Red Beans & Rice and Everything Nice

That's what Southern girls are made of.

Dry beans are a great staple for your pantry, inexpensive and healthy.  Red beans are my favorite.  This Monday I made a pot and I think that it may be my best one yet so I'll share the recipe.

This go 'round I used Chorizo sausage and it really made the pot.  Here's what you'll need...

Ingredients
1 lb. bag dry red beans, rinsed and sorted
10 cups water
2 Bay leaves
3 tablespoons bacon drippings
1 large white or yellow onion, rough chopped
3 ribs celery, chopped
2 toes of garlic
2 links of chorizo, sliced
Salt, black pepper, & garlic powder to taste (start with 1 tsp. of each and add more if you like)
1 tsp. Thyme
3 tbsp. flour
2 tbsp. dried or fresh parsley
1/4 to 1/2 cup green onion, chopped
White Rice, cooked

Place washed beans in a large pot and cover with and inch or so of water.  You can do the long soak method, soak for 8 hours or overnight, drain and set aside, or you can do a quick cook method.  I do the quick cook method which is to cover beans with an inch or so of water and bring to a boil, simmering for an hour, then add the remaining water, up to ten cups, and reduce heat to medium low.

Meanwhile, in a skillet, heat bacon drippings over medium heat. Add your chopped onion and sauté for 1 minute. Add chopped celery to this and continue to sauté until onions are translucent. Season with salt, pepper, and garlic powder. Add this to the pot along with bay leaves, parsley, & thyme. 

After you've added your veg to the pot and while your skillet is still hot, add chorizo; cook, stirring, to brown the sausage over medium heat, about 4 minutes. When done, add this to the pot along with two toes of garlic and stir.  Remove about 1/4 cup of bean juice, placing in a small bowl, and to it add 3 tbsp. flour.  Combine flour and liquid to form a paste and add that back to the pot. Bring beans back to a simmer, stirring occasionally,  for about 2 hours.  The flour works as a thickening agent; should the beans become too thick, add more water, about 1/4 cup at a time until desired consistency.

Remove beans from heat and, with a slotted spoon, fish out your toes of garlic and mash against the side of the pot. Stir mashed garlic back down into the beans and continue to cook until beans are tender and creamy, another 15 minutes or so.  Remove from heat.  Serve over cooked rice and garnish with green onions.

Carne Guisada and Stewed Okra

Ladies and gentlemen, it has been awhile.  So long, in fact, that my blogger format has changed and I'm fumbling around as if it were my first post.  I'm a month into my final semester and I have to say that I'm loving my placement in a kindergarten classroom.  I'm exhausted as all get out, not so much from school, but from the balancing of school and home life.

Home life, it seems, has gotten comfy-cozy with mom having the available time to cook and clean on a regular basis.  The problem is, like many, many moms may know, when you go back to work, all of the work of home life is still waiting for you.  Home life cohabitants haven't minded the floors not being mopped for a month. I mind. Greatly.  Home life is a-okay with the clutter. Me?  Not so much.  Dinners are still being served, however desserts would be a thing of the past if Big Sissy hadn't been kind enough to bake a few batches of cookies to keep me from getting all crazy eyed.  Now, Bebe!  That's one smart girl, smart enough to learn key phrases like, "You're beautiful," "I love your heart," and "you're really awesome."  These phrases coupled with her baby cuteness, why, she's possibly the smartest in the bunch!  Hubs is falling behind in the "be kind to mommy" category; although I do give him props for making a few grocery runs, and in all fairness, he has been pulling six and seven day weeks and it is football season so...  I know I should cut him some slack, but my lack of slack has cut into his share and I'm feeling all slacked out- so to speak.

I miss my blogging buddies and hope to get back to some semblance of normalcy in blogland after I graduate, but we will see. Maybe by then I'll be bestowed with super-mommy powers and I'll be able to do it all without any complaint ( hubby's greatest wish).  Yea, and maybe by Thanksgiving they'll invent Pecan Pies that will magically make you drop all the extra holiday  L Bs. : )

To prove that I'm still cookin', here's a dinner that's pure comfort, Carne Guisada and Stewed Okra.  It's not much to look at, but it sure is tasty.  This dinner is going to need some time.  The idea is to have the chunks of beef falling apart.  In all honesty, my beef tips could have cooked down for another hour.  Well, that was just one hour we didn't have and it was still yummy, but if you've got the time, I think it would be well worth it.  Here's what you'll need-

2 lbs. stew meat, I use beef
1 onion, chopped
1 tbsp. oil
2 cups water mixed with 4 tbsp. of Tony Chachere's Brown Gravy mix
Salt & Pepper to taste

Begin by heating oil and caramelizing onions in a dutch oven.  I've got a cast iron dutch oven that's perfect for this job.  Add meat and gravy and let simmer, covered, on medium-low heat for 3 to 4 hours.  The idea is that the meat be falling apart.  You may want to add a little water here and there, when you check on it.  This is up to you.  If you add too much water, take a 1/2 cup of the cooking liquid and add a heaping tablespoon of flour, mixing until lumps dissolve; stir this mixture back into your meat and let it come to a simmer again.  This should thicken it.  Serve over rice or wrapped in flour tortillas.

For the stewed okra I sauteed half an onion and added to it a bag of frozen okra, a can of diced tomatoes, and a small can of tomato sauce.  Add salt and pepper to taste.  This is a yummy vegetable side for this meal.  The acidity of the tomatoes goes nicely with the rich gravy of the carne guisada.

I'm sharing @  hosted @ Rattlebridge Farms.

Have a blessed weekend!

Three Bean Salad

When the heat is up, like it is in South Texas, I like to keep the kitchen cool.  Last night we grilled beef fillets and served them alongside salads.  I already got the Three-Bean Salad in the fridge, mixing it ahead of time so that the flavors had time to develop.  Okay, I added an additional variety of beans so lets call it a Four-Bean Salad to be clear.  This is a forgiving recipe and many substitutes and additions may be made.

Here's what you will need...

Ingredients

1 can Red Beans, drained and rinsed

1 can Cut Green Beans, drained and rinsed

1 can Wax Beans, drained and rinsed

(I added a can on Chickpeas which is not necessary, you could also try Cannellini or limas if you want)

3 to 4 stalks of celery with tops, chopped

1 small green bell pepper, chopped

1 small jar chopped pimentos

1/4 cup apple cider or red wine vinegar

1/3 cup sugar

1/4 cup olive or vegetable oil

1/2 tsp. salt

1/4 tsp. black pepper

*optional: chopped red or green onion, chopped dill or parsley.

Drain and rinse canned beans and add to a mixing bowl.  Wash and chop the onion and bell pepper; add to the beans.  Dump pimentos and mix into bean salad.

In a separate small mixing bowl whisk vinegar, sugar, oil, and salt & pepper.  You may want to taste the dressing before pouring it onto the salad so that you can adjust the salt, etc.  Pour over bean salad and toss to coat evenly.

Cover and place in the fridge for four or more hours before serving so that salad has the chance to fully absorb flavors.  If you don't have the time to marinate the salad before serving, it won't be the end of the world.  I completely understand digging in before the recommended eating time. ; )

Maple Mashed Sweet Potatoes

Maple Mashed Sweet Potatoes

3 to 4 sweet potatoes, washed

1/4 tsp kosher salt

2 tbsp. unsalted butter

2 to 3 tbsp. maple syrup

1/4 cup half and half

Peel and dice sweet potatoes.  Add diced sweet potatoes in salted boiling water until tender enough to mash.  Drain and return to pot.  Mash with butter, maple syrup, and half & half.  Season with 1/4 tsp. salt and black pepper to taste.

Zatarain's Creole Mustard Potato Salad

For St. Patrick's Day I cooked corned beef and cabbage.  Though I'm not Irish, I relish any opportunity to celebrate with food.  Corned beef is something we prepare several times a year.  Usually I serve a macaroni or yellow potato salad alongside the beef, but this time I was craving something with a little kick.

Enter Zatarain's recipe for Creole Mustard Potato Salad.

3 pounds red potatoes

1/3 cup mayonnaise

1/3 cup sour cream

1/3 cup ZATARAIN'S® Creole Mustard

1/2 teaspoon ZATARAIN'S® Creole Seasoning

1/2 teaspoon sugar

1 1/2 cups diced tomatoes

1/2 cup crumbled cooked bacon (optional)

2 tablespoons thinly sliced green onion (I didn't have green onion so added crisp, diced celery)

Directions

1. Place potatoes in lightly salted water to cover in large saucepot. Bring to boil on high heat. Reduce heat to low; simmer 20 minutes or until potatoes are fork-tender. Drain, then quarter potatoes.

2. Mix mayonnaise, sour cream, Creole Mustard, Creole Seasoning and sugar in large bowl until well blended. Add warm potatoes; toss to coat well. Add tomatoes, bacon and green onion; toss lightly. Cover.

3. Refrigerate at least 2 hours or until ready to serve.

Nutritional Info per 1 serving

Calories: 159	Sodium: 295

Fat: 7	Carbohydrates: 21

Cholesterol: 7	Fiber: 2

Protein: 3 Thanks for stopping by and I hope you give this potato salad a try.

Kickin' Baked Rigatoni & Fennel Slaw Review

Recently, I found two recipes that I thought would pair nicely, and I've got to say, Rigatoni + Fennel Slaw = L.O.V.E.

I found this recipe for Kickin' Baked Rigatoni at Rhoda's Southern Hospitality blog, and caught the slaw recipe on an episode of Everyday Italian.  I've never used fennel before so was eager to try this out.  It did not disappoint.

Fennel Slaw

Pistachio Pesto:

• 2 cups (lightly packed) flat-leaf parsley
• 3/4 cup shelled and toasted pistachios (I used pine nuts since that was what I had on hand)
• 1 tablespoon fresh thyme leaves (I didn't have fresh thyme so I went w/out and it was still amazing)
• 3 garlic cloves
• 3/4 cup extra-virgin olive oil
• Salt and freshly ground black pepper

Fennel Slaw:

• 4 to 5 (about 3 1/2 pounds) fennel bulbs, thinly sliced
• 4 ounces prosciutto, thinly sliced

Directions

For the Pistachio Pesto: Combine the parsley, pistachios, thyme, and garlic cloves in the bowl of a food processor; blend until finely chopped. With the machine running, gradually add the olive oil, processing until well blended. Season the pesto with salt and pepper, to taste.

For the Fennel Slaw: Place the fennel in a large serving bowl. Add the pesto and toss to coat well. Tear the prosciutto into 1-inch pieces and add to the bowl. Gently toss to combine. Serve.

*recipe courtesy Giada de Laurentis via Food Network.

Sauteed Cabbage with Bacon

My Grandma says that cabbage is meant to represent wealth and is considered to bring good luck for it when consumed on the New Year.  Now, I don't know if any of that is true, but I won't deny myself the added good fortune if there's any to be had.  Besides, I love cabbage so the addition of it on a New Year's menu is just an added bonus.  I read that the green of cabbage leaves, along with greens such as Kale, Collards, Mustard, and Turnip are supposed to represent money so if you prefer any of those to cabbage feel free to substitute the leaves without loosing out on any good fortune.  The preparation's much the same so it's really just a matter of taste.

Here's what you'll need
1 head of cabbage or a package of your preferred green, chopped
4 slices of thick-cut bacon, diced
1 onion, chopped
salt and black pepper to taste

Fry bacon until crisp, adding onion just when bacon begins to brown, in a dutch oven.  Don't add the onion too late or your bacon will burn before you're onion has a chance to go soft.  When you've cooked your bacon and onion, add the chopped cabbage, salt and pepper; cover with a lid and let the cabbage wilt down, maybe for 10 minutes.  Stir, turning the onion and bacon so that it doesn't all remain on the bottom of the pot. Recover and simmer for another 10 to 15 minutes.  Adjust salt and pepper to your taste and serve.

Black Eyed Peas

Considered "lucky" if consumed on New Year's Day, freshly prepared black eyed peas are easy to make and oh so much better than from a can.  I save my ham bone and trimmings from my Christmas ham to flavor my peas, but you could use bacon if you'd rather.  Black eyed peas, cabbage, and pork, all considered lucky foods, always make up our New Year's Day menu.  If you'd like to add a little luck to your next New Year menu or if you'd just like a tasty side to any meal...

Here's what you'll need.
1 (16 oz) pkg. black eyed peas
1 medium onion, chopped
6 cups water
2 to 3 cloves of garlic, whole and in their skins
1 ham bone, ham hock, or diced side meat
2 tsp. salt
1/4 tsp. black pepper
1/2 tsp. ginger
1 tsp.ground mustard powder
2 tbsp. honey

To begin, wash your peas thoroughly (1pulled four little dirt clots out of my colander while picking over my peas).  After my peas were cleaned, I placed them in a stock pot and covered them with approximately 2 inches of water and placed them over high heat and boiled for two to three minutes.  Reduced the heat to medium-low and add the remaining water, chopped onion, garlic cloves, and meat and cook until peas become tender, around an hour.  Keep your pot covered and check often to ensure that there's enough liquid in the pot, adding more if it looks like the water level is getting too low.  Add your seasonings near the end, turning the heat to low and cooking for another 15-30 minutes after adding so that the flavors incorporate.  Remove the garlic pods  from the pot and place on a cutting board.  You will be able to slip the garlic from its skins and mash with a spoon.  Add the mashed garlic pulp back to the pot and stir well to mix it all in.  Taste before serving and adjust seasoning to your liking.

Corn Fritters

• 1 cup yellow or white cornmeal
• 1/2 cup corn masa flour (you can use reg. AP flour)
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 teaspoon sugar
• 1/2 tsp. baking powder
• 1 egg
• 1 can cream style corn (16 oz) (I used Old Glory brand Skillet Corn)
• 1/4 cup milk
• Crisco for frying

Preparation:  

Mix dry ingredients. Add creamed corn, milk, and egg; mix well.

If more liquid is needed to make desired consistency, add a little milk. Drop heaping spoonfuls into hot oil.

Fry until golden brown.  Be sure your oil is hot enough so that your fritter fries up quickly and doesn't absorb a ton of grease.  Drain on a paper towel and enjoy.

 Sharing @ Designs by Gollum, 

Eat your Vegetables!

Today I tried two new sides and the family gave both their stamp of approval.  If you're tired of the same old  same old veggie routine read on...

Creamed Spinach
2 pkgs. frozen chopped spinach
1/2 cup water
4 oz. cream cheese
1/2 cup cream
1/4 cup grated Parmesan
2 tbsp. unsalted butter
1 tsp. chicken bouillon granule
1/2 tsp. garlic powder
1/2 tsp. onion powder
salt & black pepper to taste

In a deep skillet, place frozen spinach and water over medium heat.  Heat until spinach is thawed and heated through.  Drain, squeezing out excess water, and add back to the skillet.  Add remaining ingredients and place back over medium-low heat.  Stir until cream cheese is melted and all ingredients are fully incorporated.

Cauliflower Cheddar Mash
2 heads cauliflower florets, chopped
1/2 cup milk
1/2 cup shredded white cheddar
1/2 tsp. garlic powder
salt and black pepper to taste
sprinkle of grated nutmeg to taste

Boil cauliflower in stock pot of salted water until florets are fork tender.  Drain well and return to pot.  Mash with a potato masher and add remaining ingredients.  Taste and adjust seasoning before serving.

I really liked both.  Typically we saute spinach or have it in salad and we always roast cauliflower.  All are good; it's just nice to add a few more ideas to the mix.  I hope you enjoy.

Greens

When it comes to greens, I mostly cook them the same way.  This recipe is for collard greens, but feel free to try it out with turnip or mustard greens if you like.

1 large bunch of greens
1 link of sausage
1 medium onion, chopped
2 cloves garlic, minced
Salt, Pepper, Garlic powder, onion powder, and Tabasco to taste

When making greens, I think it's necessary to soak them in a sink full of water so that any sand or grit is rinsed off and settled to the bottom of the sink instead of in your pot.

While the greens are soaking, I rough chop a medium onion and slice up a link or two of sausage (depending on the size of the link).  You may use bacon or ham hocks or any other meat that you prefer to flavor the broth, but, to me, you must use some sort of meat for flavor (apologies to my vegetarian friends).

Saute the meat and onion in a large pot with some bacon drippings.  Once onion begins to go soft.  Add a clove or two of minced garlic. Saute for one minute.  Turn heat to low.

Strain and rough chop greens removing stems if you like.  Add 6 cups of water along with greens to pot.  Add salt, pepper, and Tabasco to taste (or whatever favorite pepper sauce you like).  Simmer on low heat, covered, for an hour.

Adjust seasonings as needed and serve.

A Great Macaroni Salad from Deep South Dish

If you're looking for a last minute Labor Day weekend recipe, you may want to check out this blog for a great Macaroni Salad.  I made this Saturday and everybody (and I mean everybody) loved it!

I used small shell pasta since that's what was in my pantry, but that's the only change I made.  I garnished the pasta with a little sprinkling of paprika before I served it and it went fast!

Zucchini Fritters

People all across blog land have been posting zucchini recipes.  Tis definitely the season...zucchini season.  Why, just last week I posted a chocolate zucchini bread recipe from Joy of Baking that utterly pleased.  A few nights later, I decided to try my hand at fritters.  I've combed the web through many, many, recipes.  Simplicity was what I wanted out of a recipe, with no frills ingredients, and this one delivers. 

In true Kitchen Witch fashion, I tweaked the ingredients a little bit.

SERVES  Serves 6

• 2  3 medium zucchini, grated
• 1 sleeve Saltine crackers, crushed
• 1  2 egg(s), beaten
• 1/3 cup milk (I approximated this. Since I added more zucchini, I added a little more milk, but eyed it- Go for moist, not sopping wet consistency)
• 1 pinch salt and pepper (I also added Cajun Seasoning, what's cooking without it?)
• 4 tablespoons vegetable oil

1. Combine all ingredients and let sit on counter for 20 minutes or so. This will allow liquid to leach out of grated zucchini. Stir batter again to incorporate that liquid. 
2. Heat vegetable oil over medium high heat in a heavy skillet. Dip batter into oil about 1/4 cup at a time; fry 2-3 minutes, until golden brown, then flip and repeat. Drain on paper towels.
3. Serve immediately.

Caprese Salad

What you will need:

Tomatoes, home growns taste best
Fresh Basil leafs
Whole Milk Mozzarella
Extra Virgin Olive Oil
Balsamic Vinegar
Kosher Salt and cracked Black Pepper to taste

Get creative in how you serve it.  Stack up alternating slices of cheese and tomato, dice them up, or fan them out on a plate; doesn't matter because the taste will be great.  For the picture you see, I was serving just me (this was my lunch, perfect on a hot summer day).  I sliced up one tomato, a few slices of cheese and a small handful of Basil leaves.  I sprinkled with oil & vinegar, and salt & pepper, and viola!  Caprese Salad!

Sharing @ 

English Pea Salad (my Grandma's recipe)

English Pea Salad

1 #2 can green peas, drained (a small bag of frozen baby peas may be used instead of canned peas).
3 had boiled eggs
¾ cup cheddar cheese or American cheese, small dice
½ cup celery, chopped
½ cup mayonnaise
1 cup sweet pickle relish
1 tbsp. diced pimiento
Salt and black pepper to taste

Combine all ingredients until well incorporated and refrigerate to chill before serving. Should you use frozen peas, cook as directed on package, chill in an ice bath, and drain before combining with other ingredients.

Skillet Creamed Corn

In the back of the novel, "Fried Green Tomatoes at the Whistle Stop Cafe", author Fannie Flag shares some of Sipsey's recipes.  Creamed corn is among those and so we decided to give it a try the other night.  This was so good; though, I didn't have 6 ears (I only had 4) and they were yellow.  The end result was worth fighting over who was getting seconds and who was not.  Definitely a fight worth fighting.  You'll know what I mean when you give this recipe a try.

Creamed corn

6 ears sweet white corn

2 tbsp. butter

1/2 -1 cup milk and water ( I used 1/2 cup of ea. milk and water)

Salt and pepper

Cut corn off the cob, then scrape the cob down with the back of a knife to get what’s left.  Cook w/butter over low heat and slowly add milk and water and salt and pepper ‘til you like it.  Stir for 10 minutes ‘til just right.

This recipe is so simple it has you wondering, "Is that it?"  And, yep, it is so don't go meddling with perfection.

Sharing @ Designs By Gollum this week.  Be sure to give them a visit!   

Fried Okra among other things

I began the night's dinner without any real plan.  I had a pack of Babyback Ribs that I'd given the rub and a bushel of sweet potatoes that I'd pricked to bake, but I needed something else...something green....something yummy.  In the midst of my thoughts, a  childhood memory if fried okra came to mind and I knew that's what I had to make.  It's been a long time since I've had fried okra and I don't know if I've ever prepared it myself...maybe once a long time ago. 

After looking to my idol, Paula Deen, I realized that my buttermilk had gone bad and I wasn't sure of whatelse to use.  I read another recipe that called for milk or cream and I figured that was something I could swing.  To make Fried Okra went a little something like this:

Fried Okra
1/2 Cup Yellow Cornmeal
1 Cup Flour

1  tsp. Salt

1/2 Tsp. black pepper

1 tsp. garlic powder

2 tsp. Cajun Seasoning
Milk to dip okra in before dredging in Cornmeal mixture.

Vegetable Oil to fry okra in ( I fill pan knuckle deep w/oil..maybe a tad more)

Line a cookie sheet with paper towels to drain okra.  Heat oil and begin to dunk okra in milk and dredge through flour. 

You will have to work in batches.

Here's my pics.

Falling for Food-Butternut Squash Succotash

Even though South Texas doesn't get much of a fall season, fall is still my favorite time of year. I love the first dip into cooler temperatures, a welcomed reprieve from the summer heat.  I love leaves turning colors (I know it's happening somewhere in the world just not on our sunny trees), but most of all I love the foods that fall brings.  Somewhere along the last summer days and the first peaks of autumn, feelings of nostalgia wash over me and I yearn to dig through my grandma's recipe box to cook up some treats.  Maybe it's because of all the good Thanksgiving memories I have or maybe it's because the crisp 81 degrees (ha ha) has put a little extra pep in my step.  Either way, I'm anxious to sip on cider, scrape through squash,  and roast pumpkin seeds.

I caught this on Good Morning America years ago and it fast became one of my favorite fall recipes:

Ben Barker's Butternut Squash Succotash

Ingredients:

3 ounces of country ham, cut into small dice
1/4 cup peanut oil (or canola oil or safflower oil)
1/2 cup onion, small dice
1/2 cup red bell pepper, small dice
1/2 cup celery, small dice
1 tablespoon garlic, minced
Pinch crushed red pepper flake
1 bay leaf
2 cups butternut squash, peeled and seeded, cut into medium dice (or acorn squash, or pumpkin)
2 cups baby lima beans, fresh or frozen (I've used canned in a pinch and it turned out just fine
1 1/2 cups chicken stock, or more, as needed (or water)
1 1/2 cups white hominy, drained and rinsed
1 cup heavy cream
Salt and black pepper, to taste
1 1/2 teaspoon fresh thyme leaves
2 tablespoons parsley, chopped
1/2 cup dried bread crumbs (optional)
2 tablespoons melted butter (optional)

Cooking Directions:

In a heavy-bottomed saucepan, heat oil over the medium heat, add country ham and cook until lightly browned. Add onion, pepper and celery; cook over medium heat until softened and beginning to caramelize. Add garlic, pepper and bay leaf; cook one minute.

Stir in lima beans and butternut squash; add chicken stock ( or water) just until fluid. Bring to a simmer and cook until butternut dice are just tender. Remove from heat and reserve.

While limas are cooking, combine hominy and cream in a small saucepan. Bring to a boil, reduce to a simmer and cook, stirring occasionally, until cream is reduced and thickened. Stir into limas, season liberally and stir in herbs. Transfer to an ovenproof casserole. (May be prepared ahead to this point.)

Preheat oven to 350. Combine breadcrumbs and melted butter in a bowl and sprinkle on top of succotash. Bake until bubbly and golden brown, about 25-30 minutes. Serve hot.

Recipe copyright ©1999 Ben Barker.   Ben and Karen own the Magnolia Grill in Durham, NC, I look forward to visiting the restaurant someday : )

Wipe Out (and a Squash Casserole)

Today has been rough, not particularly tough but, I think the heat and the new "schedule" revolving my classes has got me beat.  You could say, "somebody's got a case of the Mondays".  Ha!  I sat in my car for 15+ minutes trying to leave campus and I could feel my energy seeping from my pores, blending into the seat that I'd melted into.  I've got blisters from the cutesy sandals that I wore, and I think I got caught on the red light cam 'cause the yellow turned to red as I went thru the intersection after I finally got the heck out of Dodge, um, I mean campus.  There's a reason you don't see too many gals in their thirties floatin' the halls of a college campus, I just have to say ,and the ones that you do see are a tough breed so give 'em a pat on the back next time you pass them.  After I picked up the girls from school, I got after it in the kitchen.  Tonight, we had a pork tenderloin, homemade mashed potatoes, and a squash casserole.  As a side note, I asked my daughter what veggies she had today.  After a lingering thought she replied, " a tomato slice".  Great. 

Here's Paula Deen's recipe for the squash; I love it.  Mashed taters and this casserole are some of my favorite comfort foods and comfort food is what this lady's needed.  All is quiet, right now, as my family is busily stuffing their faces.  I love this moment and I'll tell you a secret, sometimes getting them quiet by food is my only incentive in cooking it.  Shh, don't tell.

Anyway, I love Paula Deen.  It's one of my life goals to meet this awesome lady.  She reminds me of my grandma and she was the BEST lady I've ever known (you will hear me talk about my grandma a lot on this here blog since I have many of her recipes).  Oh, and...

Here's Paula

Ingredients:


6 cups large diced yellow squash and zucchini ( I use about 5-6 yellow squash)
Vegetable oil
1 large onion, chopped (TX sweet onions are the best)
4 tablespoons butter
1/2 cup sour cream
1 teaspoon House seasoning (this is, essentially, salt, black pepper, and garlic powder to taste)
1 cup grated cheddar cheese (if I'm out of real cheese, I cheat and use velveta.  I also like to add 1/2 a cup of grated parm either with or without the "real" cheese)
1 cup crushed butter crackers, recommended: Ritz (I use one sleeve of crackers, crushed and if I'm frustrated like I was today, I really get after this part with a meat mallet)

Directions:
     Preheat oven to 350 degrees F.
     Saute the squash in a little vegetable oil over medium-low heat until it has completely broken down, about 15 to 20 minutes. Line a colander with a clean tea towel. Place the cooked squash in the lined colander. Squeeze excess moisture from the squash. Set aside.  (I've always skipped this step...just sayin')

     In a medium size skillet, saute the onion in butter for 5 minutes. Remove from pan and mix all ingredients together except cracker crumbs. Pour mixture into a buttered casserole dish and top with cracker crumbs.  Bake for 25 to 30 minutes.

score!

Tomorrow I'll upload pics of my junking finds this past Saturday.  Nothing major, but some cute stuff.  ~ 'til we meet again