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5 Responses

  1. Rhonda says:

    Closest way I make my collard greens most the time, but today I cooked them with ham hocks, garlic salt and canola oil for hours in boiling water. I slow cooked them, but either way Collard Greens are probably delicious no matter how you cook them. Happy New Year everyone…

    1 tablespoon olive oil
    3 slices bacon
    1 large onion, chopped
    2 cloves garlic, minced
    1 teaspoon salt
    1 teaspoon pepper
    3 cups chicken broth
    1 pinch red pepper flakes
    1 pound fresh collard greens, cut into 2-inch pieces

    Heat oil in a large pot over medium-high heat. Add bacon, and cook until crisp. Remove bacon from pan, crumble and return to the pan. Add onion, and cook until tender, about 5 minutes. Add garlic, and cook until just fragrant. Add collard greens, and fry until they start to wilt.
    Pour in chicken broth, and season with salt, pepper, and red pepper flakes. Reduce heat to low, cover, and simmer for 45 minutes, or until greens are tender.

  2. Jenny says:

    This is the recipe I used to make spaghetti sauce from my huge crop of cherry tomatoes. It’s based on the recipe in my cookbook so I’ll give you the version I made with cherry tomatoes. Brown a large clove of garlic in olive oil. Process about 100 cherry tomatoes in a food processor. Add the tomatoes along with 1 Tbsp. parsley, 1/2 tsp. Italian seasoning, 2 tsp. sugar and 1/4 tsp. salt, pepper to taste. Cook down, uncovered, until it’s thick – at least an hour, maybe more. Just before serving, stir in 2 Tbsp. sliced fresh basil. It’s awesome!!!

  3. Becky says:

    Hi Jenny! This is one of our favourites!!

    Doritos Casserole
    1 lb. Ground Beef
    1 package Taco seasoning
    1 small onion, chopped
    1 can Rotel tomatoes & green chilies
    1 can Campbell’s Fiesta Nacho Cheese Soup
    1 can Cream of Mushroom Soup
    1 bag of Doritos, crushed (I used a larger one)
    1 8 0z bag of shredded cheese (any kind will do)
    Sour cream and salsa for topping, if desired

    Preheat oven to 350 degrees
    Brown ground beef and onion, drain
    Add taco seasoning and cook as directed on package
    In a 9 X 13 casserole dish, layer bottom of dish with 1/2 bag of Doritos. Set other half aside.
    In large bowl, combine taco seasoning beef and onion mixture, Rotel, Nacho Cheese Soup and Cream of Mushroom Soup. Mix well
    Top layer of Doritos with beef mixture
    Layer beef mixture with remaining half of Doritos Top with whole bag of shredded cheese
    Bake until cheese is melted (approx. 20 minutes)

  4. Here’s my Artichoke Ball Recipe
    Artichoke Balls

    2 cans Artichoke Hearts in water (drained) I like Progresso
    3 cloves garlic finely chopped
    6 tablespoons grated cheese (parmesan or romano)
    black pepper to taste
    dash of crushed red pepper
    ½ cup chopped scallions
    ½ cup chopped fresh parsley
    2 eggs
    1 cup plain bread crumbs or more if needed (you can make homemade ones using stale leftover Italian bread or panko breadcrumbs are very good)

    mash artichoke hearts with fork or potato masher or put them in the blender or food processor and chop them. Add rest of ingredients. Roll into small balls. Bake in large pan with olive oil at 375 degrees for 15 minutes or until lightly browned, turn over and bake for another 15 minutes. Mangia!
    You can also do the same with spinach or broccoli. Cook the spinach or broccoli and drain very well. Add rest of the ingredients along with a little salt. I also add some chopped fresh mozzarella and about 2 tbsps. of Alouette light herb and garlic cheese spread.

  5. Rhonda says:

    Jenny, I know you love cabbage and probably a few others here. I found this and wanted to share it and omg, I’ve got to make this soup when fall arrives. I found this and wanted to share it. I love cabbage and this soup looks really good and healthy 😉 🙂

    Sweet & Sour Beef-Cabbage Soup

    1 tablespoon canola oil
    1 pound lean (90% or leaner) ground beef
    1 1/2 teaspoons caraway seeds
    1 teaspoon dried thyme
    2 1/2 cups frozen bell pepper and onion mix, thawed, chopped
    1 medium Golden Delicious or other sweet-tart cooking apple, unpeeled, diced
    6 cups reduced-sodium beef broth
    1 15-ounce can crushed or diced tomatoes
    1 1/2 tablespoons honey
    1 tablespoon paprika, preferably Hungarian sweet
    3 cups coarsely chopped Savoy, or green cabbage
    1-2 tablespoons cider vinegar
    1/4 teaspoon salt
    Freshly ground pepper to taste

    Heat oil in a Dutch oven over medium heat. Add beef, caraway seeds and thyme and cook, stirring and breaking up the beef with a spoon, until it is mostly browned, about 4 minutes. Stir in pepper-onion mix and apple; cook, stirring, for 2 to 3 minutes more.
    Stir in broth, tomatoes, honey and paprika and adjust the heat so the mixture boils gently. Cook for 8 to 10 minutes to blend the flavors. Stir in cabbage and cook just until barely tender, 3 to 4 minutes more. Season with vinegar to taste, salt and pepper.
    Per serving: 250 calories; 10 g fat ( 3 g sat , 5 g mono ); 54 mg cholesterol; 20 g carbohydrates; 20 g protein; 4 g fiber; 705 mg sodium; 717 mg potassium.

    Nutrition Bonus: Vitamin C (45% daily value), Vitamin A (30% dv), Iron & Potassium (20% dv).

    Carbohydrate Servings: 1

    Exchanges: 2 1/2 vegetable, 2 lean meat, 1/2 fat

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