Southern Corn Bread Dressing Recipe

Photo by Taste of Home©

Yield: 10 Servings

Ingredients: 

• 8 cups coarsely crumbled corn bread
• 4 hard-boiled large eggs, chopped
• 1 medium green pepper, finely chopped
• 1 medium onion, finely chopped
• 2 celery ribs, finely chopped
• Turkey giblets, finely chopped
• 2 garlic cloves, minced
• 1-1/2 teaspoons poultry seasoning
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 3 large eggs, lightly beaten
• 3 cups chicken broth

 

Directions: 

1. Preheat oven to 350°. In a large bowl, combine first 10 ingredients. In another bowl, whisk eggs and broth. Add to bread mixture; stir until moistened.
2. Transfer to a greased 13×9-in. baking dish. Bake, uncovered, 40-45 minutes or until lightly browned and a thermometer inserted in the center reads 160°.

 

Originally published as Southern Corn Bread Dressing in Simple & Delicious October/November 2010, p51

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Mashed Cauliflower au Gratin Recipe

Yield: 12 Servings  (3/4 cup each)

Photo by Taste of Home©

Ingredients:

• 2 large heads cauliflower, broken into florets
• 1-1/2 cups shredded Parmesan cheese
• 1 cup shredded Colby-Monterey Jack cheese
• 6 tablespoons butter, cubed
• 3/4 teaspoon garlic salt
• 1/2 teaspoon Montreal steak seasoning

TOPPING:

• 1 cup (4 ounces) Italian-style panko (Japanese) bread crumbs
• 1/4 cup butter, melted

 

Directions:

1. Preheat oven to 350°. Place cauliflower in a stockpot; add water to cover. Bring to a boil. Reduce heat; simmer, uncovered, 10-12 minutes or until very tender. Drain; transfer to a large bowl. Mash cauliflower; stir in cheeses, cubed butter and seasonings. Transfer to a greased 3-qt. or 13×9-in. baking dish.
2. In a small bowl, mix bread crumbs and melted butter until evenly coated; sprinkle over cauliflower mixture. Bake, uncovered, 40-50 minutes or until heated through and topping is golden brown.

 

Freeze option: Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

Nutritional Facts
3/4 cup equals 238 calories, 17 g fat (10 g saturated fat), 41 mg cholesterol, 612 mg sodium, 14 g carbohydrate, 4 g fiber, 9 g protein.

 

Originally published as Mashed Cauliflower Au Gratin in Taste of Home October/November 2012, p79

Roasted Vegetable Pasta Salad with Walnut Pesto

Recipe by Better Homes & Gardens™

Yield: 16 Servings

Ingredients: 

• 1 ½ cups coarsely chopped zucchini (1 medium)
• 1 ½ cups coarsely chopped yellow summer squash (1 medium)
• 1 cup coarsely chopped red onion (1 large)
• 1 cup coarsely chopped fennel bulb
• ¾ cup coarsely chopped green sweet pepper (1 medium)
• ¾ cup coarsely chopped red sweet pepper (1 medium)
• 1 small eggplant (about 10 ounces), coarsely chopped
• 3 tablespoons olive oil
• 12 ounces dried whole wheat penne pasta
• 2 cloves garlic, minced
• 1 cup torn fresh basil
• ⅓ cup grated Pecorino Romano cheese
• ¼ cup chopped walnuts, toasted
• ½ cup olive oil
• 2 tablespoons lemon juice
• ½ teaspoon salt
• 2 cups cherry tomatoes, halved
• Salt
• Ground black pepper
• Snipped fresh basil (optional)

Directions:

1. Preheat oven to 400°F. In a roasting pan combine zucchini, summer squash, onion, fennel, sweet peppers, and eggplant. Drizzle with the 3 tablespoons oil; toss to coat. Roast for 45 to 50 minutes or until vegetables are tender, stirring twice. Transfer to a very large bowl; cool.
2. Meanwhile, cook pasta according to package directions. Drain, rinse, and cool slightly. In a large bowl combine pasta and the roasted vegetables.
3. For pesto, in a blender combine garlic, the 1 cup torn basil, the cheese, and walnuts; cover and pulse with several on/off turns until chopped. With blender running, gradually add the 1/2 cup oil, the lemon juice, and the 1/2 teaspoon salt.
4. Add the pesto to pasta-vegetable mixture, stirring gently to coat. Stir in cherry tomatoes. Season to taste with additional salt and black pepper.
5. Serve at room temperature. If desired, sprinkle with additional basil.

Tips:

Walnuts are an inexpensive (and heart-healthy) alternative to using pine nuts in pesto.

Nutritional Facts: 

Per Serving: 203 calories, (2 g saturated fat, 2 g polyunsaturated fat, 7 g monounsaturated fat), 2 mg cholesterol, 177 mg sodium, 21 g carbohydrates, 2 g fiber, 3 g sugar, 5 g protein.

Marjoram-Scented Corn-Tomato Salad

From the Test Kitchen at Better Homes & Gardens™

Yield: 6 Servings (2/3 c. serving size) or 4 cups

Photo by Better Homes & Gardens™

Ingredients:

• 4 fresh ears of sweet corn
• 1 tablespoon olive oil
• 1 cup cherry tomatoes or grape tomatoes, halved
• 1/4 cup finely chopped red onion
• 2 tablespoons olive oil
• 2 tablespoons cider vinegar
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 cup chopped fresh marjoram*
• 4 slices crisp-cooked bacon, drained and crumbled

*Use parsley or basil if marjoram is not available.

 

Directions:

1. Remove husks and silks from corn. Brush corn with 1 Tbsp. olive oil.  Grill corn, covered, over medium-high heat 10 to 15 minutes or until browned, turning frequently to prevent over browning.  When cool enough to handle, cut kernels off the cobs.
2. In a large bowl combine corn and the next 6 ingredients (through pepper).  Add marjoram and stir to combine.
3. Top with crumbled bacon.

 

Garlic Mashed Red Potatoes

“These creamy garlic mashed potatoes are so good, you can serve them plain—no butter or gravy is needed. This is the only way we prepare mashed potatoes”. —Valerie Mitchell, Olathe, Kansas

Yield: 6 servings

Photo by Taste of Home©

Ingredients:

• 8 medium red potatoes, quartered
• 3 garlic cloves, peeled
• 2 tablespoons butter
• 1/2 cup fat-free milk, warmed
• 1/2 teaspoon salt
• 1/4 cup grated Parmesan cheese
  

Directions

1. Place potatoes and garlic in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are very tender.
2. Drain well. Add the butter, milk and salt; mash. Stir in cheese.

Nutritional Facts 

1 cup: 190 calories, 5g fat (3g saturated fat), 14mg cholesterol, 275mg sodium, 36g carbohydrate (0 sugars, 4g fiber), 8g protein. Diabetic Exchanges: 2 starch, 1/2 fat.

 

Originally published as Garlic Mashed Red Potatoes in Light & Tasty February/March 2001, p27

Saucy Scalloped Potatoes Recipe – Slow Cooker Style

Yield: 8 Servings

Photo by Taste of Home©

Ingredients: 

• 4 cups thinly sliced peeled potatoes (about 2 pounds)
• 1 can (10-3/4 ounces) condensed cream of celery soup or mushroom soup, undiluted
• 1 can (12 ounces) evaporated milk
• 1 large onion, sliced
• 2 tablespoons butter
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1-1/2 cups chopped fully cooked ham

 

Directions: 
In a 3-qt. slow cooker, combine the first seven ingredients. Cover and cook on high for 1 hour. Stir in ham. Reduce heat to low; cook 6-8 hours longer or until potatoes are tender.

 

NUTRITIONAL FACTS
1/2 cup: 555 calories, 10g fat (5g saturated fat), 36mg cholesterol, 831mg sodium, 101g carbohydrate (9g sugars, 9g fiber), 17g protein.

 

 
Originally published as Saucy Scalloped Potatoes in Quick Cooking May/June 1998, p45

Slow-Cooked Broccoli Recipe

Yield: 10 Servings

 

Photo by Taste of Home©

Ingredients:

• 6 cups frozen chopped broccoli, partially thawed
• 1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
• 1-1/2 cups shredded sharp cheddar cheese, divided
• 1/4 cup chopped onion
• 1/2 teaspoon Worcestershire sauce
• 1/4 teaspoon pepper
• 1 cup crushed butter-flavored crackers (about 25)
• 2 tablespoons butter

 

 

Directions:

1. In a large bowl, combine the broccoli, soup, 1 cup cheese, onion, Worcestershire sauce and pepper. Pour into a greased 3-qt. slow cooker. Sprinkle crackers on top; dot with butter.
2. Cover and cook on high for 2-1/2 to 3 hours. Sprinkle with remaining cheese. Cook 10 minutes longer or until the cheese is melted.

 

NUTRITIONAL FACTS
1/2 cup: 159 calories, 11g fat (6g saturated fat), 25mg cholesterol, 431mg sodium, 11g carbohydrate (2g sugars, 1g fiber), 6g protein.

 

Originally published as Slow-Cooked Broccoli in Taste of Home February/March 1999, p39

“Toxic Waste” Mac and Cheese

Recipe by Lisa Johnson for the blog Cooking with Curls©

Photo by Lisa Johnson of Cooking with Curls.com

 

Yield: 6 Servings

Ingredients:

• 1/4 cup unsalted butter
• 1/3 cup all-purpose flour
• 2 1/2 Cups milk or half & half (I used unsweetened cashew milk)
• 1/2 teaspoon sea salt
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon paprika
• 1 teaspoon onion powder
• 1 Tablespoon dry mustard powder
• pinch cayenne pepper
• 8 Ounces Vermont sharp white cheddar cheese
• Package frozen spinach (thawed and drained)
• green food coloring (optional)
• 1 Pound box pasta, cooked and drained (I used medium shells)
• 1 head fresh caulflower (steamed**)

Directions:

1. Melt butter in a large pan/Dutch oven over medium to low heat.  Add the flour and whisk to combine.  Simmer, stirring constantly for 1 to 2 minutes.
2. Pour in milk. Whisk to combine in order to remove all lumps.  Then add salt, pepper, onion powder, paprika, cayenne and mustard. Stir to combine.  Continue cooking until mixture starts to simmer, approximately 6 to 8 minutes.
3. Remove from heat and add the grated cheese.  Stir until melted.
4. Add the drained spinach and stir.  If desired, add a few drops of green food coloring.
5. Add the drained pasta.  Stir until completely coated.  Then add the steamed cauliflower. **
6. Serve immediately.

NOTE

**Lisa left the cauliflower in large chunks and waited until the very end to add them so they would stay whole, and so they would look creepier sitting near the top.

Potato-Cauliflower Salad

Yield: 8 Servings

Photo by Better Homes & Gardens™

Ingredients:

• 12 small fingerling or round new potatoes, scrubbed
• 1 medium head cauliflower, cut into bite-size pieces
• 2 tablespoons water
• 1 small onion, chopped
• 2 stalks celery, sliced
• 1/3cup sour cream and chives dip
• 2 tablespoons lemon juice
• 2 tablespoons salad oil
• 1/4 – 1/3 cup blue cheese
• 1/4 cup fresh Italian (flat-leaf) parsley
• 2s lices bacon, crisp-cooked and crumbled
• 4 crisp breadsticks, broken
• Sea salt or salt
• Freshly ground black pepper

 

Directions:

1. Arrange potatoes in a single layer on clean white paper towels in the microwave. Microwave on 100 percent power (high) for 5 minutes. Turn potatoes; microwave on high about 3 minutes more or until tender.
2. Place cauliflower and the water in a 1-1/2-quart microwave-safe casserole. Microwave on high for 5 minutes or until crisp-tender, stirring once. Drain. Cool slightly.
3. In a large serving bowl combine potatoes, cauliflower, onion, and celery. In a small bowl stir together dip, lemon juice, and salad oil; gently toss with potato mixture and fold in blue cheese. Chill for 1 to 24 hours. Just before serving, top with parsley, bacon, breadsticks, sea salt, and pepper.

 

Watch this video on How to Make Potato Salad

 

Nutrition Facts (Potato-Cauliflower Salad)

Per serving: 152 kcal cal., 7 g fat (2 g sat. fat, 1 g polyunsaturated fat,3 g monounsatured fat), 12 mg chol., 299 mg sodium, 18 g carb., 3 g fiber,3 g sugar, 5 g pro.Percent Daily Values are based on a 2,000 calorie diet

Zucchini Noodles = Zoodles

The zucchini noodles a.k.a. Zoodles are an alternative to pasta, which are gluten-free, low carb and a a great way to increase vegetables into your diet.  For more, click on Ditch the Carbs.com.

Photo by Elana’s Pantry

Recipe by New York Times bestselling author Elana Amsterdam

Ingredients:

• 1 Tbsp. olive oil
• 1 pound zucchini
• 1 tsp. all-purpose Chef’s Shake (onion, black pepper, garlic, carrots, orange peel, tomato, celery seeds, red pepper, parsley, basil, marjoram, bay leaf, lemon juice, oregano, thyme, savory, rosemary, cumin, mustard, coriander)

 

Directions:

1. Heat olive oil in a large sauce pan.
2. Add zucchini noodles and seasoning to pan.
3. Stir for 3 to 5 minutes until noodles are tender
4. Serve and Enjoy!

 

For more information, click here for Elana’s Pantry website.