Recipe: Potatoes and Ham Casserole

With the holidays quickly approaching, I’m gathering my arsenal of recipes for Thanksgiving and Christmas.  I’m also gathering recipes for the left over ham and turkey.  Seems I’m always left a lot of one or the other depending on how many relatives show up or if they really wanted ham or really wanted turkey that day. 

A co-worker gave me this recipe yesterday.  She made it over the weekend and said it was really yummy.   It sounds really good and very inexpensive to make.  Especially if you already have some left over ham in the refrigerator.  Plus ham and potatoes go together like peas and carrots, peanut butter and jelly, Desi and Lucy, Bill and Hillary – no wait – forget that last one.

Potatoes and Ham Casserole

32 oz shredded hashbrowns, thawed or 2 lbs baking potatoes (chopped quite small)
2 or 3 very thick slices of ham cut into bit-sized cubes
1/2 bag to 1 whole bag frozen peas (depends on how much you like peas)
3/4 cup butter, melted, divided
1 to 2 tsp salt (and some pepper too)
1 can cream of mushroom or cream of chicken soup 
1/2  small onion, grated or chopped
12 oz cheddar cheese, grated 
2 cups corn flakes, crushed (alternative – crushed club or Ritz crackers)
8 oz sour cream

Mix all ingredients, EXCEPT corn flakes and 1/3 cup of the butter, in a very large bowl. Combine well, turn into a 9×13 inch pan.   Sprinkle corn flakes over mixture, drizzle with remaining butter. Cook 1 to 2 hours at 350 degrees.

MMMMmmmmmmmm, MMMmmmm,  sounds good! 

Recipe: Fried Green Tomatoes

I love Fried Green Tomatoes.   I’m speaking of actual vegetables here, not the movie.  Well – I love the movie too, but today we’re talking good old southern Fried Green Tomatoes.  Right now is the perfect time to get your hands on some green tomatoes because they are the perfect size and just firm enough that they stay firm after frying.  So next time you’re hankering for some fried okra or squash, give the FGT’s a chance instead.  They’ll make you want to scream – TAWANDA!

Fried Green Tomatoes

2 cups cornmeal
2 Tablespoons sugar
1 Tablespoon Salt
1 Teaspoon Pepper
2 pinches of Cayenne Pepper
1 1/2 cups Sour Cream
4 large green tomatoes, sliced 1/2 inch thick
1/2 cup vegetable oil, plus more as needed

Slice up the tomatoes

In a large bowl, combine the dry ingredients and pour the sour cream in a separate bowl.  You could use buttermilk instead of sour cream.  

Dredge slices in sour cream.

Then, dredge through cornmeal mixture.

Dredge the tomatoes in the sour cream and then into the cornmeal mixture coating each side.

Heat oil in a large cast-iron skillet over medium to medium high heat and fry the tomato slices.  Fry until they are golden brown and crisp.  

Brown in oil - 3 to 4 minutes per side.

About 3 or 4 minutes on each side.  Dip them out with a fork and let most of the grease drip away and then place on a paper-towel lined plate.  Serve hot like this. 

TAWANDA!

Y’all Enjoy! 

Recipe: Gypsy Biscuit’s Kale with Sun-dried Tomatoes

My friend, Gypsy Biscuit (aka Sheila), is a trained chef and she is constantly whipping up some new dish from fresh ingredients she finds at the local Farmer’s Market.   We have several Farmer’s Market in our area during the summer months and it is so nice to be able to support local farmers and pick up some fresh produce. So – guess where I’m going to tomorrow. You got it! The Farmer’s Market because I need to try this dish over the weekend. It sounds de-lish!

Gypsy Biscuit’s Kale with Sun-dried Tomatoes

3 cloves garlic, thick sliced
1/2 yellow onion, quartered & sliced (tennis ball sized)

slowly caramelize that in olive oil.

1 bunch kale, washed, drained, sliced (about 1/2 lb)
2 TBS sun-dried tomatoes in oil, drained, sliced

Add this to the saute pan when the other is caramelized.

Saute kale & sun-dried tomatoes to desired tenderness.

2 TBS sour cream
2 TBS grated parmesan
2 TBS heavy cream or 1/2 & 1/2

Add this stuff, turn off heat
Season with kosher & black pepper and a little nutmeg

Should make just about 2 “side” servings

Y’all Enjoy!