Oh how I love this recipe. It’s so versatile and I’d say dangerous if it wasn’t so darn healthy! It all mixes up in a food processor and will make any Mexican dish better. Or one could sit and eat it for breakfast with chips. Hypothetically. It would be a great topping for chicken or fish tacos, along with some queso fresco. Please make it and tell us if you woke up in the middle of the night thinking about it.
1 cup plain greek yogurt
1 cup fresh cilantro
1 jalapeno seeded
2 cloves garlic
1 teaspoon cumin
juice of 1 lime
Mix all ingredients in a food processor and taste for salt. Eat with a spoon like nobody’s watching!
I’m not sure how this could possibly not be on this site, considering I’ve made it every time I’ve made a holiday meal for years. I like it because it isn’t mushy, but you can make it more so by adding more chicken broth. It originally came from Southern Living.
1 pound ground pork sausage
1-2 onions, chopped
4 celery ribs, chopped
8 oz mushrooms, sliced
1 cup walnuts or pecans, coarsely chopped (and toasted in a dry skillet if
you have time)
8 oz herb seasoned stuffing mix
16 oz package cornbread stuffing mix (or one recipe of cornbread)
2-5 cans chicken broth (totally depends on how dry you like it)
2 t. poultry seasoning
Sage to taste
½ t. salt and some pepper
A couple beaten eggs (as a binder)
Cook first 4 ingredients in a big pot (hopefully overproof) over medium high heat, stirring until sausage crumbles and is no longer pink. Drain well and return to the pan, or put in glass dish if pan isn’t ovenproof. Stir in nuts and remaining ingredients.
As far as broth, add enough so everything is moist but to your texture
preference. It always seems to take more than you think, but take care not too stir too much, or it will get mushy.
Now you can either stuff this in the turkey or cook it in a pot. If you cook it in a pot, you can cook it between 350 and 425 (depending on what else you have in the oven at the time) for between 45 minutes and an hour and a half. Taste to see if it has the consistency you like. You don’t want it to be too wet when you serve it.
This is our mom’s sweet potato recipe. It’s sweet and rich, perfect for the holidays!
Continue reading “Sweet Potato Yum Yum Casserole”
We just got back from Canyon Ranch, and I had something I had forgotten about. It’s easy, good, light and satisfying on toast for breakfast. (It has 32 calories per tablespoon.)
1 cup nonfat ricotta cheese
2 tsp pure vanilla extract
½ tsp ground cinnamon
1½ Tbsp honey
¼ cup almond butter (without added salt)
Combine all ingredients in a blender container and puree until smooth. Chill in refrigerator until ready to use.
For Brussels Sprouts
1 1/2 pounds brussels sprouts
3 tablespoons olive oil
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup toasted, salted pistachios
1/2 cup dried cranberries
3 cloves roasted garlic (I fake roast mine in the microwave with a little olive oil and water)
2 sprigs fresh parsley
1/2 cups olive oil
salt and freshly ground black pepper to taste
Preheat oven to 400F degrees.
Cut off the end of the brussels sprouts, and cut them in half lengthwise. Toss with olive oil, salt and pepper.
On a baking sheet, spread the brussels sprouts evenly and roast for 25 minutes, until you begin to see a bit of browning on the brussels sprouts. The interior should be fork tender.
Place the pistachios, cranberries, garlic and parsley into a food processor and process until very finely chopped. While the food processor is running, slowly drizzle in 2 tablespoons of the olive oil. Spoon out the pesto into a bowl and stir in remaining olive oil. Season with salt and black pepper to taste. The pesto should be slightly sweet and salty.
Check for seasonings on the brussels sprouts, and salt if needed. Spoon approximately 1/4 cup of Cranberry Pistachio Pesto on top.
Adapted from Steamy Kitchen
This time of year, a hint of Fall in the air. Recipes come along and we save them for a rainy day, a holiday addition, and for the sake of trying something new.
How good can cornbread be? Our sister in law passed on this recipe to us. Don’t let the broccoli scare you (or leave it out if you’re just too terrified!). It is a family favorite, no surprise there. This cornbread rocks!
2 boxes of Jiffy corn muffin mix
1 1/2 sticks of melted butter
16 oz. cottage cheese, small curd
1 box of frozen broccoli, thawed and strained to get out all of the moisture (use 3/4 to one cup of the broccoli finely chopped)
Preheat oven to 350. Mix the ingredients together with a spoon. Add the broccoli last. Grease a glass 9 x 13 baking dish. Bake for 45 minutes.
Keep this recipe handy for soups, BBQ, and any other meal needing a special side.
This recipe can easily be halved and baked in a 9×9 baking dish. Adjust the baking time down as well.
Looking for a great side dish for the holidays? A dear friend shared her fabulous find over Thanksgiving. Thanks Kelly, vegetables never tasted so good. The recipe comes from a Neiman Marcus Cookbook that was published in 1991. Enjoy!
1 ½ cups sharp cheese, grated
1 can (4 oz) chopped green chilies
2 cans (16 oz each) whole green beans, drained
2 cans (16 oz each) whole kernel corn, drained
Salt and pepper
½ pound Monterey Jack cheese slices
¾ cup sour cream
Grease a 3 quart casserole dish or 9×9 pan. Layer ingredients in this order: ½ cup cheddar cheese, ½ can chilies, ½ can green beans, ½ can corn, salt and pepper. Repeat. Add remaining ½ cup cheddar cheese on top. Cover with slices of the Monterey Jack cheese. Just before putting in the oven, beat eggs and sour cream together, pour over vegetables and sliced cheese. Bake one hour at 350. This may be frozen after baking. Serves 12
Here’s another recipe from my fabulous weekend at my freinds’ Brad and Kirk’s lovely lake house. We served it with carne asada, cowboy beans and a big bowl of guacamole – it was all so good! This salad was fresh and delicious.
3 ears corn, shucked
1 poblano chile
3 tablespoons canola oil, divided
1 tablespoon lime juice
1 teaspoon finely chopped canned chipotle chile
1/2 teaspoon kosher salt
1 avocado, cut into chunks
1/4 cup cilantro leaves
1/2 cup slivered sweet onion, rinsed, patted dry
- 1. Heat grill to high (450° to 550°). Rub corn and poblano with 1 tbsp. oil. Grill both, turning occasionally, until poblano is mostly blackened, 5 to 10 minutes, and some corn kernels have browned, 10 to 20 minutes. Let cool.
- 2. Cut corn kernels from cobs into a large bowl. Peel and seed poblano, cut into 1/2-in. pieces, and add to corn. In a small bowl, whisk remaining oil with lime juice, chipotle chile, and salt.
- 3. Stir avocado, cilantro, and onion into corn mixture along with chipotle dressing.
- Note: Nutritional analysis is per 1/2-cup serving.