Sauteed Mushrooms

As you know, I love mushrooms.  I put mushrooms on my pizza, in my spaghetti sauce, on chicken or steak, in my eggs, on salads--any food mushrooms go with.  I especially love sauteed mushrooms and found a delicious recipe to share with other mushroom lovers!

Sautéed Mushrooms

8 oz fresh mushrooms, sliced (I used white mushrooms)

1 medium onion, sliced thin

2 Tbsp. butter

1 Tbsp. olive oil

1 tsp. Worcestershire sauce

¼ tsp. garlic powder

Melt butter and olive oil together in a frying pan.  Add mushrooms and onions.  Let them cook slowly, over medium heat, until mushrooms are getting a little brown and onions are soft (about 20 minutes). Add Worcestershire sauce and garlic powder.  Continue to cook until mixture begins to thicken.  Serve with grilled steaks and chicken.  If you have leftovers (which you won’t), put it in omelets.

Broccoli and Cauliflower

With our corned beef I also made this broccoli  and cauliflower dish.  It was green and festive and went well with our St. Patrick's Day feast.  Of course, it is savory enough to be served at any time with any main dish.

Broccoli and Cauliflower

1-2 packages of fresh broccoli/cauliflower mix
1/4 cup butter, softened at room temperature
1 Tablespoon Dijon mustard
1/2 Tablespoon grated lemon peel
1/4 cup chopped fresh chives, divided

Put broccoli and cauliflower mix in steamer in a pot and steam until crisp and tender.  While steaming the broccoli/cauliflower, mix together butter, mustard and grated lemon peel.  Add all but 1/2 tablespoon of chives.  Remove steamed broccoli/cauliflower and remove water from pot.  Put butter mixture into pot and add the broccoli/cauliflower,  Toss together and sprinkle the reserved 1/2 tablespoon of chives on top.  Serve and enjoy!

Red Cabbage

Hope everyone had a wonderful Christmas!  I got some red cabbage in my co-op.  What do you do with red cabbage besides shredding it and putting it in salads?  Cook it, of course!  Well, I have never cooked or even tasted cooked red cabbage but was willing to give it a try.  Whoa!  It as delicious!  I love when I learn new things!

Red Cabbage

1/2 red cabbage shredded
2 Tablespoons of Extra Virgin Olive Oil
1 small onion sliced
1/3 cup white or apple cider vinegar (I used white because I had it)
2 Tablespoons sugar (can use Stevia instead)
1 teaspoon ground mustard
Salt and pepper to taste

Heat skillet over medium high heat.  Add oil and onion and saute for 2-3 minutes.  Add cabbage and saute until it looks wilted, 3-5 minutes.  Add vinegar and mix.  Add sugar and mustard, mix again. Season with salt and pepper to taste, reduce heat and continue to cook for about 10 minutes, stirring occasionally, until ready to serve. 

Roasted Asparagus

Another easy vegetable dish--Roasted Asparagus!  My family loved them and I had everything I needed to make them.  I didn't have to run to the store and that's a plus!

Roasted Asparagus

Asparagus spears, trimmed
Olive oil
Salt
Pepper
Garlic powder
Parmesan cheese, grated or shredded
Lemon Juice

 

Preheat oven to 425.  Place trimmed asparagus in a large bowl.  Salt, pepper and garlic powder to taste.  Drizzle olive oil over spears and toss.  Arrange spears in a single layer on a greased baking sheet.  Sprinkle with cheese.  Bake 12 – 15 minutes until tender.  Sprinkle with lemon juice and toss before serving.

Aunt Elaine's Broccoli Slaw

My sister-in-law, Elaine, is a great cook.  Every family reunion she makes this delicious Broccoli Salad that everyone loves.  It's easy and delicious and I know your family will love it, too.

Aunt Elaine's Broccoli Slaw

1 - 2 bags of broccoli slaw
1/2 cup oil (I use canola oil)
1/4 cup balsamic vinegar
1 packet of Ramen Noodles, chicken flavor (orange package)
1/4 cup sugar
2 Tablespoons butter, melted
1/2 cup sunflower seeds
1/2 cup sliced almonds

To make dressing, mix together the oil, balsamic vinegar, sugar and flavor packet from the Ramen Noodles.  Mix well and set aside.

Crunch the noodles from the Ramen Noodle package. (I put them in a Ziploc bag and bammed the noodles with the handle of a knife.)  Add sunflower seeds and sliced almonds, then mix with the 2 Tablespoons of melted butter.  Spread on a baking sheet and bake at 350 degrees for 5 - 10 minutes.  Set aside.

When ready to serve, put broccoli slaw in a bowl and put the noodle, sunflower, almond mixture on top.  Pour the dressing over the slaw and noodle mixture.  Mix well and serve.
Crunchy and delicious!

**This slaw is best if eaten right away.  It's not as good the 2nd day because it loses it's crunch.  But don't worry, there probably won't be any leftovers anyway!.

Green Bean and Corn Casserole

Over the holidays I did find a great green bean casserole.  My husband's cousin made this for Thanksgiving and it was a big hit.  So if you're tired of the classic green bean casserole with mushroom soup and fried onions, you have got to try this.  I definitely like this one better.

Green Bean and Corn Casserole

2 cans French style green beans
1 can white shoepeg corn
1 can cream of chicken soup
1/2 cup grated cheddar cheese
1/4 cup chopped onion

Mix all ingredients together and put in a baking dish sprayed with Pam.

Topping:
1 stick butter, melted
1 roll of Ritz crackers, crushed
1/2 cup toasted almonds

Mix together and put on top of green bean and corn mixture.
Bake at 350 degrees for about 45 minutes.

Collard Greens

HAPPY NEW YEAR!  Hope everyone has a happy, healthy, prosperous New Year.  In the south we eat collards on New Year's Day to bring us wealth.  I know this recipe is a little late, but put it away for 2012.  These collards are delicious!  My family members (except my husband) are not too fond of collards.  As a matter of fact, I usually make spinach (because it's green) to represent wealth in the New Year.  But this year I was determined to make collards. 

Many years ago my friend gave me this recipe saying they were the best collards she had ever eaten.  Well, my family agrees.  They are definitely the best!  Unfortunately, I halved the recipe because I was afraid no one would like them ("oh, ye of little faith"), and I should have doubled it because everyone wanted more.  Hey, maybe it's not too late.  I'm sure you'll still find fresh collard greens in the grocery store.  Collards may not really bring wealth, but this will give you a great recipe to bring to your family dinner table.

Collard Greens

1 large bunch of fresh collard greens
2 Tablespoons bacon grease
1/2 teaspoon salt
1 Tablespoon sugar
6 oz. fat back or a ham hock
(My friend uses the ham hock.  I didn't have either so I put in some uncooked bacon)
1/4 teaspoon black pepper
1/4 teaspoon soda
1 quart water

Pull leaves of the collards from the stems and discard the stem.  Chop or tear the leaves.  Wash them thoroughly in cold water.  In a large saucepan combine all ingredients.  Boil slowly for 2 hours until tender.  Makes 4 to 6 servings.

**These are best if cooked a day ahead, chilled and reheated.  I made mine in the morning and put them in the fridge to chill.  That evening, I just put them in the microwave to reheat and served.  Easy and convenient.

Chili-Rubbed Tilapia with Asparagus & Lemon

I went for my yearly check up and found out my triglycerides were up.  The doctor put me on a low carb, low sugar diet for the next two months.  So I've been searching the internet for some good low carb recipes.  If you have any, please share them with me.  I found this delicious tilapia and asparagus recipe at www.kitchendaily.com and it is one of the best tilapia recipes I have ever made.  I don't even like spicy foods, but I loved this.  Of course, my son-in-law says it's not spicy, but it is to me.  Spicy or not, it is out of the world!

Chili-Rubbed Tilapia with Asparagus & Lemon

2 pounds asparagus, tough ends trimmed, cut into 1-inch pieces (I left mine whole)
2 Tablespoons chili powder
1/2 teaspoon garlic powder
1/2 teaspoon salt, divided
1 pound tilapia, Pacific sole or other firm white fish fillets
2 Tablespoons extra-virgin olive oil
3 Tablespoons lemon juice

Bring 1 inch of water to a boil in a large saucepan.  Put asparagus in a steamer basket,place in the pan, cover and steam until tender-crisp, about 4 minutes.  (I didn't have steamer basket so I just put asparagus in the boiling water.)  Transfer to a large plate, spreading out to cool.

Combine chili powder, garlic powder and 1/4 teaspoon salt on a plate.  Dredge fillets in the spice mixture to coat.  heat oil in a large non stick skillet over medium-high heat.  Add the fish and cook until just opaque in the center, gently turning halfway, 5 - 7 minutes total.  Remove tilapia when done to a plate.  Immediately add lemon juice, the remaining 1/4 teaspoon salt and asparagus to the pan and cook, stirring constantly, until the asparagus is coated and heated through, about 2 minutes (I covered the pan while they cooked).  Serve the asparagus with the fish.

Carrot Souffle

Every week Publix has a food demonstration and tasting, and they give out the recipes.  A few weeks ago they had this carrot souffle.  It was delicious, so I made it for my family.  My family loved it and I think your family will too.

Carrot Souffle

1 pound fresh carrots
1/3 cup butter (I used only 1/4 cup)
3 large eggs
1/2 cup sugar
3 Tablespoons all-purpose flour
1 teaspoon baking powder
1 teaspoon vanilla extract

Preheat oven to 350 degrees.  Cut carrots into 1/4 inch thick slices.  Combine with butter and cover.  Microwave on HIGH for 8 - 10 minutes or until tender.

Process carrots in food processor with remaining ingredients.  (I used my blender.)  Put into a baking dish sprayed with Pam.  Bake for 30 - 40 minutes until toothpick inserted in center comes out clean.  Let stand 5 minutes and serve.

Easy Cucumber Salad

When I was growing up, my mom used to always make a quick, easy cucumber salad that we loved.  She just sliced the cucumbers into a bowl.  Then she sliced an onion (sometimes I use red onion to give is more color) and added fresh chopped tomatoes.  Finally she poured Italian salad dressing on top, tossed and served.  I make this quite often, especially when I don't have enough time to make my Cucumber Cooler.  My family loves cucumbers no matter how they are served.

Fresh Asparagus

I love asparagus and when they were on sale I had to buy a bunch. Here is a simple, delicious recipe to make those fresh asparagus tickle your taste buds. I should have bought two bunches, because we were fighting over who got the most.

Fresh Asparagus

1 pound fresh asparagus spears

1/4 cup water

1 Tablespoon butter

1/2 teaspoon seasoned salt (I didn't measure--just sprinkled on how ever much I wanted)

Remove tough root end from asparagus. (I just bent the end and it broke off beautifully right where it needed to. I've also been told that if you peel the root end it will be more tender. So I peeled the end of the root with my potato peeler after I broke the end.)

Preheat large saute pan on medium high 2 - 3 minutes. Place water in pan and bring to a boil. Add asparagus and cover. Cook and stir 3 - 5 minutes until tender.

Drain asparagus and return to pan. Stir in butter and seasoned salt. Serve.

Broccoli Salad

Here is a tasty side to go with your Labor Day picnic or barbecue. You'll have to plan ahead with this one because you need to refrigerate it at least 2 hours before serving.

Broccoli Salad

2 pounds of broccoli (about 2 bunches)

10 slices of bacon

1 red onion (chopped or sliced thin)

1/2 cup of dark raisins (or more if you like raisins)

1/2 cup mayonnaise

1 1/2 Tablespoons sugar

1 Tablespoon cider vinegar

1/4 teaspoon pepper

Cut, wash, and drain broccoli florets. The florets should be bite-size. Fry bacon crispy and crumble for salad. Chop or slice (thin) red onion and mix with broccoli, raisins and bacon. In a small bowl combine mayonnaise, sugar, vinegar and pepper. Pour over broccoli mixture and stir. Refrigerate for at least 2 hours.

**The original recipe had double the mayo, sugar, vinegar and pepper. I think it makes it too soupy, so I just halved that part of the recipe. My family likes it better with less, too.

Corn on the Cob

Corn on the Cob is a must for your Labor Day barbecues. My daughter-in-law, Brandi, taught me how to make perfect corn on the cob every time.

All you do is bring a pot of water to a boil. (I use to put salt in my water, but DO NOT put salt in the water.) When the water comes to a boil, add your corn to the pot. Bring the water back to a boil and boil for only one (1) minute and then remove corn immediately. That's it!

Now just serve it and butter it. Mmm, crunchy and delicious! I can taste it now.

Baked Beans and Hamburger Casserole

Where did August go? Actually, where did summer go? It is almost Labor Day, so I thought I'd share some great recipes for your cook-outs or your "cook-ins" (because it always rains in SC on Labor Day)! Instead of serving plain ol' baked beans at your barbecue, try this "Baked Beans and Hamburger Casserole".

Baked Beans and Hamburger Casserole

1 medium onion, chopped

1 pound ground beef

1 teaspoon salt

1 cup ketchup

1/2 cup sugar

2 Tablespoons vinegar

2 cans pork and beans (15 oz)

1 can kidney beans (16 oz), drained

Preheat oven to 375. Brown together the ground beef and onion. Drain off the grease. Add the salt, ketchup, sugar and vinegar and mix well. Add the pork and beans and the kidney beans and gently mix together. Put into a baking dish and bake uncovered at 375 for 30 minutes. Turn off oven and leave in another 30 minutes.

**This recipe can be used as a side or main dish. It is also good as a topping for hot dogs!

Fresh Canned Green Beans

I call this recipe "Fresh Canned Green Beans" (actually in the south we call them "string beans") because the canned green beans taste like fresh--you just need to know the secret. The secret is water and a large slice of onion.

All you need to do is drain the canned beans and rinse well. Put beans in a pot and add water to cover the beans. Add salt and pepper to taste and the slice of onion.

Let it come to a boil, cover and turn down heat to low. Let beans cook for about 30 minutes. You can also let the beans simmer until ready to serve.

Fresh Yellow Squash

If you read the sidebar about "What Is Nana's Recipe Box?", you know the story of the squash I made that my grandson loved. Well, here is how to make it. It's so simple and so good.

Fresh Yellow Squash

4 - 6 medium yellow squash

1 large onion, grated

Salt

Pepper

1 Tablespoon butter

Clean and wash yellow squash, slice and put in a pot. Cover with water and add salt (about 1 Tablespoon or more). Bring to a boil. Cover and cook about 30 minutes on medium-low until tender.

When tender, drain water from squash (I pour it into a colander) and return squash to pot. Add grated onion (I grate it right into the pot), and salt and pepper to taste. Cover and let squash continue to cook on low for about 10 - 15 minutes. Add butter (I use Smart Balance because my family is always thinking healthy) and let it simmer for a few more minutes. You can actually let it simmer until ready to serve.

**You can use frozen yellow squash, too, but I love to make fresh squash.

Nana's Butter (Lima) Beans

Butter beans, lima beans--whatever you call them (I guess butter beans is a southern thing)--I always get raves on how good they are. Since they are part of "the meal" mentioned in my last post, I knew I needed to share my secret of delicious lima beans every time. Sugar! Yes, sugar. Here is how to make them:

Nana's Butter (Lima) Beans

1 package frozen baby lima beans or petite lima beans (do not use the large lima beans)

1 piece bacon (uncooked)

salt and pepper to taste

1-2 tablespoons sugar

Put frozen baby lima beans in a pan and cover with water. I take out any beans that look bruised or browned. Sometimes the skin of a few of the beans will float to the top--I take those out, too. Salt and pepper to taste. Add a piece of uncooked bacon and the sugar. Bring to a boil. Cover and cook on low heat for about 45 minutes or more until beans are tender. Add more salt or sugar if needed. Remove bacon and serve.

Sometimes if I have leftover butter beans, I add a can of corn nibblets and make succotash.