Cooking with KP

Southern Greens--Collards, Turnips, Mustards

Southern greens are some of my favorite things to eat. I love them fresh, frozen or canned. This recipe isn't mine; it is my mother's. This is for fresh greens.

3 bunches (pounds) of greens, washed--see directions below
4-5 strips of bacon, cut into one inch pieces
1 ham hock
2 medium onions, diced
4 toes/buds of garlic, minced
1 tsp. salt
3 Tablespoons sugar
1/2 tsp. black pepper
1/4 tsp. red pepper flakes and/or a couple of dashes of hot sauce
3 cups chicken or beef broth (I prefer beef, but chicken is fine, too)
If making turnip greens, one turnip root, peeled and diced

Wash the greens thoroughly. (Fill clean kitchen sink with cold water and add greens, stir them around for about 5 minutes and then let sit for 5 minutes. Remove greens from water and if there is a lot of dirt in the sink, empty water and repeat the washing process. Remove the stems that run down the center by holding the leaf in your left hand and stripping the leaf down with your right hand. The tender young leaves in the heart of the greens don't need to be stripped. Stack 6 to 8 leaves on top of one another, roll up, and slice into 1/2 to 1-ince thick slices.
In large stock pot, fry bacon with onions and garlic for about 3 minutes. Bacon should not be done, but should be releasing fat/grease. Do not drain grease unless there is more than 4 tablespoons of grease. Add broth, salt, sugar, black pepper, diced turnip roots if making turnips, pepper flakes/hot sauce and ham hock. Bring to boil; let boil 5 minutes and then simmer for 1 1/2 hours until ham hock is tender. Add greens and return liquid to boil, pushing greens down into liquid. Simmer for 2 hours until greens are tender. NOTE: Many Southerners put a little apple cider vinegar in their greens. Use 1/4 cup of vinegar. Add when putting greens into broth.

Southern Fried Pork Ribs

These are great as a party appetizer or the entry of dinner. Best when served piping hot!

1 rack pork spareribs (about 12 ribs when cut)

1 ½ cups all-purpose flour
1 Tablespoon seasoned salt
1 Tablespoon. garlic powder
1 Tablespoon. lemon pepper
1 Tablespoon. smoky paprika
½ Tablespoon black pepper

4 cups Peanut oil for frying

Cut ribs apart. Rinse with cold water and pat dry. Heat oil in deep fryer to 375 degrees. In a large zip lock bag, mix all dry ingredients. Put 3-4 ribs at time into bag and shake to coat. Drop ribs in fryer or frying basket. Fry 3 minutes. Drain on wire rack with paper towels below. Do not put too many ribs in fryer at a time to keep them from steaming.

Kay’s Dipping Sauce for Fried Ribs

½ cup sweet barbecue sauce
½ cup bottled Ranch Dressing
¼ cup orange juice or lime juice
1/4 cup brown sugar
2 Tablespoons Creole mustard
1 Tablespoon Worcestershire sauce
1 Tablespoon Tony’s Creole seasoning.
1/2 tsp. black pepper
2-3 dashes of hot sauce

Put all ingredients in a bowl and whisk until thoroughly blended. Refrigerate until ready to use.

South of the Border Layered Salad/Dip

There are thousands upon thousands of recipes floating around for layered taco dip/Mexican dip. Here is one version. The Ranch mayo sauce is the key in this recipe. You can add other ingredients than what I have

listed, such as Spanish rice, corn, whole beans, green chilies, jalopenas, etc. Make it your own, but you have to try it with the Ranch mayo sauce.

1 pound of ground beef

1 package of taco mix (plus water called for on packet)
1 can of refried beans
¾ cup mayo
¼ cup sour cream
4 Tablespoons dry ranch dressing mix
1 small can of sliced olives, drained
8 ounces of guacamole
2 Roma tomatoes, diced
1 cup shredded iceberg lettuce
1 cup shredded Mexican or cheddar cheese
Salsa ( I use mild, but you decide and put as much as you like)

2 green onions, sliced in rounds

In skillet, brown ground meat until no pink remains. Add taco seasoning mix and water directed on package. Bring to boil and simmer 5 minutes on low. In small saucepan or skillet, heat refried beans on low. While meat is simmering and beans heating, in a small bowl mix mayo and sour cream. Add one tablespoon of dressing mix at a time to mixture, mixing well each time. Spread refried beans in 9x9 square pan, top with meat and let cool for 8-10 minutes. Spread half of mayo/sour cream mixture on top, then layer on guacamole, lettuce, tomatoes, salsa, cheese, green onions and olives. (I reserved a pinch of each to garnish top). Then spread the rest of mayo/sour cream mixture and reserved garnish on top. You may eat immediately or refrigerate for two hours prior to serving. Serve with chips and go south of the border!

Quick and Easy but Completely Delicious Apple Bread Pudding

The original recipe for this delightful dessert was a Tasty video recipe on Facebook. I made two adjustments and declare it a keeper! I hope you like it!

6 slices of bread, cubed

3 eggs
½ cup milk
1 Tablespoon of cinnamon
½ tsp. nutmeg
1 Tablespoon of vanilla
2 Tablespoons of sugar

3 Granny Smith apples, peeled and diced

1 cup brown sugar
3 Tablespoons cornstarch

Preheat the oven first to 350°F
Next, slice the bread into 1/2 inch cubes.
Combine the eggs, milk, vanilla, cinnamon, nutmeg and white sugar in a large bowl, making sure to stir until smooth. Add in the bread and stir until all the bread cubes have evenly absorbed the milk mixture.
Spread the bread cubes evenly in a 9-inch round baking pan. Now, combine the apples, brown sugar, and cornstarch in a large bowl, mixing until evenly combined. Spread the apples evenly on top of the bread.
Bake for about 40 minutes or until the edges are brown. Let to cool before slicing. Serve with vanilla ice cream and caramel sauce, enjoy!

Chicken Croquettes

My mother taught me this recipe, but she made her croquettes with canned salmon. You could also make this with tuna.

3 cups finely shredded/chopped cooked chicken, tuna, or salmon
1 large onion, finely diced
2 eggs, beaten
1/3 cup milk
1 2/3 cup seasoned bread crumbs
1/2 cup grated Parmesan cheese
1/2 cup grated Italian blend cheese
2 Tablespoons creole mustard
2 Tablespoons parsley flakes
1 tsp. garlic powder
1 tsp. pepper
1 Tablespoon Tony Chachere's seasonings
1 cup oil for frying (I use canola)

In a large mixing bowl, add beaten eggs and milk and mix well. Add all ingredients other than oil and fold/blend well.

In a large skillet, heat oil on medium high

Scoop up a handful of mixture and form into a patty. Place in heated oil and fry each side for 4-5 minutes until golden brown. Drain on paper towels when removed from oil.

KP's Cracked Taters

Versions of "crack" potato casseroles have floated around the internet for several years. My recipe for them is just a slightly KP-ed version of one I found online. It called for bacon bits and prefer to fry my own bacon instead. This casserole is referred to as "crack" because it is so addicting.

2 (16oz) containers sour cream

2 cups sharp cheddar cheese or Colby Jack, shredded

1 pound of bacon

2 packages Ranch Dip mix

1 tsp. black pepper

1 large (28 - 30oz) bag frozen hash brown potatoes - shredded kind, slightly thawed

Preheat oven to 375 degrees. Using my kitchen shears, I cut the bacon into ½ inch pieces and fry until slightly crisp. Drain on paper towels. In large bowl, mix bacon with all other ingredients. Pour into casserole dish that has been lightly sprayed with cooking spray. Bake for 45-60 minutes until golden brown and bubbly.

Magic Custard Pie

This is definitely not my recipe. It is all over the internet and I decided to try it. If you like egg custards, you are going to love this. There are also chocolate and coconut versions online.

4 eggs (whites separated from yolks), room temp
1 tsp vanilla extract
¾ cup sugar
8 Tablespoons butter, melted
¾ cup all purpose flour
2 cups milk lukewarm
powdered sugar for dusting cake

Preheat oven to 325 F degrees. Grease and line 8 inch x 8 inch baking dish with parchment.
Separate eggs and add the egg whites to a mixer and beat egg whites stiff. Place egg whites in a bowl and set aside.
Beat the egg yolks & sugar until light. Add butter and vanilla. Beat for two mins. Add the flour and mix it in until fully incorporated.
Slowly start adding the milk and beat until everything is well mixed together. Add the egg whites, a third at a time and gently fold them in using a spatula, repeat until all egg whites are folded in.
Pour batter into baking dish and bake for approximately 60 minutes or until the top is lightly golden. Cool and dust heavily with powdered sugar.

Cheaper Cuts of Beef Don't Have To Be Tough

Most people avoid the cheaper cuts of beef because they tend to be tough. With 8 children and three adults in our home, my mother had to find ways to tenderize the cheaper cuts of beef. One way to cook "down", as my mother used to say, a tough cut of beef steak is to season both sides of the steak with garlic powder, seasoned salt and pepper. Lightly brown the steak in a large skillet and on top add a diced green bell pepper, medium onion, a bay leaf, parsley flakes, a few dashes of Worchestershire sauce, and a can of diced tomatoes. Cover with lid. Let the steak simmer for 30-50 minutes. Remove lid and thicken juices by cooking 5-10 more minutes. You can also do the same with a cheap beef roast in a crock pot. Add all the ingredients in crock pot and cook on low for 6-8 hours. The flavor is simple, amazing and great with mashed potatoes.

Fall Vegetables for a Healthy You

As the fall approaches, we will all start to stay indoors more hours. This will lessen our vitamins, such as vitamin A, D, and K, which are enhanced by sunlight. Below are a few vegetables you might want to increase in your diet as the fall and later winter days approach. Besides, they are very tasty. In fact, in the next few weeks, I will be posting recipes that incorporate many of these delicious veggies.

Sweet potatoes and yams are very rich in carotenoids, vitamins A, B6, C, potassium, iron and fiber and are delicious when baked and eaten plain (without butter) or used in soups, casseroles or stir-fries.

Bell peppers are great sources of potassium, manganese, fiber and vitamins A, B, C and K. These sweet peppers are flavorful additions to salads and healthy stir-fries. You can choose from a rainbow of colors, including: green peppers,yellow peppers, orange peppers,and red peppers.

Summer and winter squash are rich in carotenoids, vitamins A and C, potassium, magnesium and fiber and can be served alone or added to many dishes.

Just a few tips for you...

Spray your Tupperware with nonstick cooking spray before pouring in tomato- based sauces. No more stains!

Use lifesavers candy to hold candles in place on your next birthday cake! Kids love them.

Stuff a miniature marshmallow in the bottom of a sugarcone to prevent ice cream drips!

Zap garlic cloves in the microwave for 15 seconds and the skins slip right off!

If your celery begins to wilt in the fridge, fill a large cup half full of water and place celery in the cup. Put back in the fridge for two hours--it will be crisp. (Learned this from my mother).

Cooking Myth Busted

A Potato Can Save a Salty Soup or Stew. True or False? False. "This is an attractive idea, but it doesn't work because potatoes are not particularly absorbent," says Wolke, who conducted his own soup-and-potato experiment for his Cooking Myth Busters book. "There is no reason they would attract salt." If you remove the raw potato from the soup, the potato will taste salty, but so would a sponge — it has simply soaked up some of the salty liquid. Still, there is hope for salty stews: Adding a bit of vinegar or sugar can "cancel out" the saltiness by giving your taste buds competing flavors.

Super Moist Turkey

If you are looking for a way to get a moist turkey, you might try one of these family hints:

1--bake the turkey upside down--breast down for the first half of the cooking time. It will help the darker meat cook more thoroughly and the fatty juices of the darker meat will drip down to the breast and add moistness. Use a deep roasting pan for this.

2--bake the turkey with the breast up, but rub it with butter, garlic powder and pepper only. Do not salt the skin. Instead, mix salt in a cup of warm water and pour that cup of salted warm-not hot-water inside the cavity of the turkey. The salt water will steam up into the turkey, making it very moist.

3. bake the turkey with the breast up and slice two lemons and one orange in halves. Place the halves inside the seasoned turkey and the juices will steam into the meat, adding moisture and flavor.

Hint of the Week

Here is something I learned from my wonderful Mother, the greatest cook I have ever known. When you have just a small serving of cooked vegetables leftover from dinner, don't throw them away. Keep a large plastic container in the freezer and put the vegetables in the container. Mix them--carrots, corn, green beans, broccoli, etc. When the container is full make a pot of soup or stew. Also, if a recipe calls for 1/2 a chopped onion, chop the whole onion and add the half to the freezer container. My mother made the best vegetable soups from this idea.

Hint for the Week

With Fourth of July quickly approaching, you might be thinking of making Deviled Eggs. If you want perfectly boiled eggs, place eggs in a large pot and completely cover with cold water. Do not layer eggs on top of one another. Bring water to a rapid boil for 2 minutes, reduce to simmer and let eggs simmer 8 minutes, return to boil for 2 minutes. Remove from heat and empty hot water and fill pot with cold water. Let sit for 5 minutes. To peel easily, slightly crush shell in your fist and roll on counter with a firm grip. Of course, you don't want to push through the egg, but by making the shell crack in many small pieces, it is easier to peel. My father saw this on a cooking show years ago and taught me this. It truly works.