Happy Halloween !

No new recipe tonight, we’re celebrating Halloween by passing out candy and watching Halloween-themed movies. Hope y’all have a great time today !

Happy Halloween everybody !

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Quick Turnip Greens

Ingredients

  • 4 slices bacon, cut into 1-inch pieces (we used hickory smoked bacon)
  • 1 cup chopped yellow onion
  • 1 clove garlic, minced
  • 8 cups chopped fresh turnip greens
  • 4 cups vegetable broth
  • ¼ cup apple cider vinegar
  • 2 tablespoons firmly packed light brown sugar

Directions

  1. Take a large saucepan out and add the bacon to it, setting the heat to medium-high. Stir frequently (constantly if the bacon starts to stick to the saucepan) for 8 to 10 minutes or until the bacon’s crispy. Toss the onion and garlic into the saucepan, stirring constantly for 3 minutes or until the onion is tender. Add the turnip greens in, stirring until the greens look a little wilted. Pour the broth in, as well as adding in the remaining ingredients, stirring to combine. Once you see that the liquid is boiling, turn the heat down to medium-low, putting a lid on afterwards. Let it cook for 15 minutes and eat right away.

If you try this dish as is, you might be disappointed in the flavor but I found it to be a lot tastier after adding more salt and vinegar to the dish. I could taste the smokiness from the bacon more and I liked being able to taste the apple cider vinegar more as well in the dish.

Recipe source unknown.

Take care everybody !

Cheese Grits

Ingredients

  • 4 cups water
  • 1 cup quick-cooking grits (we used the 5-minute quick cooking grits)
  • 1 cup shredded Monterey Jack cheese (we used pepper Jack cheese)
  • ½ cup shredded sharp Cheddar cheese
  • ¼ cup heavy whipping cream
  • ¼ teaspoon kosher salt
  • ¼ teaspoon ground fresh black pepper (we used freshly ground black pepper)
  • ¼ teaspoon garlic powder

Directions

  1. Take a large saucepan out and pour the water in, setting the heat to medium-high. Once the water’s boiling, slowly whisk the grits in, turning the heat down to medium-low afterwards. Let the grits simmer for 5 minutes or until they’re tender. Stir in the cheese and remaining ingredients and serve right away !

The flavors seemed really subtle at first but once we added some additional salt, the flavors popped a lot more ! You can taste the Jack cheese first and foremost but you can taste the Cheddar cheese near the end of the bite. If you’ve never had grits before, this is a delicious way to be introduced to them !

Recipe source unknown.

Take care everybody !

Happy National Chocolate Day !

Hey everybody we wanted to wish y’all a happy National Chocolate Day ! If you’re hankering for some chocolate, here are all of our recipes that contain even a speck of chocolate, starting from the top:

Peanut Butter Rudolph Reindeer Cookies

Holiday Sugar Cookies

Christmas Tree Cookies

Black Cherry Swirl Fudge

Melting Snowman Cookies

Football Fudge Brownies

Mexican Brownies

Watermelon Pops

Frozen Grasshopper Dessert

Mexican Chocolate Pops

Sugar M&M Cookies

Gooey Chocolate Cookies

Peanut Butter Brownie Bars

Take care everybody !

Sautéed Collard Greens

Ingredients

  • ¼ cup olive oil (we used extra-virgin olive oil)
  • 1 thinly sliced medium sweet onion
  • 1 tsp. paprika (we used smoked paprika)
  • Salt
  • 12 cups thinly sliced collard green leaves
  • 3 Tbsp. coconut vinegar or 2 Tbsp. apple cider vinegar (we used apple cider vinegar)

Directions

  1. Pour the oil into a large skillet, setting the heat to medium. Once the oil’s hot, add in the onion, cooking it for 5-8 minutes or until the onion looks both translucent and is getting browned around the edges, stirring frequently during that time. Now add in the paprika, seasoning to taste with salt. Add the collard greens into the skillet a handful at a time, stirring long enough to wilt before adding in each additional handful. Cook the greens for 4 minutes or until all of them have wilted but still have a somewhat firm texture to them. Pour in the vinegar, stirring to combine. Add more salt if you think the dish needs it.

When we took a bite of this, we thought it tasted good but we weren’t sure if it was good enough to post. Once we added a few additional splashes of vinegar though, we knew this was something worth posting ! Between the sweetness from the onion and the delicious tanginess from the apple cider vinegar, it works beautifully with the flavor of the collard greens.

Recipe source unknown.

Take care everybody !

Vegetable and Bean Chili

Ingredients

  • 1 tablespoon olive or vegetable oil
  • 1 large onion, coarsely chopped (1 cup) (we used yellow onion)
  • 2 teaspoons finely chopped garlic
  • 1 bag (1 lb.) frozen broccoli, cauliflower and carrots
  • 1 can (15 to 16 oz.) red beans, drained, rinsed
  • 1 can (15 to 16 oz.) garbanzo beans, drained, rinsed
  • 2 cans (14.5 oz. each) diced tomatoes with green chiles, undrained
  • 1 can (8 oz.) tomato sauce
  • 2 cups Green Giant Niblets frozen whole kernel corn (any brand you choose to use is fine)
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • ¾ teaspoon salt
  • 1/8 teaspoon ground red pepper (cayenne) (we used ¼ teaspoon)

Directions

  1. Take a 4 ½- to 5-quart Dutch oven out and pour the oil into it, setting the heat to medium-high. Once the oil’s hot, toss in the garlic and onion, stirring constantly for 4 to 5 minutes or until the onion has softened.
  2. Add the remaining ingredients into the Dutch oven, stirring to combine. Let the mixture come up to a boil, turning the heat down to medium-low afterwards. Put the lid on the Dutch oven and let the chili cook for 15 to 20 minutes, stirring now and then during that time until the chili is hot and the vegetables feel “crisp-tender”.

This is a hearty, filling dish to enjoy when the weather’s cold. We would suggest perhaps trying a frozen vegetable mixture that doesn’t involve carrots though. While the broccoli and cauliflower had a nice texture to them, the carrots got a little mushy unfortunately. Despite the carrots though, this is something we’d gladly make again !

This recipe came from Betty Crocker.

We weren’t paid in any form to promote Green Giant or Betty Crocker.

Take care everybody !