Asparagus and Mushroom Stir Fry!



This "Asparagus and Mushroom Stir Fry" is a really easy side dish with just a few ingredients.  This compliments almost any main course or could be served as a vegetarian main course.  I love fresh asparagus and I am always looking for new ways to use it.  I think it is very under used in southern cooking


. Here is what you will need:

2 Tbs. oil (vegetable, canola, or olive oil works)

2 Tbs. butter

1 sweet onion, diced

2 cloves garlic, minced

1 bunch fresh asparagus

2 cups sliced fresh mushrooms ( I used white mushrooms)

1/4 cup teriyaki sauce (I used Kikkoman)

salt to taste

pepper to taste

1 Tbs. sesame seeds

1 tsp. red pepper flakes (optional)

juice of half of a lemon

1/2 cup water

2 tsp. cornstarch

Place the oil and butter in a deep rounded skillet or wok and heat to medium high.  Add the diced onion and cook until just softening.  Add the garlic and saute for just a minute or two.  Garlic can burn so don't cook too long. 

Break the woody ends off of the asparagus.  If you just bend the ends, it will natural break the tough woody part off.    Cut the asparagus on the diagonal in 1 inch to 2 inch pieces.   Place in the skillet and saute for about 4-5 minutes.  Add the mushrooms and saute with the other ingredients for about 2-3 minutes more or until just starting to soften.   Add the teriyaki sauce, salt and pepper to taste, sesame seeds and red pepper flakes.  Squeeze the lemon juice over all and toss.   In a separate bowl, mix the water and 2 tsp. cornstarch until smooth.  Pour over all and heat until the sauce thickens a little.

This is so good with beef, chicken or pork or can be a vegetarian main course! 





Garden Pasta Salad!

This "Garden Pasta Salad" is a really good recipe for summer, because you can use you fresh garden produce in it.  It works during the cooler months also, but you will just have to get your veggies from the grocery.   I love this served by itself for a light lunch, but it's the perfect side dish for your next cookout or to take to a potluck.  

Here is what you will need:

2 cups pasta of your choice, uncooked (we used mini bow ties)

2 cups diced ham

1 cup shredded cheddar cheese

1 cup cooked green peas

1 cup cherry tomatoes, quartered

1/2 cup diced green pepper

1/3 cup minced sweet onion

1 medium cucumber, peeled, seeded and diced

3/4 cup prepared Ranch dressing

1 tsp. salt

1/4 tsp. pepper

Cook the pasta according to the package directions.  Drain the pasta and rinse with cold water.  Place the cooled pasta in a large salad bowl.   Add the ham, cheese, green peas and vegetables.  Pour the Ranch dressing over all.  Sprinkle with the salt and pepper.  Gently stir to mix it all and so the dressing coats the pasta.  Cover and refrigerate until chilled.

You can serve this as soon as you prepare it, but I think it's better after it chills and the flavors have time to blend! 







Cranberry Cashew Coleslaw!

I love coleslaw and I like to try variations and different recipes for it.   This "Cranberry Cashew Coleslaw" is a wonderful blend of several things I happen to really like so for me it was a big winner!  It's also easy as can be.

  Here is what you will need:

1 (16 oz.) bag of coleslaw mix

1 bunch of green onions, sliced thin, including the green blades

1 cup dried cranberries

1 cup cashew pieces (could substitute chopped pecans or walnuts)

2/3 cup mayonnaise

1 Tbs. cider or white vinegar

2 Tsp. Dijon mustard

1/4 cup sugar

1 tsp. celery seeds

1/2 tsp. salt

1/4 tsp. black pepper

Place the coleslaw mix, green onions, dried cranberries and cashew pieces in a mixing bowl. 

In a separate bowl, whisk together the mayonnaise, vinegar, Dijon mustard, sugar, salt, pepper and celery seeds.  Pour over the coleslaw and toss to coat all of the ingredients.  This will seem almost a little dry, but as it sits the water in the cabbage makes it moister.  Cover and sit in the fridge for about an hour and toss again and it will be perfect!

This is so good with chicken and turkey or even barbeque and pork!  This is a good summer recipe, but would be great for the holidays also!  





Vidalia Onion Casserole!

I love Vidalia onions and I use them as much as I can when they are available.  If you are not familiar with the Vidalia onion, they are a sweet onion that you can easily eat raw without the usual pungent effects of a regular yellow or red onion.   They are called Vidalia because of where they are grown which is Vidalia, Georgia.   They are unusually sweet, because of the low amount of sulfur in the soil there.  The Vidalia onion is the Georgia state vegetable.

If you cannot get Vidalia onions in your area, use any other sweet onion you do have access to.  The Walla Walla, Texas Sweet Onion or the Bermuda Onion would work.   This casserole is a great side dish for a good grilled steak, pork chops or even ribs. 

Here is what you will need:

2 large Vidalia onions, sliced thin and separated into rings (if they are smaller, use three)

1/2 cup butter, divided (1 stick)

1/2 tsp. seasoned salt

1/4 tsp. black pepper

1/2 cup sour cream

1/2 cup grated Parmesan cheese

1 cup shredded Cheddar Monterrey Jack blend cheese (can use all Cheddar)

1 sleeve butter flavored crackers, crushed (like Ritz or Town House)

Preheat oven to 350 degrees.  Melt 4 Tbs. of the butter in a skillet over medium heat.  Add the onion rings.  Sprinkle with seasoned salt and black pepper.  Toss in the butter and saute just until they start to soften.  I don't like to overcook them so they have a little texture after this bakes.

Add the sour cream and toss to blend.  Turn the heat off at this stage.  You don't want your sour cream to break.

Spray an 8"x8" baking dish or a 1 1/2 quart casserole dish with nonstick spray.  Layer half of the onion mixture in the bottom.

Sprinkle with 1/2 of the grated Parmesan and 1/2 the shredded Cheddar Monterrey jack blend

.

Melt the other 4 Tablespoons of butter and toss the crushed Ritz crackers in it.  Sprinkle half of the buttered crumbs over the cheese. 

Repeat the same layers all again, ending in the buttered cracker crumbs.  Place in a 350 degree oven for 30 minutes!

It should be slightly browned and bubbly when you take it out!

Serve immediately!  This is a great side dish, but I can eat it by itself leftover the next day.  It reheats well! 





Scalloped Mushrooms!

 

These "Scalloped Mushrooms" are the perfect side to a big ole juice grill steak or thick cut pork chop!  I love mushrooms so I try to think of various ways to prepare and serve them.  This has become one of my favorites!   You can make this with fresh mushrooms or canned and actually I think it works better with the canned ones, which I usually wouldn't prefer, but they hold up better under the baking.  Use whatever you prefer though.  Here is what you will need:

 

 

2 Tbs. butter

1/2 diced sweet onion (I used Vidalia)

1 tsp. minced garlic

1 (6 oz.) can or jar of mushroom slices with the juice, do not drain or 2 cups fresh mushrooms

1/2 tsp. salt

1/4 tsp. black pepper

pinch of cayenne pepper

2 tsp. Worcestershire sauce

2 tsp. soy sauce

1 heaping Tbs. flour

1 cup shredded Parmesan cheese

1/2 cup shredded Swiss cheese (can use Monterrey Jack)

2 Tbs. chopped fresh parsley

 

 

In a saute pan, melt the butter, add the onion and saute until translucent, add the minced garlic and saute for a minute.

 

Then pour in the mushrooms with their liquid.  If you are using fresh mushrooms they will create their own liquid.  Add salt, pepper, and cayenne pepper.  Sprinkle the flour over and allow it to cook and bubble until it starts to tighten up the liquid, about 2 - 3 minutes.   Add the 1 cup Parmesan cheese and allow it to melt. 

 



Pour into a shallow baking dish, a pie plate works well, that has been sprayed with nonstick spray.  Sprinkle the top with the Swiss cheese!

 

Place in a 350 degree preheated oven for 20 -25 minutes or just until slightly browning and bubbly!  Sprinkle with parsley before serving!

 

This is so good, I could eat it just by itself, but add a steak and it is amazing!

 



Creamy Scalloped Potatoes!

 Scalloped potatoes are something that seem so simple, but like so many dishes that, on the surface, seem simple, people do have difficulties with them.   The main issues with scalloped potatoes seem to be that the potatoes don't get done, the sauce is too watery or if you cook them long enough to get the potatoes done, they dry out and get too brown on top. 

This is a fail proof recipe for "Creamy Scalloped Potatoes" if you follow it exactly.  Here is what you will need:

4 cups potatoes, peeled and thinly sliced  (about 4 or 5 medium size potatoes)

4 Tbs. butter

4 Tbs. flour

1  (12 oz.) can of evaporated milk

1/2 cup whole milk

2 cups shredded cheddar cheese, divided

1 tsp. seasoned salt (can use regular salt, just add a pinch of garlic powder if you do)

1/2 tsp. black pepper

Melt the butter in the microwave or in a saucepan on the stove.  Whisk in flour just until blended.  Whisk in the evaporated milk and the whole milk.   Add seasoned salt and pepper.  Cook on low and whisk occasionally until it boils.   I just do this in the microwave for about 2-3 minutes.  Remove and whisk until smooth.  Add 1 cup of the cheese to the sauce and cook or microwave for 1 minute more until the cheese melts.   You are basically just making a light cheese sauce. 

Spray a casserole dish with nonstick spray and layer 1/2 of the potato slices in.  Cover with 1/2 of the sauce.

Layer the rest of the potatoes next, cover with the other half of the sauce and sprinkle the top with the rest of the cheese. 

Place in a 350 degree oven and bake for 1 hour or until the potatoes are fork tender.  If the top starts to brown too much, cover loosely with a piece of foil.  This usually doesn't happen, unless the type of potatoes you use are difficult to get done.

See how creamy they are on the inside, but not watery like sometimes happens.  The evaporated milk is key to this recipe, because most of the water has been removed from it, so it makes really creamy sauces.



Grilled Parmesan Corn!



This takes corn on the cobb and kicks it up about 3 levels.  It is absolutely amazing and it's easy as can be!   Use a nice sweet corn for this, something like Peaches and Cream Sweet Corn or Silver Queen is really good or whatever you have available in your area.   Here is what you will need:

6 ears of fresh sweet corn, husked and silked

1/4 cup mayonnaise (can substitute butter)

1/2 cup parmesan cheese

Cajun seasoning or seasoned salt

black pepper

Spread a thin layer of mayonnaise on the surface of the corn all over.  This might sound weird, but it turns out so good.  If you just don't do mayonnaise, use softened butter.  Lay the corn on a sheet of foil big enough to wrap around it twice to keep it from burning.   Sprinkle liberally with grated Parmesan cheese all over.   You know, the kind in the green can!   Then sprinkle all around  with the Cajun seasoning, I used Tony Chachere's Creole seasoning, or if you don't like the spiciness, use seasoned salt! 

Roll those babies up and fold the ends so none of the goodness leaks out.  Place directly on a medium high grill and grill for about 10 minutes, turning several times so they don't burn. 

 Carefully remove from the grill with tongs.  Allow to set for about 3-5 minutes and then carefully open them up.  It's easiest to do this with your kitchen shears. 

This is so good with grilled steaks, chicken or even burgers!



Asparagus Casserole!

 

 

 

I love asparagus prepared just about any way.  It's hard to find good recipes for using it though it seems.  I just think some are hesitant to serve it, because they are not sure about it.   This is a really old recipe we have been making for years for "Asparagus Casserole"!  I always associate it with Easter for some reason, maybe because of the eggs in it or because we serve it for Easter some years!  It is a good recipe to use up those hard boiled eggs.  The flavors in this are just excellent.  You can also used canned asparagus or fresh that has been blanched.   Here is what you need for this recipe:

 

1 (15 oz.) can asparagus, drained (can use an equal amount of fresh asparagus, blanched and cut in 2 inch pieces)

4 hard boiled eggs, sliced thin

4 Tbs. butter

4 Tbs. flour

2 cups milk

1/4 tsp. salt

1/4 tsp. black pepper

1 Tbs. Worcestershire sauce

1 tsp. lemon juice

1 cup shredded cheddar cheese

1 sleeve Ritz Crackers, crushed

4 Tbs. butter, melted

 

Layer the drained asparagus in a 2 quart casserole that has been buttered or sprayed with nonstick spray.   Cover the asparagus with the egg slices. 

 

Melt the butter in the microwave in a glass bowl.   Whisk in the flour and microwave about 30 seconds.  Whisk in the milk, salt pepper, Worcestershire sauce, and lemon juice.  Microwave on high for about 3-4 minutes or until it's starting to thicken.  Whisk until smooth and add the cheese.  Microwave one more minute and whisk. You can also do this in a sauce pan on the stove top.

 

Pour the sauce evenly over the eggs and asparagus.    Mix the melted butter with the crushed Ritz crackers and sprinkle over the top. 

 









 Bake, uncovered in a 350 degree oven for 25 to 30 minutes or until hot and bubbly.

 



This is really good with baked ham or turkey! 

Asparagus Gratin!

I feel that asparagus is very under utilized in southern cooking for some reason.  Possibly because fresh asparagus can be a little expensive and some just plain don't know what to do with it.  I prefer fresh asparagus to canned or frozen and always would rather use it.  

This is a simple recipe for "Asparagus Gratin", but the results are wonderful and this pairs with any main course.  Even those who are not sure if they like asparagus might try this!   Here is what you will need:

1 bunch fresh asparagus (get the youngest, thinnest spears)

3 Tbs. butter

3 Tbs. flour

1/4 tsp. salt

1/4 tsp. garlic powder

1/8 tsp. black pepper

1/8 tsp. lemon pepper

2 cups half and half (can use whole milk)

1 cup shredded cheddar Monterey Jack cheese blend ( can use just cheddar)

1/4 cups grated Parmesan or Romano cheese

Place about 1 -2 inches of water in a large skillet and salt it.  Wash the asparagus and break the woody ends off each spear.  When you bend the asparagus spear it will break naturally at the end where the woody part is.   On the really young asparagus, you won't have much of the woody part to get rid of.  

 Place the asparagus in the water and bring to a boil. Cook for about 5-7 minutes, just to blanch it.  Remove to a double thickness of paper towels to drain.  Discard the water and wipe the pan dry.

Place the butter in the skillet and melt.  Add the flour and whisk until it bubbles and cooks for a minute.  Add the seasonings and milk.  Whisk until it comes to a boil.  Turn down heat and add whisk until it thickens.  Add the cheeses.

Whisk until smooth.  Place the asparagus spears in a shallow dish.  Pour the cheese sauce overall. Place in a 450 degree oven on the highest rack for about 10-15 minutes.

It should be bubbly and just starting to brown on top! 

Serve immediately!  This is so good!  It's a great side for a steak or pork chops!







Sweet and Sour Green Beans!

This recipe for "Sweet & Sour Green Beans" is a great way to dress up canned green beans!  It's fairly quick and I usually have all of the ingredients on hand.  This combination of flavors makes plain green beans a little more special and interesting!  Don't let the name fool you either, they are not really sour at all, but more sweet with just a little zip to them.  I like these with pork or chicken especially!   Here is what you will need:

6 slices of bacon

1/2 cup onion, diced

1 tsp. minced garlic

1/4 cup brown sugar

2 Tbs. apple cider vinegar

1/2 cup water

1 Tbs. soy sauce

1 Tbs. Worcestershire sauce

1/4 tsp. seasoned salt

1/8 tsp. black pepper

pinch of cayenne pepper or red pepper flakes (optional)

2 (15 oz.) cans of whole green beans, drained

Fry the bacon in a large skillet until crisp.  Remove and drain  on a paper towel lined plate.  In the bacon drippings, saute the diced onion and garlic until the onion is translucent.

Add all of the other ingredients except the green beans, stir and bring up to a boil.  Add the drained green beans and toss them in the sauce.  Lower the heat and simmer for about 5 -10 minutes on low.  I prefer the whole green beans for this, but you could use cut green beans also. I just think the whole ones hold up well and look nice!  Pour into a serving dish and sprinkle the top with the crumbled bacon pieces. 

Wasn't that quick and easy and so tasty!!!







Sharon's Squash Bake!

I know many of you, like me,  look for different ways to use all of that garden yellow squash during the summer and this is a wonderful way to use some of it!   I love this squash recipe.   It's simple, but the taste is just amazing!  It was given to us, by a friend of ours, Sharon, who was my parent's neighbor for years.  She is also a really good southern cook and loves to experiment with different recipes!  Here is what you will need for this recipe:

6 medium size yellow squash, cut in 1/4 inch slices and then in half moons or a large dice

1 medium sweet onion, diced (Vidalia works well)

2 Tbs. olive oil

1 tsp. Cajun seasoning (can use seasoned salt)

black pepper to taste

1/2 cup grated Parmesan cheese

1 cup shredded Cheddar cheese

1/2 cup sour cream

1 sleeve butter crackers, crushed (like Ritz)

4 Tbs. butter melted

In a skillet over medium heat saute the onion and squash in the olive oil just until crisp tender.   Sprinkle with the Cajun seasoning (we use Tony Cachere's) or seasoned salt and a sprinkling of black pepper.   Add the Parmesan cheese, Cheddar cheese,  and the sour cream and stir together.   Place in a shallow casserole dish that has been sprayed with nonstick spray. 

Mix the crushed cracker crumbs with the melted butter and sprinkle evenly over the top! 

Place in a 350 degree oven for 30 minutes or until it is just browning and bubbly.

This is so good served with fresh tomato slices and maybe some Southern Green Beans with New Potatoes and Bacon!





Holiday Corn Casserole!

This "Holiday Corn Casserole" is sort of a corn pudding or the texture is like a corn pudding.  However, it's much lighter and less involved than most true southern corn pudding recipes that call for dozens of eggs and gallons of cream....that's an exaggeration by the way!   If you have ever made traditional corn pudding, you do know what I mean though. 

This is easy and the results are wonderful.   It is an excellent side dish for the holidays!  If you are hosting a large group, you might want to double this recipe.  

 Here is what you will need:

1 (15 oz.) can of cream style corn (can use 2 cups of fresh corn kernels)

1/4 cup carrots, grated

1/4 cup onion, grated

1 Tbs. celery, grated (or a 1/4 tsp. celery salt)

2 eggs, beaten

1/4 cup butter, melted

1/4 cup half and half cream

1/2 cup soda cracker crumbs

1 tsp. sugar

1/2 tsp. salt

Topping

1 cup shredded cheddar cheese

1 cup Ritz cracker crumbs

1 Tbs. melted butter

Combine all of the first ten casserole ingredients.  Mix well and pour into a greased casserole dish.  Top  with the shredded cheese.   Mix the Ritz cracker crumbs and butter.  Sprinkle evenly over the top.   Bake at 350 degrees for 30 minutes.  The top should just be starting to brown.