Recipes

Southern Cornbread Dressing

Southern Cornbread Dressing

Couverts16 servings
Deel op Facebook Print Recipe

Ingredients

Instructions

  • Preheat your oven to 425°F (220°C).
  • Place ½ cup of butter in a 13×9-inch baking pan and heat it in the preheated oven for about 4 minutes or until melted.
  • In a large mixing bowl, combine the white cornmeal, all-purpose flour, sugar, baking powder, salt, and baking soda.
  • Whisk in 3 of the large eggs and the buttermilk until the mixture is well combined.
  • Carefully pour the hot melted butter into the cornbread batter, stirring until fully incorporated.
  • Then, pour this cornbread batter into the preheated baking pan.
  • Bake the cornbread at 425°F for approximately 30 minutes, or until it turns golden brown.
  • Allow it to cool.
  • Crumble the cooled cornbread into a large bowl, and then stir in the soft breadcrumbs.
  • Set this mixture aside.
  • In a large skillet, melt the remaining ½ cup of butter over medium heat.
  • Add the finely diced onions and celery, and sauté them until they become tender.
  • Stir in the chopped sage and sauté for an additional minute.
  • Combine the sautéed vegetables, the remaining 4 large eggs, condensed chicken broth, and black pepper with the cornbread mixture.
  • Mix everything together until it’s well combined.
  • Lightly grease a 13×9-inch baking dish and an 8-inch square baking dish.
  • Evenly distribute the cornbread mixture between these two dishes.
  • Cover the dishes and refrigerate for at least 8 hours, allowing the flavors to meld.
  • Preheat your oven to 375°F (190°C).
  • Bake the cornbread dressing, uncovered, for 35 to 40 minutes or until it turns golden brown.

Notes & Wine Advice

You can substitute 1 tablespoon of dried rubbed sage for fresh sage if necessary.
Andouille Sausage, Apple, and Pecan Variation:
For a delightful variation, try this Andouille Sausage, Apple, and Pecan Dressing:
Brown ¾ pound of diced andouille sausage in a skillet over medium heat, then drain it.
Add the browned sausage, 2 chopped Granny Smith apples, and 2 cups of chopped toasted pecans to the dressing mixture. Follow the same instructions, baking for 40 to 45 minutes or until done.
Enjoy your delicious Southern Cornbread Dressing!
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Course; Dressing

Creamy Cheddar Grits

Creamy Cheddar Grits

Couverts4 servings
Total time 20 minutes
Deel op Facebook Print Recipe

Ingredients

  • 2 cups half-and-half or whipping cream
  • ¼ teaspoon salt
  • â…› teaspoon granulated garlic
  • â…› teaspoon pepper
  • ½ cup quick-cooking grits
  • 2 ounces cream cheese cubed
  • ¾ cup 3 ounces shredded sharp Cheddar cheese
  • ¼ teaspoon hot sauce

Instructions

  • In a medium-sized saucepan, combine the half-and-half (or whipping cream), salt, granulated garlic, and pepper.
  • Bring this mixture to a boil over medium heat.
  • Once boiling, gradually whisk in the quick-cooking grits.
  • Reduce the heat to low, cover the saucepan, and simmer for 5 to 7 minutes, stirring occasionally, or until the grits have thickened to your desired consistency.
  • Stir in the cubed cream cheese, shredded sharp Cheddar cheese, and hot sauce.
  • Continue to stir until the cheeses have fully melted, and the grits become creamy and smooth.
  • Serve the creamy cheddar grits immediately while they are hot and delicious.
  • Enjoy your Creamy Cheddar Grits as a comforting and indulgent side dish!
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Course; Cheese / Side Dish

Margaret’s Creamy Grits

Margaret’s Creamy Grits

Couverts4 servings
Total time 20 minutes
Deel op Facebook Print Recipe

Equipment

  • Dutch oven

Ingredients

  • 2 cups half-and-half or whipping cream
  • ¼ teaspoon salt
  • â…› teaspoon granulated garlic
  • â…› teaspoon pepper
  • ½ cup quick-cooking grits
  • 2 ounces cream cheese cubed
  • ¾ cup 3 ounces shredded sharp Cheddar cheese
  • ¼ teaspoon hot sauce

Instructions

  • In a Dutch oven, combine the half-and-half (or whipping cream), salt, granulated garlic, and pepper.
  • Bring these ingredients to a boil.
  • Gradually stir in the quick-cooking grits once the mixture is boiling.
  • Return to a boil, then cover the Dutch oven, reduce the heat to low, and let it simmer.
  • Stir occasionally and cook for 5 to 7 minutes, or until the grits have thickened to your desired consistency.
  • Add the cubed cream cheese, shredded sharp Cheddar cheese, and hot sauce to the thickened grits.
  • Stir continuously until the cheeses have fully melted and the grits become creamy and smooth.
  • Serve the creamy grits immediately while they are hot and delightful.
  • Enjoy Margaret’s Creamy Grits as a comforting side dish
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Course; Side Dish

Arugula-Infused Vegetable Medley

Arugula-Infused Vegetable Medley

Couverts8 sevings
Total time 30 minutes
Deel op Facebook Print Recipe

Ingredients

  • 1 1-pound package of baby carrots
  • 1 pound of turnips peeled and cubed into 1-inch pieces
  • 6 cups of chicken broth divided
  • 1 pound of fresh broccoli florets
  • 1 pound of asparagus trimmed and cut into 1-inch pieces
  • 2 teaspoons of cornstarch
  • ¼ teaspoon of freshly ground pepper
  • 1 0.75-ounce package of arugula* (or 2 cups of chopped fresh spinach as a substitute)

Instructions

  • In a Dutch oven, combine the baby carrots and turnips.
  • Add 4 cups of chicken broth.
  • Bring the mixture to a boil and cook for 10 minutes until the carrots and turnips begin to soften.
  • After 10 minutes, add the broccoli and asparagus to the Dutch oven.
  • Continue cooking for an additional 5 minutes, or until all the vegetables are tender.
  • Drain the vegetables and set them aside.
  • In a separate large skillet, whisk together the remaining 2 cups of chicken broth and cornstarch.
  • Cook this mixture over medium-high heat for about 5 minutes, or until it thickens slightly.
  • Season with freshly ground pepper.
  • Add the arugula to the skillet and cook just until it wilts and blends into the broth.
  • To serve, place the cooked vegetable medley in shallow bowls.
  • Drizzle the arugula-infused broth over the vegetables.
  • Enjoy your Arugula-Infused Vegetable Medley!

Notes & Wine Advice

You can substitute 2 cups of chopped fresh spinach for arugula if desired.
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Course; Side Dish / Vegetables
Diets; Vegetarian

Grilled Marinated Garden Medley

Grilled Marinated Garden Medley

Deel op Facebook Print Recipe

Ingredients

Servings: 10 / Preparation Time: 30 minutes / Marinating Time: 30 minutes / Grilling Time: 10 minutes

Instructions

  • Begin by removing the stems from the mushrooms and discarding them.
  • Cut the mushrooms in half.
  • Diagonally slice the yellow squash and zucchini, and cut the bell peppers and onion into 1-inch strips.
  • Place all the prepared vegetables in a large zip-top freezer bag.
  • In a separate bowl, whisk together the olive oil, light soy sauce, fresh lemon juice, minced garlic, black pepper, and a pinch of salt until well combined.
  • Pour the marinade over the vegetables in the bag and seal it securely.
  • Make sure all the vegetables are coated with the marinade.
  • Chill the bag in the refrigerator for at least 30 minutes to allow the flavors to meld.
  • After marinating, remove the vegetables from the bag, but be sure to reserve the marinade.
  • Preheat your grill to medium-high heat (350° to 400°).
  • You can use a grill wok or a metal basket to cook the vegetables.
  • Make sure to cover the grill with a lid.
  • Grill the marinated vegetables for about 10 minutes, stirring occasionally and basting them with the reserved marinade to keep them flavorful and moist.
  • Once the vegetables are tender and slightly charred, remove them from the grill.
  • Serve your Grilled Marinated Garden Medley as a delicious and healthy side dish.
  • Enjoy!
  • Feel free to adjust the seasonings and marinating time according to your taste preferences.
  • Happy grilling!
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Course; Side Dish / Vegetables
Diets; Vegetarian

Italian Vegetable Medley

Italian Vegetable Medley

Deel op Facebook Print Recipe

Ingredients

Servings: 6 / Preparation: 25 min, Standing: 1 hr, Grilling: 19 min

Garnish:

  • fresh basil sprig

Instructions

  • Cut the eggplants crosswise into ½-inch-thick slices and sprinkle the cut sides with 1½ teaspoons of salt.
  • Place the eggplant slices in a single layer on paper towels and let them stand for 1 hour.
  • Cut the zucchini and squash lengthwise into â…› to ¼-inch-thick slices and set them aside.
  • In a food processor, combine ½ teaspoon of salt, ½ cup of olive oil, minced garlic, ¼ cup of chopped fresh basil, 2 tablespoons of chopped mint, and 6 tablespoons of balsamic vinegar.
  • Stop to scrape down the sides as needed.
  • Rinse the eggplant slices with water and pat them dry.
  • Lightly brush the slices with the olive oil mixture and sprinkle with ¼ teaspoon of salt.
  • Coat the cold grill grate with cooking spray and place it on the grill over medium-high heat (350° to 400°).
  • Put the eggplant on the grate and grill, covered with the lid, for 10 to 12 minutes or until lightly browned, turning occasionally and lightly brushing with the olive oil mixture.
  • Remove the eggplant from the grill.
  • Sprinkle the zucchini and squash slices with the remaining ¼ teaspoon of salt and lightly brush them with the olive oil mixture.
  • Place the slices on the lightly greased grill grate.
  • Grill the zucchini and squash slices, covered with the grill lid, over medium-high heat for 5 minutes.
  • Turn them, brush with the olive oil mixture, and grill for an additional 2 minutes.
  • Arrange the grilled eggplant, zucchini, and squash on a serving platter.
  • Drizzle them with the remaining olive oil mixture.
  • Garnish with fresh basil sprig if desired.

Notes & Wine Advice

Enjoy your Italian Vegetable Medley!
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Course; Side Dish / Vegetables
Cuisine; European / Italian
Diets; Vegetarian

Honey-Baked Tomatoes

Honey-Baked Tomatoes

Deel op Facebook Print Recipe

Ingredients

Servings: 8 / Preparation: 10 min, Baking: 30 min, Broiling: 5 min

Instructions

  • Place the ripe tomato slices in a single layer on a lightly greased aluminum foil-lined 15×10-inch jelly-roll pan.
  • Drizzle them with honey, spreading the honey into the hollows.
  • Process the bread in a food processor or blender until it’s finely chopped.
  • Stir together the breadcrumbs, dried tarragon, salt, and freshly ground pepper.
  • Sprinkle this mixture evenly over the tomato slices.
  • Dot the top with butter.
  • Bake the tomatoes at 350°F for 30 minutes or until the tomato skins begin to wrinkle.
  • Broil the tomatoes 5 inches from the heat source for 5 minutes or until the tops are golden.
  • Serve them warm.
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Course; Side Dish / Vegetables
Diets; Vegetarian

Cheesy Tomato Pie

Cheesy Tomato Pie

Deel op Facebook Print Recipe

Ingredients

Servings: 8 / Preparation: 20 min, Baking: 1 hr, Standing: 5 min

Instructions

  • Fit the piecrust into a 9-inch deep-dish tart pan, then prick the bottom and sides of the piecrust with a fork.
  • Bake the piecrust at 425°F for 10 minutes.
  • Remove it from the oven and set it aside.
  • In a large skillet, sauté the chopped bell pepper, onion, and minced garlic in hot olive oil for about 5 minutes or until they become tender.
  • Stir in the chopped basil.
  • In a large bowl, whisk together the eggs and the next 3 ingredients: half-and-half, salt, and black pepper.
  • Stir in the sautéed vegetables and the shredded cheeses.
  • Pour this mixture into the prepared pie crust.
  • Top the pie with the tomato slices.
  • Bake the pie at 375°F for 45 to 50 minutes or until it is set, making sure to shield the edges with strips of aluminum foil after 30 minutes to prevent excessive browning.
  • Allow the pie to stand for 5 minutes before serving
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Course; Quiche
Diets; Vegetarian

Fried Green Tomato Stacks

Fried Green Tomato Stacks

Deel op Facebook Print Recipe

Ingredients

Yields 6 Servings / Preparation Time: 15 minutes | Cooking Time: 10 minutes | Frying Time: 4 minutes per batch

  • 3 fresh tomatillos husks removed
  • 2 tablespoons bacon drippings
  • 1 garlic clove pressed
  • 1½ teaspoons salt divided
  • 1 teaspoon pepper divided
  • ½ teaspoon paprika
  • ¼ cup thinly sliced fresh basil
  • 1½ cups self-rising yellow cornmeal
  • 4 large green tomatoes sliced into 18 (¼-inch) slices
  • 1 cup buttermilk
  • Peanut oil
  • 1 8-ounce package cream cheese, softened
  • 1 4-ounce package goat cheese, softened
  • â…“ cup milk
  • 1 teaspoon sugar

Garnishes:

Instructions

  • Place the tomatillos in a saucepan with enough water to cover them.
  • Bring to a boil, then reduce the heat and simmer for 10 minutes.
  • Drain and let them cool.
  • In a food processor or blender, combine the cooled tomatillos, bacon drippings, pressed garlic, ½ teaspoon salt, ½ teaspoon pepper, and paprika.
  • Process until smooth, then stir in the thinly sliced basil.
  • Cover the mixture and refrigerate.
  • In a bowl, mix the cornmeal, ¾ teaspoon salt, and the remaining ½ teaspoon pepper.
  • Dip the tomato slices in buttermilk and then coat them in the cornmeal mixture.
  • In a skillet, heat peanut oil to a depth of ½ inch until it reaches 375°F.
  • Fry the tomato slices in batches for 1 to 2 minutes on each side until they are golden brown.
  • Drain them on a wire rack over paper towels and keep them warm.
  • Combine the softened cream cheese, goat cheese, milk, and sugar in a separate bowl.
  • Assemble the stacks by placing one fried tomato slice on each of 6 salad plates.
  • Top each with half of the cream cheese mixture, then add another fried tomato slice and the remaining cream cheese mixture.
  • Finish with the last 6 fried tomato slices and drizzle with the tomatillo mixture.
  • Garnish with chopped fresh basil and fresh basil sprigs if desired.
  • Enjoy your Fried Green Tomato Stacks!
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Course; Side Dish / Vegetables
Diets; Vegetarian

Grilled Summer Squash and Tomatoes

Grilled Summer Squash and Tomatoes

Deel op Facebook Print Recipe

Ingredients

Servings: 6 / Preparation: 5 min, Chilling: 30 min, Grilling: 10 min

Instructions

  • In a shallow dish or freezer bag, combine the first 5 ingredients: olive oil, balsamic vinegar, salt, pepper, and minced garlic.
  • Add the sliced tomatoes and yellow squash to the mixture.
  • Cover or seal and chill for 30 minutes.
  • Remove the vegetables from the marinade, but be sure to reserve the marinade.
  • Grill the vegetables, covered with the grill lid, over medium-high heat (350°F to 400°F) for about 10 minutes or until they are tender, turning them occasionally.
  • After grilling, toss the grilled vegetables with the reserved marinade for added flavor.

Notes & Wine Advice

Enjoy your delicious Grilled Summer Squash and Tomatoes!
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Course; Side Dish
Diets; Vegetarian