Pioneer Woman's Green Beans

We brought back some fresh green beans from my parent's garden- and so I wanted to try Pioneer Woman's recipe for them! SO good!! Also, if you haven't already checked out her new site, Tasty Kitchen, please do! Lots of good recipes. I also use All Recipes to find new things to try. Just some ideas for you!

Corn Chowder

 

INGREDIENTS:

1 lb frozen corn, thawed

3/4 cup whole milk

3 slices bacon, minced

1 small onion, minced

Salt and Pepper

2 garlic cloves, minced

1/8 tsp dried thyme

1 bay leaf

1 3/4 chicken broth

8 oz. red potatoes (about 3 small) cut into 1/2 inch pieces

DIRECTIONS:

Process half of the corn with the milk in a food processor until smooth; set aside. Cook the bacon in a large saucepan over med-low heat until beginning to brown. Transfer 1 TBL of the bacon to a paper towel lined plate and set aside. Add the onion and a pinch of salt and cook, stirring occasionally, until softened and lightly browned. Stir in the garlic, thyme, and bay leaf- cook until fragrant. 

Add the pureed corn, broth, potatoes, and 1/4 tsp salt, bring to a simmer, and cook until the potatoes are almost tender, about 5 minutes. Stir in the remaining corn; return to a simmer and cook until the corn is warmed through and potatoes are tender. Remove the bay leaf and season with salt and pepper to taste. Sprinkle with reserved bacon to serve.

We've been having some rainy afternoons- so this sounded great to me for dinner! I made this with BLT's (with home grown tomatoes- YUM!) and so I cooked the entire package of bacon, and then just crumbled what I needed for the soup. I also saved the bacon grease for Pioneer Woman's Green Bean recipe, which I made the next night!

Chicken Big Mamou

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INGREDIENTS:

3 TBL olive oil

3 large garlic cloves, peeled

1 cup very finely chopped onions

3/4 cup very finely chopped bell peppers

1 bay leaf

3 TBL plus 1 1/2 tsp Chef Paul Prudhomme's Poultry Magic

1 1/2 tsp minced garlic

3/4 tsp ground red pepper

1 stick unsalted butter

2 cups tomato sauce

2 cups chicken stock

3/4 cup finely chopped green onion

1/4 cup finely chopped parsley leaves

1 1/2 pounds of chicken breast, cut into bite size pieces

Hot cooked pasta, rice or egg noodles

DIRECTIONS:

Heat the oil in a 2 quart saucepan over high heat until hot. Add the garlic cloves and cook until well browned, about 2 minutes; remove garlic with a slotted spoon and discard. In the same oil, saute the onions over high heat until browned, about 5 minutes, stirring occasionally. Add the bell peppers, bay leaf, 1 TBL plus 1 1/2 tsp of the Poultry Magic, the minced garlic and red pepper; stir well. Add 2 TBL of the butter and the tomato sauce, stirring well. cook about 3 minutes, stirring occasionally. Stir in 1 1/2 cups of the stock; bring mixture to a boil. Reduce heat to a simmer and simmer 40 minutes, stirring fairly often. Add the remaining 1/2 cup of stock, simmer and stir until sauce reduces to 2 3/4 cups, about 30 minutes more. Remove from heat. 

While the sauce is simmering, melt the remaining butter in a large skillet over high heat. Add the remaining 2 TBL Poultry Magic, stirring well. Add the green onions, parsley, and chicken; saute about 2 minutes, stirring frequently. Add the reserved sauce and cook 5 minutes, stirring constantly. Discard bay leaf and service immediately over rice, pasta or egg noodles. 

This is great with salad, wine and breadsticks! Yum!

Crab Cakes

INGREDIENTS:

6 TBL Mayonnaise

2 scallions, minced

1 TBL minced fresh parsley

Salt and Pepper

2 tsp juice and 2 tsp grated zest from 1 lemon

3/4 tsp Old Bay Seasoning

8 ounces jumbo lump crabmeat, picked over to remove cartilage and shells

2 cups seasoned bread crumbs

2 TBL vegetable oil

Lemon Wedges, for serving

DIRECTIONS:

Combine the mayo, scallions, parsley, salt and pepper in a bowl. Transfer 1/4 of the mixture to a small bowl, stir in the lemon juice and set aside for serving (tarter sauce). Stir the lemon zest and Old Bay into the remaining mayo mixture and gently fold in the crabmeat, being careful not to break up the lumps of crab. 

Sprinkle 1/2 cup of the bread crumbs over the crab mixture and gently fold until just incorporated. 

Divide and shape the crab mixture into flat, round cakes, about 1 1/2 inches thick and 3 inches in diameter, handling them as little as possible. Cover the cakes in the remaining bread crumbs, place on a plate and refrigerate for at least 30 minutes- or up to 24 hours.

Place the crab cakes in heated oil in a nonstick skillet- cook until crisp and browned, about 4-5 minutes on each side. Transfer the cakes to a paper-towel lined plate and drain briefly, then serve with reserved sauce and lemon wedges. Also good with potatoes, coleslaw and Yuengling!

Grilled Tuna Sandwiches

INGREDIENTS:

1 can of tuna

1 TBL mayo or miracle whip

1 TBL chopped celery

1 TBL pickle relish

Whole Grain Bread

Butter

DIRECTIONS:

Mix tuna, mayo, celery and relish together. Butter slices of bread and put tuna mixture in the middle. Grill on a skillet or sandwich maker. Delicious with home grown tomatoes and cantaloupe! 

Pico De Gallo

We made Pico de Gallo from Pioneer Woman's recipes with the fresh veggies in my parents' garden! Yum!!

Dill Dip

INGREDIENTS:

1 1/3 cup sour cream

1 1/3 cup Hellmann's Mayonnaise

2 tsp Beau Monde

2 TBL Onion Flakes

2 TBL Parsley

2 tsp dill seed

DIRECTIONS:

Mix all ingredients together. Refrigerate for several hours and serve with pretzels or rye bread. This is a great dip for a round loaf of rye bread- tear out the middle and put the dip in the bread bowl!

Cucumber Pita Appetizer

This is so crisp and light! It's a great summer appetizer.

INGREDIENTS:

Pita Bread

Cream Cheese (I use non-fat)

Green Onions, chopped

Accent Salt

Pepper and Sea Salt

Cucumber, Sliced

DIRECTIONS:

Cut the pita bread into triangles (I use a pizza cutter- it's the easiest way!). Mix cream cheese, green onions and some accent together and spread onto each triangle of pita bread. Top with cucumbers and sprinkle with salt and pepper. You could also use cheese or tomatoes. 

Beef Stir Fry

INGREDIENTS:

1 package of rice (I use brown)

1 lb of stir fry beef (or flank steak sliced)- can use chicken or shrimp too!

1 package of frozen stir-fry veggies

Olive Oil or Peanut Oil

Soy Sauce

Garlic, Minced

Sesame Seeds

Red Curry Seasoning

Red Pepper Flakes

Ginger Powder

Teriyaki Sauce

Hoisin Sauce

DIRECTIONS:

Marinate beef in soy sauce for 5-6 hours. Cook rice according to the package directions. Place oil in a large skillet and saute meat until no longer pink. While the meat is cooking, add all seasonings and sauces (just eye-ball according to your tastes). When meat is almost done, add in vegetables. Cook until warm and serve! 

Eggplant Parmesan

INGREDIENTS:

1-2 cans of italian styled diced tomatoes

1-2 cups of italian style bread crumbs

3/4 cup of Parmesan Cheese

Salt and Pepper

2 large eggs

1/2 cup flour

1 small globe eggplant, sliced into 1/4 inch thick rounds

1/2 cup vegetable oil

1 cup shredded mozzarella cheese

1/4 cup chopped fresh basil (optional)

DIRECTIONS:

Adjust an oven rack to the lower-middle position and heat to 425 degrees. Mix bread crumbs with Parmesan cheese, salt and pepper. Beat the eggs in a pie plate. Combine the flour and 1/2 tsp pepper in a large zipper-lock bag. Place the eggplant slices in the bag of flour, shake the bag to coat the eggplant and then remove the eggplant and shake off excess flour. Using thongs, coat the floured eggplant with the egg mixture, allowing the excess to drip off. Coat the eggplant with the bread crumbs, pressing on the crumbs to help them adhere. Lay the breaded slices on a wire rack set over a baking sheet. Heat the oil in a 12-inch oven safe nonstick skillet over medium high heat until simmering. Add half the breaded slices to the skillet and cook until well browned on both sides- about 4 minutes, flipping halfway through the cooking. Transfer the cooked eggplant to a wire rack and repeat with the remaining breaded eggplant. Pour out the oil and wipe the skillet with a wad of paper towels. Spread 1 cup of the tomatoes on the bottom of the skillet. Layer the eggplant slices evenly into the skillet, overlapping them slightly. Dollop the remaining tomatoes onto eggplant and sprinkle with Parmesan and mozzarella, leaving the other 1 inch of the eggplant slices clean. Transfer the skillet to the oven and bake until bubbling and the cheese is browned, 13-15 minutes. Let the eggplant cool for 5 minutes, then sprinkle with the basil and serve. 

Chicken with Couscous and Spinach with Roasted Asparagus

This was a great dinner! My good friend, Josceline, gave me a Cook's Illustrated & The America's Test Kitchen TV Show Cookbook (they are friends of hers!) and I have not yet found one recipe that I don't like! I highly recommend getting one (or all!) of their cookbooks. This one is from "Cooking for Two 2009"

INGREDIENTS:

1/4 cup flour

2 (6-8 oz) boneless, skinless chicken breasts, trimmed (I used chicken tenderloins)

Salt and Pepper

3 TBL Olive Oil

1 box of Couscous (I used roasted garlic and olive oil flavor)

1-2 green onions, minced

3 garlic cloves, minced

1/2 tsp grated zest and 2 TBL fresh lemon juice (1 lemon)

1/4 tsp red pepper flakes (more to taste!)

1 3/4 cups chicken broth

6 oz baby spinach (I bought bagged)

2 ounces feta or blue cheese crumbles

Pine Nuts (optional)

DIRECTIONS:

Preheat oven to 200 degrees. Place the flour in a shallow dish. Pat the chicken dry with paper towels and coat with salt and pepper. Working with one breast at a time, dredge the chicken in the flour, shaking off the excess.

Heat 1 TBL of the oil in a nonstick skillet over med-high heat until just smoking. Carefully lay the chicken breasts in the skillet and cook until well browned on the first side- 6-8 minutes. Flip the breasts, reduce heat to medium and continue to cook until the chicken is no longer pink inside (temperature of 160 degrees). Transfer the chicken into a baking pan, tent loosely with foil and let rest in the warm oven while preparing the couscous. 

Wipe out the skillet with paper towels and add 1 TBL more oil and the couscous to the skillet (note- the directions on the box might say otherwise, but follow these!). Toast the couscous over medium heat until lightly browned. Add in the green onion, 2 tsp of the garlic, 1/4 tsp of the lemon zest, 1/8 tsp of the pepper flakes, and seasoning packet and cook until fragrant.

Stir in the broth and bring to a simmer- then reduce to med-low heat and cook, stirring often, until the liquid is absorbed and the couscous is al dente, 8-10 minutes.

Meanwhile, whisk 1 TBL of lemon juice, remaining 1 TBL oil, remaining 1 tsp garlic, remaining 1/4 tsp lemon zest, remaining 1/8 tsp pepper flakes together in a small bowl. Set aside.

Stir the spinach, one handful at a time, into the skillet and cook until wilted, about 5 minutes. Off the heat, stir in the feta/blue cheese and season with salt/pepper. Divide the couscous between two plates and top with the chicken. Drizzle with the lemon mixture and serve.

I made roasted asparagus for my side dish- roasted zucchini or yellow squash would be yummy, too!

Roasted Asparagus

INGREDIENTS:

Olive Oil

Salt and Pepper

1 bunch of Asparagus

Pine Nuts or Almond Slivers (optional)

DIRECTIONS:

Preheat oven to 350. Break off tough ends of asparagus, rinse and lay flat on a cookie sheet. Drizzle or brush olive oil onto the asparagus and season with salt and pepper. Sprinkle nuts on top if you are using them. Bake for 8-10 minutes (depending on how crunchy/soft you want your asparagus) and enjoy!

LuLu's Fresh Salsa

My cousin made this a few years ago at a family BBQ, and I have been making it since! Yum!

INGREDIENTS:

3 tomatoes (home-grown are the best!)

1 can green chilies

1 small bunch of green onions

1 small bunch of cilantro

Garlic Salt

Celery Salt

Chili Pepper

Chili Powder

DIRECTIONS:

Put ingredients into food processor and blend. I just eye-ball the spices- and after taste-testing, adjust as needed. 

Aunt Ria's Pasta Salad

This pasta salad is SO good! Andy's Aunt Ria made this for our family gathering in Ohio and I loved it! 

INGREDIENTS:

1 box of rotini

1 bottle of Kraft Zesty Italian Dressing

Grape Tomatoes, halved

Onion, diced

Red, Orange and Yellow Peppers, diced

Cucumber, diced

Carrots, diced

Olives (optional)

DIRECTIONS:

Cook pasta according to the directions on the box. Add remaining ingredients and chill. Delicious!

Flag Cake

Yum! This turned out SO good- I used Pioneer Woman's recipe, but had to use strawberries instead of raspberries because both of our local grocery stores were sold out of raspberries! It was delicious, either way! Happy Birthday, America!