"Food is our common ground, a universal experience." - James Beard

Thursday, May 30, 2013

Collard Greens Casserole

We've finally had some time to try some new recipes in the last few weeks.  Kent found and made this one, and it's definitely a winner!  Kent killed a turkey back in March, and we had been trying to figure out what to do with it.  So, we fried the turkey breasts like chicken and ate them along with this dish and some homemade chow chow.  It was definitely a Southern dinner!

Collard Greens Casserole
(from: yearofalabamafood.com)  
  • 1 bunch of collard greens (Kent used seasoned canned greens - just try to get the water out)
  • 1 medium onion, diced
  • 1 ham hock
  • 1 pint water
  • 1 pint chicken stock
  • 1 teaspoon crushed red pepper
  • 3 tablespoons white vinegar
  • 1 tablespoon sugar
  • Salt and pepper to taste
  • 1 cup diced onions
  • 1 cup diced tomatoes
  • 1 1/2 quarts cornbread batter (thin with buttermilk - Kent used Jiffy Mix)
Remove stems from collard greens and wash greens thoroughly, approximately 4 times. Cut greens into 1/2-inch strips.
Place onion and ham hock in a large pot with water and chicken stock. Cook 1 1/2 hours or until tender. Add more water if needed. Remove ham hock and let cool.
Add greens to liquid and cook approximately 45 minutes, or until tender.
Add crushed red pepper, white vinegar, sugar, salt and black pepper.
Remove meat from the ham bone; chop meat into large pieces.
Place cooked greens into a cast-iron skillet or rectangular baking dish (if using canned greens, skip steps above and add drained greens to dish).
Sprinkle diced ham hock, 1 cup diced onions and tomatoes on top of collard greens.
Pour a thin layer of cornbread batter over the top. Bake at 375 degrees for 30 minutes or until bread topping is golden brown.
Serve with grilled okra, chow chow and hot sauce.

Tuesday, May 14, 2013

Sun-dried Tomato and Kalamata Olive Bruschetta

I found this recipe on Pinterest and tried it recently when I hosted a girls' night at my house.  It was a big hit, and I'll definitely be making it again!  It's the perfect appetizer for any dinner party.  I had a lot of extra tapenade left over - so it could definitely be used as a dip, too.
(Photo from: garnishwithlemon.com)
Sun-dried Tomato and Kalamata Olive Bruschetta
(from:  garnishwithlemon.com)
  • 1 loaf French bread
  • 4 oz. Crumbled Feta cheese
  • 4 oz. Light cream cheese softened
  • 3 garlic cloves
  • 4 oz. Kalamata olives coarsely chopped
  • 1- 7 ounce jar julienne sun dried tomatoes, chopped
  • 10 basil leaves chopped
  1. Preheat the oven to 400.
  2. Slice the bread into ½ inch slices and toast in oven until lightly browned (about 9 minutes). Rub the bread with one of the garlic cloves after you remove it from the oven. Can be made two days ahead, put in air tight container once it has cooled.
  3. Combine Feta and cream cheese until smooth.
  4. Put remaining garlic cloves, olives and sun-dried tomatoes in bowl of food processor. Pulse until coarsley chopped but not pureed. Slice basil in ribbons and stir into tapenade.
  5. Right before serving, spread crostini with cream cheese mixture and top with olive tomato tapenade.
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