UTTICA GREENS

 UTTICA GREENS

INGREDIENTS: 1/4 CUP OLIVE OIL, 1 CHOPPED ONION, 6 CLOVES CHOPPED GARLIC, 1 CUP CHOPPED PROSCIUTTO, 1/2 TSP SALT, 1 TSP PEPPER, 1 TBS OREGANO, 1 BAG CHOPPED ESCAROLE, 1 CUP ITALIAN
BREAD CRUMBS, 1/2 CUP HOT AND SWEET SLICED CHERRY PEPPERS, 3/4 CUP  SHREDDED PARMESAN/PECORINO CHEESE

EXTRA OIL.

SAUTE THE ONION AND GARLIC IN THE OIL FOR 5 MINUTES, ADD THE  PROSCIUTTO AND COOK ANOTHER 2 MINUTES. ADD THE ESCAROLE, SALT, PEPPER AND OREGANO AND SAUTE UNTIL ESCAROLE IS SOFTENED.  TURN OFF THE SKILLET AND ADD THE CHERRY PEPPERS AND MIX THROUGHLY.

OVEN TO 350. 

PUT THE ESCAROLE MIX IN A SPRAYED GLASS BAKING PAN. TOP WITH BREAD CRUMBS AND CHEESE AND SPRINKLE SOME MORE OLIVE OIL ON TOP

COOK UNCOVERED 20 MINUTES

Note: If you are using fresh escarole, wash it thoroughly and chop it up before putting it in the skillet.  If you are worried about it being bitter, blanch it in boiling water for 2 minutes, drain thoroughly and then add to the skillet. 

If you're a vegetarian, just skip the prosciutto.

If you're gluten free, use gluten free bread crumbs. 

BLACK BEAN & CORN APPETIZER

 BLACK BEAN & CORN APPETIZER

INGREDIENTS: 1 CAN OF BLACK BEANS RINSED, 2 CUPS FRESH CORN ON THE COB, 1/2 DICED RED PEPPER, 1 DICED RED ONION, 1 CUP FRESH PARSLEY.

SAUCE: 1/2 CUP SOUR CREAM, 1/4 CUP MAYO, 1 TBS MILK, 1 TBS OLIVE OIL, 3/4 TSP CUMIN, 3/4 TSP CHILI POWDER, 1/2 TSP SALT, 1 TSP PEPPER, 1 TSP GARLIC POWDER

CHIPS - I USED BLACK BEAN SCOOPS

I MIXED THE SAUCE INGREDIENTS IN A SMALL FOOD PROCESSOR TO BLEND THE FLAVORS TOGETHER. 

MIX EVERYTHING AND SERVE WITH CHIPS!

SAUSAGE GRAVY

 SAUSAGE GRAVY

INGREDIENTS: 1 POUND GROUND HOT ITALIAN SAUSAGE, 6 CLOVES CHOPPED GARLIC, 1 TBS OLIVE OIL, 1/2 TSP SALT, 1 TBS PEPPER, 1 TBS SMOKED PAPRIKA, 3 CUPS WHOLE MILK, 1/2 CUP FLOUR

SAUTE THE SAUSAGE AND GARLIC IN THE OLIVE OIL UNTIL NO LONGER PINK. ADD EVERYTHING ELSE EXCEPT THE FLOUR UNTIL HEATED. ADD THE FLOUR AND STIR UNTIL NO CLUMPS. 

SERVE RIGHT AWAY OVER BISCUITS OR MEAT.

SOUTHERN GREEN BEANS

 SOUTHERN GREEN BEANS

(THIS PIC IS FROM THE NEXT DAY. I FORGOT TO TAKE A PICTURE WHEN I MADE IT. IT STILL TASTED YUMMY JUST DIDN'T LOOK AS PRETTY.)

INGREDIENTS: 8 SLICES CHOPPED BACON, 2 TBS BUTTER, 2 CUPS SLICED POTATOES, 1 PURPLE ONION, 8 CLOVES CHOPPED GARLIC, 1 POUND GREEN BEANS, 1 TBS BLACK PEPPER, 1/2 TSP SALT, 2 TBS WHITE BALSAMIC VINEGAR, 1/2 CUP CHICKEN STOCK

CHOP UP THE BACON AND COOK FOR 5 MINUTES ON A MEDIUM HIGH HEAT IN A DUTCH OVEN IF YOU HAVE ONE. ADD THE POTATOES AND BUTTER AND COOK UNTIL THEY LOOK FRIED (TOOK AROUND 10 MINUTES), ADD THE ONION AND GARLIC AND COOK FOR ANOTHER 5 MINUTES,  ADD THE GREEN BEANS FOR ANOTHER 5 MINUTES, ADD SALT, PEPPER, STOCK AND BALSAMIC AND COOK LAST 5 MINUTES.  SERVE RIGHT AWAY. 

CORN FLAKE BACON

 CORN FLAKE BACON

INGREDIENTS: 1 PACK OF THICK BACON, 1/2 CUP EVAPORATED MILK, 2 TBS WORCESTERSHIRE SAUCE, 2 TBS KETCHUP, 1 TSP BLACK PEPPER, 5 CUPS CRUSHED CORNFLAKES

MIX EVERYTHING TOGETHER BUT THE CORNFLAKES IN ONE BOWL. PUT THE CORNFLAKES IN ANOTHER BOWL. HEAT OVEN TO 375. YOU'LL PROBABLY NEED 2 COOKIE SHEETS. DON'T GREASE THEM. 

DIP BOTH SIDES IN LIQUID THEN BOTH SIDES IN CORN FLAKES. COOK ROUGHLY ONE HALF HOUR. I FLIPPED THEM OVER AFTER 15 MINUTES. 

SERVE WITH WHATEVER SAUCE EXCITES YOU. WE USED A COMBINATION OF SWEET THAI CHILI SAUCE AND A LITTLE CHILI GARLIC SAUCE

HOMEMADE SKYLINE CHILI (AN OHIO STAPLE!)

 HOMEMADE SKYLINE CHILI

INGREDIENTS: 1 POUND SPAGHETTI, 1/4 CUP OLIVE OIL, 2 ONIONS FINELY CHOPPED,  2 POUNDS GROUND BEEF, 6 CLOVES MINCED GARLIC, 2 TBS CHILI POWDER, 1 OUNCE CHOCOLATE CHIPS, 1 TBS OREGANO, 1 TBS CINNAMON, 1 TBS ALLSPICE, 1 TSP CLOVES, 1 TBS CUMIN, 2 CUPS CHICKEN STOCK, 28 OUNCE CRUSHED TOMATOES, 1/4 CUP APPLE CIDER VINEGAR, 6 OUNCE TOMATO PASTE, 2 TBS BROWN SUGAR, 1/4 CUP WORCESTERSHIRE SAUCE, 1 TBS SALT, 2 TBS PEPPER

TOPPINGS: 1 LARGE CHOPPED ONION, 3 CUPS SHREDDED CHEESE, CAN OF RINSED RED KIDNEY BEANS

IN A DUTCH OVEN SAUTE THE ONIONS AND GARLIC IN THE OLIVE OIL FOR 5 MINUTES (UNTIL SOFT), ADD THE GROUND BEEF AND COOK FOR 5 MINUTES BREAKING IT UP AND MIXING IT WITH THE ONION MIX. ADD EVERYTHING ELSE, BRING TO A BOIL, THEN COVER AND SIMMER ON LOW FOR 2 HOURS STIRRING OCCASIONALLY. 

COOK THE SPAGHETTI ACCORDING TO THE DIRECTIONS. DRAIN.

 LET EVERYONE MAKE THEIR OWN PLATE. 

YOU'LL WANT TO POUR THE CHILI OVER THE SPAGHETTI AND TOP WITH THE 3 TOPPINGS!

WARM & SWEET ROOT VEGETABLE SALAD

 WARM & SWEET ROOT VEGETABLE SALAD

INGREDIENTS: BEETS, TURNIPS, PARSNIPS, CARROTS, GARLIC, 1/2 POUND-1 POUND SPINACH, OLIVE OIL, SALT, PEPPER, MAPLE SYRUP

HOW MANY VEGETABLES YOU USE DEPENDS ON HOW MANY PEOPLE YOU ARE SERVING. I USED 2 OF EACH VEGETABLE AND 6 CLOVES OF GARLIC FOR 4 PEOPLE

TURN YOUR OVEN TO 400. PUT FOIL ON A BAKING SHEET AND SPRAY WITH A COOKING SPRAY ( I LIKE THE OLIVE OIL SPRAY) 

PEEL ALL THE VEGETABLE AND CHOP UP. PUT IN A BOWL. ADD OLIVE OIL, SALT AND PEPPER. THE AMOUNT IS DEPENDENT ON HOW MANY VEGGIES YOU HAVE IN THE BOWL. I USED ROUGHLY 1/3 CUP OIL AND 1 TSP SALT AND PEPPER.  MIX WELL, PUT ON THE BAKING SHEET. COOK FOR 10 MINUTES AND STIR. COOK FOR ANOTHER 10 AND CHECK IF DONE. THE VEGETABLES SHOULD TAKE 20-30 MINUTES TO COOK.

WHILE THE VEGETABLES ARE STILL IN THE PAN, DRIZZLE MAPLE SYRUP ON THEM. THE AMOUNT DEPENDS ON HOW SWEET YOU WANT THEM. I DID ROUGHLY 1/4 CUP.  MIX WHILE ON THE SHEET.

PUT SPINACH IN A BOWL, ADD THE COOKED VEGETABLES AND ANY REMAINING OIL & SYRUP FROM THE COOKIE SHEET. MIX WELL AND SERVE RIGHT AWAY.