Garden Fresh Vegetable Pie

I just made this tonight.  It's a recipe from Trisha Yearwood, in this month's Better Homes and Garden.  

It's yummy if you're a fresh from the garden veggie lover!  Below is the recipe, but I'm sure just about any garden fresh veggie would go great in it.  I tweaked it a bit to please our taste buds!  :)  

* I didn't use onions or water chestnuts. 
*I didn't peel my tomatoes--too hard and BTW Trisha, why??? 
*I was leery of the mayonnaise and cheese mixture, but--YUMMY!  
*Embarrassingly, I, Denise, ate half a pie!  

Garden Fresh Veggie Pie

Ingredients

• 1tablespoon olive oil
• 1clove garlic, minced
• 1cup peeled and chopped sweet onion, such as Vidalia
• 1large zucchini squash, thinly sliced
• 1large yellow squash, thinly sliced
• 1/2teaspoon salt
• 1/2teaspoon ground black pepper
• 1cup mayonnaise
• 1 - 1 1/2cups shredded mozzarella cheese (4 to 6 oz.)
• 1 - 1 1/2cups shredded cheddar cheese (4 to 6 oz.)
• 2large tomatoes, peeled and cut into 1/4-inch slices
• 29-inch deep-dish pie shells, prebaked as directed
• 18 ounce cansliced water chestnust, drained

directions

1.Preheat the oven to 325 degrees F.

2.Heat the olive oil in a large skillet over medium heat. When hot, add garlic and saute for 2 minutes; don't let it brown. Add onion, zucchini, yellow squash, and1/4 tsp. each of the salt and pepper. Cook until the squash is tender, about 15 minutes. Divide the mixture in half.

3.Mix the mayonnaise and cheeses and set aside. Layer the sliced tomatoes in the bottom of the baked piecrusts. Sprinkle the tomatoes with the remaining salt and pepper. Layer the squash mixture on top of the tomatoes, then layer the water chestnuts. Top each pie with half of the mayonnaise and cheese mixture. Bake, uncovered, for 40 minutes. Allow the dish to stand for 15 minutes before cutting into wedges.

nutrition facts (Trisha Yearwood's Vegetable Pies)

• Servings Per Recipe 12,
 
• cal. (kcal) 393,
 
• Fat, total (g) 31,
 
• chol. (mg) 23,
 
• sat. fat (g) 8,
 
• carb. (g) 22,
 
• Monosaturated fat (g) 11,
 
• Polyunsaturated fat (g) 10,
 
• Trans fatty acid (g) 0,
 
• fiber (g)2,
 
• sugar (g) 3,
 
• pro. (g) 8,
 
• vit. A (IU) 500,
 
• vit. C (mg) 10,
 
• Thiamin (mg) 0,
 
• Riboflavin (mg) 0,
• Niacin (mg) 1,
 
• Pyridoxine (Vit. B6) (mg) 0,
 
• Folate (µg) 49,
 
• Cobalamin (Vit. B12) (µg) 0,
• sodium (mg) 472,
 
• Potassium (mg) 210,
 
• calcium (mg) 155,
 
• iron (mg) 1,
 
• Percent Daily Values are based on a 2,000 calorie diet

Green Bean Casserole

Today, the day before Thanksgiving 2012, Google says that Green Bean Casserole is the most search recipe.  Below is my sweet Grandma Olsen's recipe for Green Bean Casserole.  It is so yummy, sort of like a veggie comfort food.  

Grandma, the most kind and gentle person I ever knew,  is in heaven now.  I only have the sweetest memories of her and look forward to seeing her and Papa again one day!

2 can of French style green beans
1 package stuffing
1 can Cream of Mushroom soup
1 can milk (use empty soup can)
1 can French's Onions Rings
Velveeta Cheese

Mix soup and milk together and set aside.  In a large casserole dish spread out one of the drained can of beans.  Sprinkle 1/4 of the stuffing (right out of the package) on the top of the beans.  Pour 1/2 of the soup mixture on top of stuffing and spread it evenly.  Layer Velveeta cheese slices over soup mixture.  Then, relayer again with beans, stuffing, soup and cheese.  Top the casserole with French's Onion Rings.  Bake at 350 for about 25-30 minutes.  Top with foil towards the end of baking if the top becomes too brown.

Chicken Divan

I initially made this for a fix and freeze but was worried the broccoli would get soggy upon de-thawing so I sent it unfrozen as the first dish to eat (FNF rule breaker, I am). I'm a "sauce" girl and I LOVE the sauce in this dish so much I could drink it. It is a Paula Deen recipe but I've tweaked a few things which I'll noted in parentheses/italics and I think they're pretty necessary otherwise it'll err on the blander side of the tastebud spectrum.

2 (10-ounce) packages frozen broccoli, chopped
6 cups shredded chicken, cooked
2 (10 3/4-ounce) cans condensed cream of mushroom soup
1 cup mayonnaise (I used cream cheese)
1 cup sour cream
1 cup grated sharp Cheddar (or more~thecheesier, the better)
1 tablespoon fresh lemon juice
1 teaspoon curry powder (I double)
Salt and pepper
1/2 cup dry white wine (I used white cooking wine and added an extra 1/4-1/2 cup)
1/2 cup freshly grated Parmesan (maybe a bit more)
1/2 cup soft bread crumbs
2 tablespoons butter, melted
Directions
Preheat oven to 350 degrees F.

Remove the outer wrappers from the boxes of broccoli. Open 1 end of each box. Microwave on full power for 2 minutes, until thawed. Drain the broccoli and put into a casserole dish. Add the shredded chicken. (I cut the broccoli into smaller pieces to make a little more kid friendly and make sure the chicken and broccoli are good and mixed).

In a medium bowl, combine the soup, mayonnaise (cream cheese), sour cream, Cheddar (I didn't mix this in sauce but used later), lemon juice, curry powder (again~trust me! DOUBLE!), salt and pepper, to taste, and wine (also trust me~DOUBLE!). Whisk together to make a sauce. Pour the sauce over the broccoli and chicken. Mix well with a spatula.
Place the mixture into an 11 by 7-inch casserole dish or 2 (9-inch) square disposable aluminum foil pans that have been sprayed with vegetable oil cooking spray. Pat down evenly and smooth with a spatula. (This is where I topped it with cheddar cheese). Combine the Parmesan, bread crumbs and butter and sprinkle over the top. (I then sprinkled with a bit of paprika).

Bake for about 30 to 45 minutes.

Enjoy!

Scrumdillylish Beef Stew

The stew we had tonight was soooo good. I kinda winged it combined w/ an online recipe and it's the best beef stew I've ever had. I think I've made it too peppery in the past but the sauce in this is so DELISH that you'll wanna drink it! Don't leave out the cooking wine b/c it makes it!

-1 1/2 lb beef cut in 1 inch pieces
-1 onion cut really small (I only had 1/2 red and 1/2 white so I combined and they were good)
-4 carrots-sliced/diced/however you like em but not too small
-4 small-med. potatoes-cut in bigger chunks and don't cut too small or will get mushy
-1 carton mushrooms-cut in bigger pieces
-1/4 tsp pepper
-1/4 tsp salt
-1 tsp paprika
-1 tsp salt
-1 tsp garlic
-1 tsp worcestershire
-1-1 1/2 cup red cooking wine (this is KEY b/c it gives GREAT flavor)
-1 1/2-2 cups beef broth (or bouillon cubes w/ water)--depending on how soupy you like it--maybe start w/ 1 1/2 and work way up

-Toss beef in flour, salt and pepper.
-Brown beef in olive oil in pan
-Put broth, cooking wine, garlic, paprika, worcestershire in crockpot.
-Add vegetables and beef to crockpot and stir.
-cooked on low for 5ish hours and was perfecto!

Roasted Butternut Squash Soup

If you want a reaaallly easy, flavorful soup to freeze and something that will make your house smell like the picture of fall for hours, look no further! Try Barefoot Contessa's roasted butternut squash soup.

Serves 4 to 6

3 to 4 pounds butternut squash, peeled and seeded (I just used one)
2 yellow onions (again, I used one)
2 McIntosh apples, peeled and cored
3 tablespoons good olive oil
Kosher salt
Freshly ground black pepper
2 to 3 cups homemade chicken stock
½ teaspoon good curry powder

CONDIMENTS (these are what she recommends, but if you don't have the goods, some simple sour cream is good too):
• Scallions, trimmed and sliced diagonally
• Shredded coconut, lightly toasted
• Salted cashews, toasted and chopped
• Raisins
• Banana, diced

1. Preheat the oven to 425°F.

2. Cut the butternut squash, onions, and apples into 1-inch cubes. Place them on a sheet pan and toss with the olive oil, 1 teaspoon salt, and ½ teaspoon pepper. Roast for 35 to 45 minutes, until very tender. This concoction smells divine and would be good all on its own!!!!

3. Meanwhile, heat the chicken stock until it’s simmering. When the vegetables are done, place them in batches in a food processor and puree w/ some chicken stock until desired consistency. When all of the vegetables are processed, place them all in a pot and add enough chicken stock to make a thick soup. Add the curry powder, salt, and pepper to taste. Be sure you use enough salt and pepper to bring out the curry flavor. Serve hot with condiments on top of each serving.

Yummy Green Bean Casserole

I grew up on the traditional canned green bean/Campbell's mushroom soup Green Bean Casserole. I found this one the other day and made it for my family. Everyone loved it, even my non-green bean loving daughter. I could eat this as a main course!! It's a Paula Deen recipe, so you know it's good:)

1/3 Stick butter
1/2 Cup diced onions
1/2 Cup sliced fresh mushrooms
2 Cups sliced green beans ( must be fresh green beans...just slice with knife)
3 Cups chicken broth
1 (10 3/4-ounce) can cream of mushroom soup
1 (2.8-ounce) can French-fried onion rings
Pinch House Seasoning (I didn't have Paula Deen's house seasoning, so I just used a dash of pepper, salt and garlic powder, which is what her house seasoning is made of)
1 Cup grated Cheddar


*Preheat the oven to 350 degrees. Melt the butter in a large skillet. Saute the onions and mushrooms in the butter. Boil green beans in chicken broth for 10 minutes and drain. Add the green beans, mushroom soup, onion rings, and House Seasoning, to taste, to the onion mixture. Stir well. Pour into a greased 1 1/2-quart baking dish. Bake for 20 minutes, then top the casserole with the Cheddar and bake for 10 minutes longer, or until the casserole is hot and cheese is melted.

Hamburger Pie Casserole

Ladies, I understand if the sound of this recipe doesn't immediately rank on the top of your list for pallet pleasing dishes that you would like to try. However, if you have a "meat 'n tatahs" man in your house, this dish will be one sure way to his heart. My husband grew up on this dish and I'll admit it's grown on me. It's a perfect testosterone combination of meat, tatahs AND greens. It's pretty kid friendly as well. The best part of all is it's SOOOOOOOOOO easy peasy.

HAMBURGER PIE CASSEROLE (Minnesota lingo for this recipe is "hamburger hot dish")
-1 or 2 lbs. ground beef (I use ground turkey)
-1 can green beans (french style is best)
-1 can tomato sauce (I used tomato soup)
-2 c. instant mashed potatoes
-2- c. shredded cheese

Brown and drain ground beef. Layer in large casserole. Drain can of green beans and put on hamburger. Add layer of tomato sauce. Then layer of mashed potatoes. Top with layer of shredded cheese. Feel free to sprinkle a little paprika across the top. Bake at 350 degrees for 20 minutes.

Pinto Beans....in the crockpot. Happy New Year's!

It's a little family tradition to ring in the New Year w/ beans and greans on New Years Day. I think the REAL southern tradition is technically "supposed" to be black-eyed peas but we opt for Pinto Beans cuz they are waaaaay better in our humble opinion. Then, of course Collards Greens are another must....to which you've already been introduced on W4DD.

We aren't superstitious people, but just for fun and in case you aren't familiar with the tradition, here is what each dish represents:

Beans=health and wealth
Greens=money/prosperity
Cornbread=gold
Sweet Tea=Good measure for a little taste of heaven :)

So....in case you are at a loss with what to have for Din Din tonight...Here you go! It's easy peasy. You have a whole meal...
-Collard Greens
-Cornbread
AND NOW, allow me to introduce....

PINTO BEANS IN A CROCK POT

3 c. picked and washed pinto beans
1 tsp. salt
1 tsp. pepper
1 tsp. garlic powder
1 tbsp. chili powder
2 tbsp. dry minced onion
1/2 lb. diced bacon or 3 tbsp. bacon drippings

Place washed beans in a crock pot and cover with water to within 4 inches from the top. Add salt, pepper, garlic powder, chili powder, and minced onion. Stir to mix. Add bacon and cover. Cook on high for 1 hour and then reduce to low for 4 or more hours. If you are in a hurry, keep on high longer.

Happy New Year!!!!

Southern Baked Beans

This is a Paula Deen recipe that I made to take to dinner at Donna's tonight. All I know is it smells DELISH cooking up....like a country kitchen, I tell ya. I haven't tasted it yet so we'll see how it goes over...

Ingredients:
1/2 lb bacon
1 large onion
1 16-ounce can pork and beans
3 tablespoon yellow mustard
5 tablespoon maple syrup
4 tablespoon ketchup

Directions:
Preheat oven to 325 degrees.
In a skillet, fry bacon until crispy and crumble. In the same pan using the bacon drippings, saute the onion until brown. Mix bacon, onion, and drippings with the remaining ingredients. Pour into a baking dish and bake covered for 45 to 60 minutes.

Yield: 4 servings Preparation time: 20 minutes Cooking time: 60 minutes Ease of preparation: easy

Broccoli Salad (EASY!)

This is a light and refreshing recipe that will go great with any meal or even as a snack. There are a lot of versions to this recipe which can be found in most any church cookbook. This actual recipe is kind of a combination of two different recipes that happen to be in my church cookbook (Central Cooks!) and it has proven to be a "tried and true" crowd pleaser for me thus far.

Word to the wise, though, if you aren't big on onion breath, cut back on the onions a tad b/c those things can be POTENT! I had this for lunch today along w/ Clardy's Easy Chicken Pot Pie that Donna made and my breathe is smelling F-I-N-E.:)The two were soooo good together, though!

It's also a really pretty dish to serve because of the colors (if you use Craisins and red onions). I didn't take a picture but Donna has the leftovers at her house so maybe she'll take a pic and post it on here.

Broccoli Salad
2 bunches broccoli (washed and trimmed...use the tops)
2 cup raisins (I use Craisins since not everyone likes raisins)
1 lb. bacon, cooked, CRISP and crumbled (optional...I don't usually use this)
1 medium red or vidalia onion (the vidalia doesn't seem as potent for some reason but red is prettier)
1 cup mayo (OK to use light if desired)
3 Tablespoons vinegar
1/2 cup sugar

Mix mayo, sugar and vinegar together. Let stand until sugar dissolves. Mix salad ingredients together and thoroughly stir in dressing mixture. Chill before serving. Serves 4-6. Enjoy!

Collard Greens

Don't you dare turn your nose up when you see the words "collard greens". This is THE BEST "green vegetable"! Everyone for whom I've prepared this dish has LOVED it including my husband who formerly HATED collards. These collards are even so flavorful that you don't need to douse them with vinegar. Just trust me on this one. Your husbands will think they have themselves a COUNTRY WOMAN!

1/2 pound smoked meat (ham hocks, smoked turkey wings, or smoked neck bones...I usually use country ham)
1 tablespoon House seasoning, recipe follows
1 tablespoon seasoned salt
1 tablespoon hot red pepper sauce
1 large bunch collard greens
1 tablespoon butter

In a large pot, bring 3 quarts of water to a boil and add smoked meat, house seasoning, seasoned salt and hot sauce. Reduce heat to medium and cook for 1 hour.
Wash the collard greens thoroughly (One trick to ensure you get rid of all the grit is to wash the collards in a pan initially with salt and vinegar. Then wash two more times changing the water each time). Remove the stems that run down the center by holding the leaf in your left hand and stripping the leaf down with your right hand. The tender young leaves in the heart of the collards don't need to be stripped. Stack 6 to 8 leaves on top of one another, roll up, and slice into 1/2 to 1-ince thick slices. Place greens in pot with meat and add butter. Cook for 45 to 60 minutes, stirring occasionally. When done taste and adjust seasoning.
Serve with favorite dish as a side.

House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months.

Tomato Pie

This recipe is sooooo refreshing and perfect for a summertime lunch or brunch! If you like tomatoes, you're sure to love this! For a perfect complimentary side, try this recipe and you will have yourself one fresh and classic southern meal!

4 tomatoes, peeled and sliced
10 fresh basil leaves, chopped
1/2 cup chopped green onion
1 (9-inch) prebaked deep dish pie shell
1 cup grated mozzarella
1 cup grated cheddar
1 cup mayonnaise
Salt and pepper

Preheat oven to 350 degrees F.
Place the tomatoes in a colander in the sink in 1 layer. Sprinkle with salt and allow to drain for 10 minutes.
Layer the tomato slices, basil, and onion in pie shell. Season with salt and pepper. Combine the grated cheeses and mayonnaise together. Spread mixture on top of the tomatoes and bake for 30 minutes or until lightly browned.
To serve, cut into slices and serve warm.