Southern Veggies

Squash Justine

6-8 medium yellow squash

onion

butter

cheddar cheese

salt & pepper to taste

optional add-ons:  chopped red pepper and/or canned pimento, slivered almonds

Cook squash in boiling water 4-5 minutes and set aside.  Layer in baking dish: squash, slices of onion, cheddar cheese and butter, repeat layers, salt and pepper to taste.  Bake 400 degrees for 20 minutes

Fried Okra

sliced okra (a lot)

corn meal (some)

salt & pepper

Put okra in large bowl.  Moisten with small amount of ice water.  Toss with corn meal to coat.  Heat oil in skillet and fry okra in batches until golden.  Serve alongside fresh, sliced garden tomatoes.

Comfort Food: Bread Pudding with Warm Lemon Sauce

No picture of this one- I completely forgot... but hopefully it will speak for itself.  So yummy and easy!

Bread Pudding
Baguette (day old) broken into pieces
1/4 cup butter
2 cups sugar
2 cups milk
6 beaten eggs
1 tsp rum extract (or vanilla)

Break baguette into pieces and arrange in 9x13 dish (I used almost 3 small baguettes).  Melt butter in saucepan, stir in sugar and milk into heated.   Stir in beaten eggs and extract and pour mixture over bread.  Bake at 325 for 25-30 minutes or until golden on top and set.

Warm Lemon Sauce

3/4 cup sugar
2 Tbsp cornstarch
1 cup water
3 Tbsp lemon juice
2 tsp grated lemon peel
1 Tbsp butter

Combine sugar and cornstarch in small saucepan.  Stir in water until smooth and bring to boil over medium heat.  Boil for 1-2 minutes, stirring constantly.  Remove from heat and stir in lemon juice, lemon peel and butter, stirring until butter melts.  Serve over pudding.

**this sauce was also fantastic with crepes!

Balsamic Green Beans

This is one of my new favorite side dishes- quick, easy and delicious!

Balsamic Green Beans

2 lbs green beans (snap off ends)

1/2 cup balsamic vinegar

2 Tbsp olive oil

1 tsp salt

1/2 tsp pepper

Cook green beans in boiling salted water for 4 minutes.  Remove and set aside.  Cook balsamic vinegar in small saucepan over medium heat about 7 minutes until reduced by about half to a syrup.  Meanwhile toss beans in mixture of olive oil, salt and pepper and place in single layer on roasting pan.  Roast 18 minutes at 475 or until slightly charred (don't stir).  Remove from oven and place in serving bowl and toss with balsmic vinegar.  Serve immediately.  

Roasted Tomato Bread Toss

This was super yummy and perfect with summer tomatoes.  I didn't have enough cherry tomatoes so I used a combination of cherry and tomatoes and chunked up regular tomatoes.  I also added feta cheese.  The amount of time it said to roast just the bread was a little too long I think but the juices from the marinate soaked into the too crispy bread and it was fine.

Roasted Tomato Bread Toss

2lb tomaotes (6 cups) cut up
6 cups torn baugette or any stale bread
2 -3 T olive oil
1/2 c pitted Kalamata and/or green olives
2 T olive oil
2 T balsamic vinegar
4 cloves garlic, minced
1/2 t salt
1/2 t pepper

1. Position one oven rack in upper third of oven. Preheat to 400 F.
Line jelly roll pan with aluminum foil. Pat tomatoes dry with paper
towel. arrange tomatoes in single layer in pan. Place bread in large
bowl,toss with 2-3 T olive oil. arrange bread on 2nd jelly roll pan.

2. Roast tomatoes on upper rack, bread on lower rack for 20 -25
minutes for tomatoes. Leave bread in until it is lightly toasted (5-10
minutes).Roast tomatoes until they begin to wrinkle,stirring once.

3. Put bread and olives in tomato pan. combine remaining 2 t. olive
oil and remaining ingredients. toss gently, transfer to serving bowl.
Makes 8 side dish servings

PB & J Muffins

So as we're drawing near to the end of our time in the states and preparing to head back overseas, my cabinet has been getting more and more bear (actually it's completely bear now as we've moved out and are living with family but the above sentence applies to my life about three weeks ago when I made these muffins...).  Anyway, I was trying to get creative with the ingredients I had left and thought I remembered at some point in my life having PB & J Muffins.  Sure enough I looked on all recipes and found this recipe.  Disclaimer, these are VERY peanut buttery which for me, not a problem at all.  For my poor delusional husband who actually thinks that the words "too sweet" belong together in the English language, well these weren't is favorite.  And for my poor kids who are somehow managing to grow up under my roof and not like peanut butter, these weren't actually a favorite.  So, bottom line, yes, I am sharing a recipe that pretty much no one under my roof liked but me... Maybe not the best tactic but I thought these were so good and I want someone else out there in blog world to agree with me!  Anyway, here is the recipe as seen on the all recipes website...

Ingredients

CRISCO® Original No-Stick Cooking Spray
2 cups PILLSBURY BEST® All Purpose Flour
1 1/2 teaspoons salt
1 tablespoon baking powder
1 cup milk
2 large eggs
2/3 cup sugar
1 cup JIF® Creamy Peanut Butter
1/3 cup CRISCO® Vegetable Oil
1/2 cup SMUCKER'S® Jam or preserves of your choice
1/4 cup sugar
Directions

Heat oven to 375 degrees F. Spray muffin pan with no-stick spray. Stir together flour, salt and baking powder in a large bowl. Add milk, eggs, 2/3 cup sugar, peanut butter and oil to bowl. Combine ingredients on low speed of electric mixer, just until moistened. Do not over beat.
Fill prepared muffin cups evenly with half of the batter. Place 2 level teaspoons jam or preserves in the center of each muffin. Evenly divide remaining batter between muffin cups. Sprinkle with the 1/4 cup sugar. Bake for 18-20 minutes. Remove from oven. Cool in pan 5 minutes.

Can someone agree with me on how yummy these are??

Here's the link where I found the recipe...

Fantabulous Key Lime Pound Cake

One of this spring issues of Southern Living featured lots of different, creative takes on the traditional favorite- pound cake.  Being that I am unable to turn down anything with key lime in the title, I had to try this fabulous looking pound cake.  Actually, I first had it when Jason's mom made it and it was everything I hoped it would be.  Here is the link to this fabulous cake- enjoy!

Waffles

These were perfect for a Saturday morning brunch.

2 eggs

2 cups all-purpose flour

1 3/4 cups milk

1/2 cup vegetable oil

1 tablespoon white sugar

4 teaspoons baking powder

1/4 teaspoon salt

1/2 teaspoon vanilla extract

• Preheat waffle iron. Beat eggs in large bowl with hand beater until fluffy. Beat in flour, milk, vegetable oil, sugar, baking powder, salt and vanilla, just until smooth.

• Spray preheated waffle iron with non-stick cooking spray. Pour mix onto hot waffle iron. Cook until golden brown. Serve hot.

Broccoli Cheese Soup

I have cooked this up for dinner countless times this winter. It is so easy and I love to make it when there is fresh broccoli available at our local supermarkets. It's perfect alongside some hot rolls.

1 bunch broccoli (you can use frozen but fresh is MUCH better)
1/2 onion, chopped
2 T butter
6 T flour
chicken bouillon
2 c. milk
~6 oz cheddar, grated (the recipe calls for Velveeta but we can't get it here and even if we could I'd still use the real deal...)

Chop broccoli and cook in 1 cup of water with a sprinkling of chicken bouillon in a covered pan (don't overcook broccoli - keep it bright green). In saucepan, saute onion in butter. Then add flour. Stir and cook until the flour is browned. Add the milk all at once and stir until it is thickened. Add the cheese (I never measure and just grate the cheese directly into the pot until I'm happy with the cheesiness...) and stir until the cheese is melted. Then add to the broccoli.

Salt and pepper to taste.

Chili

This is my ole reliable chili recipe. Double it if you have more than 3-4 adults. The leftovers make for delicious chili dogs.

1/2 c. butter (I between 1/3-1/4c.)
1 lg chopped onion
1 chopped green pepper (I sometimes mix it up w/ red or yellow...)
1 tsp minced garlic
1 lb. ground beef, cooked and drained
5 T ketchup
3 T mustard
2 T chili powder**
2 cans tomatoes
1 can kidney beans
salt and pepper to taste
2 tsp sugar
dash of Worcestershire sauce

Saute onions, pepper & garlic in butter. Add other ingredients and simmer 30 minutes. Can serve over rice (to make it go further) with grated cheddar cheese sprinkled on top.

**I made this recipe while we were in the states and it didn't turn out near as yummy as it does here. I think part of the reason for that was the chili powder - the chili powder I use here seems to be a lot more concentrated giving lots more flavor.

Ravioli Soup

This one if from my mom, and I've tweaked it some and it's SUPER fast and EASY!  It's also really good for you and that combination can't be beat.  I'm going to put Mom's version (b/c I have exact measurements for that version) then I'll tell you everything I've added/changed to make it Lebanon-friendly.

INGREDIENTS:
1 can chicken broth
1 can veggie broth
1/2 can Italian diced tomatoes
_______________
1/2 pkg frozen Ravioli
1/2 pkg frozen spinach
_______________
optional:  if you have some leftover grilled chicken--throw that in.

Season with salt, pepper, garlic powder, minced onion, Italian seasoning, etc.  Bring to a boil then add 1/2 pkg frozen cheese ravioli.  Simmer according to directions on Ravioli pkg.

Add thawed spinach.  Simmer till it's all warm--voile!

Kellie's version:
I don't mess around with half of anything--I like leftovers so I make a big pot!

2 cans diced tom's
As much maggi as I felt would taste good :)
3/4 of a pkg of dried ravioli (tortelini works great too)
some leftover shredded chicken from the freezer (1 1/2 cups maybe)
1 can of mushrooms
spinach (i used the kind that is frozen in portions, and used about 5 portions)

I just threw it all in the pot until the water boiled (except spinach and ravioli) then added ravioli.  About 2 minutes before it was done I added the spinch and let it all get nice and hot.  We love how hearty and filling this soup is (even Maya liked it--except the chicken bites which she would spit back out).  ENJOY!

Key Lime Pie

If you know me at all, you know that key lime pie is one of my all time favorite desserts.  Actually, key lime anything- I'm not a pie purist- key lime ice cream, key lime cheesecake, oh and Jason's mom made a fabulous key lime pound cake from Southern Living when we were there last week for spring break.  Jason's family loves to tell a story on me from when we first started dating about key lime pie.  We had only been dating a few months and I was still super shy around his family- freakishly so actually.  I really didn't say much at all around them- not sure why, I was just very shy.  Anyway, his grandparents came to town and I went out to dinner with his grandparents and all of his family- brothers, sisters, me.  It came time to order dessert and someone commented that they had key lime pie.  I said I would have that and Jason said something to the effect of not being a huge fan if it was too tart because it made him pucker.  I immediately came back with, "that's why I like it".  They all burst out laughing and in my innocence it took me a few seconds to figure out why- I truly love the tartness of key lime pie, NOT the fact that it made my boyfriend pucker, and I surely would not have said that in front of his family!  All that to say, as much as I love key lime pie, I have never attempted to make it...  until a few weeks ago.  I found this recipe on "all recipes" and modified it slightly according to some of the comments.  The recipe given is for a deep dish pie.  I'll give a modified version at the bottom for a regular 9 inch pie.

Key Lime Pie

 1 sleeve graham crackers crushed (about 1 1/4 cups)

4 TBSP sugar

6 TBSP butter

3 jumbo eggs, divided

3/4 cup key lime juice

1 1/2 cans (14.5 oz) sweetened condensed milk

pinch salt

pinch cream of tartar

1 cup heavy whipping cream

1 lime, sliced (for garnish if desired)

Directions

Preheat oven to 325 degrees F (165 degrees C). Mix graham cracker crumbs with sugar and melted butter. Press into 9.5-10 inch pie plate (deep dish works best) and bake for 5 minutes. Remove from oven and let cool.   Separate egg yolks from whites, reserving all 3 yolks and 2 egg whites.  Combine yolks with lime juice and sweetened condensed milk.  Whisk until smooth. With clean mixer blades or a whisk attachment, beat the egg whites with salt and cream of tartar until stiff, but not dry. Fold whites into filling mixture. Pour filling into partially baked crust.  Bake in preheated 325 degrees F (165 degrees C) for 10 to 15 minutes or until set. Let cool at room temperature, then freeze 4 hours to overnight. Just before serving, whip cream to form stiff peaks. Serve decorated with whipped cream and lime slices. 

Pucker up and enjoy! 

Best Banana Bread

So, some food just don't photograph nicely and I've decided banana bread is one of those.  It's just not very pretty, but it's SOOO yummy.  This is the banana bread recipe my mom has been making me forever that she put in the cookbook that my family made for me when I got married.  I love trying new recipes and there are so many out there especially for things like banana bread in all the cooking magazines and things, but I always end up coming back to this recipe- it's simply the best, hands down, no question.  And so very easy.  The only change I have made to the original recipe is that I sometimes add a tsp or two of cinnamon.  And for the bananas-when you have bananas that begin to brown just stick them in your freezer and you'll have a ready supply of over-ripe bananas . 


Banana Bread
1/2 cup oil
2 eggs
1 tsp baking soda
1 1/2 cups flour (whole wheat works as well as white)
1/2 cups sugar
1 tsp vanilla
5 TBSP sour cream (for you girls in the Middle East- labneh works great)
1 cup mashed  over-ripe bananas (2-3) 
1/2 cup chopped nuts (optional)

Mix all ingredients together by hand and put in greased loaf pan.  Bake 1 hour at 350.

Crock- pot Tortilla Soup

This one is so good that I almost put in on here twice!  Click here for the original recipe, but this time I have a picture.  (although not a very good picture- I haven't figured out yet how to take good pictures of food...). Anyway, this is a favorite in our house and SOOO easy.  And for an alternate way to make it...  I realized yesterday morning that my crock pot was broken, so instead I boiled the chicken and then added everything else to the pot and let it simmer for about an hour- still fabulous!

Caramel Glazed Pear Cake

Even if you think you are not a huge fan of pears, I encourage you to give this one a try!  It is AH_MAH_ZING.  I've been making it for several years now and it always gets rave reviews.

Caramel Glazed Pear Cake
4 ripe pears (3 cups diced)
1 TBSP sugar
3 large eggs
2 c. sugar
1 1/4 c. oil
3 c. all purpose flour (I often use wheat flour)
1 tsp salt
1 tsp baking soda
1 1/2 c. pecans
2 tsp vanilla
Toss pears with TBSP sugar and set aside.  Beat eggs, sugar and oil.  Combine all dry ingredients and add to egg mixture.  Beat on low until well blended.  Fold in pears, pecans, vanilla.  Bake in bundt pan at 350 for 1 hour.
Caramel Glaze
1 c firmly packed brown sugar
1/2 c butter
1/4 c evaporated milk
Stir in small saucepan over medium heat.  Bring to boil and cook stirring constantly 2 1/2 minutes or until sugar dissolves.  Pour over warm cake.  Reserve extra to serve along with cake and vanilla ice cream or whipped cream.

Tornado Chicken and Mess-up rolls

I found this recipe on the Pioneer Woman's blog and it was amazing!  Click here for the full recipe.  I renamed it tornado chicken because in the middle of making it, all the tornado sirens went off and we spent about an hour in the bathtub covered with pillows.  Honestly, I was a little skeptical about serving it to the girls who aren't huge fans of mushrooms or olives but my pregnancy taste buds won out and I went ahead with it. However, thanks to the tornado, our power went out so we had to eat it in the dark so even they enjoyed it since they couldn't really see the mushrooms and olives...

I love finding quick and easy dinner roll recipes and I found one in a Southern Living that I hadn't tried.  However, in the craziness of trying to fix dinner before the tornado sirens went off, I completely messed up the recipe.  The original recipe is:

Cream Cheese Rolls
 1/2 cup butter
8 oz cream cheese
1 cup self rising flour
Cream butter and cream cheese, gradually add flour.  Put in mini muffin tins and bake at 400 for about 15 minutes.

Well, in my hurry, I creamed the butter and cream cheese and then added 2 cups of flour.  oops.   I didn't have anymore cream cheese so I coudn't just double the recipe.  So I looked in my frig and spotted sour cream and remembered that it is often in these quick dinner bread recipes.  I added about a cup of sour cream (until it got back to the right looking consistency), filled 12 regular muffin tins and baked like the original recipe called for- turned out very yummy!  Would probably also be good with shredded cheese or spices like basil added.

I didn't take any pics of these recipes, again, thanks to the craziness of the tornados but if you follow Pioneer Woman's recipe, she photographed it beautifully.

Brithday punch

I've made this punch now for several of the girls birthdays and it's a hit with kids and adults and VERY easy.
First scoop the ice cream (1 quart vanilla, 2 pints of sherbet) into a punch bowl.

Pour 16 oz of Sprite and 1 quart of whole milk over the balls of ice cream.  Stir gently to combine and serve immediately.

This time I used just raspberry sherbet.  The original recipe calls for orange and I've also done it with rainbow.  I think the raspberry was my favorite but it's yummy any of the ways you make it.

Birthday Milk Punch

1 quart vanilla ice cream

2 pints sherbet

16 oz lemon lime soda

1 quart whole milk

Scoop ice cream into punch bowl and pour liquids over ice cream.  Serve immediately.