto baking sheet, speading evenly and so that all are flat on the pan.  Bake for 20 minutes.  Flip fries.  Continue cooking for another 10-15 minutes. Serve immediately.

They make a great, easy side dish!