Spanish Okra

{Source: Southern Living Homestyle Cookbook}

I love okra so I wanted to try this out.  It was an easy one pot meal to make for dinner.  I wouldn't say this is my favorite meal of all times or that I would make it for company - but it was good and my girls actually ate it. So that's a win!

Ingredients:

1 lb ground chuck
1 cup chopped onion
2 cups sliced okra
1 cup chopped tomato
1 cup tomato juice (I used tomato sauce instead)
2 tsp worcestershire sauce
1/2 tsp salt
Hot cooked rice

Brown meat and onion in a large skillet.  Drain. Add okra. Cook 5 minutes constantly stirring.

Add tomato and next 3 ingredients. Bring to a boil.  Cover, reduce heat, and simmer 15 minutes or until okra is tender.  Serve over rice.

Honey Grilled Tenderloin (Crockpot Recipe!)

{Original source: Southern Living Homestyle Cooking}

We love a good pork tenderloin around here. I will try cooking one any way I can! 

This recipe is actually made for grilling but I decided to try it in the crockpot and it turned out so tender and so flavorful!!! 

This is a MUST TRY!

Ingredients:

2 pork tenderloins

1/4 cup soy sauce (I used more like 1/2 cup)

5 garlic gloves, minced

1/2 tsp ground ginger

2 tbls brown sugar

3 tbls honey

2 tsp dark sesame oil

Combine the pork and the first 3  ingredients in a slow cooker.  Combine the brown sugar, honey and sesame oil and coat the pork and cook on low for 8 hours. 

Take any sauce left in crock pot and ladle over meat before serving. 

Crunchy Pecan Chicken

{Source: Southern Living Homestyle Cooking, Page 231.  Comes originally from "Come On In" The Junior League of Jackson, MS"}

I will be honest.

This was kind of "meh" for me. 

My girls love chicken strips and nuggets so I thought they MIGHT like this.  I just wasn't a fan of the nutty flavor.  I ended up scraping off the crust and dipping it in ketchup - for me and the girls. 

But who knows? You might like it? It was easy to make.

Ingredients:

1 cup biscuit mix

1/2 cup finally chopped pecans

1 tsp paprika

1/2 tsp salt

1/2 teaspoon creole seasoning

4 skinned and boned chicken breasts (I made tenderloins instead)

1/2 cup buttermilk

1/2 cup unsalted butter, melted

Combine first 5 ingredients in a bowl.  Dip chicken in buttermilk and then dredge in pecan mixture.  Place chicken in an ungreased pan.  Drizzle butter over chicken.  Bake at 350 for 50 minutes or until chicken is done (I only cooked the tenderloins about 35 minutes).  

Roasted Corn and Avocado Dip

{Source: Southern Living Homestyle cookbook, pg 82.  Charlie Ward "Pepper Lovers Club Cookbook, Volume 1"}

I can never say no to avocados.  They are my love language. 

I could eat guacamole until it comes out my ears.

So I saw this recipe that is similar to guacamole but includes roasted corn.  I was intriqued.

I made it and ate as both a dip and a side dish.  And it was SO good!!!!!

And the roasted corn is YUMMY.  I have learned in the last year that you can take any vegetable and add some olive oil and roast in a hot oven and they are DELISH! 

Ingredients:

1 cup fresh or frozen whole kernel corn, thawed and patted dry (I used frozen)

2 tsp olive oil

2 ripe avocados, peeled and chopped

3/4 cup diced tomatos

3 tbls lime juice (use fresh limes)

3 tbls chopped fresh cilantro

2 tbls minced onion

2 small canned jalepeno peppers, seeded and diced (I left this out - I'm not a fan of too hot)

2 garlic cloves, minced

1/2 tsp salt

1/4 tsp cumin

(You could also leave out the last 3 items - and just use garlic salt)

Combine corn and olive oil.  Bake at 475 degrees for 15 minutes.  Cool.

Combine corn and the other ingredients and stir well.  Serve with Tortilla chips or eat as a salad. 

Chicken and Polenta Casserole

This sounded so good. I love a good polenta.  But I have to be honest ........it was kind of a 5 on a scale of 10 for me.  It depends on your taste.  It's a great choice if you are looking for something different from the usual.  My girls wouldn't eat it. I picked out the chicken for them.  They won't eat much though.  If nothing else - I may use the first part of this recipe to make simple polenta again.

If you try this - I'd love to know what you think.

Ingredients:

1 32 oz container chicken broth
2 tbls butter
1/2 tsp freshly ground black pepper
1 cup yellow cornmeal
3/4 cup shredded parmesan cheese
1 12 oz jar marinated quartered artichoke hearts, drained and coarsely chopped
1 12 oz jar roasted red peppers, drained and chopped
4 cups shredded cooked chicken
1 16 oz jar roasted garlic Alfredo sauce
1/3 cup chopped fresh basil
1 1/2 cups shredded Italian cheese blend

Bring first 3 ingredients to a boil in a large saucepan; gradually whisk in cornmeal.  Cook 4 minutes or until thickened and bubbly, stirring constantly.  Remove from heat, stir in parmesan cheese.  Spoon polenta into a baking dish.  Cool 10 minutes.

Sprinkle artichoke hearts, peppers and chicken evenly over polenta.  Pour alfredo sauce over chicken.  Sprinkle with basil; top with Italian cheese blend.  Cover and chill until ready to bake.

Before baking, place pan on center of a baking sheet.  Bake, uncovered at 350 degrees for 25 minutes or until casserole is thoroughly heated.

{Source: Christmas with Southern Living 2005, Page 167}

Chicken and Wild Rice Casserole

This picture may not look like much but I made this tonight and it was one of the BEST things I have made in FOREVER!!! It was SOOOOOOO good! I would really reccommend it. And it makes enough for two casseroles so we ate one and I am freezing one which is REALLY great!

Ingredients:

2 (6.2 oz) pkgs fast cooking long grain and wild rice mix
1/4 cup butter
4 celery ribs, chopped
2 medium onions, chopped
2 (8 oz) cans sliced water chestnuts, drained
5 cups chopped cooked chicken
4 cups shredded cheddar cheese
2 cans cream of mushroom soup
1 16 oz sour cream
1 cup milk
1/2 tsp salt
1/2 tsp pepper
2 cups soft breadcrumbs (homemade)
1 2.25 oz pkg sliced almonds, toasted  (I left these out)

Prepare rice mixes according to the package.

Meanwhile, melt butter in a large skillet over medium heat.  Add celery and onion.  Saute 10 minutes or until tender.

Combine water chestnuts, cooked rice, celery and onion, chicken, 3 cups cheese and next 5 ingredients in a very large bowl.

Spoon mixture into a lightly greased baking dish.  (or divide between two casserole dishes).  Top with bread crumbs.  Bake uncovered at 350 degrees for 35 minutes.  Sprinkle with remaining 1 cup cheese and almonds and bake 5 more minutes.

{Source: Christmas with Southern Living 2005.  Recipe by Leslie Flemister}

Easy Sugar Cookie Macaroons

I made these for our Super Bowl Party.  I love anything coconut.  These were extremely easy to make.  And I even cheated one step to make them easier.

Ingredients:

1 package refrigerated sugar cookie dough (already in cut portions)
3 cups sweetened flaked coconut
1 4 oz bittersweet chocolate baking bar, chopped
2 tbls whipping cream

Cut cookie portion into two and roll into balls. Roll the balls in coconut and  place on a lightly greased cookie sheet.  Bake at 350 for 12-14 minutes.  Cool completely.

Combine chocolate and whipping cream in a glass bowl.  Microwave on high for 30 seconds and stir.  Spoon melted chocolate into a small ziploc bag.  Snip a hole in a corner of bag and pipe on center of half of the cookies. Top with remaining half of cookies.

(I got lazy and just used chocolate fudge frosting on the cookies and they were just as delicious!)

This will make 24 cookie sandwiches.

{Source: Christmas with Southern LIving 2005, Pg 163}