Category: sensational sides

Winter Citrus Salad… with blood orange & red wine vinaigrette ~ Sunshine!

Published in Carolina Country Magazine… January 2018.

Winter Citrus Salad with blood orange & red wine vinaigrette

 

As I sit here on this really cold day, watching stories from temps in the midwest United States colder than Antarctica with records being broken, this salad came to mind. I created it for January 2018 issue of Carolina Country magazine… when citrus fruits are plentiful. Sure to break through the winter doldrums, this vibrant salad, both in taste and color, will break the monotony of heavy winter comfort foods, and offer a reminder of warm spring and summer days ahead. 

 

A few helpful hints:

Getting the arils (seeds) out of a pomegranate are not as challenging as one might think.  Don’t let that keep you from enjoying these tasty fruits. They are most plentiful and in season from November into the early part of the year.  Here are a couple of ways to get those crunchy little nuggets out in just a minute or two.

 

Seeding a Pomegranate in Water

Peeling and Seeding a Pomegranate

Pomegranates have all sorts of nutritional benefits.  Just do a quick google search to find a site you trust to “read all about it.”

When buying… look for smooth-skinned fruits that feel “heavy.” That means more juicy arils tucked inside!  They will keep for weeks in the refrigerator, and can even be frozen.

Ways to use pomegranate…

  • for a snack “as is”
  • on top of salads
  • scattered on yogurt
  • in grains and grain salads
  • in salsa and guacamole
  • over oatmeal
  • scattered over hummus
  • in cocktails and in champagne
  • over ice cream
  • in sauces spooned over grilled or sauteed meats
  • as a garnish for pureed vegetable soups
  • in relishes
  • tossed over vegetables like green beans or asparagus

 

 

 

 

 

 

 

 

 

What are blood oranges?
The blood orange is a variety of orange with crimson, almost blood-colored flesh. The distinctive dark flesh color is due to the presence of anthocyanins, a family of antioxidant pigments common to many flowers and fruit, but uncommon in citrus fruits. Chrysanthemin is the main compound found in red oranges.
Source:  Wikipedia 

The skin of blood oranges may be darker orange and “blood” toned like the flesh. It tends to be thicker also.  The flavor of a blood orange is different than your usual orange… some say it has raspberry undertones.  I don’t find that to be the case (I don’t care for raspberries but love blood oranges).  Due to growing conditions necessary for them, you will not find them year round.  Their season is from December to early spring.

When buying, look for those that feel “heavy.” Stay away from those that feel spongy.  They can be stored a couple of weeks in the refrigerator.  Use to spiff up winter salads or enjoy as is. Blood oranges have some great medicinal qualities too.  Just google to read from trusted sources.

Add these salad ingredients to your next grocery shopping list!  And add some sunshine to your table this week…

 

Winter Citrus Salad With Blood Orange & Red Wine Vinaigrette
Vibrant citrus fruits are plentiful in the dead of winter, and this is a great salad to brighten the dreariest of days. Don’t worry about exact measurements for salad ingredients. Use as much or as little as suits your fancy.
Course: Brunch, Dressings, Salad, Side Dish
Cuisine: American
Keyword: blood orange, red wine vinaigrette, winter citrus salad
Author: Wendy Perry
Ingredients
  • 2 blood oranges
  • 2 naval oranges
  • 2 clementines or tangerines
  • 2 limes
  • 2 lemons
  • 2 grapefruit
  • seeds from one pomegranate
  • 1-2 avocados
  • 1 cup chopped pistachio nuts
  • freshly ground pepper (I like to use pink peppercorns for color)
  • fresh mint, optional
Vinaigrette
  • 1/2 cup grapeseed oil (or EVOO if preferred)
  • 3 tablespoons red wine vinegar
  • 1 tablespoon grapefruit juice
  • 2 tablespoons blood orange juice
  • 1 tablespoons blood orange zest
  • 3 tablespoons honey
  • 1/2 teaspoon dried spearmint
  • pinch of salt
Instructions
  1. Peel the citrus fruits and cut into thin slices, removing any seeds. Place onto platter along with avocado.
  2. Garnish with pomegranate seeds, nuts, pepper and sprigs of mint.
  3. To make vinaigrette:
    Put all ingredients in jar with lid and shake to blend. Best if made at least one hour ahead.

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Sometimes you win… sometimes you lose! This time, I have a winner~ with Aunt Nellie’s!

Aunt Nellie’s Bacon & Rosemary Roasted Pears n’Onions… kissed with Cinnamon Honey ~ Aunt Nellie’s 2018 State Fair Cooking Contest ~ 3rd Place Sides/Salads Winner


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  

Aunt Nellie’s 2018 State Fair Contest Winners

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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.

I do hope you will pick up some Aunt Nellie’s Onions and make this really easy recipe and if you do, come over to my facebook community and tell me all about it!

Aunt Nellie’s Bacon & Rosemary Roasted Pears n’Onions… kissed with Cinnamon Honey
We all love tasty speedy side dishes and this one can be thrown together in the time it takes to preheat your oven. This rustic sweet and savory combo is perfect alongside roasted meats. Roast a pork tenderloin at the same time for a complete supper. Or, turn it into a warm wilted salad by drizzling in a bit of balsamic vinegar when done and while hot, tossing with a big bowl of fresh spinach. No matter how you serve it, it’s sure to please… especially when BACON is involved! 
Course: Side Dish
Cuisine: American
Keyword: roasted pears and onions, bacon, aunt nellie's
Author: Wendy Perry
Ingredients
  • 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
Instructions
  1. Preheat oven to 425. Scatter pieces of bacon on large roasting pan and place in oven while preheating.  
  2. Prepare pears and red onion and place into large mixing bowl. Stir in drained onions and rosemary.
  3. 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. 
  4. Combine honey and cinnamon.

  5. Once this roasted goodness is removed from the oven, drizzle with the cinnamon honey. Scatter with toasted pine nuts and blue cheese. Serve immediately.

Recipe Notes

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!

 

 

 

 

 

collards + cabbage + frost = “cabbards” time…. with Crispy Cornbread Cookies, Molasses Bacon Butter & Pot Likker

The time has just about come for the annual “cooking of the cabbards” to fill the freezer!  Like a squirrel stowing away acorns for the winter, I too, “get my cook’n on” once our local collards have had a good kissing o’ the frost.  Some think that’s just an old tale, but not this gal, lovingly called THE “Collard Queen” by those lucky enough to have had some bestowed uponst them by said ‘queen’ or have rubbed their full bellies after a sit’n at her table… served up with a side of Crispy Cornbread Cookies, some Molasses Butter, a warm cup of Pot Likker or cold buttermilk.  And don’t forget the farmers’ market treasures… including a menagerie of homemade chow chows destined to crown a heap’n helping of fall’s green ‘gold!’

So I’m in my kitchen a few days ago cooking cornbread cookies for this here post… setting up my photo shot, and about to savor the very last tidbit of my 2010 stash of cabbards I lucked up and found tucked into a back corner of the freezer when…”ding dong”… my doorbell rings.  My kitchen sidekick and 7YO nephew hollers…“Dee Dee, who is THAT?” (seeing as how it is mid-afternoon and we’re still in our loungy clothes  watching movies, blogging and eat’n).  I looked at him and said… “I have NO idea!” But I surely am hoping it’s somebody that won’t mind my receiving them in my ‘old lady house dress,’ (probably something akin to what my grandmas were wearing when they cooked collards) and Wyatt, running around in his ‘underdraws.’  I swing the door open, and there stands my cousin Mark… who I see fairly rarely, but usually when he drops by (less often than the proverbial blue moon), he has some sort of vegetable(s) gleaned from a nearby garden.  He leads me out to the back of his pick up truck (the preferred method of transportation for most of us country folk)… and what do I see…. THESE!  *C.O.L.L.A.R.D.S*

I’m not believing this… as mere seconds ago I’m in my kitchen, cooking up, photographing and in the middle of writing this very blog post about collards… when a big ole’ mess of them land on my front porch…  the weirdness of this timing is CRAYzee! And as delighted as I am about all this, I’m trying to factor in my head…  when in the world can I squeeze cabbard cook’n into this particular week’s schedule... with a TV show taping (see show video at My Carolina Today!) and a ginormous exciting photo shoot for Our State Magazine (where I’m so blessed to be food stylist and recipe developer…so subscribe if you don’t already, and buy holiday gift certificates too).  But never one to let a little thing like ‘limited hours in the day’ get in my way… a cabbard cook’n will commence!  I decided to just throw ’em in my big chest freezer till that can happen…something I have had to do before, and equates to that sweet kiss of frost… a BIG deep freeze kiss!

So without further ado, here is my much requested method for cooking collards (or in my case, “cabbards”).  These are sooo good, and worth every minute of effort it takes to get from the back end of a truck to your supper (and sometimes breakfast) plate.

Wendy’s Locally Famous Cabbards (Cabbage + Collards)

Wendy’s Cabbards

As THE “throw cooker” that I am (come see my Throw Cooking web page and recipes), I’m going to tell YOU how to throw these together… exactness is not important here!  These are the necessary ingredients and process.  I have, on occasion, cooked these in MASS to fill my freezer for the winter, but you can do any amounts that work for you.  A couple of years ago, I cooked 40 lbs. bacon and forget how many birds to have broth and bacon grease for 100 lbs. cabbage and 50 lbs. collards!  It took me quite some time to figure all this out, but because the collards ‘evaporate’ and disappear in the pot, I decided to see what happened if I added in some cabbage… and it makes the collards even better… sweeter… AND, the cabbage doesn’t disappear as much as the collards… so you end up with a whole lot more “cabbards” to store away and nobody but you knows this little secret, till NOW!

  • Chicken(s) or Hen(s)
  • Bacon (lots!)… more that you think… you need a goodly amount of rendered bacon grease
  • Collards… about 1/2 as much collards as cabbage (washed real good)
  • Cabbage… about twice as much cabbage as collards (washed real good)

EQUIPMENT:

  • BIG pot
  • Cast Iron Skillet
  • Tongs
  • Time

Put some water in a big old pot and throw your chicken(s) or hen(s) in there.  Bring to rolling boil, then reduce heat and keep cook’n till you have some tender bird and a big ole’ pot of chicken stock.  Take that bird out and make yourself a mess ‘o chicken salad or freeze for cooking in other stuff, like Chicken Pot Pies or Brunswick Stew.

Get that big old cast iron skillet out and fry up a LOT of bacon.  Sometimes on cabbard cooking day I’m outside doing all that AND cooking up a ginormous amount of my “Almost Famous Brunswick Stew”-will post that soon if you ask!… so I invite folks to drop by and eat bacon sandwiches.  Put this bacon grease into a big can (coffee can works great).

Rough slice the cabbage.  Throw some in the pot of broth, alternating with handfuls of torn collard leaves.  As it wilts, keep adding more to the pot.  Let this cabbard mix boil and boil… the more ‘tenderer’ the better.

On a burner beside this pot, put your big iron skillet on med-hi and add (generously) some bacon grease.  With tongs, grab some of the cabbards and plop into the hot skillet, including some of the wondermous Pot Likker they produced.  Start chopping with long-handled veggie chopper… as they cook down and shrink as you chop, continue grabbing more cabbards with your tongs and continue this process, stirring around to incorporate the bacon grease.  Once these are really tender and chopped real good, dump into big bowl to cool before putting into containers and continue doing this until you’ve cooked all your cabbards.

Cool’n Cabbards

When packing into containers, I try to leave good head space and top off with some of the broth so when heating, that is there to give a little moisture while warming.

Serve with Cornbread Cookies with Molasses Butter and mug of Pot Likker or Cold Buttermilk.

Cornbread Cookies with Molasses Bacon Butter

Wendy’s Crispy Cornbread Cookies

It’s really easy to throw together these crispy crunchy Cornbread Cookies and they are the perfect sidekick for your Cabbards.

  • your favorite hushpuppy mix
  • finely diced onions (any kind…sweet, green, scallion, chive, etc.)
  • sugar
  • freshly ground black pepper
  • lard

Mix hushpuppy mix according to package directions.  Add in onions and sugar to taste (you want these to be lightly sweetened and the sugar helps make them crispy too).  Grind in some pepper.  If your mix is really thick, add a little more water or milk/buttermilk, whatever you are using until thinner and pourable/spoonable.  I like to let my mixture sit about 10 minutes before cooking to adjust this consistency as it will thicken as it sits (but also, the flavors will marry a bit).

Heat thin amount of lard in cast iron skillet on med-high heat.  With a tablespoon, spoon into hot skillet and spread thin with back of spoon.  Fry until golden brown and flip; repeat on the other side.  Drain well on brown paper bag or paper towels.

Serve with Molasses Butter alongside Cabbards with mug of Pot Likker or Buttermillk.

MOLASSES BUTTER

  • Softened Butter
  • Molasses
  • Bacon Grease, optional
  • Cinnamon or Apple Pie Spice, optional

Drizzle some molasses over butter and swirl to blend.

VARIATIONS: To make Molasses Bacon Butter, stir in a bit of bacon grease.  A bit of cinnamon or apple pie spice is also tasty in Molasses Butter, depending on what you will be serving it with (especially great with pancakes, waffles or French Toast too)!

Enjoy y’all… and please throw me your comments below AND ‘share’ with all your friends!

“Traditional Southern Thanksgiving Favs…with a Twist”

Twisted Southern Thanksgiving Table

Being the “throw cooker” that I am, those of you that know me know I’m gonna throw a twist into a meal or recipe, any chance I get.  Well there’s no reason Thanksgiving should be exempt from my voodoo.  My friends

Valonda and Sharon invited me back again to their show, NBC17’s My Carolina Today Show, here in the Raleigh Triangle market… those two are so cute and fun I can never say no to their invites… although being a big girl as I am, I feel like Goliath Chef beside them. I’m sure they must wear something like Size -4 or something like that… and so bubbly I just wanna pinch their cheeks… bless their hearts!  I usually take my clogs off during taping to help a little, but forgot when taping this week… the show will air tomorrow (Thursday, November 16th)… so as I post, I don’t have a link to the video yet they always throw up online… I’ll come back with that!

When Sharon asked me at my last visit to come up with ‘something’ for Thanksgiving, I didn’t have any ideas right off the bat like usual… but a couple of weeks ago, as usual, I had a vision… of one thing, and that’s all it takes to get me going.  They asked me yesterday if I just magically ‘come up with this stuff,’ and I told them, “well, actually, yes.”  My inspiration this time was collards. (And when I come up for air in-between this week’s BIG projects…. I’m going to post my “Almost Famous Collards” for you, and how I throw ’em together.)  Once I had the collard vision, everything else just flowed right out of me… and so now, I introduce to you…

My Southern Thanksgiving Table… with a twist!

As you look through these realllllly easy recipes, you’ll see all our usual stuff found on Turkey Day Tables, at least mine anyway… turkey, cranberry sauce, collards, stuffing (AKA dressing), turnips, butternut squash, sweet potatoes and pecan pie ~ just twisted out a bit.  I hope y’all enjoy these and reallllly hope you will give me some feedback down there in the ‘comments’ box, and also, PLEASE SHARE on your Facebook pages and with your friends… I really need to get more folks here and need your help!  I give you entertainment and wondermous recipes, and all I ask is that you invite a few folks to subscribe…

OK… advertisement over!

Gotta run… as Food Stylist and Recipe Developer for Our State Magazine, gotta be up realllllllllll early in the morning and in Greensboro BY 7:30…. to shoot some wayyyy outside the box special recipes I developed for February issue… been working on them for a few months!  Can’t tell ya any more than that… Top Secret, but you just run yourself on over and subscribe right now so it will come right to your mailbox in mid-January! (It’s a perfect gift that gives all year long too… for yourself or others.)  You are just not gonna believe your eyes.  Lordie Mercie, they are bringing in video folk too, to film the ‘behind the scenes’ of the assembly of these recipes and what goes on at a special photo shoot like this, so this gal needs all the ‘beauty rest’ she can get… but to tell you the truth, I’m SOOOO excited about this and feel like it’s my Christmas Eve and don’t anticipate much sleep, ‘tween that and the tornado watches going on thru the night.  I’m about to bust wide open to tell folks about this… by my lips are sealed… for a few more weeks anyway.

So… hope you enjoy these recipes… and Share Away!

FOR 1 page PRINTABLE RECIPES, click HERE! Or, click the recipe name.

Grilled Barbecued Turkey

Grilled Barbecued Twisted ‘n Kicked Turkey

We’re twist’n & kick’n up Thanksgiving this year with some new ways to cook and serve traditional oldies.  Everybody loves grilled goodies and this turkey is no exception.  This recipe features some culinary goodies made here in North Carolina but you can sub your own favorites as well.

 

Recipe By: Wendy Perry
Serving Size:  however much you cook!

Sliced Turkey breast (you can used cooked)
Turkey Legs (raw)
Tiny Town Turkey Rub     (from Savory Spice Shop Raleigh-visit one in your area or order online!)

1          cup                 NC’s Fireside Black Jack BBQ Sauce                         Visit their Web Site
½         cup                NC’s Crooked Condiments Gaelic Ale Mustard      Visit their Web Site
1          teaspoon        jalapeno powder (more or less to taste)   (also from Savory Spice Shop)

TURKEY:  To save time, you can buy cooked turkey breast.

Shake (generously) some Tiny Town Turkey Rub onto turkey.

SAUCE:  Mix BBQ sauce, mustard and jalapeno power in small bowl.

Slice (cooked turkey) and place on grill.  Baste with sauce and grill on each side until well-heated and sauce has caramelized a bit.

Cook raw turkey legs, turning frequently, until at 165° by thermometer.  Once done and before removing from grill, baste generously with sauce and turn a few
times to allow sauce to glaze and caramelize.

Use this to also to baste Bacon Wrapped Collard Rolls with Stuffing.

Recipe Copyright© Wendy L. Perry, Inc.
May be shared with credit cited and link back to this blog

Cranberry BBQ SauSal

Cranberry BBQ “SauSal

Throw your guests a twist at Thanksgiving or any time you serve turkey or chicken with this SauSal… (a little Sauce with a hint of Salsa)
You can throw this together in about 10 minutes with a bag of cranberries and some goodies you probably have on hand!

 

Recipe By: Wendy Perry
Serving Size: 8+

1          bag                 fresh cranberries
¼         cup               favorite BBQ sauce
1           cup                sugar
½         cup               brown sugar
¾         cup               your favorite salsachopped cilantro
1                                  jalapeno, seeded and diced

Throw everything but cilantro and jalapeno into heavy saucepan.  Bring to a boil and cook for about 8-10 minutes, until berries have popped and sauce has thickened.

Pour into serving bowl and chill.  At serving time, sprinkle with cilantro and jalapeno.  Serve with BBQ Turkey and Bacon Wrapped Cabbage Rolls and Stuffing.

This is also good on leftover turkey (and ham) sandwiches and wraps.

Recipe Copyright© Wendy L. Perry, Inc.        May be shared with credit cited and link back to this blog

Bacon Wrapped Collard Rolls with Stuffing

Bacon Wrapped Collard Rolls with Stuffing

Collards….
the quintessential southern green, and no traditional Thanksgiving table in these parts would be complete without ‘em.  But this year, throw together some of these and throw on the grill along with your turkey for a real surprising twist… and your dressing, or stuffing, whichever you call it, is tucked inside!  Like most of this meal, these can be made ahead and just throw on the grill when you cook your turkey.

 

 

Recipe By: Wendy Perry
Serving Size: 8

8                                 collard leaves, torn into large pieces
8       slices               bacon
4       cups                 your favorite stuffing
toothpicks

BBQ Turkey Sauce (see that recipe up above)

In deep skillet or pot, heat water 2 inches deep.  Once boiling, throw collard leaves into water (stacked on top of each other).  Blanche several minutes until tender.  Remove and drain in colander being careful not to tear leaves.

Cook bacon in layers of paper towels in microwave (or skillet) several minutes until almost done, but still soft and pliable.

Lay collard leaf onto flat surface.  Spoon ½ cup of stuffing horizontally and roll up.  Wrap a slice of bacon around the roll and secure with toothpick.  Continue until all rolls are completed.

Throw on hot grill and baste with the Turkey BBQ Sauce, turning to glaze while sauce lightly caramelizes and bacon finishes cooking.  Serve with grilled turkey.

 

Recipe Copyright© Wendy L. Perry, Inc.
May be shared with credit cited and link back to this blog

Rosemary Skewered Fall Veggie Kabobs

Rosemary Skewered Fall Veggie Kabobs

These are really easy to throw together for a new twist on traditional Thanksgiving vegetables.  You can also make these ahead of time to throw on the grill with the rest of your Grilled Turkey Day meal.

 

Recipe By: Wendy Perry
Serving Size: 8

8                                   stems of fresh rosemary
8          (or more)     fresh Brussels Sprouts
16       1” chunks      fresh turnips
16       1” chunks      fresh butternut squash
1          large               red onion, cut into 1” square slices
1          stick                butter, melted
Few     sprigs            fresh sage
salt and freshly ground pepper

Strip leaves from rosemary stems, leaving about 2” of leaves on tip end.  Set aside.

Steam Brussels Sprouts in microwave until tender but not mushy, about 3-4 minutes.  (Time will vary depending on wattage of your microwave.)

Steam turnip and squash chunks in microwave until crisp tender being careful not to overcook;  if too done, they will break apart when sliding onto skewers.

Thread onto skewers… squash, turnip, onion, sprout, squash, turnip, onion (or whatever pattern you choose)… I use 1 Brussels Sprout in center but you can add more if you like.

Throw onto grill making sure tips with leaves are over unheated area so they won’t burn off.  Use sage stem with leaves to baste with melted butter while cooking.  Grill, turning gently with tongs, until slightly charred on all sides.  Sprinkle with salt and freshly ground pepper or seasoning of choice.

 

Recipe Copyright© Wendy L. Perry, Inc.
May be shared with credit cited with link back to this blog

BUTTERscoth PECAN Skillet Pie

BUTTERscoth PECAN Skillet Pie

Yummmm….
cooking and serving pie from a skillet just seems to make ‘em taste better!  This pie just says ‘fall’… with the toasty pecans and richness of the butterscotch.  Top with Sweet ‘Tater & Molasses Ice Cream and get ready for accolades all around for your DEElicious DEEssert.

Recipe By: Wendy Perry
Serving Size: 8

1 1/2      cups               pecan pieces
2          tablespoons   flour
3              large             eggs – beaten with whisk till slightly frothy
1      11 ounce bag     butterscotch morsels
1/2          cup               brown sugar
1              stick              butter — melted, cooled
1          teaspoon        vanilla
1                                     unbaked pie shell, (I use Pillsbury from dairy section, not frozen)
Sweet ‘Tater & Molasses Ice Cream
Sea Salt

Preheat oven to 350.

Spray 10″-12’ cast iron skillet; place crust into prepared pan.  It will naturally ‘ruffle’ as shown in picture.

In medium bowl, mix pecan pieces with flour. Add remaining ingredients and mix well.  Pour into pie shell and bake 350* for about 40-45 minutes.

Let pie cool before slicing as it is easier to cut at room temperature.

Serve with dollop of Sweet ‘Tater & Molasses Ice Cream and pinch of sea salt.

Recipe Copyright© Wendy L. Perry, Inc.
May be shared with credit cited with link back to this blog

NC Sweet ‘Tater * Molasses Ice Cream

North Carolina Sweet ‘Tater & Molasses Ice Cream

Lordie Mercie.
You just don’t get much easier than this when it comes to Throw Cooking.  This is a fun and easy recipe for little ones to throw together with you in the kitchen.  Eat as is, or plop some on top of a slice of BUTTERscoth PECAN Skillet Pie.

 

Recipe By: Wendy Perry
Serving Size: 8

1          ½ gallon         vanilla ice cream, softened
2          large                 sweet potatoes, cooked and mashed
1          tablespoons  apple pie spice
½         cup                  molasses
sea salt

Put softened ice cream into mixing bowl.  Throw in sweet potatoes and spice.  Drizzle with molasses and swirl into ice cream mixture.  Refreeze.

Serve as is or over pie with a pinch of sea salt on top!

Sweet potatoes can be cooked in microwave on high power, about 10 minutes.  Cook until soft when squeezed with a towel.  Be sure they are well cooled before adding into ice cream.

Recipe Copyright© Wendy L. Perry, Inc.
May be shared with credit cited with link back to this blog

That’s all for now folks!

Candy Apple Slaw… fall in a bowl!

Candy Apple Slaw

 

 

 

 

 

 

 

 

 

 

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! 

Candy Apple Slaw @ Carolina Country Magazine!

 

 

 

 

 

Candy Apple Slaw

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.

Course: Brunch, Salad, Side Dish
Cuisine: American, Farmers Market, Garden Goodies, No Cook, North Carolina Goodies, Southern, Tailgating
Author: Wendy Perry
Ingredients
  • 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.
Instructions
  1. Put cabbage, apples, cranberries, onions, seasonings and half the pecans in a large bowl. Add dressing and stir to coat.
  2. Pour into serving bowl and chill several hours. 
  3. At serving time scatter with remaining pecans; scatter optional peanut brittle to add a delightful candy crunch.
Recipe Notes

*Store bought or your own.