California Collard Greens

Tweet

I am always looking for different things to cook. My husband loves my Fried Chicken and I was looking for something Southern to go with it that wasn't 5,000 calories per bite. I decided I would try to make Collard Greens. I know this recipe will be scoffed at by anyone from the South because they aren't cooked all day and it's not a real Southern Recipe. But what can I say, I'm a Cali Girl born and raised so I do what I can to expand my horizons. Everyone that has eaten these has loved them, even Matt, and I have heard horror stories about real collard greens and how they smell horrid when cooking. This recipe starts with bacon and onions and the whole house smells delicious not gross so I figure I'm on to something here!!

California Collard Greens
1 Hour or more                         8 Servings

6 slices bacon, cut into 1 inch chunks
1 large yellow onion, chopped
4 cloves garlic, minced
2 cups chicken stock
4 bundles collard greens (that's how they come at my grocery store)
Salt and pepper to season

First off, you need to wash your collard greens very well. They will have some soil left over. Once they are cleaned to your satisfaction, your going to layer them on top of each other on your cutting board. Try to roll them length wise the best you can and cut into one inch pieces. You're going to want to cut off the ends like you would a head of romaine lettuce. You don't want the stems.

Take the chunks of bacon and cook them in a larger pot that has a lid.

 When the bacon is just done, remove excess oil. You are only going to want a nice tablespoons worth, then add in the onion, cook until translucent, about 5 minutes. Add garlic and cook until fragrant.

Add collard greens and saute them until they start to wilt. I try to fold them over each other. Don't worry if you think you have too many greens, once some wilt and shrink you can add more and keep tossing them until they all fit and you can get the lid on.

 After all the collard greens fit into the pot and have wilted, add in the chicken stock. You can add red chili flakes to give it a kick if you want. Reduce heat to low and cover. You are going to want to cook this for at least an hour. I leave it on low until the rest of my meal is ready. The only real way to mess this recipe up is buying under ripe/over ripe greens and not cooking them long enough. This is a sturdy leafy green. It will not, I repeat, not become "mushy". In the South these are cooked all damn day!! You can't overcook them!!

When serving them make sure you drain the liquid out. Otherwise it's just collard green soup!!

NOLA Style BBQ Shrimp

Tweet

Matt and I went to New Orleans with a group of friends a few years back and went to a restaurant that was my mothers favorite, Pascal Manale's. They are famous for their Oyster Bar and BBQ Shrimp. Now BBQ Shrimp actually has nothing to do with actual BBQ but that's what it has been called for eternity there. This is a great recipe that I found in my Williams-Sonoma New Orleans Edition. I made this last week and it was SO GOOD!!! Finger licking good because it is really messy to eat! I recommend that you make a nice salad, grab a warm loaf of bread and get to peeling. Yes, it is a peel and eat recipe. I couldn't get the heads on shrimp when I went to the store but it still turned out amazing!

NOLA Style BBQ Shrimp

45 minutes                          Serves about 4

2 lbs. extra large shrimp (prawns), heads on if you can get them

1/2 cup of butter

1/2 cup of olive oil

1 yellow onion, finely diced

3 cloves garlic, finely diced

2 tbls. dried rosemary

1 tsp. dried oregano

1/2 cup fresh italian parsley, chopped

Cheyenne pepper

Heat oven to 350 degrees. 

In a medium skillet melt the butter and add the olive oil. When melted add in the onion and cook for about 8 minutes. Add garlic, rosemary and oregano. Saute about 2 more minutes. 

While sauteing the above, rinse the shrimp and layer them in a 4 quart dish. When the mixture above is done remove from heat and stir in the parsley and cheyenne pepper, as much cheyenne as you want, I used about 2 tsp. cause I like it a bit spicier.  

Pour the mixture over the shrimp and put them in the oven. With tongs toss the shrimp every 10 minutes for a half hour to get them well coated. Divide the shrimp into the bowls and then divide the sauce as well. Grab a lot of napkins and enjoy!!

Minestrone Soup for the Soul

Tweet

I love, love, love soup!! I could eat it every single day, even in the summer time. Minestrone is one of my all time favorites and this recipe is really excellent!! With all of the fresh herbs and vegetables it just makes me all warm and happy inside!!

Minestrone Soup for the Soul

About an hour                         Serves about 8 bowls

Ingredients

3 tbls. olive oil

3 cloves garlic, chopped

1 onions, chopped

2 cups chopped celery 

3 carrots, sliced

3 cups chicken stock

2 cups water

4 cups tomato sauce

1 can kidney beans, drained

1 bag fresh green beans

1 bag baby spinach, rinsed

2 zucchinis, halved and sliced

1 tbls. chopped fresh oregano

2 tbls. chopped fresh basil

salt and pepper to taste

1/2 box Ditalini pasta

2 tbls. grated Parmesan cheese for topping 

1 tbls. olive oil

In a large stock pot, over medium-low heat, heat olive oil and saute garlic for 2 to 3 minutes. Add onion and saute for 4 to 5 minutes. Add celery and carrots, saute for 1 to 2 minutes. 

Add chicken stock, water and tomato sauce, bring to boil, stirring frequently. Reduce heat to low and add kidney beans, green beans,  spinach leaves, zucchini, oregano, basil, salt and pepper. Simmer for 30 to 40 minutes, the longer the better. 

Fill a medium saucepan with water and bring to a boil. Add pasta and cook until tender. Drain water, drizzle with Olive Oil and set aside. Stir the pasta every 10-15 minutes so the pasta doesn't stick together. 

Once the pasta is cooked and the soup is heated through, place a few spoon fulls of pasta into individual serving bowls. Ladle the soup on top of the pasta and sprinkle with Parmesan cheese. Drizzle with olive oil and serve. 

Once the pasta and the soup have cooled you can add the pasta to the soup and refrigerate immediately  This should stop the pasta from soaking up too much of the liquid when added to the soup.