Category: sensational sides
|October 23, 2018||Posted by Wendy Perry under apples, cook & eat nekkid, cook'n with NC goodies, garden goodness, published, salads, slaws and such, sensational sides|
And just like that, it’s fall! A few morns have dang near felt like we went from summer right into winter. Time to fire up those pig cookers around here in North Carolina and gather ’round friends and family.
Each month, I create a couple of recipes for Carolina Country Magazine. The November issue is their annual food issue, so I get to do some extra goodies for that. The issue will hit mailboxes in the next few days and I’ll be back then to share the recipes I did along with my “How To Host A Pig Pick’n” article. Till then, I’ll share one of my others…
Our 2018 NC State Fair has come and gone… and I had fun again judging some of the daily special cooking contests… 3 this year. Something I think about in fall at fair time is candy apples. So I threw together this Candy Apple Slaw recipe… which would be great to serve at a pig pick’n… or just on your supper table! We have dozens of varieties of apples here in North Carolina and some farmers’ markets have rows of them available for tasting before you buy. So visit your local market and find some shiny red apples for this recipe!
Enjoy this Candy Apple Slaw… and be sure you’re subscribed to my Table Scraps newsletter… about to re-launch after being asleep for a while!
This sweet and tangy slaw is a tasty, colorful fall side dish. Enjoy the variety of textures … crispy bits of apple along with the chewy cranberries and toasty nuts.
- 6 cups chopped cabbage
- 4 large red apples, diced, not peeled
- 1 cup dried cranberries
- 1 cup thinly sliced red onions
- 1 teaspoon salt
- 3/4 teaspoon white pepper
- 3/4 teaspoon celery seed
- 1 1/2 cups toasted pecans, divided
- 1 1/2 cups crushed peanut brittle,* opt.
Put cabbage, apples, cranberries, onions, seasonings and half the pecans in a large bowl. Add dressing and stir to coat.
Pour into serving bowl and chill several hours.
At serving time scatter with remaining pecans; scatter optional peanut brittle to add a delightful candy crunch.
*Store bought or your own.
|August 20, 2018||Posted by Wendy Perry under appetizers, cook & eat nekkid, cook'n with NC goodies, garden goodness, grill thrills, honey, sensational sides, watermelon|
As summer wanes, there’s still an abundance of fresh watermelons! So grab yourself one and do some Honey Orange Grilled Watermelon “steaks.” These really do not need a printed recipe…
Just whisk a little OJ into some local honey. Cut the “steaks” in 1/2″ pieces. Place on hot grill and baste, cooking on each side just a couple of minutes to get a light char. That’s it… unless you want to take it up to a “more better” level by scattering with some crunchy Maldon Sea Salt and some freshly ground black pepper! This salt isn’t required but is great to have on hand, and readily available now in many places, so put on your shopping list and add to your pantry.
Sometimes, those of us who create recipes for both pleasure and profit throw together something that becomes a personal favorite. It seems that mine tend to be those using freshly harvested tomatoes! I got most of the tomato gene in my family, because my sister has never liked them, (with the exception of them being turned into something else like sauce that involves some sort of pasta). Myself, well I live for the first early spring hothouse tomatoes grown by “down the road” friends… be it at my Zebulon home in Franklin County and a quick zip over to The Vollmer Farm, or just up the road a piece at one of my new favorite places near my “other” home in Cedar Point, NC… Winberry Farm Produce Market! It just so happened I was in Cedar Point when doing my happy dance creating this vision for the first time I’ve had parked in my head for a few years, but just never got around to making it come to life!
This recipe was created for Carolina Country Magazine... where I am blessed to contribute a couple of recipes each month, and occasionally get to write for the magazine too! We create and shoot for magazines a few months in advance, so both Vollmer and Winberry’s hothouse tomatoes were none too soon for me to start playing with this… what I consider one of my personal “masterpieces!” What’s not to love?
…fresh local tomatoes? …pimento cheese? …whipped cream?
Goodness Gracious for sure!
Nekkid food… just like God gave it to us.
My guinea pigs all gave this a thumbs up too, confirming what I thought… this one is a keeper. So without babbling on, here is my recipe for Tomato-Pimento Cheese Shortcakes with Black-Peppered Whipped Cream. It’s just right for a light summer breakfast or brunch (to be sure with a side of bacon, sausage or country ham)… or my favorite way to eat, alongside a big hunk’o grilled bone-in ribeye!
Suit your fancy…
And just a helpful hint… the shortcakes can be made ahead and frozen. Just take out and “freshen” in your toaster oven. The microwave will do too.
I hope you and yours enjoy these as much as I have this summer. Now run along and make yourself some. Stay tuned… still to come, more tomato faves, including my Dilly Swiss Tomato Pie.
Serve these savory summer shortcakes for breakfast, brunch... and they make a perfect side for grilled steaks, chops and chicken. The shortcakes can be frozen to quickly revive in your toaster oven or microwave.
- 3 1/4 cups biscuit mix
- 1 cup thick pimento cheese
- 1/4 cup Duke's mayonnaise
- 1/2 cup club soda
- 1/2 teaspoon cayenne pepper
- 1 teaspoon garlic powder
- about 14 large tomatoes
- 3/4 cup minced sweet onion
- 4 tablespoons oil, your preferred salad oil
- 4 tablespoons vinegar, your favorite
- 4 tablespoons honey
- 1/2 cup each fresh chopped basil and oregano
- salt and pepper to suit your taste
- 1 pint heavy whipping cream
- 1 8 ounce cream cheese with chives
- freshly ground black pepper
- fresh herbs to garnish, chives preferred
Preheat oven to 350 degrees. Combine shortcake ingredients and drop by heaping tablespoon onto prepared baking pan. Spread flat with back of spoon.Bake 8 to 10 minutes. Cool.
Stir all filling ingredients together least one hour before serving. Spoon filling over 12 shortcakes, covering each with second cake.
For topping, whip cream and cream cheese until thickened. Blend in pepper.
Top shortcakes with dollop of whipped cream and garnish with fresh herbs.
|August 26, 2017||Posted by Wendy Perry under apples, cook & eat nekkid, cook'n with NC goodies, crock pottery, slow cook'n & instant pots, farms & farmers' markets, honey, Mindless Mutterings from the Teacher's Lounge, published, sensational sides|
Fall is in the air… well kinda sorta, now that fresh North Carolina apples are making their debut at farmers’ markets! And with that, comes comfort foods, like applesauce. Who doesn’t love that? It makes such a quick and simple healthy side dish for so many things, including breakfast! What could start your day off better than some NC maple or brown sugar pork sausage with a side of freshly made applesauce? Check out this site for lots of great information about North Carolina apples!
And because you can crock a pot so fast, unless you really want to, there’s no need to do huge batches and can. Just make some fresh every week or so as you need in your house!
This recipe is so easy… you can have it in the pot in 5 minutes and go on about your business. It takes care of itself… wouldn’t it be great if all our foods did that?
My applesauce is featured in this month’s September issue of Carolina Country Magazine but you can find it printable below. As you will see in the notes, there are easy ways to vary this basic recipe. You can use your favorite pie spice… and I really like to use the Georgia Peach Spice from Savory Spice Shop.
And here’s a helpful hint... for those of you with small households, I highly recommend getting yourself a mini crock pot (or two) for cook’n. I have a couple and cook in them several times a week. The heat is so intensified due to its smaller size, food gets hot faster and cooks much faster too. I enjoy soft creamy grits some mornings in 30-45 minutes. I buy Boston butts when on sale and have them cut in half to freeze one/cook one… a half fits perfectly into the mini pot and in a couple of hours, I have my own Eastern North Carolina pulled pork BBQ! The portions are perfect for a couple of folks and you won’t end up with lots of leftovers (but maybe just enough to throw together a mini crock pot of soup). I’m not sure all the places you can get them, but I picked up both of mine at thrift stores… one for $3 and the other was $7. And I recently gifted one to my “other mother” from Roses for $12! You can’t beat that…. and they are a great inexpensive Christmas gift for singles, couples and seniors that aren’t able to stand and do much cooking anymore. You can even pair up with a grocery store gift card if you want to help someone on a fixed income at holiday time! And for you single and couple campers out there, a mini is a must-have.
So without further adieu I give you my delicious slow cooker applesauce! Happy Sauce’n and Happy Fall y’all! Please be sure to share my recipe and blog with friends, and thanks!
- 8-10 large apples cored and roughly chopped, peel half
- 1/3 cup apple juice or water
- pinch salt
- brown sugar, honey or sugar as needed
- apple pie spice or something similar
Add apples, water and salt to slow cooker. Stir and cover. Cook on high about 2 hours or low about 5 hours until tender.
Leave chunky, or puree with an immersion blender for smooth sauce. Taste for sweetness and add sugar as needed. Dust with apple pie spice.
- Serve warm or chilled. Great alongside pork and chicken or stirred into your morning oatmeal or yogurt. Perfect for lunchboxes too!!
- Spice: Use cinnamon or any sort of "baking" spice you like such as pumpkin pie spices. I love to use the George Peach Spice blend from Savory Spice Shop!
- Variation: Use half apples and half pears for a wonderful apple-pear sauce.
A few years ago while food styling and creating recipes at Our State Magazine, I had the opportunity to create some “sauces” for Fried Green Tomatoes! We Southerners know summertime isn’t complete without enjoying this tangy fried treat. OK, I’m sure some folks may coat and bake them, but Wendy don’t play that with some things, and “Fried” green ‘maters are one of those things.
Most of us have our preferred way to cook those, so this post isn’t about that…. since basically you just dip in buttermilk, crumbs…. and fry!
Today, I’d like to share the 3 toppings the magazine published. See if you find one you like, or if you have a preferred way to serve, please add a note about that in the comments below!
The toppings are…
- Herby Mayo Dressing… like Green Goddess
- Whipped Feta & Basil Pimento Cheese
- Sweet ‘n Hot Strawberry Spread
Enjoy these recipes on Our State’s site or printable below!
Recipes published June 2015
Try a drizzle of this dressing, then add bits of bacon and chopped chives. (Hint: It tastes great on salads or as a vegetable dip, too.)
Yield: About 1¼ cups.
- 3/4 cup mayonnaise, Duke's preferred
- 1/4 cup buttermilk
- 2 tablespoons garlic paste (or 4 cloves, grated)
- 4 whole scallions, chopped
- 2 tablespoons chopped fresh chives
- 1 tablespoon chopped fresh tarragon
- 1/4 cup chopped fresh flat leaf parsley
- 1 tablespoon white vinegar
- several turns freshly ground black pepper
Put all ingredients into the bowl of a food processor. Pulse until the dressing is blended and the herbs are incorporated. Store in a jar in the refrigerator. Serve at room temperature.
This recipe calls for feta cheese, but you can easily substitute goat cheese if preferred.
Yield: About 1 pint.
- 8 ounces feta cheese
- 8 ounces cream cheese, softened
- 2 tablespoons diced pimento, drained
- 2 teaspoons spicy brown mustard
- 1/2 teaspoon white pepper
- 2 teaspoons paprika
- 1-2 teaspoons sugar optional
- 6-8 fresh basil leaves
Put all ingredients except basil leaves into the bowl of a food processor. Pulse until combined and fluffy. Tear up 3 or 4 of the basil leaves, add to the pimento cheese, and pulse until chopped and incorporated into the cheese. Roll up remaining leaves and slice into thin ribbons.
Spoon cheese on top of warm fried green tomatoes. Garnish with basil ribbons.
- 2 tablespoons drained chow chow
- 1 tablespoon strawberry jam or preserves
- fresh basil optional
Stir to combine and spread onto fried green tomatoes.