Category Archives: Side Dishes

Black Eyed Peas Recipe

Black Eyed Peas
New Years Tradition

 

 

 

 

 

Ingredients:

  • 1 can of black eyed peas
  • 1 can black eyed peas with Jalepeno
  • 1/2 large yellow onion, diced
  • 1/4 cup chopped ham or 3 strips crumbled bacon.

Directions:

Heat pan on medium high heat with a 1 tablespoon of olive oil.  Dice your oninon and cook until tender. Add your ham or bacon.  Cook for 5 minutes on medium low heat.  Drain one can of peas and pour both cans into the pot.  Simmer for 20 minutes or until liquid has become slightly thick.

Brussels Sprout Gratin Recipe

And you thought you didn't like Brussel Sprouts. Looking back to when I was a child, I thought brussels  sprouts smelled and tasted awful.  It was not until the last few years that I have even thought about trying them again.  Then I did.  Thinly sliced sprouts sautéed in a little olive oil with garlic and lemon.  Wow, they really tasted great and did not really know why I thought I did not like them.  Brussels sprouts remind me and taste like little cabbage.  Even sautéed they can be dry.  Today while a roast was in the crock pot, I opened the refrigerator to see what else I would make for dinner.  I had a bag of sprouts I had bought some time ago and knew I needed to use them soon.  Thinking of how to make them interesting I saw a recipe for au gratin potatoes.  Alas, there it was, brussels sprout gratin.

They were awesome.  Creamy and cheesy, slightly undercooked with a slight crunch, with just the right amount of salt and pepper.  It was easy to make and made a wonderful side to the slow simmered pot roast.  So the next time you want to try something different, buy a pound of sprouts and get cooking!

Ingredients:
  • 1 lb Brussels sprouts, trimmed
  • 3 tablespoons butter
  • 3 tablespoons unbleached all-purpose flour
  • 2 cups milk, at room temperature
  • salt and freshly cracked black pepper
  • 6 ounces Gruyere, Gouda or Mozzarella
  • 6 ounces parmesan cheese, about 1 1/2 cups

Directions:

Preheat oven to 400 degrees F.

Bring a large pot of salted water to a boil over medium heat. Add the Brussels sprouts and cook for 5 to 7 minutes, until bright green and beginning to soften. Remove the sprouts to cool.
Make the sauce by melting the butter and flour together in a saucepan over medium heat. Cook, stirring, until smooth and bubbling, about 1 minute; slowly whisk in milk and continue to cook, whisking frequently, until thick and creamy, 3 to 4 minutes. Season the sauce well with salt and heavily with pepper.

Halve the Brussels sprouts through the core and put them in an even layer in a 2 quart baking dish. Pour the sauce over the sprouts and sprinkle the cheese evenly over the top. Bake in the center of the oven for 15 to 20 minutes until the top is golden and bubbling.

Venison Stew Recipe

Ingredients:  

  • 2 pounds venison, cubed
  • 1 medium red onion, chopped
  • 2 small turnips, diced
  • 2 large potatos, diced
  • 6 carrots sliced diagonally
  • 2 clove garlic, minced
  • 6 cups beef broth
  • 2 cups green beans
  • 2 bay leaves
  • 1 tablespoon fresh rosemary, chopped
  • 1 tablespoon fresh thyme
  • 2 teaspoons salt
  • 1 teaspoon ground black pepper

Directions:

Over medium heat, melt 2 tablespoons of butter and 1 tablespoon oil in large pot.  Saute onion and garlic.  Add venison and cook completely.  Drain excess fat and return to pot.  Add the remaining ingredients and cook over medium heat until vegetables are tender.  Salt and pepper to taste.  Before serving, mix 1 tablespoon of corn starch 2 tablespoons of cool water.  Slowly stir into soup until desired thickness is reached.  Serve with crusty bread.

Pan Fusion Soup Recipe

Makes 2 big bowls of soup

Toast the spices

  • 4 whole cloves
  • 4 whole star anise
  • 1 cinnamon stick

Heat a frying pan over medium heat. Add the cloves, star anise, and cinnamon stick and toast until fragrant, about 3-4 minutes.  Put the spices into a bowl and set aside.

Ingredients:

  • 1 quart chicken stock plus two cups water
  • 1 bunch green onions (green top parts only) chopped
  • 1 teaspoon finely chopped ginger
  • 1 tablespoon brown sugar, or more to taste
  • 1 tablespoon fish sauce, or more to taste (optional)
  • 2 cup sea weed or kale, chopped into bite-sized pieces
  • 2 large grilled chicken breasts, shredded
  • 1 orange or yellow bell pepper, sliced thin
  • 2 cups sliced mushrooms
  • 4 oz vermicelli or thin rice noodles
  • 2 tablespoon cilantro, chopped- for garnish (optional)
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon minced garlic
  • 2 tablespoons rice wine vinegar
  • 1/8 teaspoon red pepper flakes (optional)
  • 1 tablespoon chopped green onions (white parts only), minced- for garnish (optional)
  • 1/2 lime, cut into wedges
  • salt and pepper to taste

Directions:

In a large pot, add the toasted spices and all ingredients except chicken, sea weed/kale, mushrooms and bell peppers and bring to a boil. Reduce the heat to medium-low and let simmer for 20 minutes.

Taste the broth and add more sugar or fish sauce, if needed. Strain the broth and discard the solids.  Add the sea weed or kale, mushrooms and bell peppers and cook for 1-2 more minutes. Remove from heat.

Add the shredded chicken and the vermicelli. Allow to sit for a few minutes while the noodles soften. Ladle the broth into bowls. Divide the kale, shredded chicken, peppers and the noodles evenly into each bowl. Sprinkle on the garnishes.  Squeeze lime juice to taste over the top of your bowl before eating.

Tamale Scalloped Corn Recipe

Tamale Scalloped Corn Recipe
Serves 12
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Prep Time
20 min
Cook Time
30 min
Total Time
50 min
Prep Time
20 min
Cook Time
30 min
Total Time
50 min
90 calories
15 g
62 g
3 g
4 g
1 g
96 g
174 g
3 g
0 g
2 g
Nutrition Facts
Serving Size
96g
Servings
12
Amount Per Serving
Calories 90
Calories from Fat 22
% Daily Value *
Total Fat 3g
4%
Saturated Fat 1g
3%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 62mg
21%
Sodium 174mg
7%
Total Carbohydrates 15g
5%
Dietary Fiber 2g
6%
Sugars 3g
Protein 4g
Vitamin A
4%
Vitamin C
3%
Calcium
1%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. Scalloped Corn (this recipe is cut in half)
  2. 2 cans whole kernal corn, undrained
  3. 2 can cream style corn
  4. 4 large eggs
  5. 2 sleeves saltine crackers, crushed
  6. Salt, pepper, chili powder, and cayenne to taste
  7. 2 cans HiPower or Hormel canned tamales.
Instructions
  1. Combine corn, eggs, seasonings, and crackers. Place in buttered baking dish. Place sliced tamales on top. Bake at 350 until firm (but still moist) and lightly brown (20-30 minutes).
beta
calories
90
fat
3g
protein
4g
carbs
15g
more
Preston Cooks For You http://prestoncooks.com/

 

Goat Cheese Tamales & Mole Recipe

 

Goat Cheese Tamales with Mole Recipe
Serves 12
An interesting spin on a classic dish
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Prep Time
2 hr
Cook Time
1 hr
Total Time
3 hr
Prep Time
2 hr
Cook Time
1 hr
Total Time
3 hr
676 calories
65 g
26 g
42 g
12 g
13 g
326 g
679 g
14 g
3 g
25 g
Nutrition Facts
Serving Size
326g
Servings
12
Amount Per Serving
Calories 676
Calories from Fat 368
% Daily Value *
Total Fat 42g
65%
Saturated Fat 13g
65%
Trans Fat 3g
Polyunsaturated Fat 9g
Monounsaturated Fat 16g
Cholesterol 26mg
9%
Sodium 679mg
28%
Total Carbohydrates 65g
22%
Dietary Fiber 7g
29%
Sugars 14g
Protein 12g
Vitamin A
22%
Vitamin C
58%
Calcium
11%
Iron
19%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 cup shortening
  2. 4 cups Masa Harina (instant corn Masa mix)
  3. 2 tsp salt
  4. 1 tsp cumin
  5. 1 tsp baking powder
  6. 3-4 cups chicken stock
  7. 1/2 cup goat cheese
  8. Mole Sauce
  9. 6 whole black peppercorns
  10. 1 1/2 tbls cinnamon
  11. 2 tbls oregano leaves
  12. 1/4 cup shortening
  13. 1/2 pound chiles (ancho)
  14. 1/4 cup sesame seeds
  15. 1/4 cup peanuts
  16. 1/4 cup almonds
  17. 1/4 cup pecans
  18. 1 cup red wine
  19. 1/2 cup raisins
  20. 1/2 cup prunes
  21. 1/2 cup apricots
  22. 1 tbls butter
  23. 1 large plantain
  24. 2 1/2 cups chicken stock
  25. 1 large tomato, diced
  26. 2 large flour tortillas
  27. 1 medium onion, cut into chunks
  28. 1/4 cup tomato paste
  29. 2 oz semisweet chocolate
Instructions
  1. Heat a sautée pan and toast the spices/herbs for a minute. Cool and grind in a spice grinder or food processor. Wipe out the sautée pan and add shortening to the pan and toast the sesame seeds for 3 minutes. Cook the nuts separately in the same method. Let the nuts and seeds cool and grind in a food processor.
  2. Heat the red wine and place the chopped fruit in the liquid. Allow to simmer for 20 minutes. Add a small amount of shortening to the pan and add the sliced plantain then sautée for 3 minutes on each side. In a separate pan, dry sautée the chiles then soak for 15 minutes in hot water.
  3. Place the plantain and dried fruit into food processor and make a paste. Reserve. Working in convenient batches in blender, add the drained chiles and seeds with the chicken stock and puree. Push this chile mixture through a sieve or china cap. Discard the remainder.
  4. Place tortillas on baking sheet and place in the oven. Bake on 350 until tortillas are brittle to the touch.
  5. Now you have 4 different mixtures – NUTS, FRUITS, CHILES AND SPICES
  6. In a large stock pot roast the garlic, onions and tomatoes with tomato paste. Cool and blend. Combine all the purees with the spices and heat. When it is simmering, add the chocolate and crumbled tortilla then cook for 30 minutes.
  7. In a large mixing bowl, whip shortening until it is light and fluffy. Beat in the Masa, salt, cumin and baking powder.
  8. Gradually add the chicken stock to form a moist soft dough. crumble in the goat cheese and let stand for 15 minutes. Adjust the moisture if needed.
  9. Soak corn husks for at least one hour or use parchment squares. Spread evenly, 1/3 cup of mix into center of corn husks. Fold into thirds then fold ends over to secure
  10. Steam for about one hour in a bamboo steamer or on stove top.
beta
calories
676
fat
42g
protein
12g
carbs
65g
more
Preston Cooks For You http://prestoncooks.com/

Hominy Casserole Recipe

 

Hominy Casserole
Serves 8
A cheesy, Rotel and hominy casserole topped with bacon.
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Prep Time
20 min
Total Time
1 hr
Prep Time
20 min
Total Time
1 hr
196 calories
6 g
39 g
14 g
11 g
7 g
145 g
621 g
2 g
0 g
5 g
Nutrition Facts
Serving Size
145g
Servings
8
Amount Per Serving
Calories 196
Calories from Fat 127
% Daily Value *
Total Fat 14g
22%
Saturated Fat 7g
37%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 39mg
13%
Sodium 621mg
26%
Total Carbohydrates 6g
2%
Dietary Fiber 1g
3%
Sugars 2g
Protein 11g
Vitamin A
16%
Vitamin C
53%
Calcium
21%
Iron
2%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 6 slices of bacon, cooked crispy
  2. 1 green bell pepper, chopped
  3. 1 red bell pepper, chopped
  4. 1 yellow onion, chopped
  5. 2 cans yellow hominy, drained
  6. 1 can Rotel
  7. 1 can cream of chicken soup
  8. 1 can water
  9. 8 oz. cheddar cheese, reserved
Instructions
  1. Mix together all ingredients in a large bowl, except the bacon and cheese. Place in large pan or casserole dish. Bake at 375 degrees for 25-30 minutes. Remove from oven and cover with cheese, then top with bacon. Serve after cheese melts.
beta
calories
196
fat
14g
protein
11g
carbs
6g
more
Preston Cooks For You http://prestoncooks.com/