I love sautéed mushrooms and this recipe simmers them in a dark rich sauce that goes really well with the roasted chicken I served with them (the recipe for the chicken can be found HERE).
Reduce the lemon juice, if you don’t want them too tangy but all my guests loved them as is. Aleppo style pepper has less heat than red pepper but adds a lovely flavor to the dish.
Mushrooms with Lemon and Garlic
4 tablespoons butter
2 garlic cloves, minced
1 pound button or other mushrooms, trimmed and quartered
2 tablespoons fresh lemon juice
¼ cup sherry
2 tablespoons Worcestershire sauce
1 teaspoon Aleppo style pepper or red pepper flakes
Salt and black pepper to taste
Melt the butter in a deep skillet over medium-high heat. Add the garlic and mushrooms and cook until the mushrooms have given up their liquid and are beginning to brown, about 10 minutes.
Add the lemon juice, sherry, Worcestershire sauce and pepper to the pan and bring to a boil. Lower the heat and simmer, uncovered, for about 15-20 minutes, or until the liquid is nearly evaporated. Taste for seasoning and add salt and pepper, if necessary.
After a long day of prepping my house for termite fumigation, I was craving cornbread. We had a gallon bag of corn on cobs from the freezer that Michelle needed to cut off, so I got her to give me about a cup of the kernels. I then pulled down the cast iron cornbread stick pans and started making cornbread.
Soften some unsalted butter as the cornbread cooks, to make slathering it on super easy.
We ate our fill and plan to use the leftovers in a batch of cornbread dressing – that recipe follows the one for cornbread sticks.
1 cup yellow corn meal
1 cup all purpose flour
3 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
3/4 cup corn kernels (from frozen is fine)
1 cup of milk
1/4 cup Crisco shortening
Pinch off pieces of the shortening and place dollops in each slot on the cast iron cornbread stick pans. Preheat oven to 425 degrees F with the pans in the oven, melting the shortening.
Mix dry ingredients in a medium bowl and whisk to combine. Beat the egg into the cup of milk. Stir together the corn kernels and milk mixture, then add the dry ingredients and stir until all the dry streaks are gone. Pour the melted shortening into the batter. Stir to combine
Use a spoon to divided the batter into each of the corn sticks slots in the pans and bake for 20 minutes, rotating the pans midway through cooking. Tops will be golden brown. Immediately remove from pans to cool.
Cornbread dressing is the second best way to eat leftover cornbread. The first way is to crumble it in a glass of cold milk and eat it with a spoon!
I usually put any leftover cornbread in the freezer as it takes a few pans before I have enough for a recipe for dressing.
Very flavorful and colorful.
2 ribs celery, chopped
1 medium onion, chopped
1 small red bell pepper, chopped
2 cloves garlic, chopped
2 tablespoons pecans, toasted and chopped fine
6-8 cornbread sticks or 4 cornbread pieces, crumbled
1 cup chicken stock
2 tablespoons chopped fresh herbs like thyme or sage, 4 to 5 sprigs
Heat a medium nonstick skillet over medium high heat with 1 tablespoon olive oil. When oil shimmers, add the celery, onions, peppers, garlic and pecans. Cook 5 minutes then crumble cornbread into the skillet and combine with vegetables. Dampen the dressing with stock, you may not need the full cup. Season with fresh herbs, we used thyme. Reduce heat to low and keep warm until ready to serve.
I like crunchy dressing, so after the meal I take any leftovers and form patties. Freeze them and then thaw them for a bit on the counter before warming them in a 350 degree F oven for about 30 minutes.
Yummy! A quick side dish for most any protein.
Fondant style potatoes traditionally means cutting potatoes into cylinders and then cooking them in broth to make them meltingly tender. I find trimming them to be a bit wasteful so I just slice off the barest ends of a bunch of Yukon gold potatoes and nestle them in a skillet with broth and butter and oil and cook them low and slow.
2 lbs smallish Yukon gold potatoes
2 tablespoons butter, softened
2 tablespoons olive oil
1 clove garlic, minced
1 tablespoon fresh rosemary, chopped
1 teaspoon kosher salt
2-3 cups chicken stock or broth
Trim the potatoes of any eyes or damaged areas and, for those you don’t trim, cut off the ends. Wash well in cold water and drain.
Stir together the softened butter, olive oil, garlic and rosemary. Toss the potatoes with the mixture. Arrange the potatoes in one layer in a 10-inch skillet. Pour in enough stock or broth to come up halfway of the potatoes and bring to a boil over high heat. Reduce the heat to low, cover the pan but leave the lid a tad ajar, and simmer until the potatoes are tender when pierced with a fork, about 20-30 minutes. The liquid should still halfway surround the potatoes; if it doesn’t, keep adding more broth or water until it does.
Once tender, press gently on each potato until they crack open. Return the pan to medium-high heat and boil, uncovered, until all the liquid has evaporated and the potatoes have browned on one side, about 10 minutes. Gently turn the potatoes and brown the other side, another 5 minutes or so.
Remove the pan from the heat and let the potatoes rest for 5 minutes before transferring them to a serving platter. Serve immediately.
One of the best things about getting off the highway is finding great food on the road less travelled. In fact, some of the tastiest boudin, barbecued brisket and fried chicken I’ve eaten has come from gas stations across the South.
One of things I’ve found in Mississippi gas stations (and some local fairs like the Okatoma Festival), are potato logs. These are large wedges of baked potato, dredged in seasoned flour and deep fried. You basically get the creamy interior of a baked potato plus the crunchy skin and coating of the best French fry. All in all, they make a really awesome appetizer or side dish.
I tried several versions at home and found I like best Creole Seasoning in the flour (1 teaspoon seasoning per 1/4 cup flour – each large potato cut into 5 wedges used about 1/2 cup flour). I also found that you only need a double dip of flour (toss in flour, dredge in an egg beaten with some oil, and then dredge through the flour again). I found using breadcrumbs was unnecessary and actually a little heavy.
I used peanut oil as that is my go-to deep fry oil but you can use your choice. I fried them after I brought the oil to 325 degrees F in a cast iron skillet. Fry for about 3 minutes per side or until the crust is golden brown. After removal from the heat, drain on a brown paper bag. Salt generously.
These are delicious as they are but, if you like them with a dipping sauce, I enjoyed them with ranch dressing with a little sriracha mixed in. They had a lovely kick.
Michelle has some frozen corn in the freezer that we wanted to use up before this year’s crop is harvested. We made up a huge batch of Cuban Style Black Beans and used three cups of the beans and a half a bell pepper along with the corn for this light and healthy summery salad.
If you have fresh cilantro, add a tablespoon of chopped leaves to the corn and beans and omit the dried.
Corn and Black Bean Salad
juice of 1 lime, about 1/4 cup
2 tablespoon vegetable oil
1 teaspoon sugar
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon dried cilantro leaves
2 cups corn cut off the cob (1 10 ounce package frozen corn kernels)
3 cups black beans (2 15 ounce cans)
1 bell pepper, diced
optional, 1 jalapeño pepper, seeded and minced
Whisk together the lime juice, oil, sugar, salt, pepper and cilantro in a large bowl. Add in the corn, black beans and bell pepper. Gently stir together to mix. Add the jalapeño pepper, if using. Taste for seasonings and then refrigerate for at least one hour for the flavors to come together.
Michelle has a Crock Pot Express Crock Multi-Cooker (like an Instant Pot). It is a pressure cooker, slow cooker, rice cooker, yogurt maker, and also steams, browns, sautés and tutors high school students in calculus. We used it most recently to speed up the process of making applesauce.
As anyone knows who has stood over a skillet, stirring and mashing apples, this handy little device saved a lot of time and effort and we had great tasting applesauce to show for it. Use any combination of apples – I prefer the tartness of Granny Smith but adding red apples to the mix means less added sugar later.
Speedy Apple Sauce
4 Granny Smith apples or tart green apples
2 Gala/Honeycrisp or other sweet, crisp red apples
3/4 cup water
1 teaspoon fresh lemon juice
1 teaspoon ground cinnamon
1 tablespoon brown sugar
1/4 teaspoon kosher salt
Peel, core and cut the apples into 8-12 slices. Place in the electric pressure cooker. Sprinkle over the cinnamon and toss to coat. Mix together the water and lemon juice and pour over the apples. Stir to combine.
Put on the lid and cook on high for 8 minutes. Release the pressure safely. Mash the mixture together and, if it is too watery, use the browning function to cook a bit of the liquid off. Add seasoning and taste. Depending on the tartness of the apples, you may need to add more cinnamon in addition to the brown sugar and pinch of salt. Stir well to combine.
Serve hot or cold. Store any uneaten portion in the refrigerator in an airtight container.
I know, I know, another post on vegetables. You think I had turned 50 years old and finally realized I needed to eat (a little) better.
I don’t know about you but I grew up eating limp and soggy boiled broccoli, tossed with butter mask the funky flavor. I graduated to steaming it but would still sometimes overcook it to a sulfuric tasting mess if I got distracted putting the rest of the meal together.
These days, I’ve found that roasting in the oven gives me more leeway before overcooking as it browns before overcooking, so your nose knows. Additionally, the roasting gives it a sweeter, almost nutty flavor.
Tossed with a little garlic and lemon and you have a very tasty side dish!
Lemon Garlic Roasted Broccoli
2 medium heads of broccoli
2 tablespoons olive oil
2 garlic cloves, minced
1 teaspoon coarse salt
1/2 teaspoon black pepper
Zest of half a lemon
1 1/2 tablespoons lemon juice
2 tablespoons butter, melted
Preheat oven to 375 degrees F.
Cut broccoli into florets and pile onto a rimmed baking sheet.
Drizzle with olive oil and sprinkle with garlic, salt and pepper. Use your fingers to toss, then spread out over tray in a single layer.
Bake for about 20 minutes until the tips of the florets are slightly browned. The broccoli should be tender crisp and cooked through.
Remove from the oven and immediately drizzle over the lemon juice and butter. Toss to combine. Scatter lemon zest over and serve.