Cornbread Dressing (Thanksgiving Style)

I think my mom inherited my Gran's innate aptitude for Thanksgiving goodness. This is their recipe, and the ultimate comfort food. A southern delicacy.

















Ingredients
1 pan of cornbread 
1/3 stack of saltines, crushed
4 eggs 
3 stalks of celery, sliced thin
1 sweet onion, finely chopped
2 T. butter
1 bag of herb seasoned stuffing mix (if it's cubed, put it in the blender)
1 (or 2) boxes of chicken stock

Directions
Preheat your oven to 350 degrees.
Saute the celery and onions in 2 T of butter and a splash of chicken stock until the onions are translucent.
Mix 2/3 of the pan of cornbread, crumbled, and the remaining ingredients except for the broth, in a large mixing bowl. 
Slowly add broth and continue to stir until "a thick batter is made." 
The best way I know how to describe this is that it should "slap back" from your spatula... 
The batter should be moist, but the stock should not puddle at the bottom of the bowl.
It's almost gelatinous in nature. (Start with one box of stock, and slowly add from there until it's the right consistency.)

Bake in a greased pan at 350 degrees until it's golden brown. 
This takes approximately 45-60 minutes, depending on the size of your pans.
I usually divide my batter into multiple small pans instead of one large pan because we all like the edges. 

Serve with your favorite gravy. I make gravy using a roux and chicken stock, but any gravy will do. 

Zucchini Noodle Salad

2 T olive oil
Juice of one lime
3 T white wine vinegar
1 T honey
1 t. Pepper
Pinch of salt
2 zucchinis, spiralized
25 grape tomatoes, halved
3/4 cup chopped red cabbage
1/4 cup fresh basil leaves, chopped
2 ears or 1 can of corn
1 cup chopped broccoli
1 avocado, chopped

5 Minute Marinara

(Rachael Ray) 

2 tbs extra virgin olive oil

4 garlic cloves (crushed and chopped)

1/2 tsp. crushed red pepper flakes

Handful of flatleaf parsley leaves, chopped (about 2 tbs)

1/2 tsp. dried oregano

1 28-oz can crushed tomatoes

1 14-oz can chunky style crushed (or diced) tomatoes

salt and freshly ground black pepper

Heat a medium sauce pan over medium heat. Add oil and garlic. When garlic starts sizzling add herbs and crushed pepper. Allow oil to infuse for 30 seconds then stir in the tomatoes and season sauce with salt and pepper. Bring sauce to a bubble. Reduce heat and simmer until ready to serve.

Tricia's Famous Salads

"Mimm's Balsamic Vinaigrette Salad Dressing"

3/4 cup Balsamic Vinegar

1/2 cup olive oil

1/2 cup canola oil

1 Tbsp. sugar

1 Tbsp. course grain mustard

1 tsp. pepper

1 tsp. salt

1 tsp. savory

1 tsp. rosemary

Served over a bed of mixed salad greens, toasted walnuts, slice pears (or green apples), white raisins, and goat cheese. 

Spicy Vinaigrette Salad Dressing

1/4 cup canola oil

2 Tbsp. cider vinegar

2 Tbsp. sugar

1/2 tsp. salt

8 dashes Tabasco sauce

pepper (I use lots of pepper!)

1 Tbsp. chopped fresh parsley

Served over a bed of mixed salad greens, sliced strawberries (or mandarin oranges), caramelized pecans (or almonds), Gorgonzola cheese.  I go heavy on the vinegar, Tabasco sauce, and pepper.  I usually put in a mason jar and shake vigorously to get it to blend well. 

(from Tricia Simpson)

Collard Greens

Collard Greens

4 cups water

4 slices uncooked bacon, chopped

1 small sweet onion, chopped

½ teaspoon garlic powder

1 teaspoon red pepper flakes, crushed

1 teaspoon black pepper

2 teaspoons salt

¼ cup sugar

2 bundles collard greens

1 T butter

Thoroughly wash collard greens. Be sure to pull leaves apart and remove any sand. Slice collards into 1 inch strips.

In medium saucepan, bring 4 cups of water to a simmer. Add bacon, onion, and all seasonings, and bring to a boil for 15 minutes. After 15 minutes, add collards and butter. Reduce heat to medium and cook for 60 minutes, stirring occasionally.

Tomato-based Bread Dipping Oil

quite similar to Aqua Terra...
1T minced garlic
1T minced onion
2T creole mustard
1T dry oregano
5 cans diced tomatoes
2 1/2 c evoo
1c balsamic vinegar
1/2 c sugar
1t pepper
1t salt

Mix all. Let stand. 
Serve chilled with dense white bread (e.g. Ciabatta.)

Greek Pasta Salad

3 cups farfalle (bow-tie pasta), uncooked

2 cups  baby spinach leaves

1 cup Feta Cheese Crumbles

1 cup grape tomatoes, halved

3/4 cup rinsed canned chickpeas (garbanzo beans)

1/2 cup Kraft Greek Vinaigrette Dressing

Cook pasta as directed on package, omitting salt; drain.

Place pasta in large bowl. Add remaining ingredients; mix lightly.

Also excellent when topped with slices of grilled chicken.

Fried Okra

(Thanks, mom.)

Mix 1 egg and 1/3 cup milk in a bowl. Place 1 cup self-rising cornmeal mix and 1/4 cup self-rising flour in a Ziploc bag. Submerge the okra in the milk mixture. Remove okra with a slotted spoon, and put it in the Ziploc bag. Shake until evenly coated. Place okra on wax paper and repeat until all okra is coated and ready. Make sure your oil is hot, and fry until lightly browned. 

 Best meal ever:

Sausage Stuffed Mushrooms

(adapted from Ina Garten)

Ingredients
30 extra-large white mushrooms
5 tablespoons good olive oil, divided
2 1/2 tablespoons red wine vinegar
1 pound sweet Italian sausage, removed from the casings
6 scallions, white and green parts, minced
2 garlic cloves minced
1 1/3 cup panko crumbs
8 ounces cream cheese
2/3 cup freshly grated Parmesan
2 1/2 tablespoons minced fresh parsley leaves
Salt and freshly ground black pepper

DirectionsPreheat the oven to 350 degrees F.

Remove the stems from the mushrooms and chop them finely. Set aside. Place the mushroom caps in a shallow bowl and toss with 3 tablespoons of the olive oil and red wine vinegar. Set aside.

Heat the remaining 2 tablespoons olive oil in a medium skillet over medium heat. Add the sausage, crumbling it with the back of a wooden spoon. Cook the sausage for 8 to 10 minutes, stirring frequently, until it’s completely browned. Add the chopped mushroom stems and cook for 3 more minutes. Stir in the scallions and garlic and cook for another 2 to 3 minutes, stirring occasionally. Add the panko crumbs, stirring to combine evenly with all the other ingredients. Finally, stir in the cream cheese and continue cooking until it has melted and made the sausage mixture creamy. Off the heat, stir in the Parmesan, parsley, and season with salt and pepper, to taste, Cool slightly.

Fill each mushroom generously with the sausage mixture. Arrange the mushrooms in a baking dish large enough to hold all the mushrooms in a snug single layer. Bake until the stuffing for 50 minutes, until the stuffing is browned and crusty.

(in the foreground... accompanied by twice-baked potatoes :))