Jalapeno Hush Puppies

 

Yield: 25-30 hush puppies.

• 1 box Jiffy cornbread mix
• 6 tablespoons buttermilk
• ½ teaspoon onion powder
• ¼ teaspoon baking soda
• 1 egg, slightly beaten
• 1 tablespoon sugar
• 3 tablespoons self-rising flour
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 slices white bread, crumbled
• 2 tablespoons jalapeño peppers, seeded and finely chopped
• About 2 quarts vegetable oil, for frying

Mix all ingredients just until they are wet. Refrigerate mixture for 30 minutes and up to 5 hours.
In a Dutch oven, heat oil to about 350-375°. Use a thermometer if possible.
Use a tablespoon to form the hush puppies, dipping the spoon into cold water between each hush puppy to keep the batter from sticking. Spoon hush puppies in hot oil for a few seconds, allowing them to release from the spoon.
Repeat this process with each hush puppy, until you have 6 or 7 in the hot oil. Do not crowd the pot.
As the hush puppies cook, they will appear golden and may roll themselves over in the oil. If your oil is the correct temperature, the hush puppies should be golden on the outside and cooked on the inside. (Note: If oil is too hot, hush puppies will be browned on the outside and gummy on the inside; if oil is not hot enough, the hush puppies will be greasy.)
When golden on one side, the hush puppies may automatically turn themselves over. If not, carefully give them a nudge to make them turn over.

Source: https://www.ourstate.com/jalapeno-hush-puppies/

Padma's Potato Podimas

Ingredients

2 pounds Yukon gold potatoes, unpeeled

2 tablespoons neutral oil

1 teaspoon black mustard seeds

1 tablespoon split skinless urad dal (white split bean)

1/2 teaspoon cumin seeds

12 curry leaves, torn into pieces

1/2 small yellow onion, finely chopped (about 1/2 cup)

1 serrano chili or 2 green Indian chiles, minced

1/2 teaspoon ground turmeric

kosher salt

1 tablespoon freshly squeezed lemon juice, plus more to taste

1/2 cup chopped fresh cilantro

Preparation

1.Bring a large pot of water to a boil over high heat. Add the potatoes and boil until soft, 25 to 35 minutes, depending on their size. Remove the potatoes and set aside until they are cool enough to handle, about 15 minutes. Peel off the skins. Cool completely.

2.In a large skillet, heat the oil over medium-high heat until shimmering. Add the mustard seeds and reduce the heat to medium as soon as they start sizzling. Add the urad dal, cumin seeds and curry leaves (be careful — they will splatter) and stir until the urad dal darkens slightly, about 1 minute. Add the onion and sauté until softened, about 2 minutes. Add the chiles and turmeric and sauté for just 1 minute.

3.Add the potatoes to the skillet, using your hands to crush them roughly as you do so. Add 2 teaspoons kosher salt and stir to incorporate the ingredients well. Sauté until the potatoes are yellow, about 5 minutes.

4.Add 1/4 cup water and stir until incorporated, about 3 minutes. Add more kosher salt to taste. Stir in the lemon juice and cilantro. Serve warm.

Source: https://www.today.com/recipes/padma-lakshmi-potato-podimas-t300663

Buttery Garlic Green Beans

Ingredients

• 1 pound fresh green beans, trimmed and snapped in half
• 3 tablespoons butter
• 3 cloves garlic, minced

• 2 pinches lemon pepper
• salt to taste

Directions

1. Place green beans into a large skillet and cover with water; bring to a boil. Reduce heat to medium-low and simmer until beans start to soften, about 5 minutes. Drain water. Add butter to green beans; cook and stir until butter is melted, 2 to 3 minutes.
2. Cook and stir garlic with green beans until garlic is tender and fragrant, 3 to 4 minutes. Season with lemon pepper and salt.

Source:https://www.allrecipes.com/recipe/230103/buttery-garlic-green-beans

Cilantro Lime Rice

Ingredients

• 2 cups water
• 1 tablespoon butter
• 1 cup long-grain white rice

• 1 teaspoon lime zest
• 2 tablespoons fresh lime juice
• 1/2 cup chopped cilantro

Directions

1. Bring the water to a boil; stir the butter and rice into the water. Cover, reduce heat to low, and simmer until the rice is tender, about 20 minutes.
2. Stir the lime zest, lime juice, and cilantro into the cooked rice just before serving.

Cowboy Beans

This is the recipe everyone was asking for after Blair & Jermey's wedding - the beans his mom brought to the rehearsal dinner.

1 lb Hamburger

½ lb Bacon, cooked and cut up

1 cup Onions, chopped

½ cup Ketchup

3 tsp Mustard

½ cup Brown Sugar

6 tbsp Vinegar

1 large can of Pork N Beans

1 can Kidney Beans

1 can Butter Beans (or Black Eye Peas), drained

1 can Great Northern Beans

¼ cup Sugar

¼ cup Hickory BBQ Sauce

1 med Bell Pepper, chopped

1 package of Frozen Lima Beans

Cheddar Cheese (optional)

Brown meat, onions and bell peppers in frying pan

Mix all ingredients, except cheese, together in a casserole dish and bake at 350˚F for 1 hour or cook in a crock-pot on low for 6 to 8 hours

Put cheese on top right before serving

*NOTE: You can omit the ketchup, mustard and vinegar and replace with one large bottle of BBQ.

Bejeweled Brussels Sprouts

Source: Oxygen, December 2015

Roasted Asparagus with Walnuts, Parmesan and Cherry Tomatos

Source: Cooking Light, August 2016

Jalapeno Popper Grilled Corn Salad

Ingredients

1. 8 Ears of Corn (olive oil, salt, pepper)
2. 2 Jalapeños - seeds & stems removed, finely chopped
3. 1 Cup Chopped Cooked Bacon
4. 2 ounces Cream Cheese - softened
5. 1/4 Cup Sour Cream
6. 1 Cup Grated Cheddar Cheese
7. Salt/Pepper To Taste

Instructions

1. Prepare grill and briquets.
2. Remove silk from corn while leaving husks attached. Coat each corn cob with olive oil, salt and pepper. Wrap completely with foil. Place foil wrapped corn cobs on grill, cover. Grill 15-20 minutes, rotate every 2-3 minutes. Open foil slightly during the last 2 minutes to allow the smoky flavor to develop. Remove from grill and allow to cool for 10 minutes. Remove husks then cut kernels off of cobs. (should yield approx 6 cups)
3. Mix kernels with chopped jalapeños, bacon pieces, cream cheese and sour cream. Stir.
4. Stir in shredded cheese, salt and pepper.

Source: http://wonkywonderful.com/jalapeno-popper-grilled-corn-salad-recipe/

Parmesan Roasted Cauliflower

Ingredients

• 7 cups cauliflower florets, cut to bite sized pieces
• 3 to 4 tbsp olive oil
• 1 cup Italian bread crumbs
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/3 cup parmesan cheese

Instructions

1. Preheat oven to 425 degrees F. Line a large, rimmed baking sheet with foil and spray liberally with non-stick cooking spray. Set aside.
2. Combine the cauliflower and olive oil in a large zip close bag and shake to coat.
3. Add the remaining ingredients to the bag and shake until coated, pressing slightly to help the breading stick. Pour onto the baking sheet and spray the tops of the cauliflower with cooking spray and bake for 20 minutes. Stir the cauliflower and continue to bake an additional 10 minutes. Serve hot. 

Source: http://www.iwashyoudry.com/2016/01/19/parmesan-roasted-cauliflower/

Cheesy Roasted Cauliflower

Ingredients

• nonstick cooking spray
For Cauliflower:
• large head cauliflower
• 1 1/2 tbsp. extra virgin olive oil
• 1/2 tsp. salt
• 1/4 tsp. pepper
For Cheese Sauce:
• 1/4 tsp. pepper
• 4 tbsp. unsalted butter
• 2 large cloves garlic, minced
• 4 tbsp. flour
• 2 cups milk
• 2 cups shredded sharp cheddar cheese, divided
• salt and pepper, to taste
For Topping:
• 1/2 cup panko
• 1/2 tbsp. extra virgin olive oil
• 1/2 tsp. salt
• 1/8 tsp. pepper
• 1 tbsp. chopped flat leaf parsley

Instructions

1. Preheat oven to 425 degrees. Spray a large baking sheet with nonstick cooking spray.
Prepare cauliflower:
2. Cut cauliflower into large florets and place on baking sheet.
3. Drizzle cauliflower with 1 1/2 tbsp. olive oil, then sprinkle with 1/2 tsp. salt and 1/4 tsp. pepper. Mix well.
4. Place baking sheet in oven and roast cauliflower until tender, about 15 minutes.
Prepare cheese sauce:
5. While cauliflower is roasting, melt butter in a medium skillet over medium high heat.
6. Add garlic to butter and saute until fragrant, about 30 seconds.
7. Stir flour into butter with a whisk.
8. Continue cooking, stirring constantly, until flour mixture is golden, about 2-3 minutes.
9. Slowly whisk in 2 cups milk.
10. Cook, stirring frequently, until sauce is thickened, about 2-3 minutes.
11. Stir 1 1/2 cups cheddar cheese into sauce until smooth. (Reserve remaining cheese for assembling gratin.)
12. Remove cheese sauce from heat, then season generously to taste with salt and pepper.
Prepare topping:
13. Place panko in a small bowl.
14. Drizzle with olive oil, then add salt and pepper. 
15. Stir together well. 
Assemble gratin:
16. Spray a shallow casserole dish with nonstick cooking spray.
17. Add roasted cauliflower to casserole.
18. Pour cheese sauce evenly over cauliflower.
19. Sprinkle remaining 1/2 cup cheese over sauce.
20. Top gratin with panko.
21. Place gratin in oven and bake for until browned and bubbly, about 25 minutes.
22. Let gratin cool for a few minutes, sprinkle with parsley, and serve. Enjoy!

Source: http://hellolittlehome.com/cheesy-roasted-cauliflower-gratin/

Trisha Yearwood's Hush Puppies

2 cups self-rising white cornmeal

3/4 cup finely chopped onion

1 large jalapeño, chopped fine

2 cups buttermilk

kosher salt

8 cups peanut oil, for frying

In a large bowl, mix the cornmeal, onions, jalapeno and a pinch of salt. Add enough of the buttermilk to make a stiff batter. You may not need the whole 2 cups.
Heat the peanut oil in a deep fryer or a large heavy bottomed pot to 250 degrees F.
Drop the batter into the hot oil by teaspoonfuls. The hushpuppies will turn over in the oil as they cook. They are done when they are brown all over, 6 to 8 minutes. Remove them from the oil with a slotted spoon, drain on paper towels and season with salt. Keep the hushpuppies warm while you fry the remaining batter. Serve hot.

Cook's Note: If you can't find self-rising cornmeal, substitute 2 cups cornmeal plus 3 teaspoons baking powder and 1/4 teaspoon salt.

Coconut Milk Creamed Spinach (or Kale)

 

Author: Hayley @ Health Starts in the Kitchen

Ingredients

• 2T Coconut Oil, Butter, Ghee or my Whipped Cooking Oil
• 1 medium Organic Onion, chopped finely
• 2 large cloves of Garlic, pressed or finely chopped
• Pinch of Crushed Red Pepper
• Celtic Sea Salt and Pepper to taste
• 1 Bag of Organic Spinach or baby kale
• ⅓c Organic Coconut Milk or Organic Heavy Cream

Instructions

1. In a large skillet, over medium then sauté onions and garlic until soft in your healthy fat.
2. Add Spinach and toss, feel free to add a little more oil if needed.
3. Season with salt, pepper and a pinch of crushed red pepper to taste.
4. Reduce heat to med/low and add the coconut milk, stir well.
5. Allow to heat/simmer slightly to reduce for about 1-2 minutes.
6. Enjoy!

 

Notes

You can also use raw heavy cream and/or add parmesan cheese if desired.

 

Source: http://www.healthstartsinthekitchen.com/2013/02/18/coconut-milk-creamed-spinach/

crumb-topped brussels sprouts

PREP TIME 15 MINS • COOK TIME 40 MINS • SERVINGS 4

2 to 3 tablespoons coconut oil or bacon fat, melted
1 small head red or green cabbage, sliced into 1-inch-thick wedges
2 dozen Brussels sprouts, trimmed and cut in half lengthwise
1/2 teaspoon sea salt
1/2 teaspoon black pepper

FOR THE TOPPING
1/4 cup ground almonds or almond meal, store-bought* or homemade
1/4 teaspoon onion powder
1/4 teaspoon granulated garlic
1/4 teaspoon ground cinnamon
1/2 teaspoon sea salt
1/2 teaspoon black pepper

Preheat the oven to 375°F.

Pour a thin layer of the coconut oil or bacon fat in the bottom of a 9-inch-square baking dish, reserving the rest.

Arrange the cabbage and Brussels sprouts in the dish, sprinkle on the salt and pepper, then pour the remaining oil or fat over the top of the vegetables.

In a small bowl, combine the topping ingredients and set aside.

Bake the vegetables for 30 minutes, then remove from the oven and sprinkle the topping evenly over the veggies.

Bake for an additional 10 minutes or until the topping is lightly browned and the vegetables are tender.

Source:
Sanfilippo, Diane (2013-12-29). The 21-Day Sugar Detox: Bust Sugar & Carb Cravings Naturally (Kindle Locations 4152-4157). Victory Belt Publishing. Kindle Edition.

creamy herb mashed cauliflower

PREP TIME 5 MINS • COOK TIME 15 MINS • SERVINGS 4

1 large head cauliflower
2 tablespoons unsalted butter or coconut oil
2 tablespoons extra-virgin olive oil
1/2 teaspoon fresh rosemary, or up to 1 teaspoon other fresh herb of your choice
sea salt and black pepper to taste

Cut the cauliflower into 2- to 3-inch pieces. Set up a pot with 1 inch of water and a steamer basket. Bring to a boil, covered, over high heat. Steam the cauliflower until it is fork-tender, then place it in a food processor along with the butter or coconut oil, olive oil, rosemary or other herb, salt, and pepper. Purée until smooth and creamy.

Source:
Sanfilippo, Diane (2013-12-29). The 21-Day Sugar Detox: Bust Sugar & Carb Cravings Naturally (Kindle Locations 4091-4094). Victory Belt Publishing. Kindle Edition.

basic cilantro cauli-rice

PREP TIME 15 MINS • COOK TIME 5 MINS • SERVINGS 4

1 head cauliflower
1 tablespoon coconut oil or bacon fat
sea salt and black pepper to taste
1/4 cup finely chopped fresh cilantro leaves

OPTIONAL ADD-INS FOR COLOR & VARIETY
as pictured
1/4 cup minced red onion
1/4 cup minced yellow bell pepper
1 tablespoon coconut oil or bacon fat

Remove the outer leaves and stem from the cauliflower, and chop it into large chunks. Shred the cauliflower using a box grater or food processor.

If adding red onion and yellow bell pepper, sauté the onion and pepper in the 1 tablespoon of coconut oil or bacon fat in a small skillet over medium heat for about 5 minutes or until they become soft and have golden brown edges.

In a large skillet over medium heat, melt the coconut oil or bacon fat, and place the shredded cauliflower in the skillet. Add salt and pepper to taste. Sauté for about 5 minutes or until the cauliflower begins to become translucent, stirring gently to ensure that it cooks through.

Stir in the optional add-ins (if using), place the cooked cauliflower in a serving bowl, and toss with the chopped cilantro before serving.

Source:
Sanfilippo, Diane (2013-12-29). The 21-Day Sugar Detox: Bust Sugar & Carb Cravings Naturally (Kindle Locations 3978-3989). Victory Belt Publishing. Kindle Edition.

fresh cabbage & bok choy slaw

PREP TIME 15 MINS • SERVINGS 4

2 tablespoons raw tahini (ground sesame paste)
juice of 2 limes
1/4 cup cold-pressed sesame oil
1/4 teaspoon minced or grated garlic
4 cups finely sliced red cabbage (1 medium head)
1 cup finely sliced bok choy
sea salt and black pepper to taste
1/4 cup chopped green onions (scallions), for garnish
1 tablespoon white sesame seeds, for garnish

In a large mixing bowl, whisk together the tahini, lime juice, sesame oil, and garlic. Add the sliced cabbage and boy choy to the bowl and toss to combine. Season with salt and pepper.

Garnish with the green onions and sesame seeds. Serve chilled or at room temperature.

Source:

Sanfilippo, Diane (2013-12-29). The 21-Day Sugar Detox: Bust Sugar & Carb Cravings Naturally (Kindle Locations 3966-3970). Victory Belt Publishing. Kindle Edition.

broccoli & bacon salad with creamy balsamic dressing

4 slices bacon
1 large head broccoli
1/4 cup Healthy Homemade Mayonnaise 
3 tablespoons balsamic vinegar
2 tablespoons minced shallot
sea salt and black pepper to taste

Slice the bacon crosswise into 1/4-inch strips and cook it in a skillet over medium heat until crispy. Remove the bacon from the pan and set it on paper towels to drain. Reserve the bacon fat for another use.

Chop the broccoli into large florets. Steam the broccoli in a basket over 1 inch of boiling water until it’s bright green but not overdone, about 5 minutes. Place the steamed broccoli in a large bowl of ice water to “shock” it—this will keep it from cooking further and maintain its bright color. Drain in a colander. In a small mixing bowl, whisk together the mayonnaise, vinegar, shallot, salt, and pepper.

In a serving bowl, toss the broccoli with the dressing, then garnish with the bacon strips. Serve at room temperature.

Source:
Sanfilippo, Diane (2013-12-29). The 21-Day Sugar Detox: Bust Sugar & Carb Cravings Naturally (Kindle Locations 3932-3934). Victory Belt Publishing. Kindle Edition.
.

Cauliflower Fried Rice

Here is what you need:

- 3 cups of grated raw cauliflower (use a cheese grater or food processor)
- 1/2 cup frozen peas
- 1/2 cup carrots, thinly sliced
- 3-4 garlic cloves, minced
- 1/2 cup onion, diced
- 1/2 TBSP olive oil
- 2 eggs (or 4 egg whites) scrambled
- 3 TBSP soy sauce
(recipe adapted from Irene of GetUFit)

 

1. In a large pan, saute garlic and onions in olive oil on a medium/high heat, until onions become soft and transparent. (about 2-3 minutes)

2. Next add in peas, and carrots and cook until carrots begin to soften and peas are heated through, about 3-4 minutes

3. Next stir in scrambled eggs , cauliflower and soy sauce. Cook stirring frequently for about 5-7 more minutes.

Enjoy adding in your favorite protein and veg. Possible add-ins: baby corn, broccoli, cabbage, bok choy, water chestnuts, chicken, tofu, and shrimp!

Source: http://www.familyfreshmeals.com/2013/03/cauliflower-fried-rice.html#_a5y_p=1729509

Crushed New Potatoes

 

Ingredients

• 4 new potatoes
• 1 TBS olive oil
• 1 garlic clove
• 1 TBS chives
• salt
• pepper
• 2 TBS grated cheese(any kind you like...I used Pepper Jack)
• 1 TBS Parmesan
• Herbs of choice (optional)

Instructions

1. Preheat Broiler
2. Wash potatoes well and place in salted water.
3. Bring to boil and cook till fork tender (15-20 minutes).
4. Mix oil with crushed garlic clove. Set aside.
5. Line a baking sheet with parchment. Place the potatoes on the parchment.
6. Using a potato crusher, crush the potatoes carefully. You may also use a paper towel and press the potatoes with your palm.
7. Pour some garlic oil over each potato.
8. Sprinkle some salt and pepper. Add some Parmesan/Pepper Jack cheese and chives.
9. Broil for 7-10 minutes or until nice and crispy.

Source: http://inspiredreamer.com/crushed-new-potatoes/

Crispy Baked Geen Beans

 

Ingredients

•  ¾ cup breadcrumbs
• 1 tablespoon ranch dressing mix
• ¼ teaspoon garlic powder
• ¼ teaspoon onion powder
• ¼ teaspoon paprika
• ¼ teaspoon salt
• ½ teaspoon pepper
• olive oil spray
• 2 eggs, beaten
• 1 pound fresh green beans, washed and trimmed

Instructions

1. Preheat oven to 425 degrees F (218 degrees C).
2. Combine the breadcrumbs, ranch mix, garlic powder, onion powder, paprika, salt and pepper in a medium bowl.
3. Lightly spray a baking sheet with the olive oil spray.
4. Dip the green beans in the egg, then in the breadcrumb mixture to coat.
5. Place on the baking sheet in a single layer.
6. When all green beans are coated, spray them lightly with the olive oil spray and place the baking sheet in the oven.
7. Bake for 10 minutes, then flip them and bake for another 2-5 minutes until crispy. If needed, turn on the broiler for a minute or two to get them really crispy (just be careful not to burn them!).

Source: http://www.dizzybusyandhungry.com/crispy-baked-green-bean-fries/