short-cut collard greens

another Bountiful Basket goodie that I never imagined that I’d try, little alone, like.  I’ve been a veggie hater most my life.  not until recently did I discover that I like veggies more than fruits (although I do still have a aversion to mashed potatoes… I don’t think that’ll ever go away really).  add this to my list of keepers.  it almost sits up there with comfort foods

Short Cut Collard Greens

1 1/4 lbs collard greens (I used the whole bunch I had which I think was probably just under a lb)

1 TBSP water

2 slices Canadian bacon (I used a half pound or so of regular bacon.)

1 TBSP olive oil

1 small onion, chopped

1 TBSP cider vinegar

1 TBSP maple syrup

1/8 tsp hot red pepper flakes

3/4 cup low-sodium chicken broth (I believe I used fat free)

salt

 

remove the stems and center ribs from the collard greens and discard.  Cut the leaves into 1/2 inch strips.  place the greens into a large, microwave-safe bowl with the water and cover tightly.  microwave on high for five minutes.

in the meantime, preheat a large skillet and cook the bacon until crispy.  let cool, crumble and set aside.  add the oil and onion to the pan and cool until the onions have softened.  add the collard greens and stir in the vinegar, maple syrup , red pepper flakes, and broth.  Bring to a simmer and cook, covered for 30 minutes.  add the bacon and season with salt.

 

Verdict:  It was SOOOO good.  I wanted to pile the stuff high on my plate but had to refrain and leave some for the hubby, who had the very same sediments about it as well.  my suggestion, make a double batch.  it just barely made enough for the two of us (thank goodness the kids turned their noses up at it!) and I’m sure we could have eaten more of it if there was more to go around.  We had it with T-bone steaks and I’ll tell you a secret (shhhhhhhhh)…. I only ate two small bites of the steak and scarfed down the greens… that good!

Zucchini Patties

I’ve got quite the zucchini garden going right now.  So much zucchini that it’s literally taking over the place.  In a frantic search to do something with all of it, my friend sent me a few recipes (thanks Kim!).  After spending ALL day long shredding up zucchini and preparing it for the freezer, i decided to use this recipe from Kim for dinner last night.  It seems to be missing something “herb-y” so i threw on some of the cream cheese spread from the grilled eggplant sandwichs and it hit the spot.

Zucchini Patties

2 cups grated zucchini
2 eggs, beaten
1/2 onion, chopped
1 clove garlic, minced
1/2 cup flour
1/2 cup grated parmesan cheese
1/2 cup shredded mozzarella cheese
salt to taste

Combine all ingredients and mix well.  Heat griddle or frying pan and put spoonfuls of mixture on hot griddle/pan (this is where my Panini grill came to great use again!).  Cook like you would a pancake (until golden brown on both sides).  Serve with ranch or sour cream.  Or, use the cream cheese spread from the grilled eggplant sandwiches below.

Chocolate Chip Banana Bread

Lots and Lots of brown bananas going on around here.  Love this recipe, and even my pickiest child will eat this (but the other two?  not so much.  Go figure).

Chocolate Chip Banana Bread

1/2 cup butter, room temperature
1 1/2 cup sugar
2 whole eggs
1/2 cup sour cream
1 tsp vanilla
1 cup mashed ripe bananas (usually 2-3 bananas)
1 3/4 cup flour
1 tsp baking soda
1 tsp baking powder
1 pinch salt
3/4 cups semi-sweet chocolate chips (i use a half bag of chocolate chunk chips)

preheat oven to 325 degrees.  Beat together until blended the butter, sugar, eggs, sour cream, vanilla, and mashed banana.  Stir in flour, baking soda, baking powder, salt, and chocolate chips until just blended.  Pour batter into 2 greased loaf pans.  Bake for 40-50 minutes.  Cool in the pan for 15 minutes before removal.

Grilled Eggplant Sandwich

I can’t tell you how many times I’ve let an eggplant go bad because i was too chicken to try one and i had no idea how to even begin to prepare one.   Today I (we) took the plunge and cooked one up.  I found my new love!  We even went out and bought a Panini grill just because I’ve always wanted one and this was a perfect excuse to get one finally.

Grilled Eggplant Sandwich

4 tsp Olive Oil
1 clove garlic, minced
Fresh Basil, chopped
salt, to taste
fresh ground pepper, to taste
eggplant, cut into 1/2 inch slices
1 block cream cheese
4 pieces focaccia bread, or other good quality bread
baby spinach, washed and dried (optional)
tomatoes, sliced
red bell pepper, blackened and sliced (optional)

preheat grill to medium heat.  Add olive oil, garlic, salt and pepper, and 1/2 tsp of basil to a small bowl.  Stir to combine.  Brush both sides of eggplant slices with olive oil mixture.  Grill eggplant over direct heat, 3 minutes each side or until nicely grilled.  Mix cream cheese, 1 Tbsp basil, salt and pepper into a small bowl.  Spread halves of bread with cream cheese mixture.  Top with sliced eggplant, tomatoes, spinach, and bell pepper.

Monkey Muffins

A nice little spin off of Monkey bread.  Tastes almost like McDonald’s Cinnamon Melts (which, by the way, are to die for!).

Enjoy!  I know I'll be eating a whole pan by myself.  Don’t be alarmed if next time you see me, I weight a extra few pounds.

Monkey Muffins

Ingredients:
2 cans refrigerated biscuit dough (I use buttermilk ones) – cut into thirds
2 cubes of butter
sugar
cinnamon
1 can Sweetened, Condensed Milk

Preheat oven to 375 degrees.  Add 1/2 teaspoon of butter into each muffin tin.  Sprinkle 1 Tsp of sugar and about 1/3 tsp of cinnamon on top of each butter pat.  Place each biscuit (cut into thirds) into each muffin tin.  Top with an additional 1/2 teaspoon of butter.  Sprinkle with 1/4 teaspoon of sugar and sprinkle of cinnamon.  Put in oven for 15 minutes or until golden and bubbly.  Remove from oven and immediately generously drizzle the sweetened condensed milk over the top of each one.  Allow rolls to sit for a while to absorb the milk.  Scoop out with a spoon and ENJOY!

Pico de Gallo salad/salsa

Another recipe using all the goodness from our latest Bountiful Basket (Mexican Basket).  I thought it needed more, but DarRell scarfed it down and asked for more, so it must be that good!

Pico de Gallo salad/salsa

Ingredients:
2 whole tomatoes, chopped
1/2 bunch cilantro, chopped
1/2 whole red onion, chopped
1 whole lime, juiced
1 can (15 oz) corn, drained
1 can (15oz) black beans, drained and rinsed
1 whole jalapeno, finely diced

combine all ingredients in a large bowl, plus salt and pepper to taste, and refrigerate to chill.  Serve with chips, on it’s own, or as a topping to whatever you want.

Green Salsa (Salsa Verde)

Another product from the yummy goodness from Bountiful Baskets.  A week or so ago, I ordered the Mexican Basket that came complete with tomatillos, cilantro, limes, peppers, onions, etc.  First thought that came to mind was making salsa.  I found this recipe through their message board, and turns out, is VERY yummy.

Green Salsa

Tomatillos (I used every last one that came in my basket, I think there were about a dozen or so in it?)
2 limes
cilantro – to taste (i think i used about 1/2 bunch, maybe less)
4 peppers – I believe they were possibly Serrano's or Anaheim
1 jalapeño
1/2 large onion
2-4 cloves garlic (I tend to use more garlic than needed)

Peel skins of tomatillos, wash, and pat dry.  Toss the tomatillos with olive oil and roast at 425 degrees until brown.

*option – you may broil your peppers until blackened.  Cover for a few minutes
and then peel off the black skins.

Process all ingredients in a food processer or blender until smooth.

*for a creamier sauce/dressing:  Emulsify some olive oil in it (optional) and add 1/4 cup(ish) of sour cream