“Deviled Eggplant with Shrimp” is one of those classic Louisiana entrees which I just love. It is full of the flavor of fresh vegetables and eggplant and the dish is just a little spicy. Add in shrimp and now we’re cooking. The casserole has been around for years with many variations and goes by several other names such as “Eggplant Supreme” and “Eggplant Seafood Casserole.” I liked the title, “Deviled Eggplant with Shrimp,” because, in my onion, it characterizes the cuisine of Louisiana — well-seasoned, just a little on the edge with “hot” and memorable. Has anyone else noticed that their grocery bill receipts have skyrocketed? With eggplant is season, now is the time to save money and cook with these seasonable vegetables.Continue reading
I love “Green Bean Casserole.” With a creamy sauce and topped with crunchy French’s® Crispy Fried Onions, it is hard to resist. Although it wouldn’t be a Thanksgiving holiday meal without this dish, the casserole is really great any time of the year. Recently I noticed a recipe for this dish which included homemade fried onions rings for a topping and I recalled how much I liked the dish. This recipe author also took the extra effort to use fresh green beans and make a sauce from scratch. That’s alot of work as the original recipe uses just three main ingredients. I liked the idea of the homemade crispy fried onion rings and decided to add it to my variation. Although the verdict is still out on the homemade onions rings, my husband and I sure ate alot of “test runs” of “Green Been Casserole.” So, here is my casserole using French’s® Crispy Fried Onions.
Mrs. Grossnickle made the best recipe of “Scalloped Potatoes” that I can ever remember. The dish was probably loaded with cream and butter. Not healthy by today’s standards, but very tasty. When I was growing up, the Grossnickles lived across a cow pasture which we could see from where we lived on a small hill. “Scalloped Potatoes” was served at almost every Sunday dinner after church and especially at holidays such as Easter. I am guessing that we were invited to the Grossnickle’s home for some of these meals and this is where I ate the “best” dish of “Scalloped Potatoes.” I consider this to be an old-fashioned “comfort food” and still like the dish after all these years; although with slightly less cream. For nostalgia, I’m making this dish again on Easter Sunday.Continue reading
The 2020 – 2025 Dietary Guidelines for Americans were released to the public on December 29, 2020. These guidelines are updated every five years. Panels of nutritional scientists and researchers meet to review the latest nutrition research on how to keep Americans healthy — what foods and nutrients do we need to eat. Their reports then undergo scrutiny by anyone who wants to make a public comment. (This amounted to more than 62,000 comments!) After all the comments are considered, a policy report is released to the public. The report is important because it dictates how government funds are allocated and spent, especially for food programs. As expected, one of the conclusions state that Americans don’t eat enough fruit. And this, unfortunately, is often true at our house. Although we always have fresh fruit around; sometimes it gets skipped. When I make a “Kitchen-Counter Fresh Fruit Bowl,” the fresh fruit seems to quickly disappear. Here’s a little more about the Dietary Guidelines and also how I make my fruit bowl.Continue reading
Here is a way to enjoy “Southern Fried Okra” all year long. “Oven-Fried Okra Poppers” is an adaptation of a recipe which I posted in the summer for traditional fried okra. That recipe uses fresh okra which is available in the summer months. We love fried okra and so I adapted the recipe as a way to enjoy home cooked okra in the wintertime, too. Plus, this okra is baked in the oven rather than frying cutting down on the calories and fat.Continue reading
Here is a good way to begin the New Year. This vegetable dish takes “Roasted Cauliflower” and adds a few additional ingredients to make a “Jazzed Up” version. Yum. I love cauliflower. Add in bacon, jalapeno peppers, whole garlic cloves and onion. Now we’re really cookin’. The result adds a “surprise” element to rather ordinary cauliflower dish and makes a nice recipe for the new year. Cauliflower is a cool seasonal vegetable — now is time to find the best ones in produce markets.Continue reading
It wouldn’t be Thanksgiving dinner without Roast Turkey and all the fixin’s. Cranberry Relish turns a rather bland piece of turkey into something really tasty — and if you have never tried a bite of turkey with cranberry relish on the same fork — you really should. Several years ago, my brother-in-law brought a very unique version of “Cranberry Relish” to our family’s traditional Thanksgiving meal. You either really liked the dish which includes a “secret ingredient” or thought that these cranberries should never be served again.Continue reading
Cauliflower happens to be one of my most favorite vegetables. Of course, I have many “most favorite vegetables.” But cauliflower has a unique flavor and, when properly prepared, it loses all of the obnoxious sulfur tones. It is a vegetable which grows on you — the more you eat it the more you like it. I learned to like cauliflower when fried cauliflower was served on the cafeteria lime at the hospital where I worked at in Flint, Michigan. That was in the heydays of the auto unions and Flint was the ultimate “auto town.” Autumn and winter are the seasons for cauliflower when you can pick up some really nice ones. I decided to see if I could make an oven-fried variation of the fried cauliflower bites that I used to like so much using this really nice cauliflower which I purchased recently.Continue reading
“Lime Fascination Salad with Walnuts” is a soothing pineapple and jello salad for the the hot summer months. Bonnie made a small recipe of the “Carrot Salad with Golden Raisins & Pineapple” which I featured in April. She had crushed pineapple left over and asked for suggestions to use it. Of course, I like to think of ideas and remembered that we ate lots of jello salads with fruit when growing up. One of my favorites was lime jello with pineapple. It also contained cottage cheese and heavy whipping cream. I decided to update the recipe for a more healthy version and substituted Greek yogurt in the recipe. The fruit salad is just as delicious as the ones I remember from my youth!
If you have a generous supply of cherry tomatoes and like croutons, this salad is for you. It is an adaptation of a dish we ate at a quaint sidewalk cafe while visiting Hamburg, Germany, two years ago in August (well before the Covid-19 virus). Recently, I found a similar recipe on a German food blog, “Mediterraner Brotsaladmit Tomate-Mozzarella,” which roughly translates to “Mediterranean bread salad with tomato mozzarella.” Who else would think of naming a salad, “bread salad”? I am renaming the salad with emphasis on the tomatoes. It is a great way to jazz up cherry tomatoes by adding in flavorful croutons (with Mediterranean-type herbs) made with New Orleans-style French bread. Here is my recipe variation.Continue reading