Category: roasted goodness
Fries and a burger, ho hum. Flip a switch on those boring fries by serving okra! Easy to make and best when hot, these smoky okra fries are still tasty at room temperature. Add the sweet and savory honey drizzle over these crispy fries—woo hoo!
|March 31, 2021||Posted by Wendy Perry under Carolina Country, fish & seafood, fun food, garden goodness, gluten free, nekkid-throw cooking ~ what is THAT?, published, roasted goodness, sensational sides, shrimp, stick foods|
High temperatures paired with abundant vegetables make for healthy nibbles or a light meal. Roasting brings out the natural sugars in your vegetables that caramelize for a sweet zing. Exact measurements are not needed — make as much as you need for your crew. Dollop with Buttermilk Green Goddess Dressing and you’ll never look at vegetables the same way again.
|March 31, 2021||Posted by Wendy Perry under buttermilk, Carolina Country, condiments & accompaniments, dressings, garden goodness, gluten free, low carb, Mindless Mutterings from the Teacher's Lounge, no cook, published, roasted goodness|
Here’s an old dressing with a bright twist thanks to some citrus alternatives to the standard lemon. Super simple to throw together, it’s free of preservatives and packed with vibrant flavor. Use as a sandwich spread, veggie dip, topping for meat and fish or a pasta sauce — the possibilities are endless!
|February 5, 2021||Posted by Wendy Perry under appetizers, butters 'n spreads, fun food, nuts, party foods, roasted goodness, sweet potatoes|
Looking for something new to nibble on? During your super bowl gathering? Or couch pajama movie binge? Throw together some of this roasted sweet potato goodness… yummy any old time… and great way to use some of our North Carolina Sweet Potatoes!!
|December 30, 2020||Posted by Wendy Perry under appetizers, Carolina Country, carolina gold oil, cheesy, honey, Mindless Mutterings from the Teacher's Lounge, party foods, published, roasted goodness, Toaster Oven, wendy's signature recipes|
Sometimes we just need “a little something” to nibble on — roasting grapes and serving over warm, softened cheese on crostini is a new favorite! The grapes become nice and “jammy” and oh-so-good with a drizzle of herbed oil, vinegar and honey. No exact measurements needed for this one.
|October 20, 2020||Posted by Wendy Perry under apples, bacon & belly, Carolina Country, gravy, here piggy piggy!, Heritage Pork, published, roasted goodness|
Ahhh, fall. Time for roasting and slow cooking flavors of the season. Low and slow is just right for lean pork loin … surrounded by bacon and salami for the moist fat needed to make it tender and juicy. This pork stuffed pork with garlicky apple cider gravy will make ya tummy happy!
Warm up from the inside out with this creamy, “winter white” soup. Or serve it chilled! Roasting the produce adds another layer of flavor, and even turnip-haters will find those root veggies tasty. Serve with cornbread and cracklins.
|December 15, 2019||Posted by Wendy Perry under bacon & belly, Carolina Country, Christmas, cook'n with NC goodies, party foods, product recipe development, published, roasted goodness, sensational sides, sweet potatoes, wendy's signature recipes|
You won’t go wrong serving your holiday company this Peggy Rose’s pepper jelly glazed-Heritage Farm bacon wrapped NC pork tenderloin…. nestled among seasoned NC Sweet Potatoes!
|September 15, 2019||Posted by Wendy Perry under apples, casseroles, gluten free, here piggy piggy!, Mindless Mutterings from the Teacher's Lounge, published, roasted goodness, skillet cookery, sweet potatoes, turnips|
…this rustic hash features your favorite breakfast sausage and good old North Carolina Sweet Potatoes!
Enjoy those last summer tomatoes in this sweet n’spicy jam… roasted tomatoes, peaches and nectarines! Spoon over cream cheese or on crispy fish sandwiches.
|January 27, 2019||Posted by Wendy Perry under bacon & belly, contest creations, gluten free, honey, published, roasted goodness, sensational sides|
I love entering cooking contests. There’s rarely a win with so much great competition out there, but it’s fun coming up with ideas and getting in my kitchen to make what’s in my head come to life. But… every now and then, I end up with a winner, like my Aunt Nellie’s Bacon & Rosemary Roasted Pears n’Onions… kissed with Cinnamon Honey
A few months back, friend Lisa Prince, who knows my passion for both entering and judging cooking contests, sent me a note about Aunt Nellie’s “State Fair” Cooking Contest. In case you don’t know, Aunt Nellie’s is a 90 year old company born in Wisconsin. Their products now include six varieties of glass-packed beets, onions, three bean salad, and red cabbage. Turns out, Aunt Nellie Jones (yep, there really was an Aunt Nellie) was a Home Economist like me… at the University of Wisconsin! And I didn’t realize until recently their first product was peas.
The contest had 5 categories, and I spent a ton of time (not to mention money) creating, testing, styling and photographing a recipe for each category. Of course, I surely was hoping for something more, (don’t we all?!?), but grateful for my 3rd place win in the “Sides and Salads” category. The prize was $25 and a box full of Aunt Nellie’s products. And I was very pleased with how this and all my recipes turned out. So maybe I will find other contests where I can tweak them and enter somewhere else since my entries are now the property of Aunt Nellie’s. That is the downside of most contests. Their fine print in rules usually states that entries become the property of the company where you entered… they can publish, use, and even change the name of it!
BUT… for those of you that don’t know but may be interested, recipes cannot be copyrighted. Processes to make a recipe can be, as are head notes/descriptives, but the recipe itself… nope. Anybody can take anybody else’s recipe and call it their own! But there is usually a way I can make revisions to a recipe to turn it into something else. And like others, I sometimes get inspiration for a new recipe from another I run across. My goal is to always create something that hasn’t yet been done 1 or 100 ways. That can be challenging, but most ideas in my crazy head are unique.
I don’t know I will do that (revamp) with my Aunt Nellie’s entries… but I did come up with a few mighty fine recipes and it would be a shame not to share some day!
The Aunt Nellie’s categories were…
Appetizers, Salads/Sides, Soups, Main Dishes and Desserts/Sweets.
So… one of these days, if I tweak my other entries, I’ll share those too. And since most contests prohibit entries that have been previously published, I’ll refrain from sharing them now in case I tweak to enter somewhere else. For now, I will enjoy this win as I’m sure there were hundreds, if not more, entries in the contest, and to be one of 15 is an accomplishment I’m tickled to enjoy! I “beet” out a many a fine cook for this honor and am excited to share with you… be sure not to miss my recipe down below.
- 8 sliced bacon, cut into 1/2" pieces
- 4 pears, unpeeled-cored and cut into 8 wedges
- 1 large red onion, peeled, quartered and sliced
- 1 15-ounce jar Aunt Nellie's Holland-Style Onions, drained
- 1 tablespoon dried rosemary, crumbled with fingers
- 1/4 cup honey
- 1/2 teaspoon cinnamon
- 1/2 cup toasted pine nuts
- 1/2 cup blue cheese crumbles
Preheat oven to 425. Scatter pieces of bacon on large roasting pan and place in oven while preheating.
Prepare pears and red onion and place into large mixing bowl. Stir in drained onions and rosemary.
Once oven has heated and bacon fat has started rendering, remove and pour bacon and drippings over pear mixture. Toss to coat well. Spread out onto hot pan and roast for about 30 minutes, tossing every 10 minutes, until onions and pears are caramelized and bacon is cooked.
Combine honey and cinnamon.
Once this roasted goodness is removed from the oven, drizzle with the cinnamon honey. Scatter with toasted pine nuts and blue cheese. Serve immediately.
Another Serving Suggestion:
For a rustic salad, while warm, toss the pear and onion mixture into a big bowl of fresh spinach to “wilt,” drizzle with the cinnamon honey and some great balsamic vinegar. Scatter with the pine nuts and blue cheese. Also great alongside roasted chicken, turkey, pork or grilled steaks!