Categories
chicken dinner recipe southern vegetable

819 – Country Captain

Country Captain

3 slices bacon, chopped
2 tablespoons unsalted butter
1/2 cup pecans or almonds, chopped roughly
3 boneless skinless chicken thighs, trimmed and cut into 6 pieces each
2 tablespoons paprika
All purpose flour, for breading
Canola oil, as needed
1 onion, peeled and diced
1 green bell pepper, ribs and seeds removed and diced
1 teaspoon curry powder
1/2 teaspoon ground mace
1 clove garlic, peeled and grated
1/2 cup fresh parsley, finely chopped
1/4 cup dried fruit, such as raisins or currants
1(14 ounce) can organic diced tomatoes
1 cup chicken stock plus more as needed
Granulated Sugar, to taste

1. Place bacon in a Dutch oven over medium heat until brown and crisp. Remove bacon and set aside.
2. Add butter and nuts. Cook until nuts are toasted.. Remove the nuts from the pan and set aside.
3. Pat chicken pieces dry with paper towels. Season to taste with salt, pepper and paprika on both sides.
4. Place chicken in flour and dredge with the flour.
5. Remove from the flour and add to the bacon drippings and butter. Cook the chicken until brown on both sides, adding more oil as needed. Remove from the pan and set aside.
6. Add enough canola oil to coat the bottom of the pan.
7. Add the onions and cook until softened, about 1-2 minutes.
8. Add the bell peppers, curry powder, mace, garlic, parsley and dried fruit to the pan. Cook until spices are fragrant.
9. Add tomatoes, stock, and chicken to the pan. Cook covered until chicken is cooked through, about 10 minutes.
10. Stir in the bacon and nuts. Season to taste with salt, pepper, and sugar.
11. Serve chicken topped with the pan sauce.

Mark Collard
Charleston Cooks! Maverick Kitchen Store

Categories
fall mexican recipe soup southern turkey vegetable

769 – Quick Fajitas

Quick Fajitas

1 (7.76-ounce size) can Mexican salsa
½ (8-ounce size) can tomato sauce
1 (10-ounce size) container Versatile Veggies® Fajita Mix*
1 tablespoon olive oil
1 (22-ounce size) bag Seasoned Beef Strips or Fajita Chicken Strips
Warm flour or corn tortillas
Sour Cream (Opt.)
Mexican Style Cheese (Opt.)

Mix salsa and tomato sauce in a medium sauce pan. Warm over medium heat, stirring often. Sauté
Versatile Veggies® Fajita Mix in olive oil until cooked (approx. 5 minutes). Add Seasoned Beef Strips
or Fajita Chicken Strips and toss, cooking for 2-3 minutes. Stir in salsa mixture and cook for a couple
of minutes. Spoon meat mixture onto warm tortillas. If desired, this can be served with sour cream and
Mexican style cheese.

*A 10-ounce size container of the Versatile Veggies® Pepper Medley may be substituted for the
Versatile Veggies® Fajita Mix.

* To make this recipe really easy, sauté vegetables; add meat strips to warm veggies; heat until all is
warm, then sprinkle with Fajita or Taco seasoning to taste.

Pico de Gallo Cornbread

1 (16-ounce size) container Versatile Veggies® Pico De Gallo or 2 (7-ounce size) containers
2 (8.5 ounce size) packages corn muffin mix
¾ cup egg substitute or 3 eggs
2/3 cup fat-free milk or 2% milk
1 (14.75-ounce size) can creamed corn
½ cup canola oil
2 cups reduced fat shredded Cheddar cheese or regular Mexican cheese

Drain Pico and set aside. Mix next 6 ingredients together well. Stir in Pico. Pour into a lightly oiled
4-quart baking dish and bake at 450 degrees for 30 minutes or until a toothpick inserted in the center
comes out clean.

Hearty Turnip Greens with Smoked Turkey Sausage Soup

3 cups Natures Greens™ Turnip Greens
1 teaspoon minced garlic
1 (10-ounce size) can diced tomatoes and green chilies
2 teaspoons chicken base
1 ¾ cup Versatile Veggies® chopped onion and celery
8 cups chicken stock
½ cup Versatile Veggies® chopped bell pepper
1 (14-ounce size) pkg. turkey sausage
1 (14.5-ounce size) can hoppin’ john with black-eyed peas, tomatoes, onions, and jalapenos

In a large pot, combine turnip greens, tomatoes and chilies, onion & celery, bell pepper, hoppin’ john,
garlic and chicken base, stirring well. Stir in stock. Cover and cook until turnip greens are tender. While
greens are cooking, bake sausage in the oven at 350 degrees for 30 minutes. Cool sausage; when cooled,
slice into rounds. Spoon sausage into turnip greens and simmer for 5 minutes. Yield 8 servings.

Greens and Cheesy Grits Casserole

1 (1-pound size) Nature’s Greens™ Collards
8 cups low sodium chicken broth
2 cups fat free half and half
2 cups regular grits
1 cup butter substitute
2 ½ cups reduced fat grated Parmesan cheese
1 (12-ounce size) pkg. turkey bacon, cooked &
crumbled

Cook collards in 2 cups chicken broth for 20 minutes or until desired texture; drain well removing excess
water with a paper towel and set aside. In a large pot, bring half and half and the remaining 6 cups
chicken broth to a boil. Stir in grits and cook over medium heat until they return to a boil. Reduce to
simmer; cover and cook for 25-30 minutes stirring occasionally. (Fat free milk may be added if needed
to cook to desired consistency which should be similar to slightly runny oatmeal.) Add butter sub statute
and cheese to grits, stirring until both melt. Stir in cooked collards. Spoon mixture into a greased 13” X
9” casserole dish. Top with crumbled turkey bacon. Bake in a 350° oven until lightly brown on top. Yield:
12 generous servings.

Kale with Dried Fruit

2 tablespoons Canola oil
½ container Versatile Veggies® diced yellow onion
1 tablespoon minced garlic
2 tablespoons spicy brown mustard
1 tablespoon honey
1 tablespoon apple cider vinegar
1 ¼ cups low sodium chicken or vegetable broth
1 pound Natures Greens™ Kale
2/3 cup dried cranberries
1 (2-ounce size) pkg. slivered almonds

Heat oil in a large pot over medium heat. Stir in onion and garlic; cook until the onion softens and is
translucent about 5 minutes. Stir in mustard, honey, vinegar, and broth. Bring to a boil over high heat.
Add kale and stir; cover and cook 5 minutes or until kale is wilted. Stir in dried cranberries and continue
cooking uncovered, until the liquid is reduced by half which would be about 10 minutes. Stir in almonds.
Serve immediately. Yield: 4-6 servings.

Donna Bundrick-Griffin
Coordinator, Marketing and Promotions
Walter P. Rawl and Sons Inc.
824 Fairview Road

Categories
chicken pasta recipe southern vegetable

703 – Collards and Red Onions

Collards and Red Onions

2 (1-pound size) bag NATURES GREENS
1/8 cup olive oil
Bagged Collards
¼ cup apple cider vinegar
2 cups water
1 ¼ tablespoons light brown sugar
2 (14-ounce size) cans chicken broth
1 teaspoon salt
1 (8-ounce size) container VERSATILE VEGGIES®
½ teaspoon crushed red pepper
Diced Red Onions

Cook collards in water and chicken broth until desired tenderness. When prepared to desired tenderness, drain well.
In a skillet, sauté red onion in olive oil until tender. Stir in apple cider vinegar, light brown sugar, salt, and crushed red pepper. Stir in the cooked collards. Heat and serve. Yield: 8 servings.

Stir Fried Greens with Chicken and Pecans

1 (1-pound size) bag NATURES GREENS
4 chicken thighs, boned
Bagged Mustard or Turnips
3 tablespoons Extra Virgin Olive Oil
1 cup water
3 tablespoons hot sauce
1 (14 1/2-ounce size) can low-sodium chicken broth
¾ cup chopped, toasted pecans

Place greens, water and chicken broth in a large pot. Bring greens to a full rolling boil and boil for a minimum of 15 minutes or until desired tenderness; drain. Cut chicken into small pieces. Heat oil in a large skillet and add chicken
Stir fry over medium heat until almost done. Add greens and hot sauce to chicken. Toss until greens are heated
through and coated with chicken juices. Just before serving, sprinkle toasted pecans over chicken and greens.
Yield: 4 servings.

Grits with Pico de Gallo

1 (7-ounce size) container VERSATILE VEGGIES®
1 (8-ounce size) pkg. sharp Cheddar
Pico De Gallo
Cheese, cubed
1 ½ cups grits
Salt and pepper to taste
1 (1-pound size) container bulk hot sausage

Drain Pico well and set aside. While Pico is draining, cook grits according to package directions. Brown sausage
and drain well. While sausage is browning, melt Cheddar cheese in microwave oven. Combine drained Pico with
grits, sausage, and melted Cheddar. Stir in salt and pepper. Spoon mixture in a greased 9-inch x 13-inch dish. Bake
in a 350 degree oven for 45 minutes. Wait 10 minutes before serving. Yield: 12 15 servings.

Easy Tomato Pie

1 (5-ounce size) container VERSATILE VEGGIES®
2 (9-inch size) deep dish pie shells
Diced Green Onion
3 eggs
½ (8-ounce size) container VERSATILE VEGGIES®
1 cup half and half
Diced Yellow Onion
1 ½ teaspoons salt
2 tablespoons butter
1 teaspoon dried basil
2 (8-ounce size) containers VERSATILE VEGGIES®
½ teaspoon white pepper
Diced Tomatoes

Sauté green and yellow onions in a large skillet until tender. Add tomatoes and cook over low heat until softened,
stirring occasionally. Remove from heat and cool. Line the unbaked pastry shells with a double thickness of
aluminum foil. Bake at 450° for 5 minutes. Remove foil and bake an additional 5 minutes; remove from oven. Reduce heat to 350°. Mix eggs with half and half, salt, basil, and white pepper. Stir in tomato mixture. Pour into pastry shells and bake for 45-50 minutes or until knife inserted in the center comes out clean. Let stand for 5 minutes before cutting. Yield: 12 – 16 servings.

Smothered Chicken with Pico

½ cup round buttery cracker crumbs
2 (7-ounce size) containers
4 tablespoons shredded Parmesan cheese
VERSATILE VEGGIES® Pico De Gallo
½ teaspoon dried oregano
1 cup shredded Mozzarella cheese
2 eggs
1 pound small to medium size boneless, skinless chicken breasts

Mix cracker crumbs with Parmesan cheese and oregano. Lightly beat eggs. Dip chicken in eggs and then roll in
cheese mixture until evenly coated. Set aside. Once all chicken pieces have been coated, spray a large skillet with cooking spray. Heat to medium and cook at least 5 minutes on each side until chicken is cooked through. Spoon
Pico over chicken and top with the Mozzarella cheese. Cover skillet with lid and reduce heat to low. Simmer for
at least 3 minutes until Pico is hot and cheese is melted. Yield 4 servings.

Pasta and Tomato Medley

8-ounces uncooked angel hair pasta
1 1/3 tablespoons dried basil
2 (8-ounce size) containers VERSATILE VEGGIES®
3 cloves garlic, minced
Diced Tomatoes
1 teaspoon salt
½ (5-ounce size) container VERSTILE VEGGIES®
½ teaspoon pepper
Diced Green Onions
3 tablespoons butter
¾ cup grated Parmesan cheese

Cook pasta according to package directions. While pasta is cooking, combine tomatoes, green onions,
Parmesan cheese, basil, garlic, salt, and pepper. Drain pasta and toss with butter. Add pasta to tomato mixture; toss
to coat. Yield: 6 servings.

Donna Bundrick Griffin
Coordinator, Marketing and Promotions
Walter P. Rawl and Sons Inc.

Categories
recipe southern vegetable

691 – Easy Hopping John, Roasted Okra

1 (15 ounce) can black eyed peas, drained
1 (14 ounce) can diced tomatoes
2 cups cooked brown rice
1/2 cup lean ham, diced
3/4 cup onion, diced
1/2 cup celery, diced
1 teaspoon hot sauce
1 tablespoon canola oil
1/2 teaspoon salt (optional)

Add canola oil to large sauté pan over medium heat. Stir in ham, onion, and celery. Cook 3-5 minutes or until vegetables are soft.
Add drained peas, tomatoes, and cooked rice. Stir to combine ingredients. Cook additional 3-5 minutes until hot.
Add salt (if desired) and hot sauce.
Dish can be covered and kept hot until ready to serve.

Roasted Okra

2 Tablespoon Canola Oil
2 cups Small Okra Pods
1/2 teaspoon minced garlic or garlic powder
1/2 teaspoon salt
1/2 teaspoon black pepper

Preheat oven to 400F.
Spray baking sheet with non stick spray.
Rinse okra and pat dry. Toss with canola oil and garlic and place on metal baking sheet. Sprinkle salt and pepper over okra and place in oven. Roast 15 –20 minutes until golden brown. Serve immediately.

Cornbread Muffins

2 cups cornmeal mix
2 eggs, beaten
2 cups buttermilk
2 tablespoons canola oil
Preheat oven to 400F.

Spray muffin pan with non stick spray.
Combine all ingredients just until smooth.
Portion batter into muffin tin until cups are 3/4 full.
Bake 20 minutes or until golden brown and toothpick comes out clean when inserted into center of muffin.

Lemonade Supreme

2 cups fresh chopped peaches
1 cup Splenda
1 cup lemon juice
4 cups water

Combine chopped peaches, Splenda and lemon juice. Add water.
Pour mixture over ice to chill.

Don’t like peaches? Try any of these fruits instead: watermelon, oranges, blackberries, raspberries, or blueberries

Rhonda Matthews

Categories
fall recipe southern

631 – Apple Cranberry Crisp

Apple Cranberry Crisp

3 c. granny smith apple
2 c. fresh cranberries
1/2 walnuts, chopped and toasted
1/3 c. low-calorie sweetener (i.e. Splenda®)
Cooking spray
1/3 c. whole wheat flour
1 c. regular oats
1/2 packed brown sugar
1/4 canola oil

Combine apples, cranberries, walnuts and sugar in a bowl.  Spoon into a greased 8x8in. Baking dish. Combine flour, oats, sugar and oil, stirring with a fork until crumbly. Sprinkle over apple mixture. Bake at 350°F for 40min. or until bubbly.

Yield: 10 servings (1/2 cup)

Dressed Up Mac and Cheese

1 pkg. (14oz) Macaroni and Cheese dinner
½ cup cheddar cheese
½ cup light sour cream
1/8 tsp. red pepper

Topping:
½ cup cracker or bread crumbs
½ cup cheddar cheese
2 tsp. melted butter

Follow directions on box of macaroni and cheese dinner. Add cheese, sour cream and pepper. Pour into greased casserole dish. In small bowl combine crushed crackers, butter, and cheddar cheese. Top macaroni with crumb mixture.

Bake at 350 for 20 minutes.

Muffin Stuffing Cups

3/4 cup celery, diced
1/4 cup onion diced
1/2 stick butter
1 1/2 c. water
1 (6oz) pkg. stuffing
1/3 dried cranberries
1 cup cheddar cheese
1 pinch sage
1 egg, beaten

In large skillet, sauté onion and celery in butter. Stir in water and bring to a boil. Add dried fruit and stuffing mix. Remove from heat and add egg and cheese. Spoon into greased muffin tins and bake at 350 for 10-15 minutes

Kristen Welch

Categories
recipe snack southern

625 – Pimento Cheese

Pimento Cheese
(1 serving)

1 Package pre-shredded sharp cheddar (2 cups)
1 pepper from a jar of “sweet pimento” flame roasted peppers
mayonanaise

Place all ingredients in food processor with a steel blade. Pulse until mixed. You can use any kind of cheese, including the Mexican cheese found in the dairy case. This appetizer can be made a day before serving, and will keep for several days refrigerated.

Mini Tomato Pies

mini phyllo tart shells (frozen food section)
Roma Tomatoes- sliced 1/4 inch thick
Pimento Cheese

Make pimento cheese according to recipe in the index. Place the tart shells on a baking sheet. Fill the tart shells with a small amount of pimento cheese. Top each tart with a Roma tomato slice. Bake in a preheated 300 degree oven until cheese is melted and tart is bubbly.

Texas Okra Ham Rolls

1/2 pound thinly sliced red pepper ham
1 (8 ounce) container cream cheese with chives
1 jar pickled okra

Lay ham pieces on flat surface. Spread with cream cheese. Trim the ends of the okra. Lay the okra end to end on the ham slice. Roll up tightly. Chill. Slice into 1-pieces to serve. Serve on bed of watercress or red leaf lettuce.

Figs with Mascarpone

12 large figs
1 container mascarpone sauce
good honey
5-6 mint leaves

Wash and dry figs. Cut a cross into the top of each fig and spread slightly apart. Using a spoon or pastry bag, put some of the mascarpone cheese into the figs. When finished with all the figs, drizzle with honey. Stack the mint leaves and roll them to make a chiffonade. Slice the leaves thin and place on top of the figs.

Linda Weiss

Categories
chicken pasta recipe seafood southern

619 – Baja Chicken Pasta

Baja Chicken Pasta

1 1/2 lbs. Penne Pasta
4 grilled Chili-Rubbed Chicken breasts (cut into strips)
12 oz seared onions and peppers
4 oz Andouille Sausage
8 oz roasted mushrooms
8 oz cold drained salsa
4 oz chipotle barbecue butter
32 oz alfredo sauce
4 tbsp shredded parmesian cheese
8 tbsp diced fresh tomatoes
8 tbsp fresh chopped cilantro

Boil water and cook penne pasta until al dente. Drain and set aside. Rub chicken with chili powder and grill or saute it. Julienne the chicken into strips after it is cooked. Place the chili-rubbed chicken, seared vegetables, Andouille sausage, mushrooms, salsa, and chipotle barbecue butter ni a saute pan on the stove. Cook the mixture for one minute to thoroughly heat, tossing frequently. Place alfredo sauce in mixing bowl. Toss well. Plate food and evenly sprinkle dish with diced tomatoes, cilantro, and parmesian cheese.

Chipotle Barbecue Butter

3/8 lbs salted, softened butter
2 oz. margarine
1/8 cup bbq sauce, (cold, well mixed)
1/4 cup Santa Fe/Southwestern seasoning

Place butter, margarine, and bbq sauce in bowl. Blend ingredients with wire whisk. Add seasoning and blend. Refrigerate or freeze to store.

Maple Plank Salmon

Maple plank
salad/vegetable oil
8 oz salmon fillet(s)
Maple Bourbon BBQ sauce

Place maple plank on grill and allow wood to blacken and smoke. Brush both sides of fish with oil. Grill salmon for 4 minutes, only on one side to create grill marks. Brush salmon with sauce. Place salmon with grill marks up on the charred side of the plank. Place salmon in oven under the broiler and cook for 3 minutes. Transfer plank with salmon to plate and serve with choice of side. Recommended: grilled vegetable skewers atop garden blend rice.

Maple Bourbon BBQ Sauce

1 1/2 cups BBQ Sauce, cold, well mixed
3/8 cup maple syrup
1/4 cup bourbon whiskey

Combine ingredients in saucepan, using wire whip. Heat sauce to full boil, using medium heat, mixing occasionally to prevent scorching and burning. When boiling, reduce heat to allow sauce to simmer gently. Simmer for 2 minutes. Refrigerate.

Sullivan’s Island Shrimp Cakes

2 cups boiled popcorn shrimp
1/4 cup mayonnaise
1/4 cup mustard
1/4 cup yellow onions
1/4 cup red peppers
1/4 cup celery
1 tsp salt
1 tsp pepper
2 tsp dill
2 tsp old bay
2 tbsp parsley
2 eggs
1 tbsp lemon juice
1 1/2 cups bread crumbs

Place shrimp in boiling water and cook for 4 minutes. Drain water and cool shrimp. Place cooked shrimp on cutting board and chop. Place all ingredients in mixing bowl and mix well. Portino cakes (suggest: 3 1/4 oz souffle cups), fill to the top and pack well. Place liquid margarine on flat grill and place 2 cakes on top and begin to brown. Flatten cakes with spatula until about 1/2 inch thick. Cook on each side for 2 1/2 minutes. Place cakes in center of plate on top of stone-ground cheese grits and garnish with a Cajun Remoulade sauce or lemon wedge.

Recipes from Fatz Cafe

Categories
recipe salad southern

613 – Sautéed Tomatoes, Tomato Pie, Cornbread Salad

Sautéed Tomatoes

1 container grape tomatoes
2 tablespoons butter
Salt and pepper to taste
Favorite herbs such as thyme or basil

Melt butter in skillet until sizzling. Add grape tomatoes. Sauté until tender. Salt and pepper to taste. Add fresh herbs just before removing from heat. Serve hot.

Tomato Pie

I was on a mini-vacation in Portland, Maine. As usual, I was wandering through a used book store looking around when I came across a 1955 Congressional Record Cookbook. I was so surprised to find tomato pie in the book. It was a little different from the tomato pie that we make today with ready-made piecrust, because the pie in 1955 had a biscuit crust, and didn’t have basil. All the recipes in the book were hand-written. I was just fascinated by this book, so I bought it. What a treasure it is. I have found so many recipes in the book that I thought were fairly new, but cooks were making them before 1955!

1 pre-baked 9 inch pie crust
1-1/2 to 2 ripe tomatoes, peeled
1 tablespoon dried basil or 3 tablespoons fresh basil, chopped
1 small to medium sweet onion, finely chopped
1 ½ cups grated sharp Cheddar cheese
¾-1 cup mayonnaise
Salt and pepper to taste

Blind bake the pie crust according to package direction. Peel tomatoes, slice into ½ -3/4 inch slices and set aside to drain. Place tomatoes in the pie shell in ONE layer, top with chopped onion and salt and pepper to taste. Sprinkle with basil. Mix cheese and mayonnaise and spread over the onions to make a top crust from edge to edge of the piecrust. Bake at 350º for 30-35 minutes. Top will be bubbly when pie is ready. Wait 20 minutes before serving.

*Small tomato pies can be made in tart pans using the same method as above. These are great for tea parties.

Cornbread Salad

1 cooked skillet (6-8 inches) of cornbread made with Buttermilk Cornbread Mix from recipe on package or your favorite cornbread without sugar
5 green onions including the green tender stems, thinly sliced
¾ cup green pepper
½ cup chopped bread and butter pickles
1 large or 2 small ripe tomatoes, roughly chopped
Mayonnaise to moisten
Salt and pepper to taste

Cook cornbread according to package directions. Put in a large bowl and crumble. Add green onions, bell pepper, pickles, and tomatoes. Add salt and pepper to taste. Add enough mayonnaise to moisten well. Refrigerate until ready to serve. Add crumbled bacon, or anything else you would like to this salad.

Linda Weiss

All about tomatoes from the cookbook Memories From Home by Linda Weiss