Small Batch Tennessee Onions

 These are good as a side dish, but I really love them on cheeseburgers and hotdogs.

SMALL BATCH TENNESSEE ONIONS

(serves 2-4)

Ingredients:

*3/4 pound yellow onion, cut 1/4 inch thick

*1/4 teaspoon dried thyme

*1/4 teaspoon garlic powder

*1/8 teaspoon oregano

*pinch dried mustard 

*1/4 teaspoon salt

*dash cayenne pepper

*1 1/2 tablespoons, cut into small pieces

*1/4 cup shredded cheddar cheese

*1/4 cup shredded smoked gouda, or mozzarella cheese 

Directions:

~Spray small casserole dish or loaf pan with cooking spray.

~In a medium mixing bowl, add 3/4 pound sliced onions, 1/4 teaspoon dried thyme, 1/4 teaspoon garlic powder, 1/8 teaspoon dried oregano, pinched dried mustard, 1/4 teaspoon salt, and a dash cayenne pepper and mix until onions are well coated

~Place in prepared casserole dish.

~Evenly distribute  1 1/2 tablespoons butter, over onions.

~Sprinkle 1/4 cup shredded cheddar cheese evenly over onions.

~Sprinkle 1/4 cup shredded smoked gouda or mozzarella cheese over top.

~Preheat oven to 350 degrees.

~Cover with alumium foil and bake for 45 minutes.

~Remove aluminum foil and bake for 20-30 more minutes. or until golden and bubbly.

Tomato-Avacado-Cucumber Salad

A great summer salad.  Make this with fresh garden grown veggies and it's even better.  

TOAMTO-AVACADO-CUCUMBER SALAD

(serves 4-6)

Salad Ingredients:

*1 pound Roma or cherry tomatoes, cut in half

*1 English cucumber, chopped small (Sometimes I use a regular cucumber, but removed the seeds)

*1 medium red onions, sliced thin

*2 ripe avocados, diced

*1/4 cup cilantro, chopped

Dressing Ingredients:

*3 tablespoon honey

*3 tablespoons olive oil

*3 tablespoon freshly squeezed lemon juice

*1 tablespoon apple cider vinegar

*1/2 teaspoon salt

*1/2 teaspoon ground black pepper

Dressing Ingredients:

~Whisk all the dressing ingredients together until well blended and set aside.

Salad Directions:

~Add all salad ingredients into a large bowl.

~Drizzle dressing over salad and toss until well coated.

~I like to refrigerate mine for about a half hour to an hour before serving.

Fried Green Tomatoes

 You want firm tomatoes for this.  If they have a little pink that's ok as long as they are very firm, but try to get green.  

FRIED GREEN TOMATOES

Tomato Ingredients;

*4-5 green tomatoes

*1 teaspoon salt

*1 cup all-purpose flour

*2 large eggs

*1/2 cup buttermilk (or milk)

*1/2 cup cornmeal

*1/2 cup bread crumbs

*1 teaspoon smoked paprika, divided

*1 teaspoon onion powder, divided

*1 teaspoon garlic powder, divided

*1/8 teaspoon cayenne pepper (only if you want it to be a spicy)

*3-4 dashes hot sauce

Dipping Sauce:

*1 cup mayonnaise 

*1 tablespoon dijon mustard

*2 teaspoon freshly squeezed lemon juice

*2 teaspoons Worcestershire sauce

*1 garlic clove, finely minced

*1/2 teaspoon sweet relish

*1/2-2 teaspoons hot sauce, demoing on how spicy you want it (I only do 1/2 teaspoon)

*salt & pepper to tasted (I do about 1/2 teaspoon each)

Dipping Sauce Directions:

~Mix all ingredients together in a small bowl.

~Cover and refrigerate for at least 1 hour.

Fried Tomato Directions:

~Slice tomatoes about 1/4 -1/2 inch thick.

~Lay in a single file over a couple layers of paper towel.

~Sprinkle 1 teaspoon salt evenly over tomato slices.

~Allow to sit for about 15 minutes.

~Whisk flour, and half of the seasonings together and pour onto a plate.

~Whisk eggs and milk together until well incorporated and set aside.

~Whisk cornmeal, bread crumbs and remaining seasonings together and pour onto a plate.

~Place a cooling rack onto a cookie sheet.

~Take paper towel and pat tomatoes to remove any excess liquid.

~Dredge tomato slices into flour one at a time and evenly coat all sides.

~Shake off excess flour.

~Dip into egg mixture, making sure all sides are coated.

~Shake off excess liquid.

~Dredge in bread crumb mixture, making sure all sides are coated.

~Shake off excess coating.

~Place tomatoes in a single layer on cooling rack.

~Heat vegetable or canola oil over medium high heat to 375 degrees.

~Place a few tomato slices into hot oil (do not over crowd pan).

~Fry for about 3-4 minutes or until golden brown on both sides (flip halfway through).

~Remove from oil and place on a paper towel lined cookie sheet.

~Sprinkle a small amount of salt while they are sill very hot.

~Serve with dipping sauce.

Green Bean Almondine

 Super easy to make and so tasty.  I have add crispy bacon cut into pieces in this too.

GREEN BEAN ALMANDINE

(serves 4)

Ingredients:

*1 pound green beans, cut of ends

*2 tablespoons butter

*1/2 cup slivered almonds

*2 tablespoons finely chopped purple onion

*2-3 garlic cloves, minced

*zest from one lemon

*juice from 1/2 lemon (about 2 teaspoons)

*salt & pepper to taste

Directions:

~Add a little salt to a pot of boiling water.

~Add the green beans and cook for 4-6 minutes.

~Remove from heat and drain.

~Melt butter into a skillet over medium/low heat.

~Add almonds and toast for about 2 minutes, stirring often.

~Add chopped onion and minced garlic and sauté for 40-50 seconds.

~Add green beans and toss and cook for another 2 minutes, tossing often.

~Remove from heat and add lemon zest, lemon juice, salt and pepper. 

French Fried Onions

 If you make these, you'll probably won't buy the store bought again.   So much flavor.   I use them over green bean casserole, over burgers, as a snack.  I think they might even be good over mac & cheese.

FRENCH FRIED ONIONS

Ingredients:

*3 large yellow onions, peeled and sliced thin

*2 cups milk

*2 cups flour

*1/2 teaspoons corn starch

*1/2 teaspoon garlic powder

*1/2 teaspoon onion powder

*1/2 teaspoon Italian seasoning

*1 teaspoon salt

*1 teaspoon ground black pepper

*Vegetable oil (amount depends on size of pot or deep fryer you are using).

Directions:

~Soak 3 large yellow sliced onions in milk for 5-10 minutes.

~In a large bowl, mix 2 cups flour, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon corn starch, 1/2 teaspoon Italian seasoning, 1 teaspoon salt and 1 teaspoon ground black pepper together.

~Pour vegetable in a heavy bottom pot, or large cast iron frying pan, or deep fryer (enough oil to cover a handful of onions with oil).

~Heat to 375 degrees.

~Remove a handful of onions from milk and shake off any excess milk.

~Dip into flour mixture coating all sides.

~Shake off any excess flour.

~Carefully place into hot oil.

~Cook for 2-3 minutes or until golden brown.

~Remove from oil and place on a paper towel line plate.

~Sprinkle with a little salt.

~Repeat until done.

~Store in an airtight container.

Cucumber -Tomato - Feta Salad

 Love this summer salad when all the fresh veggies are in season.  You could add some Italian dressing to this for extra flavor.   You could also cut some corn off the cob and add that.  

CUCUMBER-TOMATO-FETA SALAD

(serves 4)

Ingredients:

*1 medium-large cucumber

*1 stalk celery

*1 ( ounce) package cherry tomatoes

*1 ( ounce) package feta cheese crumbles

*1/2 small red onion, sliced thin

*salt & pepper to taste

Directions:

~Peel cucumber (optional), and chop into small bite-size pieces.

~Cut cherry tomatoes in half (if tomatoes are in season, I use them and chop into small pieces).

~Slice onion thinly.

~Chop celery into small bite-size pieces.

~Add feta cheese and, rosemary on top.

~Toss and serve.

Street Corn

 It took me a long time to finally try this, because I love fresh corn on the cob with just butter and salt as God intended it to be.  lol   

Once I tried it, I was like why didn't I try this before now.  

STREET CORN 

(makes 6)

Ingredients:

*6 ears of corn (best when the corn is fresh).

*6 tablespoons mayonnaise 

*1/2 teaspoon garlic powder

*1 cup cotija cheese (can use fresh parmesan cheese if you can't find cotija)

*1/4 cup fresh cilantro, chopped small

*1/2 teaspoon chipotle chili powder (if you don't like things spicy hen use chili powder)

*1-2 limes

Directions:

~Preheat oven to 350 degrees (or preheat grill to medium heat).

~Place corn directly on oven rack.

~Bake with husks still on for 35-40 minutes or until fork tender (if cooking on grill cook for 20-30 minutes or until fork tender, turning every 5 minutes.

~In a small bowl, combine garlic powder and mayonnaise (I do this before I cook the corn).

~When corn is done, carefully remove husk and any remain silk.

~Brush corn with garlic mayo.

~Roll into cotija cheese.

~Sprinkle desired amount of chipotle chili powder over corn (don't forget it's spicy).

~Sprinkle fresh cilantro over corn.

~Squeeze desired amount of lime juice over corn.

Celery Salad

 Good summer side dish.   Great way to use up celery.  

CELERY SALAD

(serves 6)

Ingredients:

*1/4 cup olive oil

*1/4 cup freshly squeezed lemon or lime juice

*1 tablespoon Dijon mustard

*1 teaspoon celery seed

*1/2 teaspoon kosher salt

*1/8 teaspoon ground black pepper

*4 cups celery, sliced thin

*1 tart apple, peeled, cored, and diced

*1/2 cup mozzarella cheese, cut into small bite size chunks

*1/2 cup pecans, chopped

Directions:

~In a small bowl, whisk olive oil, Dijon mustard, celery seed, kosher salt, and pepper until well mixed.

~In a large bowl, toss celery, apples, and cheese together.

~Drizzle olive oil mixture over carrot mixture and toss until well coated.

~Cover and refrigerate for at least 2 hours.

~Mix in pecans just before serving.

Carrot Slaw.

 Great summer side dish.   Also works well on a burger, Italian sausage, brats, or hot dogs.

CARROT SLAW

(serves 6-8)

Ingredients:

*6 cups carrots, peeled and shredded (about 2 pounds)

*1 medium red onion, diced

*1 garlic clove, mined fine 

*1/4 cup Dijon mustard

*1/4 cup olive oil

*2 tablespoons freshly squeezed lemon juice

*1 1/2 teaspoons kosher salt

*1 teaspoon ground black pepper

Directions:

~In a small bowl, whisk Dijon mustard, olive oil, lemon juice, salt and pepper until mixed well.

~In a large bow, mix carrots and red onions together.

~Drizzle olive oil mixture over carrots and onions and mix completely coated.

~Cover and refrigerate for at least 2 hours.

Creamy Cucumbers

 Great summer side dish.   I like to pair this with potato salad and bbq chicken.   You can use greek yogurt in the place of mayo if you would like.

CREAMY CUCUMBERS 

(serves 8)

Ingredients:

*2 large cucumbers, peeled and sliced thin

*1 medium sweet onion, sliced thin

*2 garlic cloves, minced fine (I use a microplane)

*1 cup mayonnaise 

*1/2 cup sour cream

*2 tablespoons white vinegar

*1 heaping teaspoon dried dill weed

*1 1/2 teaspoons granulated sugar

*1 teaspoon garlic powder 

*1 1/2 teaspoon ground black pepper

Directions:

~In a medium bowl, mix cucumbers, onion, minced garlic, and salt together.

~Cover bowl with plastic wrap and allow to sit for 30 minutes.

~Dump cucumber mixer into a colander and allow moisture to drain for 30 minutes, stirring every 10 minutes.  

~In a large bowl, whisk mayonnaise, sour cream, vinegar, dill weed, sugar, garlic powder and pepper together.

~Add cucumber mixture and stir until well mixed.

~Cover and refrigerate for at least 3 hours. 

Veggie Au Gratin

 Great way to use up zucchini and yellow squash when it's in season.   Yummy!

VEGGIE AU GRATIN

(serves 4)

Ingredients:

*3 tablespoon butter

*1/2 -1 yellow onion, thinly sliced

*3 garlic cloves, minced

*1/2 teaspoon salt

*1 teaspoon ground black pepper

*1 cup heavy cream

*1/2 cup fresh parmesan cheese, grated

*1/4 teaspoon ground nutmeg

*1 medium zucchini, sliced in rounds 1/8-1/4 inch thick

*1 medium yellow squash, slice in rounds 1/8-1/4 ice thick

*1 medium/small carrot, peeled and shredded

*1 1/2 cups gouda cheese, shredded

Directions:

~Preheat oven to 450 degrees.

~Melt butter in an oven proof skillet (I use my cast iron skillet), over medium heat.

~Add onions, and cook for 4-5 minutes, or until the edges start to brown.

~Add minced garlic, salt and pepper, cook for another 1 minute.

~Add cream and parmesan cheese and simmer until  bubbly and it starts to thicken.

~Stir in ground nutmeg

~Add zucchini, yellow squash, and shredded carrot and cook another 5 minutes, stirring as needed.

~Sprinkle gouda cheese over top of veggies.

~Bake for 15-20 minutes or until cheese is a golden brown.

Sautéed Squash Mix

A really quick side dish to make and it goes with just about any main dish.

SAUTÉED SQUASH MIX
(serves 4-6)

Ingredients:
*3 tablespoons olive oil
*2 medium yellow squash, diced
*2 zucchini's, diced
*1 small yellow onion, diced
*1/2 green bell pepper
*1/2 red bell pepper
*1 medium carrot, grated
*2 cloves garlic, minced
*10-15 grape or cherry tomatoes, chopped
*1/4 cup sour cream
*1 teaspoon dill weed
*1/8 teaspoon dried thyme
*1/2 teaspoon salt
*1 teaspoon ground black pepper

Directions:
~In a large skillet, heat up olive oil over medium-high heat.
~Add carrots, green bell pepper, red bell pepper, and onion and sauté for 1 minute, stirring continuously.
~Add squash and sauté for another 3 minutes.
~Add garlic and seasonings and sauté for 1 more minute.
~Stir in tomatoes, and sour cream and cook for 1 minute.
~Serve hot.

Marinated Veggie Salad

So easy to make.  Especially good when all the garden fresh veggies are in to use.   Sometimes I add broccoli to this recipe.   Add or delete what you like.

MARINATED VEGGIE SALAD
(serves 6)

Ingredients:
*1 - 1 1/2 cup of zesty Italian dressing (I make my own)
*1 medium red onions, chopped
*2 cucumber, chopped
*2 carrots, chopped
*2 stalks celery, chopped
*1 green pepper, chopped
*1 red peppers, chopped
*1 (8 ounce) cherry or grape tomatoes, cut in half
*1-2 tablespoons Salad Supreme spice mixture
*1 teaspoon black pepper
*1 teaspoon salt

Directions:

~Add all the ingredients into a large bowl and mix.

~Cover and refrigerate for at least 2 hours.

Avocado-Cucumber-Tomato Salad

This is good anytime of the year, but I especially like it when the cucumber & tomatoes are in season.   It goes great with any meal.

AVACADO-CUCUMBER-TOMATO SALAD
(serves 4-6)

Ingredients:
*2  cucumbers, deseeded and sliced.
*1 1/2 cups cherry or Roma tomatoes, sliced (I use fresh tomatoes, diced when in season)
*3 ripe avocados, peeled and sliced.
*1/2 red onion, sliced
*1/4 cup fresh cilantro or 1 1/2 teaspoons dried cilantro
*1 teaspoon lemon zest
*lemon juice, squeezed from two lemons
*1 garlic clove, minced
*1/4 teaspoon salt
*1/8 teaspoon ground black pepper
* 1/4 cup extra virgin olive oil

Directions:
~Mix all veggies into one bowl.
~In a small bowl, whisk cilantro, lemon zest, lemon juice, garlic, salt, pepper and olive oil together.
~Toss dressing mixture into veggies.
~Serve immediately.

Tomato Squash Casserole

I love to make this for meatless Monday's or any as a side dish with just about anything.  It is super simple to make and so very good.  I do believe it's around 200 calories per serving.  The calorie count for this recipe is 86 calories per serving.

TOMATO SQUASH CASSEROLE
(serves 8)

Ingredients:
*1 large Vadalia Onion, thinly sliced
*2 zucchinis, sliced 1/4" thick
*2 yellow squash, sliced 1/4" thick
*2 cups cherry tomatoes
*2 garlic cloves, minced
*1/4 cup freshly grated parmesan cheese
*1/4 cup italian bread crumbs
*1 teaspoon salt
*1/2 teaspoon black pepper
*1/2 teaspoon dried thyme
*1 teaspoon italian seasoning
*3 teaspoon extra virgin olive oil

Directions:
~Preheat oven to 400 degrees.
~In a large oven proof skillet (I like to use my cast iron pan), layer onions on the bottom of the pan.
~Next layer zucchini & yellow squash over the onions.
~drizzle 1 teaspoon of olive oil over the onions.
~Drop cherry tomatoes over the squash.
~Spread minced garlic over the squash.
~Sprinkle salt, pepper, thyme & italian seasoning over veggies.
~Sprinkle parmesan cheese over the top.
~Drizzle olive oil over everything.
~Bake uncovered for 30-35 minutes.

Veggie Bake

This is so simple, healthy and good.  I'm not a vegetarian, but boy did I enjoy this recipe.

VEGGIE BAKE
(serves 8)

Ingredients:
*1 medium zucchini, sliced into bite size pieces
*1 medium yellow squash, sliced into bite size pieces
*1/3 cup red onion, chopped
*1/3 cup mushrooms, sliced
*1/2 cup reduced-fat mozzarella cheese, shredded
*1/2 cup reduced-fat mozzarella cheese, shredded
*1/4 cup reduced-fat cheddar cheese, shredded (optional)
*1/2 cup feta cheese, crumbled
*6-8 ounces fresh baby spinach
*3 garlic cloves, minced
*1 teaspoon dried basil
*1 teaspoon dried oregano
*3 tablespoon olive oil
*1/4 cup good quality balsamic vinegar
*1 teaspoon white sugar
*1 teaspoon salt
*1/2 teaspoon ground black pepper
*(8 ounce) package lasagna noodles
*9 plum tomatoes, sliced thin

Directions:
~Bring a large pot of water to boil on top of stove.
~Once water is boiling add lasagna noodles.
~Boil noodles for 5 minutes, remove from water and drain.
~Preheat oven to 350 degrees.
~Lightly coat a 9x13 inch pan with cooking spray.
~In a large bowl, toss together zucchini, squash, mushrooms, spinach, garlic, red onion, 3/4 cup mozzarella cheese, cheddar cheese & feta cheese.
~Mix olive, balsamic vinegar, basil & oregano.
~Drizzle over vegetables.
~Place 1/2 of the lasagna noodles into the bottom of the prepared pan.
~Make a layer of tomato slices over noodles.
~Spread a generous amount of veggie mixtures over the tomatoes.
~Lay 1/2 of the slices of tomatoes over veggies.
~Layer the rest of lasagna noodles over tomatoes.
~Layer the rest of tomatoes over noodles.
~Layer the rest of the veggie mix over the tomatoes.
~Sprinkle 1 cup mozzarella cheese over top.
~Bake for 40-45 minutes.
~Remove from oven and let sit for 10-15 minutes, so casserole can sit.

Grilled Veggies

This is good cooked on the grill, campfire or in the oven. Don't forget to add or omit veggies to your liking.

GRILLED VEGGIES

(serves 4)

Ingredients:

*1 zucchini, sliced

*1 yellow squash, sliced

*1/2 cup mini carrots

*1/4 cup onion, sliced

*1/2 cup mushrooms, sliced

*1/2 cup yellow pepper, sliced

*1 tablespoon minced garlic

*1/8 teaspoon dried basil

*1/8 teaspoon dried oregano

*dash of cayenne pepper

*salt to taste

*2 tablespoon olive oil

Directions:

~Preheat oven to 350, Gill on medium.

~In a medium bowl mix all veggies.

~Sprinkle seasonings over veggies and mix.

~Drizzle olive oil over veggies.

~Rip off a large piece of heavy duty aluminum foil

~Dump veggies in center of foil.

~Fold foil to make a packet over veggies.

~Bake in oven 30-40 minutes. Bake on grill for 20-30 minutes, turning every 5 minutes. Bake on a tripod over campfire 30 minutes, turning every 5 minutes.

Steamed Broccoli

Very easy and very quick to make. Healthy and tastes good do.

STEAMED BROCCOLI

(serves 4)

Ingredients:

*2 small bunch broccoli (about 4 cups)

*1 clove of garlic, minced

*1/4 cup butter or 1 tablespoon olive oil

*1 teaspoon fresh squeezed lemon juice

*1/8 teaspoon salt

Directions:

~Remove tough bottom of broccoli stem.

~Cut broccoli into 2 inch florets.

~Place broccoli into steamer over boiling water, cover.

~Steam for 8 minutes.

~In a small microwave bowl, mix minced garlic, lemon juice, salt, & butter/olive oil.

~Put in microwave for 30-40 seconds.

~Remove broccoli from steamer and place in medium bowl.

~Pour butter/olive oil mixture over broccoli and toss.

Brown Sugar Glaze Carrots

I'm always looking for a different twist to cooking veggies. This is pretty tasty, don't let the mix of ingredients scare you off. I normally do not care for cooked carrots, but I really like these. This would be a great Thanksgiving side dish.

BROWN SUGAR GLAZE CARROTS

(serves 4)

Ingredients:

*1 small bag mini carrots (or 3 cups sliced)

*2 tablespoons butter

*2 teaspoons dried dill weed

*2 tablespoons brown sugar

*1/4 teaspoon salt

*1/8 teaspoon pepper

Directions:

~Steam carrots until tender

~In a small saucepan over medium heat, melt butter.

~Add sugar, dill, salt, & pepper.

~Bring to a small boil.

~Reduce heat, and let sauce simmer until it thickens up a little.

~Mix cooked carrots into sauce & serve.

Grilled Green Beans

Just one more way to use your fresh green beans from the garden. If you are grilled dinner tonight, why not try this recipe to go along with it.

GRILLED GREEN BEANS 

(serves 4-6)

Ingredients:

*1 pound fresh green beans, ends snapped off

*2 tablespoons olive oil

*1/2 teaspoon salt

*1/2 teaspoon pepper

*1/2 teaspoon dried rosemary

*1/2 teaspoon dried basil

*1/2 teaspoon garlic powder

*1/8 cup fresh grated parmesan cheese

Directions:

~Preheat grill to medium heat.

~Place green beans on a large doubled rectangle piece of aluminum foil, with sides turned up.

~In a small bowl, mix olive oil and seasonings.

~Pour over over green beans.

~Sprinkle parmesan cheese over the top.

~Bring 2 long ends of foil over beans.

~Fold until foil rest on the beans.

~Fold the ends down twice.

~Place on grill, seam side up.

~Turn every 5 - 7 minutes.

~Grill approximately 20-30 minutes or until green beans are tender.

Variations:

`Add 1/4 cup yellow onion, sliced thin

`Add 1/8 cup celery, chopped fine

`Add 2 or 3 red skin potatoes, chopped small

`Add 1 sweet potato, peeled and chopped small