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Tag Archives: southern cooking

Tomato-Basil Pasta

12 oz. penne pasta                1 28 oz. can diced tomatoes

2 Cups chicken broth           1/2 medium onion, sliced

4 garlic cloves, sliced           1 tsp. oregano

1/3 C fresh basil leaves        2 tsp. Kosher salt

1 Tbsp. olive oil                       1/4 tsp. dried red pepper

1 6oz. Bag baby spinach      Freshly grated Parmesan

 

Place pasta, tomatoes, broth, onion, garlic, oregano, basil, salt, olive oil, and pepper (optional) in Dutch oven.  Cover and bring to a boil over medium-high heat (about 12-15 minutes).  Reduce to medium-low, cook, covered, 10-12 minutes or until pasta is al dente, stirring every 5 minutes.

Remove from heat and stir in spinach.  Cover and let stand 10 minutes.  Add parmesan cheese upon serving.

Such an easy pasta dish to accompany any meal—you can add shrimp or chicken for a one-dish dinner!

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Red, White & Blue Salad

2 Cups Strawberries                                          2 green onions, chopped

1 tsp. salt                                                                3 Tbsp. sugar

1/2 cup raspberry vinegar                              1 Cup olive oil

1-2 (6 oz) packages baby spinach                 1 Cup blueberries

2/3 crumbled blue cheese

1/2 Cup chopped pecans or walnuts

 

Puree´ 1 cup strawberries, green onions, salt, sugar, vinegar and olive oil in blender for dressing.  (you are going to want to save this dressing!)

Combine the spinach, 1 cup sliced strawberries,  blueberries, cheese and nuts in a large bowl.  Toss to mix.

Add the dressing just before serving and toss to coat.

A perfect complement to your Fourth of July menu!

 

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Summertime Pot Roast

1 Chuck roast                            1 Crock Pot

1 Pkg Hidden Valley Ranch Dressing Mix

1 Pkg McCormick Au Jus Gravy Mix

1 stick butter

Pepperoncini Peppers

 

Talk about easy!  Place roast in crock pot; top with Ranch mix; top ranch mix with gravy mix.  Rest stick of butter on top.  Surround butter with 5-6 peppers.  DO NOT ADD WATER.

Cook on low for 8 hours.  Absolutely delicious!

(Variation:  Use Italian salad dressing mix instead of ranch.  Add potatos and carrots to pot for one dish meal.)

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Company’s Comin’ Spaghetti

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2 lbs. Ground Chuck

1 Can Stewed Tomatoes

1 Can Tomato Soup

1 Bag Seasoning Blend

1 Large can Sliced Mushrooms

1 Can Pitted Black Olive Slices

Crushed Red Pepper to Taste

1 Mushroom Can Full of Half & Half

1 lbs. Grated Sharp Cheese

Brown ground chuck & seasoning blend. Drain. Add all other ingredients & simmer.

Boil 12 oz. vermicilli spaghetti (break in half). Add to other ingredients, bake at 350 til hot bubbly. Serve with Parmesan cheese.

 

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Tomato-Basil Pasta

12 oz. penne pasta                                                     1 28 oz. can diced tomatoes
2 Cups chicken broth                                                1/2 medium onion, sliced
4 garlic cloves, sliced                                                1 tsp. oregano
1/3 C fresh basil leaves                                             2 tsp. Kosher salt
1 Tbsp. olive oil                                                          1/4 tsp. dried red pepper
1 6oz. Bag baby spinach                                           Freshly grated Parmesan

Place pasta, tomatoes, broth, onion, garlic, oregano, basil, salt, olive oil, and pepper (optional) in Dutch oven. Cover and bring to a boil over medium-high heat (about 12-15 minutes). Reduce to medium-low, cook, covered, 10-12 minutes or until pasta is al dente, stirring every 5 minutes.

Remove from heat and stir in spinach. Cover and let stand 10 minutes. Add parmesan cheese upon serving.

Such an easy pasta dish to accompany any meal—you can add shrimp or chicken for a one-dish dinner!

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Breakfast Fiesta Casserole

4-6 8.5 inch flour tortillas             1 4oz green chiles

1 C picante sauce (I use On the Border Salsa)

1/2  – 1 C Shredded Mexican Blend Cheeses

1/3 C milk                                        6 eggs, whipped

1/3 tsp black pepper                      1/2 tsp chili powder

1 Tbsp sour cream                          4 green onions, chopped

6 Roma tomato slices

Optional:  1 lb. ground sausage, hot

Coat a 9×13 casserole dish with cooking spray.  Layer tortillas; sprinkle with cheeses, chilies (drained) and green onions.  Top with  picante sauce. Combine eggs, milk and spices.  Blend well.  Pour into pan and chill overnight.

Bake at 350 for 30-45 minutes.  VARIATION:  Add browned sausage to egg mixture.

Top with tomato slices and sour cream.

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Italian Stuffed Pasta

1.5 lb. ground beef                       1 lb. Italian Sausage

1 C onion, chopped                      1 egg, beaten

1/4 C water                                  1 box jumbo pasta shells

1 pkg frozen chopped spinach, thawed and drained

1 16 oz jar Monjuni’s pasta/pizza sauce* (*Calvin’s Bocage Market

1 15 oz jar Monjuni’s Salsadi Pomedora*         is my source for these!)

2 pieces bread or 1 cup bread crumbs

1 pkg Italian 5 cheese                   1 pkg. Shredded mozzarella

1 pkg smoked Mozzarella, hand grated

Seasonings to taste (Tony’s, Zatarains Big & Zesty Garlic)

Cook shells until al dente; put in cool water to stop cooking; drain on paper towels.  Brown meats, adding onion and spinach til tender.  Drain and cool, reserving 1/2 C meat mixture for sauce.

Combine meat, egg, bread, 1/2 C mozzarella, 1/2 C smoke mozzarella, and 1/4 C Italian Cheese.  Season to taste. Stuff pasta shells with meat mixture and line in baking dish.

Combine reserved meat and sauces.  Season if desired.  Pour over pasta and cover with foil. Bake at 350 for 30 minutes.  Uncover and sprinkle with Italian cheese.  Bake until cheese melts.

Thanks to Pam at Gulf Coast Title for sharing this delicious crowd pleaser!  (Doubled and served to 16 at the beach – a hit!)

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Blackberry French Toast

1 Cup Blackberry Jam     4 large eggs

2 Cups Half and Half       1 tsp cinnamon

1 tsp vanilla                        1/2 firm brown sugar

1 8oz cream cheese, cut into 1-inch cubes

1 12oz loaf French bread, cut into 1.5 inch cubes

Cook jam over medium heat 1-2 minutes or until melted and smooth, stirring once.  Place half of the bread cubes in bottom of a lightly greased 13×9 baking dish.  Top with cream cheese cubes, and drizzle with melted jam.  Top with remaining bread cubes.   Whisk together eggs, sugar, vanilla, cinnamon and half-and-half.  Pour over bread mixture.  Sprinkle with brown sugar.  Cover, chilling for 8-24 hours.

Bake in preheated 325° oven, covered, for 30 minutes.  Uncover & bake for 10-15 minutes.  Serve with syrup or whipped cream.  Makes a good dessert too — Southern bread pudding!

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Blue Cheese Squash

1/4 cup blue cheese crumbles
3 tablespoons lemon juice
Salt and ground black pepper to taste 1 1/2 teaspoons extra virgin olive oil
1/2 small red onion, thinly sliced
1 (5-ounce) package baby spinach
4 cups cubed and roasted butternut squash, warmed

Use a fork to mash together blue cheese and lemon juice in a large bowl to make a thick smooth dressing. Season with salt and pepper; set aside. Heat oil in a large skillet over medium-high heat. Add onions, salt and pepper, and cook, stirring occasionally, until golden brown, about 5 minutes. Add spinach and cook, tossing often, until slightly wilted and warm, 1 to 2 minutes more. Transfer contents of skillet to bowl with dressing, add squash, salt and pepper and toss to combine.

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Creole Chicken Tenders

2 T  paprika                            1 T chili powder

1 tsp light brown sugar        1 tsp pepper

1/2 tsp salt                              1.5 lbs skinless breast strips

1 T olive oil                             1 chopped green bell pepper

1 chopped red bell pepper   1 C chopped red onion

1 5oz can evaporated milk  1/4 C chopped green onions

Combine paprika, chili powder, brown sugar, pepper & salt in large plastic bag.  Add chicken and shake to coat. Coat nonstick skillet with cooking spray, add oil and heat to med heat.  Saute chicken until brown and done, about 5-7 minutes. Remove ck and set aside. Add peppers and onions to same skillet.  Cook over med heat 5 minutes or til tender, scraping bits from bottom of pan.  Add milk, stirring for one minute or until heated and bubbly.  Serve chicken with sauce and sprinkle with green onions.  From Holly Clegg in Savvy & Sage, October 2010.

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