Quick and Easy Shoyu Ramen

 3 cups assorted vegetables green onion, carrots, snow peas, mushroooms, etc. sliced thin

boneless chicen breast or thigh meat (about 1 lb), sliced thin or pork or beef

6 oz ramen or about 2/3 of a 9.5 oz package

1 tsp olive oil

1 tbsp sesame oil

1 heaping Tbsp fresh or pickled ginger, chopped

1 clove garlic, minced, about 1 1/2 tsp

3-4 Tbsp soy sauce

1 tbsp rice vinegar or cider vinegar

1 tsp sugar (leave out if using cider vinegar)

1/2 tsp onion powder

4 cups chicken beef or vegetable broth or stock

salt adn pepper, to taste

garnish (optional): sesame sees, nori (dried seaweed), medium boiled egg (peeled and halved)

Recipe:  a bountiful kitchen

Mulligan Stew

 1 onion, diced

1 large stew meat, diced into small bite sized pieces

2 chicken breast, diced into small bite sized pieces

2 Tbsp oil

water or beef stock or chicken stock

Add oil to a large pot.  Cook the beef until browned.  Set aside.  Add more oil and cook the chicken, Set aside.  Add onions and brown in the pot. Return back the cooked beef and the chicken to the pot. Add stock to cover.

6 carrots, peeled and rough chopped

6 celery stalks, rough chopped

1 lb green beans, chopped

3 lbs potatoes, peeled and large diced.  

frozen corn

frozen lima beans

1 large can crushed tomatoes

sea salt and pepper

1/4 cup chopped parsley

Add carrots, celery, green beans, potatoes to pot.  Cook for a few minutes.  Then add corn, lima beans and crushed tomatoes.  Cook on low/medium heat for 15 minutes until vegetables are tender.  Add sea salt and pepper to taste.  Add 1/4 cup fresh chopped parsley. Serve with crusty bread.

Recipe:  Chef Billy Parisi

Balsamic Grilled Vegetables

 

1 medium zucchini, chopped

1 medium yellow squash, chopped

1/2 lb baby bella or brown mushrooms, cut in half

1/2 large sweet or yellow onion, cut into thirds and pieces separated

1/2 lb snap peas 

Balsamic Marinade:

1/4 cup olive oil

3 Tbsp balsamic vinegar

1 tsp salt

1/2 tsp pepper

 

Preheat grill to medium/high heat.  In a large bowl add all the vegetables and toss to combine. Drizzle marinade all over vegetables and stir to combine. Let them marinade at room temperature for about 10 minutes. 

Lightly oil your grill basket with non-stick spray.  Preheat the basket inside the grill for 10 minutes.  Transfer the marinated vegetables to the hot grill basket,Grill with the lid down for 10-12 minutes.  Every 3-4 minutes stir so it evenly cooks.  When they are crisp tender or cooked to your desired doneness transfer them to a serving platter.

Serve with BBQ or as any meals sidedish.

Recipe:  Natasha's Kitchen

Spatchcock Chicken

 Prep Time:  10 minutes    Cook Time:  1 hour 10 minutes    Total Time:  1 hour 20 minutes

1 whole chicken (3-4 lbs)

 

Buttermilk Brine:

4 cups buttermilk

2 Tbsp Kosher salt

1 Tbsp black pepper

1 Tbsp granulated garlic, or garlic powder

Roasted Vegetables:

2 lbs red potatoes, 1 inch chunks

2 lbs carrots, 1 inch chunks

1 yellow onion, 1 inch chunks

1 tsp Kosher salt

1 tsp black pepper

drizzle olive oil

How to Spatchcock Chicken:

1.  Using a clean surface, lay bird breast side down and identify the spine.

2.  Using kitchen shears, cut down both sides of the spine until it is completely removed.  Discard spine.

3.  Flip the bird back over and rotate out the leg quarters.  give it a firm press right on the center of the breast bone.  This will help the bird lay ore flat. 

4.  Add the spatchcock bird to the butter milk brine, cover, and refrigerate for a minimum of 4 hours, or overnight.

5.  Preheat the oven to 400 degrees.  Remove bird from brine and discard the brine.

6.  Place the bird on a parchment lined baking sheet breast side up.  Tuck the wings to ensure they don't stick up and burn.

7.  Add vegetables around the chicken and drizzle with a bit of olive oil and season veggies with salt and pepper.

8.  Roast in the 400 degree oven until the internal temperature of the bird reaches 165 degrees, about 1 hour. Actual cooking time will depend on the size of your chicken.  Use a meat thermometer to ensure accuracy.

9.  Let chicken rest for 10 to 20 minutes before carving.

Buttermilk Brine:

1.  Use a large container that can fit the entire chicken submerged in liquid.  In the container, stir together buttermilk, Kosher salt, pepper and granulated garlic.  Stir to combine.

Notes: 

 Grilling: Preheat your gar or charcoal grill to 350 degrees.  Once the grill reaches temperature, adjust the heat source to create an indirect heat source for cooking .  Place the chicken breast side up onto the indirect heat side of the grill.  Close the lid and cook until chicken reaches an internal temperature of 164 degrees about 1 hour.  For a crispier skin, finish the chicken by flipping and cooking breast side down over direct heat for 3 to 5 minutes to crisp.

Smoking:

Preheat your smoker to 225 degrees.  Place spatchcocked chicken breast side up i the smoker.  Close the lid and smoke until internal temperature reaches 165 degrees. , about 2 to 2 1/2 hours depending on the size of your chicken.

Recipe: the stay at home chef

Fried Squash

 2 yellow squash, cut up into small pieces

4 Tbsp cornmeal

salt and pepper

sugar

 

Put all ingredients in a Ziplock bag.  Let it sit for 15 minutes.  Place in a single layer in a 1/4 cup oiled Skillet.  Cook until golden brown. Set on a wire rack on top of a plate.  Fry in batches in a single layer in the skillet until done.  To keep warm put in a 200 degree oven until all are done.

Recipe:  Hillbilly Kitchen

Fried Okra

 okra, cut into 1 inch pieces

1/2 cup corn meal mix (1/2 cornmeal and 1/2 flour)

1 egg, beaten

1/4 tsp salt 

1/4 tsp pepper

1 tsp sugar

 

In a bowl add okra to beaten egg.  Mix together until okra is all coated.  Add cornmeal mix, salt, pepper and sugar.  Separate each okra piece into the cornmeal and cover it  completely  or you can put it all in a Ziplock bag to mix. After okra is all breaded, place individual pieces on a wire rack to rest and absorb the coating for 15 minutes before frying. 

Heat up a Cast Iron Skillet with at least 1/4 cup of oil/grease.  Cook on medium heat.  Add breaded okra in a single layer.  Flip when golden brown to get the other side. Fry in batches to not crowd the skillet.  When done put on a wire rack over a plate or paper towel to drain.  Will be very crunchy.

 

Note: Can fry yellow squash and zucchini the same way

 

Recipe:  Hillbilly Kitchen

Turkey and Cheese Cucumber Rolls

 1 ripe avocado

1 fresh garlic clove

2 tsp fresh lime juice

sea salt and freshly ground black pepper

2 large cucumbers

6-8 slices turkey or ham

6-8 very thin slices cheese

fresh chopped parsley

 

In a small bowl, mash the avocado with a fork.  Add minced garlic and fresh lime juice.  Season with sea salt adn pepper, to taste. Mix until well combined.

Using a peeler or mandolin, slice the cucumber into equally thin strips.  Place about 12 cucumber strips next to each other, on a flat surface, such as a cutting board.  

Spread 4 Tbsp of mashed avocado evenly over the slices.  Then add slices of ham and cheese.  Starting at one end, tightly roll all of the cucumber slices into one long "sushi" roll.

Using a sharp knife, cut the roll into individual servings.  Secure with a toothpick and place on a serving platter.  Repeat with the remaining cucumber strips.  Sprinkle with fresh chopped parsley and serve immediatly.

 

Recipe:  Cleanfoodcrush

Broccoli Skillet

 1 head broccoli, cut florets and grate very fine with a box grater

4 eggs

2 crushed garlic cloves

1/2 onion, chopped

salt and pepper

3 Tbsp rice flour

1 Tbsp Parmesan cheese

1 Tbsp cream cheese

oil

In a large bowl, add grated broccoli, eggs garlic, onion, salt, pepper and rice flour.  Mix well. Add Parmesan cheese and cream cheese.  Mix.  

Add oil to a skillet and brush all over.  Pour in broccoli mixture and spread evenly in skillet. Cook on low heat for 5 minutes.  Bottom will be golden brown. Loosen sides and flip unto a plate.  Cook the other side on low heat for 5 minutes until golden brown.  Cut into slices and serve.

Green Veggie and Feta Pie

 Shredded greens ( lettuce, mixed greens)

2 zucchini, grated 

grated garlic

2 eggs, beaten

frozen spinach, 1/2 bag

1 can butter beans, rinsed and drained (Great Northern Beans)

oregano, nutmeg, mint, salt and pepper

zest of a lemon

Phyllo  pastry dough, frozen (8), put under a damp cloth to not dry out

In a skillet in oil saute the greens for 4-5 minutes.  Add the zucchini and garlic. Add in beaten eggs and frozen spinach.  Add the beans and crumbled feta cheese and the seasonings and lemon zest. Take out of skillet and set aside.

In the bottom of skillet add olive oil and line the bottom with the phyllo pieces, overlapping.  Let them hang off.  Squeeze the liquid from the cooked green in  a tea towel.   Add the green mixture back in the skillet.  Fold over each phyllo layer sprinkling each with a little oil.  Top with melted butter and sesame seeds. Bake according to phyllo direction.

Cabbage Skillet

 1 yellow onion, chopped

1/4 of a lb of ground beef

1 Tbsp fennel seed, chopped small

1/2 green cabbage, sliced thin

small can tomato sauce

1 Tbsp apple cider vinegar

2 tomatoes, sliced small

1 garlic, minced

1 can Great Northern Beans,( or kidney bean or black beans)

1 carrot, shredded

salt, pepper, seasonings

 

In a large skillet saute the onion and the ground beef.  Add other ingredients in order above.  Cook on medium/high heat. Serve. 

Recipe: Collard valley cooks

Vegetable Chow Mein

 

3 Tbsp olive oil

3 garlic cloves, minced

1 lg onion (2 1/2 cups)

2 carrots, matchsticks

3/4 cup celery , chopped

1 medium cabbage, choppped

14 oz broccoli florets

1 red pepper, matchsticks

3/4 cup soy sauce

2 Tbsp rice vinegar

3 Tbsp sugar

2 lbs Yakisoba noodles, precooked

 

Add 3 Tbsp oil to a Wok on medium/high heat.  Add minced garlic cloves and onions to Wok and saute.  Add carrots and celery to soften.  Add cabbage broccoli and red pepper.  Stir for 4 minutes.  Should be softened but still crunchy.  Add the soy sauce, rice vinegar, sugar.  Mix.  Add the Yakisoba noodles and combine.  Serve.

Honey Thyme Roasted Carrots

 Long carrots, peeled and cut in half with a flat side

3-4 Tbsp melted butter

2-3 Tbsp honey

1-2 fresh spring thyme

Melt butter, honey and thyme with a saucepan.  Place carrots on a a baking sheet. Flat side down. Pour over butter/honey sauce and toss with hands to cover completely. Roast in a 425 degree oven for 20-25 minutes, until tender.

Recipe:  the farm stand

Fried Rice

 3 eggs, beaten

protein (spam, chicken, pork, etc), cut into small pieces

1/2 cup frozen peas

1 carrot, chopped small

2 green onion, chopped

1/2 tsp salt

cold cooked (left over) rice

1 tsp chicken bullion granuales or 1 tsp soy sauce and 1/4 sugar

pinch of white pepper

1/4 tsp sesame oil

In a skillet pour 1/2 tsp oil and fry up the chopped protein.  Add the carrots and whites of the green onions. Set aside.  In skillet pour 1/2 tsp oil and scramble the eggs.  Set aside.  In skillet pour 1/2 tsp oil as needed and add the cold rice.  Add 1/2 tsp salt adn bullion or soy sauce/sugar. 

Add back to skillet with the rice the protein/vegetables and scrambled eggs. Add the frozen peas and the green  tops of the green onions.  Add 1/4 tsp sesame oil to finish and mix together well.   Serve.

Recipe:  Emmymade

Oven Roasted Asparagus with Garlic and Parmesan Cheese

asparagus, washed, dried, snapped

olive oil

garlic, minced

Parmesan cheese

kosher salt

pepper

 

Using a baking dish with sides add ingredients and mix together with the asparagus.  Separate each asparagus piece before roasting.  Bake for 8-10 minutes.

 

Recipe:  favorite family recipes 

Chicken Pot Pie Bubble Up Casserole

 2 1/2 cups Rotiseere chicken, cut up and shredded

1 cup sour cream or plain yogurt

1 tsp minced garlic

1 (26 oz)  cream of chicken soup or 3 small cans 

1/2 tsp onion powder

1/4 tsp garlic powder

1/2 tsp salt and pepper

1 1/2 cup frozen vegetables, peas and carrots

1 cup frozen corn

1 cup shredded cheddar cheese

2 Tbsp milk

1 (16 oz) can Grand Biscuits, cut into small pieces (quarters)

melted butter

 

Preheat the oven to 350 degrees.  Spray a 9x13 in casserole dish with nonstick spray.  Place chicken in the bottom of the dish.  Combine sour cream, minced garlic, cream of chicken soup, onion powder, garlic powder, salt, pepper, frozen vegetables, cheddar cheese and milk.  Mix in pan until well combined. Place a small piece of biscuit and push into the mixture on top.  Leave a little space between biscuits.  Brush biscuits with melted butter. Cover with foil and bake in a 350 degree oven for 20 minutes.  Take off the foil and continue baking for 20 more minutes.  Serve.  

Recipe:  Catherine's Plates

Sweet Potato Bites

 2 medium sweet potatoes, peeled and cut into 1 inch cubes

1 tsp salt

3-4 Tbsp vegetable oil

 

Coating Mix:

1/3 cup granulated sugar

1 Tbsp cinnamon

 

Mix sugar and cinnamon in bowl large enough to toss cooked and browned sweet potato bites in.  ( Do this first so it's ready when bites come out of the skillet; they need to be put in sugar mixture right out of the pan in order for them to be coated well)

Fill large pot with water and bring to a boil; add 1 tsp salt; add sweet potato cubes.  Cook until almost done (this won't take long; maybe 4 to 5 minutes).  Remove and drain.

Add enough oil to large nonstick skillet to cover bottom of pan; heat on medium heat; add about half of the sweet potato cubes; brown on all sides; takes about 4 minutes; make sure you turn them so they don't burn;remove and add to sugar/cinnamon mixture immediately; toss so they're coated on all sides.   Repeat with remaining sweet potato cubes.

 

Carrot Donuts

 1 cup chopped carrots

1 egg

2 Tbsp oil

2 Tbsp water

1/4 cup sugar

Mix together in a blender. Put mixture in a large bowl. Add:

3/4 cup flour

1 tsp baking powder

Mix well.  Take a spoonful of batter and fry in a skillet of oil.  When golden brown on all sides they are done.  Take out and set aside.  

In a small bowl combine 4 Tbsp of sugar, 1 tsp cinnamon and mix well.  Coat each donut with the cinnamon/sugar.  Serve.

Braised Chuck Roast with Round Dumplings

 chuck roast (flat or low, so it fits in pan)

dried parsley

dried basil

salt and pepper

garlic powder

flour

olive oil

1 celery rib, sliced

1 carrot, sliced

1 garlic clove, sliced 

Worcestershire sauce (5 shakes)

beef broth or chicken

water

5 carrots, chopped

8 small red potatoes, leave the skin on, chopped

1 small onion,cut into large pieces

 

1. To a small skillet on the stove add dried parsley and dried basil for a few minutes.  You want to bring out the flavor but watch it so it doesn't burn. 

2.  Sear the roast in a nonstick large Dutch oven with olive oil.  Season both sides with salt, pepper, garlic powder, and flour.  When browned, flip over to brown the other side and even the edges.

3. After roast is completely seared put in celery, carrot, garlic clove, Worcestershire sauce and beef broth. Add the dried herbs (parsley/basil) on top of roast and cover add enough water to cover the roast.  Put on lid and simmer on low for 3-4 hours, until meat is tender enough to separate with a fork. 

4.  Meanwhile, prepare the vegetables by chopping them.  Add to the Dutch oven  in the last hour.  You can strain the cooking bits if you want to a smoother broth).  Simmer.During the last hour add the vegetables. and the dumpling to cook.

5.  Mix up either Southern Biscuits (from a box) or German Dumplings (from a box) and follow the package directions, using some broth from the Dutch oven as needed.  Form the dumplings into circles (like meatballs) as big or little as you want. Drop the dumplings into roast broth.  Add more water if needed.    Put on the lid, turn down the heat to a low simmer.  Add salt, pepper and parsley.  Put back on lid and cook dumplings about 20 minutes until cooked on the inside.  Serve roast, dumplings and vegetables by pouring broth over all for great flavor.  

Recipe:  Collard Valley Cooks

 

 

Shoepeg Corn Salad

1 pint cherry tomatoes, halved

2 green peppers, diced

2 cucumbers, diced

3 (15 oz) cans Shoepeg corn

Dressing:

1 cup sour cream

1/2 cup mayo

1 tsp celery seed

1 tsp salt and pepper

2 Tbsp white vinegar

In a large bowl combine the vegetables.  Pour in the dressing.  Mix well to combine.  Chill at least 2 hours. Serves 12

Recipe:  mostly homemade mom

Pasta Salad with Vegetables

 Wagon wheel pasta

1 cup frozen edamame

1/2 cup carrots, chopped

1 head broccoli florets

1/4 cup red wine vinegar

1 tsp sugar

 salt and pepper

1/4 cup oil

1/4 cup mayo

cherry tomatoes, halved

1 cup shredded mozzarella cheese

 

Cook the pasta in a pot of boiling water. (Cook it 3 minutes less than the pkg directions).  Add edamame, carrots and broccoli and cook for 3 minutes in the pot with the pasta.  Drain and cool to stop the cooking process.  

Make the dressing by  adding the vinegar, oil, sugar, salt, pepper and mayo in a mason jar.  Top with a lid and shake it to combine. 

In a large bowl combine the pasta with vegetables and mix with the dressing.  Add the tomatoes and cheese.

Serve. Can add chicken if you want to have a protein.

Recipe:  Paula Dean