Vegetables and Sides
Spicy Tomato Grits
Ingredients
2 cups water
1 1/4 cups milk
1 teaspoon salt
1 cup quick cooking grits
1/2 cup plus 1 tablespoon butter
1/3 cup diced green onions
4 ounces processed cheddar cheese, cubed (suggested: Velveeta)
1/4 teaspoon garlic powder
2 1/2 cups shredded cheddar cheese
1 (10-ounce) can diced tomatoes and green chilies (suggested: Ro-Tel)
Directions
Preheat oven to 350 degrees F. In a saucepan, bring the water and milk to a boil. Add the salt and slowly add the grits and return to a boil, stirring constantly for 1 minute. Reduce the heat, cover, and cook for 3 minutes. While stirring the grits add the 1/2 cup of butter and stir until butter is melted. Cover and cook for 3 to 5 minutes, or until the grits are thick and creamy. Remove from heat and set aside. Using a skillet, saute the onions in the remaining tablespoon of butter for 1 minute. Add the processed cheese, garlic powder, 1 1/2 cups cheddar, and onions to grits, and stir until the cheese is melted. Add the tomatoes and mix well. Pour the grits into a greased 8 by 11 by 2-inch casserole and bake for 40 minutes. Sprinkle remaining 1 cup cheese over the casserole for the last 5 minutes of cooking time.
TIPS:
The tips to creamy grits in the initial stirring of the pot. It may be tedious, but it is worth it.
I use the Extra Hot Ro-Tel tomatoes.
I sometimes place sliced tomaotes on the top before I cook it in the oven for added garnishment.
Garlic Sauteed Spinach
1 1/2 pounds baby spinach leaves
2 tablespoons good olive oil
2 tablespoons chopped garlic (6 cloves)
2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
1 tablespoon unsalted butter
Lemon
Sea or kosher salt, optional Rinse the spinach well in cold water to make sure it's very clean. Spin it dry in a salad spinner, leaving just a little water clinging to the leaves. In a very large pot or Dutch oven, heat the olive oil and saute the garlic over medium heat for about 1 minute, but not until it's browned. Add all the spinach, the salt, and pepper to the pot, toss it with the garlic and oil, cover the pot, and cook it for 2 minutes. Uncover the pot, turn the heat on high, and cook the spinach for another minute, stirring with a wooden spoon, until all the spinach is wilted. Using a slotted spoon, lift the spinach to a serving bowl and top with the butter, a squeeze of lemon, and a sprinkling of sea or kosher salt. Serve hot.
Jiffy Corn Casserole
2 Cans Cream Corn
1 Can Kernel Corn, drained
8oz Sour Cream
1 Box of Jiffy Corn Bread
3/4 Butter, melted
Mix corns, dry Jiffy mix and sour cream together. Melt butter in the bottom of the casserole dish (I put it in the oven to melt).
Pour mixture into casserole dish.
Bake at 400 degrees for 30 minutes or until golden brown.
SWEET POTATO BALLS
4 large sweet potatoes 2/3 cup packed brown sugar
2 tablespoons orange juice
1 teaspoon orange zest
1/2 teaspoon freshly grated nutmeg
2 cups shredded coconut, sweetened
1/2 cup granulated sugar
1 teaspoon ground cinnamon
1 large marshmallow per potato ball
Preheat oven to 350 degrees F. Bake the potatoes until tender, then peel and mash them. Stir in the brown sugar, orange juice, zest and nutmeg. In a separate bowl, toss the coconut with the sugar and cinnamon. Press mashed potatoes around each marshmallow, creating a 2 to 3-inch diameter ball. Roll the balls in the coconut mixture.
Bake for 15 to 20 minutes. Watch carefully for the last few minutes of cooking; the expanding marshmallows can cause the
potato balls to burst open.
Southern Hashbrown Casserole
3/4 C. Chopped Onion
2 Tbsp. Melted Butter
1 Bag Frozen Shredded Hashbrowns
1 Can Cream of Mushroom Soup
8oz Sour Cream
1 C. Shredded Cheddar
Salt & Pepper - To Taste
Corn Flakes
1 Stick butter, melted (for topping)
Saute Onions in the butter until light brown in color. In a large bowl, mix together all ingredients except the corn flakes. Place in large casserole dish. Top with corn flakes and drizzle with 1 stick of melted butter.
Bake at 350 degrees until topping is crisp and casserole is bubbling.
Zippy Brunch Casserole
1 lbs. Ground Pork
5oz. Croutons
1 1/2 C. Shredded Cheddar
1 C. Shredded Swiss
1 C. Shredded Pepper Jack
8 Eggs
1 pint half and half
1 1/2 C Milk
1 1/2 tsp. Dry mustard
2 tsp. Minced Onion
Salt and Pepper - to taste
Brown sausage and drain well. Beat together the eggs, half & half, milk, dry mustard and onions.
Layer the bottom of a casserole dish with the croutons. Add the sausage and pour the liquid mixture over it. Layer the cheeses, with the cheddar on top. Refrigerate overnight. Bake at 350 degrees for 45 minutes. Let stand for an additional 20 minutes before serving.
Vidalia Onion Casserole Tarts
2 dz. Pastry Cups (found in the frozen section)
Sauté:
3 Cups Chopped Vidalia Onion
3 Tbsp. Butter
Mix together:
1/2 C. Milk
1 1/2 C. Sour Cream
1 tsp. Salt
3 Eggs, beaten well
3 Tbsp. Flour
1 pkg Real Bacon Bits
Pour mixture over sautéed onions. Add mixture to baking cups or in one large casserole dish. Bake for 30 minutes at 325 degrees.
Chili Lime Butter for Corn on the Cobb
Add a little kick to your corn. Wrap with foil and heat on the grill!
2 Sticks Butter
1 Pint Sour Cream
1 Lime
1/2 tsp. Chili Powder
Melt butter and mix well. Use a grill brush to add to your corn.
Bacon Wrapped Asparagus Bundles
and Chili Lime Sauce
Serves 10
2 lbs. Asparagus (Apx. 40 stalks)
40 Slices Prime Cut Bacon
1/4 Olive Oil
Sauce:
1/2 C. Mayo
2 tsp. Asian Chili Sauce (Sriracha)
3 Tbsp. Lime Juice
2 Tbsp. Fresh Cilantro
Wrap 3 stalks with one slice of uncooked bacon and secure with a toothpick. Lay on parchment paper and drizzle with olive oil. Sprinkle with salt and pepper. Bake at 450 degrees for 20 minutes, flipping 1/2 way through.
Wisk sauce ingredients together, adding salt and pepper to taste.
Blue Willow Inn's Pineapple Soufflé
Makes 2 casseroles, serves 16-20
1 Can Crushed Pineapple, not drained
1 1/4 C. Sugar
2 1/2 Cups Ritz Crackers, crushed
1 Stick of Melted Butter
2 C. Shredded Cheddar, plus 1/4 cup for topping
Combine the pineapple and sugar in a saucepan and heat on low until sugar is dissolved. Remove from heat. In a casserole dish, layer the pineapple, crumbs, butter and cheese. Repeat layers. Top with extra cheddar. Bake for 20 minutes at 350 degrees until bubbly.
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