Shoestring Onion Rings

2 yellow onions, about 1 1/2 lb. total, quartered and cut into 1/4-inch-thick strips

3 cups buttermilk                                                                                     2 cups all-purpose flour

2 Tbs. kosher salt, plus more, to taste                                        2 cups medium-grind cornmeal

Vegetable oil for frying

Put the onions in a large bowl. Add the buttermilk and 1 Tbs. of the salt and stir to coat evenly. Refrigerate for 30 to 45 minutes.
  Preheat an oven to 200°F. Line a baking sheet with paper towels. Set a wire rack on another baking sheet.  In a large pot over medium-high heat, pour in enough oil to fill one-third of the pot and heat to 350°F on a deep-frying thermometer.

In a bowl, whisk together the flour, cornmeal and 1 Tbs. of the salt. Remove one-fourth of the onions from the buttermilk mixture, allowing the excess liquid to drip off. Place the onions in the cornmeal mixture and toss to coat evenly. Transfer to a large plate. Gently drop the coated onions into the hot oil and fry until golden brown and crisp, 3 to 4 minutes. Transfer to the paper towel-lined baking sheet to drain, then season with salt. Transfer to the wire rack-lined baking sheet and keep warm in the oven. Repeat with the remaining onions in 3 more batches. Serves 6.

Smashed Potatoes

• 12 Whole New Potatoes (or Other Small Round Potatoes)
• 3 Tbsp Olive Oil 
• Parmesan Cheese to Taste
• Kosher Salt to Taste
• Black Pepper to Taste
• Rosemary (or Other Herbs of Choice) To Taste

Bring a pot of salted water to a boil. Add in as many potatoes as you wish to make and cook them until they are fork-tender.
On a sheet pan, generously drizzle olive oil. Place tender potatoes on the cookie sheet. Be sure to leave plenty of room between each one.
With a potato masher, gently press down each potato until it slightly mashes, rotate the potato masher 90 degrees and mash again. Brush the tops of each crushed potato generously with more olive oil.
Sprinkle potatoes with Parmesan cheese, kosher salt, fresh ground black pepper and fresh chopped rosemary (or chives or thyme, or any herb that you have available.)
Bake in a 450 degree F oven for 20-25 minutes until golden brown.

Asparagus Tart

Baked Macaroni and Cheese

Grilled Corn on the Cob

Sweet Potato Fries

Deviled Eggs

Red Potato Salad

• 1 pound baby red potatoes, halved
• 1 pint (2 cups) cherry tomatoes, halved
• 3 scallions, thinly sliced
• 1/3 cup pitted black olives, halved
• 1/3 cup chopped fresh flat-leaf parsley
• 2 tablespoons capers, rinsed and drained
• 1 tablespoon chopped fresh thyme leaves
• 1/4 cup extra-virgin olive oil
• 1 large lemon, zested
• Kosher salt and freshly ground black pepper

Add the potatoes to a medium saucepan with enough cold water to cover by at least 2 inches. Set the saucepan over medium heat. 

Bring the water to a boil and continue boiling until the potatoes are tender, about 15 to 20 minutes. Drain the potatoes in a colander and allow them to dry for 5 minutes.

In a serving bowl, add the potatoes, tomatoes, scallions, olives, parsley, capers, thyme, olive oil, and lemon zest. Toss gently until all the ingredients are coated and season with salt and pepper, to taste. Refrigerate for 1 hour and gently toss again before serving. 

Coconut Rice

• 2 Cups White or Jasmine Rice
• 1 Cup Coconut Milk
• 2 Cups Water
• 1 tsp. Kosher Salt
• Splash of White Wine Vinegar
• 2-3 tsp. White Sugar
• Chopped Green Onions

Combine rice, coconut milk, water, salt, vinegar and sugar in a saucepan and bring to a boil.  Turn heat to low and cover for 20 minutes or until most of the liquid is absorbed.  Allow to stand 5 minutes, garnish with green onions. 

Spicy Jambalaya

• 2 pounds boneless chicken breasts, cut into 1 inch pieces
• 3 TBS Creole seasoning, divided
• 2 pounds large fresh shrimp, peeled and deveined (tails left on)
• ¼ cup olive oil, divided
• 1 pound andouille sausage, cut into ½ inch thick slices
• 2 cups chopped yellow onion
• 1 cup chopped red bell pepper
• 1 cup chopped green bell pepper
• 1 cup chopped celery
• 3 cups long-grain white rice
• 1 TBS. minced garlic
• 2 quarts chicken broth
• 2 cans fire-roasted diced tomatoes, undrained
• 2 TBS. Worcestershire sauce
• 1 tsp. salt
• 1 tsp. hot pepper sauce
• 3 bay leaves

In a medium bowl, combine chicken and 1 TBS. Creole seasoning, set aside. In another medium bowl, combine shrimp and 1 TBS Creole seasoning, set aside.

Heat 2 TBS. olive oil over medium high heat. Add chicken and sausage; cook for 10 – 12 minutes, stirring frequently, or until browned. Remove chicken and sausage from pan and set aside.

Heat remaining 2 TBS olive oil over medium heat. Add onion, peppers, celery and 1 TBS. Creole seasoning. Cook for 5 minutes, or until tender. Add rice and garlic, cook for 2 minutes, stirring constantly.

Add reserved chicken, sausage, chicken broth, tomatoes, Worcestershire sauce, salt, hot pepper sauce and bay leaves, stirring to combine.

Reduce heat to medium low. Cook, covered for 30 – 35 minutes, stirring occasionally until rice is tender.
Add reserved shrimp; cover and cook for 5 more minutes or until shrimp are pink and firm. Discard bay leaves. Serve as a main course or a side.

Gratin Dauphinoise

• 3 pounds potatoes, thinly sliced
• 6 ounces Gruyere cheese, grated
• ¾ pint double cream
• Salt
• Fresh Ground Pepper
• 2-4 garlic cloves, peeled and crushed
• 2 sprigs fresh thyme
• 1 ounce butter

Grease a heavy-bottomed baking dish with some of the butter.

Layer the potato slices in the dish, slightly overlapping each other, seasoning lightly with the salt and pepper, and sprinkling with cheese on each layer.
Sprinkle with cheese on the last layer.

Put the cream, garlic and sprigs of thyme in a pan and bring them gently to a boil, then remove the thyme and pour the hot cream over the potatoes.
Dot the top with remaining butter, and cheese, if desired.

Bake for about 1 -1 ½ hours at 300, or until the potatoes are soft and the top is crispy and golden brown.

Southern Green Beans & Pecans

• 1 pound Fresh green beans
• 4 ounces bacon
• ¼ cup pecan halves
• 1 roasted red pepper
• 1/8 tsp. garlic powder
• 1/8 tsp. freshly ground pepper
• Salt
• 2 TBS. butter

Place a small pot of water over high heat to boil. Drop the trimmed green beans into the boiling water for about 5 minutes, until tender, but crisp.

While the green beans are cooking, brown the bacon and nuts in a large sauté pan over medium heat. When the green beans are done, drain them and add them to the sauté pan.

Add the pepper strips, garlic powder, pepper, salt and butter. Sauté together for 2 minutes on high

Wedge Salad

• 8 oz cup crumbled blue cheese
• 1/4 cup sour cream
• 1/3 cup buttermilk
• 1/2 cup mayonnaise
• 3 tablespoons red wine vinegar
• 1 tablespoon extra-virgin olive oil
• 1 1/2 tablespoons white sugar
• 1 clove garlic, minced
• Ground black pepper to taste
• 1 head iceberg lettuce, cut into 8 wedges

Toppings

• Grape tomatoes, halved
• Green onions, thinly sliced
• 8 oz crumbled blue cheese
• Diced apples
• Dried cranberries
• Hard boiled eggs
• Bacon crumbles
• Dark chocolate chunks

Combine blue cheese, sour cream, buttermilk, mayonnaise, vinegar, olive oil, sugar, garlic, and pepper in a bowl; blend using a hand mixer; chill until serving. (Better if made the night before!)
Build the salad by placing 1 lettuce wedge on each of 8 plates. Drizzle equal amounts of dressing over each wedge. Scatter desired toppings loosely over wedge.

Our sister Rachel’s favorite salad to bring to family functions

Sweet Potato Delishesness!

( Is that a word?)

• 3 large cooked (boiled) sweet potatoes – peeled
• 1 cup sugar
• 2 eggs
• ¼ cup butter
• 1 teaspoon vanilla

Topping

• 1/3 cup melted butter – no substitute
• 1/3 cup flour
• 1 cup brown sugar
• 1 Tablespoon cinnamon (I use pampered chef cinnamon plus)
• Chopped pecans

Combine and mash the first five ingredients. Pour mix into a baking dish. Top mixture with melted butter. Mix flour, brown sugar and cinnamon. Sprinkle over potatoes. Top with chopped pecans. Bake at 350 degrees for 25 minutes.

A Thanksgiving Tradition for many years - Elfrieda Style (Erika’s Mom)

Pineapple Polenta Squares

For the Polenta:

• 2 cups low-sodium chicken broth or water
• 1/2 cup polenta
• Kosher salt and freshly ground pepper
• 2 tablespoons chopped fresh sage
• 1/2 cup finely chopped fresh pineapple
• Vegetable oil, for brushing

 For the Sauce:

• 1 stick unsalted butter, cut into pieces
• 1/4 cup finely chopped fresh pineapple
• Chopped fresh parsley, for garnish

Directions

Make the polenta: Bring the broth to a boil in a saucepan over medium-high heat. Gradually whisk in the polenta and cook, whisking, until thick and creamy. Season with salt and pepper and stir in the sage and pineapple. Brush a 9-inch square baking dish with vegetable oil; add the polenta and spread evenly. Press a piece of plastic wrap on the surface of the polenta and refrigerate until firm, at least 1 hour.

Make the sauce: Melt the butter in a small skillet over medium-low heat and cook until brown flecks appear. Remove from the heat and stir in the pineapple.

Preheat a grill or grill pan to medium and brush with vegetable oil. Cut the polenta into 12 squares and grill until marked, 2 to 3 minutes per side.

To serve drizzle with the butter sauce and garnish with parsley.

Severed Fingerling Potatoes

Serves 4

• 4 Cup fingerling potatoes, scrubbed
• 2 sprigs fresh rosemary, needles removed from stem
• 2-3 sprigs fresh sage leaves, removed from stem
• 3 sprigs fresh thyme, leaves removed from stem
• 6 cloves garlic, left unpeeled
• 3 Tbsp. extra virgin olive oil, plus more for sheet pan
• Salt and pepper

Preheat oven to 500 degrees and place a baking sheet inside to heat.

In a medium sized bowl combine potatoes, rosemary, sage, thyme, and garlic.  Drizzle with olive oil, generously season with salt and pepper and toss to coat. 

Remove hot sheet pan from oven, lightly coat with olive oil, and pour potatoes onto pan.  Place in oven and reduce heat to 425 degrees.  Roast for 30-45 minutes, or until crispy on outside and tender on inside.

*Sometimes fingerling potatoes are hard to find.  Good substitutes are red new potatoes and baby Yukon golds. 

Al Hallows Glazed Carrots

• 2-3 Cups carrots sliced in 1/4” diagonal pieces
• 3 Tbsp packed brown sugar
• 1 Tbsp butter
• 1/3 cup chicken broth
• Pinch of kosher salt
• Freshly ground pepper
• ¼ cup shelled pistachio nuts
• 2 Tbsp finely chopped flat leaf parsley

Place carrots, brown sugar, butter, chicken broth, salt, and pepper in a small to medium sauté pan over medium heat.  Bring ingredients to a simmer, stir to incorporate, and reduce to a medium low simmer for 10 minutes.  Add pistachio nuts and continue to cook until carrots are just fork tender. Stir in parsley and serve immediately or cover to keep warm. 

Twice Baked Potatoes

• 6 large potatoes
• 1 cup milk
• 1 square butter
• ½ cup sour cream
• 1 cup grated cheddar cheese
• seasoning salt
• salt and pepper

Cook potatoes in hot oven at 425 degrees for 45 minutes to one hour. Prick with a fork to make sure it is done. When it is done, cut the potato in half lengthwise. Let cool and scoop out the potato centers into a bowl, leaving the skins intact.
Heat milk and butter together and then add all the rest of the ingredients in a bowl with the potato centers. Beat ingredients with hand mixer until well blended. Add the seasoning salt, salt and pepper to taste. Stuff the potato center mixture into the skins and bake again at 325 degrees until warm. When the potato is warm all the way through, turn off the oven and top with cheese until it is melted. Garnish with chopped green onions and bacon if you would like.

Cantaloupe Granita

Look for the ripest melon you can find, it should have a sweet fragrance and firm exterior. Granita can be stored in an airtight container in the freezer for up to two weeks.

• 1 Cantaloupe
• 1/4 Cup sugar
• 2 Tbsp. freshly squeezed lemon juice
• 2 Tbsp. water

1. Using a sharp knife, cut melon in half lengthwise. Remove seeds with a spoon and discard. Slice off skin. Cut melon into large chunks.
2. Place in the bowl of a food processor and puree until smooth. Transfer to a Stainless steel bowl and set aside.
3. Combine sugar, lemon juice, and water in a small saucepan. Cook over med heat until mixture has thickened slightly. Remove from heat, let cool completely.
4. Stir sugar syrup into melon puree, place in freezer, uncovered, until mixture is chunky. ( about 2-3 hours, whisking every 20 minutes to keep it from becoming a solid. Serve in shallow bowls.

Homemade Potato Chips

One potato per person

Thinly slice potatoes on a mandolin slicer. Rinse the sliced potatoes in cold water to remove some of the starch (they will be chewy if you don’t do this).

Spin in a salad spinner to remove most of the water.

Fry in peanut oil @350 until crispy.

Drain on paper towel and lightly salt.

Once cooled, toss with freshly grated parmesan cheese and finely chopped fresh parsley.

Spin in a salad spinner to remove most of the water.

Fry in peanut oil @350 until crispy.

Drain on paper towel and lightly salt.

Once cooled, toss with freshly grated parmesan cheese and finely chopped fresh parsley.