Recipes

‘Mater Tots

June 3, 2011 | Comments Off

This easy-peasy recipe was inspired by one from Paula Deen. If you’re taking these to a party, fix them ahead of time on disposable foil baking sheets and pop in the oven when you get to the party. Warning: you will never be able to fix enough of these to satisfy your guests!

 

Ingredients:

½ cup finely shredded parmesan, romano or mozzarella cheese.

1 package mini phyllo shells—I find Athena brand in freezer case by frozen fruits or biscuits

¾ cup peeled and finely diced fresh tomatoes

1 tsp. finely chopped fresh basil

2 tsp. finely minced onions—preferably Vidalia

¼ tsp. each, fresh ground black pepper, sea salt, garlic powder

¼ cup mayonnaise—preferably Duke’s

2 Tbsp. bacon bits

 

Preparation:

Peel and dice tomatoes, sprinkle with seasoning mixture and let juices and seeds drain in colander. Mix onion and basil with tomatoes and spoon into mini phyllo shells. “Frost” top of tomato-filled cups with mayo piped from a plastic bag with the corner snipped out. Sprinkle with cheese, add bacon bits, bake in 350 degree oven for 10-12 minutes or ‘til tops are lightly browned. Serve warm.

 

Grits n’Greens Casserole

May 31, 2011 | No Comments

Grits n’ Greens Casserole

Ingredients:

• 2 cups whipping cream or half and half
• 8 cups chicken broth, divided.
• 2 cup grits-not instant or quick cooking.
• 1 lg. bag frozen collard greens
• 2 sticks butter
• 2 1/2 cups parmesan cheese
• 1/2 tsp. fresh ground pepper
• 1 cup cooked and crumbled bacon

Grease 13×9 casserole.

Combine cream and 6 cups chicken broth and bring to boil. Stir in grits and cook over medium heat until grits return to boil, cover, reduce heat to simmer and stir frequently to keep from burning, 25-30 minutes. Add milk if needed to thicken to proper consistency. If you’re Southern, you know what that is, if not, think of slightly runny oatmeal. While grits are simmering, cook frozen collards with remaining 2 cups of chicken broth til’ tender, about ten minutes. Drain well in colander, squeezing out remaining liquid. Add butter, parmesan and pepper to cooked grits, and stir til’ butter is melted. Stir in cooked greens, and spoon into greased casserole. Top with additional parmesan, and crumbled bacon. Dish can be served at room temperature, or heated in 350-degree oven til’ browned on top.