Sausage and grits dressing

 Sausage and Grits





1 lb. andoille sausage cut into bite sized pieces
6 strips bacon, crumbled.
3 cups chicken broth
1 stsp creole seasoning (or more to taste)
1 cup uncooked grits
1/2 cup butter
3 large eggs, beaten
1 red pepper, diced
1 cup fine breadcrumbs
1 cup chopped green onions
1 cup grated cheese ( I use Italian mixture)
Jalapenos to taste.

Preheat oven to 325.

Bring broth and seasoning to a boil.  Add grits.  Bring back to boil then reduce heat to medium low and add the butter.  Cover and cook about 10 minutes or until liquid is absorbed.  Stir frequently to keep mixture from sticking.

In large mixing bowl, combine the beaten eggs, sausage, bacon, jalapenos, pepper,  breadcrumbs, and onion.  Gradually stir in about 1/4 of the grits to temper the eggs.  Then stir in the rest of the grits mixture.  Spread into a lightly greased 11 x 7 inch baking dish.

Cheese --- if you are really using this is a dressing, you might not want to add the cheese.  But if you want it more as a breakfast or other side dish, you can do one of hte following

Stir in the cheese before you pour it into the baking pan or spread cheese on top.

I like to stir it in.

Shrimp and Grits Dressing

originally from Southern Living.

Preheat oven to 325 degrees.

1 pound peeled, medium raw shrimp
3 cups chicken broth
2 tsp creole seasoning
1 cup uncooked grits
1/2 cup (one stick) butter
3 large eggs, beaten
1 large red bell pepper, diced
1 cup fine breadcrumbs
1 cup chopped green onions
1/2 cup Parmesan cheese

Bring broth and seasoning to a boil in large saucepan over medium high heat.  Whisk in grits, return to boil, reduce heat to low, stir in butter.  Cover and simmer, stirring occasionally 10 minutes or until liquid is absorbed.

Stir together eggs and next four ingredients in large bowl.  Gradually stir in about 1/4 of the hot grits mixture into egg mixture.  Then add rest of the the grits, stirring constantly.  Add shrimp and parmesan cheese.  Pour into lightly greased 11 x 7 baking dish.

Bake at 325 for 55 minutes or 1 hour until mixture is set.  Let stand 10 minutes before serving

3 Cheese Peppered Mac and Cheese

1 lb. macaroni, cooked
6 tb. butter
6 tb. flour
3 cups milk (room temperature)
8 oz White Sharp Cheddar
8 oz Monterrey Jack
8 oz. Asagio
1 cup heavy cream
1 1/2 tb. Tony Cachiere's Creole Seasoning
1 lb diced roasted Hatch Peppers (mild or hot depending on your preference)

 Preheat oven to 350 degree

Melt butter in dutch oven over low heat.  Slowly add flour, whisking all the time.  After it is nicely blended but still white (we aren't making gumbo), begin very slowly adding the milk, whisking all the time to make a nice smooth sauce.  When all the milk is added and sauce is smoooth, add all the remaining ingredient.

Pour into 9X13 baking pan.  Top with bread crumbs and bake for 45 minutes.

OR>.....Fried Mac/Cheese

Don't bake it.  Pour it into pan and refridgerate until solid.  Then take and using icre cream scoop, make it into balls.
Dip in flour, egg, and bread crumbs.  Do this twice.  Then deep fry until golden brown!!

Cauliflower Salad

Cauliflower Salad!


1 head of cauliflower steamed or boiled until tender in bite size pieces
6 boiled eggs (when done peel eggs, rinse and separate yokes into a bowl. Then mash the yolk and cut the whites into small bite size pieces then blend
together.
1/3 cup (appx) miracle whip or mayonnaise (dont use light it has more carbs)
3 tbs of mustard
3 tbs of pickle relish
1/8 cup of chopped onion (uncooked) can use more if you prefer
salt/pepper to taste
mix all together and you can garnish with egg slices and parsley
chill over night ( 1 cup of cauliflower is only 3 carbs vs 1 cup of potato is 37!!)

I also susbstituted 1/2 cup of pico de gallo for the pickle relish and onion.  Omitted the mustard, and used Tony Cechere's Cajun Seasoning.

It is absolutely delicious.

Potato Puffs.

POTATO PUFFS
Ingredients
3 cups of mashed potatoes
2 eggs
1/3 cup sour cream (optional extra for serving)
1 heaping cup shredded sharp cheddar cheese
2 tablespoons grated Parmesan
2 tablespoons chopped chives or parsley
Salt and black pepper, to taste
Directions Preheat oven to 400 degrees F. Lightly grease with butter 8 - 9 of the wells of a nonstick muffin pan. In a medium mixing bowl whisk the eggs then mix in the sour cream. Stir in both cheeses and the chives. Add potatoes and mix well. Spoon them into the pan filling the cups to slightly below the top. Bake 25- 35 minutes until they pull away from the sides of the cup and are golden bro

Zucchini Parmesian Sticks

Zucchini Parmesan Bites.

Ingredients
4 medium, fresh zucchini, sliced in half
1/2 cup fresh Parmesan cheese, grated
1-2 tablespoons fresh rosemary & thyme, minced
smidge of olive oil
salt & pepper to taste
Directions

Pre-heat oven to 350F, lightly brush both sizes of the zucchini with olive oil and place on a foil-lined baking sheet. Mix cheese and herbs together in a small bowl and sprinkle over the zucchini along with salt and pepper to taste. Bake for 15 minutes and place under the broiler for the last 3-5 minutes until cheese is crispy and browned.

Sweet and Sour Cabbage with Bacon

 Source:  FB share

Ingredients

: 1 teaspoon #vegetable oil,

 4 slices bacon, cut crosswise into ½-inch pieces, 

1 onion, thinly sliced,

 1 medium green cabbage, cored and cut into 1-inch pieces,

 ¼ cup cider vinegar, 

¼ cup sugar, 

3 tablespoons soy sauce.

 

 Instructions: Heat oil in a large, heavy pot (Use a Dutch oven) over medium heat. Add bacon and cook until brown and crisp, stirring frequently. Use a slotted spoon to transfer bacon to a plate. Add onion and cabbage to pot and cook, stirring often, until cabbage is wilted (about 10 minutes). Add vinegar, sugar, and soy sauce and cook until cabbage is crisp-tender, about 10 more minutes. Stir in bacon.

Paula Deen's Corn Casserole

 

Corn casserole:

1 (15 oz) can whole kernel corn, drained
1 (15 oz) can cream-style corn
1 package Jiffy corn muffin mix (8 oz.)
1 cup sour cream
1/2 cup butter, melted
1 cup shredded cheddar cheese or your favorite

Preheat oven to 350 degrees. mix all ingredients, minus the cheese, together and pour into a greased baking dish. After the casserole has baked for 45 minutes, or is set in the middle and golden brown, sprinkle with cheddar and put it back in the oven. Let the cheese melt, take the casserole out and enjoy this ridiculously buttery dish.

Cauliflower Breadsticks

 
 FB share:  If you know the original source, please comment so I can give credit.

Cauliflower Breadsticks! Hardly any calories for the whole pan! •1 large head of cauliflower
•2 cloves garlic, grated or minced
•2 large eggs, lightly beaten
•4 oz low fat mozzarella cheese
•1/2 teaspoon onion powder
•salt
•pepper •Preheat oven to 450 degrees.
•Chop the cauliflower into chunks and place into microwave for about 5 minutes or until soft
•Place the cauliflower into a food processor and blend until it's a mashed potato texture
•In a medium bowl, stir together cauliflower, eggs,cheese, and seasonings
•Lightly spray a baking pan with spray oil and coat with the mixture (about 1/2 inch thick)
•Bake at 450 degrees for 20-25 minutes or until the top starts to brown
•Add additional cheese to the top and enjoy

Fried Potatos and Onions

Source: Welcome Home FB page (they have many great recipes)

Fried Potatoes and Onions

4 large russet potatoes or 4 large yukon gold potatoes
1 large onion, sliced thin
4 tablespoons butter (or more if required)
1 tablespoons olive oil
2 tablespoons of bacon drippings
2 garlic cloves, minced
1/4 teaspoon salt
1/4 teaspoon black pepper

Peel and slice potatoes about 1/8 inch thick or thinner.
Slice onion thinly. In a large frying pan on medium-high heat, melt butter, add olive oil. Add sliced potatoes and onions and garlic, cover and fry for 10 minutes. Using a spatula, turn the potatoes and onions over so they do not break apart. If potatoes appear too dry, add some additional butter.

Sprinkle with salt and pepper and continue to fry with cover removed for another 5 minutes or until potatoes begin to turn slightly brown; turning occasionally. I add a little crumbled bacon on top for the perfect side dish!

Roasted Sweet Potatos

R

 Source: FB share

Roasted Sweet Potatoes

3 Sweet potatoes, peeled and cut into bite size cubes
2 tsp olive oil
1 tbsp butter
1 tbsp of brown sugar (organic)
1 tsp of ground cinnamon
1/4 tsp of ground nutmeg
Pinch of ground ginger
Sea salt, to taste

Directions:

Preheat the oven to 350 degrees.
Coat a small baking dish with cooking spray.
Peel and dice the sweet potatoes into bite size cubes and place in the baking dish.
Melt butter in the microwave and pour over the potatoes along with the olive oil, brown sugar, cinnamon, nutmeg, ginger and salt.
Add more sugar or cinnamon if desired.
Toss to coat evenly.
Bake in the oven for 60 minutes

Broccoli Cauliflower Casserole

source: Healthy Recipes FB page

Broccoli Cauliflower Casserole


1/2 cup bread crumbs
1/4 cup Parmesan cheese
2 Tbs Parmesan cheese
2 Tbs butter
1 1/2 tsp Italian Seasoning
1 pkg broccoli florets
1 pkg cauliflower florets
2 Tbs butter
1 cup large onion
2 Tbs flour
1 tsp Garlic Salt
1/4 tsp Black Pepper
1 1/4 cup milk
4 oz cream cheese


Preheat oven to 350°F.
Mix bread crumbs
2 tablespoons of the Parmesan cheese,
2 tablespoons melted butter
1/2 teaspoon of the Italian seasoning in small bowl.
Set aside.

Cut up any large broccoli or cauliflower florets into bite-size pieces.

Melt 2 tablespoons butter in large skillet on medium heat.
Add onion; cook and stir about 5 minutes or until tender.
Stir in flour, remaining 1 teaspoon Italian seasoning, garlic salt and pepper.
Add milk; cook and stir until thickened and bubbly.
Add cream cheese and remaining 1/4 cup Parmesan cheese;
cook and stir until cream cheese is melted.
Add vegetables; toss gently to coat.
Spoon into 2-quart baking dish.
Sprinkle top evenly with crumb mixture.

Bake 40 minutes or until heated through and top is lightly browned.

Crispy Baked Asparagus Fries

Ingredients:
1 pound asparagus, trimmed
1/2 cup flour
2 eggs, lightly beaten
3/4 cup panko breadcrumbs
1/4 cup grated parmesan
salt and pepper to taste
Directions
Dredge the asparagus in the flour, dip them in the egg and then into a mixture of the panko breadcrumbs, parmesan, salt and pepper.
Place the asparagus on a wire rack on a baking sheet and bake in a preheated 425 oven until golden brown, about 7-13 minutes.

Old Fashioned Baked Macaroni and Cheese

My Mom's Old Fashioned Baked Mac & Cheese

1/2 pound of elbow macaroni (about 2 cups uncooked)
1/2 of a medium onion, finely chopped
2 tablespoons of butter...
2 tablespoons of all purpose flour
2-1/2 cups of milk
6 ounces of Velveeta cheese, cubed
6 ounces of shredded sharp cheddar cheese
Crushed saltine crackers
Butter, cut up into thin slices

Instructions

Preheat oven to 350 degrees F. Spray a 2 quart casserole dish with non-stick spray; set aside. Cook the elbow macaroni in very generously salted boiling water according to lowest recommended time on package directions. Drain, rinse with hot water & set aside.

Melt the butter over medium heat in a large saucepan. Add the onion and saute until soft. Stir in the flour and cook over medium heat for 3 to 4 minutes to cook it through; slowly add in the milk, stirring constantly until fully incorporated. Add the Velveeta. Stir over a medium low heat until blended. Add the shredded cheddar and stir until well blended. Add the macaroni to the saucepan and stir.

Pour into the prepared casserole and sprinkle with crushed saltines. Bake, uncovered, at 350 degrees F for 30 minutes, adding the slices of butter scattered over the top of the saltines the last 15 minutes of baking. Remove and let set for 5 minutes before serving.

Baked Potato Casserole

Source: from FB, original source unknown.  If you know it, please leave comment below.

Baked Potato Casserole

8 medium potatoes (about 2 ½ to 3 lbs total weight, peeled and cut into 1-inch chunks)
1 cup evaporated 2% milk
½ cup light sour cream
1 teaspoon salt
½ teaspoon ground black pepper
2 cups shredded cheddar cheese (divided)
6 slices bacon (cooked until crispy and crumbled)
sliced green onions

Place the potato chunks in a large pot. Fill with enough water to cover the potatoes. Bring to a boil. Cook over medium-high heat for 15 to 20 minutes or until tender. Drain. Preheat the oven to 350⁰F. Grease a 2 ½-3 quart casserole dish. Return potatoes to the pot. Add evaporated milk, sour cream, salt and pepper. Beat with a hand held mixer until smooth. Stir in 1 ½ cups of cheddar cheese and half of the bacon. Spoon the potato mixture into prepared casserole dish. Bake for 20 to 25 minutes or until heated through. Top with remaining ½ cup of cheddar cheese, remaining bacon, and green onions. Bake for an additional 3 minutes or until the cheese has melted.

French Onion Soup Casserole

FRENCH ONION SOUP CASSEROLE
(recipe from Instructables)


2-3 Tbs butter or margarine
3 large sweet onions or 4 medium white or yellow onions
2 c. shredded Swiss cheese (8 oz.)
1 can cream of chicken soup, undiluted**
2/3 c. milk
1 tsp. soy sauce
8 or so slices of French bread

**You can substitute cream of mushroom soup for cream of chicken to make vegetarian.

Slice onions and try not to cry. With this many onions, its hard.

Melt butter in a saute pan over medium heat, and add onions. Saute onions until clear, a little brown is ok. In a shallow 2 qt. casserole pan, layer onions, 2/3 of cheese and pepper to taste.

Melt butter in a saute pan over medium heat, and add onions. Saute onions until clear, a little brown is ok. In a shallow 2 qt. casserole pan, layer onions, 2/3 of cheese and pepper to taste.

In a sauce pan, heat soup, milk, and soy sauce, stirring to blend. Pour soup mixture in a casserole and stir gently to mix. Top with bread slices. Bake at 350 uncovered for 15 minutes. After 15 minutes, top of bread should be nice and toasted.

Push bread slices under the sauce and top with the remaining cheese

Place casserole back in oven and finish baking for 15 more minutes.

Total prep time: 20 minutes.
Total baking time: 30 minutes.

Quinoa and Barley Salad

Pack this salad for lunch and keep yourself fueled with good stuff all day.

Ingredients:

1/4 tsp (1 mL) salt
2/3 cup (150 mL) barley
2/3 cup (150 mL) quinoa, rinsed
1 tbsp (15 mL) extra-virgin olive oil
1/2 cup (125 mL) each finely diced carrot, celery, onion, sweet red pepper and zucchini
1/2 cup (125 mL) finely diced cucumber
1 tbsp (15 mL) each fresh parsley and mint
1 tsp (5 mL) chopped fresh thyme
Ginger Vinaigrette:
1/4 cup (60 mL) extra-virgin olive oil
2 tbsp (30 mL) white wine vinegar
1 tsp (5 mL) grated gingerroot
1 tsp (5 mL) Dijon mustard
1/4 tsp (1 mL) each salt and pepper

Preparation:

In saucepan, bring 1-1/2 cups (375 mL) water and half of the salt to boil; add barley. Reduce heat; cover and simmer until tender and liquid is absorbed, about 40 minutes; let cool.
Meanwhile, in separate saucepan, bring 1 cup (250 mL) water and remaining salt to boil; add quinoa. Reduce heat; cover and simmer until tender and liquid is absorbed, about 15 minutes; let cool.
Meanwhile, in skillet, heat oil over medium heat; fry carrot, celery, onion, red pepper and zucchini, stirring occasionally, until tender-crisp, about 5 minutes. Let cool.
Ginger Vinaigrette: In glass measure, whisk together oil, vinegar, ginger, mustard, salt and pepper; set aside.
In large bowl, combine barley, quinoa, vegetable mixture, cucumber, parsley, mint and thyme; pour dressing over top and toss to coat. Serve immediately or cover and refrigerate for up to 24 hours.

Servings: 6

Garlic Cilantro Lime Rice

 

 

Garlic Cilantro Lime Rice

from The Pioneer Woman via Food Network
Prep Time: 15 minutes    Cook Time: 15-30 minutes    Level: Easy    Serves: 4-6

• 1 tablespoon canola oil
• 3 cloves garlic, minced
• 1 large onion, chopped
• 2 cups long-grain rice
• 1 teaspoon kosher salt
• 3 to 4 cups low-sodium chicken broth
• Juice of 3 limes and zest of 2 limes (hold back juice of 1 lime for garnish)
• Chopped fresh cilantro, for garnish

Heat the oil in a large skillet over medium heat. Add the garlic and onions and cook for 3 to 4 minutes. Reduce the heat to low and add the rice and salt. Cook over a low heat for 3 minutes, stirring constantly to make sure the rice doesn’t burn. Add 2 cups of the broth and the juice and zest of 2 limes and bring it to a boil. Reduce the heat to low, cover and simmer for 10 to 15 minutes or until the rice is done. Add more liquid as needed. The rice shouldn’t be sticky.
Just before serving, stir through the juice of 1 lime and lots of chopped cilantro.

Parmesan Upside Down Baked Potatoes

Parmesan Upside Down Baked Potatoes

Ingredients:
7 red potatoes, washed and cut in half
2-3 tablespoons butter
6 tablespoons shredded Parmesan cheese
garlic powder
sea salt
freshly cracked pepper

1). Preheat oven to 400F. Melt butter in the bottom of a 9×13 glass pan.

2). Sprinkle Parmesan cheese and seasonings over butter. Place potatoes cut side down and sprinkle more seasonings on top of potatoes.

3). Bake for 40-45 minutes or until cooked through. Allow to cool in the pan for 5 minutes before serving.

Mini Zucchini Cheese Bites

Mini Zucchini Cheese Bites

Ingredients
◾2 cups grated zucchini ( about 1 medium)
◾1 egg
◾1/2 cup grated Parmesan Cheese
◾optional: 1/4 cup chopped cilantro, salt & pepper

Directions

Preheat oven to 400 degrees. Spray a mini muffin pan with nonstick cooking spray. In a bowl mix the zucchini, egg, cheese and cilantro. You do not have to add any salt or pepper since the Parmesan is salty enough . Evenly divide the mixture into the mini muffin pan filling to the top, packed down in each cup. Bake for 15- 18 minutes until golden brown around the edges.