Side Dishes

02.23.

Dirty Rice Stuffed Collard Greens

Collard Greens have to be one of my favorite things in the world.

They have been ever since I was little and I would eat them at my Grandma’s house.

My first memory of eating collards was me wanting to try them because my Dad was eating them.

I tried a lot of things when I was little just because my Dad liked them. Perhaps, even some things I shouldn’t have when he wasn’t looking!

I did a recipe for Collards called “Easy Peasy Collard Greens” a while back.

Check them out here if you missed them.

The other night for Valentine’s Day dinner, I decided to make a recipe I had done a while back.

I made The Neely’s, Dirty Rice Stuffed Collard Greens.

I love Dirty Rice.

To my surprise, it wasn’t hard to fix. If you have never had Dirty Rice and want to try it before you make it, Bojangles make a great version.

I decided to replace the regular white rice with brown.

Personally, I don’t think you can tell a difference and it’s better for you.

To assemble the Collard Greens, I took a 1/4 cup of the Dirty Rice and placed it in the center of the Collard Green leaf that I had simmered for 5 minutes to soften.

Fold over one side.

Then the other.

Then roll up.

This is what they should look like when rolled up. *Don’t be discouraged if you have some that tear.

As long as you get them into the pan semi together, you will be fine. I had one tear but it was fine.

Pour prepared tomatoe sauce (recipe to follow) into the bottom of a 9 x 13 pan.

Line the rolled up Collard Greens into the pan on top of the sauce.

Top with remaining sauce.

And bake at 350 degrees for 40 minutes.

As you can see, it doesn’t look much different than it did before you cooked it, but it is oh soooo good!

The sweet tomatoe sauce paired with the Collard Greens is AMAZING!

This was our Valentine’s Day dinner. I did Wine Braised Oxtail paired with the Collard Greens and some Artisan Bread.

The recipe for the Oxtails, I will never share.

I didn’t care for it even though the rest of the family did.

My oldest daughter looked like a Cave Man eating hers. (It wasn’t pretty!)

Just keepin it real because some recipes work out and some don’t and I don’t share unless it is a homerun.

I DO , however, hope you will try the Collard Greens.

This one, my friends, is a GRAND SLAM!

*Note: The recipe calls for Pork Sausage, but I’m going to try Turkey Sausage next time and see if it changes the taste too much. It is better for you and has less fat.

*If you have any questions about the recipe, please email me or leave a comment.

xoxo,

Esther

Recipe: Dirty Rice Stuffed Collard Greens

Total Time: 1 hr 45 min

Prep: 15 min

Cook: 1 hr 30 min

Ingredients

Sauce:

2 tablespoons olive oil
1 large onion, chopped
1 (28-ounce) can plain tomato sauce
1/4 cup brown sugar
1/4 cup apple cider vinegar
Kosher salt and freshly ground black pepper

Filling:

1 tablespoon vegetable oil
1/2 pound pork sausage, casing removed
2 cloves garlic, minced
1 large onion, chopped
2 stalks celery, chopped
1 medium green bell pepper, chopped
Kosher salt and freshly ground black pepper
1 cup chicken broth
1/4 teaspoon cayenne
2 cups cooked brown rice
1/4 cup chopped fresh parsley leaves
1 bunch collard greens, about 12 leaves, stalks discarded

Directions

Preheat the oven to 350 degrees F.

Sauce:

Saute the onion in oil in a heavy-bottomed saucepan over medium-high heat, until softened. Stir in the tomato sauce, brown sugar, apple cider vinegar, salt and pepper. Let simmer for 15 minutes.

Filling:

Heat the oil in a heavy-bottomed saute pan over medium-high heat. Add the pork and brown. Once browned, add the garlic, onion, celery, and green bell pepper. Cook until softened, about 5 minutes. Season with salt and pepper, to taste. Add the chicken broth and cayenne. Stir in the cooked rice and parsley, mixing thoroughly and letting the broth reduce until there is no moisture left in the pan. Taste and season with salt and pepper, if necessary.

In a large pot of boiling salted water, over medium heat, add the collard leaves and cook until tender, about 5 minutes. Drain and rinse with cold water.

Lay a collard leaf out on a flat surface and add 1/4 cup of the dirty rice into the center. Fold both the sides into the center and the top and bottom over the center. Roll into a cylinder and repeat with the remaining leaves. If there are any remaining leaves you can chop them up and add to the sauce.

Pour a 1/2-inch layer of sauce into a 13 by 9-inch casserole dish. Arrange the collard rolls, seam sides down, on top of the sauce. Pour the remaining sauce over the stuffed collards and cover with foil. Bake in the preheated oven for 40 minutes. Remove from the oven and serve.

Tags: Bojangles, Brown Rice, Collard Greens, Dirty Rice, Easy Peasy Collard Greens, Grandma's House, Oxtails, Recipe, Southern Food, The Neely's, Tomatoe Sauce

01.17.

Herbed Chicken Parmesan (Picky Eater Style)

I consider myself pretty lucky.

I have children who aren’t that picky when it comes to food.

Well, 2 of my 3 children aren’t that picky.

My four year old is actually in the “picky” faze right now and I’m counting the days until it passes.

While I hold my breath for that,

I decided to try a version of Chicken Parmesan that he and the girls might like.

I call it Herbed Chicken Parmesan…… Picky Eater Style!

I figured anything over Colorful Bowtie Pasta for my little ones is a Homerun any night.

Usually, I will have a little bit of left overs when it comes to most meals.

This, however, had nothing!

Not a crumb!

Not even an itty bitty bowtie.

When my 4 year old cleaned his plate, I knew I had a winner!

So, if you have picky eaters, try this recipe.

Even if you don’t, you’ll love it!

AND! It’s done with Chicken tenders, so Portion control is easy!

Recipe: Herbed Chicken Parmesan (Picky Eater Style)

Ingredients:

1/4 Cup Dry Breadcrumbs

1 Tablespoon Chopped Fresh Parsley

1/2 Teaspoon Dried Basil

1/4 Teaspoon Salt, Divided

1/3 Cup Grated Fresh Parmesan Cheese, Divided

1 Large Egg White, Lightly Beaten (I use Egg Beaters)

1 lb. Chicken Breast Tenders

1 Tablespoon Butter

1 (14.5 oz) Can Tomato Sauce

2 Teaspoons Balsamic Vinegar

1/4 Teaspoon Black Pepper

1/3 Cup Shredded Provolone Cheese (I folded 4 slices in half twice, then sliced very thin)

Directions:

– Preheat broiler.

– Combine 2 Tablespoons Parmesan Cheese, Breadcrumbs, Parsley, Basil, and 1/8 Teaspoon Salt in a shallow dish.

– Place Egg White (Or Egg Beaters) in another shallow dish.

– Dip each chicken tender in Egg White, and then dredge in Breadcrumb mixture.

– Melt butter in a large Nonstick Skillet over medium high heat. Add chicken, making sure not to over crowd the pan. Cook 3 minutes on each side or until done. Chicken should be golden brown.

– Transfer Chicken to a broiler pan or oven safe dish large enough to hold all of Chicken Tenders. Set aside.

– Combine 1/8 Teaspoon Salt, Tomato Sauce, Vinegar, and Pepper in a microwave-safe bowl.

– Cover with plastic wrap, and vent on one side.

– Microwave on high for 2 minutes or until thoroughly heated. Spoon over Chicken. Do not discard extra sauce.

– Sprinkle evenly with remaining Parmesan Cheese and Provolone Cheese.

– Broil 2 minutes or until cheeses melt.

– Serve over Tri Colored Bowtie Pasta, drizzled with Olive Oil, Salt and Pepper.

*I say do not discard the sauce because everyone wanted extra to go over their chicken. 🙂

Side Dish Idea: Roasted Herbed Zucchini w/ Parmesan

– 3 Zucchini

– Extra Virgin Olive Oil

– Dried Italian Seasoning

– Grated Parmesan Cheese

Directions:

– Preheat oven to 375 degrees.

– Cut off ends of zucchini.

– Cut zuchinni in half length wise.

– Drizzle a little olive oil over zucchini halves.

– Sprinkle each half with dried Italian Seasoning.

– Roast for 20 minutes.

– Sprinkle Parmesan Cheese on top of zucchini.

– Turn oven to broil.

– Allow to broil until cheese is melted and golden brown.

Enjoy!

~Esther~

Tags: Balsamic Vinegar, Bowtie Pasta, Breadcrumbs, Broil, Chicken Parmesan, Chicken Tenders, Colorful, Egg Beaters, Herbed, Homerun, Parmesan, Parsley, Picky Eater, Recipe, Roast, Zucchini

01.15.

Shrimp and Grits Casserole

So lately I’ve been trying to get back into my “I have to put a bathing suit back on in a few months” kind of mindset.

I mean, let’s face it.

I live at the beach, and since that isn’t going to change anytime soon,

and my family lives at the pool and beach during the warmer months, I figure I better start…..

~LIKE YESTERDAY~!!!!

Here is an alternative recipe to my other Shrimp and Grits.

This will allow you to not kill yourself the next day at the gym because you have “eaters remorse”

from your meal the night before.

I guess you could say, “It’s easy on the hips!”

Plus, it feels lighter too!

Recipe: Shrimp and Grits Casserole

– 2 Cups Reduced Fat Milk ( I use Skim)

– 3/4 cup Fat Free, Less Sodium Chicken Broth

– 1 Cup Uncooked Quick-Cooking Grits

– 1/4 Teaspoon Salt

– 2 Tablespoons Unsalted Butter

– 1/2 (2 oz.) Cup Shredded Parmesan Cheese

– 1 (3 ounce) package 1/3 less fat Cream Cheese

– 3 Tablespoons Chopped Fresh Flat Leaf Parsley

– 1 Tablespoon Chopped Fresh Chives

– 1 Tablespoon Fresh Lemon Juice

– 2 Large Egg Whites ( I use Egg Beaters)

– 1 Pound Peeled and Deveined Medium Shrimp, Coarsley Chopped

– Cooking Spray

– Hot Pepper Sauce (Optional)

Directions:

– Preheat oven to 375 degrees.

– Combine milk and broth in a medium saucepan and bring to a boil.

– Gradually add grits and salt to pan, stirring constantly with a whisk. Cook 5 minutes or until grits are thick, stirring constantly. Remove pan from heat.

– Add Parmesan cheese, Butter, and Cream Cheese to pan and stir until smooth.

– Add Parsley and next 4 ingredients to pan.

– Stir just until blended throughout.

– Spoon grits mixture into an 8×11 inch baking dish coated with cooking spray.

– Bake at 375 degrees for 25 minutes or until set.

– Serve with hot pepper sauce, if desired.

Side Dish Idea:

Roasted Broccoli – Spread 2 cups Fresh Broccoli Florets onto a cookie sheet sprayed with Cooking Spray. Roast at 375 degrees for 20 minutes until slightly crisp and brown, tossing once during cooking. Sprinkle with 2 Tablespoons Grated Parmesan Cheese and allow to cook for 2 to 3 minutes longer.

Tags: Beach, Broccoli, Easy on the Hips, Lighter Recipe, Low Country, Pool, Roasted Broccoli, Shrimp and Grits, Southern Food

11.13.

Mom’s Southern Stewed Apples

The other day was Em’s 7th Birthday!

I cannot believe enough time has passed to be able to say that.

I always try to make everyone’s favorite dinner for their birthday. My mom has always done that and it always made me feel so special. I have tried to continue this tradition with my own family.

One of her favorite things is my Mom’s Stewed Apples. She can eat enough to make her sick…… and I don’t blame her. I have to hold back myself.

They are SOOOOO good!

First, take some Granny Smith Apples. (I use the whole bag because I like to make a lot)

Peel, core, and slice. ( I use a peeler first, then put them under this handy little baby made by Pampered Chef)

I fill them up in the pot first to see how high they go. Then I put them into a seperate bowl while I ……..

Melted half a stick of butter in the saucepan,

Added some Cinnamon,

And for whatever reason, felt there wasn’t enough butter, so I added another half stick of butter. Yes, there is now 1 whole stick of butter in the recipe and YES! I’m SORRY! : D