I have not tried this recipe yet, but I'm posting it because it sounds super yummy and I have several friends who swear by it. They use this in burritos and tacos, on nachos.... basically anywhere you'd use taco meat!
Ingredients:
1c chopped onion
1 clove minced garlic
1 tsp canola oil
1c dry lentils, rinsed
1 T chili powder
2 tsp ground cumin
1 tsp dried oregano
2 1/2 c veggie broth (might need slightly more)
1c salsa
In a large skillet, saute onion and garlic in oil until tender. Add lentils, chili powder, cumin, and oregano; cook and stir for about a minute. Add broth bring to a boil. Reduce heat. Cover and simmer for 25-30 minutes or until lentils are tender. Uncover; cook for 6-8 minutes or until mixture is thickened. Mash lentils slightly. Stir in salsa. Serve as taco "meat."
My mother was the first person I knew to ever make this and though, it has been several years since that first taste, it is still a family and friend favorite. This recipe is super simple, just follow the directions on the the ingredients and toss together. Buy some Tostito Scoops and you're set.
1/2 small sweet onion chopped
3 green onions chopped
1 small bottle Italian dressing
1 bell pepper, seeded and chopped
1 can shoepeg corn, drained
1 can Rotel tomatoes
If you've ever had the bread from Macaroni Grill, then you'll love this. If not, get ready for something wonderful. This is an excellent bread to dip into olive oil. The mixture we love best is EVOO with a little garlic salt, grated parmesan cheese and cracked black pepper. (Ground black pepper will work in a pinch!)
1 cup warm water (110 degrees F/45 degrees C)
2 tbsp white sugar
2-1/4 tsp bread yeast (or 1 packet of yeast)
1/4 cup vegetable oil
3 cups of bread flour
1-1/2 tsp salt
Place the water, sugar and yeast in the pan of the bread machine. Let the yeast dissolve and foam for 10 minutes. Add the oil, flour and salt to the yeast. Select Basic or White Bread setting, and press Start.
There is nothing better than a pot of warm ham and potato soup on a chilly winter day. This recipe is so, so good. I just top it with a few scallions, a little bacon bits and shredded cheese for that extra bit of yummy goodness.
This is one of our favorite side dishes for the the Holidays. It would also be a great side dish for an elegant dinner, not that we have those that often with 2 small children.
I prefer the French (Haricot Vert) green beans because they are a little thinner so they don't have to cook as long, but if French green beans aren't available, you can use any old type of green beans, just parboil for 3-5 minutes and then place in ice bath to stop the the cooking. Once they are cool, wrap in bacon and bake.
1-1/2 pounds French/Haricot Vert green beans
3/4 pound bacon, cut in half
1/2 cup butter, melted
1 cup brown sugar
1 teaspoon garlic salt
Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13 inch baking dish with nonstick cooking spray. Wrap 7-10 green beans with bacon and place in prepared dish. Repeat, using all the green beans and bacon. Combine butter with brown sugar. Pour over green bean bundles and sprinkle with garlic salt. Cover with foil and bake for 20 minutes. Remove foil and bake for another 25 minutes.
1 cup chopped onion
1 cup chopped carrot
1 cup chopped celery
3 cans RF cream of chicken soup
4 cups FF chicken broth
1 boxes long grain & wild rice mix with seasoning
Place chicken on bottom of crock pot. Add veggies, rice and seasoning packet from rice. Pour liquids over the top, cook on low 6-8 hours. Shred the chicken and stir well. Makes 12 cups.
Nutrition Info per serving:
Calories: 144
Fat: 3.14
Fiber: 0.9
This is the best punch I have ever had. It is wonderful for any sort of shower or kids party and it's so easy to make!
This is what true Southern cornbread is. It's not sweet, but it's wonderfully crunchy and perfect with just about anything. My mother was a master with cornbread. I have often tried to make mine just like hers but I have never been successful. This is the closest I have gotten. Enjoy!
Equipment
mixing bowl
9 or 10-inch cast iron skillet
Ingredients
1-1/2 cup self rising cornmeal
1/2 cup unbleached all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon salt
1 egg, beaten
1-1/2 cups buttermilk (see instructions for making it below)
4 tablespoons vegetable oil (or bacon drippings if you happen to have any)
Preparation
1. Preheat oven to 400° F.
2. Stir together cornmeal, flour, baking powder, baking soda, and salt in mixing bowl. Add the beaten eggs and the buttermilk, stirring just until all the dry ingredients are wet. Do not overmix.
3. Add vegetable oil to the cast iron skillet and place in the hot oven for 3 to 4 minutes. You want the skillet hot, but you don’t want the oil to start smoking.
4. Remove hot pan from oven. Make sure that the pan is thoroughly coated with the oil, bottom and sides, then pour the excess oil into the batter and stir. Pour batter into the hot pan.
5. Bake for 25 minutes or until lightly browned.
Notes
If you do not keep buttermilk on hand (I usually don’t), you can make your own using white vinegar and milk. The ratio is 1 tablespoon of vinegar to 1 cup of skim milk (minus 1 tablespoon). So for this recipe, I use about 1 tablespoon plus 1 teaspoon of vinegar. About 10 to 15 minutes before you make the cornbread, put the vinegar in a liquid measuring cup. Add skim milk to the 1-1/4 cup line and allow it to sit at room temperature.
One of the best things about living in the South is shopping at Publix. They have cooking demonstrations, and more importantly, they give you an opportunity to taste their recipes. Last week, I tried their Chicken Primavera with Parmesan Pasta and really liked it. I changed up a few things, and this is my version of it.
- Add parsley, 1/2 tsp Italian seasoning and wine to chicken. Reduce heat to medium-low and cover. Simmer 6-8 minutes.
This recipe is a recipe from Southern Living that a friend introduced me to. I don't like turnip greens, but I love this recipe. It's like a spicier spinach dip and has been devoured at every time I make it. I usually serve it with Townhouse Corn Bread Crackers, but multigrain crackers or tortilla chips will work as well.
Prep: 15 min., Cook: 20 min., Broil: 5 min. Transfer the dip to a 1- or 2-qt. slow cooker set on WARM so guests can enjoy this creamy dip throughout your party. To make it spicier, serve your favorite brand of hot sauce on the side.
Yield: Makes 4 cups
Ingredients
- 5 center cut lower fat bacon slices, chopped
- 1/2 sweet onion, chopped
- 2 garlic cloves, chopped
- 1/4 cup dry white wine
- 1 (16-oz.) package frozen chopped turnip greens, thawed
- 16 ounces 1/3 less fat cream cheese, cut into pieces
- 1 (8-oz.) container light sour cream
- 1/2 teaspoon dried crushed red pepper
- 1/4 teaspoon salt
- 3/4 cup freshly grated Parmesan
Preparation
1. Cook bacon in a Dutch oven over medium-high heat 5 to 6 minutes or until crisp; remove bacon, and drain on paper towels, reserving 1 Tbsp. drippings in Dutch oven.
2. Sauté onion and garlic in hot drippings 3 to 4 minutes. Add wine, and cook 1 to 2 minutes, stirring to loosen particles from bottom of Dutch oven. Stir in turnip greens, next 4 ingredients, and 1/2 cup Parmesan cheese. Cook, stirring often, 6 to 8 minutes or until cream cheese is melted and mixture is thoroughly heated. Transfer to a lightly greased 1 1/2-qt. baking dish. Sprinkle evenly with remaining 1/4 cup Parmesan cheese.
3. Broil 6 inches from heat 4 to 5 minutes or until cheese is lightly browned. Sprinkle evenly with bacon.
I've been on a homemade salad dressing kick for a while now and this is my absolute favorite dressing. It's an apple cider vinaigrette dressing and it's awesome!
2 tablespoons Grey Poupon Mild & Creamy Dijon Mustard (Made with white wine)
1 1/2 teaspoons sugar
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/3 cup apple cider vinegar
2/3 cup vegetable oil
1. Whisk the mustard, sugar, salt, pepper and vinegar together in a bowl.
2. Slowly drizzle in the oil, whisking constantly, until thickened.
3. Adjust the seasonings to taste.
4. Store covered in the refrigerator for up to 2 weeks.
